Archives for May 2016

Miner Family Stagecoach Merlot – Napa Valley

Posted by on May 26, 2016

When you cross the $30 and $40 per bottle price tag, buying wine becomes a question of if it’s worth it and worth the risk.  When you buy estate wines, it’s not just one bottle, you have to buy multiple to make it worthwhile shipping wise so your $40 investment just become a few hundred.  The same goes for the Miner Family Wineries Stagecoach Merlot.

Below you’ll find an honest review of the bottle once I got home, not while I was at the winery enjoying the view and the wines.  I’ve already talked about their big yeast chardonnay which I love, but this Merlot is a bit different.

Miner Family Stagecoach Merlot Review

[Read more…]

Filed Under: Red, Wine | Tagged:

Spicy Sriracha Ragu Pasta

Posted by on May 25, 2016

I love Italian food and I love spicy things.  When you combine sriracha sauce with thyme, garlic, white onion and pasta, I’m in heaven.  This amazing recipe is easy to make and really fun.  I was singing, dancing and really had a good time making it.  The best part, it only takes 20 to 30 minutes depending on how fast you can strip the thyme leaves.

Spicy Sriracha Ragu Pasta
Print Recipe

Spicy Sriracha Ragu Pasta

This is an amazing and classic Italian dish with a fun Asian twist.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1 cup crushed Italian tomatoes
  • 1 zucchini quartered and chopped into 1/2 inch pieces
  • 1 small white onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp sriracha (you can use more or less depending on how spicy you like it)
  • 1/4 cup shredded parmesan
  • 1/2 lb ground beef
  • 1 tbsp fresh thyme leaves
  • 1/4 cup soy sauce (if you like less salt you can use only 1/8 cup)
  • spaghetti noodles
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by heating a pot of boiling salted water (add extra virgin olive oil so the noodles don't stick together).  
  • While it's heating up, season the ground beef with sea salt and black pepper and then brown it over medium high heat with olive oil.
  • Once the beef is browned, add in the onions, soy sauce and the zucchini and let them soften for about 5 or 6 minutes.
  • Now add the pasta to the boiling water until it's al dente and toss the garlic, thyme and crushed tomatoes into the pan. Once you've let them cook for 30 seconds, add in the sriracha and then let it thicken.
  • Once thickened, place the pasta on a plate and top it with your sauce and you're done.  

Notes

It tastes amazing with a Napa Cabernet or even a Cab Franc.

This recipe (the base of it) was from my HelloFresh subscription.

Filed Under: Dinner Recipes, Recipes | Tagged:

Southwestern Chicken Salad with Avocado Lime Dressing

Posted by on May 25, 2016

I got a salad recipe with my subscription for this cooking service and was debating sharing it or not.  When I finished and tasted it, holy crap it was delicious, but I did modify the original recipe because I wanted low fat sour cream and I hate cilantro.  Luckily I had low fat options and fresh basil to substitute.

Southwestern Chicken Salad with Avocado Lime Dressing
Print Recipe

Southwestern Chicken Salad with Avocado Lime Dressing

If you're ready for something delicious and good for you, this southwestern chicken salad with an avocado lime dressing is perfect!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 2 people

Ingredients

  • 1 head romaine lettuce chopped into 1/2 inch pieces
  • 1 Roma tomato
  • 2 chicken breasts
  • 1 red bell pepper sliced
  • 1 small red onion cut into wedges
  • 1 tbsp cumin
  • 1 tbsp southwestern spices
  • 1 tbsp oregano
  • 1 avocado
  • 1 tbsp low fat sour cream
  • 1 lime zested and halved
  • 1 bunch fresh basil or cilantro chopped
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 400 degrees. 
  • While it's heating, wash your produce and toss the bell peppers and red onions in the extra virgin olive oil with sea salt and pepper. Place on the baking sheet and cook for 20 minutes (taking it out at 10 minutes to flip and add the chicken breasts).
  • While the bell pepper and onions are cooking, season the chicken breasts with the spices and herbs (cumin, southwestern mix and oregano) and then sear it for 2 to 3 minutes on each side over high heat in extra virgin olive oil. While it sears dice the tomato and toss it with the romaine lettuce.
  • Once the chicken has seared on both sides, your peppers and onions should be at about the 10-minute mark. Take them out of the oven and toss them. Now add the chicken breasts to the pan and place them back in the oven for another 10 minutes.
  • While they finish cooking, chop the basil leaves and combine them with the avocado, sea salt, black pepper, juice the lime, 1 tablespoon of sour cream, the lime zest, extra virgin olive oil to taste and then mash and mix it all together.
  • Now slice the chicken breasts and toss everything together and you have an amazing south western chicken summer salad. 

