Author: Chef Cloud Wine

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
3/4 cup sliced pepperoni sausage, cut into strips

Directions

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Ingredients

4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper

Directions

Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.

In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.

Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn’t burn. When sauce starts to thicken and chicken is tender, it is done!

Ingredients

3 cups water
1 cup uncooked pearl barley
2 tablespoons olive oil
2 medium onions, chopped
1 bunch leeks, chopped
1 1/4 pounds ground turkey
2 1/2 quarts beef stock
1 1/2 cups Chinese rice wine
2 1/2 tablespoons ground coriander
freshly ground black pepper to taste

Directions

In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.

Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.

Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

Ingredients

1 1/2 cups white sugar
1 cup dry red wine
1 (12 ounce) package fresh cranberries, rinsed and sorted
1 cinnamon stick
2 tablespoons orange zest, cut into slivers

Directions

Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.

Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.