More is Better

 Found this one from Liquor.com and tried it last night. Kevin absolutely loved it --we did not have Cynar as I thought we did -so researched and you can substitute with Campari.  1 1/2 ounces Old Forester Signature 100-proof bourbon 1 ounce Cynar 1 ounce sweet vermouth 2 dashes mole bitters ( can sub chocolate bitters) Garnish: orange peel Add all the ingredients into a mixing glass with ice and stir until well-chilled. Strain into a frozen double Old  Fashioned  glass over 1 large ice cube.   Express the oil from a large orange peel over the top of the drink, and discard the peel.

 From Delish we love asparagus, lemon and chicken and this was a perfect spring time meal! Kosher salt 1 lb. linguine or spaghetti 1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts Freshly ground black pepper 2 tsp. Italian seasoning 2 tbsp. butter 1 small red onion, chopped 1 lb.  asparagus, stalks trimmed and cut into thirds or quartered if large 3/4 c.  heavy cream 1/2 c.  low-sodium chicken broth Juice of 1 lemon 3 cloves garlic, minced 3/4 c. shredded mozzarella 1/2 c. freshly grated Parmesan, plus more for garnish   1 lemon, sliced into half moons Freshly chopped parsley, for garnish In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice. To skillet, ...

 From Fogo de Chao Brazilian Steakhouse shared by a friend Ann who made it over the weekend! The only thing we changed was not adding more sugar and strain with a fine mesh strainer so it wouldn't be as cloudy. Sugar in the Raw, Demerera  Fresh Pineapple Cubed 1/2" thick Orange Luxardo cherries Rye Whiskey Place  pineapple   cubes  on a baking sheet and sprinkle with  sugar . Brown with a torch or under the broiler until golden brown. Add 3  pineapple   cubes  to cocktail shaker. Add 1/2 oz  sugar* ,   orange   slice,  and  cherry  to shaker. (*we skipped the added sugar) Muddle the  ingredients  well. Add 2 oz  whiskey  and 1/2 oz water to shaker and fill with ice. Shake well in order to dissolve the  sugar . Skewer another  cherry  and  pineapple  cube as a garnish. Strain  drink  into glass - use a fine mesh strainer

 From Garden and Gun waited until the warmer weather to try this one out --very delicious and the grapefruit bitters were a nice addition. Ours were by Fee Brothers. 2 oz. Haymans Royal Dock Gin 1/2 oz. grapefruit juice 1/2 oz. lemon juice 1/2 oz. simple syrup 5 drops Bittermens Hopped Grapefruit Bitters Soda water Shake all ingredients except for soda water, strain over pebble ice, and top with soda. Garnish with a sliver of grapefruit peel. Cocktail recipe by Zach Lynch of the Ice Plant in St. Augustine, Florida.

 Not sure wh ere I got this recipe unfortunately but it was a fun cocktail I did not sugar the rim as we prefer drinks to be less sweet. Lemon wedge, for rimming 1/4 c.  granulated sugar Ice 3 oz.  vodka 1 oz.  Limoncello Lemon round, for garnish Place sugar on a shallow plate. Rim two martini glasses with a lemon wedge and dip into sugar, turning to coat.  Fill a cocktail shaker with ice and pour in vodka and limoncello. Shake until well chilled.  Strain into rimmed glasses and garnish with a lemon round. 

Recipe was prepared by Giada de Laurentis on the Today show recently - our sauce was a little thicker than I would have like and a little darker as well - so I wanted you to see if pre slicing. Chicken was very flavorful. We will make it again. 4 teaspoons lemon zest, from 3 large lemons  2 teaspoons chopped fresh thyme leaves   1 teaspoon chopped fresh rosemary leaves   2 1/2 teaspoons kosher salt   1/4 cup olive oil, divided   3 lemons, sliced 1/3 inch thick (from the ones you zested)  1 (3 1/2 pound) chicken, back bone and breast bone removed  Preheat the oven to 450 degrees F.  In a small bowl combine the lemon zest, thyme, rosemary and salt.  Drizzle 2 tablespoons olive oil on a rimmed baking sheet.  Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken.  Sprinkle one-third of the salt rub on the underside of the chicken.  Turn the chicken over and rub the remaini...

