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Ingredients

1/2 cup chicken broth
1/4 cup white wine
1/2 lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
1/4 cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Directions

Preheat the oven broiler.

In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.

Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.

Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Ingredients

3 pita rounds, torn into pieces
oil for frying
2 cups torn romaine lettuce
2 tomatoes, chopped
2 small cucumbers, peeled and diced
1 green bell pepper, chopped
3 green onions, minced
15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 teaspoon cilantro

Dressing:
1/4 cup lemon juice
2 teaspoons white wine vinegar
1 pinch salt
1/2 teaspoon lemon pepper
1/2 teaspoon dried onion flakes
1 pinch celery salt
1 pinch garlic powder
1/4 cup olive oil

Directions

Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.

Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.

Ingredients

1 1/2 pounds cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1 (4.5 ounce) can sliced mushrooms, undrained
1 (1 ounce) package dry onion soup mix
1/4 cup red wine (optional)
1 pinch black pepper to taste
1 cup uncooked white rice
2 cups water

Directions

Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper.

Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

In the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Ingredients

1 pound ground chicken
2 shallots, chopped
2 teaspoons Marsala wine
1 tablespoon paprika
4 teaspoons ground cumin
1 teaspoon garlic powder
2 teaspoons red pepper flakes
1 (16 ounce) package frozen phyllo dough, thawed
2 tablespoons finely chopped fresh parsley
1/2 cup butter, melted

1/4 cup chicken broth
1/4 cup heavy cream
3/4 cup sour cream
2 tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

Preheat the oven to 425 degrees F (220 degrees C).

In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.

Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.

Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.

While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.