More is Better

 From the TODA Y show Chef  Louis Salvaggio from Robke's restaurant on Long Island.  I love this dish because it takes away all the margin of error with pan-fried pounded pork chops. They're nearly impossible to undercook or overcook, and they soak up that beautiful tangy cherry pepper sauce. This was so good and we can't wait to make it again!  2 (10-ounce) bone-in rib pork chops (we only had boneless) 1/2 cup all-purpose flour  4 eggs, beaten (only used 1) 2 cups fine panko breadcrumbs 1/2 cup olive oil or enough to coat the bottom of a large frying pan  1/4 cup hot and sweet cherry peppers, halved and seeded, plus the juice  1 clove garlic  1 tablespoon red wine vinegar  1 lemon, juiced  1/2 cup chicken broth  salt and freshly ground black pepper, to taste  2 tablespoons butter  1/2 cup grated Parmigiano-Reggiano  1 tablespoon chopped parsley, to garnish 1. Start by trimming and cleaning your pork chops. Pound them...

  This was on the TODAY and looked like a fun new summer cocktail. It was fun light and something different! 3 ounces rosé wine,such as La Fête du Rosé  1 ounce silver tequila  1 ounce freshly squeezed lime juice  1 ounce simple syrup or agave syrup  salt, to rim (optional)   1 lime wheel, to garnish  

 So we had friends over for dinner last night and this is the appetizer that Lois brought. Funny we both had seen it during a conversation on the Jenna and Sheinelle show about go to apps to bring to a party. It was delicious and very easy to make - Kevin said he SCORED this morning as she left the small bit of leftover dip with us -I predict it won't make the day before its gone! 1 container Trader Joe's Spinach & Kale Greek Yogurt Dip  1 package Trader Joe's Wild Smoked Sockeye Salmon with Cracked Peppercorns, Mustard Seed and Lemon, chopped  1/2 lemon, juiced  pita chips, to serve In a medium serving bowl, mix togetherspinach dip and chopped smoked salmon until well-combined.  

 This is by Chef Marcus Samuelsson and made on the TODAY show. It was a bit complicated but fun. Chef notes: I paired savory, churrasco-style pork with smoky grilled mango to capture the vibrant, tropical energy of Brazil's national team. The coconut garlic aioli ties the plate together as a direct tribute to the bold,soulful roots of Afro-Brazilian cooking. TECHNIQUE TIP: Turn the tenderloin frequently on the grill to avoid burning.  SWAP OPTION: For a lighter aioli, swap the 1 cup of mayonnaise for 1 cup of plain, full-fat Greek yogurt. Honey Chili Glaze  1/4 cup honey  1/4 cup soy sauce  2 tablespoons roasted garlic puree  1 tablespoon chili paste  1/2 lime, juiced Pork Tenderloin 2 cups orange juice 2 tablespoons soy sauce 2 teaspoons kosher salt 1 (1- to 1¼-pound) pork tenderloin (I used 2 thick boneless chops) Honey Chili Glaze (recipe above) Grilled Mango 1 ripe mango, cut into wedges 1 teaspoon olive oil 1/2 lime, juiced 1 pinch kosher sal...

 T his recipe comes from King Arthur Flour Co - I was looking for the bread mix that we used to make growing up but it no longer exists. So I found this recipe online. It was AMAZING so gooood!! Love it with cream cheese too! We just had to try it before it was fully cooled!! 2 cups (227g) chopped dates 4 tablespoons (57g) butter, softened 1 teaspoon baking soda 3/4 teaspoon table salt 2/3 to 3/4 cup (142g to 159g) light brown sugar or dark brown sugar, packed 1 cup (227g) brewed coffee, hot 1 large egg 1 teaspoon King Arthur Pure Vanilla Extract 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor 1/2 teaspoon baking powder 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour 1 cup (113g) coarsely chopped walnuts ( I omitted) Instructions Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan . Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture...

 F rom MANTITLEMENT This Elderflower Cosmopolitan is an elegant twist on a classic cosmo! Serve this for happy hours, parties, holiday or a date night in. It’s light, crisp, tart and slightly sweet and the most perfect pink color! 2 1/2 ounces vodka 3/4 ounce Elderflower liqueur 3/4 ounce fresh lime juice 1/2 ounce cranberry juice Add all of the ingredients to a cocktail shaker with ice. Shake very well until cold and icy, then strain into a coup or martini glass. Garnish with lime slices if desired.