Stoney Ridge Winery and Chief Supermarkets Present: Wine & Dine

419-636-3500




"Hearty Casseroles"

  • Chicken Vegetable Lattice
  • Garlic Sausage Potato Pie
  • Taco Bake

Chicken Vegetable Lattice

  • 1 – 24 oz. California Blend Vegetables, thawed
  • 1 – 28 oz. can of chicken or 3 cups shredded, cooked chicken
  • 1 can cream of potato soup
  • 1 cup milk
  • 1 t. garlic salt
  • 2 T. melted butter
  • 1 lg. can of French fried onions
  • 2 cups shredded cheddar cheese
  • 1 can garlic crescent rolls

Chop California Blend vegetables into smaller pieces. Mix all ingredients into9 x 13 casserole dish, reserving half of the cheddar cheese, French fried onions and crescent rolls. Unroll crescent rolls and cut into 1” strips. Place dough strips around edges of dish and crisscross remaining strips over top of mixture to create a lattice design. Cover and bake in preheated 350° oven for 30-35 minutes. Remove casserole from oven and garnish with reserved cheese and French fried onions. Return to oven uncovered and bake for additional 5-7 minutes.

Garlic Sausage Potato Pie

  • 2 lbs. Red skinned potatoes (approx. 6-8 medium sized)
  • 3 cloves whole garlic
  • 2 T. butter
  • canned evaporated milk (as needed for creaminess)
  • 1 t. sea salt (to taste)
  • 1 t. pepper
  • 1 cup shredded cheddar cheese
  • 1 ½ - 2 pounds spicy bulk sausage – browned and drained
  • 32 oz. pkg. frozen corn (green beans may be substituted)
  • 2 T. melted butter
  • 1 T. dried dill weed
  • Salt and pepper
  • 1 T. parsley
  • 1 cup shredded cheddar cheese

Dice and boil potatoes and whole garlic cloves until tender. Drain. Add butter, salt and pepper, cheese and milk. Mash or whip until very creamy (add additional milk if needed). Set aside. Brown sausage and drain. Set aside. Spray casserole dish with non-stick spray (PAM would be good!) and begin layering. Place corn in dish, add melted butter, dill, and additional salt and pepper. Stir well to blend ingredients and press flat. Next, layer cooked sausage. Spread the top layer of garlic mashed potatoes and cheese over sausage layer. Sprinkle with pepper and parsley. Cover and place in preheated 350° oven and bake for 30-40 minutes. Uncover during last 15 minutes.

Taco Bake

This is a tasty and easy layered casserole

  • 1 ½ - 2 lbs. ground beef
  • 1 large onion, chopped
  • 1 pkg. taco seasoning mix
  • 1 bag corn chips
  • 3 – 4 cups shredded cheddar cheese
  • 1 can beans (black, pinto or red)
  • Optional ingredients : corn, diced black olives
  • Toppings: Salsa, sour cream, tomatoes, avocados, onions, chopped fresh cilantro

Brown ground beef and onion. Drain. Add taco seasoning mix and cook according to package directions. Layer in a 9 x 13 casserole dish starting with corn chips, followed by seasoned beef, cheese, beans, and repeat until all ingredients are used. Finish with cheese as top layer. Cover and bake in preheated 350° oven for 30-40 minutes. Garnish with generous amounts of salsa, sour cream, lettuce, tomatoes, avocados, onion and fresh cilantro.




"Breakfast Anytime"

  • Roast Beef Pepper Jack Hash
  • Old-fashioned Oatmeal Pancakes
  • French Toast Breakfast
  • Citrus Bruleé
  • Orange Riesling Mimosas

Roast Beef Pepper Jack Hash

  • 1 – 2-3 pound chuck roast
  • 2 t. ground sage
  • 1 t. pepper
  • 2 t. garlic salt

Bake in oven or in crock pot on low overnight. Cool and shred.

