More is Better

We have made this for years it is one of my Mom's recipe that she got from Southern Living in 1981 1/2 cup prepared mustard 2 tablespoons soy sauce 1 clove garlic, minced 1 teaspoon dried whole rosemary, crushed 1/4 teaspoon ground ginger 1 egg 2 tablespoons olive oil 5 pounds racks of lamb (2 or 3 - 2 1/2 pound racks) Combine first six ingredients in container of electric blender.  Blend 15 seconds until smooth. Add oil one drop at a time, to mustard mixture.  Blend on low speed until mixture is light and creamy. Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in one of the racks, making sure it does not touch fat or bone.  Brush mustard mixture on lamb. Bake at 325 until meat thermometer registers 170 (approximately 1 hour and 20 to 30 minutes)  Yield 8 servings. EACH RACK HAS 8 RIBS - FIGURE ON 3-4 PER PERSON.  YOU MIGHT HAVE TO INCREASE MUSTARD RECIPE FOR MORE RACKS.

From Delish another great recipe using my new air fryer! 1 lb.  baby potatoes, halved 1 tbsp.  extra-virgin olive oil 1 tsp.  garlic salt 1 tsp.  Italian seasoning 2 tsp. dried rosemary Kosher salt Freshly ground black pepper Lemon wedge, for serving  Freshly chopped parsley, for garnish In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun seasoning, if using. Season with salt and pepper.  Place potatoes in basket of air fryer and cook at 400° for 10 minutes. Shake basket and stir potatoes and cook until potatoes are golden and tender, 8 to 10 minutes more.  Squeeze lemon juice over cooked potatoes and garnish with parsley before serving. 

In this time of not letting from a website Daringgourmet.com We always loved as a kid having cream of...rice so after tasting it w e added rice and it was so creamy it was like a risotto!  1/4   cup   butter 1   small yellow onion   ,finely chopped (about 1 cup) 2   cups   very finely chopped good quality flavorful celery   (about 5 large ribs, organic recommended for optimal flavor). 1   large clove garlic   ,minced 1/3   cup   all-purpose unbleached flour 1 1/2   cups   good quality chicken broth 1 1/2   cups   whole milk   (or use 3/4 cup milk and 3/4 cup cream for even tastier results) 1   teaspoon   salt 1/2   teaspoon   sugar 1/8   teaspoon   freshly ground pepper Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for an...

We have been making this recipe for over a decade now and I was shocked to find that I had never blogged it!! Such a family favorite!! 1 pound ground beef 1/4 cup low-sodium soy sauce 1/4 cup green onions, chopped 1 teaspoon grated fresh ginger, peeled 1/4 teaspoon black pepper 1 clove garlic, minced Combine all ingredients in a bowl.  Divide beef mixture into 4 or more patties.  1/2 inch thick.  Prepare grill.  Place patties on grill rack Cook 4 minutes on each side or until desired degree of doneness. Yields 4 or more servings depending on your choice of size.

Kevin saw this in the Washington Post and since he is retired wanted to make it for lunch. He loved it! And as you can see he loves his mis-en-place!  "Top Chef” host Padma Lakshmi loves to serve her family and friends kichidi, a much-loved Indian food that she describes it as a savory rice-and-lentil porridge. Lakshmi makes the dish a bit healthier by tweaking the traditional recipe. For example, the dish usually is made with two cups of rice to one cup of lentils, but Lakshmi reverses that to have the lentils be the main ingredient. The legumes are boiled with a bay leaf and a bit of salt. When she makes the dish for family and friends, she sautes vegetables and adds them to the porridge, which makes it healthier still. Here, the kichidi is made with more pantry-friendly ingredients. It gets its spice from black mustard seeds and dried red chile peppers. 1 cup (7 ounces) masoor (red/orange) or mung (yellow) lentils 1/2 cup (6 1/2 ounces) basmati rice 1 bay...

