TheHappyChefTHC: Chef Dee Remix

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Mason Jars, Did You Know?

Mason Jars & Drinking Out Of Cups

I have a confession to make. I have a deep infatuation with mason jars. I don't know if it's because my roots are in a town known for its moonshine or what, but part of the design and dinning experience in my kitchen is mason jars. Not only are they adorable for how you can dress your plate and adding to the signature design of your dish,

but also how versatile they are. The are perfect for storing and stacking left overs and ingredients. (they definitely are room savers in my fridge) And I have never been fond of the plastic storage containers. After using those for not so many times with any acidic sauces, the sauce stains the plastic...I just have a hard time believing that plastic is clean...

Oh and did you know they are perfect for storing your cannabis! ;-)

I even serve my soups and cereals in mason jars rather the cold liquids in wine glasses. In fact I believe all the cups in my home are either mason jars or wine glasses (lol). Another amazing fact, with mason jars and also with porcelain, how both hold temperature acts as a warning for your body. Both when touched if too hot on the outside to bring to your mouth it is too hot to consume. Got to love the multipurpose uses with these guys.

I'd say Mason Jars add to my happiness! ;-)

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- Canna Chef Dee

The Happy Chef THC

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REVOLT TV : THE HAPPY CHEF

+Revolt TV "Higher Learning" at this years

2015 High Times Cannabis Cup

Denver, Colorado

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- Canna Chef Dee

The Happy Chef THC

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The Happy Chef - 50 Shades of Green

The Happy Chef

50 Shades of GREEN

Released July 4th, 2015

**Click to Purchase**

- Canna Chef Dee

The Happy Chef THC

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vol 1 Dr Greenthumb Edition

Get Fried Green Tomatoes

"Get Fried Green Tomatoes"

The Happy Chef THC

including music from B Real of Cypress Hill

**CLICK HERE TO PURCHASE**

Get Fried Green Tomatoes

My beautiful friend DJ High Maintenance gave me some delicious fresh home grown green tomatoes from her garden.

Being a GRITS (Girl Raised In The South), making Fried Green Tomatoes was a weekly tradition and as always

#FreshIsBest.

I mixed this Truffle Infused Balsamic with my canna infused olive oil for the dressing to my fried green tomatoes. Shake well and pour on top. Recipe in The Happy Chef Cookbook. A great place to find unique sauces and dressings for a deal is TJ Max, Home Goods, or a Marshalls. Half the time they don't know what they have. I have gotten Black Truffle Oil for an 1/8 the regular price before. :)

Recipe Ingredients

4 Large Fresh Green Tomatoes

2 Eggs

1/2 cup Milk

1cup All purpose Flour

1/2 cup bread crumbs

1 quart vegetable oil (for frying)

1/2 cup Wasabi Peas

1/2 cup Fresh Basil

1/4 Cannabis Olive Oil mixed with 1/2 cup Truffle Balsamic

Prep: 5 min Cook: 15 min Happy: 20 min

Directions:

Slice your tomatoes 1/2 inch thick and discard the end pieces. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate and mix bread crumbs into it. Dip in your slices of tomatoes into crumbed flour and coat them well.

In a large skillet, pour in your vegetable oil enough so it's 1/2 in of oil in pan. Heat oil over medium heat. Place tomatoes into frying pan, do not crowd the tomatoes, they should not be touching each other. When the tomatoes are browned, flip them and brown them on the other side. Drain them in paper towels.

Serve on top of a bed of fresh basil leaves and top with wasabi peas and your infused Balsamic mixture.

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- Canna Chef Dee

#TheHappyChef

The Happy Chef THC

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Chef Dee Remix: Lasagna Capo's Italian Restuarant

One of my absolute favorite restaurants in Las Vegas is a Speakeasy Italian restaurant off West Sahara called Capo's.

I have tried many of there dishes and I am always greatly satisfied. The meatballs there are quite possibly the greatest meatballs on the planet.

