TheVineyardMom

 Prime Rib Roast 6 1/2-7  lb. Prime Rib (about 3 ribs) 1 1/2 Tbs. salt 1 1/2 Tbs. freshly ground pepper Take the prime rib out of the refrigerator 1 1/2-2 hours before you begin roasting.  This will allow the meat to get to room temperature. Preheat your oven to 500 degrees. Make sure your oven rack is down far enough so that the rib has enough room. Place the roast in a large pan with the rib side down.  When I buy my roast, I ask the butcher to cut the meat from the rib and place it back on top.  The allows the ribs to give flavor to the meat and keeps the meat away from the pan so it doesn't burn. Sprinkle the salt and pepper evenly on top of the roast and on the bottom of the roast and place meat back on the ribs.  Insert a leave in digital oven probe into the center of the meat or have a thermometer ready to read the meat when it comes out of the oven after roasting. Once your oven is at 500 degrees, place the roast into the oven for 45.  After 45 minutes, turn oven temperatur

 Honey and Balsamic Brussels Sprouts 1 lb. Brussels Sprouts 3 Tbs. extra virgin olive oil 1 1/2 tsp. salt 1/2 tsp. pepper 1 Tbs. balsamic vinegar 1 tsp. honey Preheat oven to 425 degrees.  Line a baking sheet with foil. Cut the Brussels sprouts in half and trim stems.  Remove any discolored or tattered leaves. Arrange sprouts on the baking sheet in one layer. Drizzle 2 tablespoons of extra virgin olive oil over the sprouts.  Sprinkle with salt and pepper.  Toss the Brussels sprouts on the baking sheet to combine all the ingredients.   Roast for 15-20 minutes.  Stir once half way. Once they are roasted, put Brussels sprouts into a bowl.  Immediately add the rest of the extra virgin olive oil, balsamic vinegar and honey.  Toss to coat.  Adjust seasoning if necessary.  Serve. Recipe courtesy of:  Leslie Dabney, The Vineyard Mom        @thevineyardmomliving on IG

 Santa Clausmopolitans 1 cup vodka 1 1/2 cup cranberry juice 1/4 triple sec 1/4 fresh lime juice Fresh cranberries to garnish Fill a cocktail shaker with ice and then add vodka, cranberry juice, triple sec and lime juice.  Shake until the shaker is cold and the ingredients are well mixed. Divide between 4 martini glasses or clear plastic ornaments

 Chorizo and Manchego Cheese Crostini This is a super flavorful and easy appetizer to make.  I love the combination of sweet, salty and spicy.  A glass of Albarino or Rioja pairs perfectly with this dish.  Cheers! Makes 12 pieces 1 french or sourdough baguette  1/4 cup Apricot Jam 1/2 lb of Manchego Cheese 2 links of Chorizo sausage links * Parsley for garnish *Note: I buy smoked Chorizo sausage that is already cooked. Set oven or toaster oven to broil. Slice baguette into 12 1/4 inch slices. Place slices on a baking sheet. Toast slices of bread under the broiler for 2-3 minutes until golden brown. Slice Chorizo into 1/4 inch slices. Slice manchego cheese into small pieces.  I like to cut mine into triangles for a beautiful presentation. Evenly spread apricot jam on each slice. Top jam with a slice of manchego cheese.  Top cheese with a slice of chorizo sausage.   Sprinkle chopped parsley as a garnish. 

 Artichoke and Spinach Tartine A perfect appetizer that is delicious and easy to make.  A glass of Sauvignon Blanc or Chardonnay pairs perfectly with the dish.  Cheers! 2 Tbsp room temperature cream cheese 1 Tbsp mayonnaise 1 14.5 oz. can artichoke hearts drained and chopped 2 cups fresh baby spinach 1 tsp. extra virgin olive oil 1/2 cup grated Parmesan cheese 1/2 tsp. red pepper flakes 1/2 tsp. salt 4-5 slices country style bread or sourdough bread Turn on oven or toaster oven to broil and line a baking sheet with foil. Add 1 tsp. of extra virgin olive oil to a large saute pan.  Saute 8 oz. of fresh spinach in the pan on medium heat until it wilts, about 2-3 minutes.  Let the spinach cool and squeeze as much of the liquid out as you can.   Combine cream cheese, mayonnaise, chopped artichokes, spinach, 1/4 cup Parmesan cheese, red pepper flakes and salt. On the lined baking sheet, arrange  slices of bread and broil until slightly toasted.  Keep an eye on it so the bread doesn't bur