TheVineyardMom

  White Wine Margarita 4-5 limes juiced 2 lemons juiced 2 tablespoons orange juice concentrate 1/4 cup sugar 4 oz. of Triple sec or Grand Marnier  1 bottle of either Sauvignon Blanc or Pinot Grigio (non sweet white wines) Salt and lime wedges  to garnish Combine the citrus juices, orange juice concentrate and sugar into a pitcher and stir until the sugar has dissolved. Stir in triple sec or orange liqueur and the white wine.  Stir well to combine. Pour mixture into a salt rimmed (optional) glass and add ice cubes. Note:  You can fill a cocktail shaker with ice and pour the mixture into the shaker and shake.  Strain into a margarita glass with ice.

     Green Chile Chicken Smothered Burritos       This recipe is for 6 burritos made with 10 inch tortillas      Sauce:                       2 tablespoons vegetable oil                3 tablespoons flour 1 cup low-sodium chicken broth 14 ounce can green enchilada sauce, (use Hatch brand if you can find it) 1 teaspoon ground cumin ¼ teaspoon salt freshly ground black pepper, to taste Filling: 3 cups shredded rotisserie chicken 1 4 ounce can mild diced green chiles, drained ½ cup sour cream 1 cup shredded Monterey Jack cheese ½ teaspoon salt freshly ground black pepper, to taste Topping: 2 cups shredded cheese ( I use the mexican blend) Options for garnish: Avocado, salsa, hot sauce, cilantro and sour cream Preheat oven to 350 degrees Heat vegetable oil in a medium saucepan over low heat.  Whisk flour and cook whisking constantly for 2 minutes. When flour is slightly brown, whisk in the chicken broth, enchilada sauce, cumin, salt and pepper.   Increase heat to high and bring mixture to

  Cilantro Lime Rice 2 tablespoons extra virgin olive oil 1 1/2 cups long grain rice 2 3/4 cups water 1 teaspoon salt 2 teaspoons freshly grated lime zest 3 tablespoons fresh lime juice 1 cup chopped fresh cilantro leaves Heat the olive oil in a saucepan over medium high heat.  Add the rice and cook in the olive oil.  Stir to coat rice with oil.  Cook 2-3 minutes or until rice is slightly browned. Add water, salt and lime zest to the rice.  Bring rice to a boil, cover and turn heat down to maintain a slow simmer. Cook rice according to the package directions. Take the rice off the heat and stir in lime juice and cilantro leaves.  Combine well and serve.

  Seasonal Veggie Frittata Frittatas are so delicious, easy to make and extremely versatile. You can add whatever veggies you like to a fritatta! I like to see what is in season and create my frittata from there. My local farmers market is always my best inspiration. I love a Lemonade Mimosa or any light white wine with this delicious brunch. Cheers! 10 extra large eggs 1/4 cup half and half or whole milk 3/4 tsp. Salt  1/4 tsp. Pepper 1 tbs. Extra virgin olive oil 1 cup fresh asparagus spears cut into 1/2 inch pieces 1/2 medium red onion sliced 1 cup sliced white mushrooms 1 1/2 cups packed fresh spinach 1 cup crumbled goat cheese 1 tbsp. each of chopped parsley and chives or dill Heat oven to 375 degrees. In a medium bowl, whisk together eggs,salt, pepper and milk. Heat olive oil in an oven safe 10 inch skillet to medium high.  Saute asparagus pieces, sliced onion and mushrooms for 5-7 minutes or until soft.   Add spinach and saute another 2 minutes or until spinach has wilted.

2 cups rinsed strawberries sliced 2 cups rinsed whole blackberries 2 cups rinsed whole raspberries Dressing: 2 tbsp. Honey 1 lime juiced 2 tbsp. Mint leaves chopped Note: You can use fresh mango, watermelon or nectarines when they are in season. In a small bowl, whisk together honey and lime juice. Place all cleaned fruit into a large mixing bowl. Add mint leaves to the fruit. Pour honey and lime mixture over the fruit and gently mix.  Serve.  Fruit salad can be stored for up to 2 days in the refrigerator.

  Salmon and Creamy Dill 6-7 oz. piece of salmon per person 1 clove of garlic finely minced 1 tbs. Fresh flat leaf parsley finely chopped 1 tsp. Fresh dill finely chopped 1 Tbs. extra virgin olive oil 1/4 tsp. Each of salt and pepper Creamy Dill Sauce 3/4 cup sour cream 1/4 mayonnaise 1 Tbs. freshly squeezed lemon juice 1/4 cup freshly chopped dill Optional:  1 tsp. creamy horseradish sauce  salt and pepper to taste Preheat the oven to 400 degrees. Place salmon on a baking sheet lined with foil. Drizzle extra virgin olive oil, salt and pepper over salmon. Rub  chopped garlic, parsley and dill over the top of the salmon.  Bake salmon herb side up  for 15-18 minutes in the oven. Creamy Dill Sauce Combine sour cream, mayonnaise, lemon juice and dill (horseradish sauce if you want a little heat)  into a mixing bowl. Add salt and pepper to taste.  You can make the sauce ahead of time. Spoon chilled creamy dill sauce over salmon. Roasted Asparagus 1 lb. asparagus spears  1-2 tbs. Extra virgi

  Spring Fling Cocktail 8 oz. Pink lemonade 8 oz. White wine like Sauvignon Blanc, Pinot Grigio or Chardonnay 2 oz. vodka ice 6 oz. Seltzer Mint sprigs, for garnish Among two tall glasses, divide pink lemonade, white wine and vodka and stir to combine.   Add ice and top with seltzer. Garnish with mint leaves and lemon slices before serving.

This is such a delicious, fresh and easy salad to make.  I adjust the vegetables in the salad to whatever is in season. The dressing is delicious and I usually double the recipe for other salads or for dipping veggies.  A delicious Chardonnay or Sauvignon Blanc goes perfectly with this dish.  If your looking for a cocktail to pair with this salad, my Spring Fling is refreshing and has wine in it.  Cheers!   1 box of Fusilli or any short pasta  1 cup artichoke hearts cut in half.  Note:  I use a can of non-marinated artichoke hearts 1/4 cup chopped parsley 1/4 cup chopped mint 1/2 cup peeled cucumber cut into half moons 1 1/2 cup drained and rinsed chickpeas 2 cups baby arugula leaves 2 cups crumbled feta cheese Dressing: 1/2 cup extra virgin olive oil 4 Tbs. fresh lemon juice 2 finely minced garlic cloves 1 tsp. herbes de Provence seasoning 1 tsp. Dijon mustard salt and pepper to taste Cook pasta according to package directions.   After draining the pasta, transfer to a large bowl and