We Wine We Dine



Thai Vegetable Noodles

This is an easy and tasty meal to make for a quick dinner!

1 cup noodles
1/4 cup thinly sliced carrots
1/4 cup thinly sliced bell pepper
1/4 cup chopped broccoli, cooked
handful cashews
1/2 lime

1 teaspoon peanut butter
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey

Cook the noodles according to package directions. Put all the ingredients for the sauce into a small bowl and stir together until fully combined. Toss noodles, carrots, bell pepper and broccoli in the sauce. Add the cashews on top and squeeze the lime over. Serve immediately!

Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Cashew Ginger Chicken with Broccoli

Happy Galentine’s day!! Here is a dish to cook for the gals in your life.

1/4 onion, diced
1 tablespoon olive oil
1 clove garlic, chopped finely
1 tablespoon fresh ginger, chopped finely
3/4 cup water
1/2 teaspoon chicken broth powder
1 boneless chicken breast, cooked and cubed
1 tablespoon flour
1 small head broccoli
1/4 cup spinach
1 tablespoon soy sauce
2 tablespoons cashews

In a large pan, sauce the onion in olive oil. Once the onion is soft, add the garlic and ginger and saute for another minute. Add the water, chicken broth powder, chicken and flour. Keep the heat on medium so that the water is boiling and cook for 5 minutes. Add the broccoli, spinach, soy sauce and cashews and cook for an additional 2-3 minutes. Serve immediately over rice or noodles.

Cheese Fondue

More than just a meal, this is an experience. If you have an electric fondue pot, you can make this directly in the pot. Otherwise it can be made on the stove.

1/2 lb. Gruyere cheese
1/2 lb. Emmenthaler cheese
1-1/4 c. dry white wine
1 tablespoon lemon juice
3 tablespoons cognac
1 clove of garlic
1 tablespoon corn starch

Grate all the cheese. Rub the inside of a pot with the garlic clove. Add the wine and simmer until bubbles form. Add lemon juice. Slowly add the shredded cheese while stirring constantly. Mix the cognac and corn starch together and add it into the cheese mixture once the cheese has melted. Keep the cheese warm but not boiling. Serve with cubed bread and green apples.

Ginger Cake with Lemon Glaze

This cake is extremely gingery! It’s perfect for a cold winters night.

4oz fresh ginger
2 cups + 2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup molasses
1/2 cup + 2 tablespoons canola oil
1 teaspoon baking soda
1 cup boiling water
2 eggs
1 lemon
1 cup powdered sugar

Peel and chop the ginger. Pulverize it until all large pieces are broken up. Combine flour, cinnamon and cloves in a large bowl. In a separate bowl mix together the sugar, molasses and canola oil. Stir the boiling water into the baking soda and mix until dissolved. Add the water and baking soda mixture to the bowl of liquid ingredients and mix well. Stir in the eggs. Finally add the wet ingredients to the flour mixture, and stir for 1 minute. Bake at 300 for 1 hour in a greased 9×9 inch pan.

Squeeze the juice and mix together with the powdered sugar. After the cake has cooled for a few minutes pour the glaze over each slice of cake.

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.

Moroccan Chicken Stew

Another stew… even though it’s summer.

1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

Corn Zucchini Pancakes

1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

Chicken Cordon Bleu

This meal is easy to make and classy to eat!

5 chicken breast cutlets
5 slices of ham
5 slices of swiss cheese
1 c. bread crumbs
1-2 eggs

Pour the bread crumbs onto a plate or bowl. In a different bowl, whisk the eggs. Take each chicken cutlet and dunk it in the egg mixture so that it is coated. Then lay chicken in the bread crumbs and flip each piece over, so that both sides are fully covered in bread crumbs. Lay the cutlets in a casserole dish, cover with a slice of ham and a slice of cheese, and roll each one up. Bake at 350 for about 40 minutes, or until the chicken is cooked all the way through. Serve with rice or couscous and enjoy!

Blog at

Up ↑