Vegetarian Greek Cobb Salad

Vegetarian Greek Cobb Salad with a wine pairing

Vegetarian Greek Cobb Salad: Kalamata olives are a deep purple-brown with a deep. They have a savory flavor and a delicate texture. These olives are my favorite and I could eat them on their own, they add an incredible burst of flavor to this Vegetarian Greek Cobb Salad. 

The olives are just the tip of the spear of flavor. Romaine salad loaded with crisp summer veggies, Red onion, plum tomatoes, warm chickpeas, crumbly feta cheese, and garlicky toasted pita bread. Topped off with a dill vinaigrette and you have a summer dish that will put a smile on anyone’s face.

The origins of the cobbs salad

One theory says that it came about in 1937 at the Hollywood Brown Derby restaurant. The cobb salad named for the restaurant’s owner, Robert Howard Cobb. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

Key to this dish

The key to any salad is the dressing. Pick and than finely chop dill fronds. In a large bowl, whisk together 2 tablespoon vinegar, 1 teaspoon water, and 3 tablespoons oil.  Season to taste with salt and pepper. I like to use sea salt is has a stronger flavor. The final step is to stir in half of the chopped dill. 

Tips for boiling an egg:

The hardest part about boiling an egg is peeling the shell of. Quick pro tip that will get you the perfect boiled egg. It will take 10 minutes from the time you put the egg into the boiling water to be finished. Immediately drain the pot and return to the pot. Cover and shake the pan to gently crack shells, then fill the saucepan with ice water. Let it sit for about five minutes and the egg shell will come right off.

Wine pairing for a Cobb Salad:

Pinot Noir

Body and Tannins: light, silky tannins, light-bodied

A Pinot Noir goes great with this greek cobb salad. Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black.

Recipes header
Vegetarian Greek Cobb Salad

Vegetarian Greek Cobb Salad

Kalamata olives are a deep purple-brown with a deep. They have a savory flavor and a delicate texture. These olives are my favorite and I could eat them on their own, they add an incredible burst of flavor to this Vegetarian Greek Cobb Salad.
Prep Time 7 hrs 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 830 kcal

Equipment

  • medium skillet
  • small saucepan

Ingredients
  

  • 2 Mediterranean pitas
  • 1 cucumber
  • 1 romaine heart
  • 1 plum tomato
  • 1 oz Kalamata olives
  • 1 piece feta cheese
  • ¼ oz fresh dill
  • garlic use 2 large cloves
  • 1 can chickpeas
  • kosher salt & pepper
  • 2 large eggs
  • olive oil
  • red wine vinegar or white wine vinegar

Instructions
 

  • Cook eggs: Fill a small saucepan with water and bring to a boil. Carefully add 2 large eggs to boiling water and cook for 10 minutes over medium heat. Immediately drain and return to saucepan. Cover and shake pan to gently crack shells, then fill saucepan with ice water. Let stand until step 5.
  • Prep ingredients: Rinse and drain chickpeas. Finely chop 1 teaspoon garlic, then lightly crush the 2nd garlic clove. Coarsely chop roasted red peppers.
  • Season chickpeas: Heat 1 tablespoon oil in a medium skillet over medium. Add chopped garlic; cook, stirring, until fragrant, about 1 minute. Add chickpeas and roasted red peppers. Increase heat to medium-high and cook, stirring, until chickpeas are warm, about 3 minutes. Off the heat, stir in 2 teaspoons vinegar and 1 teaspoon oil. Season with salt and pepper.
  • Make vinaigrette: Preheat broiler with top rack 6 inches from heat source. Pick and finely chop dill fronds, discarding stems. In a medium bowl, whisk together 1 tablespoon vinegar, 1 teaspoon water, and 3 tablespoons oil. Season to taste with salt and pepper. Stir in half of the chopped dill. Reserve 2 tablespoons of the vinaigrette in a small bowl.
  • Prep salad: Crumble feta. Chop olives, removing any pits. Cut tomatoes into ½-inch pieces. Halve romaine lengthwise, then cut crosswise into ½-inch pieces. Thinly slice cucumber (peel if desired). Peel eggs under running water; cut into quarters. Drizzle pitas all over with oil; broil directly on top rack until toasted, 1–2 minutes per side (watch closely).
  • Finish & serve: Rub pitas with crushed garlic clove, then cut into wedges. Season with salt. Add romaine and half each of feta and dill to bowl with vinaigrette; toss and season with salt and pepper. Top with chickpeas, eggs, cucumbers, tomatoes, and olives. Drizzle with reserved vinaigrette. Garnish with remaining dill and feta.

Notes

NUTRITION PER SERVING
Calories 830kcal, Fat 46.0g, Proteins 29.0g, Carbs 77.0g
ALLERGENS
Wheat, Sesame, Soy, Sulphur dioxide and sulphites, Milk and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cobb salad, greek salad, salad

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Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken and a wine pairing

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection. Finish off with a peppery arugula salad, and then tie it all together with a luscious pan sauce.

Keys to this meal

The thing that makes this meal so special is the sauce. Sage has a strong taste and chicken breast as a meat is not the most flavorful. But when you add a nice sauce on tio than you have something special

First is to Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in the same skillet over medium.

