Category Archives: Recipes
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #ShareWineandBites #CollectiveBias
I love to make different foods that we wouldn’t normally eat. And this Pork Lemongrass Baguette is right up our alley! We don’t eat a lot of pork and I have been trying to incorporate it a bit more into our meals. But you guys, this recipe calls for fish sauce and if you have ever smelled fish sauce you might be doubting my recipe planning. But I promise you, you won’t be disappointed! Don’t let the fish sauce deter you. I didn’t even say anything about it until after dinner and after I heard all about how delicious it was and then I told my husband to smell it! hahaha!
I also found the most perfect wine to go with our Pork Lemongrass Baguette. The Dreaming Tree Crush is a story of artistry and a wine from none other than Dave Matthews. It was inspired by the desire to make high quality California wines that are accessible to wine lovers everywhere.
The Dreaming Tree makes high quality, delicious wines that are affordable so that anyone can enjoy them. My favorite is the Chardonnay.
I started with using boneless pork chops. I know that might not be the typical meat cut choice, but I wanted something small and thin for a lighter meal rather than large chunks of filling meat. I also took each of those pork chops and cut them in half to make smaller pieces. Then I made my marinade and let them sit overnight in the refrigerator before having my husband bbq them.
While the pork was grilling I sliced some carrots, red onion and cilantro for topping and then put the sandwich all together.
Look at this Pork Lemongrass Baguette…. Are you drooling? Because I am. This was delicious!
The Dreaming Tree has an amazing commitment to sustainable wine making practices and is celebrating donating over $1M to environmental programs that protect tree and forestry programs across the country.
I bought my Dreaming Tree at a local wine store but I have also found it at my local grocery store and supercenter stores. To find where you can buy it- visit their website and type in your zip code… It is that easy!
Another great snack to pair with these wines would be something as simple as cheese and bread or even a popcorn like BoomchickaPop! It really goes great with anything.
2 lbs boneless pork chops
(4) 6 inch baguettes
Marinade for pork (recipe below)
Lemongrass Pork Marinade:
1/2 C. chopped lemongrass
1/2 C. sugar
3 tbsp fish sauce
1 tbsp ground black pepper
2 tbsp soy sauce
3 cloves garlic, minced
2 tbsp sesame oil
2 tbsp olive oil
1. Mix ingredients for marinade together, add pork and let marinade overnight.
2. Next, you want to grill until the pork is completely cooked on BBQ
3. Slice Baguettes in half the long way, adding grill pork, sliced carrots and chopped cilantro
Now you know some of my favorite pairings with The Dreaming Tree Crush, what would you pair with it?
It is a rainy day here in the Pacific NorthWest and sometimes I might complain about that but not today. Today I am grateful for this rain and watching is wash away some of this insane snow we have had that doesn’t want to go away!
That is why today I wanted to share this Crock pot Chicken Tater Tot Casserole with you.
It is so easy to make and it is a perfect warm meal to have on a cooler rainy day.
The ingredients are few, which I love, and with in just a few hours you’ll have a yummy dinner.
I started with spraying the inside of the crockpot with non stick cooking spray and cover the bottom with tater tots.
Add half of the bacon bits
Then a layer of cheese.
Now add in your diced chicken
Next you’ll add another layer of cheese and then tater tots
Add the rest of the bacon bits
And top with cheese.
Turn on the crockpot and let it cook!
Then enjoy every last bite!
- 1 32 oz. bag frozen tater tots
- 1 3 oz. bag bacon pieces
- 1lb boneless, skinless chicken breasts, diced
- 2 cups shredded cheddar cheese
- 3/4 cup milk
- salt & pepper
- Spray your crockpot with cooking spray
- Cover the bottom of the crockpot with tater tots
- Sprinkle with half of the bacon bits
- Top with a layer of the shredded cheese
- Add diced chicken on top
- Layer of shredded cheese
- Top with the rest of the tater tots
- Add the last of the bacon bits and shredded cheese
- Pour milk over the top.
- Cover and cook on low about 4 hours.
We are tater tot casserole lovers but this was really a fun change from how I normally make it with hamburger!
Have you ever had this? Did your family love it as much as mine?
When I first saw Zucchini Tots, I was totally intrigued. I love tater tots but obviously it is frowned upon to eat them all the time. So I wanted to make these ASAP and I did just that.
These are so easy to make and are done in just a short amount of time. Then you’ll be enjoying these zucchini tots like I am!
After you shred your zucchini, it is important that you try and get out as much of the water that you can. They will hold together better if you do and you get a nice crispy outside if there is less water. I used a cheesecloth, however, you could use a clean towel. Really it’ll do the trick! Place the zucchini on the middle of the cloth and squeeze into a ball and squeeze the water our over a bowl or the sink.
Then you are going to mix all of your ingredients together until well blended.
I sprayed my mini muffin tin with non stick cooking spray then filled up each of the little tins to the top.
Next, you’ll pop these little babies right in the oven and bake for about 15 – 20 minutes. You want to get them nice and brown on the top!
Then pop them out of the tins and enjoy every delicious bite!
- 2 cups grated zucchini (about 1 large zucchini)
- onion, minced (1/2 small)
- shredded sharp cheddar (1/2 cup)
- grated Parmesan (1/2 cup)
- 2 eggs
- 1 tsp garlic powder
- salt & pepper
- Preheat oven to 400°
- Grate the zucchini and use a cloth to get out as much of the water as you can. (the more you can get out the better!)
- Add all additional ingredients into a large bowl and mix well.
- Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.
- Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.
As a result, these are one of my favorite snacks because they are so delicious! Let me know if you give them a try!
I love finding new fun recipes that I don’t feel bad about eating. And this Southwest Spaghetti Squash is right up my alley!
Last year I discovered my love for spaghetti squash and have made many recipes since, like Pesto chicken stuffed spaghetti squash, that was delicious! I have found that I love adding black beans to everything that I can and this is a favorite now for sure!
I used green chilies, corn, black beans…. Yum, I am getting hungry!
And I also added some salsa!
After baking my spaghetti squash I flipped them over and using a fork I loosened everything up a bit.
I took some of the squash out and mixed it in with my bowl, just to make sure it was all mixed together well and then add the filling all back into the squash bowl.
- 1 medium sized spaghetti squash
- olive oil
- 1 can black beans, drained and rinsed
- Diced Green Chilies, 1 small can
- 1 C Salsa
- 1/4 C red onion, chopped
- 1 C frozen corn
- 1 teaspoon cumin
- salt & pepper
- 1 C shredded cheddar cheese
Start with cutting your squash in half and drizzle just a little olive oil on it. Place on a baking sheet cut side down. Bake on 375 for about 30 minutes, but depending on the size of your squash it might need to cook for an extra 10 or so minutes.
Remove from oven and shred the inside a bit- I do this so the squash can be mixed in with the other ingredients.
Put all other ingredients into the squash bowl and mix it up a bit. I put some half of the shredded cheese into the mixture and save half to put on the top.
Bake for additional 15 minutes to get the cheese nice and bubbly.
Topped with cheese and baked and you’ll be in spaghetti squash heaven!
What is your favorite way to eat spaghetti squash?