More is Better

 From Blogger THEWHOLESOMEDISH. I didn't use the corn in it but it was delicious. Also subbed white cheddar instead of the parmesan. I also subbed Bob Evans mash potatoes. 2   tablespoons   olive oil 1   cup   chopped yellow onion 1   lb.   90% lean ground beef   -or ground lamb 2   teaspoons   dried parsley leaves 1   teaspoon   dried rosemary leaves 1   teaspoon   dried thyme leaves 1/2   teaspoon   salt 1/2   teaspoon   ground black pepper 1   tablespoon   Worcestershire sauce 2   garlic cloves   -minced 2   tablespoons   all purpose flour 2   tablespoons   tomato paste 1   cup   beef broth 1   cup   frozen mixed peas & carrots* 1/2   cup   frozen corn kernels Potato Topping: 1 1/2 - 2   lb.   russet potatoes   -about 2 large potatoes peeled and cut into 1 inch cubes 8   tablespoons   unsalted but...

 From Southern Living this was a refreshing and perfect drink for the 91 degrees it is outside this evening! Oops just realized I forgot the lemon slice. 1/2 cup granulated sugar  1/2 cup water  1/2 cup packed fresh basil leaves, plus 8 additional leaves, divided  1/2 cup ice, plus more for serving  1/2 cup (4 oz.) bourbon  1/4 cup fresh lemon juice (from 2 lemons)  Basil sprigs Lemon slices  Bring sugar, water, and 1/2 cup of the basil to a boil over medium, and boil until sugar dissolves, about 2 minutes. Remove from heat, and let cool completely, about 30 minutes. Pour basil simple syrup through a fine mesh strainer into a small heatproof container, discarding leaves. Syrup can be kept, refrigerated in an airtight container, for up to 1 month.  Muddle remaining 8 basil leaves in bottom of a cocktail shaker using a muddler. Add 1/2 cup ice to cocktail shaker with bourbon, lemon juice, and 3 tablespoons basil simple syrup (Reserve remaining ...

 From Southern Living this was so fun and decadent on a hot evening! I did not have the garnishes but the freshly grated nutmeg was lovely. 2 cups pineapple juice  1 cup (8 oz.) bourbon  1 cup cream of coconut (from 1 [15-oz.] can)  1/2 cup fresh orange juice (from 2 [10-oz.] navel oranges)  1/4 cup orgeat syrup (such as El Guapo Creole Orgeat)  2 Tbsp. honey  1/4 tsp. ground cinnamon  4 cups ice  Garnishes: freshly grated nutmeg, fresh pineapple wedges, pineapple leaves  Process pineapple juice, bourbon, cream of coconut, orange juice, orgeat, honey, and cinnamon in a blender on low speed until smooth, about 10 seconds.  Cover blender container tightly with plastic wrap, and place in freezer until very cold, at least 2 hours.  Add ice to mixture in blender, and process on high speed until thick and frothy, about 1 minute.  Divide among 4 glasses; garnish each with grated nutmeg, a pineapple wedge, and a pineapple leaf.

  From Southern Living.  Lemon ricotta pancakes are a sweet and simple breakfast perfect for Easter, Mother's Day, or just because you have the time on Sunday morning. They cook up super tender with just enough bright lemon flavor. The ricotta adds moisture and also some bonus protein. To ensure the fluffiest results, mix the batter until just combined (some lumps are okay). Although we love to serve these pancakes with maple syrup, for an extra zing, slather them in lemon curd. As written, this recipe makes silver dollar-sized pancakes, but you can also dollop the batter on the pan in 1/4-cup portions for regular-size ones. These were so good with just ate them with powdered sugar and lemon zest! 2 cups all-purpose flour  3 Tbsp. granulated sugar  2 tsp. baking powder  1 tsp. baking soda  1/2 tsp. kosher salt  2 cups whole-milk ricotta cheese  3/4 cup whole milk  3 Tbsp. melted unsalted butter, plus more for brushing griddle  2 large eg...

 From Southern Living magazine this was easy to make and very refreshing! Fill a silver julep cup or copper mule mug with 1 cup of ice. Add 1/4 c bourbon and 1 T fresh lime juice and stir. Top with 1/2 c nonalcoholic ginger beer. Garnish with fresh mint.

  From Blogger InspiredbyCha rm -  There's nothing quite like a refreshing cocktail to cool you off on a warm day. And what better way to enjoy the warm weather seasons than with a blackberry bourbon smash? With juicy blackberries and the warmth of bourbon coming together in a glass, this cocktail is the perfect mix of sweet and refreshing. Pictured on the right. .75   ounce   simple syrup 6   mint leaves 4   blackberries 2   lemon wedges 2   ounces   bourbon club soda blackberries and mint sprig to garnish Instructions Begin by adding the simple syrup, mint leaves, blackberries, and lemon wedges into a cocktail shaker. Muddle them until the lemons and blackberries are slightly broken down and the mint is crushed. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold. Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Add a splash of club soda if desired...

