More is Better

 On the TODAY show Chef/Author Elizabeth Heiskell made this salad and the sauce alone is fabulous. I halved the recipe and to keep it fresh for each meal - have stored the chicken/ almonds/ salad/ rice noodles and sauce separate and combined for each individual serving. Also didn't have edamame so nope not in there! Dressing  4 medium carrots, peeled and chopped  1/2 onion, chopped  1½ tablespoons chopped ginger  1/2 cup rice vinegar  1/4 cup soy sauce  6 tablespoons peanut butter  3 tablespoons maple syrup  2 tablespoons avocado oil  1/2 tablespoon Sriracha  1 teaspoon toasted sesame oil  1/2 teaspoon salt  Salad  2½ cups shredded cabbage  1 cup shredded carrots  1 cup cooked edamame  1 red bell pepper, finely chopped  1 cup finely chopped cucumbers  1 cup chopped cilantro 1 cup chopped roasted almonds  1/3 cup chopped scallions  3 ounces rice noodles, cooked and chopped  2 cup...

 Made by Chef Jordan Andino on the TODAY show. We enjoyed this a lot - skipped the chic peas...cheated used jarred salsa verde. Especially loved sundried tomato feta whip --so good we were it with crackers like a dip! Yum!! INGREDIENTS Whip    1 cup sun-dried tomatoes  16 ounces Greek yogurt  3/4 cup feta cheese, divided  1/4 cup heavy cream  1/4 cup Champagne vinegar  salt, to taste  Fried Chickpeas oil, for frying  1/4 cup canned chickpeas, drained  salt, to taste  Salsa Verde   1 bunch parsley, roughly chopped  1 bunch cilantro, roughly chopped  1/2 bunch chives, roughly chopped  2 shallots, minced  1/4 cup red wine vinegar  1/2 cup freshly squeezed lime juice  1 teaspoon salt  1/2 cup olive oil Red Wine Vinaigrette 2 tablespoons kosher salt  1½ cups olive oil  1/4 cup red wine vinegar  2 teaspoons freshly ground black pepper, toasted Salad 1/2 each red, yellow and green...

  From Chef Kevin Curry this was on the TODAY show this morning and of course I wanted to make it asap and realized it I had all the ingredients. It was very very good and a definite do again HOWEVER I should have read the instructions....I think I would have sprinkled the beef mixture on the smeared tortilla with special sauce then the slald mixture. That way I could reheat meat leftover and top with salad mixture! I had it as the salad and Kevin had it as the wrap. Special Sauce Dressing  1/2 cup olive oil-based mayonnaise  1/4 cup 2% Greek yogurt  2 tablespoons finely diced white onion  1 tablespoon smoked paprika  2 tablespoons finely diced pickles  1 tablespoon white vinegar  1 tablespoon raw cane or coconut sugar  2 tablespoons extra-virgin olive oil  2 tablespoons water, plus more as needed sea salt, to taste  Ground Beef Mixture avocado oil  1½ pounds 90% lean ground beef  2 teaspoons garlic powder  2 teaspoon...

 This recipe was featured in the February 2023 Costco Connection magazine. I have been excited to try t his as I love those flavors and scallops. This was absolutely fabulous and I can't wait to make it again soon! 1½ lbs sea scallops Sea salt, to taste 2 Tbsp avocado oil 1 orange, zested and juiced 1 lemon, juiced 1 Tbsp fresh ginger, grated 2 Tbsp butter or ghee Fresh thyme, for garnish Pat scallops dry with a paper towel, then sprinkle them with sea salt. Heat oil in a sauté pan over medium-high heat. When the oil is nearly smoking, place scallops in the pan. Sear scallops approximately 1½ to 2 minutes on each side until almost opaque throughout. Remove scallops to a plate. Reduce the heat to medium and add the orange and lemon juice, orange zest, ginger and butter to the pan. Whisk the sauce in the pan until it’s simmering, then return the scallops to the pan and spoon the sauce over the scallops. Plate the scallops, drizzle more sauce on top and garnish with thyme.  Makes...

 We saw this advertised for Father's Day and decided to try as we love Aviation Gin!! As you can see we did not garnish!!! 1 1/2 oz Aviation Gin 1 oz Cranberry juice splash lemon juice 3 oz Tonic water In tall glass with ice add gin, cranberry and lemon juice stir then top with tonic water. Garnish with orange strip or lemon wheel.

