Okay this is my first attempt at putting in a word document. This is too long to put in my newsletter so I am posting it here for those who want more recipes...
I cannot believe July is almost here...this time next month I will be on my way home from National Conference w/great ideas and plans to improve my business...and I'll know what new products we'll have for the Fall!!!
SUMMER WINE PAIRINGS AND TASTEFULLY SIMPLE
Some tips from the Chicago Tribune….
*How much wine do you need? If you are doing a trendy new multi-course evening, a good rule of thumb is one or two per guest. Standard wine bottles hold about 5-6 glasses (4oz) of wine.
*Chose glassware w/the occasion in mind.
*Have more than one corkscrew out for a big party.
*Keep red wine in the low 60s , Keep the whites and the roses cold –on ice.
And the best advice for the host: try the wines you will be serving before the guests arrive.
You are doing quality control ;-)
A great appetizer paired with a glass of Reisling…
Herbed Tomato Garlic Pesto SpreadSubmitted by Lara Miesle (OH)
Ingredients 2 Tbsp.
Spinach & Herb Dip Mix2 Tbsp.
Dried Tomato & Garlic Pesto Mix2 (8 oz.) pkgs. softened cream cheese
1 1/2 cups shredded mozzarella cheese
Crackers
Directions Combine first 4 ingredients; chill 2 hours. Serve with crackers. Makes about 3 cups spread.
A salad to be served with Gewurztraminer….
Ginger Teriyaki Curry Chicken Salad
2 cups cooked, cubed chicken breast
1 cup diced fresh mango
½ cup chopped cashews
½ cup water chestnuts, drained and chopped
¼ cup raisins
1 tsp. curry powder
1 cup Ginger Teriyaki Ranch Dressing
Lettuce Leaves
Blue Aztec Chips
Combine first 5 ingredients; toss. Add curry powder to Ginger Teriyaki Dressing; pour enough over salad ingredients to reach desired consistency. Serve salad on lettuce leaves with Blue Aztec Chips. Makes 4-5 Servings
With your favorite Chardonnay…
For a cool fall evening pair our Perfectly Potato Cheddar Soup or Creamy Wild Rice, a loaf of Bountiful beer bread and your favorite Chardonnay.
For Savignon Blanc I recommend…
Crab Cakes with Garlic Sauce
Submitted by Karen Hummel (NJ)
Ingredients 3 Tbsp.
Onion Onion™, divided
3/4 cup mayonnaise, divided
2 Tbsp. fresh lemon juice,
divided16 oz. jumbo lump crabmeat
1 tsp. mustard2 beaten eggs
1 Tbsp. water
1 1/2 cups breadcrumbs
1/2 tsp.
Spinach & Herb Dip Mix1/2 tsp.
Seasoned Salt1 Tbsp.
Garlic Garlic™Directions Combine 2 tablespoons
Onion Onion™, 1/4 cup mayonnaise, 1 tablespoon lemon juice, crabmeat and mustard; blend well. Shape into 8 crab cakes. Blend eggs and water together. In separate bowl, combine breadcrumbs,
Spinach & Herb Dip Mix and
Seasoned Salt. Dip crab cakes in egg mixture; coat with breadcrumb mixture. Place on greased baking sheet. Bake at 400° for 25-30 minutes or until cooked through. Combine remaining 1/2 cup mayonnaise, 1 tablespoon
Onion Onion™, 1 tablespoon lemon juice and
Garlic Garlic™; blend well and refrigerate. Serve garlic sauce over crab cakes. Makes 8 cakes.
When opening a nice bottle of Mad Housewife Merlot pair it with…
Garlic Rosemary Chicken
Submitted by Laura Brott (MI)
Ingredients 4boneless, skinless chicken breasts
2 Tbsp. olive oil
1 tsp.
Seasoned Salt1 1/2 tsp.
Garlic Garlic™1/4 tsp. pepper
1 tsp. dried rosemary
Directions Place chicken breasts in a greased 8 x 8 pan; drizzle with oil. Sprinkle with seasonings. Bake at 375° for 45 minutes. Makes 4 servings.
*Note from Victoria: I think I'd use more of the seasonings than listed above, season to suit your tastes.
Slow-Cooked Chicken
Submitted by Karen Huftalin (IL)
Ingredients 2 Tbsp.
Garlic Garlic™2 Tbsp.
Spinach & Herb Dip Mix1 Tbsp.
Seasoned Salt1 whole chicken
1 quartered onion
2 diced celery stalks
Directions Combine first 3 ingredients; sprinkle over and inside chicken. Put onion and celery in bottom of slow cooker; add chicken. Cover and cook on low 6-8 hours. Makes 3-4 servings.