  From Blogger InspiredbyCharm -  Summer is the season for refreshing cocktails, and if you're a bourbon lover, then a bourbon smash cocktail is just what you need to beat the heat. With its abundance of fresh ingredients and delicious flavors, this cocktail is the ultimate thirst quench! Pictured on left. .75   ounces   simple syrup 6   mint leaves 2   lemon wedges 2   ounces   bourbon club soda lemon wedge and mint sprig to garnish Instructions Begin by adding the simple syrup, mint leaves, and lemon wedges into a cocktail shaker. Muddle them until the lemons are slightly broken down and the mint is crushed. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold. Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Add a splash of club soda if desired. Garnish with a lemon wedge and a sprig of fresh mint.

  DELISH on my Instagram looked so good and it was fabulous. People were taking seconds!  CRUST  Cooking spray 2 1/2 c. honey and oat granola (about 9 oz.)  1/4 c. coconut oil, melted  3 tbsp. honey  1/4 tsp. kosher salt  FILLING & TOPPING  2 c. plain full-fat Greek yogurt  1 tbsp. honey  1/2 c. fresh blackberries  1/2 c. fresh blueberries  1/2 c. fresh raspberries  1/2 c. fresh strawberries, stemmed, quartered CRUST    Step 1  Grease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).  Step 2  Pour mixture into the prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into the bottom and 1/2" up the sides of the pan. Place the pan on a baking sheet and refrigerate at least 1 hour or up to overnight.  Step 3...

  This recipe is from HEALTHY RECIPES BLOG . This moist and tender baked cod is topped with a lemony, buttery topping that doesn't overpower the delicate fish. Nonstick spray   for the pan 2   tablespoons   unsalted butter   melted 1   tablespoon   lemon juice   freshly squeezed 1   tablespoon   fresh garlic   minced ½ teaspoon of salt ½   teaspoon   red pepper flakes 2   tablespoons   capers   drained 4   cod fillets   6 ounces each, 1 inch thick, fresh or frozen ½   teaspoon   paprika Instructions Preheat your oven to 425°F. Lightly spray a baking dish with nonstick spray. In a small bowl, whisk the butter, lemon juice, garlic, salt, and red pepper flakes. Stir in the capers. Place the cod fillets in the baking dish. Pour the butter mixture on top. Use a brush to evenly distribute the thick sauce on top of the fillets. Sprinkle them with paprika. Bake uncovered until the fish ...

  Corn Salsa can be eaten on ites own or as we did served it with steak or even chicken. 1   red bell pepper, seeded and diced 1½ cups (375 mL) frozen corn 1 tbsp (15 mL) oil ¼ cup (60 mL) cilantro, chopped 3   green onions, sliced 1   lime, juiced ½ tsp (2 mL) salt ½ tsp (2 mL) chili powder Preheat the oven to 375°F (190°C).  For the salsa, add the bell pepper, corn, and oil to a medium bowl; toss to coat. Transfer the mixture to the   Small Grill Pan . Place the pan on the middle rack of the   Deluxe Air Fryer . Cook on AIR FRY for 20 minutes, stirring halfway through.  Combine the peppers and corn with the remaining salsa ingredients in a medium bowl and set aside.

 We had a dip like this last weekend and I knew I had to recreate it ! By Blogger HOW SWEET EATS this recipe was just as good as the store bought one ! Served it with thin pretzels. 2 ½   cups   freshly grated jarlsberg cheese ¾   cup   mayonnaise 3   tablespoons   diced red onion 2   tablespoons   milk 2   tablespoons   chopped fresh parsley 1   tablespoon   freshly squeezed lemon pinch   of kosher salt and pepper 1   tablespoon   chopped fresh chives,   for topping Combine all the ingredients (except the chives) together and mix until combined. Cover and stick in the fridge for at least 2 hours or even overnight. When ready to serve, taste and season with more salt and pepper if needed. Sprinkle with chives. Serve as a spread or dip with crackers, pretzels or chips! This stays great in the fridge for a few days.

 This one I threw together myself and used WEGMAN's new Hollandaise premade sauce which was great. on a thick slice of sour dough bread toasted asparagus poached egg fresh lump crab Wegman's Hollandaise sauce

 B y YUMMLY this was a light and delicious meal. This was very simple to make. 12   oz.  lump crab meat  (jumbo) 2   Tbsp.  basil  (chopped with some reserved for serving.) 2   cloves  garlic  (peeled and sliced) 1   cup  grape tomatoes  (sliced in half) 4   Tbsp.  extra virgin olive oil  (plus a drizzle for the pasta) sea salt  (to taste to taste) crushed red pepper  (to taste) 12   oz.  spaghetti  (or linguine) Prepare pasta water and cook pasta per instructions on the box* In one saute pan add half the olive oil and the garlic and saute the garlic just until it starts to sizzle and cook Add the tomatoes to the pan and continue cooking the tomatoes over high heat for a few minutes until they begin to break down, then reduce the heat to low and add crushed red pepper and sea salt. Add the basil to the tomatoes and allow to continue cooking on simmer. In another pan, add the rest of ...