The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in a chicken wine broth, which becomes a tasty light sauce.
Want to cook with wine? Always! Adding wine to a sauce makes it taste like it’s from a fancy restaurant…but it’s easy to make at home! The flavor is tangy from the wine and savory from the fennel rosemary, and garlic. It’s a perfect combination!
Why cook with wine? Italian and French style recipes often call for white wine in the ingredient list. It’s used to deglaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces like this dish!
What wine to use for cooking? You can use any dry white wine for this recipe. You’ll want a crisp white wine that doesn’t have any hint of sweetness. A few types of white wine that are great for cooking are:
Making a white wine sauce is easier than you think! It might sound fancy. But it takes just 15 minutes to whip up with a short list of ingredients.
So grab a bottle of your favorite dry white wine, pour yourself a glass and let’s get cooking!
The fennel and the rosemary will pair especially nicely with a full-bodied red wine such as Scout & Cellar’s ETNICO PINOT NOIR. Elegant and bright with black cherry, pomegranate, herbs, and a hint of turned earth on a light-bodied frame with a lingering finish.
In a large pan, heat 1 tablespoon of the oil over moderately high heat.
Season the chicken with salt and pepper. Add the chicken to the pan with 1 teaspoon of rosemary and cook until brown, about 3 minutes. Turn and cook until almost done, about 3 minutes longer. Remove chicken and set aside. We will finish cooking the chicken in the broth in the oven.
Deglaze the pan. Pour 2 tablespoons of wine in the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few seconds and you make sure you’ve released all the particles from the pan.
Add butter and melt. Add fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the onion and saute for 1-2 minutes, add the shallot and garlic, stir and cook for additional 2 minutes. Add the mushrooms and cook for 2 more minutes.
Add the wine and broth bring to a boil. Cover, reduce the heat and simmer until the veggies are tender, about 3 minutes. Nestle the chicken into the pan and bake for 10 minutes until chicken reaches an internal temperature of 185 .
This soup is the perfect way to enjoy tacos without the added carbs!
I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.
It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20.
Looking for a wine pairing?
Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic, minced
1 bell pepper, diced (I used red but green works good too)
1 (10 oz) can diced tomatoes
8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
1 Taco seasoning packet
Zest and juice of one medium sized lime
Salt and pepper to taste
2 cups beef broth
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid.
In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.
Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.
Add the lime zest taco seasoning packet and stir to combine.
Add lime juice and cream cheese, until cream cheese is melted and mixed through.
I love getting a rotisserie chicken from Publix and turning it into something even more delicious!
In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken.
Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.
This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!
So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook!
1/4 cup of unsalted butter
1/2 yellow onion, diced
1 pint mushrooms, sliced
2 tbsp fresh thyme sprigs
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
2 cups chicken broth
1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
1 1/2 cups diced gold Yukon potatoes
1 1/2 cups of diced baby purple potatoes
2 carrots, peeled and diced
2 1/2 cups cooked rotisserie chicken, cubed
¼ cup Parmesan cheeses, shredded
1 tsp salt
¼ tsp freshly cracked pepper
½ cup of half & half
1 package/sheet of frozen puff pastry dough, thawed
Italian parsley, chopped (for topping)
Preheat the oven to 375 degrees Fahrenheit.
Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins).
Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes.
Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.
Add the Parmesan cheese, salt, pepper and stir.
Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender.
Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper.
Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.
Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.
This is definitely one of my favorite dishes! It’s perfect for a quick weeknight meal or a date night!
With this recipe you get perfectly tender, golden brown pan seared chicken coated in a quick lemon garlic butter pan sauce. It will have you wanting seconds and maybe even thirds!
I like to serve this over a bed of spinach or with my Garlic & Spinach Orzo- recipe coming soon!
As for my wine, this dish pairs perfectly with Scout & Cellar Clean-Crafted™Che Fico Pinot Grigio. It’s tart and fresh with lemon, underripe peach and a subtle minerality and a refreshing finish. Perfect on a hot summer night!
Ingredients for Parmesan Crusted Chicken:
1 1/2 lb chicken breast or 1 lb boneless chicken thighs
1 Tbsp olive oil
1 Tbsp parsley to garnish
1/2 lemon sliced for garnish
Ingredients for the Egg Mixture:
2 large eggs
1 garlic clove minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup Parmesan cheese grated
3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
8 Tbsp butter
2 garlic cloves minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Cut the chicken breasts in half lengthwise.
