Blogs, Recipes

Green Bean Bacon Bundles

As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.  

Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!

INGREDIENTS

  • 1 ¼ lbs green beans 
  • 6 slices bacon cut in half, do not use thick cut bacon
  • 1/2 teaspoon garlic powder 
  • ¼ teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter melted
  • 2 tablespoons brown sugar
  • Cooking spray

INSTRUCTIONS

Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.

Trim the ends of the green beans. 

Bring a pot of salted water to a boil.

Place the green beans in the pot and cook for 2-3 minutes until just tender. 

Drain and put the green beans in a bowl of ice water to stop the cooking process.

Pat the green beans dry. 

In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper. 

Pour the butter mixture over the green beans and toss to coat.

Wrap 6-8 green beans with a piece of bacon.  

Place the green bean bundles on a sheet pan coated with cooking spray.

Bake for 15-20 minutes or until bacon is crispy. 

Serve.

Blogs, Recipes

Farmhouse Braised Chicken

This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them! 

So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds! 

It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.

And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!

Ingredients

  • 4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
  • Salt and pepper (to taste)
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 4 tablespoon butter
  • 2 tablespoon olive oil
  • 2 yellow onions (cut into 1/2″ slices)
  • 2 carrots, diced
  • ½ cup mushrooms, chopped
  • 6 cloves garlic (roughly sliced)
  • 1/4 cup all-purpose flour
  • 2 tablespoon butter
  • 1 cup shredded Parmesan cheese
  • 3 cups chicken broth
  • 2 tablespoon red wine vinegar

Instructions

Season the chicken with salt, pepper, garlic and onion powder. Set aside.

Heat four tablespoons of butter in a braiser over medium heat. 

Add the chicken and  sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.

Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. 

Add the mushrooms and garlic, cook for about 30 seconds more.

Add the remaining butter to the braiser and let it melt. 

Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain. 

Cook, stirring until the flour turns brown and acquires nutty aroma.

Pour in the broth and red wine vinegar,  stir well. 

Turn off the heat. Taste and adjust the seasonings. 

Add the chicken back, nestling the pieces inside the vegetable mix.

Sprinkle the remaining ½ cup of cheese on top of the chicken. 

Cover the braiser and transfer to an oven preheated to 350 F.  Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185. 

Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice. 

Give the sauce/gravy a stir before pouring over chicken. 

Blogs, Recipes

Soufflé Omelette

Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast. 

I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!

You can’t have breakfast without a little bubbly.

Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette. 

http://www.scoutandcellar.com/whiskawaykitchen

Ingredients

  • 3 large eggs- separated, 3 egg whites and 3 egg yolks
  • Salt and freshly ground black pepper
  • 2 ounces grated cheddar cheese, divided
  • Minced fresh chives and dill
  • 1 tablespoon (15g) unsalted butter

Directions

In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed.

In a separate large mixing bowl, using a whisk, or electric hand blender beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. 

Mix in half the cheese as well as the chives and dill, if using. 

Add remaining beaten whites, and, gently fold them into the soufflé base just until combined.

In a nonstick skillet, melt butter over medium heat, until foaming. Scrape the soufflé base into the pan. 

Using spatula, spread soufflé base into an even circle and smooth out the surface. 

Cover and cook until the bottom of the omelette is browned and the top is just 

a little loose still.

Sprinkle the remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a plate, folding it over itself. 

Serve right away.

Tips:

  • After folding in the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
  • Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.