Tag Archives: wine

Poached Fish in Asian Broth

The colors are so vibrant that you can taste this dish with your eyes ! And the flavor was just tremendous !!! I served it with a little brown rice right in the broth and it was a meal that we are still talking about. You definitely have to try this one.

Poached Fish in Asian Broth

4 servings
203 calories per serving

3 c chicken broth
2 T sherry or white wine
2 T soy sauce
2 slices lemon
3 thin slices peeled ginger root
¼ t cayenne

1 lb. orange roughy or other thick mild fish fillets
Extra water if necessary
6 green onions (green part only) in thin slices
1 medium red bell pepper in thin slices
1 rib celery cut in ¼ inch pieces
½ t sesame oil
1 carrot, grated
Fresh pepper to taste

In a large non aluminum skillet bring broth ingredients to a boil over high heat. Rinse and dry fish. Reduce heat and place fish in broth. Add water if needed to cover the fish all the way. Simmer for 10 minutes per inch of fish thickness or until fish is done. Remove fish with slotted spoon and place into 4 soup bowls. Boil liquid and add green onions, peppers and celery and cook 3 minutes. Remove and discard lemon and ginger. Take vegetables and place over fish. Stir oil into broth and then pour into bowls. Sprinkle carrot over bowls and season with pepper.

Artichoke Stew

Do you LOVE artichokes? Then this is for you !! This is a great hearty dish with lots of flavor. Serve next to some broiled chicken sausage for a great healthy meal.

Artichoke Stew
Artichoke Stew

4 servings
152 calories per serving

2 t oil
1 onion, finely chopped
2 cloves garlic, minced
2 large carrots, halved lengthwise and thinly sliced
2 oz. ham, thinly sliced
2 9 oz. packages frozen artichoke hearts (or canned in water, drained well)
½ c white wine or chicken broth
2/3 c chicken broth
½ t basil or thyme flakes
Salt and pepper to taste
¼ c chopped parsley
2 t buttery spread

Heat the oil in a skillet on medium heat and sauté the onion and garlic for 7 minutes. If they start to dry up, add a T or so of hot water. Add the carrots and ham and cook another 4 minutes. Stir in the artichokes and cook another 3 minutes then add the wine and bring to a boil and cook 4 minutes or until the liquid is reduced by half. Then add the broth, thyme, pepper and salt and return to a boil then reduce heat to a simmer and cook 10 minutes or until the artichokes are tender. Add the parsley and butter at the end just before serving.

Crock Pot Pork Loin

This tenderloin comes out juicy and tender after cooking all day. There is nothing quite as convenient as a crock pot ! The onion soup mix holds all the flavor you need to make this a family favorite.

Crock Pot Pork Loin
Crock Pot Pork Loin

6 servings
291 calories per serving

2 lb. pork tenderloin
1 oz. envelope dry onion soup mix
1 c water
3/4 c red or white cooking wine
3 T garlic, minced
3 T soy sauce
Salt and pepper to taste

Place meat in crock and sprinkle with the soup mix. Add water, wine and soy and turn the meat to coat it. Spread garlic on top of roast and sprinkle with salt and pepper. Cook on high 4 hours or low 7-8 hours. If you like the top to be brown, broil for a few minutes before slicing.

Roasted Pepper Sauce

This is great served on top of any simple grilled beef, chicken, pork or fish but I personally think the sweetness of the red peppers pairs the best with a simple roasted chicken.

Roasted Pepper Sauce
Roasted Pepper Sauce

6 ¼ c servings
46 calories per serving

4 medium red bell peppers, washed, cored, cut in half and seeded
1 ½ c no fat chicken broth
½ c white wine
1 T chopped basil
2 T margarine
¼ t salt

Preheat broiler and place peppers skin side up on a baking sheet lined with foil. Cook 15 minutes or until blackened. Cover and let cool 15 minutes. The skins should now peel off easily. Blend peppers, broth and wine until smooth and then place in a saucepan with the basil. Bring to a boil and the reduce heat to low and simmer 15 minutes. Then add margarine and salt and stir until melted. Cover and keep warm. You can also refrigerate this and just reheat individual portions in the microwave.

French Onion Soup

Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.

French Onion Soup
French Onion Soup

6 servings
255 calories per serving

2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste

Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.

Sparkly Sangria

Festive, fruity, summery and a great drink for entertaining.

Sparky Sangria
Sparky Sangria

10 servings
155 calories per serving

1 c cherries, sliced off the pit or pitted and sliced
1 c blueberries
1 c raspberries
1 c strawberries, sliced
1 nectarine, chopped
2 c apricot nectar
750 ml bottle white or red wine
2 c lemon lime seltzer

Add fruit to nectar and chill an hour or more. Add wine and seltzer just before serving.

Burgundy Pork

I love mixing red wine and brown gravy mix – it gives you such an awesome gravy – definitely restaurant worthy !

