THIS IS A REALLY CHEAP, SALT-FREE, SALAD DRESSING
3/4 CUP VINEGAR, WINE, SHERRY OR BALSAMIC
I HAVE HAD THE BEST LUCK W/ 3/8 CUP
WHITE WINE AND 3/8 CUP APPLE VINEGAR
2 TBL DIJON OR OTHER SPICY MUSTARD
2 CUP OLIVE OIL
1 CUP WESSON OIL
2 TBL DRIED CHOPPED ONIONS
1 TBL MRS DASH TABLE BLEND
1 TSP UNCLE BILLS DRIED PEPPERS
FRESH GROUND BLACK PEPPER TO TASTE
ZIP IT UP IN THE BLENDER
MAKES 4 3/4 CUP, ENOUGH TO FILL AN OLD WINE BOTTLE
Saturday, January 30, 2010
Friday, January 22, 2010
Chicken in Lemon Sauce
We made this tonight and loved it. The sauce is a nice balance of lemon and wine - be sure to have it with some bread for soppins. It takes some time but it is easy and worth it.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Saturday, January 9, 2010
Cheap Wine
Whites
Bianchi 2007 "Elsa" Torrontés
Argentina $8
A distinctive varietal, Torrontés is characterized by intense fruity-floral aromas.
Columbia Crest 2007 Grand Estates Chardonnay
Washington $8
An elegant wine, rich with apple, pear, and a hint of oak.
Fish Eye 2007 Pinot Grigio
California $8
Tropical fruit and intense citrus dominate in this dry, food-friendly Pinot Grigio.
Domaine de Bernier 2006 Chardonnay
France $9
This excellent Chardonnay from the Loire Valley is rich with grapefruit and lemon.
Veramonte 2007 "Reserva" Sauvignon Blancv
Chile $9
Fruity and zesty, this has melon and lemony flavors with herbal notes and bright acidity.
Brancott 2008 Marlborough Sauvignon Blanc
New Zealand $10
Grapefruit, tropical fruit, and grassy flavors accent this wine from the Marlborough region.
Domaine La Hitaire 2007 "Les Tours"
France $10
This crisp, dry vin de pays ("country wine") from Gascony is a blend of less-familiar varietals, such as Ugni Blanc.
Ponte de Lima 2007 "Adamado" Vinho Verde
Portugal $10
This young white is fresh with lime flavors and herbal aromas.
Tintero 2007 Moscato d'Asti
Italy $10
This sweet, low-alcohol wine from Piedmont has citrus zest, pear, and apricot flavors.
Wolfgang 2007 "Concerto" Grüner Veltliner
Austria $10
In this versatile wine, ripe citrus flavors carry a hit of peppery spice.
Reds
Archeo 2006 Nero d'Avola
Italy $4
A favorite from Trader Joe's, this rich, earthy red with dark fruit has an oaky finish.
Banrock Station 2006 Shiraz
Australia $5
Big flavors and a low price tag are a winning combination in this fine red with ripe plum and black-cherry flavors.
Bianchi 2007 "Elsa" Malbec
Argentina $8
Argentina has become known for its big-value Malbecs: Here, blackberry and plum flavors are matched by a spicy finish.
Budini 2008 Malbec
Argentina $9
This big wine is characterized by black cherries, blackberries, and spice.
McManis Family Vineyards 2007 Cabernet Sauvignon
California $9
Blueberry, blackberry, and chocolate flavors balance this Cabernet's spicy notes.
Monterra 2005 Merlot
California $9
A rich Merlot with a hint of chocolate.
Di Majo Norante 2007 Sangiovese
Italy $10
Blackberries and spice with violet aromas make this an appealing wine to pair with the robust flavors of this time of year.
Eguren 2006 Tempranillo
Spain $10 for 1 liter
From the Castilla y León region, this full-bodied red is loaded with raspberry fruit.
Goats Do Roam 2006 Red
South Africa $10
This Rhône-style red has soft tannins, black-cherry fruit, and a spicy finish.
Vigne & Vini 2005 "Schiaccianoci" Negroamaro del Salento
Italy $10
This rustic red from Puglia shows concentrated, earthy flavors that are balanced by aromas of spice.
The Whole Enchilada
Rachel Ray's enchilada recipe - smoky goodness that also happens to be low in salt.
Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. Top with the remaining onion, sauce, and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. Top with the remaining onion, sauce, and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
SECRET SAUCE - Grandma's Spagets
From the feisty little one herself. No measurements, just to taste.
Ragu pizza sauce
hamburger meat (ground round)
onion
garlic salt
onion salt
celery salt (not a recipe for those watching their salt intake)
oregano
Italian seasoning
sugar
salt and pepper
Combine and let simmer for at least a half hour to let everything come together.
Ragu pizza sauce
hamburger meat (ground round)
onion
garlic salt
onion salt
celery salt (not a recipe for those watching their salt intake)
oregano
Italian seasoning
sugar
salt and pepper
Combine and let simmer for at least a half hour to let everything come together.
Tuesday, January 5, 2010
Focaccia Bread
Second try, this time with the rosemary mixed inInspired by the Christmas bread-wars, I've been baking a lot lately. In addition to the crackers, I also made focaccia bread which is easy and delicious (so easy, even Brian can do it!) I sprinkled some rosemary over the top, though I think next time I will mix it in. Very good with any Italian meal or just for snacking. It apparently freezes well, too, but I've yet to try that out.
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