Tag: recipe

Lemon Dijon Herb Chicken Lettuce Wraps

Lemon Dijon Herb Chicken Lettuce Wraps

Lemon Dijon Herb Chicken Lettuce Wraps Serves 2 Ingredients: 8 ounces Chicken Breast, cooked and chopped 1/3 cup Plain Greek Yogurt 1 tablespoon Dijon Mustard 1 tablespoon fresh squeezed lemon juice + zest 1 stalk Green Onion, chopped 1 tbsp Fresh Dill, finely chopped 1 

Spring Salad with Mustard & Herb Grilled Flank Steak

Spring Salad with Mustard & Herb Grilled Flank Steak

Spring Salad with Mustard & Herb Grilled Flank Steak Serves 4 Ingredients For the salad: 1.5 lb. Flank steak 4 cups little gem lettuces 2 cups baby arugula 1 English cucumber, sliced into half-moons 1 cup sugar snap peas 1 cup radishes, sliced or chopped 

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew
Serves 6

Ingredients:
1 ½ lbs. boneless, skinless chicken thighs
1 tablespoon extra-virgin olive oil
Salt/pepper (to sprinkle on chicken)
1 large onion, diced
3 large carrots, sliced into ½ inch chunks
2 celery stalks, chopped
3-4 garlic cloves, minced
1 lb. baby potatoes, diced
2 cups chicken stock
½ cup white wine (pairing with Sauvignon Blanc works best!)
1 tablespoon Worcestershire
1 teaspoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
½ teaspoon dried oregano
Sprinkle of salt/pepper
1 cup green beans, trimmed and chopped into 1-inch pieces
¼ cup flour
½ cup unsweetened almond milk (or your favorite milk!)

Directions:
1. Heat olive oil in large pan on stovetop to medium-high heat. Add chicken thighs to cover in single layer (be careful not to overcrowd), sprinkle with salt and pepper. Brown on each side for about 3 minutes, remove from pan and add to slow cooker. Repeat for all pieces of chicken thighs.
2. Add onion, carrots, celery and garlic to pan and brown for 5-6 minutes until soft. Add drizzle of white wine to scrape up all of the browned bits from the bottom of the pan. Add to slow cooker on top of chicken thighs.
3. Add diced potatoes, chicken stock, rest of white wine, Worcestershire, balsamic vinegar, rosemary, thyme, oregano, salt and pepper to slow cooker.
4. Cook on low for 6-8 hours, adding the chopped green beans for the last hour.
5. Once done, take 2 forks and pull apart the chicken thighs which will easily fall apart.
6. Take ½ cup of slow cooker stock/liquid and add to a bowl. Add the flour and whisk until well combined, then add your milk. Add back into slow cooker and turn to high for 15-20 minutes to thicken the stew.
7. Serve in bowls and enjoy immediately with your favorite glass of Sauvignon Blanc!

Recipe Notes:
Serve with: Crusty local bread, cornbread or homemade biscuits.
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.
Serving Size: One serving is equal to approximately two cups.
Additional Toppings: Lemon juice and/or fresh herbs.

Apple Quinoa Salad with Roasted Chicken

Apple Quinoa Salad with Roasted Chicken

Apple Quinoa Salad with Roasted Chicken Serves 4 Ingredients: 1 teaspoon toasted sesame oil 1 tablespoon extra-virgin olive oil 2 teaspoons smoked paprika Sprinkle sea salt & black pepper 1 lb. chicken breasts ½ cup quinoa 4 cups favorite mixed greens: little gems, mixed greens, 

Mushroom, Leek & Sausage Breakfast Casserole

Mushroom, Leek & Sausage Breakfast Casserole

Mushroom, Leek & Sausage Breakfast Casserole Serves 6 Ingredients: 1 tablespoon extra-virgin olive oil 1 small onion, diced 2 leek bulbs (white part), thinly sliced 8 ounces sliced mushrooms 6 ounce bag baby spinach 2 garlic cloves, minced 6 links or 4 patties chicken or 

Chocolate & Strawberry Yogurt Bark

Chocolate & Strawberry Yogurt Bark

Happy Valentine’s Day! ❤️
Today I have a protein packed healthy sweet treat or snack for you. Who doesn’t love chocolate 🍫 & strawberries 🍓? And what makes this recipe even better… enjoy with a yummy glass of Rosé wine! Hope your day is filled with lots of love and deliciousness ❤️

Chocolate & Strawberry Yogurt Bark

Ingredients:
2 cups Plain Greek Yogurt
1 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/2 cup Strawberries (sliced)
3/4 oz Dark Chocolate (chopped)

Directions:
1. Line a baking sheet with parchment paper.

2. Stir the yogurt, maple syrup, and vanilla extract together in a bowl. Pour the mixture onto the baking sheet and evenly spread it out.

3. Top with the sliced strawberries and dark chocolate. Set in the freezer overnight. Break apart and enjoy!

Recipe Notes:
Leftovers: Freeze in an airtight container for up to one month. Best served immediately from the freezer.
Serving Size: One serving is equal to approximately 1/4 cup.
Dairy-Free: Use coconut yogurt instead of Greek yogurt.
More Flavor: Add peanut butter to the yogurt.

