More is Better

This recipe is from Michael Symon on The Chew. We used 2 bone in skin on chicken breasts and it was fabulous. The flavor of the sauce was so good and light. AND BEFORE YOU ASK --What does Avgolemon o mean ...   or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. 1/4 cup   olive oil 1 4 pound   chicken (halved, backbone removed) 1 cup   chicken stock 2  large eggs 2  lemons (zested and juiced) 1 tablespoon   fresh dill (plus additional to serve) kosher salt and freshly ground black pepper (to taste) Preheat oven to 400ºF. In a large sauté pan, add olive oil and heat over medium-high heat. Season chicken halves with Kosher salt and freshly ground black pepper. Place chicken halves in the pan, skin-side down, and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2-3 minutes. Carefully drain the ...

This recipe was from Cooking Light and was very good and easy to make. Be sure to read through the entire recipe as there are temperature changes as well as 3 steps adding wine to sauce. 1  (5 1/2- to 6-pound) rolled boned leg of lamb 1 teaspoon   minced fresh rosemary 3/4 teaspoon   kosher salt, divided 2  garlic cloves, minced 1/8 teaspoon   black pepper 1 tablespoon   olive oil 6  rosemary sprigs 2 cups   dry red wine, divided 1 1/2 tablespoons   cornstarch Preheat oven to 400°. Unroll roast; trim fat. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast.  Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bak...

This recipe from Mario Batali on The Chew stole the show for my Easter meal -so good I already went out and got the ingredients to make it again. It was a little light on the peas because they didn't have the fresh ones at the store so bought a bag of peapods and had to strip them out but still delish! 2 tablespoons   olive oil 1  bunch asparagus (cut into 1-inch pieces and woody ends discarded) 2 cups   fresh peas (shelled) 4  Spring onions (sliced) 1/4 cup   apple cider (or water) 1 cup   pecorino romano cheese (freshly grated) 1/2  bunch mint (leaves, roughly chopped) 1/4  bunch tarragon (leaves, roughly chopped) kosher salt and fresh cracked black pepper In a large sauté pan over medium-high heat, add olive oil, asparagus, peas, and Spring onions. Sauté until vegetables begin to char, about 4 minutes. Add apple cider and cook until almost completely reduced and vegetables are tender but still crisp. Season with salt and p...

Found this recipe on the wide web somewhere but used the Athens brand of precooked cups. There were a dozen in the package and because I did not have mini chocolate chips I coarsely chopped the full size. 1 package of premade cooked phyllo dough cups 1/4 cup of heavy cream 2 tbs sugar 1/2 cup ricotta 1 tsp fresh grated orange zest 1 tsp vanilla 1 tbs sugar  2 tbs mini chocolate morsels  sprinkled  over the top Place cups on serving tray. Whip together cream and sugar --add ricotta, zest, vanilla and sugar. Fill cups and  top with c chips!

Kevin wanted to try his hand at CORNING his own beef for the holiday. It is a bit of a process --the steps are easy but over a week in the making. Be sure to read all the way through and make your timeline as we realized we were off by 24 hrs! We used a smaller beef so the only thing different we should have done was adjusted our salt brining mixture --we are definitely going to try this all again. Served with Mustard Sauce recipe is on this blog. 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds 100 grams/3 1/2 ounces (about 3/4 cup) Diamon Crystal kosher salt 10 grams/.325 ounces (about 1 tablespoon) of  pink salt  or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter  30 grams/1 ounce (about 2 tablespoons) packed brown sugar 2 tablespoons whole black peppercorns 2 tablespoons yellow mustard seeds 2 tablespoons whole coriander seeds 1 tablespoon allspice berries 6 whole cloves 1 tablespoon ground ginger 6 bay le...

