Tag Archive: white wine


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Ingredients:

1  1/2 lbs. medium shrimp (cleaned and tail removed)

2 lbs. fresh arugula (rinsed and drained)

1 (10 oz.) can lentils (rinsed and drained)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

1 lemon (juiced)

1/2 cup  dry white wine

Directions:

1. In a large skillet, add garlic and 2 tbs. of olive oil. Sauté shrimp for five minutes and set to the side.

2. In the same skillet, add arugula and lentils. Add about 1 tbs. of olive oil. Cook on a medium heat for about 4 minutes. (stir occasionally)

3. Add shrimp back to the skillet. Sprinkle a pinch of sea salt and black pepper. Add lemon juice and white wine. Stir. Raise heat to high for 3 minutes and then serve.

Serve hot

*Optional: You can add a cup of chopped walnuts in step 2, if you like.

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Veal Piccata

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Ingredients:

8 slices of veal cutlets

1 cup of flour

1 cup of white wine

6 tbs. of butter

1/2 cup chicken stock

1 garlic clove (chopped)

1 lemon (juiced)

4 tbs. capers

2 pepperoncini (chopped)

1 tbs. chopped parsley

olive oil

salt and pepper

Directions:

1. In a large bowl, add flour, 1 tsp. of salt and 1 tsp. of pepper. Mix together. Coat both sides of each cutlet in flour. (shake off excess flour)

2. In a skillet, add 2 tbs. of olive oil. Once oil heats, add 2 tbs. of butter. Cook veal until golden brown. (2 minutes on each side). Remove cutlets from skillet and keep covered.

3. In the same skillet, add white wine and bring to a boil. When half of the wine is reduced, add chicken stock, garlic, capers, lemon juice and pepperoncini. Cook for about 5 minutes until sauce becomes thick. Add 1/2 tsp. of salt and remaining butter. Stir thoroughly. Add parsley. When butter has melted, return cutlets to skillet. Warm for another 4 minutes. (2 minutes on each side)

Serve warm. Serves 4.

Spicy Chicken and Peppers

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Ingredients:

1 pound skinless, boneless chicken breast halves – cut into chunks

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 tbsp. white wine

2 tbsp. soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1/4 tsp. red pepper flakes (optional)

1 tbsp. olive oil

1 tsp. distilled white vinegar

2 tsp. brown sugar

4 green scallions (chopped)

1 garlic clove (chopped)

Directions:

1. In a bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass bowl and add marinade. Toss well to coat. Cover dish and place in refrigerator for at least one hour. (overnight, even better)

2. In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, red pepper flakes (optional) vinegar and sugar. Mix together and add scallions and garlic.

3. In a medium skillet, heat sauce slowly for about 3 minutes.

4. In a skillet put 1 tbsp. olive oil and sauté peppers and set to the side. (just about 3-4 minutes)

5. Remove chicken from marinade and saute in a large skillet until meat is white on the inside. Add chicken and peppers to the sauce.

6. Raise heat for a minute and serve hot.

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Ingredients:

1 1/2 lb. uncooked medium shrimp (tail removed)

1 cup dry white wine

1 large lemon (juiced)

1 tsp. sea salt

2 tsp. fresh thyme

2 cloves of garlic (chopped)

1 can (10 oz.) chickpeas (drained)

olive oil

Directions:

Preheat oven to 350 degrees.

1. In a small baking dish, put chickpeas, 1 clove of chopped garlic, 2 tbs. of olive oil and a pinch of sea salt. Mix together and put in oven for 5 minutes.

2. Meanwhile in a large skillet, put remaining garlic and 2 tbs. of olive oil. Sauté garlic for about a minute and then add shrimp. Add white wine about 2 minutes into cooking shrimp. Turn shrimp over.

3. Squeeze lemon on top of shrimp. Sprinkle sea salt and fresh thyme.

4. Remove chickpeas from oven and put on top of shrimp. Mix together.

5. Total time of cooking shrimp should be about 8-10 minutes. Most of the wine should have evaporated.

Serve hot.

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Ingredients:

I lb. medium shrimp (cleaned and tail removed)

1 lb. fresh spinach (rinsed and drained well)

3 cloves of garlic (chopped)

1 cup vegetable stock

1/2 cup white wine

4 cups of cooked brown rice

sea salt and black pepper

olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil and garlic. Brown garlic for a minute and then add shrimp.

2. Cook shrimp on each side for 2 minutes.

3. Add vegetable stock and white wine.

4. When liquid is reduced by half, add spinach.

5. Sprinkle with sea salt and black pepper. Stir.

6. Cook spinach for about 3 minutes. (Spinach cooks quickly.)

7. Serve shrimp and spinach over brown rice.

Serves 4

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Ingredients:

2 lbs. large sea scallops

4 cloves of garlic (chopped) plus 2 cloves (chopped)

5 tbsp. fresh grated ginger

1 cup of white wine (I use Barefoot Moscato White Wine.)

