Spicy chicken chili with multi-grain avocado toast
This is such a savory, healthy version of one of my favorite nostalgic recipes. Mom’s chili is the absolute best! This updated version substitutes beef with chicken and includes avocado toast for dipping. Not only is it visually appealing, it’s quick, simple and delicious for any night of the week.
Enjoy this easy, one pan meal with a glass of our Semi Sweet Pear Wine. It’s truly the perfect pear-ing!
Ingredients:
2 lb ground chicken
2 tablespoons olive oil
8 cloves garlic chopped finely
one red bell pepper diced
1/2 sweet onion chopped
2 tablespoons chili powder
1 tbsp paprika
2 tablespoons All Purpose seasoning
1 tbsp ground cumin
1/2 teaspoon cayenne pepper
1 – 15 oz can Northern white beans drained
1/2 cup white wine
1 – 14.5 oz can low sodium chicken broth
½ cup full fat greek yogurt
2 scallions finely chopped
½ cup jarred jalapeno slices chopped
Toast Ingredients
4 – 6 slices multigrain ciabatta bread – toasted
2 avocado mashed
salt and pepper to taste
one half lemon
1 ripe tomato- sliced
1 teaspoon extra virgin olive oil
Fresh cracked pepper and course himalayan sea salt
Directions:
In a pan sautee garlic, bell pepper and onion in olive oil. Add chicken and brown. Add white wine and cook for about 10 minutes. Add spices, chicken broth, beans and simmer for about 20-25 minutes, covered. Remove approximately 1/2 cup beans from pan, mash, and return to pan to thicken.
Spoon into bowls. Top with yogurt, scallions and chopped jalapenos.
Place tomato slice on toast, drizzle with olive oil, sprinkle with pepper and spread mashed avocado on top, finish with a squeeze of lemon. Serve with chili.
Serves 4
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Sticky Asian Chicken with Grilled Bok Choy and Carrots
The weather is getting warmer which always inspires me to cook and entertain outside. I love a good marinade and equally love a warm summer night cooking on the grill with said marinade on my favorite meats and veggies.
We have the best job entertaining people at our winery all day but when we get home it’s time to fill our own glasses. Our Sweet, Crisp Strawberry Wine is the perfect compliment to this summer supper.
We have a tiny back porch on our 1800’s farmhouse just big enough for two chairs and that’s where we relax while dinner’s on the grill. It’s the same back porch my grandfather came into after feeding the chickens. When we renovated our home, we could have made it bigger or perhaps changed it altogether but I love knowing that the beautiful imprint of my grandfathers daily routine is still somewhere on that magical porch. It brings me instant peace of mind.
Ingredients:
6 boneless, skinless chicken breast 4-6 Oz each
1 head bok choy sliced in quarters lengthwise
4 cloves garlic
4 carrots quartered lengthwise
1 tbsp sesame oil
1 teaspoon sesame seeds
3 tablespoons soy sauce
2 tablespoons vegetable oil
Marinade
¼ cup teriyaki sauce
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon minced ginger
Dash red pepper flakes
Sauce for dipping
2 tablespoons full fat Greek yogurt
1 teaspoon teriyaki sauce
2 teaspoons soy sauce
1/2 teaspoon wasabi
1 teaspoon grated fresh ginger
1 bulb garlic in tin foil (grilled then paste squeezed out)
Directions:
In a zipper bag, combine ingredients for marinade. Add chicken breast and Shake two coats. Refrigerate for at least 1 hour.
Meanwhile in a bowl combine ingredients for sauce and refrigerate.
In a large sheet of tin foil Place bok choy and carrots. In a small bowl combine vegetable oil soy sauce sesame seeds sesame oil and garlic cloves. drizzle mixture over vegetables and place on grill. Place chicken breasts directly on same grill over medium Heat along with garlic bulb in tin foil.
Grill until vegetables are tender and chicken is cooked through about 20 minutes turning once.
Meanwhile, remove sauce from refrigerator. Remove garlic from grille and squeeze paste into sauce. Stir until evenly combined.
Serve on large platter with sauce for dipping.
Serves 4-6
Hearty Slow-Cooker Beef Stew
This is a tried and true recipe straight from my mom’s index cards and ultimately my childhood. It’s the perfect comfort food and it’s very well balanced. Crusty fresh bread is an absolute must for this recipe because you’re not going to want to leave a drop. A side salad is a nice addition as well to get a bit more fresh, tasty green on the table.
With this recipe we’re using the wine for cooking but grab something you like to drink so you can pour yourself a glass because the recipe only calls for 1 cup. Our Pinot Grigio or White Blend are my personal faves!
Ingredients:
3 lb beef top round roast cut into cubes
1/2 pound frozen peas
3 large white potatoes diced
4 large carrots – peeled and sliced into 1/2 thick slices
1 – 6 oz can tomato paste
one bay leaf
one cup white wine
salt and pepper to taste
Directions:
Place all ingredients in a slow cooker except for frozen peas. stir in water, enough to fill one empty tomato paste can. Cook on low for 7-8 hours. Just before serving, stir in peas and cover for an additional 15 minutes.
serves 4
Ground Chicken Stuffed Tri-Colored Peppers
I’m absolutely OBSESSED with tri-colored veggies. I’ve used carrots, peppers, tomatoes, and potatoes on so many occasions just because they are so naturally beautiful. Grab yourself some colorful peppers, oh heck, throw in a fourth color just because you can, and paint your platter perfectly the way nature intended. This is a slow-cooker recipe so you can easily prep in the morning before you leave for the day.
Pour yourself a crisp glass of our White Blend when you get home because it pairs beautifully with this dish and after all, dinner is done!
Ingredients:
6 large assorted bell peppers- tops sliced off and set aside. Seeds removed, rinsed.
2 lbs ground chicken
1 egg
1 cup brown jasmine rice- cooked according to package directions.
1 shallot finely chopped
1/2 teaspoon poultry seasoning
3 cups tomato sauce (recommend Mom’s homemade or your favorite)
sea salt and fresh pepper to taste
Directions:
In a bowl, combine chicken, egg, rice, seasonings and shallot. Mix until evenly combined. Evenly divide 1 cup of sauce in the bottom of each pepper and stuff each pepper with equal amounts of mixture.
In a slow cooker place 1 cup of tomato sauce. Place peppers on top. Equally divide remainder of sauce over each pepper and place top of pepper on each.
Cook on low for 7-8 hours. Serve alone or with a small side salad of mixed greens tossed in olive oil and fresh lemon.
Serves 6