 By Michael Symon he actually topped it with the Chicken recipe - but we loved it just as a salad. We also did it on a stove top. not grill - yummo. 1 cup slivered almonds  3 tablespoons red wine vinegar 1 tablespoon Dijon mustard  1 tablespoon honey  1/2 cup extra-virgin olive oil  Kosher salt and freshly ground black pepper  4 cups cleaned and quartered strawberries  1/2 cup finely chopped fresh mint  4 cups arugula  6 ounces goat cheese, crumbled Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. To a cast-iron pan set over the grill, add the almonds and shake into an even layer. Toast until light golden brown and crisp, 5 to 8 minutes.  Remove from the grill and set aside. In a large mixing bowl, whisk together the red wine vinegar, mustard and honey. Whisk in the olive oil. Season with salt and pepper.  Add the strawbe...

 From Michael Symon and this would be fabulous but we are a party of 2 -so I made it with 1/4 of everything and deconstructed it  --so good so fabulous. Placed the graham cracker mixture on a shee pan 400 degrees for 10 minutes. Let it cool and then when I assembled I put down crust mixture- then strawberries- then crust mixture - whipped cream - crust mixture -- fabulous. Best hint I can give is read through all the instructions prior to starting!! Crust:  1 cup graham cracker crumbs  3 tablespoons sugar  2 tablespoon all-purpose flour  1/2 teaspoon kosher salt  1/4 cup (4 tablespoons) unsalted butter, melted Filling:  2 1/2 pounds fresh strawberries (8 to 10 cups), quartered  1/3 cup sugar  1/4 cup cornstarch  2 tablespoons your favorite strawberry preserves  Pinch of kosher salt  Juice of 1 lemon  Topping:   1 cup heavy cream, cold  1 tablespoon confectioners’ sugar  1 teaspoon vanilla extract P...

  I saw this on the TODAY show by Chef Matt Abdoo and the sauce looked fabulous so we needed to try this recipe! INGREDIENTS Peruvian Green Sauce (Aji Verde) (makes 2 cups)  3 jalapeños,seeded and chopped  1½ cups cilantro leaves, packed  1 cup mayonnaise  3 cloves garlic  1 lime, zested and juiced  2 tablespoons vegetable oil  1 tablespoon white vinegar  1 tablespoon honey  1/2 teaspoon kosher salt  ___________________________________ Chicken (brine) 1 (4- to 5-pound) whole chicken  2 quarts cold water  1/4 cup + 1 tablespoon kosher salt, divided  1/4 cup + 1 teaspoon granulated sugar, divided  _________________________________ Chicken (marinade) 1/4 cup olive oil  1/4 cup lime juice  1 tablespoon granulated garlic  1 tablespoon Dijon  1 teaspoon sweet paprika  1 teaspoon hatch green chile powder (didn't have used chili powder) 1 teaspoon ground black pepper  1 teaspoon ground cumin...

 My sister-in-law sent me this from an Instagram reel from DASHOFMANDI.  Simple easy to do I should have watched the reel more closely before I did it but it was very good. I will do it as I describe below next time and not add the peaches after it was cooked! I am showing my pics and what it should have looked like at the end. Flatbread pizza (I used mini naan as my grocery story didn't have the flatbread.) Fresh mozzarella slices (I used ciliegine balls) Thinly sliced peaches (next time I will go thinner) Proscuitto cut into small pieces Hot honey Basil sliced thin ( I used my mini globe basil) Preheat oven to 450 Drizzle crust with small amount olive oil. Spread Moz all over crust. Next layer is peaches then the proscuitto sprinkled over. Bake 5-10 minutes until cheese is melted and prosuitto crisping. Drizzle with hot honey and garnish with basil.  Here's how it was supposed to look ....

From ALL recipes by TYGERCOOKS I had a surplus of poblanos from our garden and found this recipe when searching forideas - it was delicious either on its own or over mashed potatoes, angel hair or rice which is how Kevin enjoyed his! Ingredients 6   tablespoons   butter, divided 6   skinless, boneless chicken breast halves 2   fresh poblano peppers, seeded and sliced into strips 4   fresh jalapeno peppers, seeded and diced 2   cloves   garlic, chopped 1   lime, halved ¼   cup   all-purpose flour 1   pint   half-and-half 1   bunch   fresh cilantro, chopped 1   (8 ounce) package   fresh mushrooms, sliced 2   ounces   sour cream 12   (6 inch)   corn tortillas 4   cups   shredded mozzarella cheese Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice fr...

