TheVineyardMom

¼ cup extra virgin olive oil 1 tablespoon smoked paprika 2 tablespoons salt 1 tablespoon pepper 3-4 lbs. beef short ribs Parsley Lemon Sauce 1 cup fresh parsley ¼  cup extra virgin olive oil 2 tablespoons lemon juice A pinch of salt and pepper Combine the paprika, salt and pepper in a bowl and whisk to combine.  Brush the ribs with olive oil. Sprinkle the ribs with seasoning on all sides.  Preheat the oven to 300 degrees. Place ribs in a rimmed baking sheet in a single layer.  Bake until tender, approximately  2-2/12 hours. While the ribs are in the oven, make the parsley lemon sauce.  Combine all the ingredients in a food processor or blender.  Blend until smooth. Place in an airtight container and refrigerate until you are ready to use. Preheat the grill to medium high.  Brush some oil on the grates so the ribs don’t stick.  Place the ribs on the grill and grill for 10-15 minutes.  Turn the ribs over and grill for another 10-15  o...

16 oz. cream cheese, softened 14 oz. can of sweetened condensed milk Zest of 1 lemon ⅓ cup fresh lemon juice 2 six count of 4 oz. mini graham cracker crust 3 cups whipping cream Sauce: 24 ounces fresh blueberries  24 ounces fresh raspberries ¼ cup water 3 tablespoons sugar 1 teaspoon cornstarch  2 tablespoons fresh lemon juice CHEESECAKE RECIPE: Add softened cream cheese, condensed milk lemon juice and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth.  This will take 3-4 minutes.  Fill individual graham cracker crusts with cheesecake filling. Refrigerate for 1 hour. While the cheesecakes are in the refrigerator, make blueberry and raspberry sauces. BLUEBERRY AND RASPBERRY SAUCE Heat a saucepan over medium high heat.  Reserve  ½ cup of blueberries for garnish.  Add remaining blueberries, water, sugar and cornstarch to the saucepan.   Using a masher or back of a spatula, break berries up.  Some chunks are...

4 large ears of corn, shucked 1 ½  cups heirloom cherry tomatoes, sliced in half 1 cup English cucumber, diced (if using a regular cucumber, peel first) ⅓  cup red onion, diced ⅓ cup feta cheese 3 tablespoon fresh parsley, chopped 3 tablespoons fresh chives, chopped Dressing: ¼ cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon honey ¼ teaspoon each salt and pepper Combine dressing ingredients in a mason jar and shake to combine or whisk ingredients together in a small bowl. Bring a large pot of salted water to a bowl and have a large bowl of ice water ready. Add shucked corn to the boiling water and cook for 3 minutes.  Remove corn cobs from the boiling water and immediately add the cobs to the bowl of ice water. Let the corn cool for 2-3 minutes. Drain the cobs and allow them to dry. Cut kernels off the cob and transfer to a large mixing bowl. Add tomatoes, cucumbers, red onion, feta, parsley and chives.   Shake or mix the dressing and drizz...

½ head of green cabbage, shredded 1 red onion, halved and thinly sliced 6 pieces of bacon, cooked and crumbled ½ cup blueberries ⅓ cup chopped roasted pecan plus 2 tablespoon for garnish Dressing: ½ cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon onion powder Combine dressing ingredients in a bowl and whisk to combine.  Place in the refrigerator while making the coleslaw. Place shredded cabbage, sliced red onion and  bacon bacon in a large bowl.  Add ¾ of the dressing.  Toss to combine.  Add blueberries and pecans.  Gently toss to combine so berries don’t break.  Drizzle the top of the coleslaw with more dressing if needed.  Refrigerate for at least 1 hour before serving.  Garnish with the rest of the chopped pecans before serving.

3-4lbs. boneless pork loin or pork shoulder 1 teaspoon salt 1 teaspoon pepper 2 cups BBQ sauce (recipe below) 8 hamburger buns 2 cups coleslaw  Homemade pickles for garnish (recipe below) Wash pork and pat dry.  Place pork in a slow cooker.  Pierce the pork several times with a knife  and add ½ cup of water.  Pour 2 cups of the BBQ sauce over the top and add salt and pepper.   Cook on low for 10 hours or until it easily pulls apart. Remove pork from the slow cooker and shred with 2 forks. Remove any excess fat.  Place the pork back into the slow cooker with the BBQ sauce and juices and cook for another 15 minutes. Serve shredded BBQ pork on a bun and top with coleslaw and pickles. Homemade BBQ Sauce recipe: 2 cups ketchup ½ apple cider vinegar ¼ cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 tablespoon lemon juice 1 teaspoon pepper  ¼ teaspoon hot sauce In a medium sized saucepan on medium heat, whisk together all the...

2 medium eggplants sliced into 1 inch thick pieces 3 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 ½ cups shredded mozzarella ½ cup shredded parmesan cheese 2 cups marinara sauce 3 tablespoons fresh basil, chopped Preheat the grill or grill pan to medium high heat.   Brush both sides of eggplant pieces with extra virgin olive oil.  Season both sides with salt and pepper. When the grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes or until tender.  Turn eggplant over and repeat. Place ½ cup of marinara sauce in a shallow grill pan or aluminum tray.  Place eggplant in the tray in one layer and top each slice with a tablespoon or 2 of marinara sauce, a tablespoon of shredded mozzarella cheese and a sprinkling of parmesan cheese. Place the pan back on the grill, uncovered, for 3-4 more minutes or until the cheese is melted.   Sprinkle with chopped basil and serve. Wine pairing suggestion: 2022 Rodney stro...

