More is Better

This recipe has been used by my family for decades - literally - back in the day when  I worked in the ER one Saturday I took care of this woman who had cut herself making this recipe and wrote it down on a paper towel for me!!! It is awesome and comes together in minutes! What I found funny was that I have never blogged it !  1 pound capellini or angel hair   1 PKG  GOOD SEASONS ITALIAN DRESSING --make as directed   1 cup  mayonnaise   1 teaspoon  mustard   4 scallions -- chopped fine   1 cup  parsley -- FRESH CHOPPED   1/2 cup  Parmesan cheese -- FRESH GRATED COOK PASTA ACCORDING TO PKG DIRECTIONS RINSE UNDER COLD WATER MIX WITH REST OF INGREDIENTS AND CHILL BEST MADE A DAY AHEAD

From Southern Living - these shrimp cakes were so good and really easy to make perfect lunch or dinner served with a salad. 1 lb large peeled shrimp, cut into 1/2" pieces 3 T butter, melted 2 large eggs, beaten 2 minced scallions , about 1/3 c , plus more for garnish 1/2 tsp lemon zest, plus 1 1/2 T lemon juice divided 1 1/2 c Panko bread crumbs, divided 2 1/4 t kosher salt, divided 3/4 tsp smoked paprika, divided 1/2 c mayonnaise 2 t refrigerated horseradish 4 T canola oil lemon wedges, for serving Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes. Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and r...

This was sooooo delicious - we will be making it again soon. I used pork andouille sausage.  3 T butter 6 c fresh corn kernels ( about 8 large ears) 1 cup chopped sweet onion (from 1 small onion) 4 ounces cream cheese, softened 1/2 c half & half 1 tsp black pepper 1 3/4 t kosher salt, divided 2 tablespoons chopped fresh chives plus more for garnish 1 t olive oil 8 ounces hickory-smoked sausage, cut into 1/4-inch slices 1 lb medium shrimp, peeled and deveined 1 T chopped flat leaf parsley Step 1 Melt butter in a large skillet over medium-high. Add corn and onion; cook, stirring occasionally, until tender, 8 minutes. Stir in cream cheese, half-and-half, pepper, and 1 teaspoon of the salt. Cook, stirring constantly, until cream cheese melts, 2 minutes. Stir in chives. Remove pan from heat; cover to keep warm. Step 2 Heat oil in a separate large skillet over medium-high. Add sausage; cook, stirring occasionally, until browned, 6 minutes. Drain on paper tow...

From Delish - I served these per another reviewers suggestion with Trader Joe's Scallion Pancakes - (in their freezer section) We loved them and next time will get a little more barbecue marks on them. 3 c.  cubed pineapple 1 lb.  salmon, cut into cubes 3 tbsp.  extra-virgin olive oil 3 tbsp.  sweet chili sauce 2  cloves garlic, minced 2 tsp.  freshly grated ginger 2 tsp.  toasted sesame oil 1/2 tsp.  crushed red pepper flakes Kosher salt Toasted sesame seeds, for garnish Thinly sliced green onions, for garnish Lime wedges, for serving Preheat grill to medium heat and place wooden skewers in water to soak. Skewer pineapple and salmon pieces, alternating, until all are used, then place on a large baking sheet. In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt. Whisk until combined and brush all over skewers. Pla...

From Liquor.com    A classic gin sipper dating back to the turn of the 20th century, the Aviation was all but forgotten until about a decade ago. That’s when its secret-weapon ingredient, crème de violette, reappeared on the American market. Today, the cocktail is distinguished by its purple-bluish hue and floral, citrus flavors. I had creme Yvette and it is not as purple  :(  Fun drink though! 2 oz gin 1/2 oz luxardo maraschino cherry liquer 1/4 oz creme de violette or creme yvette 3/4 oz fresh lemon juice brandied cherry for garnish Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass. Garnish with a brandied cherry.

From Pampered Chef using their new layer pans ( a set of 4) Don't forget to lower oven temp because of dark pan by 25 degrees. I actually cheated and used a box cake mix and 2 tubs of frosting, So fun! Cake  Oil or butter for greasing pans 1 pkg (15.25-16.5 oz or 432-515 g) devil’s food cake mix (plus eggs and water only, according to package) 1/3 cup (75 mL) sour cream 1 cup (250 mL) multicolored candy-coated chocolate candies 1/3 cup (75 mL) multicolored sprinkles, plus additional if desired Frosting and Garnish 1/3 cup (75 mL) strong brewed coffee 2 oz (60 g) unsweetened baking chocolate bar, chopped 4 cups (1 L) powdered sugar 1/2 cup (125 mL) butter, softened 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) salt 1/2 cup semi-sweet chocolate morsels  Oil DIRECTIONS Preheat oven to 325°F (160°C). Spray 4  Layer Cake ...

I recently made this for Katie's birthday celebration because she loves spinach artichoke dip - it was delicious and a fun spin on Manicotti. INGREDIENTS 1  (8-oz.) package manicotti 1  (16-oz.) container ricotta 1  package frozen spinach, thawed and drained 1 c.  chopped artichoke hearts 2 c.  shredded mozzarella, divided Kosher salt Freshly ground black pepper Pinch of crushed red pepper flakes 3 tbsp.  butter 2  cloves garlic, minced 2 tbsp.  all-purpose flour 1 c.  milk ( I ended up adding an extra 1/2 c milk as sauce was very thick) 2 c.  freshly grated Parmesan Juice of ½ a lemon Freshly chopped parsley, for garnish (oops forgot to garnish for pic) Preheat oven to 350°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain and let cool slightly. In a large bowl, combine ricotta, spinach, artichoke hearts, and...

