TheVineyardMom

This is an easy and versatile recipe that can be made ahead of time.  I make the salad and either put it into a spinach tortilla or a lettuce cup.  I prefer to have it sit in the refrigerator for a few hours so the salad is cool and the flavors set.  To make the salad less gloppy, I use some white wine to make it more of a sauce.   Any white wine will work this recipe and so will a Rose.  Cheers! Serves 4-6 2 Lbs. peeled deveined shrimp. 1 1/2 cups mayonnaise. 2 Tbs. curry powder. 1/4 cup dry white wine. 3 celery stalks diced. 4 green onions sliced. 1/2 cup chopped parsley. 1/2 cup sliced almonds. 1/2 tsp. salt for salad and 1 tsp. salt for boiling shrimp. Cook raw shrimp in salted boiling water for 3 minutes.  Peel and devein.   Combine mayonnaise, curry powder, white wine and salt. Stir well. Chop the celery, green onions and parsley. Combine the shrimp and chopped vegetables.  Pour 3/4 of the sauce over the shrimp salad and stir.   Refrigerate for 2 hours.   Sprinkle in almonds and

 I love this salmon recipe for a week night dinner.  I'ts easy to make and I always have the ingredients in my kitchen.  When I meal plan for the week, I buy either salmon steaks or a fillet at the store for a delicious, but easy dinner.  This sauce has 2 kinds of mustards, but if you only have one of them, just double the amount.  A Grenache, Chardonnay or Savignon Blanc  goes great with this dish, but I prefer a Pinot Noir. Cheers! Serves 4 4  5 oz. skinless salmon steaks or 2 lb. salmon fillet.  1 Tbs. Dijon mustard. 1 Tbs. grainy mustard. 2 Tbs. chopped cilantro. 3 green onions chopped. 1 clove of garlic finely minced. 2 tsp. of pure maple syrup. 1/4 cup mayonnaise. 1/2 tsp. salt. 1/4 tsp. pepper. Preheat oven to 400 degrees. Place salmon on a lined baking sheet and sprinkle salt and pepper over both sides of the salmon. In a bowl, mix together mustards, cilantro, green onions, garlic, maple syrup and mayonnaise.  Spread mustard mixture over the top of the salmon steaks or fill

This is a super easy and delicious recipe for Empanadas.  I make beef ones, which are more traditional, but you can honestly stuff them with anything.  I've made them in a small size for appetizers and a larger size for a meal.  To make empanada's even easier,  I buy pie crusts in the dairy aisle of my grocery store. A margarita goes perfectly with this dish, but because I'm The Vineyard Mom, a Rioja or a Malbec are great wines to enjoy with the empanada's.  Cheers! Pie Crust: 1 box of pie crust dough.  Most come with 2 round dough crusts in them. Beef Filling: 1 lb. ground beef. 1 Tbs. extra virgin olive oil. 1/2 yellow onion finely diced. 3 garlic cloves finely minced. 1 Tbs. tomato paste. 1 tsp. oregano. 1 tsp. cumin. 1 tsp. paprika. 2 Tbs. diced green chilies from a can. 6 oz. diced tomatoes drained (about half a can). 1/4 tsp. each salt and pepper. 2 cups shredded Mexican cheese.   1 egg beaten for egg wash. Preheat oven to 400 degrees. Put olive oil in a saute pan