More is Better

OK so now I had the leftover rolls and meat and decided to make these as well after my meatball sliders. They were a fun mini burger lunch and were not a HUGE as they look!! 1/2# hamburg Slider Rolls or Mini Buns Worcestershire Sauce (BTW we were in England recently and they call it Worcester Sauce) Breadcrumbs Sliced Cheese (I had those mini cheddar prepacked ones we use in lunches) Ketchup, Mustard or whatever else you like on your burger! Ok to make it simple I simply pressed my hamburg gently onto plate ---sprinkled with breadcrumbs and drizzled with Worcestershire Sauce (or Worcester Sauce for our family in the UK) Scored the mixture into 4 and made 4 small burgers--try not to over handle the meat as it stays together better and also put a small dimple/ thumbprint into each center before cooking for less shrinkage. We grilled burgers and then topped with cheese--yummy! Have fun!

On a date night we went to Ozzies in Fairfax Corner to have an appetizer and beverage (vino of  course) before the movie. On their appetizer menu were these fabulous meatball sliders -- of course I had to try to recreate them at home--they were delicious even on the recreation--try them out!! 1/2# ground beef package of mini bun or slider buns Grated parmesan cheese  (plus extra for topping) 2 T tomato or marinara sauce (plus extra for topping) Fresh basil (sliced) Mix hamburg, sauce, parmesan and basil. I then scored the mixture into 4 with my hand to make it easy to make meatballs the same size :) Place the meatballs in a baking dish. Bake at 375 for about 20 minutes until cooked through. Top with sauce and grated parmesan --place back in oven until cheese melts (couple of minutes) Place them on slider rolls and serve with a small cup of marinara sauce~ YUMMO!!

Saw this unique cauliflower shopping at Wegmans and decided to try it. Since Kevin is not a huge cauliflower fan I searched for roasted recipes rather than boiling or steaming. Came across this by a blogger called Brooklyn Farmhouse along with some info on it. "You may have seen Romanesco cauliflower in your local market – it looks almost like vibrant, bright green coral. I like to roast cauliflower because it brings out a really delicious nutty-sweet flavor in them. And the little cauliflower florets get nice and brown and a bit crunchy. A little squeeze of lemon does the trick before you bring your roasted cauliflower to the table." One 2 1/2 pound Romanesco cauliflower, core removed and cauliflower broken up into florets 4 tablespoons extra virgin olive oil 1/2 teaspoons kosher salt 1/4 teaspoon red pepper flakes Freshly ground black pepper 1/2 of a lemon *shaved parmesan* optional Preheat the oven to 400°. On a baking sheet, toss the cauliflower florets,...

With a cold rainy night like tonight what better way to keep warm than a great hearty soup! This is from Quaker's Barley! It is quick and easy!  1/2  pound lean ground beef 1/2  cup chopped onion 1  cloves garlic, minced 7 cups water One  14-ounce can no-salt-added tomatoes, undrained, chopped 1/2  cup Medium QUAKER Barley* 1/2  cup sliced celery 1/2  cup sliced carrots 2  beef bouillon cubes 1/2  teaspoon basil 1   bay leaf 1  9 ounce package frozen mixed vegetables    ( I used canned rather than frozen)   In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain.    Add remaining ingredients except frozen (or in my case canned) vegetables.     Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally.   Add frozen (or again canned) ...

OK so this photo is a joke -- I had Katie coming over for dinner and I have called her 'Lambie' since she was little and decided to place her stuffed lambie in the pot for the ingredient photo for this recipe!! So there were no stuffed animals hurt in the making of this Sunday dinner! 1 (4 to 5-pound) boneless leg of lamb , rolled, tied, and trimmed of excess fat 4 to 6 cloves garlic  cut in half  4 to 5 sprigs fresh rosemary Coarse salt and freshly-ground black pepper to taste EVOO 1 cup of port wine 1 T butter Preheat oven to  325. Slit a bunch of 1" holes in lamb and slide the garlic into them along with partial sprigs of the fresh rosemary. I also stuffed the roasemary under the netting. Season with salt and pepper. Close up view of the the garlic and rosemary stuffed into the roast In a stainless steel pan (or one that is oven proof) Heat a little EVOO and then sear the lamb on all sides. Now into the preheated 325 oven for abou...

This recipe was from Cooking Light originally but popped into my daily email of chicken recipes from MYrecipes.com . It was very nice quick and easy and with my basil plants doing so well was easy to make from items already in my pantry. I followed their suggestion and served it with whole wheat egg noodles on the side. Chicken: 1/2 cup chopped fresh basil 1/3 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 1/2 teaspoon lemon pepper 1/4 teaspoon freshly ground black pepper 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray Basil Aioli: 1/4 cup finely chopped fresh basil - check out all that fresh basil from my garden -yummy! 2 tablespoons low-fat mayonnaise 1 tablespoon fresh lemon juice 1 1/2 teaspoons Dijon mustard 3/4 teaspoon bottled minced garlic NO WAY JARRED 2 cloves of fresh garlic 1/2 teaspoon olive oil To prepare chicken, combine first 6 ingredients in a large bowl.  Add chicken to basil mixture,...

I was trolling through TV channels and caught  the Barefoot Contessa aka Ina Garten on TV with Alec Baldwin cooking for a charity auction luncheon for the winners. One of the recipes was for this Lobster Salad. Knowing I was going home to the Cape and my Mom's love of lobster decided I would make this up for one of our beach lunches. It was delicious --my only suggestion is to READ the recipe through--as you will be able to tell by the pictures I DID NOT  A GAI N !!! Hence the picture of both the corn on the cob in with the pasta and then the hastily shaved corn on the cob then back in with the pasta!!! Also please note I HALVED the recipe. Thanks to my sister Linda for supplying the lobster meat! Kosher salt Good olive oil 1 pound small pasta shells, such as Ronzoni Kernels from 8 ears of corn (about 6 cups) YES SHAVE THE CORN BEFORE COOKING! 12 scallions, white and green parts, thinly sliced 2 yellow or  orange bell peppers , seeded and small-diced 2 pint...

My friend Vicki from work always has a huge harvest of tomatillos each year-- In the past I have chopped and sauteed and served in egg omelet or made a salsa.  Since Kate and Nick was coming out this particular night and Nick is a HUGE Chip and Salsa man--thought I would make this up for them  This recipes was from a quick online search and is from simplyrecipes.com I also chose to roast them for better flavor. Tomatillo Salsa Verde Recipe To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos. 1 1/2 lb tomatillos 1/2 cup chopped white onion 1/2 cup cilantro leaves 1 Tbsp fresh lime juice 1/4 teaspoon sugar 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped Salt to taste 1  Remove papery husks from tomatillos and rinse well. 2a Roasting method ...