More is Better

From Martha Stewart I wanted to use a few vegetables and ingredients I had on hand. Perfect light easy meal that came together quickly. I used canned mushrooms because it was what I had on hand. Kevin had Rice pilaf alongside his. 1   pound   green beans, trimmed 1   tablespoon   olive oil 1 ½   pounds   chicken cutlets (about 8) Coarse salt and ground pepper 10   ounces   white mushrooms, trimmed and quartered 3   tablespoons   butter 3   tablespoons   fresh lemon juice ½   cup   fresh parsley, chopped Directions Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and ...

  From Delish -- this was so summery felt like you were on vacation !! How pretty is this cocktail! 4   oz.   coconut rum 4   oz.   pineapple juice 2   oz.   vodka Ice 1   oz.   grenadine Maraschino cherries, for garnish Pineapple wedge, for garnish Combine coconut rum, pineapple juice, vodka, and a few ice cubes in a cocktail shaker and shake until cold. Strain into martini glasses and slowly pour 1/2 ounce of grenadine into each glass.  Garnish with cherries and a wedge of pineapple.

 Kevin sent me this cocktail from Instagram and asked me to make it and wow this did not disappoint! The limonc ella makes it over the top. You who know me know me...sorry no garnish! 1 ounce  silver tequila 1 ounce  limoncello 3/4 ounce  lemon juice, freshly squeezed 1/2 ounce  lime juice, freshly squeezed 1/4 ounce  agave syrup Fill a cocktail shaker with ice and combine cocktail ingredients. Shake until cold and strain into prepared glass. Garnish with a lemon wedge before serving.

 From Delish this came across my Instagram last night and I had planned to make fajitas but this sounded and looked so good we switched. I did not have cremini mushrooms on hand only canned so I am sure it would have been better with fresh. Kevin had his over polenta. 5   slices bacon, cut crosswise into 1/2" pieces 8   oz.   cremini mushrooms, thinly sliced 4   boneless, skinless chicken breasts (about 1 1/2 lb.) Kosher salt Freshly ground black pepper 2   tbsp.   extra-virgin olive oil 4   cloves garlic, finely chopped 1/4   c.   balsamic vinegar 1   c.   heavy cream 3/4   c.   low-sodium chicken broth 5   oz.   baby spinach (about 5 packed c.)  1/2   c.   finely grated Parmesan Step  1 In a large, high-sided, cast-iron or nonstick skillet, spread bacon and mushrooms in an even layer. Cook over medium heat, stirring occasionally, until bacon is crisp and mushrooms are ten...

 This recipe was on the TODAY show by Chef Gabi Dalkin. They were very easy to make just remember they need to marinate minimum of 2 hours preferable overnight. For the Marinade  1/2 cup extra-virgin olive oil  4 cloves garlic, minced  4 tablespoons red wine vinegar  2 tablespoons fresh lemon juice  2 teaspoons dried oregano  kosher salt and freshly ground black pepper  1½ pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes  For theTzatziki  1½ cups Greek yogurt  1 Persian cucumber, finely chopped  3 cloves garlic, minced  2 tablespoons freshly chopped dill  2 tablespoons lemon juice 1. In a small bowl, mix all marinade ingredients together. In a large plastic bag, add the pork and pour the marinade mixture over the meat. Remove any excess air, seal the bag and toss to coat pork evenly with the marinade. Place the bag in the refrigerator for at least two hours or overnight.  2. In a med...

 On the TODAY SHOW by Vanessa Price This citrusy take on a Manhattan cocktail was born in the late 1990s New York bar scene, thanks to bartending icon Gary "Gaz" Regan. His book "Joy of Mixology" is a must for any at-home or professional mixologist. For extra St. Patrick's Day flair, don't skip the green maraschino cherry garnish!  2 ounces Irish whiskey ( we used bourbon) 1/2 ounce orange liqueur, such as Grand Marnier  1/2 ounce sweet vermouth  3 dashes orange bitters  1 green maraschino cherry, to garnish Add the whiskey, orange liqueur, sweet vermouth and orange bitters into a mixing glass with ice and stir until well-chilled.  Strain into a chilled cocktail glass and garnish with a green maraschino cherry.

