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Ingredients

2 (4 ounce) beef tenderloin filets, 1 1/2 inches thick
1 tablespoon olive oil
salt to taste
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons minced garlic
1/4 cup Chardonnay wine
1/2 pound uncooked shrimp – peeled, deveined, and cut into 3 pieces
1/4 cup heavy cream
1 tablespoon butter
salt and pepper to taste

Directions

Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.

Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.

To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Directions

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Ingredients

1 (14.5 ounce) can chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons grated orange peel
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/8 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground allspice
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon cornstarch
1/4 cup honey
1 medium navel orange, peeled and sectioned
3 cups hot cooked rice
2 teaspoons minced chives

Directions

In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.

Ingredients

8 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 teaspoon poultry seasoning
1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup white wine
1 onion, chopped
1 cup fresh sliced mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken pieces in a 9×13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning.

In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.

Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.