Beef Braised in Rosemary Wine Sauce

Ingredients:
1/4 cup olive oil

4 whole cloves

1-1/3 tbsp tomato paste

3 bay leaves

2 lb round steaks, or chuck steaks, cut across the grain into .5 in. thick slices

1 onion, chopped

1 tsp rosemary, crumbled, or 1 Tbsp fresh, chopped

1 cup dry red wineor chicken stock

1-1/2 cups chicken stock

Cooking Directions:

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.

Potatoes in White Wine

Ingredients:
1 tbsp unsalted butter

1/8 tsp salt (optional)

1 lb small new potatoes, scrubbed

1/2 cup dry white wineor chicken stock

2 tbsp parsley, chopped

1/2 tsp dried dill, or 1-1/2 Tbsp fresh dill, chopped

Cooking Directions:

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté potatoes 4-5 minutes or until just crispy. Add wine and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss.

Spiced Red Wine

Ingredients:
3 tbsp sugar

1/2 cup dry red wine

1/8 tsp cardamom, ground

2 large peaches, peeled and sliced

Cooking Directions:

Combine all ingredients in a bowl and chill at least 20 minutes, stirring occasionally, before serving

with Wine Sauce Turkey

Ingredients:
1/2 cup cold water

1/2 tsp pepper

1 tbsp all purpose flour

1-1/3 tbsp unsalted butter

4 turkey breast fillets, about 6 oz each

2 tsp Dijon mustard

2/3 cup dry white wineor chicken stock

1 scallion, thinly sliced

Cooking Directions:

Place turkey between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to .25 in. thickness. Season turkey with pepper. Melt butter in a heavy nonstick skillet over medium high heat. Sauté turkey 2 minutes per side, or until golden. Transfer turkey to a platter and set aside. Add scallions to skillet. Reduce heat to medium and sauté until scallions are crisp. Stir in wine and mustard. Return turkey breasts to skillet. Cover and simmer over medium-low heat 5-6 minutes, or until turkey is cooked throughout. Transfer turkey to a platter and keep warm. Combine water and flour in a jar with a tight-fitting lid. Shake vigorously. Stir into skillet. Increase heat to medium high and stir constantly until thickened. Season with pepper to taste. Return turkey to skillet. Cover and simmer 2 minutes, or until heated throughout.

Chicken in Red Wine and Tomato Sauce

Ingredients:
2 onions, sliced

1 oz butter

1/4 cup tomato paste

1/4 cup fresh basil, chopped

1-3/4 lb chicken breast fillets

2 cloves garlic, crushed

2 tsp brown sugar

1/4 cup dry red wine

1-3/4 lb crushed canned tomatoes, undrained

2-2/3 tbsp olive oil

8-3/4 oz mushrooms, sliced

Cooking Directions:

Melt butter and oil in a heavy nonstick pan over medium high heat. Add onions and garlic and cook 10 minutes, stirring, or until onions are soft. Add chicken and cook 5 minutes per side, or until tender. Stir in next 5 ingredients and bring to a boil. Lower heat and simmer 5 minutes, uncovered, or until sauce has thickened slightly. Stir in basil just before serving.

SANDVICH

1/2 cup sliced onions
1/2 cup Green pepper strips

1 Tbsp. Oil

1/3 cup  Original Barbecue Sauce

4 Kaiser rolls, split

4  Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices

HEAT grill to medium-high heat.

GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.

FILL rolls with chicken, cheese and vegetables

1 Tbsp. Caesar Dressing

1/2 cup OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

1 cup torn salad greens

4 grape tomatoes

Make It

SPOON dressing into 3-cup resealable container; top with remaining ingredients. Cover.

SHAKE container to coat salad with dressing just before serving.