More is Better

Needed a seafood recipe for today and found this one --several similar recipes also contained Kalamata olives so add them as well. We also put some air fryer croutons on top. Don't forget the lemon zest when serving. 1 lb fresh swordfish (any white fish will work) 1 can diced tomatoes 1/2 cup chopped onions (quartered, or loose chopped) 1/4 cup white wine 1/4 cup water 2 T olive oil 1/4 cup chopped celery 2 T dry parsley, or 1/4 cup fresh chopped parsley 1 tsp salt 1 tsp pepper 1 jalapeno pepper, seeded and diced ( we skipped this) 2 cloves garlic, diced Lemon zest for garnish Add all ingredients into a heavy bottomed pan, minus the fish Bring to a quick boil, and then lower heat to medium Heat on medium for 10 minutes Cut swordfish into 1" cubes, removing and discarding the skin Add the swordfish, stir to combine, and lower heat Cover and let simmer for 20 minutes Garnish with fresh parsley and a bit of lemon zest

Initially bought this mix (@ Wegmans) for another cocktail - but decided to try it with bourbon - very enjoyable!! 4 oz Agalima Organic Sour Mix 2 oz of your favorite bourbon Shake above over ice and pour into a rocks glass!

This recipe was both simple and delicious. Fresh Green Beans Spray Olive oil ( ie PAM) s/p Lightly spray green beans ( I went a little to heavy ) Salt and pepper and place in single layer in air fryer basket. Cook at 400 for 6-8 minutes shaking them around halfway through.

We received this  new favorite cookbook from our son Daniel and daughter-in-law Jaime for Christmas  Wine Food: New Adventures in Drinking and Cooking  , Kevin was searching for recipes to go along with the lamb he made me for dinner and this delicious strawberry salad pairs perfectly with Pinot Noir rosé the cookbook suggested!  Recipe from Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker. 1   cup   sliced strawberries 1/4   cup   very thinly sliced celery hearts and leaves 2   tbsp   olive oil, plus more for drizzling 1   tbsp   white wine vinegar (can use white balsamic instead) 2   sprigs   fresh tarragon, leaves picked 2   4 oz balls of burrata cheese sea salt pepper Toss the strawberries, celery hearts and leaves, oil, vinegar, and tarragon leaves together in a small bowl. Season with salt and pepper. Place the burrata in the center of a...

Kevin selected this recipe, shopped for the ingredients and made this for my birthday! PHENOMENAL both the lamb and the guy!!!  It is from  Cooking for Two  (America's Test Kitchen Cookbook) Ingredients: 1 rack of lamb (~8 ribs), frenched and well trimmed of fat. salt and pepper 1 teaspoon oil Whiskey Sauce: 1 shallot, minced (~3 tablespoons) 1 sprig fresh rosemary 1 garlic clove, minced 1/2 teaspoon flour 5 tablespoons Scotch whiskey (or another type) 3/4 cup low-sodium chicken broth 1 tablespoon chopped fresh parsley 1 tablespoon unsalted butter 1/2 teaspoon fresh lemon juice salt and pepper Directions: Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack, and preheat to 425º. Pat lamb dry with paper towels and season generously with salt and pepper.  Heat oil in a large skillet over medium-high heat until just smoking.  Carefully lay the lamb in the skillet, meat side down, and cook until well browned, 3 to 4 minutes.  R...

Vieux Carré: A NOLA Original One of the few Crescent City cocktails you can still order in the bar where it was born From Garden and Gun by   JASON HORN February 28, 2017 3/4 oz. Rye whiskey (such as Sazerac) 3/4 oz. Cognac (such as Pierre Ferrand 1840 Original Formula) 3/4 oz. Sweet vermouth 2 dashes Peychaud’s bitters 2 dashes Angostura bitters 1/2 oz. Benedictine Garnish: Lemon twist PREPARATION Add all the ingredients to a rocks glass and fill with ice. Stir briefly and garnish with a lemon twist. From Austin Doiron,  Hotel Monteleone

So I finally cleaned our my big drawer freezer and discovered I had so many multiple bags of half open peas -- looked for a recipe for pea soup that could use frozen peas. This recipe is from Ina Garten and is fabulous!  2 tablespoons unsalted butter 2 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 4 cups chicken stock, preferably homemade 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas 2/3 cup chopped fresh mint leaves, loosely packed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche 1/2 cup freshly chopped chives Garlic croutons, for serving Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off ...

Just 3 simple ingredients and 12 minutes later yummy brussels - no precook necessary! We actually forgot the lemon wedges. The Brussels sprouts are delicious with just a squeeze of lemon. If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches. 1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil Salt and pepper Lemon wedges Toss Brussels sprouts with oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook Brussels sprouts until tender, well browned, and crispy, 20 to 25 minutes, tossing halfway through cooking. Season with salt and pepper to taste. Serve with lemon wedges.

We enjoye d this over the weekend --very good! This was the cover recipe of Garden & Gun magazine February/ March 2017.  Cocktail reci pe from  Little Jack’s Tavern  in Charleston, South Carolina 1½ ounce rye whiskey ¾ ounce dry vermouth ¾ Campari Lemon twist and cherry, garnish Combine ingredients in a mixing glass or shaker filled with ice. Stir. Strain into a chilled martini glass. Garnish and serve .

From ALLRECIPES this was delicious and went fabulous with our fish dinner or on it's own! 20 fresh asparagus spears, trimmed 4 cups low-sodium chicken broth 2 tablespoons olive oil 1 small onion, diced 1 stalk celery, diced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 clove garlic, minced 1 cup arborio rice 1/2 cup dry white wine 1/4 cup freshly grated Parmesan cheese 2 tablespoons lemon juice 1/2 teaspoon lemon zest Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice...

From Martha Stewart -- this is going to be a our new go to --easy and delicious -and skips the searing stage! 1 to 1 1/2 pounds whole branzino, scaled and gutted Extra-virgin olive oil, for rubbing Kosher salt and freshly ground pepper 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges 1 small bunch thyme sprigs Step 1 Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish. Step 2 Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.

Made by my daughter Katie - from blog pinchofyum . They loved this recipe and are already remaking it this week! 1 lb. Italian sausage 1 small yellow onion, diced 2 celery stalks, diced 2 large carrots, peeled and diced 3 garlic cloves, minced 1 teaspoon kosher sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon Italian seasoning 1 teaspoon fennel seed, crushed or chopped 1 6-oz. can tomato paste 1/2 cup dry white wine ½   cup all-purpose flour 6 – 7 cups chicken broth 14 oz . refrigerated cheese tortellini 2 cup s half and half or heavy cream 1 handful chopped fresh spinach   In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces.  When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.    Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally t...