Ingredients:

• 2 Full chicken breasts, skin on

Marinade:

• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 Tbsp brown sugar
• 1 Jalapeno pepper, seeded and diced
• 1 Serrano pepper, seeded and diced
• 1 Thai chili pepper, seeded and diced
• 1 Habanero pepper, , seeded and diced

Sangria glaze:

• 3/4 cup red wine
• 1/4 cup apple juice
• 1/4 cup orange juice
• 1/4 cup sherry
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1/2 tsp – 1tsp Dave’s Insanity Hot Sauce
• 1 Tbsp cornstarch
• 3 Tbsp cold water

Directions

Cut breasts in half, put marinade ingredients in a re-sealable plastic bag, add breasts. Put in refrigerator for 4-6 hours.

Glaze: In a small sauce pot, add all ingredients except cornstarch and water. Bring to a simmer, and reduce by 1/3. Whisk cornstarch and cold water together in a small bowl, whisk into the sauce pot. Turn heat to low, simmer until reduced by 1/2 or until glaze is the thickness you desire.

Preheat oven to 350. In a medium sized saucepan or cast iron skillet over high heat, put 2 turns of Extra Virgin Olive oil, add chicken and cook for about 5 minutes per side. Put pan, with chicken, in the oven for 15-20 minutes, or until chicken has reached 160-165 degrees.

Remove chicken from pan, remove skin from chicken, coat on all sides with glaze, and let rest for 5 minutes.

Goes well with Spicy Spanish Rice and Black Beans & friends

Prep Time: 20 min
Cook Time: 25 min
Serves: 4 servings

Ingredients

• 1-ounce olive oil
• 1/2 pound ground beef
• 1/2 pound ground pork/turkey/chicken
• 12 Oz tomato sauce
• 6 Oz tomato paste
• 1 Jalapeno pepper, deseeded and chopped
• 1 Serrano pepper, deseeded and chopped (optional)
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup pitted green olives, finely chopped
• 1/4 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp dry yellow mustard
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

1. In saute pan over high heat, add olive oil, onion, and peppers. Cook until onions are translucent,
2. Add garlic and slightly brown.
3. Add ground beef and ground pork, mix in and brown.
4. Add the red wine to deglaze pan
5. Stir in the remaining wet and dry ingredients, reduce to simmer for 15 minutes
6. Serve over toasted hamburger rolls, firm bread of your choice, or even thick pasta!

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2

Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative.

Ingredients:

• 2 deboned, skinless chicken breasts
• 1/2 cup Kaydub Rub
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Canola oil
• 2 Tbsp minced garlic
• 1/4 Cup chopped sundried tomatoes
• 1/4 Cup chopped green olives
• 1/4 Cup chopped artichoke hearts
• 1/4 Cup chopped oyster mushrooms
• 1/4 Cup white wine
• 1 Cup Low Fat Sour Cream
• 1/2 Cup shredded parmesan cheese
• 1/2 Pound cooked linguini
• Salt and Pepper to taste

Directions:

• Pre-heat oven to 350
• Heat a cast iron skillet on high
• Coat chicken breasts in Kaydub Rub
• Add 2 Tbsp Canola oil to skillet
• Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
• Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
• Remove chicken from oven, thinly slice
• Add 2 Tbsp EVOO to a large skillet over medium heat
• Add minced garlic, caramelize slightly
• Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
• Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
• Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
• Serve, sprinkled with remaining 1/2 of the parmesan

Based on another Guy Fieri winner!

Prep Time: 20 min
Cook Time: 15 min
Serves: 4 servings

Ingredients

• 1-ounce olive oil
• 4 hot links, all beef, cut in 6 bias slices
• 20 (21/25 shrimp), deveined, shelled and butterflied
• 2 cups 1/2 and 1/2 (original called for heavy cream)
• 1 cup Chipotle Sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked pasta. (original used Penne, I prefer fusilli or rotini)
• 1/2 cup Parmesan, grated plus more for serving
• 1 tablespoon diced tomato
• 1 tablespoon diced scallion

directions

1. In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
2. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

Ingredients:

• 1 1/2 cups tomato based BBQ sauce
• 3/4 cup canola oil
• 1/3 cup lemon juice
• 4 Tbsps Dijon mustard
• 1 to 2 chipotle peppers in adobo (2 Tbsps)
• 3/4-ounce red chili flakes
• 1/3 teaspoon cayenne pepper
• 1/3 teaspoon ground black pepper

Directions:

• Combine all ingredients in blender, puree, cover and refrigerate.

notes: I like to take a can of chipotle in adobo, puree it, roll it in plastic wrap, and freeze it, then cut off “slices”. It’ll last months that way.