More is Better

This recipe was on air on the TODAY show by Irish Chef Catherine Fulvio as I was chatting with my Dad one morning -- I discovered it was also on his TV as he stopped mid conversation to check out the recipe as it was demoed --so told him I would make it and let him know what we thought. We LOVED it --although our favorite is still my Mom's Mustard Glazed one. They are served with the Irish classic Champ (aka Mashed Potatoes with Green Onions) This would be a great recipe for Company!! The Champ recipe is below.   Mustard and herb lamb chops with honey dressing Catherine Fulvio For the lamb 200g fresh breadcrumbs 11/2 tsp rosemary, very finely chopped 1/2 lemon, zest only 4 tbsp wholegrain honey mustard ( I didn't have this so used half honey mustard and half whole grain) 3 tbsp seasoned flour 12 lamb cutlets, French trimmed (we had a rack of 8 that Kevin sliced) Extra virgin olive oil, for frying Salt and freshly ground black pepper For the dressing 4 tbs...

Saw this recipe on a morning show by NY Chef Robie Ali and initially was going to make the whole thing then thought back to 'party of 2' and realized we would be eating it for weeks!!! So did the Grilled Surf Shrimp Portion instead and served with grilled corn - it was delish! Recipe:  Roble's surf and turf Roble Ali Ingredients --note no TURF Skip to SURF For the turf: 2 to 3 pounds flank steak 2 tablespoons minced garlic 2 tablespoons Dijon mustard 1/2 cup Worcestershire sauce 1/2 cup low-sodium soy sauce 1 tablespoon freshly ground pepper 1 cup vegetable oil For the surf: 1 pound whole fresh prawns, deveined with shell left intact 3 tablespoons olive oil 3 tablespoons lemon juice 1 tablespoon lemon zest 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon hot paprika 1 wooden skewer for each prawn For the salad: 6 cups baby arugula 3 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup thinly sl...

From Wegmans Holiday 2010,2003 Magazine I made this for a Sunday meal side--notice my fun copper pan from Paris!! Would definitely make this again. 1/4 cup Wegmans Pure Olive Oil 3 lbs Brussels sprouts, trimmed, sliced thin (use mandoline or slice by hand) 1/4 lb Food You Feel Good About Peeled Shallots, minced, (about 1/2 cup) 1 Tbsp fresh thyme, chopped 1/2 cup water 2 Tbsp fresh lemon juice (about 1 lemon) Salt and pepper to taste Get your guests (aka Kathryn) to shave slice the brussels!! 1.Heat large nonstick saute pan on HIGH; add oil. Add Brussels sprouts. Cook, stirring, 6-7 min Add shallots and thyme; continue to caramelize 2-3 min. Add water; stir and cook uncovered 1 min. Remove from heat. Add lemon juice; season to taste with salt and pepper. Place in serving dish --looks great!! Heat in oven until golden brown!

Stuffed Focaccia With Roasted Pepper Vinaigrette We made this for a Wolftrap Concert -- it was pretty good - a little messy may have been a better recipe at home. We enjoyed this with Kevin's Aunt Kathleen and Uncle Kevin - Aunt Kathleen's portion was minus the goat cheese!!  Sorry no picture of the actual serving --it was delish ! A serrated or bread knife slices this sandwich into clean pieces 1 (9-inch) round loaf focaccia bread Roasted Pepper Vinaigrette, divided 1 cup   oil-and-vinegar dressing ( I used TJ's but Neumanns work well too) 1  (5.2-ounce) jar roasted red bell peppers, drained Process dressing and roasted peppers in a blender or food processor until smooth. 1 (3-ounce) log goat cheese, crumbled 1/4 cup pine nuts or slivered almonds 1 deli-roasted chicken 3 cups mixed baby lettuces 1/2 pint grape or cherry tomatoes, halved Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly...

Grilled Chicken Caesar Salad with Brussels Sprouts Saw this Rachael Ray recipe and since we love Brussels decided to try it-- we liked it and had used leftovers from a roasting chicken which I still marinated and reheated. Loved the panko breadcrumbs toasted and served as the croutons! Ingredients 4 small pieces boneless, skinless chicken breast (mine was leftover roast chicken) EVOO – Extra Virgin Olive Oil, for drizzling plus about 1/4 cup Juice of 2 lemons, divided 1 tablespoon fresh thyme, chopped  Salt and pepper 2 pints large Brussels sprouts, about 2 pounds 2 cloves garlic, peeled and grated or pasted plus 1 clove, crushed About 1 1/2 teaspoons anchovy paste About 1 1/2 teaspoons Worcestershire sauce Grated Pecorino Romano cheese 3 tablespoons butter 1 cup panko breadcrumbs A handful of flat-leaf parsley, chopped Marinate chicken in enough EVOO to coat, the juice of 1 lemon, thyme, salt and pepper. Marinate about 1/2 hour. (As you can see...

Kathryn came out for dinner and wanted to whip up her friend Jessie's cookies and cream brownies recipe. You will need a package of Ghiradelli brownie mix -made up per package instructions (minus water) and cookies and cream ice cream and package of double stuffed oreos. Jesssie's link is below   http://www.themessiekitchen. com/2011/03/cookies-and-cream- brownies.html 1 box brownie mix (Ghiradelli) Eggs and Oil as directed on box 1/4 cup hot fudge topping (skip if using Ghiradelli) Heaping 1/2 cup cookies and cream ice cream (buy the snack size cup to save yourself from extra calories) Double Stuffed Oreos 1. Preheat oven according to box directions and spray an 8×8 baking dish generously with cooking spray. 2. Combine brownie mix, eggs, and oil as directed on the back of the box, but  do not add the water. 3. Add ice cream and hot fudge to the brownie batter and stir to combine. 4. Pour half of the brownie batter into the baking dish, layer with Oreos, then to...