More is Better

From Rachael Ray's magazine --this was delicious and a fun summer meal! 2 cups shelled pistachios 1/4 cup white sesame seeds 4 boneless, skinless chicken breasts 1 cup plain Greek yogurt 2 teaspoons ground coriander 1 teaspoon lime zest 1/4 teaspoon cayenne In food processor, pulse pistachios and sesame seeds; season. Coat chicken with nut mixture and transfer to a parchment-lined baking sheet. Bake at 400 degrees until cooked through, 20 minutes. In bowl, mix remaining ingredients; season. Serve chicken on fresh or sauteed greens; drizzle with sauce.

From Michael Symon on The Chew --it was delicious and light summer meal - would be great with chicken as well. 1/4 cup olive oil (divided) 4 (4-ounce) pieces pork tenderloin (pounded 1/2-inch thick) 1/2 cup roughly chopped walnuts 1 cup water 1/2 cup fresh plums (pitted, cut into 1/4-inch wedges) 1 and 1/2 tablespoons red wine vinegar 1/4 cup chopped fresh flat-leaf parsley leaves 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper (to taste) In a large saute pan over high heat, warm the olive oil. Season the pork on both sides with salt and pepper and add to the pan. Allow to sear, untouched until caramelized, about 3 minutes. Flip the pork, add the remaining 2 tablespoons of olive oil and the walnuts. Allow to toast for 1-2 minutes before deglazing with water. Stir in the plums, red wine vinegar and allow to cook for 1 minute more. Add the parsley and toss to combine. Season with salt and pepper to taste and remove to a serving platter and se...

From the All Recipes Magazine --this was a wonderful and light summer side salad. You could even add in some cooked shrimp or chicken as a protein. The only thing I would do differently is not to add the extra juice from the grapefruit. I apologize for the blurry picture --we ate it all so no leftovers for retake! The recipe as shown below is for 8  so I quartered the recipe for 2. 4 large red grapefruit, peeled and sectioned 4 avocados - peeled, pitted, and sliced 1/3 cup orange juice 1/3 cup olive oil   3 tablespoons lime juice 2 tablespoons honey salt and cracked black pepper to taste Directions Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

I saw these on a Delish Instagram post and they are almost dessert like but man were they fabulous!! I used pancake mix but added the cinnamon and vanilla to the batter! It's a pretty darn decadent weekend breakfast.... 1 1/2 c. all-purpose flour 1 tbsp. baking powder 2 tbsp. light brown sugar 1 tsp. kosher salt 1/2 tsp. ground cinnamon 3/4 c. whole milk 1/2 c. sour cream 2 large eggs 1 tsp. pure vanilla extract 1 tbsp. butter 1 c. cinnamon-sugar 1/2 c. melted chocolate In a large bowl, whisk together flour, baking powder, brown sugar, and salt.  In a separate bowl, whisk together milk and sour cream, then add eggs one at a time. Stir in vanilla.  Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.  Melt butter in a large nonstick skillet over medium heat. When the butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and the pancak...

This was a funny version of this recipe - and was a very good cocktail might be perfect as a night cap as well!! 5 oz Bourbon or Rye Whiskey 1 oz Luxardo Maraschino Liqueur 2 oz Creme de Cacao 6 Dashes Fee Brothers Aztec Chocolate Bitters 2 Luxardo Maraschino Cocktail Cherries 1 Navel orange "Let's Get it On" - Marvin Gaye (optional) Roses (optional) Instructions Crank your speakers up and start playing "Let's Get it On" by Marvin Gaye In a mixing glass, add ice, bitters, bourbon, Maraschino Liqueur and Creme de Cacao. Using your barspoon, stir 20 times clockwise and 20 times counter-clockwise. Strain and pour onto a large ice cube in each rocks glass. Garnish each cocktail with Luxardo Maraschino Cherry and an orange twist. Present cocktail and roses to your significant other.

Not sure where I found this recipe - but discovered it was the same recipe with two different names ! Anyhow it was a new fun Bourbon version. Enjoy! 1½ oz bourbon  ¾ oz sweet vermouth ¾ oz Campari 2 dashes  chocolate bitters 1  Drunken Cherry , for garnish or cherry  Add all ingredients to a  mixing glass  and stir. Serve in a  martini glass , garnished with a  drunken cherry .

By Clinton Kelly on The Chew --this was a great rainy night meal as we grilled our ravioli's on a grill pan  --definitely make sure pan is very hot so that they don't stick --we had a few that did but no biggie! We actually  halved the recipe below for just the 2 of us.  CHARRED CHERRY TOMATO SAUCE: 2 pints mixed cherry tomatoes 2 tablespoons olive oil (to drizzle) 2 cloves garlic (peeled) 5 sprigs thyme sprigs Kosher salt and freshly ground black pepper (to taste) GRILLED RAVIOLI: 2 dozen store-bought cheese ravioli olive oil (to coat) 1/4 cup freshly grated parmesan (plus more to garnish) 1/2 teaspoon red pepper flakes Parmigiano-Reggiano (freshly grated, to garnish) Kosher salt and freshly ground black pepper (to taste) For the Charred Cherry Tomato Tomatoes: Preheat a grill or grill pan to medium-high heat. Add cherry tomatoes onto a large piece of foil, drizzle with olive oil, add garlic, salt and pepper. Toss until evenly coated and add thym...

This is a repeat recipe but this time made with Israeli Couscous ( from TJ's) and the larger pearls of couscous we thought made a huge difference! Also the original recipe suggested serving over a bed of lettuce which we didn't bother with. 1 cup (dry-make per instructions) cooked couscous (look for Israeli or  TJ's whole-wheat ) 1 tomato, chopped - we used a pint of cherry tomatoes cut in half 1 can chickpeas, drained and rinsed 4 scallions, chopped 1 T extra-virgin olive oil 2 tablespoon fresh lemon juice 1 small bunch chopped fresh basil Combine the couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl.Great served warm or chilled.

In honor the The Belmont race last weekend we had to toast during the race with another new favorite! 1 1/2 ounces  Woodford Reserve Bourbon Whiskey 2 ounces  lemonade 1 ounce  pomegranate   juice Garnish: ​ lemon wedge   or ​ cherry Combine the ingredients in a   cocktail shaker   with ice. Shake  vigorously. Strain  over ice into a  double old-fashioned glass . Garnish with a lemon wedge or cherry.

From Clinton Kelly on The Chew another fun summer  cocktail --you can do it with any jam you have on hand --I did it with blueberry because that was the only one on hand ! 2 ounces bourbon 1 egg white 3/4 ounce grapefruit juice 1 and 1/2 teaspoons strawberry jam 1/2 teaspoon honey ice (to serve) In a cocktail shaker packed with ice, add bourbon, egg white, grapefruit juice, strawberry jam, and honey. Cover and shake vigorously, and strain into a coupe glass. Tip: Garnish this cocktail with an edible flower for an extra flourish!

This recipe is from Wegman's and such a nice alternative to mayonnaise based salad. 1 lb  Food You Feel Good About Fingerling Potato Medley 1/2 cup  Food You Feel Good About Chicken Culinary Stock 3 Tbsp  Food You Feel Good About Rice Vinegar 1/3 cup  Food You Feel Good About Vegetable Oil 2 tsp  Food You Feel Good About Traditional Dijon Mustard Salt and pepper to taste 2 Tbsp minced  Food You Feel Good About Chives Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on MED about 20 min until potatoes are fork-tender. Drain. Cool potatoes just enough to handle.    Slice cooled potatoes in 1/4-inch rounds. Place in serving bowl; set aside.   Add chicken stock to small saucepan; bring to simmer on MED. Whisk in vinegar, oil, and mustard. Simmer, stirring, until heated through.   Add stock mixture to potatoes in bowl; gently toss. Season with salt an...

From Williams Sonoma catalog  --this was a fun recipe for a crowd and delicious! Definitely need loaf of crusty bread to get all the broth!  No frogs were harmed or eaten during the making of this dinner!!!! 4 quarts cold water 1/4 cup Old Bay seasoning 1 Tbs. kosher salt, plus more, to taste 4 celery stalks, cut into 1-inch pieces 1 yellow onion, diced 1 garlic head, halved crosswise 2 1/2 lb. small red potatoes 4 ears of corn, shucked, each cut into 4 pieces 2 lb. smoked sausage, cut into 1 1/2-inch slices 2 lb. medium shrimp, deveined, in the shell In a large stockpot over medium-high heat, combine the water, Old Bay seasoning, the 1 Tbs. salt, celery, onion, garlic and potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 10 to 20 minutes.  Add the corn and sausage to the pot and simmer until the corn is tender, 4 to 5 minutes. Add the shrimp and simmer until opaque, 3 to 4 minutes. Taste th...

Wow from Delish --these were a little bit of work but oh so worth the effort. Yummo! 1/2 c.   creamy peanut butter 1/2 c.   (1 stick) butter, softened 1/2 c.   brown sugar 1/4 c.   granulated sugar, plus more for rolling 1  large egg 1 tsp.   pure vanilla extract 1 1/2 c.   all-purpose flour 1/2 tsp.   baking soda 1/2 tsp.   kosher salt 24  Mini Reese's Cups Preheat oven to 375° and line two large baking sheets with parchment paper.  In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined. Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place mini Reese’s Cup in the center. Bring the edges of the dough around the Reese’s Cup and pinch the edges together to seal, adding m...

This recipe is from Rachael Ray magazine created by her husband John. It is a very light and refreshing cocktail - perfect for warmer weather. 6-8 fresh mint leaves 2 oz vodka 2 oz elderflower liqueur ( like St Germain) 2 oz fresh lemon juice ice In a cocktail shaker, muddle the mint leaves. Add the vodka, liqueur, and lemon juice. Fill shaker with ice and shake well. Double strain into chilled glasses. Garnish with a mint sprig.