More is Better

 From bloggers MANTITLEMENT their take on the famous PF restaurant - we really enjoyed these and will be making them again soon. 2  pounds ground chicken breast 1 tablespoon  garlic, chopped 1/2 teaspoon  kosher salt Fresh black pepper to taste 1 teaspoon  onion powder 1 tablespoon  sriracha 1/4 cup  soy sauce 1/4 cup  hoisin sauce 1 teaspoon  toasted sesame oil 2 tablespoons  oyster sauce 8 ounce  can bamboo shoots, drained and chopped Lettuce leaves for serving For Garnish: 1/4 cup  chopped peanuts 1/4 cup  chopped scallions 1/4 cup  sliced bell peppers INSTRUCTIONS Heat a skillet over medium heat and spray with non-stick cooking spray. Add the ground chicken to cook, crumbling as it cooks, until no pink is remaining. Add the garlic, stir and cook a minute more and then add the salt, pepper, onion powder, sriracha, soy sauce, sesame oil, oyster sauce and bamboo shoots. Stir to combine and let cook for 3-4 minutes. T...

 From Delish - received it on Instagram post. This is so awesome you will wake up thinking about it. The bread provides enough 'crunch' to it. Kevin added the extra shredded parm to his! 6 tbsp. extra-virgin olive oil, divided  4 cloves garlic, finely chopped  2 c. cherry tomatoes, halved  1 1/2 tsp. kosher salt, divided  4 c. spinach (about 4.25 oz.)  2 (14.5-oz.) cans cannellini beans, drained, rinsed  1 c. heavy cream (used whole milk) 1 oz. Parmesan, finely shredded (about 1/2 c.)  4 thick-cut slices white country bread (used pepperidge farm thick white-perfect) 1/2 c. fresh basil leaves, thinly sliced, plus more, torn, for serving In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.  Add tomatoes, season with 1/2 teaspoon salt, and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, ...

 By Michael Symon this was very good and I will make it again. I made the full batch of sauce but only half the scallop amount - perfect with rice - so flavorful! 1 1/2 lbs sea scallops (about 18), muscle removed kosher salt and black pepper 2 T EVOO 2 T unsalted butter 2 T capers rinsed and drained 1/4 c flat leaf parsley, chopped juice of 1 orange 2 t white wine vinegar In a large skillet over medium-high heat. Dry scallops with a paper towel. Season with salt and pepper. Add olive oil to the pan followed by scallops. Cook without moving for 3 minutes. Drain any excess oil. Flip scallops add butter and capers swirling pan until butter brown and nutty about 30 seconds. Stir in parsley, orange juice and vinegar. Season with salt and pepper. Swirl and baste in the pan until syrupy consistency about 30 seconds.

 B y Unicorns in the Kitchen blogger. This was so delicious that I am making it again tonight! Also I now have kalamata olives! We served it over pearl couscous. Also tonight I will shake the oregano over the top of everything and not just the salmon. 4   lb   Alaska salmon  skin on 2   red onions   sliced 2   cups   cherry tomatoes 2   tablespoon   olive oil  extra virgin 1   teaspoon   salt ½   tsp  black pepper 1   tablespoon   oregano ⅔  cup   green olives (I used  castelvetrano)  and Kalamata olives   sliced I halved and didn't have kalamata :( ¼   cup  capers 2   lemons   thinly sliced Instructions Preheat the oven to 400°F and coat a baking sheet with nonstick spray. Place the side of Alaska salmon skin side down on the baking sheet. Place the sliced onions and cherry tomatoes all around the salmon. Drizzle olive oil on the veggies and a little bit on ...

 This recipe was made by my daughter Katie and came from one her favorite cookbook authors C OOKING WITH GABBY. It was soooo delicious we were happy that she only brought us a slice to sample - otherwise we may have eaten a whole pie! For The Crust 25  whole  Oreo cookies 4   tablespoons   unsalted butter, melted For The Filling 2 cups heavy cream 1 1/4 confectioners sugar 1   cup   Nutella hazelnut spread 1 (8 oz) package cream cheese, softened For Assembly   baby strawberries shaved or melted chocolate TO MAKE THE CRUST :  Preheat oven to 359 degrees. In a food processor pulse the Oreos (cookies plus filling) until they are fine crumbs. Pour the melted butter over and pulse to combine. P ress the cookie crust evenly along the bottom and sides- bake 5-7 minutes. Remove from oven and let cool completely. TO MAKE THE FILLING :  In a medium bowl, Whip the cream and confectioners sugar with a hand mixer until soft peaks form. Divide the mix...

