17 May 2018 Chicken Bites with Tarragon Dipping Sauce

Chicken Bites with Tarragon Dipping Sauce

May 17, 2018 By

These Chicken Bites with Tarragon Dipping Sauce are a great little dish to make when company comes over and you don’t want to slave over a hot stove at the last minutes.

Chicken BitesI make the tarragon dipping sauce the day before and keep it in the refrigerator until I’m ready to serve the dish. This saves some time and keeps you out of the kitchen and with your guests come party time.

The bites will please adults and children and I often double the recipe as they’re a huge hit at parties. You could make the bites a little ahead of time and fry just 8 minutes then reheat in the oven, or my favorite, the toaster oven, for 2-3 minutes right before you want to serve the bites.

Bites Ingredients:

  • 2 cups peanut oil
  • 4 boneless, skinless chicken breast halves, patted dry and cut in 1½ inch bites.
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ tsp. poultry seasonings
  • ¼ tsp. garlic powder
  • ½ tsp. dry thyme
  • 1 cup buttermilk
  • ½ tsp. each salt and pepper (plus additional salt for seasoning the cooked chicken)

Dipping Sauce Ingredients:

  • 1 cup sour cream
  • ¼ Dijon mustard
  • ½ tsp. dry tarragon or 1 Tbsp. fresh tarragon
  • 4 drops of hot sauce
  • Pinch of salt and pepper

Bites Directions:

  1. In a heavy saucepan or ideally a deep cast iron pan, warm the oil over medium-high heat until the temperature reaches 350°F.
  2. In a medium bowl, combine the bread crumbs, Parmesan, poultry seasonings, garlic power, thyme and ½ teaspoon each of salt and pepper.
  3. In another medium bowl, add the buttermilk.
  4. Dip the chicken in the buttermilk, shake to remove excess and toss in the bread crumb mixture to fully coat each piece. Add the coated chicken to the oil and cook in batches for 10 minutes, or until golden brown. You don’t want to crowd the pan with too much chicken or the oil will drop in temperature and your chicken will get soggy from oil penetrating the chicken instead of cooking the exterior. Place cooked chicken on paper towels and season with a pinch of salt.

Dipping Sauce Directions:

While the bites cook, in a medium bowl, add all the ingredients and whisk well to fully combine. Serve with the bites.

Serves 6-8 as appetizers/hors d’oeuvres.

Filed Under: American, Appetizers, Chicken, Starters Tagged With: , , ,
22 February 2018 Bacon Wrapped Scallops

Bacon Wrapped Scallops

February 22, 2018 By
Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

Bacon-wrapped scallops – add this to my list of ‘not really a recipe, but…’ deliciousness. I hadn’t made bacon-wrapped scallops since perhaps the 90s but needed to prepare something quick for a last minute invite of friends and had bacon and scallops so I thought…old school, but why not!?

I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.

Ingredients

  • 6 slices of thick-cut bacon
  • 12 large scallops

Directions

  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.

Makes 12 bacon-wrapped scallops.

Bacon Wrapped Scallops
Serves 4
Delicious and easy appetizer that will be a favorite at your parties.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 6 slices of thick-cut bacon
  2. 12 large scallops
Instructions
  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with foil and coat with cooking spray.
  3. Cut the bacon slices in half, lengthwise.
  4. Wrap a strip of bacon around each scallop and secure the bacon with a toothpick.
  5. Place the bacon-wrapped scallops on the foil-covered baking sheet and cook for 15 minutes or until the bacon is crisp.
Notes
  1. I served these with a mixture of ketchup, mayo and Sriracha as a dipping sauce and the spice was pleasant with the fatty bacon.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Appetizers, Seafood Tagged With: ,
26 November 2017 Prosciutto Wrapped Maple Sweet Potatoes

Prosciutto Wrapped Maple Sweet Potatoes

November 26, 2017 By

Sweet Potato Fries

Prosciutto Wrapped Maple Sweet Potatoes – come on, that sounds so good!

