Author: Chef Cloud Wine

Ingredients

1/2 cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1 cup water
1/2 cup white wine
garlic powder to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley

Directions

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Ingredients

1 1/2 cups uncooked long grain white rice
3 cups chicken broth
4 skinless, boneless chicken breast halves
5 teaspoons butter
1/2 medium onion, diced
1/2 large green bell pepper, diced
1 jalapeno pepper, diced
1 medium carrot, diced
1 cup sliced fresh okra
2 cloves garlic, diced
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper

Directions

In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.

Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.

Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.

Ingredients

1 cup white sugar
2 tablespoons ground cinnamon
2 1/2 cups cashews
2 cups frozen raspberries, thawed
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
3 chopped hearts of romaine
1 (10 ounce) bag fresh baby spinach
3 pears, cored and diced
1/2 cup dried cherries
1 cup feta cheese

Directions

Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.

Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

Ingredients

1 (3 pound) whole chicken, quartered
1 dash garlic powder
1 pinch salt
1 pinch ground black pepper
1 onion, thinly sliced
1 green bell pepper, sliced
1 lemon, juiced
1/2 cup white wine
1 pinch dried parsley

Directions

Preheat oven to 375 degrees F (190 degrees C).

Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.

Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.