This tag is associated with 5 posts

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

Baked Prosciutto-Wrapped Chicken

Serves 2 | Wine to pair: 2009 Barefoot Cabernet Sauvignon – a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove with a velvety smooth finish. Wrapping butter-rubbed chicken with prosciutto is messy and requires some patience but the resulting dish is delicious … well worth the wrapping. … Continue reading

Mashed Potato Quesadilla

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

Thyme Chicken, Mushrooms and Brussells Sprouts Pizza

Serves 4-6 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi 8 ounces Brussels sprouts, chopped 4 ounces crimini or white mushrooms, sliced 1 tablespoon grapeseed oil 5 pieces boneless chicken breast tenderloins 2 teaspoon thyme 1 teaspoon garlic powder 3 tablespoons extra virgin olive oil, plus a little extra to oil baking sheet … Continue reading

Mushroom Cheddar Organic Burger on Toasted Honey Wheat Buns w/ Organic Pickles, Micro Greens and Baked Onion Rings

Serves up to 4 | Wine to pair or sip while cooking: 2008 Carneros Buena Vista Pinot Noir – Rich cherry and blackberry, earthy spice and supple, velvety texture 1 tablespoon grapeseed oil 8 large crimini mushrooms, sliced 1/2 teaspoon ground garlic 16 ounces organic ground beef patties or organic ground beef to make into … Continue reading

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