Fenel Thyme Halibut with Lemons and pepper

Delicious Dinner

Halibut with Fennel, Thyme and lemon with Himilaian salt and fresh ground pepper

Dirty Mushroom Kale rice.. absolutely delicious

8 cups cooked brown rice / red rice mix

8 cups kale chopped

1 large onion chopped

1 # crimini mushrooms chopped

1 tsp himilaian salt

1/2 tsp butter and olive oil or can use oil for vegan dish

pepper to taste

ms dash table seasoning to taste

splash tobasco

Melt olive oil a nd butter in pan

cook chopped onions and mushrooms

add chopped kale and rice

add the seasonings and remove from heat

Enjoy!!

 Can be a vegetarian main dish too ... its that good

Strawberry Cabernet Pancakes

Use our Pow Pow pancake recipe

2 Eggs
1/2 C milk ( may use more to achieve desired consistency or water)
6 oz vanilla greek yogurt
1 Scoop protein powder ( I use the Whey Vanilla from Costco)
 2 1/2 cups flour or gluten free baking mix
Tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder.
1/4 Cup butter


Mix eggs, milk, yogurt,  protein powder, and vanilla, Add flour, salt, baking soda and baking powder. Melt the butter in the frying pan and pour into the mixed pancake mix. You can add more water or milk to achieve desired consistency.

Then fry in a frying pan or on skillet.

Top with

Container Blueberries
Container Strawberries sliced
Container Raspberries.
Container Blackberries

Mix the berries and stir in warmed Strawberry Cabernet sauce

Top pancakes and enjoy .. May also top with whip cream for extra special treat.

 

Delicious Bacon wrapped Bleu Cheese stuffed figs

 

1 Lb bacon

10-12 figs

1/4 lb bleu cheese

2 oz Black Mission Port Fig Sauce

Preheat oven to broil

 

Cut Figs in 1/2 and place a 1/2 tsp  or small dab of bleu cheese

Wrap the stuffed fig in bacon and place on a baking sheet.

Broil until bacon is cooked or crispy to taste.

warm the Black Mission port fig sauce and brush over cooked bacon wrapped figs.

 

Place on a bed of radish sprouts and serve.. ENJOY!!! 

Dolce Vita Cinnamon Honey Candied Nuts

These are quick simple and can be used as a snack or great to add to salads or cheese plates.

Ingredients:

8 oz raw nuts ( pecans, almonds, walnuts, etc)

2 oz Dolce Vita Cinnamon Honey

Cayenne * add to taste

place the nuts in a medium heat frying pan and let gently toast. Keep the nuts moving to avoid burning and after a few minutes when you start to smell the toasted nut flavor quickly add the cinnamon honey and stir until evenly incorporated. If you desire a little spicier nut add the extra Cayenne pepper to the honey before adding to the nuts.

After completely incorporated remove from heat and put on a plate to cool. The nuts will become candied and cluster together but you can break them apart to serve.

Enjoy as an added treat to cheese plates, salads or oatmeal :D

Bon Appetite

Norwegian Meatball Bites

These are absolutely delicious meatballs in a delicate philo dough ( or can use wonton) spicy yet sweet with a splash of nutty cheese for a great finish. They are absolutely tasty with a bit of Il DiVino's Apple Gewurztraminer sauce on top.

Pre heat oven to 350 ( or you can cook in a frying pan with 1Tablespoon of oil)

Ingredients:

2 eggs

1 Cup panko bread crumbs

1/2 C minced onion ( can used dried )

2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/4 tsp multi color pepper ( freshly ground is best)

1/2 tsp cayenne pepper

2 oz Dolce Vita Cinnamon Honey

1 lb of pork sausage ( you can substitute ground beef, turkey or lamb)

Package philo dough

1 C sharp white cheddar or Swiss ( nutty hard cheese is best)

Whisk eggs and blend with ground meat, add spices and Dolce Vita honey

Mix in bread crumbs until smooth

Take a mini ( melon ball size ) ice cream scoop and scoop the meatballs then roll into uniform balls. Makes approximately 30-36 mini meatballs

Cook in pan or can place on greased baking sheet. Cook for 18-20 or until completely cooked through.

