More is Better

When I went to make caesar salad the other night and discovered I had no dressing - so after a search found this one from ONCEUPONACHEF. She adapted it from  GOURMET magazine recipe. It was actually very simple and very good! 2   small garlic cloves, minced 1 teaspoon   anchovy paste (found near the canned tuna in the supermarket) 2 tablespoons   freshly squeezed lemon juice, from one lemon 1 teaspoon   Dijon mustard (I like the brand Maille) 1 teaspoon   Worcestershire sauce 1 cup   mayonnaise, best quality such as Hellmann's Real 1/2 cup   freshly grated Parmigiano-Reggiano 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper INSTRUCTIONS In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in...

Katie made this with some bananas that were turning. It from a blogger THELEANGREENBEAN .  They came out pretty good and were with ingredients we had on hand! 3  small ripe bananas 1 cup  rolled oats 1/2 cup  peanut butter 2 – 4  Tbsp maple syrup 1  egg 1/2 tsp  baking soda 1 tsp  vanilla 1 tsp  cinnamon 1/4 cup  chocolate chips Mash bananas in a bowl. Add oats, peanut butter, maple syrup and egg and mix well. Add remaining ingredients and stir until combined. Pour into a 9×9 (or 8×8) baking sheet lined with parchment paper. Bake at 375 for 20 minutes. Let cool, cut and serve.

This is such an oldie but goodie that my mom made -not sure of the origin but was the perfect use for all that leftover Easter ham and the flavor with that ham in it was fabulous. 4 tablespoons   Butter 1/4  cup Onion -- chopped 1/3  cup Pepper,Bell,Large -- chopped ( I used a red ) 1 tablespoon Flour 1 teaspoon Salt 8      ounces elbow macaroni -- uncooked 3 1/2  cups milk 1 1/2  cups ham -- (about 1/2# slice from deli) 1 cup Swiss Cheese (8 oz sliced) 1 cup Sour Cream In a large skillet melt butter and then saute peppers and onions until soft. Stir in the flour and salt --Be sure to cook the flour for about 1-2 minutes so that it gets the flavors and doesn't taste pasty. Add your elbows and the milk and s tir constantly until it comes to a boil. Cover  for about 15 min - check pasta for al dente --there will still be liquid.  Meanwhile cube ham and slice cheese.  Add ham to pasta mixture Then add swiss ch...

Searching my own blog realized I had never even blogged it despite making it a lot over the years -this from a blogger named ONCE UPON A CHEF  We served it over cauliflower mash.  1-1/2 pounds   boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins 3 tablespoons  all-purpose flour Salt Freshly ground black pepper 1 tablespoon  olive oil 3 tablespoons  unsalted butter, divided 1   ( 8-oz ) package pre-sliced bella or button mushrooms 3 tablespoons  finely chopped shallots, from 1 medium shallot 2  cloves garlic, minced 2/3 cup   chicken broth 2/3 cup   dry Marsala wine 2/3 cup   heavy cream 2 teaspoons  chopped fresh thyme 2 tablespoons  chopped fresh Italian parsley, for serving (optional) Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set asi...

This recipe is by a chef Joan Nathan and was from an NYT email. We had all the ingredients on hand so we made it and it was delicious! We only had frozen quartered artichokes. Loved the flavor the cinnamon and lemon gave to the dish. Also only had boneless skinless chicken breast - you work with what you got right!!?? 2 large lemons 8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts) 6 bone-in, skin-on chicken thighs (about 2 pounds total) Kosher salt and freshly ground pepper 2 tablespoons olive oil 1 medium yellow onion, diced 4 garlic cloves, chopped 1 tablespoon chopped fresh parsley, plus more to garnish ½ teaspoon saffron ½ teaspoon ground cinnamon 1 ½ cups chicken broth, plus more if needed  Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip ...

  This recipe from Ina Garten looked fabulous - but since we are only a party of 2 plus we are rationing ingredients below is the halved version --if you want to make it in a 13 x 9 double the recipe. 1/4 pound (1 stick) unsalted butter at room temperature, plus more for greasing the pan 3/4 cup sugar 1/2 teaspoon pure vanilla extract 1 extra-large eggs, at room temperature 1 cups creamy peanut butter, such as Skippy (9 ounces) 1 1/2 cups all-purpose flour, plus more for dusting the pan 1/2 teaspoon baking powder 3/4 teaspoons kosher salt 3/4 cups raspberry jam or other jam (9 ounces) 1/3 cups salted peanuts, coarsely chopped Preheat the oven to 350 degrees.  Grease a 8 x 8 x 2-inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.  With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined. In...

