More is Better

So if you have ever had a beef dip sandwich --you will love his pork cousin as this sandwich was so very good! Another Rachael Ray recipe --I forgot to pack the fresh herbs and inadvertently threw the zest into my liquid mixture --so we had to forgo the gremolata !! OOPS!! Still delish! So tender--we had no leftovers! 1 pork tenderloin (14 to 16 ounces) EVOO, for drizzling Salt and pepper Montreal steak seasoning (optional) 1 32 ounce container chicken stock 1 small orange, zested and sliced (SAVE ZEST FOR GREMOLATA) 1 carrot, coarsely chopped 2 large shallots, coarsely chopped 2 cloves garlic, crushed 2 bay leaves A drizzle honey A few peppercorns A few sprigs thyme, finely chopped 2 small sprigs rosemary, finely chopped A small handful flat-leaf parsley, finely chopped 1 baguette loaf, cut crosswise into 4 pieces, or 4 hoagie rolls (8 inches each), split Heat the oven on the highest setting to get it hot fast. Coat the pork in EVOO and season liberally with sa...

From Michael Symon of The Chew --we served this as a side dish --but you could have easily added shrimp and made it a light lunch! 4 Ears of Corn 1 Garlic Clove (minced) 1 Jalapeño (seeds and ribs removed; minced) 3 Limes (Zest and Juice) 1/2 cup Extra-Virgin Olive Oil 1 ripe Hass Avocado (peeled and diced) 1 cup Cherry Tomatoes (halved) 6 Scallions (white and green parts; thinly sliced) 3/4 cup Fresh Cilantro (chopped) kosher salt and freshly ground black pepper Soak the Ears of Corn in their husks overnight in Salted Water. Heat a charcoal or gas grill to medium-low. Put the soaked Ears, still in their husks, on the grill and close the lid. Cook for 20 minutes. Meanwhile, in a large bowl, combine the Garlic, Jalapeño, and a large pinch of Salt. Add the Lime Zest and Juice and whisk in the Olive Oil. Add the Avocado, Tomatoes, Scallions and Cilantro and gently toss. Remove the Corn from the grill and let it cool enough so that you can handle it. Peel off and dis...

From ALLRECIPES.com magazine this recipe really was so easy to make. We ended up grilling BONE-IN pork chops ( smoked them) then made the apricot topping sauce in separate skillet and poured over. We loved it so much my sister-in-law was stilling talking about it the next day how good it was!!!!! Ingredients 4 boneless pork chops Kosher salt and fresh cracked pepper to taste 1 tablespoon olive oil 2 tablespoons honey   4 fresh apricots, pitted and cut into wedges 3 cloves garlic, minced, or to taste 1 teaspoon chopped fresh parsley Directions Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side. Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C)...

From Rachael Ray magazine --this was another fun burrata recipe --we could not frisee anywhere so subbed arugula instead!  Needless to say there were no leftovers! 1/2 lb. strawberries, hulled, half chopped and half sliced 1/3 cup olive oil 1/4 cup balsamic vinegar 1 shallot, finely chopped 1 tbsp. finely chopped fresh tarragon 4 heads frisée (about 3 oz. each), trimmed 1-lb. ball of Burrata cheese 1/4 cup candied walnuts In large bowl, whisk chopped strawberries with next 4 ingredients; season dressing. Let sit until flavors meld, about 10 minutes. Toss with sliced strawberries and frisée; season. Transfer to platter or plates. Using your hands, tear Burrata over salad (to make sure you don’t waste the delicious cream inside!). Top with walnuts.

Have had this Delish recipe for a while waiting to trying it out on a red wine lover --in all fairness --there is not a heavy wine taste but rather just a deep rich moist chocolate!! Apologizing in advance for the blurry evening picture in front of the firepit. We did top it with more whipped cream! FOR CAKE Cooking spray, for pan 1  box chocolate cake mix, plus ingredients called for on box 1/4 c.   cocoa powder FOR RED WINE SYRUP 2 1/2 c.   red wine 1/2 c.   water 1 c.   sugar 1/3 c.   whipped topping FOR GANACHE 1/2 c.   heavy cream 1/2 c.   red wine 1/3 c.   sugar 2 c.   semisweet chocolate chips Pinch kosher salt 1/4 c.   chocolate curls, for garnish Preheat oven to 350º. Grease a 9"-x-13” pan with cooking spray and dust with cocoa powder. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, abo...

