Oooo, Boekenoogen Wines! Tasty Treat!

Ahhh, what we've stumbled upon is yet another something that is such a tasty treat.. it'll make you wanna slap yo' mama.

Mama Ruth watch out, it's so good it'll make you wanna slap yo' mama!

A quick bit of history on me before we jump in- I'm a sucker for fabulous things and family companies. I'm lucky enough to work for one of my best friend's family company, so when I stumbled upon this amazing wine, tasted it, then realized the charming girl (Holly Boekenoogen) who was serving the wine was working for the family.. I was sold.

I present to you all.. Boekenoogen Wines.

Boekenoogen is nestled in the San Lucia Highlands which is approximately an hour south of Carmel. This region is known for its Chardonnay as well as its Pino Noir. Now, why haven't you heard about this amazing vineyard yet? A vineyard that has scored a 96 and Editors Choice on its '07 Chardonnary and a Pino Noir that's bound to get an amazing review soon... That's because this family (in its fifth generation on the land) just started its wine endeavor in 1998.

It's still a small production, but totally worth snagging a few bottles. I'm obsessed with their Pino Noir, my favorite part is the finish- described as the following, "Fine tannins that will gracefully age the wine while youthful flavors and aromas develop subtle complexity and refinement, long and very memorable." If you're a west coaster check out all the spots that you can grab a bottle.  For all the rest of us, I suggest joining the the Boekenoogen Club VI. Boekenoogen will ship to your home three times a year (February, May and November) two bottles of your choice for $65-$75.You can choose all reds, whites or a mix. Find a friend and make it happen, you won't regret gettin' your Boekenoogen wine!

Enjoying our wine- obviously.

So thank you Boekenoogens!

The Boekenoogen Family. Garrett, Susan, Holly, Kate and Joh

Ruth's To Die For Cheese Biscuits- So Good It'll Make You Wanna Slap Yo' Mama!

Friends,

Your welcome. Why you ask? Because this EXTREMELY simple recipe is about to make your kitchen a destination around the block, no matter where you live. This simple recipe, from our one and only Ruth, is a MUST to have in your repertoire. These are the tastiest, easiest little cheese biscuits you've ever tried! 

Ruth's To Die For Cheese Biscuits

Ingredients:

2 cups self rising flour

2 sticks butter (melted)

1 cup sour cream

1/2- 1 cup sharp cheddar cheese

pinch of salt 

Making them:

Preheat your oven to 400 degrees

Combine all ingredients in a bowl

In a greased or sprayed MINI muffin pan place a dallop in each  hole

Put in the oven for 12-14 minutes

TAH DAH!! These little treats are like fluffy cheese straws/ biscuits. Feel free to add things to them as well, if you like a little bite, why not throw in some jalepenos.

Trick

Make the dough ahead if you have guests coming in for the weekend, put it in a ziploc bag and throw it in the fridge and just pull it out in the mornings when you are ready to make them!

Such a great trick to make such a tasty treat! Thanks mom!

So good it'll make you wanna slap yo' mama Salmon

Friends,

This is a favorite around our household. It's a twist on a classic salmon that will not let you down. As we always say, It's so good it'll make you wanna slap you' mama. Enjoy!

Ingredients

2-4 salmon steaks (around 1/2 a pound each)

3/4 cup pineapple juice

1/4 cup soy sauce

3 to 4 Tbsp honey

3 Tbsp horseradish

2 Tbsp olive oil

2 Tbsp fresh Parsley

1 Tbsp chopped garlic

1/2 tsp. ground black pepper

Wipe salmon steaks with damp paper towel and place those bad boys in a shallow baking dish (or a ziplock bag, this is easier in my opinion). Combine remaining ingredients into a small bowl and mix well. Pour the mixture onto the salmon and refrigerate for 2 hours, turning the salmon filets over after an hour. Be careful not to let them over marinade because it will make the fish mushy. Preheat your oven to 450. Remove the salmon from the fridge and place everything into a shallow baking dish (if it's not already in one) and bake for 10-12 mins. After 10-12 minutes, turn on the broiler and let the salmon turn a little brown around the edges (depending on your oven could take 2-4 mins). Please DON'T overcook. Remove the salmon from all the good juices and cover to let it sit for a few minutes. Take the remaining sauce and put it in a small sauce pan on the stove. Bring the sauce to a boil, then reduce the heat and cook the sauce until it has reduced by half. Pull out your salmon and put this DELICIOUS sauce on top and you've got a wonderful healthy meal!

We also threw some steam in bag broccoli with our dish with some homemade tzatziki sauce on top.

And if there are just two you, make the leftovers into a delicious salmon sandwich with tarter sauce and tomatoes for the next day!

 This is what "before" salmon steaks should look like

 Yumm, see that golden brown goodness along the edges? That means you are good to go!

 Tah-Dah! Looks so good it makes you wanna slap yo mama.. doesn't it?

Delicious leftovers. It doesn't get any better than this!