This is an easy and fun recipe to make and the best part is that it takes less than 30 minutes.  You’ll love this and love eating it knowing it’s also healthy.

Filed Under: Lunch, Recipes | Tagged:

2009 Di Aire California Petite Sirah Reviewed

Posted by on May 22, 2016

If you’ve read any of the wine reviews lately you’ll notice that I’ve left my merlot for the petite sirah.  I also recently left napa valley for a new one I found from Shenandoah Valley California called Di Arie.  I always though that Shenandoah Valley was only in Virginia and was confused to see a Petite Sirah from there, but hey, I’m not one to judge a wine until I’ve dranken it so I gave it a shot.

2009 Di Arie Petite Sirah [Read more…]

Filed Under: Red, Wine | Tagged:

Pistachio and Lemon Cupcakes with Blackberry Buttercream

Posted by on May 22, 2016

Last week I saw a random recipe for Lemon Cake (Ina Garten’s) come through my Facebook feed.  It not only looked and sounded delicious, but it inspired me to add to it.  You can find her original one here and then see how I modified it below.   I took her traditional lemon cake, lowered some of the calories and then also added in pistachios and a blackberry butter cream frosting.

Lemon pistachio cupcakes with blackberry buttercream recipe
Print Recipe

Pistachio and Lemon Cupcakes with Blackberry Buttercream

The combination of flavors is incredible and you're going to love this one for summer. The recipe is broken out into two parts below.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes

Ingredients

Lemon & Pistachio Cupcakes

  • 1/2 lb unsalted butter
  • 2 and 1/2 cups sugar separated (you can substitute with a calorie free sweetener like Splenda if you prefer)
  • 5 large eggs
  • 6-8 large lemons zested
  • 3 cups all-purpose white flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt (fine grain)
  • 3/4 cup fresh lemon juice
  • 3/4 cup buttermilk (you can substitute with a low fat option if you prefer)
  • 1 tsp vanilla extract (I used 1 tbsp because I really love vanilla)
  • 1 and 1/2 cups chopped pistachio nuts (save half for sprinkling over the frosting)

Blackberry Buttercream Frosting

  • 2 sticks unsalted butter
  • 5 cups sifted powdered sugar
  • 2 cups blackberries separated into 2 bowls
  • 1/3 cup milk (you can use cream, skim or whatever you prefer)
  • 1 tsp vanilla extract

Instructions

Lemon & Pistachio Cupcakes

  • Preheat your oven to 350 degrees and either grease or line your cupcake pan with cupcake liners. 
    lemon cake ingredients
  • Now put the butter and 2 cups of regular sugar in your stand mixer and beat it until it's light and fluffy. Reduce the mixer speed to medium (I always beat on medium high) and start adding the large eggs 1 at a time. As you're adding them, you want to add lemon zest too.
  • Sift the flour, baking soda, baking powder and salt into a large bowl.
  • Mix your wet ingredients in a second bowl including 1/4 cup of lemon juice buttermilk and vanilla.
    lemon pistachio cake batter
  • Alternate adding the dry and wet ingredients to your stand mixer while it's still mixing on medium. I use a 1/2 cup or 1 cup measuring cup for this. Ina's recipe says to make sure you start and end with the dry mixture so I'm going to stick with that.
  • Now pour the batter into the cupcake pan evenly (about an ice cream scoop or 1/4 or 1/3 cup depending on the size you want). Now you can sprinkle some of the pistachio pieces into the batter or you can let them start to cook and quickly add them. Now let the cupcakes bake for about 10 minutes and check them. Chances are they'll need another 2 - 5 minutes. The way to tell is when they start to crisp around the edges. Take them out and stick a skewer or small knife in the middle. If it comes out clean, your cupcakes are done.
  • Set aside to cool.
    how to make lemon pistachio cupcakes

