Rhonda’s Recipe Revelations:

Rhonda loves to cook and share recipes and wine with friends. Scroll through for a few of her favorites. We hope you enjoy them!


Syrah – Tri-Tip Steak

1x Prime Trimmed Tri-Tip
3 cups of Yoshida’s
3 tbsp minced garlic
3 tbsp lemon juice
1 tsp ground mustard

Add all ingredients together in a Ziploc gallon bag and marinade over night.
Use the reverse sear method by turning the oven to 170F and cooking it for about 1.5 hrs or until the internal temperature reaches 105-110F.
Sear on BBQ grill on full heat for about 4 minutes on each side to 125-130F internal temperature.
Let rest uncovered for at least 10 minutes, internal temperature will keep increasing.
Slice against the grain with a sharp, non serrated knife.
Only slice what you will eat.
Served with Wood Family Vineyards Syrah


Rhonda’s Petit Verdot – Portobello Mushroom Burgers

1/3 cup red wine
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp chopped garlic
½ Tbsp black pepper
1 tsp minced onion
1 tsp chili powder
½ tsp salt

½ cup drained sun dried tomatoes in oil
4 oz crumbled feta cheese

½ Cup Light Mayonnaise
1/3 Cup chopped basil
1 tbsp fresh lemon juice
(optional – lettuce)

1.  Place the Portobello mushrooms cap-side down in a small baking dish and add the Red Wine Marinade. Let mushrooms marinate for 45 minutes, spooning the Marinade back onto the mushrooms occasionally.
2.  Preheat a grill to medium-high heat. Brush the grill grates with a small amount of canola or vegetable oil to prevent mushrooms from sticking.
3.  Lightly pat portobellos dry and place them on the grill over medium-high heat. Grill for 4 -6 minutes, flip, and continue grilling for another 3 – 5 minutes or until the center of the mushrooms (where the stem used to be) is soft and juicy.
4. Top two of the portobellos with the filling .Close the grill for another 3 minutes.
5. Apply the spread to the buns
6. Remove portobellos from grill and place on the buns with the spread.  Add lettuce optional.

Paired with Wood Family Vineyards Petit Verdot


Garlic Rosemary & Thyme Lamb Chops

6 Lamb rib chops ~3/4in. thick
2 large garlic cloves, crushed
1 tbsp fresh rosemary leaves
1 tsp fresh thyme leaves
3/4 tsp course sea salt
2 tbsp extra-virgin olive oil

Put garlic, rosemary, thyme, and salt in a food processor and pulse. Add olive oil and pulse again. Rub this paste on both sides of the lamb chops and marinate in the refrigerator. Remove from the refrigerator and allow the chops to come to room temperature for 20min.

Heat a grill pan on high heat until nearly smoking. Sear the chops for 2 minutes on the first side and 2-4 minutes on the other side depending on your preferred level of doneness. Times will vary depending on size of the chops but I typically sear mine two minutes each side for medium rare.

I recommend making roasted Brussels sprouts or a garlic cauliflower puree to pair with this lamb dish.

Paired with Wood Family Vineyards Petite Sirah


Rhonda’s Potato, Gruyere Cheese & Spinach Soup

1/4 cup butter
1 large onion, chopped
1 large celery, chopped
1/4 cup whole wheat flour
1/2 cup light cream
1/2 cup Gruyere cheese, grated
3 cups water (or chicken broth)
1/2 cup Wood Family Vineyards Chardonnay (the rest goes into your cup)
1 tsp salt
1 tsp pepper
2 cups cubed potatoes
1 cup chopped spinach
(canned, frozen or fresh)
Melt butter in large saucepan, add onion and celery.
Cover and cook over low heat for 5 minutes, stir once.
Blend in flour. Add water, wine, salt, pepper, potatoes, cover and simmer 20-25 minutes until potatoes are tender.
Add spinach, cream and cheese.
Simmer uncovered 2 minutes.
Paired with Wood Family Vineyards Chardonnay


Smoky White Bean Potato Soup

1 tbs olive oil
1 med red onion chopped
4 cups vegetable broth
1 cup Merlot (the rest goes into your cup)
2 medium potatoes, ½” cubed
1 Chopped Chipotle Pepper in adobe sauce (just one pepper)


