Wine and Food Pairing Delight

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Paleo Chicken Stir-Fry

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A quick and delicious Paleo chicken stir-fry that's packed with fresh vegetables and flavored with coconut aminos and ginger. Ingredients: 2 boneless, skinless chicken breasts, sliced 2 cups broccoli florets 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 onion, thinly sliced 2 cloves garlic, minced 2 tbsp coconut oil 2 tbsp coconut aminos 1 tsp ginger, minced Salt and pepper to taste Instructions: Coconut oil should be heated over medium-high heat in a big skillet Cook the chicken slices for about five minutes, or until they are no longer pink Stir in the ginger and minced garlic for one to two more minutes Add onion, bell peppers, both red and yellow, and broccoli Saut the veggies for 5 to 7 minutes, or until they are soft Add the coconut aminos and taste-test to adjust the seasoning After cooking for two more minutes, serve hot
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Wasabi Deviled Eggs

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With wasabi, you can make deviled eggs that are a little more spicy. They taste great together because the wasabi gives them a kick of heat and a unique flavor. These are great as an appetizer or snack for any event. Ingredients: 6 large eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon wasabi paste 1/2 teaspoon soy sauce Salt and pepper to taste Fresh chives for garnish Instructions: Cover the eggs with water in a saucepan On high heat, bring to a boil Once it starts to boil, turn down the heat to low and let it simmer for 9 to 12 minutes, depending on how set you want the yolks to be 9 minutes for slightly runny centers and 12 minutes for fully set yolks Set up a bowl of ice water while the eggs are cooking When the eggs are done, put them right into the ice water bath to stop cooking and cool down After the eggs have cooled, peel them and cut them in h...
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Roasted Pumpkin and Feta Couscous Salad

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There is something sweet and salty about roasted pumpkin, something nutty about couscous, and something fresh about herbs and balsamic dressing in this lovely and colorful salad. This is a great healthy lunch or dinner side dish. Ingredients: 1 small pumpkin, diced 1 cup couscous 2 cups vegetable broth 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/4 cup toasted pine nuts 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Toss the diced pumpkin in 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until tender and slightly caramelized Allow it to cool In a saucepan, bring the vegetable broth to a boil Remove from heat and stir in the couscous Cover and let it sit for 5 minutes Fluff with a fork a...
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