More is Better

Clinton Kelly on The Chew admits this is now his weekend favorite and he makes it with leftover hamburger from lunch. We enjoyed it this weekend and used some of the leftover chopped dill pickle/banana ring topping from our Chopped Cheese Sandwich also on this blog. 2 tablespoons olive oil 1/4 leftover burger patty 1 tablespoon unsalted butter 2 eggs (cracked) 1 slice American cheese Kosher salt and freshly ground black pepper Heat a small saute pan over medium heat with olive oil. Add to the olive oil the leftover patty, and heat through while breaking up into small crumbles with a spoon or potato masher, about 5 minutes. Remove from heat and set aside. In a small nonstick pan over medium heat, add butter. In a small bowl beat the eggs until frothy, set aside. Once butter slightly bubbles and then subsides, about 30 seconds, gently add the eggs and tilt the pan to spread the eggs into an even layer. Stir the eggs with a spatula until eggs are slightly set, about 30 s...

Presented by Carla Hall on The Chew and the comment on this recipe is life changing and we have to say it was!! Really really good --I did not have pickled jalepenos but did have banana pepper rings and they worked well. Kevin wants this to be our sandwich of the summer! 2 tablespoons olive oil 1 pound ground beef (75/25) 1 onion (peeled, small dice, divided) 1 cup dill pickle chips (roughly chopped, divided) 1 cup pickled jalapenos (roughly chopped, divided) 8 slices American cheese 1/4 cup yellow mustard ( used Guldens) 4 Kaiser rolls (warmed) Kosher salt and freshly ground black pepper (to taste) Preheat a griddle over medium-high heat and grease with olive oil. In a large bowl, add ground beef and season well with salt and pepper to taste. Mix thoroughly until combined. Divide meat into 4 equal parts and form into thin patties. Add the onions in an even layer to the griddle and cook stirring occasionally, until softened, about 1-2 minutes. Place the formed pat...

This recipe from DELISH was so good and it really does come together easily --we halved it - tasted like a fabulous dip for dinner! 3 tbsp. butter 2 cloves garlic, minced 3 tbsp. flour 2 c. milk (preferably whole) 2 tbsp. cream cheese, softened 1 c. shredded mozzarella, divided 1/4 c. freshly grated Parmesan 1 (14-oz.) can artichoke hearts, chopped 2 c. frozen spinach, defrosted and chopped Juice of 1/2 a lemon 1/2 tsp. red pepper flakes (optional) 2 lb. frozen cheese ravioli Kosher salt Freshly ground black pepper 2 tbsp. freshly chopped parsley Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thicke...

Another great bourbon cocktail we enjoyed it for the Preakness Race this weekend --it is by Epicurious. We omitted the sugar as it was sweet enough for our taste. 1 1/2 oz (3 tablespoons)  bourbon  or blended whiskey  1 1/2 oz (3 tablespoons) pure pomegranate juice such as POM Wonderful  1/2 teaspoon superfine granulated sugar  2 dashes Angostura bitters  Garnish: fresh pomegranate seeds or a maraschino cherry   Fill a cocktail shaker halfway with ice cubes, then add all drink ingredients and shake well to dissolve sugar. Strain into a Martini glass .

From DELISH this was very good and came together pretty quickly -- it is a LOT of cheese but still good - forgot the pico de gallo for the top.  Cooking spray, for pan 5 medium flour tortillas 1 tbsp. extra-virgin olive oil 1/2 medium onion, chopped 2 garlic cloves, minced 1 (19-oz.) can enchilada sauce 3 c. shredded chicken 1 (15-oz.) can corn, drained 1 (15-oz.) can black beans, drained and rinsed 3 c. shredded cheddar 3 c. shredded monterey jack Freshly chopped cilantro, for garnish Sour cream, for garnish Make crust: Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Arrange 4 tortillas in bottom of pan, pressing tortillas up sides of pan. Bake until lightly golden, about 15 minutes. Make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Add enchilada sauce and chicken and bring mixture to a simmer. ...

This came in from DELISH on Instagram and I felt like it was very healthy --made a batch with just the bananas and PB and it was equally as good. Enjoy!! 8 large ripe bananas. sliced into coins 1/2 c. smooth peanut butter smooth peanut butter, plus 1/4 c melted peanut butter 1 tsp. pure vanilla extract 1 c. chopped Reese's, plus more for topping 1/4 c. melted chocolate Directions Freeze bananas until frozen, about 2 hours. In a food processor, blend together bananas, 1/2 cup peanut butter, and vanilla. Pour mixture into a loaf pan and fold in Reese’s.   Drizzle top with melted chocolate and melted peanut butter then scatter more Reese’s on top.  Freeze until solid, about 3 hours.   

This years Kentucky Derby Cocktail recipe from the official website- I used low calorie lemonade and cranberry juice and it was awesome. And yes those are our official glasses from last year. 1½ ounces Woodford Reserve bourbon 2 ounces lemonade 1 ounce cranberry juice Lemon twist, for garnish Combine the bourbon, lemonade and cranberry juice in a rocks glass filled with ice. Stir the mixture, garnish with the lemon twist and serve.

Wow was this delicious and from the Official Kentucky Derby website --we halved the recipe and still have leftovers to make over another round of brie! Serves 12 Ingredients 1 cup sugar 1 cup water 3 Tbs. Woodford Reserve bourbon 1/4 cup dried apricots, diced 1/4 cup golden raisins 1/4 cup dried cranberries ½ cup chopped toasted hazelnuts 8 oz. Brie round Minced fresh thyme and parsley Preparation  Combine sugar and water in small saucepan and simmer until sugar dissolves.  Stir in bourbon, dried fruit and toasted hazelnuts.  Bring to a light simmer, remove from heat and set aside. Place Brie round on a baking dish that can go from oven to table and be used for service. Bake at 375 degrees for 8 to 10 minutes, until slightly puffed and warm. Garnish with warm bourbon fruit syrup, and minced fresh herbs.  Serve with crackers. Note: Reserve leftover bourbon fruit syrup for another brie, or as a garnish for pound...

Made this for our daughter Katie for dinner the night of the Kentucky Derby --she is a big fan of Shrimp and Grits.   Recipe courtesy of Chef David Danielson, Executive Chef of Churchill Downs/The Kentucky Derby. I realized after we ate it forgot to top with fresh parsley. Shrimp Spice: 3 tablespoons paprika 3 tablespoons dried parsley 2 tablespoons garlic powder 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon rubbed sage Smoked Grits: 2 cups heavy cream 2 cups chicken broth 1 cup stone-ground smoked grits, such as Louismill 8 ounces goat cheese Tasso Gravy: 3 tablespoons butter 3 tablespoons flour 1 cup ham broth 1 cup heavy cream 1 tablespoon paprika 1 tablespoon hot sauce, such as Tabasco 1 tablespoon whole-grain mustard 1 teaspoon Worcestershire sauce 4 ounces diced tasso ham ( we substituted Chorizo) 1 tablespoon chopped fresh parsley Shrimp: 20 shrimp (16/20 size), peeled and deveined 2 tablespoons unsal...

An Ina Garten recipe that my sister-in-law Andrea whipped up last weekend it was so delicious and yes we ate seconds! 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 cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper fla...

A fun summer salad from MYRECIPES website that my sister-in-law Andrea whipped up last weekend! 2 Bosc pears, cored and thinly sliced 1 (6-ounce) package fresh baby spinach 3 tablespoons water 2 tablespoons balsamic vinegar 1 teaspoon sugar 5 teaspoons extravirgin olive oil 1 1/2 teaspoons stone-ground mustard 3/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.