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This is a flavorful familyfavorite and can easily be made with beef instead of chicken. Just substitute 1pound of thinly sliced flank or round steak and beef broth for the chickenbreast and broth.

Thanks to Chef's Wife member, Jane Truesdale for this easy, peach dessert.

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Recipe courtesy of the Georgia Peach Council

A Standing Rib Roast and RayLen Vineyards’ 2006 Merlot is a great idea for your holiday meal.

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Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and so delicious!

Serve with RayLen Vineyards’ Barrel Chardonnay.

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Try out this wonderful glutton-free bread recipe from Chef Phil.

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