More is Better

 My d aughter Katie made this for a recent dinner party and although its a lot of work it tasted well worth every minute from a blogger TBPS ! We were the recipients of the leftover and yummo on the reheat. 6 slices bacon, cut into lardons 3 1/2 tablespoons extra-virgin olive oil 3 pounds stewing beef, cut into 2-inch chunks 1 large carrot, sliced 1 large white onion, sliced 1 pinch coarse salt and freshly ground pepper 2 tablespoons Gold Medal™ all-purpose flour 3 cups red wine, like a chianti 2 1/2 to 3 1/2 cups beef stock 1 tablespoon tomato paste 2 cloves smashed garlic 1/2 teaspoon thyme 1 crumbled bay leaf 18 to 24 small pearl onions 3 1/2 tablespoons butter 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf) 1 pound fresh white mushrooms, quartered 1 Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry. 2 Preheat oven to 450°F. In a large Dutch...

 From ALLRECIPES I saw it on instagram and tought it sounded delish!  This creamy Italian slow cooker chicken is a yummy dish to serve over thick pasta, such as egg noodles or farfalle. It's easy to prepare and highly addictive! This was very good rich and we served it with a side of green beans. 4   (4 ounce)   skinless, boneless chicken breast halves 2   tablespoons   butter, melted 1   (4 ounce) package   cream cheese, cubed 1   (10.75 ounce) can  condensed cream of chicken soup 1 ½   (.7 ounce) packages   dry Italian-style salad dressing mix ½   cup   dry sherry Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker. Place ...

 From NYT -this was absolutely delicious and the lemon really gives it a fresh boost. Extra-virgin olive oil  1 yellow onion, finely diced  2 garlic cloves, finely chopped  2 celery stalks, thinly sliced  1 cup chopped fresh dill leaves and stalks  Salt (preferably sea salt) and black pepper  1 cup/6 ounces pearl barley  6 cups vegetable stock  3 to 4 tablespoons lemon juice (from 1 large lemon), plus extra wedges to serve  2 ounces baby spinach Greek yogurt, coconut yogurt or crème fraîche, to serve  Heat a large pot over medium-high. Add 1 to 2 tablespoons of olive oil along with the onion and cook, stirring, until softened, 2 to 3 minutes. Add the garlic, celery, half the dill and ½ teaspoon salt and stir until fragrant, 1 to 2 minutes.  Add the pearl barley and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring occasionally, until the barley is swollen and tender, 25 to 30 minutes.  Turn ...

 This recipe is from Broma Bakery and I saw it on Instagram and knew I had to make them with my grandchildren! As you can see we did not make them all cinnamon and sugar but I skim coated the top with some ready made frosting and let them decorate with sprinkles! It was a big hit and so easy to make. 1  can large biscuits  (we used Pillsbury Grands) 1/2   cup  butter, melted 1   cup  granulated sugar 1 Tablespoons  ground cinnamon Turn your air fryer to 375°F and generously grease a donut pan ( we used the air fryer fine mesh like rack with butter or cooking spray. Set aside. Pop open your can of biscuits and use a small round cookie cutter (we used 3/4 inch one) to cut out a hole in the center of each biscuit to make a donut shape. You can either air fry the donut holes on a baking sheet or just throw them away! Place each biscuit round into your baking sheet, gently pressing it into the donut mold of the pan to shape your biscuits slightly....

We were recently in Key Biscayne and ate at La Scala and Kevin had their delicious Snapper  Livornese. It is an Italian seafood dish that is smothered in a flavorful light tomato sauce made with crushed tomatoes, capers, kalamata olives, and garlic. We decided we wanted to create this recipe so combined several recipes into one. The only thing I would do diifferently is rinse both the capers and olives as it was a little salty. Needless to say this recipe for 2 can be made with a filet or other white fish! 2 lb whole red snapper- light salt pepper and oil with lemon slices isside 3 garlic cloves - sliced ALSO 1 shallot sliced thin 3 Tbsp. extra virgin olive oil 2 Tbsp. capers (drain and rinse) 5 to 6 pitted kalamata olives (drain and rinse- may split in half) 2/3 cup white wine 1/4 c freshly chopped parsley, extra for garnish 1/8 tsp. crushed red pepper flakes 1 cup crushed tomatoes with liquid (or 1 cup marinara sauce) sea salt and fresh cracked pepper Season whole snapper as abov...

 From blogger Once Upon a Chef - this was absolutely delicious- I loved it and used the new BROWN BEECH MUSHROOMS from TRADER JOES - yum! We served it over mashed potato. 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins 3 tablespoons all-purpose flour Salt Freshly ground black pepper 1 tablespoon olive oil  3 tablespoons unsalted butter, divided  1 (8-oz) package pre-sliced bella or button mushrooms  3 tablespoons finely chopped shallots, from 1 medium shallot  2 cloves garlic, minced  ⅔ cup chicken broth  ⅔ cup dry Marsala wine ⅔ cup heavy cream  2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh Italian parsley, for serving (optional) INSTRUCTIONS Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and ...

 From Delish this was a delicious sweet breakfast casserole and so easy to make the night before! 1 (12 count) package slider buns (sweet Hawaiian rolls, preferably)  3/4 c. whole milk  1/2 c. heavy cream  1/2 c. granulated sugar  3 large eggs, beaten  1 tsp. pure vanilla extract  1 tsp. lemon zest  1 1/2 c. blueberries  2 tbsp. powdered sugar, for garnish Step 1  Preheat oven to 350°. Using a small serrated paring knife, cut a round well in each of the slider buns. Tear removed bread into pieces and place in a medium bowl.  Step 2  In a large bowl, whisk to combine milk, cream, sugar, eggs, vanilla, and lemon zest. Add 1 cup of milk mixture to bowl with pieces of torn bread, then add blueberries. Gently stir to combine.  Step 3  Place slider buns into a medium baking dish (the tighter the fit, the better). Spoon bread-and-blueberry mixture into each well. Pour remaining milk mixture all over slider buns, then cover b...

 From Delish this was such a great alternative to the usual breakfast casserole and it was delicious! Cooking spray, for pan  1 tsp. extra-virgin olive oil  1 large onion, chopped  2 garlic cloves, minced  2 c. baby spinach  (I chopped this) 1 can crescent dough  1/4 lb. ham (I chopped this) 1 c. pepperoni (I chopped this) 2 c. shredded mozzarella  1/2 c. chopped pepperoncini (I chopped these) 10 large eggs  1 c. milk  1 tsp. oregano  Kosher salt  Freshly ground black pepper Step 1  Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a medium skillet, over medium heat, heat olive oil. Add onion and cook until softened, 5 minutes then add garlic and spinach and cook until spinach is wilted then remove from heat.   Step 2  Place crescent in prepared baking dish and pinch seams together. Layer ham, pepperoni, and pepperoncini on top. Scatter sautéed vegetables on top. ...

This  creamy mushroom chicken  recipe by blogger Salt&Lavender has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce!  Ingredients 2   large   chicken breasts Salt & pepper   to taste Flour   for dredging 2   tablespoons   olive oil 2   tablespoons   butter 12   ounces   mushrooms (try cremini or white mushrooms)   sliced (I used Trader's Brown beech mushrooms) 1/4   teaspoon   Italian seasoning 3   cloves   garlic   minced 1/2   cup   chicken broth 1/2   teaspoon   lemon juice 1/2   teaspoon   Dijon mustard 1   cup   heavy/whipping cream Instructions Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour. Add the oil to a skillet over medium-high heat. Once the pan's hot, add the chicken. Cook it for 4-5 minutes/side until golden. Onc...