Author: Chef Cloud Wine

Ingredients

4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Directions

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.

Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.

Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Ingredients

1/2 cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
1/2 teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions

In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.

Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.

Ingredients

20 whole chicken wings*
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2 cloves garlic cloves, minced
2 tablespoons sugar
2 teaspoons ground ginger

Directions

Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in. x 9-in. x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish; discard cooking juices.

Ingredients

2 tablespoons vegetable oil
1/2 onion, minced
1/2 green bell pepper, chopped
1 pound ground beef
4 slices bacon
2 (4 ounce) jars mushrooms, drained
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons garlic powder
2 tablespoons dried oregano
1/2 cup white wine
3/4 cup sugar
salt and pepper to taste

Directions

In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.

Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.