Sunday, January 14, 2018

Three Bean Turkey Chili

(Can Serves 6-8)
Prep time: 15 minutes Cook Time: 20-25 minutes

Pairs well with champagne, sparkling wine, Sauvignon Blanc or your favorite Craft Beer
Sparkling wine -try Gloria Ferrer – California or Champagne try Perrier Jouet - France
White wine:  Try Hall Sauvignon Blanc, Napa Valley, California

2 packages ground turkey (ground beef or chicken can be substituted)
1 Tbsp. garlic powder (divided in half)
½ Tbsp. black pepper
½ Tsp. crushed red pepper
½ Tbsp. chili powder (I use a chili powder that already has Cumin mixed in)
Use ¼ Tsp. Cumin if your chili powder does not already have it mixed in.
7 Oz Extra Virgin Olive Oil (EVOO)
2 bells peppers diced (color of your choice)
Cilantro (1 sprig/1 Tbsp.) destemmed (Cilantro is optional)
4 cloves garlic, chopped
1 small-medium onion, diced
1 small package mushrooms, cleaned, destemmed & diced (8-10 small mushrooms)
1 can kidney beans, undrained
1 can cannellini beans, undrained
1 can black beans, undrained
½ cups-dry measure shredded cheese (I use a blend of Mexican cheeses that can be bought in a bag in your dairy aisle, Cheddar or Jack can be used too)
1 cup low sodium chicken broth*

*low sodium chicken broth should only have 140mg sodium per serving.

Equipment: Large sauce pot

Coat sauce pot with 4 ounces of olive oil.
Place pot over a low to medium flame.  Add chopped garlic, diced onions and peppers to the pot, cover and let simmer approximately 3-4 minutes until the peppers soften.
Then uncover and add in ground turkey, ½ of the garlic powder, all the black pepper, mix well and cover.  Cook meat until browed through (approx 10 minutes), stirring frequently breaking up the meat mixture.
Once the meat is cooked through drain in a colander.
Re-coat the sauce pot with the remaining olive oil.
Over a low to medium flame add your meat mixture back into the pot.
Season with the remaining garlic powder, chili powder (cumin, if using) and crushed red pepper.
Add all three cans of beans to the mixture (undrained) and stir well.
Once the mixture begins to bubble up, add in the diced mushrooms, cliantro and ½ cup shredded cheese, mix well and cover.
Let simmer over a low flame approximately 5-10 minutes until all the ingredients are well blended.  Remove from flame and uncover.
Once plated sprinkle the remaining shredded cheese over the entire chili.

Serve chili hot with traditional fixings such as sour cream, guacamole, salsa, and chips or over your favorite salad. Enjoy with a glass of bubbly or white wine!

Saturday, December 23, 2017

Veggie Stuffed Mushrooms

(Can Serves 6-8)
Prep time: 10 minutes Cook Time: 35 minutes

Pairs well with any bubbly: champagne or sparkling wine (Brut or Rose')
Try Gloria Ferrer or Schramsberg Mirabelle Rose' – California or
Laurent Perrier Brut or Veuve Clicquot Rose' -France
Also pairs well with white wine:  Try Benovia Chardonnay from Sonoma, California

22-24 small white or baby Bella mushrooms, cleaned and destemmed
2 Tablespoons Extra Virgin Olive Oil (EVOO)
6 cloves of garlic, chopped fine
½ each small red pepper & yellow pepper chopped fine, (you can also use a green or orange pepper)
1/3rd cup panko bread crumbs-unflavored (I like Ian’s original)
2/3rds cup shredded Parmesan cheese

Preheat oven to 375.

Set aside 2ounces (1/4 cup) of the shredded Parmesan
In medium size mixing bowl combine, peppers, garlic, breadcrumbs, remaining shredded Parmesan and EVOO.  Stir well with a wood spoon until combined.
Place your cleaned & destemmed mushrooms into a glass baking dish, cap side down.
Using a teaspoon, stuff your mushrooms with the mixture.  Once all the mushrooms are stuffed, sprinkle the remaining shred Parmesan over all the mushrooms.

Place in oven and bake uncovered for 35 minutes.

Serve hot and enjoy with a glass of bubbly or white wine!

Wednesday, December 20, 2017

Potatoes Au Gratin “Lite”

Prep Time: 15 minutes Cooking time: 1.5 hours

4-5 medium potatoes peeled and sliced thin
1 medium (or ½ large) yellow, sweet or Vidalia onion, sliced thin and halved
10 -15 slices of Jarlsberg or Swiss cheese, pre-sliced or shaved with a cheese plane
6 tablespoons of butter cut up into pieces
1 cup of skim milk
Equipment:  11 x 8 ½ pan that you can bake and serve in.
Aluminum foil if your pan does not have its own tight-fitting lid.

Preheat oven to 375
Grease bottom of the pan with butter.
Place sliced potatoes on the bottom of the pan in a single layer, followed by the sliced onions and cheese.
Using 1-2 Tablespoons of the butter bits, dot your first layer.
Then follow with a second & third layer of potatoes, onions, cheese, and butter bits.
You can add a 4th or 5th layer, leaving ¼ of an inch space from the top of the pan.
Pour your milk evenly over your layers, the milk should be about ½ inch from the bottom of your pan, do not submerge all the potato layers in the milk.
Cover with aluminum foil or tight-fitting lid and place in your pre-heated oven.
Bake covered for the first 30 minutes, then uncover and continue baking for approximately 50 minutes to an hour until the top layer is golden brown and slightly crisp.

Remove from the oven and serve hot.

