unwind cooking

Arroz con Pollo (Spanish style Chicken and Rice) 2 tablespoon grape seed oil or olive oil for frying sea salt and black pepper 8 to 10 pieces of organic chicken drumsticks with skin on 1 small sweet onion, minced 1 jalapeno pepper, seeds removed, chopped 2 cloves garlic, minced 3 plum tomatoes (about 1 pound) … Continue reading →

1 1/2 to 2 pounds fresh organic chicken breast, skinless, boneless sea salt and ground black pepper 2 teaspoons dried sage 8 to 10 slices prosciutto 1/4 cup all-purpose flour 1/4 cup extra virgin olive oil 1 cup dry white riesling 1/2 cup chicken broth or stock 4 tablespoons unsalted butter 4 tablespoons chopped parsley … Continue reading →

This recipe uses a vinaigrette based sauce with reduced chicken stock with lemon juice and fresh herbs. 5 tablespoons grapeseed oil 1 tablespoon Asian fish sauce 1 teaspoon fresh ground black pepper 1 teaspoon smoked paprika 1 teaspoon sea salt 6 pieces bone-in organic chicken breast halves and drumsticks with skin 1 quart chicken stock … Continue reading →

A cinch to make and tastes oh-so-gourmet! 2 cups cherry tomatoes, halved 1 tablespoon fresh lemon juice 1/4 cup chopped cilantro 1 tablespoon extra-virgin olive oil sea salt and cracked peppercorns 1 to 1-1/2 pounds fresh organic chicken thighs 2 large eggs 3 tablespoons Dijon mustard 1 teaspoon cayenne pepper 1-1/2 cups panko crumbs 1/3 … Continue reading →

Chilaquiles is a traditional Mexican dish commonly served for breakfast or brunch. It’s made with fresh fried tortilla triangles or strips topped with a red (rojo) or green (verde) salsa and sometimes mole depending on the region. Chilaquiles is made several ways. Some recipes add beans, onions and even pulled chicken or pork. The dish … Continue reading →

If you’re not a baker, this is a cinch to make. And your fans will be asking for more. You’ll need the following: 9-inch pie plate, buttered with unsalted butter or cooking spray blender 2 soft red pears, peeled, cored and sliced into 16 slices each pear. 1 cup whole milk 3 eggs 2 teaspoons … Continue reading →

Flank steak worked really well for this recipe. They’re an inexpensive alternative to tenderloin, grill nicely and are tender and juicy. Next time I will substitute the brandy with red wine. The brandy g 6 tablespoons unsalted butter, room temperature 3 tablespoons chopped parsley 2 medium garlic cloves, minced 1 tablespoons Cognac or other brandy … Continue reading →

I made this for parents’ snack which apparently was a welcome treat to the all-too-common crackers and carrot sticks. Makes roughly 10 to 12 servings. 1 stick unsalted butter, room temperature 1 tablespoon Dijon mustard 1 tablespoon whole grain Dijon mustard, plus more for garnish 1/2 teaspoon finely grated lemon zest 1 tablespoons chopped fresh … Continue reading →

Coq au Riesling When I saw Curtis Stone make his Coq au Vin dish on Take Home Chef I thought I could never make that. Was I wrong. I made it and it was delicious! As the ingredients were put together it smelled so good while I was cooking it! I used Trader Joe’s Riesling under … Continue reading →

Serves 4 to 6 10 to 12 ounces of pasta (rigatoni works well) 1 teaspoon olive oil 1-1/4 to 1-1/2 pounds grass fed flank steak (or tenderloin) sea salt and cracked black pepper 6 ounces baby portobello mushrooms (about 6 stuffing mushrooms), sliced 2 large shallots, finely chopped 3/4 cup dry red wine such as … Continue reading →

Steak Ingredients 1 1/2 pounds high quality (grass fed) beef flank salt and pepper Chimichurri Salsa Ingredients 1 cup packed fresh cilantro (or parsley), chopped 1/4 cup extra virgin olive oil 2 Tablespoon red wine vinegar 1/2 teaspoon sea salt 1 or garlic clove, pressed or minced 1/4 teaspoon ground cayenne pepper In a bowl … Continue reading →

I used 8 ounces (227 g) of linguine which serves 4. Shrimp Lemon Pepper Marinade 2 pounds shrimp, thawed, deveined, tails can be left on juice of 1 lime 1 teaspoon salt 1 teaspoon dried oregano or 2 teaspoon fresh oregano (you can substitute with parsley) 2 tablespoon olive oil 1/2 teaspoon black pepper In … Continue reading →

Crispy Zucchini Quinoa Patties (top with Avocado and Caramelized Sweet Onions) This is so delicious by itself, with a salad or topped with avocado or mashed avocado with caramelized sweet onions. Try it with a side of pickles! Makes roughly 12 to 13 patties. 3/4 cup organic quinoa 1 medium zucchini, grated in a separate … Continue reading →

cooking twine 1 (1 3/4 pound) beef high quality beef flank steak (or tenderloin) 1 tablespoon cracked peppercorns 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction. 2 teaspoons fresh thyme, finely chopped, about a loose fistful … Continue reading →

