Author: Chef Cloud Wine

Ingredients

2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion

Directions

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.

In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.

Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.

Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Ingredients

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions

Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Ingredients

1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.

Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

Ingredients

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

Directions

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.