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Ingredients

1 teaspoon olive oil
1 banana pepper, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow onion, finely chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon fresh lime juice
1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
3/4 tablespoon garlic powder
4 thick cut pork chops
1 pinch paprika, for garnish

Directions

Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.

Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve topped with the vegetables.

Ingredients

1 (16 ounce) package uncooked farfalle pasta
2 skinless, boneless chicken breasts
1 pound spicy italian turkey sausage
1 tablespoon olive oil
2 cloves garlic, sliced
1 (14.5 ounce) can crushed tomatoes
1/2 cup red wine
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil.

Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Ingredients

2 cloves garlic, minced
1/2 cup vegetable oil
2 cups dry red wine
3 onions, sliced
1 carrot, sliced
3 sprigs chopped fresh parsley
1/4 teaspoon ground cloves
2 teaspoons dried oregano

Directions

In a medium bowl, combine the garlic, oil, wine, onions, carrot, parsley, cloves and oregano. Mix together well and apply liberally to your favorite meat. Cover and allow to marinate overnight.

Ingredients

1 (10 ounce) package Pepperidge Farm?(r) Puff Pastry Shells, prepared according to package directions
4 tablespoons butter
2 1/2 cups thinly sliced mushrooms
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup dry white wine or vermouth
1 tablespoon lemon juice
4 (4 ounce) fillets firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 cup grated Parmesan cheese

Directions

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.

Stir the soup, wine, lemon juice and fish in the skillet. Cook for 5 minutes or until the fish is cooked through. Spoon the fish mixture into the pastry shells. Sprinkle with the cheese.