Simple but delicious Brussels sprouts with sauteed prosciutto and onion, black pepper and grated Pecorino Romano cheese. Recipe serves 2 or 3. 8 to 10 ounces Brussels sprouts, sliced in half lenghthwise 1 Tablespoon olive oil 1/2 red onion, finely chopped 2 slices prosciutto, finely sliced 1 teaspoon cracked black pepper 2 Tablespoons freshly grated … Continue reading →

Ground beef made for a surprisingly delicious country-fried “steak”. If you can, definitely choose organic ground beef (100% grass fed). This was a hit at the dinner table! Makes 5 to 6 steaks. Buttermilk Buttermilk is used for the Beef Mixture, dredging and gravy. You’ll need 1 /12 cups (325 mL) buttermilk, divided. Crust 1 … Continue reading →

This recipe is another delicious spinoff of my Dijon Crusted Chicken Stuffed with Spinach Saute and credit to this yummy chicken prosciutto recipe goes to http://dianeskitchentable.wordpress.com/. Preheat oven to 350° F. Spinach Saute Ingredients 2 teaspoon olive oil, divided 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped) … Continue reading →

Herb Peppered Roast with Garlic My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6. You will need cooking twine to make this roast. 1 (1 3/4 pound) high quality beef flank steak. 2 garlic cloves, thinly sliced 2 teaspoons olive oil (not extra virgin, just pure olive oil or … Continue reading →

Dijon Crusted Chicken Stuffed with Mozzarella Spinach Saute with Lemon White Wine Sauce Serves 4. I intended making a repeat recipe from my blog (chicken scaloppine with wine sauce) but the store was out of chicken thighs so I bought chicken breasts – which I never buy because I don’t know how to cook it. … Continue reading →

Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce Preheat oven to 450°. Have 4 tilapia fillets, thawed, dried with a paper towel and seasoned with sea salt. (Optional) Fried onion pieces, for serving Potato Crust: 1 pound gold potatoes, peeled and quartered 1/4 cup grated Parmesan cheese 3 teaspoon garlic powder 1/2 teaspoon dried … Continue reading →

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading →

Flavorful, flavorful, flavorful. 1 sweet onion, finely chopped 4 or 5 cloves garlic, minced 1/2 stick butter, softened (equals 4 tablespoons) 1/2 cup fresh tarragon leaves, minced (approximately 2 ounces) 1 teaspoon sea salt 2 teaspoon pepper 1 tablespoon Herbes de Provence 6 pounds chicken thighs In a small bowl, mix onion, garlic, butter, tarragon, … Continue reading →

No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 … Continue reading →

Serves 6 1 tablespoon olive oil 1 red bell pepper, chopped 1 onion, thinly sliced 3 to 4 garlic cloves, minced 1 1/2 cups uncooked rice 2 14.5 ounce cans chicken broth 1 pound medium shrimp, thawed, peeled, deveined and tails removed 1/2 pound scallops, thawed 2 tilapia fillets, cut into smaller chunks 1/4 teaspoon … Continue reading →

THE most delicious fish tacos you’ll ever eat at home. Serves 4. 1 pound Mahi Mahi fish fillets (about 3 fillets), thawed and cut into chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 cup Panko breadcrumbs 1 tablespoon grapeseed oil or other cooking oil 12 corn tortillas … Continue reading →

This dish goes wonderfully with a chilled Chardonnay or dry Reisling. 2 heaping tablespoons all-purpose flour 1/2 teaspoon sea salt 1/2 teaspoon pepper 1/2 teaspoon crushed rosemary 1/2 cup chicken broth juice of 1 lime 1 tablespoon capers, plus more for serving, drained 1 pound chicken thighs 1 tablespoon olive oil 1 tablespoon white balsamic … Continue reading →

Serve this classic Southern French dish with a crusty baguette. 1 tablespoon grapeseed oil 1 small sweet onion (or 1/2 large sweet onion), chopped 1 tablespoon Herbes de Provence (you can substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1/2 teaspoon fennel seeds) 1 red and 1 yellow … Continue reading →

The mozzarella rounds are fried in a skillet so that they’re crisp on the outside and slightly melted on the inside. Serves 3-4. 1/2 cup prepared balsamic vinaigrette (1 part balsamic to 4 part olive oil, e.g. 1 teaspoon balsamic to 4 teaspoon olive oil) 2 teaspoon Dijon mustard (I used whole grain Dijon) 1 … Continue reading →

8 ounces mozzarella cheese, diced into small squares (a ball or square of mozzarella works best; you can usually find a16 ounce ball at your local store) 1 garlic clove, minced 8 small portobello mushrooms, stems removed 1 tablespoon extra virgin olive oil 10 ounce bag of spinach, rinsed (do not dry) Preheat oven to … Continue reading →

The first time I tried Patatas Bravas was at a Spanish tapas restaurant called Picasso’s. The sauce is spicy but not too spicy that would render the dish not enjoyable after a few bites. I’m not into very spicy foods but I find I can continue enjoying the salsa brava with the crispy potatoes and … Continue reading →

