More is Better

From THE CHEW's Clinton Kelly - I have been saving this recipe to make for company and last weekend we finally did!! OK so I should give credit to Katie as she made the entire thing while I was working on other parts of our meal. This app is touted as "a quick app" -- it is not really it takes about 20 minutes to make - that being said was worth every second as my guests were literally eating the crumbs off the serving platter! PUFF PASTRY-WRAPPED ASPARAGUS WITH DIJON BEURRE-BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano-Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2-inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE-BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard ...

From the site DELISH which I follow on instagram - everyday so many choices!! I made this for Thanksgiving Day breakfast and it would be perfect for any occasion -anytime!! The pics are completed, pre-glazed & prepped FOR DUTCH BABY 3 eggs 1/2 c. flour 1/2 c. whole milk 1 tbsp. sugar 1/4 c. butter FOR CINNAMON SWIRL 1/4 c. Butter, softened to room temperature 1/4 c. brown sugar 1 tsp. cinnamon Pinch kosher salt FOR GLAZE 4 oz. cream cheese, softened 1/2 c. powdered sugar 3 tbsp. whole milk Preheat oven to 425° F. In a blender or food processor, combine eggs, flour, milk, and sugar and blend until smooth. Set aside. In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon and kosher salt. Transfer to a ziplock bag or piping bag. In a 10-inch skillet over medium heat, melt butter. Add the batter to the pan and pipe cinnamon mixture in a swirl starting in the center and moving outward. Bake for 20-25 minutes, or until the p...