Category: Wine

Ingredients

1/3 cup reduced-sugar apricot preserves
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon honey
1/2 teaspoon grated lemon peel
1 garlic clove, minced
1/8 teaspoon hot pepper sauce
1 pound skinless, boneless turkey breast half

Directions

In a microwave-safe dish, combine the first six ingredients. Microwave, uncovered, until the preserves are melted, about 1-2 minutes on high. Stir to blend. Set aside half to serve with turkey.

Grill turkey, covered, over indirect medium heat for 3 minutes on each side. Brush with remaining apricot sauce. Grill 7-10 minutes longer or until juices run clear and a meat thermometer reads 170 degrees F. Slice; serve with the reserved apricot sauce.

Ingredients

6 (4 ounce) boneless pork loin chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
3/4 cup sweet port wine
3/4 cup blackberry juice
3/4 cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries

Directions

Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C). Set the chops aside.

Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.

Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

Ingredients

2 teaspoons lemon juice
2 teaspoons sherry vinegar
1 tablespoon white wine
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – cubed

2 cups dried penne pasta
1/4 cup extra virgin olive oil, divided
1 clove garlic, chopped
1 cup white wine
1 tablespoon sherry vinegar
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup torn fresh basil
2 cups torn arugula leaves
1/8 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
freshly grated Romano cheese

Directions

In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.

Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.

Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.

Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.

Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.

Ingredients

2 (3 ounce) packages chicken flavored ramen noodles
1/2 cup vegetable oil
1/2 cup white sugar
1/3 cup white wine vinegar
1 (16 ounce) package shredded coleslaw mix
1 (11 ounce) can mandarin oranges, drained and sliced
1 (8 ounce) can water chestnuts
1 bunch green onions, chopped
1/2 cup sunflower seeds
1/2 cup cashews

Directions

Place noodles in a bowl of warm water and soak for 15 minutes or until soft.

Whisk together the oil, sugar, vinegar and seasoning packs.

Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.

Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.