unwind cooking
Californian
Crispy Zucchini Quinoa Patties
Crispy Zucchini Quinoa Patties (top with Avocado and Caramelized Sweet Onions) This is so delicious by itself, with a salad or topped with avocado or mashed avocado with caramelized sweet onions. Try it with a side of pickles! I made 16 patties out of this recipe. 3/4 cup organic quinoa 1 medium zucchini, grated in … Continue reading
Thyme Wine Mushroom Sauce Steak with Egg Noodles
Thyme Wine Mushroom Sauce Steak with Egg Noodles I’m going to make this again! What a great weeknight dinner with a glass of wine to wind down the day. 2 Tablespoon low-sodium soy sauce 1 teaspoon sugar 1/2 teaspoon pepper 1 1/4 pounds sirloin steak tips, cut int 1 1/2-inch cubes or chunks 1 teaspoon … Continue reading
Herbed Roast Stuffed with Feta and Spinach
cooking twine 1 (1 3/4 pound) beef high quality beef flank steak (or tenderloin) 1 tablespoon cracked peppercorns 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction. 2 teaspoons fresh thyme, finely chopped, about a loose fistful … Continue reading
Mussels with fennel and wine
Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading
Herb Peppered Roast with Garlic
Herb Peppered Roast with Garlic My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6. You will need cooking twine to make this roast. 1 (1 3/4 pound) high quality beef flank steak. 2 garlic cloves, thinly sliced 2 teaspoons olive oil (not extra virgin, just pure olive oil or … Continue reading
Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce
Dijon Crusted Chicken Stuffed with Mozzarella Spinach Saute with Lemon White Wine Sauce Serves 4. I intended making a repeat recipe from my blog (chicken scaloppine with wine sauce) but the store was out of chicken thighs so I bought chicken breasts – which I never buy because I don’t know how to cook it. … Continue reading
Tofu Parmigiana with Marinara Sauce
1 package extra-firm tofu, drained (roughly 14 oz) 1 teaspoon sea salt 1/2 teaspoon pepper 2 tablespoon grated Parmesan cheese, plus extra for serving 1/2 cup panko breadcrumbs 1 teaspoon Italian seasoning 1 egg 2 tablespoon olive oil jar of marinara sauce Pat tofu dry with paper towel to remove as much moisture as possible. … Continue reading
Avocado Chili Crab Burger
This should be named SLOPPY Avocado Chili Crab Burger. Once you start eating this amazing burger it will get sloppy. But it is yummy! Yields 6 burger patties. Ingredients: Avocado Chili-Lime Crab Mixture 1 shallot, finely chopped 2 clove garlic, minced 1 pound claw crab meat 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon … Continue reading
Lime Caper Wine Sauce Chicken
This dish goes wonderfully with a chilled Chardonnay or dry Reisling. 2 heaping tablespoons all-purpose flour 1/2 teaspoon sea salt 1/2 teaspoon pepper 1/2 teaspoon crushed rosemary 1/2 cup chicken broth juice of 1 lime 1 tablespoon capers, plus more for serving, drained 1 pound chicken thighs 1 tablespoon olive oil 1 tablespoon white balsamic … Continue reading
Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce
This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading
Parmesan Pecan Crusted Mozzarella Salad
The mozzarella rounds are fried in a skillet so that they’re crisp on the outside and slightly melted on the inside. Serves 3-4. 1/2 cup prepared balsamic vinaigrette (1 part balsamic to 4 part olive oil, e.g. 1 teaspoon balsamic to 4 teaspoon olive oil) 2 teaspoon Dijon mustard (I used whole grain Dijon) 1 … Continue reading
Chili-Lime Italian Chicken Sausage Endives finished in White Balsamic
Serves 2 to 3, with leftovers. The spicy lime Italian seasoned sausage burst with flavor in your mouth and add to that the fresh crunch of the slightly bitter endive leave, it’s a spectacular combination. 1/4 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon pepper 1/8 red chili pepper flakes 1/2 sweet onion, chopped 1/4 red … Continue reading
Lime Herb Crusted Salmon
Serves 2. 1/2 cup breadcrumbs zest of half a lime 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1 tablespoon dollop of mayonnaise (about 1/8 cup) 1 teaspoon whole grain Dijon mustard juice of half a lime 2 salmon filets, thawed 1/4 teaspoon sea salt and 1/4 teaspoon pepper 1 tablespoon cooking oil such as … Continue reading
