6 MONTHS - HALFWAY - TIME FOR KJ

My blog has reached the halfway point...6 months...6 months to go!! So it's finally time to toast with my favorite wine KENDALL-JACKSON CHARDONNAY!!!!

Okay, I'm back now....

For a little history lesson, Jess Jackson, founder of Kendall-Jackson wines was born in 1930. In 1974, he and his family bought an 80 acre pear and walnut orchard. He converted it into a vineyard and started selling grapes to local wineries. In 1982, he produced his first bottle of wine under the Kendall-Jackson label. In 1983, Kendall-Jackson won the first Platinum Award ever presented by the American Wine Competition.

Jess, his wife Barbara and his family still run the business today. For nearly three decades it has been an American favorite - MINE ALWAYS!

For you calorie counters, KJ packs 104 calories in a 5 oz serving, 0 calories from fat and 2% of your daily serving of carbs.

The winery suggests the following food pairings with Kendall -Jackson Chardonnay:

Cheese/Nuts: Asiago, Havarti and Almonds

Meat/Fowl: Veal, Chicken and Pork

Seafood: Halibut, Shrimp and Crab

Veggies/Fruit: Apple, Mango, Squash and Potato

Herbs: Tarragon, Sesame and Basil

Sauces: Cream Sauces and Pestos

I LOVE IT!

HAPPY 6 MONTHS TO ME!

ENJOY!

TUNA, ARTICHOKE HEART AND ORZO PASTA

When I find myself cooking for ONE, I consistently go for the can of tuna. Then I look in the pantry and start grabbing other things I can mix with the tuna. I always buy water-packed tuna so I can regulate the oil in the dish. When I make this just for one, I use the whole can of tuna, but cut the other ingredients by half or make the whole thing and save some for the next day.

Ingredients:
1 can water-packed albacore tuna, drained
1 (14 oz) jar of artichoke hearts drained and cut in half
1/2 cup roasted red peppers, drained and chopped
1 large shallot finely chopped
1/3 cup dry vermouth or dry white wine
1 tbl olive oil
3 tbl creme fraiche or sour cream
3 tbl fresh lemon juice
3 tbl coarsely chopped fresh basil
fesh pepper
salt
9 oz package of orzo pasta


Cook orzo according to package directions. Meanwhile in a saute pan heat oil over medium high heat and add the shallot, 1/2 tsp salt and pepper. Cook until onion is very soft. Take the pan off the heat and add the vermouth. Put the pan back on the heat and scrape the pan to get all the bits of shallot. Add the artichokes and peppers and stir. Cook until tender about 2-3 minutes. Take the pan off the heat and gently add the tuna.
In a bowl, toss the creme fraiche and lemon juice with the hot orzo. Add the artichoke mixture, 2 tbl of basil and season with salt and pepper. Spoon into bowls and garnish with remaining basil.

As always I use parmesan cheese on top of this dish. So fast!!!
ENJOY!

SKEWERED CHICKEN WITH SWEET AND SOUR ORANGE SAUCE

I am a fan of all food on sticks...yes even I have been known to have a corn dog...although I only eat the breading! I think the flavors of the meat, sauces and just having someone else man the grill is fabulous!!!! As an added bonus, you can put all kinds of skewers together ahead of time and guests seem to think you worked tirelessly getting it all together. You can always use store bought marinades but this is so easy and cheaper to make.

Ingredients:

4 large boneless chicken breasts, cut into 1-2 inch chunks

1 tbl plus a tsp of fresh minced rosemary

3 tbl olive oil

2 tsp dark brown sugar (light is okay if that's what you have)

1 tsp red pepper flake, more if you like

1 cup orange marmalade

1/4 cup rice vinegar

salt

fresh cracked pepper

vegetable oil or cooking spray for the grill

metal skewers

Mix together 1 tbl rosemary, brown sugar, red pepper, 2 tsp salt, 1 tsp pepper. Put the chicken in a shallow pan, drizzle with olive oil and toss to coat. Add the rosemary mixture and coat all the chicken.

In a pan warm the marmalade, vinegar and remaining tsp of rosemary over low heat just to get warm. Se aside and keep warm.

Skewer the chicken pieces. If you want to add vegetables to the skewers go for it!. Clean your grill and either oil it or spray with cooking spray so the chicken doesn't stick. Cook over medium high heat (covered grill) for about 4 minutes until you get grill marks. Turn to the other side and grill until they are almost done. Don't overcook the chicken as it will dry out fast on a grill!

Put half the marmalade in a bowl and put on the chicken at the last minute, turning once and adding more marmalade. Remove from the grill and serve with extra marmalade for dipping.

I serve this with rice or couscous...red potatoes would be good too....

ENJOY!

FETTUCCINE WITH CHICKEN, GOAT CHEESE AND BROCCOLI

The title says it all!!! My favorites..cheese, broccoli and pasta.. The goat cheese and the sweet shallots are a perfect combination. Plus, it calls for WINE!!! Is it dinner yet?

Ingredients:

2 boneless skinless chicken breasts halved (or 4 cutlets)

2-3 cups broccoli florets (depending on how much you like)

6 oz goat cheese at room temperature, crumbled

3 tbl olive oil

1 cup dry white wine

3 tbs minced shallots

2 tbs chopped fresh basil

salt

fresh cracked pepper

red pepper flakes

1 lb fettuccine noodles

Pour a glass for yourself while the meal is being prepared.