Blackberry Buttercream Frosting

  • Place the sticks of butter in your stand mixer and let it whip for about 10 minutes. You'll want to scrape down the sides every couple of minutes. While it's half way done, add in the vanilla extract.
  • Now turn down the beater and add in 1/4 cup of blackberries and start pouring in the sifted powdered sugar 1/4 cup at a time. Now pour in a splash of cream and them more powdered sugar. Keep doing this until it gets the color, texture and consistency you want. Ideally you'll have a large Ziploc bag full once you finish.
    WARNING: Make sure you don't let it get too thin. Unless you have more powdered sugar, don't over add blackberries and cream/milk. This will destroy the frosting.
    how to make blackberry frosting
  • Now place the frosting in a Ziploc bag and cut off the corner. Once the cupcakes are cool, pipe it onto the lemon and pistachio cupcakes and then decorate however you'd like.

Notes

These cupcakes taste amazing with sweet champagnes like a spumante or a moscato grape.  You could also match them to a Riesling, Vidal, ice wine or late harvest.  Because they aren't too sweet, you can easily enjoy it with any other dessert styled beverage.
Filed Under: Recipes | Tagged:

French Onion Soup Burgers

Posted by on May 12, 2016

This recipe for French onion soup burgers has a bunch of steps, but luckily they’re all easy and it’s more than worth it once you taste them.  Depending on how fast you can slice onions and if you can multitask, it could take anywhere from 20 minutes to 40 minutes from start to finish.  It took me roughly 30 because it was the first time I had made them.   The work is more than worth it once you taste them.  I guarantee you.

Below you’ll find out how to make them and a couple tips on making them lower in calories if you’re watching your weight.  They’re still as good, but a little bit better for you.

French onion soup burger recipe
Print Recipe

French Onion Soup Burgers

This tangy and rich french onion soup burger is a total crowd pleaser! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, French
Servings: 2 people

Ingredients

  • 1/2 lb ground beef 1/4 lb per person is good
  • 2 slices Gruyere cheese (you can substitute with any cheese of your choice)
  • 2 buns
  • 1 pinch nutmeg
  • 1 tbsp flour
  • 1 bunch thyme
  • 1 medium yellow onion thinly sliced
  • 1/4 cup beef stock
  • 1 tbsp butter (you can use a reduced calorie butter substitute)
  • 1 tsp sugar (you can use a calorie free sweetener)
  • 1/2 cup milk (you can use skim for a lower calorie option)
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • This recipe is done in multiple steps. Below you'll find the three parts broken out. You can try to do all three at once or you can do them one at a time, either way it'll end up working out.

Make a Béchamel Sauce

  • The sauce may sound fancy, but it's only a few ingredients and is basically gravy. Start by melting the butter on medium and toss in the flower. Mix the two together using a whisk and as it thickens, start adding the milk slowly while whisking it. Once it's mixed together, toss in the nutmeg and a pinch of sea salt and black pepper. Then you're done.

Cook the Onions

  • Heat a drizzle of extra virgin olive oil on medium high heat and then toss in your onions and thyme. Once they've caramelized (about 7 or 8 minutes), pour in the beef stock and the sugar and let it reduce over medium heat. Now remove the thyme stems from the pan and place the onions on the side.