 From the TODAY show this was a fun spin on Guinness! Vanessa Price demoed this and the story behind it was fascinating! Intricate cocktails have their time and place, but when hosting a large-scale party or simply not in the mood for complicated, a simple drink that you can construct quickly is ideal. Two-ingredient drinks come in many forms and while it may seem counterintuitive, Guinness and Champagne make for a winning combo in the category. As the story goes, the Black Velvet was created by a London steward and was served while the country was in mourning over the 1861 death of Queen Victoria's husband, Prince Albert, because the dark beer added a somber note to the usually festive Champagne. While that may be this simple cocktail's origin story, it can certainly be enjoyed on a day of celebration as well! Guinness beer chilled Champagne or sparkling wine, chilled Fill a highball or flute glass halfway with chilled Guinness.  Top with chilled Champagne, pouring it over th...

 By a blogger KITCHENSWAGGER this was a very nice cocktail. We made it with bourbon and Rammazzotti. 2 oz bourbon or rye 1 oz dry vermouth 1/4 oz maraschino liquer (Luxardo) 1/4 oz Amaro ( Rammazzotti or Montenegro) Luxardo cherry, for garnish Combine in mixing glass half filled with ice and stir Pour into chilled coupe and garnish with cherry.

 Found this online by Beverly Burton and made it along with homemade dressing by Epicurious. We made it up as a panini and it was fabulous. As you can see it was so good we forgot to take a pic until halfway through it!  3⁄4 cup Thousand Island dressing (see recipe below) 8 slices rye bread 1 sauerkraut, drained  8 slices Swiss cheese 8 slices pastrami 1⁄4 cup butter, so#ened Spread dressing onto one side of each bread slice. Top 1/2 of the slices with sauerkraut, Swiss cheese, and pastrami, then top with remaining bread, dressing-side down. Spread margarine on the outside of each sandwich. Heat a large skillet over medium-high heat. Grill sandwiches in the hot skillet until bread is golden brown, fillings are hot, and cheese is melted, 3 to 5 minutes per side. ***************** 1 tablespoon finely chopped onion 1 cup mayonnaise ¼ cup ketchup-style chili sauce or ketchup 4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste 1 teaspoon hot sauce,...

 So our friend Lori made this absolutely delicious cake and the citrus orange flavor made it so moist and flavorful. Kevin enjoyed a slice for breakfast every morning as well!! 2 c flour 1 3/4 c sugar 1 1/2 t kosher salt 1/2 t baking powder 1/2 t baking soda 1 1/3 c EVOO 1 1/4 c whole milk 3 large eggs 1 1/2 T grated orange zest 1/4 c orange juice 1/4 c Grand Marnier Preheat oven to 350 Grease 2 round 9" cake pans or a springform pan greased and lined with parchment paper. In a bowl mix dry ingredients together. In a larger bowl mix wet ingredients together. Add small amounts of dry ingredients into wet bowl whisk until combined. Pour batter into pans and bake for 1 houyr until pick comes clean. Transfer pans for a rack to cool for 30 minutes. Loosen from pan and invert cake onto rack and let cool for 2 hours. Glaze with a simple sugar glaze.

 From EPICURIOUS we wanted a use for our fresh oyster mushrooms that we are growing on our w indow sill. This was nice and the bucatini was great with the sauce. \ 4  Tbsp. extra-virgin olive oil 1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces Kosher salt 2 medium shallots, finely chopped 1 lb. spaghetti or bucatini 1/2 cup heavy cream ⅓ cup finely chopped parsley Zest and juice of ½ lemon 2 Tbsp. unsalted butter, cut into pieces ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving Freshly ground black pepper Step 1 Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remai...

