Artichoke Dip I

An alternative to the Artichoke Dip recipe I posted about earlier.

1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1-1/2 teaspoons garlic powder
1 teaspoon paprika

In a large bowl, thoroughly mix the first 5 ingredients.
Transfer mixture to an 8x8 inch baking dish.

Bake at 350 degrees for 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.

Artichoke Dip

1 (14 oz) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup shredded Parmesan cheese
Garlic powder to taste

Mix all ingredients together in an oven-safe dish.
Bake at 350 degrees for 20-25 minutes.

Serve with tortilla chips, crackers or french bread.

NOTE: My sister-in-law made this for a family get-together. So yummy!
I also looked online and found an alternative that looks pretty good too.

Artichoke Dip I

Chicken & Rotini Primavera

This is a quick and easy pasta dish. Perfect for a quick meal.
Cooking time is roughly 30 minutes.

2 cups rotini
2 cuts (10 oz) fresh baby carrots
1 can green beans, drained
1 cup skim milk
2 Tbsp flour
1-1/2 tsp chicken bouillon
4 boneless skinless chicken breast halves, cut up
1/3 cup fresh parmesan cheese, shredded
dash pepper

Cook rotini and carrots in boiling water 8-10 minutes.
Add beans in the last minute.
Blend milk, flour, bouillon and pepper. Set aside.
Cook chicken in med-high skillet 4-6 minutes.
Add milk mixture to skillet.
Cook and stir 2-3 minutes, or until bubbly and thickened.
Stir in cheese and cook over med-low heat until cheese is melted, stirring constantly.
Drain rotini and veggies. Add to chicken mixture.
Toss gently to combine. Season with pepper.

Makes 6 (1-1/3 cup) servings.

4 grams of fat per servings.

Chicken Alfredo Pasta

This recipe is from Cooking Light's 5 Ingredient 15 Minute cookbook. I tried it a few weeks ago, and it turned out okay. It was super easy, so that's a bonus. 25 minutes from start to finish. It doesn't have much flavor, so next time I'll spice it up a bit. It's very similar to the Chicken & Rotini Primavera recipe that I posted about earlier.

2 cups Rotini, uncoooked
9 oz Boneless Skinless Chicken Breast, Cubed
1 (10 oz) Package Frozen Mixed Vegetables
1 (9 oz) can Reduced Fat, Reduced Sodium Cream of Chicken Soup
1/4 cup Grated Parmesan Cheese
1/4 tsp Fresh Ground Pepper

Cook pasta, vegetables and chicken together in boiling water in a Dutch oven 10 minutes or until pasta is done and veggies are tender.
Drain pasta, veggies and chicken and return to Dutch oven.
Add soup and cheese to pasta mixture, stirring well.
Cook over low heat 2 minutes or until thoroughly heated.
Sprinkle with pepper.

Makes 4 (1-1/3 cup) servings.

Calories: 326
Fat: 5.9 grams (sat. 2.4)
Protein: 24 grams
Carbs: 43 grams
Fiber: 4 grams
Cholesterol: 52 mg
Sodium: 999 mg

Chicken and Rice Casserole

4 boneless skinless chicken breast halves, cut up
1 package dry onion soup
1 can cream of chicken soup, diluted
1 cup uncooked rice

Spread rice on bottom of 9x13 baking dish.
Place chicken on top.
Dilute can of soup and cover chicken.
Sprinkle dry onion soup on top.
Season with garlic salt.

Bake at 350 degrees for 1 to 1-1/2 hours.

This was one of my mom's staple recipes when I was growing up.
It can't get much easier than this.

Alternatives:
1. Omit the cream of chicken soup. Add one cup of water.
Bake at 350 degrees for 1 hour.

2. Omit the dry onion soup. (Lacks flavor, but works in a pinch.)

3. Dilute the chicken soup with milk instead of water.
Makes a creamier sauce.

Pear Pie

My mom has been making this recipe for years.
It's my favorite pie recipe.

CRUST
1 cube butter (or margarine)
1 egg yolk
1 cup flour
2 Tbsp sugar

Mix egg and sugar together.
Add remaining ingredients.
Mix well. Press into 8" pie pan.

FILLING
2 pears (peeled, cored and cut into half)

Add pears to pie shell, rounded side up.

TOPPING
1 cup sugar
2 eggs
1/2 cup butter
4 Tbsp flour
1 tsp vanilla

Combine and pour over pear halves.

Bake at 350 degrees for 45 minutes.
Let cool slightly to let the topping set.

My Wine List

If you've come here looking for my opinion on full-bodied red wines or anything slightly resembling the knowledgeable words of someone who knows what she's talking about, then you've come to the wrong place.

I only started drinking wine about two years ago, and like many newcomers to the grape, I started my journey with sweet wines. I'm gradually shifting my tastes to more varietals, but I'm still a sucker for a nice fruity wine.

So if you're new to wine, or like your wine on the fruity, crisp side instead of the bold or buttery side, then keep reading.

Here is the beginning of my list of favorite wines. Hopefully I'll continue to add to the list as I broaden my horizons and try new wines.

Chateau Ste. Michelle 2004 Riesling
Chateau Ste. Michelle 2004 Gewurztraminer
Columbia Winery 2004 Cellarmaster's Riesling
Hogue Cellars 2004 Gewurztraminer
Hogue Cellars 2004 Johannisberg Riesling
Jacob's Creek 2003 Shiraz
Saint M 2003 Riesling
Silver Lake Winery 2003 Chenin Blanc
Snoqualmie Vineyards 2004 Winemaker's Select Riesling

Snoqualmie Vineyards 2004 Winemaker's Select Riesling

Tasting Notes: "A crisp and refreshing wine that is bursting at the seams with aromas of spicy pear and dried apricots. The palate has a rich texture and is characterized by spice and fruit as well as lingering notes of honey."

