TheVineyardMom

  4 medium russet potatoes 4 tablespoons melted butter ¼ cup sour cream ½ teaspoon salt ¼ teaspoon pepper 4 cups beef or turkey chili 2 cup shredded cheddar cheese 1 cup crumbled tortilla chips 8 oz. diced green chiles Preheat the oven to 425 degrees. Scrub the potatoes and pierce each several times with a fork. Place potatoes on a baking sheet lined with foil. Bake for 45-60 minutes or until the potato is fork tender and the skin is crisp. Allow the potatoes to cool enough to handle.  Cut potatoes in half lengthwise and scoop the flesh out of the potato into a bowl leaving the skins intact. Add melted butter, sour cream, salt and pepper to the bowl with the potato flesh.  Mash together using a hand mixer or potato masher until smooth. Fill the potato skins evenly with the mashed potato mixture.  Place potatoes back onto the baking sheet and broil for 5-10 minutes or until the top of the potatoes are spotty brown.  Top each potato with 2 -3 tablespoons of hot ch...

  4 boneless skinless chicken breasts 1/4 teaspoon each salt and pepper 1 tablespoon extra virgin olive oil 1 (12 oz.) jar marinated quartered artichoke hearts  1/2 teaspoon dried oregano 1/2  cup Kalamata olives cut in half 1 cup  cherry tomatoes cut in half 1/4 teaspoon red pepper flakes (optional) Pickled red onions  Pickled Red Onions: 1/2 red onion thinly sliced ½ cup apple cider vinegar 1 cup hot water 1 tablespoon granulated sugar ½ teaspoon salt Add hot water, apple cider vinegar, sugar and salt to a mason jar.  Stir to dissolve the sugar and salt.  Add sliced onions and allow the jar to sit on the countertop for an hour.   After an hour, cover with the lid and store in your refrigerator for up to 3 weeks. Heat a large skillet over medium high heat with the extra virgin olive oil.   Season chicken breasts with salt and pepper.   Add chicken to the skillet and sauté for 4-5 minutes or until browned.  Flip chicken ov...

1 large Flatbread  1 cup fig jam 5 oz. blue cheese, crumbled 5-6 slices of prosciutto  2 cups arugula Preheat the oven to 450.  Line a baking sheet with foil. Spread the fig jam over the flatbread leaving a small border on all sides. Top the jam with crumbled blue cheese. Tear prosciutto into 3 inch pieces. Layer the prosciutto slices over the blue cheese.   Bake for 10 minutes in the oven or until the cheese is melted, the prosciutto is slightly crispy and the flatbread is golden brown. Remove the flatbread from the oven and top with arugula.  Slice and serve.

  6 chicken thighs, bone in skin on ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oi ½ yellow onion, chopped 2 celery ribs, chopped 1 red or yellow bell pepper, thinly sliced 8 oz. white or baby bella mushrooms, sliced 3 cloves of garlics, minced 1 teaspoon dried oregano ½  teaspoon fresh thyme leaves, chopped ⅛ teaspoon red pepper flakes 1 cup Pruett Farms GSM red wine blend 28 ounces crushed tomatoes 2 tablespoon fresh parsley, chopped Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. In a large pan, skillet or braiser (with a lid) heat the extra virgin olive oil over medium high heat.  When the oil starts to shimmer, add seasoned chicken thighs to the pan, skin side down. Cook until golden brown.  This will take 4-5 minutes. Turn the chicken over and cook for another 4-5 minutes.  Remove the chicken from the pan and set aside on a plate. In the same pan, add the onions, celery, mushrooms and garlic....

4 boneless skinless chicken breasts Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 teaspoon Dijon mustard ½ teaspoon salt  ¼ teaspoon pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 teaspoon salt  1/4 teaspoon pepper Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the chicken breasts dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated chicken either on a grill or in a saute pan set to medium high heat. Cook the chicken on both sides for 5-7 minutes or until the chicken reaches an internal temperature of 165...

  1 tablespoon extra virgin olive oil 2 cups cubed butternut squash ½ yellow onion, diced ½ red bell pepper, diced ½ green bell pepper, diced 2 cloves of garlic minced 1 lb. turkey ground turkey sausage 1 tablespoon fresh thyme, chopped 3-4 eggs ½ teaspoon salt ¼ teaspoon pepper Tarragon Pesto: 1 cup packed fresh tarragon leaves 1 cup packed fresh Italian parsley 2 cloves of garlic, roughly chopped 2 tbsp pine nuts 1/2 tsp salt 1/3 cup extra virgin olive oil 3 tbsp grated Parmesan cheese In a food processor or blender, combine the first five ingredients up to the salt and process until smooth. With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese. Cover and refrigerate. Heat a cast iron pan on medium high heat.  Add ½ tablespoon extra virgin olive oil.  Brown the sausage.  Remove the sausage with a slotted spoon and set aside....