Author: Chef Cloud Wine

Ingredients

1/2 pound peeled and deveined medium shrimp
1 tablespoon white wine vinegar
1 tablespoon seafood seasoning (such as Old Bay(r))
1 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
1 celery stalk, minced
1 small carrot, minced
1/2 red bell pepper, minced
1/4 scotch bonnet chile pepper, minced
2 cloves garlic, minced
1 tablespoon curry powder
1/2 cup water
2 potatoes, cubed
2 cups hot water
1 cup frozen French cut green beans, thawed
1 bunch fresh cilantro leaves, chopped
salt and pepper to taste

Directions

Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.

Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.

Ingredients

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt

Directions

Preheat oven to 400 degrees F (200 degrees C).

Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.

Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.

Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.

Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.

Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Ingredients

1 1/2 teaspoons olive oil
3/4 pound pearl onions, peeled
2 cloves garlic, minced
1/3 cup dry white wine
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons raisins
1/2 teaspoon grated orange zest
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 tablespoon minced fresh parsley

Directions

Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.

Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.

Ingredients

1/2 cup butter, divided
1/2 cup chopped onion
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 cup white wine
1 1/2 cups shredded Monterey Jack cheese
1 cup all-purpose flour
salt and pepper to taste
8 skinless, boneless chicken breast halves – pounded thin

Directions

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.

Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.

In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.

Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.