The last time I went I got the Lasagna and picked this dish for my remix.

Happy Cat Lasagna

Prep: 30 min Cook: 30 min Happy: 1 hour

Ingredients:

12 uncooked lasagna noodles

3 cups diced tomatoes

1 lb ground turkey 93% lean

1 (15 oz) container of ricotta cheese

2 1/2 cups (10 oz) mixed shredded cheeses (parmesan & mozzarella)

1 cup white onion (diced)

1 cup green scallions (diced)

1 egg

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.

In a saute pan, take the pound of ground turkey and heat oil i over medium-high heat. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 4 to 5 minutes.

In a large mixing bowl, add your egg, ricotta cheese, 1 1/2 cups of your mixed shredded cheese (parmesan & mozzarella), 1 cup white onions, 1 cup scallions, diced tomatoes, garlic, and 1/4 cup cannabis infused olive oil. Mix all ingredients well. Set aside.

Grease a 7x11 baking dish. Lay 3 cooked lasagna noodles (long ways) in dish so that the bottom of the pan is covered with a layer of noodles. Next, add the mixture you did in the mixing bowl as your filling layer. Spread evenly over your layer of noodles. Sprinkle with a little cheese evenly. Then, take another 3 cooked lasagna noodles and make your second layer covering with the mixture again. Add another layer of noodles and spread mixture evenly over your third layer of lasagna noodles. Lastly, add another layer of 3 lasagna noodles covering your last spread. Cover top with the remainder of the cheese and some diced tomatoes. Bake for 20 minutes in oven at 350 degrees.

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- Canna Chef Dee

The Happy Chef THC

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Bacon Weaved Lasagna

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.

GOT HAPPY!?!

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- Canna Chef Dee

The Happy Chef THC

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Chef Dee Remix: Presto Cafe's Couscous

- "A dish so nice, they named it twice" S. Rogan -

Presto Cafe

4950 S Rainbow Blvd #130

Las Vegas, NV 89118

Facebook: https://www.facebook.com/PrestoCafe?fref=ts

First I would like to thank my good friend and fellow chef, Chef Reza of Presto Cafe for giving me his amazing couscous recipe to do my Chef Dee Remix. If you have not been to Presto Cafe it is a MUST STOP if and when in Las Vegas. Amazing dishes and above all Healthy.

The recipe below is my Chef Dee Remix and medicated twist of Chef Reza's couscous. And in honor of his Fabulous Restuarant I am calling my twist...

Presto OG Couscous - Chef Dee Remix

Ingredients:

1 1/3 Cup (8 oz) pearl couscous

1/4 cup mushrooms (chopped)

1/4 cup parmesan (grated)

1/4 cup fresh parsley (chopped)

1/8 cup truffle vinaigrette

3 tbsp cannabis olive oil

unmedicated olive oil (for cooking)

salt & pepper to taste

Directions:

For the couscous, heat unmedicated olive oil over medium/high heat in saucepan, 4 to 5 minutes, until couscous is golden, stirring frequently. Add 2 cups of water and a lil salt, bring to a boil. reduce heat, cover and let simmer util the liquid is absorbed. About 10 minutes. Set aside. Let cool completely.

In separate bowl. Mix in cannabis infused olive oil. Truffle vinaigrette, fresh parsley, parmesan, mushrooms and a dash of pepper. Mix well. Stir in cooled couscous. Serve cold.

Thank you again Chef Reza! Make sure to stop by Presto Cafe.

My fave one of his dishes is the "Ham & Cheese Please w a side of couscous" :)

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- Canna Chef Dee

The Happy Chef THC

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I'm Up For The Challenge!

Lasagna at my FAVE Italian Restaurant in Vegas Capo's Restaurant

I will be starting a Chef Dee twist and medicating my favorite dishes from my favorite restaurants. Chef Dee Remix!! And I'll show you how! STAY TUNED...

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The Happy Chef THC

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