 Chef Ali Rosen on the TODAY show. No matter what else is on a menu, my husband will always order a stuffed cabbage if he seesit. There'ssomething perfectly comforting about the silky heft of cabbage melding with the heartiness of meat and aided by the acidity of tomatoes. But you don't need a day ofslow braising to get the same sensation. Cut the cabbage into pieces, use ground meat (I am partial to pork, but you can easily sub in beef), and add a zing with cider vinegar — you'll be allset for cold daysin a matter of minutes. This was delicious and even better rheated as a leftover! 2 tablespoons butter  2 small green cabbages  1½ teaspoons kosher salt  4 cloves garlic  2 pounds ground pork  1/3 cup apple cider vinegar  1 cup crushed tomatoes 1. In a large Dutch oven or wok on medium-high heat (but with more emphasis on the high), add the butter.  2. Chop up the cabbage and add it to the pan, along with the salt. Stir occasionally and let co...

  By blogger LOVEANDLEMONS. This was an easy and vegan great winter soup to make. Will top with fried sage leaves, greek yogurt and toasted pepitas. 2   tablespoons   extra-virgin olive oil 1   large  yellow onion ,  chopped ½   teaspoon   sea salt 1   (3-pound) butternut squash ,  peeled, seeded, and cubed 3   garlic cloves ,  chopped 1   tablespoon   chopped fresh sage ½   tablespoon   minced fresh rosemary 1   teaspoon   grated fresh ginger 3  to  4   cups   vegetable broth Freshly ground black pepper For serving Chopped parsley Toasted pepitas Crusty bread Instructions Heat the oil in a  large pot  over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 sec...

  Joy Bauer made this easy healthy recipe on the TODAY show this week and since we had company coming and all the ingredients on hand couldn't wait to try it out. Tis was a very moist and flavorful healthy breakfast.   2 ripe bananas •  ¾ cup nonfat or low-fat plain Greek yogurt •  2 cups almond milk (or any milk of choice) •  2 teaspoons vanilla extract •  2 tablespoons honey or maple syrup •  2 large eggs, room temperature •  2 cups old-fashioned oats •  2 teaspoons ground cinnamon •  1 teaspoon baking powder •  ½ teaspoon kosher salt •  2 cups fresh or frozen blueberries •  Optional toppings: Greek yogurt, aerated whipped topping, toasted nuts, ground cinnamon, and/or additional fresh blueberries. Preheat oven to 375. Mist a 9×13 casserole bowl with oil spray. Add the bananas and mash them up. Then add the Greek yogurt, milk, vanilla, honey (or maple syrup) and eggs (you can crack the ...

 Ever since we were in Ireland and toured the Guinness Storehouse we have had a hankering for it so herre w e are on an cold winter's night with this recipe from  ALLRECIPES This Guinness beef stew is a very simple dish, but at the same time, it has a deep, complex, rich flavor. The maltiness of dark beer really does amazing things for the gravy. I served this in a nice ring of green onion-mashed potatoes. 4   slices   bacon, cut into small pieces 2 ½   pounds   boneless beef chuck, cut into 2-inch pieces 1 ½   teaspoons   salt, divided, or more to taste freshly ground black pepper to taste 2   onions, coarsely chopped 4   cloves   garlic, minced 1   (14.9 ounce) can   dark beer (such as Guinness®) ¼   cup   tomato paste 3   carrots, cut into 1-inch pieces 2   stalks   celery, cut into 1-inch pieces 4   sprigs   fresh thyme 1   teaspoon   white sugar ½   teaspoon   fre...

 From Bailey s Website -this was delicious and decadent ! 2 oz Baileys S’mores 0.50 oz Vodka 0.75 oz Cream de cacao 1 oz Half & Half (I used whole milk) 1 oz Chocolate Magic Shell for the inside glass Add the magic shell into the bottom glass, then roll the chocolate halfway around the glass. Put the glass into the fridge/freezer. Combine all the ingredients in a shaker filled with ice. Shake for about 6 to 8 seconds and strain into the martini glass then garnish with the s’mores.

