Archives for 2012

20 March 2012 Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

March 20, 2012 By

I’m a huge fan of the produce department at Target and when I discovered the chicken products by Gold’ N Plump, a company that buys chicken from a group of 300 midwest farmers dedicated to the humane treatment of animals and to quality products,  the recipe wheels started turning on how I’d prepare chicken using those products.

As winter turns to spring, I’m finding myself craving comfort food yet also wanting to start BBQ season.  Chicken drumsticks aren’t typically a go-to protein for me outside of fried chicken, but in this Crockpot recipe, they are tender and a super complement to meaty Cremini (baby Portobello) mushrooms and the rich sauce the long cooking process creates.  I enjoy serving this dish over plain white rice, but mashed potatoes or egg noodles would also work great.

This comforting dish is so simple to prepare that I know everyone, even those with limited cooking skills, will have wonderful results with it.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 1 pound Cremini mushrooms, halved
  • 8 Gold’ N Plump chicken drumsticks, skin and bone on
  • 1 tsp. each – salt and pepper
  • 1 recipe of World’s Best BBQ Sauce, or 2 cups of good quality, store-bought BBQ sauce
  • 1 14-ounce can low sodium chicken broth

Instructions:

  1. Place the onion rings and mushrooms in a 3 or 5-quart slow cooker (Crockpot) then top with chicken drumsticks.
  2. Sprinkle salt and pepper over the chicken.
  3. Pour the BBQ sauce and the broth over and around the chicken.
  4. Cook on LOW for 9-10 hours.
  5. Turn the slow cooker to HIGH and reduce the sauce for about 30 minutes.

4 – 6 Servings.

Notes: Chicken thighs and legs on the bones can easily be added or used as a substitute to the legs.

 

Filed Under: American, Chicken, Entrees, Mushrooms, Slow Cooker Tagged With: , , , ,
19 March 2012 ZED Moscato Rosé – Blushing Surprise

ZED Moscato Rosé – Blushing Surprise

March 19, 2012 By

If you read this blog, you’ll have figured out that I love rosé and sparkling wines.  I just find them perfect as an aperitif or with many foods and one can typically find a favorite at an affordable price.

The winemakers at Australia’s Jacob’s Creek have developed an easy-drinking, affordable sparkling rosé that is certain to please most palate.

In the glass, ZED Moscato Rosé is pale pink and simply festive in appearance.  On the nose, it offers maraschino cherry / strawberry aromas.  In the mouth, the wine is a little sweet with nice acidity and note of raspberry and Asian pear.

As I was enjoying a glass of ZED, I began thinking how nice it would be used in a cocktail.  Out comes the shaker with a shot of good quality Vodka, a slash of Triple Sec and a squeeze of lime – delicious!

Just a pretty wine that’s tasty on its own and delicious in a cocktail.

Style: Rosé

Grape Type(s): Moscato

Region: Australia

Around $15

This wine was provided to me for sampling and I am adding to my repertoire as it is truly enjoyable.

 

Filed Under: Rose, Blush Wine, Sparkling Wine, Wine Reviews Tagged With: , , ,
16 March 2012 Are We Socially Connected?

Are We Socially Connected?

March 16, 2012 By

Food and Wine Chickie is also on Facebook, Twitter and Pinterest!  Let’s connect there also!

Facebook: www.facebook.com/foodandwinechickie

Twitter: www.twitter.com/foodwinechickie

Pinterest: www.pinterest.com/foodwinechickie

Cheers,

Veronique

 

Filed Under: Other Neat Things Tagged With: , , ,
12 March 2012 Garlic Growing – What You Need to Know

Garlic Growing – What You Need to Know

March 12, 2012 By

Dad's Asian Tempest Garlic

Every time I visit my dad in Quebec, he boasts about the garlic he grows.  It’s something he’s proud of and the last time I was there, he gave me a whole bag to bring back.  The variety he uses is the Asian Tempest – powerful with a long shelf life once harvested.  I’ve been researching garlic growing and it’s beyond easy.

Some tips and facts of growing garlic:

  • Garlic is grown from the single cloves.  Each clove produces one plant with a garlic bulb.
  • When planting garlic, pick a sunny spot where the soil isn’t too damp.
  • In regions with cold winters, plant garlic in the fall for harvest the following summer.  For warm regions, store garlic in a cool place for about 3 weeks before planting to trigger proper sprouting.
  • The closer apart garlic is planted, the smaller the bulbs will be at harvest.
  • It’s time to harvest when the plant’s leaves begin to turn brown.
  • Garlic can be planted with other flowers and vegetables.
  • Garlic must be dried properly or it will rot.  After harvest, bulbs should be hung up in a cool, dry place for 1-2 weeks.

Happy growing!

Veronique

 

Filed Under: American, Asian, Canadian, Other Neat Things, Vegetables Tagged With: , , , ,
11 March 2012 Easy Marinara Sauce

Easy Marinara Sauce

March 11, 2012 By

When it comes to red pasta sauce, I like meaty ones with lots of simmering time and layers of flavor like my Quebec Meat Sauce and my Ragu alla Bolognese.  Some time though, I want a fresh, quick-to-prepare, light sauce and this Easy Marinara Sauce fits the bill.

This tasty sauce can be used as a dipping sauce for bread or mozzarella sticks, can be tossed with spaghetti or can be used to simmer Oven Baked Veal Meatballs in.  However you use it, your dinner guests are certain to enjoy it.

