Ingredients
1 cup peach flavored syrup
4 sliced fresh ripe peaches
2/3 cup confectioners’ sugar
6 cups chilled rose wine
ice
6 cups chilled lemon-lime soda
Directions
Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour.
Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!
Ingredients
2 cups white wine
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked ham
2 tablespoons brown sugar, divided
salt and pepper to taste
1 tablespoon all-purpose flour
2 cups white wine
1/4 cup Dijon mustard
3 tablespoons honey
1 tablespoon prepared horseradish
salt and pepper to taste
Directions
To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
Preheat oven to 325 degrees F (165 degrees C).
Place browned rollups in a 9×13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.
Ingredients
2 tablespoons olive oil
1/2 fresh poblano pepper, seeded and finely chopped
1/2 onion, finely chopped
1 teaspoon honey
3 tablespoons dark molasses
1/3 cup packed brown sugar
1 (6 ounce) can tomato paste
1/2 cup apple cider vinegar
1/4 cup Marsala wine
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon liquid smoke flavoring
salt and pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
Store refrigerated.
Ingredients
1/2 cup fat-free sour cream
2 bacon strips, cooked and crumbled
1 green onion, chopped
1 teaspoon white wine vinegar or cider vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups peas, fresh or frozen
Directions
In a bowl, combine the first six ingredients; mix well. Add peas; toss to coat. Refrigerate for at least 1 hour before serving.
