One of the things Jeremiah and I really enjoy doing is wine tasting. We like to go on little day trips as well as while we are on vacation. A few of our favorite places are Somerset Ridge (just past the Louisburg Cider Mill on the Miami County Wine Trail), Van Till Winery and Family Farm (great wood-fired pizzas on the weekends just outside of Excelsior Springs), and Windy Wine Company (east of St. Joseph off Hwy 36). Another little winery in downtown Weston actually got us to join their wine club.
The first winery Jeremiah and I visited together was Pirtle Winery – located in a historic church just off Main Street. Downtown Weston has lots of great shops. I love the community food pantry and charming kitty cat outside the photography shop. This little town really isn’t any bigger than where I grew up but really developed tourism around wine tasting, local food, unique shops, and B&B stays. Once a quarter, the Weston Wine Company host their monthly book club…aka an excuse to drink wine and pick-up your free bottle. In August, the book featured was “What to Eat with What You Drink.” You don’t need to buy or even read the book, they give you the Cliff Notes version during the event. Since the book was about pairings, they had matched each of their wines with a recipe. One of our favorites was the Italian Quesadilla served with a semi-sweet red (Radiant Cut Wine). At the winery, they sell a pepperoni cheese. I told Jeremiah that I thought we should buy a block and use it with fresh basil. Jeremiah says that kicked it up a bit. This is our take on this non-traditional quesadilla.
Italian Quesadilla by Weston Wine Company (modified by Amber Bourek Slater)
1 lb. ground Italian sausage (we used Scimeca’s turkey sausage)
1 apple (red preferred)
Grated Parmesan cheese
Shredded mozzarella cheese (or pepperoni cheese if you can find it)
Flour tortilla shells (we like high fiber Mission shells)
Dice the apple. Cook the ground sausage and apple. Cover half a tortilla shell with sausage mixture, basil, and cheeses. Fold over. Cook on medium for 3 minutes. Flip and cook an additional 1 ½ minutes (or until golden brown).
I saw this recipe in a Betty Crocker email and it looked so good I couldn’t wait to try it. During my excursion to Sam’s Club, I picked up a rotisserie chicken. It was so flavorful and juicy I wasn’t sure I would have any left for this recipe. To my surprise, the rotisserie chicken has a lot of meat on it so I had plenty for this recipe. Plus, I was planning on halving it since I didn’t want to eat six meals out of it. One of the reasons I wanted to make this recipe was because I was surprised that two enchiladas only had 280 calories. Perhaps that should have been a clue had little meat would end up in each tortilla, as well as a lack of sauce/cheese. Let me tell you 1/4 cup of cheese spread over six tortillas puts only about six pieces on each one. Although this recipe was fine, I would suggest perhaps cutting the tortilla to six but keeping the rest the ingredient amounts the same. If you only eat one, it will be about the same maybe even a little better from cutting the amount of tortilla. Plus, you might want to put a little sauce in the bottom of the dish to help prevent sticking of the shells.
Creamy Key Lime Chicken Enchiladas by Betty Crocker.com
2 1/2 c. rotisserie chicken
1 medium onion (1/2 c.)
1 can (4.5 oz.) diced jalapeño peppers
1 can enchilada sauce (mild, medium, or hot)
1 container of lime Greek yogurt
1/2 c. fresh cilantro
1/2 fresh squeezed lime
12 flour tortilla shells
1/2 c. reduced fat Mexican Cheddar Cheese
Pre-heat oven to 350°F. Spray 13×9-glass baking dish with cooking spray. In a skillet, cook onion, chiles and chicken over medium-high heat for about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 c. of the cilantro, and the lime juice. Stir in 1/2 c. of the enchilada sauce. Fill each tortilla with 1/4 c. chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted. Sprinkle remaining cilantro over enchiladas and serve. This recipe serves six.
Nutrition Facts: 1 Serving (2 tortillas) – calories 280 (70 from fat), 7 g. fat (2.5 saturated fat), 55 mg cholesterol, 740 sodium, 30g. carbs, 3 g. fiber, 4 g. sugar, 23 g. protein.