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Wednesday, January 31, 2018

Chicken Parmesan Flatbread


Prep Time: 10-12 minutes   Cook Time: 10 minutes
Pairs well with either Savage Grace Chardonnay, Columbia Valley Washington or Masterpiece Vineyards Russian River Pinot Noir

Ingredients:
1-2 Flat breads (1 flat bread will serve 2-3) double the recipe for 2 flatbreads
4-5 Ounces fresh mozzarella, sliced into 10-12 pieces. (mozzarella generally comes in and 8oz package use all for 2 flatbreads)
2 cooked chicken cutlets, sliced.
4-6 Tablespoons of your favorite marinara sauce
¼ cup shredded Parmesan
Extra Virgin Olive Oil- 1 TBS

Directions:
Preheat oven to 400.
Lay flatbread on flat surface.
Evenly spread the olive oil over the flat bread.
Evenly spread 2-3 tablespoons of marinara sauce over the flatbread.
Layer the sliced chicken cutlets, followed by the mozzarella over the flatbread.
Use the remaining marinara sauce, loosely spread it all over the mozzarella cheese.
Generously sprinkle the Parmesan over the entire flatbread.
Place the flatbread on the middle rack of your preheated oven and bake for 10 minutes
Take out of the oven let cool for about 2 minutes, then slice into desired size strips. Serve hot & enjoy.

Chicken Cutlets
Chicken cutlets can be purchased cooked in your local supermarket or deli or you can make your own.

Wednesday, January 24, 2018

Spicy Chicken Sausage Flatbread


Prep Time: 10-12 minutes   Cook Time: 10 minutes
Pairs well with Savage Grace Chardonnay or J Sparkling Rose

Ingredients:
1-2 Flat breads (1 flat bread will serve 2-3) double the recipe for 2 flatbreads
4 thin slices of provolone cut in half
2 Spicy (or regular) chicken sausage already cooked and sliced thin
8-10 thin asparagus slightly steamed and cut in half (do not use double the amount for 2 flatbreads, simply use both halves of the asparagus stalk for each flatbread the tips & stems)
½ cup shredded Parmesan
Extra Virgin Olive Oil- 1 TBS

Directions:
Preheat oven to 400.
Lay flat bread on flat surface.
Evenly spread the olive oil over the flat bread.
Layer the provolone, followed by the sausage then the asparagus.
Generously sprinkle the Parmesan over the entire flatbread.
Place the flatbread on the middle rack of your preheated oven and bake for 10 minutes
Take out of the oven let cool for about 2 minutes, then slice into desired size strips. Serve hot & enjoy.

Spicy Chicken Sausage.
If using uncooked sausage: First, broil your chicken sausage on high for 15 minutes turning half way through.  Let cool and slice thin for your flatbread.

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

Ingredients:
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

Directions:
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!