Blog Posts

Watermelon Bites

9/20/2018

Ingredients
2 Cups Watermelon, cubed, chilled
2 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar Reduction
¼ cup Feta, crumbled
25 Mint Leaves, fresh
Salt and Pepper

Instructions

Arrange watermelon nicely on a platter.
Drizzle in order oil and vinegar.
Using your fingers sprinkle feta over each cube.
Place a pretty pick or mini fork in each cube.
Add a mint leaf on the top of each one.
Serve with a smile.
Pour your wine into your glass and enjoy your last day of late-summer.

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Summer Pesto Pasta

6/11/2018

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Ingredients

16 Cups Water
½ Cup Olive oil
1 Tablespoon Salt
8 Cups Pasta, wider noodle like Pappardelle
2 Cups Basil, Fresh
3 Tablespoons Pine Nuts, Toasted
2 Tablespoons Parmigiano-Reggiano, Shredded
1 Tablespoon Garlic, Fresh Chopped
2 Tablespoons Olive Oil
2 Teaspoons Lemon Juice
Salt and Pepper to taste
2 Tablespoons Parmigiano-Reggiano, Shredded
1 Cup Basil, Fresh, Shredded

Details

Skill level: Easy to medium
Serves ~ 8 guests
Cook & prep time ~45 minutes

Instructions

In a large stock pot bring water to a boil with ¼ cup oil and 1 tablespoon salt.
While water is coming to a boil make Pesto. In a food processor or blender add basil, pine nuts, cheese, and garlic.
Turn on and while machine is running drizzle oil in. Blend until smooth
Blend in lemon juice
Add salt and pepper to taste
Add noodles to boiling water and boil noodles to al dente. (soft with a small bite)
Toss noodles with remaining ¼ cup olive oil and place in a large bowl
Add Pesto over pasta then toss with tongs
Serve on platter and top with cheese and basil
Enjoy with a glass of light red wine

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Smoked Rubbed Chicken Salad with Pomegranate Molasses Tomatoes

5/30/2018

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Ingredients

4 Chicken Thighs, Smoked, Fully Cooked
1 Teaspoon Garlic Salt
2 Tablespoons Pepper, Course Ground
1 Teaspoon Paprika
2 Cups Tomatoes, Fresh, Ripe, Diced
¼ Cup Basil, Fresh, Chopped
5 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
3 Tablespoons Pomegranate Molasses
3 Tablespoons Sugar
Salt and Pepper
8 Cups Spinach, Young and Fresh
1 Pound Mushrooms, Washed and Sliced

Details

Level: Easy
Serves: 4
Time: 25 minutes

Instructions

Rub chicken with garlic salt, pepper and paprika
Lay across barbeque to warm
In a medium bowl mix tomatoes, basil, oil, vinegar, pomegranate, and sugar. Taste and add salt and pepper
On four plates or in four large bowls divide the spinach (this can also be done on a large platter for a group)
Over the spinach scatter sliced mushrooms
Add chicken on top. I prefer to chop it up warm by you can also add it whole.
Pour tomatoes over top
Pour your wine into your glass and enjoy your summer

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Minted Cucumber Soup

5/2/2018

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Ingredients

4 Cucumbers, peeled and seeded
1 large clove Garlic
1 c Plain Greek Yogurt
2 T Lemon Juice
1/4 c Water
4 Scallions, cut into 1-inch pieces
3/4 c fresh Mint Leaves, loosely packed
Salt and ground Black Pepper

Details

Cooking Level: Easy
Serves: 6 people
Time: 10 mins prep, 2 hours to chill

Instructions

In a food processor or a blender, add all ingredients except a few mint leaves to reserve for garnish. Blend until smooth
Chill in refrigerator 2 or more hours
Serve chilled, in a bowl with a leaf of mint on top

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Sausage Board

4/4/2018

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Ingredients

1 Kielbasa, smoked and fully cooked
1 French Bread Dough, your recipe or Pillsbury
Mustard, a couple of different types in small cups
Cheese, Olives, Pickled Vegetables

Details

Cooking level: Easy
Cooking time: 30 - 40 minutes
Serves 8 guests

Instructions
1. Preheat Oven to 350 degrees
2. Boil a large pot of water. Cut a slit down the length of the kielbassa. Boil in water for 3 to 4 minutes. Remove from the water and remove casing from Kielbasa. Let cool.
3. On a floured surface, press dough with the palm of your hand, into a large rectangle. Lay Kielbasa on top and wrap with dough. Place on a baking sheet with seam on bottom.
4. Bake 20 to 30 minutes until bread is golden brown
5. Slice into thick chunks. Place on a board or platter with other items.
6. Serve with a variety of local beers