I made this with a side of coriander steamed rice and salad. Pair with a Pinot Noir from Sonoma Valley or Carneros. 1/2 cup whole unsalted cashews 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 eggs, whisked or beaten 1/3 cup grapeseed oil or other healthy frying oil 1 … Continue reading →

Add some spice to your summer with this hot chicken posole. Eat with warm rolled up corn tortillas. Serves 8. 2 tablespoon grapeseed or olive oil 2 sweet onions, finely chopped 3 cloves garlic, minced 1/2 teaspoon cracked peppercorns 2  32-ounce chicken broth 3  10-ounce cans diced tomatoes with green chilies. This will make your … Continue reading →

No need to spend $$$ at an Italian restaurant. This is a 5-star recipe in my kitchen. Grab a 1.5 liter Raymond Hill Chardonnay for $5.99 at Trader Joe’s and start sipping and cooking! 1 1/2 pounds boneless skinless chicken thighs 2 tablespoons whole grain Dijon mustard 2 eggs, beaten 1 cup breadcrumbs 1 teaspoon … Continue reading →

8 ounces gingersnap cookies 6 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1 teaspoon sea salt 2 eggs 1 14-ounce can sweetened condensed milk 1 tablespoon fresh grated lemon zest plus more for serving 1/2 cup lemon juice 1 cup heavy cream 2 tablespoons confectioners sugar Preheat oven to 350° F. In a high … Continue reading →

If you want to eat this soup in true Latino fashion, eat with warm rolled up corn tortillas. Delicioso! Serves 4. You might say this sopa goes well with a cold Mexican beer like Cerveza Pacifico (yum)  … but why not wine too? I enjoyed with a chilled 2010 Raymond Hill California Chardonnay. First, do … Continue reading →

A creamy and tasty baked vegetarian dish. Pair with a dry Sauvignon Blanc. 8 medium size potatoes, peeled and halved 3 tablespoons salted butter 1/3 cup all-purpose flour 2 1/2 cups heavy whipping cream sea salt cracked peppercorns 1/8 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cumin 1 1/2 cups sharp Cheddar … Continue reading →

Pair this with a Merlot! I enjoyed with a 2009 Beringer Merlot Napa. This wine is a 5-star! 1/8 teaspoon cumin powder 1/4 teaspoon cracked peppercorns – I used flower pepper from South Africa 1/4 heaping teaspoon cayenne 1/4 teaspoon ground chile, e.g. California Chile Molido or parprika a sprinkle of red chili pepper flakes … Continue reading →

Now that I’m done with my taxes I can do something fun – like post my first ever cheesecake – Avocado Lime Cheesecake. Note that this recipe does not have gelatin so it will yield a delicious creamy texture. Restaurant style cheesecakes use gelatin which give it a more solid texture. Preheat oven to 350°F. … Continue reading →

Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading →

When I saw this recipe (easy to make) I bought 2 packages of tofu just to try it. It’s delicious by itself but a dipping dish of soy sauce could work nicely too. 1 package extra firm or super firm organic tofu (about 14 ounces) 2 tablespoons soy sauce 1 tablespoon sesame oil 1/4 cup … Continue reading →

The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables. Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay Tarragon Wine Reduction 1/2 cup dry white wine, such as a Chardonnay 1/4 cup white balsamic (white wine vinegar) … Continue reading →

It was the end of the day and I still didn’t know What to Cook for Dinner until I saw this recipe. This chicken was delicious, not too spicy but spicy enough – and a cinch to make! Serves 2-3 | Wine to sip: 2010 Raymond Hill Merlot 3-4 boneless, skinless chicken thighs 3/4 teaspoon … Continue reading →

Serves 6 3 medium zucchini 1/2 cup all purpose flour 1 cup Panko breadcrumbs 1/2 cup breadcrumbs 1/2 cup grated Parmesan (or Parmesan & Romano cheeses combined) 2 teaspoon garlic powder 1/2 teaspoon sea salt 2 eggs whisked or beaten in a blender 1/2 cup grape seed oil or other frying oil Marinara or spaghetti … Continue reading →

This is a wonderfully flavored rice. Goes great with steaks, poultry and fish. 1 cup white rice, rinsed 1/2 cube (6 grams) chicken Bouillon 1/2 teaspoon coriander 1 tablespoon butter juice of 1/2 lemon (or 1-1/2 tablespoons lemon juice) In a rice cooker: Evenly place rice in cooker and add water until it is about … Continue reading →

This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading →

Serves up to 4 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi – I got a 1.5L bottle of this wine last week and it kept fresh for 3-4 days with a cork in the fridge. I had a lot of left over mashed potato. Quesadillas was an easy solution! Add a side … Continue reading →

Honey-Dijon Vinaigrette 1/2 cup red wine vinegar 3 tablespoons whole grain Dijon mustard 3 tablespoons honey 1/2 cup extra virgin olive oil In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a small glass flask with a leak-proof top and shake well. Use … Continue reading →