Wine & Vinegar Chicken, Herb Rice and Apple Bundles

2 pounds chicken tenders
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup minced Vidalia onion
3 teaspoons minced garlic, jar
1/4 cup Riunite White Lambrusco
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 cup hot water
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons sun dried tomato pesto
2 tablespoons sour cream
salt & pepper to taste

  • Heat oil and melt butter in skillet.
  • Add chicken. Salt & pepper. Quickly stir fry and brown on all sides. With a slotted spoon remove chicken and keep warm. Add the onion and garlic. Cook until translucent.
  • Whisk together the wine, vinegar, sugar, water, pesto and bouillon base.
  • Add to skillet and blend well.
  • Simmer 20 minutes or so until sauce reduces and thickens.
  • Add sour cream and blend well.
  • Return chicken to pan and heat through.

2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

  • Melt butter in medium saucepan.
  • Add the onion and cook until translucent.
  • Add rice and saute a few minutes, stirring constantly.
  • Whisk seasonings and bouillon base into water and wine.
  • Pour seasoned mixture over rice and bring to a boil.
  • Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
  • Remove from heat and let stand 5-10 minutes.
  • Stir in almond pieces.
  • Fluff.

2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

Vintage Recipe Thursday is hosted by Joy of desserts
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.
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