TheVineyardMom

  1 cup mayonnaise 1-2 tsp yellow curry powder 1/4  cup dry white wine 1/2 tsp salt 1/4 tsp pepper 4 cups shredded cooked chicken 1 cup green grapes cut in half 2 celery ribs, sliced in half lengthwise and finely diced 4 green onions finely chopped 1/2 cup chopped pecans or cashews Bibb lettuce leaves or endive 3 tbsp chopped fresh cilantro In a medium sized mixing bowl, add mayonnaise, curry powder, wine, salt and pepper.  Mix well. Add cooked chicken, green grape halves, celery, green onions and mix well to combine. Fold pecans or cashews into the mixture. Refrigerate for 1-2 hours.  Scoop mixture into lettuce cups and sprinkle cilantro on the top.  Serve.  

  4 cups of uncooked fusilli pasta 2 cups cherry tomatoes, halved 1 15.5 ounce can of chickpeas or garbonzo beans drained and rinsed 3 cups fresh arugula 1 cup cucumbers, peeled and diced into thin half moons 1/2 cup fresh torn basil leaves 1/2 cup fresh mint leaves, chopped 1/2 cup fresh parsley, chopped  1 cup crumbled feta cheese Dressing: 1/4 cup extra virgin olive oil 3 tbsp fresh lemon juice 1 tsp Dijon mustard 2 cloves of garlic grated or finely minced 1 tsp herbs de Provence or Italian seasoning 3/4 tsp salt 1/4 tsp pepper Cook fusilli pasta according to package directions.  Drain.  Let pasta cool to room temperature In a small bowl or mason jar with a lid, combine all the dressing ingredients and combine. Transfer pasta to a large bowl and add tomatoes, chickpeas, arugula, cucumber, basil, mint and parsley.  Pour 3/4 of the dressing over the salad and mix to combine. Taste and see if more dressing is needed. Top with crumbled feta cheese.  Serve.

  1 lb. uncooked shrimp, shelled and deveined 2 tbsp extra virgin olive oil 8 mini sweet bell peppers, diced 1 pint cherry tomatoes cut in half 3 cloves of garlic 2  tbsp pickled jalapenos, diced 2 tbsp capers, drained 3 tbsp golden raisins 1 tsp dried oregano 1/2 tsp each salt and pepper 1/2 cup water or veggie stock Lime wedges for garnish In a large saute pan, heat extra virgin olive oil over medium high heat.  Add pepper and saute for 5-7 minutes or until soft. Turn heat to medium and add the tomatoes, garlic, jalapenos, capers, raisins, oregano, salt and pepper,  Cook for 6-8 minutes until tomatoes have released their juices. Add ¼ cup of water and saute for another 5 minutes.  The mixture should be saucy.  If not, add the rest of the water. Add shrimp to the top of the mixture and add additional salt and pepper to the top of the shrimp.  Cook for 4-5 minutes and then flip the shrimp and cook another 1-2 minutes. Garnish with lime wedges. Cilantro Lime Rice 2 tbsp extra virgin oli

  1 lb. Spaghetti pasta 1 cup broccoli florets 1/2 cup cherry tomatoes cut in half 1/4 cup Davis Bynum Chardonnay 1 tsp chili flakes Tarragon and Basil Pesto Pasta 1 cup packed fresh tarragon leaves 1 cup packed fresh Basil leaves 2 cloves of garlic, roughly chopped 2 tbsp pine nuts 1/2 tsp salt 1/3 cup extra virgin olive oil 3 tbsp grated Parmesan cheese In a food processor or blender, combine the first five ingredients up to the salt and process until smooth. With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese. Cook pasta according to package directions. In the last 3 minutes of cooking, add the broccoli florets to the pasta pot.  Drain the pasta and broccoli in a colander. In a large saute pan over medium heat, add 1/2 - 3/4 cup of the pesto, red pepper flakes and the Chardonnay.  Stir together for 1 minute.    Add pasta and broccoli to the saut

