Beef Stroganoff - the semi-healthy way

Ok so beef is not the best thing for your heart, but I've made an effort to make this recipe healthier than your standard beef strogie.

INGREDIENTS:
1 package (about 1-1.5 lb) ground beef
2 cloves garlic, minced
1-2 sweet onions, diced large (use two onions if they're small)
1 can mushroom soup (use the reduced fat if you'd like)
1 container (16oz) fat free sour cream
1/2 cup skim milk
1 glass white wine (don't use a wine you wouldn't drink: see directions)
a few shakes Worcestershire sauce
olive oil
white pepper
salt
garlic powder
1 bag whole wheat egg noodles (or whatever thick cut pasta floats your boat ... it's also good on rotini)

DIRECTIONS:
Pour yourself a glass of wine ... drink half and reserve half for the recipe. Start a LARGE pot of water on med-high. Once the water is at a roiling boil, add noodles and cook according to directions on the package. While you're waiting for the noodles, cook the sauce:

In a large saute pan, heat the oil and saute the onions until translucent and starting to brown. Add the beef and break it up, allowing to saute until brown all the way through. Drain well in a colander and rinse with warm water to remove most of the fat. Return to saute pan. Add the can of soup and stir well. Add the sour cream and milk, stir well. Add the white wine. Add the Worcestershire sauce, garlic powder, a little white pepper, and a little salt. Taste and adjust seasonings as desired. Allow the sauce to simmer for ten minutes, then turn it down to low to keep ready until the noodles are ready.

NOTE: I don't add mushrooms because I don't like them. If you want, you can add a container of pre-chopped baby bella mushrooms after the beef and onions have cooked, allowing them to cook slightly before adding the creamy ingredients.

Derek's French Onion Dip

1 large sweet onion (Vidalia), diced
2-3 cloves garlic, diced
olive oil
1 cup mayonnaise
1 cup lowfat sour cream
1 tsp black pepper
1/2 tsp salt
1 tsp paprika
1 tablespoon dried parsley
1 tablespoon chopped fresh chives
1/2 cup fresh grated parmesan cheese
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Heat oil in a saute pan over medium heat. Add onion and garlic until it sizzles, then turn down very low and cook for 30-45 minutes until onions caramelize. After onions are golden and fragrant, set them aside to cool.

In a medium bowl, stir together mayo, sour cream, pepper, paprika, parsley, parmesan, and salt, add onions (once they are cool) and stir well to combine.

Cover and refrigerate overnight to allow the flavors to combine.

Swiss Fondue with Caramelized Shallots

3 large shallots, skinned and sliced into super thin rings
1 teaspoon sugar
1 package (approx 1/2 lb) Emmentaler cheese (cut into 1/2" cubes)
1 package (approx 1/2 lb) Gruyere cheese (cut into 1/2" cubes)
2 cups white wine (I chose a Riesling tonight) (don't cook with a wine you wouldn't choose to drink)
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1 clove garlic, sliced in half
few drops cherry brandy or cherry extract (optional)
2 tablespoons olive oil or grapeseed oil
3 small loaves of GOOD bread, various types (tonight we chose pumpernickel, multigrain, and ciabatta) cut into 1 inch cubes
cooking spray
salt and pepper to taste (you need more than you think you do)
zip-top plastic bag (gallon sized)

First, pour yourself a glass of wine to enjoy while chopping the cheese and bread into cubes.

Put all of the cheese cubes in a gallon-sized zip top plastic bag and add flour. Seal and shake well to cover cheese with flour.

Heat 1 1/2 tablespoon olive oil in a small saute pan over medium heat. Add shallots and bring to a simmer, allow them to brown slightly, add sugar, then turn the heat WAY down to low and leave them alone.

Heat the oven to 350°F.

Rub a large saucepan with cut side of garlic and heat remaining 1/2 tablespoon of oil. Dice remainder of garlic and add to pan. Allow it to brown slightly and then add remainder of wine. Start slowly adding cheese a handful at a time, stirring constantly and allowing each handful to fully combine and melt before adding more. Add nutmeg, cherry brandy/extract (if desired), and salt/pepper. Stir well until the fondue is a smooth and creamy texture. Taste and adjust seasonings if desired.

