ISO Recipes using white wine

[Nutmeg]

Hello all:

I tried searching for this in old threads, but I couldn't narrow it down from all the posts with "white wine" in them.

Anyway, I bought a bottle of Pinot Grigio last night, and when I got home, I realized I had the same bottle in the fridge from weeks ago b/c we hadn't liked it very much the first time around :eek:
So are there any quick & easy recipes using white wine out there? Thanks in-advance!

[mightyh]

We love this recipe--it's becoming a weeknight staple when we're low on time, but still want a semi-elegant dish...

Linguine with White Clam Sauce

"I'm an art teacher, and because my husband is a personal trainer and bodybuilder, I train with him. We are very conscious of what we eat, so our dinners at home are almost all Cooking Light recipes. This linguine is an old recipe of mine that I altered to reduce the fat and calories."

1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (61/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce).

CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.40g; CHOL 53mg; IRON 19.70mg; SODIUM 265mg; CALC 75mg

[aggie94]

Risotto is always a good choice.

[valchemist]

how about lindrusso's chicken florentine casserole? excellent!


* Exported from MasterCook *

Chicken Florentine Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb boned and skinned chicken breast halves -- (4 breast halves)
3/4 cup water
1/2 cup dry white wine
1 large clove garlic -- sliced
1 pound fresh spinach -- rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ozs lowfat cream cheese -- cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine -- broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.




Per Serving (excluding unknown items): 415 Calories; 14g Fat (31.2% calories from fat); 32g Protein; 37g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 788mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

[lorilei]

If you really didn't like the flavor of the wine the first time around, my advice would be to use it in a dish where there are other strongly predominant flavors -- otherwise you'll just have to re-experience the wine all over again!

Risotto would be a pretty good choice -- as would Alicia's chicken (posted above). Otherwise, how about making a white sangria? The fruit flavors would probably mask anything about the wine that you'd recognize... and it would make a very refreshing drink for the weekend!


White Sangria

1 cup water
1/2 cup sugar
6 short cinnamon sticks

1 bottle white wine - Spanish/French is best,
dry in any case (i.e. not an oaky Chardonnay!)
1 cup sparkling water
1 cup apple juice
1/2 cup orange juice
2 oranges, in wedges
10 cherries
2 apples, in chunks

This recipe requires a bit of preparation! Heat the water, sugar, and cinammon sticks until they're simmering for 5 minutes, then cool back down to room temperature. Pull out the sticks, and mix in all remaining ingredients. Chill overnight. Pour over ice the next day, and enjoy!

[KAC]

This is great, quick and easy! And raspberries look really good right now in the store.

Raspberry Chicken

3 whole chicken breasts - boneless
fresh ground pepper to taste
4 tablespoons butter (I use less)
3 tablespoons Raspberry Vinegar
1/3 cup dry white wine
1 small package of raspberries

Sprinkle both sides of chicken breasts with pepper. Melt 1 1/2 - 2 tablespoons butter in pan over medium-high heat. Saute the chicken, a few piees at a time until just browned on each side. Remove from pan to warm platter.

Pour vinegar and wine into pan to deglaze - add raspberries, stirring gently over medium heat (watch carefully as berries will cook to "mush" if cooked too long.)

Pour sauce over chicken and serve immediately.

This is good served with rice and cooked carrots sprinkled with Rosemary. Enjoy!

[MishT]

2 thumbs up for Garlicky Green beans (of Jewel)

Here'e the link with recipe:

http://community.cookinglight.com/showthread.php?s=&threadid=9265&highlight=garlicky+green+beans

[Chris415]

I like to marinate a salmon fillet in white wine, fresh lemon juice and dill weed. Yum!

[tootsieroll]

I have tried a few mussels recipes that use white wine. Epicurious.com has plenty of them; if you do a search for mussels dishes, I'm sure you'll come up with some you'll be interested to try.

[Nutmeg]

Wow, that was quick :D Thanks for all of the great recipes, everyone. Now I have no excuse to let that wine sit just sit in my fridge.