More is Better

By Aviation Gin -the color is not the violet because the liqueur I used was older...but still tasted delicious 1.5 oz Aviation Gin 1 tsp Creme de Violet 0.5 oz Maraschino liqueur (Luxardo) 0.75 oz fresh lemon juice 0.25 oz simple syrup Mix ingredients into cocktail shaker filled with ice. Shake for 30 seconds and pour into a chilled coupe.

 From ALLRECIPES. This veal Marsala recipe is simple to make but elegant enough to impress your guests! Stir in a few tablespoons of cream before serving, if desired. Garnish with cherry tomatoes and parsley. I forgot to take a pic so unfortunately a lousy photo when I had a few bites left.  Trust the recipe and try it not the ugly picture! We served it with mashed potatoes this time. 2 pounds veal cutlets  ¼ cup all-purpose flour  ½ teaspoon seasoning salt  ½ cup butter  2 tablespoons olive oil  ¾ pound fresh mushrooms, quartered  ¼ cup Marsala wine *2-3 T heavy cream* Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.  Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes. **** This is a key step for a great coating. Melt butter and oil in a large skillet over medium-high...

 From Micahel Symon this is the chicken and it was fabulous! 1 tablespoon fresh oregano leaves, chopped  1 teaspoon sweet or smoked paprika  1 teaspoon ground Urfa pepper  Zest and juice of 2 oranges  1/4 cup olive oil  Kosher salt and freshly ground black pepper  One 4-pound whole chicken  Duck fat spray or olive oil spray In a large mixing bowl, whisk together the oregano, paprika, Urfa pepper and orange zest and juice. Drizzle in the olive oil and season with salt and pepper.  Pat the chicken dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it's breast-side up, then press down on it with your hands to flatten the bird. Put the chicken into a zip-top bag and pour in the marinade. Seal and massage to coat the chicken on all sides. Allow to marinate, refrigerated, for 2 hours or up to 6 hours.  Prepare a grill for i...

 From MANTITLEMENT this is a great recipe for a non mayo lover or a hot day! 3  pounds baby potatoes (we like the skin on but you can peel them if you like) 1 cup  finely diced red onion 8  strips of bacon, cooked crisp and rough chopped –  reserve drippings 1 tablespoon  minced garlic 1 1/2 teaspoons  kosher salt Fresh black pepper to taste 3/4 cup  chicken broth 1/3 cup  apple cider vinegar 2 tablespoons  dijon mustard 2 teaspoons  sugar 1/3 cup  chopped parsley Drizzle of olive oil (optional) INSTRUCTIONS Start by steaming the potatoes in a steamer for about 15 minutes until fork tender. If you don’t have a steamer you can also boil the potatoes for about the same amount of time until the are just fork tender. Place the potatoes in a colander or a bowl and let them cool slightly while you make the bacon vinaigrette.  See note* Add 1/4 cup of bacon drippings to a medium sized skillet over medium heat. Once the drippings ...

Che f  Michael Symon made this on TODAY this sauce was so good we served it multiple ways over pork etc ! Chef notes  While the chicken is marinating and cooking on the grill, the barbecue sauce can be made. The chicken can rest and be served at room temperature. Blackberries are a great mid-summer fruit and complement the grilled chicken perfectly. The berries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.  TECHNIQUE TIP: Any remaining sauce will keep in the refrigerator for 1 week or in the freezer for 6 months.  For Chicken Marinade: 1 (4-pound) whole chicken 1 tablespoon fresh oregano leaves, chopped  1 teaspoon sweet or smoked paprika  2 oranges, zested and juiced  1/4 cup olive oil kosher salt and freshly ground black pepper    Blackberry Barbecue Sauce (makes 2 quarts)  3 pints fresh blackberries  1/2 cup brown sugar  1 cup balsamic vinegar  1 cup red wine vinegar...

  By Dinner at the Zoo blogger I was looking for a quick and easy recipe that we could make while camping. I made the sauce ahead. We served it over rice. This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out ! Ingredients 1   tablespoon   vegetable oil   divided use 1   red bell pepper   cored, seeded and cut into strips 1   green bell pepper   cored, seeded and cut into strips 1 1/4   pounds   flank steak   thinly sliced 2   teaspoons   minced garlic 1   teaspoon   minced ginger salt and pepper to taste 1/4   cup   soy sauce 1 1/2   tablespoons   sugar 1 1/2   tablespoons   cornstarch Instructions Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from th...

