More is Better

This was a nice fun summer lunch. 2 teaspoons dark sesame oil 1 tablespoon minced peeled fresh ginger 24 medium shrimp, peeled and deveined (about 12 ounces) 1/2 teaspoon kosher salt, divided 8 (1 1/4-ounce) wheat slider buns 2 tablespoons finely chopped celery 3 tablespoons canola mayonnaise 1 tablespoon plain 2% reduced-fat Greek yogurt 2 teaspoons finely chopped shallots 1 teaspoon fresh lemon juice 1/8 teaspoon ground red pepper 8 small Bibb lettuce leaves 1. Preheat broiler. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm. 3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tables...

Margaret is a fabulous coworker of mine that gave us jars of these homemade pickles for Christmas. They were so delicious I bugged her to share the recipe. Costco had those English Cucumbers in 3 packs thought I would need 2 packages to make the 8 cups. I started slicing and need to switch up to a larger bowl as the yield was double the recipe!! 8 cups thinly sliced cucumbers, unpeeled (note 5 lbs = 8 cups) 2 T coarse salt 1 medium sweet onion sliced thin Cover and set in refrigerator for 2 hours. Then drain and squeeze dry ( I used tea towels) Mix together 1 1/2 c sugar 1/2 c white vinegar Pour over cucumbers and let stand in refrigerator overnight Put them in freezing containers. Cover tightly and store in freezer. Take out one container at a time. Keeps all winter.

We had leftover pork tenderloin and I was trying to come with a second totally different dinner-- it was awesome and a total change of flavor. Found the  recipe on foodnetwork.com  I just reheated the pork slices in frying pan. 1 cup diced pineapple (fresh or canned in juice) 1 cup peeled and diced kiwi (about 2 or 3 whole kiwi) 2 tablespoons chopped fresh cilantro leaves 1 jalapeno, seeded and minced 1 tablespoon fresh lime juice Salt and freshly ground black pepper 1 tablespoon olive oil 1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices 1 tablespoon chili powder In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside. Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, unt...

This was on The Chew and was so good we had it 2 weekends in a row --the second time with only the bottom bun and ate it open face. I used all the regular condiments  pickles, ketchup and mustard the first time but it honestly needs nothing. SPLURGE you deserve it!! Be sure to toast the bun with mayo --its a really nice touch. 1 medium Yellow Onion (sliced) Vegetable Oil 1 1/2 pounds Ground Beef Chuck 6 slices American Cheese Salt and freshly cracked Black Pepper 6 Hamburger Potato Buns For the Condiments: Ketchup Mustard Mayonnaise Heat a griddle to medium high. Add a few tablespoons of oil to the griddle and top with sliced onions and season with salt.  Meanwhile, form 4 ounce balls of the ground beef and season with salt and pepper. Place a ball of meat on top of each onion pile and smashed down with a spatula to flatten. Season meat and cook for 2 minutes or until crispy on the first side. Flip and cook for 1 minute then top with a slice ...

From the Rachael Ray show this was a yummy and quick to throw together with one of the stars of the summer season--CORN !! The mascarpone gives it such a great finish. Yummo! 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine ( I used fresh lasagna that I sliced into wide noodles) Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to ligh...

Another awesome and simple summer meal--the shallots make it elegant From Giada on the Foodnetwork.com site Lemon Butter: 1 tablespoon fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Zest of 1 large lemon 1/2 stick unsalted butter, at room temperature Halibut and Crispy Shallots: 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 large cloves garlic, smashed 4 halibut fillets (each 4 to 5 ounces) 1/2 cup grapeseed oil (didn't have and used canola oil) 2 large shallots, cut into rounds, separated into rings Lemon wedges, for garnish For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use. For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-...

Both Katie and I saw this recipe in Cooking Light AUGUST 2013. It was quick easy and yummy using tomatoes that are in peak season right now 1 pound cherry tomatoes 2 shallots, cut into wedges Cooking spray 3 tablespoons extra-virgin olive oil, divided 2 tablespoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 12 ounces cheese ravioli ( I used fresh from TJ's) 2 tablespoons chopped fresh basil 1. Preheat oven to 425°. 2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes. 3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes. 4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.