TheVineyardMom

I love Cajun and spicy food.  This is a great recipe that can be as spicy as you want, but still have great flavor.  My gumbo recipe is so delicious, but making a roux takes time.  Here is a quick recipe that is delicious that satisfies my gumbo, Cajun and spicy craving. I make this recipe with rice, but you can also make it with polenta or grits. I use Savignon Blanc in this recipe, so I drink it along with the meal.  Cheers! 4 Tbs. butter. 1 rib of celery finely chopped. 1/2 yellow onion finely chopped. 1 green bell pepper finely chopped. 3 cloves of garlic minced. 1/3 cup white wine.  I use Savignon Blanc. 1 1/2 cups chicken stock. 1 15 oz. can of diced tomatoes.  Juice and all! 2 lbs. peeled raw shrimp. 1 Tbs. flour. 1/4 - 1/2  tsp. cayenne pepper. 1/4 tsp. black pepper. 1/2 tsp. salt. 1/2 tsp. dried thyme. 1/4 tsp. garlic powder. 1 bay leaf. 4-6 cups of cooked long grain rice. 3 green onions sliced for garnish. Cook long grain rice using package d...

I love when I can change up one of my family's favorite meals making it new, but still delicious. I always have chicken, a jar of capers, lemons or lemon juice, pasta and of course wine on hand.  Here is a quick way to make the delicious flavors of chicken picatta that your family will love.  I make this dish with Savignon Blanc, so since it's open, enjoy a glass or two with the meal.  Cheers! Serves 4-5 1 1/2 lbs. boneless/skinless chicken breasts cut into 1 inch cubes. 3 Tbs. extra virgin olive oil. 4 garlic cloves chopped. 1/2 yellow onion diced. 2 Tbs. all purpose flour. 1/2 cup of dry white wine. I use Savignon blanc. 1/4 cup lemon juice. 1 cup of chicken stock. 3-4 Tbs. of capers, drained. 1-2 Tbs. of butter. 1/3 cup chopped flat leaf parsley.. 1 lb. of gemelli pasta or any short pasta. Cook pasta according to package directions.  Put 2 Tbs. olive oil into a large skillet.  Salt and pepper  diced chicken. Brown chicken on both sides; about 5-7 minutes...

This is a delicious and easy meal to make.  Everything is cooked in one pan and it's full of flavor.  My family loves this as a fall or winter dinner. I use boneless skinless chicken breasts, but you can use thigh meat if you prefer. There are several steps to making this dish, but I promise it's easy and worth it.  I prefer a red wine with this dish.   A Cabernet Savignon, Pinot Noir or Merlot goes perfectly with this hearty meal.  Cheers! Serves 4 1 1/2 -2 lbs. boneless/skinless thinly sliced chicken breasts. 3 Tbs. extra virgin olive oil. 1/2 yellow onion diced. 3 garlic cloves minced. 1 lb. small red potatoes cut into 1/2 inch dice. 8 oz. sliced baby portobello mushrooms. 5 oz. bag of fresh spinach leaves. 1/2 cup white wine.  I use a Savignon Blanc. 1/2 cup chicken stock. 3/4 cup heavy cream. 1/2 tsp. salt and pepper. 1/4 tsp. red pepper flakes. 1/4 cup  Parmesan Cheese . Heat a large skillet over high heat.  Add 2 Tbs. extra virgin oliv...

This is an easy and delicious salad you can put together in a few minutes.  I buy a bag of shredded cabbage with carrots in the produce section of the grocery store and make a quick delicious dressing.  You can assemble the salad and make the dressing ahead of time, which makes this a perfect make ahead meal. I like to add the dressing right before I serve it. You can also add chicken to it.  A Chardonnay, Savignon Blanc or Rose goes perfectly with this meal.  Cheers! Serves 4 2 bags of shredded cabbage with carrots. 1 cup chopped cilantro. 3 green onions chopped. 1 11 oz. can of Mandarin oranges drained. 1/4 cup sliced almonds. 1 cup of crispy wonton strips. Dressing 1/4 cup of extra virgin olive oil. 1/4 cup flavored rice wine vinegar. 1 1/2 Tbs. honey. 3 Tbs. sesame oil. 1/4 tsp. ground ginger. 1 clove of garlic grated. 1/4 tsp. salt and pepper. Drain mandarin oranges and chop cilantro and green onions.  Put shredded cabbage and carrots into a bowl and add ci...

. This is one of the most delicious and versatile sauce I've ever made.  You can have it with pork chops, pork tenderloin, chicken, salmon, shrimp or with crust bread as a dip.  The sauce can be made ahead of time and refrigerated.  I like to bring it back to room temperature when I'm ready to serve it.  For a quick dinner, I make the sauce while the pork or whatever meat I'm making is cooking.  I throw all the ingredients in my food processor and slowly stream in the extra virgin olive oil. Whether your having it with seafood or meat, a Savignon Blanc, Pinot Grigio or a Pinot Noir goes great with it.  Cheers! Serves 4 1 1/2 lbs. of thinly sliced boneless pork chops 1 cup fresh parsley 1/2 cup fresh cilantro 1/4 cup fresh chives 1/4 cup fresh tarragon 3 green onions 3 garlic cloves 1/4 cup white vinegar. 2/3 cup extra virgin olive oil plus 1 Tbsp 1/2 tsp. each salt and pepper Put parsley through white vinegar into a food processor. Pulse 5 times. Put proces...

Here is a great alternative to the same cheese spreads and dips.  It made with ricotta cheese and delicious fresh herbs.  I make this dip for entertaining, picnics, wine tasting and I even use it as a layer in my lasagna.  As a spread or dip, I'll use crudites, crackers or sliced baguette.  You can make it hours ahead of time and leave it in the refrigerator.  I like to serve a Savignon Blanc, Chardonnay, Viognier, Rose or Sparking wine with it.  Cheers! 15 oz. Whole milk ricotta cheese 2 green onions chopped 2 Tbs. fresh dill chopped 2 Tbs. fresh chives chopped 1 Tbs. fresh parsley chopped 1/2  tsp. salt  1/2 tsp. pepper Drain ricotta cheese in a fine mesh sieve.  If you don't have a sieve, place several paper towels at the bottom of a bowl and pour ricotta on top of the towels.  Let cheese drain for 5 minutes. Place drained ricotta into a mixing bowl and add, onions, dill, chives, parsley, salt and pepper.  Mix well. Refrigerate u...

One of the greatest pleasures of marrying my husband was meeting his grandparents. They were amazing people.  I don't care who you were in the room with, they were the friendliest and most interesting people.  One of my favorite recipes from grandma was her simple but delicious cheese dip.  Grandma would spread some on saltine crackers and put them in the oven to melt.  DELICIOUS!  I love it hot or cold, on saltines or a baguette, on a bagel or sourdough.  It's a perfect dip as an hors d'ouvre, breakfast or snack.  Any wine goes great with it especially a Savignon Blanc or Sparkling.  Cheers to Grandma Olive! 1/2 lb. shredded medium cheddar cheese. 1/2 cup mayonnaise. 4 green onions chopped. Green part too! 1 tsp. worscestershire sauce. a pinch of salt and pepper per grandma. Shred cheese and mix in the rest of the ingredients. Chill or spread on crackers or bread and bake at 350 for 5 minutes.