While the meatballs are cooking place 2-4 sheets of philo dough on cutting board. Carefully cut the sheet into 8 squares. Repeat until you have enough philo squares for all your meat balls

Place the philo squares in a mini muffin pan and put the meatball in the center to push down the philo dough. Cover each meatball with a little bit of the the cheese.

Place in oven for 5-10 minutes or until philo is golden and cheese is melted.

Top with a spoonful of Apple Gewurztraminer sauce and ENJOY!

Bon Appetite

Gluten Free Banana Breakfast Bread

Delicious Nutritious

Breakfast Banana Bread!

So you have started your New Year off right... getting up every morning at the butt crack of dawn and dragging yourself to exercise. You go Rockstar!

Well now we are thinking of recipes to help keep you on track for your New Years healthy living goals.

Here is the recipe for a delicious Gluten Free, High Protein, Low Fat, High Fiber bread that will get you charged and ready to conquer the day.

Banana Breakfast Bread:

Dry Ingredients:

2 1/2 C Gluten Free Baking Mix ( If you don't want or need gluten free you can substite flour for the GFBaking Mix)

2 Scoops ( 68 g) Vanilla Protein Powder ( I get the stuff from Costco as it has 27 g protein per scoop)

1/4 C Flax seed meal ( amazing stuff high in fiber and Omega 3's)

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Sea Salt

Wet Ingredients:

2 1/2 C Mashed Bananas ( the older the better.. great way to use up to old to eat bananas)

4 Eggs

6 oz Greek Vanilla Yogurt

1/2 C Dolce Vita Cinnamon Honey

1/2 C Milk

1 Tsp Vanilla ( don't be cheap on this, good vanilla makes all the difference)

**Optional : For the High Spirited Folks... you can add 2 Tbsp of spiced Rum for that extra little punch :D

* Great tip if you have bananas that have passed and aren't quite ready to make bread... peel them then put them in a freezer bag or container and you can microwave and mash when your ready to use them*

Directions:

Pre heat oven to 350-375 depending on your oven. If your not sure start with the lower temp and then just add more time to cook.

Mix all your dry ingredients in a bowl then assemble the wet in a separate bowl. Be sure to mix thoroughly and mix in all the delicious Cinnamon Honey. Gradually mix your dry ingredients into your wet ingredients being sure to thoroughly incorporate.

Grease a bunt pan with cooking spray and you can dust some of the gluten free mix in the pan if you like.

Pour your mixture into your greased bunt pan and bake for 40-50 minutes or until spongy texture on top.

This bread has such a yummy moist, spongy texture and for gluten free that is amazing!!

Glazing options:

You can warm the cinnamon honey and drizzle on top

Or Greek vanilla yogurt ( strain in coffee filter over night for thicker spread) mixed with honey and lemon zest.. Makes a great low fat low calorie cheesecake icing :D

For a quick breakfast you can make the bread ahead then slice into portions and freeze. Then just grab from the freezer and microwave for a minute for hot fresh breakfast bread.

Bon Appetite :P

Chianti Cranberry Sauce

Chianti Cranberry Sauce

For a delicious quick appetizer pour Chianti Cranberry Sauce
over Cream Cheese or Brie and serve with crackers
a quick delicious appetizer that is perfect with a glass of wine.

Amaretto French Toast

Amaretto French Toast

Sliced Bread ( approximately 12 slices depending on bread)

4 eggs

1/2 C half and half ( can use milk for lower calorie option)

1tsp cinnamon

2 oz amaretto

1tsp vanilla


In a bowl beat eggs then add half and half, cinnamon, amaretto and vanilla. Heat pan on medium heat and either melt butter or
spray with non stick spray. Soak bread approximately 15 seconds on each side then place in hot greased frying pan. Cook for a few minutes on each side until toast is done.

