Recipes

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.

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.

 

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.

Tomato Pesto

4 cloves of Garlic
2 Fresh Tomatoes (remove seeds)
1 Handful of Fresh Basil
1/4 cup of Olive Oil
1/4 Cup of Sundried Tomatoes (include the oil)
1 Tablespoon of Balsamic Vinegar
15 Slices of Pepperoni
1/2 Cup Finely grated Parmesan Cheese
Salt and pepper to taste
Blend in a food processor until a paste.  Serve on bread or crackers

Perfect with the Fleur de Lys Petite Sirah or any of our heavier red wines

Mushroom Shooters

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 Cups Water
1 Medium Onion
4 Tbs. Unsalted butter
¼ Tsp. Pepper or to Taste

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

 

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.