More is Better

Hunting for a recipe for combo pork and hamburg meatballs. It from Chef John on Allrecipes.com This recipe really was easy - don't forget you need an hour to chill mixture before forming balls. It was delicious and moist. 1/3 cup plain bread crumbs 1/2 cup milk 2 tablespoons olive oil 1 onion, diced 1 pound ground beef 1 pound ground pork ( I used italian sweet sausage) 2 eggs 1/4 bunch fresh parsley, chopped 3 cloves garlic, crushed 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon red pepper flakes 1 teaspoon dried Italian herb seasoning 2 tablespoons grated Parmesan cheese Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb se...

From our favorite Cocktail book The Bourbon Bartender this from NYC bar Milk & Honey  -it is a nod to both the Daiquiri and the Julep. Kevin requested a second one but we were out of fresh limes at the lake ( where our fresh Mint is flourishing! ) 6 mint leaves 2 oz Elijah Craig 12 year bourbon 3/4 oz simple syrup 1 oz lime juice 2 dashes Angostura bitters In a shaking tin muddle the mint and then add the liquid ingredients. shake with ice and fine strain into a chilled coupe.

From our favorite Bourbon Bartender book -- this is considered a Manhattan variant with Benedictine subbing for sweet vermouth. We loved it. 2 oz Buffalo Trace bourbon 1/2 oz Benedictine 2 dashes Angostura Bitters Lemon twist for Garnish Stir all the liquids in a mixing glass filled with ice for 15 seconds , strain into a rocks glass filled with big ice and garnish with a lemon twist*. * please note my attempt to do a feathery edge on the lemon twist -- #fail :)

For Mothers Day I made this for Katie's breakfast as she was visiting and I know how much she just lov es Smoked Salmon. It was a big hit and even Nora loved it and kept asking for mas/more :) It was really easy to put together quickly. 6 large eggs 2 tablespoons milk 1 tablespoon chopped fresh dill 1 teaspoon kosher salt freshly gro und black pepper, to taste 2 tablespoons chopped chives 2 ounces cream cheese, softened 2 ounces smoked salmon, chopped 2 teaspoons extra-virgin olive oil Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the botto...

Made by Ree Drummond aka The Pioneer Woman - they were delicious even though I didn't make them the way she said .....we were at lake and discovered I did not have the correct pan - so made it in a fun silicone pan as a coffeecake instead. 2 oranges 1/2 pound (2 sticks) unsalted butter, softened, plus more for the muffin tins 1 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 cup buttermilk 1 teaspoon baking soda 1 cup firmly packed brown sugar Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.) Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes. Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough. In a small measuring cup...

Saw this cocktail recipe at our local ABC store - totally enjoyed it - wish I had enough fresh rosemary to add as garnish--next time! 1 1/2 oz botanist gin (we used aviation) 1 oz St Germain Elderflower Liqueur 3 oz tonic water 1 slice lime garnish Pour gin and elderflower into an ice filled glass. Top with tonic water and a squeeze of lime. Stir and Serve with lime garnish.

tHESE WERE A LOT OF FUN FOR cINCO DE MAYO FROM DELISH Makes about 10 tostadas; Serving size: 2 tostadas for an entree, or 1 tostada as an appetizer chicken filling 1 1/2 pounds skinless, boneless chicken thighs 1 medium onion, sliced 2 cups jarred salsa sauce 2 poblano peppers 1/2 Tablespoon buttermilk ranch dressing mix 1/2 cup mayonnaise 1/2 cup buttermilk 1 Tablespoon finely chopped jalapeno {or to taste} tostadas corn tortillas vegetable oil Sargento 4-cheese Mexican blend avocado fresh cilantro In a slow cooker, add chicken thighs, onion, and cover with salsa. If your salsa is very thick you may want to add 1/4 cup water. Cover and cook on high for 3 hours; turn down heat to low and continue for another 2 hours. When cooked through, shred chicken using 2 forks. Using a slotted spoon or small strainer, remove chicken mixture from excess liquid and into a bowl until ready to use. Meanwhile, roast poblano peppers in a 425 degree oven for 40 minut...

