• Wine and Meal News

    Where you get your wine and meal news fix!

  • Client Wine & Meal News Channel

    This is where we request wine & meal opinions from our Clients. If this information makes it to the web page we have a gift card for the author.

  • ORANGE ROSEMARY PORK CHOPS

  • Prep and Cook Time: 25 min.

    Ingredients:
    4 (6-oz.) boneless pork chops
    1 tablespoon chopped fresh rosemary
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    2 tablespoons olive oil
    1 shallot, peeled and minced
    1/3 cup beef broth
    1/3 cup orange juice

    Directions:

    Season pork chops with rosemary, salt, and pepper.
    Heat oil in a large skillet over medium-high heat.
    Add chops and cook until browned and cooked
    through, about 5 minutes per side. Remove to a
    serving platter and cover to keep warm. Add
    shallots to the pan; sauté until shallots are soft.
    Add broth and orange juice, scraping to remove any
    browned bits from the bottom of the pan. Boil until
    liquid is reduced by half, about 3 minutes. Pour
    over pork chops and serve garnished with extra
    rosemary.

  • ITALIAN CHICKEN

  • Prep and Cook Time:30 min.

    Ingredients:
    4 to 6 boneless, skinless chicken breasts
    1 lg. jar spaghetti sauce of choice
    2 cups grated mozzarella cheese
    Parmesan cheese
    Salt, pepper, garlic
    Fettuccine noodles

    Directions:
    Grease large casserole dish. Season chicken
    breasts with salt, pepper, and garlic. Place flat
    in a casserole dish. Bake for 20 minutes turning
    once. Pour spaghetti sauce over chicken and
    sprinkle generously with mozzarella cheese. Bake
    until bubbly and cheese has melted. Prepare noodles
    according to directions and serve chicken and sauce
    over noodles. Top with grated parmesan cheese.

  • CHILI & CORNMEAL CHICKEN

  • Prep and Cook Time: 18 min.

    Ingredients:
    1-1/2 pounds boneless, skinless chicken breasts,
    1/4 cup cornmeal
    2 tablespoons chili powder
    1 teaspoon cumin
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    2 eggs, beaten
    2 tablespoons vegetable oil

    Directions:

    Pound chicken breasts between 2 pieces of plastic
    wrap or waxed paper to about ¼-inch thickness; set
    aside.


    In a shallow dish combine cornmeal, chili powder,
    cumin, salt, and pepper. Dip chicken breasts in
    beaten egg, then into cornmeal mixture. Heat oil in
    a large, nonstick skillet over medium-high heat.
    Add chicken and cook on both sides until golden and
    no longer pink inside, about 10 minutes total.

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