Category: Beth’s Recipes

Pecan Ginger Salmon

1 Tbsp.   brown sugar                                                                                               Preheat oven to 425 degrees

1 Tbsp.  reduced sodium soy sauce                                                                        In a small bowl, mix brown sugar, soy sauce, mustard, ginger and salt until blended. Brush over filets and sprinkle  with pecans.

1 Tbls. Dijon mustard                                                                                              Transfer to foil lined baking pan coated with cooking spray.  Bake 12-15 minutes until fish just begins to flake easily with a fork.

1 tsp. ground ginger                                                                                                  Enjoy with a bottle of Grady Family Vineyards Chardonnay , Pinot Grigio or Pinot Noir.

1/4 tsp. salt

Salmon filets

1/3 cup chopped pecans

summer squash casserole

Here is a great recipe to enjoy with an abundance of different kinds of squash  and tomatoes being harvested.

2 tbls. butter

1/2 c. chopped green pepper

1/4 c. chopped onions

2 c. sliced zucchini

1/2 c soft bread crumbs

1/4 c. grated parmesan cheese

1 tsp. salt, dash of pepper

1/2 c. shredded cheddar cheese

In a small saucepan. melt the butter and saute the green pepper and onion.  Add the zucchini , bread crumbs, parmesan cheese and salt and pepper.

Turn into a covered 1 qt. casserole and bake in a preheated 325 degree oven for 20 min.

Add tomatoes; bake 10 min, more.  Remove from oven; sprinkle cheese on top.

You can easily increase the amount of ingredients to make more for a bigger crowd.

It is even tastier the next day!   Goes well with any grilled meats for a great summer meal!

Enjoy with some GFV Chardonnay or Pinot Grigio  during the hot summer months!




Texas Sheet Cake

Texas Sheet Cake

This is a great family/crowd pleasing chocolate dessert.  It would go well with our GFV Petite Sirah

Bring to a boil:

2 cubes Margarine or butter, 1 cup water, 1/4 cup cocoa

Add to above:

2 cups flour, 2 cups sugar, 1/2 tbls. salt

Beat in:

2 eggs, 1/2 cup sour cream , 1 tsp. soda

Pour into a greased and floured jelly roll pan and bake at 375degrees for 20-25 min.  NO MORE!  let cool 5 min and frost.


Bring to boil in microwave:

1 cube of margarine or butter , 1/4 cup cocoa, 6 tbls. milk

Remove and add:  

1 box powdered sugar and 1 tsp. vanilla

Frost cake in pan while still warm.



Super Bowl Appetizer

This Chile Cheese appetizer is a family favorite.

  • 1 pound sharp cheddar chees
  • 1 pound Monterey jack cheese
  • 1 4 oz. can of mild diced green chiles
  • 6 eggs

Combine both grated cheeses.  Place half in the bottom of a 9 x 13 ” pan.  Scatter the peppers evenly over the cheeses.  Cover with remaining cheese .  Beat he 6 eggs and pour over the top.

Bake  45 min. at 350 degrees.     Serve hot and enjoy with a glass of Grady wine!

Fruit topping for Brie

pg_frontThis quick and simple recipe has been a hit whenever I serve it. I got the recipe from a chef in Tucson.

1/4 c chopped dried apricots
1/4 c white raisins
1 tbls. sugar
1/2 c white wine ( I open a bottle of Shenanigans Pinot Grigio and then serve it with the finished product.)
Dijon mustard to taste

Put the ingredients with the exception of the mustard, in a small saucepan and bring to a boil, reduce heat and simmer until wine has dissipated and mixture becomes thick. Taste and add a little Dijon mustard.

SERVE over softened brie with a crisp cracker. Our Shenanigans Pinot Grigio or GFV Chardonnay are wonderful with this appetizer.


Black Bean Soup

Here is a hearty way to warm your family during the winter months, serve this soup with a green salad and warm, buttered tortillas or a slice of sourdough bread. Of course don’t forget the Grady Family vineyards wine. Any of our reds would be great with this meal.


  • 2 tbls. Vegetable oil 1 tsp. ground cumin 1 tsp. oregano
  • 1 onion , diced ½ tsp. chile powder
  • 2 garlic cloves, minced
  • 1 16 oz. can diced tomatoes 2 15 oz. cans black beans 2 cups chicken or vege. stock
  • 1 bay leaf
  • 2 tbls. llme juice add salt and pepper to taste

Optional garnishes: sour cream, chopped cilantro. chopped green onions and/or thin slices of  avocado

Heat oil in a 2 or 3 qt. pot.

Saute onion and garlic over med. Heat for 10 min,, stirring occasionally.

Stir the cumin, oregano and chile powder, and sauté for 2 more min.
Drain and discard any liquid from the tomatoes, and add them to the pot along with the black beans, stock and bay leaf. Bring to a boil, reduce heat and simmer for 50 min. add lime juice and simmer 10 more min.

Remove the bay leaf and discard. Taste soup and adjust seasonings by adding salt and pepper or Tabasco as desired.

Soup can be served chunky with whole beans, or pureed in a blender if you prefer smoother consistency.

Scroll to top