I’m from Quebec so my side dishes often feature maple syrup. It’s just a perfect ingredient, that’s great in both sweet and savory dishes and I use it frequently.

When I was asked to bring a Thanksgiving side dish recently, I wanted to do sweet potatoes, but not the traditional oversweet version with marshmallow topping that very few people actually like (in my circle anyways). This recipe is perfect as it still features the traditional sweet potatoes but they’re in finger food size in fries wrapped in salty prosciutto then glazed with maple syrup. There’s nothing to NOT like here folks.

The sweet potatoes will be in various size so aim to get to around 24 ‘fries’. If that means less than four potatoes, do less or add more prosciutto and do more fries!

Cooking for a crowd, double the recipe!

Ingredients:

  • 4 long medium-size sweet potatoes, peeled and cut into 24 fries/wedges
  • 1 Tbsp. vegetable oil
  • Sprinkling of salt and pepper
  • 6-8 ounces thinly-sliced Prosciutto
  • ¼ cup maple syrup
  • 1 tsp. ground cinnamon
  • ¼ tsp. cayenne pepper
Sweet Potato Fries

Unbaked Sweet Potato Fries

Directions:

  1. Preheat the oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Place the sweet potato fries in a large bowl and drizzle them with oil. Sprinkle generously with salt and pepper, then toss to coat.
  3. Cut the Prosciutto pieces into two long strips. Wrap one Prosciutto strip around each potato fry, tucking the ends under the bottom. Bake for 20 minutes.
  4. In a small bowl, whisk together the maple syrup, cinnamon and cayenne pepper. Set aside.
  5. Brush the maple syrup mixture over the potato fries and bake an additional 5 minutes. Serve warm, or at room temperature.

Inspired from this recipe.

Filed Under: American, Appetizers, Bacon, Canadian, Maple Syrup, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
2 August 2017 Grilled Peach Mascarpone Bruschetta

Grilled Peach Mascarpone Bruschetta

August 2, 2017 By

In celebration of National Peach Month in August, Spuntino Wine Bar & Italian Tapas, shared this easy and tasty recipe for grilled peach bruschetta.

Makes 12 bruschetta

Ingredients

    • 1 loaf of rustic bread, cut into 12 slices about 3/4-inch thick 

 

    • 3/4 cup mascarpone cheese

 

    • 3 peaches, thinly-sliced and grilled

 

    • 3 tsp Maldon Sea Salt

 

    • 1/4 cup honey 

 

    • 1/4 cup of chiffonaded basil

 

  • 1/4 cup sliced almonds, toasted

Preparation and Cooking Instructions

    • Place the bread slices on a hot grill for 1 – 2 minutes per side until toasted with some char but not burnt. 

 

    • Spread the mascarpone cheese on each piece of bread.

 

    • Place grilled peach slices on top of the mascarpone with Maldon sea salt.

 

    • Drizzle honey on top of peaches.

 

  • Garnish with the basil and almonds.
Filed Under: Appetizers, Cheese, Fruits, Italian, Snacks, Starters, Vegetarian Tagged With: , , ,
23 May 2017 Easy Cheesy White Grits

Easy Cheesy White Grits

May 23, 2017 By

Easy Cheesy Grits

I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.

This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.

Ingredients:

  • 3 cups water
  • 1 cup white corn grits 
  • ½ tsp. sea salt
  • Pinch of black pepper
  • 4 Tbsp. softened butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 tsp. softened butter, optional

Grits Cooking

Directions:

  • In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
  • Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
  • Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.

Cheers,

Veronique

Filed Under: American, Appetizers, Breakfast, Cheese, Entrees, Sides, Starters, Vegetarian Tagged With: , ,
3 April 2017 Creamy Soft Polenta

Creamy Soft Polenta

April 3, 2017 By

Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.

This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.

I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.

