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

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

Spicy Shrimp Appetizer

This recipe comes from an unlikely source, my friend Lord Byron.  He can grill, but doesn't.  He knows how to make a salad, but doesn't.  I'm not really sure what he eats day-to-day, but he sure can make a fantastic shrimp appetizer.  I've made a few creative changes.  I omit his call for bacon and use real butter instead of margarine.  He leaves the entire shells on--and eats the shells!  This diva doesn't do that.  I also put his precise measurements for spices here, but divas don't pay much attention to those either.  Just shake and stir, baby!

Spicy Shrimp Appetizer

1 ½  lbs. raw shrimp, shelled

½  lb. butter

2 Tbs. Dijon mustard

1 ½ tsp. chili powder

¼ tsp. basil

¼ tsp. thyme

1 tsp. pepper

½ tsp. oregano

2 cloves garlic, crushed

2 Tbs. Old Bay Seasoning

½ tsp. hot sauce

Place the shrimp in the bottom of a pretty baking dish.

Simmer all the rest of the ingredients for a bit.

Pour butter mixture over shrimp.

Bake in the oven for 7 minutes or so until shrimp is pink.

Make it a meal:  Serve ahead of any BBQ items.

Wine:  Chardonnay

Mini-Greek Meatloaf with Feta Sauce

These are darling, and my man couldn't stop at two.  He said he didn't need anymore, but they were so good, he ate two more.  And EASY.  Serve these as a main dish or just one as an appetizer at a cool Spring cocktail party.

Mini-Greek Meatloaf with Feta Sauce 

 Loaves

1/2 lb. ground lamb

1/2 lb. hamburg

1/2 onion, chopped

1/3 cup bread crumbs

1 egg

4 cloves garlic, minced

Thyme

Mint

a tiny bit of Allspice

Crushed red pepper

Salt & pepper

Sauce

1/2 cup Greek yogurt (I like Fage 2%)

2oz. Feta cheese

Thyme

1 glug olive oil

lemon juice of 1 lemon

Combine all the ingredients for the loaves in a pretty bowl.
Smoosh into muffin tins sprayed with cooking spray.
Bake at 450 degrees for 7 minutes.
Broil for 3 minutes.
Put all the sauce ingredients into a blender.
Blend.

Make it a meal: Serve with a Greek salad of chopped tomatoes and cucumbers tossed with a vinaigrette.

Wine:  Cabernet Sauvignon or Shiraz

Muah! Minestrone

This recipe is so delicious, you'll want to kiss me.  Muah!  I can't think of one bad thing in here.  It is a dieter's delight, not that I ever put much thought into dieting.  Well, that's not entirely true.  I have THOUGHT about it. 

I warn you, this is a few more ingredients than I usually post.  It does take a bit of chopping.  But you'll have this for days to come.  Give some to your mother-in-law.  She'll love you for it.  Muah, darlings!

 Muah! Minestrone 

Olive oil for sauteing 

4 cloves garlic, chopped

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

2 cups chicken broth

3/4 cup red wine

1 cup water

1 jar tomato sauce

1 cans tomato paste

1 can white beans

1 can green beans

3 cups fresh spinach, chopped

1 large zucchini, sliced and quartered

basil & oregano & pepper

pepper

1/2 cup whole wheat pasta, cooked

In a large stock pot, saute garlic for 2 to 3 minutes. 

Add onion and saute for 4 to 5 minutes, then add celery and carrots for a few more minutes. 

Add chicken broth, water and tomato sauce, tomato paste, bring to boil, and stir a bit. 

Add red wine; have a sip for yourself.

Reduce heat to low and add white beans, green beans, spinach , zucchini, oregano, basil,  and pepper. 

Simmer for 30 to 40 minutes, the longer the better.  

Add pasta. 

 Options:  Add chicken sausage or browned ground beef for your fella.  Or serve it with some lovely Parmesan cheese on top.

