TheVineyardMom

  12 Hatch whole green chilies from a can, drained 12 mozzarella cheese sticks 1 cup red enchilada sauce Preheat oven to 375 degrees Place green chili on a cutting board. Place a mozzarella stick next to the chili and cut to size. Place mozzarella stick carefully inside the chili.  If the chili breaks, use a toothpick to keep it together. Place all of the stuffed chilies onto a foil lined baking sheet.  Bake for 8-10 minutes or until the cheese is melted.   Serve immediately

  Chili Stuffed Peppers 1 tbsp extra virgin olive oil 4 medium bell peppers, any colors, wash, seeded and sliced in half vertically 1 tbsp salt 1 tbsp pepper 1 tbsp chili powder 2-3 cups of turkey chili (Recipe below) 2 cups shredded cheddar or mexican blend cheese 2 tbsp chopped fresh parsley Preheat oven to 400 degrees Line a baking sheet with foil.  Place pepper halves onto the baking sheet.  Drizzle with extra virgin olive oil on both sides.  Sprinkle both sides with salt, pepper and chili powder mix. Spoon chili into the peppers.  Bake for 15 minutes until the chili is hot and peppers and slightly browned on the edges. Top with shredded cheese and place back into the oven for 3-5 more minutes or until cheese is completely melted. Sprinkle peppers with parsley and serve hot. Turkey Chili Recipe 2 lbs. ground turkey meat 1 tbsp. extra virgin olive oil 4 cloves garlic, minced 1 green bell pepper, diced 1 /2 -1 jalapeno, diced 1/2 yellow onion, diced 2 15 oz. cans of tomato sauce 1 14

  1 /12  Pork tenderloin ¼  cup yellow mustard ¼ cup extra virgin olive oil, plus some for drizzling ¼ cup honey 2 tsp salt 1 tsp black pepper 3 garlic cloves 8 carrots, washed and peeled 1 Granny Smith apple, seeded and cut into wedges 1 Golden delicious apple, seeded and cut into wedges 1 cup frozen pearl onions 2 sprigs of fresh rosemary Preheat oven to 400 degrees. Place mustard, extra virgin olive oil, salt, pepper, honey and garlic in a large container or zip closed bag and stir to combine. Add pork tenderloin to the marinade and allow to marinate for 1 hour. Place carrots, apples and onions onto a foil lined baking sheet.  Drizzle extra virgin olive oil evenly on the top and sprinkle with salt and pepper to taste. Place tenderloin next to the carrots, apples and onions on the baking sheet and top with the rosemary sprigs. Bake for 30 minutes or until carrots and apples have browned and the pork has reached an internal temperature of 145 degrees. Allow the pork to rest for 10 min

Serves 4–6 1 butternut squash ½ cup chopped red onion 2 tablespoons extra virgin olive oil ¼ teaspoon each salt and pepper 4 cups fresh spinach, cleaned with stems removed ½ cup dried cranberries ½ cup chopped roasted pecans or almonds Preheat oven to 450°F. Peel squash, then cut in half. Remove seeds and stringy pulp from the center. Cut each half lengthwise into 1-inch slices. Dice each slice into 1-inch cubes. Place cubes in a mixing bowl with diced red onion, extra virgin olive oil, salt, and pepper. Toss to combine. Transfer to a foil- or parchment-lined baking sheet. Roast 25–30 minutes or until squash becomes tender and starts to brown. Toss the roasted squash and onion with spinach, dried cranberries, and ¼ cup of the chopped pecans in a serving bowl. Top with the rest of the pecans and serve warm. Wine Pairing: 2022 Rodney Strong Russian River Valley Pinot Noir 2022 Hangtime Pinot Noir 2022 Truss Wines Chardonnay 2021 Emblem Chardonnay Michael Mondavi