More is Better

From Rachel Ray Magazine April 2016 !!! Yes you are reading the date correctly - I have had it in my pile of recipes for almost 3 years. It is very good and a great assemble the night before recipe. As you can see by my picture I did not make the salad portion but I am sure that would have been delicious. Also I used skim milk in place of both the whole milk and heavy cream. 5 teaspoons EVOO 2 onion bagels, cut into 1/2-inch pieces (about 3 cups) 4 ounces diced pancetta 1 tablespoon butter 1 large onion, cut into 1/2-inch pieces 1 1/2 cups whole milk 3 large eggs 1/2 cup heavy cream 1/4 teaspoon ground nutmeg 1 1/2 cups grated Gruyere or baby Swiss cheese (4 oz.) 1/2 large head red-leaf lettuce, torn into bite-size pieces 3 radishes, thinly sliced 1 tablespoon white wine vinegar Preparation Preheat the oven to 350 degrees . Brush an 8-cup baking dish with 1 tsp. EVOO; add the bagel pieces in an even layer. In a nonstick skillet, cook the pancetta over medi...

This recipe is another one from The One Bottle Cocktail book we got from Daniel and Jaime for Christmas. Do not be put off with sherry vinegar it is a fun cocktail even if my other half wouldn't even try the garnish! 2 ounces rye (100 proof preferred) 1 teaspoon maple syrup. ¼ teaspoon sherry vinegar. GARNISH: dried apricot on a cocktail pick (optional)

Another sous vide recipe we tried over the holidays -- the look of the skin is only ok but the flavor was delicious and moist. 2 whole Cornish game hens 4 tablespoons unsalted butter, plus 1 tablespoon melted 2 cups thinly sliced shiitake mushrooms 1 cup finely diced leeks 1/4 cup coarsely chopped walnuts Step 1 Set the Anova Sous Vide Precision Cooker to 150°F (65°C). Step 2 Melt 4 tablespoons butter in a large skillet over medium heat. When the butter stops foaming, add the mushrooms, leeks, walnuts, and thyme. Cook, stirring occasionally until leeks and mushrooms are softened and beginning to caramelize, 5 to 10 minutes. Stir in rice and cranberries and remove from the heat. Let cool for 10 minutes. Step 3 Divide stuffing between the cavities of each hen. Truss the legs together using kitchen twine. Place each hen in its own zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the mo...

This sous vide recipe is by another company called Anova. The result was an absolutely moist pork roast --yummo. We did decide to do the 24 pre dry brine method. HOWEVER my sous chef was way over aggressive as you can see with the scoring of the fat which I think in turn made it a bit saltier than it should have been  --so don't do that --but do try this recipe! AND YES they look like tiny fingers waving! You can see the brine line on the fingers. Ours was only 2.5 lbs but the cooking time remains the same. 5 pound center cut pork loin 2.5 Tablespoons kosher salt 2 Tablespoons sugar 1 Tablespoon smoky salt seasoning 2 Tablespoons butter Directions Set Anova Sous Vide Precision Cooker to 137°F / 58.3°C Score fat ONLY on pork loin. Season with salt, sugar, and smoke seasoning. Cover with plastic wrap and let dry-brine in refrigerator for 5 hours, up to overnight. Remove from fridge, pat dry, and place in vacuum bag or gallon size freezer bag along with the...

These are reminscent of 7 layer bars but even quicker to make -- the Gingerbread Molasses Cookie dough maybe seasonal so make these soon!! In my opinion perfect for breakfast lunch or dinner!! TJ’s Organic Coconut Oil Spray or Canola Oil Spray 2 packages TJ’s Gingerbread Molasses Cookie Dough, softened at room temperature for 10 minutes 1 bag TJ’s Semi-Sweet Chocolate Chips 1 cup TJ’s Organic Unsweetened Flake Coconut 1 cup TJ's Dry Toasted Pecan Pieces ½ can (7 oz.) TJ’s Organic Sweetened Condensed Milk DIRECTIONS Preheat oven to 350°F. Grease a 9x13-inch cake pan with coconut oil spray. Unwrap cookie dough and press into an even layer into bottom of greased pan, set aside. In a medium bowl, mix chocolate chips, coconut, pecans, and condensed milk. Spread mixture in an even layer atop cookie dough. Place pan on center rack of oven and bake until top is golden brown, 35-45 minutes. Remove pan from oven and allow bars to coo...