Next  Cook, stirring, until shallots are softened, 1–2 minutes  make sure to keep an eye on the shallots you don’t want to burn. 

Add broth concentrate, 3 teaspoons vinegar, and 1/2 cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. 

The final step is the butter, turn off the heat, stir in 1 1/2 tablespoon butter, and season with salt and pepper. This is the perfect sauce for a chicken sage combo.


Tips for cooking Fontina-Sage Stuffed Chicken

When baking chicken breasts in the oven, dry-poach them: If you’re cooking  chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.


Wine Pairing

Sauvignon Blanc

Body and Tannins: medium-bodied

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.


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Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken with Mashed Potatoes & Arugula Salad

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2
Calories 920 kcal

Equipment

  • meat mallet
  • medium skillet
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • 3 oz arugula
  • 1 pkt chicken broth concentrate
  • 1 pkg chicken breasts
  • 2 ¾ oz pieces fontina
  • ¼ oz fresh sage
  • 1 pkt sour cream
  • 1 russet potato
  • 1 oz walnuts
  • 1 shallot use half
  • all-purpose flour
  • balsamic vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel and finely chop half of the shallot. Add walnuts to a baking sheet; bake until lightly toasted, 3 minutes (watch closely). Transfer to a cutting board and coarsely chop. In a medium bowl, combine 1 teaspoon each of vinegar and water, 1 tablespoon oil, and 2 teaspoons of the shallots. Season with salt and pepper.
  • Mash potatoes: Peel potato, then cut into 1-inch pieces, and add to a small saucepan with 1 tablespoon salt and enough water to cover by ½ inch. Cover; bring to a boil. Uncover; cook until potatoes are tender, about 5 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash with sour cream, reserved cooking water, and 1 tablespoon butter. Cover to keep warm.
  • Prep chicken: Pick leaves from half of the sage; reserve stems and thinly slice leaves. Halve fontina horizontally though the middle. Using a meat mallet or heavy skillet, pound chicken to an even ⅛-inch thickness; season with salt and pepper. Place cheese and sliced sage leaves on each breast; fold over to cover and pat to flatten. Sprinkle chicken with 1 tablespoon flour total.
  • Brown chicken: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until lightly browned on one side, about 3 minutes. Flip chicken and transfer to same rimmed baking sheet. Save skillet for step 5. Bake on upper oven rack, until cheese is bubbling and chicken is cooked through, 6–8 minutes.
  • Make sauce: Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in same skillet over medium. Cook, stirring, until shallots are softened, 1–2 minutes. Add broth concentrate, 2 teaspoons vinegar, and ¼ cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. Off heat, stir in 1 tablespoon butter. Season with salt and pepper.
  • Finish & serve: Add arugula and toasted walnuts to bowl with shallot vinaigrette, and toss to combine. Season to taste with salt and pepper. Remove and discard sage stems from sauce. Spoon sauce over fontina-sage stuffed chicken, and serve with mashed potatoes and salad alongside.

Notes

NUTRITION PER SERVING
Calories 920kcal, Fat 54.0g, Proteins 52.0g, Carbs 55.0g
ALLERGENS
Milk, Tree Nuts and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword boneless chicken, cheese, sage

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Sesame Pork Cutlets with Bok Choy

Sesame Pork Cutlets and Sauvignon Blanc wine pairing

Sesame Pork Cutlets is one of my favorites back full of flavor and style. Topped with crunchy bok choy with crispy breaded pork. To up the crunch factor we add radishes and sweet carrots. A light drizzle of fresh, gingery tamari dressing is the perfect finishing touch to this meal.

The key to the meal:

The key to this meal is to pound the pork. Take a sharp knife, cut each piece of pork tenderloin horizontally, almost completely in half. Open each up like a book, and pound the pork, using a meat mallet or heavy skillet. The goal is to tenderize the meat by making the cutlet as thin as possible. About ⅛-inch thick; season all over with salt and pepper.


Tips for cooking pork Cutlets:

Tips for Checking Doneness:

When pricked, the juices should run clear or have just a very faint pink tint.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).


Tips of Frying Pork Cutlets:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.

To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil. Water will make the oil splatter when it is heated.


Wine pairing :

Sauvignon Blanc

Body and Tannins: medium-bodied

Pork is a great meat to pair wine with. You can do red or white. For this dish I would go with a nice Sauvignon blanc. Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.


