TheVineyardMom

  Tiramisu Dip 16 ounces of mascarpone cheese, softened 2 tablespoons of confectioners sugar 1 tablespoon of cocoa powder, plus some for garnish 2 tablespoons instant espresso powder 1 pint of heavy whipping cream 3 tablespoons confectioners sugar ½ teaspoon vanilla extract Lady finger cookies for dipping In a bowl, beat the softened mascarpone cheese, 2 tbsp of confectioners sugar, cocoa powder and instant espresso until smooth. With a hand mixer, whip the cream with the remaining confectioners sugar and vanilla extract until soft peaks form. Fold almost all of the whipping cream into the cheese mixture.  Leave a little of the whipping cream for topping. Divide the tiramisu dip into small glasses and top with a dollop of the whipping cream. Sprinkle with some cocoa for garnish.   Serve with lady fingers or your favorite cookie for dipping 

  Creamy Scallops and Roasted Bell Peppers with Spaghetti 1 lb spaghetti pasta 1 tablespoon extra virgin olive oil 1 lb of scallops ¼ teaspoon each salt and pepper 2 tablespoons butter 3 cloves of garlic, minced ¼ cup roasted bell peppers, drained and finely chopped 2 teaspoons lemon zest ⅛ teaspoon red pepper flakes 1 ¼ cup heavy cream 2 tablespoon fresh lemon juice 3 tablespoon fresh parsley, chopped Parmesan cheese for serving Cook spaghetti according to package directions for al dente.  Drain.   Meanwhile, heat a large skillet on high heat with extra virgin olive oil. Season scallops with salt and pepper.  Add scallops to the skillet in a single layer.  Let the scallops sear for 1-2 minutes. Turn and sear for another 1-2 minutes. Add butter, garlic, roasted red bell peppers and lemon zest to the pan.  Saute for 1 minute.  Pour in cream, lemon juice and 2 tablespoons of parsley.   Add cooked drained pasta to the pan and simmer in the sauc...

  ½ lb Chinese egg noodles (Lo mein) 1 ½ teaspoons salt ¼ cup chicken or veggie stock 1 tablespoon plus ½ teaspoon soy sauce ½ teaspoon Asian sesame oil 1 tablespoon peanut oil 1 piece of fresh ginger (¼ inch thick) lightly smashed ¼ pound mixed sliced mushrooms;  button, shiitake, porcini or portobello  ¼  cup thinly sliced carrots or grated carrots 3-4 pieces of Chinese broccoli Extra soy sauce for serving Bring a large pot of salted water to a boil over high heat and add noodles.  Cook according to package directions. Drain noodles in a colander and rinse under cold water for a minute to stop the cooking process. Set aside. Stir together stock, soy sauce and sesame oil in a small bowl.  Set aside. Heat peanut oil in a wok over high heat until it shimmers.  Add ginger, stirring constantly until the edges brown.  This will take 10-15 seconds.  Add mushrooms, carrots and Chinese broccoli.  Cook for 1-2 minutes, stirring constantly. ...

  2 cups flour ⅓ cup sugar 3 tsp baking powder ¼ tsp salt ½ cup whole milk ricotta cheese 1 ½ cups whole milk 3 eggs 3 tbsp melted butter 3 ½ tbsp fresh lemon juice 2 tbsp lemon zest 1 tsp pure vanilla extract  Heat your waffle maker.  If it has heat settings, set it to medium.   In a large mixing bowl, combine flour, sugar, baking powder and salt.  Mix to combine and set the bowl aside. Melt the butter in the microwave or saucepan on the stove. In a separate bowl, combine ricotta cheese, milk, eggs, lemon juice, lemon zest, vanilla and slightly cooled butter.  Whisk to combine. Add the wet ingredients to the dry mixture.  Whisk together until just combined.  Spray waffle maker with non-stick spray and pour about half a cup of batter into the maker. Cook between 3-4 minutes (depends on your waffle maker) or until lightly browned.  Make sure to spray the waffle maker before pouring in the next batch.  Repeat until all of the batter i...

  Broccoli Tots 12 ounces broccoli florets, chopped ⅔ cup panko bread crumbs 1 cup shredded Gruyere cheese 1 egg, lightly beaten ¼ tsp garlic powder  ¼ tsp onion powder ¼ tsp cayenne pepper ½ tsp salt ¼ tsp pepper Herb Dipping Sauce 1 cup Greek yogurt ½  cup of finely chopped herbs (dill, green onion, parsley or chives) 2 tbsp fresh lemon juice 1 tsp salt ½ tsp pepper Add all the ingredients to a small bowl or food processor.  Mix or pulse until all the ingredients are well combined.  Store in an airtight container in the refrigerator. Preheat the oven to 400 degrees Add broccoli florets to a small pot of boiling water. Cook for 3 minutes.  Drain. Allow the broccoli to cool down for 5-7 minutes.  Add to a food ;processor and pulse until finely chopped.  You can use a knife if you don’t have a food processor. Add chopped broccoli to a mixing bowl and add breadcrumbs, shredded cheese, egg, garlic and onion powder, cayenne pepper, salt and pepper....

