More is Better

 I made this recipe yesterday but forgot to take a picture of it so using the bloggers pic - Cooking for my Soul . It was easy to make and just brought a nice bright flavor to the fruit! really enjoyed the kiwi in it for taste and color. Ingredients 3   ripe kiwis, peeled and sliced 4   cups   strawberries, hulled and quartered 2   cup   blueberries 3   cups   diced fresh pineapple 2  to  3   navel oranges, peeled and diced Orange Poppy Seed Dressing 1/3   cup   freshly squeezed orange juice 2   tablespoons   honey, plus more to taste 1/2   teaspoon   poppy seeds In a small bowl, whisk all the Orange Poppy Seed Dressing ingredients. Set aside. In a large serving bowl, toss the kiwi, strawberries, blueberries, pineapple, and oranges with the prepared Orange Poppy Seed Dressing. Enjoy!

 I saw this on Instagram and it goes along with the newest butter board trend. We served it to company -friends of ours Chrissy and Dave and they loved it. Not a drop left!! 8 oz cream cheese, softened red onion, sliced thin ( I like to soak them in cold water to remove the after taste ) capers Everything Bagel seasoning ( Trader Joes) fresh dill Smoked Salmon Mini bagels Smear dollops of cream cheese on board. Then top with pieces of salmon, capers, dill and everything seasoning. Toast and cut the bagels into pieces.  Grab a bagel and swipe across the board to eat.

 A great recipe from Ina Garten on her Be My Guest show. It was a fabulous meal and the crusty baguette really completed it. 2 tablespoons (1/4 stick) unsalted butter  1/2 cup chopped shallots (2 shallots)  1 tablespoon minced garlic (3 cloves)  1 teaspoon saffron threads  1 1/2 cups dry white wine, divided  1 cup heavy cream  1 teaspoon grated lemon zest  2 teaspoons minced fresh tarragon leaves  Kosher salt and freshly ground black pepper  4 pounds fresh mussels, scrubbed and debearded (see Cook's Note)  2 tablespoons minced fresh parsley  2 tablespoons minced fresh chives  Crusty baguette, for serving Melt the butter in a large (12-inch round x 5- inch deep) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the shallots, garlic, and saffron and sauté for 4 minutes, until the shallots are tender and fragrant.  Add 1/2 cup of the wine, the cream, lemon zest, and tarragon. Bring to a boil, lower the hea...

  This is Martha Stewart's her f avorite Thanksgiving cocktail the recipe is from her company website. it's a great fall cocktail. She starts by filling a pitcher with 8 ounces of bourbon —Martha likes to use Michter's Kentucky Straight Bourbon—and then adds in 16 ounces of apple cider. Note: For those interested in a mocktail, Martha says to swap the bourbon for orange juice. "It's nice, it's just like the virgin sour," she says. Next, our founder uses a citrus juicer to squeeze in the juice of one lemon . Martha's tip for getting the most juice out of your fruit? After juicing one half of the lemon, place the second half on top and squeeze them both at the same time. Once the bourbon, cider, and lemon juice are combined, stir (or shake if you made it in a cocktail tin rather than a pitcher) to thoroughly mix. "The shaking doesn't do anything unless you just want to make it cold instantaneously," Martha says. If you do go the shaking ro...

 This recipe is from Ina Garten and she made it on the TODAY show. I actually halved the recipe but it still was sooooo good and cheesy - the only thing I would suggest is to let it set for 15-20 minutes before serving. I have already promised the leftovers to my cheese loving son-in-law Nick! "This is the easiest, cheesiest, crustiest mac and cheese I’ve ever made! It’s the perfect prep-ahead dish; you don’t even need to make a roux. Prepare the mixture a day ahead, refrigerate it overnight, pour it into an ovenproof dish and bake it before dinner." kosher salt and freshly ground black pepper  12 ounces cavatappi pasta  4½ cups heavy cream  3 cups grated Gruyère cheese, divided (8 ounces)  1½ cups grated sharp white cheddar, such as Cabot, divided (4 ounces)  1/2 teaspoon ground nutmeg  3 tablespoons melted unsalted butter, plus extra for the dish  2½ cups fresh white breadcrumbs (~6 slices bread crust removed) 1. A day before you plan to serve, ...