Foodie Worthy

Skinny Pink Sangria

2022-06-20T07:33:00.003-07:00

This Sangria is delicious, floral and satisfying without any boozy effects or extra calories. Blueberries give this luscious drink a pretty pink hue and the prefect balance of sweet and tart. Consider making a double batch, they won't last long!

Skinny Pink Sangria

1 Bottle Starla Alcohol Removed Sauvignon Blanc

1 Cup frozen blueberries

1 Cup frozen peach slices

1 Cup frozen mango chunks

1/2 Orange, juiced

3 Packets Stevia (sweetener of choice)

Sparkling Water

Lemon slices

Ice

Add frozen fruit, orange juice and sweetner to a pitcher and stir gently. Add wine and let set up in fridge for 4 or more hours. When ready to serve fill a glass with ice, pour over pink sangria and top with a splash of sparking water. Garnish with fresh lemon slices.

Pouring Through Alcohol-Free Wine Choices

2022-04-06T07:21:00.010-07:00

Over the last few years there has been a plethora of new alcohol-free wine options for consumers looking to enjoy their beloved beverage without the effects of alcohol. While everyone has different reasons for drinking alcohol-free wine, most everyone can agree that they are looking for a delicious and authentic wine experience.

But not all wines are created the same, in fact, not all wines are actually “wine”. There are essentially two main variations of alcohol-free wine options on the market today: Alcohol Removed Wines and Non-alcoholic Wines

Read the Label

The best way to distinguish one from the other is to examine the label. Unlike traditional wine, alcohol-free wine is considered a beverage and therefore, is regulated by the FDA. FDA regulations require the manufacturer to include ingredients and nutrition labels on the bottle.

Non-alcoholic wines may actually be “wine like” products. The first ingredient on the label for these beverages indicates the primary ingredient which has a creative range of ingredient names: "Treated/ Special Water", “Chardonnay Grapes”, "Grape Juice", "Grape Must", "Fruit Juice", "Grape Extract" etc. These drinks may be marketed as wine, and may in fact be “wine like” and chances are the experience will not be the authentic wine experience you are looking for. If the first ingredient is water, then you are drinking water, not wine.

Non-Alcoholic wine labels also include calories, sugar and carbs. This is also important to understand to ensure you don't end up swapping alcohol for empty calories. Juice and fruit fillers used in NA wines are high in sugar, calories and carbs.

Starla introduced new wine making processes using herbs and botanicals to create flavor, body and mouth feel without the need for sugars.

Look for “Alcohol Removed”

Alcohol Removed wine is wine that has been fully fermented, then has had the alcohol removed. Fermenting the wine, then removing the alcohol yields a more authentic mouth feel, weight, and experience. If the first ingredient on the label is “alcohol removed red blend” then the drink was first fermented into wine and then the alcohol was removed.

When you remove the alcohol from the wine, wine makers will lose up to 30% of the volume. Often times make to combat volume loss, wineries add fillers. Fillers show up on the label as water, concentrates, juices, teas any number of liquids that are not wine and are often high in calories and sugar.

For the most authentic wines and to ensure you are getting a good value for what you are spending, look for wines that do not does not use fillers to create volume. These wines are more expensive, but if you are looking to fully enjoy an authentic wine experience, it’s well worth it.

When I created Starla I was passionate about creating something that was so good, you looked forward to pouring a glass…or even better, sharing a glass. At Starla we make only premium alcohol-removed wine so that each sip is as delish as the real thing. Starla Premium Alcohol Removed wines are available at www.starlawines.com

Lemon Roasted Shrimp with Scampi Vinaigrette

2021-09-17T20:07:00.000-07:00

This has all the richness of shrimp scampi, but without the butter. Because olive oil is substituted for butter, you can serve this dish at room temperature as an appetizer. Its perfect for making ahead and for bringing to a get together with friends.

Lemon Roasted Shrimp with Scampi Vinaigrette
1 Pound peeled and deveined Gulf shrimp
Zest of one lemon
Juice of 2 lemons
1/4 Cup of small dices shallots
3 Large cloves of garlic, minced
3/4 Cup extra virgin olive oil
1 Tablespoon honey
Pinch of crushed red pepper flakes
1 Tablespoon of fresh parsley, chopped small
Kosher Salt and pepper
Thinly sliced lemon (optional)
1 Mason jar (optional)
Crusty French bread

Heat oven to 400 and line a cookie sheet with foil. Place the shrimp in a mixing bowl and add 1/2 the lemon zest, 1/4 cup olive oil and salt and pepper. Mix well and set aside.

While the shrimp is marinating, add the shallots, garlic, and remaining olive oil to a mason jar (or microwave safe mixing bowl). Place the open jar into the microwave and heat the oil, garlic and shallot mixture in the microwave for one minute. Remove the jar and set aside.

Place the shrimp on the cookie sheet and roast in the oven for 7 minutes. While shrimp is cooking finish the vinaigrette by adding the honey, pepper flakes, a generous pinch of salt and a few grinds of fresh cracked pepper. Place lid on the mason jar and shake vigorously to emulsify the vinaigrette. If you not using a mason jar, whip until emulsified.

Remove shrimp from oven and allow to cool a bit. Place shrimp in the serving bowl and pour 3/4 of the vinaigrette over the shrimp and mix gently. Top with fresh parsley and lemon slices, Serve hot or at room temperature with remaining vinaigrette on the side as a dipping sauce and some crusty french bread

Pairs perfectly with a cold glass of Starla Sauvignon Blanc

Tapas Menu

2021-09-14T12:30:00.000-07:00

Creating Tapas truly represents the joy of cooking (and eating). This collection of recipes are some of my favorites to make and share with friends and family.

