More is Better

 From Chef Ina Garten The Barefoot Contessa - you can never go wrong with one of her recipes. Because I am not much of a baker and wanted an easier solution for crust - I made from frozen puff pastry shells - very easy and allowed everyone to serve themselves.  FOR THE FILLING 1 1/2 cups chopped yellow onion (1 large onion)  3/4 cup chopped fennel (1 fennel bulb)  1/4 pound unsalted butter  1/2 cup all-purpose flour  2 1/2 cups fish stock or clam juice  1 tablespoon Pernod  1 1/2 teaspoons kosher salt  3/4 teaspoon freshly ground black pepper  3 tablespoons heavy cream  3/4 pound cooked fresh lobster meat  1 1/2 cups frozen peas (not "baby" peas) ( I cooked for 1 minute) 1 1/2 cups frozen small whole onions ( I cooked in microwave 4 minutes before adding) 1/2 cup minced flat-leaf parsley  FOR THE CRUST - I subbed puff pastry shells 3 cups all-purpose flour  1 1/2 teaspoons salt  1 teaspoon baking powder  8 t...

 This recipe is from Chef Bobby Flay for The Food Network magazine. My brother Bobby was bringing down lobsters to us and we decided to make an appetizer and a main dish from his generous gift. We did really like this - there was a little too much liquid in the final bowl -so we served it into coupe glasses with a slotted spoon. 1/2 cup fresh lime juice  2 teaspoons honey  2 tablespoons horseradish, drained  1 tablespoon Worcestershire sauce  1 teaspoon hot sauce  1 tablespoon chopped fresh tarragon  Kosher salt and freshly ground pepper  2 cups coarsely chopped lobster meat  1 avocado, peeled, pitted and diced  1/4 cup chopped watercress leaves Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.  Gently fold in the lobster, avocado and watercress.  Serve in shot glasses, if desired.

 From P ampered Chef this was actually very good but full confession time - I grabbed those snack cups of what I thought was pineapple only to discover after I dumped out the liquid and put it into chicken mixture it was peaches! Although I was disappointed it was actually  not a bad substitute at all! Also confession number two - I substituted the homemade bbq sauce for sweet baby rays I already had on hand! 4 oz (125g) cheddar cheese (1 cup/250 mL grated) ¼   red onion 1 lb (450g) cooked chicken ½ cup (125 mL) ketchup 1 tsp (5 mL) apple cider vinegar 1½ tbsp (22 mL)  Smoky Applewood Rub ½ cup (125 mL) canned pineapple tidbits, drained 1 tbsp (15mL) chopped fresh cilantro leaves  oil for brushing platter 1 pkg (13.8 oz/391 g) refrigerated pizza crust ( original not thin) Preheat the oven to 400°F (200°C). Grate the cheese with the  Microplane ®  Adjustable Coarse Grater . ...

 This recipe was made by my daughter Katie was on Instagram from erinobrienn.   She said it was a huge hit with her guests.  Aside from my mom, my grandma is the most amazing cook (and woman) that I know. This is the most simple recipe she’s ever shared with me and it always takes me back to my childhood. It’s so delicious yet hard to believe that it’s only 3 ingredients. It’s all about using quality ingredients, following the method below, and making it with a bit of love. If you love lemon and cheese like we do, you have to try it! 3-4 romaine hearts 1/4 cup EVOO 1 cup finely grated parmesan cheese Juice of 2-3 lemons depending on preference Salt & pepper to taste Optional: this is a great salad to add your favorite protein to and you can also top with chives. 1. Chop romaine and place into mixing bowl. Drizzle olive oil and toss to coat. 2. Add parmesan and toss to coat thoroughly. 3. Add lemon juice and toss one last time. Serve and garnish with salt, pepper, and ...