 My sister-in-law Andrea made this and said ot was wonderfully refreshing perfect for warm weather. Cube a few cups of watermelon and puree in blender then strain the juice. In cocktail shaker add: 2 oz watermelon juice 1 1/2 oz tequila 1/2 oz lime juice 1/2 oz agave Shake then pour into a tall glass with ice cubes. Top with sparkling water and garnish with a wedge of watermelon

 From bloggers AHEADOFTHYME - this was simple and delicious - I know it looks a little soupy but it rea lly was delicious. 4  ears  corn on the cob ,  husked 1/2 cup  fresh  cilantro ,  chopped 3   green onions , chopped 1/2   avocado ,  chopped 1   jalapeño   pepper ,  diced 1/4 cup   Parmesan   cheese  (or cotija cheese),  grated 1/2 cup   Mexican crema  (or sour cream) 1/2 cup   mayonnaise 1   lime ,  juiced and zested 1  clove  garlic ,  minced 1/2 teaspoon   paprika 1/2 teaspoon  salt 1/4 teaspoon   ground black pepper lime wedges  (for serving) Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a ...

 From Delish - this was soooooo good I wished there was leftovers! Wokeup this morning thinking about it!! 3 slices thick-cut bacon, cut crosswise about 1/4" thick  2 large shallots, thinly sliced  2 cloves garlic  2 tbsp. extra-virgin olive oil  1/4 tsp. crushed red pepper flakes, plus more for serving  Kosher salt  3/4 c. dry white wine  36 littleneck clams (about 3 lb.), scrubbed and well cleaned  1 1/2 c. fresh corn kernels (from about 2 ears)  1/4 c. heavy cream  1/3 c. packed fresh basil leaves, thinly sliced  Toasted or grilled bread, for serving Step 1  In a large, heavy pot over medium heat, cook bacon, stirring occasionally, until crispy and golden, about 8 minutes. Transfer bacon to a plate. Drain and discard any excess fat.  Step 2  Return pot to medium-high heat and add shallots, garlic, oil, and red pepper flakes; season with salt. Cook, stirring occasionally, until shallots and garlic are just...

Chef Joe Isadori was on the Today Show made this recipe from his restaurant. He mentioned you could also make it with shrimp. Kevin had it over pasta and the sauce was fabulous. 4 pieces chicken scaloppine salt and freshly ground black pepper, to taste 3/4 cup extra-virgin olive oil 6-8 cloves garlic, sliced 1-2 whole shallots 3 long-stem artichokes (canned, not marinated), cut in half lengthwise 1 cup white wine 2 cups heavy cream 1/4 cup lemon zest 1/4 cup lemon segments 1 tablespoon roasted garlic confit*** 1/4 cup chopped fresh Italian parsley 1 cup fresh Italian basil leaves 1/2 cup grated Pecorino Romano 1/2 cup grated Parmigiano-Reggiano   1. Season chicken with salt and pepper.  2. In a sauté pan over medium-high heat, add the olive oil and sauté chicken for approximately 1 minute on each side until it gets a bit of color.  3. Add sliced garlic and shallots, and sauté until browned slightly.  4. Seas...

 From Instagram by @ebbydranks It is a lovely cocktail and I got to use the Pisco I bought years ago! 1.5 oz Gin (Empress) 0.75 oz Pisco 0.25 oz Simple Syrup 3 dashes Angostura Bitters 3 dashes Peychaud's Bitters Shake for 3 seconds with ice  in Cocktail Shaker. Pour over large cube.

 I saw this fun light summery cocktail on Instagram from @aboutdrinksandbars. 2-3 oz white wine 1.5-2 oz Campari Soda water to top off Slice orange for garnish

 From  TheDefineddish we just made the sauce and did our steak as we normally do. The sauce was fabulous!!!! 2   cups   baby bella mushrooms, thinly sliced 1/4   cup   yellow onion, diced fine 1   tsp   fresh thyme leaves 2   cloves   garlic, minced kosher salt   (to taste) freshly cracked black pepper   (to taste) 1/4   cup  beef broth 2   tbsp   balsamic vinegar Add the onion and garlic and cook, stirring, until the onions are slightly tender, about 2 minutes. Add the mushrooms with a pinch of salt and pepper and continue to cook, stirring, to brown the mushrooms a bit, about 3 minutes. As the mushrooms begin to become tender, add the thyme, beef broth and balsamic and stir to combine.  Continue to cook, stirring, until the sauce reduces by about half, 3 to 4 minutes

