Recipes

Bacon & Sweet Corn Grilled Pizza

Sweet grilled corn, bacon, mozzarella and goat cheese mingle together on homemade pizza dough that’s grilled for maximum flavor and a perfect char.

This pizza is perfect for a Barbeque party!

INGREDIENTS 

1 recipe homemade pizza crust

2 ears sweet corn

2 tablespoons olive oil divided

4 strips cooked bacon, crumbled

2 clove garlic minced

1 red pepper, diced

1 red onion, diced

½ teaspoon garlic salt

pepper

4 ounces fresh mozzarella, sliced or shredded

1 Jalapeno, seeds removed sliced

2 ounces Goat cheese crumbled

Parsely, chopped

INSTRUCTIONS 

Preheat the grill to medium-low heat.

Shuck the corn and remove and the silks are still left. Rub the corn with 1/2 tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.

In a pan over medium heat, saute the red pepper, onion and garlic. 

Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with 1/2 of the olive oil and sprinkle of garlic salt and pepper. 

Place the crust olive oil side down on the grill and cook until puffed and browned.Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the sauteed veggies, bacon, parsely, mozzarella, jalapeno slices and charred corn kernels.

Half way through the grilling, sprinkle on the goat cheese crumbles. 

Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.

Healthy, Recipes

Lemon Pepper Salmon

This baked lemon pepper salmon only takes 12 minutes in the oven before dinner is served! 

This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!

Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.

Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes. 

INGREDIENTS

2 5-oz. salmon filets

1.5 teaspoons lemon pepper

salt, to taste

2 lemon, sliced into wheels

Lemon zest, for garnish

INSTRUCTIONS

First, preheat the oven to 400ºF.

Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.

Next, prepare a baking sheet with foil and cooking spray.

Then place the salmon filets on top skin-side down.

Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.

Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a

Healthy, Recipes

KETO-Friendly Cajun Parmesan Salmon

This Keto Cajun Parmesan Salmon Recipe is perfectly seasoned pan seared filets smothered in an unbelievably delicious honey lemon garlic sauce.

This Keto friendly meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s the perfect low carb dinner for those hectic weeknights or even a gourmet weekend! Bonus points that it’s an one pan meal, so clean up is a snap.

I recommend getting a good piece of fresh wild caught salmon if you can. Frozen filets are fine too but they do tend to release that funny white liquid when they are cooked. It won’t affect the taste of your dinner, it just doesn’t look as pretty. I also recommend getting filets that are at least an inch in thickness, so that they cook more evenly and stay juicy and tender. 

I served my salmon over sauteed zucchini noodles to keep it low carb but you can always serve it over the pasta or rice. 

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 4 (4-oz.) fillets salmon (preferably wild)
  • 2 tsp. Tony’s Chachere’s Cajun seasoning, divided
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 3 cloves garlic, minced
  • 1/3 c. low-sodium chicken or vegetable broth
  • Juice of 1 lemon
  • 1 tbsp. honey
  • 1 tbsp. freshly chopped parsley, plus more for garnish
  • 2 tbsp. freshly grated Parmesan
  • Lemon slices, for serving

INSTRUCTIONS

In a large skillet over medium-high heat, heat oil.
Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up. 

Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more. 

Transfer to a plate.

Add butter and garlic to the skillet. 

When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.

Reduce heat to medium and add salmon back to skillet. 

Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.

Add lemon slices to the skillet and serve.

Recipes

Mango & Chicken Kabobs

These grilled mango and chicken kabobs are made with marinated chicken, mango, onions, red peppers, all threaded onto skewers and cooked to perfection. 

Chicken kabobs are a classic grilling option. This version includes a sweet and savory honey chile lime marinade and plenty of fresh mango. Serve your mango and chicken kabobs over ice or eat them straight off the kabob.

INGREDIENTS

Chicken Kabobs

  • 1 lb boneless skinless chicken thighs
  • ¼ cup honey
  • 1 tablespoon Chile Lime Seasoning 
  • ¼ teaspoon red pepper flakes
  • Zest and juice of 1 lime
  • 1 tablespoon Rice vinegar
  • 1 tablespoon EVOO

Mango Kabobs 

  • 2 mangoes, peeled and cut into chunks
  • 1 red onion 
  • 2 sweet red peppers
  • ¼ cup honey
  • Juice of two limes
  • ½ tablespoon lime zest
  • 2 cloves garlic, minced
  • 1 tablespoon EVOO
  • Cilantro, chopped for topping
  • Lime Slices 

INSTRUCTIONS

Whisk the honey, chile lime seasoning, chile lime seasoning, red pepper flakes, zest and juice of lime, rice vinegar and EVOO in a large bowl until combined. 

Add the chicken to the bowl. Toss to coat in the marinade.

Cover and refrigerate for at least 1 hour, or up to 8 hours.

In a large bowl, whisk honey lime juice, zest, garlic and EVOO until combined. Add the mango, red onion and peppers to the bowel and toss. 

Preheat the grill or grill pan to medium high heat.

Thread the chicken and vegetables onto the skewers.

