Tuscan-style sauce

Oh, my goodness…. this sauce is so delicious! A friend recently mentioned a crock pot dinner that she’d made that sounded good, but I didn’t want to use my crock pot. I got the basics of the recipe from her, looked at a few other recipes, and went to “work”.

INGREDIENTS:

  • 2 TBSP butter
  • 1/3 cup half & half (fat-free is fine)
  • 2-3 forks of julienned sun dried tomatoes *I like to add a spoonful of the oil to this sauce as well
  • 2 handfuls of spinach
  • 1 TBSP Parmesan
  • 1 wedge Laughing Cow light cheese
  • 1-2 T white wine (I used Boordy Vineyards Vidal Blanc)
  • Salt and pepper to taste
  • Pasta water, as needed/if available, to thin or extend sauce

DIRECTIONS:

  • In a heavy sauce pan, simmer butter with half & half until butter melts.
  • Add sun dried tomato and fresh spinach, stir and allow spinach time to wilt.
  • Add Parmesan and Laughing Cow, stir to combine and allow the flavors to meld.
  • Add wine, salt & pepper, then taste sauce, adjusting flavors as needed. Add pasta water, if needed.

I typically spoon this sauce over baked chicken, pasta, and broccoli, as seen in the photo. I’ve also served this sauce over shrimp. It’s a delicious addition to enhance that plain chicken and vegetable dinner. It doesn’t take long to make this sauce and makes for a beautiful dinner plate!

Blueberry Lemon Scones

I got to play in the kitchen today…. and chose to experiment with a scone recipe that uses my favorite @JiffyMixes baking mix. Jiffy mix has been made by the Chelsea Milling Company, a family-owned business started in 1901. Since we lived in Chelsea, MI for a number of years, I love to use this product for biscuits, scones, pancakes, or even fried chicken… it’s so versatile. Here’s a photo of the box – look for it in the baking aisle of your local grocery store.

INGREDIENTS:

  • 1 1/2 cups Jiffy Mix
  • 3 TBSP sugar
  • 1 1/4 tsp lemon zest (I use the zest of one lemon)
  • 1/2 heaping cup blueberries, if using frozen, don’t thaw (I use 1 handful of blueberries)
  • 1 egg
  • 3 TBSP liquid (I used a mixture of half almond milk, half @BoordyVineyards white wine)
  • 1/2 tsp vanilla extract

DIRECTIONS:

  • Preheat oven to 375* F
  • In a large bowl, blend Jiffy Mix, sugar, egg, liquids, and vanilla. Add zest and berries and mix thoroughly, but gently.
  • Lay a piece of parchment on cookie sheet and scoop out dough into small scones. I use a medium size cookie scoop and lightly press the dough down to flatten slightly. I like to lightly dust dough with sugar before baking
  • Bake in preheated oven for 10-15 minutes until edges begin to brown.
  • Let cool for at least 5 minutes before drizzling with glaze.

If you choose, you can drizzle the scones with a simple glaze made with the juice of one lemon and confectioner’s sugar. In this case, I also added a dash of salt and a splash of fat-free half and half. This is all personal preference, but I think it makes the scones look delicious!

I’ve made this recipe using a lot of different blends of add-ins such as dehydrated raspberries with cocoa nibs and orange zest with mini chocolate chips. The basic recipe isn’t difficult and doesn’t take a huge time commitment, which makes it a winner in my book.

I hope you’ll try this recipe and let me know what different combinations you’ve found to be delicious as well.

Another take on “Thank You Muffins”

I call these “Thank You Muffins” because I make them to thank anyone who comes to my house – our landscapers, the mulch guys, the electrician, the plumber, the septic guys, and sometimes even our UPS guy! It’s my personal way of letting them all know how much I appreciate the work these people do to make my life easier… and doesn’t everyone like to know they are appreciated?

I’ve been sharing this recipe for years… and I don’t think I’ll be stopping anytime soon. I love having a recipe in my arsenal that uses a short list of ingredients, comes together quickly, and is (in my opinion) fool-proof… this recipe hits every one of those criteria!

Chocolate Thank You Muffins

INGREDIENTS:

  • 1 box cake mix – I used chocolate cake, but you can use any flavor or brand you like best. Sale brands are great to keep on hand for this recipe.
  • 1 can solid pack pumpkin – I typically buy 10 cans at a time, simply so I am always able to whip up a batch of muffins whenever needed
  • A small handful of Mini chocolate chips – off-brands are fine to use – they play a supporting role in this recipe.
  • A small amount of wine – I use red wine with chocolate, carrot cake, or spice cake muffins…. white wine with yellow cake, or anywhere I don’t want that pink hue to show. This is a great way to use up any “leftover wine”.

