Type what you have

Ingredients

• ✓ cabernet sauvignon
• half-and-half
• semisweet chocolate
• white sugar
• chocolate

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ cabernet sauvignon
• sugar
• goat cheese
• gorgonzola cheese
• milk
• nectarine
• olive oil

Instructions

1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
3. 3 Cut the nectarines in half lengthwise and remove the pits.
4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

Ingredients

• ✓ cabernet sauvignon
• ground beef
• italian seasoning
• salt
• granulated garlic
• marinara sauce
• tomato
• water
• dry red wine
• tortellini
• cream cheese
• mozzarella cheese

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 10 minutes. Add Italian seasoning, salt, and granulated garlic; mix to combine.
2. 2 Stir in marinara sauce, diced tomatoes with liquid, water, and red wine until well combined. Reduce heat to low; add tortellini and cook until warmed through, about 10 to 15 minutes.
3. 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Add cream cheese to tortellini mixture and stir gently to blend; sprinkle mozzarella cheese over the surface.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 15 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cabernet sauvignon
• cinnamon
• black pepper
• garlic powder
• chili powder
• cayenne pepper
• brown sugar
• flat iron steak
• olive oil
• garlic
• red onion
• dry red wine
• gorgonzola cheese
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
4. 4 Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

By Tiffany Andersen

Ingredients

• ✓ cabernet sauvignon
• cornstarch
• potato
• carrot
• garlic
• onion
• bay leaf
• thyme
• beef broth
• vegetable broth
• water
• beef stew meat
• canola oil
• garlic powder
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
2. 2 Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
3. 3 Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.

By LaVohn Crabtree

Ingredients

• ✓ cabernet sauvignon
• flat iron steak
• olive oil
• garlic
• parsley
• rosemary
• chive
• dry red wine
• salt
• black pepper
• mustard powder

Instructions

1. 1 Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.
2. 2 Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
3. 3 Heat a nonstick skillet over medium-high heat. Place steak in the hot skillet and discard any remaining marinade; sear and cook steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
4. 4 Allow steak to rest for about 5 minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ cabernet sauvignon
• butter
• garlic
• salt
• black pepper
• thyme
• button mushroom
• beef broth
• bay leaf
• water
• cornstarch

Instructions

1. 1 Melt butter in a skillet over medium heat. Add garlic, salt, black pepper, and thyme; cook until fragrant, about 30 seconds. Add mushrooms; cook until tender, about 5 minutes.
2. 2 Add wine, beef broth, and bay leaf; cook until sauce is reduced by about 1/4, about 20 minutes.
3. 3 Whisk water and cornstarch together in a bowl until smooth; whisk into sauce. Reduce heat to medium-low; simmer until thickened, 2 to 3 minutes. Remove and discard bay leaf before serving.

By TonyD

Ingredients

• ✓ cabernet sauvignon
• olive oil
• filet mignon steak
• salt
• black pepper
• butter
• white mushroom
• shallot
• dry red wine
• beef broth
• thyme
• water
• cornstarch

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

By Muffinmom

Ingredients

• ✓ cabernet sauvignon
• cooking spray
• bread crumb
• parmesan cheese
• romano cheese
• parsley
• basil
• oregano
• cajun seasoning
• onion
• egg
• garlic
• ground turkey breast
• turkey sausage
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
2. 2 Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl until herbs evenly distributed; set aside. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl until well mixed; set aside.
3. 3 Combine ground turkey and ground sausage in a third, large bowl. Add cheese and onion mixtures; mix until well combined. Form mixture into 32 (1-inch) meatballs; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink in centers and the juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Combine spaghetti sauce and meatballs in a large saucepan until meatballs coated; bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.

By Diana Zerko

Ingredients

• ✓ cabernet sauvignon
• red pepper flake
• italian seasoning
• chicken bouillon granules
• onion powder
• garlic powder
• tomato paste
• red bell pepper
• red bell pepper
• green bell pepper
• mushroom
• garlic
• onion
• celery
• olive oil
• cornstarch
• black pepper
• salt
• chicken breast
• chicken thigh

Instructions

1. 1 Dredge chicken thighs and breasts with salt, pepper, and cornstarch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 1/2 tablespoons olive oil in the Instant Pot bowl. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
3. 3 Heat remaining 1 1/2 tablespoons olive oil to the Instant Pot bowl. Sauté celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, red bell pepper, and roasted red bell peppers. Sauté until fragrant, about 1 minute more.
4. 4 Return chicken to the bowl. Add Cabernet Sauvignon, tomato paste, garlic powder, onion powder, bouillon, Italian seasoning, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Shelly Exel-Miles

Ingredients

• ✓ cabernet sauvignon
• olive oil
• pepper
• kosher salt
• espresso powder
• balsamic vinegar
• blackberry jam
• blackberry
• beef stock
• celery
• carrot
• shallot
• garlic
• olive oil
• pork tenderloin
• black pepper
• mustard
• paprika
• salt
• brown sugar
• balsamic vinegar

Instructions

1. 1 Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2. 2 Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
3. 3 Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
4. 4 Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
5. 5 Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
6. 6 Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

By Chateau Ste Michelle