Every Wednesday evening, I tune into Wine & Dine Wednesday and I am writing this page to features the Recipes of Wine & Dine Wednesday! Check back often as there will be new recipes added weekly.
Chicken Marsala
Cover 4 chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides and dredge in ½ cup flour.
Fry in 3 Tbsp. olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook, the chicken breasts will be thin. Remove to a separate plate and set aside.
Add 4 small, chopped shallots and cook over low heat for 2-3 minutes, add 1 cup mushrooms, sliced, salt and pepper and sauté for 5 minutes. Add 1 Tbsp. of cornstarch, stir and cook for a minute longer, add ½ cup marsala wine wine and turn the heat up to medium, add 1 cup chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency. Serve sprinkled with chopped parsley. Can be served over rice or pasta. This pairs well with Pat Paulson Sauvignon Blanc.
Asian Chicken and Noodle Salad
In a small bowl combine ⅓ cup soy sauce, 1 Tbsp white vinegar, 2 Tbsp dark sesame oil, 2 tsp hoisin Sauce
and 1 tsp sugar. Mix well and set aside,
Slightly break up 2 packs of Ramen noodles, (yes, Ramen!) prepare according to package directions, omitting the seasoning packet. Drain and rinse with cold water in a colander. Dice or shred 1 lb. cooked chicken*. Prepare a 16oz. bag of frozen mixed vegetables, of choice (the kind you can microwave in bag works good here) cook according to pkg. directions. This is a cold salad so you will want to make sure the noodles, chicken and vegetables are cool. Toss Ramen, chicken and vegetables. Top with sauce and serve.
Sesame seeds or Chinese noodles although optional make a delicious garnish.
*Tip for shredding a chicken breast. Place slightly cool boneless, skinless chicken breast in the bowl of a stand mixer, using the paddle attachment mix on low a few seconds until shredded. This is a great way to use a Rotisserie chicken from the deli section of almost any grocery store. They are often available cold as well.
Jalapeno Popper Turkey Meatloaf
Preheat the oven to 350°F In a small skillet sauté ½ c. onions and ½ clove minced garlic with butter. Let cool. In a large bowl combine 1½ lbs. ground turkey, ¼ tsp. black pepper, ¾ tsp. salt, ½ tsp. garlic powder, 1 tsp. dried parsley, 2 eggs, 1 Tbsp. Worcestershire sauce, 1 Tbsp. red wine vinegar. 1 cup bread crumbs OR parmesan cheese, ½ cup milk OR light sour cream, and the onions & garlic. Mix thoroughly by hand.
Place ½ of the mixture in a greased 5×9” loaf pan. Chop 6 pieces bacon, brown in the same pan used for the onions and garlic.
Cut and seed 2-3 jalapeno peppers. It is best to use plastic gloves and avoid touching your eyes. Wash hands thoroughly.
Make a deep indention in the meat mixture leaving ¾” border around the edge. Layer in the jalapenos and bacon. Using a butter knife cut softened cream cheese into small strips, enough to cover the peppers & bacon.
Use the other ½ of the meat mixture to form the top. Carefully the meat mixture around the edge to fold in the cream cheese mixture.
Bake for 40 minutes. In the skillet, drain the bacon grease, then add 6 Tbsp. ketchup, 1 Tbsp. spicy brown mustard and 1 Tbsp. brown sugar. Mix completely. After 40 mins. carefully remove loaf pan from oven and drain excess grease. Top with the ketchup mixture and bake an additional 20 mins. Let rest 5 mins. before removing from pan. Slice and serve with sides of choice. Pairs well with Cabernet Sauvignon.
Ramen Taco Bowl Recipe
In a pot of boiling water, add 1 pkt taco seasoning mix, and 2 packages ramen noodles (omit the seasoning packet). Cook about 3-5 minutes or until noodles are soft, stirring occasionally. Drain the noodles well in a colander. Evenly divide into two bowls. In a small bowl, toss the 9oz. cooked, diced chicken and a second pkt. of taco seasoning until evenly coated. Mix the chicken into the ramen noodles.
Layer each bowl with diced tomatoes, corn, sliced black olives, shredded cheddar cheese, fresh chopped cilantro, sour cream, shredded lettuce and tortilla chip strips. Pair with Cabernet Sauvignon or red blend from Napa.
Shrimp Cantonese
- In a large sauté pan combine 3 Tbsp. olive oil, ½ lb. lean ground beef, ½ lb. ground pork and 1-2 clove, minced garlic. Cooking over medium-high heat until most of the pink color is gone. Add ¼ cup soy sauce, 2 cups chicken broth and 1 tsp. sugar then bring to a boil. Turn down to simmer and add 2lb. shrimp cooking 10 minutes. Mix 2-3 Tbsp. cornstarch and ¼ cup COLD water in a small cup. When thoroughly mixed add to sauté pan and stir well until sauce thickens. Stir in chopped scallions once the sauce has thickened. Lightly beat the egg and pour over the mixture stirring until egg is set. Makes 4 servings. Shrimp and seafood generally pair nicely with white wine like Chardonnay or Sauvignon Blanc.
