TheVineyardMom

  Apple and Cheddar Cheese Puff Pastry Bundles 2 medium Honeycrisp or Granny Smith apples, cored and cut into ⅛ inch slices 1 package with 2 sheets of frozen puff pastry, thawed Zest of a lemon 4 tbsp honey 1 egg  1 ½ cups grated cheddar cheese ¼ tsp salt ¼ cup chopped roasted pecans Preheat the oven to 400 F and line 2 baking sheets with parchment paper. In a mixing bowl, combine apple slices, lemon zest and 2 tbsp of honey. Mix to combine. Cut each piece of puff pastry into 4 equal squares (4 ½”x 4 ½”). Whisk together the egg with a splash of water. Using a pastry brush, brush all the edges of the puff pastry with the egg mixture. Rotate the pastry so that a corner of the pastry faces you.   Place 1 tbsp of grated cheese in the middle of the pastry.  Top with several pieces of the thinly sliced apples slightly over lapping each other. Sprinkle the top of the apples with another tablespoon of the grated cheddar cheese,  Fold the left side of the pastry over the top.  Do the same with

  1 lb. rigatoni pasta 1 lb. salmon fillet 1/4 tsp each salt and pepper 1 bunch asparagus 2 tbsp extra virgin olive oil 4 garlic cloves, minced zest of a lemon juice on one lemon 3 tbsp freshly chopped dill Parmesan cheese for serving Preheat oven to 400 F Bring a large pot of water to a boil and cook pasta according to the package directions. Reserve half a cup of the cooking liquid. Place the salmon on a baking sheet lined with foil.  Season with salt and pepper. Bake for 20 minutes. While the salmon is cooking,  prepare the asparagus but cutting of the tough ends and cut the asparagus the same size as the rigatoni. In a large skillet, heat extra virgin olive oil over medium heat.  Add the asparagus and cook for 5 minutes.  Add the garlic and saute for another minute. Add the pasta to the skillet with the asparagus.  Add the lemon zest, lemon juice, 1/4 cup of reserved pasta water and the flaked salmon.  Stir to combine over medium heat. Adjust salt and pepper if needed.  Add more wa

  Pumpkin Bars with Icing 4 eggs 1 ⅔ cup sugar 1 cup vegetable oil 1 15 oz. can of pumpkin puree 2 cups flour 2 tsp baking powder 1 ½  tsp cinnamon ½ tsp salt 1 tsp baking soda Icing 1 8 oz. package of cream cheese, room temperature ½ cup butter, softened  2 cups confectioners sugar ½ tsp vanilla extract  Preheat oven to 350 F Using an electric mixer on medium high speed, mix together eggs, sugar, oil and pumpkin puree until it is light and fluffy. Sift together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the wet pumpkin puree mixture and mix on low speed until combined and smooth. Spread mixture evenly into a greased 13x10 baking pan. Bake for 30-32 minutes or until a toothpick comes out dry.  Let cool. Once cooled, cut into square bars. Use an electric hand mixer to make the icing. Combine cream cheese and butter in a mixing bowl and mix on low speed until combined. Add sugar and continue to mix on low speed.  Stir in vanilla and continue to m

  Roasted Butternut Squash Stuffed with Italian Sausage Serves 2 1 butternut squash 1 tbsp extra virgin olive oil ¼ tsp salt ¼ tsp pepper Filling: 1 tbsp extra virgin olive oil ½ lb ground Italian sausage ⅓ cup onion, finely chopped 3 garlic cloves, finely minced ½  yellow bell pepper, finely chopped ⅛ tsp salt ⅛ tsp pepper 2 cups chopped kale, remove tough stems 1 cup chopped green apple like Granny Smith 1 tbsp chopped fresh sage, plus some for garnish ¼ cup dried cranberries 2 tbsp chopped pecans Preheat oven to 400 F Cut the squash in half lengthwise.  Remove the seeds with a spoon. Brush the cut sides of the squash with the extra virgin olive oil and sprinkle with the salt and pepper.    Place the butternut squash halves on a foil lined baking sheet cut side up and bake for 40-45 minutes or until the flesh is tender. While the squash is in the oven, make the filling in a large saute pan. Add the extra virgin olive oil to the pan on medium high heat and add the italian sausage.  Br

  Pork Tenderloin with Cranberry-Wine Sauce Serves 4 1-1 ½ lb.  pound trimmed pork tenderloin 2 tbsp Dijon mustard ¼ tsp salt ¼ tsp ground black pepper 1 tbsp chopped fresh rosemary, plus 1 tsp 1 tbsp chopped fresh sage, plus 1 tsp 1 tbsp chopped fresh parsley, plus 1 tsp 2 tbsp canola or vegetable oil, divided 1 cup fresh cranberries 1 tsp. sugar 1 small shallot, minced ½ cup chicken stock ½ cup Petite Sirah 1 tbsp butter Garnish with chopped parsley Preheat the oven to 450 F. Pat the pork tenderloin dry with paper towels. Brush Dijon mustard on all sides of the pork loin and sprinkle with salt and pepper. Place chopped rosemary, sage and parsley on a cutting board and roll the pork loin in the herbs, pressing to adhere. Heat 1 tbsp of oil in a large skillet on medium high heat. Add the pork, turning it  occasionally until browned on all sides. This will take approximately 5 minutes. Transfer pork to a rimmed baking sheet that is lined with foil or parchment paper.  Roast pork until a

  Pumpkin, Beef and Bean Chili 1 ½  lbs ground beef  1 medium onion, chopped 1 red bell pepper, chopped 4 cloves of garlic, minced 2 tbsp chili powder 1 ½ tsp ground cumin 1 tbsp dried oregano ¼ tsp cayenne pepper 3 cups cubes pumpkin (butternut squash works too) 1 15 oz. can of black beans, drained and rinsed 1 14.5 oz can of diced tomatoes 1 ¾ cup beef broth 1 ¼ tsp salt 1 tsp pepper ⅓ cup chopped fresh cilantro Sliced jalapenos for garnish Cook beef over medium high heat in a large dutch oven until browned.  This will take 7-8 minutes. Remove meat with a slotted spoon to a bowl. Cook onions, red bell pepper and garlic in the dutch oven with the beef drippings. Stir in chili powder, cumin, oregano and cayenne pepper and cook for 1 minute. Add pumpkin cubes, black beans, diced tomatoes, beef broth, salt, pepper and beef. Bring to boil, reduce heat and cook for 20-25 minutes.  Stir in cilantro. Adjust seasoning if needed. Serve with sliced jalapenos on the top.