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Love the Leftovers

3/19/2018

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Ingredients

1 ½ teaspoon Bouillon, you choose the appropriate flavor (Better than Bouillon is my favorite brand)
¼ teaspoon fresh Ginger, minced
1 splash Hot Sauce, Hoisin sauce or Soy Sauce (optional)
¼ cup leftover Protein (chicken, beef, pork, tofu or shrimp), chopped
¼ cup leftover Veggies, the harder the veggie the smaller you slice or shred them (ex: slice the mushrooms and shred the carrots).
¼ cup leftover Cooked Pasta
Pinch of fresh Parsley and Thyme
6 ounces of Boiling Water

Instructions

In a large cup or jar layer all ingredients in order (don’t add boiling water yet)
Place a lid or plastic on top and refrigerate
When you are ready to eat pour boiling water over top stir and leave stand for 2 minutes with lid on.
Enjoy with a great glass of Picnic Blend wine from Woodhouse Estates or a nice bright and light beer

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Homemade Corned Beef Hash

3/13/2018

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Ingredients

3 cups Corned Beef, cooked, diced small
½ cup Onion, chopped
3 Tablespoons Water
3 Tablespoons Olive Oil
3 cups Potato, cooked, diced small
Salt and Pepper
Ketchup (optional)

Details

Level: Easy
Serves 6
Time: 25 minutes

Instructions

In a large skillet brown beef over high heat.
When browned remove from pan and set aside. Do not clean pan! This is flavor for the rest of the dish.
In same pan add onion cook two minutes.
Add water, continue cooking until translucent with browned edges (clear looking) and pan becomes dry.
Remove onion from pan and add to beef. Again don’t clean pan!
Add oil then potatoes and brown.
When potatoes are 50% brown add beef and onions back to the pan.
Stir and heat all the way through
Add salt and pepper to taste
Serve with ketchup on side. you may also like an egg on top and a side of toast.

* Delicious accompanied with a chilled glass of tomato juice or a Bloody Mary

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One-Pot Red Wine Chicken

3/5/2018

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Ingredients

2 or 3 pounds oven-roasted Yukon Gold Potatoes (prepare these prior to or while cooking chicken)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 medium Onion, diced large
3 stalks of Celery, cut in half
5 large Carrots, peeled, cut in large chunks
4 large cloves Garlic, minced
3 to 4 pounds Chicken Thighs, raw, bone-in
1 small bunch Thyme, fresh
5 Pepper Corns
2 whole Cloves
2 whole Bay Leaves
3 cups Chicken Stock
1 cup Red Wine, Cab Franc for me (pick your favorite so you can drink the rest)
Salt and Pepper

Details

Cooking Level: medium
Serves: 6 to 8 guests

Instructions

In a large dutch oven or heavy pot over high heat add olive oil , butter and brown chicken.
Remove chicken and set aside, with drippings in pan, cook onions one minute.
Add in celery, carrots and cook another 3 minutes.
Add garlic and stir 1 minute.
Add chicken back into pot and lay herbs / spices on top of chicken.
Pour stock and wine over top. *Don’t forget the cook when pouring the wine!
Bring to a boil.
Reduce heat to low and cover with lid. Stir every 15 to 20 minutes
Cook until chicken seems to want to separate from bone -- could be up to a couple of hours. Adjust flavors to your preference with salt and pepper.
Pour over potatoes to serve.

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Mini Chicken Burritos

1/27/2018

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Ingredients
16 Corn Tortillas
1 cup Chicken, cooked and chopped
1 small can Green Chilies, mild, chopped
½ cup Salsa
½ cup Sour Cream
1 cup Vegetable Oil
1 cup Salsa for dipping

Details

Level: Easy
Serves 6 guests
Time: 30 minutes

Instructions

On a plate microwave tortillas for 1 minute to make them pliable
In a medium bowl mix together chicken, chilies, salsa, and sour cream to make filling
Add filling to a tortilla with teaspoon. I like to lay them all out and make sure they all get the same amount before I start rolling.
Roll each tortilla making sure that filling doesn’t go all the way to the ends
In a large fry pan heat oil over medium high heat
When oil is hot, Lay burritos in oil ending flap side down. Brown each side, turning only once.
Remove to paper towel to remove excess oil.
Serve and enjoy. I cut mine in half so the filling shows. I also serve these mini burritos on a plate of shredded cabbage to look pretty and to maintain its crispness.