Recipes

Creamy Chicken and White Bean Chili

Creamy Chicken and White Bean Chili

Couverts8
Preparation 45 minutes
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Ingredients

  • 1 tablespoon oil
  • 1 lb. boneless skinless chicken breast, cubed
  • 1 onion finely chopped
  • 14- oz. can chicken broth
  • 2 cans 15-1/2 oz. each Great Northern beans, drained and rinsed
  • 2 cans 4 oz. each chopped green chiles
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 8- oz. container sour cream
  • 1/2 pint whipping cream

Garnish:

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add cubed chicken and chopped onion.
  • Sauté until the chicken is cooked through.
  • Set aside.
  • In a large soup pot over medium-high heat, combine chicken broth, Great Northern beans, chopped green chiles, garlic powder, salt, cumin, and dried oregano.
  • Bring the mixture to a boil.
  • Add the cooked chicken and onion mixture to the pot.
  • Reduce heat and let it simmer for 30 minutes.
  • Stir in sour cream and whipping cream, mixing well.

Notes & Wine Advice


Serve the creamy white chili in individual bowls, garnishing each serving with crushed corn chips and shredded Monterey Jack cheese.

Nutrition values

Calories: 350 kcal | koolhydraten: 25 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 3 g
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Course; Chicken / Chili / Main Course

One-Pan Taco Delight

One-Pan Taco Delight

Preparation 25 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup onion finely chopped
  • 1/2 cup green pepper finely chopped
  • 2 cups water
  • 1-1/4 oz. packet taco seasoning mix
  • 1-1/2 cups instant rice uncooked
  • 1 cup salsa or to taste
  • 1 cup shredded Colby Jack cheese
  • 1 tomato chopped

Optional:

Garnish:

  • crushed nacho-flavored tortilla chips

Instructions

  • In a skillet over medium heat, brown the ground beef, onion, and green pepper.
  • Drain any excess fat.
  • Stir in water and taco seasoning into the beef mixture.
  • Bring it to a boil.
  • Stir in the instant rice.
  • Cover and cook for 3 to 5 minutes or until the rice is tender.
  • Sprinkle salsa and shredded Colby Jack cheese over the mixture.
  • Remove from heat, cover, and let it stand until the cheese melts.
  • Top with chopped tomatoes and sliced black olives, if desired.
  • Garnish the dish with crushed nacho-flavored tortilla chips.

Notes & Wine Advice


Serve hot.

Nutrition values

Calories: 400 kcal | koolhydraten: 40 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 4 g
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Course; Beef / One Pot Dinner / Taco’s

Quick and Flavorful Chicken Gumbo

Quick and Flavorful Chicken Gumbo

Couverts6
Preparation 30 minutes
Deel op Facebook Print Recipe

Equipment

  • large stockpot

Ingredients

Instructions

  • In a large stockpot, heat oil over medium heat.
  • Add flour and cook for 5 to 7 minutes, whisking constantly until it turns golden.
  • Stir in chopped onion, diced red peppers, minced garlic, and dried oregano.
  • Season with salt and pepper.
  • Cook, stirring constantly, until the vegetables are crisp-tender, about 10 to 12 minutes.
  • Add water to the pot and stir in the thawed okra and sliced andouille sausage.
  • Bring the mixture to a boil.
  • Stir in the shredded chicken and allow it to warm through.
  • Taste and adjust seasoning if necessary.

Notes & Wine Advice


Serve the chicken gumbo hot.
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Course; Chicken / Stew

Tropical Bliss Nanaimo Bars

Tropical Bliss Nanaimo Bars

Couverts8
Preparation 25 minutes
plus chilling time 1 hour
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Equipment

Ingredients

For the Bottom Layer:

For the Middle Layer:

For the Top Layer:

Instructions

  • In a saucepan over low heat, combine 1/2 cup melted butter, sugar, and cocoa powder.
  • Cook and stir until the butter melts.
  • Remove from heat and slowly whisk in the beaten egg.
  • Return to heat and cook until the mixture thickens.
  • Stir in graham cracker crumbs and untoasted coconut.
  • Remove from heat and let the mixture cool slightly.
  • Press this mixture into a lightly greased 8″x8″ baking pan and set aside.
  • In a bowl, beat together the remaining softened butter, milk, vanilla pudding mix, and powdered sugar until smooth.
  • Spread this mixture over the graham cracker layer.
  • Spread melted chocolate chips over the middle layer and sprinkle with toasted coconut.

Notes & Wine Advice

Refrigerate the bars for at least one hour before serving. Once chilled, slice into bars.

Nutrition values

Calories: 450 kcal | koolhydraten: 60 g | Eiwitten: 3 g | Vet: 23 g | Suiker: 45 g
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Course; Candy / Chocolate

Decadent Chocolate-Hazelnut Skillet Bars

Decadent Chocolate-Hazelnut Skillet Bars

Preparation 35 minutes
Deel op Facebook Print Recipe

Equipment

  • Bowl
  • Large cast iron skillet

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  • Set aside.
  • In a large cast-iron skillet over medium heat, melt the butter.
  • Add the brown sugar and whisk until the sugar is dissolved, about one minute.
  • Slowly pour the butter mixture into the flour mixture.
  • Add the beaten egg, vanilla extract, and espresso powder to the flour mixture.
  • Stir until well combined.
  • Fold in the chopped dark baking chocolate and hazelnuts into the batter.
  • Spoon the batter into the skillet, spreading it evenly.
  • Bake in the preheated oven for 20 to 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Notes & Wine Advice

