1 May 2017 Blueberry & Rosemary Greek Mule

Blueberry & Rosemary Greek Mule

May 1, 2017 By

I’m not one to turn down a Moscow Mule, a drink typically made using ginger beer and Vodka. Last summer, when I was to host a Greek-themed party, I opted to create a Greek Mule, simply replacing the Vodka with Ouzo, the famed licorice-flavored liquor of Greece. The drink was delicious and refreshing and my guests raved about it.

When the fine folks at Wish Farms announced that as part of the Food Wine Conference, they were running a berry-centric cocktail contest, I knew I had to enter with an exclusive drink: Blueberry & Rosemary Greek Mule.

This drink is very simple to make and looks amazing served in copper Mule cups. I use both Ouzo and Vodka instead of just Ouzo to tone down the licorice flavor for those who aren’t fans.

Ingredients

  • ¼ cup fresh Wish Farms blueberries, divided
  • 1 Tbsp. simple syrup
  • 1 Tbsp. fresh lime juice
  • 4 ounces ginger beer
  • 1 ounce good quality Vodka, I’m partial to Tito’s
  • 1 ounce Ouzo
  • Sprig of rosemary for garnish
  • Lime wedge for garnish, optional

Instructions

  1. In a tall glass or canning jar, muddle about 1 tablespoon of fresh blueberries with the simple syrup and the lime juice.
  2. Add the ginger beer, the Vodka and the Ouzo to the muddled berries and stir to combine.
  3. Add ice to a mule cup and the remaining blueberries then pour the drink over the ice.
  4. Garnish with a sprig of rosemary, and with a wedge of lime, if using.

Makes one cocktail.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: , , , ,
29 April 2017 Rosé Blood Orange Lemonade

Rosé Blood Orange Lemonade

April 29, 2017 By

I love refreshing cocktails and am always looking for fun, easy-to-make recipes for summer parties. The nice folks at Bridge Lane Wine posted this neat recipe and photo on their Instagram account and agreed to let me share it with you. Blood orange and rosé wine – what’s not to love!?

Ingredients:

  • 3 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 1 cup water
  • ¼ cup Bridge Lane Rosé
  • ¼ cup blood orange juice
  • Orange slice for garnish

Directions:

  1. Stir together all the ingredients, except the orange slice, and pour into a tall glass then top with crushed ice.
  2. Garnish with orange slice.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: , , ,
11 April 2017 Zoodles Shrimp Scampi

Zoodles Shrimp Scampi

April 11, 2017 By

Yes, I’m officially on the zoodles bandwagon. Not familiar with zoodles? They’re made by spiralizing vegetables and using as you would pasta. Many grocery stores even have already-prepared zoodle packages in the produce department – mine does. Zoodles are a good way to reduce carbohydrates intake, thus reducing high blood sugar – it’s why they grace my fridge every week instead of perfectly-cooked pasta.

In this dish, I’ve made a ‘standard’ scampi recipe and topped sautéed zucchini zoodles with it. It’s very tasty and I almost forgot I wasn’t eating delicious, starchy, al dente pasta (yeah, right LOL).

I know many don’t believe in cheese over fish/seafood but, what the heck, if it tastes good, use it!

Ingredients:

  • 1 tsp. vegetable oil
  • 4 cups zucchini zoodles
  • Pinch of salt and pepper for the zoodles
  • 1 stick of butter (8 Tbsp. or ½ cup)
  • 2 large or 3 small garlic cloves, minced
  • 1 pound of medium shrimp, shelled, deveined and tails removed
  • ½ tsp. each salt, black pepper and red pepper flakes
  • Juice of 1 lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
  • 2 Tbsp. grated Parmesan cheese (optional, purist, just omit)

Directions:

  1. In a large sauté pan over medium-high heat, warm the oil. Add the zoodles and the pinch of salt and pepper and cook for 5 minutes, stirring occasionally so they don’t stick to the pan. Set aside with a lid on the pan.
  2. In a large sauté pan over medium-high heat, melt the butter. Add the garlic and cook for 1 minute, stirring to prevent scorching. Add the shrimp, salt, black pepper and red pepper flakes and cook for 5 minutes, turning the shrimps periodically. Add the lemon and toss one last time.
  3. Divide the zoodles between two serving bowls, top with the buttery, garlic shrimp and sprinkle each bowl with parsley and cheese (if using).

Serves two.

Cheers,

Veronique

Filed Under: Entrees, Italian, Seafood, Vegetables Tagged With: , ,
10 April 2017 Easy Cilantro Parsley Chimichurri Sauce

Easy Cilantro Parsley Chimichurri Sauce

April 10, 2017 By

Chimichurri is a traditional Argentinean condiment typically made with parsley and served along with grilled steak. I sometimes make mine with just parsley, but since I love cilantro so much, I often combine the two herbs for a twist on the traditional.

I use chimichurri not only on steak but also on grilled fish, as a condiment on a burger and tossed with vegetables – there are a million uses for this bright, tart sauce. Just throw all the ingredients in a blender or food processor and purée!