From the Minneapolis Star and Tribune this is an absolute must for our corned beef and  cabbage dinner. 2 tablespoons butter 1 1/2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon black pepper 1 cup milk 1/4 cup mustard, GOLD NOT YELLOW ( I use Gulden's) 1 tablespoon sugar 1 tablespoon cider vinegar 1 teaspoon Worcestershire sauce MELT BUTTER IN SAUCEPAN; REMOVE FROM HEAT.  STIR IN FLOUR SALT AND PEPPER UNTIL SMOOTH. ADD MILK, STIRRING CONTINUALLY AND BRING TO A BOIL OVER MED HEAT; CONTINUE STIRRING UNTIL THICK. GRADUALLY STIR IN MUSTARD, SUGAR, VINEGAR AND WORCESTERSHIRE SAUCE. SERVE WARM. MAKES ABOUT 1 1/4 CUPS OF SAUCE.

This recipe is one I have been making every year since 1983 when it was in the Minneapolis Star and Tribune -- the best part of this recipe is the mustard sauce that some years I have double the recipe so we have enough!! See separate posting for Mustard Sauce. 5 pounds corn beef brisket, rinse and pat dry (throw away seasoning packet if there is one) 2 cloves garlic, whole 2 whole cloves 10 peppercorns, whole 2 bay leaves 8 carrots, pared; chunks 8 potato, pared; chunks (note I used a bag 2 lb mini potatoes) 8 onions, peeled 8 parsnips, pared; chunks 1 cabbage head, cut in 8 wedges 2 tablespoons butter chopped parsley In large pot cover corn beef with cold water--add garlic, cloves, peppercorns and bay leaves. Bring to a boil then reduce heat and simmer for 5 minutes Skim surface and simmer covered for 3-4 hrs until meat fork tender. Add carrots, potatoes, parsnips and onions before the last 30 min. Add cabbage 10 min after other vegs and cook at least 20 min...

Retirement Kevin strikes again --he found this recipe in his AARP magazine and made it for lunch yesterday --it was very good - I topped mine with a little greek yogurt while he had a little hard cheddar cheese to nibble on with his!  In the height of laziness I am not typing out this recipe but rather took a photo!

Kevin received for a retirement gift MASTERCLASS - where you can choose to watch videos by professionals on any range of subjects. This is From Mixology series with  Lynnette Marrero & Ryan Chetiyawardana . We tried it last night --cocktail was great --we are still on the learning curve to heat the outside of orange peel with lit match ** notice the left glass with the burnt peel :)  The recipe makes 1 cocktail. 2 oz Bourbon (highest-proof) 1/2 oz Luxardo Maraschino Liqueur 3 dashes orange bitters 3 dashes angostura bitters orange peel for garnish (slice peel off with a knife not veg peeler) Add all ingredients to a mixing glass --add 5-6 cubes of ice and stir with back of mixing spoon In a rocks glass -add one large cube  or 4-5 ice cubes Strain into glass with both a cocktail strainer and a fine mesh strained to catch any small ice bits. Garnish with a flamed orange peel with a wood match not aim n flame !

From Delish when you need something decadent this is the recipe to make!!! I had to make my own caramel sauce - see separate post. Need to definitely do the refrigerated part - Kevin was having a hard time waiting!! See both pre and post photo!! 1  box brownie mix, plus ingredients called for on box 9  Samoa cookies ( if you don't have them on hand omit will still be fab) 1 1/2 c.  Toasted shredded coconut (layer out on large baking sheet - broil about 90 secs --watch carefully) 1 1/2 c.  Caramel SAuce Melted chocolate, for drizzling Preheat oven to 350° and line a 8"-x-8” square pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into the prepared pan, then place Samoas in an even layer. Press down on cookies so that the batter covers them almost completely. Bake until a toothpick inserted into the middle comes out mostly clean, about 35 minutes. Let cool completely. Meanwhile, make topping:...

This homemade sauce I had to make because I needed it to make the Samoa Brownies! Very easy with ingredients we had in our pantry. My only warning is you  need to watch it very carefully when waiting for amber color --it changes over VERY QUICKLY !  And yes that is my camera phone reflecting in sauce!  1   cup   granulated sugar 1/3   cup   water 3/4   cup   heavy cream 2   tbsp   salted butter* 1   tsp   vanilla extract Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer. Add the water to fully moisten the sugar. Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes. Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes. WATCH CAREFULLY!! Turn the heat off and immediately add the heavy cream. It's okay if the caramel seizes up. Add the butter and stir everything together unt...

