More is Better

 From Southern Living this is a great make ahead recipe - we forgot to take a picture completed  so this is the leftovers on a plate! The only thing we found is it took about an hour to cook but that could have been because I halved the recipe and it was a smaller pan.  10  (1 1/4-oz.)deli smoked ham slices (1/4 inch thick) 10  mini croissants 10  (1/2-oz.) Swiss cheese slices  6  large eggs    2  cups heavy whipping cream   2  tsp. Dijon mustard   Thyme sprigs  Directions Instructions Checklist Step 1 Microwave ham slices between paper towels on a microwavable plate on HIGH 45 seconds. Blot with paper towels to remove excess moisture.   Step 2 Split croissants open with a serrated knife. Top bottom half of each croissant with 1 ham slice and 1 Swiss cheese slice (folding ham and cheese to ...

 I saw Michael Symon - literally throw this together on an Instagram story - so I have no actually recipe - but it is so easy and simple I have made it twice already and there is never a leftover. Burrata Strawberries ( about 10 ) Balsamic glaze ( or balsmic vinegar if that is all you have on hand) Fresh Basil torn Place burrata on serving plate - slice and open it up so that yummy inside is exposed. Slice strawberries in half and spread over the top. Drizzle with balsamic. Top with torn basil. DO NOT eat the entire plate before your guests arrive!

 This recipe was created and made by my daughter- in -law Jaime. Comes together fast and measurements are up to you for it all! 2 lbs of large fresh or thawed shrimp ~ 1 1/2 c pesto -hers was homemade several yellow garden tomatoes cut into cubes fresh refrigerated linguine ( we used 3 packages for the 6 of us)  fresh basil leaves Cook your shrimp in evoo and also your fresh pasta to al dente and drain. Combine pasta, tomatoes, pesto and shrimp. Garnish with fresh torn basil.

  From Dinner at the Zoo blogger. This got such rave reviews that my son-in-law Nick on the way home from vacation said it was his favorite meal by far!!  This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. An complete meal in one pot that's perfect for feeding a crowd! We served it with crusty bread. We also had linguisa sausage from New England after a recent trip home. Ingredients 3   lemons   divided use 1/2   cup   Old Bay seasoning   plus more for garnish 6   cloves   garlic   smashed 1   onion   peeled and cut into 6 pieces 1   pound   small red potatoes   halved 4   ears   corn on the cob   cut into 3-4 inch pieces 2   pounds   shrimp   peeled and deveined (leave tails on) 1   pound   smoked sausage   cut into 1 inch pieces, kielbasa or andouille are preferred 3   tablespoons   butter 2   t...

Chef Andy Baraghani made this on the TODAY show. This was really easy to do and we actually did it on the grill in the cast iron due to a broken oven. Kevin prefers to truss his chickens for a more even cook. it was absolutely  delicious and zoom in on the crunchy topping because that truly completes the meal. This chicken is inspired by the well-named "Famous Garlic Aromatic Crispy Chicken" at Wu's Wonton King in New York City. The key to the perfect texture, browned skin and shreddable meat is starting at a super-high heat and dropping the temp the second that the bird goes into the oven. The glaze requires a few rounds of shellacking before it sticks, so, uh, stick with it. And because you have this sticky chicken skin, you need exxxxxtra crunch for textural contrast in the form of fried shallot, garlic and ginger. 1 (3½-to 4-pound) whole chicken  kosher salt freshly ground black pepper  1/4 cup packed light brown sugar  1/4 cup unseasoned rice vinegar  3 ta...

  From Delish this was delightful and the scent of rosemary was awesome. FOR THE ROSEMARY SIMPLE SYRUP 1 c.  water  1 c.  granulated sugar 3  sprigs fresh rosemary FOR THE DRINK 2 oz.  gin 1 oz.  freshly squeezed lemon juice 1 oz.  rosemary simple syrup 1  large egg white Ice 2 oz.  seltzer Lemon round, for garnish Rosemary, for garnish DIRECTIONS Make rosemary simple syrup: In a small sauce pan over medium heat, combine water, sugar, and rosemary. Bring to a boil and stir until all sugar is dissolved, pressing rosemary against the bottom of the pot with a wooden spoon to release it's oils. Let cool to room temperature, then strain into an airtight container and refrigerate until ready to use. Make drink: Combine gin, lemon juice, simple syrup, and egg white in a cocktail shaker. Shake for 10 to 15 seconds to combine all ingredients. Fill shaker with ice and shake 10 to 15 seconds more, or until chilled. Strain into serving glass, top wi...

