TheVineyardMom

4 Boneless skinless chicken breasts ¼ cup all purpose flour 1 teaspoon salt, divided ½  teaspoon pepper, divided 4 cloves of garlic, minced ¼ cup sun dried tomatoes, drained and finely chopped 1 teaspoon dried oregano 2 teaspoons paprika 1 1/4 cups chicken stock 4 ounces of cream cheese ½ cup grated parmesan cheese 2 tablespoons fresh basil, chopped Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Toss chicken breasts in the flour until all parts are well coated. Place the chicken in the slow cooker and add garlic, sun dried tomatoes, oregano, paprika, remaining salt and pepper and chicken stock. Cook on high for 2-3 hours or on low for 5-6.   Mix in the cream cheese, parmesan cheese and fresh basil into the slow cooker.  Cook for 5-7 more minutes and serve. 

1 bunch of curly kale, cleaned, stems removed and chopped 1 large red apple, cored and diced ¼ cup dried cranberries ½ cup pecans or walnuts, chopped ¼ cup feta cheese NOTE: 1 teaspoon extra virgin olive oil and a pinch of salt to massage the kale Vinaigrette: 2 tablespoon extra virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 teaspoon dijon mustard ⅛ teaspoon each salt and pepper Place chopped kale in a large bowl. Drizzle 1 teaspoon of extra virgin and a pinch of salt on the kale and massage with your hand for 1-2 minutes until the kale is soft and slightly darker. Combine vinaigrette ingredients into a mason jar with a lid or small bowl.  Shake well to combine the ingredients in the jar or whisk together in the bowl. Set aside. Add diced apples, cranberries and pecans or walnuts to the kale.  Drizzle vinaigrette over the salad and toss to combine.  Sprinkle feta cheese over the top before serving

4 chicken thighs, bone in and skin on 4 tablespoons of butter, divided ½ teaspoon salt ¼ teaspoon pepper ½ yellow onion, chopped 2 carrots, chopped 2 ribs of celery, chopped 8 ounce package of white mushrooms, sliced ½ cup flour 2-3 cups chicken stock ¼ teaspoon dried thyme 1 cup half and half 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, chopped Melt 2 tablespoons of  butter in a large saute pan over medium high heat. Season chicken with salt and pepper.  Add chicken to the pan skin side down.  Cook for 4-5 minutes or until the skin has browned.  Flip and cook for another 4-5 minutes. Remove the chicken from the pan onto a plate and cover with foil. Turn heat to medium and add remaining butter. Add the onions, carrots, celery and white mushrooms. Saute for 5-6 minutes or until the veggies are tender. Add the chicken back to the pan and sprinkle ¼ cup flour over the chicken on both sides.  Finish with the skin side up. Pour in the chicken stock...

  2 cups shredded green cabbage 2 carrots, peeled 1 Granny Smith apple, cored 2–3 beets, peeled ¼ cup raisins ¼ cup chopped pecans 4 green onions, chopped Dressing: ¾ cup mayonnaise 1 tablespoon maple syrup 1 tablespoon lemon juice 2 tablespoons apple cider vinegar ¼ teaspoon each salt and pepper In a mixing bowl, combine mayonnaise, maple syrup, lemon juice, apple cider vinegar, salt and pepper.  Whisk to combine.  Refrigerate while making the slaw. Place shredded cabbage in a large bowl. Using a food processor with a grating blade, shred the carrots and apples. Add them to the mixing bowl with the cabbage. Shred the beets in the food processor and add them to the mixing bowl. Top the slaw with the raisins, pecans and green onions.  Pour the desired amount of dressing over the slaw.  Toss to combine.  Refrigerate for 1 hour.  Serve.

4 lbs. Pork tenderloin or pork shoulder 1 cup BBQ sauce ½ cup apple cider vinegar ½ cup chicken or veggie stock ¼ cup brown sugar 1 tablespoon yellow mustard 1 tablespoon worcestershire sauce  ½ tablespoon chili powder 1 large onion, diced 2-3 tablespoons butter 8 hamburger rolls  Pickles for garnish Place pork in the slow cooker. Pour in BBQ sauce, apple cider vinegar and stock. In a small mixing bowl, combine brown sugar, yellow mustard, worcestershire sauce, chili powder and onions.  Stir to combine.  Pour over the pork in the slow cooker. Cover and cook on high for 6 hours or until the pork shredded easily with a fork. Remove pork from the slow cooker and shred using 2 forks.  Return pulled pork to the slow cooker and stir to combine in the juices. Spread the inside of both halves of the buns with butter.  Toasted the buns butter side down in a skillet until browned. Spoon pulled pork onto the buns. Top with slices of pickles and serve..

