Cooking with Wine Recipes
· Cooking spray
· 2 cups diced onion (about 1 large)
· 1 cup chopped red bell pepper
· 1 teaspoon minced garlic
· 1 1/4 pounds ground turkey breast
· 3 tablespoons brown sugar
· 2 tablespoons ancho chili powder
· 1 tablespoon unsweetened cocoa
· 1 teaspoon ground cumin
· 1/2 teaspoon freshly ground black pepper
· 1/4 teaspoon salt
· 2 (15-ounce) cans pinto beans, rinsed and drained
· 2 (14.5-ounce) cans diced tomatoes, undrained
· 1 (14-ounce) can fat-free, less-sodium chicken broth
· 2 chipotle chiles, canned in adobo sauce, minced
· 2 ounces unsweetened chocolate, chopped
· 1/2 cup light sour cream
· Chopped green onions (optional)
How to Make It
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell
pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and
vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring
to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened,
stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8
bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
1 cup onion, chopped
3 slices Canadian bacon, cut into small pieces
Beef chuck roast (approx. 3 lbs.), trimmed and cut into 2” pieces
8 medium red potatoes, Cut to bite sized pieces
3 medium carrots, cut into 1-1/2” pieces
2 medium onions, quartered
8 oz. fresh mushrooms, sliced
1/2 cup chopped fresh parsley
1 cup Midnight Run Wine Cellars “Twilight” wine.
One can beef broth
6 oz. can tomato paste
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
2 cloves garlic, minced
3 Sprigs Fresh Parsley
Heat oven to 325 degrees F. In Dutch oven, place chopped onions, bacon and roast. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8 to 10 min.) Stir in vegetables. Stir in remaining ingredients. Cover; bake for 2 hours.
Uncover; continue baking, stirring occasionally for 1 to 2 hours or until roast is fork tender. Add Fresh Parsley to Garnish. Serve stew with crusty bread and enjoy with a glass of Midnight Run Wine Cellars Cabernet Sauvignon.
Try this glaze on your next pork chops or pork roast:
Mix 2 tablespoons packed brown sugar, 2 teaspoons cornstarch and 1/2 tsp dried basil leaves in a saucepan.
Stir in 1/4 cup soy sauce and 1/4 cup dry white wine (CHARDONNAY)
Cook stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
PORK ROAST- Apply the last hour of roasting. Or last 20 min if grilling
PORK CHOPS- Apply during baking, frying or grilling.