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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

Ingredients:
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

Directions:
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

Ingredients:
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.

Directions:
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

Ingredients:
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.

Directions:
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

Ingredients:
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.

Directions:
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.)

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
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.

Sautéed Onions and Mushrooms

Total prep time: 10 minutes Total cook time: 45-55 minutes

Ingredients:
3 medium -large size onions/Sliced thin and halved
10 Cremini mushrooms, destemmed and sliced thin
2 TBS Canola Oil
Water

Directions:
Over a low flame, place a large Sauté pan or medium size sauce pot.
Pour in canola oil and add the onions.  Cover for the first 15 minutes, until pan is hot.  Remove cover and stir onions often to keep from burning.  Add mushrooms in as the onions begin to soften and change color.  Should the pan lose liquid as the onions continue to cook, add ½ Tbsp. of water.  You can repeat this process as necessary.
This is a slow process, so be patient. 

If you prefer your onions a bit crispier then turn up the heat and cover longer, always keeping an eye on them so as not to burn to a crisp.

Baby Roasted Potatoes

Total prep time:  5 minutes Total cook time:   30 minutes.

Ingredients:
1 bag of Baby potatoes
Sea Salt
Extra Virgin Olive Oil

Directions:
Preheat oven to 410 degrees.
Place the cleaned potatoes in a large bowl.  Lightly-  season with sea salt and toss in olive till well coated.
Place the potatoes on a large rimmed baking sheet, place on middle rack.  Bake for 25 minutes, then turn broiler on high and broil for 4 minutes.  DONE!
Serve whole or halved.

Sunday, November 19, 2017

Baked Turkey Italian Meatballs


(Serves 4-6)
Total prep time: 20-25 minutes Total cook time:  1 hour

Pairs well with Melville Chardonnay and Joseph Phelps Pinot Noir

Ingredients:
2lbs./2 packages of ground turkey (Not breast meat/chicken or beef can be used)
15-18 garlic gloves chopped fine
2 large eggs cracked and set aside in dish or glass Pyrex
1 cup shredded parmesan
1 Tsp. Garlic powder
1 32oz jar of your favorite marinara sauce (I like Rao’s & Victoria’s)
Two (2) large cans of San Marzano tomatoes
¼ cup Panko bread crumbs (optional)
Extra Virgin Olive Oil
2 basil leaves (optional)
*For spicier meatballs (or sauce) you will need 1 Tsp. crushed red pepper

Equipment:  Large glass or ceramic baking dish, large sauce pot. Large fork.

Directions:
Preheat oven to 350.

In the large glass baking dish put the ground turkey flat in the middle.
Sprinkle garlic powder all over the meat.
The using ½ of the chopped garlic spread it out over the meat.
Pour the cracked eggs over the meat using a fork to spread it evenly around.
Spread ½ cup shredded parmesan over the eggs (if using bread crumbs add to the mixture BEFORE the parmesan cheese – it will mix in better with the other ingredients)
Pour ¼ cup of marinara sauce over the mixture, use a fork to evenly spread across the top.
Then with your hands fold the meat mixture in blending everything together well.  Then make your meatballs.

I suggest using your thumb, pointer finger and middle finger for portion suggestion.  The meatballs will form easily and be approximately the same size.

Place the meatballs right in the dish that you just created meatball mixture in, moving it around as necessary until all your meatballs are complete.

Place meatballs in the preheated oven, uncovered, and bake for 35 minutes.  While your meatballs are baking lightly coat your Large sauce pot with extra virgin olive oil and set on stove top.
Over a low flame add the remaining garlic to the pot, as soon as it begins to simmer add both cans of tomatoes and cover (5-7 minutes).
Let simmer until the sauce begins to bubble, keeping the flame low stir in the remaining sauce from your marinara jar.
Stirring occasionally, allow the sauce to warm keeping the flame low.
Once warmed and consistently simmering add ¼ cup of shredded parmesan to the sauce stirring it in quickly and then add your basil leaves.
When the meatballs have cooked, use a large spoon to transfer them into your sauce pot, taking some of the cooking fat with you.
Once all the meatballs are in the pot, stir the sauce so that the meatballs are submerged.  Allow the sauce to simmer and add the remaining ¼ cup of shredded parmesan to the sauce and meatballs.  Approximately 25-30 minutes.

Serve when you are ready to eat, with your favorite pasta, crusty bread, salad, veggies.

Note:  The meatballs can sit on the stove top, cover ajar.  Flame off.

