TheVineyardMom

  2 lbs brussel sprouts , halved and thinly sliced ½ cups pomegranate seeds 1 large ripe red pear cored and diced ½ cup chopped toasted almonds ½ cup crumbled goat cheese Viniagrette  ¼ cup extra virgin olive oil ¼ cup lemon juice 1 teaspoon dijon mustard 1 teaspoon honey ¼ teaspoon each salt and pepper Whisk together the olive oil, lemon juice, dijon mustard, honey, salt and pepper or shake in a mason jar. In a large mixing bowl, combine the shaved brussel sprouts, pomegranate seeds and pears. Pour the dressing over the mixture and mix well.  Top with almonds and goat cheese.  Serve.

  1 lb. spicy Italian Sausage (casings removed) 3 cups extra sharp cheddar cheese 2 cups baking mix, such as bisquick  ½ teaspoon garlic powder ½ teaspoon salt Spicy Brown Mustard Dipping Sauce ¼ cup spicy brown mustard 1 tablespoon honey Whisk the mustard and honey together in a small bowl.  Serve with sausage balls, Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. In a large bowl, combine the sausage, cheddar cheese, baking mix, garlic powder and salt and knead it with your hands until it forms into a homogenous dough.  This will take 5 minutes. Scoop a tablespoon of the dough and roll into a ball.  Make balls until all the mixture has been used.  Place sausage balls on the baking sheets arranging them 1 inch apart. Bake until the sausage balls are golden brown and cooked through.  This will take 25 minutes. Let cool slightly and serve with brown mustard dipping sauce.

  1 lb. canned Alaskan salmon or Sockeye salmon, drained 8 ounces of cream cheese 1 tablespoon lemon juice 1 teaspoon yellow onion, finely diced 2 teaspoons prepared horseradish ½ teaspoon salt  Chives or parsley for garnish Place drained salmon into a food processor, making sure there are no bones or skin.  Add the cream cheese, lemon juice, onion, horseradish and salt to the food processor.   Process until smooth, stopping to scrape down the sides occasionally.  Transfer into an airtight container and chill for 2 hours.  Serve with cucumbers, tomatoes, baguette slices or crackers. 

  ¼ cup all purpose flour 1 large egg, beaten ½ cup breadcrumbs 1 teaspoon fresh rosemary, chopped ¼ teaspoon red pepper flakes ¼ teaspoon garlic powder ⅛ teaspoon black pepper 9.5 ounce jar of blue cheese stuffed olives, drained and patted dry Vegetable oil for frying 1 sprig of rosemary for garnish Put the flour in a shallow dish.  Pour the beaten egg into another shallow dish.  Mix the breadcrumbs with the rosemary, red pepper flakes, garlic powder and black pepper in a third  shallow dish. Working in batches, coat the olive first in the flour, then dip in the beaten egg, then dip in the breadcrumb mixture, turning to coat. Set aside on a plate. Heat ½ inch of vegetable oil in a large saucepan over medium heat.  Using a fry thermometer, heat to 375 degrees.  Add the breaded olives to the oil in batches and fry until golden.  This will take about 1 minute.  Turn the olives over and cook for another 30 seconds to make sure all sides are browned. ...

  2 lemons, halved ¼ teaspoon salt 2 lbs. Live lobster tails ⅓ cup mayonnaise 2 teaspoons Dijon mustard 1 dash of hot sauce 1 stalk of celery, thinly sliced 2 heads of endive, leaves washed 2 tablespoons finely chopped chives Fill a large pot with  2 inches of water.  Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves into the water.  Add the salt to the water and bring to a boil over medium high heat. Add lobster tails, cover and cook for 8-10 minutes. Remove the tails from the water and run cold water over the lobster to stop the cooking.   Remove the meat from the tail and roughly chop it into ½  inch pieces. Transfer meat into a bowl and refrigerate for 15 minutes. Meanwhile, whisk the mayonnaise, the juice of the 2nd lemon, dijon mustard and hot sauce together in a medium bowl.  Add child lobster meat and celery. Toss to combine.  Add salt if needed. Divide the lobster meat mixture between the 2 endive leaves...

