More is Better

Saw this on the TODAY show as the perfect crispy skin breast. It takes a little prep so read ahead but it really is simpl e.    Dan Souza of America's Test Kitchen visited TODAY and I learned a whole bunch of new insider tips for upping my crispy chicken game. To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the room-temperature skin-on breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we remove the weight to promote evaporation and let the skin continue to crisp. Then we flip the breasts to finish cooking the meat. This flies in the face of classic chicken cooking techniques and produces a great product. Finally, we create a silky, flavorful sauce with a bright, acidic finish, as a foil for the skin's richness. This recipe requires refrigerating the salted meat for at least 1 hour before cooking. Two 10- to 12-ounce chicken breasts are ...

This recipe was on the Today show and prepared by Top Chef Ryan Scott. This is one of those "bet you can't eat just one" bacon!! Other uses - this bacon makes a great bloody mary topper!! 3 tablespoons light brown sugar 1 tablespoon chopped fresh rosemary 1 tablespoon black pepper, preferably freshly ground 16 slices thick-cut bacon Preheat the oven to 400°F. Combine the brown sugar, rosemary, and black pepper in a small bowl. Line two rimmed baking sheets with aluminum foil; place a lightly greased wire rack in each. Arrange 8 bacon slices in a single layer on each rack. Bake for 25 minutes (TOTAL TIME), rotating the pans and sprinkling the brown sugar mixture over the bacon halfway through . Continue to bake until the bacon is browned and crisp, another 10 to 12 minutes. Consider cooking extra batches of this bacon and freezing them for future efficiency.

Kevin planned a date night on a work night this week and we went to a fabulous restaurant in Georgetown Fiola Mare. The meal was fabulous and we started with this fun cocktail. It was such an awesome fall drink we knew we would want to recreate it! A fabulous bartender shared the recipe with us. 1.5 oz Buffalo Trace Bourbon .5 oz Averna Amaro .5 oz St. Elizabeth Spice  Dram .5 oz Fresh Lemon Juice .5 oz Honey Syrup (equal parts honey & hot water) shake of Angostura Bitters Place in cocktail shaker with crushed ice them pour into glass.

Ina Garten was just on the Today show touting her newest cookbook. It looked so good that I knew I wanted to make it for a special dinner. Be sure to dry off your meat and place your salt and pepper mixture on a plate to press the meat into rather than sprinkle it over meat. 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each) 2 tablespoons canola oil 1 1/2 tablespoons fleur de sel 2 teaspoons coarsely cracked black peppercorns 2 tablespoons unsalted butter 12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces 2 tablespoons dry sherry Kosher salt and freshly ground black pepper 1 tablespoon good olive oil 0.5 cup minced shallots (2 large shallots) 3 tablespoons Cognac or brandy 1 1/4 cups cups heavy cream 1/4 cup Dijon mustard 1/2 teaspoon whole-grain mustard 2 tablespoons minced fresh parsley leaves Preheat the oven to 400ºF. Be sure your stove is well ventilated! Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minu...

On a long drive we were listening to America's Test Kitchen podcast and they were discussing these potatoes and raving that they were best made with Duck Fat. So we decided to make it. You may be able to find Duck Fat in a specialty store but we just ordered it off Amazon! Russet potato, peeled Duck Fat -melted (about 2 t per potato) Salt and Pepper Preheat oven to 425 degrees Place w ooden spoon on either side of peeled potato -u sing a sharp knife, make slices across the potato the short way about 1/4' apart, making sure to cut down to the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Using a silicone brush - brush the melted duck fat then salt and pepper. Bake 35-40 minutes.

In the never ending pursuit of fun fall cocktails this came from Clinton Kelly on The Chew . The only thing we noticed was you need to stir it up as it will tend to separate and syrup goes to the bottom. Fun for cool fall nights!! 1  large ice cube 2 ounces   bourbon 1/2 ounce   maple syrup 1  orange peel soda water (to top off) In a rocks glass, add large ice cube, bourbon, maple syrup, and orange peel. Top with soda water, if desired.

This recipe was on the KLG and Hoda show today as part of Joy Bauer's Grape Expectations recipe contest for low calorie meals that used wine in them as well. The creator is Jen Valencic of Avon, Ohio.  Such a great low calorie meal very tasty.  Nutrition info :240 calories, 19 g protein, 11 g total fat (3.5 g saturated fat), 1 g fiber, 3 g sugar (0 g added sugar), 770 mg sodium 1 large spaghetti squash, cut in half, seeds removed Salt and pepper to taste 1 tablespoon olive oil 3/4 pound shrimp, peeled and deveined 1 leek stalk (white and light green parts), halved and sliced 3 cloves garlic, minced Fresh parsley, chopped 4 tablespoons Parmesan SAUCE 1 lemon, juiced 1 teaspoon lemon zest 1/2 cup dry white wine 1 teaspoon Dijon mustard 1/4 teaspoon red pepper flakes 1/4 cup plain nonfat Greek yogurt Heat oven to 350˚. Season spaghetti squash with salt and pepper. Roast squash, cut side down, on a baking sheet coated with olive ...

I found this recipe on the Pisco Porton Mosto Verde website along with several other cocktails which we will be trying this fall. This was fabulous but I didn't have an orange peel for garnish.

Made by Clinton Kelly on The Chew and my Katie was coming out for lunch. It was really good especially the dressing! She is not a big spicy fan so opted out of the jalapeno and cut hot sauce back from a tablespoon to a teaspoon. Also slight last minute lettuce disaster as my romaine had turned !!! So quick substitute with mixed salad greens. Also delish! SPICY CHICKEN: 4  chicken thighs (boneless, skinless) 1 teaspoon   cumin 1/4 teaspoon   cayenne 1/4 cup   olive oil 1  lime (juiced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2  heads romaine (thinly sliced into strips) 1/2 cup   cotija cheese (crumbled) 2  avocados (peeled, pitted, diced) 1 cup   tortilla chips (crushed) 1/2 cup   cilantro leaves (roughly chopped) CAESAR DRESSING: 1/2 cup   Greek yogurt 3 tablespoons   buttermilk 1 tablespoon   hot sauce 1  jalapeno (seeded, minced) 1  lime (zested, juiced...

From Food and Wine an article called Ciao, Averna 3 Great Cocktails. This is the 3rd one from the article and all 3 are blogged. This was also quite tasty! Unfortunately did not have grapefruit on hand so used an orange slice for garnish. Instructions:  In a cocktail shaker with ice, combine 1 1/2 ounces of silver tequila, 1 ounce of fresh grapefruit juice, and 3/4 ounce of Averna. Shake that up until well-chilled, then strain into a rocks glass with fresh ice. Garnish with a grapefruit slice.