More is Better

 From Blogger Julia's Album - this was quick and easy to whip up and really enjoyed it -served it with rice pilaf but definitely  next time would serve it over angel hair pasta. 1.5   lb   chicken breast   (thinly sliced) 1/2   teaspoon   salt 1/4   teaspoon   ground black pepper 1/4   cup   flour   (you can use gluten free flour) 2   tablespoons   olive oil 8   oz   roasted artichoke hearts   (drained) 6   oz   sun-dried tomatoes 3   tablespoons   capers   (drained) 2   tablespoons   lemon juice   freshly squeezed 3   tablespoons   olive oil Season chicken with salt and pepper.  On a large plate, dredge chicken in flour.  Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.  Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for ab...

 On the TODAY show by Chef Marcela Valladolid made these delicious shrimp tacos - so good! From the Chef - I love this recipe because I grew up eating it in iconic Tijuana restaurant Los Arcos while growing up in Mexico. It's an incredibly simple dish that captures the wonderful flavors of Mazatlán, Sinaloa, Mexico, a state that is famous for its creative shrimp preparations. The dish is named after the former governor of Sinaloa, Francisco Labastida, to whom it was first served. 2 tablespoons olive oil, plus more for quesadillas  1/2 white onion, diced  3 cloves garlic, minced  2 poblano peppers, charred, peeled and diced  2 cups chopped shrimp in large chunks corn tortillas  2 cups shredded Monterey Jack cheese  hot sauce and lime, for serving 1. Heat oil in heavy large pan over high heat.  2. Add onions and sauté 4 minutes. Add garlic and sauté one minute longer. Add poblanos and sauté just one minute longer to combine flavors.  3. Add shr...

 From ALLRECIPES sometimes you just feel like a cosmo! Delicious~ I prefer mine in a margarita glass with crushed ice! 2 fluid ounces citron vodka 1 fluid ounce Cointreau or other orange liqueur 2 fluid ounces pomegranate juice ½ fluid ounce lemon juice Pour the vodka, Cointreau, pomegranate juice, and lemon juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.