More is Better

 From ALLRECIPES this was really easy to make and delicious - full confession had a remoulade sauce already made from the oyster po' boys we made last week so used that but I think this one would have been fabulous! Ingredients Vegetable oil for deep-frying  4 French rolls, split and hinged  4 tablespoons melted butter  1 teaspoon minced garlic  3 eggs, beaten  2 tablespoons Creole seasoning  ¾ cup all-purpose flour  2 pounds jumbo shrimp, peeled and deveined  2 cups Panko Bread Crumbs  2 cups shredded lettuce  Remoulade sauce: ½ cup mayonnaise  1 tablespoon horseradish  1 teaspoon pickle relish  1 teaspoon minced garlic  ½ teaspoon cayenne pepper  2 tablespoons Kikkoman Ponzu Lime (can substitute with equal parts soy sauce and lime juice) Directions Step 1 Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and ...

This recipe was made on the Today Show by Elizabeth Heiskill. Not low in calories but delicious in flavor! Really east to make. We have discovered on day 2 that we like them even better chilled in freezer for 30 minutes! These decadent caramel brownies come together in a flash because the recipe uses boxed cake mix. If you just can't wait for these brownies to cool, I recommend scooping them into a bowl and topping with ice cream. Technique tip:  Line your casserole dish with tin foil or parchment paper , making sure the foil folds over the edges. This will make pulling the brownies out of the pan and cutting them a breeze. nonstick cooking spray 1 (15.25-ounce) box German chocolate cake mix  2/3 cup (about 11 tablespoons) unsalted butter, melted 2/3 cup evaporated milk, divided 1 (11-ounce) bag caramels  1½ cups semisweet chocolate chips powdered sugar, for dusting (optional) 1. Preheat the oven to 350 F. Grease a 9- by 13-inch baking dish with cooking spray. 2. In a lar...

  From Delish this was so good and better than my usual recipe that this will be the only way were ever make it from now on! 1 c.  all-purpose flour kosher salt Freshly ground black pepper 4  boneless skinless chicken breasts 2 tbsp.  butter, divided 1 tbsp.  extra-virgin olive oil 8 oz.  baby bella or cremini mushrooms, sliced 2  cloves garlic, minced 3/4 c.  marsala wine 3/4 c.  low-sodium chicken broth 1/2 c.  heavy cream 2 tbsp.  Freshly chopped parsley Cooked angel hair, for serving In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the p...

 Valerie demoed this on The TODAY Show. This was light and flavorful and the lemon zest added the perfect amount of flavor! perfect warmer weather meal or for a holiday like Easter. My asparagus were pretty thick so we sliced down the middle tip to end. 8 ounces goat cheese 1/2 cup ricotta 3 large eggs, divided 2 cloves garlic, grated 1/3 cup roughly chopped flat-leaf parsley 1/4 cup chopped chives 2 tablespoons chopped dill 1/2 cup freshly grated Parmesan cheese 1 tablespoon lemon zest (from 1 lemon) kosher salt freshly ground black pepper 1 pound thick stem asparagus, trimmed extra-virgin olive oil 1/2 pound sheet puff pastry 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. 2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next add in the grated garlic, chopped herbs, Parmesan cheese, lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper...

 From Michael Symon on his Symons Dinners Show - this can be made on a grill but because of our winter weather we made ours in the oven! So light so creamy so good! Kevin would have like it kicked up a little bit more! Meatballs 1 1/2 pounds ground chicken  1 cup whole-milk ricotta cheese  1/2 cup freshly grated Parmesan  1/2 cup plain breadcrumbs  1/2 cup finely chopped fresh flat-leaf parsley  1/2 teaspoon freshly grated nutmeg  2 cloves garlic, grated  1 large egg  1/2 medium yellow onion, grated  Kosher salt and freshly ground black pepper  Sauce Extra-virgin olive oil, for the pan  2 cloves garlic, sliced  1 sprig fresh oregano  1/2 medium yellow onion, diced  One 28-ounce can tomato puree  Kosher salt and freshly ground black pepper  Topping and Serving 8 ounces sliced fresh mozzarella  Soft Polenta, recipe follows  1/4 cup freshly grated Parmesan  Torn fresh basil leaves, for servi...

