TheVineyardMom

2 tablespoons extra virgin olive oil 1 onion, diced 2 (8 ounce) packages of baby bella mushrooms, sliced 2 carrots, sliced 3 clove of garlic, minced 2 tablespoons fresh thyme, chopped 1 teaspoon salt ½ teaspoon pepper ¼ cup all purpose flour 1 tablespoon tomato paste 14.5 ounce can of diced tomatoes 4 cups veggie or chicken stock 2 medium russet potatoes, cut into 1 inch pieces 6 ounces fresh spinach 2 tablespoons fresh parsley, chopped In a large dutch oven, add extra virgin olive and set heat to medium high. Add the onions and mushrooms and saute for 10 minutes or until golden brown. Add carrots, garlic and thyme and cook for 5-7 minutes. Season with salt and pepper. Add tomato paste and stir with a wooden spoon to incorporate.  Cook for 1 minute.  Add flour and stir to coat the veggies.  Cook for 1-2 minutes. Add the diced tomatoes and broth.  Bring to a boil.  Once it’s boiling, add potatoes and reduce heat to a simmer.  Cook for 30-40 minutes or until ...

1 1⁄2 cup Arborio rice 1⁄2 of a yellow onion, finely chopped 2 cloves garlic, minced 3 cups butternut squash, cut into 1/2 inch cubes 2 tablespoons extra virgin olive oil 1⁄2 teaspoon ground sage 1⁄4 teaspoon red pepper flakes (optional) 5 1⁄2 cups veggie or chicken stock, hot 1⁄2 teaspoon black pepper 3⁄4 cup grated Parmesan cheese 2 cups fresh spinach, chopped Heat a large sauce pan or dutch oven over medium high heat. Add extra virgin olive oil. Add the onion and butternut squash and saute until the onion is softened and squash has browned. Add rice, garlic, sage and red pepper flakes to the saute pan. Stir to incorporate. Add the stock 1 cup at a time, stirring and allowing the liquid to be absorbed before adding the next cup of stock. Once all the stock has been added, add the spinach, black pepper and cheese and stir well. Adjust seasoning and serve hot with additional parmesan cheese.

  ½ cup raisins 10 slices of bacon 2 cloves of garlic, minced 2 tablespoons of Dijon mustard 2 tablespoons white wine vinegar 1/8 teaspoon each of salt and pepper 2 cups of shredded chicken 2 teaspoons of vegetable oil 2 large heads of frisée lettuce, cored and trimmed Preheat the oven to 350 degrees.  Spread the bacon on a baking sheet and bake until crisp.  This will take about 20 minutes. While the bacon is in the oven, place raisins in a small bowl and cover with a cup of boiling water.  Allow them to soak for 20 minutes. Drain raisins and add them to a large bowl. Place cooked bacon on paper towels and reserve ¼ cup of the bacon fat. Chop the cooked bacon into small pieces. To make the vinaigrette, place the bacon fat into a small bowl.  Add garlic to the hot fat and whisk in the mustard and vinegar.  Season with the salt and pepper. Set aside. Add shredded chicken to the bowl with the raisins. In a large saute pan over high heat, heat 1 teaspoon of ve...

4 Boneless skinless chicken breasts ¼ cup all purpose flour 1 teaspoon salt, divided ½  teaspoon pepper, divided 4 cloves of garlic, minced ¼ cup sun dried tomatoes, drained and finely chopped 1 teaspoon dried oregano 2 teaspoons paprika 1 1/4 cups chicken stock 4 ounces of cream cheese ½ cup grated parmesan cheese 2 tablespoons fresh basil, chopped Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Toss chicken breasts in the flour until all parts are well coated. Place the chicken in the slow cooker and add garlic, sun dried tomatoes, oregano, paprika, remaining salt and pepper and chicken stock. Cook on high for 2-3 hours or on low for 5-6.   Mix in the cream cheese, parmesan cheese and fresh basil into the slow cooker.  Cook for 5-7 more minutes and serve. 

1 bunch of curly kale, cleaned, stems removed and chopped 1 large red apple, cored and diced ¼ cup dried cranberries ½ cup pecans or walnuts, chopped ¼ cup feta cheese NOTE: 1 teaspoon extra virgin olive oil and a pinch of salt to massage the kale Vinaigrette: 2 tablespoon extra virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 teaspoon dijon mustard ⅛ teaspoon each salt and pepper Place chopped kale in a large bowl. Drizzle 1 teaspoon of extra virgin and a pinch of salt on the kale and massage with your hand for 1-2 minutes until the kale is soft and slightly darker. Combine vinaigrette ingredients into a mason jar with a lid or small bowl.  Shake well to combine the ingredients in the jar or whisk together in the bowl. Set aside. Add diced apples, cranberries and pecans or walnuts to the kale.  Drizzle vinaigrette over the salad and toss to combine.  Sprinkle feta cheese over the top before serving

4 chicken thighs, bone in and skin on 4 tablespoons of butter, divided ½ teaspoon salt ¼ teaspoon pepper ½ yellow onion, chopped 2 carrots, chopped 2 ribs of celery, chopped 8 ounce package of white mushrooms, sliced ½ cup flour 2-3 cups chicken stock ¼ teaspoon dried thyme 1 cup half and half 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, chopped Melt 2 tablespoons of  butter in a large saute pan over medium high heat. Season chicken with salt and pepper.  Add chicken to the pan skin side down.  Cook for 4-5 minutes or until the skin has browned.  Flip and cook for another 4-5 minutes. Remove the chicken from the pan onto a plate and cover with foil. Turn heat to medium and add remaining butter. Add the onions, carrots, celery and white mushrooms. Saute for 5-6 minutes or until the veggies are tender. Add the chicken back to the pan and sprinkle ¼ cup flour over the chicken on both sides.  Finish with the skin side up. Pour in the chicken stock...