TheVineyardMom

8 oz. crumbled feta cheese 1 cup cream cheese 2 cups shredded mozzarella cheese, divided 1 cup frozen spinach, defrosted and squeezed dry 1 13.5 oz can of artichoke hearts, drained and finely chopped ½ teaspoon salt ¼ teaspoon black pepper Crackers or pita chips for serving Preheat the oven to 350 degrees. In a large bowl, combine feta cheese, cream cheese, 1 cup shredded mozzarella cheese, frozen spinach, chopped artichoke hearts, salt and pepper.  Mix well to combine. Add mixture to a baking dish.  Top with the remaining mozzarella cheese.  Bake for 15-20 minutes or until the top is golden and bubbling. 

1 bag of tortilla chips 16 oz cream cheese, room temperature 2 cups sour cream 2 tablespoons taco seasoning 1 cup finely chopped lettuce 3 roma tomatoes, seeded and finely chopped ½ cup sliced black olives 1 ½ cup shredded cheddar cheese Sliced pickled jalapenos for topping (optional) Combine softened cream cheese, sour cream and taco seasoning in a large bowl and stir until smooth and combined.   Spread mixture evenly in the bottom of a 9-10” pie dish. Top with lettuce, tomatoes, black olives and shredded cheese.  Top with jalapenos.  Serve with tortilla chips.

8 oz cream cheese 4 oz can of diced jalapenos 4 oz can diced green chiles 1 ½ cups freshly shredded cheddar cheese, divided 6 slices of cooked bacon, crumbled ½ teaspoon onion powder 1 baguette sliced for serving Preheat the oven to 375 degrees.  Spray a 2 quart baking dish with nonstick cooking spray. In a large bowl, combine cream cheese, diced jalapenos, green chiles, 1 cup shredded cheddar cheese,most of the bacon reserving 2 tablespoons for topping, and onion powder.  Stir to combine. Spread mixture evenly in the sprayed baking dish.  Top with cheddar cheese and bacon.  Bake for 15-20 minutes or until the edges are bubbly.   While the oven is still warm, place baguette slices in the oven on a tray to toast them.  Serve hot.

  3 large baking potatoes 3 tablespoons extra virgin olive oil 1 tablespoon seasoned salt ¼ tablespoon black pepper 2 teaspoon dried rosemary Cheese Dipping Sauce: 2 tablespoons unsalted butter 2 tablespoons all purpose flour 1 cup milk 2 cups shredded sharp cheese In a medium saucepan, add butter and heat over medium heat. When the butter is melted. Add flour and whisk until it makes a paste.  This will take 1-2 minutes. Add milk and cheese and stir to combine.  Cook until the cheese is melted and smooth. Potato Wedges: Preheat the oven to 400 degrees.  Even coat a large baking sheet with nonstick spray. Scrub and rinse the potatoes and cut each potato into 6 long wedges.  Add them to a large bowl and cover the potatoes with cold water and soak for 20-30 minutes. Drain the potatoes and spread them onto paper towels and pat them dry.  In a large clean bowl, add the potatoes, extra virgin olive oil, seasoned salt, pepper and rosemary. Toss making sure the po...

2 lbs baking potatoes, peeled and cut into 2 inch chunks 1 tablespoon salt, divided 1 large egg, lightly beaten 1 tablespoon butter 2 tablespoon whole milk 2 tablespoons grated parmesan cheese ½ cup all purpose flour Vegetable oil for frying Place potato chunks into a saucepan and cover with water.  Add half the salt to the water and bring to a boil.  Simmer over medium heat for 20 minutes or until potatoes are tender. Drain the potatoes and return them back to the saucepan.  Cook for 1 minute over high heat to dry the potatoes out. Mash the potatoes using a masher or a ricer.  Place in a bowl. Add egg, butter, milk, cheese and flour. Season with the rest of the salt.  Spoon a couple of tablespoons into the palms of your hands (flour them if needed) and roll into balls, In a large nonstick skillet, heat ½ inch of vegetable oil on medium high heat.  When oil starts to shimmer, fry potato balls 6-8 at a time until they are golden brown on all sides.  Thi...

  12 mini or small red potatoes ¼ cup extra virgin olive oil ½ teaspoon salt ¼ teaspoon pepper 6 slices of cooked bacon, crumbled 1 ½ cups shredded cheddar cheese ¼ cup sour cream 4 tablespoon fresh chives, chopped Preheat the oven to 400 degrees.  Wash potatoes and dry them with paper towels.  Rub potatoes with  2 tablespoons of extra virgin olive oil on all sides.  Place them on a foil lined baking sheet. Bake for 40-45 minutes or until potatoes are cooked through.  Remove the potatoes from the oven and allow them to cool for 10 minutes or until cool enough to handle. Turn the oven up to 450 degrees. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the insides leaving a small border around the skin walls. In a small bowl, combine the remaining extra virgin olive, salt and pepper and brush the skins all over with the mixture using a pastry brush. Place the potato skins cut side up and bake for 10-12 minutes or until crispy. Remove from t...

