Sausage and Roasted Cauliflower Spaghetti

We have been having some fall/winter type weather these past couple of days, so the roasted cauliflower was a nice match.

salt and pepper for seasoning
spaghetti (I used whole wheat spaghetti)
olive oil
1 lb ground spicy Italian sausage (use mild if you want to skip the heat)
3 garlic cloves, minced
1 head of cauliflower, broken into small florets
1 onion, sliced into thick slices
1 - 7oz sun dried tomato pesto (make your own or store bought. I purchased at Trader Joes)
shredded parmesan cheese

Preheat oven to 400 degrees.

On a flat sheet pan, place cauliflower florets down with garlic and onions. Drizzle with olive oil and season well with salt and pepper. Toss to coat evenly. Place in the oven and roast for about 25 to 30 minutes. Mix ever so often to get a nice even roast.

While cauliflower is roasting, begin bring water to a boil for the pasta.

Drizzle non-stick sauté pan with olive oil and heat over medium-high heat. Add ground sausage and brown and crumble while sautéing.

Cook pasta according to package directions.

Once pasta, cauliflower and sausage are done, place cooked pasta in a large bowl. Stir in sun dried tomato pesto and mix well. Add sausage and mix together. Finish by adding roasted cauliflower. Gently mix all together (the cauliflower will be fragile, so mix gently so you do not break them up to much).

Serve pasta in a pasta bowl and top with shredded parmesan. Serve and ENJOY!!!!

Wine pairing......Cabernet Sauvignon or Sangiovese.

Nachos

I kow the picture is not that beautiful, but trust me...these were awesome.  Everyone in the family had two helpings.  Would be great for a Super Bowl party or tailgating.  Yes, those are hot carrots used as an additional garnish (optional).  The pickled jalapenos I purchased had hot carrots, so I decided to use some.  Gave it a good kick!

1 tbsp tomato paste
1 - 14.5 oz can of spicy or zesty refried beans
1 lb ground sirloin
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp ancho chile powder
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp paprika
salt and pepper for seasoning
olive oil
round tortilla chips
1 to 1 1/2 cups shredded mexican blend cheese
1 avocado, diced
1 tsp lime juice
1 jalapeno, minced
1/2 cup tomatoes, finely diced
sliced pickled jalapeno for garnish
chopped cilantro for garnish
Salsa

Preheat oven to 400 degrees.

Drizzle sauté pan with olive oil and heat over medium-high heat. Add ground beef, tomato paste, onion, garlic, chile powder, cumin, coriander, paprika and season with salt and pepper. Sauté and crumble beef until it is fully cooked. Reduce heat to a simmer.

In a medium sized sauce pot, cook refried beans until heated completely through.

Using a large sheet pan, top each tortilla chip with refried beans and then ground beef mixture. Once you have used up all the beans and ground beef mixture, top chips with shredded cheese. Place in the oven and bake for about 8 minutes or until cheese is fully melted.

While nachos are baking, mix avocado, lime juice, diced jalapeno and tomatoes in a bowl. Season with salt and pepper.

Once nachos are done, place desired amount of avocado mixture in the middle of the plate. Lay nachos around the avocado mixture. Garnish with sliced pickled jalapenos, cilantro and salsa. Serve and ENJOY!!!!!!!!

Wine pairing...........Zinfandel or Syrah.

Bean, Sausage and Kale Pasta Fagioli

You can make this with either mild Italian or spicy Italian ground sausage. Use either chicken broth or vegetable broth. Serve with garlic bread. 

olive oil
5 garlic cloves, coarsely chopped and then smashed
1 onion, coarsely chopped
1/4 tsp red pepper flakes (do not add if you are using spicy Italian sausage, unless you like it hot)
1 tsp fresh rosemary, chopped
1 - 4 oz chopped pancetta
1 - 14.5 oz diced tomatoes
salt and pepper for seasoning
dried red beans (soaked overnight)
1 lb ground Italian sausage (mild or spicy)
2 bay leaves
shredded parmesan cheese
2 cups small pasta shells
1 bunch of kale, chopped (stems and ribs discarded)
3 quarts of broth (vegetable or chicken)

Drizzle dutch oven or large stock pot with olive oil and heat over medium-high heat. Add garlic, onion, red pepper flakes (if using), rosemary and pancetta. Season with salt and pepper. Sauté until the fat on the pancetta renders off and onions start to become translucent. Stir in tomatoes and cook for about 2 minutes. Season with additional salt and pepper. Add the beans, broth and bay leaves. Season with additional salt and pepper. Cover and bring to a boil, then reduce to low simmer and cook for about 2 hours (until beans are soft).

About an hour in to the cooking process of the beans, drizzle olive oil in a non-stick sauté pan and heat over medium-high heat. Add ground sausage and cook until browned, crumble while cooking. Then add to the bean mixture and finish cooking.

Once beans are done, uncover and bring to a medium boil. Add pasta and cook until pasta is cooked. Add kale and stir to complete mix. Continue cooking for an additional 5 minutes, stirring occasionally. Taste and season with more salt and pepper if necessary. Remove bay leaves.

Serve soup in a pasta bowl and top with shredded parmesan cheese. Serve and ENJOY!!!!!

Wine pairing................Merlot or Meritage.

Filet Mignon with Caramelized Onions

I served these with roasted fingerling potatoes. This would also be nice with a salad if you wanted to skip out on the carbs. My mom is watching her carb intake right now and I think this would be a perfect recipe for her to try. I know she loves steak and with the caramelized onions, this is so tasty. The seasoning gives the steaks a hint of spice. The caramelized onions would also be great for a topping for hamburgers or even quesadillas.

olive oil
1 to 2 Vidalia onions, vertically sliced (this is just depending on how much caramelized onions you would like and how many people you are serving)
salt
pepper
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground red pepper
filet mignon steaks

Preheat oven to 400.

Mix garlic powder, cumin, oregano, red pepper, 1/4 tsp salt and 1/4 tsp pepper. Season steaks with this mixture. Drizzle steaks with olive oil and flip the steaks so they are completely coated in seasoning and olive oil. Let the steaks marinade while you make the caramelized onions.

In a medium sized non-stick sauté pan (oven safe), drizzle with olive oil and heat over medium high heat. Once hot, add onions. Season with salt and pepper. You will want to frequently stir the onions until they are caramelized. This can take some time for them to get that nice deep dark color, but well worth it.

Drizzle with some more olive oil in the sauté pan. Once hot, place the steaks in the sauté pan. Let them cook until they start to brown on the side that is face down in the pan. About 3 or so minutes (depending upon how hot you allow your pan to get, ideally you want your pan really hot). Then flip and do the same thing to the over side. Once the last side is done, place the pan in the oven and finish steaks. You will want to keep an eye on this. Cook until your desired doneness. I prefer my steaks medium rare, so it really only needed about 5 minutes or so. Once you have reached your desired doneness, remove pan and let rest for a couple of minutes.

Top steaks with caramelized onions, serve and ENJOY!!!!!

Wine pairing...........Malbec or Merlot.

Fresh Goat Cheese and Prosciutto Pizza

I used Trader Joe's whole wheat pizza dough. This made two medium sized pizzas. I rolled the dough out to make these thin crispy style pizzas. If you like your dough thicker, make smaller pizzas and do not roll the dough out as much.

pizza dough
1 cup pizza sauce or marinara sauce
1 1/2 cup shredded mozzarella cheese
thinly sliced prosciutto
soft fresh goat cheese
2 tbsp fresh basil, chopped
pepper for seasoning
crushed red pepper flakes for seasoning
Preheat oven to 425 degrees.

