More is Better

OK last week was not one that I cooked dinner every night so at the end of the week I still had my Costco package of  baby bella mushrooms and being party of 2 needed a way to use them pronto ! I decided to make stuffed mushrooms to bring to a friends as an appetizer. I found this recipe from The Food Network by Paula Deen. I had fresh tarragon and it added a nice pop --it didn't over power the mushrooms. 3 (8-ounce) packages fresh baby bella mushrooms, wiped clean 2 tablespoons butter 1 (5-ounce) package prosciutto, chopped 1/4 cup minced fresh chives 4 ounces cream cheese, softened 1 tablespoon Dijon mustard 1/2 tablespoon lemon zest 1/4 teaspoon dried tarragon ( I used 3/4 t chopped fresh) 1/2 teaspoon ground black pepper Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems. In a large skillet, melt the butter over medium heat. Add the prosciutto, chives...

Our friends Cathe and Bob had us over for dinner and she made this --it was so fabulous I have to admit we had seconds!! The recipe is from the Food Network and is by Paula Deen.  Thanks again for a great evening! 3 cups thinly sliced Vidalia onions 3 tablespoons butter, melted 1 (9-inch) prebaked deep-dish pie shell 2 eggs, beaten 3 tablespoons all-purpose flour 1/2 cup milk 1 1/2 cups sour cream 1 teaspoon kosher salt 4 slices bacon, crisply cooked and crumbled Directions Preheat oven to 325 degrees F. In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned. Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions. In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.

Katie and friends we raving about "the Spiralizer" so I bought one off Amazon and we were off to the races with dinner and a healthy alternative to pasta. Can't wait to try it with other toppings --now if the bunnies will stop eating my baby zucchinis out of my garden.... My man making my Zoodles! Holy Cow all those zoodles from just 4 medium zucchini! After sauteing in a little EVOO now we can top them! Topped with marinara sauce and fresh parmesan --YUMMO!

This recipe was made by my sister-in-law Andrea recently for dinner for our family after a long drive home. Originally it is from Southern Living July 2011. It was over the top fabulous and definitely one we will repeat. It came together pretty quickly as well. 3  lemons 2  garlic cloves, pressed 1/3 cup   olive oil 1 teaspoon   Dijon mustard 1/4 teaspoon   pepper 1 1/2 teaspoons   salt, divided 3  skinned and boned chicken breasts 3  ears fresh corn, husks removed 1 tablespoon   olive oil 1  (6-oz.) package buttermilk cornbread mix 1/4 cup   chopped fresh basil 8  cooked thick hickory-smoked bacon slices 2 cups   loosely packed arugula   1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup. 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. sa...

This was last nights dinner and it was absolutely delicious. Be sure to read recipe all the way through before starting. Have all herbs chopped and ready and butter measured out. The potato rolls were absolutely fabulous so don't skimp on toasting them either. The recipe is from Food Network Magazine July/August 2014 which I recently resubscribed to and am enjoying their new format.  Here is an extreme closeup that Kevin took with his new macro lens for his birthday. Now here is the recipe. 1 pound sea scallops (about 16), "foot" muscles removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 sprigs thyme, leaves stripped 1 tablespoon chopped fresh parsley 3 tablespoons unsalted butter, at room temperature, plus more for the rolls 4 potato hot dog rolls 8 leaves Boston or Bibb lettuce Juice of 1/2 lemon, plus wedges for serving 1 tablespoon chopped fresh chervil or tarragon ( I used tarragon) 1 tablespoon chopped fresh chives Cut the...