More is Better

  From  the website for  KING'S HAWAIIAN thought this would be a fun lake recipe idea. We used pretzel sausage rolls as that is what we had on hand. The flavors with the grainy mustard and the pickles and cheese sauce was excellent. 1 package of  KING'S HAWAIIAN Sweet Pretzel Slider Buns 4  spicy bratwursts, cut into halves 1  medium size onion 18  ea. Grillo's Pickles 2  tbsp Whole Grain Mustard Garnish  Parsley 1  tsp Salted Butter 1  bottle of Kona Big Wave Golden Ale Beer 1  cup of Chicken Stock Salt  and Pepper 1  block of Velveeta cheese Step 1 In a Medium size sauce pot combine 1/2 cup of beer and 1 cup of chicken broth (season to taste with salt and pepper). Let this simmer down for 5 minutes. While mixture is simmering slice onion into rings about ¼ inch thick. Add rings to mixture and cook until soft then remove and set aside. Step 2 Slice bratwurst in half and add flat side down to a frying pan on medium he...

 From DELISH the author sai d t his recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. We really enjoyed and will be making it again very soon! FOR THE SALAD  3 c. finely chopped romaine or iceberg lettuce  2 c. shredded red cabbage  2 c. shredded chicken  1/2 c. jarred mandarin oranges, drained  1 instant ramen packet, crushed (flavor packet discarded)  1/2 c. shredded carrot  1/3 c. sliced green onions  1/4 c. sliced almonds  FOR THE DRESSING  3 tbsp. rice wine vinegar  2 tbsp. honey  1 tbsp. sesame oil  1 tbsp. hoisin sauce  2 tbsp. soy sauce  1 tsp. minced ginger  1 clove garlic, minced  1/4 c. vegetable oil Make salad:  In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.  Make dressing:  In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sa...

  My sister in law made this from the FOOD NETWORK Recipe courtesy of Melissa D'Arabian .  The dressing was the star for sure! She also had halved cherry tomatoes and shaved parmesan over it!   Yummo so simple so good. So easy to do!  3 tablespoons grated Parmesan  2 teaspoons Dijon mustard  2 tablespoons red wine vinegar  1 clove garlic, minced  1/3 cup extra-virgin olive oil  Kosher salt and freshly ground pepper  2 hearts romaine lettuce, chopped Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

 This re cipe came from Southern Living and was very nice --we made it with Bourbon ( of course) 1 ½  tablespoons simple syrup 4  thyme sprigs, divided 4  dashes Angostura bitters ¼  cup (2 oz.) dark spirit (whiskey, cognac, dark rum) Ice, plus large ice cube for serving Combine syrup and 3 of the thyme sprigs in a cocktail mixing glass (or tall glass). Gently muddle thyme into the syrup, about 30 seconds. Add bitters; stir. Add spirit and ice; stir until cold, about 30 seconds. Double strain into a rocks glass with a large ice cube. Garnish with remaining thyme sprig.

 From Delish - funny I had this recipe printed since July 3,2021!! I did a slight variation as little neck clams were on sale so I added those as well. We had planned to do them on the grill only to have severe thunderstorms pop  up so we did them in the oven. Served with a little crusty bread to grab all those delicious juices. Remember the rules of clams - if they are open before and don't close when put in cold water THROW THEM OUT - if they don't open after cooking THROW THEM OUT! We ended up tossing one before and one after on this meal. 1 1/2 lb.  large shrimp, peeled and deveined 2  cloves garlic, minced 2  smoked andouille sausages, thinly sliced 2  ears corn, each cut crosswise into 4 pieces 1 lb.  red bliss potatoes, chopped into 1-in pieces 2 tbsp.  extra-virgin olive oil 1 tbsp.  Old Bay seasoning Kosher salt Freshly ground black pepper 2 tbsp.  freshly chopped parsley 1  lemon, sliced into thin wedges 4 tbsp.  butt...

