TheVineyardMom

 2 lb. Rib eye Steak 1 1/2 teaspoons salt 1/2 tablespoon of pepper Mushrooms: 2  tablespoon butter 1 tablespoon extra virgin olive oil  2 cloves of garlic, minced 1 lb. sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper Garlic Spinach: 1 lb. spinach 1 tablespoon extra virgin olive oil  2 cloves of garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper Take rib eye steak out of the refrigerator and bring the meat to room temperature. Season both sides of the steak with salt.  Wait to pepper the steak until after the steak comes off the grill. If you season with the pepper before you grill, it will burn. Preheat the grill to 450 degrees. Take the seasoned steak to the grill and grill for 3-4 minutes. Rotate the steak a quarter turn.  Grill another 3-4 minutes.  Using a meat thermometer, cook the steak to 125 degrees for rare, 135 degrees for medium rare and 145 degrees for medium. Flip the steak and repeat the process. Take the steak off the grill and ...

  4 medium russet potatoes 4 tablespoons melted butter ¼ cup sour cream ½ teaspoon salt ¼ teaspoon pepper 4 cups beef or turkey chili 2 cup shredded cheddar cheese 1 cup crumbled tortilla chips 8 oz. diced green chiles Preheat the oven to 425 degrees. Scrub the potatoes and pierce each several times with a fork. Place potatoes on a baking sheet lined with foil. Bake for 45-60 minutes or until the potato is fork tender and the skin is crisp. Allow the potatoes to cool enough to handle.  Cut potatoes in half lengthwise and scoop the flesh out of the potato into a bowl leaving the skins intact. Add melted butter, sour cream, salt and pepper to the bowl with the potato flesh.  Mash together using a hand mixer or potato masher until smooth. Fill the potato skins evenly with the mashed potato mixture.  Place potatoes back onto the baking sheet and broil for 5-10 minutes or until the top of the potatoes are spotty brown.  Top each potato with 2 -3 tablespoons of hot ch...

  4 boneless skinless chicken breasts 1/4 teaspoon each salt and pepper 1 tablespoon extra virgin olive oil 1 (12 oz.) jar marinated quartered artichoke hearts  1/2 teaspoon dried oregano 1/2  cup Kalamata olives cut in half 1 cup  cherry tomatoes cut in half 1/4 teaspoon red pepper flakes (optional) Pickled red onions  Pickled Red Onions: 1/2 red onion thinly sliced ½ cup apple cider vinegar 1 cup hot water 1 tablespoon granulated sugar ½ teaspoon salt Add hot water, apple cider vinegar, sugar and salt to a mason jar.  Stir to dissolve the sugar and salt.  Add sliced onions and allow the jar to sit on the countertop for an hour.   After an hour, cover with the lid and store in your refrigerator for up to 3 weeks. Heat a large skillet over medium high heat with the extra virgin olive oil.   Season chicken breasts with salt and pepper.   Add chicken to the skillet and sauté for 4-5 minutes or until browned.  Flip chicken ov...

1 large Flatbread  1 cup fig jam 5 oz. blue cheese, crumbled 5-6 slices of prosciutto  2 cups arugula Preheat the oven to 450.  Line a baking sheet with foil. Spread the fig jam over the flatbread leaving a small border on all sides. Top the jam with crumbled blue cheese. Tear prosciutto into 3 inch pieces. Layer the prosciutto slices over the blue cheese.   Bake for 10 minutes in the oven or until the cheese is melted, the prosciutto is slightly crispy and the flatbread is golden brown. Remove the flatbread from the oven and top with arugula.  Slice and serve.

  6 chicken thighs, bone in skin on ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oi ½ yellow onion, chopped 2 celery ribs, chopped 1 red or yellow bell pepper, thinly sliced 8 oz. white or baby bella mushrooms, sliced 3 cloves of garlics, minced 1 teaspoon dried oregano ½  teaspoon fresh thyme leaves, chopped ⅛ teaspoon red pepper flakes 1 cup Pruett Farms GSM red wine blend 28 ounces crushed tomatoes 2 tablespoon fresh parsley, chopped Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. In a large pan, skillet or braiser (with a lid) heat the extra virgin olive oil over medium high heat.  When the oil starts to shimmer, add seasoned chicken thighs to the pan, skin side down. Cook until golden brown.  This will take 4-5 minutes. Turn the chicken over and cook for another 4-5 minutes.  Remove the chicken from the pan and set aside on a plate. In the same pan, add the onions, celery, mushrooms and garlic....