Recipes header
Sesame Pork Cutlets with Bok Choy

Sesame Pork Cutlets with Bok Choy

This dish is one of my favorites back full of flavor and style. Topped with crunchy bok choy with crispy breaded pork. To up the crunch factor we add radishes and sweet carrots. A light drizzle of fresh, gingery tamari dressing is the perfect finishing touch to this meal.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 690 kcal

Equipment

  • meat mallet (or skillet)
  • large skillet

Ingredients
  

  • ½ lb baby bok choy
  • ¼ oz fresh cilantro
  • 10 oz pkg pork tenderloin
  • 2 ½ oz tamari in pods
  • mixed sesame seeds
  • 2 oz panko 1 3
  • 1 oz fresh ginger
  • 2 oz red radishes
  • 4 oz carrot
  • 1 container grape tomatoes use half
  • 1 large egg
  • neutral oil
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • sugar

Instructions
 

  • Prep ingredients: Halve half of the tomatoes (save rest for own use). (Tip: sandwich tomatoes between two plastic lids, and cut through the middle.) Scrub carrot; cut into thin matchsticks. Thinly slice radishes. Peel and finely chop 1 tablespoon ginger. Beat 1 large egg in a shallow bowl; combine panko and sesame seeds in a shallow baking dish. Season each with salt and pepper.
  • Make dressing: In a large bowl, whisk to combine the chopped ginger, all of the tamari, 1 tablespoon vinegar, 2 teaspoons sugar, and 3 tablespoons oil.
  • Pound pork: Using a sharp knife, cut each piece of pork tenderloin horizontally (parallel to cutting board) almost completely in half. Open each up like a book, and pound, using a meat mallet or heavy skillet, into a very thin cutlet, about ⅛-inch thick; season all over with salt and pepper.
  • Bread & fry pork: Dip each pork cutlet into egg, then into sesame-panko, pressing to adhere. Heat ⅛ inch oil in a large skillet over medium-high until shimmering (oil should sizzle vigorously). Add pork cutlets and cook until golden-brown and just cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate; season with salt.
  • Prep greens: Coarsely chop cilantro leaves and stems together. Slice bok choy into 1-inch pieces crosswise and rinse under cold water to remove any grit, then pat very dry with paper towel.
  • Finish & serve: Add bok choy, carrots, radishes and half of the cilantro to bowl with dressing, and toss to coat. Season to taste with salt and pepper. Slice pork cutlets, if desired. Serve salad topped with sesame pork cutlets and remaining cilantro. Drizzle any remaining dressing over pork, if desired.

Notes

NUTRITION PER SERVING
Calories 690kcal, Fat 42.0g, Proteins 41.0g, Carbs 43.0g
ALLERGENS
Soy, Sesame, Wheat and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword american, Bok Choy, cutlets, pork

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Salmon Provençal with Tomatoes

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

Salmon Provençal with Tomatoes

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Salmon Provençal with Tomatoes

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.


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Salmon Provençal with Tomatoes

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 490 kcal

Equipment

  • microplane or grater
  • rimmed baking sheet

Ingredients
  

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic use 1 large clove
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  • Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  • Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  • Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  • Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  • Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

Notes

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g
Keyword rice, salmon, simple vegan stir fry

Rosemary Monster Pork Chop and wine pairing

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop. We finish it off with some creative and tasty sides. Cheesy, comforting polenta and roasted balsamic Brussels sprouts.  Finished off with a shallot based gravy and you have  an amazing family meal.

Why we love pork chops

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.



Tips for the perfect pork chop

Tip number 1: There are many ways to season pork chops properly. There is the traditional salt and pepper always good in a pinch. But you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting too salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices, resulting in a tender, juicy pork chop.


Wine Pairing

Grenache: Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.

Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.  


Tips of cooking Pork:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.


Recipes header
Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops

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Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros and a Pinot Gris wine pairing

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon, creamy garlic sauce, and a nice chopped salad of tomatoes, cucumbers, cilantro.

Gyros are a classic greek dish. They are a version of a similar döner kebabs. Traditionally turkey and shawarma of the Middle East, which are slices of meat. Not minced loaf like other dishes. This recipe has some of the same themes of the original recipe but the salmon fillet adds something special to the meal.

Salad: The key to this meal is the salad and garlic sauce. The first step is to take a medium bowl, whisk together 1 teaspoon of the minced garlic, 2 tablespoons oil, and 2 tablespoon vinegar. Add chopped cilantro stems, tomatoes, and cucumbers to the bowl, stirring to combine. Season to taste with salt and pepper make sure you taste before you’re finished. 

Garlic sauce: This sauce will go great with your Gyros In another bowl, stir together your sour cream and ½  teaspoon of chopped garlic. Don’t forget to season with salt and pepper.

salmon gyro

Wine pairing

A nice Pinot Gris goes great with this salmon gyro: Pinot Grisare great for oily fish. Its high acidity and fruity flavors make it a great pairing for seafood dishes. Pinot Gris are considered more on the dryer side of the wine range. American Pinot Gris is not as acidic as the same type of wine grown in France or Italy. This crisp wine complements an oily fish like salmon very well. Also nice seared mackerel can help bring out the citrus and fruity flavors of this wine.


Tips for cooking fish

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Sear Skin-Side Down: As a general rule always cook fish skin-side down first. It produces a crisp exterior, and also you’ll also avoid overcooking. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it when you are about to finish.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.


