TheVineyardMom

  Lamb and marinade 2 to 2 ½ lbs boneless leg of lamb meat, cubed 6 tablespoons extra virgin olive oil 5 cloves of garlic, minced 1 tablespoon dried thyme ½ teaspoon each salt and pepper Veggies 2 yellow bell peppers 2 orange bell peppers 2 cups cherry tomatoes 3 tablespoons extra virgin olive oil 3 cloves of garlic, minced 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon pepper TIP: Use radishes at the end of the skewers to secure the meat and veggies from sliding off the bottom of the skewer while grilling. Add the lamb cubes and marinade ingredients to a resealable bag and mix together.  Let the lamb marinate for 2 to 3 hours in the refrigerator before grilling.  Slice peppers approximately the same size as the lamb cubes and add with the cherry tomatoes to a different resealable bag.  Add extra virgin olive oil, garlic, oregano, salt and pepper.  Allow veggies to marinate in the refrigerator for the same amount of time. Use metal or wood skewers to assemb...

 6 boneless, skinless chicken thighs (approx. 2 lbs.) 1/4 teaspoon each salt and pepper 4 tablespoons flour 3 tablespoons extra virgin olive oil Garnish -3 scallions, chopped and 1 teaspoon sesame seeds Orange, Ginger and Honey Sauce 2 teaspoons fresh minced ginger 1 teaspoon orange zest 1/2 cup fresh orange juice  2 tablespoons soy sauce 1 teaspoon honey 1 tablespoon corn starch  OPTIONAL-1/4 teaspoon chili flakes 2 tablespoons water Heat extra  virgin olive oil in skillet on medium high heat.  Cut chicken thighs into bite sized pieces.  Season chicken with salt and pepper.  Sprinkle chicken with flour and mix until all the pieces are evenly coated. Shake off excess flour. Add chicken to the skillet and cook for 3-4 minutes per side or until the chicken is crispy and golden brown.   In a mixing bowl, combine all the ingredients for the orange, ginger and honey sauce. Whisk well to combine.   Pour mixture over the chicken and allow the sauce ...

    2 duck breasts ¼ teaspoon each salt and pepper 2 tablespoons extra virgin olive oil 1 tablespoon of butter ½ lb porcini mushrooms, cleaned and sliced ½ shallot, peeled and minced 1 celery rib, finely diced 1 carrot, peeled and cut into small rounds 4 asparagus stalks, rough ends discarded and chopped into 1 inch pieces 2 sprigs of thyme, leaves removed 1 tablespoon sherry vinegar Sprigs of thyme leaves for garnish Preheat the oven to 350 degrees. With the tip of a sharp knife, score the skin of the duck breast with 1 inch slices several times .  Make the cuts halfway through the skin. Season the duck breasts with salt and pepper. Add 1 tablespoon of the oil to an ovenproof skillet and place it on medium high heat,  Add the breast skin side down and sear until nearly crisp.  Carefully turn the breast over and place the skillet into the oven. Cook the duck until a meat thermometer reaches 130 degrees. This will take 5-7 minutes.  Remove the duck to a plat...

  Shrimp Ceviche with Oranges Serves 4 1 pound small sized shrimp; uncooked, cleaned and deveined  ¼  cup freshly squeezed lime juice ¼  cup freshly squeezed orange juice ¼  cup red onion, finely chopped ½  cup cherry tomatoes, cut in half ½  jalapeno, seeded and finely chopped  2-3 mandarin oranges  1 bunch of cilantro, chopped ¼ teaspoon salt 4 cups of mixed green or 4 lettuce cups Place shrimp in a glass bowl and pour lime and orange juices over the shrimp. Refrigerate for at least 30 minutes or until the shrimp turn pink. While the shrimp are marinating, combine onion, tomatoes and jalapenos in another bowl.  Peel the mandarin oranges over the bowl to catch the juices.  Section the oranges and add to the mixture. Reserve. Once the shrimp are ready, pour the mandarin orange mixture over the shrimp, sprinkle with the chopped cilantro and season with salt. Toss to combine.  Serve over mixed greens or in a lettuce cup.