Chicken croquettes with lemon and oregano

http://www.seriouseats.com/recipes/2014/02/chicken-croquettes-croquetas-de-pollo-from-sp.html
( use 1.5 cups of milk)

Dried Chorrizo with shallots, sherry and parsley

Remove casing from dried Chorrizo and plump by simmering in a pan with red wine for 30 minutes. Bias slice the chorizzo into coins and fry in olive olive oil, add shallots, then simmer in sherry, Finish with chopped Italian parsley

Warm Manchango cheese with garlic vinaigrette

http://www.foodnetwork.com/recipes/bobby-flay/warm-almond-crusted-manchego-cheese-with-hot-garlic-vinaigrette-and-slivered-almonds-recipe.html

Strip steak crostini and chimchuri
http://www.epicurious.com/recipes/food/views/chimichurri-sauce-107159

Shrimp ceviche, lime, cilantro, red onion, cherry tomatoes, and purple potatoes

http://alldayidreamaboutfood.com/2013/07/shrimp-and-avocado-ceviche-in-endive.html + Purple potatoes

Goat cheese ( or yogurt) and honey

http://www.bonappetit.com/recipe/yogurt-with-fresh-figs-honey-and-pine-nuts

Spiced Marcona almonds

Toss marcona almonds in freshly chopped parsley and mix together

Kettle chips with smoked paprika

Sprinkle sea-salt kettle chips with smoked paprika

Seared Shishito peppers with sea salt

Add olive oil and peppers to a frying pan and heat pan to medium high heat, Stir constantly until peppers are blistered and blackened, Finish with sea-salt

The Story of Starla: Creating a Foodie Worthy Alcohol Free Wine

2021-09-11T13:25:00.010-07:00

More recently the time I’ve spent in the kitchen has been focused less on cooking for family and more on creating a new premium non-alcoholic wine. I recently founded Starla Wines and below is the story of how it all began.

As I am writing the story of Starla, I realize this is more than a founder’s story, it’s a love letter to wine. So, I’ll start by proudly proclaiming that I love wine. I love selecting, uncorking, pouring, smelling, sipping, holding, swirling, clinking, pairing, cooking and serving wine. It’s the ritual of wine that draws me in so deeply and passionately to this love affair – which is where this story began.

In recent years, I felt the need to start placing a greater emphasis on being good to myself. And that meant taking better care of my health: I added workouts into my routine, I started cooking “cleaner-ish”, and I shifted my work focus to passion projects.

I also had to admit that being good to myself meant acknowledging the downsides of enjoying several glasses of wine on a regular basis and how much it had grown into an unhealthy habit. So I began a journey of replacing my beloved wine with better-for-me choices.

I figured there was a simple solution to my dilemma and that there was a non-alcoholic wine in existence that was a worthy substitute for my go-to favorites. After all, there’s a plethora of good non-alcoholic beers on store shelves.

Finding a great non-alcoholic wine was harder than expected. On rare occasions, I would find a lonely bottle in a grocery or liquor store, but it was hit-and-miss at best, and there certainly wasn’t ever a selection to choose from. Even Amazon offered only a few brands. I ordered them all. I tasted them all. I was disappointed with them all. I stopped counting how many wines I tried.

It turns out I was not alone. The 1000+ negative non-alcoholic wine reviews online spoke volumes. But why wasn’t anyone listening? Why wasn’t it possible to find a delicious glass of wine without the buzz?

I did some digging and learned that the non-acholic wine business is wildly convenient and extremely lucrative for wine makers. It’s convenient because it provides a use for excess, unwanted grapes. It’s lucrative because each year MILLIONS of wine lovers like me are joining the ranks of those who choose not to or cannot drink alcoholic wine to quench their thirst for their beloved drink; expectant moms, addiction fighters, health enthusiasts, dieters, and a new, booming sober-curious generation.

As a consumer I felt let down… as wine lover I felt called to help and as a businesswoman I saw an opportunity that I had to pursue.

And that is when a Starla was born. I began a mission to create a delicious, non-alcoholic wine capable of satisfying my adoration for wine with the aspiration of it being joyously consumed by wine lovers who wished to or could not consume alcohol.

In creating Starla I had a two ‘do-not-pass-go’ initiatives. First and foremost, Starla had to be delicious. In-a-glass-on-its-own delicious. Secondly, Starla had to pair brilliantly with food - red with tapas or steak or a white with sushi or pasta.

Through my research and experimentation, I learned that, in order to create a quality wine, I would need to start with fermented wine, then remove the alcohol. This method ensures the mouth feel and texture that is essential in delivering a superb drinking experience.

l also learned not all wine, even really good wine, lends itself to being a good alcohol-free wine. Things like acidity, vegetation stages and the fermentation period all play a part in creating the ideal non-alcoholic wine grape. So I partnered with some of California’s most exceptional growers to secure the perfect grapes to bring Starla to life.

Lastly, I learned when you remove the alcohol from wine, you also take with it most of the body and flavor. Drawing on a lifetime passion of cooking, I created new wine making techniques by introducing natural herbs and botanicals into the process. By using only the finest aromatics I was also able to craft a luscious full-bodied wine with a fraction of calories, sugar and carbs – and of course, none of the alcohol. In all, I vinified three exceptional varietals: Sauvignon Blanc, Sparkling Rose, and a Red Blend, each one with a signature floral nose.

