White Wine and Herb Mushrooms

If you are ever in need of a nice, super fast and easy, mushroom side or just want to jazz up a steak, these little guys are absolutely fabulous:

1/2 tsp. olive oil

1/2 tsp. butter

1lb. fresh mushrooms

1/4c onion, chopped

1 tsp. Italian seasoning

1/4c white wine (I used a Chardonnay)

2 cloves garlic

salt and pepper, to taste

 

1.  Heat the oil in a skillet over medium heat.

 

2.  Add the mushrooms, onion, and Italian seasoning.  Cook and stir for about 10 minutes.

 

3.  Add the wine and garlic amd  cooking until most of the wine has evaporated.

 

4.  Sprinkle with salt and pepper, to taste.  Cook another minute or two and serve hot.

 

Cheers!

White Wine and Herb Mushrooms

I am loving mushrooms lately and these were absolutely fabulous over grilled steaks.

1-1/2 teaspoons olive oil

1/2lb. fresh mushrooms

1/2 tsp. Italian seasoning

1/8c white wine (I used Chardonnay)

1 1/2 tsp. garlic, minced

salt

pepper

1 TBSP fresh chives, chopped

1.  Heat the oil in a skillet over medium heat.

2.  Add mushrooms and season with Italian seasoning; cook approximately 10 minutes, stirring frequently.               

3.  Add the garlic and white wine.  Continue cooking and stirring another 5 minutes or so.

4.  Season with salt and pepper, to taste and sprinkle with chives.  Serve immediately.           

Cheers!



Cheesy Spinach Dip with White Wine

Served this yummy appetizer with tortilla chips.  The white wine gives a nice flavor twist to a classic appetizer or snack.  

1 1/2 TBSP butter

2 cloves garlic, peeled and chopped

10 oz. pkg. frozen, chopped spinach, thawed and drained well                   

1/4c white wine

salt and pepper, to taste

cayenne pepper sauce, to taste

1/4c green onion, chopped

1 1/2c shredded mozzarella cheese

1/4c mayonnaise

1/4c half-and-half

1.  Preheat oven to 350*

2.  Melt the butter in a medium saucepan over medium heat.
Stir in the garlic, spinach and white wine.
Cook and stir 2 to 3 minutes, until heated through.
 
3.  Add salt, pepper, and hot sauce. Remove from heat.               

4.  In a medium size mixing bowl, combine green onion,

mozzarella cheese, mayonnaise and half and half.

5.  Add the spinach mixture and stir until combined.

6.  Transfer mixture to a small, buttered baking dish.             

7.  Bake 20 minutes, or until bubbly and lightly browned.               

Best served hot.  Cheers!

White Wine & Butternut Squash Soup

Delicious as an appetizer or add tortellini for a heartier main course.

1/8 tsp. cumin

1/8 tsp. nutmeg

1 TBSP butter

1/2c white onions, sliced

1/4c green onions, chopped

3c butternut squash, roasted and cubed

1/4c white wine

2 1/2c vegetable broth

1/8 tsp. cinnamon

1/8 tsp. ginger

salt, to taste

black pepper, to taste

8 oz. spinach and cheese tortellini (optional)

1.  In a large saucepan over medium heat, add cumin, nutmeg, and butter.  Stir until butter melts.

2.  Add white and green onions.  Saute a few minutes, until soft and fragrant.

3.  Mix in squash, wine, broth, cinnamon, and ginger.  Reduce heat to low and simmer 15-20 minutes.

4.  Puree soup with an immersion blender until consistency is smooth.

6.  Season with salt and pepper, to taste.

If adding tortellini:
Cook according to package directions while soup is simmering and add just prior to serving.

Cheers!

White Wine Salad Dressing

This takes five minutes and a blender.  It doesn't get easier than that!

2 TBSP white wine – I used Sauvignon Blanc

2 TBSP lemon juice

1/2 tsp. honey

1/2 tsp. coarse ground Dijon mustard

1 TBSP shallot, minced

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp.ground black pepper

1/4c extra-virgin olive oil

1.  Place all ingredients, except olive oil into a blender and puree until well blended and consistency is smooth.

2.  Keep blender running and gradually add the olive oil to blend thoroughly.

3.  Season to taste and serve immediately over a salad or chill for later.

Cheers!

