Once school starts, week night sit down dinners together for most families become a memory. This recipe requires few ingredients, can be made in under 30 minutes (while Mama is sipping her glass of wine), can be made ahead and reheated, and makes week night dinners together something that doesn’t have to stop as soon as summer is over! This serves 4 but can easily be doubled to serve a larger family or guarantee leftovers. #ThisGirlLovesToEat
Lemon Pepper Shrimp with Linguine
- 1 – 8 ounce package linguine pasta
- 1 pound fresh shrimp, peeled & deveined
- 1 TBLS olive oil
- 6 cloves garlic minced (I use the pre-chopped jars which would equal 3 tsp)
- 1/2 cup low sodium chicken broth
- 1/4 cup dry white wine, like sauvignon blanc
- Juice of 1 lemon
- 1/2 tsp lemon zest
- Salt to taste
- 2 tsp freshly ground pepper
- 1/4 cup butter
- 3 TBLS chopped fresh parsley
- 1 TBLS chopped fresh basil
- Shredded Parmesan cheese
- Whole basil leaves for garnish
- Bring a large pot of lightly salted water to a boil
- Add linguine and return to a boil
- Cook according to package directions for al dente pasta (usually 11 to 13 minutes)
- Drain the pasta and put into a large bowl
- Toss with 1 to 2 TBLS olive oil and set aside
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
- Mix in chicken broth, wine, lemon juice, lemon zest, salt, & pepper. Reduce heat, and simmer until liquid is reduced by about 1/2
- Mix shrimp, butter, parsley, and basil into the saucepan
- Cook 2 to 3 minutes, until shrimp is opaque
- Stir in the cooked linguine, and continue cooking 2 minutes, until well coated
To serve, place a mound of pasta in the center of dish and divide the shrimp and sauce evenly between the plates. If desired sprinkle freshly grated Parmesan cheese atop and garnish with leaves of basil. This dish pairs nicely with chilled Sauvignon Blanc. #GirlsGoneWine
When you’re relaxing before you’re ready to have dinner, but don’t want to sip on your wine without a little something to take the edge off of your hunger, these decidedly Southern, half moon shaped cheese biscuits are just the thing! #ThisGirlLovesToEat
Southern Cheese Moons (Wine4Food)
- 1 cup extra sharp cheddar cheese, shredded
- ½ cup unsalted butter, softened (1 stick)
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder
- ¼ teaspoon sugar
Preheat the oven to 350°F.
Cream together softened butter and finely shredded cheese, using the paddle on a stand mixer or a hand mixer.
Combine flour, salt, red pepper flakes, garlic, mustard, and sugar in a medium bowl. Whisk together well.
Slowly incorporate flour mixture and cheddar butter. Don’t over mix, just combine.
Transfer dough to parchment paper. Gently press into one ½-inch oval shape.
Using a 2-inch biscuit cutter, press cutter in dough. Then, slice in half.
For any remaining dough, shape into ½-inch ovals.
Place the cut half moons onto a parchment paper or Silpat-lined baking sheet. The cheese biscuits should be a minimum of 2 inches apart.
Bake for 20 minutes.
Transfer to cooling rack.
Enjoy these biscuits with a bold Cabernet Sauvignon, Shiraz/Syrah, Petite Syrah or Sangiovese. #GirlsGoneWine
Scallops are one of the most delicious seafood dishes when prepared properly.
In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner. This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!
Seared Scallops with Pan Sauce (Serves 4)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 pounds sea scallops
- Salt and freshly ground pepper
- 2-3 tablespoons minced garlic
- Juice of 1 lemon
- 1/2 cup dry white wine or water, or more as needed
- 2 tablespoons chopped fresh chives
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
- Make sure you pat the scallops dry with a paper towel. Only a dry scallop will sear properly. A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
- A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste). The inside should remain translucent. High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook. #ThisGirlLovesToEat
Summer fruit season is at it’s glorious peak and the produce department at my grocery store is overflowing with bins of fresh apricots, nectarines, plums, and luscious ripe peaches! With this bounty of rich, sweet fruit available, I love nothing more than to peel a pile and bake a juicy, lip-smacking cobbler.
Few things go as well together as a crisp white wine and stone fruits. Wine Enthusiast recommends a Picpoul de Pinet from Languedoc-Roussillon, France like: Gerard Bertrand Terroir Picpoul de Pinet 2016. Total Wine or BevMo should be able to point you in the right direction for a wine that’s similar if they don’t carry this $18 bottle.
Another option is to enter the search term “Picpoul de Pinet” into your google search, hit enter, and then select [Shopping] beneath the search box after your selections come up. Locations where you can buy it will come up.
This recipe for peach cobbler combines the two flavors beautifully and, bonus, it doesn’t need to be baked in the oven, so no heating the house up!
Fluffy Peach Cobbler with White Wine Whipped Cream
- 10 Ripe Peaches – peeled, pitted & sliced into quarters – It’s OK if they’re a little squishy.
- 2 Cups Dry White Wine (like a Picpoul de Pinet)
- 1/2 Cup Orange Juice
- 1/2 Cup Brown Sugar
- 1/2 tsp Cinnamon
- 3 tsp Cornstarch
- 3 tsp Cold Water
- Set your electric Pressure Cooker (like your Instant Pot) to the Brown or Sauté setting.
- Combine wine, juice, brown sugar, and cinnamon in Instant Pot then add peaches.
