Recipes

Moroccan-Style Skillet Chicken

Ingredients:

1 tablespoon olive oil

1 pound boneless/skinless chicken

breast, cut into 1/2-inch cubes

4 garlic cloves, minced

1 15 ounce can crushed tomatoes

1 tablespoon pumpkin pie spice

2 teaspoons chili powder

1-1/4 teaspoon ground cumin

1 cup frozen peas

1/2 cup chopped fresh cilantro

1 box (5.8oz) Near East (or similar) Roasted Garlic and Olive Oil Couscous, prepared according to package directions

Directions:

1. Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.

2. Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.

3. Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.

4. Serve chicken mixture over hot couscous.

Wine recommendation:

Cooper Vineyards 2019 Syrah

Pork Medallions with Pomegranate-Cherry Sauce

Total Time: 20 minutes
Serves 4

Ingredients:

1 (1-pound) pork tenderloin, trimmed

1/3 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup pomegranate juice

1/3 cup dried sweet cherries

1/4 cup Cooper Vineyards dry red wine

1/4 cup balsamic vinegar

1 teaspoon cornstarch

1 teaspoon water

1 tablespoon butter

Directions:

1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Wine recommendation:

Cooper Vineyards 2018 Primitivo Riserva

Nutrition Facts:

269 calories; fat 10.1g; saturated fat 3.6g; mono fat 4.9g; poly fat 0.9g; protein 24.3g; carbohydrates 17.6g; fiber 1.4g; cholesterol 81mg; iron 1.8mg; sodium 310mg; calcium 27mg.

Roussanne Alfredo Sauce

Ingredients:

1/2 Cup Cooper Vineyards Roussanne

1 Quart Half & Half or Heavy Cream

2 Cups Grated Pecorino Romano Cheese

4-6 oz Blue Cheese

Fresh Italian Parsley – Minced

1 Clove Chopped Garlic

Directions:

Heat Half & half until bubbling

Add Garlic, Parsley and Basil

Slowly add Romano cheese until smooth

Slowly add Blue Cheese – constantly tasting – Until you get desired flavor

Add Roussanne

To thicken sauce add more Romano

For creamier sauce add cream cheese

Port Style Brownies (Ala Cooper)

Ingredients:

2 sticks unsalted butter – softened

16 oz. semi-sweet chocolate chips (use 1 cup now – 1 cup later)

4 large eggs

1 ¾ cups granulated sugar

¼ cup Cooper Vineyards Dicembre

½ tsp. salt & baking powder

1 cup all purpose flour

¼ cup unsweetened coca powder

The other cup of chocolate chips

Directions:

Preheat oven to 350. Prepare two (13 x 9) baking pans using parchment paper or non-stick foil.

1. Using a double boiler, melt 1 cup of chocolate chips.

2. Remove from heat and let cool.

3. Mix butter & chocolate until smooth – let cool.

4. In a large mixing bowl, beat eggs and sugar until well blended. Blend in the Dicembre and the cooled choc/butter mixture.

5. Blend in flour, salt, baking powder, & cocoa.

6. Fold in the other 1 cup chocolate chips.

7. Spread batter onto prepared pans. Bake 20-25 minutes until done to the touch.

DO NOT OVER BAKE. Cover with foil while cooling.

And-now, the Coup’ de Dicembre:

Melt 1 cup chocolate in the microwave. Add ¼ cup Cooper Dicembre to the melted chocolate. Drizzle over brownies & enjoy!