  Red, White and Blue Cheesecake 1 10 inch graham cracker  pie crust 1 cup frozen or fresh raspberries 1 cup frozen or fresh blueberries 3/4 cup sugar, plus 2 tbsp, divided 2 tbsp water, divided 3 8-oz. Packages of cream cheese, soften 1/4 tsp salt 2 large egg whites 1 large egg 3/4 cup sour cream 2 tbsp all purpose flour 1 tsp lemon juice 2 tsp vanilla extract Combine raspberries and 1 tbsp each sugar and water in a small saucepan.  Turn heat to medium high and bring to a boil.  Stir and mash the raspberries until thickened.  This will take 7-8 minutes.  Place mixture in a fine mesh strain over a bowl.  Press mixture through until there is about 3 tbsp of raspberry puree in the bowl.  Discard solids in the strainer. Repeat the process with blueberries. Cool both purees completely before using. Using a mixer, mix together softened cream cheese, salt and ¾ cup sugar on medium speed until smooth. Add egg whites and egg one at a time to completely incorporate into the mixture. Add sour cr

  4 Pork chops 1/2 tsp each salt and pepper Glaze 1 cup peach preserves 3 tbsp Bourbon 1 tbsp apple cider vinegar 1/4 tsp each salt and pepper Heat grill to medium high heat Season both sides of the pork chops with salt and pepper.   Grill pork chops on each side for 4-7 minutes depending on the thickness of the pork chop.  Do a quarter turn half way through. Turn pork chop over and repeat. Pork chop should read 145 degrees internally with a digital cooking thermometer. Meanwhile, stir together peach preserves, apple cider vinegar, salt and pepper in a small saucepan.  Bring to a boil on the grill or on the stove top and then turn down to let simmer for 5-7 minutes.   During the last minute of cooking the pork chops, glaze both sides of the pork chop using a brush. Serve pork chops with extra sauce.

  Couscous Paella with Shrimp 1 tbsp extra virgin olive oil 1 medium onion, chopped 3 cloves of garlic, chopped 1 red pepper, cut into ½ inch dice 1 yellow pepper, cut into ½ inch dice 1 tsp salt 1/2 tsp black pepper 1/2 tsp dried thyme 1/4 -1/2 tsp red pepper flakes 1/2 tsp ground turmeric 1 cup frozen or fresh peas 1 ½ lbs large shrimp, shelled, deveined with tails on 1 cup of water 1 ¾ cup veggie or chicken stock 1 10- ounce box of couscous ½ cup black or green olives sliced Chopped parsley for garnish Heat extra virgin olive oil in a large 8-10 quart pot or saute pan.  Add onions and peppers and saute until tender.  This will take 6-8 minutes.  Add garlic and saute one more minute. Add salt, black pepper, thyme, red pepper flakes and turmeric.  Cook together for 1 minute.   Add water, broth, peas and shrimp. Cover and simmer for 2 minutes.   Remove the pan from the heat and stir in couscous.  Cover and let stand for 5 minutes.   After 5 minutes, take the cover off and add olives an

  2 bunches of watercress 2 garlic cloves, roughly chopped 1/2 cup pine nuts 1/2 cup extra virgin olive oil 4 tbsp Parmesan cheese, grated 1 lb. short pasta 1 cup cherry tomatoes, cut in half 1 cup fresh or frozen peas Cook pasta according to package directions.  In the last minute of cooking, add the peas to the boiling water with the pasta.  Drain in a colander. Rinse watercress and remove as much of the rough stems as possible. In a food processor, add watercress 2 cloves of chopped garlic cloves and pine nuts.  Turn the processor on and chop until you have a  smooth puree. While the processor is running, slowing stream in extra virgin olive oil.  Scrape sides as needed. When oil is incorporated, turn the processor off and place the mixture into a bowl.  Add Parmesan cheese and stir to combine.   Pour pesto over warm pasta and peas and toss to combine.  Add cherry tomatoes and gently fold in.  Serve with extra Parmesan cheese on the side

  1/2 cup fine bulgur wheat 3 firm roma tomatoes, seeded and finely chopped 1 english cucumber very finely chopped 2 bunches of curly parsley, washed with stems removed and finely chopped 15 mint leaves, finely chopped 5 green onions, finely chopped 1/2 tsp salt 3 tbsp freshly squeezed lime juice 3-4 tbsp extra virgin olive oil Make bulgur wheat according to package directions. Set aside. Very finely chop the veggies and herbs. Place chopped veggies and herbs into a mixing bowl. Add the bulgur to the bowl and season with salt.   Add lime juice and extra virgin olive oil and mix well.