Lemon Basil Chicken Salad
- serves 2 - 4
4 C diced cooked chicken
1 rib minced celery
1/4 C slivered almonds
1/4 C chopped fresh basil leaves
1/2 C sour cream
1/2 C mayonnaise
1 1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Combine the first 4 ingredients in a bowl

Combine the remaining ingredients in a separate bowl

Combine everything, tossing to gently coat, Cover and chill.

Try this with our Sauvignon Blanc or Zinato!

 

Suzanne's North Carolina Pulled Pork

5-6 lbs. Boston Butt Pork Roast
"Carolina" style BBQ sauce (any brand)
1 C cider vinegar
1/2 C brown sugar

Combine sauce, vinegar, & sugar
Pour all over pork in slow cooker
Cook on low 5-6 hours, or until meat falls apart

Great with our Malbec!

 

 

White Bean Pumpkin Hummus
1 C pumpkin puree
2 T Tahini
2 1/2 T lemon juice
1 T olive oil
1 tsp cumin
1/2 tsp paprika
1/8 tsp salt

1 (15 oz.) can of cannellini or garbanzo beans, rinsed
2 cloves of chopped garlic

  • combine the first 7 ingredients
  • puree the beans with the garlic
  • combine all & enjoy with pita chips
Chili Chicken Casserole
 
2 cans Cream of Chicken Soup
1 small Onion, diced
2 small cans of diced green chilies
1 C milk
2 C Cooked Chicken
1 pkg. of corn tortillas
2 C shredded Cheddar

Combine the 1st 5 ingredients in a bowl

cut the tortillas into strips

assemble in layers: tortillas, chicken mixture, cheese

bake at 350 for 1 hour

This is great with our Zinfandel.

The Cooks Corner

Bottle of Zinfandel

Pesto

 

In a food processor coarsely chop:
2 C Packed basil
2 cloves chopped garlic
1/4 C pine nuts (you can also use walnuts
Add:
1/2 C olive oil  - pulse until smooth
Stir in:
1/2 C parmesan, romano or pecorino
This makes more that a 1/2 pint, but less than a pint.  Not recommended for canning, but keeps a long time in the fridge.  If you freeze it, put it in an airtight container & drizzle with oil - add the cheese after it is thawed.