OK I will be honest I had a ton of peeled garlic cloves so decided this was the quickest way to use 40!! I didn't want to use a whole chicken so adapted to with boneless chicken thighs and decreased my cooking time. The recipe is from Alton Brown at the FOOD NETWORK website. It was VERY GOOD such nice caramelization. Easiest way to clean your caramelized pan after is to add hot water bring up to simmer and it scrapes away easily. 1 whole chicken (broiler/fryer) cut into 8 pieces (used 4 boneless thighs) 1/2 cup plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 peeled cloves garlic Salt and pepper Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. (baked it only 45 minutes) Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

This recipe comes from Balducci's it was very very good I would definitely do this again. 1 full rack of lamb, bones Frenched (Ask your Balducci’s butcher to assist you) 1 tablespoon Balducci’s Extra Virgin Olive Oil 1 tablespoon fresh rosemary, finely chopped 1 blood orange, juiced and zested  3 garlic cloves, finely chopped 2 tablespoons flat leaf parsley, coarsely chopped 2 tablespoons Dijon mustard Salt and freshly ground black pepper to taste  1. Preheat oven to 450°F. Heat a large sauté pan over medium-high heat until very hot. Rub lamb rack with oil, and season with salt and pepper.  2. Carefully place lamb into sauté pan, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet, and let stand until cool, about 30 minutes. 3. In a small bowl, combine rosemary, zest and juice from blood orange, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons of Dijon mustar...

Had bought blood orange juice and was looking for a fun light cocktail for Easter possibly...found this on a website called The Hungry Mouse. I did not use the simple syrup as juice is sweet enough. 2 oz. vodka 1/4 oz. triple sec 1/4 oz.  simple syrup 2 1/2 oz. blood orange juice (juice from 1-2 blood oranges ) ice Makes 1 5-oz. cocktail (serve it in a 6-oz. martini glass)

My friend Christine sent me this awesome photo of her appetizer with all the usual caprese suspects (cherry tomatoes/ fresh moz and basil)but she cleverly lined the bowl of balsamic with cherry tomatoes with a little wedge cut out. Also I love the way she did the skewers cutting tomato in half stuffed with moz and basil.

So my work friends Josie and Amy were chatting about best bourbons and raved about the Buffalo Trace brand. It took me 3 ABC stores (I live in VA and you can only buy hard liquor in state owned stores) to find it in stock. Then because we would never just drink it over the rocks as we are learning to acquire a taste for bourbons I researched and found this recipe on www.baronedrinks.com along with many other choices specifically for this brand. Great website! 1 1/2 oz. Buffalo Trace Bourbon 1/4 oz. Sweet Vermouth 1 dash(es) Bitters Instructions Shake with ice and strain into a cocktail glass. Garnish with a maraschino cherry .

This recipe from Cooks Illustrated turned out delicious and saves a lot of the stem instead of just snapping off at the place the spear wants to naturally. Also for the thicker stalks makes them much more tender. I am typing this one up as you can not access their recipes without additional fees online :( Asparagus - trim bottom inch and discard then peel the bottom half of each spear until white shows. EVOO S/P Preheat oven to 500 degrees with the roasting pan on lowest shelf rack in oven. Toss asparagus with EVOO and S/P Roast without moving in single layer for 8-10 minutes - bottoms will be browned while tops brilliant green. Drizzle with EVOO and then I topped ours with lemon zest.

I saw this idea somewhere and now can not recall where so apologize for not giving credit. Anyhow taking the Pillsbury pop-open can of cinnamon buns then place into hot waffle iron and close cook until golden. Top with the icing drizzled and /or maple syrup. They were very good --the Pillsbury buns were the type with the cinnamon on top --I am going to look for a brand that  has the cinnamon swirled in. (Found the swirl ones at Trader Joes)

Its leap year or also Sadie Hawkins Day so this cocktail comes originally from The Savoy Hotel and was created for this day - it was supposed to be followed by a guaranteed proposal! 2 ounces dry gin ½ ounce sweet vermouth (Italian vermouth—the red stuff) ½ ounce Grand Marnier liqueur  ~2 dashes lemon juice (about ¼ teaspoon; but see the Notes—you may want a bit more) lemon twist for garnish (optional; may also substitute lemon slice) Procedure Combine all ingredients (except garnish) in a cocktail shaker half-filled with ice. Shake vigorously until well chilled (10 to 20 seconds). Strain into a cocktail glass, preferably one that has been chilled. Garnish (if desired) and serve.