Basil Peach Sangria

1 bottle Red Wine, your favorite

1/3 cup Cognac or Brandy

1/3 cup Triple Sec

2 cups Ginger Ale

1 Peach, sliced

1/2 cup Strawberries, sliced

1 small Lemon, sliced

8-10 Basil Leaves

Mix all of the ingredients in the pitcher.  Serve over ice with a basil leaf.

*I like to soak the fruit for about one hour in triple sec and cognac if I have the time.  Helps the fruit to soak up the liqueur and release natural juice...

RED Sangria

1 750 ml Bottle of Lambrusco Red Wine

1/2 cup Cognac or Brandy

1/4 cup Orange Liqueur

1/3 cup Simple Syrup

1/2 Apple, sliced

6 Strawberries, sliced

6 Mint Leaves

In a pitcher, add all of the ingredients.  Stir and serve over ice.

Serves 5-6

*I like to get Lambrusco at Trader Joe's, white or red.  Soft and mild flavor of the wine goes well with fruit.  Use whatever fruit you have available.  Anything goes :)

Slow Cooked Beef Stew

2 pounds Beef for stew, cut into large pieces

1/2 cup Flour

1/2 pound Crimini Mushrooms, sliced

1 small Onion, chopped

2 Carrots, sliced

3 Garlic Cloves, chopped

1 1/2 cups Dry Red Wine

1 28 oz can Marinara Sauce

2 cups Water, or Stock

1 tablespoon Ancho Chili Powder

1/2 teaspoon Chili Flakes

2 Bay Leaves

Zest of one Orange

2 tablespoons Fresh Rosemary, chopped

3 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Chives, optional

Season the beef with salt and pepper.  Lightly dust each piece of meat with flour.

Preheat a large pot to medium-high heat, add 2 tablespoons of olive oil.  Add the meat.  Cook for about 5 minutes, flipping once, until the meat is golden.  Move the meat over onto a plate.

In the same pot, add the rest of the oil.  Add mushrooms, onion, carrots, and garlic.  Season with salt, pepper, Ancho powder, and chili flakes.  Saute for about 5-6 minutes. 

Add Red Wine, and cook for about 2 minutes.  Turn the heat to high.  Add Marinara Sauce and water.  Bring it to boil.

Turn the heat to medium-low.  Add the meat back into the pot.  Add Bay Leaves, Orange zest, and fresh Rosemary.  Season with salt and pepper, as needed.

Cover with the lid, and simmer on low for about 90 minutes.

Top with fresh chives and enjoy.

Serves 5-6

*One pot meal!!!!  Got to LOVE it!!!

Pan-Seared Pork Tenderloin with Red Wine Reduction Sauce

One pound Pork Tenderloin

1 tablespoon Ancho Chili Powder

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Black Pepper

2 tablespoons Olive Oil

In a small bowl, mix all the spices.  Rub it all over the pork tenderloin.  Place it in the Zip Lock bag, and marinate over night, or at least two hours.

Preheat an oven to 400 degrees F. 

Preheat a skillet to medium-high heat, and add olive oil.  Sear pork on all sides for about 5 minutes.  Move the meat over to a baking dish, cover with foil, and roast in the oven for 20-25 minutes.  Take out of the oven and let the meat rest for about 15 minutes.  Slice thinly and enjoy.

Red Wine Reduction Sauce

3/4 cup Dry Red Wine

1 tablespoon Butter

1 tablespoon Brown Sugar

1/4 teaspoon Ancho Chili Powder

Pinch of Fresh Nutmeg

Fresh Ground Pepper

Once you remove the pork out of the skillet, turn the heat to medium-low.  Add red wine, and reduce by half.  Add butter, brown sugar, and all the spices.  Stir with a whisk, until butter is melted.  Pour into a small dish and serve with the pork.

Serves 4

*I like to buy my wine at Trader Joe's.  Great selection for $2.99.

Meat is so tender and moist, no knife needed.

Pita Sandwich with Pineapple Salsa

One pound Tri-Tip, thinly sliced

1/2 cup Dry Red Wine

1/8 cup Extra Virgin Olive Oil

1/2 small Red Onion, thinly sliced

2 Garlic Cloves, chopped

3 leaves Fresh Oregano, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper, to taste

Season meat with salt and pepper, toss well.  In a small bowl, mix all the ingredients together.  Place meat in a Zip Lock bag and pour marinade over it.  Marinate for 1-2 hours in a refrigerator. 

Preheat a BBQ to medium-high heat.  Place a pan for the BBQ directly on the grill.  Grill the meat for about 8-10 minutes.  Transfer into a serving bowl.

Pineapple Salsa

1 cup Fresh Pineapple, diced

1 cup English Cucumber, diced

1/4 cup Red Onion, diced

3 Garlic Cloves, chopped

1/2 Jalapeno, seeded and chopped

1/2 cup Fresh Cilantro, chopped

Juice of one Lime

1/4 cup Extra Virgin Olive Oil

Salt, Pepper, to taste

In a medium bowl, combine all the ingredients, and mix well.  Leave it in refrigerator until ready to use.  Can be made 4-5 hours in advance.

To put Sandwich together you will need:

1 cup Hummus

6 Pitas

Two tablespoons of hummus on top of the pita bread.  Few slices of steak and top it  with pineapple salsa.  Enjoy!!!!

*To save time you can buy Hummus or make your own with my simple recipe, Roasted Garlic Hummus.

*Perfect Family Style Meal

Slow Roasted Beef

3 pound Beef Shoulder

1 1/2 tablespoons Salt

1 tablespoon Pepper

1 tablespoon Paprika

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 14 oz can Crushed Tomatoes

2 cups Red Wine

3 Bay Leafs

2 tablespoon Olive Oil

In a small bowl, mix all the spices together.  Rub the spice mix all over the beef roast. 

Preheat oven to 300 degrees F.  Heat a heavy Dutch Oven on top of the stove over medium high heat.  Add olive oil, and sear meat for ten minutes, flipping once.  Pour wine, crushed tomatoes, and add the bay leafs.  Cover with the lid, and put it in the oven on a center rack.  Cook for 3 hours. 

Using two forks, shred the meat.

*This tender meat is perfect for Enchiladas, Roast Beef Sandwiches, and much more...

Speedy Chili

1 can Black Beans, 15 oz

1 can White Beans, 15 oz

1 can Kidney Beans, 15 oz

 One pound Ground Beef (85/15)

1 can Marinara

1 1/4 cup Red Wine ($2.99 special from Trader Joe's)

2 cups Stock (Beef or Vegetable or Water)

1 small Onion, diced

Salt, Pepper to taste

2 tablespoons olive oil for frying

Dry Spices

2 Tbs Paprika

1 Tbs Cumin

1 Tbs Garlic Powder

1 tsp Cinnamon

1/4 tsp Cayenne Pepper

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add onion and cook for about 3 minutes. Add ground beef and season with the Dry Spices, salt and pepper to taste. Cook 6-8 minutes.

Meanwhile, drain and rinse the beans.

Pour red wine, stir and scrape the bottom of the pan to get all the flavors to blend together. Let it simmer on low for 3-5 minutes, so the alcohol cooks out.

Add marinara, stock (or water), and beans. Season again with a little salt and pepper.

Bring it to a boil uncovered. Turn it to low heat, cover up, and cook for about 30 minutes.

Top it with Avocado Sour Cream and Chives

Serves 6-8

*Find recipe for Avocado Sour Cream under "Recipe Book"