Recipes header
salmon gyro

Greek Salmon Gyros with Chopped Salad

Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 780 kcal

Equipment

  • medium nonstick skillet

Ingredients
  

  • dried oregano use 2 tsp
  • 10 oz pkg salmon fillets
  • 2 Mediterranean pitas
  • 3 pkts sour cream
  • ¼ oz fresh cilantro
  • garlic use 2 large cloves
  • 2 plum tomatoes
  • 1 cucumber
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Prep ingredients: Peel cucumber, then halved lengthwise, scoop out seeds with a spoon, and cut into ½-inch pieces. Cut tomatoes into ½-inch pieces. Peel and finely chop 1½ teaspoons garlic. Pick cilantro leaves, then finely chop stems, keeping leaves whole.
  • Make salad & garlic sauce: In a medium bowl, whisk together 1 teaspoon of the chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Add cilantro stems, tomatoes, and cucumbers, stirring to combine. Season to taste with salt and pepper. In a small bowl, stir together all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper.
  • Toast pitas: Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time to skillet and toast until lightly golden and warmed through, about 1 minute per side. Wrap pitas in foil to keep warm as you go. Reserve skillet for step 5.
  • Season salmon: Pat salmon flesh and skin very dry, then season both sides with salt and pepper. Season flesh side only with 1 teaspoon of the dried oregano per filet (2 teaspoons total).
  • Cook salmon: Heat 1 tablespoon oil in a reserved skillet over medium until shimmering. Add salmon, skin side down, and press firmly in place for 10 seconds with the back of a spatula. Cook, occasionally pressing gently, until skin is well browned and very crisp, and salmon is almost cooked through, about 5 minutes. Flip salmon and cook until just medium, about 2 minutes (or longer if desired).
  • Assemble gyros & serve: Serve pitas topped with salmon and some of the chopped salad. Drizzle with garlic sauce, then garnish with whole cilantro leaves. Pass any remaining chopped salad and garlic sauce at the table.

Notes

Allergens
Fish (1), Wheat (2), Milk (3), Sesame
(4), Soy (5). May contain traces of
other allergens. Packaged in a facility
that packages gluten containing
products.
Keyword gyro, pita, salmon

Carne Asada Tacos and Petite Sirah wine pairing

Free Ebook

Carne Asada Tacos: One of my favorite things to make are tacos. First there are so many different kinds, fish, pork, shrimp vegan and beef. And beef is what we are going to make today. This 20-minute recipe is simple to prepare AND delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal.

The first step is to Marinate beef, as being the staple of the meal lets get it right.  Peel and finely chop 2 teaspoons of garlic. In a large bowl Squeeze 1 tablespoon lime juice. Cut any remaining limes into wedges to sprinkle on the finished taco. Add 3 teaspoons of the taco seasoning, 1 teaspoon of the chopped garlic, 1 tablespoon oil, and a touch  of salt and pepper to lime juice, and mix it all up. Add beef strips and toss to coat. Set aside to marinate for about 10 minutes.

Tip of the meal

beef tacos

Warming your tortillas before you serve. Heat your nonstick skillet and add 1 tortilla at a time, and cook until warmed and lightly golden. It should take about 30 seconds per side. Wrap them in foil to keep warm for when you are ready to use them. The rest of the recipe is really simple: just a little chopping and mixing. Fill your tortillas with beef, top with salsa, a little sour cream, and remaining cilantro and you will have yourself a great summer meal.

tacos

Tips for cooking steak:

MAKE SURE THE STEAK IS AT ROOM TEMPERATURE: Cooking the Perfect Steak: Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

SALT STEAK BEFORE COOKING:

Salt steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing.

Salt steak for 24 hours: Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.

SPICE AFTER SEARING: Don’t use ground pepper, steak seasoning, or other rubs for pan-seared steaks. The extremely hot pan will burn these spices before they can flavor the steak.


Wine pairing:

Petite Sirah

Body and Tannins: full-bodied, tannic

Durif is a variety of red wine grape primarily grown in Australia, California, France, and Israel. Since the end of the 20th century, wineries located in Washington’s Yakima River Valley, Maryland. Pairs Well With These Foods: Mexican & Latin American food, rich foods, pizza.


Recipes header
Carne Asada Tacos

Carne Asada Tacos

This 20-minute recipe is simple to prepare AND delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 860 kcal

Equipment

  • medium nonstick skillet

Ingredients
  

  • 2 pkts sour cream
  • 4 oz salsa
  • 1 oz pepitas
  • 6 6-inch corn tortillas
  • ¼ oz fresh cilantro
  • 1 romaine heart
  • ½ lb beef strips
  • taco seasoning use 2½ tsp
  • 1 lime
  • garlic use 2 large cloves
  • apple cider vinegar or redwine vinegar
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Marinate beef: Peel and finely chop 1½ teaspoons garlic. Squeeze 1 tablespoon lime juice into a medium bowl. Cut any remaining lime into wedges. Add 2½ teaspoons of the taco seasoning, 1 teaspoon of the chopped garlic, 1 tablespoon oil, and a pinch each of salt and pepper to lime juice, stirring to combine. Add beef strips and toss to coat. Set aside to marinate until step 4.
  • Prep salad, make dressing: Halve romaine lengthwise, then cut crosswise into very thin slices, discarding end. Roughly chop cilantro leaves and tender stems together. In a medium bowl, whisk together remaining chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.
  • Warm tortillas: Heat a medium nonstick skillet over medium-high. Add 1 tortilla at a time, and cook until warmed and lightly golden, about 30 seconds per side. Transfer to a plate and wrap in foil to keep warm. Repeat with remaining tortillas. (Alternatively, toast tortillas over a gas flame until lightly charred in spots, 5–10 seconds per side.)
  • Cook beef: Heat 1 tablespoon oil in same skillet over high. Using a slotted spoon, add beef to skillet and cook, without stirring, until browned on the bottom, 2–3 minutes. Reduce heat to medium, then add marinade and cook, stirring, until beef is cooked through, 1–2 minutes.
  • Dress salad: Add pepitas, romaine, and half of the cilantro to bowl with dressing. Toss to combine, then season to taste with salt and pepper.
  • Assemble tacos & serve: Fill tortillas with beef, then top with salsa, sour cream, and remaining cilantro. Serve with romaine salad alongside. Pass any lime wedges for squeezing.