Hash:

  • 8-10 Medium sized red-skinned potatoes, cubed
  • 1 green sweet pepper, chopped
  • 1 red sweet pepper, chopped
  • 1 large yellow onion, chopped
  • 2-3 T. olive oil
  • salt & pepper
  • 2-3 cups shredded pepper-jack cheese

Toss oil and seasonings on all vegetables. Place on a cookie sheets and roast in oven at 375° for 20-30 minutes or until fork tender. In a large skillet or on top of a griddle, thoroughly heat shredded roast beef and hash vegetables. Top with pepper-jack cheese and melt. Top with over-easy or sunny side up fried eggs. (1 or 2 per person). 6-8 servings.

Note: Any type of cheese could be used.

Old-fashioned Oatmeal Pancakes

  • 2 cups regular rolled oats
  • 2 cups buttermilk
  • 2 eggs
  • 4 T. butter or margarine, melted and cooled
  • ½ cup raisins (optional)
  • ½ cup all purpose flour
  • 2 T. sugar
  • 2 T. melted butter
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ t. ground cinnamon
  • ¼ t. salt

In a bowl, combine oats and buttermilk; stir until well blended. Cover and refrigerate overnight. Beat eggs lightly and add to the oatmeal mixture, along with butter and raisins. Stir just until blended. In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add to oatmeal mixture and stir just until moistened. If batter seems too thick, add up to 3 tablespoons more buttermilk.

Preheat a lightly greased griddle or large frying pan over medium heat. Spoon about 1/3 cup of batter for each cake onto griddle, and spread out to make circles about 4 inches in diameter. Cook until tops are bubbly and appear dry, then turn and cook until the other side in browned. Makes about 18 pancakes.

Ideas:
Pancakes can also be filled with any fruit filling and Greek yogurt and wrapped up. Try wrapping a pancake around a sausage link and dipping it is warm syrup.

French Toast Breakfast

  • French bread ( 1 inch thick, no thicker) or Texas Toast style bread
  • 8 eggs
  • 2 cups milk
  • 2 t. vanilla
  • ½ t. cinnamon
  • ¼ t. ground cloves
  • ¾ cup butter
  • 1-1/2 cups packed brown sugar
  • 3 T. dark corn syrup

Spray 9 x 13 inch pan. Layer bread on bottom of pan. Beat first 5 ingredients, pour over bread, cover and refrigerate overnight. Take out of refrigerator 30 minutes before baking. Heat butter, sugar, and syrup until just boiling. Pour over bread. Bake at 350º uncovered for 30 to 45 minutes.

Citrus Bruleé

  • Ruby Red Grapefruit
  • Navel Oranges
  • Cinnamon sugar or brown sugar

Wash outside of fruit and cut each piece in half. Cut & section each half. Sprinkle with selection of sugar and broil for 5-10 minutes.

Orange Riesling Mimosas

Mix equal parts of Stoney Ridge Riesling and orange juice. Pour into glasses and garnish with fresh fruit.




"Burger Throw Down"

  • Italian Red Wine Burgers
  • Basil Burgers
  • Sour Cream Burgers

Italian Red Wine Burgers

  • 2-3 lbs. ground beef
  • 1 lb. bulk sausage
  • ½ cup red wine
  • ½ cup Italian bread crumbs
  • 2T. Italian seasoning
  • ¼ cup Parmesan cheese
  • 1 cup red onion, finely chopped
  • 4 cloves garlic minced
  • 1 t. each sea salt & pepper
  • 1 c. diced stewed tomatoes (drained)

In a large bowl, mix all ingredients together. Form into ¼ pound patties and place on pre-heated grill. Brush with wine sauce (listed below) and grill until no longer pink inside. Brush with additional sauce, top with provolone cheese, and serve on good quality buns.

Wine Sauce:

  • 1 cup Stoney Ridge Marechal Foch
  • 2T. Soy sauce
  • 1 clove minced garlic
  • 1 T. olive oil
  • 1 T. Italian seasoning

Toppings:

  • Provolone cheese slices
  • Lettuce
  • Sliced tomatoes
  • Fresh spinach leaves

Basil Burgers

  • 2 lbs. Ground Chuck
  • ½ cup loosely minced basil leaves
  • ¼ cup minced red onion
  • ¼ cup Italian bread crumbs
  • ¼ cup dry red wine
  • 1 teaspoon garlic salt
  • Monterey Jack cheese slices (optional)

In a bowl, combine basil, onion, bread crumbs wine and garlic salt…Add beef and mix well. Shape into 8 patties. Grill for 5-7 minutes each side (internal temp. 160 degrees). Top with cheese if desired.

