More is Better

 From Boursin website. This turned out good but I did drain the oil off and wonder if it would have been smoother if I left it in. Still was delicious! 1 box Boursin Garlic & Fine Herbs Cheese  1 Cup Sundried Tomatoes in oil, chopped— plus some for topping  2 Cloves Garlic  2 Tbsp Lemon Juice—plus more for topping 1/4 Cup Fresh Basil, hand torn   Crostini Place Boursin, sundried tomatoes, garlic and lemon juice in blender or food processor.  Blend until ingredients are combined and smooth.  Scrape edges and blend as needed.  Transfer dip into a serving bowl or on a platter.  Top dip with hand-torn basil.  Sprinkle with chopped sundried tomatoes and drizzle with lemon juice and oil from tomatoes.   Serve with crostini 

 From Food.com this was absolutely fabulous ! Although this recipe doesn't say when to put in the chicken - I added my chopped cooked chicken for the last 5 minutes of cooking. 6 cups chicken broth  2 chicken breast halves (cooked, boneless and cubed)  1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)  1/2 teaspoon ground black pepper  1/2 cup all-purpose our  3/4 cup butter (12 tbsp. or a stick and a half)  1 cup carrot, diced  1 cup celery, diced  1 cup onion, diced  3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or halfand-half) Open rice, pull out seasoning packet and set aside. In a small bowl, combine pepper and flour. Set aside.  In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.   In a...

 From FOOD & WINE. I was searching for a recipe to use up my  'getting stale'   Irish Soda bread (recipe is in this blog) and I found this one which I tapered amounts down based on what I had left! This is so good and definitely going to be our new leftover go to! 12 cups (1-inch cubes) Irish soda bread (1 loaf)  4 tablespoons melted unsalted butter  2 cups half & half  1 cup sugar  3 large eggs  1 teaspoon vanilla  Kosher salt  Preheat oven to 350°F.  In a 3-quart baking dish, place the bread cubes in an even layer, then drizzle evenly with the butter.   In a medium bowl, whisk together the half & half, sugar, eggs, vanilla, and 1 teaspoon salt. Pour the custard over the bread in the baking dish and press bread to soak up liquid. Let stand 10 minutes.   Bake the bread pudding until the filling is set and it is golden on top, about 40 minutes. Let cool to warm then serve.

  Recipe from   Two Peas and Their Pod this was perfect on a cold rainy day!  This healthy and hearty soup was easy to make. Ingredients 1   cup   barley 1   tablespoon   olive oil 1   large yellow onion   chopped 2   cloves   garlic   minced 2   carrots   peeled and diced 2   celery stalks   diced 1   16 oz package of white button mushrooms, sliced I used Brown Beech Mushrooms from TJ's 3   15 ounce cans low sodium vegetable broth 1   cup   water 2   bay leaves 2   tablespoons   fresh thyme   minced Salt and pepper   to taste Instructions In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and c...

 Another fabulous recipe from Andrea and Epicurious! This was awesome and it is done mostly in the oven! 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups) 3 garlic cloves, peeled, thinly sliced 6 thyme sprigs 1/4 tsp. crushed red pepper flakes 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 3/4 tsp. (or more) kosher salt, divided 1 medium onion, finely chopped 1 cup arborio rice 1/2 tsp. freshly ground black pepper 1/2 cup dry vermouth or white wine 3 cups homemade chicken stock or low-sodium chicken broth, divided 2 oz. finely grated Parmesan (about 1 cup) 2 Tbsp. cold unsalted butter, cut into pieces 1/2 tsp. finely grated lemon zest 1/3 cup coarsely chopped parsley leaves Lemon wedges (for serving) Step 1 Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, ...

