Make a Simple Dinner a Simply Awesome Dinner

WineBottles

    


It’s funny how adding a bottle of wine to an otherwise normal meal can make it special.

Such was the case the other night when we decided to kick things up a notch as we grilled chicken and my wife made her special roasted potato wedges.

It was sort of a ‘let’s celebrate springtime’ dinner.  With great food and some great wine!

A glass of Ribera y Rueda Protos white wine turned our delicious dinner into something really special. The wine was great – quite bold for a white wine — and we both enjoyed a couple glasses.

Protos Wine Pour

Sometimes we struggle with what to make for dinner. But during the summer months, we like to grill out as much as we can.

Both the boys love grilled chicken and they can’t get enough of their mom’s seasoned potato wedges.

Here’s the recipes for the wedges. Very easy. Very fast. Very good.

  • About six medium to large size baking potatoes (Idaho potatoes are perfect) scrubbed clean and cut into wedges
  • Two tablespoons EVOO (extra-virgin olive oil)
  • Two teaspoons sea salt
  • One tablespoon dried Italian seasonings (oregano, basil, rosemary, thyme, etc.)
  • One tablespoon dried parsley

Pouring potatoes onto baking sheet

 

  1. Preheat the oven to 400 degrees F. Your rack should be in the middle position.
  2. Place the potato wedges in a very large mixing bowl.
  3. Drizzle the EVOO over the wedges.
  4. Sprinkle on the salt and seasonings. You can also add a small pinch of freshly-ground pepper if you want.
  5. With a couple large spoons (or your clean hands) toss the potatoes so they are completely covered with the oil and seasonings.
  6. Pour the wedges onto a large, rimmed baking sheet. Try to keep just one layer of potatoes on the sheet. If a few overlap, it’s not a big deal – they’ll be fine.
  7. Place the potatoes in the oven and set your kitchen timer for about 12 minutes.

Check the wedges. Remove the baking sheet and using a heat-resistant pancake turner, turn the potatoes over so they cook evenly on both sides.  This helps them to not stick to the baking sheet too!

 

turning potatoes on baking sheet

Return the potatoes to the over and bake for another 10-12 minutes.

Make good use of your time: You can grill your boneless/skinless chicken breasts while the potatoes are baking.

 

chicken breasts on the grill

Non-stick aluminum foil is the best!  We use it when we don’t want a big mess on the grill.

 

chicken on serving platter

 

opening photo

 

For 2,000+ years, winemakers from Ribera and Rueda – located in northwest Spain and only about an hour away from Madrid – have cultivated what’s new and what’s next in every vineyard and vintage they produce:

  • Rueda Verdejos (white grape varietal) are bright, crisp and creative
  • Ribera del Duero Tempranillos (red grape varietal) are bold, rugged and ripe

 

dinner plate with food

Sometimes we keep it really simple with the chicken and simply sprinkle some salt and pepper on them during the cooking process. Other times, we baste them with EVOO and sprinkle Italian seasoning on them too.

A simple lettuce salad with mixed greens and some chopped veggies makes for a perfect accompaniment to this meal. Of course, if you’ve been following me for any length of time, you know that I use oil + vinegar dressing about 99.9% of the time.

Here’s the recipe for my homemade version.

 

A few days later, we tried the bottle of LLEIROSO red wine.

Honestly, I’m NOT a big fan of red wine.  The  Ribera y Rueda red was extremely bold — much too strong for me.

 

red wine and hearty salad

For more information on the Ribera y Rubera wine, visit their Tumblr page.  You’ll find your nearest retailer, some great wine-inspired playlists, and a whole lot more.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Pasta Salad Recipe — with Chicken

pasta salad with chicken

Here’s an Easy Pasta Salad Recipe.  This one with grilled chicken!

This  is one of the College Boy’s favorite foods.  He made a surprise trip home this weekend so we made a batch of Pasta Salad today and sent him back with a big container of it.

This recipe makes several servings of pasta salad.  Since it keeps for a few days in the refrigerator, we make it with an entire box of pasta.  It ALWAYS gets eaten up.  And, the dressing acts as a marinade, so this recipe tastes better the day after you make it.

Let’s get to it!

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Low Carb Recipe – Chicken Salad

Here’s a quick and easy recipe to use up left-over chicken breasts.  Whether you cooked extra on purpose, or you have a few left over, here’s a great way to make something tasty.

 

making chicken salad rt 1

 

Super Easy Chicken Salad

In a large bowl, combine the following:

  • 4 cooked skinless-boneless chicken breasts (cubed)
  • 1 cup diced celery
  • 2 hard-boiled eggs (diced)
  • 3/4* to 1 cup mayonnaise
  • 1/4 cup diced sweet onion
  • 2 T. dill relish (OR sweet relish)
  • 1 t. celery seed
  • salt and pepper (to taste)

*Start with just 3/4 cup of mayonnaise and add more if you need to.  You want a nice creamy salad.

Mix well and taste-test.

 

Here’s what you should end up with:

 

making chicken salad 2 rt

 

Let me know what you think. We LOVE this stuff.

All by itself with a sprinkle of paprika.

On toast.  Really good with a slice or two of home-grown tomato.

In a salad.

Hey, it’s a multi-purpose recipe.

Enjoy!

 

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