THE HAPPY CHEF
SUPER JACK-O-LANTERN PEPPERS
PREP: 25 MIN COOK: 1 HR HAPPY: 1 HR 25 MIN
Ingredients:
Bell Peppers - 6 any color (for looks I like orange, yellow) :)
Ground Beef - 1 pound
Egg - 1
Whole Wheat Bread cubed - 4 slices
Onion -1 small (chopped)
Tomato - 1 small (diced)
Cannabis Oil - Olive Oil - 1/4 cup
Cloves Garlic - 2 (minced)
Chili Sauce - 1/2 cup
Fresh Parsley - 1/4 cup
Feta Cheese - 1/2 cup
Worcestershire Sauce - 3 tbsp
Salt and Pepper to taste
Directions:
First, preheat oven 350 degrees F. Grease an 7x11 inch baking dish.
In large mixing bowl, lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, CANNABIS OIL, chili sauce, feta, parsley, worcestershire sauce, salt and pepper in bowl. Set aside.
Next, wash peppers and cut your personalized jack-o-lantern faces into peppers. Slice off top of peppers, scoop out inside clean. Stuff the peppers slightly with the beef stuffing, and place them into greased baking dish so they don't fall on there side.
Lastly, bake stuffed peppers in the preheated oven until the peppers are tender and the stuffing is cooked and juicy, roughly 1 hour. Happy HalloWeed!
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- Canna Chef Dee
The Happy Chef THC
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THE HAPPY CHEF
MUSHROOM KUSHETTA
PREP: 15 MIN COOK: 15 MIN HAPPY: 30 MIN
Ingredients:
Baby Bella Mushrooms - 1/2 cup (chopped)
Shitaki Mushrooms - 1/2 cup (chopped)
Roasted Red Peppers - 1/2 cup (chopped)
Sweet Chili Peppers - 1/4 cup (chopped)
Capers - 2 tbsp
Olive Oil - (for cooking) not medicated
Cannabis Oil - Olive Oil - 1/4 cup
Ricata Solata Cheese - 1/4 cup (shredded)
Baby Spinach - 1/4 cup (chopped)
Fresh Parsley - 1/4 cup (chopped)
Sourdough Bread - Toasted and Sliced
Directions:
In large skillet, throw in a lil olive oil to coat the bottom of the pan. Throw in your mushrooms, roasted red peppers, chili peppers, and capers. Saute for 10 minutes. Then add baby spinach, fresh parsley, and capers. Saute for about 5 minutes. Remove from heat. Stir in cannabis oil. Mix well. On toasted sourdough bread, spread the mixture in skillet over top the sliced breads and top with ricata solata cheese.
GOT HAPPY!?!
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- Canna Chef Dee
The Happy Chef THC
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THE HAPPY CHEF
MERRY PEACH
PREP: 10 MIN COOK: 5 MIN HAPPY: 15 MIN
Ingredients:
French Bread - 2 (1 in thick) toasted
Peaches - 3 (large) sliced
Cannabis Oil - Olive Oil - 2 tbsp
Olive Oil - (for cooking) not medicated
Goat Cheese - (4 oz) softened
Fresh Thyme - 2 tsp
Kosher Salt & Pepper
Directions:
Set oven rack about 6 inches from the heat source and preheat ovens boiler. Line baking sheet with aluminum foil. Place toast on prepared baking sheet & drizzle olive oil. Stir goat cheese, thyme, pepper together in bowl until softened enough to spread. Spread cheese mixture on each toast (cover whole piece). Top each toast with 3 peach slices, drizzled remaining olive oil over top each piece. Broil in preheated oven until tops and edges are lightly browned, peaches and cheese warmed through...roughly 3 minutes. Remove from heat. Sprinkle cannabis oil over pieces evenly. Serve!
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THE HAPPY CHEF
CANNA COOKIES ICED COFFEE
You Will Need:
Coffee Maker
Ice Trays (I prefer silicone)
Pitcher
Ziplock Bag
Rolling Pin (or meat mallet)
Ingredients:
Mary Milk
Oreos (vegan friendly) :)
Coffee
Directions:
First, the night before, pour your Mary Milk into a large pitcher. then, take the oreo cookies and put into a large ziplock bag. Grab a rolling pin. Proceed to crumble & smash oreos into tiny pieces. When you feel like your cookies are crumbled enough add them to your pitcher of Mary Milk. Pour your medicated cookies and cream into large ice trays. Freeze until solid.