1 cup milk
3 – 15 oz cans great northern beans (drained & rinsed)
1 tsp cumin
8 oz chopped cooked smoked bacon (leave out for vegetarian)
3 oz smoked Gouda cheese
Salt & Pepper
Sauté olive oil and onions until soft
Add vegetable broth, wine, chipotle pepper
Add potatoes and bring to a boil, continue to simmer until tender
Add milk / beans/ bacon/cumin and bring close to boiling
Add smoked Gouda cheese, stir till melted
Add Salt and Pepper to taste! Enjoy
Paired with Wood Family Vineyards One Oak Merlot


Tomato Spinach Tortellini Soup with Zinfandel

3 Cups Water
2 14.5 ounce cans diced tomatoes
1 cup of our Zinfandel (the rest goes into your cup)
2 vegetable bouillon packets
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon basil
1 pound fresh cheese tortellini
16 ounces fresh chopped spinach
Grated or shredded Parmesan Cheese for garnish

Bring 2 cups water and diced tomatoes to simmer. Add 1 cup water and 1 cup wine and vegetable bouillon. Stir to bouillon dissolves. Add garlic, oregano and basil. Stir. Add tortellini and cook to manufactures instructions. Two minutes before tortellini is done…add spinach to pot and stir. Garnish with a bit of Parmesan and serve.

Paired with Wood Family Vineyards Big Wood Zinfandel


Rhonda’s Chili Recipe

1 Large onion, chopped
2 pounds ground beef
1 pound chorizo
1 tbls minced garlic
1/4 cup chili powder
1 tbls Worcestershire
1 tbls oregano
2 tsp cumin
1 tsp basil
1 tsp paprika
2 tsps. Hot pepper sauce
1 can (7oz) green chili diced
1 can tomato paste (6oz)
2 cups Salsa
2 cans kidney beans (16 ox)
2 cans pinto beans (16 ox)
2 cans tomato sauce (16 ox)
1 cup red wine or beef broth (add more if liquid is needed)
Saute onion in oil/brown beef and chorizo
Add garlic, wait 5 min, then add chili powder/Worcestershire/oregano/cumin/basil/paprika/hot pepper sauce/green chilies/tomato paste & salsa, wait 5 min & add beans/red wine/tomato sauce
Simmer for 2 hours
Add wine broth if needed (add wine to your glass)
Salt and pepper as needed


Potato Soup with Mortadella and Salami

4 tablespoons olive oil
8 ounces salami, chopped
8 ounces mortadella, chopped
1 cup chopped onion
4 cloves garlic, thickly sliced
2 tablespoons chopped fresh parsley
½ teaspoon red pepper flakes (optional)
1 14.5-ounce can Italian style stewed tomatoes, drained and chopped, juice reserved
4 cups peeled, dice white potato, cut into ½-inch dice (about 2 pounds)
1 cup Wood Family Vineyards Syrah
6 cups chicken broth
salt and pepper to taste
½ cup heavy cream
1 cup freshly grated Parmesan cheese

In a large soup pot, heat the 4 tablespoons olive oil over medium heat. Add the salami, mortadella , onion, garlic, parsley and red pepper flakes and cook until the onion is tender, 8 to 10 minutes. Add the tomatoes and cook 3 to 4 minutes, stirring often. Add the potatoes, wine, broth, reserved tomato juice, salt and pepper. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, about 30 minutes. Add the cream, stir well and cook 5 minutes.

Remove from heat and stir in ¾ cup of the cheese. Serve in large bowls topped with the remaining cheese, sliced basil and drizzle of extra virgin olive oil.

Serves 6 to 8 people. Pair this soup with Wood Family Vineyards Syrah.


Blue-Shroom Cabernet Sauvignon Soup

2 tablespoons butter
2 tablespoons olive oil
2 onions, diced (approx 1 cup)
3 cloves garlic, minced
3 cups sliced mushrooms
7.5 cups water
5 teaspoons chicken base (i.e.: Minors)
1 teaspoon beef base (i.e.: Minors)
½ cup Wood Family Vineyards Viva Cabernet Sauvignon (the rest goes into your cup)
2 large potatoes, cubed
½ cup blue cheese, crumbled
¼ cup chopped Italian parsley

If using low sodium soup base: use 6 cups water instead of 7.5 cups.