 This yummy appetizer will quickly become your new go to - recipe is from BOURSIN and made by Andrea! Where does she find all these great recipes?! Please excuse the pic we had already devoured half when I remembered to take a pic. 1 box Boursin Garlic & Fine Herbs Cheese  1 egg, beaten  1 Cup of flour  1/2 Tsp salt  1 Cup of Panko breadcrumbs  Hot honey  Fresh Rosemary Combine flour with salt and pepper.  Dip your Boursin cheese into flour mixture to coat.   Dip into the beaten egg mixture.  Roll your cheese into the Panko breadcrumbs.  Place into pan and bake for 20-25 minutes at 350° F.  Drizzle it with hot honey and garnish with chopped rosemary.  Serve with crostini and enjoy!

 A ndrea whipped up this delicious dessert from BLOGGER BUTTERNUT BAKERY. So delicious Kevin went back for seconds! LEMON CAKE 1/2 cup  ( 110g ) unsalted butter, melted 3/4 cup  ( 150g ) granulated sugar 1  large egg, room temp 1 tsp  vanilla extract Zest of  2  lemons ( 2 tbsp ) 2 tbsp  fresh lemon juice 1 1/4 cup  ( 165g ) all purpose flour 1 tsp  baking powder 1/4 tsp  salt LEMON CREAM 6 oz  cream cheese, room temp 3 cups  ( 360g ) powdered sugar, plus more for dusting on top 1  large egg, room temp Zest of  1  lemon ( 1 tbsp ) INSTRUCTIONS LEMON CAKE Preheat the oven to 350F and grease and line a 9″ round springform pan. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a large mixing bowl, whisk together the butter and sugar. Then add the egg, vanilla, lemon zest, and lemon juice and mix to combine. Add the dry ingredients and mix until smooth. Spread the thick batter ...

 So on St Patricks day we were sending well wishes across the pond to our UK relatives and one of them was celebrating with this cocktail. Andrea was the first to try it so here is her cocktail. 4 oz Champagne 4 oz Guinness Pour into glass and enjoy!

 From Bromabakery - yum yum yum - makes 12 cookies- thank you for help myself to dozens!! We actually did 6 no cinnamon and sugar for our young granddaughter then treated our self to full sugar cinnamon! Both were delicious! INGREDIENTS 1/2   cup  unsalted butter, room temperature 1/2   cup  light brown sugar, packed 1/4   cup  granulated sugar 2 tablespoons  plain yogurt 1  large egg, room temperature 2 teaspoons  vanilla extract 1 1/4   cups  all-purpose flour 1/2 teaspoon  salt 1/8 teaspoon  baking soda 1 teaspoon  cream of tartar 1/2   cup  old-fashioned oats 1/2   cup  raisins 1/2   cup  granulated sugar 1 1/2 tablespoons  cinnamon INSTRUCTIONS Preheat oven to 350°F. Grease a cookie sheet with butter and set aside. In a standing mixer fitted with paddle attachment (can also use an electric mixer), mix butter and both sugars until fluffy, about 1 minute. Add in yogurt, ...

 So with St Patricks Day approaching when I was at my local Wegman's I saw that had bangers sausage - one of my husbands favorite meals - in fact one of his British cousins served it at their wedding!  This recipe is from blogger RECIPETINEATS. Ingredients 1/2   tbsp   oil 8   sausages of choice   1   large onion   , halved and finely sliced   2   garlic cloves   , minced 3   tbsp   flour   2   cups   beef stock/broth   , low sodium, store bought or  homemade   1/4   tsp   salt 1/2   tsp   black pepper To Serve Mashed potato Peas Instructions Cook sausages:  Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes. Remove sausages  onto a plate. Turn heat down to medium. 2 tbsp oil rema...

 From DELISH I made this to compliment my homemade meatballs and pasta. It was very good - the only thing I did was keep ingredients separate along with the lettuce so my guests could take as little or as much of each ingredient. Next time I would slice the salami thinner. FOR THE SALAD  2 large romaine hearts, chopped  1/2 lb. salami ( wish I had sliced mine thinner) 8 oz. mozzarella balls, halved  1 c. quartered artichoke hearts ( slice with a serrated knife- its easier 1 c. cherry tomatoes, halved  1 c. chopped pepperoncini  1/2 c. sliced olives ( I used Italian Castelvetrano) FOR THE RED WINE VINAIGRETTE  1/2 c. extra-virgin olive oil  1/4 c. red wine vinegar  1 tsp. dijon mustard  1/2 tsp. oregano  1/4 tsp. red pepper flakes  Kosher salt  Freshly ground black pepper Step 1  In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together.   Step 2  Make the vinaigrette:...

