More is Better

Recipe is from Clinton Kelly on The Chew -it was light refreshing and a great summer beverage- the recipe makes 2 cocktails. 3 oz gin (I used tangueray) 1 1/2 oz elderflower liqueur ( I used St Germaine) 1 1/2 ounces lemon juice (fresh of course!) Champagne or Prosecco ( to finish) In a cocktail shaker add first 3 ingredients. Add ice and shake for 15 seconds. Strain into a champagne flute and top with prosecco. Garnish with a lemon peel.

This recipe is from the Today show.  This simple two-ingredient cocktail is perfect for a last minute happy hour. This pour is inspired by the Italian treat Sgroppino, which is made with lemon sorbet, vodka and the Italian sparkling wine Prosecco. This drink uses Limoncello in place of the lemon sorbet and vodka, for a light and refreshing toast for TODAY's happy hour. ¼ cup Limoncello, straight from the freezer ¼ cup Prosecco, chilled Pour the Limoncello into a chilled martini or coupe glass. Float (slowly pour) the Prosecco on top. Originally printed in The Cocktail Club, A Year of Recipes and Tips for Spirited Tasting Parties, Abrams 2014

This was on The Chew by Clinton Kelly but was never posted on the recipes section. It is really light and refreshing a fun cocktail to sit outside on deck and sip! 1 lemon cut into 4 pieces 1 oz simple syrup 2 oz vodka sprig of thyme club soda ( I used lemon seltzer) Muddle lemon then add simple syrup and vodka and stir then strain into glass garnish with thyme and top with seltzer !

This recipe is from  Michael Lomonaco on the Today show yesterday --it looked so spring like and easy to make we had it for dinner tonight and it was delicious!  I used chicken tenderloins and served it over cauliflower mash. 1½ pounds boneless and skinless chicken breast Salt and freshly ground black pepper 2 tablespoons olive oil, divided 2 tablespoons unsalted butter, divided 1 cup cremini mushrooms, cleaned and sliced 1 cup hot chicken broth 1\2 cup fresh new peas 1/2 pound thin pencil asparagus, sliced into 1 inch pieces 1/4 cup crème fraîche  1 tablespoon chopped chives 1 tablespoon fresh tarragon, chopped 1. Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper. 2. In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted sp...

This recipe is a great one for a fun weekend breakfast or brunch! From Michael Symon at The Chew. I made it simpler by using complete pancake mix )just add water and granola cereal crumbled. 1 cup   all-purpose flour 1 teaspoon   baking powder 1/4 teaspoon   baking soda 2 tablespoons   sugar 1  pinch salt 1  large egg 1/2 cup   sour cream 1/2 cup   milk 3 tablespoons   unsalted butter (melted, plus more for greasing the pan) 1 teaspoon   vanilla extract 1  recipe  Lizzie's Granola BROWN SUGAR-BANANA SYRUP 4 tablespoons   unsalted butter 2 tablespoons   dark brown sugar 2 cups   bananas (sliced in to ¾-inch thick rounds on a slight bias, about 3 to 4 bananas) 1/8 teaspoon   ground cinnamon 1  pinch salt 1 cup   pure maple syrup In a large bowl, add the flour, baking powder, baking soda, sugar and salt, and whisk to combine. In a second bowl, add the egg, sour cream, mi...

Another fun cocktail from The Chew -- reminiscent of our recent trip to New Orleans... 1/2 ounce  rye whiskey 1/2 ounce  cognac 1/2 ounce  sweet vermouth 1/2 ounce  Bénédictine liqueur 2 dashes Peychaud’s Bitters 2 dashes angostura bitters 1 lemon twist ice (to serve) In a mixing glass, add ice, rye whiskey, cognac, sweet vermouth, Bénédictine liqueur and both bitters. Stir to combine and chill. Into a rocks glass with ice, strain and pour the cocktail. Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.