Friday, June 26, 2020

Cooper's Hawk: A Great Concept and a Super Super Tuscan #ItalianFWT

This Super Tuscan from Cooper's Hawk Winery is one of my favorite of their selection.  A blend of Sangiovese, Merlot, Syrah and Cabernet Sauvignon, this wine is earthy and full bodied.


I was excited when Super Tuscan was our Italian Food Wine and Travel blogging group theme this month so that I could share it with you......


Jill of L'Occasion is hosting this month.  You can learn why she chose this wine in her Preview Post.  Then you can check out what everyone else thinks of these Tuscan wines that were allowed to break tradtition by blending non indigenous grapes with the Sangiovese.

We all taste and sometimes pair our wines.  We write about our findings on our blogs and then we meet up for twitter chat to discuss our findings.  It is a lot of fun and we love when others join in our party.  Please plan on visiting with us tomorrow, 6/27 at 11 AM ET, for twitter chat following #ItalianFWT.

Here's what we have planned:


Are you familiar with Cooper's Hawk Winery and Restaurants?  They opened their first store here in Michigan in 2018.  We quickly became members.

The founder, Tim McEnery, wanted to open a tasting room based on those from the Napa Valley.  Believing that food and wine hold the power to forge lasting connections he decided to add a restaurant onto the tasting rooms.

Cooper's Hawk winemaking team travel the globe to find the very best grapes and then works with the wine grower to craft their wines.



You can learn all about it by reading the Cooper's Hawk Story.  The first time Frank and I visited this winery/restaurant we were very impressed and decided to join their club.  We are provided 2 wine tastings and 2 bottles of wine each month for our $38 membership fee.  We also receive discounts on dining and items from their retail store.

This is not a sponsored post but I wanted to give you some background on how I became familiar with Super Tuscan.  My first sip of a Super Tuscan was during one of our wine tastings and I immediately fell in love with this deep, dark, smoky, peppery wine.


We have enjoyed this wine with many different meals from Pot Roast to Steaks to Burgers to Pizza.  For today's event I decided to pair it with a Chicken Parmesan Casserole that we enjoyed out on our deck.


This wine is just as comfortable at a 5 course dinner party as it is al fresco with a casserole on paper plates.  That makes it a perfect wine for this family and I think it would be perfect for your family as well.  


This casserole can be made ahead of time and then be baked up right before serving.  It has all the great flavors that you love in Chicken Parmesan but in a casual easy style.



#pasta, #chicken, #cheese, #casseroles, #makeahead,
Entrees, Chicken, Pasta
Italian
Yield: 9 servings
Author:
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Chicken Parmesan Casserole

Chicken Parmesan Casserole

This casserole can be made ahead of time and then be baked up right before serving. It has all the great flavors that you love in Chicken Parmesan but in a casual easy style.
Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M

Ingredients:

  • 2 boneless skinless chicken breast halves, cut into bite size chunks
  • 3/4 c. flour
  • salt and pepper, to taste
  • 3/4 c. panko bread crumbs
  • 1 t. Italian Herb Seasoning
  • 2 oz. grated parmesan cheese
  • 2 eggs
  • 2 T. olive oil
  • 1 lb. short pasta, cooked per package directions
  • 1 qt. marinara sauce
  • 4 oz. fresh Mozzarella, sliced
  • 2 oz. shredded Parmesan cheese

Instructions:

  1. Set up a dredging station starting with the flour, seasoned with salt and pepper in a shallow bowl.  
  2. Whisk together the eggs and place in a second shallow bowl.
  3. Combine the bread crumbs, Italian seasonings, and grated parmesan cheese in a third shallow bowl.
  4. Heat the olive oil in a large skillet over med high heat.  Dredge the chicken nuggets first in the flour, then the egg, followed by the bread crumbs.  
  5. Add the coated nuggets to the skillet in batches and cook until golden brown all over.  Transfer to a 9x13" baking pan.  
  6. Add the pasta and marinara to the chicken in the pan and stir to combine.   Layer the sliced mozzrella over the pasta, sprinkle with the shredded parmesan and bake in a preheated 350* oven for 40-50 minutes until chicken is cooked through and cheese is melted and browned.  
Calories
330.44
Fat (grams)
12.06
Sat. Fat (grams)
4.69
Carbs (grams)
32.53
Fiber (grams)
1.89
Net carbs
30.64
Sugar (grams)
1.80
Protein (grams)
21.53
Sodium (milligrams)
526.12
Cholesterol (grams)
82.32
Created using The Recipes Generator

14 comments:

  1. That looks SO good...and what a great price on that wine club membership! Cheers.

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    Replies
    1. Yes, and the food is excellent too. I was so excited to get to be able to have this experience close to home.

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  2. How fascinating that they source grapes and make wines all over the globe! This looks like a wonderful pairing Wendy. I'm picturing you full and happy finishing off this bottle after your dinner!

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  3. That might be a recipe I'll have to try...it looks marvelous!

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  4. I knew these wines would be right down your alley! Your chicken parmesan casserole looks great.

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  5. I'm getting hungry! This seems like the perfect pairing for dinner on the deck. Love a good versatile wine!

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  6. The chicken parm casserole looks really phenomenal. And that is a cool concept. How fun to have this winery/restaurant nearby.

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    Replies
    1. Yes, it is a lot of fun. I have missed it during this quarantine.

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  7. That's my place to be I go there twice a week if I don't eat there I get couple of bottles to go home

    ReplyDelete
    Replies
    1. Yes, I miss our visits there. Looking forward to going back.

      Delete

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