Liuba Bejarano

Liuba Bejarano has written 104 posts for unwind cooking

Baked Crispy Chicken with Fennel Portabella Wine Sauce

Serves 4 Baked Crispy Chicken 1 1/2 pounds chicken thighs 1/2 cup bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh rosemary, finely chopped 1/4 teaspoon dried fennel seed, finely chopped 1 teaspoon dried basil 2 eggs, beaten 1 Tablespoon olive oil Preheat oven to 350°F. Season chicken with salt and pepper. In … Continue reading

Herb Peppered Roast with Garlic

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 Spinach Saute with Lemon White Wine Sauce

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

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

Sopa de Mariscos (Bouillabaisse)

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

Cilantro Citrus Garlic Chicken Slow-Cooked

This chicken only gets better the next day when you can make them into shredded chicken tacos with guacamole. But no need to shred because the chicken falls apart nicely. 6 pounds fresh organic boneless chicken thighs 1/2 cup fresh cilantro, chopped 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4 to 5 cloves garlic, … Continue reading

Tarragon Chicken Slow-Cooked

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

Cabernet Chicken

Red wine, truffle oil and Worcestershire sauce (or substitute) offer complex flavors to this deliciously simple recipe. Serves 6 to 8. 2 pounds chicken thighs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon truffle oil,  olive oil or grape seed oil 1 sweet onion, chopped finely 4-5 garlic cloves, minced 1 tablespoon butter 2 tablespoon … Continue reading

Sake Shrimp Scampi

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

Tofu Parmigiana with Marinara Sauce

1 package extra-firm tofu, drained (roughly 14 oz) 1 teaspoon sea salt 1/2 teaspoon pepper 2 tablespoon grated Parmesan cheese, plus extra for serving 1/2 cup panko breadcrumbs 1 teaspoon Italian seasoning 1 egg 2 tablespoon olive oil jar of marinara sauce Pat tofu dry with paper towel to remove as much moisture as possible. … Continue reading

Avocado Chili Crab Burger

This should be named SLOPPY Avocado Chili Crab Burger. Once you start eating this amazing burger it will get sloppy. But it is yummy! Yields 6 burger patties. Ingredients: Avocado Chili-Lime Crab Mixture 1 shallot, finely chopped 2 clove garlic, minced 1 pound claw crab meat 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon … Continue reading

Seafood Paella

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

Crispy Mahi-Mahi Fish Tacos with Chili Lime Aioli Sauce

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

Lime Caper Wine Sauce Chicken

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

Chicken Provençal

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

Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce

This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading

Chili Lime Aioli Sauce

I made this sauce to top a Pistachio Crusted Tilapia. This sauce might also go well with salmon, a mahi mahi or as a dip for fried battered shrimp. Yum! 1/3 cup mayonnaise 1 tablespoon olive oil 2 teaspoon garlic powder or 2 small fresh garlic cloves, pressed 1/8 teaspoon salt 1/4 teaspoon pepper juice … Continue reading

Parmesan Pecan Crusted Mozzarella Salad

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

Chili-Lime Italian Chicken Sausage Endives finished in White Balsamic

Serves 2 to 3, with leftovers. The spicy lime Italian seasoned sausage burst with flavor in your mouth and add to that the fresh crunch of the slightly bitter endive leave, it’s a spectacular combination. 1/4 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon pepper 1/8 red chili pepper flakes 1/2 sweet onion, chopped 1/4 red … Continue reading

Spinach Stuffed Mushrooms

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

Patatas Bravas (crispy potatoes with salsa brava *spicy*)

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

Lime Herb Crusted Salmon

Serves 2. 1/2 cup breadcrumbs zest of half a lime 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1 tablespoon dollop of mayonnaise (about 1/8 cup) 1 teaspoon whole grain Dijon mustard juice of half a lime 2 salmon filets, thawed 1/4 teaspoon sea salt and 1/4 teaspoon pepper 1 tablespoon cooking oil such as … Continue reading

Wine Sauce Argentina-Style Steak

Pair with a California Merlot or Central Coast Pinot Noir. Serves 2. 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1 tablespoon red wine vinegar 1 tablespoon olive oil 1/4 teaspoon sea salt 1/8 teaspoon red chili pepper flakes 2 steaks (top round, tri tip, or top sirloin) 1 teaspoon cooking oil such … Continue reading

Paprika Mango Salsa

This mango salsa tops really nice over grilled salmon or steak. I tried it with a steak and I personally preferred the salmon. The salsa is great alone too! 1 cup just ripe mango, diced 1 cup pineapple, diced quarter of a red onion, chopped (optional: saute onions in 1 teaspoon oil) 1/4 cup, red … Continue reading

Cashew Crusted Parmesan Chicken

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

Garlic Shrimp Feta Cheese Quesadilla with Pineapple Salsa

On my way to Trader Joe’s I was grappling with the daily matter of What to Cook for Dinner. I remembered I had some frozen langostino tails, shredded Mexican cheese and feta I always keep for my salads. So I bought flour tortillas for $1.79 and a pound of frozen wild blue shrimp. After pouring … Continue reading

Posole de Pollo (Chicken Posole)

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 recipe wine label – Cannonball!

Does this wine label scream summer time fun or what? Love it! 2009 Cannonball Cabernet Sauvignon

Chicken Scaloppine with Wine Sauce and Capers

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

No recipe wine label – Will Drinking Skinny Girl Wine make me Skinny?

Clever advertising. Even the label is skinny. Most wines though, if not all of them, are about 100 calories per glass. What do you think wino-to-wine-know?

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 587 other followers

Archives