Pan Seared White Wine Salmon

1lb. salmon, cut into individual portions

sea salt, to taste

coarse ground black pepper, to taste

olive oil

For the Sauce:

1/3c butter

1/4c white wine (I used Sauvignon Blanc)

1 TBSP lemon juice

1/2 tsp. paprika

1/2 tsp. dried basil

1/4 tsp. dill weed

1.  Preheat oven to 400*  Preheat cast iron skillet on stove over medium high heat.

2.  Using a spray bottle (or your hands) coat both sides of the salmon with olive oil.

3.  Salt and pepper each salmon piece, to taste.

4.  Add to preheated skillet and sear on both sides, 2-3 minutes.

5.  Remove skillet from burner and place straight into the preheated oven, allowing fish to continue cooking 7-10 minutes, or until the internal temp. is 145*. 

6.  While salmon is in the oven, add butter to a small saucepan and heat over low until melted.  Add wine, lemon juice, paprika, basil and dill.  Heat through and keep warm until ready to use.

7.  Remove salmon from oven and arrange on plates.  Pour sauce over the tops and serve. 

Served this last night with Garlic and Parmesan Orzo
and sauteed asparagus.

Cheers!

White Wine Chicken Spaghetti

3 TBSP olive oil
1 lb. chicken breasts

6c chicken broth or water

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder 

1/4 c red bell pepper, chopped

1/4c green bell pepper, chopped

1/2c mushrooms, sliced

2 cloves garlic, minced

1/2c onion, chopped

1 (10.75oz.) can cream of mushroom soup

3/4c dry white wine

2c Cheddar cheese, shredded

8oz. spaghetti

1/4c Parmesan cheese, shredded

Salt and pepper, to taste

1. Preheat oven to 350*

2. In large skillet, heat 1 TBSP oil  and cook chicken, seasoning with salt, pepper, and garlic powder, to taste.  Remove chicken, shred it, and set aside.

3. Place spaghetti in a pot of boiling water and cook until it reaches al dente consistency, about 8-10 minutes. Remove from heat and drain.

4. In large skillet, heat remaining 2 TBSP oil over medium high heat.  Add green peppers, red peppers, mushrooms, garlic, and onion. Saute until slightly tender, about 3-4 minutes.

5. In large mixing bowl, combine sautéed vegetables, cooked spaghetti, cooked chicken, white wine, and 1 1/2c Cheddar cheese.

6. Pour into prepared 9”x13” pan.  Bake, covered, for 30 minutes.

7. Uncover and top with remaining 1/2c Cheddar cheese and Parmesan cheese. Return to oven and continue baking, uncovered, another 15 minutes.

Allow to stand 5-10 min. before serving.

Cheers!

White Wine Alfredo Sauce

This is my new favorite Alfredo sauce:

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken broth

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine 

salt and pepper, to taste

1.  In a medium-size sauce pan, melt butter over low heat.

2.  Add flour.  Cook and stir with a whisk until well blended. (2-3 min.)

3.  Add cream and broth.  Stir to blend.
4.  Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5.  Toss with pasta and serve warm.

Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one and thought it was fabulous - Cheers!

Sausage and Sauerkraut

This is a kicked up version of the classic sausage and sauerkraut dinner.  I like it because the all the flavors you expect are still there but they're enhanced with the addition of the veggies and white wine.

1c. baby carrots

2c. red potatoes, chopped

1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)

1 lb. fully cooked beef sausage, cut into chunks

1/4c. white onion, thin sliced

2 cloves garlic, minced

3/4c. dry white wine

1/2 tsp. ground black pepper

1/4 tsp. caraway seed

1. Layer carrots, potatoes and sauerkraut in your slow cooker.

2. In a skillet, brown the sausage; transfer to the slow cooker.

3. Saute onion and garlic in the skillet with drippings, until tender.

4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway.

Pour over sausage and veggies.

5. Cover and cook on low for 8-9 hours or until vegetables are tender.

Serve with the rest of the white wine.  ;)

Cheers!

Seafood and Wine

I read, according to last month's Wine Spectator magazine, there may be real health benefits to pairing  wine with your seafood (as if you needed a reason).  This is part of what they say:

"Finding the perfect wine to match with fish may be challenging, but a team of French scientists has found that the pairing is worth the effort. A comprehensive review of recent research on wine and fish shows that the drink helps break down omega-3 fatty acids abundant in many types of seafood. This helps keep heart tissue stronger and healthier."