Cook for 5-7 minutes on each side or until chicken is cooked through.

Sprinkle with cilantro and lime juice.

Recipes

Root beer Braised Short Ribs

This is slow-cooked in a root beer broth and is great with mashed sweet potatoes.

When it comes to short ribs, the secret is all in the sauce! We love beef short ribs so I am always trying to think of a new way to cook them. 

Each month, Bern’s Steakhouse in Tampa features a new beef short rib recipe on their seasonal menu. I’m very lucky that I get to visit Bern’s often and I always have to try their seasonal beef short ribs. One month, they had Coca-Cola short ribs and they were delicious! So I thought why not recreate this recipe but use Root beer instead! This creative twist really enhances the meatiness of the ribs with a concentrated sweet and savory combination full of flavor. Of course the meat falls off the bone and goes perfectly with mashed sweet potatoes.

Ingredients

  • 4 1/2 pounds short ribs, cut into 4-inch pieces
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil, plus more as needed
  • 2 medium yellow onions, cut into 1-inch wedges 
  • 3 large celery stalks, cut into 1 1/2-inch pieces
  • 2 small carrots, cut into 1 1/2-inch pieces
  • 1 head garlic, sliced in half crosswise
  • 10 sprigs thyme
  • 2 bay leaves
  • 1 sprig rosemary
  • 1/2 teaspoon ground cumin
  • 2 whole star anise
  • 3 cups low-sodium beef broth
  • 2 cups good-quality root beer

Instructions

Preheat the oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons of fat from the pot.


Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place the pot in the oven.


Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. 

With a slotted spoon, transfer ribs to a large straight-sided skillet. 

Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

Recipes

Chicken in White Wine Fennel Sauce

The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in a chicken wine broth, which becomes a tasty light sauce.

Want to cook with wine? Always! Adding wine to a sauce makes it taste like it’s from a fancy restaurant…but it’s easy to make at home! The flavor is tangy from the wine and savory from the fennel rosemary, and garlic. It’s a perfect combination! 

Why cook with wine? Italian and French style recipes often call for white wine in the ingredient list. It’s used to deglaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces like this dish!

What wine to use for cooking? You can use any dry white wine for this recipe. You’ll want a crisp white wine that doesn’t have any hint of sweetness. A few types of white wine that are great for cooking are:

  • Sauvignon Blanc
  • Chardonnay
  • Pinot Grigio
  • Pinot Gris

Making a white wine sauce is easier than you think! It might sound fancy. But it takes just 15 minutes to whip up with a short list of ingredients. 

So grab a bottle of your favorite dry white wine, pour yourself a glass and let’s get cooking!

The fennel and the rosemary will pair especially nicely with a full-bodied red wine such as Scout & Cellar’s ETNICO PINOT NOIR. Elegant and bright with black cherry, pomegranate, herbs, and a hint of turned earth on a light-bodied frame with a lingering finish.

I served this dish with my creamy parmesan orzo.  

Ingredients

  • 4 boneless, skinless chicken thighs (about 1 1/3 pounds in all)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
  • 1 pint sliced mushrooms
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium shallot, diced
  • ½ cup canned low-sodium chicken broth  
  • ½ cup white wine, such as Scout & Cellar Gallivant Chardonnay
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Fresh-ground black pepper and Salt to taste

Instructions

Preheat the oven to 350F. 

In a large pan, heat 1 tablespoon of the oil over moderately high heat. 

Season the chicken with salt and pepper. Add the chicken to the pan with 1 teaspoon of rosemary and cook until brown, about 3 minutes. Turn and cook until almost done, about 3 minutes longer. Remove chicken and set aside. We will finish cooking the chicken in the broth in the oven. 

Deglaze the pan. Pour 2 tablespoons of wine in the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few seconds and you make sure you’ve released all the particles from the pan. 

Add butter and melt. Add fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the onion and saute for 1-2 minutes, add the shallot and garlic, stir and cook for additional 2 minutes. Add the mushrooms and cook for 2 more minutes.  

Add the wine and broth bring to a boil. Cover, reduce the heat and simmer until the veggies are tender, about 3 minutes. Nestle the chicken into the pan and bake for 10 minutes until chicken reaches an internal temperature of 185 . 

Stir in the parsley.

Blogs, Pasta, Recipes

Creamy Spinach Orzo

I love orzo! I much rather have orzo than rice any day! 

Since orzo is so quick-cooking, it’s a perfect choice for a one-pot dinner. It cooks up fast in a simmering pot of broth and milk, and the starch from the pasta actually helps to thicken the creamy sauce. 

There’s little work required, besides stirring in a few big handfuls of baby spinach and plenty of grated Parmesan cheese. This orzo is an amazing blank-canvas recipe, it’s easy to tweak, you can add cherry tomatoes, peppers, or even shredded chicken. Seriously the possibilities are endless! Get creative! 

You can serve this creamy orzo as either a light main dish or a side dish. We served it alongside my Lemon Parmesan Chicken but totally could have eaten it as the main dish- it’s that good! 

