WHITE WINE FRIDGE TEMPERATURE RECIPES

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STEAMED MUSSELS WITH WHITE WINE BROTH - EASY RECIPES FOR ...



Steamed Mussels with White Wine Broth - Easy Recipes for ... image

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield Makes 2 generous servings

Number Of Ingredients 11

2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup (236 ml) low-sodium chicken stock, see our easy chicken stock recipe
1/2 cup (118 ml) dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving

Steps:

  • Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
  • Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
  • Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
  • Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Nutrition Facts : Calories 510, ProteinContent 48 g, CarbohydrateContent 28 g, FiberContent 2 g, SugarContent 6 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 133 mg

CHICKEN ROMANO MEATBALLS WITH LEMON WHITE WINE SAUCE ...



Chicken Romano Meatballs with Lemon White Wine Sauce ... image

These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.

Provided by Gina

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 17

1 pound ground chicken
2 garlic cloves (minced)
1 large egg (lightly beaten)
½ cup seasoned bread crumbs (or gluten-free crumbs)
⅓ cup Romano cheese
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon pepper
1 shallot (diced)
2 garlic cloves (minced)
Salt
1/3 cup dry white wine (like chardonnay)
1 cup chicken broth
1 lemon (sliced)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.
  • Mix with clean hands until just combined - do not overmix.
  • Shape the mixture into meatballs that are 1-inch in size - or slightly less, about 24.
  • Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
  • Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven - just brown them.
  • Transfer the meatballs to a plate.
  • In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
  • Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon.
  • Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock.
  • Add the meatballs back into the pan.
  • Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees F.
  • Serve on sandwiches or with pasta, rice or your favorite vegetable.

Nutrition Facts : ServingSize 6 meatballs with sauce, Calories 295 kcal, CarbohydrateContent 16 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 3 g, CholesterolContent 149 mg, SodiumContent 756 mg, FiberContent 2 g, SugarContent 2 g

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    12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
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    15. Carve up the beautiful porchetta, and serve it as you wish.
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