Tag Archives: white wine

Drunken Grilled Chicken

As summer winds down and the air gets colder, I am still trying to grill as much as I can… with a sweatshirt on.  This weekend, I made Drunken Grilled Chicken, where the chicken literally sat in wine all day.  Yum!  It was a fresh, light, and flavorful marinade… perfect for the end of summer.

Drunken Grilled Chicken

Pieces:

  1. 2 chicken breasts
  2. one quarter cup white wine vinegar
  3. one half cup dry white wine
  4. 3 fresh rosemary sprigs
  5. one quarter cup fresh parsley
  6. 2 tsp. dried oregano
  7. 4 lemon slices
  8. one half tsp. cumin
  9. salt and pepper to taste

Process:

  1. In a large bowl, combine all ingredients.  Make sure the chicken is sitting well under the liquid, and not much chicken is exposed… really get it dunked with the herbs and lemon slices sitting on top.
  2. Let the chicken marinate in the fridge for at least 12 hours.
  3. Transfer the chicken breasts, lemon slices, and herb stems onto a large piece of aluminum foil.  Fold the foil up so that the chicken is covered, and in a loose package.
  4. Turn on the grill to medium heat.  Place the foil package onto the grill, and let the chicken steam in the foil for about 15-20 minutes.
  5. Take the chicken out of the foil, remove the herb stems and lemon slices, and let the chicken finish cooking on the grill grates.  This way, it will be juicy and still have those nice grill marks.
  6. Serve hot.

Happy Allergy Free Grilling!

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Potato, Leek, and Fennel Casserole

Potatoes are easy to work with, and easy to mold into different side dishes with various flavors.  Here is a basic casserole that adds the unique flavors of leeks and fennel.  A great side dish to any hearty meal!

Potato, Leek, and Fennel Casserole

Pieces:

  1. 3 tbsp. vegan butter
  2. 3 leeks, the white parts sliced and rinsed
  3. 1 fennel bulb, sliced
  4. 5 russet potatoes, peeled and thinly sliced
  5. 1 cup gluten free chicken stock
  6. 1 cup white wine
  7. 2 tsp. chopped parsley
  8. salt and pepper to taste
  9. 3 tsp. parmesan cheese or dairy free equivalent

Process:

  1. Melt the butter in a large saute pan.
  2. Add the leeks and fennel and saute until tender, about 10 minutes.
  3. Add the potatoes, chicken stock, white wine, parsley, and salt and pepper.  Continue to saute another 15 minutes.
  4. Transfer to a deep oven safe dish and bake another 60 minutes, until the potatoes are soft.
  5. Serve hot, sprinkle with parmesan cheese.

Happy Allergy Free Eating!

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Shrimp, Peppers, and Onions over Arugula Pasta

My family has an inside joke to hide any shrimp at holiday gatherings because I will eat it all.  I do really love shrimp!  Grilled… with cocktail sauce… or over pasta.  Here is a great mom- inspired shrimp over pasta recipe that is easy and full of flavor.  Perfect for summer!

Shrimp, Peppers, and Onions over Arugula Pasta

Pieces:

  1. one half of an onion, chopped
  2. three celery stalks, chopped
  3. 3 peppers, cut into long strips… your favorite colors
  4. one pound of shrimp, peeled
  5. 4 tbsp. olive oil
  6. 2 tsp. chopped garlic
  7. one half cup white wine
  8. 2 tbsp. lemon juice
  9. 2 tbsp. red wine vinegar
  10. 2 tsp. red pepper flakes
  11. 4 cups arugula
  12. one box of gluten free pasta
  13. salt and pepper to taste

Process:

  1. In a large saute pan, add the onion, celery, garlic, and 2 tbsp. olive oil.  Saute just until tender.
  2. Add the pepper strips and 2 tbsp. olive oil.
  3. When the onion, celery, and peppers are soft, add the peeled shrimp, white wine, lemon juice, red wine vinegar, and red pepper flakes.  Saute until the shrimp are cooked through and pink.
  4. Cook the gluten free pasta according to package directions.
  5. Serve in a layer… pasta in a bowl, a handful of arugula, and then the shrimp mixture on top.  Season with salt and pepper to taste.

Happy Allergy Free Eating!