Lemon Parmesan Chicken with Creamy Spinach Orzo

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound dried orzo pasta (about 2 1/2 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 2 cups packed baby spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Salt
  • Freshly ground black pepper

INSTRUCTIONS

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. 

Add the onion and sauté until softened and fragrant, about 3 minutes. 

Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth and milk and bring to a boil. 

Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes. 

(If the orzo isn’t completely, you can add another splash or two of broth to the pot and continue to simmer until it has.)

Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. 

Taste and season with salt and pepper as needed. Garnish with additional cheese.

Blogs, Recipes

Mushroom Leek Stir Fry

I recently had an abundance of leeks and asked my friends to give me some recipe ideas. My friend, Natasha suggested Stir fry and I am so glad she did!! This recipe was inspired by the Food & Wine Stir Fry recipe, Natasha shared with me.

This is one of those dishes that is unbelievably simple and super tasty. I love spicy Asian food! So when I found this chili paste, Dragon Fly Fried Chili Paste at my local Asian market, I fell in love! It is absolutely delicious but be careful it is SPICY! A ½ teaspoon gives you the perfect amount of heat! If you like your food spicier then by all means add a full teaspoon. 

You can eat this stir fry alone or over rice. I served it alongside Chicken thighs and a side of brown rice.  

Ingredients

  • 3 tablespoons olive oil 
  • 10 ounces mushrooms, thinly sliced 
  • 1 large leek, white and tender green parts only, thinly sliced
  • ½ onion, diced
  • 4  garlic cloves, chopped
  • 1 tablespoon minced fresh ginger 
  • 1 1/2 teaspoons soy sauce 
  • 1 teaspoon toasted sesame oil 
  • 1/2 teaspoon Chinese chile paste, II love DragonFly Fried Chili Paste

Instructions

Heat a large skillet. 

Add 2 tablespoons of the olive oil, tilting to coat the skillet. 

Add the mushrooms and onions,  stir-fry over high heat until golden, about 8 minutes. 

Stir in the remaining 1 tablespoon of olive oil. 

Add the leek, garlic and ginger and stir-fry until the leek is tender, about 2 minutes. 

Add the soy sauce, sesame oil and chile paste and stir-fry for 1 minute. 

Serve.

Blogs, Recipes

Chicken Enchiladas

These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy. 

I love transforming leftover rotisserie chicken into new recipes especially these enchiladas!  You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.

Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step! 

You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.

As for serving, sprinkle with sliced black olives, chopped  fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.

INGREDIENTS 

Sauce 

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 4 tablespoons chili powder 
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken stock

Enchiladas

  • 2 tablespoons olive oil
  • 1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 small white onion, diced
  • 1 (4-ounce) can diced green chiles
  • Salt and freshly-cracked black pepper
  • 8 large corn or flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • Optional Toppings: Black Olives, Chopped Cilantro and Sour cream

INSTRUCTIONS

Preheat the oven to 350°F.  

Prepare your enchilada sauce.

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together over the heat for one minute. 

Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the stock, whisking constantly to remove lumps. 

Reduce heat and simmer 10-15 minutes until slightly thickened.

Remove pan from heat and set aside.

Prepare the chicken.

In a large sauté pan, heat oil over medium-high heat. 

Add onion and sauté for 3 minutes, stirring occasionally.  

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

If using already cooked rotisserie chicken, cook until heated through and covered in spices. 

Remove pan from heat and set aside.

To assemble the enchiladas

Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. 

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. 

Roll up the tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas.  

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake the enchiladas

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  

Remove the pan from the oven and serve the enchiladas.

Blogs, Recipes

White Wine & Saffron Cod

This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!

What is saffron?

You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey! 

The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.  

Interesting & Fun Facts

In ancient Egypt it was used as a perfume dye and  medicine. It also had a religious use: saffron cakes were used as offerings to the gods.  In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac.  According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL. 

I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach! 

Now for the wine pairing?

Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.

INGREDIENTS

  • 1 lb cod fillet 
  • 2 tbsp extra virgin Spanish olive oil
  • ½ small onion, diced
  • 3 shallots, diced
  • 4 garlic cloves, minced 
  • 1 small red habanero, diced 
  • 1 medium size red bell pepper, cut into strips
  • 1 tsp saffron threads
  • 1 teaspoon lemon zest
  • ½ cup white wine
  • 1 cup chicken broth 
  • 1 tablespoon tomato paste 
  • Salt & pepper to taste 
  • Fresh chives, optional 

INSTRUCTIONS

Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper. 

Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil, 

Add the onions and cook until translucent.

Add the garlic and shallots, sauté for 3 minutes.

Add red pepper and habanero, sauté for 3 minutes.

Add lemon zest and saffron threads, stir to coat the sauteed vegetables. 

After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix. 

Once the wine/broth comes to a boil add the tomato paste and stir to combine. 

Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan. 

After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets. 

Garnish with fresh chives, enjoy!

http://www.scoutandcellar.com/whiskawaykitchen