2 tsp. sea salt

1 tsp. dry parsley

olive oil

Directions:

1. In a Ziploc bag put scallops, 4 cloves of chopped garlic, ginger and white wine. Refrigerate for at least 6 hours. Overnight is even better.

2. In a large skillet, put 2 tbs. of olive oil. Add 2 cloves of garlic and let brown for a minute.

3. Add scallops to skillet. Cook on both sides for about 4 minutes on each side. (Turn sooner if they start to brown to much.) Sprinkle with sea salt and dry parsley.

Serve hot.

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Ingredients:

1 lb. bay scallops

3 lbs. mussels (cleaned/rinsed in cold water)

3 cloves of garlic (chopped)

1/2 cup white wine

olive oil

1 tsp. fresh thyme

1 tsp. sea salt

Directions:

1. In a deep pot, put 2 tbsp. of olive oil. Add mussels. Put lid on top. Stir mussels every minute. Keep turning them. When mussels are cooked, about 5 minutes, pour mussels into a strainer. Let cool for about 10 minutes.

2. Remove mussels from each shell and place in a bowl to the side.

3. In a large skillet put 3 tbs. olive oil. Brown garlic for a minute. Add scallops and mussels. Add sea salt and stir. Frequently stir.

4. After 5 minutes, add white wine. Stir. Cook for an additional 5 minutes.

5. Put scallops and mussels on a platter.

6. Surround scallops and mussels with sliced fresh mozzarella. Drizzle a pinch of olive oil on mozzarella and sprinkle fresh thyme on top. (See photo)

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Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:

1 lb. farfalle (cooked to your desired taste)

1 lb. medium shrimp (pre-boiled/cooked)

1 lb. bay scallops

3 cloves of garlic (chopped)

1 cup white wine

3 tbsp. olive oil

2 tsp. sea salt

1 tsp. black pepper

2 tsp. dry parsley ( fresh if you have)

parmesan cheese

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp and scallops.

2. Stir/Turn frequently. Sprinkle with sea salt and black pepper.

3. After 4-5 minutes, add white wine. Stir.

4. Make sure your pasta is drained well and put in a bowl.

5. Pour scallops and shrimp on top. Sprinkle parsley and parmesan cheese on top.

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Ingredients:

4 large slices of red snapper

3 tbs. olive oil

2 cups white wine

1 cup sun dried tomatoes in olive oil (chopped)

1 (10 oz.) can of chick peas (drained)

2 tsp. sea salt

Directions:

Preheat oven to 400 degrees

1.  Mix sun dried tomatoes and chick peas in a bowl.  Set to the side.

2. In a large baking pan, coat the bottom with 2 tbs. of olive oil.

3. Put sea salt on both sides of red snapper and place in pan.

4. Brush the remaining tbs. of olive oil on top of the red snapper.

5. Pour white wine into pan.

6.  Bake in oven for 15 minutes. Remove from oven.

7. Put sun dried tomatoes and chick peas on top of red snapper.

8. Return red snapper to the oven for another 5 minutes.  *Cooking time depends on thickness of fish. Check fish occasionally while baking.

Serve hot.

 

Veal Rollatini

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Ingredients:

8 slices of veal cutlets (thinly sliced and large enough to roll)( pound cutlets if needed)

1 lb. mushrooms (sliced)

1/2 lb. fresh mozzarella cheese (thinly sliced) need 8 slices

1/2 lb.  prosciutto (thinly sliced) need 8 slices

4 tbs. butter

1 cup white wine

1/2 cup chicken stock

olive oil

white flour

salt and pepper

Directions:

Preheat oven to 400 degrees.

1. Take a veal cutlet slice. Add a slice of mozzarella and prosciutto on top and roll. Fasten with a toothpick.

2. In a skillet add 3 tbs. of olive oil. Dredge veal in flour. Shake off excess flour.  Saute veal in skillet. Sprinkle a pinch of salt and pepper on veal. Brown each side.. (About 6 -8 minutes) Remove veal and put to the side.

3. In the same pan, add butter and mushrooms. Saute until mushrooms are soft. Add white wine and stir. When wine is reduced by half, add chicken stock. Add a pinch of salt and pepper. Cook for additional 2 minutes.

4. In a baking pan, add veal and pour mushroom mixture on top. Put baking pan in oven for 12-15 minutes. Frequently, open oven and spoon the mushrooms and juices over the veal.  

Serve hot. Serves 4.