Category: Wine

Ingredients

3/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
1/2 cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
1/4 cup capers, with liquid
2 tablespoons butter

Directions

Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Ingredients

2 teaspoons red wine vinegar
2 teaspoons sugar
1 cup mayonnaise
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1/2 bunch green onions, chopped
2 hard-cooked eggs, peeled and chopped
salt and pepper to taste
Worcestershire sauce to taste

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.

In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

Ingredients

1 1/2 pounds boneless pork loin, cut into 1 inch cubes
2 tablespoons vegetable oil
1 (.75 ounce) packet dry brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 onion, cut into wedges
1 green bell pepper, chopped
1 red bell pepper, chopped

Directions

In a large skillet over medium heat, saute the pork chunks in the oil for about 15 minutes, or until browned on all sides. Add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder.

Mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and pork is near done. Add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.

Ingredients

2 sweet potatoes, peeled and chopped
1/2 head cabbage, coarsely chopped
1 cup chopped carrots
1 pound turkey bratwurst, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground white pepper
1/2 cup dry white wine
3 cups chicken broth

Directions

Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables.

Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours.