More is Better

From Mario Batali on The Chew.  We are big fans of Amaro and it is near 80 here today at the end of February so decided this is the perfect time to try this! 1 ounce Amaro (we used Averna because it is from Sicily) 1 ounce blood orange juice 1 ounce lime juice Prosecco (to top) 1 lime (wedges, to garnish) Fill an old-fashioned glass with ice and pour the amaro, blood orange juice, and lime juice in. Top with Prosecco and serve with lime wedges to garnish. Tip: Make the amaro mixture in advance and keep chilled in the refrigerator. Top with prosecco right before guests arrive.

From Clinton Kelly on The Chew this was a great quick weeknight meal. Serve it with Angel Hair pasta, broccoli, green beans or a nice salad. I halved the recipe. 2 sticks unsalted butter (melted, divided) 1 1/2 cups fresh breadcrumbs 2 tablespoons parsley (chopped) 1/2 tablespoon paprika 1/4 teaspoon cayenne 2 pounds extra-large shrimp (peeled, deveined, tails on) 2 cloves garlic (peeled, thinly sliced) 1/4 cup dry white wine Kosher salt and freshly ground black pepper (to taste) Preheat the oven to 400ºF. In a large bowl, add the 1/4 cup of melted butter, breadcrumbs, parsley, paprika, and cayenne. Season with salt and pepper and toss to combine. In a 9x13-inch casserole dish add the shrimp and garlic. Season with salt and pepper. Pour over white wine and remaining melted butter. Evenly distribute the breadcrumbs over the shrimp. Bake for 10-12 minutes until breadcrumbs are golden and shrimp is cooked through. Tip: 1. Try assembling this dish in ramekins for ...

So recently it was my birthday and my sister-in-law also seen this recipe on the Today Show. We found this cannoli cake is a show-stopping dessert to serve at a holiday party or any special occasion. If you're in a rush, you can use a box of butter cake mix instead of making the cake from scratch. Truth be known we ended up with the box cake and then bought the cannoli at the bakery already filled as we couldn't purchase empty shells! This was soooooooo good and easy to make. CAKE 3 cups of all-purpose flour 3½ teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1½ cups sugar 6 large egg yolks 1 cup whole milk 2 teaspoons vanilla extract FILLING 16 ounces ricotta cheese 1/2 cup confectioners' sugar 2 teaspoons ground cinnamon 1 teaspoon rum 1 teaspoon vanilla extract 1/2 cup semisweet chocolate, finely chopped, or mini chocolate chips FROSTING 16 ounces mascarpone cheese 1 cup confectioners' sugar 1/4 cup whole m...

From Allrecipes.com when I needed 3 make ahead breakfasts for large crowds. The author had noted "Found this recipe in Pennsylvania Amish country. Everyone who tries it, loves it!"  Top it with fruit or fresh whip cream. It was great and reheated nicely as a leftover!  Ingredients 3 cups rolled oats 1 cup brown sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs 1/2 cup melted butter 2 teaspoons vanilla extract 3/4 cup dried cranberries Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes

I needed a recipe to make ahead for a big group for breakfast. This is from FoodNetwork.com and was awesome. Would be great for St Patricks Day weekend!  Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. 3 tablespoons vegetable oil, plus more for greasing the baking dish 6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces) 1 small yellow onion, finely chopped 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped Kosher salt and freshly ground black pepper 1/2 pound sliced deli corned beef, cut into 1/2-inch pieces 8 large eggs 1 1/2 cups whole milk 3/4 teaspoon dry mustard 4 dashes hot sauce, or to taste 1 1/2 cups shredded Cheddar Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, a...

From Michael Symon on The Chew we made this last weekend to feed a crowd and it was perfect and enjoyed by all. 2 tablespoons olive oil 1/2 cup all-purpose flour 1 1/2 pounds beef chuck (cut into 1-inch cubes) 2 cups button mushrooms (quartered) 1 cup frozen pearl onions (thawed) 3 cloves garlic (peeled, sliced) 1 tablespoon anchovy paste 2 cups red wine 2-3 cups water 1-2 tablespoons Dijon mustard 2 tablespoons tarragon (roughly chopped) wide egg noodles (for serving) Kosher salt and freshly ground black pepper (to taste) Preheat a Dutch oven over medium-high heat and add the olive oil. In a baking dish, add the flour and season with salt and pepper. Season the beef chuck with salt and pepper and toss the meat in the flour, shaking off any excess. Add half of the beef to the Dutch oven and cook until deep golden brown on all sides, about 10-12 minutes. Remove the beef to a plate. Repeat with the remaining half of the beef. Add the mushrooms, onions, and garli...

