We Wine We Dine


September 2016

Spinach & Cheese Strata

This recipe is highly adaptable. I used many ingredients that I already had in the fridge, and would have added even more if I had them.  For the bread, I used a store-bought sourdough that was a couple days old, but you could also use Homemade Bread.

7 eggs
3 cups of bread, cut into one inch cubes
1/4 red onion
1/2 cup spinach
1/4 cup shredded Parmesan cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup milk
couple shakes of pepper

In a large bowl, whisk eggs and milk together. Add the bread and mix until the bread cubes are covered in egg. Refrigerate overnight to allow the bread to be fully soaked. Add the remaining ingredients into the bowl and mix to combine. Bake in an cake or casserole pan for 35-40 minutes at 350 degrees.


Chicken Salad with Parsley and Cauliflower

A tasty lunch with solid protein and vegetables!

1 cooked chicken breast, cubed
1 1/2 cups raw cauliflower
1/4 cup cooked peas
1/3 cup parsley, chopped
1/4 cup cucumber, cubed
2 tablespoons olive oil
1 tablespoon plain Greek yogurt yogurt
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon apple cider vinegar

Steam the cauliflower for 4-5 minutes. Chop into small pieces and refrigerate until cool or for about half an hour. Put the olive oil, yogurt, mustard, honey and vinegar into a medium sized bowl and stir until fully combined. Add in the chicken, cauliflower, peas, cucumber and parsley. Toss gently such that everything is lightly coated in the dressing. Serve immediately on bread or keep in the fridge for 1-2 days.

Homemade Bread

This is an easy recipe for crusty, doughy bread that is sure to hit the spot and keep you satisfied all day long.

1 packet of yeast
6 c. flour
2 c. lukewarm water
2 tsp. salt
1 tbsp. sugar

Combine yeast, water, flour, salt, and sugar. Add in flour and stir for a few minutes until it becomes easier to just mix with your hands. Knead for about 5-8 minutes on a floured surface, being sure to rotate the dough as you go. Rinse out the bowl and lightly grease (I used oil). Place dough in the bowl, rotating a few times to coat in the oil. Cover with plastic wrap and allow to rise for about 1-2 hours, so that the dough has become nearly twice its original size. Split into two and shape into ovals or whatever shape you desire. Allow to sit for 5 minutes, and then etch three lines into the top with a knife. While the oven is off, put a casserole dish or other pan on the bottom rack filled with 1″ of water. Place the loaves on a baking sheet coated in flour on the rack above. Then turn on the oven to 450 and allow to bake for 30-40 minutes (starting when you turn on the oven), until the outside is a nice golden brown. Turn off the oven, open the door a few inches, and allow the loaves to stay in the oven for a little longer while the oven cools. Remove the loaves, cut into them, and enjoy!


Pumpkin Waffles

Happy last day of the summer! This means pumpkin season officially starts tomorrow and these pumpkin waffles are a great start to a fall morning!

1/3 c pumpkin puree
1 cup bisquick or other waffle/pancake mix
1 cup oats
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Mix all ingredients until fully combined. If you have pumpkin spice, 1 teaspoon can be substituted for the spices (cinnamon, cloves, ground ginger). Pour batter into waffle iron until full, and cook for 5-8 minutes depending on the size of your waffle iron. Serve topped with maple syrup or honey!

Fresh Tomato Mozzarella Salad

This might be the last day of the summer where you can get fresh, flavorful tomatoes. Tomatoes should be plump and heavy, and stored at room temperature until use.

3 large tomatoes
1 medium sized ball of mozzarella cheese
3 tablespoons olive oil
3 teaspoons balsamic vinegar
1 ear of corn, cooked and sliced off the cob
2 tablespoons fresh chives
3 sprigs of basil, ripped into small pieces

Slice tomatoes into 1/3 inch thick slices. Slice ball of mozzarella in 1/4 inch thick slices. Lay a slice of mozzarella cheese on each slice of tomato. Drizzle olive oil and balsamic vinegar over the tomatoes slices. Sprinkle the corn, chives and basil over the tomatoes, and finally salt and pepper to taste. Serve immediately!


This classic Middle Eastern dish can be eaten for breakfast, lunch, or dinner. It is super easy to make and absolutely delicious!

Olive oil
1 onion
3 garlic cloves
1 red pepper
1 28-oz. can whole tomatoes
1 c. feta cheese crumbles
8 eggs
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt

Chop onions and red pepper and saute in olive oil until soft. Thinly slice garlic and add to the pan. Add cumin, paprika, and cayenne pepper and cook for a few minutes. Chop tomatoes and add to pan along with feta, salt, and pepper, and cook for 5-10 minutes on medium-low heat until the stew has thickened a little. Crack eggs evenly distributed around pan. Cover pan for another 10 minutes or until the eggs appear to be cooked. Garnish with cilantro and add salt and pepper to taste. Serve with pita, rice, or your bread of choice!

Broccoli Crunch Salad

This might be the last day of the summer where we post a recipe. Hope you enjoy!

1 large floret of Broccoli, about 2 cups chopped
1/2 apple
1/4 large onion
3 tablespoons dried cranberries
3 tablespoons raw pecans
2 tablespoons olive oil
2 tablespoons Greek yogurt or mayonnaise
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar

Steam the broccoli for 1-2 minutes. It should be cooked but still crunchy. Allow to cool, and refrigerate for half an hour. To make the dressing, combine olive oil, yogurt, honey, mustard and vinegar and mix well. Chop the chilled broccoli, apple, onion and pecans into small pieces. Mix together the broccoli, apple, onion, dried cranberries and pecans. Pour the dressing over and toss. Serve immediately.

Banana Oatmeal Chocolate Chip Cookies

These cookies are a delicious way to make use of your mushy bananas if you’ve just had too many Chocolate Chip Banana Muffins lately!

2 overripe bananas
1 egg
1/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1-1/2 c. oats
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
Dash of salt
1 c. chocolate chips

Mix bananas, egg, sugars, vanilla, and butter in large bowl. Add oats, flour, cinnamon, baking soda, and salt, and mix well. Allow dough to chill for a few hours (or days) in the refrigerator. Place mounds of dough on cookie sheet and cook for 10-15 minutes, until the edges are noticeably brown.

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