More is Better

We have totally been enjoying 'sous vide' and tried this recipe from Anova ( a brand of sous vide maker) created by  Stephen Svajian. They were absolutely PERFECT !!! No worries about over or under cooking!  12 large sea scallops (about 1 pound), side muscle removed Salt and freshly ground black pepper 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter Directions Set the Anova Sous Vide Precision Cooker to 123ºF (51ºC). Season the scallops with salt and pepper. Place in a large zipper lock or vacuum seal bag with olive oil. Make sure to keep the scallops in one single layer. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes. Finishing Steps When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and pat very dry with paper towels. Melt butter in a large nonstick skillet over medium-high heat. When...

Saw this recipe at the ABC liquor store here in VA and thought I have all those ingredients so need to try this! It was quite light and refreshing. 1 1/2 oz Domaine De Canton Ginger Liqueur 1 1/2 oz Elijah Craig Small Batch Bourbon 3/4 oz Fresh Lemon Juice Combine all in a cocktail shaker filled with ice. Shake well and strain into a glass filled with ice -garnish it with lemon twist.

This was fabulous and the grouper was so good! I found this recipe on the internet over the weekend but dont remember the site to give credit...sorry! We served it with long grain and wild rice. This is the secret to restaurant-quality fish. The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal. Ingredients 4 (4- to 6-oz.) fresh grouper fillets 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 tablespoons butter 1 tablespoon balsamic vinegar 1 teaspoon minced shallot 1 teaspoon fresh lemon juice Step 1 Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper. Step 2 Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven. Step 3 Bake...

Carson Daly's sister made this on the Today Show and it was absolutely delicious - we ended up making it in one pan rather than individual ramekins.  1½ pounds boneless, skinless chicken breasts Salt and freshly ground black pepper 2 tablespoons vegetable oil, divided 5½ cups low-sodium chicken broth 2 tablespoons unsalted butter 1 medium onion, finely chopped 3 medium carrots, peeled and chopped 1 rib celery, chopped fine 1/2 cup all-purpose flour 1/4 cup milk 2 teaspoons minced fresh thyme 1/2 cup frozen peas 2 tablespoons lemon juice Two 15-ounce packages refrigerated pie crusts 2 large eggs, lightly beaten, divided   Preparation 1. Pat chicken dry with paper towels and season with salt and pepper. 2. Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2½ minutes per side. Add broth and bring to a boil. Cover and simmer over low heat until chicken is cooked through, 6-8 minutes. ...

This truly was a perfect 10 recipe I found on the internet ! Enjoy!! 2 tablespoons butter 1/2 sleeve Ritz buttery round crackers (such as Ritz(R)), crushed 2 tablespoons butter 1 pound thick-cut cod loin 1/2 lemon, juiced 1/4 cup dry white wine 1 tablespoon chopped fresh parsley 1 tablespoon chopped green onion 1 lemon, cut into wedges Directions Preheat oven to 400 degrees F  Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes.  Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garni...

By Delish - when I want to spoil my son-in-law I make him a crab dip! This was fun because it could be made ahead in a slow cooker. Needless to say Nick loved it and there were no leftovers! He prefers it with scoops tortilla chips. 12 oz.  cream cheese 1/2 c.  freshly grated Parmesan, plus more for garnish 1/2 c.  mayonnaise 1/2 c.  thinly sliced green onions, plus more for garnish 2  cloves garlic, minced Juice of 1 lemon 1 1/2 tbsp.  Worcestershire sauce 1 1/2 tsp.  Old Bay seasoning, plus more for garnish 12 oz.  canned crab meat (drained and flaked) RITZ Crackers, for serving In a  1 1/2 quart slow-cooker, combine cream cheese, Parmesan, mayonnaise, green onions, garlic, lemon juice, Worcestershire, and Old Bay and stir until combined.  Fold in crab meat and cook on low, 2 hours.  Garnish with Parm, green onions, and Old Bay. Serve with crackers.

Named for one of the finest racehorses in history, this citrusy bourbon drink inspires. I saw this recipe on liquor.com website. It was very good. We used antica vermouth and triple sec. 2 oz bourbon 1 oz orange curacao or triple sec 1/2 oz sweet vermouth 1/2 oz fresh lemon juice skewered lemon peel brandied cherry Add all ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with a skewered lemon peel and brandied cherry. 

