More is Better

 O ur friend Ann shared this recipe from LIQUOR.COM with us and we really enjoyed it! 2 ounces rye whiskey 3/4 ounce Luxardo maraschino liqueur 1/2 ounce lemon juice, freshly squeezed Garnish: 2 brandied cherries Garnish: mint sprig Add the rye whiskey, maraschino liqueur and lemon juice to a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or coupe. Garnish with 2 brandied cherries and a mint sprig speared on a pick.

 Our friend Ann sent us this recipe and said it was a great warm weather cocktail and we agree! 4 oz bourbon 3 oz pineapple juice 1.5 oz orgeat (contains almonds) 1.5 oz lime juice Chill rocks glasses with ice water. Add above ingredients into cocktail shaker with ice and shake for 30 seconds strain and pour into chilled glasses. Umbrella optional!!

 I saw Joy demo this on TODAY so simple and since I am always searching for camping meals I marinated the day before which is why its a little brownish looking also we cooked it on our Blackstone griddle rather than sheet pan -- it will definitely be one of our go to meals for summer entertaining. We served it over rice. PINEAPPLE CHICKEN 1½ pounds chicken tenderloins or boneless, skinless breasts cut into 2-inch strips 1 large red bell pepper, cut into 2-inch pieces 1 red onion, cut into 1/2-inch slices 2 cups fresh pineapple chunks 1/2 cup teriyaki sauce (reduced sodium, if available) 1 tablespoon honey sliced scallions, for garnish (optional) TERIYAKI GLAZE 1 teaspoon cornstarch 1/4 cup teriyaki sauce (reduced sodium, if available) 1 tablespoon honey For the Pineapple Chicken: 1. Preheat the oven to 420 F. Mist a baking sheet with nonstick oil spray and set aside. 2. In a medium bowl, combine chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey, and toss s...

 From Ina Garten this sounded so delicious and we served it with family to great raves about how much better the shrimp tasted almost meatier -we agree this will become the only way we serve shrimp cocktail! Don't worry about all the ingredients in the sauce they come together great and is not crazy spicy or overpowering! For the Shrimp: 2 pounds (12 to 15 count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the Sauce: 1/2 cup Heinz chili sauce 1/2 cup Heinz ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce Preheat the oven to 400 degrees. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. (I placed them on paper towel.) For the sauce, combine the chi...

 We saw her make this on the TODAY show 4th hour with Hoda and Jenna. Looked delicious and easy to make - went to serve it over fresh spinach only to discover it was past and couldn't find my frozen back up! Oh Well....next time!  Ingredients 2 lemons 8 chicken breast scallopini (about 1½ pounds) salt and freshly ground black pepper all-purpose flour 6 tablespoons olive oil, divided 6 tablespoons unsalted butter, divided 2 cloves garlic, peeled 10 large green olives (preferably Cerignola), cut away from the pit in wide strips 1/3 cup small capers in brine, drained 1/2 cup dry white wine 1 cup chicken stock 2 tablespoons chopped Italian parsley braised spinach, for serving Preparation 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and  cut into  very thin slices with a paring knife. Remove pits and set the lemon slices aside. 2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly a...

 Fro m our friend Ann who found recipe off blogger THECHUNKYCHEF she raved about it. Said also that she would definitely microwave potatoes  sliced spread out on a plate for a minute to cut down on oven time! 1 1/4   lbs   red potatoes,   washed, but not peeled 1 1/4   lbs   Yukon gold potatoes,   washed, but not peeled 1   onion, sliced thinly 3   Tbsp   butter 3   Tbsp   all purpose flour 2   cloves   garlic, minced 1   tsp   dry mustard 1/4   tsp   dried thyme 1/4   tsp   paprika salt and pepper, to taste 2   cups   whole milk 1   cup   cheddar cheese   shredded 1/2   cup   gruyere cheese   shredded 1/4   cup   Parmesan cheese   grated fresh chives, for garnish fresh parsley, for garnish additional  1/4   cup   cheddar cheese, shredded additional  1/4   cup   gruyere cheese, shredded additional...

 We used to make these in Minnesota -this recipe is from Serious Eats. You can make them ahead. We filled ours with chocolate chops and blueberries. 1 cup (about 5 ounces) all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoons sugar 2 eggs, separated 1 cup milk 3 tablespoons unsalted butter, melted 1/2 cup Lingonberry Jam (or blue berry jam or chocolate chips or fresh raspberries) confectioners sugar, for serving 1. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix. 2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter. 3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 te...

 Saw this Chef and Cookbook Author on the Today show --what better recipe to make with my grandbaby!  Chef Jocelyn Delk Adams of Grandbaby Cakes explained the importance of the sugar butter egg step and not over cooking or over mixing the mixture. Yum!! Ingredients 1/2   cup   unsalted butter   melted 3/4   cup   granulated sugar 1/2   cup   brown sugar   packed 2   large eggs   room temperature 1   tbsp   oil 2   tsp   pure vanilla extract 3/4   cup   all purpose flour 1/2   cup   cocoa powder 1/2   tsp   baking soda 1/2   tsp   salt Instructions Preheat oven to 350 degrees. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed. Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below) Mix in oil and vanilla extract. Combine flour, cocoa powder, baking soda, and sal...

  This looked like a great recipe to accompany our roast chicken. Turns out plums and peaches are not in season yet so substituted nectarines which was ok - also forgot to top with the ricotta salata! Will try again definitely when plums are in season! 4 plums, pitted, halved and each half cut in 3  2 tablespoons olive oil, divided   1/2 teaspoon kosher salt, divided   1 head bibb ( or butter ) lettuce, torn into bite-sized pieces   1/4 cup chopped fresh basil leaves    1/4 cup chopped fresh mint leaves   1 tablespoon white balsamic vinegar    1/4 cup toasted pistachios, chopped    1/2 cup ricotta salata cheese shavings Preheat a grill pan over medium-high heat.  In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.  ...