 After having this amazing soup for lunch at Jose Andres Zatyinyn in DC I knew I had to recreate it for mysyelf. Found this recipe on DELISH and modified it with 2 items. The fresh dill really makes the meal!   2 tbsp. extra-virgin olive oil  1 medium onion, chopped  2 medium carrots, peeled and chopped  2 celery stalks, chopped  3 cloves garlic, minced  8 c. low-sodium chicken broth  1 tsp. fresh thyme leaves  1 tsp. dried oregano  Kosher salt  Freshly ground black pepper  1/2 c. white rice (substituted 1 c dry orzo) 3 c. shredded chicken (2 large chicken breasts) 3 large egg yolks  Juice of 2 medium lemons  ADDED 3 c fresh baby spinach (he may have used kale but I didn't have it on hand) Freshly chopped dill, for serving  Lemon wedges, for serving Step 1  In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute mo...

 From the_cocktail_bible on Instagram this was based on how they made these in the 40's. It was very nice and the soda water added a night touch. 2 slices of fresh orange 1 maraschino cocktail cherry 3 shakes of  Angosturo bitters 1 bar spoon of sugar 2 + oz bourbon large  ice cube splash of pellegrino Muddle first four items then add bourbon and large ice cube. Top with soda water.

 Ina Garten on Instagram this was very good and we reallu liked the crunch on top. 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick  3/4 cup good olive oil   1 tablespoon dried oregano   Kosher salt and freshly ground black pepper   1 (24-ounce) jar marinara sauce, such as Rao's   1/2 cup julienned fresh basil leaves   1 pound fresh buffalo mozzarella, thinly sliced   8 ounces garlic and herb goat cheese, such as Montrachet   1½ cups freshly grated Italian Parmesan cheese FOR THE TOPPING:  1 1/3 cups fresh bread crumbs from a country loaf  4 garlic cloves, minced   1/4 cup chopped fresh basil or parsley leaves   1/4 cup good olive oil    Preheat the oven to 400 degrees F and arrange three racks evenly spaced. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the or...

 From DELISH a nice warm vegetarian dish on a rainy weeknight! This was delicious! 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  1 oz. Parmesan, finely shredded (about 1/2 c.)  4 thick-cut slices white country bread  1/2 c. fresh basil leaves, thinly sliced, plus more, torn, for serving Step 1  In a large skillet over medium heat, heat 2 tablespoons oil. Add garlic and cook, stirring, until fragrant, about 1 minute.  Step 2  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, 1 to 2 minutes more.  Step 3  Stir in beans, cream, Parmesan, 1/2 teaspoon salt, and 1/4 cup water and bring to a boi...

 On Instagram by the_cocktail_bible this was easy and delicious. Bourbon 2 oz Pineapple Juice 1 oz Lemon Juice 0.75 oz Honey Syrup 0.5 oz (equal portions of honey and water) Egg White- I used Fee Foam , non-eggwhite alternative Angostura Bitters - for garnish Add everything except bitters into cocktail shaker. Do 30 second dry shake --then add ice and shake. Pour over a large ice cube -dot angosturos around glass and pull through with toothpick or garnish pick for design.

