Author: Chef Cloud Wine

Ingredients

8 skinless, boneless chicken breast halves – cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon tarragon vinegar or white-wine vinegar
Lettuce Leaves

Directions

In a large bowl, combine the first four ingredients; set aside. In a small bowl, combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Ingredients

3 cups cooked wild rice
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
1/4 cup chopped fresh cilantro or parsley
1/2 cup white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Ingredients

2 tablespoons olive oil
2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons butter
3 green onions, chopped
2 tablespoons grated orange zest
1/2 cup dry white wine
1 cup heavy cream

Directions

Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.

Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.

Ingredients

2 pounds skinless, boneless chicken breast halves, cut into chunks
1 onion, quartered and thinly sliced
2 large cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
1 pound turkey kielbasa, cut into 1/2-inch slices
1/3 cup dry white wine

Directions

Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.