Blueberry and Red Wine Sauce (over chicken)

Normally, I try to eat as seasonally as possible, but I was craving the delicious, juicy summer fruit of blueberries.  A friend of mine who raises her own chickens recently gave me a whole chicken, so I decided to try a new sauce to pair with it.  It captures the essences of both the warm seasons from the fresh blueberries and the colder seasons from tastes that hint at a mulled wine flavor.  I hope you enjoy!

Blueberry and Red Wine Sauce


1 1/2 cups red wine (I used Merlot)
1/4 cup lemon juice
3 tbs potato starch (you can use corn just as well)
6 tbs cold water
1 1/2 to 2 cups blueberries
1/2 tsp allspice
1/4 tsp cardamom
1/4 tsp ginger
1/8 tsp cloves


Pour red wine and lemon juice into a saucepan over med high heat and bring to just boiling and then turn down to a simmer.  Add in all your spices and simmer for approx. 3 minutes.  In a small bowl, combine cold water and your potato starch and stir.  Turn the heat up on your red wine mixture and pour in your thickener.  Stir gently but quickly.  If the sauce becomes too gummy, you can try to use a spoon to mash out some of the gumminess and also add some wine/lemon juice to read a more desired consistency.  Add blueberries, stir, and heat through.  Serve over baked chicken breasts, duck, or lamb.  Would also be good as a dessert topping!

This sauce is gluten free, grain free, egg free, soy free, dairy free, vegetarian, and vegan.


recipe: lamb shanks with rice and lentils in a yogurt butter curry sauce

I was a little hesitant about posting this recipe because I didn’t quanitify ANY of the spices — just tossed it all in there, but two personal friends of mine asked me to post it, so here goes!  I’m not very experienced in cooking with lamb, but the hubby loves it, so I thought I’d give it a go.  Off the fly, I came up with this recipe.

Lamb Shanks with Rice and Lentils in a Yogurt/Butter Curry Sauce


2 lamb shanks
2 1/2 cups bone broth (I used chicken)
2 stalks celery
2 extra large carrots
4 tbs garlic powder
3 tbs oregano

1 cup brown rice
1 cup red lentils
1/4 cup olive oil

1 cup full fat yogurt
4 tbs butter
3-4 tbs curry powder
2 tbs ginger powder
1 tbs onion powder
2 tsp corriander powder
1 tsp nutmeg
(the amounts of the spices are guesstimations — taste test to your liking!)


In a crock pot, slow cook the lamb in the bone broth with roughly chopped celery and carrots, garlic powder, and oregano on high for 6.5 hours.  Prepare your rice and red lentils in separate pans as you normally would.  When the red lentils are cooked, mash them up with a fork, add to the rice, add olive oil, and mix together.  In a separate sauce pan, melt your butter and add in all spices.  Stir and toast till fragrant.  Add in yogurt, stir and heat through.  Plate your lamb shanks and rice/lentil blend and top with the curry sauce. 

This recipe is gluten free, egg free, and soy free.  The curry sauce and rice/lentils blend is vegetarian and can easily be served with vegetables instead of meat. 

Recipe: creamy white wine sauce over pasta

Do you want to look like you’ve pulled off a fancy meal with very little work?  I know I do! Please.  Who wouldn’t want that?!

My go-to dinner guest meal when I’m in a hurry or being just plain lazy is a white cream sauce with pasta and chicken along with a vegetable on the side.  It feels classy with a glass of wine, if you plate it right, it looks elegant, and requires very little actual work.  Also?  It’s delicious.  Even better, right?  *wink*  This recipe is pretty versatile.  It’s my favorite version that a lot of people compliment.  But feel free to switch it up, make it your own, and tell me how it went!

Creamy White Wine Sauce


3 tbs butter
3 tbs potato starch (or thickener of your choice)
1 tbs finely ground powdered garlic (mine is very potent. You may want more or the same depending on your taste)
2 tbs oregano
3 tbs olive oil (I used my tuscan herb infused olive oil for a bit of extra flavor)
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated parmesean cheese
2/3 cup white wine (I used chardonnay — what I had on hand.)


Melt butter over med heat in a sauce pan.  Stir in the potato starch, garlic, oregano, salt, and pepper (salt and pepper use to taste).  This will create a paste.  Add in your olive oil and let the flavors infuse for a minute.  Pour in the heavy cream and whole milk and turn the heat up just a bit and stir till the sauce starts to thicken a bit.  At that point, add the parmesean cheese and continue to stir.  Your sauce should become very thick — this as a dense gravy.  At that point, stir in the white wine, which will thin out the sauce back to the consistency of a white wine sauce.  Turn the heat down to low, just enough to keep the sauce heated, but don’t allow it to boil or “cook.” 

Serve over a pasta of your choice (I used quinoa fettuccine noodles), and/or if you’re not vegetarian, the pasta pairs very well with herbed chicken.  Since I had leftover shredded chicken, I decided to use up what I already had cooked, so I topped the pasta with the chicken.  It tasted quite good! 

This recipe is gluten free (depending on your pasta choice), is egg free, soy free, and vegetarian if you omit any meat

By the way, I hope everyone is having a lovely holiday season!  New Year’s is coming, so be on the lookout for my tips and ideas on the infamous “resolutions!”