We Wine We Dine


August 2015

Coconut-Pecan-Chocolate Chip Cookies

We decided to make cookies out of the ingredients we had in our kitchen. This recipe is for one amazing flavor we made, but we actually made another variety too and will discuss that below.

1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
3/4 stick of butter (6 tbsp.)
1/2 c. white sugar
1/4 c. brown sugar
1 tsp. vanilla extract
2 eggs
1 c. sweetened shredded coconut
1 c. chocolate chips
1/2 c. pecans

In one bowl, combine softened butter, white and brown sugar, eggs, and vanilla. In another bowl, combine the flour, salt, baking soda, and baking powder. Pour the liquid ingredients into the bowl of dry ingredients and mix well. Add in the coconut, chocolate chips, and pecans. Distribute on baking sheet and bake for about 10 minutes at 375, or until they begin to brown on top. Makes about 2 dozen.

The second variety we made used the same base, but then we added 1 c. of oats, 1/2 c. of walnuts, and 1/2 c. of M&Ms. These ones were delectable as well!

Chocolate Fondue

In my household, this is the pinnacle of all things dessert. It is a fun activity and also the most delicious thing ever. Warning: I’ve never left the table not feeling ill from eating too much, but that’s all part of the experience. Whip up this chocolate fondue, chop up some fruit and cake, and go to town – totally worth it!

1 bag semi-sweet chocolate chips
1 bag milk chocolate chips
1 c. heavy cream
4 tbsp. corn syrup
4 tsp. vanilla extract

Turn on the fondue pot to medium (or use a medium-sized pot over the stove) and combine the corn syrup and cream. Stir in the chocolate chips until fully melted and then add vanilla. Cut up your fruits and cakes of choice – strawberries, bananas, and pound cake are a must, but other great options are raspberries, pineapple, blackberries, and banana bread.

Hearty Waffles

These waffles are sure to make for a satisfying and delicious breakfast.

1 c. bisquick
1 c. oats
1 c. buttermilk
1 egg
1 tbsp. canola oil

Mix all ingredients and pour into waffle iron until full. Serve with raspberry jam or other favorite topping! Extra batter can be refrigerated to be used at a later date.

Chocolate Chip Banana Muffins

These muffins are my mother’s number 1 specialty. She has been making them for years and has amended her recipe to perfection. She often makes them en masse because just one muffin is never enough!

5-6 ripe bananas, mashed
1 c. sugar
1/2 c. butter, softened
2 eggs
1 tsp. milk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. chocolate chips

In one bowl, mix together the butter and sugar. Add eggs, mashed bananas, milk, and vanilla. In another bowl, mix together the flour, salt, and baking soda. Slowly combine the dry ingredients into the wet ingredients while stirring and add chocolate chips. Pour batter into greased muffin tins and bake for 30 minutes on 350. Test with a toothpick and take out the muffins when the toothpick comes out clean – you may need more time.

Homemade Granola

This granola is super nutty and fruity which makes it extra satisfying! The best thing about the recipe is that you can adjust it according to what you have in your cabinet and what you like. Different types of nuts and dried fruits are also delicious in the granola so throw in anything you have!

2 c. oats
1/2 c. chopped almonds
1/2 c. chopped pecans
1/2 c. chopped walnuts
1 c. shredded coconut
1 c. dried cranberries
1/2 c. raisins
1/2 c. chopped dried apricots
1/4 c. olive oil
1/4 c. honey
1 tsp. cinnamon
1/2 tsp. salt

Combine the oats, nuts, and coconut in a bowl. Stir in the olive oil, honey, cinnamon, and salt. Spread evenly on a baking sheet and put in the oven at 350 for 10-15 minutes, stirring every 5 minutes, or until golden brown. Allow to cool. Add in the dried fruit and mix well.

Shrimp Boil

There’s nothing better during a New England summer than fresh seafood for dinner. This recipe is easy to make and fun to eat.

We used turkey sausage instead of the regular kind, but we’re sure either would be delicious. Many of our seasonings were done to taste. Also, the pot should always covered except for when you are adding things in.

10 jumbo shrimp
1 lb. cod
1 golden potato
2 ears of corn
1/2 lb. kielbasa sausage
1 lemon
1 tbsp. butter
Handful of chives, chopped
1 tsp. (approx.) thyme

Chop the potato, unpeeled, into 1-inch cubes. Fill a large pot with water 1-inch deep and put in potatoes and thyme.

