More is Better

 From Bon A ppetit 2011 through    Epicurious   So excited to have this recipe! The sauce coated the pasta perfectly klinging to it --yummo!  Kosher salt 6 ounces spaghetti (used fresh linguine) 4 tablespoons extra-virgin olive oil, divided 1 garlic clove, thinly sliced 1/4 teaspoon crushed red pepper flakes 1/4 cup white wine 2 pounds cockles, Manila clams, or littlenecks scrubbed (we used littlenecks) 2 tablespoons roughly chopped fresh flat-leaf parsley Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 m...

 We did some minor changes to this as we had 3 fishes we were serving separately. This was absolutely fabulous - definitely would make it again. Served it with crusty rolls to mop up the sauce. Recipe was from Cooking Light . Also because I wanted to assemble as quickly as possible for Christmas dinner with multiple courses I made Step 3 ahead of tim e - refrigerated and added the juices from step 1 and 2 the night of.  This was course 3 of 4 - crab cakes with lemon aioli; clams casino; fish stew and then finally whole Branzino which is pictured but elsewhere on blog for recipe. 1/2 pound medium dry-packed scallops  1/2 pound skinless salmon fillet, cut into 1 1/2-oz. pieces  1/2 pound white-fleshed fish, cut into 1 1/2-oz. pieces (we omitted because of other courses) 1 tablespoon olive oil  1/2 cup white wine  1/2 cup water  12 littleneck clams, scrubbed (we omitted because of other courses) 1 pound mussels, cleaned 1 ounce canned anchovy fillets, c...

 From Foodnetwork's Chef Giada Delaurentis this was the 2nd appetizer course for our Feast of the 7 Fishes. I had done all the prep and made the topping mixture the day before for a quick assembly. Very good would definitely make it again. 2 tablespoons olive oil  2 ounces sliced pancetta or bacon, finely chopped  1 cup finely diced red bell pepper  1/3 cup chopped shallots  2 large garlic cloves, minced  1/4 teaspoon dried oregano  1/3 cup dry white wine  4 tablespoons freshly grated Parmesan  Salt and freshly ground black pepper  18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved  Heat the oil in a heavy large skillet over medium heat.  Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.  Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minu...

 Since this was going to be an appetizer we used premade Phillips Crab Cakes from Costco - defrosted then took 3 to make into 12 smaller bite size crab cakes and served with this aioli. This was part of our Feast of the 7 Fishes. 1 large egg yolk 1 garlic clove finely grated 1 t finely grated lemon zest 2 T or more fresh lemon juice 1 t Dijon mustard kosher salt 1 c vegetable oil Whisk egg yolk, garlic , lemon juice and zest, mustard and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with more salt and more lemon juice if desired. 

This recipe was from Country Living Magazine - didn't have pomegranate molasses - but had a bottle of pom syrup it but ended up making it be a brown cocktail - very unappealing --remade it on the 2nd go with POM juice and it was pretty good -- the seeds unfortunately just floated to the bottom !  2 oz.  gin 1 oz.  fresh lime juice 1/2 oz.  Cointreau 1/2 oz.  pomegranate molasses 2 oz.  sparkling wine Lime twist and pomegranate seeds, for garnish Combine gin, lime juice, Cointreau, pomegranate molasses, and ice in a cocktail shaker.  Shake until chilled.  Strain into a Champagne glass; top with sparkling wine.  Serve garnished with a lime twist and pomegranate seeds.

 This recipe from HOWSWEETEATS blogger was delicious. I liked making it ahead and because it was our Christmas breakfast - made it in Tree shaped pan! 1/2   cup   unsalted butter 1   cup   packed brown sugar 2   tablespoons   light corn syrup 1   loaf brioche or challah bread,   sliced into 1-inch thick pieces 5   large eggs 1 1/2   cups   eggnog 1   tablespoon   vanilla extract 1   tablespoon   orange liqueur,   such as Grand Marnier® ¼   teaspoon   salt ¼   teaspoon   cinnamon ½   cup   pomegranate arils,   for garnish powdered sugar for sprinkling maple syrup for serving BOURBON WHIPPED CREAM 2   cups   cold heavy whipping cream 2   tablespoons   powdered sugar 1   tablespoon   bourbon Instructions  Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and corn syrup, stirring until sugar is dissolved. Pour...