  Easy Strawberry Bars Crust: Baking spray 2 cups all purpose flour ½ pound (2 sticks) of butter, melted ½ cup powdered sugar, plus more for garnish ¼ teaspoon sea salt 4 cups strawberries, cut into ½ inch pieces ¾ cup sugar ¼ cup cornstarch 1 teaspoon vanilla extract Preheat the oven to 350 F. Spray a 9x13 inch glass baking dish with baking spray. In a medium bowl, combine flour, melted butter, powdered sugar and salt.  Use a fork to stir gently until just barely combined.  Mix as little as possible. Using your fingers, press the crust into the baking dish.   Bake until edges of the crust are browned, about 20-25 minutes. Remove from the oven and allow the crust to cool. Meanwhile, in a medium saucepan, mix together sugar, cornstarch and strawberries.  Stir to combine and allow to sit for 10 minutes, stirring occasionally.   Bring the mixture to a boil, then drop the temperature to low and simmer for 3-5 minutes stirring constantly.  Remove ...

  Mandarin Orange and Almond Tart 8 Servings ½ cup vanilla yogurt 2 teaspoons fresh lemon juice ⅓ cup honey 1 large egg plus 2 large egg whites ¼ teaspoon almond extract  ½  teaspoon grated orange zest ½ teaspoon grated lemon zest ¾ cup all purpose flour ½ cup cornmeal 1 teaspoon baking powder 1 can (15 oz.) mandarin oranges, drained ¼ sliced almonds Garnish: Raspberries Preheat the oven to 350 degrees. Coat a 9 inch fluted tart pan with removable bottom with cooking spray. In a large bowl, beat together yogurt, lemon juice, honey, egg, egg whites and almond extract until blended. Gently stir in orange and lemon zests.  Combine flour, cornmeal and baking powder in a small bowl. Gradually beat dry ingredients into the yogurt mixture until well blended. Pour batter into the pan.  Arrange mandarin orange slices over the batter.  Sprinkle sliced almonds over the top of the oranges.   Bake for 25-30 minutes or until a toothpick comes out clean. Cool on...

  Asparagus and Artichoke Pasta Salad 6-8 servings 12 ounces short pasta, any shape 1 pound of asparagus, tough ends discarded and then cut in ¼ inch pieces 10 ounce can of drain artichoke hearts, roughly chopped 12 ounces cherry tomatoes, cut in half 6 green onions, thinly sliced ½ teaspoon each salt and pepper ¼ cup fresh dill, chopped 1 cup crumbled feta cheese Dressing: ⅓ cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon red wine vinegar 1 teaspoon honey 1 teaspoon garlic powder ½ teaspoon each salt and pepper 2 teaspoons dried oregano Bring a large pot of salted water to a boil on high heat.  Add pasta and cook according to packaged directions. When the pasta has 2 minutes left to cook, add chopped asparagus to the pot with the pasta and cook Drain cooked pasta and asparagus  in a colander and run cold water over the pasta and asparagus to cool.  Set aside to fully drain. In a large mixing bowl, add chopped artichoke hearts, tomatoes and gree...

  Fajita Flavored Steak and Lettuce Cups 2 tablespoons extra virgin olive oil 1 yellow pepper, cut lengthwise in ¼ inch slices ½ cup red onion, thinly sliced 2 tablespoons chili powder ¼ teaspoon salt  ⅛ teaspoon pepper 1 cup cherry tomatoes, cut in half 1 (10.5 oz.) can black beans, drained and rinsed 1 lb. boneless sirloin steak, 1 inch thick 1 head of butter leaf or Boston lettuce 1 avocado, pitted, peeled and sliced into chunks ¼ cup fresh cilantro, chopped Lime wedges for garnish Preheat a 12 inch skillet or grill pan to medium high heat.  Add 1 tablespoon extra virgin olive oil, yellow pepper, ½ tsp chili powder and salt and cook the peppers until softened.  This will take about 5 minutes. Add tomatoes and beans and cook for 3-5 more minutes. Remove from heat. Brush both sides of the steak with the remaining 1 tablespoon.  Sprinkle with the rest of the chili powder and salt.  Grill steak on a grill or grill pan on medium high heat for 4-5 minutes, tur...