2 lbs white chocolate chips 1 teaspoon vegetable oil ¾ cup candy canes, crushed Line a baking sheet pan with parchment paper.  In a medium microwavable bowl, put white chocolate and 1 teaspoon vegetable oil and microwave on high for 30 seconds.  Stir mixture and keep microwaving for 15 seconds until chocolate is just melted and glossy. Pour chocolate immediately onto the lined baking sheet and smooth using an offset spatula until it is in an even layer.  Sprinkle with the crushed candy canes. Refrigerate for 1-2 hours.  Break into pieces and serve.

1 butternut squash, peeled, seeded and chopped into 1 inch pieces ( approx. 1 ½ lbs.) 1 orange zested and juiced 2 tablespoons pure maple syrup ½ teaspoon salt ¼ teaspoon pepper 3 cloves garlic, minced 2 tablespoons fresh parsley, chopped Preheat the oven to 400 degrees.  In a large bowl, stir together orange zest, orange juice, maple syrup, salt, pepper and garlic.  Add squash to the bowl and toss to coat. Spread evenly in a baking dish.  Cover loosely with foil and roast for 30 minutes. Uncover and roast for 10-15 minutes.  Stir once or twice while roasting.

2 heads of iceberg lettuce, sliced into wedges 10 oz. cherry tomatoes, sliced 10 slices of bacon, cooked and chopped 4 tablespoon chives 8 oz. container of crumbled blue cheese, divided  Dressing: 3 oz. of the crumbled blue cheese ½ cup mayonnaise ½ cup buttermilk 1 tablespoon lemon juice ¼ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper To make the dressing, add all the ingredients to a mason jar or a bowl.  Shake or whisk until smooth.  Refrigerate until ready to use. Cut each head of iceberg lettuce into 4-6 slices. Arrange wedges in a circle on a platter.   Drizzle each wedge with some of the blue cheese dressing and evenly top with some cherry tomatoes, chopped bacon, chives and blue cheese crumbles. Serve immediately.

  3 lbs butternut squash, peeled, seeded and diced into 1 inch cubes 1 large shallot, chopped 1 ½ tablespoons extra virgin olive oil 1 ¼ teaspoon each salt and pepper, 1 ½ cups fresh baby spinach ½ cup dried cranberries ¼ cup sliced almonds for garnish Preheat the oven to 375 degrees.  Line a baking sheet with foil. In a large bowl, mix together the squash, shallot, extra virgin olive oil, 1 teaspoon each salt and pepper. Spread the mixture in one even layer on the baking sheet. Roast the squash in the oven for 25 minutes or until it’s fork tender and golden brown. Transfer the squash into a serving bowl and toss with the spinach and dried cranberries. Add the additional ¼ teaspoon of salt and pepper.  Mix well. Top with sliced almonds and serve immediately.

1 baguette cut into ¼  inch slices (10-12 slices) ½ cup roasted red bell peppers, drained and finely chopped 1 clove of garlic, finely chopped 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 4 tablespoons fresh basil, finely chopped ⅛ teaspoon each salt and pepper  Small leaves of basil for garnish Preheat the oven to 375 degrees. Brush both sides of the bread with 1 tablespoon of extra virgin olive oil.  Place slices on a baking sheet.  Bake for 7-10 minutes or until crusty and brown, In a medium mixing bowl, combine chopped red peppers, garlic, remaining extra virgin olive oil, balsamic vinegar, basil, salt and pepper.  Stir to combine. Top each crostini with a teaspoon of the red pepper and basil mixture. Garnish with a small basil leaf.  Serve immediately.

  Serves 4-6  10 oz. room temperature goat cheese 4 ounces cream cheese 2-3 tablespoons extra virgin olive oil  ¼ teaspoon salt ⅛ teaspoon pepper ½  cup dried cranberries, chopped ¼ cup pistachios, chopped 1 tablespoon fresh rosemary, chopped Place goat cheese, cream cheese, 2 tablespoons extra virgin olive oil, salt and pepper into a mixing bowl.  Using a hand mixer or a food processor, pulse until smooth and creamy. Spoon mixture onto a serving platter or bowl.   Top goat cheese mixture with the chopped dried cranberries, pistachios and rosemary.  Drizzle more extra virgin olive oil over the top. Serve with bread or crackers.  Store in the refrigerator.  Bring to room temperature before serving.