More is Better

 This was a quick and easy recipe with just a few ingredients I did not have Boursin cheese on hand so went with goat cheese and added fresh chives. 3   cups   corn   (fresh or frozen (from 4 large ears)) 1/2   cup   Boursin cheese   (garlic and herb or chive) 12   cherry tomatoes   (halved) 16   large   sea scallops   (about 16 oz) 2   teaspoons   salted butter 1/2   teaspoon   kosher salt black pepper   (to taste) 1   teaspoon   olive oil chives   (for garnish) Instructions Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste. Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this...

 F rom DELISH simmer magazine it was really delicious and easy to make! Kosher salt Zest of 1 lime 1   lime wedge  Ice 1   1/2   oz.   blanco tequila 1   oz.   fresh lime juice 1   oz.   fresh orange juice 1   tsp.   agave syrup Lime wheel, for serving Pour salt onto a small plate. Stir in lime zest. Using lime wedge, rub rim of a rocks or margarita glass. Dip rim into lime salt.  In a cocktail shaker, place 2 ice cubes. Add tequila, lime juice, orange juice, and agave. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds. Strain into prepared glass. Garnish with lime wheel.

 F rom FOOD & WINE magazine 2007- I didn't have lobster on hand so went with large red Argentian shrimp. I would definitely try it with langostinos as well. Flavor profile was very good.  Th e recipe for these lobster sliders came from 28 Degrees, a sleek lounge and restaurant in Boston's South End that has since closed. The lobster rolls remain a hit, and are among our favorite things to eat on a summer day. These sliders are especially nice for a lunch party or buffet, where you have plenty of options but want to make sure you get a mini lobster roll as part of the meal. Meat from a 1 1/2-pound cooked lobster, cut into 1/2-inch pieces, (1 1/4 cups)  2 tablespoons mayonnaise  2 tablespoons crème fraîche  1 tablespoon finely chopped shallot  1 tablespoon finely diced dill pickle  2 tablespoons finely diced celery  1 1/2 teaspoons finely chopped tarragon  1/2 teaspoon finely grated lemon zest  Kosher salt and freshly ground white pepp...

 T his recipe from Wegmans was so easy to whip up. The premade sauce was perfect- we prefer to use the packets rather than the jar. Perfect amount for 2 servings. 1 pkg (11 oz) Wegmans Organic Baby Spinach 2 quarts water, divided 3 tsp Wegmans Fine Crystals Sea Salt, divided 4 Tbsp Wegmans White Distilled Vinegar, divided 4 Wegmans White English Muffins, halved, divided 8 Wegmans Large Eggs 1/2 lb thinly sliced Wegmans Celebration Ham (Deli Dept), divided 1 jar (6.35 oz) Wegmans Hollandaise Sauce, warmed Add spinach to microwave-safe bowl. Place bowl in microwave. Cook, covered, 2-3 minutes until wilted. Set aside. Add 1 qt water, 1 1/2 tsp salt, and 2 Tbsp vinegar to two medium saucepans; bring each to simmer (about 180 degrees) on MED. Preheat oven on BROIL. Place muffin halves cut side-up on baking sheet; place in oven about 1 min until lightly toasted. Remove baking sheet from oven; set aside. Crack eggs carefully, one at a time, into separate ramekins. Swirl simmering water in...

 F rom ALLRECIPES - since I have been married for 43 years we just really enjoyed this recipe- hope you do too! We served it over angel pasta. 1 ½   pounds   skinless, boneless chicken breast halves 2   tablespoons   butter 3   cloves   garlic, minced ½   teaspoon   dried oregano ¼   teaspoon   ground thyme ½   cup   chicken broth, divided ½   pound   bacon 1   (16 ounce) package   angel hair pasta 1   tablespoon   all-purpose flour ½   cup   freshly shaved Parmesan cheese ¼   cup   whipping cream ¼   cup   chopped sun-dried tomatoes 1   pinch   red pepper flakes salt to taste Directions Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open b...