Make it a meal:  Serve with some nice sourdough bread or have a nice lunch of soup and salad.

Wine:  Chianti

Bacon Beer Beans

The first two words caught my man's eyes.  The aroma of the rosemary as the beans are cooking caught mine.  Well, my nose anyway.  Maybe you could cut back on the bacon to make this a tad healthier, but I wouldn't do that to my guy.  He's worth a little bacon.

Bacon Beer Beans

6-7 slices of bacon cut up into bits

1/2 onion, diced

4 garlic cloves, chopped

2 Tbsp. Dijon mustard

2 Tbsp. honey

2 cans white beans (Great Northern or Cannellini)

1 bottle good beer

salt & pepper

2 Tbsp. cider vinegar

Use a Dutch oven to cook bacon.  Mine is a pretty green apple colored one.

Transfer bacon to a paper towel.

Throw in onions and garlic to cook about 5 minutes.

Add mustard and honey and cook about 1 minute.

Add rosemary, beans, and beer.

Bring to a boil, then reduce heat and let beer cook down.

Season with salt, pepper, and vinegar.

Make it a meal:  Serve with Slow Cooked Lemon Chicken

Wine:  Chardonnay or some more of that nice beer in the recipe.

Thanksgiving Day Menu 2011

Many of these recipes can be found here (*).  I hope everyone is enjoying my favorite holiday!

Appetizers

Brie Wheel in Puff Pastry

Pumpkin Soup with Cheese Ravioli *

Dee's Bacon Dip

Wine:  Champagne Cocktail

Entree

Apple Cider Brined Turkey*

Wine:  Pinot Noir and/or Chardonnay

Side Dishes

Elegant Stuffing with Rum-Soaked Cranraisins, Sausage, Mushrooms, & Apple*

Tim's Famous Mashed Potatoes

Turnip

Squash

Cranberry & Orange Marmalade

Garlic Green Beans with Cashews

Sweet Potatoes with Wine-Poached Pears*

Wine:  More Chardonnay

Dessert

Pumpkin Cheesecake

Apple Pie

Chocolate Silk Pie

Wine:  Port and/or Coffee with Irish Cream

Roasted Potato Salad

I adore a potato salad without the mayonnaise once in a while. Especially this time of year with all the fresh produce selections, mayo can be heavy. The fresh basil that I pick out of my herb garden is amazing right now. In this dish, the flavor popped. Believe me, divas like popping whether it's basil, champagne, or something else! This is perfect for nights dining al fresco among the mid-summer gardens.

Roasted Potato Salad

4-5 potatoes, cubed

1/2 onion, sliced (red looks pretty in the salad)

2 glugs olive oil for roasting potatoes

Salt & Pepper

3 handfuls corn

2 stalks celery, chopped

2 tsp. garlic powder

1/4 cup olive oil for dressing

3 glugs apple cider vinegar

fresh basil, chopped

Coat the potatoes and onions in oil and bake on a baking sheet at 425 degrees for 20-25 minutes.
Meanwhile mix olive oil and vinegar for dressing.
Mix corn, celery, salt, pepper, and garlic powder in a bowl; add cooled potatoes and toss.
Refrigerate at least 1 hour before serving.
Serve at room temperature.

Make it a meal: Serve with Summertime Stuffed Zucchini for Two (see recipe)

Wine: Sauvignon Blanc

Faux Fried Pickles

I love fried pickles, but here in Northern New England, few restaurants offer them. I never made them at home, because I don’t like deep frying things—too messy and smelly. These come out delicious. One thing I do to make things easier is to divide the breadcrumb mixture into two baggies. The pickles get coated more evenly and my fingers don't get so sticky.

This recipe is healthy, even: fiber, whole wheat, vegetables. Pickles are vegetables, right? So then I serve them with full-fat ranch dressing. That’s okay. I'll diet until tomorrow.