 From THE GOOD DISH - this recipe was very simple to make - it did take a bit longer to cook but that could be my oven as well. Would be an awesome dish to serve to company. 3 oz Diced pancetta ( I used proscuitto cubed) 1 Baguette 6 Large eggs 1/3 cup Half and half 1 tbsp Dijon mustard 1/4 tsp Ground nutmeg 1 cup Fresh spinach, roughly chopped 1/4 cup Scallions, minced, plus more for garnish 1/2 cup Grated cheddar cheese 1/2 cup Grated gruyere cheese Kosher salt & fresh ground black pepper, to taste Hot sauce, to serve Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Place the pancetta in a cold pan over medium-low heat. Allow to render and cook until golden brown and crispy, 5 to 7 minutes, then remove to a paper towel-lined plate using a slotted spoon. Allow to cool completely. Meanwhile, cut an opening in the top of the baguette about 2-inches wide, leaving a ½-inch border all around. Scoop out the center of the baguette to make a boat shape. Save the in...

 Saw this Pitmaster Kevin Bludso on the TODAY show. I have to be honest what really appealed to me is he just used his hands to make this potato salad tasting as he added each ingredient. This was absolutely delicious. The seasoning salt I used was Emeril's. Also what we had on hand was red potatoes. This salad was so good we will be making it again. Those of you who know me would already guess I DID NOT ADD HARD BOILED EGGS!!! 6 pounds russet potatoes, peeled  2 tablespoons seasoning salt  2 tablespoons ground black pepper  3/4 cup yellow mustard  2 cups finely diced celery  2 bunches green onions, the thickest green part discarded ,sliced  10 hard-boiled eggs; 6 peeled and chopped or mashed, 4 halved (NOPE) 3½ cups sweet relish, or to taste (didn't have substituted chopped gherkins) 2½ cups mayonnaise  sweet paprika, to garnish  chopped fresh parsley, to garnish I f you don't get your elbows dirty, you aren't making potato salad right. You ...

  From Delish these reminded me of a warm fresh donut - so good. I did not have any confectioners sugar so did a little dusting cinnamon sugar. But they didn't even need that. They were very easy to make.  4 slices brioche bread ½ cup lemon curd ½ cup blueberries 2 large eggs 2 tablespoons milk 2 tablespoons unsalted butter 1 teaspoon confectioners' sugar Step 1 Trim the crusts from the bread and flatten slices with a rolling pin. Step 2 Spread about 1 tablespoon of lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on the outside edge, and roll bread to the opposite end. Step 3 Whisk eggs and milk together in a bowl and coat each roll in the egg mixture. Step 4 Heat butter in a skillet over medium heat, and place the roll-ups seam side-down in the skillet. Cook the rolls on all sides until golden brown, 6 to 8 minutes. Step 5 Remove roll-ups from the skillet, and dust with confectioners' sugar. Serve warm.

 Katie recently made this recipe from Kings Hawaiian website --easy and was great to serve to a crowd on opening pool day!! Just add your favorite coleslaw and pickles! 2 lbs boneless skinless chicken breasts 5 cups root beer  1 (18 ounce) bottle  Your favorite BBQ sauce 1 package   King's Hawaiian Original Sweet Slider Buns Step 1 In a large slow cooker, combine chicken and root beer. Cook on low for 3 - 4 hours, until chicken is cooked through an extremely tender. Then drain root beer. Step 2 Transfer chicken into a large bowl. Using two forks, shred chicken. Drain root beer and discard, then return chicken to slow cooker. Step 3 Stir in BBQ sauce. Cook on low for 1 hour. Season with salt and pepper. Step 4 Divide shredded chicken between bottom buns, then top with a generous scoop of coleslaw and a pickle.

 From EMPRESS GIN this was so good we have already made it twice! We did not do the lemon twist or sugared rim. This gin is fun because of the color! 1 1/2 ounces  gin (I used Empress Gin) 3/4 ounces  Cointreau 3/4 ounces  fresh-squeezed lemon juice 2 teaspoons  simple syrup Lemon twist garnish Sugar for rim (optional) Add the gin, Cointreau, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until well chilled. Strain into the sugar-rimmed coupe glass. Garnish and enjoy!

 From Delish this was another great variation and we served it over sliced grilled chicken. The only thing I did different is - that although I made the full recipe - I knew we would have leftovers and the avocado would spoil - so I cut up only one avocado last night and then had everyone add it to their mixture after they served themselves- this way when we have it again we can add fresh avocado  each time.  1/4 c. extra-virgin olive oil  Juice of 1 lemon  1/4 tsp. ground cumin  Kosher salt  Freshly ground black pepper  3 avocados, cubed  1 pt. cherry tomatoes, halved  1 small cucumber, sliced into half moons  1/3 c. corn  ( we char grilled our corn) 1 jalepeño, minced (optional)  2 tbsp. freshly chopped cilantro In a small bowl, whisk together oil, lemon juice, and cumin. Season dressing with salt and pepper.   In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro....

