Posts Tagged :

easy

Garlic Chicken Wings

 1024 683 Taylor Tedford
By:

Who Says the Hostess Can’t Have Fun Too?

These delicious wings are the perfect party appetizer. Perfectly paired with a rich Cabernet these Garlic Chicken Wings are astoundingly easy to prepare.

Don’t let cooking ruin your party fun! Prep your wings tonight, and bake them tomorrow.

Wow your guests and leaving their mouths watering for more, with hands-on prep time taking less than 2o minutes.

ingredients

3 pounds chicken wings

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Marinade:

1/2 cup Lite Soy Sauce

1 tsp Magic Mushroom Powder (or Porchini Powder)

2 tbs Lite Brown Sugar

2 tbs Minced Garlic

1 tbs Honey

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Garnish: 

2 Green Onions, thinly sliced

1 tbs Furikake

directions
  1. Combine all marinade ingredients in a bowl and mix well.
  2. Trim off tips of chicken wings.
  3. Combine marinade and wings in a large ziploc bag for 10 hours, or overnight to thoroughly marinate.
  4. Preheat oven to 400 degrees.
  5. Remove wings from marinade and place on a shallow roasting pan, don’t overcrowd the pan.
  6. Roast for 20-25 minutes. When they’re ready the skin will be caramelized and crispy, and the juice should run clear.
  7. Garnish the wings with the green onion and Furikake.
  8. Pour a glass of your favorite Cabernet and enjoy!

Beef and Blue Flatbread

 1024 683 Taylor Tedford
By:

The perfect pairing for this Wine Wednesday? Look no further.

With weather this nice, any day can become a party.

This Beef and Blue Flatbread is the perfect appetizer for a last minute Wine Wednesday, and will accentuate the smoky finish of a rich Malbec.

Guests coming at 7, but you’re not leaving the office til 6?

Ready in under 20 minutes this delicious appetizer will leave your guests raving, and give you time to pour yourself a glass before company arrives.

ingredients

1/2 of a medium red onion, cut into thin slivers

2 tablespoons olive oil

1 flatbread shell

8 ounces thinly sliced cooked roast beef

1 small sweet pepper, seeded and chopped

4 ounces crumbled blue cheese

1/4 teaspoon pizza seasoning (optional)

directions
  1. Position oven rack in center of oven and preheat to 425.
  2. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat for 3 to 5 minutes, or until onion is just tender.
  3. Place bread shell on baking sheet, brush with remaining tablespoon of olive oil, and bake 5 minutes.
  4. While bread shell is baking, stack beef slices on cutting board and slice into strips.
  5. Then top shell with beef, sweet pepper, onion, cheese, and pizza seasoning.
  6. Change oven setting to broil.
  7. Broil pizza 4 to 5 minutes, or until toppings are heated through and crust is browned.
  8. Cut in wedges, and pair with a glass of the Malbec of your choice.

Caprese Crostini with Burrata & Prosciutto

 1024 519 Taylor Tedford
By:

Taste Tuscany Today

These little bites pack all the flavors of Italy’s famed caprese salad, but with an updated twist. The dry yet fruity notes of the Pinot Grigio we’ve paired it with allows the flavor of this salty/sweet/herby Tuscan treat to shine through.

 

ingredients

1 whole ball of burrata (or fresh mozzarella)

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1 baguette

olive oil for brushing on

¼ lb prosciutto di parma

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caprese mix:

½ pt sweet cherry tomatoes, quartered

8 fresh basil leaves, chopped

½ clove of garlic, finely minced

¼ cup good olive oil

1/2 tsp salt

fresh cracked pepper to taste

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balsamic vinegar for drizzling on top

directions
  1. Preheat the oven to 400 degrees.
  2. Cut the baguette into ¾” slices and place on foil lined baking sheet. With a pastry brush, brush lightly with olive oil, sprinkle with salt and pepper and bake till lightly toasted, about 8 minutes.
  3. Toss all the ingredients for the caprese mix in a bowl, mix well and set aside.
  4. Slice the burrata into 8 wedges that will fit on the toast. It is a soft, runny cheese, so don’t be afraid if the filling runs. You can scoop up with a spoon and top the crostini with any spillage.
  5. To assemble the crostini, first cover the toast with the tomato mix, then layer a wedge of the burrata, and top with a clump of prosciutto. Drizzle with excellent, syrupy balsamic vinegar and good olive oil, sprinkle with some chopped basil, and enjoy!