Author: Chef Cloud Wine

Ingredients

3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar

Directions

In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Ingredients

1/2 cup ketchup
1/2 cup water
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon hot pepper sauce (such as Tabasco(r))
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

Directions

Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

Ingredients

1 tablespoon olive oil
4 (5 ounce) skinless, boneless chicken breast halves
1 small onion, chopped
1 slice bacon or pancetta, chopped
1 cup frozen green peas, thawed
1/3 cup dry white wine or chicken broth
1 (15 ounce) jar Bertolli(r) Creamy Alfredo Sauce

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.

Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.

Ingredients

1 (16 ounce) can chicken broth
1 (1 ounce) package garlic and mushroom soup mix
2 tablespoons prepared mustard
1 tablespoon honey
1 1/2 cups uncooked brown rice

1 1/2 cups cooked and cubed ham
1 pound cubed cooked chicken breast
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
3 celery ribs, finely chopped
2 carrots, peeled and diced
1 (14.5 ounce) can diced tomatoes with garlic and onion
2 tablespoons dry Marsala wine
1 teaspoon dried parsley flakes
1/2 teaspoon crushed bay leaf
1 teaspoon dried basil
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon dried thyme

1 (8 ounce) container sour cream
1 cup dried plain breadcrumbs (optional)
6 ounces fresh mozzarella, grated (optional)
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside.

Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken.

Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil.

Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the so