Looking for something to spruce up your holiday side dishes and meal?!?
Might I suggest adding a splash (or a cup!) of Holland House cooking wines to your marinade, or a splash of Holland House vinegars to a homemade salad dressing. Make your home merry this holiday season with the delicious flavors of Holland House Wine for Cooking and Premium Vinegars. They will bring rich and bold flavors and smells to your holiday meal, that you likely won’t forget!
The Holland House products are also priced so that you can add that “gourmet” touch to your meal, without pushing the overall cost of your meal or side dish over the edge! I’ve made a simple Rosemary Garlic Chicken…marinated with some of the white cooking wine and white wine vinegar (among other things…see recipe below), as well as the Sherry-Simmered Carrots, using the Sherry Cooking wine. Simple recipes, simple ingredients, but a bold and delicious outcome!!!
And I will say this one thing about these 2 dishes. Ok. Maybe 2 things.
1. I’ll take the Sherry-Simmered Carrots over typical “glazed carrots” any night of the week.
2. I’m not sure I’ll ever be able to marinate without cooking wine ever again. I absolutely l-o-v-e-d the richness that it added to the cooked chicken. Rich-ness. Just that 1 ingredient added to the marinade transformed this into a gourmet meal for us.
Below you’ll find a listing of all the Holland House wines and vinegars, along with some suggestions on how you can use them in your kitchen…to “gourmet-ify” your favorite recipes!
Holland House® Wine for Cooking Products
- Red Cooking Wine – Add to soup made with beef stock, or to your favorite homemade red sauce for pasta
- Marsala Cooking Wine – Swirl into gravy, creamy carrot or butternut soup, or cream of mushroom soup for a deliciously
- White with Lemon Flavor Cooking Wine – Marinate fish, shrimp or scallops in white with lemon cooking wine. Refrigerate 30 to 60 minutes depending on size and thickness. Drain, then cook as desired.
- White Cooking Wine – Include a splash in light cream sauces and cream soups
- Vermouth Cooking Wine – Marinate boneless chicken breasts in vermouth cooking wine. Refrigerate 3 to 4 hours. Drain.
Sprinkle with dried basil, tarragon, or thyme and saute in olive oil with a touch of butter
- Sherry Cooking Wine – Add character to stir-fry sauces with 1/4-cup sherry cooking wine
Holland House® Premium Vinegar Products
- Red Wine Vinegar – Combine with mayonnaise and ketchup for a flavorful Russian dressing
- White Wine Vinegar – When poaching eggs, add a teaspoon of white wine vinegar to the water to keep the white intact
- Malt Vinegar – Sprinkle on batter-fried zucchini sticks, onion rings, French fries, or baked potato skins
- Balsamic Vinegar – Mix with a little brown sugar or honey; sprinkle over fresh berries
- Garlic Flavor Red Wine Vinegar – Combine with olive oil and salt; sprinkle over hot-cooked spinach or chard
There you have it…their products, and some great tips for how to best use them!
Also, with the exception of the Malt Vinegar, all these Holland House products are gluten-free. (Can I get a woot-woot from all those with celiac, and other GFers?!)
You can also find more great Holland House Merry in the Making Holiday Recipes on their FB page, and you can find other everyday recipes on their website!
And of course, I’ve got a coupon for you all! You can request a recipe booklet that includes money saving coupons!
Baked Garlic Rosemary Chicken with Sherry-Simmered Carrots
Garlic Rosemary Chicken
- 1 cup Holland House white cooking wine
- 1/4 cup Holland House white wine vinegar
- 1/4 cup olive oil
- 2 stalks fresh rosemary leaves chopped
- 4 garlic cloves crushed
- 1 tsp salt and pepper each
- 4 small boneless skinless chicken breasts, about 1/3 lb.
- 1 lb. angel hair pasta noodles
- 1 Tbsp rosemary leaves chopped
- Salt and pepper
- 1 lb. baby carrots halved lengthwise
- 1 Tbsp butter or dairy-free margarine
- 1 Tbsp brown sugar
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp rosemary leaves chopped
- 2/3 cups Holland House Sherry cooking wine divided
- 1 tsp cornstarch
- Salt and pepper to taste
- In a small container with a lid, shake the white cooking wine, white wine vinegar, olive oil, fresh rosemary leaves, crushed garlic, salt and pepper. Place the chicken breasts in a shallow baking dish or bowl and pour the marinade over the top. Let marinate for at least 2 hours, ideally overnight.
- Pour the chicken and marinade into a baking dish that will hold it (I used an 8x8 glass pyrex). Bake at 350 for 50-55 minutes, or until chicken is cooked through. Cooking time will vary with the thickness of the chicken.
- Prepare the pasta noodles as directed on the package. Drain and save 1/2 cup of the cooking liquid. Place the noodles into the serving bowl and toss with the reserved liquid, the rosemary leaves and salt and pepper.
- Prepare the sherry-simmered carrots. Cut all the baby carrots in half, lengthwise. In a large skillet, melt the butter and brown sugar. Add the lemon juice and dijon mustard and combine. Add the chopped rosemary and 1/3 cup of the sherry cooking wine. Cover and let simmer over medium low heat for a few minutes.