 From THE SPRUCE EATS -admittedly I overdid the veal a smidge but it was still good and I served it with fresh angel hair pasta. 1/2   cup   all-purpose flour Kosher Salt to taste Freshly ground  white pepper ,  to taste 2   tablespoons  canola oil 8   (2-ounce)   veal cutlets , pounded flat 1   cup  veal stock, or  chicken stock 1/2   cup   dry sherry 1   tablespoon   lemon juice , from 1/2 lemon, more to taste 2   tablespoons capers 2   tablespoons   unsalted butter 2   tablespoons  finely chopped  Italian parsley Lemon  slices, for garnish Combine the flour, salt, and pepper on a plate or in a shallow baking dish. Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes. Once it is, add the oil and heat for another 30 seconds or so.  Dredge  the veal cutlets in the flour mixture. Cook 2 to 3 minutes per side or until the cutlets are n...

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee posted in THE NEW YORK TIMES. Kevin loved it  more than the store bought and it was easy to make. 8   ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated) ¼   cup softened cream cheese (2 ounces), pulled into several pieces   Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced 3   tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise ½   teaspoon dried red chili flakes   Salt and freshly ground black pepper to taste In a large mixing bowl, place the cheddar cheese in an even l...

 From the GOOD DISH - I realized  after it was in the oven I had used light brown not dark brown sugar. I also did not put the walnuts on top. So this is a definite redo because it was soooo good I want to see what the dark brown sugar does for the flavor. Also I am totally not sure whether I like this or the MAGNOLIA recipe better -we may have to do a blind taste testing! ALSO - please note that we used it again the next day to make banana bread french toast from BROMABAKERY also blogged. 8 tbsp Unsalted butter, cubed, plus more for the pan 2 cups All-purpose flour 1 tsp Baking soda 1/2 tsp Salt 4 Overripe bananas, mashed 3/4 cup Dark brown sugar 1/4 cup Granulated sugar, plus more for topping 2 Large eggs, room temperature 1/4 cup Sour cream 2 tsp Vanilla extract 1/4 cup Chopped walnuts, for topping Preheat an oven to 350 degrees F. Lightly butter a 9- x 5-inch loaf pan. Line the pan with a piece of parchment leaving a 2-inch overhang on the long sides. Melt 8 tablespoons bu...

From the official Kentucky Derby website for ideas to have watching the Derby! These were good and I would do them again -our issue is that we slightly overcooked them. Definitely worth a second chance.  Suggested wine pairing: Kendall-Jackson Vintner’s Reserve Chardonnay, California “SMOKED” WINGS INGREDIENTS 1/2 cup [85 g] light brown sugar 1/4 cup [60 g] salt 1/4 cup [25 g] smoked paprika 1 Tbsp onion powder 1 Tbsp garlic powder 1/2 tsp ground ginger 5 lb [2.3 kg] chicken wings, rinsed and patted dry ALABAMA WHITE BARBECUE SAUCE INGREDIENTS 1 cup [240 g] mayonnaise 1/4 cup [60 ml] apple cider vinegar 1 tsp honey 1/2 tsp Crystal hot sauce 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp freshly ground black pepper Pinch of cayenne pepper Preparation Preheat the oven to 425°F [220°C]. Line a half sheet pan with parchment paper.  To make the wings: In a medium bowl, stir together all the dry ingredients. Add the wings and toss with the dry...

 From DELISH - these just spoke to me! Best eaten the day of but still good the next day! Cooking spray 14  graham crackers, crushed 4 tbsp.  melted butter 1/4 tsp.  kosher salt 2  (8-oz.) blocks cream cheese, softened 2  large eggs 1/2 c.  sour cream 1/2 c.  granulated sugar 1 tsp.  pure vanilla extract Pinch of kosher salt Fresh berries, for garnish 2 tbsp.  orange marmalade or apricot jam Preheat oven to 325º and line two 12-cup muffin tin with 16 paper liners. Spray liners with cooking spray.  In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until combined. Press graham mixture into paper liners. In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts. Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. To serve: Top with desired...