A Zin-Friendly Recipe from Mom’s Stash

It has been a while since we shared a favorite recipe here on Vinesse Today, so let’s right that wrong right now.

I like to cook, but I don’t have a lot of time for it. So when people ask me what kind of dishes I especially enjoy preparing, my typical answer is, “Quick ones.”

The recipe we’re featuring here today is one of them. I’ve been making it for years, but I couldn’t tell you where it originated. When my Mom passed away two years ago, I inherited all of her recipes…which amounted to an old Betty Crocker cookbook and dozens of scraps of paper with recipes scribbled on them.

Like I, Mom was a busy person her entire life, so when she was in the kitchen, she typically had two or three things going on at the same time. Growing up, we had a lot of skillet dinners and casseroles.

These days, I enjoy taking Mom’s old recipes and finding good wine partners for them. This particular recipe produces 6 to 8 servings, and I’ve found that it works especially well with California Zinfandel.

If you’re not into Zin, try it with Syrah, a Syrah-based blend from France, or a fruit-forward Shiraz from Australia.

MEXICAN SKILLET DINNER

Ingredients

  • 2-lbs. fresh pork sausage
  • ½-cup chopped onion
  • 3 tablespoons flour
  • 1 can (15-oz.) tomatoes
  • 1 can (15-oz.) kidney beans
  • ½-cup chopped green pepper
  • 1 package (6-oz.) corn chips
  • ½-cup grated American cheese

Preparation

  1. Cook pork sausage and chopped onion in frying pan until sausage is lightly browned. Pour off drippings.
  2. Sprinkle flour over sausage and mix well.
  3. Add tomatoes, kidney beans and green pepper. Simmer for 15-20 minutes.
  4. Serve over corn chips. Sprinkle top of sausage mixture with grated cheese, and serve piping hot.

If you have a chance to try this recipe, we’d love to know what you think about it. (Be kind—remember, it’s from my Mom’s recipe stash.) The comments box awaits.

Tomorrow: Our Vinesse countdown of the Top 10 Wine Songs of All-Time continues with the No. 2 song.

Posted in Food and Wine Pairings/Recipes
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