Friday, November 17, 2017

Slightly Sweet & Spicy Slo-Roasted Beef Ribs




(Serves 4-6)
Total prep time:  5 minutes for ribs Total cook time 4.5hours
30 minutes for BBQ sauce

Pairs well with Anthill Farms Pinot Noir, Artesa Chardonnay

Ingredients:
Three (3) lbs. Beef ribs (not short ribs)
Garlic powder & Black pepper
2 Tbsp. extra-virgin olive oil
2 scallions chopped fine
5 garlic cloves, chopped or minced
¼ cup brown sugar or sugar in the raw
3 Tbsp. red wine vinegar
1.5 Tbsps. Sriracha
½ cup low sodium chicken stock*
12oz package frozen pitted cherries (thawed)

Equipment:  Saucepan, large rimmed baking sheet or square broiler pan, rack for ribs to cook on, Heavy-duty aluminum foil, blender, brush for sauce, tongs.


Directions:
Preheat oven to 275
Place a rack on a large rimmed baking sheet or bottom of a large square broiler pan.  Lightly season both sides of the ribs with garlic powder & black pepper (for an added kick use extra black pepper).
Set the ribs meat side up onto the rack, place in oven and bake for two (2) hours.

While ribs are baking in the oven:
Using a medium saucepan over a low- medium flame; heat the olive oil adding in the scallions and ½ of the chopped garlic.  Cook until the garlic softens stirring so not to burn, approximately 3-5 minutes.  Once softened add the thawed cherries, sugar and two (2) tablespoons of the red wine vinegar.  Cook over moderate flame until the cherries burst open approximately 5-10 minutes.
Carefully transfer hot mixture to a blender and let cool for approximately 10 minutes.
Add to blender chicken stock, remaining garlic & red wine vinegar. Puree until mixture is smooth.
Note: remove the plastic middle piece of the top cover of the blender to release steam, be sure to place a kitchen towel over the top of the blender while pureeing to prevent splatter.
Once smooth return your mixture to the sauce pan and over a medium flame, stirring often to reduce mixture to approximately 1.5 cups of BBQ sauce, extra is always good. (Approximately 5-10 minutes).
Let your sauce cool before adding the Sriracha.  Add additional garlic powder & black pepper to taste (1/4 tsp each).

Before removing the ribs from the oven, using 6 sheets of heavy duty aluminum foil, in two separate piles place two sheets of foil (one on top of the other)  The length of the sheets should be enough to hold the ribs (or use the two sets of foil)  Remove the ribs from the oven placing meat side down in the center of the foil sheets (you will be creating a sealed foil packet) fold each side of the foil up creating a wall around the ribs.  Pour ½ of your sauce over the ribs and then cover with foil sealing tightly all around.  Place one or both of your sealed packets of ribs back on the rack and bake for another two (2) hours.

Remove the oven, open packets, and let stand for 5-7 minutes discarding the remaining cooking sauce.
Increase your oven temperature to 450 degrees.
Using a pair of tongs return the ribs to the rack meat side up.  Liberally brush the ribs with your remaining barbecue sauce, turning and brushing the ribs occasionally for another 15-20 minutes, until evenly glazed on both sides.  Remove from oven let sit for 5 minutes and serve hot.

*Low sodium should be approximately 140mg per cup as all low sodium brands are not the same

Whole roasted salmon


(Serves 6-8)
Total prep time:  5- 10 minutes Total cook time:   15-20 minutes.

Pairs well with Roederer Estate Sparkling Wine, Kendall Jackson Chardonnay, Raeburn Pinot Noir

Ingredients:
1 whole piece of salmon, Coho, King, or Sockeye is preferable
1 tsp Garlic powder
2 scallions chopped
½ fresh lime
¼ cup Horseradish mustard (can substitute for Honey Mustard)
½ Tbsp. Extra Virgin Olive Oil (EVOO)
Canola oil spray for pan

Equipment:  Grill/oven/ Grill Pan, aluminum foil, glass Pyrex for oven

Directions:
Preheat Grill to a low-medium flame/Oven.

Lightly spray grill pan with a canola oil spray.
Place a piece of aluminum foil on the grill pan large enough for the salmon to fit.
Spread ½ Tbsp. of EVOO over the fish, season the fish with the garlic powder and then spread the mustard all over the fish.  Sprinkle the scallions on top.
Squeeze the fresh lime all over.

Using another piece of foil wrap the fish up in a packet on the grill pan or in the glass Pyrex.

Place on grill close cover and grill for approximately 10 minutes open the foil discarding the top and allow the fish to cook another 5 minutes.  The fish should slide off the skin with a spatula when fully cooked.

