TheVineyardMom

   4 5 ounce veal cutlets 1/2 cup all purpose flour 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 2 beaten eggs 1 tbsp water 1 1/2 panko bread crumbs 1/2 cup vegetable oil 2 tbsp chopped fresh parsley 1 lemon sliced into wedges for garnish Using a meat mallet, pound out the meat slices to a 1/4 inch slices. Add the all purpose flour, salt, pepper and garlic powder to a shallow bowl and whisk to combine. In another bowl, whisk together the eggs and add water. Add the panko bread crumbs to a third bowl. Dredge each veal cutlet in the flour and shake off excess. Add the cutlet to the egg wash until completely coated. Transfer the cutlet to the panko bread crumbs and coat both sides. Lightly press to make sure bread crumbs stick to each cutlet. Repeat until all the cutlets are breaded. Add the vegetable oil to a large skillet and turn onto medium high. Place the cutlets into the pan and cook for 2 minutes per side or until golden brown. Remove from the pan when done and place on a pl

  2/3 cup panic breadcrumbs 2 tbsp milk 1/4 cup chopped white onion 1 lb. ground pork 1/2 ground beef 2 eggs slightly beaten 1/2 tbsp salt 1 tsp pepper 1 pinch of nutmeg 2 tbsp chopped fresh parsley  1 cup flour for dusting the meatballs Sauce: 3 tbsp extra virgin olive oil, divided 1 small onion finely  chopped 1 carrot peeled and finely chopped 3/4 tsp spanish paprika 14.5 ounce can of diced tomatoes, reserve 1/4 cup of the juice 3 tbsp brandy 1 cup dry white wine: Condado de Haza Crianza  1 cup chicken broth Add  breadcrumbs, milk and onions to a bowl and allow to sit for 5 minutes. To your breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and 1 tbsp parsley. Knead mixture together until combined.  Don't over work the the mixture.  Refrigerate for half an hour. While the mixture is in the refrigerator, make the sauce. In a sauce pan, add 1 tbsp extra virgin olive oil and the onion and carrot. Saute over medium high heat until softened.  Add paprika, tomatoes plus 1/

  5 tbsp extra virgin olive oil 1 lb. white mushrooms  1/2 white onion 5 cloves of garlic, minced 7 ounces diced tomatoes, drained 1/4 beef stock 1 tsp Spanish paprika 1/2 tsp each salt and pepper 2 tbsp freshly chopped parsley Cut onion into 1/4 inch slices.   Wash mushrooms and trim stems down so that they are even with the mushroom.  Pat mushrooms dry. Heat a large skillet with the extra virgin olive oil over medium high heat. Place mushrooms in a single layer, caps side down. Cook 3-4 minutes or until mushrooms are slightly brown. Flip mushrooms over and cook for another 3-4 minutes.   Remove mushrooms from the pan to a plate.  Season mushrooms with salt and pepper. In the same pan you cooked the mushrooms, add the onions and saute over medium high heat for 5-7 minutes or until they start to brown. Add  garlic and paprika to onions. Saute for 2 minutes. Add tomatoes and beef stock.  Simmer together for 5-7 minutes until the liquid had reduced by half. Add mushrooms back into the pa

  4 ripe pears (Bartlett, Bosc or Anjou)  1⁄2 cup melted butter 1 tbsp sugar 1 cup old fashioned rolled oats 1⁄2 cup finely chopped almonds 1⁄3 cup brown sugar 1 tsp ground cinnamon A pinch of salt Preheat the oven to 400 degrees. Halve the pears and scoop out the center to fit in the oatmeal and brown sugar crumble. Brush the insides of pears with 2 tbsp of the melted butter and sprinkle with the sugar. In a mixing bowl, combine oats, almonds, brown sugar, cinnamon and salt. Pour remaining butter in and combine ingredients. Spoon mixture into the pear halves. Place in a baking pan and bake for 35-40 minutes. Top with whipped cream and a sprig of mint and serve warm.

  Beet Salad with Goat Cheese  3-4 beets, roasted, peeled and cooled 4 cups mixed greens ½ red apple cored and thinly sliced ¼ cup sliced almonds 3 ounces of goat cheese Balsamic vinaigrette Vinaigrette Recipe: 1/4 cup balsamic vinegar 1 tsp honey 1 clove of garlic grated 2 tsp dijon mustard 6 tbsp extra virgin olive oil 1/4 tsp each salt and pepper Add all the ingredients to a mason jar and shake well to combine OR place all ingredients into a small bowl and whisk until combined. Refrigerate until you are ready to use. Slice cooled beets into ¼ inch thick rounds. Place Salad onto individual plates. Top with slices of beets and apples, almonds and goat cheese.   Drizzle with balsamic vinaigrette.  Serve.

  2 tbsp extra virgin olive oil ¼ cup yellow onion, finely chopped  ½ cup chopped butternut squash peeled and cut into bite sized cubes 2 ounces sliced mushrooms ½ cup chopped kale, do not use tough stems 1 leek (white part only) chopped into small pieces 1 tbsp chopped fresh sage leaves 4 large eggs ½ cup whole milk ¼ tsp salt and pepper ¼ cup shredded cheddar cheese Parmesan Cheese and chopped chives for garnish 1 9 inch frozen pie crust- Thaw pie crust 15 minutes before using. Preheat oven to 375 degrees Using a fork, prick the bottom of the crust to reduce bubbling.  Bake for 10-12 minutes until lightly browned.  Allow to completely cool before adding the filling. Filling: Add extra virgin olive oil to a medium sized saute pan on medium high heat. Add onion and  butternut squash to the pan and saute for 5-7 minutes, Add mushrooms, kale, leeks and sage leaves to the pan and continue to saute for another 7-10 minutes or until all the veggies have softened. In a mixing bowl, combine e