Notes

ALLERGENS
Milk, Soy and Sulphur dioxide and sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword beef tacos, tacos

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Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with a Riesling wine pairing

first of all if you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. Poke essentially a one-bowl meal that if made right is a well-balanced, tasty meal. Rice, fish, veggies and a delicious dressing that brings it all together. To keep it extra healthy we use brown rice, succulent wild US Gulf shrimp. A duo of pickled veggies, and a creamy Sriracha dressing.

If you are a skilled chef you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, poke was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. 

boiled shrimps with fresh lemon and spice

The heart of this meal is the shrimp and the best shrimp to use for these dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. You can even buy them fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

What we know about sriracha

The second key part to this dish is the Sriracha. This sauce has become a staple in many households. That is why you don’t know is where it came from.

Sriracha is made of chili peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands- Huy Fong’s sauce is similar in consistency to ketchup. The original Sriraja Panich has a thinner, more liquid consistency.

Hot Spicy Red Sriracha Sauce in a Bowl

Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


Tips for cooking this meal shrimp:

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

How long do I steam sticky rice?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.


Recipes header
Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with Brown Rice & Pickled Veggies

If you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. It’s essentially a one-bowl meal that if made right is a well-balanced, tasty meal: rice, fish, veggies and a delicious dressing that brings it all together.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 670 kcal

Equipment

  • fine-mesh sieve
  • medium saucepan
  • medium skillet

Ingredients
  

  • 10 oz pkg shrimp
  • furikake
  • 2 pkts Sriracha
  • 2 oz mayonnaise
  • 1 oz rice vinegar
  • 1 cucumber
  • 4 oz red radishes
  • 5 oz quick-cooking brown rice
  • neutral oil
  • kosher salt & ground pepper
  • sugar

Instructions
 

  • Cook rice: Fill a medium saucepan with salted water and bring to a boil. Add rice to boiling water. Cook, uncovered (like pasta), over high heat, stirring occasionally, until tender, 20–25 minutes. Drain rice well, return to pot, and cover to keep warm.
  • Pickle veggies: Trim ends from radishes, then halve or quarter (depending on size) and thinly slice. Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel if desired). In a medium bowl, whisk to combine rice vinegar, 1 tablespoon water, 1 teaspoon salt, and 2 teaspoons sugar. Add radishes and cucumbers and toss to coat. Set aside to marinate.
  • Make sauce: In a small bowl, stir to combine mayonnaise, all of the Sriracha, and 2 teaspoons of the furikake (save rest for step 6).
  • Prep shrimp: Pat shrimp dry, then cut each one into thirds. Season all over with salt and pepper.
  • Cook shrimp: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring, until opaque and cooked through, 2–3 minutes. Remove skillet from heat and stir in half the sauce.
  • Finish & serve: Using a slotted spoon, drain pickled veggies and add pickling liquid to rice and stir to combine. Season to taste with salt. Spoon rice into bowls then top with shrimp, pickled veggies, and drizzle with remaining sauce and sprinkle with remaining furikake.

Notes

ALLERGENS
Shellfish, Sesame, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword japanese food, poke, shrimp, sushi

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Chicken Wonton Stir-Fry

Chicken Wonton Stir-Fry paired with Pinot Noir

Chicken Wonton Stir-Fry with Sugar Snap Peas: This dish has fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares.

Fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce. Finish it off with a sprinkle of toasted sesame seeds and fresh cilantro and you have yourself a great quick meal.

A little history on stir-fry

Buwei Yang Chao’s cook book, How to Cook and Eat in Chinese (1945) gave us stir fry. The book describes the chǎo technique. One of the dishes are a simple chicken stir fry.

Stir fry is healthy and appealing, the integration of vegetables, meats, fish. Along with the moderate use of fat and sauces which are not overly rich and somewhat low calorie. One of the most popular dishes are a simple chicken stir fry.

Raw chicken breasts

The benefit of organic chicken

When you are shopping for ingredients make sure to get organic chicken breast. One study found that organic chicken contained 38% more heart-healthy omega-3 fatty acids. Eating organic chicken may also lower your food-poisoning risk.

Organic may contain less salt and other additives. Salt, and preservatives or add moisture and boost flavor are not allowed in organic chicken. (Check the ingredients label for salt or other additives.) The upshot is higher sodium.

