TheVineyardMom

  Braised Short Ribs in a Red Wine Sauce 6 beef short ribs 2 tsp each salt and pepper 2 tbsp extra virgin olive  4 cloves of garlic, minced 1 large onion, diced  2 ribs of celery, diced 2 carrots chopped 2 tbsp tomato paste 2 cups Concannon Mother Vine Cabernet Sauvignon 2 cups beef broth 2 sprigs of thyme 2 bay leaves Preheat the oven to 325 F. Evenly sprinkle beef with salt and pepper. Heat extra virgin olive oil in a large oven proof pot over high heat.  Add 3 of the ribs and brown all the sides.  This will take 5-7 minutes. Remove ribs and repeat with the other 3 ribs. Remove the ribs from the pot and turn the heat down to medium.  Add the onions and garlic and cook for 2 minutes. Add carrots and celery.  Cook for 4-5 minutes. Add the tomato paste and cook for 1 minute. Add the wine, broth, thyme and bay leaves.  Stir well to combine. Place ribs back into the pot and make sure they are submerged in the liquid. Cover and transfer to the oven. C...

  French Onion Soup with Mushrooms 4 large onions, sliced 3 tbsp of butter 3 tbsp extra virgin oil 2 cups baby bella mushrooms, sliced 2 sprigs of fresh thyme 5 beef broth ¼ tsp pepper ¼ cup parsley, chopped   Topping: 8 slices of a french baguette to make croutons 2 tbsp extra virgin olive oil 1 cup grated Gruyere cheese or Parmesan Reggiano cheese Peel onions and chop the ends off.  Thinly slice the onions. Over medium high heat in a large heavy bottom pot or dutch oven, heat butter and olive oil.   Add the onions to the pot and cook until they start to caramelize.  Don’t stir too often.  You want them to brown.  This will take 15-20 minutes. Add the mushrooms and cook for another 10 minutes.  Add a cup of the beef broth and scrape the bottom of the pan to release any bits.  Slowly add the rest of the stock in. Put 2 sprigs of thyme into the pot and turn the heat to low.  Add pepper and cook for 15-20 minutes. While the soup is si...

  1 ½  cups vegetable oil 1 ½  cups flour  1 medium onion, diced 1 small green bell pepper, diced 2 stalks of celery, diced ½  tbsp ground sage ½  tbsp ground thyme 2 tsp salt 1 tsp pepper ¼-½  tsp cayenne pepper 10 cups chicken or veggie stock 1 cup sliced okra (if frozen, thaw before using) 1 lb. leftover turkey meat, white or dark meat 1 lb. smoked sausage, sliced 5 cups steamed white rice In a large stock pot on medium high heat, add vegetable oil. Add flour and stir constantly with a whisk until the roux starts to brown. Add onions, green bell pepper and celery and saute for 7-10 or until soft. Stir in sage, thyme, salt, pepper and cayenne pepper into the pot and cook for 2-3 minutes. Pour stock into the pot and stir until the roux and the stock are incorporated and there are no lumps. Add in okra, turkey meat and sausage and bring to a boil. Stir and turn the heat to low and allow to simmer for 1 hour.  Stir every 15 minutes. Serve with a sc...

  Turkey Pumpkin Chili 1 tbsp extra virgin olive oil 1 large onion, chopped 3 cloves of garlic, minced 1 lb. ground turkey  2 tsp ground cumin ¾ tsp chili powder ½ tsp cinnamon ⅓ tsp cayenne pepper ½ tsp salt 2 7 oz. cans of green chiles 2 cans of white beans, drained and rinsed 1 can of pumpkin puree 2 cups chicken stock Cheddar cheese, sour cream and cilantro for garnish In a large stock pot on medium high heat, add extra virgin olive oil.  Add the onion and garlic and saute for 3-4 minutes. Add the ground turkey and using a spatula, break up the turkey. Cook for 5-7 minutes or until meat is cooked through. Mix well to combine. Add the cumin, chili powder, cinnamon,cayenne pepper, salt and pepper. Stir to combine,

  1 1/2 lb. pork tenderloin sliced into 1 inch pieces 1/2 tsp each salt and pepper 1 tsp garlic powder flour for dredging  2 tbsp extra virgin olive oil 3 tbsp butter, divided 10 ounces of cremini or baby Bella mushrooms, sliced 2 cloves of garlic, minced 3/4 cup marsala wine 1/2 cup heavy cream 2 tbsp fresh parsley, chopped Season slices of pork tenderloin with salt, pepper and garlic powder on both sides.  Dredge pieces of pork in the flour shaking off any excess flour. Add extra virgin olive oil and 1 tbsp of butter to a large skillet over medium high heat.  Once the pan is hot, add the pork and cook for 3-4 minutes per side. You may have to do this in 2 batches. Once all the pork is cooked, transfer the pieces to a plate.  To the same pan, add the rest of the butter and mushrooms. Cook for 5 minutes. Stir in the garlic and cook another minute.  Add marsala wine and cook until the marsala starts to bubble.  Cook for 2 minutes and allow the marsala t...

