TheVineyardMom

This is a very satisfying soup that is perfect for a weeknight meal or to freeze. This soup has been my go to for friends when I like to bring them a meal.  You can use turkey sausage, mild or hot Italian sausage or sausage links cut into bite sizes.  I use the small size plastic container from the produce area of your store of fresh spinach or 2 of the 12oz. bags of spinach for this recipe. It's perfect with a Chianti or your favorite red wine.  Cheers! 1 lb. ground Italian sausage or diced link sausage. 1 cup finely diced onion. 6 garlic cloves minced. 3  32 oz. cartons of chicken stock.   2 14.5 oz. can of cannellini beans (drain and rinsed). 1 14.5 oz. can of diced tomatoes (juice too). 1/2 tsp. lemon juice. 2 1/2 cups dried Shell shaped pasta (small sized shell). 1  Tbs. dried Basil. 1/2-1 tsp. hot pepper flakes. 4 cups fresh spinach rinsed.   1 tsp.each of salt and pepper. Grated Parmesan cheese to top. Saute the sausage in a big pot over high heat.  When sausage is browned,

These are delicious and easy to make.  You can use Dungeness crab or Maryland crab if that's what you can get at your seafood department.   I use fresh lump meat, but you can use half fresh meat and half canned meat.  I have no idea if you can freeze them or leave them in the refrigerator over night.  My family consumes them immediately.  I love having my crab cakes with a Pinot Grigio.  Cheers! Makes 8 crab cakes. 1/3 cup mayonnaise 1 large egg . 2 Tbsp. Dijon mustard. 1 Tbs. Worcestershire sauce. 1/2 tsp. cayenne pepper or 1/2 tsp. hot sauce. 2 cups jumbo crab meat. 3/4 cup Panko bread crumbs. 2 Tbsp. fresh chopped parsley. salt and pepper to taste. lemon to squeeze on at the end of cooking. Vegetable or Canola oil for frying.  About 3 -4 Tbsp. Heat oil in a large saute pan or cast iron skillet.  Combine mayonnaise, egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl.  In a separate bowl, mix crab meat, panko bread crumbs and parsley.  Fold crab mix

These are my favorite mashed potatoes! This recipe is courtesy of my mother in law who makes them for the holidays.  They are so delicious even without gravy.  If I had to choose only one type of potato recipe for the rest of my life, these mashed potatoes would come second only to vodka ;-)  They can be made the day before and kept refrigerated.  Cheers and thank you Marty for letting me share your recipe! 9 Russet potatoes.  If the potatoes are extra large, use 6. 1 stick of butter. 12 oz. room temperature cream cheese. 3/4 cup sour cream. salt and pepper to taste. Peel and dice potatoes.  I rise the potatoes a couple of times after they are peeled and diced. Put potatoes into a pot of cold salted water and bring to a boil.  Cook potatoes until they are soft and ready to fall apart.  Drain potatoes and put them back into the pot you boiled them in.  Turn heat on low and add butter and cream cheese in small chunks, sour cream, salt and pepper. I use a hand mixer to mash the potatoes a

My mom made this casserole for Thanksgiving while I was growing up.  I decided not to change a thing in the recipe.  I love it just the way it is. It has become my family's tradition. I'm not a huge fan of sweet potatoes, but I will always eat them this way.  Cheers to mom who is no longer with us! 4 Sweet potatoes. 1 can of frozen Orange Juice. 1 cup Cranberry Relish (recipe in also in my blog). 1 cup brown sugar. 1 cup chopped pecans. 2 Tbs. butter. Preheat oven to 350 degrees. Spray baking dish with non stick spray. Peel sweet potatoes and dice into quarter inch cubes.  Cook on stove top in boiling salted water for about 15 minutes or until fork tender. Drain potatoes and put into a mixing bowl.  Add defrosted can of Orange juice. DO NOT ADD WATER!  Just the juice.  Add brown sugar and pecans and mix.  Pour into baking dish.  Add 1 cup of Cranberry Relish and swirl it in.  Don't over mix or the dish will turn pink.  Cut 2 Tbs. of butter into small cubes and dot the top o

I'm more of a "dressing" person  than a "stuffing" person.  I like to make my dressing on the side and put aromatics and maybe Xanax ;-) inside my turkey. I've been making this dressing recipe for years and it's been a family favorite. It has a ton of flavor and can be made up to the baking point the day before.  Cheers! Sausage and Sage Dressing 1/2  Lb. Ground sausage 1 cup diced yellow onion 1 cup finely diced celery 1 cup chopped white mushrooms 10 cups crumbled dried French bread, sourdough bread or hard rolls  1 tsp. poultry seasoning 1 tsp. black pepper 1 Tbs. chopped fresh sage 1/2 cup butter 3- 4 cups chicken stock Preheat oven to 400 degrees. Pour 10 cups of bread cubes into a large mixing bowl.  In a saute pan on high heat, brown ground sausage.  Put browned sausage into the mixing bowl with the bread.   Put saute pan back on the stove and add 1/2 cup butter. When the butter has melted, add onion, celery and mushrooms and saute for 5-7 minutes

  Who doesn't love some cranberry sauce during the holidays? Here's a very easy but super delicious recipe that is a great alternative to the canned stuff.  This relish can be made a day or 2 ahead of time.  Keep it covered tightly in the refrigerator and it will be ready to go for the big meal.  Cheers! Makes 3 cups  1 1/2 lbs. fresh cranberries.  That's a bag and a half. 1 Cup water. 1 Cup sugar. The zest from 1 orange. The juice of 1 orange. Rinse cranberries and discard any damaged ones.  Zest the orange with a micro plane or small side of a cheese grater.  Grate just the orange part, not the white pith.  Juice the orange.  Put rinsed cranberries, water, sugar, orange juice and zest into a sauce pan.  Cook uncovered on high heat for 5-7 minutes.  Some of the cranberries will pop and some will stay whole.  This will make for a great texture.  Stir frequently.  Let relish cool.  Cover and put into the refrigerator for at least 3-4 hours before service or make a day or 2 a