Tuesday, July 25, 2017

Baked Barbecued Chicken

Prep Time; 15-20 minutes
Cook Time: 50 minutes

Pair with Clos du Bois Chardonnay or Clos Pegase Merlot
(Enjoy with Caesar Salad & Butternut Squash)


1 Package chicken thighs (usually 4-5 per package) get with skin – can removed after cooking)
1 Package Chicken breasts (can be substituted for more thighs or drumsticks)
Extra Virgin Olive Oil – 1 TBS per side
Garlic Powder – ½ TBS per side
Black Pepper – 1 Tsp per side
Your Favorite Barbecue sauce – ½ cup (dry measure) each side enough to coat.
(I use Sweet Baby Ray’s original).

Preheat oven to 375
In large glass Pyrex pan put the chicken skin side UP to prepare.
Drizzle olive oil over the chicken using a spoon to evenly coat.
Generously sprinkle black pepper followed by garlic powder over the chicken.
Turn chicken over (skin side down) and repeat.

Place in the oven uncovered on the middle rack and bake for 25 minutes.
Turn the chicken over (skin side up) for another 20 minutes.  Then keeping the pan on the middle rack turn your broiler on HIGH & broil approximately 4 minutes, the skin will crisp like a BBQ. Remove from oven and serve.

(Note: Thicker chicken breast may require a few extra minutes of cook time use a thermometer to check internal temperature before broiling)

White Pizza with grilled Cremini Mushrooms & Asparagus

Prep Time 20 minutes
Cook Time: 21 minutes

Pairs well with Landmark Pinot Noir and Hall Sauvignon Blanc


1 ball of fresh Pizza dough (you can buy from your market or from your pizzeria)
6-8 round slices of Provolone cheese cut in 1/2
1 package of Cremini mushrooms destemmed.  (you can use white Mushrooms)
8 stalks of asparagus cleaned and cut into 4 pieces (each stalk).
Extra Virgin Olive Oil- 2-3 TBS
Sea Salt 1 TSP
Ricotta Cheese 4-5 Teaspoons
All-purpose flour – 1-2 TBS

To Grill veggies:  Light grill on low fame.
Place Cremini mushrooms in a large colander rinse well.  Add already cleaned asparagus pieces. Using 1-1/2 TBS of Olive oil mix the veggies together adding in the sea salt.  Place on a BBQ grill pan, lightly sprayed with canola oil. Place on grill.  Cook for approximately 7-8 minutes mixing veggies once.  Place in a bowl and set aside.

Prepare the Pizza:
Use a round Pizza pan or large square pan.  Lightly spray pan with canola oil.
Remove dough from bag and gently lengthen the dough by holding with both hands hanging in the air and letting it slowly drop down, lightly flour one side and place down on the pan.  Using a rolling pin or tall water glass roll out the dough starting from the center and working outward.  Turn over to complete and add a little flour to turned side.  Be sure to flatten the outside crust.  Your pizza does not need to be a perfect circle, any shape will do.

Take 1 TBS of Olive Oil and spread all over the pizza.
Position the provolone cheese ½ slices in a circular fashion around the entire pizza working from the outside to the center.
Spread the grilled veggies evenly all over the pizza.
Using a teaspoon place 4-5 drops of ricotta cheese in a circle (approximately ¼ of an inch apart - The Ricotta should be placed in a circle middle of the pie.)
Place the pizza on the middle rack of your preheated oven and bake for 21 minutes.  Take out of the oven let cool for about 5 minutes, then slice into quarters first.  You can then reduce the quarters in half.

BBQ Swordfish with Horseradish Mustard

Prep Time: 5 Minutes
Cook Time: 20 Minutes

Pairs well with Mumm Sparkling Wine, Hall Sauvignon Blanc, or Landmark Pinot Noir
(Enjoy with Caesar Salad and steamed Broccoli)


1-2 swordfish steaks (1 whole piece cut into 2 steaks)
Horseradish mustard – 2-3 Tablespoons
Garlic Powder – 1 Tablespoons
1 fresh lime
Panko breadcrumbs
Freshly Diced tomato (for garnish, optional)

Light grill on low flame.  Lightly spray grill pan (BEFORE placing on the grill) with canola oil.  To prep swordfish on the grill pan, place a piece of aluminum foil underneath the pan to prevent ingredients from dripping onto your countertop.

Sprinkle ½ TBS of garlic power on one side of the swordfish.  Coat the same side with horseradish mustard, lightly sprinkle with Panko bread crumbs and squeezing ½ of the fresh lime over the fish.  Carefully turn the fish over and repeat.  Place on grill for 10 minutes.  Using metal tongs turn the fish over to grill for another 10 minutes.  If your swordfish is thick (more than ½ inch – cook slightly longer to cook through).

