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Crock Pot Spaghetti Bolognese

Inspired by a recent trip to Italy, Patrick has decided to create this super easy make-ahead dinner that’s perfect for entertaining. Crock Pot Spaghetti Bolognese, paired with Pinot Noir, is something you can prepare in the morning and enjoy in the evening. Patrick’s secret to creating a rich sauce with extraordinary flavor is a simple crock pot. There’s no need to fuss over the stove all day, watching and simmering. The crock pot takes care of that for you! Go out, enjoy the day, go snowshoeing or cross-country skiing! When you come home, you’ll have a delicious meal waiting for you. Cheers!

Ingredients:

  • 1 tbsp olive oil
  • 2 yellow onions – diced
  • 2 stalks celery – diced
  • 2 large carrots – diced
  • 1/2 lb sweet italian sausage (about 3 links) – crumbled
  • 1 1/2 lbs ground beef chuck
  • 1 1/2 cups Brys Estate Pinot Noir
  • 2 (28oz) cans Whole Italian Tomatoes in Juice
  • 1 1/2 tsps kosher salt
  • 3/4 tsp fresh ground black pepper

Directions:

In a large sauté pan over medium-high heat, add olive oil, onion, carrot and celery. Sauté about 5 minutes till the vegetables have softened.  Add Italian sausage and ground beef, sauté about 5 minutes till the meat is browned and well cooked.  Add Pinot Noir, continue to cook until most of the wine has evaporated – about 5-10 minutes.

Add meat and vegetables to a crock pot.  Add pureed tomatoes.  Add salt and black pepper.  Stir.  Set your crock pot to low and cook for 8 hours.  The longer you cook it the better it will become.  You can’t over cook this sauce!

For the last hour of cooking, crack the lid slightly to allow the sauce to reduce slightly.

Serve over spaghetti or your favorite pasta.  Garnish with grated parmesan cheese.

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Serving Size: 8

Cook Time: 8 hours

Measurements: Imperial (US)

Garlic Mushroom Chicken

Fan favorite Naked Chardonnay makes an appearance in this easy one-pan dish meant to be enjoyed any night of the week. Savor the creaminess of a light mushroom sauce and moist, flavorful chicken perfectly complimented by a glass of our clean and refreshing Naked Chardonnay when you recreate this Garlic Mushroom Chicken recipe at home. This recipe won’t keep you beside the stove for too long or demand you spend too much time without your wine glass in your hands – we promise!

Ingredients:

  • 2 tbsps olive oil
  • 2 tbsps butter
  • 4 boneless chicken breasts
  • 1/2 yellow onion, diced
  • 8 cloves of garlic, minced
  • 8 ozs white mushrooms, sliced
  • 1 cup Brys Estate Naked Chardonnay
  • 1/2 cup heavy cream
  • 1 cup spinach, diced
  • salt
  • black pepper

Directions:

In a saute pan, over medium-high heat, add olive oil and butter. Season chicken breasts on each side with salt and pepper. When the butter begins to foam add chicken breasts. Cook 3-5 minutes per side until browned and cooked through. Remove chicken from the pan, and set aside.

In the same saute pan over medium heat add onion and garlic and cook 2-3 minutes until fragrant. Add the white mushrooms and cook 3-4 minutes until mushrooms have cooked down. Add Naked Chardonnay, scraping up any brown bits at the bottom of the pan. Continue to cook and allow the wine to reduce by half.

Add heavy cream, spinach, 1/2 tsp salt and 1/4 tsp pepper. Stir and continue to reduce  3-5 minutes until the sauce has thickened. Add chicken and any accumulated juices back to the pan, turning the chicken breasts to coat with sauce. Remove from heat. 

Serve with a glass of Naked Chardonnay and enjoy!

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Holiday Antipasto Wreath

Add some cheer to your holiday gatherings with this festive take on an antipasto platter!

Ingredients:

  • Fresh rosemary sprigs
  • Marinated green olives
  • Kalamata olives
  • Cornichon pickles
  • Fresh mozzarella balls
  • Peppadew peppers

Directions:

Arrange the fresh rosemary sprigs into a circle, overlapping as you go.

Once the wreath shape is complete, begin placing each of the ingredients around the wreath. Try to spread out the different colors to create a symmetric look! Happy Holidays from Brys Estate

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Serving Size: 6

Cook Time: 15 minutes

Measurements: Imperial (US)

Italian Pasta Salad

Prepare yourself for the perfect (and most addictive) accompaniment to your late summer cookouts! This recipe includes fresh and easy to find ingredients that were selected to enhance the delicious flavors of Eileen Brys’ famous Italian dressing – a staple in our family! Serve the salad chilled as a side dish, or it could be a meal all its own. Pair with a glass of crisp, citrusy Brys Estate Pinot Grigio and enjoy. Make this once and I promise you’ll be making it again and again! The dressing is my absolute favorite and perfect with many other recipes!

Ingredients:

  • 1 lb Pasta Fusilli
  • 2 cups Cherry tomatoes
  • 8 ozs Pearl size mozzarella
  • 1 cup Sliced pepperoni
  • 1 cup Diced ham
  • 1/2 cup Green olives
  • 1/2 cup Kalamata olives
  • 1/4 cup Pepperoncini
  • 1/2 cup Feta cheese
  • 1/2 cup Fresh basil (optional)
  • 1 cup Eileen Brys’ Famous Italian Dressing (recipe below)

Directions:

Cook pasta fusilli until al dente. Rinse under cold water and add to a large bowl.

Add cherry tomatoes, mozzarella, pepperoni, ham, green and kalamata olives, pepperoncini, feta, and Italian dressing.  Toss well. Note: fresh basil is optional and will wilt quickly.  Add this right before serving – or simply use as a garnish for individual servings.

Eileen Brys’ Famous Italian Dressing Recipe
This dressing has been a staple in the Brys Family since before I was born!  Once you start making this you will always have a jar of this in your fridge!  It only gets better the longer it sits and it will keep in your refrigerator for months.  Use on Italian Pasta Salad, Spinach Salad with Bacon, Egg & Croutons, Mexican Taco Salad, Greek Salad, Chopped Salad, or as a marinade for Grilled Chicken Breasts.

1/2 cup canola oil
1/2 cup light olive oil
1 tbs dried oregano
1 tbs dried basil
1 tbs garlic powder
1/2 tbs dijon mustard
1/2 tbs salt
1 tsp black pepper
1/2 cup apple cider vinegar

NOTE: The recipe calls for 1/2 cup light olive oil (extra virgin olive oil is too strongly flavored).  The light olive oil thickens when refigerated, and this adds a nice body to the dressing.  If you don’t have light olive oil, you can substitute with more canola oil.

< back to Salads
 

Serving Size: 4

Cook Time: 20 minutes

Measurements: Imperial (US)

Texas Chicken - Grilled Chicken with Sun Dried Tomatoes, Goat Cheese & Basil Butter Sauce

Inspired by one of my favorite restaurants in Houston, this dish takes a boring chicken breast to another level! The grill flavors of the chicken combined with the creamy goat cheese, fresh basil and bright sun dried tomato flavors all combine to create the perfect summer dinner! Enjoy this dish paired with our award winning Naked Chardonnay and raise a glass to summertime!

Ingredients

  • 4 chicken breasts
  • goat cheese – broken into large crumbles
  • sun dried tomatoes (packed in oil) – purchase them pre-cut or cut into 1/4 inch strips
  • 1/4 cup diced shallots
  • 1 tbsp minced garlic
  • 1/2 cup dry white wine such as Brys Estate Naked Chardonnay
  • 1 tsp fresh squeezed lemon juice
  • 8 medium basil leaves – rough chop
  • 4 tbsps butter – cut into cubes
  • olive oil
  • kosher salt
  • fresh ground black pepper

Directions

Preheat grill over medium high heat. Preheat oven to 200 degrees.

Prepare ingredients for the sauce.  In one small bowl add the chopped shallot and garlic. In a second small bowl add the white wine, lemon juice, 1/2 tsp. kosher salt and 1/4 tsp. fresh ground black pepper. In a third bowl add the diced butter and basil. Set aside.

Pat chicken breasts dry with a paper towel. Drizzle with olive oil. Sprinkle both sides with salt and pepper.

Grill chicken for 6-7 minutes on each side, until the breasts are golden brown and cooked through. Grill times will vary depending on your grill settings.

When the chicken is done, remove chicken from the grill and transfer to a platter. Top each chicken breast with the crumbled goat cheese and sun dried tomato slices. Cover platter with foil and place in the oven to keep warm.

To make the basil butter sauce, add 1 tbsp. of olive oil to a small sauce pan over medium heat. Add the shallots and garlic to the pan and saute for 2-3 minutes until they begin to soften. Add the white wine, lemon juice, salt and pepper and simmer uncovered until the liquid has reduced by half – about 2-3 minutes. Add the basil and butter and stir just until the butter has melted. Remove sauce from heat.

To serve, plate the chicken then top with the basil butter sauce.  Serve with pasta marinara or smashed redskin potatoes and your favorite green vegetable.

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Serving Size: 4

Cook Time: 30 minutes

Measurements: Imperial (US)

Roasted Tomato Soup with Baked Grilled Cheese

Cozy up with this classic combo – grilled cheese and tomato soup! In the cold months here in northern Michigan we rely on fireplaces, wool socks, and soup to keep us warm. I was inspired to create this recipe when we visited friends Jim & Jonathan recently in Maine. They showed me how they slow roast tomatoes in the oven to create amazing depth of flavor. These slow roasted tomatoes became the base for this incredibly rich yet simple soup! Grilled cheese is always difficult to make for more than two people. A preheated baking sheet allows you to make several grilled cheese all at the same time – with the added bonus of being extra crispy crunchy. Soggy grilled cheese no more! The smoky flavors of the tomatoes, sharp taste of the cheddar, crunchy bread and spice on the Cabernet Franc is absolutely delicious. Once you try this, you won’t make grilled cheese and tomato soup any other way!

Ingredients:

  • 4 lbs Roma tomatoes – halved
  • 2 Yellow onions
  • 8 Garlic cloves – peeled
  • 4 Thyme sprigs – tied together
  • 1/4 cup Olive oil
  • 4 cups Chicken broth
  • 4 tbsps Salted butter
  • Salt
  • Pepper

Directions:

Preheat oven to 450 degrees. Place halved roma tomatoes into a roasting pan. Add roughly chopped yellow onions, whole garlic cloves, and thyme bundle. Drizzle olive oil, and salt and pepper (to taste) on top. Roast in oven for 1.5 hours – stirring every 30 minutes to evenly roast tomatoes and prevent charring.  Remove from oven and take out the thyme bundle. Scoop mixture into a large soup pot and add chicken broth. Let simmer 30 minutes. Puree the mixture with an immersion blender or blend in batches in a traditional blender. Add butter, 1 tsp salt, and 1/4 tsp pepper (to taste) and mix well. If making grilled cheese also, cover the soup and set aside. If not, you can serve the soup immediately!

Baked Grilled Cheese
Sourdough bread
Salted butter
Cheese of your choice! (I used sharp white and sharp yellow cheddar)

Place a large sheet tray in a preheated 450 degree oven for 5 minutes. Butter the bread and place your cheese! Remove the hot tray from the oven and place the sandwiches onto the tray. Bake the sandwiches for 10-15 minutes until the bread is golden and the cheese is bubbling. Remove, serve, and dunk into that delicious tomato soup!

< back to Soups
 

Serving Size: 6

Cook Time: 2 hours, 15 minutes

Measurements: Imperial (US)

Mediterranean Chicken In Parchment

Low-cal, gluten-free, and delicious – you’ll definitely be enjoying this dish more than once! Mediterranean flavors of lemon, olives, and capers combine with chicken, tomatoes, zucchini & squash to create the perfect summer meal! Easy to make ahead of time, this recipe is great for a relaxing night with guests. Simply combine the ingredients, add a splash of Pinot Grigio, wrap it up, and keep in the fridge until you’re ready to bake!

Ingredients

  • cauliflower florets
  • zucchini and yellow squash
  • grape tomatoes
  • Kalamata olives
  • capers
  • chicken breasts
  • lemon slices
  • butter
  • sprigs of fresh rosemary
  • Brys Estate Pinot Grigio

Directions

Preheat oven to 400 degrees.

Place cauliflower florets in food processor and pulse until it resembles rice.

Slice tomatoes in half and toss with olive oil, salt, and pepper. Slice zucchini and squash in half lengthwise, then slice crosswise in 1/2 inch slices – toss with olive oil, salt, and pepper. Season chicken breasts with salt and pepper on each side.

Lay a rectangular piece of parchment paper (twice as long as it is wide) and fold in half. Open the paper like you’re reading a book and add a scoop of cauliflower rice in the center, to the right of the fold. Add as much zucchini, tomatoes, olives, and capers as you wish!

Lay the chicken breast on top, followed by a slice of lemon, a pad of butter, and a rosemary sprig. Drizzle with a splash of Pinot Grigio.

Fold the parchment paper on top of the chicken like you are closing a book.  Starting on one side, fold the paper over in a triangle shape and crease.  Then keep folding the paper, over and over itself and around the chicken.  When you get to the end, tuck the corner under the packet to lock everything in place.

Place on a baking sheet and bake in preheated oven for 30-40 minutes, or until done.

Place a packet on a plate and allow your guests to open it – like a gift! Pour glasses of Pinot Grigio and enjoy!

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Serving Size: 2

Cook Time: 1 hour

Measurements: Imperial (US)

Wine Country Cheeseburgers

Looking for a new twist for your next cookout? Try out our Wine Country Cheeseburgers which pair perfectly with our estate grown Pinot Noir! These incredibly delicious double cheeseburgers start with a buttery brioche bun and are topped with sautéed Pinot Noir onions, a tangy burger sauce and melted velveeta cheese. Don’t judge! Velveeta melts amazingly well and offers a creaminess that is simply luxurious – we promise you won’t regret it. Enjoy with a glass of our Pinot Noir Reserve and raise a toast to fine summer living!

