white wine - Annette's Sweet Treats

Grilled Salmon with Black Bean Salsa

March 27, 2015 Leave a Comment

Grilled Salmon with Black Bean Salsa

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Our taste testers raved over this fantastic combination! The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa. This one is sure to be a winner with family and friends!

Diane Halferty Corpus Christi

Grilled Salmon with Black Bean Salsa Recipe

Grilled Salmon with Black Bean Salsa

¼ cup white wine or reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 ½ tsp. brown sugar

1 garlic clove, mined

SALSA: 1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

½ cup seedless red grapes, chopped

¼ cup fat-free Italian salad dressing

1 Tbsp. canned chopped green chilies

1 tsp. brown sugar

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.

Drain and discard marinade. Using long-handled tongs, moisten paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa. 6 servings

(Recipe for Grilled Salmon with Black Bean Salsa was on www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: can of black beans, chopped green chilles, far-free Italian salad dressing, minced garlic, reduced-sodium soy sauce, salmon fillets, seedless red grapes, sweet red pepper, white wine

Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect. Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Make it a meal, serve with brown rice and steamed broccolini.

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduces until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: bay leaf, fresh dill, pistachios, reduced fat sour cream, shallot, tuna steaks, white wine, whole-grain mustard

Chicken and Shrimp Satay

June 2, 2014 Leave a Comment

Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. This recipe is Diabetic Friendly!!

Hannah Barringer Loudon, Tennessee

Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce: ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.

In a small skillet, sauté green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine, lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat; set aside.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often. Brush with ¼ cup sauce during the last minute of grilling. Serve with remaining sauce. 6 serving

(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: brown sugar, cayenne pepper, chicken tenderloins, dried rosemary, lemon & lime juice, medium shrimp, reduced-fat peanut butter, reduced-sodium chicken broth, white wine

Shrimp & Tortellini in Tomato Cream for Two

February 14, 2014 Leave a Comment

Shrimp & Tortellini in Tomato Cream for Two

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

This shrimp and pasta combination is one of my husband’s favorites. It’s healthy, and he doesn’t even know it. It’s easy to double for company.

Mary Kay LaBrie Clermont, Florida

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme springs. Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

2 servings

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: basil leaves, cheese tortellini, crushed red pepper flakes, half-and-half cream, medium shrimp, no-salt added diced tomatoes, shallot, thyme sprigs, white wine

Taste of Summer Chicken

September 8, 2013 Leave a Comment

Taste of Summer Chicken

This recipe is for Taste of Summer Chicken, it’s from “Best of Diabetic Connect Low-Carb Recipes”. Even if you aren’t diabetic, these recipes would be a nice change. A way to lighten up your everyday evening meals.

Taste of Summer Chicken Recipe

Taste of Summer Chicken

¾ cup Italian far-free salad dressing

¾ cup unsweetened pineapple juice

¾ cup white wine or white grape juice

6 boneless skinless chicken breast halves (1 ½ Lbs.)

In a large reusable plastic bag, combine the salad dressing, pineapple juice and wine/or grape juice. Add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear.

(Recipe for Taste of Summer Chicken came from Best of Diabetic Connect “Low-Carb Recipes”)

Filed Under: Savory Tagged With: boneless skinless chicken breast, fat-free Italian salad dressing, unsweetened pineapple juice, white wine

Seafood Primavera

July 8, 2013 Leave a Comment

Seafood Primavera

The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with steamed veggies or as a dip for fresh bread.

Seafood Primavera Recipe

Seafood Primavera

1 ½ lbs. fresh or frozen shrimp, deveined (1/2 lb. fresh or frozen unseasoned mussels, but I’m not a lover of mussels)

¾ pkg. angel hair or your favorite pasts

1-2 Tbsp. CHICKEN or VEGETABLE SOUP BASE

1 cup asparagus, cut into 1 inch pieces

2 Tbsp. olive oil

1 ¼ tsp. PENZEYS MINCED GARLIC, or 5 cloves fresh garlic, minced

2 shallots, minced

2 tsp. butter

¼ white wine

4 green onion, chopped and divided

¼ cup fresh parsley, chopped

1 Tbsp. FOX POINT SEASONING (or SUNNY PARIS or MURAL OF FLAVOR)

1 cup grated Romano cheese

1 large lemon (1/2 juiced, ½ thinly sliced)

¼ tsp. salt, to taste

¼ – ½ tsp. PENZEYS FRESHLY GROUND PEPPER

(HIGHLIGHTED – are found in PENZEYS SPICES)

Prepare the seafood for cooking. Clean and rinse the shrimp. If the seafood is frozen, it does not need to be completely thawed, but do not clean it well since it’s going straight from pot to plate.

Bring a large pot of water for the pasta to a boil. Add the SOUP BASE and stir. Add the pasta and cook until al dente. Reserve ¼ cup of pasta water when draining. Place in a serving bowl and toss with a bit of olive oil.

Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted. In a separate large pan with a lid, heat the olive oil over medium heat. The oil is ready when you can either smell it or notice just a bit of steam rising from the pan. Toss in the garlic and shallots, and cook until tender and just starting to brown. Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook the wine is reduced to about half or less.

Remove the lid, add 3 tablespoons of the reserved pasta water, the shrimp. Cover and allow to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water). Stir in the cheese and cook for about 1 minute with the cover off. Squeeze the juice from one half of the lemon over the seafood and remove from heat. Stir well to get all the good flavor from the bottom of the pan, salt and PERRER to taste. Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine. Garnish with extra grated Romano, black pepper and lemon slices.

(Recipe for Seafood Primavera was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: asparagus, fresh or frozen shrimp, green onions, shallots, white wine

Marinated Chicken Wings

February 1, 2013 Leave a Comment

Marinated Chicken Wings

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

I’ve made these nicely flavored chicken wings many times for get-togethers. They’re so moist and tender…I always get lots of compliments and many requests for the recipe.

Janie Botting Sultan, Washington

Marinated Chicken Wings Recipe

Marinated Chicken Wings

20 whole chicken wings (about 4 Lbs.)

2 cups soy sauce

½ cup white wine or chicken broth

½ cup canola oil

2 to 3 garlic cloves, minced

2 Tbsp. sugar

2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tips. In a large bowl, combine remaining ingredients. Pour half the sauce into a large resealable plastic bag. Add wings, seal and toss to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.

Transfer wings to a serving dish; discard cooking juices. 18-20 servings

(Recipe for Marinated Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: garlic cloves, ginger, soy sauce, white wine

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Grilled Salmon with Black Bean Salsa

Pistachio-Crusted Tuna Steaks

Chicken and Shrimp Satay

Shrimp & Tortellini in Tomato Cream for Two

Taste of Summer Chicken

Seafood Primavera

Marinated Chicken Wings

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