Sunday, December 17, 2017

Sautéed Quinoa with Veggies

Prep Time: 20-25 minutes includes cooking Quinoa

1 cup quinoa (preferably white)
1 cup water or chicken stock/broth* (low sodium -check the label should be no more than 140 mg)
3 tablespoons Extra Virgin Olive Oil (adjust to pan size)
3-4 cloves of fresh chopped garlic
2 tablespoons of chopped yellow onion or chopped scallions (optional)
¼ cup red or yellow pepper chopped (optional)
1 cup frozen peas, carrot & corn (spinach may be substituted)
1/3 cup shredded Parmesan cheese

*Chicken broth can be used with water ½ cup each.

In a medium sauce pan, combine chicken broth with quinoa, bring to a boil and reduce to lowest setting covering with a tight lid. Simmer 8-10 minutes (set a timer) until broth/water is absorbed.  Uncover & remove from flame, gently fluff with fork, or spoon and set aside.

Use a medium to large sauté pan. Coating the bottom with olive oil, place over a low – medium flame adding the onions and peppers first, allow to sauté approximately 2-3 minutes adding the garlic and frozen or fresh veggies, cover to allow the veggies to thaw (this takes 2-3 minutes) stirring 1-2 times during this process to keep the garlic from over cooking. Once veggies are thawed add the quinoa to the pan and combine the mixture.  Gently sprinkle the Parmesan over the hot quinoa and fold in.
Remove pan from flame and leave slightly uncovered.

Serve hot as a side dish or eat over your salad.

Sunday, December 3, 2017

Shrimp Cocktail Aperitif

(Can Serves 2-4*)
Prep time: 10 minutes

Pairs well with any bubbly: champagne or sparkling wine (Brut or Rose')
Try Gloria Ferrer or Schramsberg Mirabelle Rose' – California or
Laurent Perrier Brut or Veuve Clicquot Rose' -France

1 martini glass- clear glass is best (1 glass serves up to 4 people, 4 shrimps per person)
16-18 large cooked shrimp
1 lemon wedge
2 Ounces cocktail sauce
¼ avocado cubed and halved into tiny bits.

Using your martini glass, pour cocktail sauce into the bottom, place avocado bits into the center of the cocktail sauce.
Take your lemon wedge and slice a small diagonal slit into the lemon so that it will rest easily on the rim of your martini glass.
Place lemon wedge onto the rim of your glass.
Rim the glass with your shrimp starting at one side of the lemon wedge and working your way around.

Serve as one glass, two or more repeating the recipe as needed.

Enjoy with a glass of bubbly!

Wednesday, November 29, 2017

Stuffed Turkey Burgers with Sautéed Onions, Garlic & Black Pepper

(Serves 4-6)
Total prep time:  10-15 Total cook time: 21 minutes (approx.)

2 lbs. or 2 Packages ground turkey (you can use beef or chicken if you prefer)
½ small onion thinly sliced
4-5 cloves of garlic finely chopped
1 Tsp Black pepper
Extra Virgin Olive Oil (EVOO)
¼ t- ½ cup BBQ sauce (I like Sweet Baby Ray’s)
Favorite cheese for making chees burgers (optional)

Equipment:  Small Sauté Pan, broil pan

Place a small saute pan, lightly coated with EVOO, over a low-medium flame.
Add in onions & garlic, stirring until a simmer, then add in the black pepper, cover and let simmer for approximately 3 minutes so that onions are soft.
Uncover & remove from flame.

Preheat oven to Broil on high.

Take both packages of ground turkey and place on your broil pan, side by side flat.
(Place aluminum foil in the underlying tray of the pan for easy clean up)
Pour your BBQ sauce evenly all over the meat, then spread your onion & garlic mixture on top of the BBQ sauce.  The mixture may still be warm.
Then using your hands, fold the mixture into the meat blending it all together.
The meat and the mixture will combine so that you will be able to create burger patties.
2lbs/2packages of ground meat should make 6 large burger patties.

Place your burgers in the broiler for ten (11) minutes, then flip over and broil another 10 minutes. Lower the broiler to Low setting and add your cheese to melt (approximately 15 seconds)
* When using turkey or chicken always check internal temperature with a meat thermometer for 180. When using beef cook to desired taste.

Place your favorite toppings on your burger and Enjoy!

Wednesday, November 22, 2017

Grilled London Broil

(Serves 6-8)
Total prep time:  5- 10 minutes Total cook time:   20-25 minutes for rare temperature
Pairs well with Meomi Chardonnay and Obsidian Ridge Cabernet Sauvignon

1 London Broil
Garlic powder
Black pepper
4 Tbsps. favorite BBQ sauce (I like Sweet Baby Ray’s)
2 Tbsps. Extra Virgin Olive Oil

Equipment:  Grill

Preheat Grill to a low-medium flame.

Lightly spray grill pan with an Olive oil spray.
Place London broil on a grill pan (Use a piece of aluminum foil/parchment paper under the pan while seasoning the meat).
Gently pierce the London broil (all over) with a small fork.
Spread 1 Tbsp. of extra virgin olive oil over the meat, sprinkling 1 Tsp of garlic powder and Black pepper to taste – if you like a kick use extra black pepper.
Spread 2 Tbsp. of BBQ sauce over the meat.
Flip the London broil over and repeat.

Place on grill close cover and grill for approximately 10-12 minutes, then flip over and grill for another 8-10 minutes.  As this is beef, varied temperatures are preferred, so it would be best to slice into the London broil to seek your desired temperature.

Remember Beef will keep cooking once removed from the flame.