Creamy Roasted Beef Tenderloin & Mushroom Gnocchi

Creamy Roasted Beef Tenderloin & Mushroom Gnocchi

Creamy Roasted Beef Tenderloin & Mushroom Gnocchi Serves 4 Ingredients: 1 lb potato gnocchi 2 tablespoons extra virgin olive oil, divided 1.5 lb. beef tenderloin 1 medium yellow onion, chopped 4 cups cremini mushrooms, thinly sliced 2 cloves garlic, minced 1 ½ tablespoons arrowroot powder 

Chipotle Lime Chicken Wings + Coleslaw

Chipotle Lime Chicken Wings + Coleslaw

Chipotle Lime Chicken Wings Serves 6 Chicken Wing Ingredients: 2 lb chicken wings 1/4 cup extra-virgin olive oil 2 limes, juiced 2 tsp chipotle powder 2 tsp garlic powder 1 tsp salt 1/2 cup cilantro, finely chopped Slaw Ingredients: 6 cups coleslaw mix 4 Tbsp 

Deluxe Portobello Mushroom Pizzas

Deluxe Portobello Mushroom Pizzas

Deluxe Portobello Mushroom Pizzas
Serves 4

Ingredients:
1 tablespoon extra virgin olive oil
1 small sweet onion, diced
½ lb Italian sausage (chicken or pork)
2 garlic cloves, minced
2 cups cherry tomatoes
1 1/2 tablespoons balsamic vinegar
2 cups baby spinach
Small can of sliced black olives
Sea Salt & Black Pepper (to taste)
4 Portobello Mushroom Caps
6 ounces crumbled goat cheese
Top with fresh basil

Directions:
1. Pre-heat oven to 425 degrees F.
2. Add olive oil to a large skillet and heat over medium heat. Add onion and sauté for about 5 minutes or until translucent. Add sausage, breaking up to crumble and cooked through.
3. Add garlic, cherry tomatoes and balsamic vinegar and sauté for another 5 minutes or until tomatoes start to burst.
4. Turn off heat and add baby spinach and black olives. Stir just until spinach is wilted. Season the mix with sea salt and pepper to taste.
5. Line a baking sheet with parchment paper. Sprinkle the inside of each mushroom cap with goat cheese and top with a few spoonfuls of the tomato mix. Place on baking sheet and bake for 10 to 12 minutes.
6. Remove from oven, top with fresh basil and serve immediately. Enjoy!

Recipe Notes:
More Veggies: Top with whatever vegetables you have on hand
No Goat Cheese: Use feta cheese instead.
Vegan: Use lentils instead of sausage and sprinkle with some nutritional yeast instead of goat cheese
Prep Ahead: Veggies can be diced in advance and stored in airtight containers or baggies.

Philly Cheese Steak Sliders

Philly Cheese Steak Sliders

Philly Cheese Steak Sliders Makes 4 Ingredients: 2 teaspoons olive oil 1 medium onion, sliced 1 medium red bell pepper, sliced 8 ounces sliced mushrooms 1 tablespoon fresh oregano, finely chopped (or 1 tsp. dried oregano leaves) Sea salt (or Himalayan salt) and ground black 

Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup

Slow Cooker Chicken & Black Bean Taco Soup Serves 6 Ingredients: 1 1/2 lb Chicken Thighs, boneless and skinless 1/2 cup, Quinoa, dry and rinsed 1 1/2 cup Black Beans 3 tablespoons Taco Seasoning (I love Siete brand but use your favorite!) 1 can Fire 

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps

Mango Avocado Salsa Shrimp Lettuce Wraps
Serves 4

Ingredients:
2 heads Boston or butter lettuce (leaves pulled apart)

For the mango salsa:
2 mango, diced
2 avocado, diced
½ cup red onion, diced
½ cup red bell pepper, finely chopped
1 jalapeno, finely diced
1/3 cup cilantro, finely chopped
1/4 cup mint Leaves, finely chopped
2 limes, juiced
Salt to taste

For the shrimp:
2 tablespoons avocado or olive oil
½ cup cilantro, finely chopped
½ teaspoon cumin
¼ teaspoon red pepper flakes
¼ teaspoon sea salt
1 lb shrimp (peeled, deveined, tails removed)
Lime wedges

Directions:
1. Combine shrimp, olive oil, cilantro, cumin, red pepper flakes and salt in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.

2. In a bowl, mix together the mango, avocado, red onion, bell pepper, jalapeno, cilantro, mint, lime juice, and salt to taste.

3. Warm a pan over medium heat and add the shrimp. Cook on each side for two to three minutes or until pink and cooked through. Add a squeeze of lime to finish.

4. To assemble, add the mango avocado salsa and shrimp to the lettuce leaves. Serve with a lime wedge. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately two wraps.
More Additions: Add minced garlic, shredded cabbage, sriracha, and/or cheese.

{Rachel’s Suggested Wine Pairings}

Sauvignon Blanc from Sonoma County
Rosé from Provence, France
Albariño from Spain