4-5 boneless, skinless Chicken Breasts
Meat Tenderizer
1/3 cup fat free Chicken Broth
1/2 cup diced Onion
ground Black Pepper
1 tsp Paprika
1/2 cup Water
1/2 cup White Wine
1 cup cooked Brown Rice
Tenderize chicken and season with pepper. Sear each side a few minutes in just enough broth needed to lightly brown. Add onion and remaining broth. Saute for 5-6 minutes. Add paprika, wine and water. Cover and reduce heat to simmer for 30 minutes, turning chicken at least once. Serve over the rice with green peas on the side. Serve with Chardonnay. |
4 boneless, skinless Chicken Breasts
3/4 cup fat free Chicken or Vegetable Stock
Meat Tenderizer
1/2 tsp each ground Black Pepper, dried Oregano, Thyme & Basil
1 cup diced Celery
1/2 cup Brushy Creek Autumn Sunset
1/4 tsp ground Turmeric
1 cup fat free Sour Cream French Onion Dip
1/2 cup Cream
Tenderize chicken. Heat a couple of tablespoons of the stock in non-stick skillet. Add chicken and saute until nicely browned and all of the liquid has cooked away. Add a couple more tablespoons of the stock and turn chicken. Add the celery to the pan, keeping if off the chicken. Sprinkle chicken with the pepper, oregano, thyme and basil. Continue to saute chicken until browned, adding more stock as needed. Sprinkle with Turmeric. Pour remainder of stock and the wine over the chicken. Cover, reduce heat and simmer about 20 minutes turning chicken once after first 5 minutes. Stir in dip and cream. Cover and simmer another 25 minutes. |
2 pounds Venison backstrap cutlets, cut into 1/2 x 2" pieces
2 Tbs + 1-2 Tbs Olive Oil
1/2 cup + 1/4 cup Ryan's Red Cabernet Sauvignon
2 Tbs Steak Sauce
2 Tbs Worcestershire Sauce
1 tsp minced Garlic
1/8 tsp ground Black Pepper
2 Tbs fresh Oregano, minced
1 small Onion, diced
1/2 cup Cream
Combine 2 tbs olive oil, 1/2 cup wine, steak sauce, worcestershire sauce, garlic, pepper and oregano. Marinate venison in this mixture for 1 hour. Heat 1 tbs olive oil in skillet. Add onion and saute until almost transparent. Push onion to edges of pan to keep from over-cooking. Add venison. Do not crowd. Sear well on both sides, adding more olive oil if needed. Remove venison from skillet. Pour marinade and 1/4 cup wine into skillet and heat until smokey hot. Lower heat and simmer about 5 minutes until alcohol has evaporated. Slowly whisk in the cream. Simmer, stirring constantly, until thickened. Add venison back into skillet and heat through. Serve with Ryan's Red Cabernet Sauvignon. |
2 cups cooked from fresh, Black Eyed Peas, chilled
1/2 cup Purple Onion, diced
1/2 tsp Salt
1/8 tsp ground Black Pepper
1/4 cup fresh Cilantro, chopped
1/2 tsp fresh Jalepeno, diced
1/2 Green Bell Pepper, diced
1 Tomato, diced
2 Key Limes or 1 large Lime, halved, seeds removed
2 tbs Brushy Creek Chardonnay/Roussanne
Combine all vegetables and seasoning. Squeeze lime juice over all, add wine and mix. |
| Sauted Portabella Mushrooms |
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| Autumn in the Vineyard |
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4 Portabella Mushroom caps
4 Tbl Olive Oil
1 Tbl Balsamic Vinegar
Salt and ground Black Pepper
2 Tbl fresh Basil, minced
Slice mushrooms in half, then in 3/4" strips. Heat olive oil in saute pan until haze forms. Put mushrooms in pan and stir to completely coat with oil. Saute a couple of minutes until the mushrooms start to give up their moisture. Stir in the Balsamic vinegar. Add salt and pepper to taste. Saute about 30 seconds more. Toss in Basil and stir. Serve immediately. |
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