 While visiting Dan and Jaime they had a cookbook called The Bob's Burgers Burger Book - thought this one was intriguing and it was delicious when we made it --Kevin is already asking how soon we can have it again! We didn't have goat cheese but had Boursin Shallot Chive and it was perfect! One of the things he loved best was the flavors infused into shallots from fresh rosemary and sage as well as the fresh thyme in the burger. 10 small shallots (about 6 ounces) 3 tablespoons butter 1 tablespoon red wine vinegar 2 sprigs rosemary 2 sprigs sage 1 pound ground beef (80-percent lean) 1 teaspoon chopped fresh thyme 1 4-ounce log chevre, room temperature 4 French rolls Arugula This is a garlic peeling technique that works for shallots too: Put your shallots in a bowl and cover them with boiling water. Let them sit for about 10 minutes. Remove from the water, cut the root end off, peel them, and then slice into slivers. In a frying pan, melt the butter over medium heat. Put your s...

 From a blogger THEMOM100  I printed this recipe out back in April and finally getting around to making it. Serving with Caesar Salad. This was an easy make ahead and  --made a ton - maybe 8-10 servings! Enjoy. you may want to add more marinara sauce on reheats and leftovers. 1   pound   dried ziti or penne rigate 3   cups   marinara or other tomato sauce   store-bought or homemade 1   tablespoon   minced fresh basil   or 1 teaspoon dried 1   tablespoon   minced fresh oregano   or I teaspoon dried Kosher salt and freshly ground pepper to taste 3   cups   diced cooked chicken 3   cups   grated mozzarella   preferably fresh, divided ½   cup   grated Parmesan cheese Thinly sliced fresh basil   to garnish Preheat the oven to 350°F. Cook the pasta in a large pot of salted water according to package directions. Drain the pasta. In a large bowl combine the marinara sauce, basil, orega...

 My daughter is obsessed with blogger whatsgabycooking recipes and as she said this was very out of the box for her! She used premade pizza dough and jarred red peppers instead of fresno and a smaller pan. Looked delicious !   For the Pizza 3  tablespoons   olive oil 1   batch   Detroit style pizza dough, recipe below 8   ounces   sausage 1/2   small   fennel bulb, very thinly sliced 8   ounces   brick style whole-milk mozzarella cheese, cut into 1/2-inch cubes 1/2   cup   olive oil, mixed with 8 cloves of chopped garlic red fresno chiles to garnish ( she used jarred red peppers) red pepper flakes and basil to garnish For the Dough - SHE USED PREMADE DOUGH 2 1/4   cups   all purpose flour 2   teaspoons   kosher salt 1   teaspoon   rapid rise yeast 1   teaspoon   white sugar olive oil as needed For the Dough Put the flour, salt, yeast and sugar in a food processor with a me...

 Katie made these last weekend and they were fabulous --we were grateful to receive these delicious samples! Its from a blogger twopeas&theirpod .   2 ⅓   cups   all-purpose flour ¾   cup   Dutch-process or unsweetened cocoa powder 1   teaspoon   baking soda ½   teaaspoon   sea salt,   plus more for sprinkling 1   cup   unsalted butter, at room temperature 1   cup   granulated sugar 1   cup   packed light brown sugar 2   large eggs 1 ½   teaspoons   pure vanilla extract ¾   cup   milk chocolate chips,   plus more for finishing ¾   cup   semisweet chocolate chips,   plus more for finishing ¾   cup   white chocolate chips,   plus more for finishing Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside. In a medium bowl, whisk together the flour, cocoa, baking soda, and sea salt. Set...