Cook the Burgers & Melt the Cheese

  • Now split your ground beef into even patties and season with sea salt and pepper. Add a drizzle of extra virgin olive oil to a pan on medium high heat and cook the burgers for about 5 minutes on each side or until you're about 1 minute away from your favorite temperature. Once you're about a minute away from being done, add the Gruyere cheese to the top and cover it so that the cheese melts.
  • While the cheese is melting, you can either toast your buns or begin building the burger. Start by adding the béchamel sauce to the top and bottom of the bun and then when your burger is ready, place the burger on the bottom half. Now add the onions on top and get ready to enjoy an awesome burger!

If you want to try new recipes like these each week, I highly recommend you try the same subscription box service I use.  This French onion soup burger recipe came from one of them and you can see all of the other recipes I’ve created by clicking here for HelloFresh reviews and recipes.   Thank you again for reading and let me know how this recipe turns out for you.

Filed Under: Lunch, Recipes | Tagged:

Spicy, Baked Breaded Chicken with Sweet Potato Fries and Side Salad

Posted by on May 11, 2016

One of the recipes this week from my subscription box is a spicy breaded chicken that you bake in the oven.  It sort of reminded me of when my mom would make shake n bake when I was a kid, but with this you actually make the mix.  The fun part is that they add sour cream to the recipe which makes it even better.

The entire thing (including sweet potato fries and a salad from scratch) takes about 30 minutes to make so it’s perfect for lunch, dinner or if you need to prepare a meal a head of time.

how to make baked breaded chicken
Print Recipe

Spicy, Baked Breaded Chicken with Sweet Potato Fries and a Side Salad

This spicy baked breaded chicken with sweet potato fries and side salad is a tasty, quick, and easy meal to make. It's perfect for lunch or a light dinner. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 2 people

Ingredients

  • 2 chicken breasts (1 per person)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp sour cream
  • 1 tbsp chili powder (I used 2)
  • 2 cloves garlic minced
  • 2 sweet potatoes cut into fries
  • 1/4 pint grape tomatoes
  • 1 baby gem lettuce
  • 1 small lemon cut in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 450 degrees.
  • Line two baking sheets with aluminum foil. Now toss the sweet potato fries in extra virgin olive oil with sea salt and pepper and bake on the sheet for about 25 to 30 minutes. Make sure to take them out about half way through and turn them over so they crisp and cook evenly. I like to cut them uneven instead of using my mandolin because it adds more of a home cooked feel to it instead of looking store bought.
  • While the fries are baking, grease the other baking sheet and place the chicken breasts on it so they can thaw if they're frozen.
  • Next heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the minced garlic for 30 seconds (so it doesn't burn). Instantly remove from the heat and add the panko bread crumbs and chili powder to it. Add in a pinch of sea salt and pepper to season it and then mix it together and let it cool.
  • Next add the sour cream to the top of the chicken breasts and then once the seasoning mix is cool, push it down on the sour cream on the chicken breasts so it sticks and stays in place. Now place these in the oven for about 12 or 15 minutes (with the sweet potato fries) until they're cooked through all the way.
  • While they're cooking, chop the lettuce, half the grape tomatoes and then mix them in a large bowl. Add in extra virgin olive oil, sea salt and pepper to taste. Now squeeze 1/2 to 1 lemon in and mix thoroughly.
  • Now plate the meal and serve.

Notes

You can serve it with a white wine like a Chardonnay or Sauvignon Blanc.  I did a light red (petite sirah) because I was craving it, but it didn't really work well with this meal.  You'll either want a heavy white or a light and acidic one.  Vidals could also work well because it will be sweet and taste good with the lemon and chili powder.  
Filed Under: Dinner Recipes, Lunch, Recipes, Side Dishes | Tagged:

How to Make a Steak Cake – Step by Step

Posted by on May 10, 2016

Do you have a carnivore at home looking for a creative confection that will make his or her mouth drool?  This fun recipe will teach you how to make a two tier steak cake that looks like a dessert but is actually a dinner.  There’s no better way to celebrate a meat lover’s birthday than with this fun recipe.  The best part is that it only takes about 30 minutes and has very few ingredients.