From the beginning, I knew I wanted to take an untraditional approach to branding Starla – to create a completely unique image in the wine industry. One that was undeniably feminine, highly stylized and lifestyle focused. Which lead me to my dear friend and now Co-founder, Jamie Coulter.

Jamie is successful serial entrepreneur, fashion designer and co-owner La Vie Style House in Dallas. With a push towards the beauty and fashion world, Jaime led an amazingly talented design team to give Starla her fashion-forward image, from bottle to brand. The Starla label is a colorful expression of radiant light surrounding our reflective female cameo image known as “Starla”. Starla represents the inner star in all of us and the brand imagery tells the story of how luminous your life can be on your terms, with less alcohol.

This journey has been beyond incredible. Along the way I have heard many heartfelt stories from wine lovers who are choosing to drink Starla – each one as unique as the person telling it. While we all have our different reasons, there is one reason that joyfully unites us, we all share a love for wine.

Cheers!

Dawn Maire

Founder and CEO, Starla Wines

Charred Carrot Salad

2021-08-14T12:47:00.002-07:00

This salad is great as entree or perfect as side for a grilled steak.

1 Pound whole carrots, peeled and cut into logs
1 Avocado, cubed
1 4 Ounce package of crumbled goat cheese ( optional)
1/3 Cup cilantro, rough chopped
4 Cloves of garlic
1/2 Cup roasted and salted pepitas
1 Lime, juiced
1/4 Cup red wine vinegar
1/2 Cup Olive oil + extra
2 Tablespoons of chopped fresh thyme
Vegetable oil for frying
Salt and Pepper

Cooking Spray

Small Mason Jar (optional)

Drizzle carrots with a couple of tablespoons of olive oil and toss in fresh thyme then set aside. While carrots are marinating, spray your grill with a nonstick cooking spray and heat to medium-high heat. Add carrots and cook for approximately 8 minutes until charred and starting to burn. Use tongs to remove carrots from the grill and place in a single layer on a cookie sheet to cook. The carrots can be done a day ahead and stored in the refrigerator, just take them out in time to serve at room temperature.

Slice garlic into thin slices to create garlic chips and fry in a scant amount of vegetable oil until they start to brown. Remove garlic from oil, drain on a paper towel and sprinkle with salt. This can also be done one day ahead, just let cool and store in an airtight container. Place red wine vinegar and 1/2 cup olive oil in a mason jar or bowl and shake/blend to make the vinaigrette.

When ready to serve, place carrots in a mixing bowl and add vinaigrette, avocado, garlic, juice of one lime, cilantro and pepitas. Season with salt and pepper and toss gently, then top with crumbled goat cheese, and serve

Makes 4 entree sized servings.

Cooks Notes: My trick to making most of my vinaigrettes is to add the ingredients to a mason jar, screw on the top and shake vigorously until emulsified.

Romaine Ribbons with Avocado Vinaigrette and Rustic Croutons

2021-02-14T10:05:00.001-08:00

This salad is a take on a traditional Caesar salad but instead of using an egg yolk in the dressing I use ripe avocados to create a rich and creamy vinaigrette.

Romaine Ribbons with Avocado Vinaigrette and Rustic Croutons
1 Small head of Romaine Lettuce
1 Cup day old french bread, torn into bite size pieces
1 Tablespoon butter
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 1 tablespoon
3 Large cloves of garlic
1/3 Cup of shaved Pecorino Romano cheese
Salt and Pepper to taste

Rustic Croutons
Preheat oven to 350 degrees and cover a baking sheet with foil. Melt butter and olive oil in a saucepan with 1 clove of mashed and minced garlic. Scatter torn bread pieces onto the foil and drizzle with garlic oil mixture and toss to coat. Sprinkle with salt and bake until light brown and crisp (about 8-10 minutes). Allow to cool completely and store in an airtight container until ready to use. While croutons are cooling, use a vegetable peeler to shave thin slices of cheese and set aside.

Romaine Ribbons
Cut washed and dried romaine lettuce into ribbons by using a large knife to make vertical 1/8 inch cuts, creating ribbons. Cover with a wet paper towel and store in the refrigerator for up to 2 hours until ready to serve.

Avocado Vinaigrette
2 small ripe avocados
Juice of one lemon
1/4 Cup of good olive oil plus 2 tablespoons
2 Large cloves of garlic
Salt and Pepper to taste

The vinaigrette needs to be served fresh so make it minutes before serving. Place a blender or small food processor on your work surface. Split the avocado, remove the seed and spoon avocado into the food processor. Strain the juice of one lemon directly into the processor. Add salt and pepper then mix on high until smooth and creamy and all lumps are gone (about one 15 seconds). Turn on food processor on low and gradually add in olive oil until well blended. Add a pinch of salt and pepper to taste.

Assemble salad by pouring vinaigrette onto the romaine ribbons and use a spoon to toss until well coated. Spoon into a serving bowl and sprinkle with croutons and cheese. Serve immediately.

Cooks Note: Add protein such as roasted shrimp or blackened salmon to make this a heartier dish.

Spinach and Almond Pesto Pasta with Italian Chicken Sausage

2021-02-14T03:55:00.002-08:00

I like the pesto, but sometimes a traditional basil pesto is too strong and tends to take over every ingredient... so I created a pesto where baby spinach is the star and basil is used in moderation to bring in the herbaceous flavor you expect with pesto. Since I was switching it up with ingredients, I used almonds instead of pine nuts. The almonds don't turn to dust like the pine nuts do and give this pesto some nice crunch and texture. Instead of adding Parmesan to the pesto, I use shaved Parmesan on top to keep the pesto nice and light.