 From The Spruce Eats this was very simple and simply fabulous! I used leek on mine and garnished with creme fraiche and fresh thyme. 1 onion or leek  4 tablespoons butter  1 teaspoon fine sea salt (plus more to taste)  1 garlic clove (minced)  2 pounds parsnips (peeled and chopped)  4 cups chicken broth or vegetable broth  2 cups low-fat or whole milk  Dash of freshly ground white or black pepper (to taste)  Garnish: fresh herbs (shown here with chervil, but parsley or chives are also nice) Gather the ingredients.  Peel and chop the onion or leek; if using a leek, be sure to rinse the resulting pieces perfectly clean so your soup won't be gritty.  Melt the butter in a large pot over medium-low heat. Add the chopped onion or leek and salt. Cook, stirring occasionally until the onion is a bit creamy looking, about 10 minutes. Adjust the heat, if needed, so the onions or leeks cook but don't start to brown.  While the onions...

 I had a desire to have this style of Chicken Cacciatore that I remembered eating as a teenager! This recipe is from ALLRECIPES. I will do it a little differently next time and skip the frying and coating chicken step and just nestle boneless skinless chicken into sauce- It also cooked a lot faster and was ready after 30 minutes. I would probably brown each side of the chicken and then nestle it into the sauce. Love the nice big chunks of veggies. I also used both red and green bell pepper. Ingredients 2 teaspoons olive oil  6 cloves garlic, sliced  2 (28 ounce) cans whole peeled plum tomatoes with juice  1 (6 ounce) can tomato paste  ¾ cup red wine  1 tablespoon white sugar  1 tablespoon dried oregano  1 tablespoon dried basil  1 teaspoon salt  ½ teaspoon ground black pepper  2 tablespoons olive oil, divided  1 carrot, chopped  1 stalk celery, chopped  2 green bell peppers, cut into chunks  2 onions, cut into ch...

 I only had one blood orange to celebrate National Margarita Day so needed to make a lime one for Kevin --really liked the addition of the bitters! 1 1/2   ounces   (45ml) Resposada or Anejo Tequila 1 1/2   ounces   (45ml) fresh Lime Juice 1   ounce   (30ml) Simple Syrup 3   dashes Orange Bitters kosher salt or sea salt for the rim Rub the rim of an old fashioned glass  (or whatever glass you prefer)  with an edge of a lime slice.  Swirl the rim through a small pile of kosher or sea salt to salt the rim. Add one or two large cubes into the glass. Combine tequila, lime juice, simple syrup, and bitters in an ice filled shaker. Shake vigorously for 15 seconds, then strain into the salted glass. Serve or drink immediately and with leisure.

  Today is National Margarita Day ! I had one fresh blood orange so juiced it ( 3 oz out of one blood orange) so had none for garnish.... INGREDIENTS 3   ounces   (90ml) fresh Blood Orange Juice 3/4   ounce   (20ml) fresh Lime Juice 2   ounces   (60ml) Tequila  1   ounce   (30ml) Simple Syrup   or Agave Nectar Rub the rim of an old fashioned glass  (or whatever similar vessel you prefer to drink out of)  with an edge of a blood orange slice.  Swirl the rim through a small pile of kosher or sea salt to salt the rim. Combine all ingredients into an ice filled cocktail shaker and shake for 15 seconds. Put a few cubes of ice in the salted glass.  Strain the cocktail into the glass and enjoy.

 Kinkeads in DC was one of our favorite special occasion restaurants to go to. Unfortunately it is now closed as all of his restaurants which is a shame we had eaten at all of them but this was my favorite dish. Chef passed in 2019 we had the opportunity to meet him several times and my autographed cookbook is treasured.  Bob Kinkead, chef and owner of Washington D.C.'s acclaimed Kinkead's restaurant, was invited on the “Today” show  in 2005 to share this favorite recipe from his new book, "Kinkead's Cookbook."  I know it looks a little daunting but much can be done ahead and its a great special dinner. Serves 6 ANCHO CREMA 1 ancho chile 1 tablespoon freshly squeezed orange juice 1/4 teaspoon kosher salt 1/2 cup Salvadoran crema or sour cream CILANTRO CREAM 1/4 teaspoon kosher salt 1 cup loosely packed cilantro leaves 1 scallion, chopped 2 tablespoons mayonnaise 4 tablespoons sour cream corn SALMON Kernels from 2 ears corn (about 2 cups) these are for the ragout 1...