DIRECTIONS:

  • Preheat your oven to 375*F
  • Cover two large cookie trays with parchment paper.
  • Put your ingredients into a large mixing bowl and stir until thoroughly combined. If using a carrot cake recipe, feel free to let the mixture rest a little to allow the dehydrated carrots to plump a bit… it’s not necessary, but can help as you’re doling the mixture onto trays.
  • Scoop mixture onto cookie trays using a small cookie scoop. NOTE: I use the smallest cookie scoop from Pampered Chef, but will occasionally use the medium sized cookie scoop. The only difference will be in your cooking time and the number of muffin balls you can make. If I use the smallest scoop, I can make approximately 25 muffin balls/tray. Using the medium scoop only allows me to make approximately 18 muffin balls/tray.
  • Bake muffins in preheated 375* oven for 15-18 minutes (18-22 min for medium muffins).
  • Remove and allow to cool – I pull the muffins/parchment off the tray so the bottoms of the muffins don’t continue to cook.

Here are some photos of the process:

A “large” example of a “handful” of chips.
The dry red wine I used for these muffins: @BoordyVineyards South Mountain Red
Scooping the muffin mixture onto a prepared tray, using the small scoop
Two trays of Thank You muffins go into the oven

Another alternative is to make this recipe into full-sized muffins, using a muffin tin, or even baking it in a 9×13 baking pan and cutting into pieces. The recipe itself is incredibly adaptable, but your baking times will need to be adjusted. I love having bites of cake to share with people, so this is my personal preference.

I hope you find this recipe helpful. I have written it down a few different times and have made many different versions, all of which have been delicious. Feel free to message me here, or on my FromTheBottomOfAWineBottle Facebook page, if you have any questions!

Sausage Balls (Pork and Turkey)

It’s been a very long time since I’ve written a complete wine blog post – please forgive me.  We moved last year and life got more chaotic than usual.  If you ever want to see what I’m doing with wine, or have any questions, please follow me on this blog’s Facebook page (FromTheBottomOfAWineBottle).

Today, I’m sharing this recipe from my childhood.  My mom found this recipe in our church cookbook and she used to make these sausage balls all the time.  They call for three main ingredients and are easy to bake/freeze for a quick breakfast, an after school snack, or even a light dinner.  I’ve added a little white wine, simply to make the finished product slightly less dense, but you can certainly leave the wine out if you prefer.

SausageBalls

Ingredients:

1 pound bulk pork sausage (I used pork sausage, but you can easily substitute ground turkey sausage, if you can find it)

3 cups Bisquik or Jiffy baking mix (I prefer Jiffy mix since we used to live in Chelsea, MI, where the Jiffy company is located)

10 oz shredded cheese (I used sharp cheddar)

White Wine (I used a white wine from Boordy Vineyard, called Rockfish, but you can use your favorite dry white wine)

Fresh Rosemary (This is one of my favorite flavors with sausage – feel free to omit if you’re not a fan)

Directions:

  1. Preheat oven to 375*.  Cover two large baking sheets with parchment paper.
  2. Blend sausage, baking mix, and cheese until it comes together thoroughly.  I use a mixer, but this can be made in the same way you would mix up a meatloaf.
  3. Using a 1/4 cup ice cream scoop, form balls of the mixture and place them on the prepared baking sheets.  They won’t spread out as they bake, but I like to spread them out on the baking sheets so air can circulate for cooking.
  4. Bake sausage balls for 15 minutes, until lightly browned.
  5. Serve warm or allow to cool and put into bags in the freezer.  These make an excellent snack or light dinner and simply need to be warmed up in the microwave.

FOR TURKEY SAUSAGE BALLS:  If you prefer to use ground turkey instead of ground pork, here are a few photos from that option.  I also adjusted them to a smaller size, using a 1/8 cup (2 Tablespoons) scoop.  Here’s a photo of them, in all their cheesy goodness:

TurkeySausageBalls

I hope you enjoy this recipe.  As an alternative, I like to make this recipe into even smaller balls for appetizers.  You can turn up the heat by using a hot sausage or you can make it even more savory by adding other herbs.  It’s a great basic recipe to have on hand to share with friends.  Have fun with it!

Summer Watermelon Salad

It’s summer!  The time of fresh fruit and lazy days… the time when you want to be able to go outside and enjoy your friends and family… the time for easy or starter recipes…  This is when I like to have a few recipes on hand that make my life a little easier, especially on those days when the temperature is high and my energy is not.  For those days, I give you the Summer Watermelon Salad!