Ok in  order to make one of our favorite meals Katie suggested what we had for butternut squash which was already cubed. The only thing I would do next time is double the amount of squash! 20 oz package of cubed  butternut   squash   1 pound  Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET    1 large  onion -- chopped   1 clove  garlic -- chopped   8 slices  bread -- 1/2 inch cubes   3 eggs -- beaten Toss cubed squash in EVOO S/P and single layer on baking pan. Bake 40 minutes at 350 degrees, until easily pierced with fork.   Meanwhile, remove sausage from casing and fry.  Add onion and garlic.  Saute until onions are soft.   Add bread, some chopped parsley if desired, and eggs. Gently combine suasage mixture with cooked squash. Spoon into casserole .  Bake another 15 minutes, until top is golden.  Makes 4 servings as main dish.

T hese were so good --apologizing in advance that I don't know who to give credit to --saving calories with air frying --but a hollandaise dipping sauce would really send them over the top!!!! 1 c.  all-purpose flour Kosher salt Freshly ground black pepper 2  large eggs, beaten 2 tsp.  water 2 c.  Panko breadcrumbs 1/2 c.  freshly grated Parmesan 1 lb.  asparagus, trimmed Place flour in a shallow bowl and season with salt and pepper. Place eggs in a shallow bowl and whisk in water. Place panko in a third shallow bowl and stir in parmesan.  Working one at a time, dip asparagus in flour, then in egg, and finally in panko, coating well.  Place on air fryer basket- not too close -lightly spray tops with oil (forgot to do that part!) and set air fryer to 400 and 8 minutes. Turn over halfway through and cook until golden and crispy.

From Wegmans MENU Magazine. Kevin was over the top over this meal. We served it over rice. Wegmans was out of their Kung Pao Sauce so I ended up with a Kikkoman packet that you mixed with water. 2 Tbsp Wegmans Pure Olive Oil, divided 1/2 sweet red pepper, cored, seeded, 1-inch dice (about 1/2 cup) 1 (about 1/4 lb) zucchini, trimmed, 1-inch dice (about 1 cup) 1 bunch green onions, trimmed, white parts diced, green parts thinly sliced, divided 1/2 cup Food You Feel Good About Dry Roasted Unsalted Peanuts 1 pkg (about 1 lb) Food You Feel Good About Seasoned Chicken Breast Strips 1/2 cup Food You Feel Good About Kung Pao Sauce 1/2 Tbsp Food You Feel Good About Pure Toasted Sesame Oil Heat 1 Tbsp olive oil in stir-fry pan on HIGH until oil faintly smokes; add peppers and zucchini. Lower heat ad cook until tender. Cook, stirring, 1 min. Add diced onions and peanuts; cook, stirring, 1 min. Remove from pan; set aside. Heat remaining olive oil in pan on HIGH; add chicken. C...

We were having a pork dinner and I wanted to make glazed carrots to go with this meal. I wanted to try them out in the air fryer. the recipe is form a blogging called My Forking Life. Please don't judge the brownness of the carrots that is the brown sugar glaze! Combine in a bowl: 2 T butter, melted 2 T brown sugar 1/2 t salt Peel and cut carrots into 1 1/2 " pieces - the really large pieces I cut down the middle lengthwise. Toss carrots in above mixture to coat. Lined the lowest drip pan of fryer with foil for easy cleanup. With tongs take each carrot out of mixture - place on air fryer rack. Set air fryer to 380 degrees - bake for 10 minutes shake them around and 10 minutes more

From DELISH - this was soooooo good I woke thinking about it this am!! 1 lb.  penne 4 tbsp.  unsalted butter 2  cloves garlic, minced 3 tbsp.  flour 4 c.  chicken broth 1 c.  heavy cream kosher salt Freshly ground black pepper 1 tsp.  mustard powder 2 c.  shredded rotisserie chicken ( I used a poached chicken breast) 1 c.  thick-cut ham, chopped (just ask for thick cut at deli) 2 c.  shredded Gruyere 1/2 c.  grated Parmesan 1 tbsp.  fresh parsley, chopped Preheat oven to 400°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to med...

