unwind cooking
Archive for March 2012
Crispy Chicken with Lemon Rice
Serves up to 3 | Wine to sip: 2009 Barefoot Cabernet Sauvignon or a Merlot 1 cup white rice, rinsed 1/2 cube (6 grams) chicken Bouillon 1/2 teaspoon coriander 1 tablespoon butter 1/2 lemon (or 1-1/2 tablespoons lemon juice) 3-4 boneless, skinless chicken thighs sea salt and cracked peppercorns 1/2 cup grapeseed oil or other … Continue reading
Lemon White Rice
This is a wonderfully flavored rice. Goes great with steaks, poultry and fish. 1 cup white rice, rinsed 1/2 cube (6 grams) chicken Bouillon 1/2 teaspoon coriander 1 tablespoon butter juice of 1/2 lemon (or 1-1/2 tablespoons lemon juice) In a rice cooker: Evenly place rice in cooker and add water until it is about … Continue reading
Strawberry, Apple, Pear Crumble
Serves 8 | Try with port or an Aprilbella & bubbly mix or an almond flavored bubbly Filling: 2 cups fresh strawberries, sliced 3 Ambrosia apples, peeled and cored, cut into bite size pieces 2 red pears, cored and cut into bite size pieces 1/4 cup multi-grain flour (can be multi-grain pancake mix or all … Continue reading
My New Skillets Have Arrived!!
Love, love, love my new non-stick skillets! I don’t sell these … but I couldn’t wait to get rid of my old teflon pans that always needed replacing every 6 months. You know how the teflon starts to get rough, and then the oil begins to stick on it … they’re going in the trash … Continue reading
Fish Casserole with White Wine Cream Sauce
This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading
Strawberries and Cream
My first blogged dessert. Yields 2 cups. Serves up to 4. 2 cups cottage cheese (450 g which is roughly 1 tub of cottage cheese so just use the whole tub) 1/4 teaspoon pure vanilla extract (or 1 teaspoon pure vanilla flavor) 3/4 cup sugar 1 cup fresh strawberries or frozen unsweetened strawberries, thawed 2 … Continue reading
Baked Prosciutto-Wrapped Chicken
Serves 2 | Wine to pair: 2009 Barefoot Cabernet Sauvignon – a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove with a velvety smooth finish. Wrapping butter-rubbed chicken with prosciutto is messy and requires some patience but the resulting dish is delicious … well worth the wrapping. … Continue reading
Mashed Potato Quesadilla
Serves up to 4 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi – I got a 1.5L bottle of this wine last week and it kept fresh for 3-4 days with a cork in the fridge. I had a lot of left over mashed potato. Quesadillas was an easy solution! Add a side … Continue reading
Thyme Chicken, Mushrooms and Brussells Sprouts Pizza
Serves 4-6 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi 8 ounces Brussels sprouts, chopped 4 ounces crimini or white mushrooms, sliced 1 tablespoon grapeseed oil 5 pieces boneless chicken breast tenderloins 2 teaspoon thyme 1 teaspoon garlic powder 3 tablespoons extra virgin olive oil, plus a little extra to oil baking sheet … Continue reading
Top Sirloin with Bacon Cabbage Slaw
Serves 3 to 4 | Sipping wine: 2010 Woodbridge Merlot by Robert Mondavi 1 tablespoon and 1 teaspoon grapeseed oil 3 slices of turkey bacon, chopped 1 small shallot, chopped 1 tablespoon whole-grain Dijon mustard 3 tablespoons cider vinegar 8 ounces chopped cabbage 1 pound top sirloin steaks, 3 to 4 steak pieces sea salt … Continue reading
Mango Beef
Serves up to 4 3 tablespoons fresh lime juice (about 1 lime) 1 tablespoon honey 2 teaspoons low-sodium soy sauce 3 tablespoons grapeseed oil 1 pound top sirloin stead (3 to 4 pieces) sea salt and cracked peppercorns 1 orange or red bell pepper, sliced, seeds and ribs removed 1 not-so-ripe, not-so-green mango, sliced sesame … Continue reading
Turkey Bacon Guacamole Grilled Cheese w/Onion Dip spread
Serves 2 – 4 | Wine to sip: 2009 Los Carneros (Sonoma) Three Knights Pinot Noir- rich in flavor and complexity 2 ripe avocados 1/8 teaspoon garlic powder 1 teaspoon apple cider vinegar 1/4 teaspoon sea salt and 1/4 teaspoon cracked peppercorns 4 turkey bacon strips 1/2 teaspoon grapeseed oil sharp cheddar and Monterey Jack … Continue reading
Organic Herb Salad with Avocado and Feta
Serves 4 3 ounces organic herb salad mix, rinsed 1/2 English cucumber, sliced 2 tablespoons extra virgin olive oil 1 teaspoon Balsamic vinegar 2 ripe avocados, sliced crumbled Feta cracked peppercorns Optional: sunflower seeds, roasted and unsalted Toss herb salad mix, cucumber, oil, Balsamic. Top with avocado, feta and sunflower seeds. Sprinkle with cracked peppercorns … Continue reading
Skillet-Fried Wild Alaskan Cod w/ Dijon Mustard Sauce, Capers and Grapes
Serves up to 4 | Wine to sip while cooking: 2010 Charles Shaw Sauvignon Blanc 4 medium to large pieces of skinless wild cod or other white fish such as halibut. If frozen, thaw out first, then pat excess water with a napkin. 2 tablespoons whole-grain Dijon Mustard 2 tablespoons capers 2 tablespoons extra virgin … Continue reading
Flan de Leche (Flan)
Serves 8 | You will need (2) baking dishes, 1 larger than the other (see pic below). 1/2 cup sugar 1/4 cup water 3 eggs plus 3 egg yolks 1 14-ounce can sweetened condensed milk 1 cup heavy whipping cream 3/4 cup low fat milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon sea salt Pre-heat … Continue reading
