TheVineyardMom

  Makes 18 regular size muffins 2¼ cups all-purpose flour 1 cup cornmeal ¼ cup sugar 4 tsp baking powder 1¼ tsp salt 2 large eggs 1½ cups milk ¾ cup unsalted butter, melted ¼ cup chives diced 1 cup crumbled goat cheese Grease a muffin pan, or line with paper liners; set aside. Preheat the oven to 400°F. In a large bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder and salt.) Stir until well combined. In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients along with chives and crumbled goat cheese; stir until well combined. Fill each muffin cup until ¾ full.  Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.

 2 tablespoons extra virgin olive oil, divided 1/2 yellow onion, diced 1 cup diced tomatoes, with juice 1 cup chicken stock 2 dried guajillo chilies, stemmed and seeds removed 6 dried chiles de arbol, stemmed and seeds removed 2 tablespoons fresh lime juice 1/4 teaspoon salt 1 1/2  lbs. large shrimp, peeled and deveined 1 serrano chile, thinly sliced 2 tablespoons chopped cilantro for garnish Heat a medium skillet over medium high heat and add 1 tablespoon extra virgin olive oil and onions.  Saute onions for 4-5 minutes until tender and opaque. Add tomatoes and chicken stock to the onions and bring to a slight boil.  Add guajllo peppers and chilies de arbol and reduce heat to medium and simmer for 10 minutes or until chilies rehydrate and the sauce slightly thickens. Let the sauce cool, then add the pepper tomato mixture, lime juice and salt to a blender or food processor and puree until completely smooth. Pour the sauce over the shrimp and allow the shrimp to marina...

  8 oz. bag of your favorite unflavored potato chips 1 teaspoon extra virgin olive oil 1 lb. of ground beef ¼ cup yellow onion, chopped 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 tablespoon chili powder ¼ teaspoon salt 2 cups shredded cheddar cheese ⅓ cup pickles, chopped ¼ cup shredded iceberg lettuce ¼ cup tomatoes, finely diced ¼ cup Thousand Island dressing Preheat your grill to medium heat.   Add extra virgin olive oil to a skillet on medium heat.  Add onions and saute for 2 minutes. Add the ground beef, breaking it apart with a spatula.  Cook meat and onions together until the meat is no longer pink.  This will take 5-7 minutes.Drain any excess fat. Season meat and onions with onion powder, garlic powder, cumin, chili powder and salt.  Stir to combine.   Evenly spread the potato chips out on a baking sheet or disposable aluminum baking pan.  Top chips with the ground beef mixture.  Sprinkle shredded ch...

15 wonton wrappers 4 oz. whipped cream cheese, room temperature ½ cup shredded rotisserie chicken 2 tablespoons buffalo sauce ⅓ cup shredded cheddar cheese 2 scallions finely chopped ¼ vegetable oil Place cream cheese, chicken, buffalo sauce, cheddar cheese and scallions in a mixing bowl. Stir well to combine. Lay the wonton wrapper on a large cutting board in a diamond shape.  Place a heaping teaspoon of the buffalo chicken filling in the middle of the wrapper.  Slightly press down to spread the mixture out, leaving a border on the 3 sides. Brush the edges with water.  Fold the wrapper up and seal the edges with your fingers. Place aside. Cover the wontons with a damp paper towel until you’re ready to use. Heat grill to medium heat.  Brush the grill and both sides of the wontons with vegetable oil. Place wontons on the hot grill.  Slightly press the wonton down with a spatula so as much surface area of the wonton is touching the grill. Too much pressure will ca...

  1 rack of lamb (6-8 ribs), trimmed and bones frenched 1 tablespoon each salt and pepper 2 tablespoons extra virgin olive oil 2–3 tablespoons Dijon mustard 2 tablespoons minced garlic 1 ½  tablespoons chopped fresh rosemary 1 tablespoon chopped fresh parsley Preheat the oven to 450 degrees F. Stir minced garlic, rosemary and parsley together in a small bowl.   Season rack of lamb with salt and pepper.  On high heat, add extra virgin olive oil to a large oven safe skillet. Add lamb to the hot skillet, fat side down and sear meat until it browns.  This will take 3-4 minutes. Flip the rack over in the pan and spread the dijon mustard over the browned meat.   Pat the garlic and herb mixture onto the mustard.   Immediately transfer the skillet into the oven and roast until an instant read thermometer registers 135 degrees (medium rare). Cover the lamb with foil and allow the meat to rest for 10 minutes.   Cut between each rib bone ...

  2 tablespoons butter ½ yellow onion, diced 3 cloves garlic, minced 1 tablespoon yellow curry powder 13.5 ounce can of coconut milk 2 tablespoons of honey 1 lime, juiced ¼ teaspoon salt 3 tablespoons fresh basil leaves, chopped Cooked rice In a large skillet, heat the butter over medium high heat.  Add the shrimp and cook for 2 minutes.  Turn the shrimp over and cook for another 2 minutes.  Move shrimp to a plate. Add the onions and garlic to the skillet and cook for 2 minutes.  Sprinkle curry powder over the mixture and stir to combine.  Cook for 1 more minute. Reduce heat to medium low and pour in coconut milk, honey, lime juice and salt.  Stir well to combine.  Allow the sauce to cook for 2 minutes until it comes to a gentle bubble. Add shrimp back into the pan and toss to coat the shrimp with the sauce.  Cook for 2 more minutes.  Adjust seasoning if needed.  Stir in basil and serve over rice.