1 Tbsp. olive oil
1lb. Frozen large shrimp, thawed, peeled and deveined
2 cups fat-free reduced-sodium chicken broth
½ cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed
Throw it together
HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover; cook on low heat 5 min.
STIR in broccoli and shrimp; cook, covered, 5 min. or until liquid is absorbed and broccoli is heated through.
Serve with flat bread crackers and a bottle of Crème d’ Lys Chardonnay
2 tablespoons olive oil
1/2 pound jar pre-sliced sweet peppers (about 1/2 inch wide)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 cup medium-hot salsa
3 cups pre-shredded taco cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, sliced
Throw it together
1. Heat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sweet peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are softened and beef is no longer pink, about 5 minutes. Carefully drain off any excess fat from the skillet.
3. Remove the pizza dough from the tubes. Cut the dough crosswise into 1/2-inch-thick slices, then cut each slice into quarters.
4. In a large bowl, toss together the dough pieces and salsa. Add the cooked meat mixture, 2 cups of the shredded taco cheese blend and the olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup shredded taco cheese blend over the top.
5. Bake in 375 degree F oven for 30 minutes. Sprinkle the scallions evenly over the top. Bake for another 5 minutes. Makes 8 servings.
Serve this with a McWilliams Shiraz or Shiner Bock Beer
Chicken and Shrimp Skillet With Tomato Sauce
2 1/2 to 3 pounds chicken pieces
salt and pepper
1/4 cup butter
Herb Tomato Sauce:
2 cans (8 ounces each) tomato sauce
1/4 cup red wine
1 large onion, chopped
1 clove garlic, minced
2 tablespoons fresh chopped parsley
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/2 teaspoon salt
Throw it together
1 1/2 pounds raw shrimp, shelled, cleaned, and deveined (about 1 pound if shells have been removed) Wash chicken; pat dry.
Season chicken with salt and pepper. In a large skillet, melt butter over medium heat; brown chicken slowly, turning once to brown both sides. Pour off some of the excess fat. Combine tomato sauce ingredients; pour over chicken. Cover and simmer for about 30 to 40 minutes, until chicken is tender. Add shrimp to the sauce and cook for another 10 minutes, or until shrimp are cooked through. Serve as a stew with crusty bread.
Serve this dish over rice or pasta with hard crusted bread and a Chianti Classico DOCG.
Easy Chicken Spaghetti
4 -6 chicken breasts, cooked & chopped (I use boneless Breasts)
FOR ALL YOU CRAB CAKE LOVERS!! HERE YA GO!! YES!
MARYLAND CRAB CAKES:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
… 1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon OldBay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, OldBay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)…
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown
Creamy Chicken Pasta Skillet
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas
25 TOTAL TIME
8g TOTAL FAT
Serving Size: 6 servings (1-1/3 cups each)
Super Sales event every Tuesday (All Day open to close)… Vincent’s Fine Wines and Liquors will offer
10% of all wine, including Sale items
Great opportunity to purchase your favorite products at fabulous prices…
Cigars are in… We’re starting our cigar collection with a number of customer favorites; like, Macanudo, Monte Cristo, Arturo Feuentes, Cohibas and Romeo y Julietta. Further we have selected additional brands that will have a unique style. Very exciting!!! Try a Makers Mark Cigar flavored with Maker’s Mark Bourbon. They’re Fuggitaboudit!!!
Ceramics Art Show in our Mezzanine
On June 8th we are going to present a Ceramic Art Show in our Mezzanine that will feature handmade ceramics of Chris Thomas and Nina Cork. They have created a number of fun wine items (carafes, goblets, stemless glasses and pitchers) for this event. Put this date on your calendar. I’ll make sure the wine tasting, that day, will be extraordinary! Thank you for all of the kind words regarding our new store and I hope we will be able to meet all of your expectations. See you soon.
New Beginners Wine Class
Starts Tuesday, May 24th…Cost $100 per person, 6 weeks long , each class offers a lecture wine and cheese selection. This class is already half full and will be the last beginners class until July or August. Best Value in town… Please call me for details or reservations.
Visit our new store,
Between the Chico’s (the new and the old El Chico Restaurant) 410 Realtor Rd. The easiest access Liquor store in town Coming from the Texas side, get off at Stateline and stay on the access rd. We’re the second driveway. Coming from the Arkansas side, Get off at Stateline and make the new u-turn, we’re the third Drive way
This Week’s Tasting
Winery of the Month kick-off Tasting!
Friday 4-9 pm Clos Du Bois Chardonnay and Cabernet Sauvignon
Saturday 1-4 pm Clos Du Bois Pinot Grigio and Merlot
Texarkana Food and Wine Society
Remember membership for , the Texarkana Food and Wine Society will be in a separate data base from the Vincent’s Newsletter. Eventually, Society members will get a membership card with some fun stuff attached. Society events will not be openly posted until 2 weeks after members get their invitations. If you consider yourself a Gourmet and want some fantastic cooking tips from Texarkana’s best Chefs, you need to “Join the Club”. Working on a nice Italian wine dinner with Chef Jeff more to follow!
|Copyright © 2013 Vincent's Fine Wines and Liquors - All Rights Reserved|