4 boneless skinless chicken breasts Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 teaspoon Dijon mustard ½ teaspoon salt  ¼ teaspoon pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 teaspoon salt  1/4 teaspoon pepper Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the chicken breasts dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated chicken either on a grill or in a saute pan set to medium high heat. Cook the chicken on both sides for 5-7 minutes or until the chicken reaches an internal temperature of 165...

  1 tablespoon extra virgin olive oil 2 cups cubed butternut squash ½ yellow onion, diced ½ red bell pepper, diced ½ green bell pepper, diced 2 cloves of garlic minced 1 lb. turkey ground turkey sausage 1 tablespoon fresh thyme, chopped 3-4 eggs ½ teaspoon salt ¼ teaspoon pepper Tarragon Pesto: 1 cup packed fresh tarragon leaves 1 cup packed fresh Italian parsley 2 cloves of garlic, roughly chopped 2 tbsp pine nuts 1/2 tsp salt 1/3 cup extra virgin olive oil 3 tbsp grated Parmesan cheese In a food processor or blender, combine the first five ingredients up to the salt and process until smooth. With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese. Cover and refrigerate. Heat a cast iron pan on medium high heat.  Add ½ tablespoon extra virgin olive oil.  Brown the sausage.  Remove the sausage with a slotted spoon and set aside....

3 cups black bean, cooked, drained and rinsed ⅓ cup  yellow onion, grated 2 cloves of garlic, grated 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 egg lightly beaten 1 cup panko bread crumbs ½ tablespoon extra virgin olive oil In a large mixing bowl, combine black beans, onion, garlic worcestershire sauce, cumin, chili powder, paprika, salt and pepper.  Using a masher, mash the ingredients to desired consistency. Fold egg and panko into the bean mixture using a spatula. Form 5-6 evenly sized patties shaping them with your hands.  The patties should hold their shape.  Form into flat burger disks. Add extra virgin olive to a large skillet over medium heat. Place the patties into the pan and cook for approximately 4-5 minutes.  Flip and cook for another 4-5 minutes. Remove from the pan and place on a bun. Top with tzatziki, lettuce, tomato slice and red onions....

1 english cucumber, sliced into ¼ inch circles 2 cups cherry tomatoes, halved 1 cup pitted kalamata olives  ½ cup sliced red onion ¼ cup chopped fresh mint ¼ cup chopped fresh basil Crispy Garbanzo Beans 2 cups garbanzo beans ½ teaspoon salt ¼ teaspoon smoked paprika ¼ teaspoon cumin Heat approximately ½ inch of extra virgin olive oil in a large wide skillet or dutch oven.   Rinse and pat dry garbanzo beans with paper towels. When the oil is hot, place the beans using a strainer into the oil. Beans may pop and jump.  Fry until golden brown, stirring frequently.  This will take 4-5 minutes. Using a slotted spoon, transfer the beans to a plate lined with paper towels.  Immediately season with salt, paprika and cumin. Dressing: ¼ cup extra virgin olive oil 3 tablespoons red wine vinegar 1 garlic clove, grated ½ teaspoon dried oregano ¼ teaspoon dijon mustard ¼ teaspoon each salt and pepper Whisk the dressing ingredients together in a small bowl or place in a m...

  ¾ cups pecans ¾ cups rolled oats 3 ripe bananas 1 tablespoon vanilla extract 1 teaspoon cinnamon ⅛ teaspoon salt Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, pulse pecans until they resemble coarse crumbs. Transfer the pecans into a large mixing bowl and add the rolled oats.  Set aside. In the food processor, blend bananas with vanilla extract, cinnamon and salt.  Process until mixture is smooth. Add banana mixture to the oat mixture and combine to form a batter.  Scoop heaping spoonfuls of batter onto the baking sheet, spacing 2 inches apart.  Gently push down the center of each cookie and top with a few extra pecan pieces. Bake for 10-12 minutes or until the cookies are no longer tacky.  Let the cookies cool on the baking sheet.

  2 cups shredded cabbage 1 cup carrots, peeled and julienned 1 red bell pepper, thinly sliced 1 cucumber, julienned ¼ cup chopped cilantro ¼ cup roasted peanuts, chopped  Dressing: 2 tablespoons peanut butter 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon sesame oil 1 clove garlic, minced In a small bowl, whisk together the peanut butter, soy sauce,lime juice, honey, sesame oil and garlic until smooth.  Set aside. Place the cabbage and veggies in a large salad or mixing bowl.  Pour the dressing over the veggies.  Toss well to coat all the ingredients. Sprinkle with the chopped peanuts and cilantro and serve immediately for maximum crunch.