When baking in the oven: Preheat oven to 375 degrees. Place fish on the middle shelf and cook covered for approximately 10-12 minutes, uncover fish and from middle shelf turn the broiler on high and cook for 3 minutes top will be crispy.

Stuffed Peppers with a Sriracha kick


(Serves 4-6)
Total prep time:  30 minutes Total cook time: 50 minutes (approx.)
Stuffing: 30 minutes
Cooking stuffed peppers: 50 minutes

Pairs well with Parducci Cabernet Sauvignon, Matanzas Creek Sauvignon Blanc

Ingredients:
6 large Bell Peppers of your choice or Poblano (or combination of both) Tops of peppers removed, stem discarded, and chopped.
2 lbs. or 2 Packages ground turkey (you can use beef or chicken if you prefer)
1 cup cooked rice or cooked quinoa
3-4 cloves of garlic finely chopped
2 scallions cut up
6-7 mushroom caps finely sliced and halved
1.5 cups shredded Parmesan
1 Tbsp. Garlic powder
1 Tsp Black pepper
1 Tsp crushed red pepper
1-2 Tbsps. Sriracha
Extra Virgin Olive Oil
Canola oil or Extra Virgin Olive Oil (EVOO) spray
2oz water

Equipment:  Large Sauté Pan, Large Colander, baking dish large enough to stand the peppers up while cooking/note: Poblano peppers will not stand on their own, prop against other peppers.

Directions:
Preheat oven to 375.
Take your washed peppers and lightly coat the outside with canola oil spray or EVOO.  Set aside in your baking dish
In a large sauté pan using 2 Tbsp. of olive oil (or enough to lightly coat the bottom of the pan) over a low medium flame heat oil adding the chopped pepper tops, scallions & chopped garlic, cover and simmer for approximately 3-5 minutes enough for pepper tops to begin softening.  Add in your ground turkey, breaking it up in the pan and stirring the mixture.  Sprinkle ½ Tbsp. garlic powder – set aside the other ½ Tbsp., crushed red pepper & black pepper over the meat and veggies while stirring & browning the meat.  Add in mushrooms once the meat begins to brown.

Once your ground turkey is cooked through, using your colander, pour the entire mixture into the colander draining the cooking juice.
Nicely re-coat your Sauté pan with olive oil returning the meat & veggie mixture to the pan over a lower flame; Sprinkle the remaining garlic powder over the meat, stirring in 1-2 Tbsps. Sriracha followed by mixing in your rice or quinoa and ¾ cup shredded parmesan.
The mixture should be moist, add 2oz of water as needed.
Once combined (approximately 3-5 minutes) turn off the flame and stuff your peppers.  Once each pepper is stuffed use the remaining shredded Parmesan to sprinkle over the tops of the meat mixture in your peppers.

Place the stuffed peppers in preheated oven and bake covered with aluminum foil for 35 minutes. Uncovered the peppers and continue baking for 20 minutes.
Peppers should be tender and able to pierce the sides with a fork or toothpick.

Slo-cooked Brisket with Cremini mushrooms, Vidalia onions, carrots & potatoes


(Serves 4-6)
Total prep time: 25-30 minutes Total cook time:  4-4.5 hours

Pairs well with Newton Chardonnay, Chelsea Goldschmidt Merlot

Ingredients:
3.5-4lbs first cut flat cut Brisket.
1 small yellow/sweet or Vidalia onion sliced thin & halved
4 medium carrots, peeled, discard the top stem (baby carrots can be used)
2 baking potatoes, cleaned with skin on cut in quarters (mini potatoes can be used)
½ package of sliced baby bell/Cremini mushrooms OR 8 small mushroom caps, sliced
1 Tsp Garlic powder
1 Tsp Black pepper
3 Tbsps. Extra Virgin Olive Oil (EVOO)
½ chicken stock, low sodium*
¾ water
1 packet of Lipton’s onion soup mix
1 cup Ketchup (dry measure)

Equipment:  Large glass or ceramic baking dish, aluminum foil

Directions:
Preheat oven to 350.
Place the Brisket in the center of the Baking dish with the fat side up first.
Using a fork gently poke the fat all over creating tiny holes, this is so that the oil and seasoning will stick.   Continue to season this side with 1 Tbsp. of EVOO spreading evenly all over brisket. Season with ½ Tsp of garlic powder and ½ Tsp. black pepper season and 1/3 of the package of Lipton’s onion soup.  Use ¼ cup of the ketchup and spread all over the fat side of the meat.
Flip the Brisket over, fat side down, and repeat this process.

