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 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

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)


1-2 swordfish steaks (1 whole piece cut into 2 steaks)
Horseradish mustard – 2-3 Tablespoons
Garlic Powder – 1 Tablespoon
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 Sautéed Onions & Mushrooms, Steamed Asparagus & Provolone

Prep Time: 25 Minutes Cook Time: 45 Minutes
Pairs well with Clos Du Bois Chardonnay or Goldschmidt Cabernet Sauvignon

1 family pack chicken cutlets (thin)
Thinly sliced Provolone cheese (1½ - 2 slices per cutlet)
1 bunch of Asparagus
1 package of baby Bella* mushrooms (destemmed, cleaned & sliced)
¼ small onion sliced thin
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)

Sauté onions and mushrooms in medium sauté pan lightly coated with olive oil, low-medium heat, drain of excess oil and set aside.

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 35-45 minutes. (until internal temperature is 180)

Serve with your favorite salad or side. Try our sautéed quinoa or butternut squash.

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)

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)

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)

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


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)


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


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


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.