 From Garden and Gun magazine August/September 2018. So I have had this recipe sitting to try for over a yea r now. Kevin liked it because it wasn't overly sweet. 1½ oz. Belle Meade bourbon 1 oz. grapefruit juice ¾ oz. lemon juice ¾ oz. Campari ½ oz. simple syrup Shake all ingredients    with ice until chilled. Strain over fresh ice in a rocks glass; garnish with a grapefruit twist. Recipe from  Patrick Halloran, of Henrietta Red in Nashville

 From Delish this was so good and the brussels were perfectly cooked I had a few small baby potatoes that I halved and put in as well. 6 bone-in, skin-on chicken thighs  Kosher salt  Freshly ground black pepper  Juice of 2 medium oranges  Juice of 1 lime  1/4 c. honey  2 tbsp. low-sodium soy sauce  2 tbsp. Dijon mustard  2 tsp. freshly chopped rosemary, plus more for garnish  2 tsp. freshly chopped thyme, plus more for garnish  Pinch crushed red pepper flakes  1 lb. Brussels sprouts, trimmed and halved  1 tbsp. extra-virgin olive oil  1 tsp. cornstarch Trim thighs and season with salt and pepper. Place in a resealable bag.  In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. ****Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for at least 30 minutes or i...

  Delish is always coming on strong with great recipes and this just begged to be made and served with a margarita!!  4 tbsp. extra-virgin olive oil, divided  Juice of 2 limes  1/4 c. freshly chopped cilantro  2 cloves garlic, minced  1/2 tsp. cumin  Pinch crushed red pepper flakes  4 bone-in, skin-on chicken thighs  Kosher salt  Freshly ground black pepper  Cooked white rice, for serving  DIRECTIONS  Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss to coat. Let marinate in the fridge 30 minutes and up to 2 hours.   When ready to cook, preheat the oven to 425°.  In a large ovenproof skillet over medium high heat, heat remaining 2 tablespoons of oil.  Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade. Sear until the skin is golden and crispy, about 6 minutes. Flip and cook for ...

 From Chef Jocelyn Delk Adams of Grandbaby Cakes first time making her recipes after I saw her make Brownies from scratch on the TODAY show. This recipe was easy quick and easy and I loved the way the sauce clinged to and coated the pasta. I did end up adding an extra strong tablespoon of cornstarch with 1 T chicken broth to get it to thicken the way I wanted. Also I only used half the egg.  Olive oil   for sauteeing 6-8   thinly sliced boneless skinless chicken breasts salt and pepper   to taste 1/3   cup   plus 1 tbsp flour   divided 1/4   tsp   paprika 4   large eggs   beaten 1 1/2   cups   chicken stock 1/2   cup   white wine 1/3   cup   fresh lemon juice 2   tbsp   unsalted butter   room temperature Lemon slices and chopped fresh parsley for serving Heat 2-3 tablespoons of olive oil in a large pan over medium heat. Season thin chicken breast pieces with salt and pepper to taste....

 This was very good - Kevin loved it I found it by liquor.com I think the only thing we would do different ly is go a little bit lighter on is the grenadine and simple syrup as we prefer our drinks less sweet. 2 ounces bourbon 1 ounce fresh lemon juice 1/2 ounce grenadine 1/2 ounce simple syrup 1/4 ounce Absinthe bitters ( I only used a dropper full about 1/4 tsp) Garnish: lemon wheel Add all the ingredients to a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a lemon wheel.

 Once again another recipe on Instagram from Delish. This was very easy to make and a great meal. The only thing I would do differently is just add chicken and mushrooms in at the end with noodles so you don't end up with over cooked chicken. Oops and I just realized I added the noodles directly into the chicken and sauce mixture not OVER as suggested! 1  (12-oz.) package egg noodles 2 tbsp.  butter 1 tbsp.  vegetable oil 1 lb.  boneless skinless chicken breasts, cut into 1" pieces Kosher salt Freshly ground black pepper 2 tbsp.  extra-virgin olive oil, divided 1 lb.  baby bella mushrooms, thinly sliced 1/2  large onion, chopped 2  cloves garlic, minced 2 tsp.  fresh rosemary or thyme leaves, chopped 4 c.  low-sodium chicken broth, divided 2 tsp.  dijon mustard 1 tsp.  Worcestershire sauce 2 tbsp.  cornstarch 2 tbsp.  sour cream, plus more for serving  2 tbsp.  freshly chopped parsley Prepare egg noodle...

 Not sure where I got this but I have had the recipe for months. They called it  friendly cousin of the Negroni. We enjoyed it a lot! Serving size: one beverage 1 oz. Campari 1 oz. Italian vermouth Prosecco or other dry sparkling wine Orange wheel or peel Ice Add ice to your mixer glass and stir together the Campari and vermouth. Strain into a rocks glass over fresh ice, then gently stir in the prosecco. Add more prosecco to taste, if needed. Garnish with an orange wheel or peel.