4 pieces of bacon, cooked and chopped 6 mini bell peppers 1 teaspoons extra virgin olive oil 1 jalapeno, ribs and seeds removed, finely chopped 2 cloves of garlic, minced 4 ounces cream cheese, softened ¼ cup shredded cheddar cheese, plus some for garnish before cooking ¼ tsp each salt and pepper Cooking spray Preheat the oven to 350 degrees Cut mini bell peppers in half lengthwise.  Remove seeds and white membrane. Heat extra virgin olive oil in a skillet over medium heat.  Add jalapenos and garlic.  Saute for 2-3 minutes until softened and fragrant. Transfer the jalapenos and garlic to a mixing bowl.  Add softened cream cheese, cheddar cheese, bacon, salt and pepper.  Mix well to combine. Spoon a generous amount of mixture into both halves of the bell pepper. Spray a foil lined baking dish with nonstick spray. Place peppers on the baking sheet.  Top each with a sprinkling of more shredded cheddar cheese. Bake for 15-20 minutes.  Serve immediately....

4 cups shredded green cabbage 1 carrot, shredded 1 large green apple, cored and seeded, and chopped into small bite sized pieces ½ cup dried cranberries ¼ cup chopped pecans Dressing: ½ cup mayonnaise ½ cup Greek yogurt 4 tablespoons maple syrup ½ teaspoon garlic powder ¼  teaspoon salt ¼ teaspoon pepper In a large mixing bowl, combine cabbage, carrots, green apple and cranberries.   In a separate bowl or mason jar, combine dressing ingredients. Pour dressing over the veggies and mix well to combine. Best if made a few hours in advance and refrigerated. Mix in pecans before serving.

¼ cup vegetable oil 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 3-4 lbs. Chicken drumsticks ¼ cup honey 2 whole chipotles peppers in adobo ½ tablespoon adobo sauce from the adobo peppers 2 teaspoons Dijon mustard 1 tablespoon chili powder  1 teaspoon garlic powder ¼ teaspoon salt  ¼ teaspoon pepper Baking directions: Preheat the oven to 450 degrees. In a mixing bowl, combine oil, cumin, smoked paprika and garlic powder. Stir to combine.  Place drumsticks in a resealable plastic bag and pour spice mixture over the chicken.  Toss to evenly coat the drumsticks.  Place chicken in the refrigerator to marinate for 30 minutes. In a blender or food processor, puree honey, chipotle peppers, chipotle pepper sauce, mustard, chili powder, garlic powder, salt and pepper.  Reserve half the mixture in a separate bowl.  Place drumsticks on a foil lined sheet pan that has been sprayed with nonstick cooking spray. Bake the chicken for 15...

Makes 3 cups of chicken salad 3 boneless skinless chicken breasts ¼ cup red onion, chopped ¼ cup celery, chopped ¼ cup fresh parsley, chopped ¼ green grapes, cut in half ¼ cup tomatoes, finely chopped ¼ cup chopped pecans 1 tablespoon Dijon mustard ¾  cup mayonnaise ¼ tsp each salt and pepper  2 tablespoons fresh dill, chopped for garnish 1 head of butter leaf lettuce Poach chicken breasts in a saucepan with enough water to cover chicken breasts. Bring water to a boil, turn to low and simmer for 20-25 minutes.  Drain the water and place chicken on a cutting board. Allow chicken to cool enough to handle. Dice chicken into the same size as the grapes. Put chicken in the refrigerator to cool.  Combine red onion, celery, parsley, grapes, tomatoes, pecans, dijon mustard and mayonnaise in a mixing bowl. Stir to combine. Once the chicken has cooled, add the chicken to the mixing bowl with the veggies. Gently stir to combine. .  Refrigerate for at least an hour.  S...

Serves 4 2 whole lobsters, 1 ½ lbs each or 4 lobster tails 1 stick of butter 8 top split hot dog buns ¼ cup fresh parsley, chopped ½ cup green onions, chopped ¼ teaspoon salt ⅛ teaspoon pepper Place a large stock pot filled with water on high heat.  Once it’s at a boil, add the lobsters or lobster tails in and boil for 11 minutes.   Drain the whole cooked lobsters and place them in a large bowl filled with cold water and ice to stop the cooking. Once the lobsters are cool enough to handle.  Crack the shells and remove the claw and tail meat. For lobster tails, drain the tails and add them to a bowl of cold water and ice.  Once they are cool enough to handle, crack the shells and remove the tail meat. Roughly chop the meat into bite size pieces and place on a double layer of paper towels to drain. Melt 1 tablespoon of butter in a heavy bottom skillet on medium heat. Add 4 buns with one cut side down and cook until golden brown.  Flip and brown the other side...