Mojo Garlic-Orange Shrimp

INGREDIENTS
1 tbsp. olive oil
3 gloves, minced
1 lb. medium shrimp, peeled and devined
1 tsp. dried oregano
1/4 tsp. EACH ground cumin AND crused red pepper flakes
1 tsp. grated orange peel
Juice of 1 large orange
Hot cooked jasmine rice

DIRECTIONS
1. Heat oil in large nonstick skillet over medium-high heat. Add garlic; cook and stir 30 second. Immediately add shrimp; cook and stir 3 minutes or until shrimp begin to turn opaque.
2. Add oregano, cumin, red pepper flakes, orange peel and orange juice. Cook and stir 2 minutes or just until shrimp are cooked through.
3. Serve over hot rice.

Caprese Kabobs

INGREDIENTS
24 grape tomatoes
1 (88-oz) mozzarella, cut into bite-size pieces
24 fresh basil leaves
2 tbsp. olive oil
1. tbsp. balsamic vinegar
DIRECTIONS
1. On each toothpick, thread 1 grape tomato, 1 piece mozzarella and 1 basil leaf.
2. In a small bowl combine oil and vinegar. Drizzle mixture over kabobs, and serve.

Skillet Pork Chops with Swiss-Mushroom Sauce

INGREDIENTS
4 boneless pork chops, thin-cut
2 tsp. olive oil, divided
2 cup sliced mushrooms
1 cup summer squash, sliced
1/2 cup milk
1 can cream of mushroom sauce
1/2 tsp. dried rosemary, crushed
1/2 cup grated Swiss cheese
DIRECTIONS
1. Heat 1 teaspoon oil in large skillet over medium-high heat.
2. Add pork chops, cook 2 to 3 minutes per side. Remove chops from pan; keep warm.
3. Add remaining oil to skillet; saute mushrooms and squash 3 to 5 minutes.
4. In small bowl stir together milk, soup and rosemary; add mixture to skillet. Reduce heat to medium-low; simmer 3 to 5 minutes. Add cheese; stir until combined.
4. Return pork chops to skillet; reduce heat to low and simmer 3 to 5 minutes.

Garlic and Wine Shrimp

INGREDIENTS
4 tbsp. olive oil, divided
1 lb. medium shrimp, peeled and deveined
4 tbsp. butter
1/2 cup diced tomato
2 garlic gloves, minced
1/3 cup Foxbrook Chardonnay
1 tbsp. lemon juice
1 tbsp. chopped parley
1 (1 lb) package pasta (optional)
DIRECTIONS
1 In a large skillet heat 2 tablespoons of the olive oil over medium-high heat. Saute shrimp until pink. Remove from skillet; keep warm.
2. In same skillet add remaining oil and butter. Cook tomato until heated through.
3. Add garlic, wine, lemon juice and parley; simmer until liquid is reduced. Remove from heat and add cooked shrimp; stir to coat. Season to taste with salt and pepper. Serve shrimp mixture over cooked, warm linguine, if desired.

Grilled Skirt Steak with Chunky Chimichurri

INGREDIENTS
2 cups chopped fresh parsley
1 tbsp. fresh chopped oregano
3 gloves garlic, minced
1/2 medium onion, finely chopped
2 tbsp, crushed red pepper flakes
1/4 cup olive oil
1/4 cup lemon juice
4 lbs. skirt steak
1 tbsp. garlic pepper
DIRECTIONS
1. Preheat grill to medium-high heat (350-400 deg. F).
2. For the chimichurri, in medium bowl combine parley through garlic. Press mixture with back of spoon to blend flavors. Add onion and red pepper, whisk in oil and lemon juice. Set aside.
3. Season steak with garlic pepper, grill over direct heat 4 to 5 minutes per side for medium-rare. Transfer to cutting board; let stand 5 minutes.
4. Thinly slice steak across grain. Serve immediately, topped with Chimichurri.

Herbed Mushrooms with Feta

INGREDIENTS
1 lb mushroom, sliced
1 tbsp. each olive oil and butter
1/4cup Foxbrook Merlot
1/2 cup crumbled feta cheese
1/2 tbsp. dried thyme
DIRECTION
1. In a large skillet cook mushrooms in oil and butter 5 minutes until slightly softened.
2. add wine, continue to cook until liquid has almost evaporated. Remove from heat, cool slightly.
3. Sprinkle mushrooms with feata and thyme. Season to taste with salt and pepper, and serve immediately.

Zinful BBQ Kabobs

INGREDIENTS
1 lb. tri-tip cut into 11/2-inch cubes
1 each bell pepper, red onion, and zucchini, cut into chunks
1 cup brown mushrooms
1/3 cup each teriyaki sauce and barbecue sauce
2 tbsp. seedless blackberry preserves
1/4 cup Zinfandel or white Zinfandel

DIRECTIONS
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium heat (300-350 deg. F).
2.Thread beef and vegetables on 8 metal or soaked wooden skewers, alternating beef and vegetables.
3. In small pot stir in sauces, preserves and wine. Simmer for 3 to 5 minutes over medium-low heat. Pour 1/2 cup sauce into separate bowl for basting.
4. Grill kabobs 5 to 7 minutes per side or to desired doneness, turning occasionally and brushing frequently with 1/2 cup sauce mixture; serve with remaining sauce.