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Ingredients

2 cups brown rice
4 cups water
1 1/2 pounds ground beef
2 tablespoons Cajun seasoning
1 onion, chopped
2 (15 ounce) cans black beans
1 (6 ounce) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 teaspoon chipotle powder (optional)

Directions

Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.

While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

Ingredients

4 thick cut bone-in pork chops
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup
1 (3 ounce) can chopped mushrooms, drained
1/3 cup red wine
2 cloves garlic, minced
ground black pepper to taste

Directions

Place the pork chops in the bottom of a slow cooker. Stir the mushroom soup, mushrooms, red wine, garlic, and pepper together in a bowl; pour over the pork chops. Cover and cook on Low 6 to 8 hours.

Ingredients

3 tablespoons butter
2 tablespoons chopped green onion
3 tablespoons chopped red bell pepper
1 cup crabmeat, drained and flaked
salt and pepper to taste
2 tablespoons white wine
3 eggs, beaten
1 cup half-and-half cream
1 (9 inch) pie shell, partially baked
1/2 cup shredded Swiss cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.

In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.

Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.

Ingredients

2 pounds skinless, boneless chicken thighs
1 1/2 pounds skinless, boneless chicken breast halves
Salt and pepper
3 tablespoons olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons margarine
2 shallots, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons flour
1 cup dry white wine
2 cups COLLEGE INN?(r) Beef Broth

Directions

Season chicken with salt and pepper. Heat a large, deep skillet over medium-high heat. Add 2 tablespoons oil, half the chicken pieces and half the garlic. Brown chicken 2 minutes on each side and remove from pan. Repeat with remaining oil, chicken and garlic.

Add vinegar to skillet; cook until evaporated. Add margarine, shallots and rosemary to skillet and cook 2 minutes. Add flour and cook 1 minute more. Whisk in wine and cook for 1 to 2 minutes, reducing liquid. Whisk in broth and bring liquid to a slow boil.

Return chicken to pan; simmer over medium heat 7 to 8 minutes or until chicken is no longer pink in center. Serve over pasta, if desired.