Since a little goes a long way with chimichurri, I store leftovers in a canning jar with a tightly-fitting lid in the fridge for up to 10 days. Just be sure to bring the sauce to room temperature before serving if storing in the fridge as the oil will set and the whole thing will be solid until it warms up.

Cilantro and Parsley

Ingredients:

  • 2 large garlic cloves, chopped
  • 2 Tbsp. diced red onion
  • 1 cup flat leaf parsley leaves (no stems)
  • 1 cup cilantro leaves (no stems)
  • ¾ cup olive oil
  • Juice of half a lemon
  • 3 Tbsp. red wine vinegar
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. red pepper flakes

Chimichurri Sauce on Steak

Directions:

  1. Place all the ingredients in a blender or a food processor and purée until mostly smooth, about 30 seconds.

8 servings (3 Tbsp. per serving).

Cheers,

Veronique

Filed Under: Argentinean, Sauce, Vegetarian Tagged With: , , ,
7 April 2017 Easy Boeuf Bourguignon (Beef Burgundy)

Easy Boeuf Bourguignon (Beef Burgundy)

April 7, 2017 By

Beef Burgundy on Polenta

Warm weather’s on its way and with that, the end of slowly simmered or roasted dishes at our home. In anticipation of warmer days, I decided to make one of my favorite cold weather dishes: Boeuf Bourguignon or just beef cooked in Burgundy wine (I actually like a heavier wine for this dish, don’t judge).

If you haven’t invested in a heavy duty cast iron Dutch oven, just do it. You’ll use it all the time. If you want to, you could make the recipe through step 4 and throw everything in a slow cooker to cook for 8 hours. Up to you….I just love the long, slow simmered cook and the periodic stirring of the pot.

For you purists, this isn’t a very traditional recipe, just go along, it’s tasty. I served this dish over my Easy Creamy Polenta.

Ingredients:

  • 9 Tbsp. vegetable oil
  • 6 Tbsp. all-purpose flour, for dredging
  • 1 tsp. each salt and pepper
  • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  • 4 slices slab bacon, diced
  • 1 large Spanish onion, medium diced
  • 2 carrots, medium diced
  • 3 celery ribs, medium diced
  • 1 pound Cremini mushrooms, chopped
  • 2 Tbsp. tomato paste
  • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  • 32 ounces beef broth
  • 2 bay leaves
  • 1 Tbsp. fresh thyme

Directions:

  1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.

Makes 6 hearty servings.

Easy Beef Burgundy (Boeuf Bourguignon)
Serves 6
A scrumptious beef and wine recipe.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
4 hr 20 min
Total Time
4 hr 35 min
Prep Time
15 min
Cook Time
4 hr 20 min
Total Time
4 hr 35 min
Ingredients
  1. • 9 Tbsp. vegetable oil
  2. • 6 Tbsp. all-purpose flour, for dredging
  3. • 1 tsp. each salt and pepper
  4. • 3 pounds beef chuck, cubed into large bite size pieces (you can find this already done in your grocery store)
  5. • 4 slices slab bacon, diced
  6. • 1 large Spanish onion, medium diced
  7. • 2 carrots, medium diced
  8. • 3 celery ribs, medium diced
  9. • 1 pound Cremini mushrooms, chopped
  10. • 2 Tbsp. tomato paste
  11. • 3 cups Cabernet Sauvignon or other dry full-bodied red wine
  12. • 32 ounces beef broth
  13. • 2 bay leaves
  14. • 1 Tbsp. fresh thyme
Instructions
  1. 1. Warm 3 tablespoons of the oil in a large Dutch oven over high heat.
  2. 2. Add the salt and pepper to the flour then sprinkle over the beef. Toss to coat then shake beef pieces to remove excess flour.
  3. 3. Sear half the beef in the hot oil until browned, about 4 minutes total and then remove to a platter. Repeat with the second half of the beef and 3 more tablespoons of oil and transfer to the first batch of beef on the platter and set aside.
  4. 4. Lower the heat to medium-high, add the bacon and cook stirring occasionally until a little browned, 4 minutes. Add the onions, the carrots and the celery to the bacon and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the Dutch oven. Add the beef back to the pot with the bay leaves and the thyme.
  5. 5. Lower the heat to medium-low, cover tightly and cook for 2 hours, stirring occasionally. Lower the heat to low and cook for another 2 hours, covered.
  6. 6. At this point, you can serve the beef or cool the pot completely and refrigerate overnight. To reheat the next day, an hour prior to serving, take the pot out of the fridge and preheat oven to 275 degrees. Warm the beef in the oven for about an hour, basting the meat with the sauce every 15 minutes.
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Filed Under: Bacon, Beef, Entrees, French, Mushrooms Tagged With: , ,
3 April 2017 Creamy Soft Polenta

Creamy Soft Polenta

April 3, 2017 By

Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.

This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.

I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.