From the Today show --this is a quick easy light summer recipe--you could added chicken or shrimp for more protein if you like. I used TJ's wide paparadelle and it was great! 1 pound linguine 2/3 cup extra-virgin olive oil 2/3 cup grated Parmigiano Reggiano, plus more for garnish 1/2 cup freshly squeezed lemon juice (from about 3 lemons) 1 tablespoon lemon zest 1/3 cup chopped fresh basil leaves, plus more for garnish Salt and freshly ground black pepper  Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. 2. Meanwhile, whisk the olive oil, Parmigiano Reggiano, lemon juice, lemon zest and basil in a large sauté pan until well combined. 3. Drain the pasta and add to the pan with the lemon sauce. Season with salt and pepper and toss together well. Add extra basil and extra Parmigiano Reggiano on top and serve.

Another yummy one from Delish --pair it down to whatever size fits your crowd! So good we made it two weekends in a row for company --comes together so quickly! We substituted Trader Joe's EVERYTHING BAGEL sprinkles for the last four ingredients. Cooking spray, for pan 8  eggs 1/4 c.   milk 8  slices bacon kosher salt Freshly ground black pepper 2 tbsp.   finely chopped chives 10  mini bagels, halved 4 tbsp.   cream cheese, softened 1 1/2 c.   shredded Cheddar cheese 3 tbsp.   butter, melted 2 tsp.   dried onion 2 tsp.   granulated garlic 2 tsp.   sesame seeds 2 tsp.   poppy seeds Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside. In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in t...

This great recipe from Delish --makes enough for a crowd --you could halve it or even quarter it for smaller groups-- yummo !!! Was a big hit! 1 lb.   elbow macaroni Kosher salt 1 tbsp.   vegetable oil 3 c.   frozen hash browns 8  slices bacon, chopped 1/3 c.   all-purpose flour 5 c.   milk, warmed 6  large egg yolks, lightly beaten 2 c.   shredded cheddar 1 1/2 c.   shredded monterey jack 1 1/2 c.   shredded mozzarella 1/2 tsp.   cayenne pepper 1/4 c.   finely chopped chives Preheat oven to 350° and butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.  In a large skillet over medium heat, heat oil. Add hash browns and cook until golden underneath, about 5 minutes per side. Set aside.   Wipe skillet clean and return to medium heat. Add bacon and cook until crispy, about 6 minutes. Transfer bacon to ...

My sister in law Andrea made this festive salad by Siri Daly that she made on the TODAY show recently. Not only festive but delicious as well! 1 small watermelon, rind removed and cut into cubes 1 pint blueberries, washed 4 ounces feta cheese, crumbled 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoons lemon zest 2 tablespoons roughly chopped fresh mint Salt and freshly ground black pepper, to taste 1. In a large bowl add watermelon, blueberries and crumbled feta. 2. Add olive oil, lemon juice and zest and mint, and stir to combine. 3. Season to taste with salt and pepper.

This recipe came directly off the Four Roses website and I have to agree very light and refreshing for this warmer weather! 1¼ fl oz Four Roses Bourbon ½ fl oz Lemon Juice ½ fl oz Grapefruit Juice ¾ fl oz Clover Honey Simple Syrup (equal parts water and honey dissolved) 1 dash(es) Angostura Bitters Combine all ingredients in shaker tin. Shake then strain into a glass with fresh ice. Garnish with lemon twist.

