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Stuffed Chorizo Chicken over Yellow Rice

The smells of Spanish cooking never fails to set my tastebuds alight.

Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!

I loving making recipes that remind me of being a little girl at my grandparents’ houses.

I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.

Here’s a some quick tips on the difference.

Spanish Chorizo

Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.

Mexican Chorizo

Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.

For this recipe, I used Mexican chorizo since I will stuffing it into chicken.

I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.

I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!

The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.

If you have the time, marinate it over night, if not at least 1 hour.

Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!

Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!

Evenly, dice the onion, garlic and red bell peppers.

Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!

While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.

Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.

Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!

By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!

PreHeat your oven to 325F

Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!

First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!

The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.

Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.

Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.

Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)

Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!

Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!

Cut 2-3 inch strips and place on top of the Chorizo stuffing.

Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.

You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉

Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!

Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)

Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!

Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.

Now it’s time to plate the dish! I love creating the presentation of the meal!

Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!

Get creative and post your plated presentation below in the comments, I’d love to see it!!!

Ingredients:

Goya Mojo Chipotle Marinade

4 Chicken Breasts

1 large Onion – diced

5 garlic cloves- minced or diced

2 red bell peppers – diced

1 pound Mexican Chorizo

1 ball of Oaxaca Cheese

2 teaspoons Badia Sazon With Saffron

Salt & Pepper to taste

1/4 cup white wine or chicken broth

Yellow Rice Ingredients:

10 oz. Vigo Yellow Rice packet

1 tbsp unsalted butter

Olive Oil – EVOO

1 clove garlic – minced or diced

2 cups Chicken Broth

Instructions:

1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.

2. Preheat oven to 325F.

3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.

4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.

5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.

6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.

7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.

8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.

9. Roll up the chicken, tucking in the stuffing and cheese.

10. Stick a couple of toothpicks in near the opening to keep it all together.

11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.

12. Pour in 1/4 cup white wine or chicken broth.

13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer

14. Serve immediately over yellow rice. Enjoy!

Yellow Rice Instructions

1. Melt butter and EVOO over medium heat in a sauce pan.

2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.

3. Add garlic and sauté until fragrant.

4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.

5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.

Blogs, Recipes

Homemade Mac & Cheese

As many of you know, I joined the initiative #EducateYourself. I knew some but I am learning so much more. As a foodie, I wanted to learn more about the Black Culinary community, this is where I learned about James Hemings and his brother. 

The story of James Hemings is  fascinating, here’s a little taste. 

In the 18th century, James Hemings was one of America’s most accomplished chefs. He was also Thomas Jefferson’s slave. Hemings grew up as a household slave in Monticello, Jefferson’s Virginia estate. He could read and write and Jefferson trusted him. So when Jefferson sailed to France in 1784 to become America’s trade minister, he brought Hemings with him. While in Paris, Hemings was trained in the art of French cooking. He studied first with the caterer and restaurateur, Monsieur Combeaux, apprenticing with pastry chefs. After three years of study he became the head chef at the Hôtel de Langeac, Jefferson’s residence that functioned also as the American embassy. Here his dishes were served to international guests, statesmen, authors, scientists, and European aristocrats.

In 1796, James Hemings was freed by Jefferson on the condition that James would train his younger brother to replace him as chef in the Jefferson household. In 1802, Jefferson served a “macaroni pie” at a state dinner, more than likely prepared from a recipe by James and cooked by his brother. Since that time, the dish has been associated with the United States. Unfortunately, no written record of the Hemingway’s mac and cheese survives.

Enslaved chefs played a huge role in refining some of America’s current staple foods, like mac and cheese.

If you want to learn more about James Hemings. Check out: Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America written by Thomas J. Craughwell . There’s even a children’s picture book, My Name Is James Madison Hemings written by Jonah Winter. 

Here is my Mac & Cheese recipe, inspired by the 1824 cookbook “The Virginia Housewife” written by Mary Randolph. It is believed that  Randolph’s recipe may have been one of James Hemings creations.

Pair this Mac and Cheese with Scout & Cellar 2019 Fiddleneck Chardonnay, Lake County, California

INGREDIENTS

  • Butter, to grease the dish
  • 16 ounces large elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups Milk
  • 2 cups Half and Half
  • 2 cups Parmesan cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 2 cups Italian cheese blend. shredded
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon Smoked paprika 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon mustard powder

Topping:

  • 1 sleeve Ritz Crackers, crushed
  • ¼ cup butter, melted
  • ½ cup shredded cheese
  • ¼ tsp Smoked paprika

INSTRUCTIONS

Preheat the oven to 325 degrees F and butter a 3 qt baking dish (9×13″). Set aside.

