Colossal Cheeseburger: Sunnyside Up

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 5 eggs
• 4 ounces mushrooms, chopped
• 1/2 onion, chopped
• Oregano
• Chili powder
• Cumin
• Salt and pepper
• EVOO
• 6 slices of bacon
• Marsala wine
• Montreal steak seasoning
• Worchestershie sauce
• 4 slices of cheese

 What to do:

1. Get the grill ready (see my other grilling entries for more info) and preheat the oven to 350.  Meanwhile, saute your veggies in EVOO, salt and pepper, oregano, and marsala wine until browned and done.  Set aside and keep warm.  
2. Prep your burger patties and add Montreal steak seasoning to the tops and a little Worcestershire sauce.  Set your cheese slices to the side for later.  Cook your bacon and set aside and keep warm as well.
3. Cook your burger patties medium well, add cheese as soon as you pull them off and let it melt.  
4. Cook your eggs over easy (add salt and pepper for flavor), one per burger, and set aside.  Keep warm.
5. Take your burger buns and brush the burger tops and bottoms with egg.  Then top with some chili powder, oregano, and cumin.  Cook in oven for 5 minutes on 350.  Make sure you time this so they are done right when your burgers are.
6. Place the burger on the bun.  Top it with the egg, sauteed veggies, bacon, and whatever additional toppings you choose (ketchup, mustard, etc.).  Serve with a side and enjoy!

Recipe from: Holly

Napa Wine Tasting 101

Most people who plan a trip to Napa usually pack it full of appointments which is not very relaxing.  It's best to schedule maybe one or two appointments for a wine tour and then just see what happens as your day progresses.  This way is much more relaxing. Here are some of my favorite pics for wine tasting:

Alpha Omega (best in class for service-they treat you like a super star):
They are a French vineyard.  They have a nice and smooth non-oaky Chardonnay, a very smooth Pinot Noir, and their 2005 Cabernet is to die for!

V Sattui is one of my standing favorites.  They have great BBQ outside on the weekends and an extensive deli where you can buy some food or wine and picnic.  They have amazing wine!  This weekend I went with a bottle of Chardonnay and a bottle of Pinot Noir Reserve (amazing!).  I wanted the 12 year old port but next time.... When you go, do the reserve tasting because it's in a small private room versus the chaos of the general tasting room and deli.

Castello di Amerosa is where we became wine club members.  It's a place you walk in to and fall in love with.  Their wine is amazing and the environment is so romantic!  They have wonderful Chardonnay, Cabernet, dessert wines, etc.  When you go here, you must do the tour!

After a day of wine tasting, you should grab a drink or a snack at Auberge du Soleil.  It has one of the most amazing views of the valley, perfect for sunset.  Make sure you get a seat on the deck outside.  They have wonderful cocktails and a great wine selection.  Emjoy!

Enhance Your Meal!

What makes a meal even more tasty?  The drinks you pair with it!  Here are some of my tips for pairing your meals with a particular wine.

• Beef is generally paired with a red wine (Cabernet Sauvignon, Merlot, etc.)
• Pork is best with Sauvignon Blanc or Chardonnay.
• Lamb is best with Cabernet Sauvignon.
• Chicken is generally best with Chardonnay unless it's cooked in a tomato or spicy sauce, then it's best with Cabernet Sauvignon. 
• Fish is tricky.  If it's in a rich sauce, Chardonnay is best.  If it's salmon Pinot Noir or Chardonnay is what I'd recommend.  If it has significant lemon flavor, Sauvignon Blanc is best.
• Pasta when cooked in a creamy sauce calls for Sauvignon Blanc, Chardonnay, or Pinot Grigio. When in a tomato sauce Chianti or Sangiovese. 

General Tips:

• When serving red wine, use an aerator or give it time to breath for the best flavor.  
• Some of our favorite vineyards are Castello di Amerosa, BV, Sterling, and Rober Mondavi. 
• If you're not an avid wine enthusiast, start with the sweeter wines-Pino Grigio, Riesling, and Chardonnay.  
• For dessert, definitely go with Port wine!