Brew your fave coffee. Fill drinking glass with your cookies cubes and pour fresh hot coffee over them. Stir it up and start your day.
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- Canna Chef Dee
The Happy Chef THC
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THE HAPPY CHEF
GANJA GARLIC SHRIMP
PREP: 15 MIN COOK: 25 MIN HAPPY: 40 MIN
Ingredients:
Fresh Shrimp - 2 dozen (large)
Cannabis Oil - Olive Oil - 1/4 cup
Fresh Parsley - 1/4 cup (chopped)
Garlic - 3 cloves (minced)
Pepper - 1/2 teaspoon
Canna Butter - BUDDER - 1/4 cup
French Bread Breadcrumbs - 1/2 cup (toast them ish)
Freshly Grated Parmesan Cheese - 3/4 cup
Directions:
First, peel shrimp, arrange in 11 by 7 inch baking dish. Pour oil all over shrimp. Combine parsley and next 3 ingredients. Sprinkle over shrimp.
Cover and bake at 300 degrees for 15 minutes.
Then, turn Shrimp over...drizzle w BUDDER and sprinkle w breadcrumbs and cheese. Bake uncovered 5 to 10 minutes. Serve!
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- Canna Chef Dee
The Happy Chef THC
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THE HAPPY CHEF
CANNA COUSCOUS
PREP: 10 MIN COOK: 15 MIN HAPPY: 25 MIN
Ingredients:
Pearl Couscous - 1 1/3 cup (8 oz)
Mushrooms - 1/4 cup (chopped)
Parmesan - 1/4 cup (grated)
Fresh Parsley - 1/4 cup (chopped)
Truffle Vinaigrette - 1/8 cup
Cannabis Oil - Olive Oil - 3 tbsp
Unmedicated Olive Oil (for cooking)
Salt & Pepper
Directions:
For the couscous: Heat unmedicated oil over medium/high heat in saucepan, 4 to 5 minutes, until couscous is golden, stirring frequently. Add 2 cups of water & a lil salt, bring to boil. Reduce heat, cover & let simmer until the liquid is absorbed, about 10 minutes. Set aside. Let cool completely.
In seperate bowl. Mix in cannabis olive oil, truffle vinaigrette, fresh parsley, parmesan, mushrroms & a dash of pepper. Mix well. Stir in cooled couscous. Serve cold.
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THE HAPPY CHEF
"Pot, Pop, & Chocolate"
This little tower of deliciousness came to me when I went to one of my favorite unique gourmet popcorn shops in Las Vegas, Popped Gourmet Popcorn. Popped has an AMAZING selection of gourmet popcorn to tickle any taste bud from Nacho Cheese to S'mores. One of my favorite flavors is there "Pinkadelic" which is a combo of raspberry chocolate, nerds, and pop rocks. Yummy!
I used the "Marilyn" for this recipe.
A couple days ago I got this Hi-dea of a birthday cake I was making for a friend. They wanted a brownie cake. Brownies are definitely a common order and is a well loved sweet, but I just had to get creative with it. :) I was listening to Huey "Pop, Lock, & Drop It" in my music shuffle and then...it hit me!!! I went to the Popped on South Eastern location where this lovely lady Briana helped me pick out some different flavored popcorn for my creation, "Pot, Pop, & Chocolate". I hope you all enjoy. It was delicious!
Pot, Pop, & Chocolate
Brownie recipe Vegan Friendly and Regular Lazy-Man's Brownies in
The Happy Chef THC Cookbook vol 1 Dr Greenthumb Edition
To build your brownie towers you need molds of various sizes! I used two round cake molds for this brownie tower.
Make sure to grease them well.
If you are in Las Vegas there is a cute little baking store, Tempting Treasures by Jan, that is my favorite place to get all my molds and decor for my creations.