- Sauté 3 to 5 minutes, or until softened.
- Combine cornstarch and cold water. Stir into peach mixture in Instant Pot.
- 4 TBLS Butter Softened
- 1/2 Cup Granulated Sugar
- 1 Cup Heavy Cream
- 1/2 Vanilla Bean, Scraped
- 2 Cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- In bowl of stand mixer, cream butter and sugar until completely incorporated.
- Add heavy cream and vanilla bean.
- Fold in combined flour and baking soda a little at a time until ragged, sticky batter forms.
- Place spoonfuls of batter over peaches, but don’t cover top completely. Push dough balls down into peaches.
- Secure lid and close pressure valve. Cook on high pressure for 10 minutes.
- When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.
Prepare Whipped Topping:
- 1 Cup Heavy Whipping Cream, Chilled
- 1 tsp Granulated Sugar
- 1/2 Vanilla Bean, Scraped
- 1 tsp White Wine, Chilled
- In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy.
- It should double in volume and clump into whisk. Don’t over whip, or it will turn to butter. Chill in refrigerator until ready to serve.
Wine Enthusiast Magazine has some of the best #CookingWithWine dessert recipes and is my go-to when I’m looking for something new & different to make for dessert! #ThisGirlLovesToEat
I love a big, juicy cheeseburger but they can get boring after a while. This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!
Italian Sausage Burgers with Garlicky Spinach
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA. #ThisGirlLovesToEat
It’s been TOO DAMN HOT to cook this week. When not wearing out my #DoorDash app, I’ve been looking for as many cold dinner solutions as possible. I found one I love on Emeril Lagasse’s website: www.emerils.com.
It’s quick & easy to throw together and pairs well with pre-cooked, chilled jumbo shrimp or maybe a sandwich made from a leftover store-bought rotisserie chicken or deli turkey breast. Add a glass of perfectly chilled Sauvignon Blanc with melon undertones, like the 2014 Westerly Sauvignon Blanc has, and you have a terrific weeknight meal!
Cantaloupe, Prosciutto, & Arugula Salad
- 1/4 cup champagne vinegar or white-wine vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup vegetable oil or vegetable-olive oil blend
- 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
- 8 ounces fresh arugula, rinsed and spun dry
- 1/2 cup thinly sliced red onion
- 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
- 6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
**Tip: Any unused vinaigrette can be stored in an airtight container in the refrigerator for up to 2 days.
A nice big pile of this salad and cold glass of Westerly Sauvignon Blanc in my sassy Lolita wine glass is sure to make me feel instantly cooler! #ThisGirlLovesToEat
Very reluctantly, I’m back from my week of culinary indulgence. I gorged myself while sipping on every delectable wine I could in Napa and Paso Robles, so it’s back to the kitchen (& the gym) I go.
I adore veal saltimbocca, but have greatly cut back my intake of red meat, even the lighter pink/milky white young beef that is veal. With this recipe, I’ve kept the flavors, cut some of the fat by using a lean chicken breast, and even snuck in some vegetables.
Some saltimbocca ([saltimˈbokka]; Italian for jumps in the mouth) recipes are fried in olive oil and rely only on pan drippings for their sauce, which I find to be too dry, while others are covered in a heavy creamy – lemony sauce. I like to use a combination of the preparation methods and a make a lighter wine based sauce with just a kiss of lemon and cream to make the whole dish a little less guilt-inducing. #GirlsGoneWine
Chicken Saltimbocca with White Wine Sauce
- 4 boneless skinless chicken breasts (4 oz each)
- 4-8 thin slices of Prosciutto ham
- 10 oz package frozen chopped spinach
- 16 whole leaves fresh sage
- 1/2 cup shredded Parmesan cheese
- 3 TBLS olive oil
- 1 TBLS all-purpose flour
- 5 ounces artichoke hearts, quartered
- 1/2 ounce capers
- 1/2 cup dry white wine like Sauvignon Blanc
- 1 cup low sodium chicken broth
- 1 TBLS butter
- 2 TBLS fresh lemon juice
- 1/4 cup heavy cream
- 1 tablespoon butter
- freshly ground salt and pepper
- Pound the chicken breasts to flatten so they are all roughly the same thickness (3/8 to 1/2 inch). Lightly salt and pepper.
- Squeeze the thawed, frozen spinach to remove the excess water. In a small bowl, toss the spinach with salt & pepper and 1 tablespoon of oil to coat.
- Sprinkle flour on one side of first chicken breast and place flat on your work surface.
- On one half of the unfloured side of the chicken, spread 1/4 of the spinach in an even, thin layer. Sprinkle 1/4 of the Parmesan cheese over the spinach and fold the empty side of the chicken over the filled side.
- Wrap the sliced Prosciutto around the floured side of the chicken, placing leaves of sage between the chicken and the ham as shown.
- Follow same steps with remaining chicken breasts until all 4 are ready to cook.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
- Add the butter. When it melts add the wine and lemon juice and scrape the browned bits off the bottom of the pan with a wooden spoon.
- Add the cream, chicken broth, artichoke hearts and bring to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
- Prepare your Angel Hair pasta while the chicken is simmering.
- Remove the chicken & artichoke heart pieces from the pan and cover to keep warm.
- Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
- Serve the chicken breasts on a bed of Angel Hair pasta topped with the reduced sauce and garnish with capers if desired.
Enjoy with a chilled glass of the wine you used to make the sauce. #ThisGirlLovesToEat