This is tasty,simple and very little clean up…who could ask for more than this?
Makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally.
Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish. Serve with rice, or buttered noodles. Delicious.
Broccoli Orange Salad
Even Mikey likes this. My grandaughter (when small) called broccoli ‘trees’. So this is a nice way to eat the ‘trees’.
Serves 4-6
- 2 eggs
- 1/4 cup sugar
- 1 tsp cornstarch
- 1 tsp dry mustard
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup Hellmans mayonnaise
- 4 cups fresh broccoli florets
- 1/2 cup golden raisins
- 8 slices of bacon, cooked crisp and chopped
- 2 cups thinly slices fresh button mushrooms
- 1/2 cup toasted pecans
- 10 oz. can orange slices drained, or
- 2 blood oranges segmented (if in season)
In a saucepan, whisk the first six ingredients and cook until thickened. Remove from heat and stir in the mayo until smooth. Cool. Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Serve with grilled Italian Bread, two servings of warm sunshine, and a bottle or so of wine. Enjoy! Bring it on. Tell me, does this qualify as being “green”?
I know, that’s bad…later
Ravioli With Creamy Tomato Sauce
- 9 oz. ravioli (4 cheese variety)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 lbs. different coloured tomatoes, seeded and chopped
- 1 cup white wine (chardonnay)
- 1/2 cup whipping cream
- 2 tbsp fresh tarragon, chopped
- 1/2 cup grated parmesan cheese
Cook pasta according to packaging directions.
While pasta is cooking, heat the oil in a large fry pan over medium heat. Add garlic and saute for thirty seconds. Add tomatoes and simmer for about five minutes. Now stir in the wine and simmer for about three minutes.
Carefully stir in the cream and tarragon and simmer until it starts to thicken. Add cheese, salt and pepper to taste.
In a flat bowl or pretty edged plate, place three (if large) or five small ravioli on the plate and spoon sauce over the pasta. Serve immediately.
Add a crisp salad, a light entree and a glass of wine. What more can you ask for?
This is so much better than the quick store bought. Try it, you will love it.
Butternut Squash Risotto
I love Butternut Squash and I love Risotto so here is one that combines both.
Serves 6 (or leftovers tomorrow if serving serving 4)
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 butternut squash, peeled, seeded and diced
- 3 cups Arborio rice
- 1/2 cup chardonnay wine
- 12 cups chicken stock
- 3/4 cup grated parmesan cheese (fresh is best)
- 4 tbsp mascarpone cheese
- 2 tbsp unsalted butter
Heat olive oil in a large saucepan over medium heat. Add the onion and squash. Cook for about four minutes until the onion becomes translucent. Do not burn. Add rice and stir for about three minutes until it looks transparent.
Stir in the wine then add stock, one-half cup at a time, stirring constantly until each is absorbed. Remove from the stove and add the parmesan, mascarpone and butter, mixing well. This takes 22 minutes. Not less and not more.
Note: When making risotto only use wooden spoons so as not to crush the Arborio rice while cooking
Macadamia Nut Chicken Breast
Macadamia nuts are wonderful to use and really works with the chicken and ginger.
Serves 4
- 1 cup soy sauce
- 4 tbsp. dark brown sugar
- 1 1/2 tbsp. grated ginger
- 1 tbsp. minced garlic
- 1/2 cup Chardonnay white wine
- 4 chicken breasts
- 1 1/2 cups panko crumbs
- 1 1/2 cups finely chopped macadamia nuts
- 1 1/4 cup flour
- 3 eggs, whipped
- 3/4 cup good olive oil
- 3 carrots each person, steamed, some green stem attached
Preparation:
Combine first 5 ingredients and whisk lightly until sugar has dissolved. Wash chicken with cool water and pat dry. Place in the marinade for about 1 hour.
Mix the panko crumbs and nuts. Remove chicken from marinade and pat dry to remove excess liquid. Dip chicken in the flour, then into the egg white. Now dip in the panko crumbs and nuts, pressing firmly so it sticks to the chicken. Lighly coat a fry pan with olive oil and saute chicken until fully cooked, but don’t overcook. If you need to, add more oil.
When plating, slice each breast and lay out on the plate. Add steamed carrots (3 each) and be sure to leave about 1 inch of green stem on.
Now watch who will want to lick their fingers, they will do it slyly.
This is truly over the moon to eat.
Your Choice When Accepting Dinner Invitation
As a guest you should always take a host/hostess gift. Wine, flowers, gadget for the kitchen or bar, homemade candy…it doesn’t matter but to watch people go to these dinners with nothing in hand, shows no respect for the host. It doesn’t need to be expensive, just thought out and thoughtful.
After watching an “expert” expound that you should always open wine a guest has brought to dinner, I want to assure you this is NOT the case.
As the Hostess, if you have planned your dinner carefully and picked the wine and it is chilling, then you just say thank you and put it aside.
In truth, once you give it to the hostess, it no longer YOURS and should be her option. If your wine is chilled, then perhaps this would be a good choice. If she decides otherwise, it is no ‘rejection’ of your gift.
I don’t understand why an ‘expert’ would want you to spoil your plans over this.
Comments anyone?