Make Any Day a Holiday with Albariño

Ingredients
POLENTA:
2 cups of vegetable stock
1/2 cup of instant polenta
1/3 cup of grated parmesan
1 tbsp of butter
1 tsp of salt
CARAMELIZED ONIONS:
2 large onions peeled and chopped
1 tbsp of balsamic vinegar
1 tbsp of brown sugar
2 tsp of olive oil
salt
THYME MUSHROOMS:
400 g of mushrooms cleaned and chopped
1 tsp of fresh thyme leaves
3 tbsp of rose or red wine
2 tsp of olive oil
1 clove large of garlic minced
salt to taste
Instructions
1.Start by making the polenta. Grease a baking tray (I used a 30cm x 20cm tray) and set aside. Then in a medium saucepan bring the vegetable stock and butter to the boil. Gradually whisk in the polenta and reduce the heat to medium low. Continue whisking the polenta until it becomes thick and creamy, around 10 minutes. Remove from the heat and whisk in the parmesan. Pour the polenta into the prepared tray and cover and set aside for 15 to 20 minutes to set.
2. To make the caramelized onions, heat a large frying pan over a medium low heat and add the olive oil before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic and brown sugar. Cook for a further 10 minutes until caramelized. Set aside.
3. For the mushrooms, heat a large frying pan over a medium heat and add the olive oil. Add the mushrooms and season with salt and pepper. Cook for 10 minutes before adding the garlic and cook for 2 minutes before adding the rose or red wine and thyme leaves. Simmer for a further 10 minutes, or until the wine has all but evaporated. Set aside.
4. Cut the polenta into bite size squares and coat in flour or uncooked polenta (the polenta will provide extra crunch). Heat a large frying pan over a medium heat and add oil. Once the pan has come to heat add the polenta squares and fry for 2 to 3 minutes on each side or until golden. Drain on paper towel.
5. To assemble the Mushroom Polenta Bites top the polenta squares with a small amount of caramelized onion (too much will overpower the mushrooms) and top with the mushroom mixture.

Total Time
Prep/Total Time: 30 min.
Makes
6 servings
Ingredients
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
Directions
1. In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
2. In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.
Nutrition Facts
1 cup: 274 calories, 13g fat (8g saturated fat), 120mg cholesterol, 436mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 19g protein.

Prep
30 MIN
Total
1 HR 30 MIN
Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce
1/2 cup milk 
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
18 (6-inch) yellow corn tortillas
3 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Toppings
1 cup chopped tomatoes
1/3 cup chopped fresh cilantro leaves
1/4 cup sliced green onions
Sour cream, if desired
1. Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13×9-inch) with cooking spray. 

2. In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through. 

3. Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese. 

4. Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

5. If making ahead to bake and serve at a later date: Line 13×9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag.

6. Remove air; seal and freeze up to three months. To bake: Spray 13×9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Ingredients

• 4 oz. (1/2 cup) unsalted butter, cut into pieces; more softened for the pan
• 6 oz. bittersweet chocolate (60% to 70% cacao), coarsely chopped
• 1-1/2 cups Marcona almonds
• 3/4 cup granulated sugar
• 2 Tbs. dark rum
• 1 tsp. pure vanilla extract
• 6 large eggs
• 1/4 tsp. kosher salt

Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch springform cake pan.
• Combine the chocolate and butter in a large bowl set in a skillet of barely simmering water. Stir occasionally until melted and smooth, about 5 minutes. Remove the bowl from the skillet and set aside.
• Pulse the almonds in a food processor until finely chopped, about 10 one-second pulses; set aside 1/4 cup. Add 1/4 cup of the granulated sugar to the almonds remaining in the processor and pulse until the mixture resembles damp sand, another 10 pulses. (Don’t overprocess or the mixture will become oily.) Stir into the chocolate along with the rum and vanilla.
• In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), combine the remaining 1/2 cup sugar with the eggs and salt. Beat on medium-high speed until tripled in volume and the lifted beater leaves a ribbon on the surface of the mixture, about 5 minutes.
• Using a spatula, fold the chocolate-almond mixture into the eggs until no streaks remain. Transfer the batter to the prepared pan and sprinkle with the reserved almonds.
• Bake until the top is set and the cake doesn’t jiggle when you gently shake the pan, 25 to 30 minutes. Cool on a rack for 30 minutes. Run a knife around the edge of the pan, and remove the side. Use a large, lightly oiled spatula to carefully transfer the cake to a serving plate. Cool completely before slicing and serving.