TECHNICAL INFO:
Total Acidity: 0.72g/100ml
Residual Sugar: 6.10g/100ml
Alcohol: 10.5%
Food Pairings: fruit desserts, pasta with grilled chicken, seafood with cream sauces

My Thoughts: This is definitely the sweetest wine that I drink. It's perfect for dessert.

Silver Lake Winery 2003 Chenin Blanc

Tasting Notes: "Crafted especially for everyday enjoyment, this wine has just a bit of residual sugar without being sweet. Just enough balancing acidity keeps you tasting the grapes and not the sugar. Melon and guava are the fruits that come to mind when tasting this off-dry beauty."

Residual Sugar: 3.0g/100ml
Food Pairings: light fish, poultry and salads

My Thoughts: This wine is probably one of the sweetest of my favorites, but it isn't syrupy sweet, so it's still very drinkable.

Saint M 2003 Riesling

Tasting Notes: "The 2003 Saint M Riesling is a fresh, fruit-driven wine with wonderfully ripe flavors of peach and apricot. The delightful flavors of Saint M pair with nearly any fare."

TECHNICAL INFO:
Style: Medium-Dry, Food Friendly
Total Acidity: 0.7g/100ml
Alcohol: 11.0%
Residual Sugar: 1.5g/100ml

My Thoughts: We picked up a bottle of this wine when we were at the Chateau Ste. Michelle Winery in Woodinville a few months ago. It's a bit drier than what I usually like, but it still had enough of a fruity taste that I would definitely drink it again.

Jacob's Creek 2003 Shiraz

Tasting Notes: "Rich, ripe blackberry, blood-plum and spice with a full, fleshy mid-palate. Outstanding depth of fruit flavour supported by subtle coffee-like oak notes and fine velvety tannins. A very distinctive example of Australian Shiraz."

TECHNICAL INFO:
Total Acidity: 0.63g/100ml
Alcohol: 13.8%
Food Pairings: beef, chicken, lamb

My Thoughts: I'm usually not a fan of red wine, but I'm really starting to like the Australian shiraz varietal. Although red wines technically do not have any residual sugar, and thus can not be judged in terms of "sweetness" I still think that some shiraz wines taste sweet. Maybe it's just that the tannins are not overpowering my palate, but whatever it is, I like it.

For our wedding back in May, we served the Jacob's Creek 2002 Shiraz Reserve. By the end of the night, the bar had completely run out of it (including the 2-1/2 bottles that Kevin drank on him own)!

Hogue Cellars 2004 Johannisberg Riesling

Tasting Notes: "Our Hogue Riesling opens with a melange of aromas: orange blossom, jasmine, Meyer lemon, powdered sugar, apricot, cinnamon and clove. On the palate are tangerine and orange blossom. A naturally crisp acidity balances the slight sweetness, providing a refreshing finish."

TECHNICAL INFO:
Total Acidity: 0.69g/100ml
Residual Sugar: 1.54g/100ml
Alcohol: 12.3%
Food Pairings: spicy food, chicken, crab

Hogue Cellars 2004 Gewurztraminer

Tasting Notes: "On the nose, the wine has aromas of lychee, vanilla, citrus blossom, and jasmine. The rich palate is medium-bodied, with citrus, lychee, true varietal flavors, and ripe grapefruit on the finish."

TECHNICAL INFO:
Total Acidity: 0.66g/100ml
Residual Sugar: 2.1g/100ml
Alcohol: 12.9%
Food Pairings: fish, crab

Columbia Winery 2004 Cellarmaster's Riesling

Tasting Notes: "Floral, honeyed aroma with hits of apricot, pear and allspice. Rich and full-flavored fruit on the palate is balanced by clean, crisp acidity."

TECHNICAL INFO:
Residual Sugar: 6.0g/100ml
Alcohol: 9.8%
Food Pairings: spicy food, fruit, or alone as a dessert

My Thoughts: This wine was made for me. It's a bit on the sweet side, but perfect for drinking after dinner or during a party. Whenever I'm at a loss as to what wine to buy, I get this one.

Chateau Ste. Michelle 2004 Gewurztraminer

Tasting Notes: "A perennial favorite...incredibly aromatic and spicy wine made in a rich, unctuous style. Intriguing aromas of fruit cocktail, jasmine and clove spice give this wine its unique character."

TECHNICAL INFO:
Total Acidity: 0.67g/100ml
Residual Sugar: 1.56g/100ml
Alcohol: 13.0%
Food Pairings: Thai food or any Asian dishes, crab, chicken

My Thoughts: This wine is another of my favorites. It has a bold, spicy flavor, so I have to be in the mood for that if I'm going to drink it.

Chateau Ste. Michelle 2004 Riesling

Tasting Notes: "Fans of Chateau Ste. Michelle Riesling can count on our Columbia Valley Riesling to be an inviting, easy to drink, off-dry Riesling, vintage after vintage... This Riesling consistently delivers classic Washington state Riesling characters of juicy peach, apricot, ripe pear and sweet citrus, with subtle slate and mineral notes. This is our every day Riesling that is versatile and simply a pleasure to drink."

TECHNICAL INFO:
Total Acidity: 0.65g/100ml
Residual Sugar: 1.65g/100 ml
Alcohol: 12.0%
Food Pairings: fresh fruit, crab, mild cheeses, chicken

My Thoughts: This is one of my favorite wines. It's very easy to drink, either with or without food. And being that the winery is only about 10 miles from here, it's also readily available and very inexpensive. I just found it at Costco for $4.99 a bottle! Can't beat that.