How to make a steak cake
Print Recipe

How to Make a Steak Cake

Making a steak cake is really easy, a lot of fun and the lucky person who you make it for will absolutely go crazy.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 1 cake

Ingredients

  • 2 steaks equally sized (I used filet mignon because it's a celebration dinner)
  • 5 or 6 Yukon potatoes (you can use whatever you like for your mashed potatoes)
  • 2 cloves garlic minced (you can use garlic paste)
  • 1/4 cup milk
  • 1/4 cup shaved parmesan cheese
  • sea salt
  • ground black pepper
  • olive oil extra virgin
  • food coloring (color of your choice)
  • a Ziploc bag or piping bag
  • a frosting spatula

Instructions

  • Start by preheating your oven to 425 degrees and line a baking sheet with aluminum foil. Next chop your potatoes into 1/4 inch cubes and place them in a pot of boiling water and add sea salt. Once they're cooked through, drain the water (this takes about 20 minutes).
  • While the potatoes are boiling, season the steaks with sea salt and pepper and sear them for 5 minutes on each size over a drizzle of olive oil in a pan over medium high heat. Once they're seared, place them on the baking sheet in the oven until cooked. I left them in for 10 minutes and they came out medium rare.
  • Once the potatoes are cooked, drain the water and add in the garlic, milk and season with sea salt and pepper. Mash them together well and then remove 1/4 of them so you can add food coloring for the top frosting. Now color the bottom whatever color you want by adding food coloring and in a separate bowl, add a different color for the top frosting. Once it's mixed in, let it cool off so you can spread and pipe it.
  • Now remove the steaks and place one on a plate. I place a piece of parchment paper underneath so I can slide it off and not have mashed potatoes all over the plate when I serve it. Spread a layer of mashed potatoes on the bottom steak.
  • Now add the top layer and pile on the mashed potatoes. I start at the top and let them spill over the sides. Then using my frosting spatula I smooth it out into a circular shape.
  • Now take the cooled colored potatoes and place them in a Ziploc bag. Cut off the corner and pipe it onto the top of the steak cake. You can also pipe it around the bottom and decorate it however you'd like. I only did around the edges of the steak cake to create a border so I could fill it with shaved Parmesan. If I wanted to really go overboard, I could have torched or browned the Parmesan, but I was ready to eat so I left it as is.
    instructions to make steak cake
  • Slice your steak cake, serve, and enjoy. 
    steak cake recipe

Notes

By using filets (either mignon or sirloin) and providing sharp knives, you can actually slice it like a cake and serve it.  

I will definitely be making this again for my friends for their birthdays and may try doing it with a few other cuts.  The two things that really made this different for me were using quality meats and also the frosting spatula.  Use my partner links below if you want really good quality meats and the same frosting spatula that I used in the pictures above.  Once you’ve made your first steak cake, come back and share how it went by leaving a comment below.

Click here to buy the frosting spatula.  Click here to order your steaks.

Filed Under: Dinner Recipes, Recipes | Tagged:

Abraxas Wine from Robert Sinskey Vineyards Reviewed

Posted by on May 6, 2016

When I think of Napa whites, I think of Chardonnay’s like Schweiger Chardonnay and Miner Family “Yeast”.  I think big tastes, oak, butter and really cool small batch crafted wines.  So when my friend told me I had to try Abraxas from Robert Sinskey on my last trip, I was expecting my big bold wines.  I was very surprised that Napa has another white that defies what I love and still makes me want to buy it again and again.  That is the Abraxas white wine from Robert Sinskey.

abraxas review [Read more…]

Filed Under: White, Wine | Tagged:

Seared Steak Salad with Garlic & Rosemary Vinaigrette

Posted by on May 6, 2016

Looking for a really good and easy to make lunch or dinner salad?  This red bell pepper and seared steak salad with a garlic and rosemary vinegrette is the perfect one for you.  It’s easy to make, tastes great and can be modified to include or remove anything you want.  This is a really easy to make salad and everyone will love it!  It’s part of my HelloFresh series as well.

seared steak salad with garlic and rosemary vinegrette
Print Recipe

Seared Steak Salad with Garlic & Rosemary Vinaigrette

This seared steak salad with garlic and rosemary vinaigrette may sound complicated, but it's really easy to do and fun to make.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 2 people

Ingredients

  • 2 steaks (ribeyes, sirloins or whatever your favorites are)
  • 1 small French baguette
  • 1 bag pre-washed mixed green salad
  • 1 red bell pepper
  • 1/4 cup feta cheese (or add more if you like more)
  • 1/3 cup rosemary stripped (I use the Chef'n Zipstrip Herb Stripper to do it quickly)
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 425 degrees. Wash all of your vegetables and food items that need cleaned.  
  • Now strip the rosemary, crush the garlic cloves, slice the red bell pepper into long strips and slice the baguette into 1/2 inch slices.
  • Now take a baking sheet and place the red bell pepper slices on it with extra virgin olive oil, sea salt and pepper. Next take a piece of aluminum foil and place the garlic and rosemary in it with a large drizzle of extra virgin olive oil. Wrap the rosemary and garlic and place it on the baking sheet. Put this in the oven for 15 minutes total, but take it out at 7.5 minutes so you can flip the red peppers and also add the steaks.
  • While the veggies are cooking, season the steak on all sides with sea salt and pepper. Then add a large drizzle of extra virgin olive oil to a large pan on medium high heat. Place the steaks in on each side for about 3 or 4 minutes. Once they've seared, your veggies are about ready to come out.
  • Place the steaks on the same sheet as the garlic, rosemary and red bell peppers and let them cook until completion (the red peppers and garlic and rosemary mix only need an additional 7.5 minutes).
  • Now unwrap the garlic and rosemary. With a fork or spoon, mash the garlic into a paste and chop the rosemary until it's really fine. Add those to a bowl with the white wine vinegar and add extra virgin olive oil, sea salt and pepper to taste. Now toss this with the bell peppers, salad mix and mix well. 
  • While you're mixing it, drizzle extra virgin olive oil onto the baguette pieces and place them in the oven until they crisp.
  • The last step is to slice the steaks into whatever size pieces you want, add the salad to a plate, place the steak on top and then place the feta cheese over the top. Add the baguettes to the side and you're done.

Notes

You're going to love the taste and the vinaigrette actually tastes better the next day if you have any left.

Thank you for reading this post and if you’ve enjoyed this recipe, subscribe to our newsletter and feel free to share it on Facebook, Pinterest and Twitter.

 

 

Filed Under: Dinner Recipes, Recipes | Tagged:

Herb de Provence Chicken & Farrow Caprese Salad

Posted by on May 5, 2016

Although it sounds scary or fancy, Herb de Provence chicken is really just an herb blend rubbed onto a chicken breast.  The caprese salad with farrow, it’s even easier.  If you want something amazing for Summer and that tastes incredible, this recipe for Herb de Provence chicken and caprese farrow salad is amazing.  It’s another recipe that I got from my HelloFresh subscription.