Desserts and cheese are an entirely different topic. We can dive into this next week.  Let me know if you find these wine pairings helpful.

Super Scramble!

Ingredients:

• 4 eggs
• 1/2 green pepper chopped
• 5 ounces of mushrooms chopped
• 1/4 onion chopped
• Salt and pepper
• Marsala wine (1/4 cup)
• EVOO
• Pam
• 4 slices bacon
• 3 slices ham
• Mozarella cheese, shredded
• Cheddar cheese, shredded

What to do:

1. Saute your veggies using EVOO on medium high heat until tender, add salt and pepper.  Add marsala wine during last 1-2 minutes.  
2. Meanwhile, cook your bacon and ham until browned on both sides for flavor.  Remove and place on paper towels to get rid of the grease.  Set aside and let cool.  
3. Once the bacon is cool enough, break it into bite size pieces or you can cut it as well.  
4. Mix together half of the veggies, 2 eggs, half the ham and bacon, and a 1/4 of the cheese.  Heat up a small skillet with pam on it.  Place the mixture inside and scramble until done.  
5. Repeat step 4 for the second scramble...  

Enjoy!

Quick Kabobs, Corn on the Cob, and Salad

Ingredients:

• 4 corn on the cob
• Salt and pepper
• Butter
• Lettuce
• Cherry tomatoes
• Green pepper
• Mushrooms
• Onion
• Salad Dressing (I used Asian Ginger)
• 2 pre-prepped chicken kabobs, marinated
• 2 pre-prepped beef kabobs, marinated

What to do:

1. Heat up the charcoal. 
2. Meanwhile, remove the strings and husks then add salt, pepper, and butter onto the corn and wrap in foil.  Set aside.
3. Put the kabobs and corn on the grill.  The beef will be ready first, about 8-10 minutes.  The chicken next, after about 15 minutes.  And the corn last, 25-30 minutes depending on how golden you want it.  Keep them warm under foil until all the food is done.
4. While everything is cooking, prep the salad.  Clean the lettuce and spin it so that it's not wilted.  Chop up the onion, mushrooms, green pepper, and cherry tomatoes.  Mix it all together and toss it.  Add the dressing and mix it up.  Serve it in bowls on the table.  

Enjoy!

Savory Shrimp Curry w/Rice

Ingredients:

• 1 cup long grain rice
• 2 teaspoons curry powder
• Salt
• 3 1/2 tbsp vegetable oil
• 1 medium white onion, quartered
• 3 garlic cloves
• 1 2 inch piece ginger, peeled
• 1 14.5 ounce can diced tomatoes
• 3 fresh tomatoes
• 2 serrano chile peppers, halved (remove seeds for less heat)
• 1 lb medium shrimp, peeled and devined
• 1/2 cup low fat plain yogurt
• 1/3 cup chopped fresh cilantro

What to do:

1. Combine the rice, 1 1/3 cups water, 1 tsp curry powder, 1/4 tsp salt, 1/2 tbsp oil in a saucepan.  Cover and cook over medium-low heat, about 15 minutes.  Keep warm.
2. Chop the onion in a food processor, set aside.  Mince the garlic and ginger in the processor and set aside.  Puree the tomatoes with 1/2 cup water.
3. Heat 3 tbsp oil in a deep skillet on medium-high heat.  Add the onion and cook until golden-about 12 minutes. Add the garlic-ginger mix, chiles, 1 tsp salt, and 1 tsp curry powder and stir-fry until slightly browned-3 minutes. Add the tomato puree and simmer until thickened-8 minutes.  Add the shrimp, cover and cook over medium-low heat until shrimp are done (3-4 minutes).  Remove from heat and stir in yogurt and half the cilantro.  Serve with the rice and top with remaining cilantro.

Enjoy!

Recipe: inspired by Food Network Book

Smoothies on the Go!

We've been super busy latetely so last night I made a smoothie for dinner and it was delish!