Sour Cream Burgers

  • 2 pounds Ground Chuck
  • 1 cup sour cream
  • 1 envelope of dry onion mix
  • ½ cup bread crumbs
  • 1/8 teaspoon pepper
  • In a bowl, combine beef, sour cream, onion mix, bread crumbs and pepper. Refrigerate for 15-30 minutes if possible to incorporate flavors. Shape into 8 patties. Grill 6-8 minutes each side or until desired doneness.




    "Dining With Friends"

    • Bruschetta
    • Roasted Butternut Sage Bisque
    • Chicken Cordon Bleu
    • Creamy White Wine Sauce
    • Fall Vegetable Hash
    • Easy Tiramisu

    Bruschetta

    • 1 Loaf crusty , multi-grain bread
    • ¼ cup plus 1 T. olive oil
    • 2 cups diced Roma tomatoes
    • 1 cup chopped red onion
    • 2 cloves garlic, minced
    • ½ cup chopped black (or green) olives
    • Salt & pepper
    • 1 T. chopped fresh parsley

    Slice bread and brush with olive oil. Bake at 375° for 5-7 minutes. Mix all topping ingredients together and spoon onto bread slices. Drizzle with olive oil. Garnish with fresh parsley.

    Roasted Butternut Sage Bisque

    • 2 large Butternut squash
    • 2 T. Olive oil
    • 1/3 Cup minced shallots
    • 2 – 32 oz. cans or boxes chicken broth
    • 1/3 cup finely chopped fresh sage
    • 2 t. garlic powder
    • 1-2 t. fresh ground pepper
    • ½ - 1 t. cayenne pepper (or to taste)
    • 1 t. ground thyme
    • 1 t. sea salt
    • 1-1/2 cup heavy cream
    • 1 T. butter

    Cut squash length-wise and scoop out seeds. Roast in shallow pan at 350° for 40-45 minutes or until fork tender; cool. Scoop flesh of the squash into a food processor or blender. Process until very smooth, adding a little chicken broth if necessary. Sauté the shallots in olive oil until tender. Add squash puree to shallots and begin adding remaining ingredients except the heavy cream. Heat thoroughly, then add heavy cream. Garnish with sour cream and sage leaves. Note: the herb flavor will intensify if made ahead of time.

    Chicken Cordon Bleu

    • 4 Chicken breasts skinless and boneless
    • 4 Thin slices prosciutto or deli ham
    • 1/ 2 pound Havarti cheese
    • ¼ cup all-purpose flour
    • Kosher salt and freshly ground black pepper
    • 1 cup panko bread crumbs
    • 4 sprigs fresh thyme, leaves only
    • 1 clove garlic, peeled and finely minced
    • 2 T. unsalted butter, melted
    • Extra virgin olive oil

    Preheat oven to 350°.Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

    Creamy White Wine Sauce

    • 1 Cup heavy whipping cream
    • ¾ cup white wine – Stoney Ridge Riesling
    • 2 T. all-purpose flour
    • 1 t. salt
    • 1 t. dried parsley

    In a medium saucepan over medium high heat, combine cream, wine, flour, salt and parsley. Stir all together and bring to a boil.Reduce heat to low and simmer until thickened.

    Note: Any variation of herbs could be substituted.

    Fall Vegetable Hash

    • 1 pound bacon, cooked and crumbled
    • 1 large red onion, diced large
    • 1 clove garlic, chopped
    • 10-15 heads of Brussels sprouts
    • 10 small red-skinned potatoes, halved
    • Salt & pepper to taste
    • Fresh parsley, chopped

    Fry bacon in heavy skillet. Do not drain. Parboil Brussels sprouts and potatoes until slightly tender; drain well. Add onions, garlic Brussels sprouts and potatoes back into skillet with bacon. Sauté until all vegetables are tender. Season to taste. Note: any seasonal vegetables may be substituted.

