Classic Taco’s and Homemade seasoning

Menu: Classic Taco’s and Homemade seasoning

Wine: Champagne, Dry Riesling, soft Zinfandel, Tempranillo

Side Note: The more heat in the food demands greater perceived sweetness in the wine, whether from fruitiness or from residual sugar. Fruit forward wines work well with spicy tacos.

What you will need:
Ground Beef, Lettuce, tomato, your favorite cheese and taco shells…

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Salud!
Katie Mahanes
Don’t Forget To Kiss The Cook!

Pulled Chicken Sliders with Pepper Jack, Cilantro & Green Onion

Menu: Memorial Day left overs – Pulled Chicken Sliders with Pepper Jack, Cilantro & Green Onion

Wine: Pinot Noir

I don’t know about you, but when I cook – whether it be for two or twenty – I always make way more than necessary. Yesterday was no exception.

I have to admit, my Memorial Day was a little melancholy at the onset. A lot has changed in my life socially over the past couple of years and I found myself; on the unofficial kick-off to summer, devoid of invitations to picnics, beach outings or bonfires. Looking to my immediate clan of the husband and teenage boys left me, well, with the husband. The boys have girlfriends and had girlfriend-things to do.

We’d slept through the town’s annual parade, (That, according to Twin B and his girl, was pathetic anyhow – insert snicker here!) which is a time honored tradition and I hadn’t even set the American flag out that I’d inherited from my Mom & Dad. Lackluster is a word I’d turn to under these circumstances.

The hubby and I tried to salvage the day by going for a hike at one of our favorite spots, but this only served as a reminder that I wasn’t spending my Memorial Day the way I fondly remember it: full of fun, family, friends and FOOD. I was a little moody over that and hence wisely chose to take a time out to wash and detail my car in solitude while I worked it all out. (With a bottle of wine and a new CD as my partners in crime!)

No sooner was I finishing up the cars interior when I heard a car door shut, and there was Twin A and his girl. Soon thereafter, Twin B – who had snuck past me into the house while I was belting out the tunes in oblivion – emerged to say that his girlfriend would be coming over shortly. The husband called; inquiring as to when his exile to his parent’s house would be over, and was met with a cheery disposition from me, “Oh Melancholy One”. I would get to socialize, cook & feed after all!

I pulled out all of the stops. Burgers, dogs, BBQ chicken, filet steaks and endless salads . . . Did you do the math? There were six of us. You could have dropped by unexpectedly and I’d have had plenty – with room to spare.

It was a good time. Bellies were full, laughter was abundant and I ceased to have the urge to cry or strangle someone. Win-win, if I do say so myself! Dear Hubby was wrapping leftover for eons. One item in particular was in abundance. Barbecued chicken.

Enter The Wine Wench assignment for the week. I usually splurge and choose a cuisine and wine to accompany it. This time; however, I was broke. What’s that saying about two pennies to rub together? Yeah, that was me. It was time to get creative and resourceful! Hence, this week’s offering of Pulled Chicken Sliders with Pepper Jack, Cilantro and Green Onion served with the bottle of wine that didn’t make it to the table in the form of a write up for last week, a nice Pinot Noir. Lackluster this was not, and I encourage you to look at your leftovers in a whole other light going forward!

In my dismay over not having what I’m accustomed to, I overlooked getting back to the basics. The impromptu festivities with my husband, kids and their girlfriends was more than enough to scratch the “fanfare” itch. What was left over in my refrigerator and pantry was as inspiring as an entire supermarket and an endless supply of cash.

Here’s how I made the magic happen:
-Leftover BBQ chicken, shredded
-Additional BBQ sauce (It’s behind something in your fridge, of that I’m convinced)
-Soft rolls (IDK, have any leftover hamburger buns? Perfect!)
-Pepper jack cheese, finely shredded (Sub any easily melted cheese. You know you have some!)
-Cilantro leaves (It’s optional, but worth it – IF it doesn’t require you making a trip to the GS [Grocery Store])
-Green onion, finely chopped (Whites and greens! Use it up! OR, any onion-type deal will do)

Shred chicken and place in pan with BBQ sauce. Simmer “slow & low-like” for as long as you can stand it.
Brush tops of rolls w/ butter and warm or toast on low. Heap mounds of pulled chicken on to said buttered rolls. Top with finely shredded pepper jack, cilantro leaves and green onion. Serve w/ favorite side (in this case: Sweet & Spicy Jalapeno Kettle Cooked Chips).

Look out the window at your American flag waving in the breeze, raise your glass of Pinot Noir, and feel really, really good. Repeat as necessary.

Happy “un-official kick off to summer”, all! Remember, one dish and one bottle at a time. If they’re making a repeat appearance, be sure to make ‘em shine in a different light!

Cheers!
~ Jennifer
Occasions by Jennifer

Stuffed Mushrooms, Rosemary Shrimp & Scallop Skewer

Menu: Stuffed Mushrooms & Rosemary Shrimp & Scallop Skewer

Wine: Full bodied Chardonnay, a good Sauvignon Blanc

What You Will Need:
12 large white mushrooms
3 tbsp. extra-virgin olive oil
Salish Salt
1⁄4 cup red wine of choice
1 1⁄2 cup fresh bread crumbs
1 cup grated pecorino romano
2 tbsp. finely chopped parsley
1 garlic clove, minced
Freshly ground black pepper

1. Preheat oven to 375°. Remove and coarsely chop stems from mushrooms, reserving caps. Heat olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.

2. Slowly add wine. Cook until wine has evaporated, about 2 minutes, then remove from heat and stir in bread crumbs. Set aside to cool, then add pecorino romano, parsley and garlic. Mix thoroughly.

3. Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.

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