Spinach and Almond Pesto Pasta with Italian Chicken Sausage

Spinach and Almond Pesto
2 Cups fresh baby spinach
6 large fresh basil leaves
3 Tablespoons of olive oil
3 Large cloves of fresh garlic
1/4 Cup Toasted almonds
2 Tablespoons of fresh lemon juice
Salt and Pepper

2 Servings of corkscrew whole wheat pasta
Parmesan shavings
1 Italian Chicken Sausage

Serves 2
Spinach and Almond Pesto
Toast almonds in a dry pan on the stove until fragrant. Make pesto by blending spinach, basil, olive oil, garlic, almonds and lemon juice in a food processor, add salt and pepper to taste Set aside and keep it at room temperature until ready to use. Boil 4 cups salted water and put in pasta. Cook according to package directions. While pasta cooks, use a stove top grill pan ( or broil in the oven) to heat and char the chicken sausage. The sausage is fully cooked so this will only take a 3-5 minutes. Bias slice sausage into thin 1/8 inch slices. To make Parmesan shavings use a potato peeler and run down the side of wedge of Parmesan cheese. Drain pasta and place back in the pot, mix in pesto and season with salt and pepper. Spoon pasta into serving bowls. Top with sausage and Parmesan shavings. Dress with a pinch of salt and pepper and drizzle of olive oil.

Baked Halibut with Brown Butter and Blood Orange Sauce

2020-09-19T19:53:00.001-07:00

This is works with any flaky white fish like cod, sea-bass or halibut.

Baked Halibut with Brown Butter and Blood Orange Sauce

4 5 Ounce fish fillets
Cooking spray
Salt and pepper

Preheat oven to 425, line a cookie sheet with foil and spray with cooking spray. Place halibut on the sheet and season will with salt and pepper. Cook for 12-15 minutes until the halibut flakes easily with a fork. While halibut is cooking, make the sauce.

Brown Butter and Blood Orange Sauce
2 Tablespoons butter
1 Teaspoon minced thyme
1/3 Cup fresh squeezed blood orange juice
Salt and pepper

Melt butter, add thyme and continue to cook until the butter is browned. Remove from heat and whisk in orange juice. Spoon on sauce over the fish and serve immediately.

Cooks Note: For a sheet pan meal, trim fresh green beans, drizzle with olive oil and season with salt and pepper, When the fish has 10 minutes left, add green beans to the pan. Easy and delicious.

Havarti and Fig Grilled Cheese

2020-09-19T19:13:00.000-07:00

My husband is a master at making perfectly golden grilled cheese. His trick is making sure the pan is at a medium to medium low heat so that the sandwich doesn't cook too fast, allowing it time to get golden and melty.

Havarti and Fig Grilled Cheese

8 Slices Sour Dough bread
16 Slices of sandwich sliced Havarti cheese
Fig spread/jam
1/2 Stick room temperature butter
Kosher Salt

Spread each slice of bread with about a 1/2 teaspoon of fig spread. Place 2 slices of cheese on the one of the fig spread bread slices. If cheese hangs over the bread, tear if off an put in the middle of the sandwich. Sprinkle with Kosher salt. Repeat to make the rest of the sandwiches. Heat a non-stick pan to medium low. Butter the outside of each bread slice with about a 1/2 teaspoon of butter. Grill the sandwiches in pan for about 5 minutes, turning only once. Remove when golden brown and let set-up for 1-2 minutes. Slice and serve immediately. You can make these 30 minutes ahead of time and keep in a warm oven until ready to serve.

Serves 4

Cooks Note: Serve this with a simple arugula salad dressed in olive oil, lemon, salt and pepper.

Blackened Salmon and Strawberry Salad

2016-07-19T18:00:00.004-07:00

You will love the tang of the fresh strawberries with the richness of the salmon. One of the reasons this salad is SO good, is that its simple...resist the urge to add more to it :)

Blackened Salmon and Strawberry Salad

2 Cups mixed greens
2 Quarts fresh strawberries, quartered
1/4 Cup toasted nuts (walnuts or macadamia)
4 Portions of fresh salmon, skin removed

1/2 Red onion sliced

1/2 Cup crumbled blue cheese (optional)
Blackening seasoning
Cooking spray

Rinse and quarter the strawberries and cut the lettuce into thin ribbons. Line a cookie sheet with foil and coat with spray. Place salmon on the cookie sheet and season the top side side with blackening seasoning (based on how spicy you like it). Preheat oven to 375 and bake the salmon for 15-20 minutes.

While salmon is baking toast the nuts in a pan until fragrant, slice onion and quarter 1 cup of strawberries. Make vinaigrette.

Strawberry Vinaigrette
1 1/2 Cup quartered strawberries
1 Tablespoon honey
2 Tablespoons apple cider vinegar
2 Tablespoons light olive oil
Salt to taste

Place all vinaigrette ingredients (except salt) into a mini food processor and mix until smooth, then lightly season with salt

When the salmon is done, let it rest for for 3-5 minutes. Place greens on the plate, top with nuts, onions, strawberries and blue cheese. Drizzle the salad with vinaigrette and place baked salmon on top. Serve with the remaining dressing on the side.