Spread bread cubes in a single layer on a baking pan. Spritz with cooking spray and bake at 350°F for 10 minutes or until lightly browned on the edges. Remove to a large serving bowl or tray.

Pour cheese mixture into a small crockpot and top with caramelized shallots. Serve fondue with small plates and fondue forks. Enjoy!

Ham and Cheese Pinwheels with White Wine Chicken

Ok, kind of a bizarre meal but I really wanted more of that white wine chicken and Derek offered to make his famous ham and cheese pinwheels. I'll get him to post his "recipe" (his recipes rarely have measurements and are usually a vague idea of ingredients to get you started thinking).

White Wine Chicken and Wine-Scented Brown Rice

This is a great way to dress up frozen chicken breasts and rice is NOT that hard, you just need to give it time and DON'T PEEK. Leave the lid on the entire cooking time, if you lift it you let out the steam and that messes up the cooking time.

Chicken with White Wine (for two)
2 chicken breasts (boneless, skinless) cut into bite-sized chunks
1/2 onion, chunked (I prefer Vidalia/sweet onions)
2 garlic cloves (skinned and crushed)
1/2 cup white wine (I like Riesling ... don't cook with a wine you wouldn't drink)
1 sprig fresh rosemary (or 1/2 tablespoon dried)
1 tablespoon flour
grapeseed oil (or olive oil)
salt and pepper to taste

Heat about a tablespoon of oil in a large saute pan. Saute the onions until they are just turning translucent, add the chicken and saute until nicely browned, add the garlic and saute for 1-2 minutes until garlic starts to smell yummy. Add the wine, rosemary, and flour, stir well to combine. Simmer for 30 minutes, no lid. Taste the sauce, add salt and pepper to your preference.

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Wine-Scented Brown Rice with Rosemary
1 1/2 cups brown rice
3/4 cup diced onion (about half a medium onion, I like Vidalia sweet onions)
2 3/4 cups white wine & herb chicken broth
1 sprig fresh rosemary (or 1/2 tablespoon dried)
1 tablespoon grapeseed oil (or olive oil)

Heat the oil in a saucepan. Saute the onions until translucent, add the rice and stir to cover with oil. Add the broth and bring to a boil. Cover and reduce heat to low for 50 minutes. DON'T PEEK. When rice is ready, fluff with a fork and stir in the rosemary.
(makes enough for two plus leftovers)

Bourbon Salmon and Baby Peas

Bourbon salmon is a big favorite of ours. Our local Publix had a sale on Coho wild-caught salmon this week so we had salmon twice. Yum!

Bourbon Salmon (serves 2)
2 (6oz) salmon fillets
1/4 cup loosely packed brown sugar
1/2 cup brown deli mustard (can use spicy mustard)
1/4 cup bourbon (don't use a bourbon you wouldn't drink ... we use Gentleman Jack)
1/4 tsp salt
1/4 tsp pepper

Combine bourbon, sugar, mustard in a gallon-sized plastic zipper bag. Mix well. Add salmon, seal, and marinate for 10 minutes in the refrigerator.

Turn the oven to broil and let it heat up for 5-10 minutes. Line a baking pan with foil and spritz lightly with cooking oil spray. Put the fillets on the pan and sprinkle with salt and pepper. Broil for 9-10 minutes or until salmon flakes easily with a fork.

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Baby Peas with Butter Sauce

Take a package of frozen peas and steam them in a Zip Lock Steamer Bag in the microwave (follow directions on the bag). Combine in a bowl with 1 tablespoon butter plus a sprinkle of salt and pepper. Microwave for 30 seconds to melt the butter.

Going out: Wings and beer

Tonight we're going out with some friends so dinner will be wings and beer. I'm happy that we're going to Wild Wing Cafe in the Vista where they carry Woodchuck, my drink of choice. I'm planning to have honey mustard or teriyaki wings and celery sticks with Ranch dressing. Derek will probably have medium or hot wings and Guinness.