Wine A Little Bit More!

8 oz. spinach fettuccine ¼ cup unbleached all purpose flour ½ tsp salt ½ tsp black pepper 4 boneless chicken breast halves 2 tbsp olive oil 2 cloves garlic minced ½ cup chicken broth 3 tbsp lemon juice 2 tbsp chopped fresh basil and/or oregano Directions Prepare the fettuccine according to package directions. On a plate combine flour, salt and pepper. Add the chicken, one breast at a time, pressing to coat with the flour mixture. Heat the oil in a skillet over medium heat. Add the chicken and cook, turning occasionally, for 8 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chicken broth, lemon juice, and the basil and/ or the oregano. Bring to boil over high heat. Reduce the heat to low, cover, and simmer for 4 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Evenly divide the fettuccine onto 4 plates. Top each with a chicken breast and drizzle with the broth mixture. 4 servings ...

8 oz. Mostaccioli, Radiatore or other medium pasta shape, uncooked 1 8-oz. can artichoke hearts, drained (about 1 cup) 1 tbsp. olive or vegetable oil 4 oz. boneless, skinless chicken breasts, cut into 1-inch cubes (about 3/4 cup) 1/2 cup evaporated skimmed milk 2 tbsp. chopped fresh parsley 1/2 tsp. Dijon mustard with seeds Salt and freshly ground pepper to taste 2 tbsp. grated Parmesan cheese (optional) Directions Prepare pasta according to package directions. While pasta is cooking, squeeze as much water from the artichoke hearts as possible and cut each piece in half lengthwise. Heat the oil in a large skillet over medium heat. Add the chicken and artichoke hearts. Saute, stirring frequently, until chicken is golden brown, about 6 minutes. Add the evaporated skimmed milk, parsley and mustard to the pan and stir to remove the brown bits from the bottom and sides of the pan. Heat to boiling and boil until the liquid is reduced in volume by half. Drain the pasta and tran...

Cake decorating, one of the hardest skills I have ever learned! They have to be flawless. There are ways to hide flaws ... but the artist can always see them. Fondant covering is a huge pain! Gum paste flowers turned out beautiful. I am very proud of my very first 3-tier wedding cake!

Leaves from 2 bunch fresh basil 2 tablespoons pine nuts, untoasted 1 garlic clove 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 pound angel hair pasta Directions Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like. Servings 4

I really fell in love with salmon during the summer I spent cooking in San Diego.  1/2  Lemon 16 oz   Lump Crab Meat 3 cloves   Garlic ,  minced 3 Tbsp   Parsley ,  minced 1 tsp   Salt 1 tsp   Black Pepper 24 oz   Wild Caught Salmon Filet ,  4, 6 oz filets 1 tsp   Garlic & Herb Seasoning ,  (sub: 1/2 tsp salt, 1/2 tsp pepper, 2 cloves garlic, minced) Process Preheat oven to bake at 400°F. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper. Slice salmon filet lengthwise down the center to create a space for stuffing. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet. On a broiling pan, bake salmon for 18 minutes at 400°F. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes. Garnish with fresh parsley and lemon.

3 Tbsp Brown sugar 3 Tbsp Bourbon 2 Tbsp Low-sodium Soy Sauce 1 Tbsp Grated fresh ginger 1 Tbsp fresh lime juice 3 cloves of garlic, minced 1/4 tsp ground black pepper 4 (6-oz) salmon fillets Cooking spray 1/4 cup Thinly sliced green onions 1 Tbsp sesame seeds, toasted Combine the first 7 ingredients in a large zip-lock bag. Add fish to bag. Marinate in fridge 1.5 hrs, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan. Cook fish for 4 minutes on each side or until fish flakes easily with a fork. Drizzle each fillet with 2 Tbsp of the marinate. Sprinkle with green onions and toasted sesame seeds to garnish. Serves 4

This is one of my favorite recipes for pork. The pork chops turn out very moist. The smoked gouda and pork compliment each other quite well. A nice Chenin Blanc would pair beautifully with these stuffed pork chops.  4 (6 oz) thick cut pork chops 8 slices smoked gouda cheese 1/2 pound fresh spinach, rinsed and torn into bite-sized pieces 3 Tbsp horseradish mustard 1 cup breadcrumbs Your favor seasoning for pork, to taste Preheat oven to 400 degrees. Coat 9x13" baking dish with cooking spray. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each chop with spinach and cheese. Season each chop.  Coat each chop with a thin layer of horseradish mustard and then roll in breadcrumbs. Arrange chops on baking dish.  Bake for 45 minutes until 45 minutes or until golden brown.  Serves: 4