More is Better

Ok so I am aware that it is in the high 90s for temps but haave been wanting to make this recipe for months ! It was absolutely fabulous and we served it over plain grits as I am not a fan of blue cheese! 5 lb  very meaty bone-in beef short ribs, cut into 2-inch chunks ¼ cup  olive oil, plus more for brushing 2½ Tbsp  kosher salt, divided 1 Tbsp  freshly ground black pepper, divided 3 cups  chopped leeks, white and light green parts (3 leeks) 3 cups  chopped celery (5-6 ribs) 2 cups  chopped yellow onions (2 onions) 2 cups  chopped unpeeled carrots (6 carrots) 1½ Tbsp  minced garlic (5 cloves) 1  (750-ml) bottle dry red wine (such as Burgundy, Côtes du Rhône or Chianti) 4 cups  unsalted beef stock, preferably homemade or College Inn 1 cup  canned crushed tomatoes, such as San Marzano 1  (11.2-oz) bottle Guinness draught stout 6  sprigs fresh thyme, tied with kitchen string Preheat oven to 425°F. Place short ribs on a ...

I have to be honest this was truly delicious !! The crushed ice really does make it so don't forget that step- I made a bunch and just keep it in my freezer! 2.5   oz   citron vodka (do not substitute plain vodka) 1.0   oz   Cointreau 1.0   oz   cranberry juice 0.5   oz   fresh lime juice finely crushed ice orange peel for garnish INSTRUCTIONS Add vodka, Cointreau, cranberry juice and fresh lime juice to a cocktail shaker filled with ice. Shake vigorously until very cold. Strain into a cold martini glass and finish of with a scoop of very finely, crushed ice. Garnish with an orange peel.

The recipe makes 2 servings so I doubled it yesterday to serve Katie as her birthday lunch! At little prep work to do before starting to cook but came together quickly once I started.As per our family tradition she got to eat all meals off of the CELEBRATE plate! 1  small pineapple 1/3 c.  low-sodium soy sauce 3 tbsp.  packed brown sugar 1 tbsp.  pineapple juice 3  cloves garlic, minced 2 tsp.  minced fresh ginger 1 tsp.  sesame oil 1 tbsp.  vegetable oil 3/4 lb.  boneless skinless chicken breast, chopped 2 tsp.  cornstarch 2 tsp.  water 2 c.  cooked rice, for serving Sesame seeds, for garnish (optional) Thinly sliced green onions, for garnish (optional) Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pin...

Ok so Michael had me at bourbon!! This is a great and refreshing cocktail - delicious and easy to make 2 parts bourbon 1 part campari 1 part cointreau mint bunch juice of a whole lemon soda water Muddle Mint in with lemon juice in a cocktail shaker -  add the 3 liquors in add ice and shake and strain into a rocks glass. Pour soda water on top as a floater.

I saw this on the today show and it was great  --bet it would be awesome on Chicken as well. MARMALADE 1/2 cup orange juice 1/4 cup white wine vinegar 3 tablespoons brown sugar 1 (20-ounce) can crushed pineapple 2 tablespoons minced red onion 1 jalapeño pepper, minced (remove the ribs and seeds for a milder marmalade) Salt and freshly ground black pepper SALMON 1 tablespoon brown sugar 1½ teaspoons chili powder 1 teaspoon salt Freshly ground black pepper 1 pound salmon filets 1 tablespoon minced fresh cilantro, for garnish (optional) For the marmalade: Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeño. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15-25 minutes. Season with salt and pepper. Let cool. For the salmon: 1. Preheat oven to 400°F. Line a baking sheet with parch...

This recipe is actually by WhistlePig Rye Whiskey --it was very enjoyable and easy to make. - 1 1/2 oz WhistlePig PiggyBack Rye Whiskey - 1/4 oz Maple Syrup - 3 dashes Maple Bitters - Club Soda - Fresh Lemon Peel for garnish . Fill highball glass with ice, add ingredients, top with club soda and gently stir. Garnish with a fresh lemon peel. Enjoy!

Another absolutely yummy recipe from Delish --see my previously posted Shrimp version as well! 1 tbsp.  extra-virgin olive oil 4  boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp.  dried oregano 3 tbsp.  butter 3  cloves garlic, minced 1 1/2 c.  cherry tomatoes, halved 3 c.  baby spinach 1/2 c.  heavy cream 1/4 c.  freshly grated Parmesan Lemon wedges, for serving In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.  In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.  Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simme...

The Ivy Hotel in Baltimore shared this wonderful cocktail recipe --we had sampled it there before and it was great to be able to make it at home.  Ingredients: 2oz = 1/4c Belvedere SE Rye Vodka (any Vodka will do) 1oz = 2Tbl Honey Simple Syrup* 3/4oz = 1.5Tbl Lemon Juice 1-2 Dashes Orange Bitters – Or substitute Orange Juice 1 Egg White – Optional   Directions: -Shake ALL ingredients over ice. No shaker? Use a Mason Jar. -Strain the Liquid into a Martini Glass and Garnish with a Lemon Twist, Honey Stick, or Any Lemon Candy.   Directions if Using Egg White: -Shake ALL ingredients over ice, strain liquid into another container. -Dump out ice from the shaker, and pour the liquid back in. -Shake vigorously until Egg White is nice and frothy, about 20 seconds. -Pour into a Martini Glass and Garnish with a Lemon Twist, Honey Stick, or Any Lemon Candy.   Ingredients & Directions for Honey Simple Syrup: 1c Honey 1c Water -Combine 1 cup water and 1 cup honey in a small sa...

Got this recipe in an email from Wegman's and it was very good and easy to make. 1  bunch (about 1 lb) asparagus, trimmed 2 Tbsp Wegmans Extra Virgin Olive Oil Salt and pepper to taste 2 Tbsp Italian Classics Grated Parmigiano Reggiano  Preheat oven to 400 degrees. Toss asparagus and oil in large bowl. Arrange in single layer on parchment paper-lined baking sheet. Roast about 15 min, until lightly browned and tender. Remove from oven. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 min, until cheese begins to soften and brown.

From Delish - these were very good - what would't be wrapped in bacon!! They are a little dark in the picture but definitely something to make again. 2  large russet potatoes, cut lengthwise and then into 3 wedges per half kosher salt Freshly ground black pepper 2 tbsp.  garlic powder 1 tbsp.  Italian seasoning 1 c.  grated Parmesan cheese 12  thin slices of bacon Ranch, for dipping Heat the oven to 400°. Place a cooling rack on a baking sheet, then spray with cooking spray. In a large bowl, whisk together salt, pepper, garlic powder, Italian seasoning, and Parmesan. Add potatoes, tossing wedges until fully coated.  Keeping as much cheese on each wedge as possible, wrap potatoes in bacon. Place bacon-wrapped potatoes on prepared rack, then bake, turning halfway through, until the bacon is cooked and potatoes are tender, about 35 minutes. Serve with ranch.

F rom Delish this was so good I cant wait to make it again. Also check out the Chicken version as well! 2 tbsp.  extra-virgin olive oil 1 lb.  shrimp, peeled, deveined, and tails removed Kosher salt Freshly ground black pepper 3 tbsp.  butter 3  cloves garlic, minced 1 1/2 c.  halved cherry tomatoes 3 c.  baby spinach 1/2 c.  heavy cream 1/4 c.  freshly grated Parmesan 1/4 c.  basil, thinly sliced Lemon wedges, for serving (optional) In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning t...