Ingredients

  • ground beef chuck (about 1/3 – 1/2 lb per person)
  • 1/2 cup mayonaise
  • 2 tbsps yellow onion, diced
  • 2 tbsps ketchup
  • 2 tbsps sweet relish
  • sliced yellow onion
  • olive oil
  • splash of Pinot Noir wine
  • Velveeta cheese
  • lettuce
  • sliced tomato
  • brioche buns
  • kosher salt
  • ground black pepper

Directions

Burgers
Form ground beef into a ball 1/3lb to 1/2lb ball. Split the ball in half and create 2 thin patties. Season with salt and pepper on both sides.

Over medium heat, grill burgers for 2-3 minutes then flip.

Add a slice of Velveeta cheese to each patty, then grill for an additional 1-2 minutes – or to your desired temperature.

Burger Sauce
1/2 cup mayonnaise
2 tbs yellow onion, minced
2 tbs ketchup
2 tbs sweet pickle relish
1/4 tsp kosher salt

Combine ingredients and mix well.

Pinot Noir Onions
sliced yellow onion
olive oil
kosher salt
pepper
splash of Pinot Noir

Sauté onions with olive oil, salt, and pepper over medium-high heat until brown and blackening in some spots.

Add a generous splash of Pinot Noir and cook until the wine has fully evaporated.

Assembly
Toast brioche buns, then add burger sauce to the top and bottom bun.  To assemble, start with the bottom bun, then add lettuce and tomato.  Next, stack 2 burger patties and top with the Pinot Noir onions.  Finish with the top bun.

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Serving Size: 2-3

Cook Time: 30 minutes

Measurements: Imperial (US)

Spinach & Artichoke Dip

Perfectly creamy and brimming with spinach and artichokes, this Spinach & Artichoke dip made with a splash of Sauvignon Blanc is the ultimate party appetizer! Just mix, bake, and top with lots of yummy cheese.

Ingredients:

  • 10 oz package frozen chopped spinach
  • 15 oz marinated artichoke hearts, drained
  • 3 cloves minced garlic
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/4 cup parmesan cheese
  • 8 oz cream cheese, cut into 1-inch cubes
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsps Brys Estate Sauvignon Blanc
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • Blue corn tortilla chips and/or pita chips

Directions:

Thaw spinach in the refrigerator overnight, or in the microwave in 1-minute bursts until defrosted. Drain well using a strainer or squeeze with your hands.

In a large bowl, mix all ingredients well. Transfer the mixture to a small oven-safe baking dish. (At this point the dip can be refrigerated for up to 24 hours until ready to bake and serve.)

Preheat oven to 375 degrees. Bake the dip uncovered for 30 minutes.

Remove the dip from the oven and add a thin layer of mozzarella cheese on top. Put dip back in the oven and broil until the cheese has melted and is starting to brown.

Serve immediately with blue corn tortilla chips and/or pita chips.

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Serving Size: 6

Cook Time: 45 minutes

Measurements: Imperial (US)

Curried Carrot Soup

This soup will warm your heart and soul! With its delicious roasted vegetable flavors and hint of warm spice, this soup pairs perfectly with a glass of our estate grown Riesling!

Ingredients:

  • 2 lbs carrots – peeled
  • 1 yellow or sweet onion
  • 1/2 russet potato
  • 8 cups chicken stock (not broth)
  • up to 1 tbs curry powder
  • 1 1/2 – 2 tsp kosher salt (to taste)
  • fresh ground pepper
  • dash of heavy cream
  • sliced almonds – toasted
  • cilantro

Directions:

Dice carrots, onion, and potato into 1 inch cubes. Place on sheet pan, drizzle with olive oil and sprinkle with salt. Toss. Roast at 425 degrees for approximately 30-45 minutes until lightly browned.

In a soup pot, add roasted carrots, onions, and potatoes. Add chicken stock, 1 1/2 tsp salt, and curry powder.

NOTE: some curry powders are spicier than others.  If you are not sure how spicy your curry powder is, start by adding 1/2 tbs of the curry powder now, then taste and add the remaining curry powder at the end when you are adjusting your final seasonings.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Puree soup using an immersion blender. If you don’t have an immersion blender (which is one of my favorite kitchen gadgets and can be purchased at any kitchen supply store for less than $30) you can puree the soup in batches in a blender.

Stir in 1/4 tsp fresh ground pepper. Taste for salt and or the spiciness of the curry and adjust if necessary. Garnish with a drizzle of heavy cream, toasted sliced almonds and cilantro.

< back to Soups
 

Serving Size: 6

Cook Time: 1 hour, 15 minutes

Measurements: Imperial (US)