Faux-Fried Pickles

1/4 cup Fiber One Original bran cereal
3 tbsp. whole wheat breadcrumbs
2 dashes garlic powder
2 dashes of Cajun or Creole seasoning
1 dash black pepper
1 dash cayenne pepper
40 hamburger dill pickle chips, drained
1 egg beaten with a bit of milk

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
Place cereal, breadcrumbs, and spices in a sealable plastic bag; remove air, and seal.
Using a meat mallet (or empty wine bottle), crush mixture through the bag to a breadcrumb-like consistency.
Place pickle chips in a bowl, and pat dry with paper towels.
Cover with egg mixture and toss to coat.
Transfer the egg-coated pickles to the bag of crumbs.
Seal and shake to evenly coat pickle chips with crumbs.
Place pickle chips on the baking sheet in an even layer.
Bake in the oven until coating is crispy, about 25 minutes.
Dip them in Ranch or garlic aioli.

Make it a meal: Serve ahead of Spicy Beef (see recipe).

Wine: I'm afraid no wine goes well with pickles. Better to have an amber beer.

Pomegranate Sauce for Lamb

We had lamb for Easter and cooked enough to feed a small army--very small. So small Rhode Island could beat it in a war. Making this quick sauce put a tasty twist on leftover lamb.

Pomegranate Sauce for Lamb

1/4 cup onions, chopped
1 garlic clove, crushed
1/3 cup red wine
1 cup chicken broth
1 cup pomegranate juice
2 tsp. sugar
2 tsp. flour


1. Saute onion and garlic to pan.

2. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits.

3. Stir in broth, juice, and sugar; bring to a boil.

4. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally.

5. Add flour, stirring until smooth; bring to a boil.

6. Reduce heat and cook 1 minute, stirring occasionally. Serve sauce with lamb.

Make it a meal: Serve over lamb with steamed green beans and roasted potatoes.

Wine: Shiraz or Pinot Noir

Healthy Hash Browns

I'm back, dah-lings! It has been a while, and in my world you have all been terribly worried about me.

I could eat this dish everyday. It can be as easy or time-consuming as you want. I had a little time, and I actually grated two potatoes for this. It took all of seven minutes, but I kept banging my giant pink sapphire ring, and I don't like that. I may use frozen next time. I did use leftover previously frozen spinach.

My husband said there was too much spinach in this, but he hates vegetables in the morning or in eggs or on pizza or anything else! Surprise, surprise, he thought it needed more bacon. Absolutely hopeless.

Make this for when the girls are coming over for brunch.

Healthy Hash Browns

3-4 slices bacon or turkey bacon
1/4 cup chopped onion
3 cups chopped spinach
2 cups russet potato shreds (about one 2 medium potato's worth), thoroughly patted dry
3 Tbsp. sun-dried tomatoes packed in oil, drained, patted dry, chopped
Dash salt
Dash black pepper
3 dashes garlic powder

1. Cook bacon, cool, and crumble. Drain most of the fat.


2. Add onion and cook until slightly softened, about 3 minutes.

3. Add spinach to the skillet, stir often, about 3 minutes.

4. Add cooked bacon, potato shreds, tomatoes, salt, pepper, and garlic powder to the skillet. Mix. Evenly spread out the mixture in the skillet, and gently press down with a spatula.

5. Without stirring, cook until potatoes have browned, 5 - 7 minutes. (Use a spatula to check under the edges for browning.)

6. Working in sections, flip mixture over in the skillet with the spatula so the other side can brown. Cook for another 3 - 4 minutes, until thoroughly cooked and browned.

Options: Serve with low-fat sour cream and or hot sauce. I use both. You know me, too much is just enough.

Make it a meal: Serve with an egg on top--poached is nice is someone poaches it for you (too messy for me).

Wine: Champagne or Mimosas, Dah-ling!

Buffalo Chicken Meatballs

I love the flavor of buffalo wings, but I hate gnawing at them in public. I also can't stand that they are basically skin and fat. This is a bit healthier version and a hundred times less messy than the original.

