We had an amazing brunch at the Four Seasons Biltmore this morning to celebrate our 6 month anniversary. I had heard it was good but between the carving station, caviar station, seafood station, omelette station, waffle/crepe stations, sushi station and dessert station I was in heaven. 
I am not much of a wine drinker but over the past year I have started to try more and actually found a few I like. We have been full all day from our incredible brunch, but decided to open a bottle of wine and have some salsa (which is definitely better after 24 hours). This is one of the smoothest, best tasting wines I have ever had. We are definitely going to buy more Ruffino Chianti 2005. 
We made some pretty simple, yet delicious recipes. The salsa recipe is from my Aunt Debbie and the enchilada recipe is one my husband grew up on. 
Salsa- combine the following. For peak flavor refrigerate overnight.-2 cans diced tomatoes-4 oz can diced green chiles-1 clove minced garlic-juice of one lemon-1 Tbsp olive oil-1/2 purple onion, chopped-1 tsp cumin-1/2 tsp crushed oregano (optional)-1/2 tsp salt-1/4 tsp pepper-1/2 bunch cilantro, choppedGreen Chicken Enchiladas 
Ingredients:-mozzarella cheese-chicken, cooked and shredded/sliced into 1″ strips-corn tortillas-vegetable oil-diced olives-chopped onion-canned green enchilada sauce (in shallow bowl)We don’t have a recipe we follow and this can be made in various quantities so it’s more a guide than a recipe. Heat vegetable oil in a pan. Dip corn tortillas, one by one, in warm oil for a few seconds until pliable. This is so you can roll the tortilla without it breaking. Dip tortilla in green sauce and coat well. Fill with chicken, onion, olives and cheese. Roll and place in pan. Cover with remaining enchilada sauce, cheese, and olives. Bake at 350 degrees for 20-30 minutes.