Wine Win Wednesday: Barefoot Merlot

Wine:  Barefoot Merlot 


Why it's a win: Thank goodness my friend Anna-Lisa brought this over for book club a few weeks ago.  And thank goodness my friends couldn't get through the 6 other bottles at book club.  Because I got to break in to this tasty treat the other day and have it all to myself!

This merlot isn't too merlot-ey (come on, you know what I mean!) and has just the right balance of ripe berries and chocolate, with a delectably tart finish.

I hadn't tried Barefoot wines before, but I will definitely pick up another bottle next time because this was cheap AND it tasted good!  A combo you don't find too often.

Where you can find it:  Nearly any grocery store

Price: $5-$7

Raspberry Swirl Cheesecake Cupcakes

There are two things that are no secret among our group of friends.
1. I do NOT like cheesecake.
2. My husband LOVES cheesecake.

So since I am all about trying new recipes AND because I love my husband so much, I tried out a new cheesecake recipe for his birthday last weekend. Thankfully, those that eat cheesecake seemed to enjoy these and I hope you do too!

*Note* Please do not be intimidated by the instructions. It may look like a lot but it's fairly simple. I promise you can do it!

Ingredients:
For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

  For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar 

 For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

 Instructions:

1.  Preheat the oven to 325˚ F.
2. Line cupcake pans with paper liners.
3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. I used the bottom of a glass to push the graham cracker down.
5. Bake until just set, 5 minutes. Transfer to a cooling rack.
6. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
7. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
8. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
9. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
10. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
11. Let cool to room temperature.
12. Transfer to the refrigerator and let chill for at least 4 hours before serving. *I placed some cling wrap lightly on top and kept them in the cupcake tins for refrigeration.

Recipe found here: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Enjoy!

Wine Win Wednesday: Underwood Cellars Pinot Noir

Wine: Underwood Cellars 2009 Pinot Noir

Why it's a win: First off, it's from Sherwood, Oregon- which for those that don't know is a city about 15-20 miles south of Portland. There is something particularly special about a good wine from your own backyard. Secondly, the earthy taste of this pinot was blended excellently with notes of cherries and spice. Even with a bit of acidity to the finish, the taste was so smooth. Lastly, you can't beat the price.

Where you can find it: New Seasons and Whole Foods

Price: $11-$12

This was a fun find for us. We (the Schlypers) stayed the night at the Mark Spencer Hotel the other weekend and they hosted a wine and cheese hour. Rian and I had never tasted (or even heard of) this wine, which did make us feel a bit guilty seeing how it's from a vineyard just a few miles from our house. But we are happy we did and we will be sure to have it on hand in our home.

The Best Chili Ever

I know this is a pretty hefty claim, but this is my go-to chili recipe and it won first place at our Superbowl Chili Cook-off.  My friend Tamara claims that she has the best chili ever, but that is still to be determined!

I can't take the credit for the chili though.  I found it here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/ last year, and have just adjusted a few things here and there.  I toned the spiciness WAY down and it's still  pretty zesty, so I can only imagine how the original recipe might burn one's mouth off.

Don't be intimidated by the list of ingredients.  It may be a lot of measuring, but once it's all in the pot, just stir and forget about it for a few hours.  Like most chilis and stews, this does actually taste better the next day.


Ingredients

• 2 lbs. ground beef (or ground turkey)
• 1 lbs. Italian sausage (or Italian turkey/chicken sausage)
• 3 (15 oz.) cans chili beans, drained
• 1 (15 oz.) can spicy chili beans, not drained
• 2 (28 oz.) cans diced tomatoes with juice - I like the S&W brand with the spices already mixed in
• 1 (6 oz.) can tomato paste
• 1 large onion
• 3-6 stalks celery, depending on how much you like celery
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 T. bacon bits
• 4 cubes beef bouillon (or 4 tsp. if you used the powdered stuff like I do)
• 1/2 c.-1 c. beer - I used Alaskan Amber last time
• 1 T. chili powder
• 2 T. Worcestershire sauce 
• 1 T. minced garlic
• 1 T. dried oregano
• 2 tsp. ground cumin
• 1 tsp. basil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika - sometimes I use smoked paprika
• 1 tsp. white sugar

Instructions

1. In a large stock-pot, brown ground beef and sausage over medium heat.  Drain excess grease.
2. Pour in all of the other ingredients, stir well, and simmer on low for at least 2 hours, stirring occasionally.
3. After 2 hours, taste and adjust spices as preferred.  

Serve with chopped onions, cheddar cheese, and a dollop of sour cream!  

Crab and Artichoke Dip

I've made this cheesy Crab and Artichoke dip for a couple of Wine and Dines now- and I'm happy to report it's been very well received. All credit goes to my mother Kimberly for graciously passing down all of her favorite recipes to me.

Ingredients:

• 1 can lump crab meat (drained)
• 1 can quartered artichoke hearts (drained and cut up a bit)
• 1 (2 c) container of grated Parmesan cheese
• 3/4 c. mayonnaise (we use the Kraft Olive Oil low fat mayo and it works great)
• 1/2 tsp. garlic powder
• 1/2 tsp. hot sauce (this is optional, though I always use it and it's never too spicy)
• Fresh parsley

Instructions:

1. Preheat oven to 375 and pam-spray a pie plate.
2. Combine all ingredients, except parsley, in bowl and spread into pie plate.
3. Top with chopped parsley and bake for 35-45 minutes.
4. Serve with wheat crackers like Pepperidge Farms or Entertainer brands.

My mother serves this in a pie plate but I've also used a regular 8X8 pan with success.

Enjoy!