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	<title>unwind cooking &#187; Italian</title>
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	<description>Cook and Unwind while Sipping a Glass of Wine</description>
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		<title>unwind cooking &#187; Italian</title>
		<link>http://unwindcooking.com</link>
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		<title>Lemon Pepper Shrimp Pasta with Arugula Pesto</title>
		<link>http://unwindcooking.com/2013/06/10/lemon-pepper-shrimp-pasta-with-arugula-pesto/</link>
		<comments>http://unwindcooking.com/2013/06/10/lemon-pepper-shrimp-pasta-with-arugula-pesto/#comments</comments>
		<pubDate>Mon, 10 Jun 2013 17:19:22 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Dressings]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2131</guid>
		<description><![CDATA[I used 8 ounces (227 g) of linguine which serves 4. Shrimp Lemon Pepper Marinade 2 pounds shrimp, thawed, deveined, tails can be left on juice of 1 lime 1 teaspoon salt 1 teaspoon dried oregano or 2 teaspoon fresh oregano (you can substitute with parsley) 2 tablespoon olive oil 1/2 teaspoon black pepper In &#8230; <a href="http://unwindcooking.com/2013/06/10/lemon-pepper-shrimp-pasta-with-arugula-pesto/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2131&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>19</slash:comments>
	
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			<media:title type="html">Arugula Pesto Linguine</media:title>
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		<item>
		<title>Mussels with fennel and wine</title>
		<link>http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/</link>
		<comments>http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/#comments</comments>
		<pubDate>Mon, 29 Apr 2013 15:01:41 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Californian]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2088</guid>
		<description><![CDATA[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 &#8230; <a href="http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2088&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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		<item>
		<title>Brussels Sprouts with Prosciutto, Pepper and Pecorino</title>
		<link>http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/</link>
		<comments>http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 15:01:15 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[stir fry]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2062</guid>
		<description><![CDATA[Simple but delicious Brussels sprouts with sauteed prosciutto and onion, black pepper and grated Pecorino Romano cheese. Recipe serves 2 or 3. 8 to 10 ounces Brussels sprouts, sliced in half lenghthwise 1 Tablespoon olive oil 1/2 red onion, finely chopped 2 slices prosciutto, finely sliced 1 teaspoon cracked black pepper 2 Tablespoons freshly grated &#8230; <a href="http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2062&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<item>
		<title>Spinach Stuffed Chicken Rolled in Prosciutto</title>
		<link>http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/</link>
		<comments>http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 15:03:21 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=1886</guid>
		<description><![CDATA[This recipe is another delicious spinoff of my Dijon Crusted Chicken Stuffed with Spinach Saute and credit to this yummy chicken prosciutto recipe goes to http://dianeskitchentable.wordpress.com/. Preheat oven to 350° F. Spinach Saute Ingredients 2 teaspoon olive oil, divided 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped) &#8230; <a href="http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1886&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>8</slash:comments>
	
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		<item>
		<title>Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce</title>
		<link>http://unwindcooking.com/2013/01/23/dijon-crusted-chicken-stuffed-with-spinach-saute-with-lemon-white-wine-sauce/</link>
		<comments>http://unwindcooking.com/2013/01/23/dijon-crusted-chicken-stuffed-with-spinach-saute-with-lemon-white-wine-sauce/#comments</comments>
		<pubDate>Wed, 23 Jan 2013 16:03:04 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Californian]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=1838</guid>
		<description><![CDATA[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 &#8211; which I never buy because I don&#8217;t know how to cook it. &#8230; <a href="http://unwindcooking.com/2013/01/23/dijon-crusted-chicken-stuffed-with-spinach-saute-with-lemon-white-wine-sauce/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1838&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>13</slash:comments>
	
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		<title>Sake Shrimp Scampi</title>
		<link>http://unwindcooking.com/2012/12/10/1745/</link>
		<comments>http://unwindcooking.com/2012/12/10/1745/#comments</comments>
		<pubDate>Mon, 10 Dec 2012 16:03:01 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
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		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://unwindcooking.wordpress.com/?p=1745</guid>
		<description><![CDATA[No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 &#8230; <a href="http://unwindcooking.com/2012/12/10/1745/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1745&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>10</slash:comments>
	
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		<title>Parmesan Pecan Crusted Mozzarella Salad</title>
		<link>http://unwindcooking.com/2012/10/29/pecan-crusted-parmesan-mozzarella-salad/</link>
		<comments>http://unwindcooking.com/2012/10/29/pecan-crusted-parmesan-mozzarella-salad/#comments</comments>
		<pubDate>Mon, 29 Oct 2012 15:31:00 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Californian]]></category>
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		<category><![CDATA[Salad]]></category>
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		<guid isPermaLink="false">http://unwindcooking.wordpress.com/?p=1594</guid>
		<description><![CDATA[The mozzarella rounds are fried in a skillet so that they&#8217;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 &#8230; <a href="http://unwindcooking.com/2012/10/29/pecan-crusted-parmesan-mozzarella-salad/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1594&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>12</slash:comments>
	
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		<title>Chili-Lime Italian Chicken Sausage Endives finished in White Balsamic</title>
		<link>http://unwindcooking.com/2012/10/18/chili-lime-chicken-sausage-endive-boats/</link>
		<comments>http://unwindcooking.com/2012/10/18/chili-lime-chicken-sausage-endive-boats/#comments</comments>
		<pubDate>Thu, 18 Oct 2012 15:10:59 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
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		<guid isPermaLink="false">http://unwindcooking.wordpress.com/?p=1566</guid>
		<description><![CDATA[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&#8217;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 &#8230; <a href="http://unwindcooking.com/2012/10/18/chili-lime-chicken-sausage-endive-boats/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1566&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Lime Herb Crusted Salmon</title>
		<link>http://unwindcooking.com/2012/10/02/lime-herb-crusted-salmon/</link>
		<comments>http://unwindcooking.com/2012/10/02/lime-herb-crusted-salmon/#comments</comments>
		<pubDate>Tue, 02 Oct 2012 15:00:29 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Californian]]></category>
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		<guid isPermaLink="false">http://unwindcooking.wordpress.com/?p=1526</guid>
		<description><![CDATA[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 &#8230; <a href="http://unwindcooking.com/2012/10/02/lime-herb-crusted-salmon/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1526&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Cashew Crusted Parmesan Chicken</title>
		<link>http://unwindcooking.com/2012/07/30/cashew-crusted-parmesan-chicken/</link>
		<comments>http://unwindcooking.com/2012/07/30/cashew-crusted-parmesan-chicken/#comments</comments>
		<pubDate>Mon, 30 Jul 2012 17:22:20 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[American]]></category>
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		<guid isPermaLink="false">http://unwindcooking.wordpress.com/?p=1504</guid>
		<description><![CDATA[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 &#8230; <a href="http://unwindcooking.com/2012/07/30/cashew-crusted-parmesan-chicken/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1504&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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