This recipe is decades old from my old neighbor Sue T. but it certainly has withheld the test of time- yummo~ it makes 2 loaves so one of them we added chocolate chips too!  2 Cups Sugar   1 Teaspoon Salt   1 1/2 Cups Walnuts,Black,Chopped   1 1/2 Cups Coconut,Dried,Sweetened,Shredded   3 Eggs,Whole,Raw   1 Cup Vegetable Oil   3 Cups Flour,All-Purpose   1 Teaspoon Baking Powder,Double-Acting   1 Teaspoon Baking Soda   2 Teaspoons Vanilla Extract   1 Teaspoon Cinnamon,Ground   3 Cups Zucchini,Raw -- GRATED   COMBINE ALL INGREDS  PLACE IN 2 GREASED LOAF PANS   AKE 1 HR AT 325 TIL TESTS DONE

 Michael Symon made this on Kelly and Mark show and we are huge swordfish lovers. This was soooo good that we made it again the next night! Serves 4 1/3 c full fat Greek yogurt 1/4 c lemon juice 1 c extra virgin olive oil 2 cloves finely grated garlic 1 tsp. course ground black pepper 2 tsp dried oregano 1 tsp. ground cumin 1 1/2 tsp. Aleppo 1 1/2 tsp. kosher salt 1 Lemon cut in ½ and grilled 2 pounds Swordfish or 4 large chicken breasts cut into 1 1/2-inch cubes 4, 12- inch skewers soaked in water for 1 hour In a mixing bowl whisk together the yogurt, lemon juice, olive oil, pepper, garlic, oregano, cumin, Aleppo and salt. Add the swordfish and mix to coat in the marinade. Allow to marinate, refrigerated, for 1-2 hours. After 2 hours, thread the fish onto the soaked skewers. Set up a grill for indirect heat by building the coals on one side only. Oil the grill grates to prevent the fish from sticking. Add the skewers to the hot side of the grill and cook for 3-5 minutes per side, ...

 By Elizabeth Heiskill she  showed this on Instagram as a recipe for her new cookbook. I was lazy and used a boxed corn mix and then over filled the minimuffin pan and didn't remove them immediately so the y weren't very pretty served upside down but they were good! She added y ou can serve them room temperature or heat them in the oven just until the cheese starts to melt if you want to make this hors d’oeuvre unforgettable! 1 (8-ounce) block white cheddar cheese, shredded (about 2 cups) 1 cup mayonnaise 2 ounces parmesan cheese, shredded (about 1⁄2 cup) 3⁄4 cup roasted red bell peppers (half a 12-ounce jar), drained and diced 1⁄4 cup chopped drained pickled jalapeños 2 teaspoons juice from the jalapeños 1⁄4 cup chopped green onions (white and green parts) 1⁄4 teaspoon hot sauce 1⁄4 teaspoon Creole seasoning (preferably Tony Chachere’s) 1⁄4 teaspoon Worcestershire sauce 1. Stir together the cheddar, mayonnaise, parmesan, red peppers, jalapeños, jalapeño juice, green onions, h...

 From the KITCHN this was a great make ahead for overnight company. Definitely making it again! Cooking spray 12  ounces  sharp cheddar cheese 12  ounces  boneless ham steak, or 2 1/2 cups diced, cooked ham 1  medium bell pepper, any color 4  medium scallions 1  (16-ounce) package  frozen shredded potatoes (do not thaw) 12  large eggs 2  cups  whole milk 1  tablespoon  Dijon mustard 1  teaspoon  kosher salt 1/2  teaspoon  freshly ground black pepper Hot sauce, for serving (optional) INSTRUCTIONS Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray. Grate 12 ounces sharp cheddar cheese on the large holes of a box grater (about 3 cups). Place 2 cups in a large bowl. Prepare the following, adding each to the bowl of cheese as you complete it: Dice 12 ounces ham steak (about 2 1/2 cups). Thinly slice 4 medium scallions (about 2/3 ...

 Recipe by Pampered Chef that I used to demo years ago --great appetizer - I used a pan that was 2" squ ares but would go back to the minimuffin pan again better bite size pieces. 8 slices bacon, crisply cooked 1 medium tomato 1/2 small onion 3 ounces shredded Swiss cheese 1/2 cup mayonnaise 1 teaspoon basil 1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to separate) Preheat oven 375F. Chop bacon, tomato, and onion. Mix all ingredients into 2 quart batter bowl. Separate each biscuit into 3 thinner biscuits. Spritz mini muffin pans and lay each biscuit over a cup and shape using miniature-tart shaper. Fill cups with bacon mixture. Bake 10-12 minutes until golden.

 Fro m Ina Garten made this for company on a warm summer evening -delicious and the leftover fruit is a great treat with whip cream on top 1 (750 ml) bottle good rosé wine 1/2 cup Pom Wonderful pomegranate juice 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup superfine sugar 3 tablespoons Grand Marnier 1 tablespoon Cognac or brandy Water and ice, plus extra ice for serving 1/2 cup fresh raspberries 8 large fresh strawberries, hulled and quartered 2 red plums, pitted and sliced ¼ inch thick Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight. When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

 Recipe courtesy of Michael Symon this was delicious and I loved the lemon flavors and the maple syrup. I did not do the rim ... sorry - not sorry! 4 ounces fresh lemon juice plus 3 lemon twists, for serving  Superfine sugar, for serving  5 ounces vodka  1 1/2 ounces orange liqueur, such as Cointreau  3 teaspoons maple syrup Dip each martini glass in lemon juice, then press into the superfine sugar.  To a cocktail shaker filled with ice, add the vodka, orange liqueur, lemon juice and maple syrup.  Vigorously shake to chill.  Strain into the prepared glasses and garnish each with a lemon twist.