Category Archives: Recipes

Classic French Ratatouille

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Classic French recipes such as this ratatouille seem intimidating because they require specific techniques, but that’s what makes a good cook. Perhaps you don’t try this mid-week because it requires a whole lot of chopping, but ratatouille is a great Sunday afternoon recipe listening to great music and maybe even having a glass of wine…or two.

While it’s considered a summer dish found throughout the Mediterranean coast, it’s also great in colder weather because it’s warm and comforting without the heaviness of braised meats or stews.

Plus it’s a one-pot recipe, so if you’re a lazy dishwasher like I am, it makes Sunday evenings so much better!

You can eat ratatouille on its own as a side dish, but it’s so versatile in other dishes. You can add it to pasta, or top it with an egg. It’s also amazing on great French bread. Pair it with a glass of your favorite red wine.

classic ratatouilleINGREDIENTTS

  • 34 oz fresh tomato sauce
  • 20 basil leaves
  • 1 large red pepper, sliced in rings
  • 1 medium red onion, sliced in rings
  • 1 yellow zucchini, sliced in rings
  • 1 green zucchini, sliced in rings
  • 1 eggplant, sliced in rings
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 1.5 tablespoons dry oregano
  • salt and pepper

INSTRUCTIONS

  1. Preheat oven to 350 °F
  2. Spread ¾ of tomato sauce into a pan that will fit all of your vegetables.
  3. Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the center and moving outward. Don’t worry about the order of the vegetables as you’ll have more slices of some things than others.
  4. Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
  5. Bake uncovered for one hour.

Salmon and Summer Veggies

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This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season, and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes, so why not make a dish that combines all of those?

This recipe can also easily be made on the grill!

Pair it with a glass of Pinot Noir.

salmon and sumer veggiesINGREDIENTS

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini sliced into half moons
  • 2 small yellow squash sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

DIRECTIONS

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
  4. Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 – 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.

Beer and Honey BBQ Chicken Skewers

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We’ve been dying to fire up the grill, and now that it’s finally warmed up I’ve been searching for and trying out new summer recipes. This recipe for beer and honey BBQ chicken skewers was one of the first that I tried out, and it’s been one of my favorites so far! They’re incredibly delicious and perfect for a weekend or even a busy week night. Just prepare the night before, let marinate overnight and grill when ready.
beer honey bbq chickenINGREDIENTS
  • 3 cloves garlic, minced
  • ¾ cup beer
  • ⅓ cup honey
  • 1 tsp red pepper flakes
  • 1 tsp Dijon mustard
  • ¼ cup low sodium soy sauce
  • 1 tbsp olive oil
  • 4 chicken breasts, cut into small cubes
  • cilantro for garnish
INSTRUCTIONS
  1. Cut chicken in small pieces, about 1½ inch cubes.
  2. In a medium bowl whisk all the ingredients together. Add chicken; there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
  3. Fire up the grill.
  4. Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
  5. Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
  6. Garnish with cilantro and serve.

Easy Chicken Enchilada Casserole

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Are you looking forward to celebrating Cinco de Mayo but just don’t have enough time to throw a full-blown fiesta? Then I’ve found the perfect recipe for you! With only four ingredients, you can throw together the perfect Mexican dish – even the kids can follow the simple directions. If you’d like to add more ingredients or toppings, it’s incredibly easy to customize! Serve this spicy, cheesy, sinfully delicious casserole with a side of chips and salsa or queso and pair it with a cool, crisp Rosé.
chicken enchilada casserole
INGREDIENTS
  • 1 14 oz jar or can enchilada sauce
  • 2 to 3 cups shredded Monterey Jack cheese, shredded
  • 6 corn tortillas, 6 inch each
  • 2 chicken breasts
INSTRUCTIONS
  1. Cut each chicken breast in about 3 pieces so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. Stir occasionally so that it doesn’t stick to the bottom.
  2. Remove chicken from the pot and shred with two forks.
  3. Preheat oven to 375 °F.
  4. Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a baking dish. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat with the remaining ingredients.
  5. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  6. Serve warm.