    Easy Tiramisu

    • 6 T. instant espresso powder
    • 6 T. boiling water
    • 2 Pkg. (8 ounces) reduced-fat cream cheese
    • 1-1/2 cups heavy whipping cream
    • 2/3 cups sugar
    • 1 package (7 ounce) soft ladyfingers
    • Unsweetened cocoa powder or nutmeg for dusting

    In a medium bowl, mix the espresso powder with the boiling water until dissolved. Add 1 ½ cups cold water; set aside. With an electric mixer, beat the cream cheese with the heavy cream and sugar until light and fluffy. Spread a few tablespoons of the cream cheese mixture in the bottom of a 2-quart serving dish. Separate the ladyfingers. One by one, dip a third of the ladyfingers in the espresso, then arrange in the bottom of the serving dish. Spread with a third of the cream cheese mixture. Repeat twice with the remaining ladyfingers, espresso, and cream cheese mixture. The dessert may be covered and refrigerated up to one day. Dust with cocoa or nutmeg just before serving.




    "Old And New, Tried And True"

    • French Onion Soup
    • Lettuce Fajitas
    • Lemon Pound Cake

    French Onion Soup

    • 3 extra large sweet onions
    • 1/2 stick of butter
    • 1-2 T. olive oil
    • 3-4 cloves of garlic
    • 2 t. salt
    • 1 t. pepper
    • 2 large (box) containers of Bold Beef Stock
    • 8-10 thick slices of dry, crusty bread - grilled
    • 8-10 thick slices of cheese (i.e. horseradish, Havarti, sharp white cheddar)

    Thinly chop sweet onions. Mince Garlic. Sautee onions and garlic in butter and olive oil. Add salt and pepper. Once onions are caramelized, add Bold Beef stock. Simmer for 10 minutes. Ladle soup into individual bowls. Top soup with 2 pieces of grilled bread (side by side). Top with slick slices of cheese. Broil in oven only until cheese is bubbly. Serve immediately.

    Lettuce Fajitas

    • 1-2 lbs. chicken breast or boneless chicken thighs (can purchase pre-marinated chicken @ Chief)
    • 2 red or green sweet bell peppers
    • 1 large red onion
    • 2 T. olive oil
    • Whole leaves of butter lettuce or buttercrunch variety (This will be your "wrap")

    Cut chicken and vegetables in large, long strips. Add olive oil to large grill pan. Sautee meat and vegetables until tender. Cool meat and vegetables slightly (so as not to wilt the lettuce). Wrap chicken and veggies in lettuce leaves. Eat like a Fajita!

    Note: Any seasonal veggies or variety of meats can be substituted.

    Lemon Buttermilk Pound Cake

    • Cake: 1 1/2 sticks of butter (room temperature)
    • 2 t. finely grated lemon zest
    • 1 1/2 cup sugar
    • 3 large eggs
    • 2 1/2 cups flour
    • 2 t. baking powder
    • 3/4 t. salt
    • 1 c buttermilk

    Glaze:
    1/2 c. fresh lemon juice (use zested lemons from cake)
    1 cup confectioner's sugar

    Mix butter, zest and sugar with mixer until fluffy. Add eggs, mix well. Combine all dry ingredient. Now add dry ingredients to the wet ingredients by thirds at slow mixer speed alternating with the buttermilk. Pour into greased and floured pan (Bundt-style). Bake in pre-heated 350° oven fro about 1 hour or until knife inserted comes out clean. Prepare lemon glaze while cake is cooling. Pour lemon juice in small saucepan and whisk in sugar. Stir over low heat until dissolved. Simmer for 2 minutes, cool. Remove cake from pan. Make lots of small holes in cake with skewer. Pour glaze over entire cake. Garnish with powdered sugar, fresh lemons or flowers.

    Note: substitute orange zest or lime zest for the lemon flavoring.