  On TODAY show with Gaby Dalkin This recipe was made on the TODAY show by Chef ' Cooking with Gabi' Dalkin. It was easy and simple to make. Definitely will make again. 2 (14- to 16-ounce) bone-in, center-cut pork loin chops, about 1¼-inches thick  1½ teaspoons kosher salt  1 teaspoon freshly ground black pepper  1 teaspoon ground paprika  1 tablespoon extra-virgin olive oil  3 tablespoons unsalted butter  2 small rosemary sprigs  2 small thyme sprigs  2 fresh sage leaves  1 onion, peeled and thinly sliced  3 cloves garlic, gently smashed TECHNIQUE TIP: When you’re basting the pork chops, you want to carefully point the cast iron skillet away from you and use the butter that pools on the one side to baste the chops as they continue to cook.  SWAP OPTION: You can easily swap out different seasonings or herbs for this dish depending on what you love or have on hand.  Preparation  1. Season pork chops with salt, pepper a...

 This Kevin's take on a farro breakfast bowl recipe. He loved it and felt like it was a a filling and healthy breakfast. Recipe is from Washington Post. FOR THE BOWL 2 cups cooked chilled pearled farro (see NOTES) 1 1/2 cups canned, no-salt-added black beans, rinsed, drained and chilled 1 teaspoon ground coriander 1/2 teaspoon chili powder 1 medium red onion, cut in half and then into very thin half-moon slices 1/2 cup packed chopped fresh spinach 2 teaspoons extra-virgin olive oil, plus more for the pan 6 large eggs Flesh of 1 ripe Hass avocado, cut lengthwise into thin slices Cilantro sprigs, for garnish 3 ounces queso fresco, crumbled (1/2 cup), for garnish (optional) Directions  For the bowl: Combine the farro, black beans, coriander, chili powder, red onion, spinach and oil in a mixing bowl, tossing to incorporate. Cover and refrigerate up to 3 days in advance. The yield is 4 cups. When ready to serve, heat a splash of oil in a large nonstick skillet over medium heat. Onc...

Saw this on instagram as the best way to recover from daylight savings time. Not sure it really did anything for DSL but it was a tasty cocktail! As you can see no garnish!! 1.5 oz Aviation American Gin 1 oz Bitter Aperitivo Liqueur  ie Aperol or Campari 3 oz Tonic Water Mint Sprig Pour Aviation Gin & Bitter Aperitivo Liqueur into glass filled with Ice and top with Tonic Water.  Gently stir and garnish with Mint Sprig.

 From Blogger SIMMERANDSAUCE this was a fun and very nice cocktail to sip on. 3 ounces Empress Gin 1 ounce dry Vermouth (we used Dolin Blanc) a few dashes of orange bitters candied orange wheel, for garnish (optional) STEP 1 Chill a coup glass in the freezer while you mix the drink.  STEP 2  In a cocktail shaker add a handful of ice, the gin, dry vermouth and a few dashes of orange bitters. Shake vigorously for 30 seconds.  STEP 3 Strain in the prepared coup glass. Garnish with a candied orange wheel. Serve immediately.

 From Delish - this was a great recipe -fresh taste and yummy. You could add orzo as well or pasta if you want. 1   tbsp.   extra-virgin olive oil 1/2   yellow onion, chopped 2   celery stalks, chopped 3   cloves garlic, minced 1/2   tsp.   red pepper flakes Kosher salt Freshly ground black pepper 6   c.   chicken broth Juice of 1/2 lemon 1   1/4   lb.   boneless skinless chicken breasts (about 3 large breasts) 1   (14-oz) can artichoke hearts, drained and quartered 1   c.   shredded mozzarella 1   c.   freshly grated parmesan, plus more for garnish 2   tbsp.   heavy cream (optional) 4   c.   fresh spinach 2   tbsp.   freshly chopped parsley, for garnish In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.Add chicken broth and lemon juice and b...

