Parmesan Spinach Dip

1 - 10 Ounce package Frozen Spinach, thawed and chopped
1 ½ Cup Shredded Parmesan Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1 Cup Green Onions, chopped
2 Tsp. Dried Parsley
1 Tsp. Lemon Juice
½ Tsp. Season Salt
½ Tsp. Tabasco

 Preheat oven to 350°

In a large bowl add all ingredients and mix until well blended.

Transfer to a baking dish and bake, uncovered for 20 minutes, stir and bake an additional 10 minutes.

Serve hot or cold with sliced baguette

  Mushroom & Onion Soup

1 Can Cream of Mushroom Soup
1 Can Cream of Mushroom Soup w/ Roasted        Garlic
1 Can French Onion Soup
1 Can Chicken Broth
2 vegetable broth
3 Medium Onion
1 Lb. Cremini Mushrooms
6 Tbs. Unsalted Butter
½ Tsp. Pepper or to taste

Slice Onions and Mushrooms. Sauté in Butter until caramelized. Combine with all other ingredients. Transfer to blender. Blend on high until smooth. Pour into pan, heat and serve in shot glasses.


Chicken Corn Chowder

2 Cups diced new Potatoes
1 Cup diced Celery
1 Cup diced yellow Onion
1 Can Creamed Corn
2 16 Oz. bags Frozen Corn
1 Can Evaporated Milk
1 Lb. Bacon, cooked crisp and chopped
2 Lbs. Chicken Breast, cooked/cubed
½ Tsp. Cayenne Pepper
½ Tsp. Black Pepper, freshly ground
½ Tsp. Salt

In a large pot place all vegetables, cover with water, bring to a boil, simmer until potatoes are tender, about 20 minutes. Drain. Return to pot and add all other ingredients. Simmer 20 minutes. Serve.

Spicy chicken cheese dip

1/4 cup Jack cheese
1/4 cup cheddar cheese
1 cup Salsa
2 Chicken breast
1 Diced onion
1/2 cup cream of chicken soup
4 oz. Green Chilies
4 ox. Jalapeno chilies
1/2 Sour cream

Microwave cheese, chicken, salsa and soup mix, stir in sour cream and chilies.

Serve warm or room temperature with Nacho chips.  

Spicy Black Bean Salad

2 (15 ounce) cans black beans, drained and rinsed. 
1 can garbanzo beans, drained and rinsed
1 can white beans, drained and rinsed
1 can (15 ounce) corn drained
1 red onion diced
¼ cup salsa,
½ olive oil
½ cup chopped fresh cilantro
3 cloves garlic minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon black pepper

Mix beans, corn, red onion, salsa, olive oil, cilantro, garlic, lime juice, vinegar, cumin, salt and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve Chilled.  

We pair with our Mourvedre

Nacho Pepper Jack Cheese Melt

¼ Cup Butter
¼ Cup Flour
2 Cups Viognier
2 Lbs. Pepper Jack Cheese, cubed
1 7 Oz. Can Diced Green Chilis

Melt Butter in Medium Saucepan, add Flour, cook until light brown. Add Wine slowly, stirring constantly until Roux is smooth. Add Cheese gradually until melted. Add Chilis.
Adjust thickness with more Wine.

Cilantro Lime Chicken

2 (16 ounce) Jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 (8 ounce) lime juice
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to high, and cook until the chicken is very tender about 4 hours. If desired, set cooker to low and cook 6 to 8 hours. Shred chicken
with forks.  Serve on tortillas with the sides you like.  We serve with our Fleurette













Tapenade Provencal

1 Can Black Olive
1 Can Anchovies
5 Cloves Garlic
1/2 of a Lemon squeezed
1/4 Cup Capers
1 Tablespoon of Sundried Tomatoes
Aprox. 1/3 Cup of Olive Oil

Blend in food processor until almost paste.  Serve on bread or Crustini's.  A lovely compliment to our Fleur de Lys -Alicante Bouschet or Syrah

Chicken Sauterelle     

2 Chicken Breasts
1/4 Cup Flour
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons of Olive Oil
1 Stick Unsalted Butter
1 Shallot
6 Cremini Mushrooms
1 Can Chicken Broth
1 Cup Sauterelle

 Pound Chicken Breasts to 1/4 inches thick.  Cut into 1 1/2" pieces.  Dredge in flour (seasoned with salta and pepper).  Brown in 2 Tbs. Olive Oil and 2 Tbs. Butter.  Set Aside.  Make a roux with 2 Tbs. remaining dredging flour and 2 Tbs. butter.  Cook over medium heat until medium brown.  Slowly add Sauterelle and chicken broth to make nice thick gravy.  Return Chicken and mushroom mixture to pan.  Heat and serve on crustini.  An elegant pairing with Fleur de Lys Mourvedre or Roussanne.

Lazy Betty

2 cans Cherry Pie Filling *
1 Box White or Yellow Cake Mix
2 Cups Chopped Walnuts
1/2 lb. Melted Butter

Pour 2 cans cherry pie filling into an ungreased 9 x13 inch Baking dish.  Sprinkle unbaked Cake Mix over filling.  Sprinkle with Walnuts.  Drizzle with Melted butter.  Bake at 375 degrees for 40 minutes or until golden brown.

(May substitute with any Cake mix or pie filling)

Zucchini Curry Soup

2 Tbs. Olive Oil
1 Cup Chopped Onions
1 Shallot, minced
2 Tsp. Garlic, minced
2 Tsp. Curry Powder
½ Tsp. Salt
¼ Tsp. Cayenne2
½ Lbs. Zucchini, chopped
3 Cups Vegetable Broth
½ Cup White Wine (Viognier)
1 Cup Half & Half

Sweat Onions and Garlic in Oil. Add Curry, Salt and Cayenne. Stir in Zucchini and cook for 10 minutes. Add Broth and Wine. Bring to a boil, stirring occasionally. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Puree in Blender, add Half & Half and return to heat. Serve hot or chilled. Garnish with Italian Parsley. Serve hot with Croutons.  Serve cold with dollop of Sour Cream.
Suggested Wine Paring, Viognier