Allow the skillet bars to cool for 30 minutes before slicing into wedges.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 30 g
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Course; Candy / Chocolate / Nuts

Italian-Style Spaghetti and Meatballs

Italian-Style Spaghetti and Meatballs

Preparation 45 minutes
Deel op Facebook Print Recipe

Ingredients

For the Sauce:

For the Spaghetti:

  • 16 oz. package spaghetti cooked

For the Meatballs:

Instructions

  • In a large skillet over medium-low heat, combine the tomato sauce, garlic powder, dried oregano, and dried basil.
  • Bring the mixture to a simmer.
  • While the sauce is simmering, prepare the meatballs.
  • In a large bowl, combine the ground beef, shredded Parmesan cheese, beaten eggs, crumbled whole-grain bread, garlic powder, salt, and pepper.
  • Mix well and form the mixture into 2-inch meatballs.
  • Add the uncooked meatballs to the simmering sauce.
  • Allow them to simmer over medium-low heat for approximately 30 minutes, turning occasionally, until the meatballs are cooked through and no longer pink in the center.
  • In the meantime, cook the spaghetti according to the package instructions.

Notes & Wine Advice

Once the meatballs are cooked, serve the flavorful sauce and meatballs over the cooked spaghetti.

Nutrition values

Calories: 450 kcal | koolhydraten: 45 g | Eiwitten: 30 g | Vet: 15 g | Suiker: 5 g
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Course; Beef / Pasta
Cuisine; European / Italian

Chicken Cranberry Ruby

Chicken Cranberry Ruby

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large plastic zipping bag, combine flour and salt.
  • Working in batches, add chicken pieces to the flour mixture, shaking to coat them well.
  • In a large skillet over medium heat, melt butter.
  • Cook chicken, turning once, until golden on all sides, for about 10 minutes.
  • In a saucepan over medium-high heat, combine fresh cranberries, sugar, chopped onion, orange zest, orange juice, cinnamon, and ground ginger.
  • Bring the mixture to a boil.
  • Pour the cranberry mixture over the chicken in the skillet.
  • Reduce the heat to low, cover, and cook for 35 to 40 minutes or until the chicken is no longer pink in the center, and the sauce has thickened.

Notes & Wine Advice

Serve Chicken Cranberry Ruby over rice or with your favorite side. Enjoy!
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Course; Chicken

Teriyaki Glazed Chicken

Teriyaki Glazed Chicken

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Garnish:

Instructions

  • In a large skillet over medium heat, whisk together soy sauce, sugar, ground ginger, and garlic powder.
  • Once the mixture is heated through, add chicken to the skillet.
  • Cover and simmer, basting the chicken occasionally with the sauce, for about 30 minutes or until the chicken is no longer pink in the center.
  • Uncover and cook for an additional 10 minutes, allowing the sauce to thicken.

Notes & Wine Advice

Serve the Teriyaki Glazed Chicken over cooked rice and garnish with sliced green onions and sesame seeds.
Enjoy this tempting Teriyaki Chicken with a delicious sweet and savory glaze.

Nutrition values

Calories: 300 kcal | koolhydraten: 22 g | Eiwitten: 35 g | Vet: 6 g | Suiker: 17 g
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Course; Chicken / Main Course
Cuisine; Japanese

Traditional Corned Beef and Cabbage

Traditional Corned Beef and Cabbage

Couverts6
Preparation 3 hours 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 to 3 onions chopped
  • 1-1/4 pounds baby carrots
  • 3- pound corned beef brisket with seasoning packet
  • 1/2 cup malt vinegar
  • Optional: 1/4 cup Irish stout
  • 1-1/4 pounds redskin potatoes
  • 1 to 1-1/2 heads cabbage cut into serving-size wedges

Garnish:

  • coarse-grain mustard Dijon mustard

Instructions

  • Place onions, carrots, corned beef, seasoning packet, vinegar, and stout (if using) in a large stockpot.
  • Add enough water to just cover the beef.
  • Cover and bring to a boil.
  • Reduce heat to medium-low and simmer for 2-1/2 to 3 hours, until the beef is tender.
  • Add potatoes and cabbage.
  • Increase heat to high; cover and simmer for 8 to 10 minutes.
  • Reduce heat to medium and simmer an additional 15 minutes, or until potatoes are tender.
  • Remove vegetables to a serving dish; place beef on a cutting board.
  • Let it rest for 3 minutes; slice against the grain.
  • Serve the sliced beef with vegetables and accompany with coarse-grain mustard and Dijon mustard.

Notes & Wine Advice


Enjoy this classic Corned Beef and Cabbage, a hearty and comforting meal.

Nutrition values

Calories: 480 kcal | koolhydraten: 35 g | Eiwitten: 25 g | Vet: 28 g | Suiker: 8 g
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Course; Beef

Trapanese Tomato and Almond Pasta

Trapanese Tomato and Almond Pasta

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

Garnish:

Instructions

  • In a skillet over medium heat, sauté onion and garlic in olive oil.
  • Add crushed tomatoes with juice, basil, salt, and pepper.
  • Reduce heat and simmer, uncovered, for 30 minutes.
  • Stir in toasted almonds.
  • Serve the flavorful sauce over cooked penne pasta.
  • Garnish with grated Parmesan cheese.

Notes & Wine Advice

Enjoy this Pasta Trapanese, a delightful combination of tomatoes, basil, and toasted almonds.

Nutrition values

Calories: 450 kcal | koolhydraten: 65 g | Eiwitten: 12 g | Vet: 16 g | Suiker: 9 g
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Course; Cheese / Nuts / Pasta
Diets; Vegetarian