- In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch. Pour over the cooking carrots and stir together. Sauce will thicken quickly. Remove from heat and serve warm.
- Serve Baked Garlic Rosemary Chicken over pasta with Sherry-Simmered Carrots.
(Oh, and double up the Sherry-Simmered Carrots for the perfect holiday side dish for under $5!)
I have looked at your website for quite some time. I am not a “bean” eater, so many of your dishes do not appeal to me, but no matter. However, tonight I must comment. Using the “cooking wines” from the grocery store, and advising others to do so is wrong. Those “wines” contain a large amount of sodium, and do not give an accurate picture of what a good wine or dry sherry can add to a dish.
I sense that you are being paid by the makers of this “wine” to promote it, and I have a great problem with that. I have fed my family (not as large, but with a post-divorce debt that would have blown your mind) without sacrificing the flavor of a meal. Any cook will tell you that you only cook with wine you would drink. Perhaps you don’t drink wine, but you should taste the product….and you would never use it again.
I hope that if no one but you reads this email, that you will consider my point. No dish is “good” when it is loaded with sodium, and perhaps other additives that would not be there if a real wine or sherry was used. Oh, and in terms of cost, which I am sure you will counter with…you can get small bottles of wine for about $5 for 4 bottles, which will last you for a very long time. Also, bottle of dry sherry, which will last for at least a year, for under $10 in my “high-priced” state of New Jersey.
Wow. If none of her recipes appeal to you, and your only comment is to knock what she’s saying, why do you come to her site?
I agree with Sue.
I usually only cook with real wines but after seeing the different flavors and the endless possibilities, I will give this a try! Thanks!
Wow….I agree with Sue & Marisa!!
Sorry, but I agree with Pat. This entire recipe came across to me as an ad for Holland House products.
It seems to me that Pat wasn’t saying she doesn’t like the recipes on this site, she doesn’t like beans, so those dished don’t appeal to her. I believe she was expressing what I’m feeling. Disappointment that Erin agreed to represent a company that sells products, such as cooking wines, that are full of sodium and are just more processed junk in our diets.
This is supposed to be about feeding our families healthy food for as little as possible, and purchasing cooking wine isn’t exactly easy on the pocketbook. As Pat pointed out, you can get real wine, without the sodium, which can also be consumed in a glass, for the same price or less than the sodium-filled stuff.
The comment section is supposed to be here for people to express their opinions about the recipes posted. If Erin doesn’t like any of the comments, I’m sure she’s able to delete the ones that bother her. If she wants our honest opinions, she’ll read the comments and perhaps take them to heart.
Erin, The $5 Dinner Mom says
Thank you to both Pat and Wendy for your comments. I do read them and take them to heart. I appreciate and value your opinions.
As I stated in the Disclosure, this is a sponsored post on behalf of Holland House. There are several ways that companies advertise their products online, the 2 main methods being through advertising networks and sponsored posts. I intended for this post to show people a line of products that will give their holiday food a little flavor boost without spending a ton of extra money. “Gourmet” cooking tends to cost more, but it doesn’t have to. That is what I, and Holland House, wanted to convey.
I enjoyed cooking with their products and will use them again in my kitchen. If you choose to cook with “real” wine, then substitute that in the above recipes, and I doubt you’ll be disappointed!
Thank you Wendy, that was exactly what I was trying to point out.
I have to agree. Any cook will tell you that don’t cook with wine you wouldn’t drink. This did seem like an advertisement. The flavored vinegars sound interesting but the wine is a big no no in my book.
I made both, the chicken and the carrots for last nights dinner. My husband and I enjoyed them both. The chicken was very moist and flavorful. I had a problem with the carrots though. They were not getting tender in the amount of liquid that was in the pan. The carrots started to burn and the liquid had almost dried up. I transferred the carrots to a bowl and continued to cook them in the microwave until done then transferred back to the pan to continue with the wine/cornstarch step. I will make this again and will use the Holland House cooking wines. I am not going to go buy a bottle of wine that neither my husband or I would drink. It would only go bad if I tried to store it. I know I could put the leftover wine into ice cube trays and freeze it but I’m not going to load up my freezer with bags of wine cubes when I need that space for other frozen foods.
You don’t actually mention when to put in the carrots during the cooking process. I had to guess that it was after putting in the brown sugar, butter, lemon juice, dijon and sherry but before putting in the sherry with cornstarch.
Wow! Love these recipes! Made the entire dish as stated, but substituted Marsala wine for the chicken. The Carrots did come out a bit crisp tender, but still very good. (Is that the intention though?) The meal was so well received on the test run in our home (and only after a 2 hr marinade for the chicken) that we made the chicken again on a much grander scale for the huge family Christmas gathering, along side some homemade lasagna too! It was a huge hit! Everyone loved the chicken dish and commented how moist, flavorful, and delicious it was! Thanks, Erin for your recipes and for those of your contributors! A fan since seeing you on the Rachael Ray show! I just got to be on her show for the Hollywood camera for the “World’s Biggest Cooking Demo” so we share the experience! IT was awesome!
Thanks, My best to you –
fellow foodie/recipe lover/Photography of food lover/Mom/Wife, Darcy 🙂