More is Better

 From DELISH made this easy recipe for breakfast and yes just used the container of blueberries I had and did not measure - so there is tons...MORE-IS-BETTER !! 3   large eggs 3/4   c.   (90 g.) all-purpose flour 3/4   c.   whole milk 2   tbsp.   granulated sugar Zest of 1 lemon 1/4   tsp.   kosher salt  4   tbsp.   unsalted butter 1/2   c.   fresh or frozen blueberries Lemon curd and confectioners' sugar, for serving Step  1 Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat. Step  2 In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.  Step  3 Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes. Carefully pour batter into center of skillet. Top with blueberries.  Step  4 Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minu...

 This was very easy to make and was delicious! Thanks TJ's!! TJ’s Cheese Tortellini, cooked according to package instructions and cooled ½ cup diced TJ’s Red Onion 2 TJ’s Green Bell Peppers, cored and diced 1 package of your favorite small TJ’s Tomato, sliced in half 1 cup of your favorite TJ’s Salami, diced 1 package TJ’s Fresh Mozzarella Pearls ¼ - ½ cup TJ’s Organic Italian Dressing TJ’s Sea Salt, to taste In a large bowl, combine cooled tortellini with diced onions, bell peppers, tomatoes, salami, and Fresh Mozzarella Pearls. Pour ¼ cup of dressing and toss to combine. Taste, season with salt, and add more dressing, if desired, to serve.

 Michael Symon made this on his Symon's Dinners grilling show. He gives the alternate way to do insode which is what we ended up doing because we had thunderstorms. So good so easy so moist - just yummy! 1/2 cup packed light brown sugar  1/4 cup soy sauce  2 tablespoons Dijon mustard  1 tablespoon hot sauce  1 teaspoon toasted ground coriander  Kosher salt and freshly ground black pepper  2 pounds pork tenderloin (2 pieces), trimmed and silver skin removed In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, a small pinch of salt and some pepper.  Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerated, for at least 2 hours and up to overnight. Allow the chill to come off the pork for 30 minutes prior to cooking. Set up a grill for indirect heat by building the coals on one side only. Remove the pork from the marinade, letting excess drip off. Place the pork on the direct-h...

 From ALLRECIPES doesn't this just scream summer -it was excellent with hust the right amount of heat. The only thing we would do different next time is take a small yukon gold in very small dice and add it in the first 10 minutes with the broth etc. ¼   cup   butter ¾   cup   onion, chopped 3   (14 ounce) cans   chicken broth 3   cloves   garlic 2   bay leaves ½   teaspoon   cayenne pepper 1   teaspoon   Cajun seasoning salt and pepper to taste 4   ears  corn, kernels cut from cob ½   cup   half-and-half 3   tablespoons   all-purpose flour ½   cup   milk 16   ounces   fresh lump crabmeat Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat t...

 My daughter Katie made this and it turned out so well and delicious. It is from CRAVINGSJOURNAL. Ingredients For the Big Mac Sauce 3   tbsp   mayonnaise 3   tbsp   ketchup 1   tsp   apple cider vinegar or white wine vinegar ½   tsp   Tabasco or your favourite hot sauce 2   tsp   Worcestershire sauce 1   tsp   mustard For serving 1   iceberg lettuce leaf   finely sliced 2   tbsp   finely chopped dill pickles For the Big Mac Tacos 200   g   ground beef (10% fat) Salt and pepper to taste 4   small flour tortillas Vegetable oil for cooking 8   slices of American cheese / American cheddar Instructions For the Big Mac Sauce Use a small whisk to mix together all the ingredients in a bowl. Reserve. For serving Have your lettuce and pickles ready before starting with the tacos. The process for the Mac Tacos is really quick and they get cold easily so have everything ready beforehand. For the...

 Fr om Delish this was a quick and easy recipe to make. I actually halved it and we were at lake and I realized I had forgotten the chickpeas. Still was very good. Also I did not have fresh dill for top. FOR THE DRESSING 2   tbsp.   fresh lemon juice 1/2   tsp.   Dijon mustard  1/4   c.   extra-virgin olive oil 2   tbsp.   freshly chopped dill, plus more for serving 1/4   c.   minced red onion Kosher salt Freshly ground black pepper FOR THE SALAD 8   oz.   orzo 3   Persian cucumbers, sliced into thin half-moons 2   c.   cherry tomatoes, halved 1   (15.5-oz.) can chickpeas, drained and rinsed 1/2   c.   pitted kalamata olives, halved 1   c.   crumbled feta (about 1/4 lb.) Step  1 In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside. Step  2 Make dressing: In a large bowl, whisk together lemon juice and must...

 My sister in law sent me this Instagram post from the healthylittlepeach.  It was absolutely delicious but I changed a few things. Lastly let it stand a little bit before you cut and serve- I cut it into wedges with a big knife not serrated works better! 2 regular tortillas 4 slices Brie Cheese 4 slices proscuitto (2 for each quesadilla - cut it into bite size pieces) 2 peaches, sliced and divided 2 T butter, divided 2-3 t brown sugar 1 T hot honey 1. Cook down the peaches in a tablespoon of butter along with the brown sugar. 2. Add 2 slices of proscuitto to each tortilla on half. Then add 3-4 slices of peaches and 1-2 slices of brie. Fold them over. 3. Add a tablespoon of butter to clean skillet over medium heat and until browned on both sides. (I had softenend butter and just smeared it onto both sides of folded tortilla- nice even browning) 4. Drizzle with hot honey and garnish with fresh sliced basil.

 From DE LISH I was searching for a recipe that I had all the ingredients on hand for my flank steak and this was delicious! 1   lb.   skirt steak, fat trimmed 1/4   c.   balsamic vinegar 1   clove garlic, minced 1   tbsp.   packed light brown sugar 1   tbsp.   vegetable oil Kosher salt Freshly ground black pepper 1/4   c.   extra-virgin olive oil Juice of 1 large lemon 6   c.   baby arugula 2   ripe peaches, thinly sliced 1/3   c.   crumbled blue cheese or feta (you will never see blue cheese in my house we used feta In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.  Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, t...

 From Simply Recipes yes you are reading this recipe correctly the bitters is switched out that instead of drops/shakes it is the main star. Kevin enjoyed this a lot.  Ice for chilling  • 1 1/2 ounces Angostura bitters  • 1 ounce orgeat  • 1/2 ounce rye whiskey  • 1 ounce freshly squeezed lemon juice  • Lemon peel for garnish, optional   In a shaker filled two-thirds with ice, add the Angostura bitters, orgeat, rye whiskey, and lemon juice. Place the lid on and shake for 20 seconds. Strain into a coupe glass.  Garnish with lemon peel if desired and serve.   

 This is a Pampered Chef recipe that I demo'd at parties for years and is a great one for serving at the lake. Unfortunately we were out on the boat and consumed the entire ring before I remembered to take a pic so it is from the PC website! 2 cups coarsely chopped cooked chicken (about 12 ounces) 1/4 cup chopped pitted ripe olives 1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend 1 can (4 ounces) chopped green chilies, undrained 1/2 cup mayonnaise ( or sub sour cream) 1 tablespoon Southwestern Season Mix ( or sub taco seasoning) 2   plum tomatoes 1   lime 2/3 cup finely crushed corn tortilla chips, divided 2 packages (8 ounces each) refrigerated crescent rolls 1 cup salsa 1 cup sour cream lettuce for garnish  Preheat oven to 375ºF. Chop chicken and olives using food chopper and place in large bowl.  Add cheese, green chilies, mayonna...