  1- 1 1/2 lb. pork tenderloin 16 oz. jar of salsa verde 1 container sour cream 1 bunch of cilantro chopped 1 cup grated Cotija cheese 2 limes cut into wedges 12 slider rolls Preheat the broil on high.  Line a baking sheet with foil. Cut the rolls in half horizontally.  Place both tops and bottoms of the rolls cut side up onto the baking sheet.  Broil for 1-2 minutes or until lightly toasted. Set aside. Put pork tenderloin into the slow cooker and pour the jar of salsa verde over the pork.   Cover and cook on medium high to high setting on your slow cooker for 4-5 hours. When the pork is done, take two forks and shred the pork in your slow cooker.  Leave shredded pork in the slow cooker on the warm setting. Preheat your oven to the highest temperature of the broil setting. Line a baking sheet with foil.  Cut the slider rolls in half horizontally.  Place both tops and bottoms of the rolls cut side up onto the baking sheet.  Broil for 1-2 ...

  12 slider rolls 2 lb. of ground beef 2 teaspoon salt 1 teaspoon pepper 3 teaspoons worcestershire sauce 12 slices of bacon, cooked 6 slices of sharp cheddar cheese Lettuce leaves and tomato slices for toppings Sauce: 1 cup mayonnaise ½  cup ketchup 4 teaspoons sweet pickle relish ½ teaspoon salt ¼ teaspoon pepper In a small bowl, whisk all the ingredients together.  Refrigerate until your ready to use. Burgers: Combine ground beef, salt, pepper and worcestershire sauce in a bowl.  Mix well and divide into 12 burgers that are slightly larger than the slider roll.  Burgers will shrink while cooking. Preheat the grill to medium high heat and cook each burger 3-5 minutes.  Flip the burger and cook for another 3-4 minutes.  Add a slice of cheddar cheese to the top of the burgers and cook for 1 more minute or until the cheese has melted. Add 1 teaspoon of sauce to the bottom of the slider roll.  Top with the cheeseburger.  Take 1 slice of bacon a...

  16 oz. of slider rolls ⅓ cup mayonnaise 2 tablespoon dijon mustard 1 tablespoon chopped, pickled jalapenos 2 teaspoons honey 4 oz. thinly sliced swiss cheese 8 oz. thinly sliced ham 4 oz. thinly sliced cheddar cheese 1 teaspoon extra virgin olive oil 1 teaspoon chopped chives Preheat your oven to the highest temperature of the broil setting. Line a baking sheet with foil. Cut the rolls in half horizontally.  Place both tops and bottoms of the rolls cut side up onto the baking sheet.  Broil for 1-2 minutes or until lightly toasted. Set aside. Reduce the temperature of the oven to 350 degrees.  In a small bowl, combine the mayonnaise, mustard, jalapenos and honey.   On the same baking sheet, spread the rolls with the mayonnaise mixture on both sides of the rolls.   On the bottom of the rolls, lay swiss cheese in a single layer slightly. Lay the ham slices on the top half of the rolls.  Top the ham with a slice of cheddar cheese. Cover the top...

  2 lbs. Chicken wings and drumettes 2 teaspoons garlic powder 2 teaspoons onion powder ½ teaspoon cayenne pepper 1 cup hot honey 1 ½ tablespoons butter 3-4 tablespoons hot sauce Pat wings and drumettes dry with paper towels.   Preheat the oven to 400 degrees and set the rack in the middle position  Line a baking sheet with foil.   In a small bowl, whisk together the garlic powder, onion powder and cayenne pepper.  Place chicken on a plate and evenly sprinkle both sides with the mixture. Place the chicken in one layer on the baking sheet.  Bake for 40-50 minutes or until the chicken is cooked through and the skin is crispy. While the chicken is cooking, mix together the hot honey, butter and hot sauce in a sauce pan on medium heat.  Allow the ingredients to simmer for 2-3 minutes, stirring occasionally.  Once the chicken is done cooking, place them into a large bowl and pour the warm hot honey mixture over the chicken.  Toss to even...

  2 lbs chicken wings and drumettes 1 ½ teaspoons salt 1 teaspoon garlic powder ½ teaspoon black pepper ¼ cup finely grated Parmesan cheese, plus more for serving 2 tablespoons fresh parsley, chopped 4 cloves of garlic, minced 4 tablespoons butter Preheat the oven to 400 degrees and place the rack in the middle position in the oven.  Line a baking sheet with foil and place a wire rack inside the baking sheet. Place salt, garlic powder and black pepper in a small bowl and whisk to combine. Pat the wings and drumettes dry with paper towels. Place the chicken on the rack in a single layer and sprinkle the tops with the seasoning mixture. Roast in the oven until cooked through and the skin is crispy.  This will take 40-50 minutes. Meanwhile, place parmesan cheese, finely chopped parsley leaves and minced garlic cloves in a large bowl.  Right before the wings are done, melt the butter.  Set it aside to cool slightly.  Stir the butter into the parmesan mixture. A...