Good enough for me.  :)

Cheers!

 

Lemon Juice Substitution

Last night, as I was preparing dinner, I
discovered, well into the cooking process, that
I needed lemon juice and did not have a single
drop of lemon juice in the house. 

I didn't need much and I really, really did

not want to go to the store for one little lemon.

I referenced my food substitutions book and found
that white wine, in an equal amount, is an acceptable
 replacement for lemon juice.  Apparently, this is
common knowledge for some but I never knew
it until yesterday. 

So I tried a Pinot Grigio in my recipe and it worked great!

Cheers!

On Pairing White Wine with Seafood

We've all heard about how you're supposed to pair

white meats with white wine

and red meats with red wine  

Well, I just read why white goes so well with fish. 

According to the March 2010 issue of Food Network Magazine,

white helps to make the fish taste less "fishy".

Here's exactly what is says:

"Diners have long paired fish with white wine, and now scientists know why:  They've discovered that iron present in red (but less so in white) brings out seafood's fishy aftertaste."

So now, next time someone says they would prefer something else,

you can come back with a scientific explanation for your wine choice.  ;)

Vegetarian White Bean Stew

 This is what I served for dinner last night. 

It's a super easy one-pot dinner that is healthy, filling, and absolutely delicious!

This recipe makes a lot but it does freeze very well.

This is what you need:

1 TBSP olive oil

1 medium white onion, chopped

6 cloves garlic, minced

3 green chile peppers, seeded and minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 package baby bella mushrooms, sliced

1 can cannellini beans, rinsed and drained

1 can great northern beans, rinsed and drained

1 can pinto beans, rinsed and drained

4 green onions, chopped

1/2 bunch fresh parsley, chopped

1c. white wine (I use Sauvignon Blanc)

2 (14.5 oz.) cans chicken broth

2 tsp. chicken bouillon

1 tsp. dried rosemary

1 tsp. dried thyme

1 TBSP dried oregano

1 1/2 TBSP ground cumin

2 bay leaves

1.  In a large pot, heat olive oil over medium heat. 

Add onion, garlic, and chile peppers.  Stir and cook

until onions begin to soften.

2.  Add all of the remaining ingredients.

3.  Cover, reduce heat to low, and simmer 90 minutes.

4.  The white is already open, so pour a glass, relax,

and enjoy the amazing aromas that are filling your kitchen!

Cheers!

Kicked Up Chicken Broth

If you don't make your own chicken broth (who does, really?),
here's a tip from Julia on how to jazz up the store bought stuff: 

Add white wine! 

I've tried this a few times and it really does enhance the flavor.

I mean, it's still chicken broth, but its really good chicken broth! 

Here is what you do, according to Julia
in Mastering the Art of French Cooking:

Start with 2c. store-bought chicken broth.

Add 3 TBSP each: sliced onions, carrots, and celery,

1/2c. dry white wine, 2 sprigs of parsley, 1/3 bay leaf,
and a pinch of fresh thyme.

Simmer 30 min., strain, and it's ready to go in your recipe.

Bonus:  You now have a bottle of white open,
so you might as well have a glass!

Cheers!

White Wine Parmesan Risotto

I have made this several times now and it always comes out perfect! The white wine adds an amazing aroma and wonderful depth to the flavor of this dish. It is delicious as is but could also be jazzed up further with mushrooms or maybe sun-dried tomatoes. The best part about this risotto is that it's ridiculously easy to make because you cook it in the microwave! Try it, you'll love it:

3 TBSP real butter
1 clove garlic, minced
1/2 small onion, finely chopped
1 1/2 vegetable broth
1 c. Arborio rice, uncooked
3/4 c. white wine
1/4 c. fresh grated parmesan cheese

1. Combine butter, garlic, and onion in medium size casserole dish. Microwave on high for 3 minutes.

2. Heat broth separately until hot but not boiling; about 2 - 2 1/2 minutes.
* I just use a glass measuring cup for this step.

3. Add rice and broth to the butter, garlic, and onion. Cover and cook on high for 6 minutes.

4. Stir in white wine. Cover again and cook for an additional 10 minutes.

5. Stir in parmesan cheese, garnish with fresh, chopped parsley, and serve.