I hate touching raw meat, so my man did all the heavy rolling. The original recipe I saw made 16 meatballs out of 1 pound of meat. My man made big manly-sized balls out of it. There were only seven. Bless him.



Buffalo Chicken Meatballs

1 lb. ground chicken

3-4 cloves garlic

2-3 slices onion, chopped

a bit of Italian-style bread crumbs

some fresh chives from the garden

buffalo sauce (I use Texas Pete's)

a few pads of butter

Mix the chicken, garlic, onion, bread crumbs, and chives together.
Form into meatballs and bake at 400 degrees for 10-15 minutes.
Remove from oven and put in a crock pot.
Cover the meatballs with the sauce and butter.
Cook on high for about 30 minutes.
Serve with blue cheese or ranch dressing.

Make it a meal: Serve with celery and carrots.

Wine: Beer

Garlic-y Crab Dip

A bit of garlic and Old Bay make this dip divine. This conjures up images of foamy ocean waves and salty skin. Oh my. Serve it quick, before summer is over.

Garlic-y Crab Dip

8 oz. cream cheese (I use light)

1 can of crab meat

1 big spoonful of mayonnaise (more light)

1 spoonful sour cream (again with the light)

3 pinches of Old Bay Seasoning

3 cloves of garlic, minced

1 Tbsp. Worcestershire

2 dashes hot sauce

Mix all the ingredients together and serve at room temperature.
Serve with crudités (raw vegetables) or crackers.

Make it a meal: Serve with a bunch of other appetizers. It's too hot for an entire meal.

Wine: Chardonnay

Pickled Carrot Salad

So easy! This recipe is so good, I actually eat my carrots. I feel so healty!

Pickled Carrot Salad

1 10 oz. bag julienned carrots

1/2 cup olive oil

1/2 cup cider vinegar

1/3 cup water

1 tablespoon sugar

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon pepper

1/2 teaspoon ground mustard

In a saucepan, cook carrots in a small amount of water for about 10 minutes.
Drain and transfer to a serving dish.
Combine remaining ingredients in the saucepan.
Heat for a few minutes until the sugar dissolves.
Pour over carrots; cover and refrigerate for overnight.

Make it a meal: Serve alongside Cod with Lemon and White Pepper (see recipe)

Wine: Sauvignon Blanc

Antipasto

This was such a hit at a family get-together, I will absolutely make this again for company. It requires little work and a patient deli counter service person. There's a little something for everyone in there.

Just be careful with how much dressing you put on and when you are serving. You don't want the lettuce to get soggy.

Antipasto

1 bag Romaine lettuce

a few sprinkles garlic powder

1/4 lb. of deli meat sliced thin--Choose 3: Capicola, salami, ham, roast beef, prosciutto (I used the first 3 for mine)

1/4 lb. Provolone cheese

1/2 can artichoke hearts, quartered

1/4 cup sun-dried tomatoes

1/4 cup marinated mushrooms

1/4 cup pepperoncini

1/4 cup mozzarella balls

Light Caesar salad dressing to taste

Spread the lettuce around the edges of a pretty serving dish.
Sprinkle the lettuce with garlic powder.
Drizzle the lettuce with Light Caesar dressing.
Roll up the deli meats and stack in the middle.
Roll the Provolone and put in the lettuce like the spokes of a wheel.
Make piles of the artichoke hearts, tomatoes, mushrooms, pepperoncini, and mozzarella balls in sections atop the lettuce.
Refrigerate for a bit or serve right away.

Options: Add black and green olives.

Make it a meal: Serve aside pasta with marinara sauce and warm bread.

