Recipes

Pot Roast with Chili- Mustard Sauce

Pot Roast with Chili- Mustard Sauce

Serve this sauced-up, sliced pot roast over instant mashed potatoes.
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Ingredients

Instructions

  • Stir together chili sauce, mustard, white wine vinegar, and brown sugar in a large saucepan.
  • Simmer over low heat for 2 minutes or until heated through.
  • Add the beef pot roast with gravy to the pan.
  • Baste the meat with the chili-mustard sauce mixture.
  • Cover the pan and simmer 4 to 5 minutes or until the meat is hot.
  • Remove the pot roast to a serving platter and thinly slice.
  • Top with about 1 cup of the chili-mustard sauce.
  • Pour the remaining sauce into a gravy boat and pass separately.

Notes & Wine Advice

Vary It!

Use any leftover beef and chili-mustard sauce for hot beef sandwiches.
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Course; Beef

Spanish Rice with Chicken

Spanish Rice with Chicken

Using seasoned convenience products, such as spicy chicken and canned tomatoes with chiles, means that you don’t have to measure out as many seasonings when you cook. If you prefer to tame the heat, choose plain cooked chicken breast meat.
Couverts4
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Ingredients

  • 1 cup long-grain rice
  • 1 can 14 1/2 ounces diced tomatoes with chiles and lime juice or diced tomatoes with chiles
  • 1 1/4 cups chicken broth
  • 2 packages 6 ounces each cooked chicken breast with Southwestern seasonings
  • 1 cup frozen peas
  • 1 tablespoon minced cilantro
  • 2 tablespoons minced chives
  • 1/4 teaspoon salt optional
  • 1/4 teaspoon pepper

Instructions

  • Cover the pan and reduce the heat to low.
  • Simmer the mixture 12 minutes.
  • Stir in the frozen peas and cook another 6 minutes or until the rice is tender and the mixture is moist.
  • Stir in the cilantro, chives, salt (if desired), and pepper.

Notes & Wine Advice

Speed It Up!

Use instant rice in place of long-grain rice. Follow the recipe, but omit the rice. Bring the vegetables, liquid, and chicken to a boil. Stir in 1 1/2 cups instant rice. Cover the pan. Remove from the heat and let stand for 2 minutes.
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Course; Chicken / Rice
Cuisine; European / Spain

Mocha-Walnut Sundae

Mocha-Walnut Sundae

If you like the taste of coffee in dessert dishes, you’ll love the combination of espresso beans, fudge sauce, and coffee ice cream. And you don’t have to wait in line in your local latté joint to enjoy this luscious treat.
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Ingredients

  • 3 cups coffee ice cream
  • 2 tablespoons ground espresso beans or 2 tablespoons coarsely chopped chocolate-covered espresso beans
  • 6 tablespoons coarsely chopped walnuts
  • Intense Chocolate Sauce

Instructions

  • Keep the chocolate sauce warm in a heatproof bowl set over a pot or larger bowl containing very hot water.
  • To assemble the sundae, spoon 1/2 cup of the ice cream into each of 6 bowls or sundae glasses.
  • Top each serving with some of the chocolate sauce.
  • Sprinkle on 1 teaspoon espresso beans and 1 tablespoon walnuts.
  • Serve immediately.
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Course; Dessert / Nuts

Intense Chocolate Sauce

Intense Chocolate Sauce

This chocolate sauce is thick, rich, and sweet. It’s the flavor combination that adults and children can agree on. If you prefer a more sophisticated taste that isn’t as sweet, cut the corn syrup by one tablespoon. Also, the espresso cuts the sweetness of the recipe but doesn’t give the sauce a coffee flavor. Refrigerate any leftovers (am I kidding?) in a plastic container with a tight-fitting lid for up to one week. The sauce will thicken as it chills. Heat the leftover sauce on low in a microwave oven or place the sauce in a heatproof bowl set over a pot or larger bowl that’s filled with hot water. Stir the sauce occasionally and let it set until it softens enough to pour.
Couverts6 servings
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Ingredients

Instructions

  • Combine the chocolate bits, light corn syrup, heavy cream, salt, butter, vanilla extract, and espresso (if desired) in a small heavy-bottomed pot.
  • Cook over low heat, stirring frequently until the chocolate and butter just melt.
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Course; Chocolate / Sauce

Praline Sauce

Praline Sauce

Ladle pools of praline sauce over your favorite ice cream or cake. Store any leftover sauce in a covered container in the refrigerator up to one week. Stir the sauce well before serving it.
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Ingredients

Instructions

  • Combine the brown sugar, butter, cream, and salt in a small, heavy-bottomed pot.
  • Cook the mixture over low heat 5 minutes or until the brown sugar dissolves and the butter melts.
  • Do not let the mixture come to a boil, which causes the sauce to separate.
  • Serve warm.