The organic label guarantees certain standards. If you label your chicken organic, growers are legally prohibited from using sewage sludge as fertilizer. Synthetic chemicals not approved by the National Organic Program of the U.S. Department of Agriculture (USDA). Genetically modified organisms (GMOs)—any plant, animal, or microorganism that has been altered through genetic engineering—in the production process. There fore Chickens labeled as “natural,” on the other hand, don’t necessarily meet those standards.


Wine pairing

Pinot Noir goes great with this meal: Chicken goes great with a lighter-bodied Pinot Noir because it tends to be more acidic; it is not overwhelmed by the chicken flavors and washes it down just right.Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.


Tips for cooking Chicken:


Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.

Don’t take the skin off: Whatever cut you choose, keep the skin on if you want the juiciest possible result. “The skin is going to help it stay crispy, retain more fat and more juicy ness. If you are trying to be extra healthy keep it on until you are done cooking then take it off. 


Recipes header
Chicken Wonton Stir-Fry

Faster-Than-Takeout Chicken Wonton Stir-Fry with Sugar Snap Peas

Chicken Wonton Stir-Fry with Sugar Snap Peas: If you are looking for a quick delicious meal then this one’s for you. Fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares tossed together with fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 2
Calories 510 kcal

Equipment

  • colander
  • medium nonstick skillet
  • medium saucepan

Ingredients
  

  • toasted sesame seeds
  • ½ oz fresh cilantro
  • 1 pkt sukiyaki sauce
  • ½ oz toasted sesame oil use1 tsp
  • 6 oz snap peas
  • 10 oz cubed chicken thighs
  • 1 oz fresh ginger
  • garlic use 1 large clove
  • ½ lb pasta sheets use 3
  • neutral oil
  • apple cider vinegar or red wine vinegar
  • kosher salt & ground pepper

Instructions
 

  • Cut pasta squares: Bring a medium saucepan of salted water to a boil. Stack 3 of the pasta sheets (save rest for own use). Cut the stack into 4 (2- x6-inch) strips. Stack strips, then cut across into 2- x2-inch squares (like wonton squares). Cover with a damp paper towel to keep from drying out and set aside until step 4.
  • Prep aromatics & chicken: Peel and finely chop 1 teaspoon garlic and 1 tablespoon ginger. Pat chicken dry, then season all over with salt and pepper.
  • Stir-fry chicken: Heat 2 tablespoons neutral oil in a medium nonstick skillet over high until shimmering. Add chicken and cook, stirring once or twice, until browned in spots, 3–4 minutes. Add chopped garlic and ginger and stir-fry until fragrant, about 1 minute. Remove from heat.
  • Cook wonton squares: Meanwhile, add pasta wonton squares to boiling water and cook, stirring to prevent sticking, until tender, about 2 minutes. Reserve ¼ cup cooking water, then drain wonton squares.
  • Finish stir-fry: Heat skillet with chicken over high. Add snap peas, pasta, and 1 teaspoon of sesame oil. Stir-fry until combined, about 1 minute. Add sukiyaki sauce, 2 tablespoons of the reserved cooking water, and 1 tablespoon vinegar. Stir-fry until pasta is coated in sauce, 2–3 minutes. If pasta is dry, add 1 teaspoon of the remaining cooking water at a time, as needed.
  • Chop cilantro & serve: Coarsely chop cilantro and tender stems together. Serve chicken wonton stir-fry garnished with sesame seeds and chopped cilantro. Enjoy!

Notes

ALLERGENS
Sesame, Wheat, Soy and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, healthy, kid friendly, LOW-CALORIE, poultry, UNDER 30 MINUTES

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Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

This style of dish lettuce wraps are my favorite go to meals. Chicken, steak or fish I love to make them. One because they are easy to prepare and two for the most part they are great healthy options. So let’s go over the ingredients and their health benefits.

Fresh cod fish

Cod is nutritious and flavorful fish packed full of lean protein, vitamins, and minerals. It does have a lower level in omega-3s than fatty fish like salmon, cod can still be part of your healthy diet. Compared to Salmon and Tuna, Cod contains less mercury and it’s a very flexible fish to cook with.

The power of curry powder

This spice blend is rich with anti-inflammatories and eating it may help reduce oxidative stress, increase heart health, and stabilize blood sugar levels. Curry powder makes an excellent addition to your spice rack

fish sauce why is it healthy?

Many people consider fish sauce as a good source of iron, riboflavin, niacin, magnesium, Vitamin B12 and B6. Fish sauce is a condiment made from fish coated in salt and fermented over a couple of weeks up to two years.

bowl of hot chili and garlic sauce

Chili garlic sauce?

One of my favorite sauces is Chilli Garlic Sauce. The main ingredients are chili, garlic, and vinegar. Chilli Garlic sauce is a great condiment to renovate any meal into a strong, flavorful and healthy culinary experience.

Romaine is simple, easy and good for you

Romaine is low in fiber, high in minerals, all very good things for bone health. Calcium, phosphorus, magnesium, and potassium will give your system a great boost. A nice bonus, romaine lettuce is packed with vitamin C, vitamin K, and folate.