PicMonkey Image

This recipe couldn’t be easier… four ingredients and easy to adjust for the number of people you’re feeding!  This is actually one of my favorite lunches… light and simple, it just screams “SUMMER” to me.

Ingredients:

  • Watermelon – cut into bite-size pieces.  Use as much or as little as you like, but this is your *main* ingredient.  I typically use about 3 cups.
  • Feta cheese – I like to use crumbled *light* feta, but you can use whatever type makes you happy.   I dump in some from the container – about 1/2 cup.
  • Basil – if I have fresh, I take a small handful and cut into a chiffonade (little ribbons).  If not, I take a generous pinch of dried.  I’ve done both and fresh is definitely better in this – it’s a wonderful flavor!
  • White wine – I use what I have in my fridge, about 1/8-1/4 cup total.  I’ve used dry (Chardonnay and Pinot Gris/Grigio) and I’ve used semi-sweet/off-dry (Vidal Blanc and Viogner)… use what you like!

Directions:

  • Cut watermelon into bite-sized pieces and place in a large bowl.  Sprinkle with feta cheese and basil.  Toss lightly and adjust amounts as needed.
  • Thumb 1/8-1/4 cup of white wine over the salad and allow time to marinate before serving.
  • I typically drain a bit of the liquid off before serving.  This ends up being a mixture of wine and watermelon juice that isn’t really necessary.
  • Enjoy!

This is a great example of how I use “The Force” when cooking… so many variations to make this salad and it’s always delicious.  Hope you’ll try it and come up with your own favorite way to make this salad!

Sweet Potato Casserole

I got the basics of this casserole from my friend Jacqui, during our first duty station.  She called her recipe “Sweet Potato Pie with Cornflakes” but I’ve evolved it into something a bit different over the years.  My guys really love the topping and I adore the sweet potato itself, so it’s a great side dish for our holiday turkey menu.  I hope you feel the same!

sweetpotatocasserole

Ingredients:

  • 2 large cans sweet potatoes (or yams), drained
  • 1 small can crushed pineapple, drained
  • 2-3T white wine (semi dry or dry wine)
  • cinnamon to taste
  • salt to taste
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 2 cups cornflakes
  • 2-3 cups mini marshmallows

Directions:

  1. Mix drained sweet potatoes with pineapple and season with wine, cinnamon, and salt to taste.
  2. Spoon into 9×13 casserole pan and flatten with back of spoon.
  3. In a bowl, melt butter and mix with brown sugar.  Add cornflakes and mini marshmallows, mixing well to coat everything with the butter/sugar mixture.
  4. Spoon topping over sweet potato mixture.  Bake at 375 degrees for 15-20 minutes until marshmallows are toasty and bubbly.

This is a great side dish for those people who don’t really want a vegetable for holidays.  We have learned that the topping doesn’t reheat very well, so feel free to suggest that people eat the sweet topping before putting the leftover sweet potatoes in the fridge.

As for the difference between sweet potatoes and yams?  Here’s a link to figure out which tuber you might be using!

 

White Apple Tart

This Thanksgiving, I’ll be making a few additions to my traditional menu.  We’ll be spending Thanksgiving Day with relatives (instead of just having our family of four) and I’ve been tasked with bringing the apple pies.  Since I get bored making multiples of the same recipe, I’ve decided to make a lovely apple tart as one of my offerings.  I had to try out the recipe before the big day, so here’s the recipe that I’ll be making for our Thanksgiving day meal with the cousins… my White Apple Tart.

I found a great recipe for “Sweet Pastry Dough” as well as one for a “Rustic Apple Tart” from Perfect Little Desserts by Nick Malgieri and David Joachim. This cookbook is absolutely mouthwatering and worth purchasing if you’re looking for a dessert cookbook.  Because I always use wine in my recipes, this is where I began when I made both the pastry dough and the tart itself.

I started with the Pastry Dough.  I put 1 cup of flour, 3T sugar, 1/2 t baking powder, and 1/4 t salt into my food processor and I blended the dry ingredients.  I pulsed in 3T butter until the dough looked like wet sand.  I then added 1 egg and 1T cold Sauvignon Blanc (white wine) and ran the processor until the dough came together into a ball.  The dough was a bit wet, so I rolled it up in plastic wrap and popped it into the fridge for a few hours.  NOTE:  I intentionally made this in the morning so I could make the tart later in the afternoon… you can make this dough a few days ahead of time but the tart itself is best if made the day you want to serve it.  

