TheVineyardMom

This is an easy and delicious weeknight dinner or great for a large group. You can leave the chicken out and make it a vegetarian dish and it is still delicious.  I use linguine pasta, but you can use any long pasta.  This dish goes great with a Chardonnay, Pinot Grigio, Savignon Blanc or Rose. Cheers! Serves 4-6 1 Lb. Linguine pasta. 2 boneless/ skinless chicken breasts diced. 1 carton of button mushrooms sliced. 1 5 oz. bag of fresh spinach. 3 Tbs. olive oil. 4 cloves of garlic. 1/4 cup fresh lemon juice. 2 cups half and half. 1/2 cup grated Parmesan cheese 1/2 tsp. of salt and pepper. (Sprinkle in red pepper flakes if you like a little heat) Cook pasta according to package directions. Heat a large skillet to medium high and add 2 Tbs. olive oil .  While the skillet is heating up, dice chicken into small cubes and sprinkle chicken with 1/4 tsp. salt and pepper.   Saute the diced chicken in the skillet.  After 5 minutes, add mushrooms and the remainder of the salt and pepper into the

I love a fondue dinner. It's fun to do with family and friends because it is more of a social event than just a dinner.  Dipping options are endless, but bread is a must!!  I love to have a nice chardonnay or even some sparkling with this dinner.  Cheers! Cheese Fondue Serves 4 1 clove of garlic 16 oz. of Gruyere cheese 8 oz. of good Swiss cheese 1 cup of dry white wine. Note: I use Chardonnay 1 Tbs. cornstarch 1 tsp. lemon juice 1 1/2 Tbs. Brandy 1/4 tsp. pepper Rub 1/2 of a garlic clove inside a sauce pan.  Discard the garlic. Add white wine, lemon juice to a sauce pan and turn heat to medium.  Shred the cheeses and put into a mixing bowl.  Add cornstarch into the shredded cheeses and mix.   Add cheeses in small amounts into the sauce pan with wine and lemon juice. Cheese will slowly melt.  Stir occasionally.  Once all of the cheese is melted, about 5 minutes,  stir in brandy and pepper.   Turn heat to low and stir occasionally for another 2-3 minutes.  Light fondue pot a few min

If you're a fan of scallops, this recipe is for you.  Not only is it healthy, but it is easy to make.  I use frozen colossal scallops, but unfrozen from your seafood department works just as well.  You can use any large size of scallop, just not the small bay scallops.  Fresh spinach from your produce department works best for this recipe. I like a nice Savignon Blanc or even a Riesling with this recipe. Cheers! Serves 4 1 - 1 1/2 lbs. large scallops. 2 Tbs. butter. 1 Tbs. olive oil. 1 lb. of fresh spinach.  Yes, I lb!  It shrinks a lot when it's cooked. 1 Tbs. salt and pepper. 1 Tbs. garlic powder. 1/4 cup Ponzu sauce. 1 tsp. white sesame seeds. Heat a large pan or cast iron skillet to high heat with butter and olive oil.  Sprinkle both sides of scallops with salt, pepper and garlic powder.  Once the pan is hot and butter is melted, add the scallops.  Let them cook about 4 minutes.  Don't move them!  Let the crust form on the first side.  Flip them to the other side and co

This delicious beef dish can be made as spicy as you like.  I use 3 different types of peppers and you can use as much or as little as you want to control the heat. This is such a warm and satisfying dish that is perfect for the cold weather.  I love having a nice Cabernet Savignon or a Merlot with this recipe.  Nothing too complicated so you can enjoy the flavor in this dish. If you decide to go on the spicier side, I suggest a cold glass of milk. Cheers! Serves 4-6 1 1/2 lbs. of Stew meat cubed. 2 Tbsp. of extra virgin olive oil. 3 cloves of garlic minced. 1 medium yellow onion diced. 1 bell pepper diced. 1 jalapeno diced.  If you like it spicy, leave the white ribs on. 2 Chipotle peppers in Adobo sauce diced. If you like it spicier, add more peppers or the sauce. 10 oz. baby Portabella mushrooms sliced. 3 cups low sodium beef stock. 8 oz. tomato sauce.  1 tsp. salt and pepper. 1 Tbs. garlic powder. 1 Tbsp. chili powder. Polenta: 1 1/2 cups Polenta. 6 cups water or low sodium chicken