More is Better

 By DELISH this was absolutely fabulous and we will be making this next week for company! 2   tbsp.   cornstarch 1   tbsp.   Chinese Shaoxing wine  (another substitute is dry sherry) 2   tbsp.   Chinese soy sauce, divided  1   lb.   boneless, skinless chicken breasts, cut into 1" pieces  1/2   c.   vegetable oil  1   tsp.   toasted sesame oil  1   tbsp.   finely grated garlic 2   tsp.   finely grated peeled ginger  1/4   c.   (or more) cold water  3   tbsp.   hoisin sauce  1   tbsp.   Chinese black vinegar  2   scallions, sliced 1/2" thick, plus more for serving 3/4   c.   unsalted roasted cashews Steamed white rice, for serving  Step  1 In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour. ...

 This co cktail is from blogger Melissa from A GRATEFUL MEAL and was delicious!! 1 ½   ounce   bourbon ¾   ounce   lemon juice 1   ounce   simple syrup 3-4   ounces   prosecco Add the bourbon, lemon juice, and simple syrup to a cocktail shaker. Add ice and shake until well chilled. Strain into a cocktail glass and top with prosecco.

 We made this cocktail recipe last night because we had a ton of egg whites leftover to use. I did strain the egg whites through a fine mesh sieve before using. Two tablespoons of egg white = 1 egg. The dry shake (without ice) gets the egg white foamy. Ingredients   1 ½   oz  Gin 1 1/2   oz   Aperol ¾   oz   Elderflower Liqueur 1   oz   Lemon Juice 1   Egg White Ice Orange Slice ,  for garnish Instructions Add the gin, aperol, elderflower liqueur, lemon juice, and egg white to a cocktail shaker. 1 ½ oz Gin, 1 1/2 oz Aperol, ¾ oz Elderflower Liqueur, 1 oz Lemon Juice, 1 Egg White Dry shake for 20 seconds before adding ice and shaking for another 30 seconds vigorously. Ice Strain into an old-fashioned glass with ice and add a slice of orange to garnish!

 My sister in law made this over the holidays from blooger HALF-BAKED HARVEST. As always her present ation was spot on!! Ingredients 1   sheet   frozen puff pastry, thawed 1   pound   gruyere, fontina, or a mix, cubed 1   tablespoon   chopped fresh rosemary 1 - 2   cloves   garlic, grated 2   teaspoons   honey, plus more for serving 1   egg, beaten coarse sugar, for sprinkling Instructions 1. Preheat the oven to 425° F. 2. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar. 3. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.  4. EAT and enjoy with extra honey, black pepper, and your favor...

  This recipe from FOOD52 was sent to me by my daughter-in-law Jaime and I was very excited to try it- Makes servings for 4-6 so we halved the recipe. Another delicious recipe that Kevin woke up still talking about the next morning!! 8   skin-on, bone-in chicken thighs (about 3 pounds) 1 / 4  cup  plus ¾ cup soy sauce, divided 1  pinch  plus 1 tablespoon freshly ground black pepper, divided 2  tablespoons  canola oil 1  cup  unseasoned rice vinegar 1 / 2   cup water 1  tablespoon  raw sugar or demerara sugar 1   head of garlic, cloves peeled and thinly sliced (about 15 cloves) 4   bay leaves 1  pinch  crushed red pepper flakes 3  cups  steamed white rice 4   scallions, green parts sliced on a diagonal Heat the oven to 350°F. Season the chicken with ¼ cup of the soy sauce and 1 pinch of the black pepper.  In a large Dutch oven over medium-high heat, heat the oil. Working in batches if...

 This recipe is from Rachael Ray and the funny thing about it was that I asked Kevin if he would like this soup - he said no- I clearly did not process that and bought the ingredients and made the recipe. His first comment was this is sooooo good! Please note all the italic comments. 2 large firm eggplants  3 tablespoons EVOO  1 onion, finely chopped  Salt and pepper  4 cloves garlic, chopped  2 teaspoons dried oregano  2 tablespoons tomato paste  1 cup Italian red wine  2 cups stock, bone broth or vegetable stock  One 28-ounce can fire-roasted crushed or diced tomatoes  1 jar passata (3 cups tomato puree)  A handful of basil leaves, torn  ¾ pound shredded (NOT finely grated) Parmigiano-Reggiano cheese  Red pepper flakes or black pepper  Finely chopped thyme Turn oven to 500°F, with rack at center.  Pierce the eggplants a few times each with tines of a fork. Roast until tender and charred. Cool. Peel most of...

