TheVineyardMom

 I love to change classic dishes up and here is one of my favorites,  Instead of a lasagna with the usual red sauce from a jar,  I make a delicious bechamel sauce.  I also make all the layers the same so you get consistent flavor and taste in every bite. I use Italian sausage, but you can make this vegetarian.  I love a nice Cabernet Savignon with this dish, but since it is a white sauce, have a white wine if you prefer.  Cheers! 1/2 Lb. ground Italian Sausage. 12 oz. grated mozzarella cheese. 10 oz. defrosted chopped spinach. 2-3 cups grated Parmesan cheese. 7 oz. Ricotta cheese. 1 Egg. 1 tsp. Salt. 1/2 tsp. Red Pepper Flakes. 1 Box Oven-Ready Lasagna.  This is the non boiling pasta. Sauce 4 Tbs. butter. 4 Tbs. flour. 2 1/2 cups half and half. 1/4 cup finely chopped yellow onion. 4 minced garlic cloves. 1/2 tsp. grated Nutmeg. Spray 9x13 baking dish with non stick spray.  Preheat oven to 375 degrees. In a saute pan, brown sausage meat and allow to cool for a few minutes. In a sauce pa

This is a very satisfying and delicious soup.  It has an Italian taste to it and is easy to make.  I like to serve this soup with some crusty bread and a glass of red wine like Merlot or Cabernet Savignon.  Cheers! Serves 6-8 1 Lb. Ground Italian sausage. 1/2 diced yellow onion. 3 cloves of garlic minced. 1 large russet potato peeled and diced into 1/2 inch pieces. 2 32 oz. containers of chicken stock. 1 Cup Kale chopped. Make sure you remove the stocks. 1 Cup half and half. 1 Tbs. olive oil. 1/2 tsp. dried basil. 1/4 tsp. dried oregano. 1/4 tsp. red pepper flakes. 1/2 tsp. salt. Grated Parmesan Cheese to top when serving. In a large pot on high heat, saute onion and garlic in olive oil until soft, about 5 minutes.  Add chicken stock and diced  potatoes. While potatoes and stock are simmering, add sausage to a saute pan and brown.  When the sausage had browned, add it to the potatoes and stock mixture. Stir and add kale, basil, oregano, red pepper flakes, salt and half and half.  Turn

Tilapia is such a mild and versatile fish.  I like to change meals up by incorporating more seafood and Tilapia is a great way to do it.  This is also one of the quickest meals to make and good for you.  Tilapia is available everywhere and you can pretty much get it year round.  This is not a thick piece of fish, so it cooks quickly.  I love a Savignon Blanc or even a lighter red like a Pinot Noir with this dish.  Cheers! Serves 4 4 pieces of Tilapia from the Seafood dept. in your store. 1 Cup flour. 1 Tbs.  Extra Virgin Olive Oil. 1 Tbs. Butter. 1 Cup cherry tomatoes cut in half. 3/4 Cup of your favorite Pesto. 1/3 Cup half and half, whole milk or heavy cream. Salt and Pepper. Salt and pepper both sides of Tilapia.  Put flour on a plate and dredge both sides of the Tilapia in the flour.  Shake off extra flour.  There should be a very small film of flour left on the fish.  Heat olive oil and butter in a saute pan.  Add the tomatoes and let them cook for 5 minutes.  Turn heat up to high

This is a super easy and delicious fall pasta dinner.  I usually have most if not all the ingredients in my pantry and frig.  If you don't have fresh sage, you can use dried.  Farfalle is my go to pasta for this dish, but you can use any short pasta you have on hand. I cook with a Chardonnay in this recipe, but you can leave it out and double the chicken stock :-(   I drink the Chardonnay I opened to cook with to drink, so always cook with good wine.  Cheers! Serves 4-6 1 lb. Farfalle or any short pasta 1 lb. Sweet Italian Sausage either ground or links cut into small pieces 1/2 cup finely diced yellow onion 1 cup canned Pumpkin Puree.  1 tbsp. Extra virgin olive oil 7-10 Sprigs of fresh sage cut in a chiffonade or small strips 1 cup dry wine.  I use Chardonnay  1 cup chicken stock 3/4 cup half and half or whole milk 1/4 tsp. pepper 1/2 cup grated Parmesan Cheese  Cook pasta according to directions.  Drain the pasta well. In a large saute pan, heat extra virgin olive oil over mediu

If you love having Eggs Benedict for brunch, but are intimidated to make Hollandaise sauce, here is an easy recipe anyone can do.  I love this sauce not only on Eggs Benedict, but on salmon, chicken, asparagus, broccoli and cauliflower.  I love having my Eggs Benedict with a mimosa.  Cheers! Serves 4 people (2 Eggs Benedict's per person). 11 Large or extra large eggs. 1 Tbs. vinegar. 1 1/2 sticks of butter . 3 Tbs. lemon juice. 1/4 tsp. cayenne or paprika. 4 English style muffins. 8 pieces Canadian Bacon or Ham. Toast split English muffins in either a toaster, toaster oven or broil in an oven. Bring large sauce pan with water to a boil. Add vinegar. Once the water is at a boil, drop in 8 whole eggs and cook for 4 minutes for soft and 6 minutes for hard. Warm Canadian bacon or ham in a skillet.  While the eggs are poaching in the water, put 3 egg yolk ( no whites) into a blender.  Add 3 Tbs. of lemon juice, cayenne or paprika and blend for 3 seconds.  Melt in the microwave or stove

If your family likes an Alfredo sauce, this recipe is for you.  I like this sauce with a short pasta so I use rigatoni, but any short pasta will do. It's also a delicious way to sneak in greens!  I buy the Four Cheese Blend in the deli of my grocery store already shredded, which makes this recipe even easier. If you can't find it already shredded, shred the cheese yourself.  It's worth it! The four cheeses are Provolone, Asiago, Romano and Parmesan. I love a Savignon Blanc or a Chianti with this dish. Cheers! Serves 4 1/2 Lb. ground Italian Sausage. 4 cloves of minced garlic. 1 Tbs. Extra Virgin Olive Oil. 1/2 cup butter. 1 cup Half and Half. 1/2 cup Heavy cream. 1 cup Shredded Four Cheese Blend cheese. Plus some extra to top at the end. 5 oz. fresh Spinach leaves. 1/2 tsp. Pepper. 1/4 tsp. Red Pepper flakes. 1 Lb. Rigatoni pasta. Cook Pasta to al dente (about 2 min. short of box directions).   Pasta will finish cooking in sauce. Heat extra virgin olive oil in a large sauce

This is an easy and delicious dessert for any night of the week.  Most of the recipe can be made in advance.  Reducing the wine sauce should be done right before service.  I serve pears over either Vanilla ice cream or Creme Fraiche.  Because the sauce is made with either Merlot or Cabernet Savignon, serve some with the dessert or even a delicious Port.  Cheers! 4 Ripe Bosc pears.   1 1/2 Cups red wine.  Merlot and Cabernet Savignon work best. 1/2 Cup Orange Juice. 1/4 Cup sugar. 1 Cinnamon Stick. Heat a sauce pan to medium high and add wine, orange juice, sugar and cinnamon stick. Peel, core and slice pears.  Once the wine sauce is at a simmer, add pears and cover.  Cook for about 20 minutes.  I flip pears every 5 minutes so that they are the same red color all around.  Once they are cooked, transfer them to a plate and let the pears come to room temperature.  Save the poaching liquid!  When you are ready to serve, put room temperature pears on a plate.  Pour wine sauce back into a sa