Tortellini Minestrone

Tortellini Minestrone

Tortellini Minestrone
Prepared by Oak Leaf Cafe

½ lb. bacon
1 lb. Carrots, diced
1 onion, diced
2 cloves garlic, minced
1 tsp. oregano
9 cups chicken broth
7 cups V-8 juice
5 cups white kidney beans (drained and rinsed)
1.5 lb. tortellini
1.5 lb. zucchini

Fry or bake bacon until crisp. Cook carrots and onion in bacon grease until softened (5-7 minutes).
Add crumbled bacon. Stir in minced garlic and oregano. Cook 2 min.
Stir in broth, V-8 juice, and beans. Bring to a boil.
Reduce and simmer about 10-15 minutes.
Add tortellini.
Cut zucchini in 1/2” chunks and boil for 5 minutes. Add to soup.
Garnish with Parmesan and pesto if desired.

Serve with your favorite Seneca Shore Wine Cellars wine

Vegetable Beef Barley Soup

Vegetable Beef Barley
Prepared by Oak Leaf Cafe

Brown:

1 lb cubed steak
1 lb ground beef
2 TBS beef base
1 large onion (chopped)

Add & Cook:

15 cups water
4 large carrots
½ stalk of celery
2.5 lbs diced potatoes
1 can diced tomatoes
2 tsp. soy sauce
1 tsp. gr. Black pepper
1 tsp. celery salt
1 tsp. smoked paprika
1 tsp. garlic salt
½ tsp. ground allspice
½ tsp. onion salt

Thoroughly cook until vegetables are soft.

Add:   2 c. barley

Cook for 20-30 minutes.
Serve with your favorite glass of Seneca Shore Wine Cellars RED WINE!

Halftime Recipe & Pairing: White Chicken Chili

Recipe & Vittles provided by Oak Leaf Cafe

  • 3 pounds boneless, skinless chicken breast – cubed
  • 1 onion-chopped fine
  • 4 sweet red peppers-chopped
  • 1 dried hot chili pepper – chopped fine
  • 2 cloves garlic – minced
  • 1 teaspoon salt
  • 1 teaspoon ground Cumin
  • 1 teaspoon dried sage
  • 1 teaspoon fine black pepper
  • 2 tablespoons olive oil
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 4 cans white chili beans, undrained

In large skillet, heat olive oil over medium heat.
Add chicken, and sauté until cooked through.
Remove the chicken from the pan.
Sauté the onions, red sweet peppers, hot chili peppers and garlic in the same skillet.
Return the chicken, along with the salt, sage, cumin and pepper. Mix thoroughly.
In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux.
Whisk in the chicken broth and mix together.
Stir this mixture into the sautéed chicken and vegetable.
Stir in the beans with liquid, and simmer all over low heat for 15-20 minutes or until cooked and heated through.

Deck the Halls 2016 – Greens, White Bean and Barley Soup

  • 2 tbsp olive oil
  • 3 carrots, diced
  • 1 ½ cups chopped onion
  • 2 cloves garlic, minced
  • 1 ½ cups sliced mushrooms
  • 6 cups vegetable broth
  • 2 cups cooked pearl barley
  • 1 can (15 oz) Great Northern beans, rinsed and drained
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp dried thyme
  • 7 cups chopped spinach
  • 1 tbsp white wine vinegar
  • Hot pepper sauce
  • Red bell pepper strips (optional)

Heat oil in a Dutch oven over medium heat.  Add carrots, onions, and garlic; cook and stir three minutes.  Add mushrooms; cook and stir 5 minutes or until carrots are tender.

Add broth, barley, beans, bay leaves, sugar and thyme.  Bring to a boil over high heat. Reduce heat to low; cover and simmer 5 minutes.

Add greens; simmer, uncovered, 10 minutes.  Remove and discard bay leaves. Stir in vinegar.  Season with hot pepper sauce. Garnish with bell peppers (optional).

Serve with a glass Seneca Shore Wine Cellars No Oak Chardonnay, Smooth Chardonnay or Moon Rise.

Cruisin’ the Tropics – Pineapple Lime Coconut Snowballs

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (8 ounces) crushed pineapple, well drained
  • ¼ to ½ tsp lime juice
  • 2 ½ cups flaked coconut

In a small mixing bowl, beat cream cheese, pineapple, and lime juice until combined. Cover and refrigerate for 30 minutes. Roll into 1-in balls; roll in coconut. Refrigerate for 6 hours or overnight.

Enjoy with your favorite glass of Seneca Shore wine.

Red, Red Wine Event – Hearty Spanish Rice

  • 1 lb ground beef
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 (15 ounce) can tomato sauce
  • 3 ounces tomato paste
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 dash pepper
  • 1 dash red pepper flakes
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • 2 cups instant rice

Brown the ground beef with the bell pepper, garlic and onion until the beef is no longer pink and the onions are translucent.
Drain ground beef and return to pan.
Add remaining ingredients, except rice. Bring to a boil.
Add rice, cover and simmer for 15 minutes or until rice is done.
Serve with your favorite Red Wine from Seneca Shore Wine Cellars

Sweet Hawaiian Chicken

A Smokin’ Summer Kickoff Recipe

  • 1/2 cup Seneca Shore No-Oak Chardonnay
  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup light soy sauce
  • 13.5 oz can coconut milk
  • 20 oz can pineapple tidbits or chunks
  • 2 lbs chicken breast tenderloins

Combine all ingredients in a slow roaster and cook for several hours at 275°, or in a crockpot on low for 6-8 hours.

Chicken will fall apart and can be served over rice or with your choice of side dishes & of course, a wonderful glass of Seneca Shore’s Queen Charlene’s Dry Rosé!

Red Castle Mulled Wine

Recipe:

  • 1 bottle 750ml Red Castle
  • mulling spices (allspice, cloves, cinnamon stick)
  • Country Time Lemonade liquid (1 cup or to taste)
  • Cranberry Juice (1 cup or to taste)
  • 1/4 cup of Sugar
  • Fruit slices

Warm in crock pot.

Sangria Anyone?!

Sangaritta

  • Two 750ml bottles of White Sangria
  • 1.5 cups of lemonade
  • 1.5 cups of margarita mix
  • 12 oz. of ginger ale
  • Lime and Orange slices

White Sangria Punch

  • 1/2 c. sugar
  • lime, lemon, strawberry, orange slices
  • One 750ml bottle Seneca Shore Sangria
  • 16 oz. lemon-lime soda,

Ice and enjoy!!

1-2-3 Cake

Many of our customers have asked for this recipe; 1-2-3 Cake. It’s great to pour wine over.

  • 1 package Angel Food Cake mix
  • 1 package any other cake mix

Combine mixes together and put in container (zip lock, jar, etc)

To make your cake;

Use 3 Tablespoons of dry mix in a coffee mug, Add 2 Tablespoons of water and mix.   Place in microwave for 1 minute on high power.  That’s it!!

Variations:

Add melt-able candy half way through cooking time and resume cooking.

Serve with a drizzle of Blueberry Wine or Strawberry Kisses from Seneca Shore

Adding ice cream  over the cake before the drizzle is good too!!