More is Better

 Saw this on Instagram by ALLRECIPES and knew I had to make it for my bourbon loving husband!  Bourbon Chicken Bourbon chicken is a popular dish named after Bourbon Street in New Orleans and for the bourbon whiskey ingredient. If you double the recipe, make sure the chicken is still in a single layer. Laissez les bons temps rouler! Served it over rice. 4 skinless, boneless chicken breast halves  ½ cup packed brown sugar  ½ cup soy sauce  ⅜ cup bourbon  2 tablespoons dried minced onion  1 teaspoon ground ginger  ½ teaspoon garlic powder  Place chicken breasts in a single layer in a 9x13-inch baking dish.  Mix brown sugar, soy sauce, bourbon, dried minced onion, ginger, and garlic powder together in a small bowl until well combined; pour over chicken. Cover the dish and marinate in the refrigerator for 8 hours to overnight.  Preheat the oven to 350 degrees F (175 degrees C).  Uncover baking dish and bake chicken with marinade in ...

 Chef Erica Blair Roby on the TODAY show did this segment for the upcoming football game . When it's time to cheer on the Bears, there's no better companion than Chicago-style Italian beef sandwiches. I cheated and bought a jar of giardiniera. Also I did a little coarse chopping of the giardiniera. 1 cup chopped vegetables-such as carrot, celery, cauliflower and red bell pepper  1 medium jalapeño pepper, thinly sliced  1/2 cup white vinegar  1/4 cup extra-virgin olive oil  6 cloves garlic, peeled and finely minced, divided  1 teaspoon dried whole oregano leaves, divided  1 teaspoon granulated sugar  1/2 teaspoon koshersalt  1/4 teaspoon freshly ground black pepper  1 (14.5-ounce) can reduced-sodium beef broth  12 ouncesthinly sliced deli roast beef  4 (6-inch-long) crusty Italian bread rolls,split  4 slices provolone cheese, halved 1. In a medium nonreactive saucepan, combine chopped vegetables, jalapeño, vinegar, oil, 3 m...

 From Cooks Country this was sooo good!! ½ cup Mexican crema 1 tablespoon grated lime zest plus 1 tablespoon juice 2¼ teaspoons table salt, divided 2 tablespoons vegetable oil 1½ pound Mexican-style chorizo, whole links 1 onion, chopped 2 poblano peppers, stemmed, seeded, and cut into 1-inch pieces 3 garlic cloves, minced 1 teaspoon cumin 1—2 tablespoons minced canned chipotle chile in adobo sauce 1 pound sweet potatoes, peeled and cut into ½-inch pieces 1½ cups chicken broth 2 (15-ounce) can black beans, rinsed ½ cup fresh cilantro leaves Combine crema, lime zest and juice, and ¼ teaspoon salt in small bowl; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on 2 sides, about 5 minutes; transfer to plate. Add onion, peppers, and ¼ teaspoon salt to fat left in pot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, and chipotle and cook until fragrant, about 30 seconds. Add sweet potatoes, broth, a...

Made by Bartender Nick Mautone in 2006 for the US Tennis Open and is the official cocktail- I of course did not have honedew on hand ! ( they would have looked loke tennis balls) Ice in a highball glass 1 1/4 oz vodka 3 oz fresh lemonade 1/2 oz Chambord 3 honeydew melon balls for garnish (on a toothpick) Add vodka then top with lemonade and Chambord and garnish with melon balls!

  Blogger Ahead of Thyme Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well. Ok so I ended up making it deconstructed - had initially planned to use a store bought crust then decided to serve it over mashed potatoes. It was still fabulous! Also added frozen corn as well. 2 tablespoons   butter 1  medium  onion ,  diced 1 tablespoon   garlic ,  minced 3  medium  carrots ,  thinly sliced 3  ribs  celery ,  thinly sliced 1/4 cup   all-purpose flour 2 cups   chicken broth 1/4 cup   sour cream or heavy cream 2 cups   cooked chicken ,  shredded or chopped 1 cup   frozen peas 1/2 teaspoon   salt  (or to taste) 1/4 teaspoon   ground  black pepper  (or to taste) MAKE THE CHICKEN POT PIE FILLING : In a  large skillet , melt butter over medium-high heat until it...

  DELISH vs LIQUOR.com - you decide which you love best!  We preferred the less sweet LIQUOR - didn't have any whole coffee beans on hand. Also remember you can make it with decaf as well! DELISH 1   1/2   oz.   vodka 1   oz.   coffee liqueur, such as Kahlúa or Mr. Black 1   oz.   or 1 shot espresso or cold brew concentrate  1/2   oz.   simple syrup Espresso powder or cocoa powder and coffee beans, for serving In a cocktail shaker, combine vodka, coffee liqueur, espresso, and simple syrup. Cover and vigorously shake until outside of shaker is very frosty and foam forms, about 15 seconds. Double strain into a coupe glass. Cover half of top of glass with a paper towel. Dust the exposed half with espresso or cocoa powder. Garnish plain side with coffee beans. **************** LIQUOR.com 2   ounces   vodka 1/2   ounce   coffee liqueur  (usually Kahlúa) 1   ounce   espresso , freshly brewed (o...