Welcome to Joule sous vide from Chefsteps--we have been experimenting and loving this cooking method for almost 2 years  --have given it as gift to our son over a year ago and he has become a pro with it! Then for Christmas gave it to my sister and my husbands sister. We all had dueling sous vide beef tenderloin for Christmas night. It is a relief to make such a pricey dinner and not to worry about a perfect outcome. Plus it can sit in the water bath for up to 2 hours before serving without going to the 'dark side' of well done! 1 Beef, center cut tenderloin, about 1 kg -  Oil, for searing, as needed  30 g Butter, divided  4 Thyme, sprigs  1 Rosemary, sprig, cut in half Equipment :Sous vide setup  Butcher’s twine  Ziplock-style bag (1 gallon) (optional) Timing 2–3 hr ->Yield One killer roast 1 Preheat Joule Use these photos as a guide to help you decide how you’d like your meat done. We like ...

We just don't understand it --another of our Christmas gifts this time from Kevin's sister was  Apothecary Cocktails: Restorative Drinks from Yesterday and Today By Warren Bobrow --we are confused as to why people give us these types of books --however we are determined to test them out!! This was delicious and light and great after all the holiday indulgences! 2 oz Aperol Ice Cubes 6 oz sparkling natural mineral water 2 shakes of Angostura Bitters Lemon zest twist Add the Aperol to a shaker and fill the shaker 3/4 full with ice cubes - cover and shake for 20 seconds.  Strain mixture slowly over Collins glass filled with a few cubes of ice. Top with sparkling water;  add bitters; the lemon twist and voila you are in Italy! Enjoy!!

So for some reason unbeknownst to us our son and his new bride gave us a cocktail book for which was great as it is called the ONE BOTTLE COCKTAIL by Maggie Hoffman --which means just one type of liquor required. This fun one was delicious and we can't wait to try more!! Ingredients 2   large or 3 small   lemons   plus 2 lemon wheels 4   ounces   reposado or añejo tequila 1-1/4   ounces   2:1 honey syrup   (recipe below)   Garnish with 2 rosemary sprigs and two pinches flaky salt   (optional) Servings:  drinks Instructions Preheat a grill to medium-high or warm a skillet over medium-high heat. Cut whole lemons in half and place cut sides down on the hot grill or skillet. Add lemon wheels to grill or skillet. Cook until lemon flesh is browned, about 4 to 6 minutes. (There’s no need to cook both sides of the wheels.) Remove from heat and let cool to room temperature. Set aside lemon whee...

From Carla Hall a few years ago on The Chew  -- I have to confess I have wanted to make it for a long time and even printed out the recipe over 2 months ago --other recipes got in my way and I kept putting it off to make for a weekend breakfast. Finally yesterday and on my sooooo good and really not as hard as it initially seemed. It came together really quickly once I had all the ingredients laid out and measure for the three steps. I also quartered the recipe and made egg "noodles"  in a 13x9 pan line with parchment and sprayed with pam spray. I used a pizza cutter to cut it into 4 'noodles' and then used a loaf pan to make it in --perfect for our party of two. Below is the original recipe and BOLDED is my ingredient amounts. What a great recipe for brunch or company as it can be made and assembled ahead. We did not serve with the Texas toast either. EGG "NOODLES": cooking spray 16 large eggs (4) 1/2 cup milk (2 oz) Kosher salt and freshly gr...