In a saucepan combine wine and shallots. Over high heat reduce liquid by half (about 5-6 minutes). Whisk in crumbled goat cheese and mix until smooth - my mouth is watering! Season with 1/2 tsp salt, 1/4 tsp pepper and pinch of red pepper flakes. Set aside.

Cook pasta according to package directions and reserve 1/2 cup pasta water.

If you are using chicken breasts (not cutlets) pound the chicken to about 3/4 inch thickness and season with salt and pepper. Heat 2 tbl olive oil over medium-high heat and add chicken. Saute until chicken gets a little brown and is just cooked through - don't over cook the chicken! Remove the chicken and set aside.

In the same pan, add the remaining tbl of olive oil and the broccoli and saute until broccoli is bright green, hot and still crunchy. Cut the chicken into strips.

In a serving bowl combine the pasta, goat cheese sauce, broccoli and chicken with it's juices. If it seems dry add some pasta water. Season with salt and pepper and serve in warm bowls topped with basil.

Okay, yes I am a parmesan cheese freak so I add some of that too....your choice!

ENJOY!

FRIDAY COCKTAIL - MANGO ALEXANDERS

So sophisticated like a Brandy Alexander but kicked up a notch (who's says that????) with mango vodka.



If you cannot find mango vodka, simply make your own. In a jar combine 2 cups of good vodka with 2 cups of diced mango. Cover and refrigerate overnight up to four days. Strain the mixture and discard the mangoes. Easy enough!



This can be done with other fruits to make flavored vodkas. If you have't noticed the flavored vodka world is expanding fast to include, root beer, bubblegum and ice tea falvors....hmmmmm???



Ingredients:

3/4 cup water

3/4 cup sugar

3 cups unsweetened coconut milk

1/2 cup fresh lime juice plus 2 tsp lime zest for garnish

dash f fresh nutmeg for garnish

2 cups mango vodka



In a small pan heat water and sugar until sugar dissolves. Let cool for about 20 minutes.



In a pitcher combine coconut milk, lime juice and syrup. Pour in the vodka!!!! Fill the pitcher with ice and stir until chilled. Strain into martini glasses and sprinkle with lime zest and nutmeg.



MANGO VODKA....Who Knew!?

ENJOY!

SEASONAL BERRY DESSERT

As you know by now, I am not much of a dessert lover. However, when berries are in season, there is nothing better to add to the end of a meal than a nice concoction mixing the wonderful varieties together. If you don't like blueberries, yes Mother I am talking about you, then just substitute more of the others. This makes about 4-6 servings depending on how large you make them so just make sure in the end you have about 7 cups of mixed berries.

Ingredients:

1/2 vanilla bean

1/4 cup granulated sugar

1 pint fresh raspberries

1 pint fresh strawberries

1 pint fresh blackberries

1/2 pint fresh blueberries

For the Sauce:

Split the vanilla bean in half lengthwise with a sharp knife. Scrape out the seeds and put them in a small pan. Add the sugar and about 1/4 cup of water. Simmer syrup over medium heat until the sugar dissolves. Reduce heat to low and cook about 7 minutes then strain and let cool and refrigerate until completely chilled.

Rinse all your berries and let them dry. Cut the strawberries in quarters so all berries are about the same size. Just before serving combine all the berries in a serving bowl and add enough vanilla syrup to lightly coat them. Toss gently.

You can add a small scoop of french vanilla ice cream if you like!!!!!!!!

So simple and elegant!

ENJOY!

HERBED TENDERLOIN WITH MUSTARD SAUCE

I don't eat much beef, but when I do I love a good beef tenderloin with a crust of great herbs, mustard sauce and RARE just like the picture above. I know many of you like your beef more well done so when you are roasting, use an instant read thermometer to measure doneness. 120 degrees is rare, 125-130 is medium rare, 135 for medium, +135 is hockey-puck or shoe leather! Rare to Medium takes between 40-50 minutes.

Ingredients:

One 2-1/2 to 3 lb beef tenderloin roast, fat trimmed

1 tbl olive oil

1 tbl fresh finely chopped rosemary

1-1/2 tbl ground fennel seed

salt

fresh cracked pepper

1/2 cup creme fraiche

2 tbl dijon mustard

2 tsp fresh lemon juice

Preheat oven to 375 degrees with rack in the center of the oven

Combine olive oil, rosemary, fennel, 1 tsp salt and 1 tsp pepper. Stir to make a paste. Pat the tenderloin dry and rub the paste over the surface of the meat. (You can season the beef and refrigerate up to 4 hours in advance)

Put the roast on a rack on a baking sheet or in a shallow roasting pan. Roast to your desired doneness. Meanwhile, whisk together creme fraiche, mustard and lemon juice. Season with salt and pepper.

Transfer the roast to a cutting board and try to reserve juices. Let it rest about 10-15 minutes. Carve and serve with juices on top. Pass the mustard sauce for your guests to portion as they desire.

Serve with mashed potatoes and asparagus as the sauce is delicious over these sides too.

ENJOY!