Chicken Chardon

This dish is rich and lovely.  Divas love both in their food and men.

Chicken Chardon

1/2 stick butter, melted

1-2 cloves garlic, minced

1/2 lemon, juiced

Sliced mushrooms

2 lbs. chicken (can be breasts or thighs)

1 cup bread crumbs

Garlic powder

Parmesan cheese

1 egg

Salt & pepper

Pour butter, garlic, and lemon juice at the bottom of a baking dish.
Layer mushrooms on top.
Mix bread crumbs, more garlic powder, and cheese in a shallow bowl.
Whisk egg, salt & pepper, and a bit of water or milk in another bowl.
Dredge chicken first through egg mixture then coat with bread crumb mixture.
Place chicken atop mushrooms.
Bake at 375 degrees for 45 minutes.

Make it a meal:  Serve with sautéed spinach.

Wine:  Chardonnay or Savignon Blanc

Sweet & Sour Meatloaf

Ooh, this is tangy!  The recipe calls for tomato sauce instead of ketchup.  Yuck, ketchup.  My entire family loved this one.  There were no leftovers. It was a little fall-aparty.  Next time I may make this and cook it the day before, so it has time to set up.

Sweet & Sour Meatloaf

1 lb. hamburg

1/2 lb. ground lamb

1 egg

2 shallots, chopped

1/2 roasted red pepper, chopped

1 cup tomato sauce, divided

1/2 cup Parmesan cheese

1/2 cup breadcrumbs

Salt & Pepper

2 Tbsp. vinegar

2 Tbsp. mustard

1/2 cup brown sugar


Mix the meat, egg, shallots, pepper, and 1/2 cup tomato sauce.
Season with salt & pepper; press into a loaf pan.
Combine the rest of the tomato sauce, vinegar, mustard, and brown sugar.
Make sure sugar dissolves and pour over meatloaf.
Bake at 375 degrees for 1 hour.

Make it a meal:  Serve with wild rice and roasted asparagus.

Wine:  Beaujolais or Pinot Noir

Shrimp Scampi Dip

This is like eating shrimp scampi without carbs.  Not that I pay much attention to that, but out there somewhere are divas watching their waistlines.  Not me.  I ate this for breakfast.

Shrimp Scampi Dip

8 oz.  cream cheese (or Neufchatel if you must)

12-16 medium shrimp, cooked and chopped roughly (I like big chunks)

4 cloves garlic, minced

1 pinch teaspoon red pepper flakes, or more, to taste

1/3 cup white wine

2 tablespoons freshly squeezed lemon juice

Salt & pepper to taste

1/4 cup sour cream

4 Tbsp. mayonnaise

2 Tbsp. parsley

1/2 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan

 Oil a 9-inch baking dish or coat with nonstick spray.

Pop the shrimp in a pan.
Add wine, lemon juice, salt, and pepper.
Heat lightly.
Remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake at 350 degrees until bubbly and golden, about 10-12 minutes.

Make it a meal:  Serve ahead of Chicken with Saucy Cranberry (see recipe)

Wine:  Chardonnay