Roll out dough to your desired doneness. Lay rolled out dough on a pizza stone or greased sheet pan. Bake in the oven for about 5 to 10 minutes. You need to pay attention and start checking the pizza after about 5 minutes. You are looking for the dough to begin to start to brown. It can turn to a burn quite easily, so keep an eye on it.

Remove from oven and spread sauce evenly. Season with pepper and crushed red pepper. Sprinkle with mozzarella cheese. Tear apart prosciutto into smaller pieces and arrange on top. Return to the oven and back for about 8 to 12 minutes. Start checking the pizza at about 8 minutes. You are looking for the cheese to bubbly, starting to brown and the prosciutto to be crisp.

Once cooked, remove and top with goat cheese (crumble over the top) and finish with basil. Let rest on the pizza stone or sheet pan for a couple of minutes before you slice.

Serve and ENJOY!!!!

Wine pairing...........Zinfandel or Pinot Gris/Grigio.

2006 Cliff Lede Cabernet Sauvignon - Stags Leap District

This wine has a creamy texture with currant, mocha and espresso notes.  Also had a hint of mineral and flowers.  Deep ruby in color.  Full-bodied wine with a long finish.  Big, bold and chewy.

Skirt Steak and Bacon Sandwich

This is a bit of a spin on the original BLT sandwich. I served these with onion rings. But, they would also be great with french fries or a salad.

dijon mustard
skirt steak
olive oil
salt and pepper
21 seasoning (such as salt free mrs. dash)
bacon
parmesan asiago bread (I used the one from trader joes), sliced and split into sandwich size pieces
fresh spinach or mixed greens (I used fresh spinach, but both would be great)
sliced tomato
sliced avocado

Preheat grill.

Drizzle skirt steak with olive oil and season with salt, pepper and 21 seasoning. Let marinade while you prep the rest of the items.

Cook bacon until your desired doneness.

Grill steak until cooked to your desired doneness. Once cooked, wrap in foil and let rest.

Brush olive oil on the insides of the sandwich pieces. Place on the grill and toast.

Slice steak into thin slices.

Top toasted bread with dijon, tomato, greens, steak, bacon and avocado. Serve and ENJOY!!!!!

Wine pairing........Pinot Noir or Chardonnay.

Pasta with Spinach and Shrimp

farfalle pasta (bowtie)
1/4 cup lemon juice
1 1/2 tbsp dijon mustard
3 garlic cloves minced
1/4 cup olive oil
salt and pepper
1 tsp 21 seasoning blend (such as salt free mrs. dash)
1/2 tsp crushed red pepper
1/4 cup white wine
1 lb shrimp, peeled, deveined, cleaned and patted dry
2 cups fresh spinach
1 - 14.5 oz can cannellini beans, rinsed and drained
1 small red onion chopped

Begin boiling water for pasta.

Combine lemon juice, mustard, half of the garlic, olive oil and season with salt and pepper. Whisk together.

Drizzle a large nonstick sauté pan with olive oil and heat over medium-high. Season shrimp with salt, pepper, 21 seasoning blend and crushed red pepper. Sauté in pan until cooked through. Remove and keep warm.

Add onions and garlic to the pan and sauté until beginning to caramelize. Add white wine and sauté for a couple of minutes. Add cannellini beans and reduce heat to low and continue to cook, stirring occasionally.

Cook pasta according to package directions.

When there is a couple of minutes until pasta is done, add spinach to the onion bean mixture and toss to coat.

In a large bowl, add pasta and lemon/mustard dressing. Toss to coat. Add spinach/bean mixture. Toss to mix well.

Place pasta on pasta bowl or plate. Top with shrimp. Serve and ENJOY!!!!!!!!

Wine pairing........Sauvignon Blanc.

Grilled Chicken Taco Pizza

1 small package of taco seasoning
olive oil
2 skinless boneless chicken breasts
1 package of pizza dough (enough to make two pizza - I used whole wheat pizza dough from Trader Joes)
all-purpose flour
1 cup shredded mozzarella
1 cup shredded cheddar
1/2 small red onion sliced
1/4 cup salsa
2 tbsp chopped cilantro
1 avocado cubed

Preheat grill.

Season chicken with about 2 tbsp of the taco seasoning. Drizzle with olive oil. Flip to coat evenly with taco seasoning and olive oil. Grill chicken until cooked through. Remove from grill and wrap in foil to keep warm.

Sprinkle flour out on a flat surface. Roll pizza dough out into two medium sized round pizzas.

Cut chicken into bite size pieces. Drizzle olive oil on one side of the pizza dough, spread with a brush to coat the whole side of the pizza, then place (olive oil side down) on a grill friendly pizza pan. Drizzle olive oil on the side facing up and sprinkle with taco seasoning. Spread around to coat. Place on grill and cook for about 3 - 5 minutes until dough begins to cook and slightly crisp up.

Remove from grill and top with 1/2 cup mozzarella and 1/2 cup cheddar, 1/2 of the chicken and 1/2 of the red onion slices (reserve the rest for the 2nd pizza). Place back on the grill and cook for another 5 minutes or so (until dough is cooked to your desired doneness and cheese is melted).

Remove from grill and top with 1/2 of the salsa, avocado and cilantro (reserve the rest for the 2nd pizza). Slice pizza, serve and ENJOY!!!!

Wine pairing..............Riesling.

Sausage and Kale Baked Ziti

ziti rigate (or penne)
olive oil
1 lb ground hot italian sausage (or mild)
4 gloves of garlic, minced
1 bunch of kale, stemmed and very thinly sliced
1 cup ricotta
1 onion, finely diced
1 28 oz can of marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Preheat oven to 400.

Begin heating water to boil pasta.

In a large non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Add sausage, crumble and brown until cooked. Add garlic and sauté for a couple of minutes. Add onion and sauté for about 10 minutes. Add kale, one half at a time. In between halves, toss to coat with oils (this makes it easier than putting all of the kale in at one time). Cook until kale begins to wilt (crispy wilt). Add marinara sauce and reduce heat to a simmer. Keep stirring occasionally.

Cook pasta according to package directions (about 10 - 12 minutes). While pasta is cooking, stir sauce occasionally.

Once pasta is done, place in a large bowl. Add sauce and toss until completely mixed in. Add ricotta and toss until completed mixed in.

In a large casserole dish, spread pasta mixture and top with mozzarella and then parmesan. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 20 minutes. Turn up the heat to a broil and cook until topping begins to crisp or to your desired doneness.

After cooking, let rest for about 5 minutes. Serve and ENJOY!!!!!!!!

Wine pairing.............Chianti or Zinfandel.

Spicy Honey Chicken

This recipe is great served with roasted potatoes and a salad. Or even with cous cous or rice. I served this with saffron rice.

2 garlic cloves, minced
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
1 tsp olive oil
6 tbsp honey
2 tsp cider vinegar
boneless skinless chicken breast

Preheat oven to 400.

Combine garlic through vinegar in a bowl. Whisk together.

Cover a baking sheet with foil. Coat foil with olive oil. Dip chicken into honey spice mixture and coat. Reserve the remaining mixture for basting. Place coated chicken on the baking sheet and bake for about 15 minutes. Baste chicken with the remaining amount of mixture. Continue to bake for another 15 minutes or until chicken is cooked completely through.

Serve and ENJOY!!!!!

Wine pairing.........Riesling for a white wine and if you want a red, keep it mild. Pinot Noir would be great.

Sausage and Spaghetti

This is so easy....trust me, anyone can do this.  Nice and easy for any week night.

whole wheat spaghetti (or any type of pasta you would prefer)

hot italian sausage links
olive oil
2 garlic cloves minced
1/2 onion finely chopped
1 - 24 oz tomato basil marinara sauce
fresh basil leaves chopped for garnish
shredded parmesan for garnish

Drizzle large sauté pan with olive. Cook sausage browning on all sides. While sausage is cooking, begin boiling water for pasta.

