Perfect Pairings for a Texas Summer

Loaded Nachos - Pair with Weed Cellars Prosecco

Made with cheddar cheese, refried beans, and jalapeño slices, each of these loaded nachos is a bursting with delicious flavor. Salty pairs well with sweet, as mixing together these flavors satiate your palate’s desire for a variety of tastes. Bring out a bottle of Weed Cellars’ Prosecco, with its nuanced honey tones and ripe fruity flavors, to drink with your nachos.

 

Servings: 24 Loaded Nachos

Total Time: 20 minutes

 

Ingredients:
Canola oil, for frying
6 corn tortillas
½ cup refried beans
1 cup shredded cheddar cheese
¼ cup pickled jalapeño slices
Salt, to taste

 

Directions:

  1. Preheat the oven to 375 °F and cut the tortillas into quarters.
  2. Fill a cast iron skillet up to ½ an inch with canola oil. Over medium heat, fry the tortillas on both sides, until they turn golden brown.
  3. Place them on a tray lined with paper towel to soak up excess oils. Sprinkle with salt, to taste.
  4. Line a large sheet pan with aluminum foil. Spread each nacho with 1 teaspoon of refried beans and then a layer of cheddar cheese. Top each with one slice of pickled jalapeñ Bake in the oven for 5 minutes and serve.

 

Hearty Corn Casserole - Pair with Weed Cellars Italian Sparkling Rosé

The Hearty Corn Casserole is a crowd pleaser – each texturous, creamy bite reveals crunchy, fresh vegetables. Yellow corn naturally has a hint of sweetness. A good rule of thumb is to pair a dish with sweetness with a sweeter wine. Weed Cellars’ Italian Sparkling Rosé has just enough residual sugar to not be overwhelmed by this flavorful casserole. The creamy mouthfeel from the wine’s bubbles goes well with the richness that the yogurt adds to this dish.

 

Servings: 6

Total Time: 15 minutes

 

Ingredients:
½ red bell pepper
½ green bell pepper
2 picked jalapeño peppers, whole
1 can whole kernel corn
1 can cream-style corn
1 package corn muffin mix, ~ 8oz
1 cup plain Greek yogurt
½ stick butter, melted

 

Directions:

  1. Preheat the oven to 350 ° Coat a 9-inch square baking dish with butter and set aside.
  2. Chop the halves of the green and red bell peppers into small pieces. Do the same for the 2 jalapenos.
  3. Combine the whole kernel corn, cream-style corn, corn muffin mix, Greek yogurt, and melted butter in a large bowl, and mix. Stir in the chopped jalapeños and green and red bell peppers.
  4. Bake for 55 minutes and serve while warm.

 

 

Stuffed Green Bell Peppers - Pair with Weed Cellars Sauvignon Blanc

Aside from floral and citrus aromas, Weed Cellars’ Sauvignon Blanc has subtle “green” aromas that are reminiscent of freshly-cut grass. The herbaceous element in the wine will pair well with this meatless stuffed bell peppers recipe.

 

Servings: 8

Total Time: 35 minutes

 

Ingredients:
Canola oil
4 large green bell peppers, whole
1 green bell pepper, chopped
1 yellow onion, chopped
3 Tbsps garlic, minced
½ red bell pepper, chopped
½ cup yellow corn
1 ½ cup brown rice
½ can tomato sauce
1 tsp salt
1 tsp pepper
1 cup shredded Mexican-style cheese blend

 

Directions:

  1. Bring 3 ½ cups of water to a boil. Add the brown rice and maintain a steady boil for 25 minutes, until the rice is cooked through. Set the cooked rice to the side.
  2. In a separate, large pot, bring water to a boil. Cut off the tops of 4 of the bell peppers and slice each in half so you have 8 halves. Boil the halves in water for 4 minutes, until cooked. Drain and place in a baking dish.
  3. Preheat the oven to 350 °
  4. Drizzle canola oil onto your skillet over high heat. Sauté the chopped green and red bell pepper, onion, and corn. Stir over medium heat, until cooked through. Add in the garlic, tomato sauce, salt and pepper, and mix well.
  5. Scoop the mixture into the halves of the bell peppers, filling each completely.
  6. Place the peppers into an ungreased baking dish and bake for 25 minutes. Top with shredded Mexican-style cheese and send back into the oven for 5 more minutes, until cheese is melted. Serve warm.


 

Beef & Cheese Skillet Rice - Pair with Weed Cellars Cabernet Sauvignon

The lean ground beef in this dish is an ideal partner for a Cabernet Sauvignon that isn’t overtly tannic and austere, but more on the savory, juicy side. The cheeses and seasonings make the dish flavorful, but not heavy; Weed Cellars’ Cabernet Sauvignon is ripe but polished, sure to enhance instead of overwhelm the flavors of this Beef & Cheese Skillet Rice.

 

Servings: 4

Total Time: 35 minutes

 

Ingredients:
Canola oil
1 lb lean ground beef
½ green pepper, chopped
1 yellow onion, chopped
1 tomato, chopped
1 brown rice medley package
1 Tbsp cumin
1 Tbsp salt
1 tsp pepper
½ cup shredded mozzarella
¼ cup shredded cheddar
2 Tbsp garlic, minced

 

Directions:

  1. Cook two cups of brown rice medley in 4-5 cups of water, following the instructions on the package.
  2. In a large skillet, combine the green pepper, onion, and ground beef. Cook for 10 minutes, breaking up the beef as you go, until the beef is brown and the vegetables are cooked through. Drain the extra juices from the skillet.
  3. Stir in the tomato, cumin, salt and pepper. Over low heat, stir in the rice medley for 3 minutes to let the ingredients combine.
  4. Sprinkle with shredded mozzarella and cheddar and cover the skillet for 4 minutes, until the cheese is melted. Serve warm.