TheVineyardMom

  2 ears of corn 1 tablespoon extra virgin olive oil 2 cups halved cherry tomatoes ½ cup finely chopped red onion 1 lb. dried macaroni noodles 1 avocado diced Salt and pepper to taste Cilantro-Lime Vinaigrette  1 ½ cup cilantro, chopped ⅓ cup extra virgin olive oil 3 tablespoons fresh lime juice ½ teaspoon chili powder ½ teaspoon garlic powder 2 teaspoons honey ¼ teaspoon each salt and pepper Bush all sides of both cobs with extra virgin olive oil.  Season with salt and pepper. Preheat the grill to medium high heat.  Grill cobs for 5-6 minutes on each side until the kernels are slightly charred.  After the corn has been grilled, take the cob and hold it vertically over a bowl and run a knife against the cob from the top of the cob to the bottom.  The kernels will fall into the bowl. Cook pasta according to the package directions.  Drain and rinse with cold water.   Make the cilantro lime vinaigrette while the pasta is cooking. Combine the cil...

Mojo Steak Skewers Marinade: ¼ cup fresh orange juice ¼ cup fresh lime juice ¼ cup extra virgin olive oil 2 tablespoons fresh parsley, chopped 1 tablespoon minced garlic 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon each salt and pepper 16 ounces top sirloin steak cut into 1 inch pieces 1 large red bell pepper, cut into 1 inch pieces 1 large green bell pepper, cut into 1 inch pieces 1 pint cherry tomatoes 1 lime cut into half and quartered In a large bowl, mix together marinade ingredients.   Place steak into a glass baking dish, add the marinade and cover.  Refrigerator for 45-60 minutes. If you’re using wood skewers, soak them in water for 10-15 minutes. Preheat the grill to medium high heat. Remove the steak from the marinade and discard the remainder of the marinade. Thread the skewers with a piece of red bell pepper, green bell pepper, steak piece and cherry tomato.  Repeat 2-3 times.  Place a quarter of the lime at the bottom of the skewer. Grill o...

16 oz. cream cheese, softened 14 oz. can of sweetened condensed milk Zest of 1 lemon ⅓ cup fresh lemon juice 1 store bought 9 inch graham cracker crust Mango Sauce: 2 ½ teaspoons gelatin ¼ cup water ½ cup mango puree * 1 ½ teaspoon lemon juice 2 tablespoons sugar In a bowl, combine water and gelatin powder.  Set aside for 5 minutes to bloom.  Microwave the gelatin for 15-20 seconds or until melted.  Allow to slightly cool.  Add mango puree, lemon juice and sugar. Mix together until combined. Set aside. Add softened cream cheese, condensed milk lemon juice and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth.  This will take 3-4 minutes. Pour batter into the crust. Top with mango sauce and refrigerate for 2 hours.  Serve cold with whipped cream or fresh fruit. * Mango Puree- 2 mangos peeled and diced.  Place in a food processor with 1-2 tablespoons of water and process until smooth.  Add more water if too thick.

  5 tablespoons of butter, melted and divided 4 medium sized Yukon Gold or russet potatoes 2 tablespoons of your favorite spice rub mixture 2 tablespoon fresh parsley, chopped 2 tablespoon fresh chives, chopped Preheat oven to 425 degrees Grease a 12 inch oven safe cast iron skillet. Cut each potato crossvise into ⅛ inch size slices without cutting all the way to the bottom, leaving ¼ inch of the potato intact so it stays together. NOTE: I use chopsticks going horizontal with the potato on both sides.  This stops the knife from going all the way to the bottom of the potato Arrange potatoes in a pan and brush each potato with 2 tablespoons of melted butter.  Sprinkle them with the spice rub. Cover with aluminum foil and bake for 30 minutes. Remove the foil and brush with another 2 ½ tablespoons of melted butter and bake for another 15-20 minutes. Edges should be crispy and soft in the middle. Garnish with parsley and chives.  Serve hot.

  4 bone-in pork loin chops (1-1 ½ inch thick) 2 tablespoons salt 1 tablespoon pepper 1 tablespoon extra virgin olive oil Sauce: ¾ cup apricot preserves 1 tablespoon Dijon mustard 2 tablespoons apple cider vinegar ¼ cup water  Pinch of salt and pepper Place pork chops on the counter on a plate to allow the meat to get to room temperature. Use ½  tablespoon of salt and a ¼ tablespoon of pepper to season both sides of each pork chop.   Set grill or grill pan on medium high heat and oil the surface to prevent the meat from sticking. Add the pork chops to the grill and allow to cook without moving for 4-5 minutes. Close the cover of the grill to allow for even cooking. With tongs, rotate the pork chop a quarter turn and cook without moving for another 4-5 minutes. Close the grill cover again. Turn over pork chops and repeat the process.   Pork chop should have an internal temperature of 140.  Remove from the grill and immediately cover with foil and a...

  1 rack of pork spare ribs (4-5 lbs)  Dry rub 2 tablespoons paprika ¾ teaspoon cayenne pepper 2 tablespoon salt 1 tablespoon ground black pepper 1/2 cup brown sugar 2 tablespoon ancho chile powder 2 teaspoons ground cumin Mix dry rub ingredients together. Allow the ribs to sit on the counter for 40-45 minutes to come to room temperature. Using a sharp knife, remove any of the silverskin on the back of the rack of ribs. Coat the rack evenly with the rub on the top of the ribs.  Flip over and coat the back of the ribs evenly with rub.   Preheat the grill to 325 degrees.  Place ribs on the grill and close the lid of the grill and have the ribs cook for 20 minutes.  Turn ribs over and cook for another 15-20 minutes.  Make sure not to cook the ribs on high heat or the brown sugar in the rub will burn.   Internal temperature should register 145 degrees for medium rare. Pull the ribs off the grill and allow to rest for 10 minutes.  ...

  BBQ Beans 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced 1 jalapeno, minced 3 garlic cloves, minced 3  15oz. Cans of white beans, rinsed and drained ¼ cup brown sugar ½ cup ketchup 1 tablespoon yellow mustard 1 tablespoon apple cider vinegar 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon cayenne pepper ½ teaspoon each salt and pepper 1 15 oz. can tomato sauce Preheat the grill to medium high.   Place a cast iron skillet with olive oil on the grill.  Add the onion, jalapeno and garlic cloves and saute for 4-5 minutes or until soft. Add the beans, brown sugar, ketchup, mustard, vinegar, paprika, chili powder, cayenne pepper, salt and pepper and stir to combine.  Add the mixture and beans to the pan and stir to combine.   Add tomato sauce and stir.  Cook on the grill  for 12-20 minutes.  Serve warm.