Once sausage is brown, remove and slice on a diagonal. Reserve slices sausage covered to keep warm.

In the sauté pan add the onion and garlic and sauté until onion begin to soften. Add marinara sauce and reduce down to a simmer.

Cook pasta according cooking directions.

Add cooked pasta to marinara sauce and toss to coat. Allow to cook for an additional 3-5 minutes in the sauté pan while you toss frequently.

Add pasta to the plate and top with sausage, parmesan and basil. Serve and ENJOY!!!!!

Wine pairing.......Chianti or Zinfandel

Chicken Tostadas

flour tortillas

1/4 cup vegetable oil
boneless skinless chicken
olive oil
paprika for seasoning
salt and pepper for seasoning
Mrs Dash (no salt) for seasoning
1 large tomato diced
1 jalapeno (seeds removed) diced
1/2 red onion finely chopped
1 garlic minced
1 can of corn, drained
1 can of black beans, drained and rinsed
1 tbsp lime juice
cooked Mexican rice (about 1/4 cup for each tostada)
shredded Mexican cheese blend
avocado, sliced for garnish
cilantro, chopped for garnish
salsa for garnish

Preheat grill.

Season chicken with paprika, salt, pepper, mrs. dash and drizzle with olive oil. Grill chicken until cooked through. Once cooked, wrap in foil and set aside.

Mix in a bowl tomato, jalapeno, garlic, onion, corn, black beans and lime juice. Season with paprika, salt and pepper.

Heat vegetable oil in a large sauté pan. The oil needs to be hot before you add the tortillas. Add one tortilla in at a time. Brown one side, flip and brown the other side. Cook one tortilla at a time. Place cooked tortillas on paper towel.

Dice chicken.

Top tortillas with rice, shredded Mexican cheese, chicken and then with corn black bean salsa. Finish with avocado, salsa and cilantro. Serve and ENJOY!!!!

Wine pairing........Sauvignon Blanc or go with a nice cold Mexican beer.

Ravioli ..... Scott's Try At It!!!

Scott gave my sausage and cheese ravioli dish a try recently and was so kind to share some pictures.  Looks awesome!  I am sure he did me proud.  He is an awesome cook.

Warm Shirmp Pasta Salad

arugula

shrimp, shelled, deveined and cleaned (patted dry)
pasta (of your choice, I used a whole wheat corkscrew type pasta)
7 oz. sun dried tomato pesto
1 red bell pepper, diced
1 red onion, diced
3 garlic cloves, minced
1 tbsp butter
olive oil
salt and pepper for seasoning
21 spice seasoning (such as Mrs. Dash - no salt)
1 tbsp lemon juice

Begin boiling water for pasta.

Drizzle non-stick pan over medium-high heat. Add butter and melt. Add shrimp and season with salt, pepper and 21 spice seasoning. Cook shrimp until cooked through. Remove and reserve until later.

Add onion, season with additional salt, pepper and 21 spice seasoning. Cook until beginning to soften. Add bell pepper and garlic. Cook until onions begin to caramelize and bell pepper begin to soften. Stir frequently.

Cook pasta according to cooking directions.

Drizzle shrimp with lemon juice and toss to coat.

Place cooked pasta in a large bowl. Mix in sun dried tomato pesto and toss to coat. Add onion and bell pepper mixture. Toss altogether and mix well.

To serve, lay arugula down. Top with pasta and shrimp. Serve and ENJOY!!!!

Wine pairing.......Riesling.

Balsamic Drizzled Salmon

I served this with a simple orzo side dish. Please make note, the balsamic can give off a strong smell when reducing. This sauce can also be served with grilled pork chops and roast pork tenderloin.

olive oil
salt and pepper for seasoning
21 spice blend for seasoning (such as Mrs. Dash - salt free)
1/2 cup balsamic vinegar
Boneless salmon fillets

Preheat oven to 400.

Place salmon in a glass baking dish. Drizzle salmon with olive oil and season with salt, pepper and 21 spice seasoning.

Heat a small pot over medium-high heat. Bring balsamic vinegar to a rapid simmer and cook until reduced to a syrup consistency. About 5 to 10 minutes.

Bake salmon in the oven for about 10 to 15 minutes until cooked through.

Plate salmon and drizzle with balsamic syrup. Serve and ENJOY!!!!!

Wine pairing.....Pinot Noir or Chardonnay.

Baked Zucchini

This is a great low carb meal. Just like lasagna, but less fat and carbs. For the marinara sauce, I used Trader Joes tomato and basil sauce.

olive oil
spicy ground sausage
1/2 tsp italian seasoning
1/2 tsp fennel seeds
salt and pepper for seasoning
1 onion, diced
1 yellow bell pepper, diced
3 garlic cloves, minced
1 bottle of marinara sauce
4 large zucchini, sliced long and thin
fresh mozzarella ball, halved

Preheat oven to 375.

In a large sauté pan, drizzle with olive oil. Add onions, bell pepper and garlic. Season with salt, pepper, italian seasoning and fennel. Sauté until onions begin to caramelize and bell peppers are soft. Add sausage, crumble and cook until browned and cooked through. Add marinara sauce and simmer for about 15 minutes.

In a large casserole dish, spread a thin layer of sauce. Lay a layer of zucchini, then sauce. Keep repeating layers until zucchini and sauce are all used up. Make sure to finish the top layer with sauce. Top with the fresh mozzarella.

Cover with foil and bake for about 25 minutes. Increase oven to 400 degrees. Remove foil and bake until mozzarella is melted and starting to brown. Let rest for about 5 minutes or so. Serve and ENJOY!!!!

Wine pairing........Shiraz or Cabernet Sauvignon.

Penne with Chicken, Edamame and Arugula

I made this with whole wheat penne, but you could use any type of short pasta. Garnish with red chili flakes and/or shredded parmesan cheese.

penne pasta
olive oil
1 tbsp butter
2 cups shelled edamame (green soybeans)
2 cups arugula
1 cup halved grape tomatoes
1 onion, sliced
1 yellow bell pepper sliced
3 garlic cloves, minced
1 7oz. pesto (prepared or homemade)
1 large boneless skinless chicken
salt and pepper for seasoning
21 seasoning blend (such as a salt free Mrs. Dash)

Season chicken with salt, pepper and seasoning blend. Drizzle with olive oil. Heat grill.

While grill is heating, begin to pre-heat a large nonstick sauté pan over medium-high heat. Coat with olive oil and melt butter. Add onions and season with salt, pepper and seasoning blend. Sauté until beginning to brown and caramelize (stirring frequently). Add bell pepper and garlic. Continue to sauté until bell peppers begin to soften. Then add edamame and mix.

While onions and bell peppers are sautéing. Begin bringing water to a boil and start grilling the chicken.

Once chicken is completely cooked through, remove and wrap in foil to keep warm.

Once water is boiling add pasta and cook according to cooking directions. If onion and bell pepper mixture is ready, reduce heat to the lowest setting.

When there is about 5 minutes left on the pasta cook time, dice chicken and add to onion and bell pepper mixture. Stir to mix.

Once pasta is done, drain and place in a large mixing bowl. Toss pasta with pesto. Then add tomatoes and toss completely. Add chicken mixture and toss. Finish by adding the arugula. Toss to mix completely. Serve and ENJOY!!!!!

Wine pairing.......Merlot.

Sweet and Spicy Tilapia

I served this with roasted green beans and potatoes. This is super easy and the cleanup is so fast. Just toss the foil away and a quick clean of the baking sheet and you are done. This would also be good served with tortillas for fish tacos with some shredded cabbage.

