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food and wine

Junk food and wine pairings, courtesy of the Curly Girls!

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So, we are all still living in a quarantine world, socially distancing, and using Zoom for virtual meetings, family reunions, and happy hours.

This is probably a good time to revisit a past Curly Girls episode where Ann Marie and I paired wines with favorite junk foods. I didn’t have to bake a thing for that one! It was all guilty pleasures taken straight out of our pantries and grocery store snack food aisles! We discussed how these pairings are perfect for date night or movie night IN, fast food dinner at home (what’s faster than wine and a bag of chips?) or a late night guilty pleasure snack.

Curly Girls Junk food and wine pairing suggestions!

Ann Marie and I had a great time coming up with our favorites. I thought I’d share here, since we are all in a wine and “snacky” kind of mood these days.

In no particular order… I present to you, our findings !

The Curly Girls junk food and wine favorites!

Goldfish crackers: Riesling

Cheetos:/Doritos: Pinot Noir

Potato chips: Bubbly!

Funions: Riesling

Slim Jims: Cab Franc or Lambrusco

Chips Ahoy cookies : Sauvignon Blanc, Chardonnay, Merlot, Zinfandel, Rose. Wow, it pairs well with LOTS!

Nutter Butters, Peanut Butter Toasty : Cabernet Sauvignon, Port

Oreos: any cream sherry, like Harvey’s Bristol Cream or a Malbec or Zinfandel

Milk Duds: Zinfandel

Skittles: Riesling

I hope this list is helpful (or at least brings a smile to your face!) If you try any of our suggestions, let me know !

Cheers to today my foodie friends!

Gina

Disney inspired Curried Chicken Salad

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Happy Sunday, Foodie Friends!

This post is a few days overdue. I’ve had several friends ask me about this recipe, as AnnMarie and I shared it on our latest installment of the “Curly Girls”! If you haven’t watched us this past Tuesday, click here .

Now that you’ve caught up, here’s the recipe and wine pairings we shared.

Curried Chicken Salad (adapted from the cookbook “A Cooking Safari with Mickey” by Pam Brandon and the Disney Chefs)

This recipe is featured in Disney’s Animal Kingdom at Wild Africa Trek. Try this easy version, when you can’t make it to the “Happiest Place on Earth”!

1 1/2 pounds cooked, cubed chicken (I used Purdue Oven Carvers)

1 tsp. salt

1/2 cup mayonnaise

1/3 cup Greek Yogurt (can simply use all Greek yogurt if you prefer)

1/4 cup chopped red onion

1 tbsp. lime juice

4 tsp. curry powder

1 tsp. honey

1/2 tsp. ginger

1/4 tsp. black pepper

3/4 cup sliced red grapes

1/2 cup diced mango (I used pre-cut mango from my grocery store produce aisle )

Combine mayo, yogurt, onion, lime juice, curry powder, honey, ginger, pepper, and salt in a large bowl and combine. Stir in chicken, and mix until blended. Fold in mango and grapes. Serve with a side salad, naan bread, or your favorite crackers or roll.

Wine notes:

Big Game Reserve, Cape Leopard 2016 Cabernet Sauvignon

Kanonkop Estate Wine 2016 Pinotage

Print Recipe

Disney Inspired Curried Chicken Salad

Ingredients

  • 1 1/2 pound cooked, cubed chicken (I used Purdue Oven Carvers)
  • 1 tsp salt
  • 1/2 cup mayonnaise
  • 1/3 cup Greek Yogurt (can simply use all Greek yogurt if you prefer)
  • 1/4 cup chopped red onion
  • 1 tbsp lime juice
  • 4 tsp curry powder
  • 1 tsp honey
  • 1/2 tsp ginger
  • 1/4 tsp black pepper
  • 3/4 cups sliced red grapes
  • 1/2 cup diced mango (I used pre-cut mango from my grocery store produce aisle )

Instructions

  • Combine mayo, yogurt , onion, lime juice, curry powder, honey, ginger, pepper, and salt in large bowl and combine. Stir in chicken, and mix until blended.
  • Fold in mango and grapes. Serve with a side salad, naan bread, or your favorite crackers or roll.

Cheers to a delicious lunch, light dinner, or midnight snack!

Extra Credit Sangria

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We used an assortment of locally grown stone fruits and berries in our version, as well as a few orange slices for garnish .

It’s “Thirsty Thursday” in the kitchen and I’m sharing that DELICIOUS white sangria that AnnMarie made last week on our FB Live. Missed it?

Watch here: “AnnMarie and Gina talk Sangria“

What makes this “extra credit”? The addition of your favorite fruit and a little light rum! And with school about to start (or maybe it already started for you/your kids!) it’s a nice way to toast the start of the fall fun!

AnnMarie’s “Extra Credit” Sangria

1 chilled bottle of dry white wine

1/4 cup light rum

3 cups seltzer (or sprite/7 UP)

sliced fruit (we used fruit in season- peaches, cherries and nectarines)

Simple syrup or your favorite sweetener (to taste).

In a pitcher, combine all ingredients except seltzer or Sprite/7 UP. Cover and chill four hours or overnight. Pour in seltzer or Sprite/7 Up right before serving.

For more food and custom dessert ideas, contact the Kitchen !

Cheers!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

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