 Was looking for a fun thing to make with leftovers this year from FOODNETWORK. It got to be more of a STOUP than soup due to the barley. I think I would cook the barley separate and add it at the end next time. SIDE NOTE: I made the whole recipe while my corn beef and cabbage meal cooked. Then added the leftover corn beef in ! 1 medium onion, quartered  3 stalks celery, quartered  3 medium carrots, quartered  3 tablespoons unsalted butter  Heaping 1/4 teaspoon ground allspice  1 pound plum tomatoes, halved  3 cups low-sodium beef broth  4 cups chopped green cabbage (about 1/4 medium head)  1/2 pound Yukon gold potatoes, chopped  3/4 cup quick-cooking barley  1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)   Kosher salt and freshly ground pepper Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.   Melt the butter in a large pot over medium-high heat. A...

From John Cusimano husband of Rachael Ray and aired on her show last week. This weekend was sunny and getting warmer and after completing some yard work decided we could use a refreshing cocktail. 3 sprigs fresh thyme, plus more for garnish 2 ounces vodka 1 ounce fresh lime juice ¾ ounce simple syrup Muddle thyme in the bottom of a cocktail shaker.  Add remaining ingredients, shake with ice, and strain into a chilled martini glass. Garnish with thyme sprig. 

 Like most evening I chose this recipe because I had a little bit of heavy cream left that I didn't want o waste! I was looking for a sauce to go with pasta that we were already planning. This was very nice and easy to assemble using jarred marinara - the sauteed onions added the right amount of sweetness and the cream was perfect. This recipe is from The Pioneer Woman Ree Drummond. Ot was suggested to serve over fettuccini but we were having bucatini and it was great! 2 tablespoons butter 2 tablespoons olive oil  4 cloves garlic, minced  1 medium onion, finely diced  Two 15-ounce cans tomato sauce or marinara sauce  Dash of sugar (or more to taste) Salt and freshly ground black pepper 1 1/2 pounds fettuccine  1 cup heavy cream  Grated Parmesan or Romano, as needed Chopped fresh basil Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper ...

 Thought this would be a fun one to try from Ina and as usual she did not disappoint! Tanqueray  is our favorite go to Gin! 1½ cups gin, such as Tanqueray 1 cup pomegranate juice, such as Pom Wonderful 1 cup freshly squeezed lime juice (6 to 8 limes) ½ cup simple syrup (note page 35) Pomegranate seeds, for garnish 6 lime slices, for garnish At least one hour before serving, place six martini glasses in the freezer. Combine the gin, pomegranate juice, lime juice, and simple syrup in a large pitcher. Fill a cocktail shaker half full with ice and add the drink mixture until the shaker is three quarters full. Shake for a full 15 seconds (it’s longer than you think!). Pour the mixture into the frozen martini glasses and garnish with a teaspoon of pomegranate seeds and a slice of lime. Repeat with the remaining drink mixture and serve ice cold. Copyright 2020, Modern Comfort Food

 From Ina Garten cookbook Modern Comfort Food that I bought last fall. I have been planning to make it since las t October and finally yesterday spent the afternoon and it was worth all the time spent. Sooo delicious and flavorful - yum yum yum! Definitely read it through all the way and I found it helpful to mis-en-place each separate part of the recipe. for the cake: ¾ cup whole milk 6 tablespoons (¾ stick) unsalted butter 1½ teaspoons pure vanilla extract ½ teaspoon grated orange zest 1½ cups all-purpose flour 1½ teaspoons baking powder 1½ teaspoons kosher salt 3 extra-large eggs, at room temperature 1½ cups sugar for the soak: ¹⁄₃ cup freshly squeezed orange juice ¹⁄₃ cup sugar 1 tablespoon Grand Marnier for the chocolate glaze: ¾ cup heavy cream 1¼ cups semisweet chocolate chips, such as Nestlé’s (7½ ounces) 2 ounces bittersweet chocolate, such as Lindt, broken in pieces 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract ½ teaspoon instant coffee granules, such as ...

 So I thought I was defrosting a large bone-in skin-on chicken breast. When dinner time came I went to fridge to pull it out only to discover it was chicken thighs! So after a quick search found this delicious recipe.  From JOCOOKS  This  Oven Baked Chicken Thighs  recipe is a force to be reckoned with!   Simple and deliciously baked chicken with a mustard, honey glaze - this dish is definitely going to be a top-contender in your weekly recipe planning!  This was all true we loved it we actually only cooked 3 thighs (not 6) but made the entire sauce recipe as below. We served it over rice.  2   lb   chicken thighs bone-in skin-on 1   tsp   salt 1   tsp   black pepper Sauce 2   tbsp   olive oil 1   tbsp   whole grain dijon mustard (I only had smooth dijon) 1   tbsp   mustard (I used grainy mustard because of above) 2   tbsp   honey 6   cloves   garlic   minced ¼ ...