Ingredients:

• 1 cup of mixed berries (frozen or fresh)
• 1 cup of raspberry/cranberry juice (or another juice if you don't like this one)
• 1 cup of plain low fat yogurt
• 2 tbsp sugar

What to do:

1. Add ingredients to the blender and mix until smooth.  If it's too thick just add a little water
2. Enjoy!

Comfort Food for the Soul: Bacon and Ham Risotto

I am currently having a rough week and really needed to let loose.  Cooking for me is extremely therapeutic and helps me relax.  I came up with this lovely and tasty risotto comfort food combo this afternoon.  Let me know what you think. :)

Ingredients:

• 3 slices bacon
• 3 small pieces of ham
• 2 tbsp butter
• 1 cup risotto (arborrio rice)
• 1 onion, chopped
• 6 ounces of bella mushrooms, stems removed and diced
• Salt and pepper
• 1 quart of beef broth (you won't use all of it but pretty close to it)
• 1 cup of shredded pepper jack cheese
• Parsley, a few sprigs for decoration
• EVOO, 2-3 tbsp

What to do:

1. In a medium sauce pan add the EVOO and heat at medium high.  Add the arborrio, onion, bacon, ham, mushrooms, and butter.  Stir continuously until browned.  Browning is important here-you want to get tons of flavor out of the bacon, ham, and onion here. I browned mine for about 10-15 minutes.
2. Now add beef broth, about 1 cup at a time until dissolved.  Then continue to add another cup until the arborrio stops absorbing it. Taste test to make sure the arborrio is tender.  If not, be patient, and keep adding more beef broth until it dissolves.  Stir constantly or it will burn on the bottom. 
3. Once the arborrio is nice and tender, please remove from the heat.  Please add the pepper jack cheese and stir in until creamy and smooth.  
4. Serve in shallow bowls and place 1-2 sprigs on top for decoration. 

Enjoy!

Recipe from: Holly

What Gets Your Taste Buds Going?

What kind of recipes do you prefer?

• New and adventurous
• Quick and easy
• Robust and flavorful
• Decorative and bright

I always like to hear from my fans.   Please feel free to comment and share your ideas!  :)

Happy feasting! 

One of my favorite restaurants in the city is the Slanted Door.  The picture below is from our last meal there:

Chicken Picatta and Lemon Risotto!

Ingredients

• 2 lemons
• 4 chicken breasts, sliced in half so they're thin
• 2 eggs
• 1 tbsp capers
• 1 cup italian breadcrumbs
• 2 tbsp flour
• Pepper
• 1 cup marsala wine
• 1 cup arborrio (risotto)
• 1 tbsp butter
• 1 onion
• 1/2 cup parmesan cheese

What to do

1. Chop the onion and heat the onion, butter, and arborrio in a medium sauce pan.  Lightly brown them.  
2. Add 1 cup of beef broth and bring to a boil.  Add more broth as it heats through until it's done absorbing. 
3. Meanwhile, heat some EVOO in a frying pan.  Now dredge the chicken breasts in eggs (stir them up in one bowl) and then the flour and italian breadcrumbs mixed together in a second bowl.  Place each chicken breast in the frying pan.  Cook for about 3-4 minutes per side until browned on each side and done. 
4. When chicken is done, place on a plate to the side and cover with foil.  Continue cooking the remaining chicken breasts and do the same when done.  
5. Once the chicken is done, keep the chicken brownings in the pan for flavor and add 1 cup of marsala wine, the juice of 1 lemon, and 1 tbsp capers.  This serves as the sauce for your chicken.  Serve with 1-2 tbsp of sauce for each chicken breast.
6. Once the arborrio is done absorbing beef broth (usually about 1 quart of beef broth on average, cooking for 20 minutes), add the juice of 1 lemon, 1/2 cup parmesan cheese, and stir together.  Remove from heat.

Serve it up and enjoy!

Recipe from Holly, my specialty!

