TheVineyardMom

 This is a super delicious and easy meal to make.  It's a one pot meal that is full of flavor.  Brown butter is such a great flavor especially with shrimp. By using orzo, this dish almost looks like risotto. I use frozen raw shrimp with the tail sand shells on.  I buy the 16-20 count and keep a bag in my freezer at all times and thaw what I need.  I like a light wine like a Pinot Grigio  or Savignon Blanc with this meal.  Cheers! 16-20 thin asparagus. 2 cups of orzo pasta. 7 Tbs. butter. 1/2-3/4 lb. shelled and deveined raw shrimp. 1/2 cup chicken stock. 1/3 cup Parmesan cheese. Salt and pepper to taste. Bring a large sauce pan of salted water to a boil.  Cut asparagus into 1 inch pieces.  Cook asparagus in boiling water for 5 minutes.  Remove the asparagus from the water with a slotted spoon and put into a bowl. Add orzo to the salted water you boiled the asparagus in.  Cook orzo for 9 minutes.  In a separate sauce pan, melt butter on medium high heat.  Cook until the butter start

This entree looks fancy, but it is easy to make.  You can put the salmon together an hour  ahead of time and put it in the refrigerator and then pop it into the oven when your ready to eat.  You can serve this salmon dish with any side.  I like coucous and a salad.  A dry white wine like Chardonnay goes perfectly with this dish.  Cheers! Serves 4 4 salmon fillers skin removed. 4 pieces of asparagus per fillet. 1 sheet of puff pastry. I buy frozen Pepperidge Farms and thaw it, 1/4 tsp. salt and pepper. 1 Tbsp. olive oil. 1 egg beaten with 1 Tsp. of water. Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with non stick spray. Salt and pepper both sides of salmon.  Take a piece of puff pastry and roll it out so 4 fillets will fit on it.  Cut pastry in to 4 equal squares.   Trim asparagus and put into boiling salted water for 2 minutes.  Drain and plunge into cold water to stop the cooking process.  Drain asparagus and dry on paper towels. Place a piece of puff pastry

This is a delicious recipe that can be made stove top or in a crock pot.   I make mine with potatoes, but if you want it carb free, leave them out and serve rice or egg noodles on the side.  I make this recipe with a Cabernet Savignon. You won't use the whole bottle to cook with, so make sure it's a bottle you would drink. Remember, left over wine is an urban myth ;-)  Cheers! 2 lbs. stew meat. 2 tsp. salt. 1 tsp. pepper. 1 cup all purpose flour. 3 Tbs. olive oil. 1 small bag of frozen pearl onion thawed. 1 8 oz. can of tomato sauce. 1 1/2 cups of Cabernet Savignon. 1 cup beef broth. 6-8  very small red potatoes.  Don't peel or dice. 10-12 button mushrooms whole. 1 bay leaf. 1/2 tsp. thyme. 2 Tbs. cornstarch. Stove Top: Cut stew meat into cubes. Place them in a ziplock bag with 1 tsp. salt and 1/2 tsp. pepper and flour.  Mix until meat is coated. In a dutch oven, put oil in and turn heat to high.  Add floured meat to the pan and brown both sides.  Stir in the remaining salt

This is a delicious and adult macaroni and cheese made with blue cheese.  You can serve it as a side dish or as a main course.  It is decadent and very rich.  My friend Tracy shared this recipe with me about 25 years ago and it's one of my favorites.  This recipe is for blue cheese lovers.  I serve a medium Chardonnay with this recipe.  Cheers! 2 Tbs. butter. 3 large re bell peppers cut into 1/4 inch pieces. 1 1/2 cup whipping cream 1 1/2 cup half and half. 1 lb. good blue cheese.   3 large egg yolks. 1 lb. of penne pasta. 1/4 tsp. cayenne pepper. 3/4 cup freshly grated Parmesan cheese. Salt and pepper to taste. Cook penne pasta to package directions. Preheat oven to 400 degrees. Melt butter in a skillet over medium high heat.  Add bell peppers and saute until softened.  This will take 7-10 minutes  Remove peppers from heat.  Season with salt and pepper.   Combine cream, half and half and blue cheese in a heavy sauce pan.  Stir over medium heat until the blue cheese has melted.  Ad

This recipe is delicious, easy to make and is a great gift for friends and family during the holidays.  It's delicious after dinner to drink, but it's also great over vanilla ice cream.  It pairs perfectly with a sweet dessert or if you are having a cheese platter.  Cheers! 4 cups dry white wine 1 cup brandy 3/4 lb. dried apricots 2 cups super fine sugar Pour all the ingredients into a glass or ceramic container with a cover.  Let the mixture stand at room temperature for 5-7 days stirring once or twice a day until the sugar has dissolved.  Portion the cordial into sealed containers and give as a gift or keep for yourself.  Cordial is delicious at room temperature up to 4 weeks.  It makes a perfect after dinner drink, a cocktail ingredient or drizzle it over  vanilla ice cream.

I was born outside of Boston and spent many years growing up on the East Coast.  I love lobster and New England style clam chowda....yes, chowda! Here is my recipe that is more traditional with not a lot of filler to it.  It's hearty and delicious.  This recipe is easy and reminds me of spending time in Massachusetts, Connecticut and New Year's in Cape Code with family friends.  I enjoy my chowda with a light white wine like a Pinot Grigio or Savignon Blanc.  Cheers! 2 medium russet potatoes. 2 8 oz. bottles of clam juice. 2 10 oz. cans of whole baby clams. 5 strips of bacon diced (optional if you are vegetarian). 1 cup diced onion. 1 cup diced celery. 1/2  cup butter. 1/4 cup flour. 3 cups half and half. 1 tsp. salt and pepper. Several dashes of hot sauce. Peel potatoes and dice into small 1/4 inch pieces.  Pour bottles of clam juice and juice from cans of whole baby clams  (reserving the clams) into a large pot or dutch oven.  Put peeled and diced potatoes into the pot with t