Sheet-Pan Chicken With Rhubarb and Red Onion

 Try this recipe Recipe from the New York Times, Cook

Ingredients

Yield:3 to 4 servings

• 1¾pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
• 1teaspoon ground coriander
• 1teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• ¼teaspoon freshly ground black pepper, plus more as needed
• 1large red onion, cut into ½-inch-thick wedges
• 5thyme sprigs
• 3tablespoons extra-virgin olive oil, plus more as needed
• 8ounces rhubarb stalks, sliced into ½-inch pieces (about 2 cups)
• 3tablespoons honey, plus more to taste
• ½cup cilantro or mint leaves and tender stems, torn

• Preparation

  1. Step 1

     Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and ¼ teaspoon pepper.

  2. Step 2

     Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.

  3. Step 3

     While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

  4. Step 4

     Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

  5. Step 5

     Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

  Tip

  • You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
  • FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.

Best Ever Pumpkin Roll Recipe

 Recipe via Marci Fritz

https://sweetpeaskitchen.com/best-ever-pumpkin-roll-recipe/?fbclid=IwY2xjawGyzC1leHRuA2FlbQIxMAABHSjPYEV0xeCzpRgzFCl6SX-mE_wxfUUGKgnbKN_fUVjC_rnq76gJaXe0sA_aem_WUhyoLHCLqykkzLYj_SYaQ

Salads and Portuguese Tapas to try

 Salads

https://www.aicr.org/cancer-prevention/recipes/category/salad/?gad=1&gclid=CjwKCAjwgqejBhBAEiwAuWHioEUc5UZfZ_A36NUSnf1luw4CZYQiUAoPFSl9_Yw1T6nScQkaV2BcPRoC1O0QAvD_BwE

Portuguese Tapas

https://recipesformen.com/portuguese-tapas/

Portuguese Meatballs

https://marleyspoon.com/menu/58230-portuguese-style-braised-meatballs-with-shepherd-salad-yogurt-pita

MEATBALLS IN TOMATO SAUCE

https://www.foodfromportugal.com/recipes/meatballs-tomato-sauce/

Almôndegas - Portuguese meatballs

https://www.bigoven.com/recipe/almndegas-portuguese-meatballs/820641

BRAISED BEEF (TRINCHADO)

• 
  

 Give this a try 

Mushroom Stew

https://plantbasedandveganism.com/mushroom-stew-1003m/?fbclid=IwAR0kub-N05CTVBTqWe3cvzXyRsw8sEwdUw8zMwXxReZXEGND-r4llrt1zMU

from Plant based and Vegan

Over-the-Top Mushroom Quiche Recipe - Thomas Keller | Food & Wine

https://www.foodandwine.com/recipes/over-top-mushroom-quiche

CRAZY EASY HOMEMADE ARTISAN BREAD {ONLY 4 INGREDIENTS!}

https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.html

Penny made this and loved it.

Baked Fish and Chips

https://sitkasalmonshares.com/blogs/recipes/16007188-baked-fish-and-chips

NV Jean-Paul Brun, Crémant de Bourgogne
 - notes: 100% Chardonnay, method Champenoise, super dry
 - recipe: Baked Fish & Chips (Sitka Salmon Shares)
 - local love: Korean Fried Chicken from Graze or CASETTA'S WEDNESDAY CUTLET SPECIAL

Ravioli

https://www.foodandwine.com/recipes/easy-ravioli

AMAZING FLOUR-LESS BLACK BEAN BROWNIES

https://www.skinnytaste.com/amazing-flour-less-brownies/
from skinnytaste

Claire recommended this recipe

INGREDIENTS

• 1 14 oz canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon oil
• 1 tablespoon unsweetened almond milk, or dairy, skim
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of freshly ground coffee or instant coffee
• 1 cup semisweet chocolate chips, divided (Hershey's)

INSTRUCTIONS

• Preheat the oven to 350° F.
• Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
• Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
• Fold in 1/2 cup chocolate chips until combined.
• Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.
• Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
• Allow the brownies to cool completely before slicing them into squares.

NOTES

Adapted from Roasted Root.

Goat Cheese-Stuffed Chicken

https://www.foodandwine.com/recipes/goat-cheese-stuffed-chicken

Moroccan Olive Bread & Moroccan Chicken and Couscous Soup

https://www.foodandwine.com/recipes/moroccan-olive-bread

https://www.foodandwine.com/recipes/moroccan-chicken-and-couscous-soup

Both of these were delicious and they did taste great with Merlot. 3/5/2019

Recipe to try Grilled Pineapple Prosciutto Arugula Pizza #Sundaysupper

http://familyfoodie.com/grilled-pineapple-prosciutto-arugula-pizza-sundaysupper/

I am thinking Rose may be a good pairing
Want to try Pat's Pineapple Ginger sauce with this.

