I was in Costco buying chickens to put on the rotisserie for Father's Day when I spotted this bottle of Chilean Sauvignon Blanc. A quick check of the label confirmed it was from the Coastal Region of Limari. Perfect for this month's World Wine Travel event.
I had intended to serve it with the chicken but then we were all playing in the pool while the chicken and ribs were cooking. Once they were done, I started carrying out the sides while Frank cut the ribs and chicken into serving pieces. We all had our drinks that we had been enjoying before dinner and I completely forgot about the wine and just kept sipping my blue lemonade.
The following day we went to a birthday brunch for Frank's sister and then ran some errands on the way home. It was nearly 90* outside so when we got home we hopped into the pool, being careful to keep my cast dry, and I remembered that I needed to open the wine for today's post.
Frank, being the wonderful man that he is, got out of the pool, went into the house and returned with the wine and the camera. He took photos and then delivered my wine to me as I lounged in the pool. He is the BEST Cabana Boy ever!!!!
- Cam of Culinary Cam will be sharing A Sauvignon Blanc from the Leyda Valley + Gambas al Pil Pil
- Wendy of A Day in the Life on the Farm sips Talinay Sauvignon Blanc from Limari
- Gwendolyn of Wine Predator tries Organic Veramontes Chardonnay from Chile’s Cool Coast: Pair with seafood — or try with mole sauce!
- Martin of ENOFYLZ Wine Blog is sharing 2017 Louis-Antoine Luyt ‘Cuveé Benoit’ + Maple-Chipotle Cedar Plank Grilled Salmon
- Sussanah of Avvinare says Sauvingnon Blanc from Casablanca Valley Hits the Spot.
Souper Easy Enchiladas
- 2 c. leftover, chopped chicken meat
- 1 can cream soup of choice, I used cream of chicken
- 1/2 c. sour cream
- 1 c. salsa of choice
- 1 c. shredded Mexican blend cheese
- 10 (6") flour tortillas
- Whisk together the soup, sour cream and salsa. Remove one cup of this mixture to a large bowl and set the remainder aside.
- Stir in the chicken and 1/2 cup of the cheese to the one cup of salsa mixture.
- Divide this mixture between the tortillas, rolling to close and placing seam side down in a 9x13" baking pan.
- Top with the reserved salsa mixture, sprinkle with the remaining 1/2 cup of cheese and bake in a preheated 350* oven for 20 minutes until hot and bubbly and cheese is melted.
adapted from a recipe by Campbells soup company
Fat (grams)25.26 g
Sat. Fat (grams)10.52 g
Carbs (grams)38.88 g
Fiber (grams)3.41 g
Net carbs35.48 g
Sugar (grams)6.09 g
Protein (grams)20.71 g
Sodium (milligrams)1272.22 mg
Cholesterol (grams)75.46 mg
calories per loaf.