  2 lbs. Wings and drummettes 1 tablespoon baking powder 1 teaspoon salt ½ teaspoon pepper 3 tablespoons hot wing sauce ¼ cup BBQ sauce  3 cloves of garlic, minced In a convection oven preheat the oven to 450 degrees and place the rack on the middle position. Line a baking sheet with foil.  Set aside. Pat dry the chicken wings and flats with paper towels.  Place the wings and drumettes in a large bowl and add baking powder, salt and pepper.  Using your hands, mix until the wings are evenly coated. Spread the wings and drumettes evenly in one layer on the baking sheet. Place the baking sheet with chicken into the oven for 20 minutes.  While the chicken is in the oven, mix the hot sauce, the BBQ sauce and garlic in a bowl.   Carefully remove the chicken from the oven and place on a cooling rack.  Let the chicken rest for 5 minutes. This will help the chicken to retain its crispiness after applying the sauce. Transfer the wings to a mixing bowl ...

1 lb. boneless skinless chicken breasts 1 tablespoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon pepper ½ teaspoon smoked paprika ½ cup buffalo sauce ½ cup ranch dressing 1 (10-12 oz) bag of corn tortilla chips 1 cup shredded colby jack cheese 3 green onions, sliced Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. In a large skillet or saute pan, heat oil over medium high heat. Sprinkle both sides of the chicken breast with salt, pepper and smoked paprika.  Add chicken to the pan and cook until it is no longer pink.  That will take 10-12 minutes. Remove the chicken from the pan and shred with 2 forks. Add shredded chicken back to the pan and turn heat to medium.  Stir in buffalo sauce and ranch dressing.  Simmer for 1-2 minutes. On the lined baking sheet, add a layer of corn tortilla chips.  Top evenly with buffalo chicken mixture.  Top with shredded cheese and bake for 5-7 minutes or until the cheese has melted. Top with green ...

  10 oz bag of pita chips ¼ cup tzaziki 2 medium tomatoes, seeded and finely chopped 2 tablespoons red onion, diced ¼ cup crumbled feta cheese 2 tablespoon kalamata olives, sliced Spread pita chips on a serving platter or tray Using a spoon, drizzle tzatziki over the pita chips evenly.  Sprinkle tomatoes, red onion, feta cheese and sliced kalamata olives. Serve immediately.  

  30-40 corn tortilla chips 1 lb. ground beef 2 tablespoons taco seasoning ¼ cup water 1 ½ cup refried beans 2 cups grated cheddar cheese 1 cup grated Monterey Jack cheese 1 (12 oz.) jar of pickled jalapenos ¼ cup fresh cilantro, chopped ½ red onion sliced thinly ¼ cup sour cream Preheat the oven to 400 degrees. In a saute pan, brown ground beef over medium high heat.  This will take 4-6 minutes. Discard excess oil.  Turn heat to medium and add the water and taco seasoning.  Stir to combine. Lay tortilla chips on a rimmed baking sheet.  Using a spoon, dollop the refried beans over all of the chips. Top the beans with the cooked ground beef. Generously sprinkle shredded cheese over the top of the beef. Add the pickled jalapenos and bake for 10-12 minutes.   When the nachos come out of the oven, immediately top with sliced red onions and cilantro.  Place the sour cream in a mound in the middle of the nachos.  Serve warm.

  Serves 2 ½  medium onion, chopped 3 cloves of garlic, chopped 1 red pepper, cut into ½ inch dice 1 yellow pepper, cut into ½ inch dice 1 tsp salt 1/2 tsp black pepper 1/2 tsp dried thyme 1/4 -1/2 tsp red pepper flakes 1/2 tsp ground turmeric 1 cup frozen or fresh peas 1 ½ lbs large shrimp, shelled, deveined with tails on 1 cup of water 1 ¾ cup veggie or chicken stock 1 10- ounce box of couscous ½ cup black or green olives sliced Chopped parsley for garnish Heat extra virgin olive oil in a large 8-10 quart pot or saute pan.  Add onions and peppers and saute until tender.  This will take 6-8 minutes.  Add garlic and saute one more minute. Add salt, black pepper, thyme, red pepper flakes and turmeric.  Cook together for 1 minute.   Add water, broth, peas and shrimp. Cover and simmer for 2 minutes.   Remove the pan from the heat and stir in couscous.  Cover and let stand for 5 minutes.   After 5 minutes, take the cover off a...