TheVineyardMom

  1 lb cooked and diced boneless, skinless chicken breast 1/2 cup finely diced celery 1/2 cup finely diced green onions 1/2 cup chopped roasted cashews 1/2 cup green grapes cut in half 1/4 cup finely chopped Italian parsley 1 cup plain Greek yogurt 2 tsp curry powder 1 tsp salt 1/2 tsp pepper 1/4 cup chopped fresh cilantro Optional: 1/4 tsp cayenne pepper  I head of butter or bibb lettuce.  Rinse and dry individual leaves. In a large bowl, toss together the cooked chicken, celery, green onions, cashews, green grapes and Italian parsley. In a small bowl, whisk together Greek yogurt, curry powder, salt, pepper, cayenne (optional) and cilantro.  Pour 3/4 of the yogurt mixture over the chicken mixture and mix until well coated.  Add more yogurt sauce if needed. Refrigerate the mixture until you are ready to serve. Store refrigerated for up to 3 days. Scoop mixture into the leaves of the lettuce when you are ready to serve. Wine pairing:  2022 Luke Sauvignon Bla...

  A delicious Sauvignon Blanc or a Pinot Grigio  Mushroom and Leek “Alfredo” Pasta Sauce: Cauliflower Alfredo 4 cups vegetable stock 3 cups water 1 large head of cauliflower, chopped into florets 1 cup unsweetened Oat milk 1 cup Parmesan cheese 1/2 tsp of both salt and pepper In a large pot, bring vegetable stock and water to a boil. Add cauliflower florets to the pot and boil until florets are tender.  This will take 4-5 minutes. Before draining florets, reserve 1 cup of the cooking liquid. In a food processor or blender, add drained florets, oat milk, parmesan cheese, salt and pepper. Blend until smooth.  8 oz Chickpeas penne pasta 2 tbsp canola or avocado oil 3 garlic cloves, minced 1/2 cup of sliced white mushrooms 1/2 cup sliced crimini mushrooms  1/2 cup sliced portobello mushrooms 1 cup sliced cleaned leeks  1/2 tsp each salt and pepper Parmesan cheese to garnish Cook chickpea penne according to package directions.  Drain well. In a large saute ...

  Chicken, Asparagus and Bell Pepper “Alfredo” Pasta Sauce: Cauliflower Alfredo 4 cups vegetable stock 3 cups water 1 large head of cauliflower, chopped into florets 1 cup unsweetened Oat milk 1 cup Parmesan cheese 1/2 tsp of both salt and pepper In a large pot, bring vegetable stock and water to a boil. Add cauliflower florets to the pot and boil until florets are tender.  This will take 4-5 minutes. Before draining florets, reserve 1 cup of the cooking liquid. In a food processor or blender, add drained florets, oat milk, parmesan cheese, salt and pepper. Blend until smooth. 1 lb of whole wheat fettuccini/linguine pasta 1 1/2  tbsp canola or avocado oil 1 lb. boneless skinless chicken breast diced into 1 inch pieces 1/2 tsp salt 1/4 tsp pepper 1/2 red bell pepper, thinly sliced 1/2  yellow bell pepper, thinly sliced 1 cup of asparagus chopped into 1 inch pieces Parmesan cheese for garnish Cook pasta according to package directions.  Drain well. Add oil to a la...

  A Chardonnay pairs great with this recipe 2 large egg whites 2 medium sized zucchini sliced into 1/3 inch rounds 1/2 cup Panko bread crumbs 1/2 cup Parmesan cheese grated 1 tbsp dried basil 1 tbsp dried oregano 1/4 tsp each salt and pepper Nonstick cooking spray Optional: Marinara or pesto for dipping Spray the baking sheet with nonstick cooking spray. Position a rack in the center of the oven and preheat the broiler to high. Whisk 2 egg whites together in a small bowl until combined.  Combine panko bread crumbs, Parmesan cheese, basil, oregano, salt and pepper in a mixing bowl. Add zucchini rounds to the bowl with the egg whites coating both sides.  Then place the coated zucchini into the bread crumb mixture pressing to coat both sides of the zucchini with mixture.  Do this in batches. Place zucchini onto the baking sheet and spray the top of the zucchini with the nonstick cooking spray. Broil 2-3 minutes and then flip the zucchini and broil another 2-3 minutes. K...

 I love this recipe with a Savignon Blanc or a Pinot Grigio 2 bunches of kale, chopped with stem removed 3 tbsp extra virgin olive oil 1.5 lbs. Boneless skinless chicken breasts  1/2 tsp each salt and pepper 1 yellow onion finely chopped 2 tbsp of flour 1/2 cup whole milk 1 1/4 cup chicken stock 1 12 ounce jar of quartered artichoke hearts, drained and rinsed 1/4 tsp red pepper flakes (optional) 3 tbsp grated Parmesan cheese 2 tbsp Panko bread crumbs Bring a large pot of water to a boil.  Cook kale until it is tender.  This will take 2-3 minutes. Drain well to make sure all the moisture is out. Heat 2 tbsp of extra virgin olive oil in a large skillet on high heat.  Cut chicken into 1/2 inch pieces.  Salt and pepper chicken.   Add chicken to the skillet and let it cook until it is browned.  Transfer chicken with a slotted spoon to a bowl. Add 1 more tbsp to the skillet and add the onion.  Saute for 3-4 minutes.  Sprinkle flour over the on...

  1 bottle of either sparkling white wine or Prosecco Orange juice Blue Curacao Fill champagne flute or stemless champagne flute 1/3 of the way with Orange Juice. Add 1/2 tsp. of Blue Curacao and stir with a straw. Fill the glass  the rest of the way with sparkling wine.

1/2 lbs. bacon, cooked and finely chopped 2 8 oz packages of cream cheese, softened 5 green onions, finely chopped 1 tsp garlic powder 1/4 tsp black pepper 1 tbsp Worcestershire sauce 2 cups shredde...