TheVineyardMom

 This is a super easy recipe and it's beyond delicious.  Thank you to my grandma and one of my moms closest friends for sharing their recipes.  This is a hybrid of them.  Cheers! 7 cups sliced cucumbers. 1 cup chopped onion. 2 cups sugar 1 cup white vinegar. 1 Tbs. celery seed. 2 Tbs. salt. 1 cup warm water. Slice cucumbers and slice onions in a bowl.  Mix sugar, water, vinegar, salt and celery seed into a bowl.  Pour mixture over cucumbers and onions.  Let stand 4-5 hours at room temperature.  Refrigerate for 24 hours and put into jars.  They keep up to 3 months in the refrigerator .  

This is so delicious and easy to make.  It's great as an appetizer or salad.  You can make it a couple of hours before you plan on serving it.  It's beautiful and full of flavor.  If you decide to make it as a salad, don't chop up the shrimp and serve it over romaine lettuce or in butter leaf lettuce cups.  I think any white wine or Rose would go great with this dish.  Cheers! 1/2 lb. cooked peeled shrimp 1 cup  finely chopped mango (use fresh mango) 2 Tbs. cilantro chopped 2 Tbs. extra virgin olive oil 1 Tbs. freshly squeezed lime juice 2 tsp. grated ginger 1/2 tsp. each salt and pepper 24 Endive leaves. Note: If you buy cooked frozen shrimp, defrost first.   If you are buying raw shrimp, peel the shrimp and take the tails off.  Heat 4 cups of water in a large pot.  Once the water is boiling, place shrimp in the pot to cook for 4 minutes.  Drain the shrimp and refrigerate in a bowl until cool. Take cooled cooked shrimp and chop into small bite size pieces.   In a bowl, com

I like having recipes that are quick, full of flavor and healthy.  These are the reasons I love this recipe.  In general, people love shrimp and this recipe can be made for a family night dinner or for a large group.  I make this recipe with shrimp, but it can be made with diced up boneless/skinless chicken breasts.  The recipe from start to finish takes as long as it takes to make the rice.  For a shortcut, you can buy peeled deveined shrimp at your fish counter.  This dish is a great with a Riesling, Rose or a Savignon Blanc.  If you want a red, a  Syrah or Shiraz is perfect.  Serves 4 3/4 cup coconut milk.   1 Tbs. fresh lime juice. 1 tsp. fresh minced ginger.  You can use powder ginger, but fresh is best. 1 tsp. soy sauce. 1 tsp. honey. 1 tsp. corn starch. 1/2 tsp. fresh minced garlic. 1/2 tsp. chili paste. 1/4 tsp. salt. 1 1/2 lbs. peeled and deveined shimp. 2 Tbs. olive oil or cooking spray. 2 Tbs. chopped green onions. 1/2 tsp. crushed red pepper flakes. 2 Cups cooked Jasmine Ri

This is a super quick and delicious meal that is full of flavor.  I make mine with thin cuts of boneless/skinless chicken breasts.  You can make some Jasmine rice, orzo or just a salad to go with it.  I love to make this meal for a quick weeknight dinner when things are busy.  It takes no time at all to prepare.  A Grenache, a Grenache Shiraz Mouvedre (GSM) or a Savignon Blanc goes great with this Greek inspired meal.  Cheers! Serves 4 4-6 Thinly cut chicken breasts  About 1 1/2  lbs. 3 Tbs. olive oil. 1 cup marinated quartered artichoke hearts reserving 1/2 cup of the marinade. 1/2  cup Kalamata olives. 1 pint of cherry tomatoes cut in half. 4 oz. Feta cheese. 2 Tbs. chopped parsley. 1/2 tsp. of salt and pepper. Heat large skillet with the olive oil to high heat.  Season chicken breasts with salt and pepper.   Add chicken to skillet and cook the first side for 4-5 minutes.  Turn chicken over and cook another 2-3 minutes until chicken is browned. Transfer chicken to a plate. Add the ch

This recipe is another crowd pleaser.   You can make this dish with spicy or mild Italian sausage.  I like it spicy!  Any short pasta will do for this dish. It's a quick week night family dinner or perfect for a large crowd.  Any white wine will do with this recipe.  I personally like a Savignon Blanc which is perfect since I add extra red pepper flakes to mine.  Cheers!! 1 lb. Rotini or corkscrew pasta. 1 Tbs. extra virgin olive oil. 1 lb. spicy or mild Italian sausage. 1/2  yellow onion diced. 4 garlic cloves minced. 1 cup of chicken stock. 1/2 cup heavy cream. 2 bags of fresh spinach. 1/4 tsp. salt and pepper. Red pepper flakes to taste. Parmesan cheese to sprinkle on at the end.  Boil water and cook pasta to al dente. Heat olive oil up in a saute pan.  Add onions and garlic and saute until translucent.  Add sausage and break it up with your spatula. Add salt and pepper and red pepper flakes. Once sausage has browned, spoon out any excess fat that is in the pan.  Turn heat to me

I love seafood and one of my favorite dishes is Cioppino.  I adjust the my recipe from time to time depending on what seafood I want.  I always have crab in it, but the rest of the seafood should be whatever you like. I buy my Dungeness crab from the seafood department already cooked.  I just pull the legs off and put them in the stew.  I then clean the body while the stew is simmering and put the cooked meat in a bowl so everyone can add more to their stew. This recipe is easy and delicious.  However you make it, make sure you enjoy it with some wine, family or friends.  I love having my Cioppino with the same Savignon Blanc I use in the recipe.  Cheers! Serves 4 3 Tbs. olive oil. 1 yellow onion finely chopped. 4 garlic cloves minced. 1 Tbs. dried basil. 1 Tbs. dried oregano. 1 Tbs. dried thyme. 1 tsp. salt and pepper. 1/4 tsp. red pepper flakes (optional) 1  8 oz. can of tomato sauce. 20 oz. San Marzano style tomatoes.   I don't use the whole 28 oz. can. 1 cup Savigono Blanc  16