Chicken and Broccoli Bake
Start by boiling 4 large boneless, skinless chicken breasts until it is no longer pink . Season the water with salt, garlic power, pepper, poultry seasoning and sazon (Spanish chicken seasoning) remove and shred* the chicken and set a side. (see “Tip for shredding a chicken breast”under Asian Noodle Salad recipe).
Steam 2 bags frozen broccoli or you can buy the steam in the bag it work either way.
In a large casserole dish layer the broccoli on the bottom followed by a layer of shredded chicken. Set aside
In a large bowl mix 2 cans cream of chicken soup, 1 can cream of celery and 1 can cream of mushroom soup. Also ½ cup mayo, ½ tsp. curry powder, 2 Tbsp. lemon juice and two cups of mild cheddar cheese and mix well. Pour the soup mix over the chicken and spread to cover all the chicken. Top with one cup of mild cheddar cheese and 1 cup bread crumbs (optional).
Bake at 350°F. for 30 minutes you will see bubbling and golden brown. (Place on a cookie sheet under the dish, it may spillover a little). Cook the rice or noodles to serve over or you can eat it just the way it is…
Like seafood, chicken and poultry dishes pair well with Chardonnay or Sauvignon Blanc.
Panamanian Sancocho Soup
Shred 1 whole chicken and then mix it with 2 tsp. olive oil, 3 cloves minced garlic, 2 tsp. dried oregano and 2 Tbsp. chopped cilantro.
Place in a large pot on medium to high heat until the chicken turns a bit brown. Chop 1 large onion into whatever sized pieces your heart desires and then add them to the pot. Then 3# yucca roos, 6 small potatoes, 3 peeled carrots, and the green part of green onions chop into bite sized pieces or again to your size preference. Cut 2 ears of corn into 3 pieces.
Add 5 cups water and 4 cups chicken stock. Bring to a boil and then return to a simmer for at least 20 mins.
Salt, pepper and squeeze of lime to taste, add 1 sliced avocado and then serve.
Corn Flakes French Toast
Believe it or not this Brunch Treat pairs really well with Pinot Noir. Or use the Hudson Sparkling Wine for Mimosas, or just the Hudson on it’s own. Of course, you can have it with just coffee or whatever you choose as your a.m. beverage.
Start by crushing 4 cups of Corn Flakes & 4 cups of Cinnamon Toast Crunch cereal in a flat baking dish or shallow bowl. In a separate (large) bowl, whisk the ¾ cup of milk, 4 eggs, 1 tsp. vanilla, 1 tsp. cinnamon and ½ tsp. nutmeg. Dip Texas Toast or French Sliced Brioche in the egg mixture. Dip both sides of the milk & egg-soaked bread into the cereal mixture. In a large skillet or electric frying pan; melt 2 Tbsp. butter (add more as needed) over medium heat. Then fry both sides of the bread until it’s browned enough on both sides to your liking. Plate it out by sprinkling with raspberries, blackberries and blueberries on and around your toast. Sprinkle powdered sugar on top of it all. Finally, top with whipped cream and PURE maple syrup. Serve immediately.
NOTE: Dip the bread briefly so it doesn’t get soggy. Press the bread lightly into the crushed cereal so it sticks all over the bread. Above all, use PURE Maple Syrup. The flavor is SO MUCH BETTER than the caramel colored, High Fructose Corn Syrup stuff they try to pass off as “syrup“
Ham & Egg Casserole with a Kick
When serving this for brunch consider setting up a Mimosa bar. Include: the Hudson Sparkling Wine, various fruit juices; orange, pineapple, mango, cranberry, peach, apple cider just to name a few. Then use berries and sliced fruit, for garnish. Maybe a few spring of mint. And chilled Champagne flutes.
Start by preheating the oven to 350°F. In a large skillet, add 1 med. chopped onion and 1 red and 1 green pepper chopped, sauté until tender. Add 1 lb. cubed ham and 1 diced jalapeño pepper. Cook for another 5 mins on medium heat. Season with salt and pepper to taste.
Grease a 9×13” casserole dish with cooking spray. Layer the bottom with (thawed) shredded potatoes, top with the ham mixture. Add a layer ½ (8 or 12oz. each) package of shredded Cheddar cheese, and shredded Pepper Jack cheese.
In a large bowl whisk together 12 eggs and 1 cup half n half; pour into the baking dish. Sprinkle the remaining cheese over the top and then bake for 45 mins.
Remove from oven and sprinkle with chopped green onions.
NOTE: you can make substitutes as you like; use crispy bacon or cooked sausage instead of ham. Choose the cheeses you prefer. However you like it.
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