More is Better

I had a hankering for pecan crusted salmon last week and after reviewing several recipes and combining them this is what I came up with - it was very good served with broccoli. 1/4 cup maple syrup 1 T soy sauce 2 garlic cloves minced 1/2 teaspoon black pepper 3 T finely chopped pecans  2 fillets salmon In a small bowl combine the maple syrup with soy sauce, fresh garlic, pecans and  pepper until well blended. Set oven to 400 degrees. Spread mixture over fish. Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.

On a whim decided to make this up --its right on the back of the Hellman's mayo jar -- it is incredible moist and flavorful. I am apologizing upfront that I forgot to take a picture before digging in!! Also did not have Italian breadcrumbs on hand so sprinkled with panko and Italian seasoning. Also because these were large chicken breasts needed to cook for 30 minutes. 1/2 cup Hellmann's ®  or Best Foods ®  Real Mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumb Preheat oven to 425°. Combine Hellmann's ®  or Best Foods ®  Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs. Bake until chicken is thoroughly cooked, about 20 minutes.

Trader Joes recently came out with CPP raviolis and I just couldn't help taking them to the next level--it was a perfect gloomy rain night comfort meal! Cooked package of ravioli's per instructions reserve 2 T pasta water Meantime I sauted or you can microwave-- 1 small onion chopped 3 ribs celery and 4 carrots (mine were the multicolor carrots)  sliced thin until soft 1 cup of frozen peas added to raviolis during last 2 minutes of cooking Combine in pan with your sauce , the veggies, the raviolis and reserved pasta water-- ENJOY !! Béchamel Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt 1. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. 2. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a ti...

Saw this while down the lake on their local PBS Create TV it was a show hosted by Ming Tsai along with Colin Cowie and they just kept mmmmm'ing and raving about it ---we made it last weekend and now I know why --it was really easy and delicious! Also I halved this recipe. 3 tablespoons unsalted butter 1 cup proscuitto, cut into julienne strips 1 box of quinoa linguini pasta or regular linguini ½ cup freshly grated Parmesan cheese plus extra to pass around at the table 4 cups béchamel sauce Béchamel Sauce 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt Preheat oven to 400°F. 2. Melt 1 tablespoon of butter in a large skillet. Add prosciutto and cook for 1 to 2 minutes, stirring constantly. 3. Bring a large pot of water to a boil and cook linguini per instructions, leaving it slightly al dente. Drain well in a colander and place in a large ovenproof casserole, spreading 1/2 the pasta evenly in the dish. 4. Sprinkle 1/2 the pr...

This looked over the top decadent when presented by Clinton Kelly on The Chew. It is definitely a sweet treat for breakfast and I think would be awesome for kids. I used multigrain bread (trying to be a bit healthier) and next time I would do only a skim coat of the Nutella as I was a little heavy handed 8  slices white bread (crust cut off) 1 cup   chocolate hazelnut spread 1  banana (cut in half widthwise, then quartered lengthwise) 2  large eggs 1/4 cup   milk 1/4 cup   sugar 1 tablespoon   cinnamon 2 tablespoons   butter (plus more if needed) Using a rolling pin, roll out each slice of bread until about 1/8" thick.  Spread each slice with the chocolate hazelnut spread and one slice of the banana.  Roll the bread up tightly and set aside. In a shallow dish, whisk the eggs and milk together.  In a separate shallow dish, combine the cinnamon and the sugar.  Heat a sauté pan over medium heat, add the butter a...

Don't be put off by the SPICY in the title it really isn't spicy at all just a little kick. This could be a great main meal salad as well with either cooked chicken or shrimp! This recipe is from Cooking Light. don't be put off by the amount of ingredients it comes together really quickly. 1 cup   uncooked orzo 1 cup   frozen whole-kernel corn, thawed and drained 12  cherry tomatoes, quartered 3  green onions, sliced 1  (15-ounce) can black beans, rinsed and drained 1/4 cup   low-fat buttermilk 3 tablespoons   chopped fresh cilantro, divided 3 tablespoons   fresh lime juice  2 tablespoons   light sour cream 2 tablespoons   canola mayonnaise  1 teaspoon   chili powder 1/2 teaspoon   kosher salt 1/4 teaspoon   black pepper 1/4 teaspoon   ground red pepper 2  garlic cloves, crushed  1  peeled avocado,...

These were absolutely yummy and a great summer treat. Can't decide which one I like better this one or the Lime and Mint recipe --so try both!! From July 2015 Southern Living. 1 pound   fresh cherries, pitted  1 tablespoon   firmly packed orange zest 2 tablespoons   fresh orange juice  2 tablespoons   dark brown sugar 1 tablespoon   chopped fresh basil 1/8 teaspoon   kosher salt Ricotta cheese 1. Cut half of cherries in half crosswise. Place whole cherries and cherry halves in a large bowl; add zest and next 4 ingredients, tossing to coat. Cover and chill 1 hour. 2. Remove cherries from refrigerator, and let stand 10 minutes. Spoon over ricotta cheese, and serve immediately.

These were absolutely yummy and a great summer treat. Can't decide which one I like better this one or the Orange and Basil recipe --so try both!! From Southern Living Jul;y 2015. 1 pound   fresh cherries, pitted  1 tablespoon   firmly packed lime zest 2 tablespoons   fresh lime juice  2 tablespoons   sugar  1 tablespoon   chopped fresh mint  1/8 teaspoon   kosher salt Ricotta cheese 1. Cut half of cherries in half crosswise. Place whole cherries and cherry halves in a large bowl; add zest and next 4 ingredients, tossing to coat. Cover and chill 1 hour. 2. Remove cherries from refrigerator, and let stand 10 minutes. Spoon over ricotta cheese, and serve immediately