Notes & Wine Advice

Vary It!
Add a tablespoon of whiskey or scotch to the pot and simmer with the other ingredients.
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Course; Sauce

Mango-Rum Sauce

Mango-Rum Sauce

A luscious, ripe mango doesn’t need much adornment. Cook a little rum and sugar with diced mango and serve over frozen vanilla yogurt for a festive yet simple dessert. Because the fruit varies so much in sweetness, you may want to add sugar, but taste the sauce first.
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Ingredients

  • 1 tablespoon butter
  • 2 cups diced fresh mango 1 large or 2 medium mangos
  • 1/4 cup dark rum
  • 1 to 2 tablespoons sugar optional

Instructions

  • Melt the butter in a medium-size skillet over medium heat.
  • Add the mangos and sauté over medium heat for 3 to 5 minutes or until the fruit is pulpy.
  • Add the rum and cook over high heat for 1 minute or until the rum becomes syrupy.
  • Taste the mixture.
  • If it isn’t sweet enough, add 1 to 2 tablespoons sugar and simmer 1 minute or until the sugar dissolves.

Notes & Wine Advice

Vary It!
You can also double this recipe and store the leftovers in the refrigerator up to three days. Mix the remaining mango-rum sauce with a little pineapple juice in a blender, add ice, and you have a tropical cocktail.
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Course; Fruit / Sauce

Raspberry Sauce

Raspberry Sauce

Raspberry sauce, the color of garnets, can brighten any ho-hum dessert. In our household, we like raspberry sauce over pound cake.
Couverts4
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Ingredients

Instructions

  • Combine the raspberries, sugar, and water in a small pot.
  • Bring to a low boil.
  • Cook the raspberries for 5 minutes.
  • Add the lemon zest and cook at medium heat 1 to 2 minutes or until the mixture has a sauce-like consistency.
  • Vary It!
  • If you prefer a thicker consistency, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and add the mixture to the pot along with the lemon zest.
  • Try substituting strawberries for the raspberries.
  • Cut any large berries in half before cooking.
  • You can also place the raspberry sauce in an ice cream machine and process it according to your manufacturer’s directions for raspberry sorbet.
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Course; Fruit / Sauce

Broiled Tuna with Red Pepper Tapenade

Broiled Tuna with Red Pepper Tapenade

Tapenade is a Mediterranean relish of olives, olive oil, and herbs. Many versions of this recipe call for roasting a red pepper. I substitute roasted peppers from a jar for convenience sake. Serve with a crusty French bread.
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Ingredients

Instructions

  • Set the rack of the broiler 4 inches from the heat source.
  • Preheat the broiler.
  • Heat 1 1/2 tablespoons of the olive oil in a medium-sized skillet.
  • Add the shallots and garlic and cook over medium heat for 1 to 2 minutes.
  • Remove the vegetables and any remaining oil and spoon into a bowl.
  • Add the roasted peppers, capers, olives, oregano, and lemon juice to the shallot mixture.
  • Set aside for the flavors to blend while making the tuna.
  • Place the tuna steaks on the greased rack of a broiler pan.
  • Brush the tuna steaks with the remaining 1 tablespoon of olive oil and sprinkle with the pepper.
  • Broil the tuna 3 to 4 minutes per side or until the fish is cooked through.
  • Remove from the broiler and set aside for 1 to 2 minutes to finish cooking.
  • To serve, arrange the fish on plates and add lemon wedges to each serving.
  • Pass the tapenade on the side.
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Course; Fish

Chicken Breasts with Brandy and Mustard Sauce

Chicken Breasts with Brandy and Mustard Sauce

This heady brandy sauce that flavors the chicken demands rice or noodles to catch every luscious drop. If you prefer, simply serve the chicken with a crusty French bread for dipping into the sauce. If chicken breasts are very thick, however, pound them to an even thickness
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Ingredients

Instructions

  • Heat the oil over high heat in a large sauté pan.
  • Season the chicken breasts with salt and pepper.
  • Add the chicken to the hot oil and brown 2 minutes per side.
  • Remove the chicken to a plate.
  • Add the garlic and sauté 30 seconds.
  • Add the brandy and scrape up the browned bits in the sauté pan.
  • Stir in the broth and mustard and whisk until the mustard is well mixed.
  • Return the chicken to sauté pan.
  • Cover the pan, reduce the heat to low and simmer until chicken is completely cooked, about 10 minutes.
  • Remove the chicken and keep warm.
  • Bring the liquid to a boil and cook 1 minute, or until the volume is reduced by 1/4.
  • Arrange the chicken on plates and top with pan juices.
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Course; Chicken

Peach-Glazed Pork Chops

Peach-Glazed Pork Chops

Fruit and pork are a delightful duet. Add a little vinegar or lemon juice to fruit to prevent the sauce from tasting too sweet. When fresh peaches are in season, peel and slice two large fresh peaches for this recipe. Other times of the year, use frozen peach slices.
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Ingredients

Instructions

  • Heat the oil in a large sauté pan over medium heat.
  • Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add the pork chops in a single layer to the sauté pan and brown for 2 minutes per side.
  • Remove the pork chops from the pan and set aside.
  • Add the broth and cook over high heat scraping up browned bits from the pan.
  • Reduce the heat to low.
  • Stir together the peach jam, peaches, ginger, honey mustard, vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  • Stir the peach mixture into the pan.
  • Return the pork to the pan and baste with the jam mixture.
  • Cover the pan and simmer for 15 minutes.

Notes & Wine Advice

Vary It!
Oranges and pork are also a delicious combination. Use a cup of orange marmalade and one navel orange, peeled and divided into segments. Taste the dish before adding the vinegar. Oranges may add just enough tartness. Also, try serving the pork and sauce over cooked egg noodles
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Course; Fruit / Pork