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Tasty Tidbit – Crying over spilled…wine

June 23, 2011 By Alex aka Ma, What's For Dinner 8 Comments

It’s summertime right?

Time for late nights…

Backyard BBQ’s…

Having fun with friends.

cooking tips Tasty Tidbit Crying over spilled...wine

Sometimes people have a little too much fun so….

Here’s a fun little tip I heard recently about cleaning spilled red wine on your carpet or tablecloth.

Crack another bottle!

What???

No, for real…

Blot the red wine stain with a paper towel then…

Open up a bottle of white wine!

cooking tips Tasty Tidbit Crying over spilled...wine

Pour the white wine on the rug or table cloth to neutralize the stain then wipe clean with a damp cloth.

Ok…full disclosure…

I’ve never tried this.

A. If we spill wine we don’t blot it…we suck it out of the carpet.

Ok, kidding…sort of.

B. If you spill wine…we beat you within an inch of your life screaming “Party Foul” then send you to the packie for more.

Jeez…

Kidding again…sort of.

Seriously, I’ve never tried this but it sounded fun!

If you don’t have white wine…

Or you’re like me and you wouldn’t dream of wasting it.

Then you can always sprinkle some table salt or baking soda on the stain.

Wait a bit then wipe off the remainder with club soda.

Then beat the person senseless who spilled it.

Just saying…

 

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Turkey Saltimbocca

August 26, 2010 By Alex aka Ma, What's For Dinner 8 Comments

This is a version of a recipe that I saw on America’s Test Kitchen.

I switched out chicken (or veal) cutlets for turkey cutlets instead, hey turkey cutlets were on sale at the store…can’t pass up a bargain!

I doctored up the sauce a bit as you all know I can’t follow a recipe to save my life what with my recipe OCD and all.

I like this dish because the kids can help with the prep and it’s a great light and easy meal.

Perfect for the end of summer.

Give this a whirl…you’ll be glad you did.

dinner Turkey Saltimbocca

Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper.  Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet.   (These are great steps for the kids to help with, just be sure they wash their hands after handling the raw poultry!)

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

dinner Turkey Saltimbocca

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes.  Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom.  Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.

dinner Turkey Saltimbocca

dinner Turkey Saltimbocca

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , , , , ,

The Neely’s Get Your Man Chicken

March 30, 2010 By Alex aka Ma, What's For Dinner 5 Comments

dinner The Neely’s Get Your Man Chicken

Pat & Gina Neely’s Get Your Man Chicken

Ingredients

  • 2 tablespoons olive oil
  • 6 chicken thighs, skinless
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 medium onion, sliced
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1 (14.5-ounce) can crushed tomatoes in thick puree
  • 1 teaspoon dried thyme
  • 1/2 tablespoon dried rosemary
  • 1 tablespoon lemon-pepper
  • Hot buttered rice
  • 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

dinner The Neely’s Get Your Man ChickenRemove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , ,

Linguini with white wine cherry tomato and clam sauce

March 15, 2010 By Alex aka Ma, What's For Dinner 8 Comments

dinner Linguini with white wine cherry tomato and clam sauce

Rachael Ray’s Delicious Recipe

  • Salt
  • 1 pound linguini
  • 3 tablespoons extra-virgin olive oil
  • 5 to 6 anchovies
  • 1 pint small cherry tomatoes
  • 1 red onion, finely chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 stems oregano, leaves stripped and finely chopped
  • A handful flat-leaf parsley, finely chopped ( I add mine at the end)
  • Black pepper
  • 1 cup dry white wine
  • 3 tablespoons butter, cut into small pieces
  • 3 pounds Manilla clams, scrubbed (I used littlenecks)
  • 1/2 cup basil leaves, torn

Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.

While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.

dinner Linguini with white wine cherry tomato and clam sauce

The hubs couldn't wait til we sat down to dig in...

Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.

Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings. dinner Linguini with white wine cherry tomato and clam sauce

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Saffron and Pea Risotto

December 7, 2009 By Alex aka Ma, What's For Dinner 7 Comments
appetizers Saffron and Pea Risotto
Serves 6  Prep Time: 15 minutes  Cook Time: 25 minutes

6 cups chicken broth

4 T unsalted butter, divided

½ white onion,  finely chopped

1 cup Arborio Rice

1/2 cup dry white wine

1/2 teaspoon chopped saffron strands

10 oz box frozen peas

1/3 cup freshly grated parmesan cheese

In a medium saucepan bring chicken stock to a simmer.  You just want it to be warm when you add it to the risotto.  Put it on a burner that is close to the one you’ll be making your risotto in.  In a large saucepan over medium heat, melt 3 Tappetizers Saffron and Pea Risotto butter.  Saute the onions until soft, 3-4 minutes.  Next add in your rice and toss it in the butter and onion allowing it to toast.  Stir for about 2 minutes.  Stir in your wine and stir until completely absorbed.  Stir in your saffron strands and stir to combine.

Add in 2 ladles of hot chicken broth and stir.  Keep and eye on it and stir from time to time.  Once the broth is absorbed add in another 2 ladles full, stirring again.  Once this has absorbed had in 1 ladle at a time and continue until the rice is al dente.  You’ll know it’s ready when it looks nice and creamy and it’s not absorbing liquid anymore, about 20 minutes total.  appetizers Saffron and Pea RisottoStir in your peas and allow to heat through.

Remove from heat and stir in 1 T butter and parmesan cheese.  Season with S&P to taste.  Enjoy!

S&P

appetizers Saffron and Pea Risotto

Filed Under: Appetizer Recipes For Kids, Kid Favorite Recipes, Recipes For Kids, Vegetable Recipes For Kids Tagged With: , , , , ,

Creamy Country Chicken

November 16, 2009 By Alex aka Ma, What's For Dinner 2 Comments

dinner Creamy Country Chicken

Serves: 4    Prep Time: 10 minutes  Cook time: 40 minutes

3 tablespoons vegetable oil

1 ½ pounds skinless chicken legs and thighs

8 ounces button mushrooms, sliced

2 tablespoons minced shallot

2 cloves garlic, minced

1 rounded tablespoon curry powder

¼ cup white wine

2 cups heavy cream

2 1/2 cups seedless green grapes

5 ounces egg noodles

3 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme

S&P

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan.

In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, mushrooms, garlic and curry until soft. Pour in white wine to deglaze your pan being sure to scrape up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.

After 15 minutes add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and thyme. Season with additional salt & pepper if desired.

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , , , , , ,
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