More is Better

Fun summer recipe especially if you love watermelon like I do! We or rather I enjoyed one on the water yesterday. 1 1/4 cups (300 ml) watermelon juice (from 1 small ripe watermelon*) 2 1/2 Tbsp (37 ml) lime juice 5 Tbsp (2 1/2 ounces) silver tequila Sea salt (for lining rim) Instructions Pack a large blender full of cubed ripe watermelon (with or without seeds) and blend until you have a juice. One small watermelon should yield roughly 3-5 cups (720-1200 ml), so you will have leftover juice for extra margaritas. You can choose to strain the juice through a fine mesh strainer to remove any seeds or pulp, but I didn't find it necessary. To make margaritas, add watermelon juice, lime juice, tequila and a handful of ice to a cocktail shaker and shake vigorously to combine. Sample a small amount and adjust flavor as needed, adding more watermelon juice for sweetness, lime juice for acidity, or tequila for booziness. Line the rim of two serving glasses with lime juice...

My daughter has a beautiful new baby and these cookies were recommended by a friend --they are very tasty and there are no lactation effects if you are not breast feeding ;) 1 cup butter softened 1/2 cup sugar 1/2 cup brown sugar 4 TBSP water 2 TBSP flaxseed meal 2 large eggs 1 tsp vanilla 2 cups flour  1 tsp baking soda 1 tsp salt ( i usually half this, especially if i am not using unsalted butter) 3 cups oats 3/4 cup choc chips 3/4 c chopped nuts 2 TBSP brewers yeast ( I found in a natural food store) preheat oven to 350 degrees F. mix flax meal and water, set aside. cream butter and sugars. add eggs and vanilla and flax. mix well. sift dry ingredients, excluding chips and oats and add to mix. add chips and oats last and stir until combined, not too much. 8-10 mins in oven to cook. yummy and boobylicious.

From Clinton Kelly on The Chew - I am a big TNT (tangueray 'n tonic ) fan and this was fabulous!!! I might try it next time combining my sugar and water ahead to more of a simple syrup and be sure you are using the 6 cups of ice. I also cut all the skin off the limes then threw them into the blender whole. Also like Clinton demoed on the show I didn't add the tonic water. 4 limes (plus lime wedges for garnish) 1/2 cup sugar 1/2 cup water 1 cup gin 6 cups ice tonic water (chilled) Using a pairing knife, cut off the tops and bottoms of the limes, then cut down the sides, exposing the flesh all around. Cut out each segment of lime by slicing between the pith. Place the segments in the carafe of a blender. To the same blender, add sugar and water and blend until smooth and the sugar has dissolved. Add the gin and the ice and blend until smooth and icy. Add additional water if necessary. Remove to a collins glass and top with tonic water. Garnish with a lime wedge. T...

So our horse didn't win but this cocktail did!!! From the official 2017 Preakness website Black-Eyed Susan 1 1/2 oz. FINLANDIA vodka 1/2 oz. St. Germain liqueur 2 oz. pineapple juice 1/4 oz. lime juice 3/4 oz. orange juice In a cocktail shaker filled with ice, add all ingredients and shake vigorously. Pour into a high ball glass and garnish with an orange wedge.

From the Today show - we were having burgers and wanted to try this famous sauce on it -- I ended up adding a smidge more of the ketchup. NOT QUITE OUR SHACKSAUCE (MAKES ABOUT 1/2 CUP) 1/2 cup mayonnaise, preferably Hellman's 1 tablespoon Dijon mustard 3/4 teaspoon ketchup, preferably Heinz 1/4 teaspoon kosher dill pickling brine 1 pinch cayenne pepper

From the Today Show last week this was a very good meal and very summery! I would definitely cut back on sugar next time perhaps just 1-2 T would be fine. I didn't have sesame seeds handy but would add next time. The quinoa was actually the frozen one from Trader Joe's making it even quicker to assemble. 1 head broccoli, cut into florets 4 tablespoons (1/2 stick) butter 1 pound chicken tenders 2 cloves garlic, minced 2 tablespoons all-purpose flour 6 ounces pineapple juice Soy sauce, to taste 1/2 cup brown sugar 1/2 cup pineapple chunks TO SERVE Roasted garlic quinoa, cooked Sesame seeds Green onions, chopped 1. Steam the broccoli until crisp tender. Set aside. 2. Heat a large sauté pan over medium-high heat. Melt the butter in the pan. Add the chicken tenders and cook until browned and cooked through. Add garlic and cook, stirring frequently until the garlic is softened. 3. Add flour to the pan and stir. Add the pineapple juice, soy sauce and brow...