Tilapia fillets
Olive oil
1/4 cup orange juice
2 tbsp lime juice
1 tsp brown sugar
2 tsp soy sauce
Salt and pepper for seasoning
ground cumin for seasoning
paprika for seasoning
2 garlic cloves, minced

Cover a shallow baking sheet with foil. Lay fish fillets on foil. Drizzle fish with orange juice, lime juice and soy sauce. Sprinkle fish with brown sugar, salt, pepper, cumin, paprika and garlic (just enough to season the fish). Marinate the fish (flipping occasionally) for about 30 minutes.

Preheat broiler.

Broil fish for about 15 minutes or until cooked all the way through. Sides should begin to get crispy and brown.

Serve and ENJOY!!!!

Wine pairing.......Sauvignon Blanc.

Cod Tacos with Black Bean, Corn and Zucchini Salsa

Tacos are so hard to photograph, but I hope you can look past the picture. You can use any firm white meaty fish. The salsa is great the next day as a salad.

1 lb Cod filets
2 tbsp lime juice
1 - 4 oz can of diced green chilies
1 medium zucchini, peeled and cut into small cubes
1 - 14.5 oz corn, drained
1 - 14.5 oz black beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper for seasoning
Tortillas (corn, wheat or white)
Chili powder for seasoning
Cayenne for seasoning
olive oil
salsa of your choice

Preheat oven to 375.

In a medium bowl, combine green chilies, zucchini, corn, black beans, cilantro and 1 tbsp lime juice. Season with salt and pepper. Place in the fridge to keep cool. Toss every so often while you are preparing the fish.

Wrap tortillas in foil.

Season fish with chili powder, cayenne and season with salt and pepper. Drizzle with the remaining lime juice and some olive oil. Turn to evenly coat.

Place fish on a baking sheet and bake for about 15 minutes until just about cooked through. Turn up the oven to broil and continue to cook for about 5 minutes until the fish gets a nice brown crust. Be sure not to overcook your fish, so feel free to take out sooner. Depending on the size and thickness, your fish may cook faster.

While fish is cooking, place tortillas in the oven to warm.

Top tortillas with fish and corn black bean salsa. Garnish with salsa. Serve and ENJOY!!!!

Wine pairing......I say skip the wine and go with a nice cold beer. Pacifio would be great!

Parmesan Chicken Marinara

This would be great served with some pasta, sautéed zucchini or even a salad. You can easily double this recipe to serve 4. You could sub out the chicken for pork, which would be great too.

1 cup Italian breadcrumbs
3/4 cup shredded parmesan, plus about ½ cup for the topping
salt and pepper for seasoning
1 egg
2 boneless skinless chicken breast
olive oil
2 cups marinara sauce (bottled or homemade)

Preheat oven to 350 degrees.

In a shallow bowl, mix breadcrumbs with 3/4 cup parmesan, season with salt and pepper. In another shallow bowl, whisk the egg.

Drizzle oven proof sauté pan with olive oil and heat over medium-high heat.

Coat chicken in breadcrumb mixture, then in the egg and then back in the breadcrumb mixture. Place chicken in the sauté pan and sauté on both sides for about 5 minutes or so. Just until beginning to brown. Pour marinara sauce around chicken and pour about 1/2 cup of the marinara sauce over the chicken. Top chicken with remaining parmesan cheese.

Place in the oven and bake for about 45 minutes or until chicken is completely cooked and cheese is browned and crusty.

Serve by placing about 1/2 cup sauce on a plate and top with the chicken. Serve and ENJOY!!!!!

Wine pairing......Chianti or Sangiovese.

Wheeler Gorge, Ojai, CA. - July 2010

This past weekend we spent a few days at the Wheeler Gorge Campground in Ojai. It was such a great trip. There were 6 of us, plus Rusty our Chocolate Lab. Rusty loves to go camping!

http://www.rockymountainrec.com/camp/padres-wheeler-gorge.htm

We spent one day in downtown Ojai checking out all the shops. In addition, we went to the newly opened Ojai Vineyard Tasting Room. Just so happened it opened the day before we arrived. Great wine and of course we could not resist sharing a purchase of a handful of bottles with Carolyn. I can't wait to open one of those puppies up again so we all can enjoy it.

http://www.ojaivineyard.com/Tasting%20room.htm

On the next day, we decided to stay at camp. Brandon found us all a nice part along the creek where we could put our chairs. Nothing like sitting there, with your feet in the water and sipping on a cold one. We played games down there for a couple of hours or so. It was very nice and relaxing.

Each day we had a themed dinner, along with a wine tasting. Each of us brought a bottle of wine, priced from $20-$50 and in addition, Brandon and I purchased a ringer. Now you may be asking yourself, what is a ringer? It is an everyday bottle of wine that can be purchased just about anywhere at around $10-$13 or so. We narrowed the options down by keeping it in the general area, Santa Barbara County. We ate like royalty and we actually got Scott to join in on the red wine tastings. He did an excellent job and it was great to have him enjoy some of the wine with us.

Dinner 1 - Mexican Fiesta paired with Chardonnay
Chips, Salsa, Guacamole and Taquitos
Carne Asada and Shrimp Tacos
Black, Corn and Red Pepper Salad

Chateau St Jean came in 1st place and was priced at about $28
Kendal Jackson came in 2nd place and was priced at about $13 (Ringer from Costco)
Au Bon Climat came in 3rd place and was priced at about $20
Tower Brook came in 4th place and was priced at about $25

Dinner 2 - Fire Up The Grill paired with Pinot Noir
Potato Skins with Cheddar Cheese and Bacon
Grilled Steaks
Potato and Broccoli Medley

Byron came in 1st place and was priced at about $28
Taz came in 2nd place and was priced at about $25
Iron Horse came in 3rd place and was priced at about $11 (Ringer from Costco)
Hitching Post came in 4th place and was priced at about $28

Dinner 3 - Viva Italia paired with Syrah
Grilled Shrimp and Caramelized Onion Pizza
Cheese Ravioli with Spicy Sausage Sauce
Freshly Tossed Italian Garden Green Salad

Herman Story came in 1st place and was priced at about $35
Zaca Mesa came in 2nd place and was priced at about $20
Cameron Hughes Lot 135 came in 3rd place and was priced at about $10 (Ringer from Costco)
La Fenetre came in 4th place and was priced at about $20

I have not done group camping in quite a while. It brought back many memories of the old "Wagon Master" days that Brandon and I shared with my dad. I miss those times, but know that we can always start a new tradition and get back on the road sharing great experiences with each other.

This trip was a huge success. Awesome company, fabulous food and delicious wine in a beautiful environment. Next stop Table Mountain in August. I am looking forward to another successful trip and this time we will have a larger group, which is sure to add to the whole experience.

Get out and go camping!!!

Grilled Chicken and Zucchini Pistou

boneless, skinless chicken breast
olive oil
21 spice seasoning (similar to Mrs. Dash which you can use as a substitute)
10 oz pesto (homemade or purchased)
2 cups sliced zucchini
3 garlic cloves, minced
1 white onion, diced
salt and pepper for seasoning
crushed red pepper flakes, for seasoning
1/2 cup heavy cream
Rotini (spiral) pasta (this would also be good with penne pasta - I used whole wheat pasta for this recipe)
Shredded parmesan

Season chicken breast with salt, pepper and 21 seasoning. Drizzle with olive oil. Let marinade for about 30 minutes.

Preheat grill and cook chicken until completely cooked. Once chicken is cooked, wrap in foil and let rest.

Begin bringing water to a boil.

While you are grilling chicken, heat a non-stick sauté pan over medium-high heat. Drizzle with olive oil. Add onions, season with salt and pepper and saute until they are starting to brown. Stir frequently. Add zucchini, garlic and season with crushed red pepper flakes. Sauté until zucchini's begin to soften.

Add pesto and heavy cream and reduce to low simmer. Stir occasionally.