Serves 4

Chili-Lime Corn Salad with Goat Cheese Crumbles

2016-07-19T17:13:00.004-07:00

My inspiration for this dish was Mexican street corn on the cob. This corn recipe is basically a deconstructed version of the same amazing "fair" food, minus the mayonnaise. The chili-lime corn has a nice earthy heat and tang to it and is awesome along side just about anything that comes off the grill.

Chili-Lime Corn Salad with Goat Cheese Crumbles

1 Package 32 Ounces of (good quality) frozen corn kernels
1/4 Cup light olive oil
1 Tablespoon (heaping) chili power
1/4 Teaspoon Ancho chili powder
1 Shallot, diced
Zest of 1 lime, plus the juice of 2 limes
2 3.5 Ounce package crumbled goat cheese
1/2 Cup chopped cilantro
Salt to taste

Thaw, rinse and drain corn, then place in a large bowl for mixing. Use a bowl or mason jar ( I use a mason jar for all my dressings and vinaigrette's) to make the chili-lime vinaigrette by adding olive oil, chili powder, lime zest, lime juice, shallots and salt. Shake the jar or whisk vigorously to incorporate the dressing. Next, rough chop the cilantro. Pour the dressing into the corn and mix well, then stir in the cilantro (savings a bit for finishing). Add goat cheese (save a bit for finishing) by gently folding it into the corn. Top with a sprinkling of the remaining goat cheese and cilantro. Serve at room temperature so the cheese is soft, but not completely broken down.

Serves 8-10

Cooks Note: You can skip the cheese and use diced avocado instead.

Gourmet Club Night: Irish Dinner Party

2016-05-11T09:56:00.005-07:00

My grandfather was born in Portlaoise Ireland and came to America when he was 27. So when we came up on year 6 of our gourmet club, I decided I had waited far to long to explore my Irish culinary roots.

This menu represents Ireland with both traditional and modern selections

Appetizer

Assorted Irish Beers

Dubliner Cheese, Honey and Walnut Dip (best if made a day ahead. Serve with thinly sliced apples, endive leaves and celery)

http://kerrygoldusa.com/recipes/dubliner-cheese-honey-and-walnut-dip

Entree

Guinness Braised Corned Beef with 2 mustard sauces:

Corned Beef
http://www.foodandwine.com/recipes/beer-braised-corned-beef-dinner

Morton's Whipped Horseradish
http://www.recipegoldmine.com/ccm/mortons-whipped-horseradish.html
Can be made one day ahead

Mustard Sauce
2 Cups braising liquid
1/3 Cup yellow mustard
1/3 Cup ground mustard
1 Tablespoon brown sugar
1 Tablespoon Worcestershire

Reduce braising liquid to half, then whisk in the remaining ingredients. Serve warm

Colcannon ( Irish mashed potatoes)
http://www.simplyrecipes.com/recipes/colcannon/

Irish Soda bread with Irish Butter

http://www.epicurious.com/recipes/food/views/mrs-ocallaghans-soda-bread-357498

Dessert

Apple Pie with Irish Cheddar Cheese Crust

http://kerrygoldusa.com/recipes/apple-pie-with-an-irish-cheddar-crust

Irish Coffee

http://thepioneerwoman.com/cooking/irish-coffee/

Cheesy Ranch French Bread

2015-11-21T13:12:00.008-08:00

This is super decadent and lovely along a simple broth soup. Make this once, and you will make it forever.

Cheesy Ranch French Bread

1 12 Inch French bread loaf
1 1/2 Cups whipped cream cheese
1 Package powdered Ranch dressing mix
1 1/2 Cups sharp cheddar cheese, shredded
Cooking spray

Preheat oven to 350 degrees and line a cookie sheet with foil and spray with cooking spray. Use a bread knife to slice the bread lengthwise and place both bread slices on the cookie sheet. Mix cream cheese and ranch mix until well incorporated. Spread half the mixture on each slice, then sprinkle equal amounts of shredded cheese on each. Bake in the oven for 10-12 minutes until bubbly and melty. Let stand 2 minutes, then slice and serve while hot.

"No Cream" Creamy Potato Soup

2015-11-01T13:35:00.001-08:00

I had "no cream" potato soup at a restaurant and challenged myself to recreate it. After some research and a bit of trial and error I decided it was ready to share.

The trick to getting a super creamy texture is to puree cooked potatoes in a blender before adding back to the pot to finish the soup. I use frozen Steam n' Mash potatoes to make this effortless :)

"No Cream" Creamy Potato Soup

1/4 Cup olive oil
1 Medium yellow onion, diced
3 Cloves of garlic, crushed
1/4 Teaspoon fresh thyme, chopped
1 Package Ore-Ida Steam n' Mash cut Russet potatoes
32 Ounces chicken broth
8 Strips of thick cut bacon
1 Cup sharp cheddar cheese, shredded
1/2 Cup chopped green onion
Salt and Pepper
Blender

Set the oven to 400 degrees.While the oven is preheating, line a cookie sheet with foil and place bacon on foil. Bake in the oven until crisp, about 15-20 minutes, checking frequently. Place cooked bacon on a paper towel to drain and cool, then crumble and set aside.

Heat olive oil in a soup pot then add yellow onion, garlic and thyme. Saute on low until soft and translucent for about 10 minutes. While sauteing the onion mixture microwave potatoes according to the package directions. Add onion mixture, cooked potatoes and 1/2 the chicken broth to the blender, blend until smooth and creamy. Return the potato mixture to the soup pot, add the rest of the chicken broth and season with salt and pepper. Warm through, then spoon into bowls and top with bacon, cheese and green onion.

