Category: Wine

Ingredients

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (1 ounce) package dry Ranch-style dressing mix
1 1/4 cups white wine

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9×13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

Ingredients

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel – trimmed, cored and thinly sliced
1 large tomato, cubed
1/2 cup white wine
1/4 cup ouzo
1/2 cup heavy cream
4 pounds mussels, cleaned and debearded
1/3 cup fresh basil leaves, torn
salt to taste

Directions

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.

Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.

Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 pound Italian sausage
4 green onions, chopped
1 (8 ounce) package fresh mushrooms, sliced
1 tablespoon dried basil
1 tablespoon dried oregano
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
1/2 cup water
1/2 cup red wine
1 teaspoon red pepper flakes
2 tablespoons white sugar
salt and pepper to taste

Directions

Heat olive oil in a large skillet over medium-high heat. Saute garlic until it browns. Place sausage in skillet with garlic. Cook until evenly brown, crumbling it as it cooks.

Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add water, red wine, red pepper flakes and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

Ingredients

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 1/2 tablespoons ras el hanout
1 cup Shiraz wine
1/3 cup honey

Directions

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

Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.

Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).

Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.