Chicken Tortilla Soup

We had such a wonderful time at the Spring Sip & Savor! Guests enjoyed our semi-sweet rosé, Fling, with chicken tortilla soup. The combination of sweet and spicy sure does go well together!

Ingredients:

• 1 can black beans
• 1 can canned corn
• 1 can diced tomatoes
• 1 red pepper chopped
• 2 cloves garlic chopped
• Low sodium chicken broth
• 2 to 3 cooked chicken breast diced to 1/2 chunks
• Chopped zucchini to taste
• Cumin to taste 
• Cayenne to taste
• Salt & Pepper to taste
• Heavy cream

Directions: 

1. Sauté vegetables in olive oil
2. Add broth, chicken, spices, and let simmer
3. Add heavy cream
4. Thicken with Mexican corn flour

Silver Leaf Chardonnay Chicken Chili

Ingredients:

• Olive oil
• 1 cup chopped onion
• 4 cups chicken broth
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 2 tsp cumin
• 1 tsp oregano
• dash of pepper sauce
• 48 oz jar of great northern beans, drained
• 2 cups chopped cooked chicken

Directions:

• Saute onions and garlic in oil. 
• Stir in remaining ingredients, except chicken.
• Simmer uncovered for 20 minutes.  
• Stir in chicken. (Can add chardonnay, too!)

Enjoy with Silver Leaf's Chardonnay!

Patatas Bravas

We have had tons of requests for our recipe from this year's Annual Sip & Savor wine tour, so we have posted the recipe for you!

 This is a classic Spanish tapas dish served in bars all over Spain. The Tabasco sauce gives the dish a slight bite, hence the name "Bravas", which means "fierce". 

Ingredients:

• 5-6 medium potatoes
• salt to taste
• 1/2 cup Spanish Olive Oil for frying (we baked ours to avoid excessive fat)
• 1 tsp yellow mustard
• 1 - 8oz can tomato sauce
• 1/2 tsp Tabasco sauce (or more, to taste)
• 1/2 tsp Spanish paprika

Directions:

1. Peel the potatoes (or not). 
2. Cut the potatoes lengthwise, then cut lengthwise again.
3. Cut those pieces crosswise into 3 or 4 pieces.
4. In a baking pan, drizzle olive oil and toss the potatoes to coat.
5. Bake in a 400 degree oven turning the potatoes a few times while baking to get even browning.
6. Bake until slightly crisp.
7. In a saucepan, add the tomato sauce and saute for 5 minutes. 
8. Turn the heat down and add the mustard, Tabasco, and paprika.
9. Mix well.
10. Adjust the sauce to taste the salt and paprika.
11. Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Double or triple the recipe for larger servings.

Enjoy!

Chorizo in Garlic

This is also a classic Spanish tapas dish served in bars all over Spain.

Ingredients:

• 2 chorizo sausages
• 2 garlic cloves
• olive oil

Directions:

1. Slice the chorizo sausages into about 1/2 inch slices.
2. Peel the garlic cloves and slice into about 8 pieces.
3. Drizzle a bit of olive oil into a medium hot pan and fry the chorizo for 1 minute.
4. Add the sliced garlic and fry the chorizo further for another 2 minutes or until the garlic begins to turn golden brown.
5. Remove the ingredients from the pan and lay to rest on a paper towel.
6. Serve in a small plate or bowl next to the "Patatas Bravas".