Serves 4-6

Lemon Wine Cream Sauce

2015-07-05T17:57:00.003-07:00

Lemon, wine, cream? Yes please! This is lovely with fish, or as a sauce for a simple pasta.

Lemon Wine Cream Sauce
3 Tablespoons of butter
1 Cup heavy cream
1 Cup dry white wine
Zest and Juice of 2 lemons
1 Tablespoon cornstarch

Melt butter in a sauce pan, add lemon zest and sizzle for a minute. In a small bowl or ramekin, mix cornstarch with the wine, then pour it into the sauce pan with the melted butter. Add the lemon juice to sauce pan and let simmer simmer for a few minutes before adding the cream. Whisk together and simmer for another 1-2 minutes. Can make 2 hours ahead, just reheat when ready to serve.

I love to serve this with salmon, or bacon wrapped shrimp. Its also delicious tossed into a simple pasta, like angle hair pasta

Cooks Note: Substitute Champagne instead of wine for a bit more bite

Turkey Meatloaf with Crimini Mushrooms and Red Wine Gravy

2015-07-05T17:33:00.006-07:00

Confession: I don't like ketchup, never have, never will. It's not logical... I like tomatoes, tomato sauce, tomato paste, just have a aversion to ketchup. If you are looking for a traditional meatloaf recipe with a ketchup glaze, this recipe is not for you. If you want something different, more savory and elevated beyond diner food, stick around and read on :)

Turkey Meatloaf

1 Pound ground turkey
1 Large egg
1 Package Lipton Beefy Onion soup mix
1 Tablespoon tomato paste
2 Tablespoons of Worcestershire sauce
1 Tablespoon A1 Steak sauce
1/4 Cup + 2 Tablespoons chopped fresh Italian parsley
1/3 Cup Ricotta cheese
1/3 Cup plain bread crumbs
1 Cup yellow onion, diced small
2 Cloves garlic, crushed
1 Pint of Crimini mushrooms, sliced with stems
Kosher Salt
Ground Pepper
Olive oil
Cooking Spray

Heat oven to 350 degrees. Line a cookie sheet with foil and coat with cooking spray. In a bowl add the turkey, egg, soup mix, tomato paste, Worcestershire sauce, 1/4 cup parsley, Ricotta cheese, bread crumbs and yellow onion ( I like the texture you get from a raw onion, but if that's not for your saute them first). Using clean hands, hand mix the turkey mixture to evenly incorporate and distribute all the ingredients, but do not over work. Make a 2 1/2 inch tall rectangular loaf on the prepared cookie sheet. In a bowl add the sliced mushrooms, fresh garlic, the remaining 2 tablespoons of parsley, a generous pinch of salt, fresh ground pepper and drizzle with enough olive oil to coat the mushrooms (mushrooms should be glistening) and stir. Place mushroom slices in 3 long rows on top of the meatloaf. (see image). Finish by sprinkling on a pinch of salt. Bake for 45 minutes and allow to rest for 10 minutes before slicing, While the meatloaf is baking, make the Red Wine gravy.

Red Wine Gravy

4 Tablespoons of unsalted butter
2 Tablespoons of shallots, diced small
1 1/2 Teaspoons thyme, chopped
2 Tablespoons of flour
1 1/2 Cup dry red wine
1 1/2 Cup beef broth
1 Tablespoon dark brown sugar
1 Tablespoon tomato paste
Salt and Pepper

Heat 1 tablespoon of butter in a sauce pan and add flour. When flour is incorporated add shallots and thyme; sauté 3 minutes or until tender. Add wine, brown sugar and broth and bring to a boil, then reduce to simmer. Cook until wine mixture is reduced by half (about 20 minutes). When done, sauce should be thick enough to coat the back of a spoon. Stir in tomato paste and add remaining butter to finish the sauce and serve. Sauce can be made a day ahead.

Slice meatloaf and serve with gravy. I love to serve this dish with mashed potatoes and maple, lemon and cayenne glazed carrots. http://www.foodieworthy.com/2015/03/maple-cayenne-and-citrus-glazed-carrots.html

Red Wine Gravy

2015-07-05T14:13:00.002-07:00

This sauce makes its way to my table a LOT. I make this when I grill a steak or roast beef tenderloin. The smell of butter and thyme cooking in a sauce pan may be one of my most favorite kitchen aromas.

The sauce is sumptuous on mashed potatoes and other side dishes you prepare to go along with beef.

Red Wine Gravy

Heat 1 tablespoon of butter in a sauce pan and add flour. When flour is incorporated add shallots and thyme; sauté 3 minutes or until tender. Add wine, brown sugar and broth and bring to a boil, then reduce to simmer. Cook until wine mixture is reduced by half (about 20 minutes). When done, sauce should be thick enough to coat the back of a spoon. Stir in tomato paste and, add remaining butter to finish the sauce and serve. Sauce can be made a day ahead.

Blackberry and Lemon German Pancake (Dutch Baby)

2015-03-15T15:40:00.001-07:00

This is so easy! If you have ever made Yorkshire puddings, the technique is the same; create a simple, wet batter, pour the batter into a screaming hot buttered pan, then bake it to fluffy perfection. Perfect for Easter Brunch!

