More is Better

OK so its a hot summer day and your asparagus the big package from Costco is looking like it won't make it a few more days --so instead of just freezing what do you do --you make this soup!! In truth we like it hot just as well!! 4 cups chicken, beef, or vegetable stock, or water salt and freshly ground black pepper 1 1/2 pounds chopped asparagus (peeled if it's fat) 1 large peeled and cubed potato fresh lemon juice for garnish olive oil for garnish   Bring the stock or water and some salt and pepper to a boil in a large saucepan over medium heat.   Add the vegetables and turn the heat to low so the mixture bubbles gently. Cook until vegetables are tender, about 15 minutes.   Remove from heat and  LET THE MIXTURE COOL A LITTLE THEN ---  use an immersion blender to puree the mixture; strain and discard the solids. ( I did not have to discard anything as it was a great pureed texture)   Refrigerate to cool. Garnish with fresh lemon juice and oliv...

Made this for a fancy Father's Day meal --it was fabulous --it is a bit pricey but worth it for a special occasion --my biggest hint is to be sure and have everything mis en place or chopped, measured and ready to go!! This was delicious and I halved the recipe for party of 2!!! 3 tablespoons dried porcini 3 ounces chanterelle mushrooms 3 ounce oyster mushrooms 2/3 cup hot water 3 tablespoons extra-virgin olive oil 4 2-inch thick veal loin chops salt and freshly ground pepper 1 medium red onion (finely chopped) 1 clove garlic (thinly sliced) 1 cup dry white wine 1/2 cup chicken stock juice of 1/2 lemon 1 tablespoon unsalted butter at room temperature 1/4 cup fresh marjoram (chopped) 1/4 cup fresh parsley (chopped) **Rinse the dried mushrooms under cold running water to rid them of sand. If the pieces are small, drop them into a small bowl of water, swish them around, and let the particles settle, then scoop up the pieces. In another small bow...

Saw this recipe on the chew loved it so much I made it 3 times in 2 weeks!!! Yummy great for all that summer zucchini!! Great for company !! 1 frozen deep dish pie crust (thawed) 1.5 cups shredded mozzarella cheese 3 tablespoons goat cheese (crumbled) 1/2 cup freshly grated parmesan cheese (divided) 1/2 cup drained oil-packed sun-dried tomatoes (thinly sliced) 1/2 cup thinly sliced fresh basil 1/4 cup chopped green onions 1 tablespoon chopped fresh oregano 1 small zucchini (cut into thin rounds) 2 large eggs 1 cup half & half 1/4 teaspoon salt 1/4 teaspoon ground black pepper  Preheat oven to 400 degrees Par-bake the crust for 5-8 minutes, or until lightly golden.  Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust.   Mix in bowl 1/4 cup Parmesan, goat cheese,tomatoes, basil, green onions, and oregano then  top crust.   Arrange zucchini rounds in concentric circles to cover top of tart. ...

Originally  from Coastal Living --have done this multiple times now--it is sooooo easy and quick serve it along with a simple salad or over rice! Great summer company recipe. 1 mango, peeled and finely chopped (one of the times I even used frozen from TJ's) 1/2 avocado, finely chopped 1/4 cup finely chopped red bell pepper 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon sugar 1/4 teaspoon salt 2 pounds unpeeled large raw shrimp 1 red onion, cut into 1/4-inch-thick slices 2 tablespoons olive oil 3 tablespoons Jamaican Jerk Rub ( I use Pampered Chef's Jerk Seasoning) Combine the mango, avocado, bell pepper, cilantro, lime juice, sugar and salt to make the salsa and set aside in a bowl. Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning on...

Looking for a little warmth and spice for a rainy day --this is easy and delicious 12 medium shrimp, peeled, deveined and chopped 4 ounces chicken, diced 1 tablespoon Creole seasoning (comes as premade spice or google his recipe) 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper   In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.    In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.   Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.    Stir in rice and slowly add broth.    Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minute...