A few hours later, I was ready to make the tart.  I actually had never made a tart before, so I had to purchase a tart pan for this dish.  Thankfully, we had an amazing kitchen store nearby, so that task was easily handled.  I pulled the pastry dough out of the fridge and gave it time to get to room temperature, then preheated the oven to 350 degrees.  I rolled out the dough and then fit it into the pan, using a scraper to take off bits of the crust along the top of the tart pan.  The dough was soft enough that I really only had to push and move around the dough to fit it all into the pan.  It looked lovely. WhiteAppleTart

The next step was to prepare the apples for the tart.  I used 3 large Honeycrisp apples (feel free to use your own favorite type of apples). I cut them in half, removed the core and skin, then sliced each apple into thin slices, across the width from bottom to top. Since there were 3 apples, you’ll use five halves to go around the outside of the tart and then use one half to fill the space in the center.  I’ll try and do a cleaner job of this on my next attempt, but I thought it turned out nicely. I then sprinkled everything with a blend of 2T sugar and 1/2 t ground cinnamon.  Once everything was nicely coated with the cinnamon/sugar mixture, I put the tart on the bottom rack of the preheated oven and cook for 40-45 minutes.  Note:  I think the apples needed a little more cooking time, so I will probably increase cooking time to 55-60 minutes when I next make this tart.  Once the tart was nicely browned and the fruit was bubbly, I removed the tart to a wire rack to allow it to cool a bit before glazing the tart.

While the tart is baking, I needed to make the glaze.  I simmered 1/2 cup apricot preserves mixed with 2T white wine (I used a Sauvignon Blanc) until it boiled a bit and then strained the glaze into another pan so it was as liquid as possible.  Note: I used a small saute’ pan for the first step, then strained the mixture into a small sauce pan, since I only have one “small saucepan”.  Before glazing the tart, I warmed up the glaze until it was thickened.  I used a brush to dab the glaze all over the tart and make it all look glossy.

Extra Note:  When making this recipe in 2016, I used fig preserves instead of apricot (because that’s what I already had opened in the fridge) as well as a simple dry white wine and the tart was still just as fabulous and delicious.  

When I had to unmold the tart, the easiest way was to use a thick, flat object – like a large-wide can or a squat-sized canister – to allow the outside rim of the tart pan to drop away.  I then put the tart on a large platter… it made for a beautiful presentation.

I hope you’ll consider trying to make this tart sometime.  If you don’t want to use wine in this recipe, you can follow the original recipe and simply use water.  I thought the addition was fun and added a light edge to both the crust and the glaze. Whichever way you choose to make it, it’s worth the try.  I found it to be simple, yet spectacular.  Totally worth the price of an actual tart pan!

Sausage and Pepper Casserole

My neighbor had a health issue with her mom last night and I thought that the nicest thing I could do for her would be to make dinner and dessert for them tonight.  I know her mom loves sweets, so I had to make sure to have some sort of dessert included, so I made a platter of chocolate chip cookies, since I already had the dough in the fridge… the question was now “what do I make for dinner”?

I looked through my freezer and found a package of turkey kielbasa and a half package of bacon, so that became the base of my recipe.  Since I also had some green peppers and an onion in the crisper, I decided to make a turn on a “sausage and pepper sandwich” and add some linguine and a creamy cheese sauce to pull it all together.  Here’s how I went about making dinner. NOTE: Remember that I was making two dinners for two people each, so these could have easily been made into a single 9×11 casserole instead of two individual 9″ round casseroles.

I crisped up the half package of bacon and then removed the bacon to a plate, leaving the bacon drippings in the saute pan.  I diced one package of turkey kielbasa and crisped that up in the saute pan as well before removing that to a plate. I sliced one green pepper and half a large onion and sauteed these in the bacon grease until softened.  While cooking all these individual pieces, I cooked 3/4 package of linguine (broken in half) until just al dente, then drained the pasta, saving some of the water in case I needed it for the sauce that would top the entire casserole.Sausage&PepperCasserole

I then assembled the casseroles, placing a little of the bacon and half the kielbasa and half the vegetables on top before adding half the pasta.  Once this was done, I was able to turn my attention to the sauce.  I wanted something that was creamy and slightly cheesy but didn’t just want to throw cheese on top of the pasta and hope it melted correctly.

I started the sauce by simmering 2T butter and 2T flour together to make a roux.  I then added some white wine (using chardonnay was my choice this time… crisp and clean) and chicken stock to start a great tasting sauce.  To make the taste unique to this particular dish, I added half a can of cream of mushroom soup (leftover from Christmas dinner), some parmesan cheese and some cheddar cheese for creaminess and a few dashes of Worchestershire sauce for flavor.  Once the sauce tasted “right” (you HAVE to be willing to taste your sauces during the cooking phase so they balance out once they’re added to a dish), I poured half over each casserole and topped each with a sprinkling of leftover bacon.

