1. Red Wine Brownies – For the Love of Food

3. Bacon and Brie Fondue – For the Love of Food

4. Wine Snow Cones – Dukes and Duchesses

5. Marsala Stuffed Mushrooms – For the Love of Food

9. Italian Steamed Mussels Marinara – For the Love of Food

12. Wine and Mushroom Risotto – For the Love of Food

14. Slow Roasted Pot Roast with Veggie and Beef Gravy – For the Love of Food

15. Wine Infused Strawberries – Totally the Bomb

16. Wine Chicken and Potatoes – Thrifty DIY Diva

17. The Melting Pot Bacon and Brie Fondue  – For the Love of Food

20. Irish Steak and Mushroom Pie – For the Love of Food

23. Spinach Salad with Hot Bacon Mustard Vinaigrette – For the Love of Food

26. Marsala Chicken, Mushroom, and Rice Casserole – For the Love of Food

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Red Wine Brownies

Note: These are the ingredients required on the back of the box. Just substitute the water for wine. 

Ingredients

• 16-18 oz box of brownie mix {I used Dark Chocolate Fudge Brownies}
• 1 egg
• 1/3 cup sweet red wine I used Moscato
• 1/2 cup vegetable oil

Instructions

• Preheat oven to 350 degrees.
• Add all ingredients together in a large mixing bowl.
• Mix well until blended.
• Spread into a greased 8x8 baking dish.
• Bake for approx 30 minutes or until cooked through.
• Let cool then cut into squares or heart shapes {add sprinkles too if you'd like} and serve!

At first I was going to use my Petite Sirah from EOD Cellars but then I decided to go with a more affordable favorite “sipping” wine of mine, Moscato. Any sweet red wine will do!

You will need all the ingredients required on the back of the brownie mix box but substitute the red wine for the water.  Add all ingredients together in a large mixing bowl.

Mix well until blended.

Spread into a greased 8×8 baking dish.

Bake at 350 degrees for approx 30 minutes or until cooked through.

Let cool then cut into squares or heart shapes {add sprinkles too if you’d like} and serve!

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Wine and Mushroom Risotto

Ingredients

• 1 1/4 cups arborio rice
• 2/3 cup red wine I used EOD Cellars, Basic Blaster Red 2009 Cabernet Sauvignon
• 3 cups reduced sodium beef broth or for a vegetarian meal: vegetable broth
• 2 tablespoons olive oil
• 1/2 yellow onion diced
• 1 lb mushrooms sliced (variety- I like shiitake and portobello)
• 1 cup tomato sauce
• 4 cups spinach
• 1 cup Italian mixed cheese shredded
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cracked black pepper

Instructions

• Heat olive oil in a large saute pan. Add onions and mushrooms and cook over medium heat until cooked down, about 5-7 minutes
• Stir in rice then add wine and cook until it all evaporates.
• Turn heat down to medium low then add 1/2 cup broth and stir frequently until almost evaporated. Then add another 1/2 cup. Repeat process until all the broth is evaporated and rice is tender about 26-28 minutes.
• Mix in tomato sauce, spinach, garlic powder, and black pepper.
• Remove from heat and stir until spinach is wilted then add cheese.
• Garnish with additional cheese if desired.

 

Don’t add salt when you are cooking the onions. The salt will draw out
all the water and they will not sweat out and caramelize. Add salt after the onions have cooked down.

Risotto is like pasta: you can add pretty much any ingredient to it. So play around and have fun! There are so many delicious combinations you can come up with.

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