  Wild Rice and Butternut Squash Salad 1 package of long grain wild rice mix (4.3 oz.) 2 cups of butternut squash, cut into 1 inch cubes 1 ½  tbsp extra virgin olive oil ¼  tsp each salt and pepper 1 8 oz. bag of fresh spinach leaves 1 cup pomegranate seeds 1 cup roasted sliced almonds 1  cup crumbled goat cheese Dressing: 2 tbsp extra virgin olive oil 1 tbsp honey 1 tbsp red wine vinegar 2 tbsp fresh lemon juice  ½ tsp Dijon mustard ¼ tsp each salt and pepper Preheat the oven to 400F and line a large baking sheet with foil. Cook the wild rice according to package directions. Once cooked,  Cool in the refrigerator for 1 hour. Peel and cut butternut squash into 1 inch cubes or buy them pre-cut squash at the store. Drizzle squash with the extra virgin olive oil, salt and pepper.  Evenly spread them out in one layer on the baking sheet. Bake for 10 minutes, flip the squash over and bake another 10 minutes or until browned and fork tender.  Set aside ...

  Sausage and Mushroom Bread Pudding  2 tbsp extra virgin olive oil 8 ounces Italian sausage, crumbled 2 leeks chopped, white and light green parts only 8 oz. of mixed mushrooms, cremini, portobello, oyster, shitake 2 tbsp freshly chopped sage leaves ¼ tsp each salt and pepper 3 large eggs 2 ½ cups of half and half 6 cups sourdough, cornbread or french baguette bread  cut into 1 inch cubes 1 cup grated Gruyere cheese Preheat oven to 350F In a large skillet, heat extra virgin olive oil over medium high heat and add the italian sausage and leeks, breaking the sausage up with a wooden spoon.  Cook until the sausage has browned. Add the mushrooms, sage leaves, salt and pepper.  Mix well and cover. Cook until the mushrooms have given off their liquid.  This will take about 5 minutes.  Remove the lid and take the mixture off the heat and have it cool to room temperature. Adjust seasoning if needed, In a large mixing bowl, combine eggs, half and half and gruy...

  2 medium sized acorn squash 3 tbsp extra virgin olive oil, divided 1 cup diced yellow onion 1 cup diced green pepper 1⁄2 lb ground Italian sausage 3 garlic cloves, minced 1 cup panko breadcrumbs 1⁄4 cup grated Parmesan cheese 1⁄2 cup chicken or veggie stock 1 tbsp fresh sage, chopped 1⁄2 tsp dried basil 1⁄2 tsp dried oregano 1⁄2 tsp each salt and pepper 1 cup shredded cheese (ie. Monterey Jack, cheddar or mozzarella) Arrange a rack in the middle of the oven and preheat the oven to 375 degrees. Cut the squash in half vertically (stem to root). Scoop out seeds with a spoon. Place the squash cut side down in a baking dish and fill pan with water about a 1⁄4 inch up the side of the squash. Loosely cover with foil. Roast squash until tender enough to poke with a paring knife. This will take 30-50 minutes depending on the size of the acorn squash. While the squash are roasting, prepare the filling. On medium high heat, add 1 tbsp extra virgin olive oil to a large saute pan. Saute onion...

  8 corn taco sized tortillas I medium butternut squash, peeled and chopped into 1 inch cubes (approximately 2 lbs.) OR  2 12 oz. bags of pre sliced butternut squash 2 tbsp. extra virgin olive oil ½  tbsp ground cumin  1 tbsp chili powder ¼ tsp each salt and pepper Slaw: 2 cups of shredded mixed purple and green cabbage 1 15 oz. can of black beans, drained and rinsed 3 green onion, chopped 2 tbsp fresh lime juice 1 tbsp extra virgin olive oil ¼ tsp ground cumin Salt and pepper to taste Garnishes: Guacamole, chopped cilantro, crumbled cotija cheese Preheat the oven to 425 F. Line a baking sheet with foil.  In a small mixing bowl, add chopped butternut squash, extra virgin olive oil, cumin, chili pepper, salt and pepper. Mix well to coat the squash pieces. Lay the squash pieces onto the baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized. While the butternut squash is roasting, toss together the cabbage, black beans, green onion...