 Fro m Southern Living - my sister in law Andrea beat me to it making the parmesan style -I plan to make the rosemary style this week. She double the topping and said she would even triple it next time. *** here is the rosemary version - delicious -do not over salt as I did! ½ (14.1-oz.) pkg. refrigerated piecrusts   All-purpose flour, for dusting   ½ Tbsp. olive oil Toppings (see below)  Directions Instructions Checklist Step 1 Preheat oven to 450°F. Let piecrust dough stand at room temperature until softened, about 15 minutes. Line a baking sheet with parchment paper.  Step 2 Roll out dough on a lightly floured work surface into a 12-inch round. Brush with oil; sprinkle with desired toppings, pressing gently with fingertips to adhere. Cut dough into 1-inch squares, cutting about 10 (1-inch-wide) strips lengthwise and about 10 (1-inch-wide) strips crosswise (you will have a little waste but not much); transfer squares to prepared baking sheet.  Step 3 Bake...

 From ALLRECIPES this is one of my sister in law Andrea's go to summer recipes and it is fabulous fabulous fabulous --screams summer. She served it with Rice Pilaf on the side. She also had extra d ressing on a pitcher to add to your serving. You will wake up the next day still thinking about how good this is! Ingredients Ingredient Checklist ¼ cup nonfat buttermilk 3 tablespoons canola mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon minced shallots 1 teaspoon minced fresh thyme 1 teaspoon cider vinegar ¼ teaspoon freshly ground black pepper ⅛ teaspoon kosher salt 1 garlic clove, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1 ½ tablespoons olive oil 1 teaspoon onion powder ¾ teaspoon ground cumin ¾ teaspoon kosher salt, divided ¼ teaspoon chipotle chile powder 2 ears yellow corn, shucked 1 small red onion, cut into 1/2-inch slices 2 yellow tomatoes, each cut into 4 slices 2 red tomatoes, each cut into 4 slices 1 cup cherry tomatoes,...

  Andrea at it again with a great fun light summer cocktail for a crowd from bloggers a couple cooks . ½ cup  loosely packed mint leaves, plus more for the garnish ½ cup  water ½ cup  sugar 1 cup  lime juice (about  8  limes), plus 1 lime for the garnish 2 cups  white rum 2 cups  club soda Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 5 minutes. Then strain it into a large pitcher. Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in club soda just before serving.

  This recipe was made during our recent visit to Pittsburgh by my talented future niece-in-law Lizzy. It was delicious and she served it with vanilla ice cream. Recipe from blogger HALF-BAKED HARVEST. Perfect with the fresh fruits of summer - peaches and blackberries!   Ingredients 4 - 5   peaches, sliced   (about 5 cups) 3   cups   fresh blackberries 1/2   cup   brown sugar 1   tablespoon + 1-2 teaspoons   cornstarch 1   tablespoon   vanilla extract Topping 1   cup   all purpose flour 1/2   cup   old fashion oats 1/2   cup   brown sugar 1   teaspoon   cinnamon 12   tablespoons (1 1/2 sticks)   cold salted butter, cubed 4   tablespoons   maple syrup Instructions 1. Preheat the oven to 350° F.  2. In a large bowl, toss together peaches, blackberries, brown sugar, 1 tablespoon plus 1 teaspoon (use 2 tsp for a thicker filling) cornstarch, and vanilla. Spread the fru...

  This was another great variation for all the fabulous peaches and tomatoes currently in season. Yummo! The recipe is from ALLRECIPES.  Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon flaked salt, divided 2 large heirloom tomatoes, thinly sliced ( we had gorgeous yellow tomatoes from the garden) 2 ripe peaches - halved, pitted, and sliced into half moons 6 leaves fresh basil 1 (8 ounce) ball fresh mozzarella, thinly sliced Step 1 Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth. Step 2 Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.