Dipping Oil with Herbs

The best dipping oil I ever had was at a little tavern at Jay Peak, VT. We had been skiing all day and were famished. The fresh bread and spicy dipping oil and the three glasses of wine did the trick.

Dipping Oil with Herbs

Olive oil

parsley

oregano

red pepper flakes

pepper

garlic, minced

Parmesan cheese

Mix it all together on a lovely plate and serve with fresh bread.

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

Wine: Chardonnay

Roasted Vegetables & Rice

I adore roasted vegetables. They are so crispy and flavorful. This can be a side dish, in which case, I'd skip the dressing. It makes a lovely vegetarian meal. I use brown rice for extra fiber and nutrients. This heart-healthy dish is one my hearty man will eat on occasion.

I use whatever vegetables I have on hand, but really anything goes. These I chose for the gorgeous color combination. I also add a couple of chicken bouillon cubes to the water the rice is cooking.

Roasted Vegetables & Rice

1 cup rice

1 small head broccoli, chopped

1 orange pepper, chopped

a bunch of grape tomatoes

3 garlic cloves minced

red pepper oil

a pinch of shredded cheese like cheddar

Dressing

1/4 cup olive oil

a few splashes red wine vinegar

a small spoonful Dijon mustard

parsley

oregano

pepper

Cook the rice according to directions (mine takes forever).
After you've chopped your vegetables, toss them in a pretty bowl.
Add the garlic.
Drizzle red pepper oil over and toss the mess of it.
Put it all in a roasting pan and roast at 355 degrees for 45 minutes or so.
Meanwhile, put all the dressing ingredients into a closed container and shake.
Mix the cooked rice with the dressing.
Add some cheese.
Toss in the roasted vegetables.
Ciao!

Make it a meal: Tis a meal. Lay off the meat for one night.

Wine: Chardonnay

Turkey & Sausage Chili

I hosted my first Chili Fest last night. I offered my Mountain Chili and White Chicken Chili, both of which are on this blog. I did a hot number for the diehards full of jalapenos and chipolte peppers. I like the mild flavor of ground turkey, so I added this one, too.

The night was a success. I had a lot of help. My apologies to the hungry vegetarians!

Turkey & Sausage Chili

1 lb. ground turkey, browned

1 chorizo sausage

2 cans diced tomatoes

1 can of pinto beans

1 can of kidney beans

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

7 garlic cloves, chopped

3 chipolte peppers, chopped plus some of the sauce

cumin

oregano

chili powder

Put all ingredients in a crock pot and cook on low for about 5 hours.

Make it a meal: Serve with corn bread.

Wine: Sauvignon Blanc or Pinot Noir

Cod with Lemon and White Pepper

Everyone has their favorite lemon and fish recipe. Here's mine. Don't go too heavy on the flour or it will be soggy. Keep it light. Divas usually do.

Cod with Lemon and White Pepper

1 lb cod fish fillet

1/4 cup butter and margarine mixture, melted

2 tablespoons lemon juice

1/4 cup wheat flour

1/8 teaspoon white pepper

paprika

Italian bread crumbs for sprinkling

Cut the fish into serving pieces.
In one bowl mix the lemon and butter.
In a second bowl mix the flour, white pepper and paprika.
Dip the pieces of fish into the butter bowl first, then lightly dredge through the flour mixture.
Place fish pieces on a baking sheet.
Sprinkle a bit of Italian crumbs atop each piece of fish.
Pour the unused butter mixture over the top of the fish.
Bake at 350 degrees for 25 minutes until fish flakes.

Make it a meal: Serve with roasted broccoli, garlic, and grape tomatoes with a dash of thyme.

Wine: Sauvignon Blanc

Soap

This isn't cooking, exactly, but I do use the microwave for this. I bought one of those kits at Michael's Arts & Crafts and have just loved the results. I can have all the pink soap I want. I add apricot seeds which add exfoliating qualities and I love all the designs that molds come it. Guess what everyone is getting for Christmas this year?

Spicy Beef

This is a great change-up from traditional pot roast. This is pot roast a busy diva attitude. Divas are nothing if not spicy.


Spicy Beef

3 lbs. boneless beef chuck roast

12 oz. jar of sliced pepperoncini, drained

3/4 cup beef broth

1 bottle of beer

oregano

basil

thyme

crushed rosemary

1 loaf sourdough bread

Put roast in the crock pot and cover with pepperoncini.
Add broth, beer, and herbs.
Cook for 8-10 hours.
Remove meat from cooker and shred.
Meat will shred easily with two forks.
After shredding, return meat to cooker and mix well.
Serve on slices of sourdough bread.

Make it a meal: Serve with a nice side salad.

Wine: Zinfandel

Creamy Broccoli & Chicken

It took me a long time to figure out the value of my slow cooker. Now I can't get enough of it. Make this on a rainy day and eat it in front of the fire. If you are fortunate enough to have a gas fireplace, this requires only the flip of a switch and you won't mangle your manicure.

Alas, I have an old-fashioned fireplace. Nail touch-up, here I come.

Creamy Broccoli & Chicken

6 chicken breasts

salt & pepper

your favorite herbs (I use thyme & oregano)

2 garlic cloves, chopped

1/4 cup chicken broth (or white wine)

1 can cream of broccoli

1 package of cream cheese (I use Neufchâtel), cubed

1/2 cup white wine

2 slices onion, chopped

Place chicken in slow cooker and sprinkle with salt, pepper, and herbs.
Toss in the garlic and pour chicken broth in.
Cook on low for 5-6 hours.
45 minutes before serving, mix soup, cream cheese, wine, and onion in a saucepan.
Cook until smooth.
Pour over chicken and cook another 30 minutes.
Serve over brown rice.

Make it a meal: Serve with crusty bread.

Wine: Chardonnay or Sauvignon Blanc.