Burgundy Pork
Burgundy Pork

4 servings
400 calories per serving

2 lb. pork tenderloin
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 c red wine (I used cooking wine and it came out great!)
.75 oz. packet dry brown gravy mix

Preheat oven to 350 degrees. Spray a baking dish with Pam. Sprinkle pork with spices and then top with onions and celery. Pour wine over pork. Bake 45 minutes to 1 hour or until done. Let meat rest and then cut into thin slices. Pour gravy mix into pan with the cooking juices and stir until thick – serve over the sliced meat.

Chicken Piccata and Orzo

Orzo, chicken, piccata sauce – – pure heaven ! This is one of my favorite dishes. It is definitely restaurant worthy and it’s so easy to do. It’s a great dish to make when entertaining – your guests won’t even know they are eating healthy 🙂

Chicken Piccata and Orzo
Chicken Piccata and Orzo

4 servings
346 calories per serving

1 c uncooked orzo
2 t grated lemon rind
4 4 oz. boneless skinless chicken cutlets
Salt and pepper to taste
1 T olive oil
1/4 c white wine
1/2 c chicken broth
1 T lemon juice plus 1 t lemon juice
1 T chilled butter, cut into small pieces
2 T chopped fresh parsley

Cook orzo according to package instructions. Stir in the lemon zest. 1 t lemon juice, salt and pepper and keep warm. Heat oil in a skillet. Sprinkle chicken with salt and pepper and then cook chicken 3-4 minutes each site or until done. Remove the chicken from the pan and keep it warm. Add wine to pan and cook 2 minutes then add broth and 1 T lemon juice and bring to a boil and cook another 2 minutes or until it’s reduced to ½ c total. Remove from the heat and stir in the parsley and butter until the butter is melted. Serve chicken over orzo.

Chicken Mole Stew

I’ve made this with beef and I think I actually prefer it with chicken ! The chicken almost looks like beef since it has all the spicy goodness coating it and the flavor is mellow and deep like a good mole. This is not a REAL mole, but the flavor is definitely similar and once you taste this, you’ll find yourself craving it 🙂

Chicken Mole Stew
Chicken Mole Stew

6 servings
297 calories per serving

2 T unsweetened cocoa
2 T ground coriander
3 t garlic powder
3 t ground cumin
3 t ancho chile powder
3 t paprika
3 t oregano flakes
¼ t cinnamon
2 lbs. boneless skinless chicken breast cut into 1 inch cubes
1/4 c flour
1 T oil
½ c chopped onion
½ c chopped green bell pepper
½ c dry red wine
14.5 oz. can diced tomatoes, undrained
1 t salt
¼ t pepper

Combine the first 8 ingredients then stir in the chicken and mix well. Remove the chicken and then add flour to the rest of the spices and whisk well. Then add the chicken back and toss. Heat oil in a Dutch oven on medium high and add chicken pieces and sauté 5 minutes browning all sides then remove to a plate and keep warm. Add onion and pepper to the pan and cook 6 minutes then stir in the wine and tomatoes (with their liquid), add back in chicken, cover and set heat to low and simmer 1 hour stirring occasionally.

Breast of Chicken Hortelana (Baltimore International College)

This was one of those meals that just had that special extra something. Thanks to Baltimore International College School of Culinary Arts for another great recipe that brings gourmet cooking into your home. Sure, you could just brown up the chicken and call it done…but by adding these few extra ingredients to the pan, simmering, and then serving over the chicken, you have a restaurant quality dish that you will be proud to serve. And at only 277 calories per serving, there’s plenty of room for a nice side as well.

Breast of Chicken Hortelana
Breast of Chicken Hortelana

Baltimore International College School of Culinary Arts has many, many recipes for you to try out (just go to the menu option ‘Programs” and then you will see a link to the recipes. And if you know someone with a passion for food looking for formal schooling, pass along the link. So make sure to visit – just click the banner below 🙂

2 servings
277 calories per serving

2 boneless skinless chicken breasts, 4 oz. each
1 T flour
1 T olive oil
½ t salt
1 oz. finely chopped onion
1 clove garlic, minced
¼ c mushrooms, sliced
1 oz. finely diced ham (I used some leftover Canadian Bacon)
¼ t pepper
2 oz. white wine
1 T lemon juice
2 oz. chicken broth
1 T chopped parsley or cilantro

Pound the chicken down a bit with a meat mallet or the bottom of a heavy pan – make sure the meat is even so it cooks evenly. Dredge in flour and then cook in hot oil. Sprinkle with salt. Cook approximately 2 minutes each side then remove from pan and keep warm. Add ham, onion, garlic, and mushrooms to pan and cook 3 minutes. Add wine, stock, and lemon juice and simmer a minute longer. Place chicken back in pan, add parsley and cook 2-3 minutes or until done. Serve sauce over chicken breasts.

Breast of Chicken Hortelana
Breast of Chicken Hortelana
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