Ingredients:

  • 4 cups water
  • 1 tsp. salt
  • ½ cup medium stone ground corn meal
  • ½ cup fine stone ground corn meal   
  • 4 Tbsp. butter
  • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  • 1 cup white cheddar (optional but best)
  • Freshly ground black pepper

Polenta on Beef Burgundy

Directions:

  1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. Add the butter and stir until fully incorporated.
  3. Add the Parmesan and stir until fully incorporated.
  4. Add the cheddar (if using) and stir until fully incorporated.
  5. Serve immediately with a dusting of pepper and the reserved Parmesan.

Makes 4 servings.

Easy Creamy Polenta
Serves 4
A delicious, easy-to-make polenta recipe to pair with saucy, hearty dishes or served on its creamy, delectable own.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. • 4 cups water
  2. • 1 tsp. salt
  3. • ½ cup medium stone ground corn meal
  4. • ½ cup fine stone ground corn meal
  5. • 4 Tbsp. butter
  6. • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  7. • 1 cup white cheddar (optional but best)
  8. • Freshly ground black pepper
Instructions
  1. 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. 2. Add the butter and stir until fully incorporated.
  3. 3. Add the Parmesan and stir until fully incorporated.
  4. 4. Add the cheddar (if using) and stir until fully incorporated.
  5. 5. Serve immediately with a dusting of pepper.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: Appetizers, Cheese, Entrees, French, Italian, Sides, Vegetarian Tagged With: , ,
30 March 2017 5 Best Bacon Recipes

5 Best Bacon Recipes

March 30, 2017 By

It’s been said that bacon makes everything better. I must agree with that statement…porky, fatty, salty…what could be better (vegan/vegetarian friend refrain from comments!).

Here are 5 of the best bacon-centric recipes on my blog for you to try this weekend.

Bonus recipe (I know it’s pancetta you purists): Spaghetti alla Carbonara

Leave me a comment after you’ve tried these!

Happy eating,

Veronique

Filed Under: American, Appetizers, Bacon, Breakfast, Entrees, Sides, Soups Tagged With: ,
17 March 2017 Spinach Dip Mozzarella Sticks

Spinach Dip Mozzarella Sticks

March 17, 2017 By

Photo by Etienne

My brother-in-law, Etienne, enjoys experimenting in the kitchen and trying new dishes when at restaurants. I really love that about him! This past week, he decided to try one of those Buzzfeed’s Tasty video recipes for Spinach Dip Mozzarella Sticks. How great does that sound!!? It’s like two of my favorite appetizers in one!

Ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup cooked spinach, drained
  • 2 cups shredded mozzarella cheese
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups seasoned breadcrumbs
  • Canola oil, for frying
  • Marinara sauce for dipping, homemade or store-bought

Directions:

  1. In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, black pepper and garlic powder, stirring until thoroughly mixed. Transfer the cream cheese mixture to a baking sheet lined with parchment paper and spread it. Freeze for 30 minutes.
  2. Transfer the frozen spinach mixture onto a cutting board and peel off the parchment paper. Slice the block into 1-inch wide strips, then slice the strips in half into sticks.
  3. Place the flour, eggs and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
  4. Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
  5. Cool and serve with marinara sauce.

Serves 15–20

 

Recipe by Tasty.

Filed Under: American, Appetizers, Cheese, Vegetables, Vegetarian Tagged With: ,
13 March 2017 Vegetarian Chili Stuffed Red Bell Peppers

Vegetarian Chili Stuffed Red Bell Peppers

March 13, 2017 By

I’m still on my mission to try to stick to vegetarian dishes on #MeatlessMonday and since I’d make a double batch of my Vegetarian Black Bean and Butternut Squash Chili a month ago and it was calling my name from the freezer, I decided to use that delicious concoction in a stuffed pepper dish.

Since I defrosted about 3 cups of chili, I used the remaining two cups for a southwestern lasagna and I’ll share that with you next week.

These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.

Ingredients:

  • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  • 1 cup brown or white rice, cooked
  • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  • 1 cup vegetarian chili (could be store-bought_

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.

Serve with a side salad. Yields 2 servings.