 Another fabulous recipe from Andrea - so light and flavorful. The recipe is from THEKITCHN. 2  large lemons 1  vanilla bean pod or 1 teaspoon vanilla extract 2  cups  heavy cream 2/3  cups  granulated sugar 1/4  teaspoon  kosher salt Fresh raspberries or  macerated strawberries , for serving (optional) Finely grate the zest of 1 large lemon (about 1 tablespoon). Juice the zested lemon plus one more as needed until you have 1/4 cup. If using a vanilla bean, cut in half lengthwise. Scrape the back of a paring knife along the cut side of each half to scrape out the seeds. Place the lemon zest, vanilla bean pod and seeds (or 1 teaspoon vanilla extract), 2 cups heavy cream, 2/3 cup granulated sugar, and 1/4 teaspoon kosher salt in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Reduce the heat to medium low, stirring constantly, and simmer until the mixture begins to thicken, 3 to 5 minutes. Add ...

 My sister-in-law Andrea made this fabulous salad from THEDEFINEDDISH 4   medium heirloom tomatoes, sliced thin 2   tbsp   loosely packed basil, sliced into thin ribbons 1   bunch   asparagus, woody ends trimmed 8   oz   burrata cheese 1   tsp   kosher salt 1/2   tsp   freshly cracked black pepper 2   tbsp   extra virgin olive oil 1   tbsp   aged balsamic vinegar INSTRUCTIONS Bring a saucepan with water to a boil and prepare an ice bath. Once the water is boiling, add the asparagus and quickly blanch for 1 minute. Remove asparagus from stove and immediately submerge in ice bath. This stops the asparagus from continuing to cook and will leave them tender yet crunchy.  On a platter, neatly arrange the tomatoes. Loosely tear the burrata into 8 pieces and scatter around the platter. Top with asparagus. Sprinkle with salt, pepper and basil. Drizzle with olive oil and balsamic vinegar. 

 My niece Sarah made these and raved about them! 1 package of ground turkey 4 tsp minced garlic 1/2-1tsp of salt/pepper (I really did about 6-8 round cranks on the salt/pepper mill) 1 egg 1/2 cup Panko breadcrumbs (I used Italian instead) 1/2tbsp of paprika (I added more for extra spice) 1/2 tbsp of onion powder Firecracker Sauce (make in crock pot) 2cups light brown sugar 1 1/2cup Frank’s red hot hot sauce 2 tbsp apple cider vinegar *Add salt, pepper, parsley, and red pepper flakes to taste depending on how spicy you like it—I have a heavy hand with spice  so I also added about a 1/2 cup of grape jelly to sweeten it up again and make the sauce a little thicker I pre-fry my meatballs in a pan in EVOO first instead of oven broiling them because I like a good sear on my meatballs Add meatballs to sauce and let them sit on low or warm for about an hour and they’re ready to serve!

 From ALLRECIPES.com this sauce just made this sooo good. Do not salt the scallops as the sauce because of the capers it is salty enough. We served it with rice as well. 1 pound scallops  salt and freshly ground black pepper to taste  2 tablespoons all-purpose flour  2 tablespoons butter  1 tablespoon pesto  1 tablespoon capers  1 cup heavy whipping cream (I only had half and half) Season scallops with salt and pepper, then dredge in flour.  Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side.  Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve. Serve the scallops as they are or with some crusty bread, rice, or pasta. 

 Our neighbors had a crawfish boil yesterday and we were the recipents of leftovers. This recipe is from Louisia na Cooking. 1 large red potato, cut into 1/2-inch pieces (about 1 cup) 1 tablespoon kosher salt 4 tablespoons unsalted butter, divided 1½ cups fresh corn kernels (about 2 ears) ½ chopped sweet onion (about ½ cup) 1 pound crawfish tail meat 2 tablespoons Creole Seasoning, divided (recipe on page 58) 10 large eggs ½ cup heavy whipping cream ½ cup crumbled goat cheese 1 tablespoon chopped fresh parsley Garnish: fresh chopped parsley Instructions In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes 
to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside. Preheat oven to 375°. In a large skillet, melt 2 tablespoons butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 tablespoon Creole Seasoning, and cook for 
2 mi...