Tips for cooking fish

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 

Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.


Recipes header
Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps & Sushi Rice

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. 
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 740 kcal

Equipment

  • small saucepan
  • medium skillet

Ingredients
  

  • curry powder use 2 tsp
  • 10 oz pkg cod fillets
  • 1 pkt chili garlic sauce
  • 1 oz fish sauce
  • 1 romaine heart
  • 1 oz salted peanuts
  • 1 lime
  • ¼ oz fresh cilantro
  • 1 shallot
  • 5 oz sushi rice
  • neutral oil
  • coarse kosher salt
  • sugar

Instructions
 

  • Cook rice: In a small saucepan, combine rice, 1 cup water, and ¾ teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered until ready to serve.
  • Prep ingredients: Meanwhile, peel and thinly slice shallot into thin rings. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 2 tablespoons lime juice into a medium bowl. Coarsely chop peanuts. Trim and discard end from lettuce, then separate leaves, keeping them whole.
  • Make sauce: To the medium bowl with lime juice, add fish sauce, chili garlic sauce, ¼ cup warm water, and 2 tablespoons sugar; stir to combine. Add cilantro stems and 2 tablespoons of the shallots (save rest for step 4). Set aside until step 6.
  • Fry shallots: Heat ¼ inch oil in a medium skillet over medium-high. Add remaining shallots and fry until golden brown, stirring constantly to ensure even browning, 2–3 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Reserve skillet with oil for step 5.
  • Season & cook cod: Pat cod dry, pressing out excess water if necessary. Cut into 2-inch pieces. In a small bowl, combine 2 teaspoons of the curry powder and a pinch of salt. Rub curry mixture all over fish. Heat reserved oil in skillet over medium-high. Add cod and cook until lightly browned, 2 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.
  • Assemble & serve: Fluff rice with a fork. Assemble lettuce wraps at the table, filling each lettuce leaf with some of the rice and cod. Drizzle with sauce and top with fried shallots, peanuts, and whole cilantro leaves

Notes

ALLERGENS
Fish, Sulphites and Peanuts. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, fish, GLUTEN FREE, healthy

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Shrimp & Rice Congee

Shrimp & Rice Congee paired with a nice RIESLING

Today we are going to make shrimp & rice congee with a ginger scallion chili oil. Sounds fancy and you are right, but it is also easy to make. Congee is a rice porridge. Simmered in an umami-rich concoction that is a wonderful right flavor. We add seared shrimp and plenty of fresh herbs and finally a drizzle of chili oil to finish it off.

For people who are not familiar with congee one might ask, what kind of rice is used for congee? Standard congee is made with Japonica rice. It has a short that is round and translucent. The congee is cooked at a ratio of 1 cup of rice to 12 cups water for a mouth feel that sits between Japonica rice and glutinous rice.

The best shrimp to use for this dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. Shrimp sold in the shell will have the best flavor, but you can also buy them with heads removed, shelled and deveined, or even fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

That last piece of this dish is the chili oil? Not only is it tasty it also has other health benefits. Chili pepper includes improves “digestive health and metabolism, alleviates migraines, may reduce risks of cancer, fights fungal infections, colds, and the flu, provides joint pain relief, fights inflammation, supports cardiovascular health, may improve cognitive functions, may improve longevity.”

olive oil with chili peppers on white background

WINE PAIRING

RIESLING

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


TIPS FOR COOKING THIS MEAL Shrimp & Rice Congee:

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

HOW LONG DO I STEAM STICKY RICE?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.


recipe
Shrimp & Rice Congee

Shrimp & Rice Congee with Ginger-Scallion Chili Oil

Congee is a rice porridge that we love for its warming qualities. Rice is simmered in an umami-rich concoction and gets topped with seared shrimp and plenty of fresh herbs. A drizzle of chili oil, to which we’ve added thinly sliced ginger, adds a little kick to this comforting rice bowl.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 680 kcal

Equipment

  • medium pot
  • fine-mesh sieve
  • small skillet

Ingredients
  

  • 2 ½ oz fish sauce (use 1Tbsp)
  • crushed red pepper (use ⅛-
  • ¼ tsp)
  • 2 oz snow peas
  • 1 oz scallions
  • 10 oz sushi rice use 1 cup
  • 10 oz pkg wild US Gulf
  • shrimp
  • 1 pkt clam broth concentrate
  • ½ oz fresh cilantro
  • 1 oz fresh ginger
  • neutral oil
  • kosher salt