 By Michael Symon I saw this it looked like a lovely meal on Christmas night- I cheated and used frozen cavatelli. I am sure fresh would have made it even better!! Ricotta Cavatelli:   16 ounces whole-milk ricotta cheese  3 large eggs  1/2 teaspoon kosher salt  3 cups all-purpose flour, plus more as needed and for dusting  Lobsters:  Kosher salt  1 lemon  Four 1 1/2-pound live lobsters  Pomodoro Sauce:   1/2 cup olive oil, plus more for drizzling  2 small onions, finely diced  4 cloves garlic, minced  Kosher salt and freshly ground black pepper  1/2 teaspoon chile flakes (for a spicier sauce, use 1 teaspoon chile flakes)  Two 28-ounce cans whole peeled tomatoes, preferably San Marzano, crushed with your hands  Small bundle fresh oregano  Small bundle fresh thyme  4 tablespoons (1/2 stick) unsalted butter, softened  Whole basil leaves, to garnish  Parmesan, for grating   Directio...

 By DELISH - this was easy and fabulous - we plowed through this so quickly!! We had toasted baguette sliced. 1 c. Castelvetrano olives, pitted, halved  1/2 c. extra-virgin olive oil  1/3 c. chopped roasted red peppers  3 cloves garlic, peeled, smashed  4 sprigs thyme, plus leaves for serving  2 sprigs rosemary  1 lb. whole-milk ricotta  1 tbsp. honey  1/2 tsp. kosher salt  Crushed red pepper flakes and toasted bread and/or crackers, for serving Step 1  In a small saucepan over medium heat, bring olives, oil, roasted peppers, garlic, thyme, and rosemary to a simmer. Reduce heat to low and cook at a bare simmer, stirring occasionally, 5 minutes. Remove from heat and let infuse 30 minutes.  Step 2  Strain olive mixture through a fine-mesh sieve into a glass measuring cup, reserving olives and peppers; discard garlic and herbs.  Step 3  In a food processor, blend ricotta, honey, and salt until smooth, about 1 minute...

 After a neighbor sent me a pic last year I was determined to make these for the holiday. Saw a cute post using fillable ornaments and thought it would kick it up a notch. So I made it in a practice round then on Christmas with the ornament filled with the blue curacao.  Presentation was not as good should be done in a flute not the coupe. Oh well ...lesson learneed and it's the thought that counts!! Prosecco top below to taste Orange Juice 2 oz Blue Curacao .75 - 1 oz Strawberry top cut into heart shape

 From The Pampered Chef -this was fun and festive - I confess we had a lot of other brunch items and not as much was eaten and in the throws of entertaining I did not remove them off stone until hours later. They were awesome as a delicious cinnamon swirl cookie! 2 packages (8 oz/235 g each) seamless crescent dough, divided  2 tbsp (30 mL) butter  1/4 cup (50 mL) granulated sugar  1 tsp (5 mL) Korintje Cinnamon  1 cup (250 mL) powdered sugar  1 tbsp (15 mL) milk  Optional garnish : Maraschino Cherries Directions  1. Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.  2. Brush melted butter evenly over dough. Combine granulated sugar and cinnamon and sprinkle evenly over dough.  3. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seam...

 F rom Pillsbury this was fun easy and festive! 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1 round (8 oz) Brie cheese, cut into 24 equal pieces (wedges) 2/3 cup whole berry cranberry sauce, stirred (from 14-oz can) 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2 Remove dough from 1 can; do not unroll. Using serrated knife, cut dough into 12 rounds. Repeat with second can of dough. Flatten rounds to about 2-inch circles. 3 Using photo as a guide, arrange 9 rounds in a circle, spacing slightly apart, on cookie sheet. Arrange remaining rounds around outer edge of first circle, spacing slightly apart. Gently press and flatten middle of each round. 4 Bake 12 to 14 minutes or until light golden brown; remove from oven. Fold cheese pieces in half, and place 1 onto center of each dough round. Bake 3 to 4 minutes or until dough is fully baked and cheese is starting to soften. 5 Remove from oven; immediately top center of each with ...