Category Archives: Recipes

Classic French Ratatouille

Wine Down Wednesday Logo New

Classic French recipes such as this ratatouille seem intimidating because they require specific techniques, but that’s what makes a good cook. Perhaps you don’t try this mid-week because it requires a whole lot of chopping, but ratatouille is a great Sunday afternoon recipe listening to great music and maybe even having a glass of wine…or two.

While it’s considered a summer dish found throughout the Mediterranean coast, it’s also great in colder weather because it’s warm and comforting without the heaviness of braised meats or stews.

Plus it’s a one-pot recipe, so if you’re a lazy dishwasher like I am, it makes Sunday evenings so much better!

You can eat ratatouille on its own as a side dish, but it’s so versatile in other dishes. You can add it to pasta, or top it with an egg. It’s also amazing on great French bread. Pair it with a glass of your favorite red wine.

classic ratatouilleINGREDIENTTS

  • 34 oz fresh tomato sauce
  • 20 basil leaves
  • 1 large red pepper, sliced in rings
  • 1 medium red onion, sliced in rings
  • 1 yellow zucchini, sliced in rings
  • 1 green zucchini, sliced in rings
  • 1 eggplant, sliced in rings
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 1.5 tablespoons dry oregano
  • salt and pepper

INSTRUCTIONS

  1. Preheat oven to 350 °F
  2. Spread ¾ of tomato sauce into a pan that will fit all of your vegetables.
  3. Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the center and moving outward. Don’t worry about the order of the vegetables as you’ll have more slices of some things than others.
  4. Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
  5. Bake uncovered for one hour.

Salmon and Summer Veggies

Wine Down Wednesday Logo New

This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season, and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes, so why not make a dish that combines all of those?

This recipe can also easily be made on the grill!

Pair it with a glass of Pinot Noir.

salmon and sumer veggiesINGREDIENTS

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini sliced into half moons
  • 2 small yellow squash sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

DIRECTIONS

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
  4. Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 – 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.

Beer and Honey BBQ Chicken Skewers

Wine Down Wednesday Logo New

We’ve been dying to fire up the grill, and now that it’s finally warmed up I’ve been searching for and trying out new summer recipes. This recipe for beer and honey BBQ chicken skewers was one of the first that I tried out, and it’s been one of my favorites so far! They’re incredibly delicious and perfect for a weekend or even a busy week night. Just prepare the night before, let marinate overnight and grill when ready.
beer honey bbq chickenINGREDIENTS
  • 3 cloves garlic, minced
  • ¾ cup beer
  • ⅓ cup honey
  • 1 tsp red pepper flakes
  • 1 tsp Dijon mustard
  • ¼ cup low sodium soy sauce
  • 1 tbsp olive oil
  • 4 chicken breasts, cut into small cubes
  • cilantro for garnish
INSTRUCTIONS
  1. Cut chicken in small pieces, about 1½ inch cubes.
  2. In a medium bowl whisk all the ingredients together. Add chicken; there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
  3. Fire up the grill.
  4. Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
  5. Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
  6. Garnish with cilantro and serve.

Easy Chicken Enchilada Casserole

Wine Down Wednesday Logo New
Are you looking forward to celebrating Cinco de Mayo but just don’t have enough time to throw a full-blown fiesta? Then I’ve found the perfect recipe for you! With only four ingredients, you can throw together the perfect Mexican dish – even the kids can follow the simple directions. If you’d like to add more ingredients or toppings, it’s incredibly easy to customize! Serve this spicy, cheesy, sinfully delicious casserole with a side of chips and salsa or queso and pair it with a cool, crisp Rosé.
chicken enchilada casserole
INGREDIENTS
  • 1 14 oz jar or can enchilada sauce
  • 2 to 3 cups shredded Monterey Jack cheese, shredded
  • 6 corn tortillas, 6 inch each
  • 2 chicken breasts
INSTRUCTIONS
  1. Cut each chicken breast in about 3 pieces so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. Stir occasionally so that it doesn’t stick to the bottom.
  2. Remove chicken from the pot and shred with two forks.
  3. Preheat oven to 375 °F.
  4. Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a baking dish. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat with the remaining ingredients.
  5. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  6. Serve warm.