A Cool Weather Recipe: Cheesy Chicken & Wild Rice Casserole

Recipe from the pickypalate.com

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice 
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce

4 Tablespoons butter

1/4 Cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  

8-10 servings

Serve and enjoy with a bottle of Del Rio Chardonnay!

"The Pull: The Only Acceptable Way to Open a Bottle"

When you live on a vineyard and have opened more than your fair share of bottles of wine you find yourself wondering if a corkscrew is the only way to go. Thanks Del Rio Vineyards for letting us STEAL your facilities for three days and get to the bottom of it. - Clayton & Jason Wallace

spinach salad with chicken, avocado and goat cheese

Enjoy with Del Rio Viognier 

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Source: RecipeGirl.com

Pinot Noir & Stuffed Portobellos

A perfect pair: Pinot Noir & Four Cheese-Stuffed Portobellos

Enjoy with Del Rio's 2009 Pinot Noir - Click here to purchase.

INGREDIENTS
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced1 cup panko
3 tablespoons chopped parsley
Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces of shredded Gruyère
3 ounces of shredded Muenster
3 ounces of shredded mozzarella
3 ounces of shredded Manchego

DIRECTIONS
1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
2. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the chees

e filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
3. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
MAKE AHEAD The stuffed mushrooms can be refrigerated overnight before baking.

Roasted Spring Vegetables

Enjoy with Del Rio's 2009 Viognier

Ingredients

• 1 pound green beans, trimmed 
• 1 pound baby carrots (2 cups)
• 3 medium red onions, cut into eighths
• 2 large red bell peppers, seeded and cut into 1/2-inch strips
• 2 large yellow bell peppers, seeded and cut into 1/2-inch strips
• 8 sprigs fresh thyme
• Salt and pepper
• 4 cloves garlic, minced
• 1/3 cup olive oil
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon paprika

1. Preparation 
   Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.  Recipe from myrecipes.com. 

Curious about our 2009 Viognier - Click here for more information. 

Jolee’s Napa Nachos

Pair with Del Rio Cabernet Sauvignon

Ingredients: 
Really good potato chips such as Kettle chips 
5 oz (more or less) of well aged Blue Cheese, such as 
the Rogue Creamery’s Rogue River Blue 

Preparation: 
Place chips in an oven safe dish, as many as you wish to make. Sprinkle with blue cheese and place in over at 450 degrees until cheese is melted and chips are golden brown. 

It sounds crazy, but it is yummy! Wonderful appetizer to serve with our Del Rio Cabernet Sauvignon.