 My Mom made this favorite for years and it is an awesome cold weather recipe. Believe it or not this recipe is from decades ago and was by STOVE TOP STUFFING!!   2 Cups  Stove  Top Stuffing Mix   1 Cup  Water -- Boiling   2 Tablespoons  Butter   1 1/2 Pounds  Flank Steak -- scored  2 Green Onions,Raw,Bulb & White Part Of Top -- trimmed   1 Red Peppers,Sweet,Fresh,Seeded -- cut into strips   12   Ounces  Mushroom Gravy,Canned or jar   1/4 Cup  Apple Juice,Bottled Or Canned   1 Garlic,Clove,Raw -- minced   2 Tablespoons  Parmesan Cheese,Grated COMBINE STUFFING MIX, WATER, AND  BUTTER.  LET STAND 5 MIN. SPOON STUFFING ON STEAK .  ADD SCALLIONS AND PEPPER.  THEN ROLL FROM LONG EDGE.  SECURE WITH WOODEN PICKS. PLACE SEAM SIDE DOWN IN BAKING DISH. MIX REMAINING INGREDIENTS AND POUR OVER STEAK. OVEN; BAKE 1 HR @ 350.  LET STAND ...

From Quaker Oats these were very good - filling yet light - I enjoyed mine with chocolate chips and Kevin ever the purist ate his plain! Pancakes 1-1/4 cups all-purpose flour 1/2 cup  Quaker® Oats (quick or old fashioned, uncooked) 2 teaspoons baking powder 1/4 teaspoon salt (optional) 1-1/4 cups fat-free milk 1 egg, lightly beaten 1 tablespoon vegetable oil Stir-Ins (optional) For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw) For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon For chocolate chip pancakes: 1/2 cup semisweet chocolate chips Cooking Instructions In large bowl, combine flour, oats, baking powder and salt; mix well. In separate medium bowl, combine milk, egg and oil; blend well. Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are ...

Great meal for a cold winter night we totally enjoyed this quick recipe from Delish. I served it over rice.  4  boneless skinless chicken breasts (about 2 lb.) Kosher salt Freshly ground black pepper 1 tbsp.  extra-virgin olive oil 1  (10.5-oz.) can cream of chicken 1  (8-oz.) container sour cream 2  cloves garlic, minced 2 tsp.  poppy seeds 1 tsp.  lemon zest (optional) 1/4 c.  freshly chopped parsley, divided 1  Nonstick cooking spray 1 c.  sleeve buttery crackers, such as Ritz 1/4 c.  freshly grated Parmesan 3 tbsp.  melted butter Preheat oven to 350°. Season chicken breasts with salt and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces. In a large bowl, stir to combine chicken soup, sour cream, garlic, poppy seeds, lemon zest if usin...

MMMMM doesn't this salmon look good?? It is as awesome as it looks from allrecipes.com 4 tablespoons butter 1/2 cup dark brown sugar 4 (6 ounce) salmon steaks 1/3 cup bourbon whiskey Directions Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

From Garden and Gun magazine I saw this recipe while reading at the hairdresser - knew then it would be a fun recipe for our weekend cocktail. The mixologist is Jennifer Pittman from Proof on Main in Louisville KY. 2 oz. Old Forester Signature bourbon 1 oz. Carpano Antica Formula sweet vermouth 3/4 oz. Campari Dash of orange bitters Garnish: orange peel Combine ingredients and shake over ice. Strain into martini glass or coupe, and garnish with orange peel.

This recipe from Delish came together very quickly and was flavorful! 4 tbsp.  extra-virgin olive oil, divided Juice of 2 limes 1/4 c.  freshly chopped cilantro 2  cloves garlic, minced 1/2 tsp.  cumin Pinch crushed red pepper flakes 4  bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper Cooked white rice, for serving Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.  When ready to cook, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.  Transfer skillet to oven and bake until chicken is cooked th...

By All Recipes this was very tasty and we had a hankering for barley soup and mushrooms in the fridge and yummo! 1/4 cup olive oil 1 cup chopped onion 3/4 cup diced carrots 1/2 cup chopped celery 1 teaspoon minced garlic 1 pound sliced fresh mushrooms 6 cups chicken broth 3/4 cup barley salt and pepper to taste Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving

This recipe popped up on my Instagram from Delish! It was a great dip and wish we had a bigger crowd to eat it as we ended up consuming a ton! 2 c.  ricotta 2 tbsp.  chopped Italian parsley 1 c.  marinara sauce, warmed 1 1/2 c.  shredded Parmesan 1 c.  chopped pepperoncini 1 1/2 c.  sliced black olives 10 oz.  low moisture mozzarella, sliced 1 c.  mini pepperoni 1 tbsp.  fresh basil, thinly sliced epic fail --froze on my counter Toasted baguette slices Preheat broiler to medium. Grease a 9-x-9” dish baking dish with cooking spray. Spread ricotta into an even layer on the bottom of the baking dish. Sprinkle parsley over the ricotta, then spread a thin layer of marinara over the herbs. Top with single layers each of Parmesan, pepperoncini, black olives, mozzarella and pepperoni. Broil until the cheese has melted. Garnish with basil and serve warm with the baguette slices.