From IWASHYOUDRY blogger we did not have any pie crust so ours is crustless. 1   9in. Pie Crust - unbaked (You can use the pre made version, or make your own) 10   spears of Asparagus 1/2   onion - diced 2   tbsp   butter 1/4   tsp   salt Pinch   of black pepper 4   eggs 1/2   cup   cream 1   cup   milk 1/2   cup   goat cheese ,  crumbled 1   tsp   lemon zest Heat oven to 425 degrees F. Line a 9 in. pie pan with the dough, then carefully cover the pie dough with tin foil and fill with dried beans or rice. Bake in oven for 10 minutes. Meanwhile, break off the woody ends of the asparagus and throw them away. Cut the asparagus into 1 inch pieces. In a medium saucepan, saute the onion and asparagus in the butter until onion is translucent. In a medium bowl whisk together the eggs, cream, milk, goat cheese, salt, pepper, and lemon zest. Stir in the asparagus mixture....

This FAMOUS cucumber  d ip is from a friend and as my son-in-law says he could eat a gallon of it!! Serve with chips or wheat thins. 2 large  cucumbers  - skinny rather than fat - peeled (that description is from the recipe I was given,  just what was on the card!) 1 medium onion (I use vidalia whenever possible) Grind the ingredients or use food processor, to the consistency of thick oatmeal.  Put into a strainer and let drain for about an hour, pressing gently with paper towel occasionally. Blend with 2 blocks of cream cheese.  It's easier if you let the cream cheese soften to room temperature first. (I use one regular and one low fat, but I think that's tantamount to having a diet coke with a hot fudge sundae!).   Cover and refrigerate.  It's always better the next day and can be good for at least 5-7 days.  I serve with Wheat Thins, but you can experiment with your favorite cracker.

I have to admit this is my favorite breakfast item to order ! This recipe arrived with this message from The IVY Hotel. They were absolutely fabulous!! Topped it with my homemade blueberry jam and lemon butter. We had syrup but didn't end up using it. During this time of distance and uncertainty, we are choosing to focus on slowing down, staying connected and – most importantly – spreading joy. Each week, we will be sharing a behind-the-scenes look into a piece of the Ivy magic for you to recreate while staying at home. From favorite Magdalena recipes, to at-home spa tips, we hope you will use #IvyAtHome as a resource to incorporate some little luxuries into your new day-to-day, whatever that may look like for you. Chef’s Fluffy Ricotta Pancakes An Ivy favorite for your Easter brunch at home. MAKES 8-10 INGREDIENTS ● 1 cup ricotta cheese ● 1 cup all-purpose flour ● 1/2 teaspoon baking powder ● 1 1/2 tablespoons granulated sugar ● 1/4 teaspoon fine salt ● 3/4 cup...

By Delish this truly was fabulous and we served it with the Mexican rice. (see other post) 1/2 c.  plus 1 tbsp. extra-virgin olive oil 1/4 c.  lime juice, from about 3 limes  2 tsp.  cumin 1/2 tsp.  crushed red pepper flakes 1 lb.  boneless skinless chicken breasts Kosher salt Freshly ground black pepper 3  bell peppers, thinly sliced 1  large onion, thinly sliced Tortillas, for serving In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.  When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.  Add bell peppers and onion to skillet and cook until s...

From Delish - since this serves 6-8 people we will be halving the recipe below. We did not use chili peppers as we didn't have any on hand! 1  (28-ounce) can  whole peeled tomatoes 1  medium onion, peeled and coarsely chopped 2  cups  low-sodium chicken broth 1 1/2  teaspoons  kosher salt 1/2  teaspoon  ground cumin 1/3  cup  neutral cooking oil, such as canola or safflower (or rendered lard) 2  cups  long-grain white rice 1 to 2  jalapeño or serrano chile peppers, seeded and minced 4 to 5  cloves  garlic, finely chopped 1/4  cup  finely chopped fresh cilantro Juice of 2 medium limes, plus more wedges for serving Place the tomatoes and their juices and onion in a blender or food processor and purée until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. (Reserve any excess tomato mixture for another use, such as  Tomato Sauce .) Stir in the chic...

B y @onsuttonplace used my beloved container of marshmallow fluff my brother brought me! As you can see we dyed our mixture in 3 separate bowls prior adding rice krispies . Also we scooped them with a 2T scoop so we could wrap and hide in Easter eggs! 1   large   jar/container marshmallow cream   13 oz. 4   Tablespoons   butter or margarine 8   cups   Rice Krispies In a large pan over medium heat, melt the butter. Add marshmallow cream and stir until combined. All the lumps have to be gone and it will be smooth. Remove from heat. Add Rice Krispies 2 c. at a time. Mix well. Put out into 9 x 13 pan and smash down with a large spoon. Let sit for one hour.

From Ina Garten the perfect comfort meal and so yummy in order to make it a complete meal I added potatoes and carrots. We loved it!!! Since whole chickens are currently impossible to find I used 3 whole bone in chicken breasts I had from Costco and as you can see are huge --we divided the meal into 2 cast irons so Katie could have hers. 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon ( this is a second lemon) Preheat the oven to 450 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, a...