Dice cooked chicken and add to pesto sauce.

Cook pasta according to package directions.

Toss cooked pasta and pesto sauce together, coating completely. Serve by topping with shredded parmesan. ENJOY!!!!!

Wine pairing.......Chardonnay.

Not Your Ordinary BBQ Sandwich

These turned out so good. Taylor who does not like shredded beef or BBQ sauce loved these. She even said that they could be on a restaurant menu. She could not resist going back for seconds. I used small buns, so they were almost like sliders. I served these with BBQ corn on the cob. You can also make these using different types of rolls.

Trader Joes Santa Maria Tri Tip
1 cup beef broth
1 - 14.5oz diced tomatoes with green chilies
1/4 cup BBQ sauce
Parmesan Rosemary rolls, sliced (purchased at Trader Joes)
Cilantro sprigs
Avocado, sliced
Chipotle mayonnaise (store bought, or make your own…just a bit of mayonnaise and chipotle chilies in adobo sauce)

In a crock pot, place tri tip, beef broth, tomatoes and BBQ sauce. Stir to mix up liquid. Cover and cook on high for about 5 to 6 hours, until beef becomes shredded.

Grill or toast rolls. Top rolls with shredded beef, chipotle mayonnaise, cilantro and avocado. Serve and ENJOY!!!!

Wine pairing......Zinfandel.

Grilled Sausage, Artichoke and White Beans

baby artichokes (about 1 1/2 per person)

spicy italian sausages
olive oil
1 white onion, chopped
4 garlic cloves, minced
1 1/4 cup chicken (or vegetable stock)
1 tsp italian seasoning
3 - 14.5oz cans of cannellini beans, rinsed and drained
1/4 cup white wine
1 - 14.5 oz can of diced tomatoes with green chilies
1 tsp 21 seasoning or seasoning blend like Mrs. Dash

Trim artichoke by cutting about 1/2 inch of stem, remove all of the tough leaves and cut top off. Boil artichoke in water for about 20 minutes.

While artichokes are cooking, drizzle non-stick sauté pan with olive oil and heat over medium-high heat. Add onions and season with italian seasoning, salt and pepper. Sauté until onions begin to brown. Add garlic and continue sauté for about 5 minutes. Add white wine and sauté until reduced to almost a completely gone. Add beans, tomatoes and chicken broth. Season with additional salt and pepper to taste. Reduce heat to a simmer and stir occasionally.

Once artichokes are done, remove from water and slice in half. Place in a bowl. Season with salt, pepper, 21 seasoning (or alternative) and coat with olive oil. Toss to completely coat.

Preheat grill. Place artichokes and sausages on grill and cook while turning occasionally.

Once sausages and artichokes are done. Place bean mixture in a shallow bowl, top with artichoke and sliced sausage. Serve and ENJOY!!!!

Wine pairing......Pinot Noir.

I'm Back.......

Hello to everyone!!! I'm back in action. I have had a busy past couple of weeks which have kept me from posting any great recipes.

Recently we took a trip to Santa Barbara. One day we spent cruising State Street and the Harbor. State Street had some amazing stores. Taylor and I both wished we had a money tree and could buy whatever we wanted. At the Harbor we actually tried to take Rusty (our very happy brown lab) to a restaurant. Of course on the patio is where we tried to sit. He actually did pretty well until another dog decided to plant himself right in front of him. Let's just say we were politely asked to remove Rusty from the restaurant. I do have to say that the view and the calamari were awesome for the little time we were there.

One of the other days we spent in Solvang. Cute town, but half of a day was enough for us. Taylor did pick up a delicious smelling bottle of perfume at the Mole's Hole. We enjoyed breakfast when we first arrived in Solvang. Of course, Taylor and I had the same thing. Omelet with bacon, cheese and avocado. And of course we asked for a side of salsa. In fact, for a Dutch breakfast joint, they had the best salsa. Brandon had their popular powdered sugar covered pancake balls.  In fact, walking through the restaurant there was not one table that did not have a plate of these on them.  On our way out we stopped for tasting at Lincourt. http://www.lincourtwines.com/  We are members there and do enjoy their wine. Very friendly and casual.

The big event of our trip was the Santa Barbara Wine Festival.  http://www.santabarbara.com/events/wine_festivals/sb_wine_festival/ I highly recommend this for next year. The venue was amazing. A beautiful garden setting at the Santa Barbara Natural History Museum. Tons of wines and wonderful food. It was so great!!

In addition, we recently celebrated the 4th of July. We had Brandon's Father, two Sisters (Kristi and Jessica) and Kristi's boyfriend Jason for a visit. Our 4th of July menu consisted of BBQ baby back ribs, roasted potatoes and BBQ corn on the cob. There was golf playing, card playing, pool playing and plenty of great food.

So, as you can see, I have been quite busy. I am hoping to be back in the swing of things.

Upcoming adventures for us, is a trip to Ojai. I can't wait.

Eat, Drink and be Merry!!!

Fish Tacos

shredded cabbage

1/4 cup chopped cilantro
1 lime
honey
olive oil
tortillas
roasted garlic chili seasoning
tilapia filets (boneless/skinless)
cherry tomatoes, quartered (about a cup)
1 - 14.5 oz black beans, drained and rinsed
avocado, diced
salsa
salt and pepper for seasoning

Season fish by drizzling with honey (just a little will be enough), sprinkle with roasted garlic chili seasoning, salt and pepper. Also add the juice from half of the lime and finish by drizzling with olive oil. Turn to coat.

In a bowl, combine cherry tomatoes, black beans and cilantro. Season with salt, pepper and juice from the other half of the lime.

Wrap tortillas in foil.

Heat grill.

Make a flat grilling sheet out of foil (this is so the fish does not fall between the grates when it is cooking). Place on the grill and lay fish on it. Place foil wrapped tortillas on the grill. Turn the fish (be careful not to break it up) one time about 3 minutes after placing on the grill. You will want to keep turning the tortillas frequently. Cook fish until cooked through.

Top tortillas with fish, then with bean mixture and finish with cabbage, avocado and salsa. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc.

Tortilla Soup

3 dried ancho chile peppers

olive oil
1 onion, diced
3 garlic cloves, minced
1 - 28oz diced tomatoes
1 tbsp ground coriander
1 tsp ground cumin
4 cups chicken stock/broth
1 bay leaf
2 sprigs fresh thyme
salt and pepper for seasoning
boneless skinless chicken
southwestern seasoning
cotija cheese
avocado, diced
cilantro, diced for garnishing
blue corn tortilla chips

Bring a small pot of water to boil. Add ancho chilies. Turn heat off and cover. Let rest for about 20 minutes. Then place in a small food processor, puree until smooth.

Preheat grill. Drizzle chicken with olive oil and season with salt, pepper and southwestern seasoning. Grill chicken until done. Once cooked cover with foil to keep warm.

While chicken is cooking, drizzle olive oil in a large pot and heat over medium-high heat. Add onion and garlic and cook until onions are translucent, stirring occasionally. Add coriander and cumin, sauté for about 5 minutes, stirring frequently. Add tomatoes, chile puree, chicken stock/broth, bay leaf, thyme and season with salt and pepper. Reduce heat to a simmer and cook for 30 minutes.

Slice chicken. In a bowl place soup and then top with sliced chicken, avocado, crumbled cheese, crumbled tortilla chips (just place some in your hand and break it up) and cilantro. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc or Shiraz.

Cajun Shrimp Pasta

In this dish, use any type of small pasta you would like. I used whole wheat fusilli pasta.

pasta of your choice
olive oil
2 tbsp butter
1 white onion, finely chopped
3 garlic cloves, minced
2 tomatoes, chopped
shrimp, shelled, cleaned and patted dry
1 1/2 tsp cajun seasoning
1/2 tsp red pepper
salt and pepper for seasoning
1/2 cup half and half
1/3 cup chopped cilantro

Drizzle shrimp with olive oil and season with cajun seasoning (season by sprinkling with seasoning, you will need the measure amount for later). Finish by seasoning with salt and pepper. Let marinade.

