More is Better

We ar big fans of cauliflower rice and I wanted to mix it up and add pork so that it became a one pot meal. It was really good and good for us too!! I used an allrecipes.com as a go by but below is what I actually did. 1 cup fresh peas  4 T sesame oil, divided 2 small boneless pork chops cut into 2" thin strips 3 green onions, sliced- didn't have on hand so used 1 small yellow onion medium dice 1 large carrot, cubed 1 cloves garlic, minced 20 ounces shredded cauliflower 3 tablespoons soy sauce 1 egg, beaten Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate. Heat remaining 2 tablespoons sesame oil the wok. Saute onions, carrot, and garlic in hot oil until just softened, about 5 minutes.  Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes. Stir pork, peas, and and soy sauc...

On a recent trip we ate at a restaurant called Milanezza in Key Biscayne. Kevin ordered this chicken and just kept raving over it and asked me to recreate it. It was a deep fried chicken breast so in order to lighten it up I panko bread crumbed and baked it instead. It was very good. One chicken breast per person coated with flour egg and panko bread crumbs baked at 425 for 20 minutes or until done 2 yellow onions sliced into thin strips Jar of roasted red peppers -cut into thin strips Crumbled goat cheese To carmelize your onions low and slow takes about 30 minutes in 2 T butter the idea is not to rush them and let them sweeten as they carmelize to a rich brown color. Assemble as above.

From the Today show by Donatella Arpella.If you like ravioli, you'll love imbustata. This large envelope-shaped pasta is stuffed with chicken, mushrooms, sun-dried tomatoes, spinach, and Parmesan cheese. This was a bit labor intensive as I decided to make both the bechamel and the vodka sauce from scratch. Also realized after it was in oven I hadn't placed the pockets folded side down....oh well. Don't skip on the toasted almonds the taste and texture are great. Ingredients FILLING 4 5-ounce chicken breasts 1 cup shiitake mushrooms, thinly sliced 12 whole sun-dried tomatoes, thinly sliced 1 cup spinach 4 cups vodka sauce, store-bought or homemade 2 cups béchamel sauce, store-bought or homemade 1½ cups Parmesan cheese, grated, plus more for sprinkling PASTA Four 9- by-9-inch sheets fresh pasta (about 1/8-inch thick) ADDITIONAL INGREDIENTS 8 tablespoons slivered almond, toasted Micro greens or chopped basil For the filling: 1. Grill chic...

Finally using the orange bitters we received for Christmas.and the recipe is from the Absolut website. It seemed too strong with the amounts below so ended up adding a total of 3 dashes each bitters and 1/2 oz of maraschino. We counted a part as an ounce. 1 dash bitters 1 dash maraschino liqueur 1 dash orange bitters 1 1/2 parts rye whiskey Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass.

We were recently in Key Biscayne and enjoyed a Hemingway Daiquiri at the bar --it was delicious and would be great a a hot weather summer cocktail. We served it over ice in a tall glass like it was served to us there -we also omitted the simple syrup as suggested. Ice 1 1/2 ounces white rum 1/2ounce fresh lime juice 1/2 ounce fresh grapefruit juice 1/2 ounce maraschino liqueur (LUXARDO) 1 lime wheel, for garnish  Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel.

The Today show food segment by Chef Michael White showed this flavorful recipe this week and I knew we had to make it. definitely have everything prepped and chopped ready before you start as it co mes together fast. We served it with PICI pasta we had but a nice bucatini would also be fabulous. We did not end up with any extra salt or pepper. From Chef Michael: I've long considered this one of the essential pasta sauces. There are few other pastas that feature as many of what I think are the "impact" flavors of Italian cuisine: olive oil, garlic, tomato sauce, anchovies, olives and oregano. They're all here, along with basil, an ingredient that isn't part of the traditional recipe, but I add it to freshen up the dish. Technique tip:  The pasta water can never be too salty; don't be afraid to use a heavy hand! Swap option:  This is one of the few pasta dishes I do not finish with Parmigiano-Reggiano or Pecorino Romano. These cheeses just don't...