Jamie's Asian-inspired Seared Tuna! h

Jamie's Asian-inspired Seared Tuna! https://t.co/k1Uarwh2Ud
(https://twitter.com/jamieoliver/status/966387067902021633?s=03)

Blue Cheese Pairings

https://www.winemag.com/2005/12/31/blue-cheese-pairings/

quick-gorgonzola-pasta-sauce

http://www.finecooking.com/recipe/quick-gorgonzola-pasta-sauce

KITTENCAL'S GREEK MOUSSAKA

Link to recipe

READY IN:  1hr 45mins	SERVES:  4
UNITS:  US

INGREDIENTSNutrition

• 2medium eggplants
• olive oil (as needed)
• 1lb lean ground beef(or can use ground lamb)
• 2medium onions, peeled and chopped
• 2tablespoons fresh minced garlic (or to taste, I use lots!)
• 1(8 ounce) can tomato sauce
• 1teaspoon dried oregano (or to taste)
• 1teaspoon salt, divided (or to taste, I use seasoned salt)
• 1⁄2teaspoon fresh ground black pepper(or to taste)

• CHEESE SAUCE

• 3tablespoons butter
• 1⁄2teaspoon salt (I use seasoned salt)
• 1⁄2teaspoon fresh ground black pepper(or to taste)
• 2tablespoons flour
• 1cup half-and-half cream
• 1egg
• 1⁄2cup grated parmesan cheese (can use more)

DIRECTIONS

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Food Friday: How To Use Spice Blends, Marinades, And Rubs To Get The Most Out Of Your Cooking

https://www.wpr.org/series/food-friday


https://www.wpr.org/recipe-mojo-marinated-pork-tenderloin
This was delicious!

I ordered the book, Cooking with Spices: 100

Chicken Madeira

Chicken Madeira
RECIPE: http://bit.ly/chickenmadeira

Egyptian Dukkah Recipe

from http://winefolly.com/update/wine-dine-for-under-20-veuve-du-vernay/

INGREDIENTS
• 1/3 cup Raw Hazelnuts
• 3 tbsp. Seasame Seeds
• 1 tbsp. Coriander Seeds
• 1 tbsp. Cumin Seeds
• 1 tsp. Flaked Sea Salt
• Olive Oil for Dipping

DIRECTIONS

Roast hazelnuts at 350 degrees for 10-15 minutes until light brown. Fold hot hazelnuts into a cloth and rub to remove skins.

Toast sesame seeds in a dry pan over medium heat until light brown. Set aside. In the same pan toast the coriander and cumin seeds. Keep off direct heat and stir occasionally until lightly browned or the seeds pop.

Using a food processor, finely grind the cumin and coriander seeds and set aside. Place cooled hazelnuts into food processor and grind to desired consistency. Combine all ingredients and stir in salt and pepper as desired.

Serve on top of bread with olive oil

Rocket & Parmesan Salad Recipe

INGREDIENTS
• Arugula (aka Rocket)
• Parmesan (peels)
• 1/4 cup Olive Oil
• 3 tbsp. Lemon
• 2 tsp. Dijon Mustard
• 1 tsp. Sugar

DIRECTIONS

Combine all wet ingredients and whisk until emulsified.

Season with salt and pepper to taste.

Toss arugula in dressing.

Garnish with Parmesan peels.

Fall dinner ideas from Food & Wine

http://amp.foodandwine.com/recipes/fall-dinner-ideas

The 1st recipe was fantastic though I did not make the beet puree or Swiss chard.

PORK CHOPS IN SAGE BUTTER WITH BEET PUREE AND SWISS CHARD

The CHICKEN BREASTS WITH APRICOT-ONION PAN SAUCE was also delicious.

I made the Rigatoni with Veal Bolognese and Butternut Squash when Mike's mom visited in October.

Next up was QUINOA SALAD WITH SWEET POTATOES AND APPLES.
It was fantastic. Made a great fall lunch option.

 Next up is SALMON STEAKS WITH CURRIED FENNEL-WINE SAUCE

or  PORK CHOPS WITH ROASTED PARSNIPS, PEARS AND POTATOES
I went with the pork chop recipe and loved it. Mike though isn't fond of parsnips, the baby.

The Curried Carrot and Apple Soup is fantastic.  This is a soup to make on the weekend when you have more time. Mike LOVED it. Such a great mix of sweet and spice. Chardonnay was the recommended wine but actually Gewürztraminer would have been better. Other options would be a Spatlese Riesling, possibly a Chenin Blanc or Viognier, something sweet with a little acid.

Last night I made the Chicken Apple Stir Fry. Definitely harkens fall with that touch of cinnamon. It was SO perfect with Chardonnay!!!!!!!!!!!

Here is a great stay at home Saturday night option, Anise Pork with Figs and Apples . I served it with sweet potatoes and roasted green beans. WOW!  Easy to make.  Mike LOVED IT!!!!!

I plan on making  Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts as we taste Thanksgiving wine options on the eve on Thanksgiving.  To the right are the wines we sampled. The pasta was a great pairing with both of the Cabernet Franc options. I also served the Curried Carrot and Apple soup.  That was an EXCELLENT pairing with the Gewurztraminer.

Karen Barr and I celebrated her birthday on November 30th.  I made her Braised Chicken with Apples and Calvados. I used an apple liqueur. It was fantastic.  I served it with left over sweet pototoes, and left over stuffing.  Perfect way to use those great left overs. I absolutely loved the shitake mushrooms!

Speaking of left overs, the next day I combined the sauce from this dish with leftover pasta with creamy pumpkin sauce.  Boy was that delicious! 

Next up is Butternut Squash Casserole with Leeks, Proscuitto and Thyme. This is one of the menu items on 12/5/2017 as we study the wines of Bordeaux. This was a great side dish with venison chops and was a great compliment to the wines of Bordeaux.

On December 14th I made MUSTARD-ROASTED PORK LOIN WITH SQUASH POLENTA
Actually I cooked a boneless pork loin as described in this recipe and served it with cauliflower that I had cooked in milk with a little salt and pepper and then pureed. The pork was outstanding. Great combination with a little applesauce.