I have no idea if my neighbors will enjoy this casserole, but I hope they feel the love that comes from wanting to do something nice for others in times of stress.  Karma is a tricky thing… but I believe that if you always reach out to others in a positive way and from a place of kindness and love, that same thing will come back to you tenfold.  I’m not expecting them to do anything in return…. I just know that they shouldn’t have to worry about feeding their family when they’re facing a difficult time.

May we all approach life in this manner… give when you can and your life will be made better for the effort.

Happy New Year Blessings to you all, my friends.  Wishing you health and happiness as 2015 begins!

White Cream Puffs

This recipe is one that has been used in my family for as long as I can remember.  As a child, my mom would make these cream puffs for her bridge club nights.  She’d make the cream puffs, cut off the tops and fill them with vanilla ice cream, then frost them with some chocolate before serving them to her honored guests.  Occasionally, we’d be given one of these treats before the ladies arrived and they always looked so incredibly elegant.  What a gift to find out, years later, that this was a simple recipe that I could share with my own guests… and now I get to share that gift with you!WhiteCreamPuffs

Ingredients:

  • 1 cups boiling water (I like to use 2/3 cup water and 1/3 cup white wine)
  • 1/2 cup butter (don’t skimp… butter is the only way to go here)
  • 1 cup flour
  • 1/2 tsp salt
  • 4 eggs

Directions:

  1. In a heavy saucepan, combine the water/wine with the butter and bring to a boil.  Once melted and fully boiling, add the flour/salt at once and stir, beating vigorously with a wooden spoon until the dough is smooth.
  2. Remove from heat and add eggs, one at a time, stirring well after each addition.  Drop by teaspoons onto 2 greased cookie sheets (or baking sheets lined with parchment), shaping dough to peak in center and round out on the bottom.  Place dough 2″ apart.
  3. Bake in preheated 375* oven for 10 minutes, reduce heat to 350*  and bake for an additional 25 minutes.  Cool and fill.  Freeze or use immediately.

These cream puffs make a lovely dessert – slice off the top of the puff, fill with softened ice cream and replace the top, then frost with a bit of chocolate.  My Red Fudge Sauce is fabulous with this dessert (as seen in the photo), but you can use whatever sauce you like best.

Another alternative would be to fill the puffs with a small amount of my Nutty Chicken Salad and serve for a fancy luncheon. You are only limited by your imagination when it comes to using these cream puffs!  Enjoy!

Pad Thai a la Ali

When my son E was in high school, I would make Pad Thai every few days for his volleyball team.  His friends would drive him home and then back to school again for practice, so I would make homemade meals for them to thank them.  Since I had never included this recipe on my blog, I thought I would post it now.padthai

Ingredients:

  • Sweet sausage (about 1 cup)
  • Broccolini (sliced into 1 cup of small pieces)
  • Thin Spaghetti (approximately 6 oz)
  • 1/2 cup ketchup
  • 1T sugar
  • 1T soy sauce
  • 2T white wine + enough to deglaze pan
  • crushed garlic (about 1 thumb-worth)
  • 2T sesame oil
  • 1 large shallot (thinly sliced)
  • 2 garlic cloves, minced
  • 2T sliced almonds (lightly toasted for better flavor)

Directions:

  1. Heat 1T sesame oil in a large saute pan over medium-high heat.  Sear sausage until cooked through, deglazing pan with wine, then add broccolini and saute until both are cooked and toasty.  Remove until ready to toss meal together for serving.
  2. In separate pan, cook spaghetti until al dente.
  3. In small bowl, mix ketchup, sugar, soy sauce, wine, and garlic.  Set sauce aside until ready to toss with meal.
  4. Heat remaining 1T sesame oil in large saute pan over medium-high heat.  Saute shallot until softened, then add garlic cloves to pan.  Once both are lightly cooked, add the cooked sausage and broccolini to pan and bring to temperature.
  5. Add cooked spaghetti to pan and toss with reserved sauce.  Saute until everything is thoroughly coated and heated through.  Divide among two plates and sprinkle with toasted almonds to serve.

This post is my own interpretation of a favorite Weight Watchers’ recipe that I used years ago.  That recipe used shredded chicken and had a few other tweaks, like using rice noodles and peanuts.

Suffice it to say that I love to play with recipes to create new versions that use wine and work with ingredients or flavors that are favorites of my family members.  I hope you enjoy coming up with new ways to change recipes of your own!