Cover pot,  turn on high heat, and allow to cook until potatoes are soft but firm (about 8 minutes). While the potatoes are cooking, cut each corn into 2-inch thick pieces (about 6 per ear). Add in corn and cook for another 5 minutes. During this time, chop sausage into 1/4-inch disks and add that in. Slice lemon into disks and throw into pot. Add in shrimp and allow it to cook for a few minutes.

Chop fish into 2-inch (or so) filets. Sprinkle salt and chives on the fish. Cut butter into small pieces. Place fish into pot, evenly distributed, and spread butter chunks over the fish. Allow to cook for about three minutes, or until fish is fully done.

Note: These steps do not need to be followed to a tee. The most important thing is that the potatoes and corn need to cook for a lot longer than the fish and the shrimp. You should also feel free to experiment with different spices, seasonings, seafoods, and vegetables. Let us know how it turns out!

Guava Mojitos

Last night we gave mojitos an exciting new twist. We decided to use up the guava juice that we got for the macuás (recipe here). Here is the recipe:

1 1/2 oz. golden rum
1 tbsp. simple syrup
10 mint leaves
1/2 lime
splash of seltzer water
1-2 oz. guava juice
Ice cubes

Put the mint leaves into your glass. Squeeze the juice from half of a lime into the glass and muddle the leaves with a spoon. Pour in the simple syrup. Fill glass with ice cubes. Pour in golden rum, seltzer water, and guava juice, and stir well. Enjoy!

Mama’s Hummus

My mother is a huge fan of hummus. For a while she has been determined to find hummus that tastes like the delicious hummus she ate in Israel. She recently began making her own hummus instead of buying it at the store, and is very pleased with the outcome. She actually found this recipe on the back of an emergency card published by Israel Experts. Here is her recipe! Note: it is very garlicky because that’s how she likes it, but feel free to cut back on the garlic.

1 16 oz. can chickpeas
1/4 c. liquid from can of chickpeas
1 1/2 tbsp. tahini
2 garlic cloves
4 tbsp. lemon juice
1/2 tsp. salt
2 tbsp. olive oil

Crush the garlic. Combine all ingredients in food processor and blend until mostly smooth. Serve with pita bread and carrots or your favorite dippers.

An Authentic Nicaraguan Meal

After a visit to Nicaragua where we were impressed by the food, we decided to try making our own Nicaraguan meal. As a side note, you can get incredibly sweet mangoes for about 5 cents each there! Definitely worth the plane ticket. Anyway, this is a classic Nicaraguan breakfast, but we made it for dinner. The main course is gallo pinto, scrambled eggs, tortillas, and fried plantains. We served the main course with a fruit salad of watermelon, pineapple, and banana, as well as the national cocktail of Nicaragua, macuá.

Gallo Pinto:

Gallo pinto (translated to painted rooster) is a combination of rice and beans, a staple in Nicaragua and much of Central America. The sauce traditionally used to make the dish is called Salsa Lizano, but unfortunately it can rarely be found anywhere outside Central America. We made this dish with Worcestershire sauce instead, which worked surprisingly well, but we will order Salsa Lizano online for our next go at it.

2 cans of beans
4 c. cooked white, long-grain rice
1 bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
Handful of cilantro, chopped
5 tbsp. Worcestershire sauce or Salsa Lizano2 tbsp. canola oil

Saute onion, pepper, and garlic in canola oil until soft. Add beans and rice and allow to heat up. Add Worcestershire sauce and cilantro and mix well. Serve with scrambled eggs, tortilla, and fried plantain.

Fried Plantains:

Plantains are hugely abundant in Central America, but much harder to find in the US. Ideally, the plantains will be very ripe – this means that the skin is dark brown. However, we used plantains that were yellow and beginning to turn brown, and the dish was still delicious. We fried these plantains in 2 batches, in a medium-sized frying pan.

2 large, ripe plantains
4 tbsp. canola oil
1 tsp. sugar

Slice the plantains diagonally into disks that are about 1/2-inch thick. Lightly sprinkle sugar on sliced plantain. Pour half the oil into the pan and allow it to heat up on medium heat. Place the plantains into the frying pan and allow to cook for a few minutes on each side. They are done when both sides have a well-done brown color.

Here’s a picture of our main course:

2015-08-15 18.26.34


1 1/2 oz. white rum
2 oz. lemon juice2 oz. guava juice
1 oz. orange juice
1/2 oz. simple syrup

Fill shaker halfway with crushed ice. Pour in all ingredients and shake. Serve over ice.

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