Delicious served with syrup, DiVino's Black Mission Port Fig sauce or Caramelized bananas and pecans ( see below)

Optional caramelized banana with DiVino's cinnamon honey.
2 bananas
2 tsp Di Vino's dolcevita cinnamon honey.
1/4 C butter
( slice bananas and toss in dolcevita cinnamon honey. Melt the butter on medium heat then add bananas and cook until caramelized on both sides

Apple Strudel

APPLE STRUDEL
1/2 c. organic cane sugar

1/2 c. raisins

2 tbsp. lemon juice

2 Tbsp. Il DiVino's dolce vita cinnamon honey

1 1/2 c. toasted nuts ( walnuts or pecans)

8 Granny Smith apples

1 tbsp flour

10 sheets filo pastry, frozen type

1 stick of salted butter melted

Peel, core and slice apples into chunks. Add lemon juice, nuts ,raisins and DiVino's dolcevita cinnamon honey then sprinkle flour over the mixture and thoroughly mix together. Bake apple mixture on a greased cookie sheet for 30 minutes at 350 or until apples begin to soften. Set aside to cool and begin to prepare filo dough.

Take 8 to 10 filo sheets. Place on damp cloth. Brush each layer with butter and chose a few layers to brush with the dolcevita cinnamon honey. Be careful for they are thin and delicate. After you have placed the last layer of filo dough, put the cooled filling on the filo sheets.

Spread evenly. Roll up with the towel carefully. (Do not roll the towel in the filo sheets. The towel is merely used to assist in rolling.)

Bake at 375°F. for 10 minutes. Remove from oven. Put slits on top with a knife about every inch. Put in oven for 30 minutes. Every 10 minutes dot with butter. Garnish with vanilla bean ice cream or whipped cream for a delightfully delicious dessert.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 acorn squash

2 bags instant brown rice

1 tbsp olive oil

1 small yellow onion- chopped

16 oz sage sausage ( if you can't find sage sausage use regular pork sausage with 2 tsp poultry seasoning)

1/2 C dried cranberries

1 tsp salt

1 tsp pepper

2 oz DiVino's Chianti Cranberry Sauce

1/2 C pecans ( optional)

Carefully cut the acorn squash in half so you have 4 "bowls" turn face down in a cake pan or baking sheet with a layer of water in the bottom. Bake at 350 for about 40 minutes. While the squash are cooking chop the onion. Then over medium heat, start to cook the onion with the olive oil in a large skillet until onions begin to brown to give a delicious added caramel note to the dish. Then add the sausage and cook thoroughly. Prepare instant brown rice per directions on the box and when ready add to the onion sausage mixture. Remove from heat and Salt and Pepper to taste. You can even add some cayenne or red pepper flakes for a spicier version. Next mix in the 2 oz DiVino's Chianti Cranberry sauce, add the dried cranberries and pecans ( reserve extra sauce and nuts for decorative topping)

When the squash is cooked remove from oven and turn over to create bowls with the squash. Fill the squash with 1/2 of the sausage stuffing and top with DiVino's Chianti Cranberry Sauce and chopped pecans.

This is a delicious one dish meal as you get fruits, veggies, meat and grains all in one dish.
and best enjoyed with your favorite Chianti wine.

Puff Pastry Entree

Puff Pastry Entree



These are a great smaller size entree and can be made in either Chicken or Salmon Puff Pastry Pillow


Chicken Puff Pastry

Ingredients:

• 4 pieces Boneless skinless chicken breast 8 oz each piece (Free range organic tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine (a white wine that you would drink)
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Adriatic Port Fig Sauce
• 8~ 1 oz slices Fontina cheese. The cheese should be slice into ½ inch thickness
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Cut each chicken breast in half giving you 8 equal sized portions of chicken ( approximately 4 oz each) Season the Chicken with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Chicken and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Chicken on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Chicken on each pastry square and top with spoonful of Il DiVino’s Adriatic Port Fig Sauce. Place the 1 oz slices of Fontina on top ( this will more than likely be a few ½ inch pieces to make up 1 oz) Pinch and seal the dough up and over the chicken and cheese, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Salmon Puff Pastry

Ingredients:

• 8 pieces Salmon 4 oz each piece (Coho or wild caught tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Chianti Cranberry Sauce
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Season the Salmon with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Salmon and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Salmon on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Salmon on each pastry square and top with spoonful of Il DiVino’s Chianti Cranberry Sauce. Pinch and seal the dough up and over the Salmon, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Il DiVino's