  Hearty Seafood Stew 4 tbsp butter 1 tsp extra virgin olive oil 1 large leek, light green and white parts, sliced 4 cloves of garlic 1/2 tsp salt 1/4 tsp pepper 1/8 tsp cayenne pepper 14.5 oz can of Italian style diced tomatoes 15 oz can of whole tomatoes 1 cup seafood stock or clam juice 2 1/2 cups veggie stock 1 tsp dried thyme 1 bay leaf 1 medium sized russet potato, peeled and chopped  1 1/2 lbs of seafood.: shrimp, scallops, halibut and mussels or clams 1/4 cup fresh parsley, chopped Lemon wedges for garnish Melt the butter and extra virgin olive oil in a large dutch oven over medium heat.  Add leeks, salt and pepper and sauté until the leek are tender.  This will take 10-12 minutes. Add garlic and sauté another 2 minutes. Add whole tomatoes by breaking them with your hands to the pot. Add diced tomatoes, seafood stock or clam juice, veggie stock, dried thyme and bay leaf.  Turn the heat up and bring to a simmer for 10 minutes. Add small diced potatoes and...

  4 portobello Mushrooms 2 tbsp extra virgin olive oil 1 cup marinara sauce 1 1/2 cups part skim ricotta cheese 1/2 tsp salt  1/4 tsp pepper 1 egg 1 cup fresh spinach, chopped 1/2 cup fresh basil, chopped 1 1/2 cups shredded mozzarella cheese 1/4 cup parmesan cheese Chopped Basil for garnish Preheat the oven to 375 degrees Prep the mushrooms by snapping the stems off and using a spoon, scrape the gills out of the inner part of the mushrooms. Wash the mushrooms and pat them dry with paper towels. Brush all sides of the mushrooms with extra virgin olive oil. Spoon 2 tbsp of marinara sauce into the center of the mushroom cavities. Mix together the ricotta cheese, salt, pepper, egg, spinach, and basil.  Once combined, divide between the 4 portobello mushrooms. Sprinkle top of each mushroom with 1/4 cup shredded mozzarella cheese. Place mushrooms on a foil lined baking sheet and bake for 15-20 minutes.  Garnish with chopped basil.

  Ahi Tuna Bowl with Fresh Veggies and Brown Rice Tuna Marinade: 1 lb. sushi grade tuna, diced into bite sized cubes ¼ cup soy sauce 1 tsp rice wine vinegar 1 tsp sesame oil  ½ tsp sesame seeds ¼ tsp grated ginger For the bowl: 3 cups brown rice, cooked 2 large avocados, peeled, pitted and diced ½ cup thinly sliced radishes  ½ cup edamame, shelled ¼ cup carrot, shredded 2 green onions chopped for garnish Spicy Mayo: ½ cup mayo 1 tbsp sriracha 1 tsp lime juice  Whisk together soy sauce, rice wine vinegar, sesame oil, sesame seeds and grated ginger in a mixing bowl.   Add tuna and gently stir all the ingredients together and refrigerate for 10 minutes. To assemble, add your cooked brown rice to a bowl.  Top rice with avocado, radishes,edamame and carrots. Add the tuna and drizzle some of the marinade over the tuna. Top the ingredients with some of the sriracha mayo and garnish with green onions. Serve immediately. Wine Pairings: Omega Road Winery 2021 Sa...

  Crunchy Cabbage Salad with Salmon Serves 2 2 one pound salmon fillets, skin removed 2 tbsp extra virgin olive oil 2 tsp garlic powder 1 tsp salt ½ tsp pepper 3 cups shredded green cabbage 1 cup shredded purple cabbage 1 cup grated carrots 4 green onions, chopped ⅓ cup sliced roasted almonds Sesame seeds for garnish Dressing: 2 tbsp sesame oil 2 tbsp rice vinegar 2 tbsp soy sauce ¼ tsp red pepper flakes Heat a grill or grill pan over medium high heat. Pat salmon fillets dry with a paper towel. Place salmon on a plate and brush each with a tablespoon of extra virgin olive oil on all sides.  Season each with 1 teaspoon of garlic powder, ½ teaspoon of salt and a ¼ tsp of pepper. Cook salmon on a grill or grill pan for 3-4 minutes.  Flip the fillets and cook on the other side for another 3-4 minutes. Move cooked salmon to a plate and cover with foil. Mix all the dressing ingredients together in a small jar or bowl. Combine cabbages, carrots, green onions, and almonds in a la...