 From FOOD 52 - this was excellent. We seerved it over fresh pasta but would be equally as good over box pasta. We didn't have arugula so skipped it. 3 pounds littleneck clams (about 24 to 30 clams), cleaned very well to remove grit 1 pint grape or cherry tomatoes 2 scallions, light green and white parts only, sliced and divided 2 cups baby arugula 1/2 cup fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn 1 lemon, cut into wedges, for serving (optional) 8 to 10 ounces ounces dried linguine, spaghetti, bucatini, or other thin, long pasta (about half of a... 2 ears of corn, kernels removed from the cobs (about 2 cups) 2 tablespoons olive oil, plus more for the pasta 1/2 cup dry white wine 1/2 teaspoon red pepper flakes, or more as desired Kosher salt Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook until almost al dente, about 3 minutes less than the package instruct...

 From THE COCKTAIL BIBLE. Kevin my bourbon lover really loved this cocktail. 2 oz bourbon 1 oz espresso 1/2 oz demerra syrup 2-3 dashes pecan bitters ( I didn't have it used Fees Old Fashion Bitters) Stir in a glass pitcher with ice and strain into old fashion glass with a large cube. 

 Kevin found this on the NYT site and he loves this - came out great - enjoy! Yield: About 12 cups 1½ pound dried red beans (preferably New Orleans Camelia brand) 1 pound andouille sausage, sliced ½-inch thick (smoked sausage can also be used) 4 tablespoons olive oil 6 garlic cloves, minced 2 medium onions, finely diced 1 large rib celery, finely diced 1 medium green bell pepper, chopped 1½ teaspoons black pepper ⅛ teaspoon cayenne pepper 2 teaspoons salt 3 bay leaves 2 teaspoons dried basil ¾ teaspoon rubbed sage 1 cup chopped fresh parsley 1 bunch fresh green onions, chopped Cooked white long-grain rice, for serving Step 1 In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.) Step 2 In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pe...

 From COCKTAIL BIBLE - this was fun and delicious! 15 ml Blue Curacao 2 oz Pisco 22.5 ml Lime Juice 10 ml Honey Syrup Add to cocktail shaker with ice and pour into a small coupe glass.

  From the TODAY show this morning I thought it would perfect for the long weekend! It was delicious and I added a little more cheddar and green onion. 3 pounds russet potatoes, 1-inch diced  1½ cups sour cream  1/2 cup mayonnaise  1 tablespoon white vinegar  1 teaspoon sea salt  1/2 teaspoon black pepper  8 slices bacon, cooked and crumbled  2 green onions, thinly sliced  4 ounces shredded cheddar cheese 1. Carefully place diced potatoes in 3 quarts boiling water for 10 to 15 minutes until they are fork-tender. Alternatively, you can use any method to cook the potatoes. 2. Drain potatoes and cool to room temperature. 3. In a small mixing bowl, whisk together sour cream, mayonnaise, vinegar, salt and pepper. 4. Place potatoes, bacon, green onions and cheddar cheese in a large mixing bowl. 5. Pour dressing mixture over potatoes, and gently toss to coat. 6. Serve warm or chilled.

 From Pampered Chef --the flavor was great! We were camping so I didn't have a grater and ended up cutting by hand small strips. Kevin preferred still using his bbq sauce as well. 2 1/2 T mayonnaise 2 1/4 t cider vinegar pinch of salt 1  large red apples, cored (Gala apples are a great choice!) 1/2   seedless cucumbers For the slaw, combine the mayonnaise, vinegar, and salt in a large bowl.  Grate the apple and cucumber into short strips, being careful to avoid the seeds. Pat the apples and cucumbers dry with a paper towel.  Add the apples and cucumber to the dressing and mix gently. Cover and refrigerate the slaw until you’re ready to serve.