Wine: Cabernet Sauvignon or Chianti

Slow Cooked Pork with Stuffing

This dish is divine on a cool, rainy day. This says comfort food all over. (photo by Kjunstorm)

Slow Cooked Pork with Stuffing

6 oz. stuffing mix
1/2 onion, chopped
some carrots, chopped
some raisins
1 apple, chopped
1 cup chicken broth
2-3 lbs. pork (I used boneless chops)
1 Tbls. brown sugar
1 tsp. Creole seasoning
1 tsp. garlic powder
1/2 tsp. paprika
pepper

Toss the first 7 ingredients into the bottom of your slow cooker leaving the pork on top.
Mix the rest of the seasonings.
Sprinkle or rub into the pork.
Cook on low for 7-9 hours.

Make it a meal: Serve with steamed green beans.

Wine: Shiraz

Jamaican Jerk Chicken

This dish says,"Summertime!" Spice up your life with a little Jamaican flavor. Divas are already spicy, but then again, divas believe too much is just enough. Don't chop things too much, because you're going to put them in a food processor. (photo by naotakem)




Jamaican Jerk Chicken

1 shallot, chopped

2-3 dashes ginger

1-2 dashes allspice

1 dash cinnamon

2 glugs olive oil

1 jalapenos, chopped

salt & pepper

pinch of red pepper flakes

2 cloves garlic, chopped

1 Tbsp. brown sugar

1 splash cider vinegar

2 splashes white wine

1 splash orange juice

1 splash Worcestershire

8 chicken thighs or drumsticks (or go crazy and do 4 of each!)

Combine shallot, ginger, allspice, cinnamon, oil, jalapenos, salt, pepper, red pepper, and garlic in a food processor or blender.
Stir in the brown sugar, vinegar, orange juice, and Worcestershire to make a paste.
Brush the jerk sauce onto the chicken.
Place the chicken in the slow cooker and cook for 5-6 hours on low.

Make it a meal: Serve with rice and Sweet & Sour Brussels Sprouts and mangoes.

Wine: Sauvignon Blanc

Lemon Butter

This is my favorite butter to use for garlic bread. Use it on pasta vegetables, or fish for fabulous flavor. Tonight I'm putting it on top of tilapia.

Lemon Butter

1/2 cup butter

1 tablespoon lemon juice

1 clove of garlic, minced

1 teaspoon minced fresh parsley

Make it a meal: Serve atop cooked orzo with a side of steamed broccoli. Put the butter on the broccoli too!

Wine: Chardonnay

Easy Chicken Satay

I made this while in a pinch staying at my ski chalet. I had taken chicken out to cook, but night after night, my gorgeous husband took me out to eat. We were having guests the following night, so I decided to make a chicken appetizer with what few ingredients I keep at the Chardonnay Chalet. I whipped this together and it was a surprising hit! (photo by mtcarlson)

Easy Chicken Satay

2 tablespoons peanut butter

½ cup soy sauce

½ cup lime juice (which I keep around for mojitos)

1 tablespoon brown sugar

2 tablespoons chili powder

2 cloves garlic, chopped

1 teaspoon hot pepper sauce

1 lb. chicken cut up into bite-sized pieces

Whip the first seven ingredients in a pretty bowl.
Add the chicken and marinate at least 2 hours, but overnight is best.
Grill or sauté and serve with little toothpicks stuck in them.

Make it a meal: Serve ahead of Mountain Chili (see recipe) which will keep you warm at the ski chalet.

Wine: Gewürztraminer

Roasted Grape Tomatoes

Divas love versatility in their cooking, wardrobe, men, and jewelry.Divas will love this simple dish for the same reasons. I make these ahead of time and then pop them out and throw them into various recipes. They also work fine on their own as a side dish. You can also freeze them. Variety!

Roasted Grape Tomatoes

1 carton grape tomatoes or cherry tomatoes cut in half

2-3 glugs olive oil

oregano, thyme, or basil

garlic cloves, minced

Put everything into a pretty bowl and mix.
Pour it all into a roasting dish.
Roast it all at 375 degrees for about 40 minutes.
That's it!

Make it a meal: Serve alongside Chicken & Stuffing (see recipe)

Wine: Sangiovese