 From Delish this was actually easy to make and as you can see from second picture we decided to add more soup around it. Also used the bread I pulled out with gruyere sprinkled over and in over for final step as croutons! 2 tbsp. butter 2 medium onions, thinly sliced  2 sprigs thyme Kosher salt Freshly ground black pepper  1/4 c. red wine 1/4 c. flour 2 garlic cloves, minced 2 c. beef broth 6 dinner rolls 6 slices swiss 1 c. Gruyere, shredded 1 tbsp. chopped parsley Step  1 Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and lightly caramelized, about 30 minutes. Step  2 Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer ...

 By DELISH this recipe was easy and tasty. We served it over rice which was great with the apple cider sauce. 4 boneless pork chops  1 tsp. smoked paprika  Kosher salt  Freshly ground black pepper  2 tbsp. extra-virgin olive oil  1 apple, cored and thinly sliced  1 small onion, halved and thinly sliced  2 cloves garlic, minced  2 tsp. chopped fresh rosemary  2 tsp. fresh thyme leaves  1 c. apple cider Step 1  Season pork chops all over with paprika, salt, and pepper.   Step 2  In a large skillet, heat oil over medium heat. Add pork chops and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate.   Step 3  To the same skillet, add apple, onion, and garlic and cook until apples and onion are browned and slightly softened, about 8 minutes. Add herbs, and apple cider and bring to a simmer. Return pork chops to skillet and simmer until cider is almost completely redu...

 On the Today show by Chef Kevin Curry these delicious. we really enjoyed these with the additionl veggie and fiber from the mushrooms and water chestnuts. Sauce   ¼ cup lukewarm water  2 tablespoons low-sodium tamari  2 tablespoons oyster sauce  2 tablespoons mirin  3 tablespoons hoisin sauce  1 tablespoon coconut sugar (used regular sugar) 1 teaspoon arrowroot powder (cornstarch) Fried rice noodles (OPTIONAL)  1 ounce rice noodles  ⅓ cup avocado oil for frying 1½ pound chicken thighs, ¼-inch dice  ⅛ teaspoon sea salt  Freshly ground black pepper  Pure avocado oil spray  1 tablespoon sesame oil  8 ounce canned water chestnuts, drained and diced into ¼ inch pieces  2 cups portobello mushrooms, ¼-inch dice  2 garlic cloves, minced  1 tablespoon fresh ginger, minced  3 green onion stalks, ¼-inch dice  1-2 heads butter lettuce (or romaine, if unavailable), washed, core removed and separated into ...

 From Chef Eric Ripart on the TODAY SHOW - we defintely modified. We just did the salmon  with mulled wine beurre rouge along with the celeriac puree. It was delicious. 1 cup fruity red wine, such as cabernet sauvignon  1 large shallot, finely diced  1 teaspoon mulling spices  9 tablespoons unsalted butter, divided  fine sea salt and freshly ground white pepper  2 cups celeriac, skin removed and cut into a 1- inch dice  1 cup milk  1 cup water  12 baby carrots  12 baby turnips  12 baby radishes  6 baby leeks, cut into 2-inch pieces  1 tablespoon canola oil  8 (3- to 4-ounce) salmon fillets, skin and pin bones removed 1. In a saucepan set over medium-high heat, add the red wine and shallot and bring to a boil. Add mulling spices and continue to cook until the wine has reduced by 3/4.  2. Reduce the heat to a simmer then slowly whisk in 8 tablespoons of unsalted butter, 1 tablespoon at a time. Taste and adjust...

 Another fun eggnog cocktail recipe! Tis the eggnog season! Yummo! 1 ounce  Amaretto 1 ounce  vodka 2 ounces  store bought eggnog pinch of nutmeg pinch of cinnamon Caramel sauce for rimming the glass INSTRUCTIONS Rim a cocktail glass with caramel sauce. Shake the eggnog, Amaretto, vodka, nutmeg and cinnamon together in a shaker filled halfway with ice. Strain into a cocktail glass and garnish with more cinnamon if desired.