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We Wine We Dine

Month

September 2017

Chicken Tacos

These tacos are delicious and pretty to look at too!

Ingredients:
Corn tortillas
1 lb raw chicken tenders
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 red onion
cilantro for garnish
all ingredients for Peach Salsa

Slice the onion into wedges. Cover the chicken in chili powder, paprika and dried oregano. Bake at 400 or grill until the chicken is cooked throughout, 15-20 minutes in the oven. All to cool and then slice into bite sized pieces. The onion can be roasted in the oven or grilled while the chicken is cooking. Prepare the salsa according to Peach Salsa. Heat the tortillas in a frying pan until the surface just begins to brown. Do this step right before preparing the tacos. Add the grilled or roasted onion wedges, chicken pieces and salsa to each taco shell. Garnish with cilantro and serve immediately!

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Apple Galette

Apple desserts are a great way to celebrate fall!

Ingredients:
2 c. flour
1/4 tsp. salt
5 tbsp. sugar
7/8 c. cold butter (1 and 3/4 sticks)
2-4 tbsp. cold water
2 large apples (I used 1 macintosh and 1 gala)
1 tsp. cinnamon
1 tsp. lemon zest
1/4 c. apple (or other fruit of choice) jam
Lemon juice

Dice butter into half-inch cubes. In a food processor combine flour, salt, and 1 tbsp. sugar. Then add butter and blend until grainy. Add 2 tbsp. water and pulse until dough starts clump. Add another 1-2 tbsp. water if dough is too dry. Press dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour. In the meantime, slice apples into 1/8-inch thick slices. Combine apple slices with lemon zest, 2-3 tbsp. sugar, and cinnamon, and squeeze some lemon juice in. Remove dough from refrigerator and roll out between 2 pieces of parchment paper into a circle that is 1/4-inch thick. Spread jam on crust, leaving 1 inch plain border. Lay apples in concentric circles on top and fold up edges of crust. Bake on 450 for 15-20 minutes until golden brown. Cool and enjoy!

Lemon Raspberry Muffins

What to do with a giant container of raspberries that you picked yourself? Eat half of them and put the other half into muffins!

Ingredients:
1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. coconut oil
1/2 c. honey
1 c. plain yogurt
2 tsp. vanilla
2 eggs
Juice from 1/2 lemon
Zest from 1 lemon
2 c. raspberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, honey, yogurt, vanilla, eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry and combine together, and then add in the raspberries. Scoop into muffin tins (makes 12). Bake 20-25 minutes at 350. Allow to cool and enjoy!

Pumpkin Bars

We’re starting off fall on the right foot by being together and making a pumpkin dessert!

Ingredients:
Crust
1 cup Bisquik
1/2 cup oats
1/4 cup butter, diced
1/2 cup packed brown sugar
1 tablespoon water

Filling
1 15oz. can pumpkin mash
1 12oz. can evaporated milk
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter
1/2 cup crumbled pecans
2 teaspoons pumpkin pie spice

To make the crust, combine Bisquik, oats, butter, brown sugar, and water. Press together until it forms a crumbly mix. Put into a 9×9 square pan push it into the bottom of the pan to form a crust. Bake at 350 for 10 minutes. In a large bowl, combine all of the filling ingredients and mix together until fully combined. After the crust has baked and cooled for 5-10 minutes, pour the filling over the crust and bake for 1 hour. Allow to cool before serving.

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