Recipes

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
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
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

Spanish Pork Chops with Rice Vermicelli

Spanish Pork Chops with Rice Vermicelli

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons oil
  • 4 pork chops
  • 2 tablespoons butter
  • 6.8- ounce package Spanish-flavored rice vermicelli mix
  • 14-1/2 ounce can Mexican-style stewed tomatoes
  • 1-1/2 cups water

Garnish:

Instructions

  • Heat oil in a large skillet over medium heat.
  • Cook pork chops in oil until browned on both sides, about 6 minutes; remove from skillet and keep warm.
  • Melt butter in the same skillet; add rice mix to the butter.
  • Cook and stir until the rice mix is lightly golden.
  • Stir in tomatoes with juice and water.
  • Add pork chops to the skillet and bring to a boil.
  • Reduce heat to low; cover and cook for 20 to 30 minutes, until liquid is absorbed and pork chops are no longer pink in the center.
  • Garnish with sour cream and cilantro.
  • Serve this delightful Pork Chops Olé over Spanish-style rice vermicelli.

Nutrition values

Calories: 520 kcal | koolhydraten: 46 g | Eiwitten: 23 g | Vet: 26 g | Suiker: 3 g
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Course; Pasta / Pork

Easy Swiss Steak

Easy Swiss Steak

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • Season steak on all sides with garlic powder, salt, and pepper.
  • Place flour in a shallow bowl; dredge steak in flour until evenly coated.
  • Heat oil in a Dutch oven over medium heat.
  • Cook steak until browned on all sides.
  • Reduce heat to low; add remaining ingredients.
  • Cook, covered, for 1-1/2 hours, or until steak is tender and cooked through, adding more water to cover steak if needed.

Notes & Wine Advice

Enjoy this super-simple Swiss steak that’s tender and full of flavor.
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Course; Beef / Main Course
Cuisine; European / Switzerland

Rosemary Chicken with Tomatoes and Peppers

Rosemary Chicken with Tomatoes and Peppers

Couverts5
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a skillet over medium heat.
  • Sauté chicken in oil until golden, about 5 minutes; drain.
  • Add broth, wine or broth, garlic, salt, and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes.
  • Add tomatoes, peppers, and mushrooms.
  • Simmer, covered, for 15 minutes, or until chicken is cooked through.
  • Transfer chicken to a serving dish and keep warm.
  • In a small bowl, combine cornstarch, water, and rosemary; stir into vegetable mixture.
  • Cook and stir until thickened and bubbly.
  • Serve chicken over noodles or rice; spoon sauce over chicken.

Notes & Wine Advice


Enjoy this delicious rosemary-infused chicken with tomatoes and peppers.

Nutrition values

Calories: 350 kcal | koolhydraten: 16 g | Eiwitten: 28 g | Vet: 18 g | Suiker: 6 g
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Course; Chicken / Main Course

Sweet and Tangy Cola-Glazed Chicken

Sweet and Tangy Cola-Glazed Chicken

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add chicken to the oil, sprinkle with salt and pepper, and brown on both sides.
  • Pour enough cola into the skillet to cover the chicken.
  • Slowly add enough catsup to the skillet until the mixture reaches the desired thickness.
  • Cover and cook over medium heat for about 45 minutes, adding remaining cola and catsup a little at a time every 10 to 15 minutes until chicken juices run clear.

Notes & Wine Advice


Serve this sweet and tangy cola-glazed chicken for a delicious meal.

Nutrition values

Calories: 380 kcal | koolhydraten: 38 g | Eiwitten: 30 g | Vet: 12 g | Suiker: 28 g
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Course; Chicken / Main Course

Vibrant Chicken and Seafood Paella

Vibrant Chicken and Seafood Paella

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet over medium heat, combine chicken pieces, onions, celery, carrots, salt, pepper, and water.
  • Bring to a boil; reduce heat, cover, and simmer for one hour.
  • Remove vegetables and chicken, reserving 6 cups of broth.
  • Dice chicken and set aside, discarding bones.
  • In the same skillet over medium heat, cook and stir rice and garlic in oil until golden.
  • Add reserved chicken, reserved broth, peas, pimentos, oregano, and saffron or turmeric.
  • Cover and cook over low heat for 15 minutes.
  • Add shrimp and clams; cover and cook for another 10 minutes, or until shrimp are pink and clams have opened.
  • Serve this vibrant chicken and seafood paella for a picture-perfect meal.

Nutrition values

Calories: 550 kcal | koolhydraten: 52 g | Eiwitten: 35 g | Vet: 20 g | Suiker: 4 g
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Course; Chicken / Fish
Cuisine; European / Spain

Fluffy Chicken & Dumplings

Fluffy Chicken & Dumplings

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • Heat oil in a Dutch oven over medium-high heat.
  • Sauté celery, carrots, and onion in oil for about 7 minutes, until crisp-tender.
  • Add chicken broth, cream of chicken soup, and pepper to the Dutch oven; bring to a boil.
  • Reduce heat to low; stir in cubed chicken and bring to a simmer.
  • In a separate bowl, stir together biscuit baking mix and milk.
  • Drop the batter by tablespoonfuls into the simmering broth.
  • Cover and cook over low heat for 15 minutes without lifting the lid.
  • Serve the fluffy chicken and dumplings for a comforting meal.

Nutrition values

Calories: 320 kcal | koolhydraten: 26 g | Eiwitten: 20 g | Vet: 15 g | Suiker: 3 g
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Course; Chicken