More is Better

My daughter Katie made this recipe from SKINNY TASTE for her in-laws for breakfast. She said it was great! She would do a few alterations next time - use the spicy not mild chorizo. Sub the potatoes with cubed hash brown potatoes next time and she served it with sour cream as well. Looked awesome I can't wait to try it ! 14.5 ounce can diced potatoes , or 1 3/4 cups diced cooked potatoes 2 links cooked chorizo sausage , diced (3 1/2 ounces) ( she crumbled it like ground hamburg) 2 cans , 4.5 ounces chopped green chiles, undrained 2 cups shredded Colby-Monterey Jack cheese 12 large eggs 1/2 cup chopped scallions 1/2 teaspoon seasoned salt such as Adobo 1 jalapeno , sliced thin 4 ounces 1 small haas avocado, sliced 1 cup chunky mild salsa Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray. Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese. In medium bowl, beat eggs, scallions ...

I saw the recipe below on a Liquor.com email about Old Fashioneds  -this looked intriguing. Kevin said this is moving to the top of his favorite cocktails list. Thirsty Fox at Zim’s Cafe . “We make loads of Old Fashioneds, especially when it gets cold,” says Leslee Macpherson, director of operations for the  Ouita Michel  group of restaurants and bars, including the Thirsty Fox. It is, she says, the most popular cocktail in the group, and they go for a simple version that, she says, “really lets the bourbon sing.”  Two ounces Old Forester 100 ( we used Woodford Reserve Bourbon) a half ounce Demerara syrup three dashes Woodford Reserve Barrel Aged Bitters The ingredients are stirred together “until you hear your ice begin to crack” then poured over fresh ice and finished with an orange peel that’s squeezed over the drink and wiped around the rim then put into the drink.

This cocktail by Ina Garten was as good as I remembered and the dried cherries is a great garnish and addition to the flavor. I have had a sidecar cocktail in probably over 30 years but remember sipping them back in our California days in the early 80's! I skipped the sugar the rim stage as I don't care for the extra sugar. Juice of 1 lemon for sugaring the glasses 1/4 cup sugar  1/4 cup dried cherries  6 ounces good Cognac (VS not VSOP), divided  3 ounces freshly squeezed lemon juice (2 lemons)  3 ounces Grand Marnier liqueur  Ice To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rim of 2 highball or martini glasses first in the lemon juice and then in the sugar. Set them aside to dry. In a small bowl, combine the dried cher...

Intriguing right?? It is from a post on Instagram from bakingmama who my daughter has me follow --she sent the pic to my sister in law Andrea - who made it last night - how cute!! Tomatoes sliced Fresh Mozzarella sliced Basil garnish Small bowl with balsamic for serving

This recipe is from Southern Living March 2006 -- at first I couldn't remember making it but d iscovered a few food splashes on the recipe so I must have eons ago! It was fun and tasted great --we served it over cauliflower mash. My chicken breast were both boneless and skinless -- the recipe calls for boneless. Also I substituted baby bella mushrooms as that is what I had on hand! 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 6 skin-on, boned chicken breasts 2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 cup minced shallots (about 3 medium) 2 (3.5-ounce) packages shiitake mushrooms, stems removed and sliced 3 garlic cloves, minced 2 cups Champagne or sparkling wine 2 teaspoons chopped fresh thyme 1/2 cup whipping cream Salt and pepper to taste Step 1 Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return...

I saw this post on Instagram and knew we had to try it! ~ A relative of the  Manhattan , this rye cocktail from the early 20th century originated at the old Waldorf hotel in New York City. The hotel was demolished in 1929, but the drink lives on thanks to craft cocktail pioneer  Dale DeGroff , who adapted the recipe to the modern palate. Absinthe, to rinse glass Rye 2 oz Sweet Vermouth  3/4 oz Angostura Bitters 3 dashes  Lemon peel, garnish Rinse the inside of a chilled coupe with absinthe and set aside. Add remaining ingredients into a mixing glass with ice and stir. Strain into coupe. Optional: Garnish with a lemon peel.

