More is Better

Sometimes leftovers and things that are going to expire are the mother of invention! These mini pizza's are a perfect appetizer, side dish or lunch. Pillsbury Grand Buttermilk biscuits EVOO Roasted beets sliced Goat Cheese Fresh Oregano Split up the biscuits and push down to thin by hand - a little EVOO on each side an then we grilled them on low heat a few minutes each side until golden - top with sliced beets and goat cheese and fresh oregano. Kevin has declared beet pizza his new favorite!

Kevin found this recipe and took the lead in making it last weekend - I was his sous chef - it came from Cook's Coun try.   It was so tasty and just plain good. A bonus being such a small marinade time and then cooking the chicken took minutes. We used top sliced hot dog buns toasted which gave it a great texture. 1/2 cup olive oil 2 garlic cloves, minced 2 tablespoons finely chopped fresh basil 1/2 teaspoon dried oregano 2 teaspoons grated zest plus 1 tablespoon juice from one lemon 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 3 tablespoons mayonnaise 1 tablespoon red wine vinegar 4 boneless, skinless chicken breasts about 1 1/2 pounds 6 6 inch sub rolls, slit partially open lengthwise Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days. Prick chi...

From Inn at Little Washington cookbook --this was FABULOUS ELEGANT and delish --really not hard to make at all. We had the leftover sauce over swordfish last night very good as well. Served it with jasmine rice and fresh green beans. 3 boneless, skinless chicken breasts Salt and freshly ground white pepper to taste> Flower for dredging 1/4 cup vegetable oil 1 cup chicken stock 1/4 cup grapefruit juice 1/4 cup heavy creme 1/4 cup creme fraiche 2 tablespoons pink peppercorns fount in gourmet stores 2 tablespoons chopped fresh tarragon 2 grapefruits segmented Slice each chicken breast on the bias into 3 slices. Using a mallet, flatten each slice of chicken between two sheets of plastic wrap until breast is about 1/4 inch thick. Season breasts with salt and pepper. Dredge in flour. Heat vegetable in in large nonstick skillet. Cook the chicken until it is golden brown on both sides and cooked through. Transfer it to a platter and keep warm. Add the chicken stock and gr...

Clinton Kelly is my cocktail soulmate--love trying his creations! This was very nice but you need a cocktail strainer as well as the shaker to get it all to pour out. 1/4 cup   fresh blackberries, plus more for garnish 1  wedge lemon 1 teaspoon   mint simple syrup 2 ounces   bourbon 1/2  bunch mint (for garnish) 1 ounce   seltzer (optional) ice (crushed to serve) FOR THE MINT SIMPLE SYRUP 1 cup   sugar 1 cup   water 4  sprigs mint In a cocktail shaker, add fresh blackberries, lemon wedge, and mint simple syrup and muddle. Add in the whiskey and ice. Close shaker and shake vigorously. Strain cocktail into a glass with crushed ice. Top with seltzer, if desired. Add a few mint leaves and 3 blackberries to a skewer for garnish. For the mint simple syrup: In a small pot bring the water and sugar to a boil. Remove from heat and add the mint. Let sit until cool. Tips: - Try your favorite kind of berrry such as strawberries o...

This recipe by The Chew's Mario Batali was a great quick meal to put together for a dinner party on a work night! I was really delicious and yes I agree  in the second picture I was a little heavy handed with my fresh herb garnish! 4  center-cut pork chops (1-inch thick, bone-in) 1-2 cups   all-purpose flour (for dredging) 2 tablespoons   extra-virgin olive oil 2 teaspoons   ground fennel seed 2  red bell peppers (cut into 1/2-inch thick slices) 2  yellow bell peppers (cut into 1/2-inch thick slices) 3  cloves garlic (crushed) 1 cup   white wine 4 tablespoons   red wine vinegar 2 tablespoons   honey 1/2 cup   mint leaves (chopped, to garnish) 1/2 cup   parsley leaves (chopped, to garnish) kosher salt and freshly ground black pepper (to taste) Season the pork chops with salt and pepper. In large shallow bowl or baking dish, add the flour and dredge the pork chops. Shake to remove excess flour. Seaso...

From The Chew's Clinton and Carla-this recipe aired last summer I had been waiting to make this recipe because the salsa looked so good. I served it to guests and we all agreed that it would be great with chicken as well. True confessions-I really did follow recipe to the "T" but salsa was very soupy so we ended up draining it to serve. My guests were serving seconds and thirds of the salsa it was so good! MEXICAN CORN 6  ears corn 1 tablespoon   extra-virgin olive oil 1 cup   mayonnaise 1 cup   sour cream 1 teaspoon   chipotle chili powder (plus more to garnish) 2  limes (zest and juice) 1 tablespoons   fresh oregano (finely chopped) 1 cup   Cotija cheese (crumbled) kosher salt and freshly ground black pepper CHILI-RUBBED FLANK STEAK 1 1/2 pounds   flank steak 2 teaspoons   chipotle chili powder 2 teaspoons   kosher salt 1 teaspoon   freshly ground black pepper 2 tablespoons   extra virgin oliv...