Scrumptuous Flank Steak with Salsa Verde :)

Ingredients

• 1 pound of flank steak
• Salt and pepper
• 2-3 tomatoes
• 2 cups fresh parsley
• 2 tbsp capers
• 1/2 lemon, zest and juice
• 1/3 cup EVOO, plus some for the grill
• 2 garlic cloves, smashed
• 1 tbsp dijon mustard

What to do

1. Place parsley, capers, EVOO, lemon zest and juice, dijon mustard, and garlic in food processor and blend until smooth.
2. Heat up grill (I used an inside grill pan) to high and coat lightly with EVOO.  Season the steak with salt and pepper.  Place steak on grill and cook until medium rare (2 minutes per side if thin, 4 minutes per side for thicker steak). 
3. Remove from pan and serve with sauce and sliced tomatoes topped with salt and pepper.  

This is pretty healthy and tasty! Enjoy!

Recipe from Food Network cookbook.

Sweet, Tasty, and Healthy Ribs w/Savory Veggies!

Ingredients

• 1 cup ketchup
• 4 tbsp brown sugar
• 2 tbsp red wine vinegar
• 8 garlic cloves, diced
• 1 onion, diced
• 1 rack of baby back ribs, cut in half
• Foil
• A mixture of your favorite veggies: I used zucchini, squash, onions, red pepper, green pepper, mushrooms, etc.
• EVOO
• Salt and pepper
• Rosemary
• Red Pepper Spice
• Oregano
• Garlic powder

What to do

1. Preheat the oven to 200. Put each half of baby back ribs in foil.  Mix together ketchup, brown sugar, red wine vinegar in a measuring cup.  Pour sauces on top of the ribs evenly and add onions and garlic half to each set of ribs. 
2. Cook for about 4-6 hours, until the meat falls off the bone. Make sure to keep them covered in foil and add some water if it gets dried out.  
3. Meanwhile, cut all your veggies up and toss them in a bowl.  Add some EVOO, rosemary, salt and pepper, red pepper spice, oregano, and garlic powder.  When there's about an hour and a half left, please place the veggies in a pan and cook until slightly browned and tender.  

Enjoy!

It's a Baking Day!

Muffins and cupcakes galore!  Because I didn't have a lot of time, I used the packaged goods from the store but it was super tasty.  My tips for the muffins, is to be careful with the measurements and temperature.  For the cupcakes, give them plenty of time to cool down before frosting them.  Frost them gently and then add some sprinkles for decoration. Enjoy!

Cupcake Perfection!

My Muffin Perfection!

 

These cupcakes were for my friend Gina's birthday.  I think they were a hit! :)

Rosemary Chicken Perfection!

This is a new recipe I tried with my personal spin on it and it immediately became a new favorite.  It was truly AMAZING!  If you try a new recipe this week, this is THE one!

Ingredients:

• 3/4 pound of potatoes, cut into bite size pieces
• 10 ounces of mushrooms halved
• 3 lemons, halved
• 2 sprigs of rosemary, 1 tbsp of rosemary leaves
• 2 tsp salt
• 1 garlic clove, smashed
• 1 pinch of red pepper spices
• 2 tbsp EVOO
• 4 chicken breasts, skinned or not (your choice)

What to do:

1. Preheat the oven to 425. Boil the potatoes in a pot of water with salt for 10-15 minutes until tender.
2. Meanwhile, stack the garlic, salt, rosemary leaves, and red pepper spice on a cutting board.  Dice and smash into a paste.  Then place the paste into a medium bowl.  Add the juice of 2 lemons and EVOO and stir it up.  Add the chicken and mix to coat.  
3. Place the chicken breasts in a skillet and brown on both sides.  
4. Take an 11 x14 pan and place the potatoes in the bottom, add the halved mushrooms next, add the browned chicken breasts, coat with the juice of one more lemon.  Place the halved lemons inside the pan.  Place the 2 sprigs of rosemary in the center.
5. Cook for 20-25 minutes until browned and done.  

Enjoy!

Recipe inspired by the Food Network, some modifications...