 This cocktail is from blogger AGRATEFULMEAL. This was a nice light cocktail with the Campari as the star! The Negroni Sbagliato also known as the "wrong Negroni" or Negroni Spritz, is a twist on the classic Negroni cocktail. Originating in Milan, this lighter-tasting version of the classic is refreshing and delicious for fans of bubbly drinks! INGREDIENTS    1 ½   ounce   Campari 1 ½   ounce   Sweet vermouth 1 ½   ounce   Prosecco sparkling wine Orange twist or orange wheel for garnish   optional INSTRUCTIONS   Combine Campari and sweet vermouth in a mixing glass with ice. Stir well.  Strain into a cocktail glass filled with ice.  Top with prosecco. Garnish, if using

This recipe was made by Chef Mike Price on the TODAY show - it is soooo delicious definitely the type of meal you wake up thinking about how good it was! Every bite was fabulous! Cacciatore  8 bone-in, skin-on chicken thighs  1 teaspoon kosher salt  1/2 teaspoon freshly ground black pepper  1/4 cup olive oil  1 medium onion, diced  6 cloves garlic, minced  8 sprigs fresh thyme, divided  1 tablespoon chopped fresh oregano leaves  1 tablespoon chopped fresh basil leaves  1 yellow pepper, diced  1 large carrot, peeled and diced  crushed red pepper flakes, to taste  8 ounces cremini mushrooms, quartered  1 tablespoon tomato paste  1 cup red wine  1 cup chicken stock  1 (28-ounce) can whole peeled plum tomatoes, hand crushed  1/2 cup pitted Kalamata olives  1 tablespoon chopped parsley Polenta 3 cups chicken stock  1-1½ cups whole milk  1/2 teaspoon salt  1/4 teaspoon freshly ground ...

 This was a nice Rye cocktail from KITCHNSWAGGER who noted  An obscure, yet highly delicious Prohibition-Era cocktail. 2 ounces  rye whiskey 1 ounce  dry vermouth 1/2 ounce  lemon juice 1/2 ounce  grenadine 2 – 3  dashes orange bitters Combine all ingredients in a mixing glass with plenty of ice. Stir vigorously for 15 seconds and strain into a chilled coupe glass.

  From NYT  this was a quick easy and delicious meal. Kevin wanted linguine rather than the suggested pasta. 4 cloves garlic, peeled  2 tablespoons olive oil  ¼ teaspoon chili-pepper flakes   24 littleneck clams, scrubbed  2 cups white wine  1½ pounds spaghetti  2 tablespoons fresh lemon juice  1 cup minced Italian flat-leaf parsley   Salt and freshly ground black pepper to taste Step 1  In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.  Step 2  Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved cla...

 Foun d this Ina Garten recipe from her Barefoot in Paris cookbook. I have found you can never go wrong with her recipes. Served it with crusty bread for dipping.  ● 3 pounds cultivated mussels  ● ⅓ cup all-purpose flour  ● 2 tablespoons unsalted butter  ● 2 tablespoons good olive oil  ● 1 cup chopped shallots (5 to 7 shallots)  ● 1 ½ tablespoons minced garlic (5 to 6 cloves)  ● ½ cup chopped canned plum tomatoes, drained (4 ounces)  ● ½ teaspoon good saffron threads  ● ⅓ cup chopped flat-leaf parsley  ● 1 tablespoon fresh thyme leaves  ● 1 cup good white wine  ● 2 teaspoons kosher salt  ● 1 teaspoon freshly ground black pepper  To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water...

 After dinner at a friends home where they served this I was determined to recreate it and this recipe from DELISH was perfect. I used light coconut milk as she had and maple syrup as well as the vanilla. 1/4   c.   chia seeds 1   c.   almond milk (or milk of your choice) 2   tsp.   maple syrup, honey, or agave nectar 1   tsp.   pure vanilla extract (optional) Pinch kosher salt Sliced fruit, granola, jam, or nuts for serving Step  1 In a medium bowl, whisk to combine chia seeds, milk, sweetener of your choice, vanilla if using, and salt. Step  2 Cover and refrigerate until thick, 2 hours up to overnight.  Step  3 Serve with mix-ins and toppings of your choice.