(Family Features) Adding delicious, new flavors to your homecooked meals this spring may be easier than you think. A secret ingredient like cooking wine is a simple way to add a boost of flavor to all kinds of recipes.

During the spring months, few people would prefer cooking in the kitchen for hours rather than enjoying the outdoors. Make spending time with family and friends even more special by sharing a quick, delicious, spring-inspired meal together. Time-saving dishes at home begin with an option like Holland House® Cooking Wines that add an extra boost of flavor to recipes like Chicken Gyro Bowls. Perfect for a weeknight meal, the recipe combines pantry staples and enticing seasonings for an easy-to-make dish using a slow cooker.

Featuring savory chicken gyro meat atop a scoopful of rice, crisp and vibrant veggies, and garnished with crumbly feta and tangy tzatziki sauce, the bowls are bursting with flavor and perfect for the season.

Cooking wines are flavor-enhancing ingredients that can quickly transform an ordinary meal into an extraordinary one. Available in four flavors – Marsala, Sherry, White and Red – Holland House Cooking Wines are made with fine grapes and perfectly blended seasonings, aged to perfection, to offer bold flavor to your springtime cooking. Consider these uses for each variety:

Sherry cooking wine works equally well in dessert recipes, main dishes, sides, soups and sauces. One example is these delicious Chicken Gyro Bowls, which you can leave cooking in the Crockpot™ throughout the day. The remaining preparation is fast for a weeknight meal that’s ready in next to no time.

Best known for its use in chicken marsala, marsala cooking wine lends flavor to other preparations, too. Marinate sliced meat in marsala cooking wine before grilling, roasting or sauteing, or swirl it into gravies and soups to add delicious, savory flavor.

Stir red cooking wine into gravies and red sauces, or try marinating less-tender cuts of beef, lamb or pork in the refrigerator (for up to 24 hours) to boost flavor and tenderness.

White cooking wine pairs well with fish and lighter fare like chicken and turkey, as well as rice dishes.

Find more recipes to bring mouthwatering flavor to your springtime table at HollandHouseFlavors.com and crock-pot.com/slow-cookers.

Chicken Gyro Bowls

Recipe courtesy of Jillian of Food, Folks and Fun
Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6

Chicken Gyro Meat:

• 1/4 cup Holland House Sherry Cooking Wine
• 3/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 1/2 tablespoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion, roughly chopped
• 2 pounds boneless, skinless chicken breasts, thawed
• 4 large garlic cloves, minced

Gyro Bowls:

• 2 cups long-grain rice
• 1 medium cucumber, seeded and sliced
• 1 large tomato, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled feta cheese
• 1 1/2 cups tzatziki sauce
• black pepper, to taste
• 4 pitas, warmed and cut into wedges

1. To make chicken gyro meat: In small bowl or liquid measuring cup, whisk cooking wine, chicken broth and lemon juice; set aside.
2. In separate small bowl, combine dried oregano, salt and pepper; set aside.
3. Add chopped onion to bottom of slow cooker and lay chicken breasts on top of onions.
4. Pour cooking wine mixture over onions and chicken.
5. Sprinkle half of oregano mixture over top of chicken. Flip chicken over and sprinkle remaining oregano mixture over chicken.
6. Evenly distribute minced garlic over chicken.
7. Cover slow cooker with lid and cook on high 4-6 hours or low 6-8 hours.
8. Shred cooked chicken then use wooden spoon to mix shredded chicken, onions and remaining liquid together. Turn off slow cooker and let mixture sit, with lid on, while preparing rice.
9. To make gyro bowls: Cook rice according to package instructions.
10. Place rice in bowls and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce and black pepper, to taste. Serve with pita wedges.

Souce: Holland House

(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.

Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.

While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.

This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.

Visit hollandhouseflavors.com to find more holiday-worthy dishes.

Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
Servings: 8-10

• 7          tablespoons avocado or grapeseed oil, divided
• 2          large Vidalia onions, halved and thinly sliced
• 4          teaspoons kosher salt, divided
• 1          pork loin roast (4-4 1/2 pounds), trimmed and patted dry
• 3          teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

• 3/4       cup Holland House Sherry Cooking Wine
• 5-6       cloves garlic
• 1          cup frozen Bing cherries, divided
• 1 1/2    tablespoons dry mustard powder
• 4          tablespoons Holland House Balsamic Vinegar
• 2          tablespoons soy sauce
• 1          bunch fresh parsley, large stems removed, plus additional reserved for garnish
• 3          tablespoons cornstarch (optional)

1. In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.
2. Season roast evenly on all sides with 2 teaspoons salt and 1 tea­spoon pepper.
3. Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.
4. Cover and cook on low 3 hours.
5. To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.
6. After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2-3 hours on low.
7. To glaze, brush roast with warm sauce 3-4 times in last hour of cooking.
8. Once pork reaches internal temperature of 145 F, remove and let rest 15-20 minutes before slicing.
9. To finish sauce, remove 1/4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.
10. Slice roast 1/2-inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Tuscan White Bean Soup

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8

• 4          cups chicken stock
• 1          cup Holland House White Cooking Wine
• 1          can (14 1/2 ounces) diced tomatoes
• 1          medium yellow onion, diced small
• 1          cup celery, diced
• 1          cup carrots, diced
• 6          large cloves garlic, minced
• 3          cans (15 1/2 ounces each) cannellini beans, rinsed and drained
• 1          can (13 3/4 ounces) artichoke hearts, rinsed and drained
• 1          bay leaf
• 1          teaspoon poultry seasoning
• 1          teaspoon salt
• 1          teaspoon ground black pepper
• 1/4       teaspoon dried rosemary
• 4          cups kale (about 6 ounces), cleaned, destemmed and chopped
• 5          ounces pancetta or bacon, diced
• 8          teaspoons Parmesan cheese, shaved (for garnish)

1. Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
2. About 30 minutes before serving soup, stir in kale and cover.
3. In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
4. Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.

Sherry, Ham and Cheese Brunch Bake

Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 10

• 8          tablespoons salted butter, melted, plus additional for greasing pan, divided
• 2          teaspoons olive oil
• 2          large shallots, minced
• 1/2       cup Holland House Sherry Cooking Wine
• 1          package (20 ounces) frozen hash brown potatoes
• 1/2       teaspoon salt
• 1/2       teaspoon pepper
• 2          cups (8 ounces) shredded white cheddar cheese
• 1          cup (4 ounces) shredded Parmesan cheese
• 8          ounces precooked ham, cut into 1/2-inch pieces
• 8          large eggs
• 1 1/4    cups whole milk
• 1/2       teaspoon dry mustard powder
• 2          tablespoons fresh chopped dill
• 1          teaspoon fresh chopped dill, for garnish (optional)
• 2          teaspoons freshly grated Parmesan cheese, for garnish (optional)

1. Move oven rack to middle position and preheat to 400 F. Generously grease 9-by-13-inch baking dish with butter; set aside.
2. In 10-inch nonstick skillet, add olive oil and preheat pan over medium heat. Add shallots and cook, stirring often, until softened and golden, about 7-8 minutes.
3. Stir in cooking wine and cook until liquid is evaporated, about 3-5 minutes. Remove from heat.
4. Add frozen hash browns to prepared baking dish. Pour melted butter over potatoes and add salt, pepper and caramelized shallots.
5. Use spoon to mix well. Bake 30 minutes, or until potatoes are cooked through and some edges are beginning to brown. Remove potatoes from oven and reduce temperature to 325 F.
6. Sprinkle cheddar cheese and 1 cup shredded Parmesan cheese evenly over potatoes followed by ham.
7. In large measuring cup or small bowl, vigorously whisk eggs, milk, mustard powder and dill until fully combined and eggs become frothy, about 1 minute.
8. Pour egg mixture evenly over potatoes, cheese and ham. Store covered in refrigerator if prepping night before.
9. Bake 35-40 minutes, or until edges of casserole are golden brown and center of casserole is set.
10. Cool 5 minutes before slicing and serving. Serve with chopped dill and grated Parmesan cheese, if desired.

Source: Holland House