From BEAUTIFUL BOOZE on Instagram for Valentines I thought it would be fun with the color. to make blueberry simple syrup - I mixed 1/2 cup sugar and 1/2 cup water bring to a simmer then add 1/2 cup blueberries and let stand for 15 minutes then crush blueberries then strain and chill. This is yummy and very pretty! Tequila and mezcal are similar but come from different states in Mexico and while tequila can only be made from blue agave mezcal is made from any one of 30 varieties. 1 1/2 ounces Mezcal 1/2 ounce of blueberry simple syrup** see above 1/2 ounce  blanc vermouth 1 ounce of lemon juice (fresh of course) Shake then strain of crushed ice and garnish with blueberries

This recipe comes from Clinton Kelly on The Chew. Looked fabulous and tasted fabulous despite my mistake! I will blog a good picture when I remake it next weekend for a crowd. Was doing a sample trial and halved this recipe. Decided to go the easy pop and fresh biscuit route and when I read the part about baking the casserole turned oven on to the 425 biscuit temp instead of the 350 casserole temp --so you can see the burnt tops which I removed and we had it topless! Including prebake pic and the Chew website pic so you can see how its supposed to look! Also next time I will use fresh chives! OK HERE IS THE REDO Last weekend and it was perfect!!! CHEDDAR CHIVE BISCUITS: or use store bought biscuits you need a dozen 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon sugar 1/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter (chilled, and cut into cubes) 3/4 cup buttermilk 1/2 cup chives (chopped) 3/4 cup shredded cheddar cheese BACO...

This recipe is from Clinton Kelly on The Chew. It was light refreshing and very filling. Please note I did not have a red ruby grapefruit just a yellow one so I think the salsa would have been more colorful and tasted even better with one! Was suggested over rice trying to save carbs so we didn't do that. 4 salmon filets (4-6 ounces each) 1 tablespoon olive oil 3 tablespoons honey 1/8 teaspoon cayenne pepper Kosher salt and freshly ground black pepper (to taste) AVOCADO GRAPEFRUIT SALSA: 1 ruby red grapefruit (peeled and segmented) 2 ripe avocadoes (peeled, pitted, diced) 1 small shallot (peeled, minced) 1/2 cup cilantro leaves 1 cup basmati rice (for serving) Kosher salt and freshly ground black pepper (to taste) Adjust the top rack in the oven. Preheat the oven to broil. Prepare a baking sheet with aluminum foil. Onto the prepared baking sheet, add the salmon. Season the salmon filet with salt and pepper. In a small bowl, combine the olive oil, honey and cayenne pepper. ...

This recipe is from Ina Garten and I was doing a test run for the baby shower Sunday. Very very delicious and so easy to make. Reheats beautifully as well. 3/4 pound thick-cut smoked bacon (16 slices) 1 to 2 tablespoons good maple syrup Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Michael Symon made this on The Chew --looked awesome so tonights dinner! It was so good and the meatballs so moist!  I used 4 large eggs and also because I thought initially looked thin I made up about 3/4 t cornstarch with 1 T water and added to thicken it a little. BIG MISTAKE do not do this --after standing for about 10 minutes the orzo itself thickened it. So do as the recipe says! FYI its not lumpy that is just the orzo! CHICKEN MEATBALLS : 1/2 pound ground chicken 2 cloves garlic (peeled, grated) 1/4 cup yellow onion (peeled, grated) 1/2 cup fresh bread crumbs 1 large egg (beaten) 1/4 cup parmesan cheese (shredded) 2 tablespoons dill (finely chopped) 2 tablespoons parsley (finely chopped) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste) AVGOLEMONO: 4 cups chicken stock 3-5 eggs 4 tablespoons lemon juice 1/4 teaspoon cornstarch 1/2-3/4 cup orzo (cooked according to package directions) 1/4 cup dill (finely chopped, to ga...

Saw this recipe made on the Today show --so good and what was awesome baked not fried. Need to be started at least 8 hours ahead. Sooooo good picture of wings before and after baking. Perfect for Superbowl! Go PATS !! 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats 1 teaspoon (5g) baking powder per pound of chicken wings 1 teaspoon (5g) kosher salt per pound of chicken wings 2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings 2 tablespoons (1 ounce; 30ml) Frank's RedHot Sauce per pound of chicken wings Blue cheese dressing, for serving Celery sticks, for serving 1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. 2. Place baking sheet with w...