TheVineyardMom

  9 Russet potatoes.  If the potatoes are extra large, use 6 1 teaspoon salt 1 stick of butter 12 oz. room temperature cream cheese 3/4 cup sour cream salt and pepper to taste 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh thyme, chopped ½ cup Panko bread crumbs ½ cup grated Parmesan cheese 3 tablespoons melted butter Peel and dice potatoes into 1 inch pieces.  Place potatoes in a large pot filled with cold water so it covers the potatoes. Add the teaspoon of salt. Place the pot on medium high heat and bring to a boil.  Turn heat to a simmer and cook until the potatoes are fork tender.  This will take 8-10 minutes.  Drain potatoes. Return potatoes to the pot and turn heat to low.  Allow some of the liquid to evaporate.  Add butter, cream cheese, sour cream, salt and pepper. Using a hand mixer, mix the potatoes and combine the ingredients until the mixture is completely smooth.  Add chopped herbs t...

1 box of store bought pie crust  1 jar of lemon curd, homemade or store bought 3-4 tablespoons powdered sugar Raspberries or blackberries for garnish Preheat the oven to 375 degrees.  On a cutting board, roll out both pie crusts. With a 4-5 inch cookie cutter, cut out flower shapes. Spray mini muffin pan with non-stick spray.  Press dough evenly into the bottom of the muffin tin making sure the bottom is flat.   Using a fork, pierce the dough on the bottom of the flowers a few times. Bake for 10-12 minutes  or until slightly brown.   Let the shells cool completely.  Add a heaping tablespoon of lemon curd.  Place a raspberry or blackberry in the middle of the custard and dust powder sugar over each tart.   Leave the tarts in the muffin tin and refrigerate for an hour to allow the lemon curd to set.  Serve. Homemade Lemon Curd 1 cup granulated sugar 2 tablespoons lemon zest 6 large egg yolks 7 tablespoons lemon juice ½ cup b...

  Serves 4-6 1 cup long grain rice 1 ¾ cup veggie or chicken stock 1 tablespoon butter ½ medium yellow onion, diced 2 cloves of garlic, minced ½ cup peas, frozen or fresh 1 ½ cups sliced mushrooms 3 tablespoons roasted red bell pepper, diced ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons fresh parsley, chopped Add rice and stock to a saucepan on medium high heat.  Bring mixture to a boil, lower heat to a simmer and cover.  Cook for 15-18 minutes. Meanwhile, add butter to  a large skillet over medium heat.  Saute onions for 3-4 minutes or until translucent.  Add garlic and saute for 1 more minute.   Add mushrooms, green peas, salt and pepper.  Cook for 5-7 minutes or until most of the water from the mushrooms evaporate.   Add the cooked rice and red bell peppers to the mushroom and pea mixture and gently mix to combine.  Adjust seasoning if needed.  Sprinkle chopped parsley over the top and serve.

  Glazed Carrots: 3 medium sized carrots 1 tablespoon extra virgin olive oil ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon ground cumin 1 tablespoon butter 1 tablespoon maple syrup Dressing: 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 tablespoons maple syrup ¼ teaspoon salt ⅛ teaspoon pepper ¼ cup extra virgin olive oil Salad: 2 bunches of kale (8 ounces each) 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil ½ cup crumbled goat cheese ¼ pomegranate seeds ¼ cup pine nuts Make the dressing:  Combine lemon juice, mustard, maple syrup, salt, and pepper in a medium bowl; whisk to combine. Slowly stream in the olive oil while whisking until dressing is emulsified. Taste and adjust seasoning. Make the glazed carrots:  Peel carrots and cut in half lengthwise, then again crosswise into 1 ½-inch pieces. If pieces are large, cut again lengthwise into quarters. Heat a large saute pan over medium-high heat and add the extra virgin olive oil.  Add carrots and...

1 tablespoon olive oil 6 sweet Italian sausage links 2 pink lady apples, halved and cored ½ red onion, thinly sliced ½ head red cabbage, cut into ¼ inch slices ¼ teaspoon salt ⅛ teaspoon pepper 1 cup apple juice 2 tablespoon apple cider vinegar Heat olive oil in a large cast iron skillet over medium high heat.  Add sausage and cook until golden brown on all sides.  This will take 6-8 minutes.  Transfer to a plate. Reduce heat to medium and add apples, cut side down.  Scatter onions and cabbage around the apples.  Season with the salt and pepper.   Cook, stirring occasionally until the apples are golden brown. This takes 3-4 minutes. Flip the apples over and return the sausages to the skillet nestling them among the onions, cabbage and apples. Add juice and apple cider vinegar. Simmer and rotate the sausages occasionally until the sausages are cooked through and the apples are tender, about 18-20 minutes.

12 square wonton wrappers Vegetable spay ¼ cup mayonnaise 1 tablespoon of Sriracha 1 avocado, peeled and pitted ½  jalapeno pepper, seeded and finely diced ¼ cup red onion, finely diced 1 tablespoon lime juice ¼ teaspoon salt ⅛ teaspoon pepper 7 ounces of sushi grade tuna, finely chopped 1 tablespoon soy sauce 1 teaspoon sesame seeds, toasted 1 scallion, green parts only finely sliced Preheat the oven to 375 degrees. Lightly spray each cup of a muffin tin with cooking spray.  Gently press wonton wrappers into each cup so that the wrapper takes its shape. Lightly spray the wontons wrappers with the veggie spray and bake for 8-10 minutes or until brown and crispy. While the wonton wrappers are in the oven, combine the mayonnaise and sriracha in a small bowl.  Cover and refrigerate until ready to serve. In a medium bowl, mash the avocado with a fork.  Stir in jalapenos, red onion, lime juice, salt and pepper. Mix well to combine. Chop the tuna into small pieces cutting ...