Bring water to a boil for pasta.

While you are bringing water to a boil, in a large non stick sauté pan, drizzle with olive oil and melt butter. Add onion, season with salt and pepper and sauté until cooked through and starting to brown. Add cajun seasoning and red pepper. Sauté for a couple of minutes. Add garlic and sauté for about 5 minutes, stirring frequently. Add tomatoes and sauté for a couple more minutes. Add half and half, mix completely and then turn off heat.

Preheat grill.

Once you begin cooking the pasta start grilling the shrimp. Grill until cooked completely through.

During the last couple of minutes of cooking time for the pasta, put the onion mixture on low heat. Once pasta is done, pour in a large bowl. Mix in onion mixture. Then mix in cilantro. Mix well to coat.

Top pasta with grilled shrimp. Serve and ENJOY!!!!!

Wine pairing......Chardonnay or Riesling.

Pepperoni Pizza

You can use store bought pizza dough or make your own. I used Trader Joes whole wheat pizza dough. Also, you can make your own sauce or use a store bought version. This was a weekday dinner, so I opted for the easiest way to make this pizza. This works best with a pizza stone, although you could use a baking sheet too. What makes this pizza unique is using a cheese blend....not just your normal mozzarella cheese.

pizza dough (make your own or use store bought)
pizza sauce (make your own or use store bought)
shredded cheese blend to include; mozzarella, jack and cheddar cheese
pepperoni
garlic powder
pepper
italian seasoning blend
crushed red pepper

Heat oven to 450 degrees

Flour surface and roll out dough into desired pizza shape. Heat pizza stone or baking sheet in the oven for 5 minutes. Remove and lay pizza dough down on it. Top with sauce, then sprinkle with garlic powder and italian seasoning. Sprinkle with cheese blend, and then add pepperonis. Finish by seasoning with pepper and crushed red pepper.

Place in the oven and cook for about 10 to 12 minutes, or until starting to brown and cheese is bubbling. Keep an eye on it. Pizza can burn really fast if you are not careful.

Remove and keep on the pizza stone or baking sheet for about 5 minutes. Then transfer to a large cutting board. Cut in to pieces, serve and ENJOY!!!!!

Wine pairing......Chianti or Barbera.

Shrimp Tacos

shrimp, deveined, cleaned and patted dry

1 tsp lemon juice
olive oil
southwestern seasoning
salt and pepper for seasoning
2 garlic cloves, minced
1- 14.5 oz black beans, drained and rinsed
1/2 red onion, finely diced
1/2 yellow red pepper, finely diced
1 tsp hot sauce
1/4 cup chicken stock/broth
tortillas
avocado for garnish
cilantro for garnish
tomato for garnish
salsa

Season shrimp with salt, pepper, southwestern seasoning and add half of the minced garlic and drizzle with olive oil and lemon juice. Toss to coat.

While shrimp is marinating. Drizzle sauce pan with olive oil. Sauté onion, bell pepper and the other half of the garlic until soft. Season with salt and pepper. Add black bean, chicken stock and hot sauce. Keep under a low simmer, stirring frequently. Most of the broth will reduce and this is what you would like to happen.

Heat grill. Wrap tortillas in foil. Once grill is heated, grill shrimp until cook completely through. While shrimp is grilling, place tortillas on the grill. Keep flipping so that both sides of the tortillas get warm.

Once shrimp are cooked. Top tortillas with black bean mixture, shrimp and garnish with avocado, cilantro, tomato and salsa. Serve and ENJOY!!!

Wine pairing......Pinot Gris.

Bacon Chipotle Burgers

This was great served with grilled corn on the cob.  You can always make this with ground turkey or ground chicken and eliminate the bacon if you wish.

ground beef
salt and pepper for seasoning
roasted chili seasoning
chipotle chile in adobo sauce (just enough to season your mayonnaise)
mayonnaise
bacon
sliced red onion
sliced tomato
pepper jack cheese
cilantro sprigs
sliced avocado
crusty bun (sliced)

Cook and crisp up enough bacon for how many burgers you are serving (I used two pieces of bacon per burger). Once cooked, set on a paper towel to rest and absorb the fat.

Season ground beef with salt, pepper and roasted chili seasoning. Shape burgers.

Begin to heat the grill.

While grill is heating up, mix mayonnaise with as much chipotle sauce (just the adobo sauce, not the chilies – reserve the rest for another use) as you would like. Taste along the way. Start off with a little and add as needed.

Grill burgers until just about done. Top with pepper jack cheese and lay bun sides down on the grill to toast. Once cheese is melted and buns are toasted, remove. Spread chipotle mayonnaise and on each side of the bun. Top with burger, bacon, then tomato, onion, cilantro sprigs and avocado. Finish with the other side of the bun. Serve and ENJOY!!!!!

Wine pairing......Zinfandel.

Chili Glazed Ribs

I served these with roasted potatoes, bell peppers and onions.

2 racks baby back ribs
3 tbsp brown sugar
3 garlic cloves minced
italian seasoning, for seasoning
ancho chili powder, for seasoning
cayenne pepper, for seasoning
salt and pepper for seasoning
2 cups apple cider
3 tbsp ketchup
2 tbsp dijon mustard
2 tsp worcestershire sauce

Marinade ribs with brown sugar, garlic, italian seasoning, ancho powder, cayenne pepper and salt and pepper. Allow to marinade for at least two hours.

Pre-heat oven to 300 degrees. Wrap baby back ribs in foil (tightly) and place on a baking sheet. Bake for about 2 1/2 to 3 hours, until meat is tender.

During the last hour of cooking the ribs, bring cider, ketchup, dijon and worcestershire sauce to a light boil in a sauce pan. Reduce down until you have the consistency of a sauce.

Once meat is cooked, pull back foil and baste ribs with sauce every 10 minutes until the sauce has started to caramelize on the ribs. Baste and then place back in the oven, then baste again and so on. You can also finish the ribs on a hot grill. Just about the same method. Baste ever 10 minutes or so. Serve and ENJOY!!!!!

Wine pairing......Syrah.

Crab Cakes with Mixed Green Salad

This is another easy dinner or lunch. Just like the salmon cake salad that I featured a while ago. Super easy and was excellent.

crab cakes (store bought or you can make your own - I used the ones from Trader Joes)
mixed greens
carrots, chopped
tomatoes, diced
green onion, diced
red onions, thinly sliced
avocado, diced
balsamic dressing
olive oil

In a large non-stick sauté pan heat over medium-high heat and drizzle with olive oil. Brown both sides of the crab cakes until you have a brown crust on both sides.

While crab cakes are cooking, mix carrots, tomatoes, green onions, red onions and avocado. You are basically making a chunky salsa type mixture. Drizzle with dressing and mix thoroughly.

When crab cakes are done, lay on a paper towel to capture any loose oils.

Dress mixed greens with dressing.

On a plate, lay down mixed greens, top with crab cakes (I used two per dish) and then top with carrot mixture. Serve and ENJOY!!!!!

Wine pairing.......Chardonnay or Viognier.

Southwestern Chicken Panini

I love panini’s. They are my favorite type of sandwich. Serve this with french fries or a mixed green salad.

2 cups cilantro
4 garlic cloves
1 jalapeno, halved and seeded
1 tbsp lime juice
salt and pepper for seasoning
2 tbsp olive oil
white or whole wheat panini bread (I used whole wheat)
sliced pepper jack cheese
boneless skinless chicken breast
southwestern seasoning

In a food processor, pulse cilantro, garlic, jalapeno, lime juice, olive oil and salt and pepper (just for seasoning) until you have a pesto consistency.

