Archives: Recipes

Cabernet Sauvignon Chili

CABERNET SAUVIGNON CHILI Chili tastes better if made a day ahead and reheated. Have an extra bottle or two of Coeur d’Alene Cellars Cabernet Sauvignon on hand to drink with it. 6 ounces mild turkey Italian sausage 2 cups chopped onion 1 cup chopped green bell pepper 8 garlic cloves, minced 1 pound ground beef 1 jalapeno pepper, chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 3 tablespoons tomato paste 1 teaspoon chipolte chili in adobe sauce, minced (seeds removed) 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon salt 2 bay leaves 1 1/4 cups Cabernet Sauvignon 2 (28-ounce) cans whole tomatoes, undrained and chopped 4 (15-ounce) cans kidney beans, drained 1/2 cup or more shredded cheddar cheese Remove casings from sausage. Saute sausage, onion, and the  next 4 ingredients; cook 8 minutes or until meats are browned, stirring to crumble. Add chili powder and the next 8 ingredients and cook 1 minute.  Stir in wine, tomatoes, and kidney beans; bring to a boil.  Cover, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally.  Discard the bay leaves.  Sprinkle eash serving with cheddar cheese.  8 servings....

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Dinner Egg Rolls

A favorite of Chef Randee’s family, these are super simple to make and go with so many meals. These are the rolls everyone will ask you to make at every...

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French Baguette

A warm crusty baguette, fresh out of your oven is one of the best things ever. This simple recipe is from Chef Randee’s bread making 101...

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Focaccia is  a bread we love because it is so customizable and versatile. Chef Randee’s recipe has your basic recipe, but experiment with fresh rosemary, tomatoes, garlic, or whatever sounds good to...

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Sourdough Bread

This sourdough bread recipe is from Chef Randee’s Breadmaking 101 class. Made with 100 year old “Oregon Trail” starter, there are many ways to make this recipe your...

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