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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!