More is Better

We made this delicious perfect fall recipe ( from DELISH)  in Colorado last week when we met my now new daughter-in-law Jaime's family ! It was wonderful and a great way to serve company. 1  (2-lb.) boneless pork tenderloin (we used pork loin) Kosher salt Freshly ground black pepper 2 lb.   baby potatoes, quartered ( we added butternut squash and red onion chunks as well) 1/2 c.   plus tbsp. extra-virgin olive oil, divided 1/4 c.   maple syrup 3  cloves garlic, minced 1 tbsp.   whole grain mustard 2 tsp.   freshly chopped rosemary, plus more for garnish 1/4 tsp.   red pepper flakes Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.  In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and ...

Sa w t his fun recipe while waiting in a doctors office it is from Bon Appetit September 2018. It was delicious and a fun way to serve scallops. 3 ears of corn, husked 3 Tbsp. extra-virgin olive oil, divided 2 oz. smoked Spanish chorizo, finely chopped 12 scallions, white and pale green parts only, thinly sliced 4 garlic cloves, thinly sliced ½–1 serrano chile (depending on heat), finely chopped ¾ tsp. kosher salt, plus more 1 cup buttermilk ⅓ cup chopped cilantro 12 large sea scallops (about 1 lb.), side muscle removed, patted dry 2 Tbsp. unsalted butter 1 lime, halved Lime wedges (for serving) Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to...

From Chef Curtis Stone we were watching an episode of Top Chef Junior on which he is a judge and Kevin got curious about home and his restaurants and recipes. He found this one and don't be daunted by the length of cooking time. There was a fair amount of chopping ahead of time to have everything mis-in-place but the smell for the 2 1/2 hours for simmering was sooooooo good !! We froze the sauce for a quick night meal. Bolognese Sauce: 2 tablespoons olive oil 1 onion, finely diced 1 fennel bulb, finely diced 1 large carrot, peeled and finely diced 2 celery stalks, finely diced 6 garlic cloves, finely chopped 1 tablespoon fennel seeds 3 thyme sprigs 8 ounces white mushrooms, sliced 1 pound 85% lean ground beef 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon freshly ground black pe...

From a website called Bourbon and Honey and crested by Kristen this is slightly sweet, lemony fresh and perfectly boozy great drink recipe for fall and the holidays  as well!! We loved it I used FIG BUTTER from Trader's -- it is not butter at all just a jam.  Honey Simple Syrup 1/4 cup honey 1/4 cup water Bourbon and Honey Lemon Fig Cocktail 2 ounces Bourbon whiskey 1 tablespoon fig preserves 1/2 ounce honey simple syrup 1/2 ounce fresh lemon juice Sprig of fresh thyme Lemon slice To make the Honey Simple Syrup, in a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool. Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup. In a shaker filled with ice, combine bourbon, fig preserves, honey simple syrup and lemon juice. Shake vigorously for at least a minute. Strain into a glass with ice. Garni...