TheVineyardMom

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.

  3 tablespoon butter, divided 1 ½ cups orzo 3 cups chicken broth ½ yellow onion 8 ounces baby bella mushrooms, sliced 3 cloves garlic, minced 1 cup heavy whipping cream 1 cup parmesan ¼ teaspoon salt ⅛ teaspoon black pepper 1 tablespoon parsley, chopped In a medium skillet over medium, low heat, melt 1 tablespoon of butter.  Add the orzo and stir to coat with the butter.  Cook for 4 minutes or until the orzo is golden brown. Pour in the chicken broth and bring to a low boil.  Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes or until pasta has absorbed the liquid. While orzo is cooking, melt the remaining butter in a separate large skillet over medium heat. Once the butter has melted, add diced onion and mushrooms  Cook, stirring occasionally, until the onions and the mushrooms have softened. This will take 5-6 minutes.  Add garlic and cook for 1 more minute. Add heavy cream, parmesan, salt and pepper to the mushroom mixture.  Stir...

1 ½-1 ¾ lb skirt steak 1 teaspoon salt 1 teaspoon black pepper ¼ teaspoon dried oregano 1 lb. baby red potatoes, cut into ¼ inch pieces 1 green bell pepper, cut into ¼ inch slices 1 orange or red bell pepper, cut into ¼ slices 3 tablespoons extra virgin olive oil 2  teaspoon garlic powder 2 teaspoons dried oregano 1 teaspoon salt ½ teaspoon pepper Allow the steak to come to room temperature. Season both sides of the skirt steak with salt, pepper and oregano. Set aside. Preheat the grill to medium high heat (about 375 degrees).  Place the potatoes and bell peppers in a disposable pan.  Drizzle veggies with the extra virgin olive oil, garlic powder, oregano, salt and pepper. Toss to combine.  Cover the pan tightly with foil.  Put the pan on the grill, shaking the pan every few minutes so the potatoes or peppers don’t stick to the pan.  The veggies will take 12-15 minutes. In the last 5-6 minutes, place the skirt steak on the grill over direct heat and grill f...

1 cup of cherry tomatoes, halved ½ cup kalamata olives, pitted ½ cup feta cheese 1 tablespoon capers, drained ¼ teaspoon black pepper ¼ teaspoon salt 1 lb. large shrimp, peeled and deveined 1 tablespoon extra virgin olive oil 3 cloves of garlic, minced 2 cups vegetable stock 1 box (10 oz.) couscous  ½ fresh lemon, juiced 1 tablespoon chopped parsley In a large mixing bowl, add tomatoes, kalamata olives, feta cheese and capers. Sprinkle shrimp with salt and pepper. Heat a large skillet with extra virgin olive oil over medium high heat. Add shrimp and garlic.  Cook for 2 ½ minutes.  Flip the shrimp over and cook for another 2 ½ minutes. Transfer the cooked shrimp and garlic to the bowl with the tomato mixture. Place 2 uncooked couscous in a bowl.  Add 2 cups of stock to a saucepan and bring it to a boil.  Add boiling stock to the bowl with the couscous without stirring.  Immediately cover the couscous tightly.  Allow the couscous to cook and absorb the l...