 Fro m my sister-in-law Andrea - the recipe comes from Blogger Smitten Kitten. Looked awesome and she raved about it! 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces (225 grams) spaghetti, cooked al dente 1 cup (235 ml) pasta water, reserved 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated 6 tablespoons (85 grams) unsalted butter 4 garlic cloves, minced 1/4 teaspoon red pepper flakes, or more to taste 1/2 cup (45 grams) grated parmesan Handful fresh basil leaves, cut into thin ribbons Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and ...

 From the TODAY show it's a fun and festive summertime cocktail drink! This recipe is a twist on the classic, using cherry juice and fresh cherries for garnish, making it the perfect summer sip. Perfect this time of year with fresh cherries in season - don't forget to remove the pit!! 3 tablespoons cherry juice ( I love tart organic cherry juice with no sugar added) 2 ounces gin  4 ounces tonic  3 lime slices  Fresh cherry for garnish Add cherry juice to a glass. Top with ice. Add a lime slice squeezing as you add. Top with gin, add another lime slice, again squeezing as you add. Top with tonic. Garnish with one more lime slice and a fresh cherry

 We loved this recipe from famed Texas cook Helen Corbitt created this rich chicken salad recipe for the cafe menu at Neiman Marcus department stores in the 1950s. It’s delicious on toasted multigrain bread with lettuce and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.  Yield: makes About 6 Cups  Ingredients  1 lb. cooked chicken breasts, cut into 1/2″ cubes  1 cup mayonnaise  1 cup thinly sliced celery  1 cup halved purple grapes  1/2 cup sliced almonds, toasted  1 tbsp. finely chopped parsley  1 tsp. kosher salt, plus more to taste  1/2 cup whipped cream (whipped not whipping/heavy cream) no sugar added Freshly ground black pepper, to taste  Instructions  Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

  From ALLRECIPES  this recipe for n ew potatoes coated in a rosemary and garlic marinade then skewered and grilled was delicious and easy to make. 2 pounds red potatoes, quartered ½ cup water ½ cup light mayonnaise ¼ cup dry white wine 2 teaspoons crushed dried rosemary 1 teaspoon garlic powder wooden skewers, soaked in water for 30 minutes Step 1 Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry. Step 2 In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour. Step 3 Preheat an outdoor grill for high heat and lightly oil grate. Step 4 Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and s...

  On the TODAY show by  Katie Stilo - we enjoyed this on a hot summer afternoon - sorry no candied orange peel as we had none on hand! This is my rendition of the classic Gold Rush cocktail, which typically contains bourbon, honey simple syrup and lemon juice. While recently in Italy, I discovered many different flavored/infused honeys at the local markets, one being orange blossom honey. I switched out classic honey and used orange honey to make the sweetener for this drink. To boost the orange flavor even more, I added a splash of orange liqueur and a splash of citrus juices for some acidity. If you want this drink to be a bit stronger, add less orange juice. On the opposite end, if you would like to have less of a bourbon taste, add more orange juice. 2½ cups bourbon  1/2 cup orange-honey simple syrup ( equal portions orange blossom honey and water) 1/2 cup freshly squeezed orange juice  2 ounces freshly squeezed lime juice  1 ounce orange liqueur (Cointreau)...

 This was on the TODAY show by Chef Michael Puma. He said after eating a WALTER'S HOT DOGS  (in Mamaroneck, New York)he  realized he had been cooking them wrong his whole like. Griddling them adds so much more flavor and texture. We really enjoyed these but definitely squeeze most of the moisture out of the sauerkraut otherwise you bun get soggy! 8  hot dogs  butter, softened 4  split-top hot dog buns, lightly toasted  sauerkraut, relish and spicy mustard (Gulden's), for serving Preparation 1. Preheat a griddle over high heat. Brush the grill with a thin coating of butter. 2. Split the hot dogs about 3/4 of the way, lengthwise. 3. Place the hot dogs split-side down onto the grill, weighing it down with a press. Cook until caramelized, about 2 minutes, flip and cook 2 minutes more. 4. Add 2 griddled dogs to each bun and top with sauerkraut, relish and spicy mustard.