Blog

Ingredients

1 1/2 pounds sea scallops, rinsed and patted dry
1/2 cup dry white wine
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
1/2 cup cracker crumbs
1/2 cup chopped pecans
1 tablespoon chopped parsley
2 tablespoons butter, melted

Directions

Preheat oven to 400 degrees F (200 degrees C).

Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring pitcher. Add salt and pepper to taste, and pour over the scallops.

Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.

Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.

Ingredients

1 head cauliflower, cut into florets
1 large red bell pepper, cut into 1-1/2 inch pieces
1 red onion, sliced
1/2 cup chopped fresh dill
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 teaspoons olive oil
salt and pepper to taste

Directions

Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Preheat oven to 450 degrees F (230 degrees C).

Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9×13 glass baking dish.

Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Ingredients

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/2 teaspoons dried oregano
1/4 cup Verdelho wine
1/2 (13.5 ounce) can spinach, drained
3/4 cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
4 slices bread, toasted

Directions

Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.

Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.

Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9×13 inch baking dish. Crumble toasted bread over the top.

Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Ingredients

1/4 cup butter, divided
1 1/2 pounds venison, cut into cubes
1 1/2 pounds sliced mushrooms
1/2 cup dry white wine
1 (14.25 ounce) can beef broth
1 bunch green onion, chopped
1/4 cup minced parsley
2 tablespoons onion powder
1 tablespoon garlic powder

Directions

Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.

Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.