The owner Jan is so sweet and has hundreds of different molds and shapes to choose from at her store. Also if she doesn't have a mold you are looking for she will find it and order it for you. She also has bags of different flavored and colored chocolates to choose from that will cut down on time of making your own from scratch. Look for these chocolates at any baking store or Michaels.
Place towers one by one largest on bottom and centered layers on top. Cover with your different chocolates and sprinkle popcorn as desired. A side note Popped Gourmet Popcorn Ships Everywhere!! Be sure to check out there many flavors.
And I give you...
"Pot, Pop, & Chocolate"
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The Happy Chef THC
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Tag The Happy Chef THC & @happychef_thc I want to see your Happy Creations! :)
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THE HAPPY CHEF
BACON WEAVED LASAGNA
So the other day I had lunch at a lil spot and ordered a simple BLT. I don't know why I do because majority of the time I get my BLT... they give me two strips of bacon. So, not every bite gets bacon. And who just wants a lettuce and tomato sandwich?? When I make my BLT's, I weave my bacon by taking 3 bacon strips, running them over cold water (they don't shrink when you do this), cut the 3 strips in half, and begin to weave like a basket. I set in a pan on wax paper and bake 15-20 min at 350 degrees F. This makes a perfect square for your bread slices guaranteeing bacon in EVERY bite!
While at the grocery I was picking up ingredients to do my Medicated Chef Dee Remix of my favorite Lasagna at Capo's Italian Restaurant off W Sahara in Las Vegas. I was just walking around grabbing what I needed from my list and still thinking about that BLT. Then I started thinking about bacon weaving and then the Lasagna. Then Boom!!! HiDea hit me!
Bacon Weaved Topped Lasagna
- Chef Dee HiDea -
(6 servings)
Prep: 30 min Cook: 40 min Happy: 1.1 hour
Ingredients:
9 uncooked lasagna noodles
2 cups diced tomatoes
1 1/2 cups baby spinach
1 (15 oz) container of ricotta cheese
2 1/2 cups (10 oz) mixed shredded cheeses (parmesan & mozzarella)
2 cups baby bella mushrooms (diced)
1 cup white onion (diced)
1 cup green scallions (diced)
1 egg
1 package of bacon (your choice)
1/4 cup cannabis infuse olive oil
3 cloves garlic (minced)
Pepper to taste
Directions:
Preheat oven to 350 degrees F.
First, take a large pot and boil water and a lil kosher salt, add your lasagna noodles.
Take the pack of bacon. Remove each strip and run cold water over each one. Cut strips in half and begin weaving until you make nice little squares using 6 halves (3 strips of bacon). Place your bacon weaves on a wax cooking sheet on a oven safe cooking pan. Bake for 15-20 minutes (don't let get to crispy or burnt as you will be baking them another 5 minutes later)
In a large mixing bowl, add your egg, ricotta cheese, 1 1/2 cups of your mixed shredded cheese (parmesan & mozzarella), 3/4 white onions, 3/4 scallions, garlic, and 1/4 cup cannabis infused olive oil. Mix all ingredients well. Set aside.
In another large mixing bowl, add your diced tomatoes, 1 1/2 cups finely chopped fresh baby spinach, the left over cup of shredded cheeses (parmesan & mozzarella), 2 cups diced mushrooms, 1/4 white onions (diced) , and 1/4 scallions (diced). Set aside.
Grease a 7x11 baking dish. Lay 3 cooked lasagna noodles (long ways) in dish so that bottom of pan is covered with a layer of noodles. Next, add the first mixture you did (ricotta mix) as your first filling layer. Spread evenly over your layer of noodles. Then take another 3 cooked lasagna noodles and make your next layer covering the ricotta mixture. After layer of noodles, add your second mixture (tomatoes & mushrooms mix) and spread evenly over your second layer of lasagna noodles. Lastly, for this first bake, add another layer of 3 lasagna noodles covering your last spread (tomatoes & mushrooms spread). Bake for 15 minutes in oven at 350 degrees.
Remove lasagna from oven. Place your bacon weaves on top of lasagna (they should cover it perfectly with one pack of bacon). Sprinkle with a few scallions on top. Bake another 5 minutes.
And it's HAPPY TIME!
- Canna Chef Dee
The Happy Chef THC
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