Champagne Chicken

This is a great way to use up left over champagne from any celebration, mine was Valentine/anniversary weekend. I had this at a local Italian restaurant a couple of times and liked it enough to try to make it myself. I like mine better.

• 3 large boneless skinless chicken breasts
• 6-8 sprigs of fresh young rosemary
• 6-8 cloves garlic (sliced)
  
• 1/2 tsp dried sweet basil
• 2 TBS butter
• a little flour
• 8oz fresh mushrooms
• 2-3 TBS olive oil
• 2-3 TBS butter (optional)
• 1 - 2 cups champagne (I like Ballatore Gran Spumante)
  
• 1/8 cup half-n-half
• salt & pepper

Butterfly the chicken breast (slice the breast like a hot dog bun). Rub each chicken breast with a little sea salt. Stuff each breast with 2-3 sprigs of rosemary, a sprinkling of dried basil, a TBS or more of sliced garlic, and 1/2 TBS of sliced butter. Pepper each breast and refrigerate for at least an hour to allow all the spices to penetrate the meat. The longer you leave it, the more the meat will absorb the flavors. If you like, you can set the chicken in 1 cup champagne about 1/2 hour before cooking.

When ready to cook, heat a frying pan on medium heat. Add 2-3 TBS olive oil. Place the breast in the pan and dust with a little flour. Keep an eye on the heat; you don't want to burn the flour. Flip them carefully away from the cut side and dust the other side with flour. Once the one side is seared, flip again to sear the other side.

Push the chicken to the side of the pan and add the sliced mushrooms and the additional butter if desired. Once the mushrooms are seared, add the champagne - you can add the champagne that the chicken was sitting in as well.

Turn to low heat. Cover and let cook for about 5-10 minutes until the chicken is cooked through. Take the chicken from the pan. Turn the heat back to medium. Add the half-n-half to the pan. If you would like a thicker sauce, mix a little flour to the half-n-half before adding to the pan.

Serve the chicken topped with the sauce.

This, as I said, was delicious. The sauce had a tangy, almost bubbly zip. I served this with a cabbage salad and fried mashed potato patties.

Turkey Meatballs with Wine Sauce

I had a work party to go to and needed a dish to bring. I wanted something that could be a meal dish or h'orderves. Meatballs would sure fit that bill. I have my very own recipe for meatballs that I just LOVE!

Turkey Meatballs

2lbs ground turkey
1 sleeve of saltines
3 TBS rosemary
1 TBS Italian seasoning
1 TBS thyme
2-3 eggs
1-3 small cloves garlic minced
1/2 sweet onion minced
a couple of dashes olive oil
Salt and pepper

I do not eat mammals, but poultry is fair game! I thawed out 2lbs of ground turkey. Nothing like meat in a tube!
Pre-heat the oven to 350°. Mix all the ingredients together and roll into balls. I chose to roll them into small balls that could be picked up with toothpicks, but you could make them as big as you like. place them on a cookie sheet. They can be very close to each other. Bake until they are completely cooked.

These are DELICIOUS!
And they go really well with spaghetti and sauce.

Speaking of sauce, my husband thought a sauce might be nice with these, so I made one up for them.

Wine Sauce

1/2 bottle Madeira wine
4oz rice vinegar
1/4 cup apple cider vinegar
1-2 tsp soy sauce
2 TBS stone ground Dijon
1 TBS cornstarch dissolved in water

Put the first 4 ingredients in a saucepan on medium heat. Simmer until the liquids start to concentrate. Add the Dijon and the dissolved cornstarch. Stir over heat until thickened.

Serve with the meatballs, or any other meat that might go well with a wine sauce. It is fantastic!

These were a big hit at the party. People were asking about the meatballs and the sauce. I rock!

Turkey Madeira

We were having a slow day at work so the girls were leafing through our recipe magazines for dinner ideas. Blue saw this recipe in the slow-cooker magazine and rushed it back to my desk. And she was right to do so, because it certainly looked intriguing.

I had just purchased asparagus (what luck), but had to go to the store after work for the turkey breasts and mushrooms. It wasn't until I got home and was getting ready to make it that I realized that the reason that it is called "Turkey Madeira" is because it is made with Madeira wine. I had no idea what Madeira wine was, much less did I have it. A little research was called for.

Turns out that Madeira wine is from a place called Madeira, an island situated in the Atlantic Ocean north of the Canary Islands. During the shipping/exploration age it was THE place to stop before heading out for a long voyage to The Far East. They produced a fortified wine (wine mixed with a stronger alcohol, such as brandy, for longer and easier storage) which initially was considered average, but on a fluke, a ship returned to Madeira after crossing the ocean twice with a good amount of the wine still on board. The wine had drastically improved in flavor. They began experimenting with the aging of the wine, trying to replicate the heat, humidity, and motion of the travel on a ship. Before refrigeration, it was the most popular wine - because it does not have to be refrigerated after opening! It can last up to a year without refrigeration after opening. MY KIND OF WINE!!

So, turns out that I really did need to get this wine. I was very lucky that my liquor store had this wine in stock - and one actually from the island of Madeira!! SCORE!!

I rushed home with my treasure and prepared to make this dish. First I opened the bottle of Madeira and had a healthy sip. YUM! It's a tiny bit dry but sweet with layers of spiciness. It's like the Coke of wines. I reiterate: MY KIND OF WINE!

