Chicken Brine Place all ingredients in a ziplock bag with two cups ice, seal bag and place bag in a bowl in case it leaks. Keep chicken in the brine at least two hours, or it can remain in the…
In a medium bowl combine olive oil, beer, soy sauce, garlic, ginger and brown sugar. Pour mixture into a large ziplock bag. Immerse salmon into the mixture in the bag, seal and let marinate at room temperature for 15 minutes….
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
The tiny cousins of carving pumpkins with names like Munchkins, Little Goblins and Jack Be Nimble are perfect single serving, edible containers for sweet filling like ice cream pudding or custards. Don’t forget that savory options like rice and risotto dishes are good options, too.
Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
A six-ingredient sauce.
One-pot meals are not only wonderful time savers and easy clean up but they allow wonderful ingredients like smoked sausage, apples and cabbage to mingle together for great taste in every bite.
Rolled oats and Grapenuts cereal add whole grain goodness to this cranberry, coconut, and walnut granola.
For the Browned Butter Frosting, additional butter and confectioners’ sugar is required.
A layered bar cookie with chocolate and pecans, yum!