Author: Chef Cloud Wine

Ingredients

4 slices Roman Meal Bread
3 tablespoons olive oil, divided
2 tablespoons Parmesan cheese, shaved or grated
3 cups cherry tomatoes, sliced in half
2 cups cucumbers, seeded and diced
1 cup chickpeas, rinsed and drained
1/2 cup red onion, finely sliced
1/3 cup red wine vinegar
1/4 cup fresh basil leaves

Directions

Preheat broiler to 400 F. Foil-line one baking sheet.

Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.

Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.

Ingredients

1/4 cup red wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
1/2 cup butter
1 sweet onion, halved and sliced
1 pound fresh mushrooms, halved
salt and ground black pepper to taste

Directions

Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.

Ingredients

2 tablespoons olive oil
12 chicken tenders, sliced into strips
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Italian seasoning
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons sliced green olives
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1/2 cup sour cream
1 cup milk
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1/4 cup water

Directions

Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.

Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

Ingredients

1 cup margarine
1 cup white sugar
2 eggs, separated
1 tablespoon vanilla extract
1/4 cup port wine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup peanut butter chips
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.