5 Fall Recipes For Wine Lovers

Fall is kicking into gear which means it’s time to pull out the dutch oven and start cooking a few hearty dishes to keep those old bones warm. We recommend using a bit of vino to give your recipes a rich flavor. Open your Box of Awesomeness, pop a bottle and start cooking. Here are 5 of our favorite recipes using wine.

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Slow Cooked Pork Tenderloin



  • 1 (2 pound) pork tenderloin
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine – 2011 Johnny on the Spot Right Bank Blend
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • freshly ground black pepper to taste


  1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
  2. Pour water, wine, and soy sauce over the top, turning the pork to coat.
  3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
  4. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
  5. Serve with cooking liquid on the side as au jus.

Drunken Cheesy Bread



  • Butter for the pan
  • 1/2 baguette, cut into 2-inch slices
  • 1/2 small yellow onion, thinly sliced
  • 1/8 pound thinly sliced cooked ham
  • 3/4 cup white wine – 2011 Johnny on the Spot Chardonnay
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (6 ounces) grated Gruyere


  1. Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère.
  2. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

Scallop and Corn Chowder



  • 5 slices bacon, cut into small dice
  • 1 1/2 pounds sea scallops (about 16), patted dry
  • Kosher salt and black pepper
  • 1 small yellow onion, thinly sliced into half-moons
  • ½ pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  • ½ cup dry white wine – 2011 La Sauvignon
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup corn kernels, fresh (from 2 ears) or frozen
  • 1/4 cup chopped flat-leaf parsley


  1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
  3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
  4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.

Chicken Thighs Braised in Garlic and White Wine



  • 2 teaspoons dried oregano
  • Kosher salt and pepper
  • 8 small chicken thighs (about 1 1/2 pounds)
  • 3/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 small yellow onions, quartered
  • 4 cloves garlic, thinly sliced
  • 3 jarred hot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
  • 1 cup dry white wine – 2011 Pierre Boniface Rousette de Savoie
  • 1 cup low-sodium chicken broth
  • 1 cup long-grain white rice


  1. In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  2. Pat the chicken dry with paper towels, season with the spice mixture, and dredge in the flour. Heat the oil in a Dutch oven over medium heat and brown the chicken, 4 minutes per side. Transfer to a plate.
  3. Add the onions to the pot and cook until golden, about 5 minutes. Add the garlic and cherry peppers and cook, stirring, for 2 minutes. Add the pepper brine, wine, and broth and bring to a boil. Return the chicken to the pot and bring to a simmer. Cook, covered, until the chicken is cooked through, about 30 minutes.
  4. Meanwhile, cook the rice according to the package directions. Divide among individual bowls and spoon the chicken and sauce over it.

Quick Beef Bourguignonne



  • 1 tablespoon olive oil
  • 1 1/4 pounds sirloin steak, cut into 1-inch pieces
  • Kosher salt and pepper
  • 1 10-ounce package sliced mushrooms
  • 1 16-ounce package frozen pearl onions
  • 2 cups red wine – 2013 Matsu ‘El Picaro’
  • 1 10.75-ounce can Campbell’s Golden Mushroom soup
  • 1/2 cup flat-leaf parsley, chopped (optional)


  1. Heat the oil in a large saucepan over medium-high heat.
  2. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.
  3. Add the mushrooms and onions to the pan and cook until the liquid has evaporated.
  4. Add the wine and simmer until reduced by half, 5 to 6 minutes.
  5. Stir in the soup and ¼ cup water and bring to a boil.
  6. Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.

Recipes provided by Real Simple. 

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