auce 3 tablespoons extra virgin olive oil 3 tablespoons butter 4 cloves of garlic, minced 1/2 serrano chili, seeded,membrane removed and finely diced 1 cup Rutherford Hill Sauvignon Blanc 2 pounds of mussels ¼ cup parsley, finely chopped Saute garlic and chili in extra virgin olive oil and butter over medium heat.  Cook for 1-2 minutes.  Add cleaned mussels and stir. Turn heat to medium high and add wine.  Cover immediately.  Allow the mussels to cook for 3-5 minutes or until they open.  Discard any unopened mussels. Add parsley and gently stir to combine.  Cook for another minute.  Serve with garlicky crusty baguette slices. Garlicky Baguette 1 baguette, sliced into ½ inch slices 4 tablespoons butter 3 cloves of garlic minced 1 tablespoon finely chopped fresh parsley Melt butter in a small saucepan over medium high heat.  Add garlic and cook together for 2 minutes.  Do not let garlic burn. Remove the saucepan from heat.   Brush sli...

  Serves 6 1 lb. uncooked orzo pasta 1 tablespoon lemon zest ⅓ cup lemon juice 1 tablespoon fresh thyme, chopped 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon pepper ½ cup extra virgin olive oil, plus 1 tablespoon divided 1 bunch fresh asparagus, tough bottom discarded  and cut into 2 inch pieces 1 lb.uncooked shrimp, peeled and deveined 1 ½ cups heirloom cherry tomatoes, cut in half ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons fresh parsley, chopped 2 tablespoons fresh chives, chopped Cook orzo pasta according to package directions.  In the last 2 minutes of cooking, add asparagus pieces to the boiling water with the orzo.  Drain pasta and asparagus well. Transfer to a large mixing bowl. While the pasta and asparagus are cooking, make the vinaigrette. In a mason jar, combine lemon zest, lemon juice, mustard, thyme, salt and pepper.  Shake to combine.  Add ½ cup extra virgin olive oil and shake until combined and smooth. Set aside. In a medium size...

  1 lb. large shrimp peeled, deveined and cut in half  1 tablespoon extra virgin olive oil 1 teaspoon chili powder 1 teaspoon ground cummin 1 teaspoon garlic powder ¼ teaspoon salt  ¼ teaspoon pepper 8 tortillas, warmed 2 limes cut into wedges Coleslaw 2 cups thinly sliced green cabbage 2 cups thinly sliced purple cabbage 1 mango cut into ½ inch pieces ½ avocado, peeled, pitted and cut into ½ inch pieces 1 carrot peeled and grated 2 green onions thinly sliced ¼ cup fresh cilantro, finely chopped Dressing:  3 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1 teaspoon honey ¼ teaspoon ground cumin ¼ teaspoon salt In a large bowl, combine cabbages, mango, avocado, carrot, green onion and cilantro.   Combine dressing ingredients in a mason jar and shake to combine.  Pour the dressing over the top of the coleslaw and toss well to combine. Refrigerate coleslaw until you are ready to use it. Place shrimp in a mixing bowl and add extra virgin...

6 cups mixed greens ½ cups almonds ½ cups grapes 2 oranges, mandarin or naval, sliced  ½ cup blackberries ¼ cup strawberries, sliced ½ cup crumbled goat cheese Citrus Vinaigrette: 3 tablespoons apple cider vinegar ⅓ cup orange juice 2 tablespoons honey 1 teaspoon dijon mustard 1 glove of garlic, grated or finely minced ¼ teaspoon salt ¼ teaspoon pepper ½ cup extra virgin olive oil Using a mason jar, combine vinegar, orange juice honey, mustard, garlic. Salt and pepper.  Shake well to combine.  Add extra virgin olive oil and shake until emulsified. Set aside. Place mixed greens in a large bowl and top with nuts and fresh fruit.  Drizzle the vinaigrette over the top and toss.  Sprinkle with goat cheese and serve.   Alternatively, you can make the salad on individual plates and add toppings and vinaigrette.  

1 watermelon, sliced into eight 3 inch wedges 8 cupcake liners 2 cup whipped cream 1 cup mini chocolate chips Using a 2 ½ round cookie cutter, cut 8 watermelon circles.  Place each watermelon circle into a cupcake liner.  Top with a scoop of whipped cream and sprinkle with mini chocolate chips. Serve chilled.   NOTE:  If you want to make ahead of time, cut the watermelon circles out and keep the components separate in the refrigerator and assemble when you are ready to serve. 

10 ounces macaroni pasta 4 ears of corn, husk removed and cleaned 3-4 tablespoons extra virgin olive oil ⅔ cups mayonnaise ¾ cup sour cream 1 lime, zested ¼ cup fresh lime juice 1 teaspoon tajin ½ teaspoon chili powder 1 teaspoon salt ½ teaspoon pepper ½ red onion, diced 1 jalapeno, seeds removed and finely diced 1 cup fresh cilantro, chopped ⅓ cup cotija cheese or queso fresco Turn the grill on to medium high heat.   Drizzle some extra virgin olive oil on each ear of corn and wrap tightly in foil. Grill for 15-20 minutes, occasionally turning.  Remove corn from the grill and allow it to cool.  Using a knife, turn the corn vertically and run your knife against the center of the cob from top to the bottom, removing the kernels. While the corn is grilling, cook the macaroni pasta according to package directions.  Drain and immediately rinse in cold water. In a medium sized bowl, combine mayonnaise, sour cream lime zest and juice, tajin, chili powder, salt and pepper. M...