TheVineyardMom

  12 ounces of semi-sweet chocolate chips ¾ cup heavy whipping cream 1 teaspoon vanilla Coatings: chopped toasted nuts, shredded coconut and red sprinkles Fill a small pot with 2 inches of water and bring it to a boil.  Reduce heat to low so the water is at a simmer.   Place a bowl on top of the pot making sure it doesn’t touch the water.  Add the chocolate chips and heavy cream.  Stir frequently until the chocolate is melted and mixture is smooth and glossy.  Remove the pot from the heat and stir in the vanilla.  Pour the glass bowl with the ganache into a loaf pan or small baking dish.   Chill for at least an hour or until firm.  Line a plate with wax paper or parchment paper.  Scoop 1-2 teaspoons portion size on your hands and roll between the palms of your hands to create a ball.  You may want to use latex gloves to roll the ganache.  Return to the fridge for a half an hour to firm up.   Roll truffles in...

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   

 2 lb. Rib eye Steak 1 1/2 teaspoons salt 1/2 tablespoon of pepper Mushrooms: 2  tablespoon butter 1 tablespoon extra virgin olive oil  2 cloves of garlic, minced 1 lb. sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper Garlic Spinach: 1 lb. spinach 1 tablespoon extra virgin olive oil  2 cloves of garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper Take rib eye steak out of the refrigerator and bring the meat to room temperature. Season both sides of the steak with salt.  Wait to pepper the steak until after the steak comes off the grill. If you season with the pepper before you grill, it will burn. Preheat the grill to 450 degrees. Take the seasoned steak to the grill and grill for 3-4 minutes. Rotate the steak a quarter turn.  Grill another 3-4 minutes.  Using a meat thermometer, cook the steak to 125 degrees for rare, 135 degrees for medium rare and 145 degrees for medium. Flip the steak and repeat the process. Take the steak off the grill and ...

  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.