Category: Wine

Ingredients

1 pound turkey Italian sausage links, casings removed
1/2 cup chopped green onions
2 garlic cloves, minced
2 teaspoons olive or canola oil
2 (14.5 ounce) cans diced tomatoes, undrained
1/2 cup white wine or chicken broth
1 cup loosely packed fresh basil, minced
1 teaspoon dried oregano
Hot cooked spaghetti
1/2 cup shredded Parmesan cheese

Directions

In a large nonstick skillet, cook the sausage, onions and garlic in oil over medium heat until sausage is no longer pink; drain. Add the tomatoes, wine or broth, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve over spaghetti; sprinkle with Parmesan.

Ingredients

1 cup all-purpose flour
1 tablespoon garlic salt
6 pork loin chops, 1 inch thick
1 tablespoon olive oil
2 teaspoons dried basil
1/2 cup Marsala wine
salt and pepper to taste

Directions

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

Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.

Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.

Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

Ingredients

1 (28 ounce) can canned stewed tomatoes
1/4 cup white wine
6 cubes chicken bouillon
1/4 cup dried onion flakes
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
3 pounds turkey thigh meat, cubed

Directions

Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.

Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.

Ingredients

1 tablespoon butter
3 skinless, boneless chicken breast halves
1 pinch ground black pepper
1 small red onion, sliced
1 tablespoon dried parsley
1/2 cup applesauce
1/4 cup white wine
2 tablespoons mustard
1/4 cup half-and-half cream
1/2 cup chopped walnuts

Directions

Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.

Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.