TheVineyardMom

  Shrimp 1 lb. raw shrimp, peeled and deveined 1 Tbs. extra virgin olive oil 1/2 tsp. salt  1/4 tsp. pepper 2 Tbs. fresh squeezed lime juice Fresh herb mixture 1/2 cup sour cream 2 Tbs. mayonnaise 1 Tbs. fresh lime juice 1 Tbs. chopped fresh tarragon 2 Tbs. chopped fresh parsley salt and pepper to taste 2 medium size endive,  rinsed and leaves pulled apart Heat oven to 400 degrees. Line a baking sheet with foil. Toss peeled and deveined shrimp with salt and pepper. Roast shrimp in the oven for 6-8 minutes until pink and firm. Once shrimp are done, toss shrimp with the fresh lime juice while it is still warm. Cool shrimp in the refrigerator while you make the fresh herb mixture. In a large bowl, mix together sour cream, mayonnaise, lime juice, tarragon, parsley, salt and pepper.  Make sure mixture is well combined. Take cooled shrimp out of the refrigerator and chop into bite size pieces. Put shrimp into the fresh herb mixture and stir to combine.  Adjust seasoning if needed. Fill each

 This is a delicious and hearty appetizer for meat lovers.  It's easy to make and pairs perfectly with a glass of red wine.  I prefer a Cabernet Sauvignon or a Merlot.  Cheers! 1 lb. mild or spicy ground Italian sausage 1 Tbs. extra virgin olive oil 1 cup marinara sauce 1/2 cup grated Italian 4 cheese blend Chopped basil for garnish 1 large baguette cut into 1/2 inch slices 1/2 tsp. each salt and pepper Preheat oven to 350 degrees. Heat a large skilled over medium high heat.  Add 1 tablespoon extra virgin olive oil to the pan.  Add to the pan the spicy or mild Italian sausage breaking it apart with your spatula and cooking it until sausage is browned.  Drain any excess fat. Stir marinara sauce into the pan.  Cook until hot and bubbly. Place sliced bread onto a large baking sheet.  Sprinkle tops of bread with salt and pepper. Spoon on top of  each bread slice a small amount of meat and sauce mixture.  Sprinkle 4 cheese blend over each piece of bread. Bake 8-10 minutes until bread is

 I love this making this appetizer for friends and family.  People are usually very surprised and impressed.  The funny thing, is that this is an easy recipe that is perfect for people that are keto, vegetarian or gluten free.  I buy my blossoms at the farmers market, but some grocery stores carry them in summer through the beginning of fall.  I love a chardonnay with this recipe, but any white will do.  Cheers! 8 zucchini blossoms (stamen removed) 2 Tbs. extra virgin olive oil divided 1 cup spinach leaves 2 cloves minced garlic 4 Tbs. fresh chopped basil 1/4 tsp. red pepper flakes 4 oz. ricotta cheese 1/4 tsp. each salt and pepper Preheat oven to 400 degrees Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add garlic, fresh spinach, basil and red chili flakes and saute until spinach has wilted. Remove herb mixture from the heat and let it completely cool.  Remove any excess liquid from the skillet by pressing the spinach against the side and draining the water. In a mix

I love grilling burgers and enjoy creating different combinations to top them.  My Loaded Green Chili burger is delicious and perfect for your next BBQ.  I make my burgers with beef, but you can make turkey burgers or Impossible burgers.  I put the topping out on a large tray so everyone can choose how to assemble their own burger.  I like using butter leaf lettuce not only as a topping, but as a substitute for a bun.  I love a glass of either Cabernet Sauvignon or Merlot with this amazing loaded burger.  Cheers! Loaded Green Chili Burger  Makes 4 burgers 1 1/2 lbs. ground beef (80%-20%) 1 1/2 tsp. each salt and pepper 4 Brioche buns or Kaiser rolls Toppings: 4 slices Pepper Jack cheese 1 can whole green chilies drained (approximately 10-12 oz.) Butter leaf lettuce 2 large red beefsteak tomatoes 2 ripe avocados 1/2 lb. thick sliced bacon Optional: Pickled jalapenos. Divide meat into 4 equal size portions. Form meat into patties.  Sprinkle burgers with salt and pepper. Drain the can of