WINE ENTHUSIAST WINE REFRIGERATOR RECIPES
RED WINE VINAIGRETTE RECIPE: HOW TO MAKE IT
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
Nutrition Facts : Calories 163 calories, FatContent 18g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 3 fat.
CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 247 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
More about "wine enthusiast wine refrigerator recipes"
RED WINE VINAIGRETTE RECIPE: HOW TO MAKE IT
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
From tasteofhome.com
Total Time 5 minutes
Calories 163 calories per serving
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
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CHICKEN MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most versions of this dish are high in fat and calories. But in this easy chicken marsala recipe, the flavor comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn’t lost. —Nancy Granaman, Burlington, Iowa
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Dinner
Calories 247 calories per serving
- Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
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CHICKEN PASTA CASSEROLE RECIPE: HOW TO MAKE IT
Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 546 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 546 calories per serving
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
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THE ESSENTIAL GUIDE TO PINOT NOIR | WINE ENTHUSIAST
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