More is Better

After my sister in law had this at a bar in Phillie and raved I knew I had to make it with a few modifications. After searching both the St Germain site which has some great recipes I found this at a blog site called TWOSISTERSKITCHENS.COM 1 lime 1 tablespoon sugar, for rim of glass (optional) ( I skipped the sugar rim) Ice cubes 2 ounces vodka 1 ounce elderflower liqueur ( St. Germain™) 1 ounce cranberry juice (used POM juice instead) ½ oz freshly squeezed lime juice Cut the lime in wedges rub one lime wedge on rim of glass and add sugar to a plate and roll rim in sugar (this step is optional, I enjoy mine without the sugar so its up to you) Fill a cocktail shaker with ice Add vodka, elderflower liqueur, cranberry juice, and ½ ounce freshly squeezed lime juice. Shake vigorously strain into the prepared glass. Garnish with a lime wedge and serve.

Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch! 1.5 oz Cotton & Reed Dry Spiced Rum 1 oz  Dolin Dry Vermouth .25 oz Cocci Vermouth Rosso di Torino 1 dash Orange Bitters 1 dash Angostura Bitters Orange Peel (oops didn't have on hand) Build ingredients in mixing glass. Add ice and stir. Strain into a chilled coupe glass then garnish with orange peel.  ENJOY!

Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch! This time with Spiced Rum even better! 1 oz Cotton & Reed Dry Spiced Rum 1 oz  Rye Whiskey scant 1/4 oz simple syrup 2 dashes Angostura Bitters Lemon Peel Build ingredients in mixing glass. Add ice and stir. Pour over fresh ice in a rocks glass then garnish with lemon peel.  ENJOY!

Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch! This one I mistakenly made with white rum not spiced rum but still delish! 1 oz Cotton & Reed Dry Spiced Rum ( REMEMBER I USED WHITE RUM BY MISTAKE) 1 oz  Rye Whiskey scant 1/4 oz simple syrup 2 dashes Angostura Bitters Lemon Peel Build ingredients in mixing glass. Add ice and stir. Pour over fresh ice in a rocks glass then garnish with lemon peel.  ENJOY!

Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch! 1.5 oz Cotton & Reed White Rum .25 oz Allspice Dram 0.5 oz Simple syrup 0.75 oz Lime juice Lime Wheel In a shaker with ice add rum, allspice dram, lime juice and simple syrup. Shake then pour  into a chilled coupe glass. Fill with ice top with ginger beer and wheel of lime. ENJOY!

Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch! 1.5 oz Cotton & Reed White Rum 0.5 oz Lime juice .25 oz Campari Fever Tree Ginger Beer Lime Wheel Build rum, lime juice and campari in a rocks or cocktail glass. Fill with ice top with ginger beer and wheel of lime. ENJOY!

We are big fans of roasted Brussels sprout but I have to admit I like to precook them partially in the microwave so they are softened but not mush. This is another ALLRECIPES.COM from November 2016. Don't be put off by duck fat  -you can get it at a specialty store or off Amazon. 2 tablespoons duck fat, or more as needed 2 pounds Brussels sprouts, trimmed and halved lengthwise salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or more to taste 1 lemon, juiced Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Heat duck fat in a small saucepan until melted. Combine Brussels sprouts, salt, black pepper, cayenne pepper, and melted duck fat in a large bowl until Brussels sprouts are evenly coated. Transfer to the prepared baking sheet. Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes. Flip Brussels sprouts over halfway t...

From Clinton Kelly on THE CHEW. My sister and I saw this episode and we were both so enamored we had to make them up immediately!! We decided in the end they are even better frozen or slightly thawed and are a perfect summer dessert to bring to a party!! BET YOU CAN'T EAT JUST ONE! 2 blocks cream cheese (softened, 8 ounces each) 1/2 cup key lime juice 3 tablespoons white rum 2 limes (zested) 1/2 cup powdered sugar 2 cups graham crackers (finely crushed) In stand mixer fitted with a whisk attachment, add the cream cheese, key lime juice, rum, lime zest and powdered sugar and whip to combine. Spread mixture onto a quarter sheet tray and refrigerate or freeze for 15 minutes. Remove and scoop mixture into 1-inch balls using a cookie scoop or tablespoon measure. Place on a baking sheet lined with parchment and refrigerate or freeze for another 10 minutes until solid. Place the graham cracker crumbs in a baking dish. Roll the key lime balls in the graham cracker crumbs and...

Clinton Kelly on THE CHEW whipped this up and I served it to company last week and it was a big hit. Next time on second shrimp addition of the remaining shrimp might chop them more coarsely and add in ! 3/4 pound frozen cooked shrimp (thawed, tails removed, divided) 1/2 pound cream cheese (softened) 1/3 cup cocktail sauce 2 tablespoons prepared horseradish 2 tablespoons chives (sliced, for garnish) kosher salt and freshly ground pepper butter crackers (to serve) Thaw shrimp as per package instructions and dry well. In the bowl of a food processor, add half of the cooked shrimp, cream cheese, prepared horseradish, and cocktail sauce. Puree until completely smooth, taste and adjust seasoning with salt and freshly ground pepper. Add the remaining shrimp and pulse until chopped. Transfer dip into a serving bowl and garnish with chopped chives. Serve with butter crackers. Tip: This dip is also great in a sandwich spread on a tea sandwich!