Wine Sauce Argentina-Style Steak
Pair with a California Merlot or Central Coast Pinot Noir. Serves 2. 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1 tablespoon red wine vinegar 1 tablespoon olive oil 1/4 teaspoon sea salt 1/8 teaspoon red chili pepper flakes 2 steaks (top round, tri tip, or top sirloin) 1 teaspoon cooking oil such … Continue reading
Paprika Mango Salsa
This mango salsa tops really nice over grilled salmon or steak. I tried it with a steak and I personally preferred the salmon. The salsa is great alone too! 1 cup just ripe mango, diced 1 cup pineapple, diced quarter of a red onion, chopped (optional: saute onions in 1 teaspoon oil) 1/4 cup, red … Continue reading
Cashew Crusted Parmesan Chicken
I made this with a side of coriander steamed rice and salad. Pair with a Pinot Noir from Sonoma Valley or Carneros. 1/2 cup whole unsalted cashews 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 eggs, whisked or beaten 1/3 cup grapeseed oil or other healthy frying oil 1 … Continue reading
Garlic Shrimp Feta Cheese Quesadilla with Pineapple Salsa
On my way to Trader Joe’s I was grappling with the daily matter of What to Cook for Dinner. I remembered I had some frozen langostino tails, shredded Mexican cheese and feta I always keep for my salads. So I bought flour tortillas for $1.79 and a pound of frozen wild blue shrimp. After pouring … Continue reading
Baked Rosemary Garlic Tilapia
Tilapia is a non-fishy white fish which bakes into a soft texture when cooked. It’s quite yummy. Wine to sip: A chilled Chardonnay or Reisling. 1 pound tilapia (about 3 fillets), thawed. Remove excess water and moisture from fish by patting it with a paper towel. 2 tablespoons red wine vinegar 2 tablespoons olive oil … Continue reading
Mahi Mahi Fish Cakes
This pairs nicely with a chilled Chardonnay. I’ve been enjoying the 2010 Raymond Hill Chardonnay 1.5 Liters only $5.99 at Trader Joe’s. 1 to 1-1/4 pounds of white fish, such as Mahi Mahi or cod, fresh or frozen grapeseed oil or other cooking oil 1 sweet onion, chopped 1/4 teaspoon sea salt 1/4 teaspoon cracked … Continue reading
Potato Leek Au Gratin
A creamy and tasty baked vegetarian dish. Pair with a dry Sauvignon Blanc. 8 medium size potatoes, peeled and halved 3 tablespoons salted butter 1/3 cup all-purpose flour 2 1/2 cups heavy whipping cream sea salt cracked peppercorns 1/8 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 1/2 cups sharp Cheddar … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
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
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
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
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
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
Mushroom Cheddar Organic Burger on Toasted Honey Wheat Buns w/ Organic Pickles, Micro Greens and Baked Onion Rings
Serves up to 4 | Wine to pair or sip while cooking: 2008 Carneros Buena Vista Pinot Noir – Rich cherry and blackberry, earthy spice and supple, velvety texture 1 tablespoon grapeseed oil 8 large crimini mushrooms, sliced 1/2 teaspoon ground garlic 16 ounces organic ground beef patties or organic ground beef to make into … Continue reading
Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Teriyaki Cream Sauce
Serves 2 | Wine to Pair or Sip while Cooking: 2009 Stargroves Paso Robles Chardonnay – Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple 1 pound boneless Wild Sockeye Salmon (2 fillets, fresh or frozen) 1-1/2 cups heavy whipping cream 3 tablespoons teriyaki or soyaki sauce … Continue reading
Top Sirloin with Fresh Cilantro, Lime, Avocado, Tomatillo Chili and Baked Cornbread Muffins
One of the BEST TASTING recipes I’ve made yet. Serves 4 | Wine to sip while cooking: 2009 Castle Rock Sonoma County Pinot Noir – medium-bodied, aromas of cherry, tea and herbal spice. On the palate it is smooth with a silky texture and mild tannins, giving flavors of black cherry, plum and spice, with … Continue reading