Made this as our Saturday night cocktail this week and was delicious! From a new source called  Stir and Strain on Instagram! 8 ounces of Rye 4 ounces of Averna 2 ounces of Allspice Liqueur 4 dashes of Angostura Bitters 4 dashes of orange bitters 2 ounces of water brandied cherry for garnish Combine all in a pyrex large enough to hold 16 oz. Stir and refrigerate until use. pour into 4 coupe glasses and garnish!

In order to save a few extra calories from the crust I did a new spin combining 2 recipes for Thanksgiving adding bacon and increasing the fresh herb amounts. It was very good. Just realized in combing these recipes I had followed the other one for slice onions not dicing.  In retrospect I think dicing would have been better!   2 T butter 4 large onions (about 2 lbs) cut into 1" dice 1T fresh chopped thyme 1 T fresh chopped sage 1/2 t grated fresh nutmeg 1/2 t ground white pepper 1 1/2 c heavy cream 1 t salt 3 slices of cooked bacon cut into 1/2' pieces In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.

I follow on Instagram cheesebynumbers and this posted months ago and I saved it waiting for a great occasion with a crowd and just made it for Thanksgiving --so good - I made my own chicken salad and add lox to the platter! CHEESE - veggie cream cheese MEAT - Chicken salad  (homemade with shredded chicken, equal portions mayo and greek yogurt, celery and dried tarragon AND LOX PRODUCE- Cucumbers, capers, red onion, Tomatoes (cherry and sliced whole) and Strawberries (sliced in half leave hull on) CRUNCH Mini Bagels , Big Bagels, and pistachios DIP Chicken salad and orange marmalade GARNISH Sprigs of rosemary and thyme   

Very seasonal and fun another bourbon treat!! 1/4   cup   pomegranate juice 1 1/2   ounces   bourbon 1/2   ounce   raspberry liquor (Chambord)  juice from 1/2 a lemon 1   teaspoon   pure maple syrup, more or less to taste pomegranate arils, for serving 1. Combine all ingredients in a cocktail shaker. Add ice and shake to combine. Strain into a coupe glass.  2. Add 1 ice cube and a handful of pomegranate arils. Drink. 

Sent this recipe to my sister in law Andrea in hopes she would volunteer to make it and she did!! It w as so good will definitely make it again very soon perfect for the holidays or bringing to a party!! FOR CRANBERRY LAYER 1  (1-lb.) bag fresh cranberries  1/2 c.  granulated sugar  Zest of 1 orange   Pinch of kosher salt  1/2 c.  water  FOR CRUST 1 1/2 c.  crushed Ritz crackers (from 1 1/2 sleeves) 4 tbsp.  melted butter FOR FILLING 2  (8-oz.) blocks cream cheese, softened  1  (4-oz.) log goat cheese  4 oz.  brie, rind removed   1/4 c.  sour cream  2  large eggs  1 tsp.  kosher salt  1 tsp.  freshly chopped rosemary   1 tsp.  fresh thyme leaves  Crackers or bread, for serving  In a small saucepan over medium heat, combine cranberries, su...

Andrea made this recipe from Skinny Taste it was such a great way to use up all that turkey --she said serving it with gravy was an absolute must! 12   oz   cooked turkey breast ,  chopped fine (a food processor or chopper is great for this) 3   medium potatoes ,  peeled, cooked and mashed 3/4   cup   chicken broth 2   teaspoons   olive oil 3   cloves   garlic 1   medium onion ,  chopped 1/2   cup   parsley ,  chopped salt and fresh pepper 1/2   cup   seasoned whole wheat bread crumbs 1   egg ,  whisked olive oil  spray leftover turkey gravy for serving ,  optiona In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside. Saute garlic, and onions in oil over low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off. ...