 Fro m DELISH you almost wouldn't miss the beef -- it is a delicious meaty substitute! We added cheese and garnish with everything you love! 4   large portobello mushrooms, stems and gills removed 1/3   c.   extra-virgin olive oil 1   tbsp.   Worcestershire sauce (or low-sodium soy sauce) 1   tsp.   garlic powder 1/2   tsp.   ground mustard 4   brioche buns, for serving Honey mustard, for serving Bibb lettuce, for serving Tomato slices, for serving Preheat oven to 375°. In a medium bowl, whisk together olive oil, Worcestershire, garlic powder, and mustard powder.  Step  2 Brush mushroom caps in the mixture and place mushrooms stem side down on a baking sheet. Bake until softened, 15-20 minutes.  Step  3 Serve on brioche buns with desired toppings.

 By Chef Lidia Bastianich on the TODAY show. Very good and easy to put together - just have all the ingredients mis-in-place . We used boneless thick pork chops as that was what I had on hand. 4 bone-in pork rib chops, 1-inch thick  kosher salt all-purpose flour, for dredging 3 tablespoons extra-virgin olive oil  8 pickled Tuscan pepperoncini, plus 2 tablespoons brine from the jar  1 large red onion, cut into 8 wedges, left attached at the root end  3 sprigs fresh thyme  1 pound mixed mushrooms (such as cremini, shiitake, button), thickly sliced or quartered  1/2 cup dry white wine  1 cup low-sodium chicken stock  1/4 cup chopped fresh Italian parsley 1. Season the pork chops with 1/2 teaspoon salt. 2. Spread some flour on a plate and dredge the chops on both sides. 3. Heat a large cast-iron skillet or low Dutch oven over medium-high heat. Add the olive oil. 4. When the oil is hot, add the chops, and brown on on...

 My daughter Katie made this - so easy and so delicious and the presentation was fabulous! From Blogger DASH OF MANDI. carrots 1  lb. petite rainbow carrots, I get them at Trader Joe’s 2 tbsp  olive oil 1/4 tsp  garlic powder salt and pepper to taste Whipped goat cheese 5 oz  goat cheese log, room temperature 3/4 cup  plain Greek yogurt 1/2 tbsp  hot honey For  topping hot honey to taste 1 tbsp  toasted pine nuts fresh chopped parsley to taste, optional Preheat the oven to 400 degrees F. Add the carrots to a baking sheet and drizzle on the olive oil. Sprinkle on salt, pepper and garlic powder. Mix everything to make sure the carrots are all evenly coated. Bake for about 20 minutes. Meanwhile, make the whipped goat cheese by combining all the ingredients in a medium mixing bowl. Using a hand mixer, mix until it’s smooth and creamy. You can also blend everything in a food processor. Add the whipped goat cheese to a serving dish. Top with roaste...

 By C hef  Mi chael Symon on his Symon's Dinners show it is made for the grill but equally easy to start on stovetop and finish in oven. It was so good and easy and rustic I woke still thinking about it! I halved the recipe and served it over pasta. then over mashed for the leftovers! One 6-pound whole chicken, cut into 8 pieces Kosher salt and freshly cracked black pepper Olive oil, for cooking 3 cloves garlic, sliced 4 ounces dry vermouth 2 beefsteak tomatoes, cut into eighths 1/2 cup pitted green olives (your favorite kind) Small bundle fresh oregano, tied with butcher's twine 1 1/2 cups chicken stock 2 tablespoons unsalted butter Fresh basil, torn, for serving Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil...

 On TODAY show -this was easy and very good. Fun fall cocktail. The flavors of fall impart a subtle sweetness on everyone's favorite classic cocktail: the margarita! Reducing apple cider concentrates the sweetness and helps amplify the spices. If you want to make this a smoky version, try it with mezcal instead of tequila. I skipped the rimmer as I find it too sweet.  FOR THE MARGARITAS:  For individual portions:  Combine 4 ounces reduced apple cider 1½ ounces tequila 1/4 ounce Cointreau  1 ounce lime juice In a cocktail shaker filled with ice. Shake to combine, about 20 to 30 seconds.  TO GARNISH: Combine cinnamon and sugar. Rim glasses with caramel and roll in cinnamon sugar. For large batch of 8 servings combine all ingredients in a pitcher. Serve over ice.  1/2 gallon apple cider, reduced by half (should yield about 4 cups)  1½ cups blanco tequila 2 ounces orange liqueur,such as Cointreau  1 cup lime juice  2 tablespoons cinnamon 1/4...

 This recipe is from DE LISH and I have been hanging onto it for almost a year - it is a perfect fall soup and was reaelly easy to make. Kevin wished I had added a 3rd can of beans! Also I would make the sausage pieces 1/2" size next time. 2   tbsp.   neutral oil 1   large leek, halved, white and pale green parts thinly sliced 1   medium carrot, chopped 3   cloves garlic, minced 1   lb.   hot Italian sausage, casings removed, torn into 1" pieces 1   tbsp.   tomato paste Kosher salt Freshly ground black pepper 2   (14-oz.) cans cannellini beans, rinsed and drained 6   c.   low-sodium chicken broth 1   c.   heavy cream 1   Parmesan rind (about 1 oz.)  1   tsp.   dried oregano 1/4   tsp.   crushed red pepper flakes 5   oz.   baby spinach 1/2   c.   grated Parmesan (about 2 oz.), plus more for serving Step  1 In a large pot over medium heat, heat oil. Add le...