Season chicken with southwestern seasoning. Grill until cooked completely through. Wrap and foil and allow to rest for about 5 minutes. Tip….you may need to split your chicken breast in half, depending on thickness.

While chicken is grilling, begin to heat panini griddle.

Spread jalapeno cilantro mixed on both sides of the panini bread. Top with chicken and a slice of pepper jack cheese. Press in panini griddle until both sides of the bread are nicely browned and crispy. Serve and ENJOY!!!!!

Wine pairing...........Tempranillo.

Roasted Pesto Chicken with Potatoes

fingerling potatoes, cleaned and quartered

2 sprigs of rosemary
3 garlic cloves, minced
red pepper flakes for seasoning
1 lemon, quartered
olive oil
salt and pepper for seasoning
boneless skinless chicken breast
7 oz pesto (or homemade)
1 green bell pepper, sliced
1 white onion, sliced

Preheat oven to 450 degrees.

Drizzle non-stick sauté pan with olive oil. Season chicken with salt, pepper and a bit of pesto. Toss to coat. Add to sauté pan and brown on both sides (deep brown).

While chicken is sautéing. Place potatoes, bell pepper, onion and season with red pepper flakes, salt, pepper, garlic and the rest of the pesto in a roasting pan. Stir to coat. Sprinkle with some of the rosemary leaves. Place in the oven and allow the potatoes to begin to cook while chicken finishes browning.

Once chicken finishes browning, add chicken to the roasting pan. You will want to position the chicken in the middle and have the potato mixture going around the chicken. Place lemon pieces around the chicken (do not squeeze, leave whole). Place the rest of the rosemary sprigs on the chicken. Place back in the oven and continue to cook. You will cook until potatoes are done. You will want to take out and stir potatoes so they keep moist about every 20 minutes. Keep testing potatoes with a fork until they are cooked through. Serve and ENJOY!!!!!!

Wine pairing........Chardonnay or a Pouilly-Fume.

Spaghetti with Spicy Meatballs

salt and pepper for seasoning

olive oil
spicy ground italian sausage, rolled into small meatballs
1 red onion, diced
2 - 28oz cans of diced tomatoes
2 garlic cloves, minced
1/2 red bell pepper, diced
2 tbsp fresh basil, chopped
shredded parmesan, for garnish (optional)

Begin boiling water for pasta.

In a large non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Add meatballs and brown on all sides. Add onion, garlic, bell pepper and season with salt and pepper. Sauté until onions become soft. Add tomatoes and reduce to a simmer. Keep cooking simmering until you have finished cooking pasta. In a large bowl toss all together. Add basil and toss again to mix. Serve and Enjoy!!!!

Wine pairing.......Pinot Noir or Zinfandel.

Western Inspired Menu......YEEHAW

Carolyn, Scott and Zachary came down this past weekend. We all went to the PBR (Professional Bull Riding) event held at Pala. Gail joined us too. It was so much fun. Crazy how big those bulls are! After the event, we all enjoyed a western inspired dinner (if you are interested in any of these, contact me for recipes).

Do any of you have any great recipes that could work for this western theme? Please share, you never know when one of us will need to entertain some cowboys and cowgirls.

starter:
bacon wrapped shrimp with BBQ dipping sauce

dinner:
western salad (mixed greens, black beans, avocado and tomatoes)
brown bear chili stuffed baked potatoes
cowboy fixin's for the baked potatoes (shredded cheddar and jack cheese, cilantro, green onions and sour cream)

dessert:
chocolate bull cupcakes with chocolate frosting

Shrimp Taco Salad

This was really easy and was a nice light option for dinner.  You could also make this for lunch and enjoy sitting outside enjoying the beautiful spring weather.  Also, feel free to try it with other types of dressings, I am sure it would be great.

lime juice

olive oil
ground cumin
2 garlic cloves, minced
maple syrup
bottled hot sauce
shrimp, peeled, deveined and patted dry

corn
mixed greens
2 green onions, chopped
1/4 cup cilantro
black beans, rinsed and drained
tomato, chopped
avocado, diced
chipotle dressing (I used bottled chipotle cheddar dressing)

blue corn tortilla chips

Season shrimp with lime juice, olive oil, ground cumin, garlic, maple syrup and hot sauce. Toss all together to coat. Basically enough of these ingredients to coat and season the shrimp.

Drizzle sauté pan with olive oil and heat over medium-high heat. Sauté shrimp until the shrimp are completely cooked through.

Dress mixed greens with salad dressing. Top with green onions, cilantro, corn, black beans, tomato, avocado and shrimp. Garnish with tortilla chips. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc.

BLT Pesto Pasta Casserole

I used whole wheat spaghetti pasta for this recipe. You could use regular spaghetti pasta or even bucatini pasta.

1/2 cup italian seasoned bread crumbs
1/2 cup shredded parmesan cheese

4 strips of bacon, diced
1 cup grape tomatoes, sliced in half
2 leeks, sliced
3 garlic cloves, minced
1/4 cups white wine
1/2 cup chicken broth
1/4 tsp red pepper flakes
1 package spaghetti noodles
1 cup fresh spinach
7 oz basil pesto
1/4 italian seasoning
salt and pepper for seasoning
olive oil

Begin bringing a pot of water to boil for the pasta.

Preheat oven to 375 degrees.

In a large sauté pan, crisp up bacon. Remove bacon and allow it to strain on a paper towel. Discard all of the bacon fat, except about 1 tbsp.

Drizzle sauté pan with olive oil and sauté leeks and garlic, season with salt and pepper and cook until leeks become soft. Add wine and chicken broth. Reduce heat to a simmer and allow cook for about 5 minutes.

Break spaghetti noodles into thirds and cook according to package directions.

While pasta is cooking, add tomatoes, bacon, italian seasoning and red pepper flakes to leeks and allow to simmer on a low heat.

In a small bowl, mix bread crumbs and parmesan.

Once pasta is cooked, add pasta, tomato leek mixture and spinach. Toss to coat. Add pesto and toss to coat again. Put pasta mixture in a casserole dish and sprinkle breadcrumb mixture on the top. Bake for about 10 minutes or until bread crumbs are browned.

Serve and ENJOY!!!!

Wine pairing.......Sangiovese or Rhone.

2006 Foxen Pinot Noir Sanford and Benedict Vineyard

I absolutely love Foxen wine. Never fails you. This wine was beautiful. Light in color. The nose carried a smoky but spicy cherry scent. Wonder raspberry and tart cherry with slight bit of creamy aspect on the palate.

Chicken and Corn Enchilada Casserole

This takes the stress out of rolling enchiladas and trying not to rip the corn tortillas. Makes great leftovers too.


olive oil
southwestern seasoning
salt and pepper for seasoning
boneless skinless chicken
15 oz ricotta
2 tbsp cilantro, chopped
1 white onion, diced
3 green onions, diced
3 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground red pepper
1/4 tsp ground cumin
red enchilada sauce
1 can of diced tomatoes with chilies
1 can of corn, drained
shredded cheese (mexican blend)
corn tortillas
cotija cheese for garnish
avocado for garnish

Preheat oven to 375 degrees.

Season chicken with southwestern seasoning, salt, pepper and drizzle with olive oil. Flip to coat. Grill chicken until just about done. Wrap chicken in foil and set aside to rest.

Drizzle sauté pan with olive oil and heat over medium-high heat. Sauté onions and garlic until onions begin to turn translucent. Add chili powder, red pepper and cumin. Stir to coat. Add tomatoes, corn and season with salt and pepper. Sauté for about 5 minutes. While mixture is sautéing, dice chicken. Add chicken, along with juices from when the chicken was resting. Sauté for another 5 minutes, stirring occasionally and then cool for about 10 minutes.