Lightly beat with a meat mallet until even in thickness.
In a bowl, whisk together the ingredients for the egg mixture.
In another bowl, combine the ingredients for the parmesan mixture.
Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture.
Allow any excess ingredients to fall off from each bowl.
In a large skillet, heat enough oil to cover the bottom of a skillet.
Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F.
Transfer to a plate.
In the same saucepan, melt butter and garlic, cook until fragrant.
Add the chicken broth, lemon juice and pepper.
Allow the sauce to cook for about 2 minutes.
Pour the sauce over the cooked chicken, turning to coat.
Garnish with lemon slices and finely chopped parsley if desired.
Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!
It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir.
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking.
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt and freshly grounded pepper
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
4 ounces prosciutto, thinly sliced and diced
8 ounces mushrooms, quartered
3 small shallots chopped
3 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1 teaspoon freshly ground pepper
1/4 cup heavy cream
flat leaf parsley
Arrange a rack in the middle of the oven and heat to 200°F.
Mix the flour and salt in a small bowl and set aside.
Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering.
Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat
Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the shallots and garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini!
That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?
If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!
We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that?
Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce.
So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!
By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.
How to make the parchment paper packet?
Creating the packet isn’t difficult, but it requires a particular shape and folding technique.
Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold.
Brush both sides of the paper lightly with olive oil.
Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon.
Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.
Looking for a wine?
Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.
Now that you know all the whys and hows, let’s get cooking!
1 pound salmon
1/4 cup Lite Maple syrup (yes the kind for pancakes)
In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded.
Brush each piece of parchment with olive oil on both sides.
Place the one piece of salmon in the middle of one side of a prepared parchment paper.
Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving.
Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals.
Repeat with the second piece of prepared parchment and remaining ingredients.
Place pouches on a baking sheet.
Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).
Remove from the oven and allow to sit for 5 minutes before cutting open parchment.
The salmon is done when it flakes easily with a fork.
You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.
There are so many different methods to make cod. From baking cod to fried cod.
In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless.
And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!
What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity.
1 lb Cod Fillet
1 Teaspoon Paprika
1 Teaspoon Italian Seasoning
⅛ Teaspoon Cayenne
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
Zest and Juice of 2 Limes
Fresh Pico de Gallo Ingredients
1 cup chopped tomatoes
1/4 cup chopped red onion
I clove garlic, minced
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Salt & Pepper to taste
1 bags ColeSlaw mix
1/2 cup chopped cilantro
1/2 cup chopped green onions
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt
To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside.
To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.
For the cod…
In a small bowl combine all of the spices with lime zest and mix well.
Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.
Heat the olive oil in a large non-stick pan.
Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.
Carefully turn the cod over and cook until opaque and completely cooked through.
Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.
I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated.
Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.
I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born!
Pair this meal with Scout and Cellar 2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner!
Not a wine drinking, pair this with Coppertail’s Free Dive IPA.
1 Pork Tenderloin, garlic herb marinated
1/s lb. Italian sausage
½ Yellow Onion, diced
8 oz. Mushrooms, rough chop
3 garlic cloves, chopped
1 tablespoon Italian seasoning
½ teaspoon salt
Pepper to taste
8 oz. Shredded Mozzarella cheese
½ cup of flour
Parsely, chopped, optional
Parmesan cheese, shredded, for serving
2 cups Tomato sauce, for serving
Preheat the oven to 350˚F.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Saute the diced onion,until translucent.
Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Remove from the heat.
Add the Italian sausage to the same skillet and cook until browned.
Remove from heat and place on a plate lined with a paper towel to drain the grease.
Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
Sprinkle ½ of the mozzarella cheese over the tenderloin.
Spread the onion and mushroom mixture over the cheese.
Spread the sausage on top of the onion and mushroom mixture.
Sprinkle the rest of the mozzarella on top of the sausage.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine.
In a large dish, pour ½ cup of flour and spread out.
Carefully roll the rolled stuffed tenderloin in the flour, covering all sides.
Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.
Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.
Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.