Category: Wine

Ingredients

1 (3 pound) boneless beef brisket, flat cut
3/4 cup barbeque sauce
1/2 cup dry red wine

Rub:
2 tablespoons chili powder
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder

Directions

Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in stockpot.

Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender. Remove brisket; keep warm.

Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.

Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.

Ingredients

1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 tablespoons butter or stick margarine
3 (14.5 ounce) cans reduced sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions

Directions

In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.

Ingredients

8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
3/4 cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup heavy cream
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta

Directions

Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9×13 inch baking dish. Set skillet aside, reserving drippings.

In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.

Preheat oven to 375 degrees F (190 degrees C).

Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.

Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.

About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

Ingredients

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms
1/2 cup cherry tomato halves
8 pitted ripe olives, halved
Lettuce Leaves

Directions

In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.