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Recipes
Chandon Melon Breeze
By deedavis
It's a summer night, your place is packed and the party is really heating up
- Ingredients for purée:
- 1.5 oz honeydew melon purée (recipe follows)
- 1/2 lime, juiced
- 10 mint leaves plus a sprig for garnish
- 2 tsp vanilla-infused agave nectar or vanilla simple syrup
- (see Savvy Tip below)
- Chandon Brut Classic
- 1 ripe honeydew melon
Standing Rib Roast with Rosemary-Thyme Crust
By deedavis
Preparation Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet
- 1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 32 fresh baby carrots, green tops trimmed to 1 inch, peeled
- 16 large shallots, peeled
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3 1/2 cups Zinfandel Beef Stock
Rack of Lamb with Dijon Glaze
By deedavis
Servings: 2 • Serving Size: 3 ribs* • Old Points: 6 pts • Points+: 6 pts Calories: 254
- marinade:
- 1 lb New Zealand spring rack of lamb, fat trimmed and frenched
- salt and pepper
- 3 cloves garlic, crushed
- 2 tbsp dijon mustard
- 2 tbsp balsamic vinegar
- 1 tsp agave nectar (or sugar)
- 1 tbsp fresh rosemary
- 2 tbsp fresh chopped parsley
- Wilted Baby Spinach
- 3 cloves smashed garlic
- 1 tsp olive oil
- 10 oz baby spinach, washed
- salt and fresh pepper
Chandon Sparkling Margarita
By deedavis
How do you improve on the quintessential summer cocktail? We took a classic Margarita recipe and replaced the Tequi...
- Ingredients for 1 cocktail
- 1 tsp Agave nectar*
- 2 thin slices of lime
- Crushed ice
- Chandon Blanc de Noirs
- Kosher salt (avoid commercial Margarita salts and ordinary table salt, which is too high in sodium and will detract from the flavors of the cocktail)
Caramel Cashew Bars
By deedavis
Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
- 1 container (18 oz) caramel apple dip (1 1/2 cups)
- 3 cups crisp rice cereal
- 1 1/4 cups Fisher® Cashew Halves and Pieces
Chicken Rollatini Stuffed with Zucchini and Mozzarella
By deedavis
Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups (1 medium) zucchini, shredded
- 1/4 cup + 2 tbsp Romano cheese (or parmesan)
- 3 oz part skim shredded mozzarella
- salt and pepper to taste
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Baked Chicken
By deedavis
Course: main meals PointsPlus™ Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 35 min Level o...
- 1 spray(s) cooking spray
- 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 1 tsp olive oil
- 2 tsp fresh lemon juice, or more to taste
- 2 tsp rosemary, fresh, chopped
- 2 tsp parsley, fresh, chopped
- 1/4 cup(s) canned chicken broth
- 1/2 medium lemon(s), quartered (for garnish)
Chopped Salad
By deedavis
This recipe, courtesy of Martha's daughter, Alexis, takes full advantage of summer's availability of fresh vegetabl...
- 2 teaspoons salt, plus more for water
- 2 fresh ears corn
- 1/2 pound green beans, trimmed and cut into 1/4-inch pieces
- 1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
- 4 plum tomatoes, seeded and cut into 1/4-inch pieces
- 1 small red bell pepper, seeded and deveined, cut into 1/4-inch pieces
- 1 small yellow bell pepper, seeded and deveined, cut into 1/4-inch pieces
- 1 small red onion, cut into 1/4-inch pieces
- 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
- 3/4 cup fresh cilantro leaves
- 1 medium jalapeno pepper, seeded and deveined, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice-wine vinegar
- 1 teaspoon freshly ground black pepper