Thursday, January 29, 2009
Sunday, January 25, 2009
ice cream- what ever flavor you like- Most recently used Chocolate chip cookie dough and vanilla
Makes as many servings as you make ice cream balls.
Tuesday, January 20, 2009
Here is the third one:
This one was an interesting pick, They were running a special buy 3 get them for $7.00 dollars each. So I did just that and was surprised with here reaction to it. Sometimes you luck out and get a decent bottle of wine at a good price and this was the case here. "It's lovely. Doesn't have the edge but it does have the bite. It's nice. I can taste the grapes. Tastes like Indian summer."
So as you can see it is possible to have great tasting wine for not that much money. Life is too short to drink crappy wine! Live a little! As my Grandfather and Winemaker would say" Elogios" which is Portuguese for Cheers!
remember the words of Pliny the Elder" In Vino Veritas"
Saturday, January 10, 2009
Tuesday, January 6, 2009
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons chipolte chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes with green chiles, drained
1 bell pepper,green chopped
2 chipotle peppers, roughly chopped
6 ounces of a dry white wine I used chardonay
2 tablespoons peanut butter
4 ounces bittersweet chocolate, chopped
6 boneless chicken breasts sliced
mexican style rice, for serving
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, wine and water, peanut butter, and chocolate. Simmer for 10 minutes.
Monday, January 5, 2009
My changes are made in Blue:
1 1 lbs. Boneless skinless chicken breasts 1 lb. Angel Hair Pasta( your favorite type of pasta can be substituted) 1 Yellow Peppers 1 Red Pepper 1 Green pepper 1 Package Mushrooms, Sun dried tomatoes ½ Large White Onion 5 Cloves Garlic (used one of those great garlic mashers) 1 carrott 1/4 cup Extra Virgin Olive Oil 1/2-3/4 Cup White Wine (I prefer Chardonay)Parmesan Cheese (freshly grated)Coarse Kosher Salt Fresh Ground Black Pepper Oregano Small amount of Fresh Basil
3 qt. (or larger) Sauté pan8 qt. Stock Pot or Pasta Pot
Prep (15 minutes)
Dice onion and remove stems from mushrooms and chop coarsely peppers and carrots. Mince garlic. Season chicken with salt, pepper and oregano, and slice into small cubes.In stockpot, bring water to a boil then add a pinch of salt and a little bit of olive oil.
Cook (15 minutes)
1. Add angel hair pasta to boiling water. Cook for about five minutes while doing the sauce. Remove from heat and let it sit in the salty water until sauce is finished.
2. For your chicken and sauce – coat the bottom of a sauté pan with olive oil and add white onion, peppers, mushrooms and allow them to sweat. Season with salt and pepper.
3. Add garlic and sun dried tomatoes and cook for several minutes.
4. Toss in chicken and sauté until it is cooked. Continue to fold in ingredients while chicken is cooking.
5. Pour in 1/2- 3/4 cup (or so) of white wine, Add basil
6. Reduce heat to a simmer for about 5-10 minutes until sauce is reduced.
7. Remove pasta from water and toss into the sauté pan. Toss well until pasta is coated with sauce and serve.
8. Top with grated parmesan cheese.
This was such a big hit with my friends. The kids loved it too, it was so easy to make and there were no left overs!
Tuesdays post will be about Mole' Poblano Pollo