Heat butter and olive oil over medium heat. When butter has melted, add onion and garlic. Sauté onion until soft, then add mushrooms.
Turn up heat slightly and sear mushrooms until juices are released.

Add water, base, and potatoes, Bring to boil and simmer until potatoes are soft. Remove from heat and stir in blue cheese until melted. Add parsley just before serving.

Serves 6
Serve with Wood Family Vineyards, ‘Viva’ Cabernet Sauvignon.


Rhonda’s Prune Stuffed Pork Roast

1 3 ½ to 4 pd pork loin roast
1 cup pitted prunes
2 tbs olive oil
6 garlic cloves peeled
1 lg onion
1 cup apple sauce
1 cup white wine
¼ cup cider vinegar
3 tbs chili powder
1 tbs salt
1 tsp dried oregano
1 cinnamon stick

1). Slit pork roast all over and around with 1 inch slits
Stuff each slit with prune
Heat oil in ovenproof stockpot
Brown pork and remove



3). Return pork to pot
Bring to boil
Cover and place in oven
Cook at 325 for 1 ½ hours basting occasionally
Remove cover and cook 30 min longer

Serve with garlic mashed potatoes, green beans drizzled with olive oil and balsamic vinegar. Sprinkle with almond slivers and pair with Wood Family Vineyards Merlot.

2). Mince garlic and onion
Sauté in pot until tender – approx 5 min
Add applesauce, cider vinegar, wine, chili powder, salt, oregano and cinnamon



4). Remove pork from sauce
5). Boil sauce over high heat stirring and reduce sauce- 3-5 min
6). Slice pork and serve with sauce


Rhonda’s Hearty Black Bean & Vegetable Soup

2 tbs. olive oil
1 chopped yellow onion
3 coves garlic, crushed
½ cup canned spicy/hot
or med. salsa
½ cup cilantro
1 – 16 oz can refried black beans
1 – 16 oz can whole black beans
2 – 16 oz cans chopped tomatoes
4 cups chicken broth
1 – 15 oz can of whole corn
Juice of 1 lime
2 cups Monterrey jack cheese
sour cream for garnish

In a large soup pot, sauté onions and garlic in oil until onions are soft.

Add salsa and cook for about 2 minutes. Add cilantro, beans, ½ the tomatoes and broth.
Bring to a boil, and then lower heat to simmer for about ½ hour.

Puree soup.
Add remaining tomatoes, corn, lime juice and cheese. Season with salt and pepper to taste.
Serve with a dollop of sour cream.

Pair with Wood Family Vineyards ‘Big Wood’ Zinfandel. 


Chicken Bacon Walnut Terrine

2 boneless chicken breasts
1 large garlic clove, crushed
½ slice bread
1 egg
12 ounces bacon finely chopped
8 ounces chicken livers finely chopped
¼ cup chopped walnuts
½ tsp allspice
1/2tsp cayenne pepper
pinch of nutmeg & clove
8 long strips of lean bacon, rind removed
salt & pepper

Cut chicken breasts into thin strips and season lightly
Mash garlic, bread & egg together then add in the chopped bacon, liver, walnut, sherry, spices.
Preheat oven to 400 F


Lined the bacon strips inside a 1.5 pound loaf pan, then pack in half of the meat mixture.
Lay chicken strips on top and spread the rest of the meat mixture over. Cover the pan with lightly greased foil, seal well and press down very firmly.

Place terrine in a roasting pan filled (half full) with water and bake for 1 – 1 1/2 hour or until firm to the touch.
Place weight on top of the cooked terrine and let it cool completely.
Drain off excess fat/liquid while terrine is warm.
When it’s really cold, turn out the terrine and cut thick slices. 

Pair with Wood Family Vineyards Cabernet Franc.