Been wanting to make these forever and finally yesterday did --they were awesome and definitely a make again item. PEANUT SAUCE 1/2 cup creamy peanut butter 3 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon chile-garlic sauce 3 tablespoons fresh lime juice 1/4 cup water SPRING ROLLS 12 leaves butter lettuce 4 cooked chicken thighs, sliced ( I used tenderloins as it was what I had on hand) 1 seedless cucumber, cut into thin matchsticks 2 carrots, peeled and cut into thin matchsticks 12 rice paper wrappers (22 centimeters in diameter) For the peanut sauce: In a medium mixing bowl, whisk all of the ingredients, except for the water, until smooth. Whisk in a little water at a time, until sauce is a pourable consistency. For the spring rolls: 1. Fill a large pie dish with lukewarm water and set out a clean cutting board. 2. Submerge each rice paper wrapper in the water entirely and let excess drip off. Place the wrapper on the cutting board. Add 1...

Touted as the best spinach artichoke pasta ever from DELISH-- this was the perfect solution to my recent freezer cleaning and discovery of multiple bags of spinach and a half bag of artichokes! 12 oz.  fettuccine 3 tbsp.  butter 2  garlic cloves, minced 3 tbsp.  flour 1 3/4 c.  milk (preferably whole) 1/2 c.  chicken broth 2 tbsp.  cream cheese, softened 1 c.  shredded mozzarella 1  (14-oz.) can artichoke hearts, chopped 2 c.  baby spinach Juice of one lemon Kosher salt Freshly ground black pepper 2 tbsp.  chopped parsley Pinch of red pepper flakes In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the mi...

From An Affair from the Heart website --these were great! I had to use Panko with Italian seasoning added as I didn't have any Italian Bread Crumbs on hand. Great as an app or a main dish! 1 (10 ounce) package refrigerated ravioli 1 cup Italian Seasoned Bread Crumbs 3 eggs, beaten 1/2 teaspoon garlic salt 3/4 cup Parmesan cheese, divided Marinara and fresh parsley for serving Microwave a medium sized bowl water until boiling.  **** This can be dangerous --bring a pot of water to a boil take off heat then. ... Drop ravioli in for about 5 minutes. Drain.  In a bowl combine bread crumbs with 1/2 cup or Parmesan cheese. I gave the shredded cheese a bit of a rough chop. Beat eggs in a small bowl with the garlic salt. Dip ravioli in egg then press into bread crumbs, coating both sides. Fill the basket of your air fryer with a single layer of ravioli. Set to 350 degrees and 9 minutes. Remove from fryer and serve hot with marinara for dipping, with a nice dusting ...

From ALLRECIPES this was a little different from my Mom's version. The lemon zest and tarragon give it great flavor. 2 tablespoons unsalted butter 1/2 cup diced shallots 1/2 pound white button mushrooms, sliced salt and freshly ground black pepper to taste 1 cup white wine 1 pound sea scallops 1/2 cup heavy whipping cream 1 egg yolk 1 pinch cayenne pepper, or to taste 2 teaspoons minced fresh tarragon 1 teaspoon lemon zest 4 large oven-safe scallop shells 1/4 cup shredded Gruyere cheese 1 pinch paprika 8 fresh tarragon leaves Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach ...

From Ina Garten - its been a cold weather week  which = SOUP ! Don't be worried about making your own stock as it was actually very easy to do ! Unfortunately I did not have leeks on hand so used onion sliced in thin slivers. 5 ounces fresh shiitake mushrooms 5 ounces fresh portobello mushrooms 5 ounces fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided Kosher salt Freshly ground black pepper 2 cups chopped leeks, white and light green parts (2 leeks) 1/4 cup all-purpose flour 1 cup dry white wine 1 cup half-and-half 1 cup heavy cream 1/2 cup minced fresh flat-leaf parsley Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick...