Category: Wine

Ingredients

1/4 cup red wine
1/2 cup orange juice
1/2 teaspoon grated orange zest
1/2 cup maple syrup
1 pinch crushed red pepper flakes, or to taste (optional)

8 slices whole wheat bread
1/2 cup softened cream cheese
1/2 cup fresh blueberries
4 eggs
1/3 cup milk
1/4 cup butter

Directions

Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.

Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.

Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.

Ingredients

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup red wine vinegar

Directions

Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.

In a large bowl, toss together the spinach and green onions.

Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Ingredients

1 tablespoon butter
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons water
2 tablespoons Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles

Directions

Heat butter in skillet. Add chicken and cook until browned.

Add soup, water, wine, cheese and ham. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with noodles.

Ingredients

1/2 pound uncooked medium shrimp, peeled and deveined
1 shallot, sliced
1 clove garlic, minced
1 teaspoon Creole seasoning
1/4 cup olive oil

1 pound thin spaghetti

1 tablespoon olive oil
5 (3.5 ounce) links sweet Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
1/2 cup red wine
1 1/2 cups pasta sauce
1/2 teaspoon crushed red pepper flakes, or to taste
1 pinch salt, or to taste

1/4 cup butter

Directions

Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. Set the shrimp aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes.

Slice the sausages, and return them to the skillet. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red pepper flakes and salt.

Heat butter in a skillet; cook and stir the shrimp and marinade mix