• 1/2 cup Madeira wine (1/4 more than the recipe asked for - it is good wine!)
• 1/2 cup chicken broth (I used 1 bouillon cube dissolved in 1/2 cup hot water)
• 1 cup sliced crimini mushrooms (the recipe called for porcini, but I couldn't find any and our local co-op has some very nice baby bellas)
• 1 medium chopped sweet onion (the recipe called for thinly sliced onion, which would have been terrific; but I had accidentally chopped my last onion before I noticed the words "thinly sliced")
• 2 lbs boneless, skinless turkey breast
• 3-4 TBS parsley
• 1/2 cup half-n-half
• 8 spears fresh asparagus
• corn starch or flour
  

Mix the wine, mushrooms, onion, and broth. Slice the turkey breast into 1" strips, placed them in the bottom of a crock pot, and pour the wine mix over the top. Set this on low and left it cook for about 5 hours.

Mix parsley and half-n-half (again, I used the singles since that is what I had) and mix it into the crock pot. Then chop asparagus and throw that into the crock pot. Let it cook an hour or so more.

If you want a thicker sauce, scoop out the turkey and asparagus into a serving bowl, pour the liquids into a sauce pan, added a little cornstarch mixed with water (or you could use flour) and heat it until it thickens.

I made my own noodles for this with flour, salt, water and oil. It was my first time making noodles and I'm not sure that I would make them again - but my family like them.


Here is a picture without and with the gravy.

Generally, I was expecting this dish to have more flavor. It was good, but not really a WOW. It is classic Midwest cooking. I would add more wine next time - maybe even marinade the turkey in it. But as it is a fairly good crock-pot recipe, it deserves a place in the rotation.

Grilled Salmon

• Salmon fillet
• Sea salt
• Pepper
• Red wine (cabernet shiraz),
• Sprinkling of cayenne pepper

While the grill is heating up, pour the wine over the fish and sprinkle the salt and peppers on the fish. Let set until grill is hot.


I have never grilled fish before, and I thought that the fish would get flaky and fall through the grill. So initially I had covered the grill in tinfoil. That didn't seem to work well for flipping the fish, so I tore it off. And you know what? The fish never stuck or started to fall apart - it was beautiful.

I grilled them on both sides until the fish was opaque all the way through. I think it was less than twenty, maybe less than fifteen, minutes total grilling time.

They were delicious! I had a small piece and my husband had a piece, and my son ate this whole plateful that you see here in the picture. He said it was the best fish that he had ever eaten. I would make this again.

Northern Pike in a Caper Sauce

I got some northern pike on sale last week and wanted something quick for dinner tonight, so pike it was.

Northern pike is a fairly common, mild-flavored, predator fish from where I grew up. It has a loose skeletal structure which makes it very difficult to get completely bone-free. But this was professionally filleted, so I was good to go.

I actually took the recipe from the package the fish came in (but of course I made a few changes). It had capers in it and I had bought a jar of capers months ago, but didn't have any recipes to use them in. Mmmm... capers!!!

• 2 cloves garlic
• 2 TBS olive oil
• 1 small tomato
• 1-2 TBS butter
• 1-2 TBS wine or sherry
• 2 TBS basil
• 2 TBS lemon juice
• 3 TBS capers
• 2 TBS Italian four cheese mix
• salt & pepper

Mince garlic and saute in olive oil. Chop up tomato and throw in the pan with the garlic. Throw wine (I actually used sherry), basil, capers and butter. Cook until the butter is melted. Salt and pepper to taste.

I used my clay pot cooker for the fish. It works great for fish too! I put a little olive oil in the bottom of the pot, But I don't think this was necessary. I put the fish fillets in frozen and poured the lemon juice and the caper sauce over the top. I sprinkled on the Italian four cheese mix and baked this for 20 minutes at 500F.

It was DELICIOUS!!!! This is going on my favorites list. And now I have a recipe to use up those capers on. Mmmm... capers!!

Chicken Sum'n Sum'n

I was asking my husband what he wanted for dinner. He said that he didn't know. I said that I could make chicken... er, sum'n sum'n. He laughed and said that I should actually come up with a recipe and call it that.

So I did! And now you too can make chicken sum'n sum'n.

• 1 whole chicken
• 1/2 bottle wine
• 1/4 cup hoisin sauce
• 3-4 TBS thyme
• 1 tsp celery seeds
• 1-1/2 TBS sea salt
• 4 TBS pomegranate arils
• 1 medium sweet onion
• 1 tsp ground rosemary

In a stain-free bowl, mix wine, hoisin, thyme, celery seeds, and 1 TBS sea salt. Marinade the whole chicken in this mix for at least an hour.



Place the marinaded chicken in your chicken pan of choice. I used the clay pot cooker, but you could use regular pan or a dutch oven. In a non-clay cooker, I would suggest adding about 1 inch of the marinade to the bottom of the pan to keep the chicken from going dry.

Sprinkle 1 tsp sea salt, 1 tsp ground rosemary over the chicken. Add pomegranate arils and a onion cut into 2 inch pieces into the pan around the chicken.

In the clay pot cooker, I cooked it for two hours at 450F. I'm not sure what it would be in a regular pan: 1-2 hours on 350F? I would cover with tin-foil for first hour if in a regular pan, and then crisp the skin for twenty minutes without tin foil.

When cooked in the clay cooker it is so tender that you can use a fork to get meat off the chicken.

I served this chicken with garlic & rosemary mashed potatoes and a salad made with red lettuce, chopped pecans and the rest of the pomegranate's arils with a fat free honey dijon dressing. Oh Joy!!