Rhonda’s French Onion Soup with Syrah

1/2 cup unsalted butter
4 onions diced
2 garlic cloves, chopped
2 bay leaves
Sprinkle of thyme
Kosher Salt and freshly ground pepper
1 cup Syrah, about 1/2 bottle (be sure to buy 2 bottles)
3 heaping tablespoons flour
2 quarts beef broth
1/2 pound grated Gruyere Cheese or Fiscalini Lionza

Melt butter in a large pot over medium heat.
Add the onions, garlic, bay leaves, thyme and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add Syrah, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry. About 5 minutes.
Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn down the heat to medium low so the flour doesn’t burn and cook for 10 minutes to cook out the raw flour taste.
Add the beef broth, bring the soup back to a simmer and cook for 10 minutes .
Add the cheese and dress it on top, season to taste with salt and pepper.


Pair this soup with Wood Family Vineyards Syrah.

Rhonda’s Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

1 tbsp olive oil
1 white onion chopped
3 or more garlic cloves minced
2 tbsp butter
1.5 cups basmati brown rice (rinsed)
½ cup dry white wine – Chardonnay
3 cups low sodium chicken broth
½ cup heavy cream
½ cup parmesan reggiano cheese shaved or shredded (split)1 pound shrimp peeled and deveined

1 cup spinach
7 oz asparagus chopped into small pieces
1 bag frozen peas
juice of 1 lemon
Trader Joes 21 seasoning salute (or other seasoning)
salt & pepper to taste
1 tbsp parsley chopped

Paired with ‘Para Mas Amigas’ Chardonnay

1. Turn the Instant Pot on to the saute’ function.  Wait about 1 min to heat up.
2. Pour olive oil into the pot and add the onions and garlic.  Cook until fragrant.
3.  Add the butter to the pot and melt. Add the rice to the pot and stir for 1 – 2 minutes until the rice is coated in butter.
4. Add the white wine.  Deglaze the pot and stir till coated.
5. Add the chicken broth and ½ the Parmesan reggiano.  Stir in the cheese.  Season with salt and pepper. Stir well.
6. Place the lid on the top and seal.  Manually adjust the timer to Manual – High Pressure Cooking – 11 minutes.
7.  Season the shrimp with 21 salute seasoning, salt and pepper to taste while risotto cooks.
8. Quick release the steam
9. Adjust the Instant Pot to the sauté function.  Add the shrimp, chopped asparagus and peas.
10. Cook for 3 – 4 minutes until the shrimp is pink.
11.  Add the spinach and stir till wilted.
12. Drizzle with fresh lemon juice throughout.
13. Cool before serving and serve with sprinkled parsley.


I used very thin asparagus and I like it with a slight crunch.  If you prefer soft asparagus you may consider steaming first. Feel free to use different vegetables if you have.  If I had mushrooms I may have added these as well.  You could also do this recipe with the traditional Arborio rice and leave out the heavy cream (substituting) more broth.

Espresso rubbed Top Sirloin with Asparagus


For the rub:

  • 2 tsp ground espresso
  • 2 tsp smoked paprika
  • 2 tsp brown sugar
  • 1 tsp garlic powder

 10 oz of Top Sirloin

Fresh Asparagus

Great substitute cuts include Ribeye or New York strip steaks.

Paired with ‘Especial’ Cabernet Sauvignon


First season the steaks with sea salt and fresh ground pepper and then follow up with the rub.
I like to prepare the steaks using the reverse sear method. I place them in the oven at 200F until they reach an internal temperature around 100F. Top sirloins typically take 40min to reach 100F but timing will vary widely depending on the thickness and size and of course your oven. I then sear them on high heat with my propane grill until they reach a temp of 130F – this typically takes 2-4min per side.
Let the steaks rest 5-7min – the steaks will continue to cook while resting and should reach 135F or medium rare. Please adjust cooking times to reach your desired level of doneness.

This method takes practice but once you’ve mastered it you will have perfectly cooked steaks every time! You can alternatively use this method and finish the steaks off in a cast iron pan with ghee butter if you prefer.

We like to pair this with a simple asparagus and for that you’d cut the ends off of the asparagus as they tend to be less tender. Melt ghee butter in a skillet over medium heat. Add asparagus and grind sea salt and black pepper over the top. Cooking time is typically 10min.

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