 From DELISH this was very easy and OTT delicious!! 1/4 c. hot honey, such as Mike’s Hot Honey  1 tbsp. apple cider vinegar  1/4 tsp. crushed red pepper flakes  3 1/2 tsp. kosher salt, divided  2 tbsp. neutral oil  4 bone-in, skin-on chicken thighs (about 2 lb. total)  1 lb. Brussels sprouts, trimmed, halved lengthwise (I partially microwaved mine so they wouldnt be hard) 2 scallions, thinly sliced Step 1  Place a rack in center of oven; preheat to 400°. In a 2- cup glass measuring cup, combine honey, vinegar, red pepper, and 1/2 teaspoon salt. Microwave in 30- second increments, stirring between each, until bubbling and reduced to about 1/4 cup, about 2 1/2 minutes total. Let cool to room temperature.  Step 2  Meanwhile, in a large heatproof skillet over medium heat, heat oil. Season chicken on both sides with 2 teaspoons salt and arrange in pan skin side down. Cook, undisturbed, until chicken skin is deeply golden brown, 10 to 12 minut...

 On the TODAY show by new cookbook author Lidey Heuck who was Ina Garten's assistant for years.  1/2 teaspoon kosher salt  1 pound green beans or haricots verts, trimmed  2 tablespoons extra-virgin olive oil  3 tablespoons capers, drained and patted dry  1 tablespoon chopped garlic  1/2 lemon, juiced 1. Bring a large pot ofsalted water to a boil and place a large bowl of ice water next to the stove. When the water comes to a boil, add the green beans and cook until bright green and crisp-tender, 2 to 5 minutes.  2. Using tongs, lift the green beans from the boiling water and immediately add them to the bowl of ice water. When the beans are cool, drain and pat them dry with a clean kitchen towel.  3. Line a small plate with paper towels. Heat a large skillet over medium-high heat. Drizzle in the oil and when the oil is hot, add the capers and cook, tossing occasionally until crispy and lightly browned, about 2 minutes. Using a slotted spo...

 They showed this on the TODAY show and we were excited to try it. Very good but clearly it could have fed 3-4 people. Also I cut the rolls in half and scooped out some of the bread to make more room for filling. We love this modern take on a muffuletta sandwich. Traditionally, the sandwich isserved with sliced meats on a wedge ofsesame bread. This version takes the viral chopped Italian sandwich and uses muffuletta ingredients. Rich meats with a tangy dressing of olive and giardiniera pair perfectly with the crunch of a demi baguette.  4 leaves crunchy romaine  2 slices provolone cheese  4 thin slices salami  4 thin slices ham  2 slices mortadella  1/2 cup chopped muffuletta olive salad (jar)  1/4 cup mayonnaise  1 demi baguette 1. Preheat oven to 350 F.  2. On a clean cutting board, place romaine on the bottom, followed by provolone,salami, ham and mortadella.  3. Using a chef's knife, chop all of the ingredientsfor about 1 minute...

 From Blogger AHEAD OF THYME this was a pretty easy recipe. Great topping! 2 wild salmon fillets (about 6 oz each) salt and pepper 1   clove   garlic ,   minced 1 tablespoon   olive oil 1/4 teaspoon   Dijon mustard 2 tablespoons  lemon juice ,   freshly squeezed 1 tablespoon   honey 1/3   cup   pistachios ,  coarsely  chopped Preheat oven to 375 F. Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste.  Place salmon on a parchment-lined baking sheet.   In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon. Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon. Bake for 15-20 minutes until salmon is flaky. Remove from oven and let rest for 5 minutes before serving.

 Saw this on Instagram from the_Cocktail_Bible and it was 70 here today so thought it would be perfect and it was fun cocktail for fun weather. As you can see I didn't have fresh thyme... ¼   cup   blackberries   about 4-5 large berries, (fresh or frozen), plus more for garnish, optional 1   ounce   bourbon ¾   ounce   Cointreau   (or triple sec) ¾   ounce   lemon juice 1   sprig   fresh thyme Place the berries and bourbon in a cocktail shaker or tall glass. Muddle and break up the berries. Add the Cointreau, lemon juice, and one sprig of thyme with a big scoop of ice. Cover and shake 30 seconds until very cold. Fill the serving glass with ice. Strain the cocktail into the glass. Garnish with additional berries and/or thyme. Serve.