Author: Chef Cloud Wine

Ingredients

2 1/2 pounds Brussels sprouts
12 slices bacon, diced
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 1/2 cups milk
1/3 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried oregano
3/4 teaspoon dried dill weed
1/8 teaspoon black pepper

Directions

Preheat oven to 325 degrees F (165 degrees C).

Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.

Saute onion in reserved bacon grease, until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper, and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.

Bake in preheated oven for 20 minutes, or until heated through.

Ingredients

1 cup uncooked white rice
2 1/2 cups water
1 cup chicken blood with a dash of vinegar mixed in
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
4 chicken leg quarters
1 cup wine
1 teaspoon salt
1 teaspoon hot pepper sauce

Directions

In small saucepan over medium heat, combine the rice and water. Bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. Remove from heat and stir in the chicken blood. Set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until tender and lightly browned. Add chicken legs to the skillet and brown on both sides. Stir in the hot pepper sauce and wine. Reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. Stir in the blood rice, and cook for a few more minutes before serving.

Ingredients

10 small shallots, peeled
1 cup olive oil
2 teaspoons butter
1 (4 pound) whole chicken, cut into pieces
2 cloves garlic, finely chopped
1/2 cup red wine
1 cup tomato sauce
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
2 bay leaves
1 1/2 cups chicken stock, or more if needed

Directions

Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.

Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.

Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.

Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

Ingredients

2 large cucumbers – halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon SPLENDA(r) No Calorie Sweetener, Granulated
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste

Directions

In a large bowl, toss together the cucumbers, vinegar, SPLENDA(r) Granulated Sweetener and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.