TheVineyardMom

  Mini Reuben Sandwiches 1 loaf of cocktail rye bread 1 cup thousand island dressing 1 lb. sliced cooked corned beef 16 ounces sauerkraut, rinsed and drained 1 lb. sliced Swiss cheese Preheat oven broiler or air fryer Arrange slices of rye bread on a baking sheet. Top each slice with a teaspoon or 2 of thousand island dressing.   Top with corned beef slices to cover the slice of the bread. Add some sauerkraut over the corned beef and cover with a quarter of a slice of Swiss cheese. Broil for 3-5 minutes or until the cheese is melted.  Serve warm.

  Gnocchi with Corned Beef and Cabbage 4 tablespoons of butter 3 tablespoons extra virgin olive oil 2 carrots, chopped ½  onion, chopped 1 teaspoon fresh thyme 2 cups cabbage, thinly shredded ¼ teaspoon each salt and pepper 17.5 ounce package of gnocchi 1 cup cooked corned beef cut into ½ inch pieces 1 tablespoon whole grain mustard 2 tablespoons fresh parsley, chopped Bring a large pot of salted water to a boil. Add 2 tablespoons of butter with the extra virgin olive oil to a large skillet on medium high heat. Add carrots, onion and thyme.  Cook until the veggies start to soften. This will take 3-4 minutes.  Add the cabbage to the skillet with salt and pepper. Cook for another 5 minutes or until the cabbage is tender. Add the gnocchi to the boiling water and cook according to package directions.  Reserve 1 cup of the cooking water before draining. Add drained gnocchi to the skillet with the veggies and cabbage  ¾ of a cup of the reserved gnocchi cooking wa...

  Irish Bread Pudding 4 cups whipping cream, divided 6 tablespoons Irish liquor ¼ cup sugar ½ teaspoon vanilla extract 2 tablespoons cornstarch 2 tablespoons water Making the Sauce: Bring 2 cups whipping cream, liqueur, sugar, and vanilla to boil in a heavy  saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons of water in a small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. Making the bread pudding: 14 cups french bread with crust cut into ¾ inch cubes 6 ounces milk chocolate 6 ounces white chocolate 4 large eggs ½ cup sugar plus 2 tablespoons 2 teaspoons vanilla extract ½ cup whole milk   Preheat the oven to 350°F. Spray a 13x9 inch glass baking dish with nonstick     spray. Combine bread, chocolate, and white chocolate in a large bowl. Using an electric mixer, beat the eggs, ½ cup sugar, vanilla extract an...

  Corned Beef and Cabbage Flatbread Pizza 1 store bought dough or prepared flatbread (Cornmeal if using dough ball) 1 tablespoon extra virgin olive oil 3 cups cooked cabbage 2 cups cooked corned beef, chopped 1 ½  cups shredded Mozzarella cheese ¾ cups shredded Monterey Jack cheese ¼ cup freshly grated Parmesan cheese Preheat the oven to 500 degrees if using pizza dough or 425 if using flatbread. For the pizza dough: Form the dough ball into a 12-14 inch round on parchment paper that has been scattered with cornmeal.  Brush prepared pizza dough or flatbread with extra virgin olive oil. Place the dough or flatbread onto a baking sheet. Sprinkle the top of the dough or the flatbread with mozzarella and jack cheese.  Layer cabbage on top of the cheese.  Add the corned beef chunks to the top of the cabbage and grate parmesan cheese over the entire pizza. Bake the dough pizza for 10-15 minutes or until golden and crispy. Bake the flatbread for 8-10 minutes until gold...

  Spring Orzo Salad with Asparagus and Peas 8 oz of fresh asparagus cut into 2 inch pieces 1 cup fresh or frozen peas 8 oz orzo pasta 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 large lemon, zested and juice from half the lemon ¼ cup chopped red onion ½ cup fresh parsley, chopped 2 tablespoons fresh chives, chopped 2 tablespoons fresh dill, chopped ¼ teaspoon each salt and pepper Garnish with feta cheese Optional: Add grilled chicken or cooked shrimp  Bring 4 cups of water to a boil.  Cook orzo according to packaged directions. In the last 3 minutes of cooking, add asparagus pieces and peas. Drain in a colander and run cool water over pasta and veggies to stop the cooking process.  Once drained, place in a large mixing bowl. In a glass jar, add extra virgin olive oil, balsamic vinegar, lemon juice and zest, red onion, salt and pepper.  Shake to combine. Add the parsley, chives and  dill to the bowl.  Drizzle on the dressing an...

  15 oz spring mix greens 5 tangerines or clementines, plus 2 tablespoons of their juice 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil ½ red onion, thinly sliced ⅛ teaspoon each salt and pepper 3 red beets, thinly sliced 8 oz pickled asparagus, sliced diagonally into 2 inch pieces Peel and juice 2 tangerines to get 2 tablespoons of juice.  In a  bowl, whisk together tangerine juice, balsamic vinegar, extra virgin olive oil, red onions and salt and pepper.  Mix well to combine.   Peel and slice 3 tangerines into circles. Slice beets into circles roughly the same size as the tangerines.   Add mixed greens to a plate or bowl, top with tangerine, beet slices, pickled asparagus pieces. and slices of red onions. Drizzle the top of the salad with some of the dressing.  Serve.

 1/4 cup whole milk plain Greek yogurt 2 tablespoons finely chopped peeled cucumber 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 teaspoon fresh dill weed, chopped 1 teaspoon fresh lemon juice 1 tablespoon extra virgin olive oil 24 uncooked medium sized shrimp (31-40 count), peeled and deveined 2 medium cucumbers, cut into 1/4 inch slices 1/4 cup roasted red bell peppers, finely diced Dill fronds for garnishing In a small bowl, combine the yogurt, cucumber, salt, garlic powder, dill and lemon juice. Place in the refrigerator. In a nonstick skillet, heat extra virgin olive oil over medium heat. Cook shrimp in 2 batches for 2-3 minutes per side.  Allow shrimp to slightly cool. Spoon 1/2 teaspoon of the tzatziki on to a cucumber slice and top with a shrimp.  Sprinkle roasted red bell peppers over the shrimp and garnish with a dill frond. Serve immediately.