  Scallops with Spring Veggies in an Olive and Caper Sauce 2 tablespoons extra virgin olive oil 8 ounces sea scallops ¼ teaspoon each salt and pepper ½ bunch asparagus, tough ends trimmed 6 ounces petite carrots or baby carrots halved lengthwise 1 shallot, minced ¼ cup Castelvetrano olives, pitted and coarsely chopped  1 tablespoon capers, rinsed and chopped ¼ cup dry white wine 1 tablespoon butter 2 tablespoons fresh parsley, chopped Add 1 tablespoon of extra virgin olive oil to a nonstick skillet on medium high heat.  Pat scallops dry and sprinkle with salt and pepper.  Add scallops to the pan and cook flipping only once until just cooked.  About 2 minutes per side. Transfer to a plate and cover with foil.  Add the remaining tablespoon of extra virgin olive oil to the pan and add the asparagus and carrots.  Stir frequently and cook until tender.  This will take 2-3 minutes. Add shallots, olives and capers and cook for 1 more minute. Add the wine...

  Broccoli and Apple Salad 4 cups of broccoli florets ½ lb. apples, seeded and chopped (Fuji or Braeburn) ¼ cup finely chopped sweet onion like Vidalia Dressing: 2 tablespoons sugar 6 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 1 tablespoon canola or vegetable oil ½ teaspoon pepper ¼  teaspoon salt In a large bowl, whisk together the dressing ingredients.  Add the broccoli to the bowl and toss in the dressing.  Add in the apples and onion and toss again. Cover and refrigerate for at least 3 hours.

  Lemon Berry Yogurt Parfait 2 cups fresh blueberries 2 tablespoons lemon zest ¼ cup lemon juice 2 tablespoons honey 1 tablespoon cornstarch 1 tablespoon water ½ cup granola 2 cups Greek yogurt Add blueberries, lemon zest, lemon juice and honey to a small saucepan.  Bring to a boil while stirring and then reduce to a simmer for 5 minutes. Mix cornstarch with water and add it to the saucepan.  Simmer for another 30 seconds and then remove from the heat. You will leave most of the blueberries whole.  Mixture will thicken as it cools. Refrigerate mixture for 20-30 minutes  Once it is cooled, you can layer the parfait. Add ¼ cup of yogurt to the bottom of a jar or bowl, sprinkle with some granola and top with lemon berry mixture.  Serve chilled.

  Baked Corned Beef and Cabbage Hash 2 cups leftover cabbage thinly sliced crosswise 1 tablespoon extra virgin olive oil 1 medium onion, chopped ½ teaspoon each salt and pepper 1 ½ cups leftover corned beef, diced 1 cup heavy cream 1 tablespoon Dijon mustard 1 pound russet potatoes, peeled and thinly sliced 2 cups gruyere cheese, grated Heat oven to 375 degrees Place leftover cabbage in a colander to remove excess liquid. In a large saute pan, heat extra virgin olive oil to medium high heat.  Add onions, salt and pepper.  Saute until tender.  This will take 5-7 minutes.  Add corned beef and cook for another 2-3 minutes.  Remove from the heat and fold in leftover cabbage. Coat an  8” X 8” square baking dish with nonstick spray.  Whisk together the heavy cream and Dijon mustard. Lay a third of the potatoes in the baking dish slightly overlapping.  Top with a third of the corned beef and cabbage mixture and sprinkle with a third of the cheese....

  St. Patrick’s Day Parfait 2 -4.5 box serving chocolate instant pudding 4 cups milk 3-4 drops of green food coloring ¼ teaspoon peppermint extract 15 chocolate cookies 4 cups whipped cream, plus 1 cup Garnish: 1 chocolate bar to make shavings  Combine both boxes of chocolate pudding mixes into a large bowl.  Add 4 cups of milk and peppermint extract.  Stir to combine.  Divide the pudding into 4 equal portions in 4 glasses.  Refrigerate to set. While the pudding is being refrigerated, combine chocolate cookies into a food processor or a large sealed plastic bag and crush cookies into crumbs.  Set aside. Add the green food coloring to 4 cups of whipped cream.  Mix well to combine. Refrigerate. When the pudding has set, add a few scoops of green whipped cream on top of the chocolate pudding. Top green whipped cream with chocolate cookie crumbs and then a dollop of the non-green extra whipped cream.  Use a vegetable peeler to shave pieces o...