10 Ways to Cook with Wine

10 Ways to Cook with Wine

10 Ways to Cook with Wine

We’ve been having festivities back to back the past few weeks, and you know what that means – SO. MANY. LEFTOVER. WINE. But that’s a blessing in disguise if you ask me, because there’s so much you can create! Elevate your usual dishes to premium meals with the delicious flavors of red wine. You wouldn’t have your cooking any way else after trying these recipes!

Chicken Wings Adobo in Red Wine Sauce

Number 1 on the list is Chicken Adobo! A staple in every Filipino household, this recipe elevates your usual meal to a classy dinner. If you think you’ve perfected Adobo, here’s a level up!



800 Grams Chicken Wings (Small tips removed)

2 Stems Rosemary

A Knob of Butter

3 Tablespoons Olive Oil (Not Extra-Virgin)

3 Cloves Garlic Minced

4 Medium Shallots Cut in Rings

4 Bay Leaves

1/2 Cup Red Wine

1/2 Cup Red Wine Vinegar

1/2 Cup Chicken Stock

1/8 Cup Soy Sauce

1/2 Teaspoon Crushed Black Pepper

Pinch Of Salt To Taste

1/4 Cup Grated Gouda Or Cheddar Cheese For Garnish

Bunch Parsley Leaves Flat, Chopped

2 Teaspoons Crunchy Onions For Garnish



Cut the chicken wings in pieces. Remove the smallest piece.

Heat the pad with olive oil and butter.

Once the butter has melted. Put in the rosemary stems and saute until fragrant.

Add the garlic and saute until soft but not burned.

Add the chicken wings until brown. The chicken wings do not have to be very cooked at this stage. Just ensure that the outer layer of the wings do not have any raw sign.

Add the red wine, bay leaves and pepper and simmer until reduced to half. Flip the wings every now and then.

Add the red wine vinegar and simmer until reduced to half. Flip the wings every now and then.

Add the chicken stock and onion until reduced to half. Flip the wings every now and then.

Add the soy sauce and simmer for 5 - 8 minutes.

Chicken adobo

Add a pinch of salt according to taste or not at all. Stir.

Remove the rosemary stems and bay leaves.

Serve with grated cheese, crunchy onions and chopped parsley leaves on top. Enjoy.


Honey-Roasted Chicken & Root Vegetables

As all the festivities have passed, sadly, relatives start going home and continue with their usual lives. Take this time to create a hearty meal for your family to fill in the void of everyone leaving.



1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Minced Fresh Rosemary

1 Teaspoon Minced Fresh Thyme

2 Tablespoons Olive Oil, Divided

1 Tablespoon Butter

6 Boneless Skinless Chicken Breast Halves (6 Ounces each)

1/2 Cup White Wine

3 Tablespoons Honey, Divided

3 Peeled Medium Sweet Potatoes, Chopped

4 Medium Peeled Carrots, Chopped

2 Medium Fennel Bulbs, Chopped

2 Cups Chicken Stock

3 Bay Leaves



Preheat the oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons of honey to the pan; cook 2-3 minutes, stirring to loosen browned bits.

Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes.

Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce


Pork Chops & Mushrooms

Pork Chops & Mushrooms is another classic dish we all know and love but wait until you try this recipe with white wine! It adds the perfect amount of kick that you didn’t know you needed.



4 Boneless Pork Loin Chops (6 Ounces Each)

3/4 Teaspoon Salt, Divided

1/8 Teaspoon White Pepper

3 Teaspoons Butter, Divided

3/4 Pound Sliced Fresh Mushrooms

1/2 Cup Dry White Wine Or Reduced-Sodium Chicken Broth

1/2 Teaspoon Dried Tarragon



Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from the pan.

In the same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir for 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.


Sea Scallops and Fettuccine

Whether you’re having a lazy day and you just want a quick and easy meal or you want to whip up something elegant for a few guests to impress, this recipe is just what you’re looking for!



4 Ounces Uncooked Fettuccine

1 Tablespoon Olive Oil

1/2 Medium Sweet Red Pepper, Julienned

1 Garlic Clove, Minced

1/2 Teaspoon Grated Lemon Zest

1/4 Teaspoon Crushed Red Pepper Flakes

1/2 Cup Reduced-Sodium Chicken Broth

1/4 Cup White Wine or Additional Broth

1 Tablespoon Lemon Juice

6 Sea Scallops (About 3/4 pound)

2 Teaspoons Grated Parmesan Cheese



Cook fettuccine according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir for 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.

Cut each scallop horizontally in half; add to the skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle it with cheese.

Red Wine Beef Stew

If there’s one thing that’s amazing about Filipino flavors is that you can continuously elevate it and it will get better and better each time. Boost your usual beef stew with red wine!



2 Lbs. Beef Chuck, Cubed

1 1/2 Cup Red Wine

3 Cups Beef Broth

4 Strips Bacon Chopped

15 Pieces Pearl Onion

3 Ounces Tomato Paste

1 Piece Carrot, Sliced

5 Sprigs Thyme

1 Piece Onion, Chopped

6 Cloves Garlic, Minced

Salt And Pepper To Taste



Sear bacon in a cooking pot until fat gets extracted.

Add onion. Cook for 25 seconds while stirring.

Add minced garlic. Sauté for 30 seconds.

Put the beef into the pot and then continue to cook until the color turns light brown.

Add tomato paste and then stir.

Pour red wine and beef broth into the pan. Stir and let boil.

Add carrot and thyme. Cover the pot and continue to cook between low to medium heat for 2 to 3 hours or until beef gets tender.

Put the pearl onions into the pot. Cook for 5 minutes.

Season with salt and ground black pepper.

Transfer to a serving plate. Serve. Share and enjoy!


Anise & Wine Cookies

They say that cookies make the world a better place, but when you add wine to that, it’s like you’re bringing heaven to earth. All the best things combined  in one delicious recipe!



1-1/4 Cups Sugar, Divided

1 Cup Canola Oil

1 Cup White Wine Or Dry Red Wine

2 Teaspoons Aniseed, Crushed

Dash Salt

4 To 4-1/2 Cups All-Purpose Flour



In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour.

Preheat the oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets.

Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.


Spring Green Risotto

Are you getting tired of all the meat from these festivities? We hear you! This bright and refreshing recipe is your breath of fresh air, especially as it's enhanced with white wine flavors.



1 Carton (32 Ounces) Vegetable Stock

1 To 1-1/2 Cups Water

1 Tablespoon Olive Oil

2 Cups Sliced Fresh Mushrooms

1 Medium Onion, Chopped

1-1/2 Cups Uncooked Arborio Rice

2 Garlic Cloves, Minced

1/2 Cup White Wine

1 Teaspoon Dried Thyme

3 Cups Fresh Baby Spinach

1 Cup Frozen Peas

3 Tablespoons Grated Parmesan Cheese

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Salt

1/4 Teaspoon Pepper



In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.


Spicy Lemon Chicken Kabobs

Here’s another quick and easy recipe for you that would be a sure hit for all ages! With the right combination of spice, tanginess and smokeyness, you’re about to make your family go wild.



1/4 Cup Lemon Juice

4 Tablespoons Olive Oil, Divided

3 Tablespoons White Wine

1-1/2 Teaspoons Crushed Red Pepper Flakes

1 Teaspoon Minced Fresh Rosemary Or 1/4 Teaspoon Dried Rosemary, Crushed

1-1/2 Pounds Boneless Skinless Chicken Breasts, Cut Into 1-Inch Cubes

2 Medium Lemons, Halved

Minced Chives




In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate for up to 3 hours.

Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.

Meanwhile, place lemons on the grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.


Beef Filets with Portobello Sauce

Finally got some alone time with your favorite person? Make it a special night with this easy dinner for two! You can definitely impress them with the distinctly delicious flavors in this dish.



2 Beef Tenderloin Steaks (4 Ounces each)

1-3/4 Cups Sliced Baby Portobello Mushrooms (About 4 Ounces)

1/2 Cup Dry Red Wine Or Reduced-Sodium Beef Broth

1 Teaspoon All-Purpose Flour

1/2 Cup Reduced-Sodium Beef Broth

1 Teaspoon Ketchup

1 Teaspoon Steak Sauce

1 Teaspoon Worcestershire Sauce

1/2 Teaspoon Ground Mustard

1/4 Teaspoon Pepper

1/8 Teaspoon Salt

1 Tablespoon Minced Fresh Chives, Optional



Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from the pan.

Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.

Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.


Beef Caldereta

Closing out this list is another Filipino favorite, the Beef Caldereta – with a twist of course! As it’s slowly simmered in red wine, the flavors you know and love are taken to the next level.



2 Lb (900g) Beef Stew Meat, Cut Into 1-Inch (2.5cm) Chunks

Salt And Pepper, To Taste

2 Tablespoons Vegetable Oil

1 Medium Onion, Diced

1 Carrot, Diced

4 Cloves Garlic, Minced

½ Teaspoon Red Pepper Flakes

1 Tablespoon Tomato Paste

1 Cup Red Wine

¼ Cup Soy Sauce

4.25 Oz (120g) Can Prepared Liverwurst Spread, Or Any Pâté You Like

1 Cup Tomato Sauce

2 Bay Leaves

1 Red Bell Pepper, Seeded, Diced

1 Green Bell Pepper , Seeded, Diced

½ Cup Frozen Peas, Thawed




Season the beef chunks with salt and pepper. In a large pot, heat the oil and brown the beef on all sides, for about 5-6 minutes. Set aside.

In the same pot, add the onion, carrot, garlic, and red pepper flakes. Cook for 4-5 minutes, until the onion is translucent. Add the tomato paste and cook for a minute more, until the paste is mixed with the veggies and starts browning.

Add the wine and soy sauce. Bring to a boil and cook until reduced by half, about 2-3 minutes. Add the pâté and tomato sauce. Stir well.

Return the beef chunks to the pot and pour in enough water to cover the meat. Add the bay leaves. Bring to a boil, cover, reduce the heat, and simmer for about 2 hours, until the meat is fork tender.

When there are about 10 minutes of cooking left, add the bell peppers and peas. Serve with rice or baguette. Enjoy!


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