Saw this on Instagram from DELISH and it looked so good I knew I had to make it ! I halved the recipe and used only a 17 oz brie which was about 6" wide --fun though !! It was a huge hit and yum yum yum ! Be sure to scoop cracker into brie keeping white skin side wall intact rather than cut in or else it oozes onto plate! 1  (35-oz.) wheel brie 6  strawberries, tops removed and sliced 1/2 c.   blueberries 1/4 c.   freshly squeezed orange juice 2 tsp.   honey Graham crackers, for dipping Preheat oven to 350°. Cut off the top rind of brie then place brie in a skillet about its same size. Bake until brie is bubbling and totally melted throughout, about 15 minutes.  Meanwhile, place strawberries and blueberries in separate medium bowls. Divide orange juice and honey evenly between each bowl and toss to combine. When brie is ready, arrange fruit in the pattern of the American flag. Serve immediately, with graham crackers for dipping.

From DELISH on instagram --these bloody mary pickles  were easy to make and we will be serving as part of our next cocktail or even better on their own!! 3  small cucumbers, such as Persians, ends trimmed and quartered lengthwise 3  lemon rounds 1/3 c.   tomato juice 2 tbsp.   lemon juice 2 tsp.   prepared horseradish 1/2 tsp.   black peppercorns 1/2 tsp.   salt 1  garlic clove, cut into thirds Dash of hot sauce 1/4 c.   vodka Pack cucumbers, lemon rounds, and garlic into a 16-oz. glass jar. In a small saucepan over medium heat, combine tomato juice, lemon juice, horseradish, peppercorns, salt, and hot sauce. Bring to boil, stirring occasionally. Remove from heat and stir in vodka.  Pour over cucumbers. Let cool completely, then seal with lid and refrigerate until cold.

On a hot summer night these were a great dinner and came together so quickly from the MYRECIPES.com website. 1 pound medium shrimp, peeled and deveined 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/8 teaspoon pepper 1/2 cup reduced-fat sour cream 1 tablespoon lime juice 1 teaspoon olive oil 1 tablespoon lime juice 8 (6-inch) corn tortillas, warmed 2 cups shredded lettuce 1/4 cup finely diced red onion In a medium bowl, toss shrimp with chili powder, cumin, and pepper. In a small bowl, stir together sour cream and 1 tablespoon lime juice. Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done. Remove from heat; toss with 1 tablespoon lime juice. Fill warmed corn tortillas with shredded lettuce, shrimp mixture and diced red onion; drizzle tacos with lime crema.

This recipe was made for dinner because of two things -- I had fresh asparagus that needed to be used asap and because we had a ton of lemons! I used this fun spiral pasta we had on hand. kosher salt 1 lb.   Macaroni 1  bunch asparagus, trimmed Extra-virgin olive oil, for drizzling Freshly ground black pepper 2 tbsp.   butter 2  cloves garlic, minced 1/2  red onion, diced 1 c.   dry white wine (such as Sauvignon Blanc) 2  lemons 1/2 tsp.   crushed red pepper flakes 1 c.   freshly grated Parmesan, plus more for garnish 1/2 c.   fresh chopped parsley, plus more for garnish Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, preheat grill pan over medium-high. In a large mixing bowl, drizzle olive oil over asparagus and season with salt and pepper. Grill a...

From Carla Hall on The Chew -- this recipe was easy enough to make - I cheated and pre microwaved my carrots a little because we were in a hurry! Also I will agree I was a little heavy handed with the 'dressing' would definitely go lighter next time. Also these were the tricolor carrots from Trader Joes. 2 bunches young carrots (peeled, tops in tact) 1 orange (halved widthwise) 1 lemon (halved widthwise) 2/3 cup olive oil (divided) 1/4 cup dates (pitted, roughly chopped) water (to thin out) 1 tablespoon champagne vinegar 1 shallot (peeled, finely diced) 1/4 cup parsley (leaves only) 2 tablespoons sesame seeds (lightly toasted) Kosher salt and freshly ground black pepper (to taste) Preheat a grill or grill pan to medium-high heat. Drizzle the carrots with 2-3 tablespoons of olive oil, season with salt and pepper and place on the grill. Drizzle the cut side of the orange and lemon with 1-2 tablespoons of olive oil and place, cut side down on the grill. Al...