More is Better

From ALLRECIPES.COM - I know weird to make this slow cooker meal in the summer - but it really is quite tasty -- didn't have potatoes so used cubed butternut squash. Also the fresh parsley added a great freshness - and yes we chopped it up fine after this photo! 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika   1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

From Mario Batali -this was a really fun version of an Old Fashioned --the dark brown sugar really highlights the taste and smell of the bourbon! Makes 1 drink For brown sugar syrup: 1 ½ cups brown sugar ( I used dark) 1 ½ cups water For the cocktail: 3 fresh ice cubes 2 tablespoons brown sugar syrup 3 ounces bourbon ( used Buffalo Trace) Aromatic bitters Orange twist -didn't have on hand so I used an Amarena cherry ;) To make brown sugar syrup: Boil water, then pour over brown sugar in a large beaker or pitcher. Stir vigorously until brown sugar is completely dissolved. To make one cocktail: Place ice cubes to an old-fashioned glass, then add brown sugar syrup, bourbon, and 3 dashes aromatic bitters.  Stir briefly until combined. Gently squeeze the orange twist over the drink to release its oils, then drop it into the glass and enjoy immediately. (Skip the cherry—we're adults.)

This recipe is from Iowa Girls Eats blog or as I like to think of it I have too many cherries and need to find uses for them!! We really like it a nice fresh salsa -- it would be great over pork as well. I had already defrosted bone in skin on breasts so that is what we had.  1-1/2 lb cherries, pitted and roughly chopped 1/2 cup minced red onion 2 Tablespoons lemon juice 2 Tablespoons chopped fresh basil 1 Tablespoon balsamic vinegar 2 teaspoons honey 1/4 teaspoon salt 4 chicken breasts, pounded to uniform thickness extra virgin olive oil salt & pepper Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey, and salt in a bowl. Place into the refrigerator while you grill the chicken. Brush both sides of the chicken breasts with oil then season liberally with salt and pepper. Grill over medium-high heat for 4 minutes a side, or until cooked all the way through. Let rest for 5 minutes before topping with fresh cherry salsa.

This is also from Iowa Girl Eats Blog it goes along with the fresh cherry salsa and what you do when you have toooooo many cherries. We liked it but found it a bit strong on the mint so would definitely cut back on that next time. Also we made it originally as it said but all the muddled fruit was a mess so we strained and put in a fresh glass.  Also I did not have cherry soda on hand so used lime seltzer.  12 cherries, pitted and cut in half 1/2 cup blueberries 12 fresh mint leaves 6 ounces dark rum 1/4 cup lime juice (2-3 limes worth) 3 cups black-cherry or cherry flavored soda ice Add 3 cherries, 2 Tablespoons blueberries, and 4 mint leaves into glass container. Muddle with a wooden spoon, then add 1 1/2oz dark rum, 1 Tablespoon lime juice mix and strain. Pour in glass and add 3/4 cup soda to each glass and stir. Add ice.

From The Chews Clinton Kelly ---these are delicious and make either a great appetizer or entree with sticky rice ! PINEAPPLE TERIYAKI CHICKEN MEATBALLS 2 tablespoons olive oil 1 small shallot (peeled, minced) 2 cloves garlic (peeled, minced) 1 cup fresh breadcrumbs 1/2 cup panko breadcrumbs 1/4 cup milk 1 1/2 pounds ground chicken 2 large eggs 3 tablespoons parsley (chopped) 1 lime (zested) 1/2 bunch scallions (sliced to garnish) Kosher salt and freshly ground black pepper (to taste) PINEAPPLE TERIYAKI SAUCE: 2/3 cup store-bought teriyaki sauce 1/3 cup pineapple juice 1 tablespoon ginger (peeled, grated) 2 cloves garlic (peeled, minced) 2 tablespoons light brown sugar 2 tablespoons soy sauce 1 lime (juiced) Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Heat a large saute pan over medium heat and add olive oil. Add the shallot and garlic and cook until tender, about 4 minutes. Season with salt and pepper and allow to cool. In ...

From The Chew's Clinton Kelly we had this as a great weekend breakfast - I made the tomatoes the night before and then halved the recipe and bought italian bread rolls instead of a loaf -yummo ROASTED GRAPE TOMATOES: 1 pint grape tomatoes (stems removed, halved) 2 tablespoons olive oil 1 garlic clove (peeled, minced) 1 teaspoon dry oregano Kosher salt and fresh ground black pepper (to taste) EGG BOAT: 1 Italian loaf (about 12-inches long) 6 large eggs 1/4 cup heavy cream 1/4 cup parmesan cheese (grated, plus more for garnish) 1/2 pound fresh mozzarella (torn into 1-inch pieces) 1 cup roasted grape tomatoes (recipe above) 1/2 bunch basil leaves (torn) Kosher salt and ground black pepper (to taste) For the Roasted Tomatoes: Preheat oven to 400ºF. Prepare a baking sheet with aluminum foil. In a medium bowl, toss together tomatoes, olive oil, garlic, oregano. Season with salt and pepper. Add to the prepared baking sheet. Place in the oven and roast until s...