how to make herb de provence chicken
Print Recipe

Herb de Provence Chicken & Farrow Caprese Salad

This herb de Provence chicken and farrow caprese salad recipe is perfect for summer for either lunch or dinner. It takes less than 30 minutes to make and is amazing.  
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1/4 cup shallots minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 chicken breasts
  • 2 tbsp herbs de Provence
  • 1 large bunch basil sliced
  • 3/4 cup farrow
  • 2 roma tomatoes
  • 1 ball buffalo mozzarella
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by adding the farrow to 2 cups of water with sea salt and extra virgin olive oil. Once it boils for a minute, reduce to a simmer and let it finish cooking. Drain the rest of the water out and let it cool on the stove. I added a little bit more extra virgin olive oil so it wouldn't stick together. 
  • While the farrow is cooking, mince the shallot, chop the tomatoes and mozzarella into cubes and slice the basil into long pieces.
    Caprese and farrow salad recipe
  • Now combine the balsamic vinegar, shallots and honey into a small bowl and add a pinch of sea salt and a pinch of pepper. Then add about a tbsp of extra virgin olive oil and mix it together. This is your dressing for the caprese and farrow salad. It's delicious and works really well with the chicken.
  • Now butterfly the chicken breasts (slice through the middle almost all the way) and season it on all sides and the middle with the herb de Provence, sea salt and pepper. Next drizzle extra virgin olive oil in a pan on medium heat and cook the chicken thoroughly. Once it's done, set it aside and when it cools, slice it into thin slices or large chunks.
  • While the chicken is cooling, your farrow should be cool. Combine it with the tomatoes, mozzarella and basil. Next pour the vinaigrette over it and mix it all together. Now add the slices of chicken and you’re done.
    herb de provence chicken recipe

Notes

You can serve this salad with margaritas, mojitos, white wines or anything light and a bit sour or semi dry.   It could go with a sweeter wine like a Vidal or a Riesling, but because of the honey in the vinaigrette, the sweeter drinks and wines might become too much.

Thank you again for reading and feel free to share this on Pinterest, Facebook and Twitter if you liked this recipe.

Filed Under: Dinner Recipes, Recipes | Tagged:

Spicy Shrimp Saganaki & Israeli Couscous

Posted by on May 4, 2016

One of the things I love most about summer are white wines and Mediterranean foods.  You have feta cheese, olives, salts, tomatoes and a million other delicious things.  When I got this recipe from my HelloFresh subscription, I was incredibly excited.

This recipe is easy to do and always a crowd pleaser.

 

Spicy shrimp saganaki recipe
Print Recipe

Spicy Shrimp Saganaki & Israeli Couscous

Spicy shrimp saganaki is incredibly easy to make, it takes less than 25 minutes and sounds and looks impressive for your guests
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Israeli
Servings: 2 people

Ingredients

  • 12 large shrimp
  • 3/4 cup Israeli couscous
  • 1 small to medium yellow onion
  • 2 cloves garlic
  • 1 box crushed tomatoes (about a cup)
  • 1 tbsp chili flakes
  • 1/2 cup feta cheese
  • 1/4 oz Italian parsley
  • 1 oz green Kalamata olives
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start boiling water with salt and extra virgin olive oil in it.
  • Next half and slice the onion into thin slices. Mince the garlic and chop the Italian parsley so it's fine but uneven.
  • Drizzle extra virgin olive oil into a pan and then salt and pepper the raw shrimp and let them cook until they're exactly done. Next remove from the pan and toss the couscous into the large pot. I add extra salt and pepper to the shrimp so I can go lighter later in the sauce.
  • In the pan you cooked the shrimp in, drizzle more extra virgin olive oil and add in the onion and garlic. Toss it until they soften. Once they're half way to translucent, add in 1 tablespoon of chili flakes if you like spicy, go 1/2 if you only like a little heat. Check your couscous and once it's almost done, strain it and plate it. It only takes about 10 minutes so don't overcook it.
  • Now add the crushed tomatoes, olives (you can slice them or leave them whole), 1/2 of the parsley and sea salt and pepper. Once it reduces a little bit over medium heat, add the shrimp back in and turn the heat to low.
  • Now pour the shrimp and sauce over the couscous, sprinkle the feta cheese and the rest of the parsley over the top and serve when it's at a safe temperature to eat. 

Notes

The trick to making this dish is to do everything in order so that all of the flavors work together and you don't lose any.

And that’s how you make spicy shrimp saganaki.  It’s easy and will impress your friends.  It also tastes great with a light to medium bodied red wine and most liquors.  You’ll love serving this dish during the summer and it could be good for winter too.

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