This recipe is one from my next door neighbor in Eagan MN Sue T. --note it makes 2 loaves of bread so you may want to halve recipe or give a loaf away which is what I did. Great use for those huge zucchini's you find hidden in your garden! Love the texture and moisture with the coconut and walnuts added.   2 Cups  Sugar   1 Teaspoon  Salt   1 1/2 Cups  Walnuts,Black,Chopped   1 1/2 Cups  Coconut,Dried,Sweetened, Shredded   3  Eggs   1 Cup  Vegetable Oil   3  Cups  Flour,All-Purpose   1  Teaspoon  Baking Powder,Double-Acting   1   Teaspoon  Baking Soda   2  Teaspoons  Vanilla Extract   1   Teaspoon  Cinnamon,Ground   3  Cups   Zucchini ,Raw -- GRATED COMBINE ALL INGREDS PLACE IN 2 GREASED LOAF PANS BAKE 1 HR AT 325 TIL TESTS DONE

I have bought way way way tooooooo much watermelon this summer and was on the search for alternative ways to serve -- I saw this by a competitor on a kids cooking bbq show --sorry not to give any further credit it was very good! 1" thick slices of watermelon -grilled for grill marks on both sides Feta ( or goat ) cheese crumbled over top Mint leaves torn Drizzle with balsamic glaze ENJOY!

Using those same fabulous rectangular flatbread pizza's from Trader Joe's we made a different version for the non- salmon lovers! See other blogged recipe from 6/2/16 Store bought pizza flatbread ( from Trader Joes) EVOO 2 c Shredded Cheddar Cheese - divided 6 slices cooked bacon chopped - divided 3 green onions/scallions chopped S/P 6 eggs soft scrambled with 1 cup cheese and 4 bacon slices chopped Brush EVOO on crust and sprinkle with 1/2 c cheddar cheese then in 425 oven for 5 minutes Meanwhile make scrambled eggs adding cheese and cooked bacon at end Top warm crust with egg mixture then garnish with bacon, cheddar and green onions!

This Clinton Kelly recipe from The Chew was brought to our lake home by my sister in law Andrea on a recent visit -- it was so delicious and refreshing especially for a hot summer day. Served over store bought angel food cake and with fresh whipped cream we omitted the ice cream as it was already perfect! WINE SOAKED PEACHES 4  peaches (pitted, sliced into eighths) 1  bottle white wine (about 5 cups) 1/2 cup   sugar 2  orange peels 1  vanilla bean (split) WHIPPED CREAM 1/2 cup   heavy whipping cream 2 tablespoons   powdered sugar TO SERVE vanilla ice cream (to serve) store-bought angel food cake (to serve) lime zest (to garnish) whipped cream (to serve) Place peaches in a large mason jar. In a medium saucepan, add wine, sugar and orange peel, and allow to reduce until 4 cups. Once reduced, pour mixture over peaches in mason jar. Add vanilla bean and close mason jar, allowing peaches to soak until tender, about 1 hour. Fo...

My Aunt Anne was know for her delicious overflowing with blueberries coffee cake and one of my fondest memories of going to her house would be the smell of it still warm and on the counter with a towel wrapped around it. I am just telling you now I am not responsible for how much you eat of it! 3/4 cup  sugar 1/4  cup  shortening -- softened (I used butter)   1 egg 1/2 cup  milk   2 cups  flour   2 teaspoons  baking powder  1/2 teaspoon  salt   2 cups  blueberries -- well drained                          TOPPING      1/2 cup  sugar      1/3 cup  flour -- sifted      1/2 Teaspoon  cinnamon      1/4 cup  butter -- softened MIX  SUGAR AND SHORTENENING ADD EGG AND MILK SIFT AND STIR IN FLOUR B POWDER AND SALT STIR IN  BLUEBERRIE...

My good friend and coworker Gwen raved about these and told me right from the get go that I better double the recipe!! Served them last weekend and they were quickly gone! Gwen and I decided to make it easier we bought the Costco size bag of pita chips and the only thing i would do different on the next time is zest the entire lemon and sprinkle that over as well. ***This is the doubled recipe*** 1 extra large bag pita chips 8 oz Greek yogurt 1/4 c EVOO Juice of 2 lemons DIVIDED (plus zest of one) 4 cucumbers chopped 1 cup chopped kalamatas olives 2 pints of cherry tomatoes, halved 1/2 c chopped fresh dill Place chips all over large platter Make whipped feta in a large bowl by combining feta, Greek yogurt, EVOO, juice of 1 lemon -mix with a hand mixer until fluffy Dollop whipped feta on chips. Garnish with cuke, olives tomato and dill. Drizzle with a little EVOO and juice of 2nd lemon then zest!