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. each salt, pepper , red pepper flakes and sugar
  • 2 (28-ounce) cans peeled plum tomatoes
  • 2 Tbsp. flat leaf parsley, chopped

Directions

  1. Heat the olive oil in a large saucepan over medium heat, add the onions and cook for about 5 minutes, then add the garlic and continue cooking for another 2 minutes, stirring occasionally.  Add the salt, pepper, red pepper flakes and sugar and cook for 1 minute more.
  2. Meanwhile, add the tomatoes to a food processor (or crush them by hand) and pulse for 1 minute.  Add the tomatoes to the onion mixture in the saucepan and simmer on medium-low heat for 30 minutes, stirring occasionally.
  3. Add the parsley right before serving.

Make about 4 cups.

 

Filed Under: American, Entrees, Italian, Sides, Vegetables Tagged With: , , , ,
9 March 2012 Fun in the Sun in Mexico

Fun in the Sun in Mexico

March 9, 2012 By

This past week, I was fortunate enough to vacation at Zoetry Paraiso de la Bonita in Riviera Maya, Mexico.  The resort provided exactly what I was looking for: a serene environment, upscale spa and healthy, delicious food.

The resort only features 90 luxury suites, ensuring every guest is offered an unbelievable amount of attention.  The staff is what really demonstrates why this 5-star resort is the only one in Riviera Maya to garner the prestigious AAA 5-diamond designation.  Guests are addressed by name through the property and the staff genuinely appears to care about the complete satisfaction of the folks they look after.

Shrimp & Scallops in Curry Sauce

Now on to the food and drinks.  No cruise ship-style buffets with ravenous overeaters here.  The food is carefully prepared with fresh, high-quality ingredients that although healthy, feel indulgent.  From fresh fruits in-suite to ripe berries for breakfast to refreshing sorbets for desserts, fruit and produce are carefully selected for the guests’ enjoyment.  The fish is pristine and the meats are top notch.  The cocktails are strong yet delicious and prepared using freshly-squeezed or muddled fruit and premium brand liquor.

Considering Cancun airport is easily accessible from most cities in the USA, a long weekend at Zoetry Paraiso de la Bonita is feasible, even for the busiest of people.

View my photo album on my Facebook page.

Cheers,

Veronique

 

Filed Under: Culinary Travel Tales Tagged With: , , , , ,
8 March 2012 Asparagus Risotto

Asparagus Risotto

March 8, 2012 By

Nothing is quite as comforting to me as a creamy bowl of risotto.  With some chicken broth, and onion and garlic on hand, I know I always have something great to serve, even at the last minute.

This version of my basic risotto recipe features fresh asparagus that is simply cooked along with the rice.  Who doesn’t love a one-pot recipe!?

Ingredients:

  • 49-ounce can chicken broth
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 2 garlic cloves, finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 pound asparagus, peeled, trimmed and chopped into one-inch pieces
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper

Directions:

  1. In a medium saucepan, bring the broth to a simmer then keep warm over low heat.
  2. In a large heavy-bottom saucepan over medium heat, melt 4 tablespoons of butter with the oil.  Add the onion and garlic and sautee, stirring occasionally, until softened and lightly golden, about 5 minutes.
  3. Add the rice to the onion mixture and cook stirring constantly for 2 minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice and simmer, stirring frequently, until absorbed, about 2 minutes.
  5. Add a ladleful (about ½ cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about 3 minutes.  Continue to cook for 15 minutes, adding more broth by the ladleful and allowing liquid to evaporate before adding more, stirring frequently.
  6. Add asparagus pieces and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring frequently, about an additional 10 minutes.   All the broth should be gone when the risotto is ready.
  7. Add the Parmesan cheese, 2 remaining tablespoons of butter and the pepper.  Serve.

Makes 2 entrée-size servings or 4 starter-size servings.

Notes: Want to make this a vegetarian dish?  Replace the chicken broth with vegetable broth!

 

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables Tagged With: , , , ,
6 March 2012 2007 Villa Maria Private Bin Riesling

2007 Villa Maria Private Bin Riesling

March 6, 2012 By

Textbook Riesling it is not, darn enjoyable it is.  Pale in the glass, this New Zealand Riesling has Meyer lemon and pear on the nose.  Perhaps even a little of the kerosene aromas that some Rieslings tend to display.  More lemon and juicy pear on the palate with hints of lime and a bit of fizz.  The finish is dry with nice acidity and minerality.

Pairings:  Spicy Thai, Indian or Mexican food.  Blackened chicken.

Style: White

Grape Type(s): Riesling

Region: Marlborough, New Zealand

Around $15

This wine was provided to me for sampling and I am adding to my repertoire as it is truly enjoyable.

 

Filed Under: Riesling, White Wine, Wine Reviews Tagged With: , , , , ,

The Finger Lakes for Wine Lovers

March 1, 2012 By

Photo Credit: Heron Hill Winery

I’m a huge fan of the Finger Lakes and its outstanding wines.  Here is an article of mine on traveling to the Finger Lakes and which wineries to visit along the way published by Jersey Bites.

Cheers,

Veronique

 

Filed Under: Culinary Travel Tales, Dessert Wine, Red Wine, Sparkling Wine, White Wine, Wine Reviews Tagged With: , , , ,
28 February 2012 2008 Luigi Bosca Reserva Malbec

2008 Luigi Bosca Reserva Malbec

February 28, 2012 By

Dark Bing cherry-colored wine in the glass.  On the nose, it offers a slightly spiced, juicy berry aroma.  On the palate, it features mocha notes, ripe cherry flavors that linger on a long, dry finish.

Malbec is such a versatile, food-friendly varietal and at this affordable price point, it should be on your must-buy list.

Pairings: Rare duck, stinky cheeses, grilled beef tenderloin.

Style: Red

Grape Type(s): Malbec

Region: Mendoza, Argentina

Around $12

 

Filed Under: Argentina, Malbec, Red Wine, Wine Reviews Tagged With: , , , , ,
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