Blackberry and Lemon German Pancake (Dutch Baby)

1/2 Cup whole milk (room temperature)
1/2 Cup all purpose flour
1/4 Teaspoon salt
2 Room eggs (room temperature)
4 Tablespoons of butter
2 Tablespoons of fresh lemon juice
1 Tablespoon fresh orange juice
1/2 Pint fresh blackberries
Powdered sugar

Mix eggs with a whisk, add the flour and milk and mix until incorporated, but still lumpy (do not over mix). While the mixture is setting up, preheat the oven to 400. When the oven is at temperature place 2 tablespoons of butter in a 9 inch glass pie plate to melt the butter. Using an oven mitt, rotate the pie plate to distribute the butter ( plate should be very hot with the butter almost starting to brown). Pour mixture into the pie plate and bake for 20 minutes. While the pancake is baking, melt additional 2 tablespoons of butter and add the lemon and orange juice and mix well. Remove the pancake from the oven and dust with a bit of powdered sugar, then add the blackberries to the middle. Pour butter and citrus mixture over the berries and sides of the pancake. Dust with a generous amount of powdered sugar and serve immediately.

Cooks Note: If you are looking for something more decadent, add fresh whipped cream on top of the berries. This is also great with caramelized apples, peaches or your favorite fruit.

Maple, Cayenne and Citrus Glazed Carrots

2015-03-05T16:21:00.002-08:00

The heat of the Cayenne pepper and bright lemon are heaven with the sweetness of the carrots and syrup.

Maple, Cayenne and Citrus Glazed Carrots

8 Ounces baby peeled carrots
1 Tablespoon of butter
2 Tablespoons of good maple syrup
2 Tablespoons of fresh lemon juice
1 Teaspoon of cayenne pepper
Sea Salt

Blanch carrots by placing in a pot of boiling salted water for four minutes then remove them and stop the cooking in a bowl of iced water (instead of blanching, you can place carrots in a microwave safe dish with 1/3 a cup of water and cook for 4 minutes).

Once carrots are cool, drain and set aside. Melt butter in a skillet then add syrup. lemon juice and cayenne pepper. Mix well then add carrots, stirring occasionally until heated through. Sprinkle with a generous pinch of sea salt. Serve Immediately.

Makes 4 Servings

Cooks Note: You can blanch the carrots ahead and make just before ready to serve.

Turkey Bolognese

2014-11-11T08:22:00.002-08:00

Bolognese is typically made with beef, veal and Pancetta, but for this recipe I substituted fresh ground turkey and instead of adding milk, I add a touch of butter to the end for additional creaminess and lusciousness.

This is so yummy....I have a food crush on this recipe!

Turkey Bolognese

The key to this dish it to dice the onion, carrot and celery the same, small dice size and to cook the the turkey into small crumbles that mimics the size of the vegetables. To help get uniform carrot and celery sizes (and to save time) I cheat and buy carrots and celery that are already cut into sticks, then dice them.

1 Pound fresh ground turkey
1 Cup carrots, diced
1 Cup yellow onion, diced
1 Cup celery, diced
1/3 Cup beef broth
1/4 Cup dry red wine
1 Heaping tablespoon Italian parsley, chopped fine
8 Basil leaves, chopped fine
3 Cloves of garlic, rough chopped
Pinch of crushed red pepper flakes
2 Tablespoons of butter
28 oz Can crushed tomatoes
3/4 Cup grated Pecorino Romano Cheese (you can use these cheap stuff too, what's important is to have plenty of it)
8 oz of your favorite pasta, (Pappardelle and Rigatoni work well)
Olive oil
Salt and Pepper

Drizzle enough olive oil in a skillet to cover the bottom. Heat to medium and add the onion and garlic. Cook until soft, about 7 minutes, stirring frequently to prevent burning. Season with a pinch of salt. When onions are translucent, add the celery and carrots (add more olive oil pan is dry). Cook for 5 more minutes and season with salt, then add turkey (add more olive oil pan is dry). and cook until turkey is cooked through, season with salt. Next add wine, broth, parsley, basil, pepper flakes and tomatoes. Season with salt and pepper. Stir to incorporate and cover and simmer for 45 minutes, stirring occasionally.

While the sauce is simmering make the pasta according to the directions and grate the cheese. Finish the sauce by stirring in butter until melted. Let the sauce rest for 10 minutes before serving.

Spoon sauce over cooked pasta and sprinkle with generous amounts of cheese.

Serves 4

Farm to Table Dinner Party

2014-10-01T15:41:00.003-07:00

Farm to table cooking is all about sourcing locally grown fresh produce, dairy and meat, making dishes from scratch and taking them to next with modern techniques. To kick off the 5th year of Gourmet Club, I knew I had to jump on the Farm to Table band wagon.

Craft Cocktails and NoshElderflower Old Fashioned

http://www.saveur.com/article/recipes/elderflower-old-fashioned

Assorted Craft Beers

Beet, Shallot and Goat Cheese Crostini

http://foodieworthy.blogspot.com/2014/09/beet-shallot-and-goat-cheese-crostini.html

Dinner

Leek, Fennel, and Potato soup with Pancetta

http://www.forkspoonnknife.com/2010/08/farm-to-table-soup-and-flat-bread-for.html

Roasted Split Chicken Breast with Caramelized Onion Mustard Sauce

http://foodieworthy.blogspot.com/2014/10/crispy-roasted-split-chicken-breast.html

http://www.cdkitchen.com/recipes/recs/70/Caramelized-Onion-Mustard-Sauc75350.sht

Warm Snap Peas and Rice Salad

http://www.forkspoonnknife.com/2010/07/farm-to-table-fresh-peas-and-rice-salad.html

Easy Pickled Veggies

http://www.foodnetwork.com/recipes/food-network-kitchens/quick-pickled-vegetables-recipe.html

Bread and Butter Basket: Chive butter, honey corn muffins and pretzel rolls

Dessert

Whiskey Cake with Whipped Cream (from its restaurant namesake in DFW)

http://www.nbcdfw.com/on-air/community/Chef-John-Frankes-Recipe-139471563.html

Crispy Roasted Split Chicken Breast

2014-10-01T06:32:00.002-07:00

This is super easy and delicious. I often serve this with a yummy mustard and caramelized onion sauce (see link). This is a go to for Sunday supper and I love the way the smell of roasted chicken fills up my house.
Sunday supper, roasted chicken, football, family...heaven!