Instructions
 

  • Prepare broth: Peel and thinly slice ginger. Pick cilantro leaves from stems. In a medium saucepan, combine cilantro stems, 6 cups water, ¾ of the sliced ginger, and clam broth concentrate. Bring to a boil over high heat, then reduce heat to medium and simmer, about 5 minutes.
  • Poach shrimp: Season shrimp with salt and add to broth. Poach shrimp until pink and opaque, about 2 minutes. Drain shrimp, cilantro stems, and ginger through a fine-mesh sieve over a large bowl and return broth to pot. Pick shrimp out, discarding cilantro stems and ginger. Transfer shrimp to a bowl. Cover to keep warm.
  • Cook rice: Return broth to a boil. Stir in 1 cup of the rice (save rest for own use). Reduce heat to a simmer and cook, stirring occasionally, until rice is breaking apart and broth is thick, 20–25 minutes.
  • Prep aromatics & peas: Meanwhile, stack remaining slices of ginger and thinly slice. Trim scallions and snow peas, then thinly slice on an angle.
  • Cook chili oil: Heat 3 tablespoons oil and ⅛-¼ teaspoon of the crushed red pepper (depending on heat preference) in a small skillet over medium until fragrant, about 1 minute. Stir in sliced ginger and scallions and cook until softened, about 1 minute. Season with a pinch of salt.
  • Finish rice & serve: Remove rice from heat and stir in 1 tablespoon of the fish sauce (taste rice and add more fish sauce, if desired). Spoon rice into bowls and top with shrimp, snow peas, and cilantro leaves. Garnish with chili oil. Enjoy!

Notes

Allergens
Fish (1), Shellfish (2). May contain
traces of other allergens. Packaged in
a facility that packages gluten
containing products.
Keyword dinner, japanese food, shrimp

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Black Bean & Corn Chimichanga

Black Bean & Corn Chimichanga and a Wine Pairing

FeedFeed

Chimichangas are a great name for a food. It’s a close cousin of the burrito. You might ask what’s the difference between burritos and chimichangas. Well chimichanga are deep fried; and burritos are not.

This is a vegetarian version of a chimichanga. It is full of sweet corn, protein-rich black beans, taco seasoning, scallions, and melted cheddar cheese. A fresh pico de gallo salsa, full of fresh tomatoes, garlic, scallions, and tangy fresh lime juice. Served alongside to cut through the richness of the crispy fried flour tortilla. The staple of this meal is the black bean. It’s a great source of fiber, potassium, folate, vitamin B6, and phytonutrient. And if you are a vegetarian this is a great substitute for meat.

Also there are many health benefits to black beans that meat does not have. For example it’s low in cholesterol, great for heart health. The fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. Another great thing about black beans is that they are good for bone density.

The iron, phosphorus, calcium, magnesium, and zinc in black beans all contribute to building and sustaining bone structure and strength. Calcium and phosphorus are key ingredients to have strong bone structure. The iron and zinc are a key in maintaining the strength and elasticity of your joints.


Wine pairing for burritos

Malbec

Body and Tannins: medium to full-bodied, tannicMalbec is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine.

Pairs Well With These Foods: Cajun flavors, barbecue sauce, baked potatoes, black pepper, asiago.


Recipes header
Black Bean & Corn Chimichanga

Black Bean & Corn Chimichanga with Pico de Gallo & Sour Cream

You might ask what’s the difference between burritos and chimichangas. Well chimichanga are deep fried; and burritos are not. 
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 910 kcal

Equipment

  • Box grater
  • medium skillet

Ingredients
  

  • 2 pkts sour cream
  • 6 8-inch flour tortillas (use 4)
  • garlic use 1 large clove
  • 2 plum tomatoes
  • 5 oz corn
  • 1 can black beans
  • taco seasoning use 2¼ tsp
  • 1 lime
  • 3 ¾ oz pieces sharp cheddar
  • 3 oz scallions
  • neutral oil
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Trim scallions, then thinly slice, keeping dark greens separate. Coarsely grate all of the cheddar on the large holes of a box grater. Squeeze 1 tablespoon lime juice into a medium bowl.
  • Cook aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add scallion whites and light greens and cook, stirring, until softened, about 2 minutes. Add 2¼ teaspoons taco seasoning and cook, stirring, about 30 seconds.
  • Add beans & corn: Add beans and their liquid. Bring to a simmer, and cook, stirring occasionally, until thickened and liquid is evaporated, about 4 minutes. Remove from heat and stir in corn and all but 2 tablespoons of the scallion dark greens (reserve rest for step 4). Season to taste with salt and pepper. Set aside to cool slightly.
  • Make pico de gallo: Chop tomatoes into ½-inch pieces. Peel and finely grate 1 large garlic clove. To the bowl with the lime juice, add tomatoes, garlic and reserved scallion dark greens. Season to taste with salt and pepper and stir to combine.
  • Fill chimichangas: Place 4 of the tortillas on a work surface (save rest for own use). Divide bean mixture evenly among tortillas and spread to a 5-inch square in the center of each. Top with cheese, then fold in sides of each tortilla and tightly roll up into a cylinder, like a burrito. Rinse and dry skillet. Heat ⅛ inch oil in same skillet over medium-high until shimmering.
  • Fry chimichangas & serve: Add chimichangas to oil, seam side down. Immediately reduce heat and fry over medium, turning occasionally, until browned all over, 5–7 minutes. If seam comes apart after turning, position rolls close enough so they help each other stay closed. Transfer, seam side down, to a paper towel. Halve chimichangas and serve with pico de gallo and sour cream.

Notes

ALLERGENS
Milk and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword beans, kid friendly, one pot meal, vegan, vegetarian

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