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:
Sauvignon Blanc
Chardonnay
Pinot Grigio
Pinot Gris
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 .
Warm, cozy, easy winter soup that is rich with delicious Mexican flavors.
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.
Ingredients
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
Optional toppings:
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Instructions
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.
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!
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.
INGREDIENTS
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
INSTRUCTIONS
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?
Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!
Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good! This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!
Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish
INGREDIENTS
2 tbsp. extra-virgin olive oil, divided
4 boneless skinless chicken thighs or breasts
2 teaspoon paprika
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
4 cloves garlic, minced
10 ounces baby spinach
1 cup. heavy cream
3/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
Instructions
In a large skillet over medium heat, heat 1 tablespoon oil.
Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil.
Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more.
Add spinach, in batches, until wilted.
Pour over heavy cream and chicken broth and simmer for 3 minutes.
Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes.
This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?
And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!
I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table.
What to serve with this dish?
Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.
Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.
Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.
TIP:
I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver. The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun. What good is a quick dinner if you are scrubbing the pan all night, right?
Ingredients
1 pound grouper fillets
2 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon freshly squeezed Orange Juice
¾ teaspoon Dijon mustard
1 teaspoon light soy sauce
½ teaspoon Red Pepper Flakes
2 teaspoon orange zest
2 teaspoon dried parsley
Instructions
Preheat broiler.
Combine all ingredients except grouper, mixing well.
Season filets with salt and pepper on both sides.
Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.
Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.
*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!
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.
Ingredients
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
Slaw Ingredients
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
Instructions
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.
Ingredients
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
Instructions
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.
Ratatouille is a classic summer French style stew, it’s fun to say and even has an adorable Disney movie named after it!
Ratatouille is packed with summer vegetables: tomatoes, eggplant, zucchini and bell peppers and it’s pretty easy to make!
With a little imagination, there are endless ways to serve ratatouille. For Sunday dinner, toss it with pasta or alongside grilled chicken or fish. Or for an easy weeknight dinner, serve with a dollop of goat cheese or with a fried egg on top. It’s even tasty straight from the fridge as a snack (it’s delicious cold)! Seriously the possibilities are limitless!
For the tomatoes, I love the brand Pomi! They only have one ingredient: TOMATOES! You can find Pomi chopped tomatoes in the canned vegetable aisle. Pomi is usually on the top shelf.
Looking for wine to pair with Ratatouille? Scout & Cellar 2018 VEINTE MALBEC, Lush and fruit-forward with blueberry, black plum and wildberry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish. DELICIOUS!
INGREDIENTS
26.46 oz Pomi Chopped Tomatoes
14.5 oz Diced Tomatoes, drained
1 medium eggplant, diced into cubes
1 large red, orange, or yellow bell pepper, cut into ¾ squares
¼ teaspoon red pepper flakes, more or less to taste
¼ teaspoon dried oregano
Freshly ground black pepper, to taste
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit
Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, and zucchini 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer.
Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds.
Add the tomatoes, and use a wooden spoon to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to combine.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, dried orengo and red pepper flakes.
Season to taste with additional salt and black pepper.
Serve in bowls, with additional chopped basil, or black pepper on top (all optional).
Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Whisk Away Kitchen 