From my daughter Katie --the first go she made this without the fennel  - it was delish but even better with it. The recipe is from Ina Garten. 3 tablespoons good olive oil  3 cups chopped fennel (1 large bulb)  1 1/2 cups chopped yellow onion  1 1/4 pounds sweet Italian sausages, casings removed  2 teaspoons minced garlic (2 cloves)  1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle  1/2 teaspoon crushed red pepper flakes  Kosher salt and freshly ground black pepper  1 cup dry white wine  1 cup heavy cream  2/3 cup half-and-half  2 tablespoons tomato paste  1 pound rigatoni  1/2 cup chopped fresh parsley leaves  1 cup freshly grated Italian Parmesan cheese, divided Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat.  Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender.  Add the sausage and...

From Clinton Kelly --there is nothing bananas about this which is what I thought initially because of monkey. Its just a great summer cocktail! 4 ounces pineapple juice 2 ounces freshly-squeezed orange juice 1/2 lime (juiced, plus a slice for garnish) 2 ounces coconut rum 2 ounces spiced dark rum 3-4 dashes bitters In a cocktail shaker filled with ice add the pineapple juice, orange juice, lime juice, coconut rum, spiced rum and bitters and shake vigorously for 15-20 seconds. Strain into a tiki glass filled with ice and garnish with a lime wheel. Tip: Use your favorite tropical fruit juices in this drink! Add ice cubes and blend in a blender for a frozen drink option

Yum Yum Yum -again credit to blogger COOKTHESTORY !!! The cinnamon is a nice touch. 1 tbsp coarse salt (I use kosher salt) 1 lime, plus a couple more wedges for serving 12-15 fresh cherries, pitted a pinch of cinnamon 2 ounces (that's 1/4 cup) tequila 1 ounce (that's 2 tbsp) agave syrup or simple syrup 4-6 whole unpitted cherries with the stems attached, for serving Pour the salt onto a small plate. Cut a wedge out of the lime and cut a little slit into the flesh. Run the slit along the rim of two 6 oz. martini glasses or tumblers. Dip the lime-wetted rims of the glasses in the salt. Set aside. Squeeze that same lime wedge into a cocktail shaker. Squeeze the juice from the rest of the lime into the shaker as well. Add the cherries and the cinnamon. Use a muddler or the handle of a wooden spoon to really squish everything up well. Add the tequila and the syrup. Put the lid on the cocktail shaker and shake it for at least a minute. Strain the mixture into a sm...

From a blogger called COOKTHESTORY -this was delicious and such a nice cocktail for hot summ er weather. I actually used 2 oz tequila and honey as I ran out of agave. 1 tsp coarse salt 1 medium lemon 8 big fresh basil leaves, divided 1 ounce agave syrup (you can use honey but the flavor overpowers a bit) 1 ounce tequila Pour the salt onto a dinner plate. Cut a little wedge out of the lemon. Cut a slit in the pulp. Run the slit around the rim of a wide-mouthed glass (a martini glass or a small tumbler work well) so that the rim is moistened with lemon juice. Dip the rim of the cup into the salt on the plate, twisting the glass around until there's a nice coating all around the rim. Into a bowl, squeeze all the juice out of the remainder of the lemon. Measure 1 ounce of juice into a cocktail shaker. Use your fingers to tear 6 of the basil leaves into the shaker. Add the agave syrup. Muddle everything around for at least a minute. Go on and pummel and bruise the basil...

From my daughter Katie -- we saw it on Ina Garten --just felt healthy!!  Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven. Kosher salt  Freshly ground black pepper 3/4 pound medium shells, such as Barilla Good olive oil 2 1/2 pounds cauliflower, cut into small florets (1 large head) 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons capers, drained 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon grated lemon zest 1/4 teaspoon crushed red pepper flakes 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind) 1 cup (8 ounces) fresh ricotta 1/2 cup panko (Japanese bread flakes) 6 tablespoons freshly grated Italian Pecorino cheese 2 tablespoons minced fresh parsley leaves Preheat oven to 400. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add ...