Slow Cooker Corn and Jalapeño Dip-pair with Hickman Family Vineyards 2011 Syrah
Cook time in crock pot- 2hrs, 15min
4 slices of applewood bacon
3 (15.25-ounces) cans whole kernel corn
2 jalapeños from a can with seeds and chopped
1/2 cup sour cream
1 cup shredded Monterey Pepper Jack cheese
1/4 cup grated parmesan cheese
8 ounces cream cheese, cubed
if you want to add 2 tablespoon chopped chives and Salt and Pepper to taste you can but I did not.
Heat a large skillet over medium high heat. Add bacon and cook until brow and crispy. Transfer to a paper towel lined plate and set aside.
Place corn, jalapeños, sour cream, pepper jack cheese and Parmesan into a slow cooker; season with salt and pepper if you like;p stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours, remember to stir until cream cheese is well combined
Serve immediately, serve with chip, crackers, or anything you feel would work well to dip. You can garnish with chopped bacon and chives.
Roasted Red Pepper & White Cheddar Pinwheels
8 oz of soft Cream cheese
1/2 cup of shredded aged white cheddar
1 roasted red pepper, diced (comes in a jar)
1 jalapeno pepper finely chopped
1 bottle of Chardonnay
3-9 inch sun dried tomato tortillas
preheat the oven to 375
Combine the cream cheese, cheddar cheese, red pepper and jalapeno. Mix well.
Divide the mixture evenly onto your three tortillas. Spread evenly and roll the tortillas. Place seam side down on a sheet pan and bake for 5 to 6 minutes. Let them cool slightly and then slice into pinwheels.
Enjoy with a bottle of Hickman Family 2012 Chardonnay
Pumpkin Cornbread- you can also you a readymade mix and just add pumpkin puree. If you want it less sweet do not add the molasses. Pair with our 2008 Zinfandel Reserve
Mexican Mac and Cheese- Pair with 2007 Cabernet Sauvignon
• 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
• 1 pound bulk pork sausage (use Wagon Wheels)
• 1 cup chopped onion
• 1 16 ounce jar green medium-hot salsa
• 2 8 ounce package shredded Monterey Jack cheese (4 cups)
• Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
• Salsa (optional)
1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.
3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.
- Favorite cut of Steak, grilled to taste
- 1 Cup Hickman Family Vineyards Barbara
- 1⁄4 Cup Balsamic Vinegar
- 2 Tbls Rosemary, finely chopped
- 1 Tbls Brown Sugar
- 1 1⁄2 Cup Fresh Cherries, pitted (you can use canned cherries in a pinch, however fresh cherries are highly suggested)
- Salt and Pepper, to taste
Allow steak to rest at least five minutes while you make the sauce. Bring wine, vinegar and rosemary to simmer over medium heat in a medium saucepan for 6-8 minutes. Add brown sugar and cherries. Salt and pepper to taste. Cook for another 5 minutes. After rested, cut steak into 1⁄2 inch slices, against the grain, on the bias. Pair with any Hickman Family Vineyard Barbera or any Red, I haven’t found a single one that doesn’t taste delicious with this recipe.
- 2 lbs extra lean ground beef
- 1 cup crumbled blue cheese (about 4 ounces)
- 2 tablespoons green onions (chopped)
- 1/2 teaspoon seasoning salt
- 2 tablespoons Worcestershire sauce
- 1/4 cup butter (1/2 stick)
- 1 egg
- a dash of blue cheese salad dressing
- 1/4 cup bread crumbs
- In mixing bowl, using your hands, combine beef, blue cheese, onions, egg, bread crumbs, blue cheese dressing, salt and Worcestershire sauce.
- Roll into 24 balls about 1 1/2 inches in diameter.
- In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
- Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through-out. Transfer meatballs to a paper towel to drain.
- 1 cup heavy cream
- 1/2 cup fresh parsley (chopped)
Prep Time: 5 minutes
Total Time: 20 minutes
Pour whipping cream into the drippings in the skillet, increase heat to medium-high and cook until sauce slightly thickens, about 2 minutes.
Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with chopped parsley.
Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.
Pair with Hickman Family Vineyards Zinfandel
- 2 cups of your favorite green olives (i.e. Mediterranean, Middle Eastern or Greek) soaked in water for 10-15 minutes, drained, and chopped (note: the addition of kalamata olives adds flavor and complexity, however, too many can alter the color of your soup)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 3 tablespoons olive oil
- 4 tablespoons flour
- 1/8 teaspoon crushed red pepper
- 8 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon ground pepper
- 1/2 cup Chardonnay or 1/4 cup Dry Sherry
In a large saucepan, saute the onions, garlic, and olive in the olive oil until the onions are transparent. Puree with 1 cup of stock.
Heat oil in the saucepan and stir in flour and red pepper, cooking into a roux. Whisk in remaining stock, and then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream and pepper; bring back to a boil, then simmer 5 more minutes. Add wine or sherry and cook for an additional minute. Garnish with extra virgin olive oil and/or finely chopped green olives.
Pair with Hickman Family Vineyards Chardonnay