TheVineyardMom

This enchilada recipe is made with a white sauce instead of the traditional red.  It's fun changing this up every so often.  You can either poach chicken breasts and shred the meat or buy an already roasted chicken from the grocery store and pull the meat off and shred. Serve enchiladas with refried beans (homemade bean recipe in my tostada blog), cilantro lime rice or with a salad.  Enjoy enchiladas with a glass or 2 of Rose or Viognier. Cheers! 3 cups shredded roasted or poached chicken.  (about 3 boneless skinless chicken breasts) 16 oz. sour cream. 4 oz. soften cream cheese. 1 7oz. can of diced green chiles. 1 10 oz. can of cream of mushroom soup. 3 cups shredded Mexican blend cheese. 8 -10 medium soft flour tortillas. 1 tsp. ground cumin. 1/2 tsp. cayenne pepper. 1 tsp. salt 1 tsp. garlic powder. Preheat oven to 350 degrees. Put cooked shredded chicken into a mixing bowl and add 8 oz. sour cream (half the container),  4 oz. cream cheese, diced chiles, 1 cup Mexican blend chees

My family loves this recipe.  It's easy to make and has a ton of flavor.  I use raw frozen shrimp and defrost it, but if you are short on time, use cooked peeled shrimp. Just warm it up in the sauce.  If your family isn't big on shrimp, substitute chicken or salmon.  A nice glass or 2 of Savignon Blanc goes great with this dish. Cheers! 1 Lb. bow tie pasta. 1 Lb. shrimp. Peeled and deveined. 3 Tbs. extra virgin olive oil. 5 cloves of garlic chopped. 5 oz. arugula 5 oz. cherry tomatoes cut in half. 1/3 cup lemon juice. 1 1/2 cups of half and half or whipping cream.  1/2 grated Parmesan cheese. 1/4 tsp. pepper. Cook bow tie pasta according to box directions. In a large saute pan on medium heat, saute garlic and tomatoes for 3-4 minutes.  Do not let the garlic burn. Add lemon juice and half and half or cream.  As it heats up, it might look like its curdling.  That's ok. Cook on medium heat for 3-5 minutes. Sprinkle in pepper and add shrimp.  Cook shrimp in sauce for 4 minutes

 This is a lighter piccata recipe without all the breading.  It's quick to make and full of flavor. I use a dry white wine in the recipe, but you can substitute with more chicken stock :(  I cut my chicken on a bias or even butterfly it instead of pounding it out to make it even.  This allows the chicken to cook quicker.  White wine goes great with this lemony dish.  Cheers! 2-3 boneless skinless chicken breasts butterflied or cut horizontally on a bias. 1/2 cup flour seasoned with salt and pepper. 1 Tbs. butter. 2 Tbs. extra virgin olive oil. 1/2 cup dry white wine like a Chardonnay. 1 cup chicken stock. 1/4 cup lemon juice. 2 Tbs. drained capers. 2 Tbs. chopped flat leaf parsley. Heat saute pan to high and add olive oil and butter.  Cut chicken breasts and salt and pepper both sides.  Lightly toss chicken into seasoned flour.  Tap excess flour off and saute in pan for 5 minutes per side.  Transfer chicken to a plate and cover with foil.  Add wine to the pan and reduce by half.  O

Here is a recipe I created that reminds me of Skyline Chili in Cincinnati Ohio.  It's not your typical chili recipe.  It's Greek inspired and contains both savory and sweet components.  You serve it over spaghetti pasta or over a hot dog.  There is a mound of shredded cheddar cheese on both and by adding onions or beans makes it even better.  With the addition of onions or beans, it's called a 4 way.  With both, it's a five way.  Skyline reminds me of High School, Football games, friends and is definitely comfort food. Cheers! 1 1/2 lbs. of ground beef.  The leaner the better. 4 cups of water. 1 14.5 oz can of tomato sauce. 1 tsp. tomato pasta. 1 tsp. all spice. 1 tsp. ground cloves. 1 1/2 Tbs. ground cumin. 4 Tbs. Chili powder. 1/2 tsp. cayenne pepper. 1 Tbs. garlic powder. 2 Tbs. vinegar. I always have apple cider around so I use that. 1 Tbs.  worcestershire sauce. 1 tsp. ground cinnamon. 1 cube of unsweetened bakers chocolate. Yes, chocolate. 2 bay leaves. 1 tsp. sal

This is a delicious and quick dinner without the carbs. My college roommate Julie gave me this recipe and I've been making it ever since.  Over the years, I miss placed the card she wrote the recipe on, but I think I have it pretty close.  I use thin cut pork medallions, but if you can only find the thicker cut ones, butterfly them or cut them in half on the bias. This meal is so flavor and a snap to make.  Cheers Julie! 4 Thin cut Pork medallions (boneless). 1 Tbs. extra virgin olive oil. 1 Tbs. butter. 3/4 cup beef broth. 1/2 cup heavy cream. 1 Tbs. fresh tarragon chopped.  If you only have the dried tarragon, use 1 tsp. 1 Tbs. Dijon mustard.   Salt and pepper medallions on both sides. Saute in olive oil and butter over high heat for 4-5 minutes per side. When the medallions are browned, transfer to a plate and cover with foil.  In the saute pan over high heat, add the beef broth and Dijon mustard.  Reduce by half.  Add tarragon and heavy cream.  Once it is combined, put pork med

This is a simple but delicious chicken salad recipe.  I put the salad on butter leaf lettuce, but you can easily put it on bread for a sandwich or just eat it with a spoon!  I use an ice cream scoop to put the salad on top of the lettuce leafs. This recipe is perfect for summer and with a glass of white wine.  Cheers! 2 boneless skinless chicken breasts (or buy the shredded chicken in the grocery store). 1/4 cup green onions.  Use white and green parts. 1/4  cup diced celery 1/4 cup chopped parsley 1/4 sliced green grapes 1/4 cup chopped pecans 1 Tbs. Dijon mustard 3/4 cup mayonnaise 1/2 tsp each salt and pepper  1 head of butter leaf lettuce Poach chicken breasts in a saucepan with enough water to cover chicken breasts. Simmer on medium heat for 20-25 minutes. Drain water and place chicken on a cutting board. With 2 forks, shred chicken. Put chicken in the refrigerator to cool.  Combine green onions to salt and pepper into a mixing bowl.  Once chicken has cooled, put shredded chicken

I love Mexican food! Here is a light summer tostada made with chicken in a salsa verde sauce.  You can either make the chicken in a crockpot all day or make it stove top right before service.  I make my homemade refried beans that are healthy and full of flavor.  If you are short on time, just buy some refried beans and heat them up.  Another time saver is buying tostadas at the grocery store.  I love to have a glass of Sangria with my tostada. Cheers! 1 Bag of Tostada shells. Refried beans. 3 boneless skinless chicken breasts. 1 24 oz jar of salsa verde. 1 bag mixed green or romaine leaves. 1 bag Mexican shredded cheese or  queso fresco. 5 oz. cherry tomatoes sliced. 1 7 oz. can sliced black olives. Sour cream. Crock pot Chicken Put 3 boneless skinless chicken breasts into a crock pot on medium heat with a jar of salsa verde. Cook 4-6 hours. I like to do this in the morning then dinner is almost done. Shred chicken with 2 forks when cooked. Stove Top Chicken Put 3 boneless skinless ch