Bring a large pot of salted water to a boil. When boiling, add the dried pasta and cook 1 minute less than the package directs for al dente.  

While pasta is cooking, mix all 3 cheeses in a large bowl. Remove ½ cup of the mixed cheese and set aside, you will use this for the topping. 

Drain the pasta and drizzle olive oil over the pasta and combine to keep from sticking.

Melt butter in a large saucepan over medium heat.  Sprinkle in the flour and whisk to combine.  Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.  

Slowly pour in the 2 cups of the milk, while whisking constantly, until smooth.  

Next, slowly pour in the 2 cups of half and half, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking often, until thickened. 

Lower the heat and stir in seasonings and whisk together. 

Stir in 1 ½ cups of the cheeses, stirring to melt and combine.  

Stir in the rest of the cheese, and stir until completely melted and smooth. Remove from heat. 

In a large mixing bowl, combine pasta with cheese sauce, stirring to combine fully.  

Pour the pasta mixture into the prepared baking dish.  

For the topping, mix the 1/4 remaining cup melted butter, remaining cheese and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni.

Bake until the cheese is bubbly and the top is lightly golden brown for about 15 minutes.  

Blogs, Recipes

Fish with a White Wine Key Lime Butter Sauce

Fish with White Wine & Key Lime Butter

The Keys  is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.

This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter. 

Fish Ingredients

  • 4 (4-ounce) fish fillets, such as snapper, flounder or cod. 
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 ripe tomato, seeded, chopped small
  • 2 scallions, finely sliced (green and white parts)
  • 1/4 cup roasted red pepper, diced 
  • ½ lime
  • 1/3 cup shredded Parmesan cheese
  • Salt & Pepper to taste. 

Instructions

Prepare and keep warm white wine Key lime sauce before cooking fish.

Rinse fish and pat dry with paper towels.

Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes. 

In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.  

Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. 

When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.

Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.

White Wine Key lime sauce Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped roughly or green garden onion
  • 3 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
  • 3 tablespoons butter
  • 2 teaspoons freshly grated lime zest 
  • 1/3 cup Key lime juice 
  • 1/2 teaspoon pepper

Instructions

Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.

Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.

This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA. 

Blogs, Cocktails

Boozy Dole Whip

This Dole Whip Copycat recipe transports me to my Happy Place. DISNEY! The Boozy Pineapple Dole Whip is an adult version of a Disney World favorite! This Disney World copycat recipe tastes almost identical to the Dole Whips in the park but can be made at home and with a boozy twist!

It is perfect for Summer or anytime you feel like adding a little sweetness to your day. With only four ingredients and minutes to prepare, it’s almost as good as enjoying this treat while on vacation.

The ingredients are frozen pineapple chunks, coconut milk, rum and sweetened condensed milk! You just toss everything into the blender and pour into your favorite Tiki glass!

If you are not a coconut rum fan, use regular light or dark rum. And instead of coconut milk, use regular milk.

INGREDIENTS

  • 5 cups frozen pineapple chunks
  • 3/4 cup  coconut milk
  • 1/2 cup coconut rum
  • 1/4 cup sweetened condensed milk
  • Pineapple slices, for garnish
  • Maraschino cherries, for garnish

DIRECTIONS

Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.

Pour into glasses and garnish each with pineapple and a maraschino cherry.

Blogs, Recipes

3 Habanero Sauces

I don’t like to waste food so whenever possible I try to find ways to use different ingredients.

In this case, I had an abundance of orange Habaneros and Basil. My dad and brother love spicy foods, actually they like to say the SPICIER the better! 

So I created three different Habanero sauces. 

  1. Habanero, Lime & Basil Hot Sauce
  2. Habanero, Lime & Basil Vinaigrette
  3. Habanero Avocado Basil Cream sauce

Remember, I told you I had a LOT of habaneros so I basically created a base sauce and then switched things up for each sauce, added a little here, and a little there. You may be wondering, why carrots? Carrots have a natural sweetness so I wanted to up the sweetness (and the flavor) without having to add too much sugar. The instructions for each sauce are the same, saute the carrots, onion and garlic, then drop all into a blender with all the other ingredients. Three habaneros was enough heat for me, but when I made my dad and brother’s jars I added two more. I’m serious when I say they like it HOT!

PLEASE make sure to wear gloves when handling the habaneros! I learned this the hard way. LOL. 