Again from Katie for Mother's Day --this new orzo will absolutely become a new favorite for summer --the only suggestion I would have is add the arugula as you serve so that leftovers will store and arugula wont wilt but can be added daily. 2 tablespoons olive oil 1 yellow onion, chopped One 1-pound box orzo 4 ears fresh corn 2 cups sliced cherry tomatoes 4 to 5 cups baby arugula Lemon oil, for drizzling 1/2 cup shaved Parmesan Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool. Cook the orzo according to the package directions. Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs. Mix together the onions , orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top .

From The Chew's Michael Symon - guest blogged by my sister Linda who made it for Mother's Day --love the fact that the tomatoes are preroasted so not as watery in the egg mixture! 1 recipe  pie dough flour (for dusting) ROASTED TOMATOES: 2 tablespoons olive oil 2 1/2 cup grape tomatoes (halved) 4 sprigs thyme Kosher salt and freshly ground black pepper (to taste) FILLING: 2 tablespoons butter 2 tablespoons olive oil 1 shallot (peeled, minced) 1 container baby spinach (5 ounces) 4 large eggs 1/2 cup whole milk 2/3 cup half and half 3 ounces goat cheese 1 recipe roasted tomatoes basil leaves (to garnish) baking beans (for pie crust) Preheat the oven to 375ºF. On a floured surface, place the pie dough. Roll into a 12-inch circle, about 1/4-inch thick, and place inside a 10-inch tart pan. Press the crust into the tart pan, trimming the sides. Prick the pie crust with the prongs of a fork. Place a piece of parchment paper inside of the crust and a...

Saw this on The Chew by Carla Hall - we only froze it for 2 hours --was great and a great way to have a yogurt snack -- will be perfect this summer! If you find it too hard let it sit out at room temp 2 1/2 cups greek yogurt 1/4 cup honey 1 1/2 cups store-bought granola 2/3 cup dried apricots (roughly chopped) Prepare a baking sheet with wax paper. Using an offset spatula, spread the yogurt until 1/4-inch thick. Drizzle with honey and sprinkle with granola and apricots. Freeze until firm about 3-4 hours. Break into pieces and enjoy! Tip: Use your favorite granola, nut and fruit toppings to sprinkle on top of your yogurt bark! Perfect on-the-go snack!

Katie made this last night with a pork loin roast  she found the recipe on a site called LEMONSFORLULU -- I can't wait to sample the leftovers!! For the pork: 3 lbs pork tenderloin 2 tablespoons olive oil 2 teaspoons dried rosemary 2 cloves of garlic, minced 1 teaspoon salt 1 teaspoon pepper For the sauce: 3/4 cup fig jam 3 tablespoon balsamic vinegar 1/2 teaspoon salt Preheat oven to 450. Sprinkle pork with rosemary, garlic, salt and pepper. Heat a large skillet with olive oil over medium heat. Add pork. Cook pork for 10 minutes, turning halfway to brown each side. Remove pork to a baking dish that has been sprayed with non stick spray. Bake pork in the preheated oven for 20 - 25 minutes or until a meat thermometer registers 145 degrees. Remove pork. Let pork stand for a few minutes before cutting. Meanwhile, add jam to the same skillet. Add vinegar and salt, stir frequently and cook on low heat for 5-8 minutes or until jam has thinned out or until desired con...

Another fun cocktail from Absolut website made specifically for Absolut Boston! A great sipper! 3 part(s)  Absolut Boston   2 part(s)  Lemon Juice   1 part(s)  Simple Syrup   Instructions Shake ABSOLUT BOSTON, lemon Juice, and simple syrup with ice, strain into a martini glass, garnish with a lemon twist.

We found deep in the freezer Absolut Boston Vodka -  I also used POM juice instead of cranberry as that is what I had on hand! Fun cocktail.  Happy weekend! 1-1/2 measure Absolut Boston 3/4 measure Pomegranate Liqueur 1 measure Cranberry Juice 1/4 measure Lime Juice Orange Twist Garnish Combine liquids in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a cocktail glass.  Garnish with orange twist.  Ah, the Absolut Boston equivalent to a pomegranate Cosmo; the cocktail of girlfriends the world over.  Surely the numbers wouldn’t lie and a healthy percentage of women have sampled a variety of Sex and the City Cosmopolitan cocktails at one time or another.  Absolut Boston gives the Cosmo new dimension and complexity.  This lovely cocktail recipe turns out not too tart, is an easy mixer without the inclusion of specialty ingredients, fresh fruit or muddling and keeps the black tea influ...