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Showing posts from July, 2020

South of The Border Egg Casserole

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A great brunch casserole always has eggs and tons of flavor.  This recipe does not disappoint. The casserole can be made the night before and refrigerated.  All you have to do the next morning is heat it in the oven.  It's great to serve with fruit and  you can garnish it with your favorite salsa, sour cream or some chopped cilantro. Of course it pairs best with a mimosa.  Cheers! 1 lb. ground Italian sausage 1 Tbs. extra virgin olive oil 1 cup of Bisquick 8 large eggs 1/2 cup of half and half 1 14.5 oz. can of diced tomatoes drained 1 7 oz. can diced green chilies 3 cups Mexican blend cheese 1-2 tsp. of Chipotle Peppers in adobo sauce 1 tsp. salt 1/2 tsp. pepper Preheat oven to 350 degrees. Saute Italian sausage in extra virgin olive oil in a skillet on high heat breaking it up with a spatula.  Cook until lightly browned.   Take sausage off the heat and drain any excess fat.   Mix together in a large bowl eggs, bisquick, half and half, salt, pepper and the chipotle sauce (just the

Rigatoni Bolognese

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Here is a simple and delicious pasta recipe that everyone loves.  It's great for entertaining a large group or just for your family. A typical bolognese style sauce takes hours to cook. Who has time for that?  Here is a simpler bolognese that doesn't skimp on flavor.  Besides, Who doesn't love pasta!  Serve with a salad and dinner is done. Cheers! 1 lb. Rigatoni pasta 1 lb. ground Italian sausage 2 Tbs. extra virgin olive oil 1/2 yellow onion 6 cloves of garlic 1 14.5 oz can of diced tomatoes. 1 Tbs. dried basil 1 Tbs. dried oregano 1/2 tsp. red pepper flakes 1/2 tsp. ground pepper 1/2 tsp. salt 1 1/2 cups Half and Half or heavy cream 1 cup freshly grated Parmesan cheese Cook rigatoni in salted water according to package directions. In a big saute pan, heat extra virgin olive oil on high heat.   Add onions and garlic and saute for 3 minutes.  Add Italian sausage to the pan breaking it up with a spatula until it is browned.   Add diced tomatoes, juice and all.   Turn heat to

Scallops a la Vineyard Mom

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If you like seafood, this is a great and easy recipe.  I serve this dish over polenta, but you can easily make it with pasta, couscous or just have some crusty bread with it.  I buy the colossal size scallops frozen in the seafood aisle of my store.  I cut them in half horizontally so they cook evenly.  This recipe calls for wine, but you can double the chicken broth if you prefer :(  Cheers! 1lb. frozen colossal size scallops. Defrost them. 1/2 cup flour. 2 Tbs. extra virgin olive oil. 2 Tbs. butter. 1 small shallot diced. 2 cloves of garlic chopped. 1/4 tsp. red chili flakes. 1 cup Savignon Blanc. 1 cup chicken stock 1/2 of a lemon juiced. 1 14 oz. can of diced tomatoes. 2 Tbs. capers drained. 1/3 cup of flat leaf parsley chopped. Cook polenta, pasta or couscous according to package directions. Take defrosted scallops and cut them in a half horizontally. Dredge them in seasoned (salt and pepper) flour.  Pour olive oil and butter into a pan on high heat.  Brown scallops for 4 minutes

Marinated Grilled Chicken and the Best Potato Salad

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Summertime means grilling time.  Here is an easy and delicious chicken marinade and potato salad made for the summer and entertaining.  Marinade the chicken thighs or breasts (bone in and skin on) at least 2 hours ahead of time.  Longer is even better. Potato salad can be made ahead of time too!  My secret is that I add a little wine to my Potato Salad dressing! That helps it to not be so gloppy. If for any reason you are opposed to adding Sauvignon Blanc,  then add Chardonnay ;)   or leave the wine out completely :(     Cheers! Marinade (6-8 chicken thighs or breasts). 1 cup soy sauce. 1/4 cup chopped dried onions ( you can find it in the spice aisle). 2 Tbs.  ground ginger. 1/2 Tbs. chili powder. Marinade at least 2 hours. Grill chicken for 35-40 minutes. Potato Salad 6-7 medium sized red potatoes. Skins on 3 diced green onions 1 finely diced celery stalk. Note: I cut it lengthwise twice then dice. 1/2  cup flat leaf parsley chopped 3 Tbs. dill chopped 1/2 -3/4 cup mayonnaise (if you