In a large bowl, mix ricotta, half of the cilantro and half of the green onions. Mix well. Add the chicken mixture and mix well.

In a large casserole dish, coat the bottom with enchilada sauce. Place a layer of tortillas on the bottom of the casserole dish. Place a layer of the chicken mixture, then a layer of cheese and finish with another layer of tortillas. Keep repeating until you have used up your ingredients (but reserved some of the cheese for the very top); also be sure to finish with tortillas on the top. Drizzle with enchilada sauce. Sprinkle with cheese, remaining cilantro and green onions.

Bake for about 35 minutes until bubbly and lightly browned. Let rest for about 5 minutes before cutting. Garnish with crumbled cotija cheese and avocado. Serve and ENJOY!!!

Pairing....a great mexican beer would be best for this dish.

2002 Macauley Cabernet Sauvignon

Wonderful deep purple color.  Cherry chocolate and blackberry fill up the aromatics of this wine.  Deep fruit layer with slight spice on the back notes.  Cherry hits the palate all the way to the finish.  We paired this with grilled filet mignon and roasted potatoes and was nice touch Saturday while camping and enjoying the campfire.

Mixed Greens with Salmon Cakes and Mango Avocado Salsa

Do you want something easy to make and impressive. Try this as an easy any day of the night dinner. This would also be excellent as a lunch option too. It is easy and makes a pretty presentation. You can dress your salad greens with any type of dressing you would like. I used what I had on hand which was a Santa Fe dressing. It went great with the salsa.

store purchased Crab Cakes
mixed greens
salad dressing of your choice (I used santa fe dressing)
olive oil
1 mango, diced
1/2 bell pepper, diced
3 green onions, sliced
1 avocado, diced
1 tbsp lime juice
salt and pepper for seasoning

Drizzle non-stick sauté pan with olive oil. Heat over medium high heat. Sauté and brown both sides of the salmon cake until you have a nice crust on both sides.

While salmon cakes are browning. In a medium bowl, toss together mango, green onions, bell pepper, avocado and lime juice. Season with salt and pepper and tossing again to coat.

Once salmon cakes are done, let rest on a paper towel covered plate to help absorb any excess oils.

In a separate medium bowl, toss mixed greens with dressing. Tip, do not dress mixed greens until you are ready to plate. If you dress too soon, the greens will become soggy and wilted.

Plate salad and top with salmon cakes (however you would like to serve per person, I served 2 cakes per person) and finish with salsa.

Serve and ENJOY!!!!!

Wine pairing.......Chardonnay.

2007 Alban Viognier

Don't be fooled by the hazy yellow appearance of this wine. It was a nice wine and it was perfect for being lazy in the sun while we were camping over this past weekend. It was perfect for the occasion. Smoky citrus with floral and honey notes. Silky in texture with a back drop of peach and lemon flavors.

Spinach Calzone

I used Trader Joes whole wheat pizza dough. You could use any store bought pizza dough or even make your own homemade pizza dough.

olive oil
6 oz. fresh baby spinach
salt and pepper for seasoning
ground beef
crushed red pepper flakes for seasoning
italian seasoning
3 garlic cloves, minced
1 jar of marinara sauce
pizza dough
shredded mozzarella
shredded parmesan

Preheat oven to 450 degrees. Coat baking sheet with a thin layer of olive oil.

In a large sauté pan, drizzle with oil olive and heat over medium-high heat. Add ground beef, garlic and season with red pepper, italian seasoning, salt and pepper. Brown and crumble ground beef until just about cooked through. Add marinara sauce and reduce to a simmer. Cook for about 10 minutes.

While sauce is cooking, flour a flat surface and roll out individual pieces of dough into the desired sizes for your calzone.

Place a piece of dough on a portion of the baking sheet and top with sauce, shredded mozzarella and parmesan. Fold other half of dough over the filled side and seal sides. Repeat with all pieces of dough.

Bake for about 15 to 18 minutes. Serve and ENJOY!!!!

Wine pairing......Chianti or Sangiovese.

Bacon, Asparagus, Green Pea and Bell Pepper Pasta

I used whole wheat penne pasta, but a spiral or cavatappi pasta would be great too.

1/2 cup frozen petite peas
asparagus, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch strips
1 red onion, cut into 1 inch strips
3 garlic cloves, minced
6 slices of bacon, diced
southwestern salad dressing
pepper for seasoning
olive oil
shredded parmesan for garnish (optional)

Start bringing water to a boil for pasta.

Sauté bacon until crisp. Remove from sauté pan and allow to rest on a paper towel. Drain bacon fat, leaving a little bit to help coat the pan. Drizzle pan with olive oil. Heat over a medium-high heat and sauté asparagus, onion, bell pepper and garlic (season with pepper) until just starting to turn soft.

Start cooking pasta according to package directions.

While pasta is cooking, add bacon and peas. Continue to sauté, stirring frequently until pasta is done.

Once pasta is done, add pasta to a large bowl. Add vegetable mixture and toss to coat. Add about 1/2 cup of the southwestern salad dressing. Continue to toss to coat. Garnish with shredded parmesan (optional), serve and ENJOY!!!!!

Wine pairing.......Pinot Noir.

Orange Glazed Salmon

I served this with roasted potatoes. It was a nice companion to the sweetness of the salmon.

southwestern seasoning
brown sugar
salt and pepper for seasoning
1/4 cup orange marmalade
1 tbsp lime juice
olive oil
salmon filets

Preheat oven to 375 degrees.

Place salmon in a baking dish. Season salmon with southwestern seasoning, brown sugar, salt and pepper. Cover salmon with orange marmalade and drizzle with lime juice and olive oil. Let marinade for about 10 minutes, turning occasionally to coat all sides and to break down marmalade.

Place salmon in the oven and bake for about 20 to 25 minutes. Check for doneness with a fork. The thickest part of the salmon flesh should be opaque and flake easily.

Serve and ENJOY!!!!!

Wine pairing.......Pinot Noir (who said you can’t have red wine with fish) or Pinot Gris.

2005 Herman Story Syrah San Luis Obispo

Inky and deep purple in the glass.  Blueberry, mocha and espresso hit the palate.  Full body and has a terrific feel in the mouth.

2005 McCrea Ciel du Cheval Mourvedre

Wonderful floral, berry and cherry aromas. Background notes of leather and black pepper. A nice balance of fruit and cherry with a slight bit of tannins.

Grilled Chicken Pitas

This would be great with a salad or with some french fries. I used whole wheat pitas for this recipe. To mix it up, try making it without the salsa and avocado and use Tzatziki sauce to give it a greek flare. Additionally, you could swap out the chicken for pork, turkey or even shrimp.

boneless skinless chicken breast
salt for seasoning
crushed red pepper for seasoning
1 tsp minced ginger
ground cumin for seasoning
ground coriander for seasoning
2 tbsp lemon juice
olive oil
1/2 cup chopped cucumber
1 tomato, diced
1/4 cup red onion, diced
pita bread
1/2 avocado diced
salsa for garnish

Season chicken with crushed red pepper, ginger, salt, cumin, coriander and lemon juice. Finish by drizzling the chicken with olive oil. Toss to coat and let rest.

Heat grill.

Once grill is heated to about 350 degrees. Grill chicken until done.

About halfway through cooking chicken, wrap pita bread in foil and place on the grill to heat up.

Once chicken is done, wrap and foil and let rest for about 5 minutes. Then dice the grilled chicken.

Fill pita bread with grilled chicken and top with cucumber, tomato, red onion and avocado. Garnish with salsa. Serve and ENJOY!!!!!

Wine pairing.......Chardonnay or Pinot Noir.