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Sangria

First, I want to congratulate Cynthia for her healthy tip for SlimKicker!  SlimKicker enjoyed your challenge of limiting internet use to work time in order to promote activity in the evenings, and they would like to thank you.  Please email me at balancedforkhealthylife@gmail.com to claim your slow cooker prize!  Thanks to everyone for your healthy ideas… I have some new summer challenges.

On another note… summer just begs for a nice cool cocktail, and my recent favorite has been Sangria.  I love making Sangria because you can be really creative with the fruits and flavors.  And, wine is gluten free!

Here are two of my recent Sangria creations, both using the fresh taste of ginger.  One is red and one is white, and both serve about 6 adults.

Raspberry Ginger Sangria

In a large pitcher, add:

  • one bottle red table wine
  • 3 shots raspberry vodka
  • 24 ounces of ginger ale
  • 2 shots of apricot brandy
  • garnish with raspberry ice cubes

Ginger Peach Sangria

In a large pitcher, add:

  • one bottle white table wine
  • 4 shots apricot brandy
  • 8 ounces ginger ale
  • 16 ounces peach seltzer
  • garnish with fresh peach slices

Happy Allergy Free Drinking!

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Chicken Piccata

Lemon pepper has become my new favorite spice in the kitchen… on salads, in breakfast, on chicken… the possibilities are endless.  Fresh and easy to find, it is a great spice to use to add some great flavor to any dish.  Here, I used it in Traditional Chicken Piccata.

Chicken Piccata

Pieces:

  1. 2 chicken breasts
  2. one quarter cup gluten free flour
  3. 1 tbsp. vegan butter
  4. 2 tbsp. olive oil
  5. one half cup white wine
  6. one half cup gluten free chicken broth
  7. juice of two lemons
  8. 2 tbsp. lemon pepper
  9. 3 tbsp. chopped parsley
  10. 2 tbsp. capers, drained

Process:

  1. In a large saute pan, heat the butter and olive oil over medium heat.
  2. Put the flour in a large bowl, and dredge each chicken breast into the flour, covering both sides.
  3. Place the floured chicken breasts into the heated saute pan.
  4. After 3 minutes (or until the bottom of the chicken starts to brown), flip the chicken breasts and cook another 3 minutes.
  5. Remove the chicken from the pan.  Add the wine, chicken broth, and lemon juice.  Stir a few times, scraping up the browned bits from the bottom of the pan.
  6. Put the chicken back in the pan.
  7. Sprinkle the lemon pepper, and 2 tbsp. chopped parsley over the chicken.  (I also add the drained lemons to the pan for added flavor.)
  8. Cover and let simmer about 15 minutes, until chicken is cooked through.
  9. Serve with capers and remaining chopped parsley on top.

Happy Allergy Free Eating!

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Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

  1. two chicken breasts
  2. 2 tbsp. olive oil
  3. one and one half cups white wine
  4. 2 tbsp. dijon mustard
  5. 2 tbsp. vegan butter
  6. 1 tbsp. thyme
  7. 1 container sliced mushrooms
  8. 2 leeks, sliced into small rounds and rinsed

Process:

  1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
  2. Flip the chicken after 2 minutes.
  3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
  4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
  5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
  6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
  7. Cover and let simmer 10 minutes, until the chicken is cooked through.
  8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!

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Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  6. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  7. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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Boyfriend Chicken

When I was in high school, my mom knew how important it was to impress my then current boyfriend when he came over.  She also knew the easiest way to impress was with a homecooked meal.  (Without saying it, she showed me that a way to a man’s heart is through his stomach!)  So, she made this simple-yet-delicious chicken recipe that became fondly known in my house as “Boyfriend Chicken.”  Well, now she makes it gluten free!

Boyfriend Chicken

Marinate 4 chicken breasts in dijon mustard and white wine.  There are no measurements for this, just use enough to cover the chicken breasts.  Let them sit for at least an hour, long enough for the chicken to get tipsy. :)

Cover each marinated chicken breast in corn flake crumbs, so each has a substantial coating on it.

In a skillet, pour enough olive oil to coat the bottom of the pan.

Heat the oil for a few minutes to get it hot.

Carefully place each coated chicken breast in the hot, oiled pan.

Cover and let simmer for about 10-12 minutes per side, until chicken is cooked through.

Serve with a shake of your favorite herbs on top (oregano, parsley, or dill) and a squeeze of lemon juice.

Happy Allergy Free Eating, boys!

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