When plating your fish drizzle with diced tomatoes and a fresh slice of lime.

BBQ Shrimp

Prep Time: 5-10 minutes.
Cook Time: 4-6 minutes

Pairs with Hall Sauvignon Blanc, Barrymore Rose of Pinot Noir, or Landmark Pinot Noir
(Enjoy as an appetizer or entrée with Caesar Salad)


1lb cleaned deveined shrimp (approximately 20-25)
1 lemon cut in half
Extra Virgin Olive Oil (2-3 tablespoons)
Garlic powder (1 Tablespoon)
Ground black pepper (1/2 Tablespoon)
Sea Salt (optional 1-tsp)
Crushed hot pepper (for dipping sauce)

Use:  A flat medium to large BBQ grill pan lightly sprayed with canola oil BEFORE placing on the grill.  One pair of metal Tongs.

Light grill on low flame.
Place the halved lemon open and flat side down on the grill and close the cover.
Using a large bowl place shrimp and add the olive oil lightly coating the shrimp.
Sprinkle the garlic powder, black pepper & sea salt (optional) evenly over the shrimp in the bowl then place the shrimp on a medium to large size grill pan for the BBQ.

Once the lemon has been on the grill for 10 minutes place your shrimp on the BBQ, closing the cover.  Turn the shrimp over in approximately 3-4 minutes cooking another 3 minutes till bright red.
Carefully place the shrimp on your serving platter directly from the barbecue.  Using tongs take the lemon (VERY HOT) off the barbecue and lightly squeeze all over the shrimp.

For spicier shrimp:
Use a small serving bowl and pour in 2-3 ounces of olive oil adding ½ - 1 tablespoon of crushed hot pepper.  Dip shrimp and eat.

Baked Chicken Breast stuffed with Asparagus & Provolone

Prep Time: 25 minutes
Cook Time: 45 minutes

Pairs well with Clos du Bois Chard or Goldschmidt Cabernet Sauvignon-Alexander Valley
(Enjoy with Butternut Squash)


1 family pack chicken cutlets (thin)
Thinly sliced Provolone cheese
1 bunch of Asparagus
¼ cup mayo (I use Just Mayo* garlic)
½ cup Dijon mustard (adjust to your taste)
1 teaspoon ground black pepper
½ TBS garlic powder
Panko Bread crumbs (original no flavor)

Preheat oven to 375
Blanche asparagus and set aside (boil in water 2-3 minutes-drain in colander)
Combine mayo, mustard, black pepper, and garlic in a bowl
Lay chicken cutlets out on a flat surface sprinkle both sides with garlic powder and black pepper (this is additional seasoning)

Place 1-2 slices of provolone cheese on each cutlet (this is to your tastes)
Lay 3-4 asparagus in each cutlet and roll up (sometimes you will use 2 asparagus depending on how many cutlets you have and stalks)

Placed rolled cutlet into a glass Pyrex (smooth side up-rolled side or closed side down)

Take mustard/mayo combo and spread all over the top of the chicken rolls, generously sprinkle Panko bread crumbs on the top of each roll.

Bake uncovered for 45 minutes.

You can also use the mustard/combo bread crumbs on plain cutlets (no roll/no asparagus) makes for delicious snacks and delicious on its own or in salads.

Steamed Broccoli

Prep Time:  10 minutes
Cook Time: 5-6 minutes


2 heads of broccoli (cleaned and destemmed)
1 tablespoon Extra Virgin olive oil.

Fill a large sauté pan or small stock pot, with just enough water to cover the broccoli.
Put the olive oil into the water. Over a high heat bring the water to a boil, add the broccoli, cover, and bring back to a boil then reducing to a medium heat.

Cook approximately 5-6 minutes.  Uncover and pierce a piece of the broccoli with a fork, if the fork goes in easily, the broccoli is cooked.  Immediately drain into a colander set aside into your serving dish atop a trivet.  To keep the broccoli firm do not cover.  Serve immediately or at room temperature.

Simply Baked Butternut Squash

Prep Time: 5 minutes
Cook time: 1 hour


1 Butternut Squash (cubed) (buy prepacked or cube your own)
Extra Virgin Olive Oil
Sea Salt

Preheat oven to 400.
Place cubed squash into a 10-inch square pan or 8 x11 glass baking dish.
Drizzle olive oil all over all the squash & generously sprinkle the Sea salt. Use a large spoon to mix up the squash & sea salt so that the pieces are coated with both.  Place in the oven uncovered and bake for 1 hour, check the Squash, and mix around the pan.   (My family prefers the squash crispier so we cook it till the edges are a bit burnt)