These were absolutely delicious and a fun way to enjoy the Derby! Found them on an entertaining website. 10 mini biscuits – I find them in refrigerator cans containing 5 biscuits each 1 1/2 cups diced deli turkey 6 slices of bacon, cooked and crumbled 1/2 cup shredded Parmesan cheese about 6 or 7 plum tomatoes, sliced cheese sauce: 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 cup milk 1 1/2 cups (4 ounces) shredded sharp Cheddar cheese 1/4 teaspoon salt 1/4 teaspoon ground red pepper Cook biscuits according to package directions.  Let cool and slice in half.  Set aside. To make cheese sauce, melt butter in a saucepan over low heat and add flour.  Cook, whisking constantly, until smooth. Gradually whisk in milk; cooking over medium heat, whisking constantly until mixture is thickened and bubbly. Add Cheddar cheese, while whisking until cheese melts. Stir in diced turkey, salt, and ground ...

From the Kentucky DerBY website  2 cups water 2 cups sugar fresh mint crushed ice bourbon whiskey Make the mint simple syrup by combining the water, sugar, and mint in a sauce pan over medium-high heat.  Bring to a boil for 5 minutes. Let syrup cool for at least 20-30 minutes before removing mint leaves.  Transfer syrup to a small pitcher or bottle, cover and refrigerate over night. Make one drink at a time by adding 1 tablespoon mint syrup with 2 ounces of bourbon over ice.  Stir to combine and chill. Garnish with a sprig of mint.

From The Pioneer Woman ---these were absolutely delicious and so fluffy ! Yummo will be making them again soon! 1 cup  Sour Cream 7 Tablespoons  All-purpose Flour 2 Tablespoons  Sugar 1 teaspoon  Baking Soda 1/2 teaspoon  Salt 2 whole  Large Eggs 1/2 teaspoon  Vanilla Extract Butter, For Frying And Serving Warm Syrup, For Serving INSTRUCTIONS In a small bowl, whisk together eggs and vanilla. Set aside. In a separate small bowl, stir together flour, sugar, baking soda, and salt.  In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined. Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will b...

Guest Blog from my sister-in-law Andrea --she raved about how good it was and went great with the rigatoni --can't wait to try it myself! For the Rosemary Oil: ½ cup olive oil 6  rosemary sprigs For the Charred Tomato Sauce: ¼ cup olive oil, divided ½ (6 ounces) yellow onion, finely diced 2 garlic cloves, minced 3 tablespoons tomato paste 1½ tablespoons light brown sugar ½ teaspoon crushed red pepper flakes 1 pound  heirloom tomatoes , diced 1½ pounds heirloom cherry tomatoes For Assembly: 1 pound angel-hair pasta Charred tomato sauce Kosher salt and freshly ground black pepper, to taste 8 ounces  burrata , sliced into 1-inch pieces Rosemary oil, for drizzling Fried rosemary leaves, for garnish DIRECTIONS 1. Make the  rosemary oil : In a small saucepan, add the olive oil and rosemary, and bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and allow the rosem...

From Southern Living --was an awesome meal on a warm evening what I loved was it wasn't so garlic forward rather creamy lemon basil flavor -yummo! One suggestion that was in the recipe was to have all your ingredients chopped and ready as it is a quick assembly 1/4 cup plus 1 1⁄2 tsp. kosher salt, divided  12 ounces uncooked linguine  1/3 cup olive oil  1 pound large peeled, deveined raw shrimp  1/4 teaspoon black pepper, plus more for topping  1/4 cup dry white wine  3 garlic cloves, chopped (about 1 Tbsp.)  1/4 cup unsalted butter, cut into 1⁄2- inch pieces  2 tablespoons fresh lemon juice (from 1 lemon)  1/3 cup fresh torn basil leaves  Lemon peel strips  Small fresh basil leaves Step 1 Place 4 quarts water in a stockpot; bring to a boil over high. Add 1⁄4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta. ...