Category: Wine

Ingredients

4 (6 ounce) fillets sole
2 eggs, beaten
1 cup dry bread crumbs
1 quart vegetable oil for frying

1 cup butter
2 cloves garlic, crushed
1 cup chicken broth
1/4 cup white wine
1 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions

Dip fillets in beaten egg, and then in bread crumbs.

In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.

In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.

Ingredients

1 cup SMUCKER’S(r) Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.

Directions

Prepare marinade 2 hours before ready to grill.

Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.

Marinate the chicken for approximately 2 hours.

Lightly oil the medium/hot BBQ grill.

Place chicken on the grill for 6-8 minutes.

Ingredients

1 (20 ounce) package JENNIE-O TURKEY STORE(r) Extra Lean Boneless Turkey Breast Tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup white wine
3 cups shredded Swiss cheese
1 (10 ounce) package fresh spinach, trimmed
1/4 cup water

Directions

Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.

In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.

Add turkey; heat through. Meanwhile, in a large saucepan or Dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture over spinach.

Ingredients

1 1/2 pounds skinless, boneless chicken breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled

2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/4 cup tomato puree
1/4 cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Directions

Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.