Crispy Roasted Split Chicken Breast

4 Split chicken breast, skin on
4 Tablespoons of room temperature butter
4 Cloves of garlic, crushed
2 Tablespoons chopped flat parsley
2 Tablespoons vegetable oil
Salt and pepper

Mix together parsley, butter and garlic. Spray a broiling pan with cooking spray. Trim any excess fat from the chicken and place chicken on the pan. Using your fingers, gently separate the skin from the chicken. Use your fingers to scoop up 1/4 of the butter mixture and spread under the skin onto the chicken meat. Repeat with remaining chicken and butter. Generously sprinkle each breast with salt and pepper. Loosely cover chicken with plastic wrap. Refrigerate chicken for at least 1 hour up to 3. When ready to bake, preheat oven to 375. Bush the chicken with vegetable oil.

Roast at 350 for 40-60 minutes, or until thickest part of the breast is at a temp of 170. Let rest for 5 minutes before serving.

Caramelized Onion Mustard Sauce
http://www.cdkitchen.com/recipes/recs/70/Caramelized-Onion-Mustard-Sauc75350.shtml

Cooks Note: Instead of buying rotisserie chickens for soup recipes etc, roast 2 breasts. It is a lot less expensive and usually yields a more meat than a whole chicken.

Beet, Shallot and Goat Cheese Crostini

2014-09-22T13:03:00.001-07:00

My sweet friend Leann made this dish for me and I knew I wanted to create a post for it, but most importantly, it was the first bite to my Farm to Table dinner party. YUM!

Beet, Shallot and Goat Cheese Crostini

6 1/4 inch thick slices of 7 grain bread (or some other rustic grain bread), cut into halves to make 12 pieces

2 Medium raw beets (you can use canned, drained and rinsed non-pickled beets)

1 Tablespoon of small diced shallots

1 Tablespoons of olive oil, plus extra

2 Tablespoons of balsamic vinegar

¼ Teaspoon fresh cracked coarsely ground black pepper

Herbed goat cheese

Basil salt

Rinse beets and cut off most of the stalk. Place in a pot, cover with water and add a generous pinch of salt. Bring to a boil and simmer until tender, about 20 minutes. Plunge beets into ice water to stop the cooking process. Once cool, you can peel them with your hands. Slice the beets into small cubes and place in a bowl with shallots. Add in olive oil and balsamic vinegar and fresh cracked black pepper.

Preheat the oven to 350 and line a cookie sheet with foil. Brush bread slices with olive oil and bake in oven for 350 until toasted and golden, about 10 minutes. While the bread is cooling, make herbed goat cheese and basil salt. To assemble spread about a ½ Tablespoon of cheese onto the bread, spoon beet mixture on the top, and sprinkle with a small amount of basil salt. Serve immediately.

Makes 12 pieces

Herbed goat cheese

8 ounces of goat cheese, softened

2 Tablespoons of fresh chives, diced small

Zest of one Lemon

Salt to taste

Place all ingredients in a bowl and mix well. Add salt to taste.

Basil Salt

http://foodieworthy.blogspot.com/2013/10/basil-salt.html

Pepper Turkey and White Cheddar Egg Cups

2014-09-15T08:40:00.004-07:00

I LOVE brunch and this recipe is a nice alternative to a richer quiche, and much easier to make. Cooking the turkey before adding the egg gives this dish a nice crunchy bite without over cooking the eggs.

Pepper Turkey and White Cheddar Egg Cups
12 Thinly sliced pieces of deli peppered turkey (or ham)
1 1/2 Cups shredded sharp white cheddar cheese
12 Eggs
2 Tablespoons of chives, chopped small
Salt and Pepper
Cooking Spray

Preheat oven to 350 degrees. Spray 12 cup muffin pan with cooking spray and place a slice of turkey into each cup creating 12 "bowls"( the turkey will overflow from the muffin cup). Bake for 5 minutes and remove from the oven. Crack the eggs into the cooked turkey cups (some of the egg will spill around the cups, but that's OK) and season each with salt and pepper. Place cups back in the oven and bake for an additional 10 minutes. Remove the eggs from the oven, and use a knife to break each yolks, then cover each cup with shredded cheese, and top with chives. Bake for another 10 minutes. Run a knife along the edges of the cooked cups and remove each cup with a spoon. This recipe renders a medium-hard cooked egg. If you prefer a softer egg, bake the cups a few minutes less. Serve immediately.

Makes 12 egg cups

Cooks Note: My daughter makes a batch on Sunday night, then heats them in the microwave in a paper towel for 30 seconds (60 seconds for 2) in the morning for a quick weekday breakfast. Take these to next by serving with Hollandaise sauce

http://foodieworthy.blogspot.com/2014/06/hollandaise-sauce.htm