This recipe is so great we have already made it twice!! Will be a great summer recipe as well! Only substitute we did was making it with spinach because that was all I had on hand not arugula. From COOKING LIGHT April 2017 magazine. 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups) 1 garlic clove, finely chopped 1/8 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/2 teaspoon granulated sugar 1/2 teaspoon freshly ground black pepper 3 cups baby arugula 1/3 cup thinly sliced shallot 3/4 ounce Parmesan cheese, shaved (about 1/4 cup) Place tortellini and chicken in a large bowl. Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper; stir with a whisk. Add 2 tables...

Recipe is from allrecipes.com magazine November 2016 - and yes it took me that long to make this!! - would be equally as good over chicken! 2 1/2 pounds boneless pork loin roast 1 cup real maple syrup 4 tablespoons prepared Dijon-style mustard 2 1/2 tablespoons cider vinegar 2 1/2 tablespoons soy sauce salt to taste ground black pepper to taste Preheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

This recipe is from an Amaro book/cookbook we got. It was very refreshing!! 2 oz dry white rum 1 oz lime juice 1/2 oz double strength simple syrup (ratio is 2 parts sugar to 1 part water) 4 dashes lime bitters ( we had to use lemon-no lime avail) 1 lime wedge for garnish Shake all ingredients except lime wedge with ice. Strain into chilled glass. Garnish with lime.

From Michael Symon on The Chew -serve on warmed potato rolls or burger rolls. We did not have jalapeno on hand so omitted. This was a delicious meatless meal and Kevin loved it as well. 1 pound cremini mushrooms 2 tablespoons olive oil 1 large white onion (peeled and finely diced) 2 garlic cloves (peeled and minced) 1 jalapeno (seeded and finely diced) 1 red bell pepper (seeded and finely diced) 2 cups eggplant (peeled and small diced) 1 tablespoon smoked paprika 2 tablespoons tomato paste 1/2 cup lager beer 1 15 (ounce) can crushed tomatoes 1 tablespoon light brown sugar 1 teaspoon worcestershire Kosher salt and freshly ground black pepper (to taste) In the bowl of a food processor pulse the mushrooms until finely chopped. Set aside. In a large saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the jalapeno, red bell pepper, eggplant and mushrooms. Stir occasionally until the vegetables ar...

My apologies in advance for not remembering where I found this recipe - it was delicious and a great weeknight meal and fancy enough to serve to company which I did! 1 lb. boneless skinless chicken breasts ¼ cup flour ½ teaspoon salt, pepper to taste 2 tablespoons butter 1 teaspoon lemon pepper seasoning 1-2 cups chopped asparagus 2 lemons, sliced 2 tablespoons honey + 2 tablespoons butter (optional) parsley for topping (optional) Chicken:  Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with th...

Fabulous recipe I saw on from a blogger called WOMEN OF TODAY -so we made it for lunch this week at Katies -def check out their blog its great! We used Trader Joes frozen quinoa and just added the parm cheese and that was easy! 2 cups of water 1 cup of quinoa – 1 Tsp of Better than Bouillon (vegetable or seafood flavor base) 2 ounce grated Parmesan cheese Directions for Quinoa: Boil water with 1 Tsp of Better than Bouillon, add quinoa and cook according to package directions, approximately 15 minutes. Add the 2 ounce of Parmesan cheese and mix together. Shrimp Medley   3 tablespoons olive oil 1 cup chopped onion 3 cloves of garlic minced 1 pound of shrimp, peeled and deveined 2 teaspoon of lemon zest pinch of red pepper flakes or to taste 1 can of artichoke hearts drained and roughly chopped 4 ounces of spinach ground black pepper and salt to taste 4 lemon wedges to serve on individual plate In a large frying pan heat olive oil over medium heat add garlic and onion. Coo...

Great spring recipe as a side dish or fancy breakfast brunch as my sister-in-law Andrea did it for--yummo!! Andrea's note : **I added some herbs I had on hand into the goat cheese to give it extra flavor. I would not add salt as the goat cheese gives it enough of a salty flavor 1 sheet frozen puff pastry thawed 10-ounce log goat cheese 1 1/2 pounds asparagus, ends trimmed 1 tablespoon olive oil zest of 1/2 lemon kosher salt and black pepper Preheat oven to 400º F. Roll out the pastry into a 10-by-18-inch rectangle. Leaving a 1-inch border, prick the surface of the pastry all over with a fork. Bake about 15 minutes or until golden, then remove from oven. Spread the cheese over the pastry. Lay the asparagus on top of the cheese. Brush with the oil and sprinkle with the zest, salt, and pepper. Bake an additional 20 to 25 minutes. Let cool before serving.