Hot Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 1 cup Basil, packed
  • ¼ cup water
  • ¼ cup lime juice
  • ¼ cup Apple cider vineg
  • ¼ cup olive oil
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • Salt and ground black pepper to taste

Vinaigrette Ingredients

  • 1 tablespoons olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 1 cup Basil, packed
  • ½ cup Apple cider vinegar
  • ¼ cup olive oil
  • ½  cup water
  • ¼ cup lime juice
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Salt and ground black pepper to taste

Cream Sauce Ingredients

  • 1 tablespoons olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 2 avocados
  • 1 cup Basil, packed
  • ½ cup Apple cider vinegar
  • ¼ cup olive oil
  • ½  cup water
  • ¼ cup lime juice
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • Salt and ground black pepper to taste

Instructions

Heat the oil in a saucepan over medium heat.
Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. 

Add the rest of the ingredients to the blender; blend until smooth. 

Season with salt and pepper to taste.

You may need to add more water by the tablespoonful, until the sauce reaches the consistency you like. 

Pour into the container of your choice and refrigerate.

Blogs, Recipes

MOJO PORK

Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table.  This recipe has become my go to for easy slow cooker meals..

This recipe is juicy, succulent with garlic and citrus  and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work. 

I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!

Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ. 

A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/4 cup Coke
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper
  • 7 cloves garlic , peeled and smashed
  • 1 medium sweet onion , sliced thin
  • 2 bay leaf
  • 3 pound pork shoulder roast
  • Limes and Cilantro for garnish

Instructions

In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.

Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.

Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.

Cover and cook on low for 8 hours.

Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 

Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!

Serve over rice or as tacos.

Blogs, Recipes

Blue Cheese Burgers with Red Wine-Onion Jam and Crispy Beer Battered Onion Rings

Are you looking for a delicious Memorial Day recipe? Look no more!

Burgers are one of summer’s classic dishes and an ever-popular pick at backyard barbecues everywhere! Not only are these burgers a cinch to make but they are the tastiest burgers you will ever eat! 

I love using Italian sausage in my burgers! It is a  smart shortcut, because the meat is already seasoned. Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into the most delicious jam ever. And it is a perfect addition to these Blue Cheese Burgers!

Brian and I love to top these burgers with homemade Beer Battered Onion Rings! I included our recipe below. It’s delicious! Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.

INGREDIENTS

  • 1 pound ground sirloin
  • ½  pound ground Italian sausage
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, crumbled
  • 6 tablespoons unsalted butter, softened
  • 4 hamburger buns, split

Red Wine-Onion Jam Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, halved and thinly sliced
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

Heat your grill to high heat.

Mix the meat and blue cheese in a large bowl until combined. 

Shape the meat into four burgers, each about 1 inch thick.

Brush with oil and season with salt and pepper on both sides.

Place the burgers on the grill and grill until golden brown, three to four minutes. 

Turn the burgers over and continue grilling to medium, about three minutes longer. 

Remove the burgers to a plate and let rest while you grill the buns.

Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.

Place the burgers on top of the bun and spoon some onion jam on each burger. Top with the buns and serve immediately.

Red Wine-Onion Jam

– makes 3/4 cup –

Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.

Add the onion and cook until soft, stirring occasionally, about 10 minutes.

Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper.

Remove from the heat and let cool to room temperature. 

The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.

Crispy Beer Battered Onion Rings Ingredients

  • 2 cups all-purpose flour, divided
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (12 ounces) pale ale beer 
  • 2 large yellow onions
  • Vegetable oil, for frying

INSTRUCTIONS

In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.

While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.

Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.

Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate.

Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

TIPS: 

When measuring beer, don’t include the foamy head in your measurement. 

Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.

Blogs, Recipes

PAN FRIED WHITEFISH WITH ARTICHOKES, OLIVES, AND CHERRY TOMATOES

It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer. 

The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!

A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed. 

Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL

INGREDIENTS

  • 4 grouper filets
  • 1 white onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 pint cherry tomatoes
  • I can artichoke hearts, drained and chopped
  • 1 can (6 ounces) Large Black Olives
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon ground Black Pepper
  • 1 cup chicken broth
  • ¼ cup Dry White Wine
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
  • Parmesan Cheese, for garnish
  • DON’T LIKE OLIVES OR ARTICHOKES:
  • 1 tablespoon sea salt 
  • ¼ cup lemon juice!

INSTRUCTIONS

Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes. 

Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant. 

Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir. 

Place lid on for 5 minutes, liquid to reduce. 

Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst. 

Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes. 

Add butter, stir and melt on low heat. 

Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. 

Place the filets  in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes. 

Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley. 

You can serve this on its own or with a side of cauliflower rice/white rice.