Category: Wine

Ingredients

4 cups fresh chopped broccoli
4 skinless, boneless chicken breast halves – grilled
2 cups shredded sharp Cheddar cheese
1/2 cup dry bread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1 cup white wine
1 cup mayonnaise
2 tablespoons curry powder

Directions

Preheat oven to 350 degrees F (175 degrees C0.

In a medium bowl, combine the cream of chicken soup, white wine, mayonnaise and curry powder. Mix well.

In a lightly greased 9×13 inch baking dish layer the casserole as follows: First, all of the broccoli, then 1/3 of the cheese, then all of the chicken, another 1/3 of the cheese, all of the white wine/soup mixture and, finally, top with the bread crumbs and the last 1/3 of the cheese.

Bake at 350 degrees F (175 degrees C) for 40 minutes.

Ingredients

2 acorn squash, halved and seeded
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
1 (12 ounce) package cranberries
1/2 cup port wine

Directions

Preheat oven to 400 degrees F (200 degrees C).

On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.

In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.

Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

Ingredients

2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
1/2 cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1/4 teaspoon ground thyme

Directions

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Ingredients

11 tomatoes, coarsely chopped
1/2 cup red wine vinegar
1/2 cup white sugar
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon crushed garlic
1 tablespoon crushed red pepper
1 cinnamon stick
4 whole cloves

Directions

Puree tomatoes in blender or food processor until smooth. Pour into a large saucepan with the red wine vinegar, sugar, paprika, salt, garlic, crushed red pepper, cinnamon stick and cloves. Simmer over medium-low heat, covered, until thickened and flavors have blended, 15 to 20 minutes. Remove cinnamon stick and cloves before serving.