More is Better

Not a drop of cabbage in this slaw --so good with fresh veggies! This was just my serving but presentation would look so much better with a serving platter with the whole recipe plated. Again from Clinton Kelly on The Chew. We used chicken tenders not cutlets. 4  chicken cutlets 2 tablespoons   sesame oil (divided) 3  limes 2 tablespoons   peanut butter 2 teaspoons   freshly grated ginger 2 tablespoons   rice wine vinegar 1 tablespoon   canola oil 1  pinch chili flakes 1 1/2 cups   English cucumber (cut into matchsticks) 1  red bell pepper (thinly sliced) 1 cup   shredded carrots 1/2 cup   cilantro leaves 1  bunch scallions (thinly sliced on a bias) 1/4 cup   roasted, salted peanuts (roughly chopped, plus more to garnish) kosher salt and freshly ground black pepper Preheat a grill to medium-high heat. Season the chicken on both sides with salt and pepper and drizzle with a tablespoon of sesame...

This was so good and easy to make--sure to become a summer favorite ! Again from The Chew and Hidden Valley. 6  ears corn 1 cup   Hidden Valley® Avocado Ranch dressing 2 tablespoons   cilantro (chopped) 1  lime (zest and juice) 1 cup   crumbled queso fresco Preheat a grill to medium-high heat. Peel the husks away from the corn, leaving them still attached to the root. Clean the corn of all the silk strands. Brush each ear of corn with 1 tablespoon of Hidden Valley® Avocado Ranch dressing. Season with salt and pepper. Place the dressed corn on the grill, turning every 2-3 minutes, until charred on all sides. Meanwhile, combine the remaining Hidden Valley® Avocado Ranch dressing with the chopped cilantro and lime zest. Brush the grilled corn with the cilantro-lime mixture. Sprinkle the queso fresco evenly on the dressed corn. Finish with a squeeze of fresh lime juice.

After a slight over purchase of hotdogs for a cookout --Katie has a mere 74 hotdogs left --so we will be experimenting with exotic hotdog recipes--this one was great !! I forgot to take a picture until after I already had a awesome bite or two!! The recipe is from a website called Damndeliciou s.   These grilled hot dogs are topped with an avocado corn salsa and a Greek yogurt chipotle drizzle! 2 cups corn kernels 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice Pinch of salt 1 avocado, halved, seeded, peeled and diced 6 Hebrew National Hot Dogs 6 hot dog buns 1/4 cup Greek yogurt 1 teaspoon chipotle peppers in adobo sauce, or more to taste In a large bowl, combine corn, red onion cilantro, lime juice and salt. Stir in avocado; set aside. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside. Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, ab...

Another nice alternative to making dinner in foil on grill I added chorizo sausage as well. This recipe is from Clinton Kelly on The Chew. 1 pound   spaghetti 3 pounds   little neck clams (cleaned well) 4  scallions (thinly sliced) 1 cup   dry white wine 1/2 teaspoon   red pepper flakes 2  Fresno or red jalapeno peppers (thinly sliced) 1  lemon (sliced into 4 rounds) 4 tablespoons   unsalted butter 1/2 cup   chopped fresh parsley olive oil kosher salt and freshly ground black pepper Preheat grill to medium high heat. Bring a large pot with salted water to a boil. Cook spaghetti for 2-3 minutes. Remove and set aside.  Lay out 4 large rectangles of heavy-duty foil on a flat surface. Curl up the sides to create a bowl. Place 1/4 of the spaghetti into each packet.  Divide the remaining ingredients between the four foil packets and drizzle with olive oil.  Bring the long ends of the foil together and fold ove...

This is the great end to any meal or evening -these were so good and Katie so thoughtfully sent me home with a ton of them --I will be limiting myself to one a day!! For the Filling: One 16-ounce jar crunchy peanut butter 2 1/4 cups confectioners' sugar 4 tablespoons unsalted butter , room temperature 1 teaspoon vanilla For the Coating: 4 tablespoons coconut oil 16 ounces semisweet chocolate chips For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla . Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours. For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips ; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking she...

The main part of the Mother's Day meal --this chicken was delicious and could easily be served cold as well -- be sure to add a drizzle of the extra sauce it really adds to the taste. Katie went with boneless and skinless and it was great. 1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil 4 boneless skin-on chicken breasts 2 tablespoons canola oil s/p 1 pound asparagus, trimmed 1 tablespoon olive oil kosher salt and freshly ground pepper Freshly grated orange zest, for garnish     For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and ...

My daughter honored me for Mother's Day with a phenomenal meal and seeing she is the one that started me on this blog 6 years ago I wanted to blog her entire meal - Yummo! 1 loaf ciabatta, sliced into 1/2-inch-thick pieces on the diagonal 5 tablespoons olive oil, plus more for brushing 1 1/2 cups fresh ricotta 2 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 pound sugar snap peas 1/3 cup fresh basil 1/3 cup fresh mint 2 tablespoons lemon juice Sea salt flakes for serving Preheat a grill pan to medium-high heat. Brush the sliced ciabatta with a little olive oil . Place on the grill pan and cook until toasted and grill marks form, about 2 minutes per side. Combine the ricotta , 2 tablespoons olive oil, chives, salt and pepper in a small bowl. Set aside. Bring a large pot of salted water to a boil Add the snap peas and cook for 3 minutes. Immediately plunge them into a bowl of ice water until cold. Remove and pat d...

This recipe is once again from The Chew's Clinton Kelly. I whipped it up the other night--I loved the presentation. I also added 3 lonely thin spears of asparagus from my garden. I did not have summer squash on hand so just used the zucchini. Also I really thought I had a pie crust in my freezer but those of you who know that I am not a baker --found only puff pastry which I attempted to use poorly! If you want to skip the crust all together which I will probably do next time then add the parmesan cheese to the egg mixture. Also it was a fabulous breakfast!! The texture and flavor from the goat cheese yummo! Perhaps a lovely side dish for Mother's Day!   1 store-bought pie dough 2 tablespoons freshly grated Parmigiano-Reggiano freshly ground black pepper 8 ounces soft goat cheese (crumbled) 1/2 cup heavy cream 2 teaspoons thyme leaves (chopped) 3 eggs 1/2 cup cherry tomatoes (halved) 2 zucchini (ends trimmed, sliced lengthwise with a vegeta...