Orzo Salad

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A perfect side salad to grilled steak, chicken, hamburgers or sausages.  You can make it a day ahead of time or when you're ready to eat. I like to serve it for lunch with my friends and it pairs great with any wine... the salad, not my friends ;)   It's quick and delicious.  Cheers! Orzo Salad 1 lb. box of orzo pasta 1 15 oz. can of black beans drained and rinsed 1 bunch of flat leaf parsley (or cilantro if you're a fan) 4 green onions chopped 5 oz. cherry tomatoes cut in half 1 cup sliced cucumber 1 5 oz. container of crumbled feta cheese 1/4 cup lemon juice. 2 tbsp. extra virgin olive oil 1/2 tsp. salt Cook orzo according to directions. While orzo is cooking,  drain and rinse black beans, chop green onions, chop parsley/cilantro, cut cherry tomatoes, peel and cut cucumber into small circles and cut slices into half moons. Place all the veggies into a large bowl.   When the orzo is done, drain into a colander and rinse. Allow orzo to drain completely after rinsing. Add dr

Shrimp Tacos and Corn Salad

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Here is a yummy taco night that is made special with shrimp.  I always have a bag of frozen shell and tail on shrimp in the freezer and tortillas in the fridge.  To defrost shrimp, I place them in a colander in the sink and rinse them. While the shrimp are defrosting in the sink, I make the corn and black bean salad.  Its delicious with the tacos or a side dish for any occasion.  It's good in the fridge for up to 3 days.  After that, it's like family and fish....it stinks! ;) I top my tacos with coleslaw and avocado.  To make things easier, you can buy a coleslaw kit in the grocery store with the dressing in it.  No shame in shortcuts!  This recipe feeds 4.  Cheers! Shrimp Tacos 1 lb. fresh or defrosted shrimp. Peeled and deveined. 1 Tbs. Adobo all purpose seasoning (found in spice aisle of the grocery store). Sprinkle Adobo over shrimp and let marinade for 10-15 minutes. Coleslaw 1 10-14 oz.bag of shredded coleslaw found in the produce aisle. Either buy coleslaw with the dress

Asian Chicken Salad

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This is a crowd pleaser. You should make the salad at least 3 hours ahead of time, but over night is even better. It's perfect for a summer dinner, a luncheon or a potluck.  If you are short on time, instead of poaching 3 boneless skinless chicken breasts, you can buy a roasted chicken or even shredded chicken in the deli in your grocery store. No shame in your game!  A glass or 2 of Sauvignon Blanc goes perfectly with this meal.  Cheers! Salad 3 boneless skinless chicken breasts shredded 1 medium sized green cabbage 1/4 cup sliced toasted almonds 3 packages chicken Top Ramen noodles 2 Tbs. sesame seeds 4 chopped green onions (white and green parts) Dressing 1 cup vegetable oil 1/4 cup sugar 1 Tbs. sesame oil 1/2 cup apple cider vinegar 2 tsp. salt (yes,2) 1 tsp pepper 2 packages of the seasoning found in the Top Ramen noodles Mix all the ingredients together in a measuring cup or bowl. Poach 3 chicken breasts in water over medium low heat for 15-20 minutes until cooked. Shred with

Italian Pasta Salad

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This is a quick delicious salad you can make ahead of time.  Perfect for picnics, tailgating and kids sporting events. I love this pasta salad with a Chardonnay or Sauvignon Blanc. Cheers! 1 lb. rotini pasta or any short pasta 1/2 cup extra virgin olive oil 6 cloves of chopped garlic 3/4 cup fresh basil leaves chopped 5 oz. cherry tomatoes cut in half 1 cup shredded Parmesan cheese 1/2 tsp. salt Cook pasta according to package directions.  Drain well and transfer to a large bowl. Saute chopped garlic over low heat for 2 minutes in the extra virgin olive oil.  Don't let the garlic brown or burn.  Pour oil and garlic over pasta and toss. Add chopped basil, cherry tomatoes and salt to the pasta and combine. Add Parmesan cheese and gently mix the pasta. The salad can be made the night before.  Cover once the pasta has completely cooled off and is at room temperature.  Place in the refrigerator.  Serve room temperature and with extra Parmesan cheese.