 Ok so Katie received a jar of Ginger preserves and had absolutely no idea how to use it nor the interest. Back in August I found this recipe but have no idea who to attribute it to - so apologies in advance. It was soooooo good we will be making it again over chicken next time! It was such a thick pork chop we covered and put in a 425 degree oven for about 10 minutes until internal temp was 140 degrees.  4-pork loin bone in chops in a med-high pan w/1T. oil. 3 mins on each side.  Remove chops. In a bowl whisk - (actually we did it in the frying pan over low heat to mix) jar of ginger preserves,  1T minced garlic,  1T Dijon  mustard,  1/2t red pepper flakes,  salt/pepper to taste.  Add to pan with drippings and bring to simmer. - again we mixed in frying pan Return chops & juices to pan & coat with sauce.  Cover and simmer for 5 minutes until sauce reduces & pork is cooked through.  Serve over rice

 Another recipe from Rachael Ray from 2014!! Sometimes it takes me awhile to get around to making these recipes! Very nice and seasonal ! 4 ounces pure cranberry juice ( its tarter than the normal- perfect!) 2 ounces gin 2 ounces Campari 2 ounces sweet vermouth Ice cubes 2 orange twists, for garnish In cocktail shaker, combine juice and liquors; add ice cubes and shake.  Strain into ice-filled rocks glasses; garnish with twists. SERVES 2

 Not sure where I foundthis recipe but printed it out to try last April... it was really soooo good and easy to prepare - serve over rice! 1 lb jumbo shrimp - peeled and deveined - leave tails on or off --you r choice 1/3 c honey 1/4 soy sauce 1 T lemon juice 1 T minced Garlic (yes TABLESPOON) generous pinch red pepper flakes 2 T butter hot cooked white rice thinly sliced scallions to serve In a med bowl combine honey through red pepper flakes. Pour half into a bowl and save half. Marinate shrimp for 15 minutes in sauce. Melt butter in nonstick skillet. Add shrimp to pan once butter is melted and sauté for 2 minutes - turn shrimp over and pour remaining sauce over shrimp. Cook through until shrimp cooked and marinade reduced slightly. Serve the shrimp and sauce over hot rice and sprinkle scallions over top.

 From Rachel Ray - this was a fun and festive cocktail! We skipped on the cinnamon stick because they are expensive and hard to find this year. Saving what I have to make Cinnamon simple syrup for ther cocktails - gotta prioritize! 1 1/2 ounces vodka  1 ounce ginger liqueur, such as Domaine de Canton  1 ounce fresh lemon juice  1/4 teaspoon agave syrup ( we used a little pure maple syrup) 1/4 teaspoon peeled and grated fresh ginger  Pinch ground cinnamon  Pinch ground cloves  Pinch grated nutmeg  Ice  Cinnamon stick, for garnish Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker.  Strain into a chilled cocktail glass.  Garnish with a cinnamon stick

 So Katie made this recipe a few weeks ago from a blogger whatsgabycooking and raved about it - I finally got around to making it for us this week and it was very good. I altered it a little using ground beef and put a top layer on with sauce and mexican cheese as I didn't have Colby Jack on hand. We served it with sour cream as well. Ingredients 1   pound   ground turkey meat (ground beef) 1   yellow onion   chopped 1   tablespoon taco seasoning 1/4   teaspoon   salt 4   cloves   garlic   chopped 1   10-ounce can   diced tomatoes and green chiles 1   5.25 ounce can   whole green chiles   drained and roughly chopped 3   small   flour tortillas 1   cup   fresh corn 1   16-ounce can   refried beans 1 1/2   cups   shredded Colby jack cheese (Mexican cheese) 1/2   cup   chopped tomato 1/2   cup   chopped green onions 2   tbsp   fresh cilantro...