Ingredients:

  • 4 cups water
  • 1 tsp. salt
  • ½ cup medium stone ground corn meal
  • ½ cup fine stone ground corn meal   
  • 4 Tbsp. butter
  • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  • 1 cup white cheddar (optional but best)
  • Freshly ground black pepper

Polenta on Beef Burgundy

Directions:

  1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. Add the butter and stir until fully incorporated.
  3. Add the Parmesan and stir until fully incorporated.
  4. Add the cheddar (if using) and stir until fully incorporated.
  5. Serve immediately with a dusting of pepper and the reserved Parmesan.

Makes 4 servings.

Easy Creamy Polenta
Serves 4
A delicious, easy-to-make polenta recipe to pair with saucy, hearty dishes or served on its creamy, delectable own.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. • 4 cups water
  2. • 1 tsp. salt
  3. • ½ cup medium stone ground corn meal
  4. • ½ cup fine stone ground corn meal
  5. • 4 Tbsp. butter
  6. • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  7. • 1 cup white cheddar (optional but best)
  8. • Freshly ground black pepper
Instructions
  1. 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. 2. Add the butter and stir until fully incorporated.
  3. 3. Add the Parmesan and stir until fully incorporated.
  4. 4. Add the cheddar (if using) and stir until fully incorporated.
  5. 5. Serve immediately with a dusting of pepper.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: Appetizers, Cheese, Entrees, French, Italian, Sides, Vegetarian Tagged With: , ,
30 March 2017 5 Best Bacon Recipes

5 Best Bacon Recipes

March 30, 2017 By

It’s been said that bacon makes everything better. I must agree with that statement…porky, fatty, salty…what could be better (vegan/vegetarian friend refrain from comments!).

Here are 5 of the best bacon-centric recipes on my blog for you to try this weekend.

Bonus recipe (I know it’s pancetta you purists): Spaghetti alla Carbonara

Leave me a comment after you’ve tried these!

Happy eating,

Veronique

Filed Under: American, Appetizers, Bacon, Breakfast, Entrees, Sides, Soups Tagged With: ,
27 March 2017 Maple Syrup Spread

Maple Syrup Spread

March 27, 2017 By

It’s that time of year when I get homesick for Quebec and my family….and, going to the maple sugar shack. I grew up going to the sugar shack at our ranch and get a serious case of the blues when I can’t make it up to Quebec for this sweetest season. When that happens, as is the case this year, I’m sure to come up with a few maple-centric recipes to satisfy my sweet tooth.

This easy maple spread is perfect on toast, waffles, crepes/pancakes or as a topping for ice cream. It will keep sealed in the fridge for a week.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup pure maple syrup

Directions:

  1. In a heavy saucepan over medium heat, bring the cream and syrup to a simmer. Cook until a candy thermometer reads 105 degrees, whisking frequently.
  2. Pour the hot liquid in a canning jar that’s been sterilized (pour boiling water in the jar then whip dry with a clean cloth). Place a piece of plastic wrap on the surface of the spread and allow to cool completely. Seal with a lid a chill in the fridge for a couple hours before using.

Makes about 1¾ cups spread.

Cheers,

Veronique

Filed Under: Breakfast, Canadian, Desserts, Maple Syrup, Vegetarian Tagged With: , , ,
17 March 2017 Spinach Dip Mozzarella Sticks

Spinach Dip Mozzarella Sticks

March 17, 2017 By

Photo by Etienne

My brother-in-law, Etienne, enjoys experimenting in the kitchen and trying new dishes when at restaurants. I really love that about him! This past week, he decided to try one of those Buzzfeed’s Tasty video recipes for Spinach Dip Mozzarella Sticks. How great does that sound!!? It’s like two of my favorite appetizers in one!

Ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup cooked spinach, drained
  • 2 cups shredded mozzarella cheese
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups seasoned breadcrumbs
  • Canola oil, for frying
  • Marinara sauce for dipping, homemade or store-bought

Directions:

  1. In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, black pepper and garlic powder, stirring until thoroughly mixed. Transfer the cream cheese mixture to a baking sheet lined with parchment paper and spread it. Freeze for 30 minutes.
  2. Transfer the frozen spinach mixture onto a cutting board and peel off the parchment paper. Slice the block into 1-inch wide strips, then slice the strips in half into sticks.
  3. Place the flour, eggs and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
  4. Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
  5. Cool and serve with marinara sauce.

Serves 15–20

 

Recipe by Tasty.

Filed Under: American, Appetizers, Cheese, Vegetables, Vegetarian Tagged With: ,
14 March 2017 Top 5 Pies for Pi Day

Top 5 Pies for Pi Day

March 14, 2017 By

Streusel Top Blueberry Custard Pie

Today, 3/14, is Pi Day and to help celebrate this special day, I’m sharing a list of the top 5 pies I’ve posted on my blog.

Chocolate Silk Pie

Maple Syrup Pie

Maple Bourbon Pecan Pie

Key Lime Pie

Streusel Top Blueberry Custard Pie

Hope you try baking one of these and if so, that you let me know your thoughts!

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
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