 

Vegetarian Chili Stuffed Red Bell Peppers
Serves 2
These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  2. • 1 cup brown or white rice, cooked
  3. • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  4. • 1 cup vegetarian chili (could be store-bought)
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. 3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. 4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. 5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
Notes
  1. Serves 2.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Starters, Vegetables, Vegetarian Tagged With: , , ,
18 February 2017 The Absolute Best Texas Style Beef Chili

The Absolute Best Texas Style Beef Chili

February 18, 2017 By

Texas Style Beef ChiliI’ve been using my “Beef Chili for a Crowd” recipe for as long as I can remember. It’s flavorful, a bit spicy and feeds an army. I never saw a reason to use a different recipe until I judged a chili competition when this elderly gentleman made the absolutely best Texas-style chili I’ve ever had. For those not familiar with Texas-style chili – it contains no beans (blasphemy) and it typically featured hand-chopped beef instead of the common ground beef style that’s so popular here in the northeast.

This chili is hearty, rich, and earthy with just the right level of spice. I won’t lie – cubing the beef into small pieces pretty much sucks, but the final product is so worth it.

While many grocery stores now carry dried chiles, I visited my local Mexican grocer to find the requisite guajillo chiles.

I know it’s a multi-step recipe, but it freezes beautifully for a month, so make it, have a bowl and freeze the rest!   

I serve this chili with tortilla chips for dipping, guacamole, cheddar and sour cream. Use whatever garnishes you enjoy.

Ingredients:

  • 8 dried chiles, either New Mexico or guajillo
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 6 Tbsp. vegetable oil, divided
  • 2 – 2½ pounds boneless beef chuck roast, cut into ½-inch cubes
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 1 cup dark beer
  • 3 Tbsp. yellow cornmeal
  • 1 Tbsp. white vinegar
  • 1 Tbsp. brown sugar
  • Sour cream, for garnish (optional)
  • Sharp Cheddar cheese, grated, for garnish (optional)
  • Diced avocado, for garnish (optional)
  • Lime wedges, for garnish (optional)

Directions:

  1. Preheat oven to 325 degrees.
  2. Lay out dried chiles on a baking sheet lined with foil and roast in the oven for 8 minutes, until fragrant. Add the roasted chiles to a bowl, cover them with hot water and allow to soak for 30 minutes. I use a bowl to weight down the chiles in the water – SEE IMAGE OF THIS TRICK.
  3. Drain the chiles (reserve the soaking water), cut off stems, remove seeds and roughly chop them. Add the chopped chiles to a blender along with the cumin, the salt, the pepper, 1/2 cup of the reserved chile soaking liquid and blend until the mixture is very smooth, about 2 minutes. Set aside.
  4. Place a large Dutch oven over medium-high heat. Season beef cubes with big pinches of salt and pepper. Add 3 tablespoons vegetable oil and brown beef in 2 batches until browned on all sides, 8-10 minutes per batch. Remove beef and set aside.
  5. Lower the heat to medium, add the remaining 3 tablespoons vegetable oil to the pot and add onions – cook for 4 minutes, stirring frequently then add the garlic and cook for another minute.
  6. Add the beef stock, 1 cup of the reserved chile soaking liquid and the beer to the onions and garlic and scrape up any bits on the bottom of the pan. Add the beef back to pot with any cooking juices along with the pureed chile paste and the cornmeal. Turn the heat to low and simmer the chili, covered, for 90 minutes. Uncover the chili and cook for 15 more minutes.
  7. Add the vinegar and the brown sugar to the pot, remove from heat, and let sit for 30 minutes for the chili to thicken. The chili can be made a day ahead of serving, up until this point. Simply cool, cover and refrigerate.
  8. When ready to eat, gently reheat chili over low heat, adding more beef stock if the chili is too thick. Give a final seasoning of salt or pepper, if needed.
  9. Serve chili with any/all preferred garnishes.

Yields 4 hearty portions.

 

 

Adapted from this recipe.

Filed Under: American, Appetizers, Beef, Entrees, Mexican, Soups Tagged With: , ,
« Previous Page
Next Page »