This is a perfect salad for a hot summer evening - add shrimp or chicken for a complete meal! 1/4 c EVOO 2 T champagne or white wine vinegar 1/2 t kosher salt 1/4 t black pepper 1/2 c pine nuts, toasted 4-5 oz arugula 2 ripe peaches , pitted and sliced 1/4" thin 1/2 c julienned fresh basil 2 oz creamy goat cheese, crumbled plus extra as desired Mix first four ingredients and toss over arugula. Then layer rest of ingredients over arugula.

From DELISH after a posting on Instagram - I knew I wanted to try them and I was really good about sticking to most of the recipe! I didn't have pineapple rings on hand but I did have tidbits  - so used those and put them around as quickly as possible into a ring shape.  Kevin thinks he likes these even better than the nutella pancakes I made last week! Also we both agree that the tidbits provided plenty of pineapple! AND oh yeah I used pancake mix instead of the bisquick - just be sure to add the vanilla. 2 c.  Bisquick 1 c.  milk 2  large eggs 1 tsp.  pure vanilla extract Butter, for pan  10  pineapple rings 10  maraschino cherries (without stems) 1/3 c.  packed brown sugar Whipped cream, for serving Maple syrup, for serving In a large bowl, whisk together Bisquick, milk, eggs, and vanilla.  In a large skillet over medium heat, melt about 1 tablespoon butter. Add about ¼ cup panca...

This looked like a fun summer cocktail -- just only have one or else you may become THE... S... B😏😏  I found this recipe on an Instagram post by LIQUOR.com  So many classic cocktails are born in the bars of great hotels.  Originally conceived as a hangover cure by the bar staff at Cairo’s Shepherd’s Hotel ( before it burned to the ground in 1952), this bourbon- and gin-based drink has been around for 70 years. To adjust the potency—or get a jump on tomorrow’s hangover—simply increase or decrease the amount of ginger ale. 1 oz bourbon 1 oz London Dry Gin 1/2 oz fresh lime juice 2 dashes Angostura bitters Gingerale, as a topper mint sprig , garnish Add the bourbon, gin, lime juice and bitters into a shaker with ice and shake until well-chilled (about 30 seconds). Strain into a Collins glass over fresh ice. Top with the ginger ale. Garnish with a mint sprig

Not sure where I found this recipe ( probably on DELISH.com) but it was excellent and flavorful. We used the lime juice and we ended up broiling it due to the weather. Be sure to let it rest!  FOR THE MARINADE 1/3 c.  extra-virgin olive oil 1/4 c.  low-sodium soy sauce 2 tbsp.  lime (or lemon) juice 2 tbsp.  packed brown sugar FOR THE STEAK 2 lb.  flank steak Kosher salt Freshly ground black pepper In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there's soy sauce in the marinade) and pepper. To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) To broil: Preheat...

I saw this quick little app on a TV show and thought it was so simple that I definitely needed to whip it up ! Thinly sliced Roast beef --buy a really good quality like angus from deli Jar roasted red pepper strips Boursin cheese Sliced Baguette Spread boursin onto bread slice then top with roasted red peppers and roast beef !

As a New Englander with a cousin who was a Maine Lobsterman - i was excited to try this recipe by Dennis Prescott -- I received his cookbook as a birthday gift from my son Daniel and his wife Jaime. I have got to say that it was outstanding but even better was the grilled lemons squeezed over the top. Definitely going to be my new go-to !  4 X 1 ½ pound live lobsters 1 ½ cups butter, softened 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped tarragon 1 tablespoon minced shallot 3 garlic cloves, minced 1 tablespoon lemon zest Sea salt and cracked black pepper Bring a large stockpot of water to a rapid boil. Working in batches as necessary, submerge the lobster in the water head first, then cover with a lid. Cook for 2 minutes, then transfer to an ice-bath to cool and stop the cooking process. In a bowl, combine butter, herbs, shallot, garlic, lemon zest, and mix well. Set aside. Using a very sharp knife, split the lobster into 2 hal...

From Liquor.com  -this was a fun recipe. 1 1/2 oz rye 3/4 oz fresh lime juice 3 oz ginger beer 2 dashes of Angostura bitters Garnish - lemon wheel and mint Shake over ice and strain into a ice filled tall glass. Garnish.

From Sout hern Living --these were easy to make and absolutely delicious and good for  you!! Be sure to bake them on a rack - I decided to stack them Jenga style -took the pic and then they immediately collapsed :) We ate them without the marinara even. 1 cup panko breadcrumbs 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1 teaspoon kosher salt, divided 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup all-purpose flour 2 large eggs 3 tablespoons whole milk 4 small zucchini (about 1 1/2 lb. total) Jarred marinara sauce, warmed, for serving Step 1 Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish. Step 2 Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish. Step 3 Whisk together eggs and milk in a third shallow dish. Step 4 Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks i...

Yum Yum Yum from Delish !!! These were easy to make --I forgot to bring the strawberries which would have been awesome. We also found that we didn't even need maple syrup! Enjoy! 1 c.  Nutella Pancake batter, prepared according to package instructions 1 c.  sliced strawberries, for serving Maple syrup, for serving Line a baking sheet with parchment paper. Dollop about 2 tablespoons of nutella onto the baking sheet and spread into a flat disc, about 2 ½” wide. Repeat with remaining Nutella. Freeze until solid, about 30 minutes to 1 hour. Keep the nutella discs in the freezer until required. Heat a large nonstick skillet over medium heat. Grease the pan with cooking spray, then spoon a small amount of pancake batter into the pan. Place a nutella disc in the center of the batter and spoon a bit more batter on top of the nutella. When little bubbles appear and start to pop(about 2-3 minutes), flip the pancake. Cook until golden on both sides. Repeat wit...