Showing posts from February, 2022

Spanish Style Salad

I love this simple salad that is inspired by my travels in Spain.  This is not a typical salad you would find, but I did my best to recreate it using Spanish extra virgin olive oil, Spanish olives, bread crumbs and Manchego cheese. You can find Spanish extra virgin olive oil in the grocery store, but if you can't find it, any extra virgin olive oil will work. The best wine to drink with this is ANY Spanish wine, but I love a Grenache too.  Cheers! 2 heads of butter leaf lettuce. 1/4 cup Panko bread crumbs. 2 Tbs. butter or Spanish extra virgin olive oil ( any extra virgin olive oil will actually work). 3 Tbs. chopped chives. 1/2 cup green Spanish olive (no pimentos) or Castelvetrano olives pitted and cut in half. 1/3 cup shredded Manchego cheese. You can garnish with Peperoncini if like a little spice. Dressing 1/4 cup Spanish extra virgin olive oil or any extra virgin olive oil you have. 2 Tbs. apple cider vinegar. 2 Tbs. honey. 1/4 tsp. salt and pepper. Whisk together dressing in

Shrimp Curry

 This is a curry recipe my mom made while I was growing up.  Eating curry while living in Connecticut was interesting.  Back then, there were no curry restaurants around.  You had to go into NYC to find any restaurant serving a curry dish. My mom always made great dishes that were not necessarily common. I guess that's how I developed my interest in food and travel.  I love a glass of Riesling or Pinot Grigio with this flavorful dish.  Cheers! Serves 4 1 lb. raw shrimp peeled and deveined (31-40 count shrimp). 2 Tbs. extra virgin olive oil. 1/2 yellow onion finely chopped. 2 cloves of garlic finely minced. 1 1/4 tsp. yellow curry powder. 1/3 cup plain Greek yogurt. 2 Tbs. of water. 1/4 tsp. each of salt and pepper. 1/4 cup chopped cilantro. Serve with Basmati Rice or long grain rice. Make Rice according to packaged directions. In a saute pan on medium high heat, add extra virgin olive oil. Once the pan is hot, add onions and saute until softened. About 1-2 minutes.   Add garlic, sh

Salmon Dip

I love to cook salmon.  Occasionally,  I actually have some grilled or baked salmon left over.  This dip is a fresh and easy way to use leftover salmon. 5-6 oz. is all you need to make this dip.  I serve the dip with either crostini slices or crackers.  I love to pair a Sauvignon Blanc or a Rose with this delicious dip. Cheers! 5-6 oz. cooked salmon. 2 Tbs. finely chopped red onion. 1/4 cup of mayo. 2 Tbs. fresh chopped dill. 1 tsp. lemon juice. 1/4 tsp. garlic powder. 1 pinch of salt. Flake leftover cooled salmon into a mixing bowl.  Add the remaining ingredients and stir to combine.  Refrigerate for 1 hour before serving.

Chicken with Lemon and Vodka Sauce

Yes, I'm a still The Vineyard Mom even if I cook with alcohol other than wine.  This chicken dish is delicious and is made with vodka.  I have fresh lemons growing in my back yard, so this is a great dish to make using them.  I use the thinly sliced chicken breasts because they cook more evenly and quicker. You can use any vodka as long as it is not a flavored variety.  I love to pair an Albarino or Pinot Grigio with this dish.  Cheers! Serves 4  4-5 thinly sliced boneless/skinless chicken breasts. 2 Tbs. extra virgin olive oil. 1/4 cup all purpose flour. 4 Tbs. vodka. 4 Tbs. fresh lemon juice. 4 Tbs. butter. 1 Tbs. dried basil. 1 Tbs. fresh chopped parsley. 1/2 Tbs. salt and pepper. 1 lemon sliced for garnish. After rinsing and drying chicken breast, salt and pepper both side of chicken breasts.  Place flour on a flat plate and dredge both sides of the breast through the flour shaking off any excess. Put extra virgin olive oil into a large saute pan. Turn heat to medium high. Plac

Apple and Cranberry Pie with Stilton Cheese

I'll be honest, I'm not much of a baker. I usually spend my time cooking.  This recipe, however, is easy, delicious and gives me a great excuse to open a good bottle of Port.  I buy a pie crust from the store in the frozen food aisle.  I also buy the bag of pre-sliced apples that are for kids snacks or school lunches in the produce section to save time.  The filling is simple but delicious.  Instead of serving a slice of this pie with a scoop of ice cream or whipped cream, I serve it with some intense tasting Stilton cheese.  A delicious Port or Sauternes pairs perfectly with this recipe.  Cheers! I frozen pie crust thawed. 4 cups peeled and sliced green apples. 1 cup fresh or frozen cranberries. 1 cup chopped walnuts. 2 tsp. grated orange zest. 1/2 cup sugar. 1/4 tsp. ground cinnamon. 1/4 tsp. salt. 2 Tbs. flour. Streusel Topping 1/2 cup flour. 1/4 brown sugar. 1/4 cup Old Fashion Oats. 4 Tbs. unsalted butter cut into small chunks. Preheat oven to 375 degrees. In a saute pan o