More is Better

 Thought this would be a fun variation! From Liquor.com It was very good and yummy. 7 ounces gin 7 ounces Aperol 7 ounces dry vermouth 3 1/2 ounces Cointreau 3 1/2 ounces water Garnish: grapefruit twist Garnish: star anise pod Garnish: cinnamon stick Add the gin, Aperol, dry vermouth, Cointreau and water into an ice-cold one-quart soda siphon. Charge the siphon with a CO2 charger, shake it, then dispense the contents into rocks glasses or punch cups over cracked ice. Garnish each drink with a grapefruit twist, a star anise pod and a cinnamon stick.

 Saw this on an Instagram post. I used the chicken in a warmed pita sandwich with feta, tomato and red onion and tzatziki sauce. 1⁄2 cup plain yogurt  2 teaspoons lemon zest  2 tablespoons lemon juice  1 garlic clove, crushed 1/2 teaspoon ground cumin 1⁄2 teaspoon ground coriander 1/2 teaspoon red pepper flakes  1/2 teaspoon black pepper  1/2 teaspoon salt  2 lbs boneless skinless chicken Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.  Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through. 

 Saw this on the Derby last weekend. It was a delicious variation. I used the vanilla bean pod I scraped as the garnish. 2 oz. Woodford Reserve Kentucky Straight Bourbon 1/2 oz. cherry juice Half a vanilla bean pod (cut into small segments) 1 tsp. powdered sugar Crushed ice Garnish: mint spring, cherry, and vanilla bean pod In the julep cup, add 1/2 oz cherry juice. Add half a vanilla bean pod cut into small segments. Add 1 tsp. of powdered sugar. Muddle or mix together. Add crushed ice to 2/3 of the cup. Add 2 oz of Woodford Reserve. Top off the cup with crushed ice. Garnish with a mint sprig, real cherry, and vanilla bean pod.

 Saw this right in time fro m DELISH for Cinco de Mayo -- next time I would roll tighter and add more chicken! 1  small yellow onion, chopped 2  cloves garlic, minced 1 tsp.  chili powder 1 tsp.  ground cumin 1/2 tsp.  garlic powder 3/4 c.  salsa 4 c.  shredded cooked chicken Kosher salt Freshly ground black pepper 1  (15-oz.) can refried beans 8  large flour tortillas 1 c.  shredded cheddar 1 c.  shredded pepper jack cheese 1/2 c.  sour cream, plus more for serving Cooking spray Guacamole, for serving In a medium skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook until fragrant, 1 minute. Add salsa and bring to a simmer, then add shredded chicken and toss to coat. Season with salt and pepper. Remove from heat.  Spread about ¼ cup of refried beans in center of tortilla, then sprinkle with both cheeses. Top with about ½ cup of chi...

 This was so delicious I really wanted to make another immediately!! Yum Yum Yum !! 1 1/2 oz Reposado Tequila or Silver 1 oz lime juice 1/2 oz agave 1/4 oz simple syrup 1/2 oz cointreau 1/2 oz grand marnier Add all ingredients into ice filled blender pour int salt rimmed or non salt rimmed glasses. Enjoy!!

 Kevin made this delicious recipe again yesterday with a turkey breast. He found it on a website called DADCOOKSDINNER. This gla ze is absolutely fabulous! 1/2 cup  honey 100  ml or 1/2 cup bourbon (use honey bourbon, if you have it) 1 teaspoon  cayenne pepper (optional)  While the grill is heating, stir together the honey, bourbon, and cayenne in a small saucepan. Simmer over medium heat until reduced by half, about 5 minutes. Remove from the heat. Put the spit on the grill, start the rotisserie spinning, and make sure the drip pan is centered under the turkey. Close the lid. After 1 1/2 hours of cooking, brush the turkey breast with a layer of glaze, then brush every 5 minutes for the next 15 minutes. Cook until the turkey breast reaches 150°F in its thickest part (about 1 3/4 hours), then add 5 minutes more cooking time.

From Martha Stewart this recipe is off her website.  This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City. This does have a few steps but man was it worth it!! Delicious ! For the Squash 1 large butternut squash (3 1/2 pounds), halved and seeded Extra-virgin olive oil Coarse salt and freshly ground pepper For the Bechamel 1 quart whole milk 4 ounces (1 stick) unsalted butter 1 cup all-purpose flour Coarse salt and freshly ground pepper For the Pudding 4 ounces (1 stick) unsalted butter, melted, plus more for dish Fine plain breadcrumbs, for dish 4 large eggs 4 large egg yolks 1/2 cup finely grated Parmesan cheese (2 ounces) Pinch of ground nutmeg Coarse salt and freshly ground pepper Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sha...

 This was always a favorite special lunch growing up whenever we had special company or first day of vacation! Recipe is from blogger PooksPantry 12 ounces langostinos, thawed and drained 3 tbsp mayonnaise  1 tbsp fresh lemon juice  1 tbsp fresh chives, finely chopped  1 stalk celery, finely chopped  1/2 tsp salt  1/4 tsp pepper  4 hot dog rolls, split top 1. Pat dry langostinos. 2. Mix mayo, lemon juice, celery, salt and pepper together in a medium bowl.  3. Add langostinos and toss to lightly coat in mayo mixture.  4. Fill each roll evenly with langostino mixture and sprinkle fresh chives on top.