Cooking with wine

Asparagus and Pea Risotto combine all the flavors of spring with very little fuss and just a little bit of stirring.

Linguine with Lamb, red wine, and rosemary will satisfy the heartiest meat and pasta lovers alike. It’s a delicious meal that only takes about 30 minutes to make.

This amazing Roasted Butternut Squash and Vegetable Soup can go from fancy to casual, and anywhere in between. The flavor is outstanding, and it’s super simple to make!

When an occasion is special you want a meal that is extraordinary and memorable. Braised leg of lamb with wine, lemon, and oregano is easy yet impressive to serve, and everyone loves the delicious Greek flavors.

Garlic Lovers Pork Chops have a mildly sweet and fragrant garlic flavor that doesn’t overpower or overwhelm the taste buds.

Trust me when I tell you that they will be some of the best pork chops you’ve ever eaten!

This recipe for Delicioso White Bean, Fennel & Italian Sausage Soup is one I found, and adapted, from Cooking Light Magazine. I didn’t change the recipe much, but I did add more fennel (because I love the light anise flavor of fennel a lot lately), and I also increased the amount of white beans from the original recipe, and I omitted the sage and parsley because I forgot to purchase them at the market. Doh!

Other than that, this recipe I’m sharing is pretty much just as it was written in the magazine. I DO NOT take credit for this recipe, but I do take credit for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine. I strongly urge you to make this soup. It’s delicious!

The day I saw him make it, I kept waiting for chef Symon to add heavy cream to his dish while he was cooking his skillet chicken thighs (I think it was for a Five in Five), but he never did. I wanted to, so I did. I also omitted the mustard, added shallots, and didn’t shave my Brussels sprouts. I quartered them.

This Braised Pot Roast made in a Dutch oven is a family favorite that doesn’t disappoint on flavor OR aroma!

Imagine if you will, deeply caramelized onions (cooked in a slow cooker) with red wine, butter, beef broth and thyme until they’re sweet and pungent. The onions are stuffed into large, perfectly cooked pasta shells until they’re practically overflowing. The stuffed shells are then layered on top of toasted, garlicky French bread, topped with an abundant mixture of grated Swiss, and Gruyere cheeses, and popped into the oven, so the cheese melts into a blanket of golden, gooey, goodness…Be still my French onion loving heart!

Once cooked, you can use this White Wine Poached Chicken Breast with Bay Leaf for all sorts of salads, sandwiches, and casseroles. You are only limited by your imagination with how you’ll use it. Of course, you can eat it plain too. It’s that good!