More is Better

From The Chew's Clinton Kelly --these were so good and summery and a great lunch or snack party food! A nice alternative to the ham biscuits that we love . I bought the 12 pack of Hawaiian  rolls and the rotisserie chicken from Costco --there was so much meat on it that we actually put some aside and next time if a larger crowd would buy the 24 pack and same chicken. 1 tablespoon butter (to grease) 12 sweet slider buns (cut in half) 1 rotisserie chicken (skin discarded, shredded) 1 cup store-bought barbecue sauce 2 cans crushed pineapple (drained, 8 ounces each) 2 cups Monterey Jack cheese (shredded) 3 tablespoons butter (melted) 2 tablespoons sesame seeds Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with butter. Place the bottom of the slider buns in the bottom of the baking dish. In a large bowl add the rotisserie chicken and barbecue sauce and mix to combine. Place on top of the slider buns. Top with crushed pineapple and monterey Jack cheese. ...

From the Today Show I didn't have flounder and used cod but loved the crust on this and the one sided idea --would be great on chicken as well. 1 egg Four 4- to 6-ounce flounder fillets 1/2 cup flour 2 tablespoons water 1 cup breadcrumbs Olive oil Salt, to taste Pepper, to taste 1. Preheat oven to 450°F. 2. In a shallow bowl, lightly beat egg with 2 tablespoons of water. Season with salt and pepper to taste. 3. Fold flounder to put the thin side of the fish under the thicker side. 4. Dredge only one side of fish in flour, then in egg mixture, then breadcrumbs. This process should only be done to this one side. 5. Heat oil in a large skillet over high heat. 6. Place flounder, breadcrumb side down, into pan immediately. 7. Let sizzle for 1 minute and place in oven. 8. Leave in oven until fish cooks through and become opaque on top, about 8-12 minutes. 9. Remove from oven and flip fish over. 10. Let fish sit in pan for 30 seconds for carry over co...

Trader Joe's - you know how much I love this store has a new ravioli -- Sweet Corn, Burrata & Basil Ravioli --I just added a few extra toppings to make a fabulous summer side dish or meal. If you want these get them know as their items are often seasonal --also they freeze great for later use! 1 package Sweet Corn, Burrata & Basil Ravioli 1/2 c frozen or fresh corn basil leaves torn or chiffonade ricotta cheese EVOO Cook ravioli per package instruction and drain. Quick saute of corn. Garnish with EVOO drizzle, corn, ricotta and basil.

Ok we have become obsessed with making each years signature cocktail for the races --this one was awesome! 1.5 oz Woodward Reserve 2 oz lemonade 1 oz pom juice orange zest  shake and serve over ice

From The Chew's Carla Hall so when they made them on the show they stated 2 tsp baking powder but the website recipe said 1 tsp baking soda --so last week made them per recipe --they did bot come out right they were very gluey and never set up YET Kevin and Katie managed to consume them - all of them! So here they are on the remake with the 2 tsp of baking POWDER cooking spray (for greasing) 1/2 cup unsalted butter 1/2 cup semisweet chocolate (chopped) 1/2 cup sugar 1/2 cup dark brown sugar 1 teaspoon vanilla extract 2 large egg whites 1/3 cup all-purpose flour 1/4 cup cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt flaky sea salt (for garnish) Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place 1-inch of water in a small saucepan and place over medium heat until simmering. In a medium, heatproof bowl, add the butter, chocolate, sugar, dark brown sugar, and vanilla. Place on top of the simm...

Katie made this Ina Garten recipe and loved it especially the roasted shrimp! 2 pounds (17 to 21 count) shrimp, peeled and deveined Good olive oil Kosher salt and freshly ground black pepper 1 pound angel hair pasta 4 tablespoons (1/2 stick) unsalted butter, melted Zest and juice of 2 lemons Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.