Ingredients
1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds
2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower
Directions
Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
Ingredients
3 large potatoes, peeled and sliced
7 slices bacon, chopped
1 tablespoon butter
1 large onion, sliced
1/4 cup white wine
2 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste
Directions
Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
Ingredients
4 boneless, skinless chicken breast halves
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
4 tablespoons butter or margarine, divided
1/2 cup chopped celery
1/4 cup diced red onion
1/2 cup chopped, peeled tart apple
1/4 cup cranberry juice
3 tablespoons apple juice
1 tablespoon red wine vinegar
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
Directions
Place chicken in a large shallow bowl. Combine lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate. Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. In a 2-qt. saucepan, melt 2 tablespoons butter over medium-high heat. Add celery and onion; saute until onion is tender. Reduce heat to medium. Drain cranberries; add to celery mixture with apple. Stir in cranberry juice, apple juice and vinegar. Cook, stirring constantly, for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. Drain chicken, discarding marinade. In a large skillet, melt remaining butter over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn; cover and reduce heat to low. Cook 10 minutes longer or until juices run clear. Place chicken on a serving platter on top with cranberry compote.
Ingredients
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2 celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3 green onions, chopped
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
Directions
Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.