Place the carrots & potatoes all around the Brisket and the onions over everything including the meat.  Add the mushrooms atop of the onions.
Add you chicken stock and water to the dish (Using a fork, lift the brisket up so that the liquid flows underneath) Then lightly drizzle 1 Tbsp. of EVOO over the meat adding the remaining Lipton’s onion soup and remaining ketchup over all over the Brisket and veggies surrounding it.

Cover your dish wither with its own cover or use aluminum foil, fitting it tightly around the edges of the baking dish.

Cook for 2 hours covered then check the liquid level, which should be about ½ way up the Brisket (not fully submerged).  Add water if necessary, keep covered and cook another 1.5 hours, then check on the tenderness of the Brisket by taking a large spoon and piercing the Brisket from the top.  If it does not go into the Brisket easily and immediately- IT’s NOT DONE! ***
Cover again and place back in the oven for another 30 minutes. Y
You can’t overcook the Brisket, the longer it cooks the softer the meat will be, and it will just fall apart and melt in your mouth.  (Just be sure to keep enough liquid in the pan)

***when you can slide the spoon into the brisket make several lengthwise slits along the top of the meat spooning the cooking juice into the slits then recover the brisket and
cook another 20 minutes. Remove from oven uncover and slice apart with the spoon, basting the meat with the juice from the cooking.

REHEATING THE BRISKET:

Using a large Sauté Pan on top of the Stove, over a low-medium flame, place the brisket into pan, cover and heat till desired temperature.
Also makes a great sandwich in crusty bread or serve like pulled pork on a soft slider bun.

NOTE:   Low sodium should be approximately 140mg per cup as all low sodium brans are not the same be sure to check the nutritional facts on the package)

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)

Ingredients

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 all over the chicken.
Then, nicely and evenly coat the chicken with your BBQ sauce.
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

Ingredients:
1 ball of fresh Pizza dough (you can buy from your market or from your pizzeria)
8oz unsalted Mozzarella (preferably unsliced) hand sliced into 15-20 small slices.
½ package of Cremini (Baby Bellas) mushrooms destemmed. (you can also use white Mushrooms)
8 stalks of asparagus cleaned, lightly steamed then cut into 4 pieces (each stalk).
Extra Virgin Olive Oil- 2-3 TBS
1-2 Tbsps. Shredded Parmesan cheese
All-purpose flour – 1-2 TBS

To Sauté veggies:
Use a small sauté pan over low-medium flame.
First, lightly steam asparagus (approximately 2-3 minutes) in a large deep sauté pan or sauce pot. Drain and set aside cutting each stalk into 4 pieces.
Place Cremini mushrooms in a large colander rinse well and destem, cut up into smaller bite size pieces, if necessary.

Then, lightly coat the small sauté pan with olive oil, once the oil begins to heat add in the mushrooms, stirring in the asparagus.  Cover and simmer for approximately 3-4 minutes.  Uncover 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 mozzarella cheese in a circular fashion around the entire pizza working from the outside to the center.

Spread the grilled veggies evenly all over the pizza.
Sprinkle shredded Parmesan all over the pizza.
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)

Ingredients

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)

Ingredients

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)

Ingredients

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)

Directions:
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

Ingredients

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

Ingredients

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)

Grilled Hanger Steak


Prep & Cook Time: 8 minutes

Pair with Landmark Pinot Noir, Goldschmidt Cabernet Sauvignon-Alexander Valley, or Clos du Bois Chardonnay
(Enjoy with Caesar Salad & Roasted Brussel Sprouts or Steamed Broccoli)

Ingredients:
3-4 Hanger Steaks (packages are usually ½ lb. foot long pieces already deveined -1 Steak will feed 1-2 people)
Extra Virgin Olive oil
Garlic powder
Ground black pepper
BBQ sauce (optional – my preference is Sweet Baby Ray’s – original)

Directions:
Preheat Grill, keeping flame on lowest setting.
Lay steaks out flat on a large platter.
Drizzle extra virgin olive oil on both sides of the steak.
Generously sprinkle garlic powder on both sides of the steak following with the Black pepper.
Lightly coat the steaks with BBQ sauce

To grill Rare:
Place on Barbecue and cook for 4 minutes turning over and grilling for another 2 (cook longer for medium rare or medium)

When removing the steaks from the grill (they will appear to be in two pieces where the vein was removed) cut the steak down the middle separating the two pieces of steak.  Serve immediately.

Sautéed Quinoa


Prep Time: 20-25 minutes includes cooking Quinoa

Ingredients

1 cup quinoa (preferably white)
1 cup chicken stock/broth* (low sodium -check the label should be no more than140mg)
2-3 tablespoons Extra Virgin Olive Oil (adjust to pan size)
2 cloves of fresh chopped garlic
2 tablespoons of chopped yellow onion or chopped scallions
¼ cup red or yellow pepper chopped (optional)
2/3rd cup frozen peas, carrot & corn (spinach may be substituted)
1-2 tablespoons shredded parmesan cheese

*Chicken broth can be substituted for water or half water/half broth.

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 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 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.

Summer Caesar Salad


Prep Time: 20 minutes
   
Pair with Mumm Sparkling Wine, Barrymore Rose of Pinot Noir, or Landmark Pinot Noir
(add Steak, BBQ Shrimp or Chicken, sautéed Quinoa)

Ingredients

2 heads of Romaine lettuce (washed- for best results see below)
8-10 small to medium size cloves of garlic (chopped)
4 ounces Extra Virgin Olive Oil or Light Tasting Olive Oil
2 Tablespoons Lite Mayonnaise
1 Tablespoon Lemon Juice
2 Tablespoons Worcestershire (reduced sodium)
2 Teaspoons ground Black Pepper
1 cup Shredded Parmesan Cheese
Croutons (optional)

Combine in medium size bowl or 16oz glass measuring cup (this is my preference):
Olive oil, chopped garlic, mayo, lemon juice, Worcestershire, black pepper & shredded cheese. Using a spoon mix up all the ingredients. Cover and refrigerate.

Place lettuce horizontally on cutting board slicing ½ inch sections all the way across (discarding both the top & bottom tips) then cutting the sections length wise so the lettuce falls apart into nice bite size pieces.
Place cut lettuce into salad spinner rinsing & spinning twice – this will clean your lettuce and keep it from wilting.  Place clean lettuce in your preferred serving bowl and place in the refrigerator, cover loosely with a paper towel.

20 minutes prior to serving dinner remove the dressing from the refrigerator to soften.
Prepared dressing from the day before may need 30 minutes.

Using 2 Tablespoon to toss the salad, take 2-3 generous tablespoons of the dressing and place over your salad tossing all the lettuce.  The dressing will coat the lettuce well so it’s best to start with less and add to taste.

Finish off your salad with croutons of your choice. A Sprinkle of shaved Parmesan and Black Pepper.
 (I often add a handful of chopped Kale, great change of pace and good for you too)

Roasted Brussel Sprouts


Prep Time: 5 Minutes  
Cook Time: 25 Minutes

Ingredients

10-12 large Brussel sprouts (can be halved* after cooking)
Extra Virgin Olive Oil -1-1 ½ Tablespoons
Sea Salt – 1 Teaspoon
Shredded Parmesan (optional)

Preheat oven to 375.
Rinse Brussel Sprouts and place in a medium stock pot filling ½ way with water.  Over a high heat bring to a boil, cover with a tight-fitting lid, and reduce to a medium heat.  Cook covered for 3-5 minutes until you can pierce the Brussel sprout with a fork.  Drain immediately into a colander.
Using a small glass pyres or similar oven safe dish place the boiled Brussel sprouts in the pam. Drizzle with olive and sea salt gently coating the Brussel sprouts and mixing together.  Place dish in oven and bake for approximately 20-25 minutes.  Remove from oven placing a serving dish. Sprinkle with Parmesan and serve.

*you can halve the Brussel sprouts (let cool for 5 minutes) and then sprinkle parmesan and serve.

Sunday, July 16, 2017

Chicken Parmesan Pizza





Prep Time: 15 minutes
Cook Time: 21 minutes
Pairs well with Clos Pegase Merlot or Mumm Sparkling Wine

Ingredients


1 ball of fresh Pizza dough (you can buy from your market or from your pizzeria)
8oz unsalted Mozzarella (preferably unsliced) hand sliced into 15-20 small slices.
2 breaded chicken cutlets (store bought from the deli counter are perfect) sliced into strips and then cut lengthwise.

Marinara Sauce (your choice) - 4-5 TBS
Extra Virgin Olive Oil- 1 TBS
All-purpose flour – 1-2 TBS

Preheat oven to 400.

Use a round Pizza pan or large square pan.  Lightly spray the 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, then 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.

Using your favorite marinara sauce, evenly spread 2 TBS all over the pizza.  The take your small chicken strips and in a circular fashion place the strips around the outside edge first (approximately 1/8th of an inch apart) working your way into the center until you use all the chicken.
Repeat this process with the mozzarella slices filling the gaps between the chicken pieces, slightly covering the chicken. Once you have filled the pizza with the mozzarella take 2-3 tablespoons of your sauce and gently spread all over the top of the pizza.

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.