 This was so delicious and elegant! 4 large fresh croissants  8.8 ounces Italian mascarpone (about 1 cup)  1 1/2 tablespoons whole milk  1 1/2 tablespoons minced fresh chives  Kosher salt and freshly ground black pepper  1 1/2 tablespoons capers in brine, drained  1/2 pound thinly sliced smoked salmon, preferably Scottish  Very thinly sliced red onion, optional  3 cups baby arugula (2 to 3 ounces) Preheat the oven to 350 degrees F.  Place the croissants on a sheet pan lined with parchment paper. Bake for 8 minutes, until heated through. Set aside for 5 minutes to cool slightly.  Meanwhile, in a medium bowl, combine the mascarpone, milk, chives, 1 teaspoon salt, and 1/2 teaspoon pepper.  Slice each croissant in half horizontally with a serrated knife. Spread the bottom halves with the mascarpone mixture, then sprinkle evenly with the capers and lay the salmon evenly on top. Place a few slices of red onion on top, if using. Top w...

 This copycat version of Chipotle’s Cilantro Lime Rice from MANTITLEMENT tastes just like the restaurant version! Serve it as a side to chicken, steak or pork or use it in taco bowls or burritos. I found I needed to add more water and also cook it longer than the recipe suggested.  1 tablespoon olive oil  1 cup diced onion  2 cups long grain white rice  2 cups chicken broth  1 cup water  1 1/2 teaspoons kosher salt  1 teaspoon ground cumin  2 teaspoons garlic paste or chopped garlic  1/4 cup fresh lime juice  2 tablespoons lime zest  1/2 cup fresh cilantro, chopped  Add the oil to a medium size pot or dutch oven. Add the onion and cook for 5 minutes until softened, then stir in the garlic paste or chopped garlic and cook for 1 minute longer.  Stir the rice, salt and cumin into the onions and garlic and let toast, while stirring for 5 minutes until slightly golden in color.  Pour in the chicken broth and water, st...

  We are celebrating Cinco de Mayo I was looking for a recipe to make my black beans similiar to the ones at bartaco and I found several recipes so I was able to use a can of black beans for a quick meal. 1 bay leaf 1 1/2  tablespoons olive oil 1/2 large white onion, chopped 1 jalepeno, chopped (seeds removed if you'd like it less spicy) 2 cloves garlic,  chopped 1 1/2 t chili powder 1 1/2 t gound cumin 1 teaspoon gound coriander 1 can black beans , pour off a little of the liquid Make sofrito.  Meanwhile, heat oil in a large frying pan. Add onions, jalapeños, and garlic and season generously with salt. Cook, stirring occasionally, until vegetables are starting to brown and become soft, about 8-10 minutes. Add chili powder, cumin, and coriander and stir to toast the spices for a couple of minutes. Combine sofrito and beans.   Add beans and bay leaf to onion mixture and stir to combine. If you'd like the bean broth to be thicker, let the beans cook uncovered...

 This fun twist on a margarita is from blogger  foxes love lemons . It was light and a fun cocktail. A Lemon Margarita is a fresh twist on a classic cocktail where you don't need any limes at all. This tequila lemon cocktail has a unique tangy and sweet flavor profile.  For the Lemon Simple Syrup: • 3/4 cup granulated sugar • 3/4 cup water • Peel of 1 lemon  For the Lemon Drop Margaritas: • 4 cups ice  • 6 ounces fresh lemon juice  • 6 ounces tequila  • 4 ounces Lemon Simple Syrup  • 1 ounce triple sec  • Salt and/or sugar, for rim of glasses (optional)  Make the Lemon Simple Syrup: In small saucepot, heat sugar, water and lemon peel over medium-high heat. Cook until all sugar is dissolved, stirring occasionally (do not boil). Remove from heat; let stand 10 minutes. Remove and discard lemon peel; transfer syrup to jar or bottle and refrigerate until completely cool. Makes about 8 ounces (enough for 8 margaritas).  1 Make the Lemon D...

 This recipe was made by Martha Stewart on the TODAY show.  Blogger JCP EATS  tells the history- it's an interesting story.  Benedictine was created by Jennie Carter Benedict, a caterer and restaurateur from Derby City (Louisville, KY). She started catering in 1893 and opened a restaurant/tea room called Benedict's in 1900. While Benedictine has received international acclaim in publications, no one does it quite like we do in Kentucky. We served it with Thin Pretzel Crisps too. 1/2 large hothouse cucumber, peeled and seeded  1 shallot, finely diced  8 ounces cream cheese,softened  1/4 cup sour cream  1 tablespoon mayonnaise  1 tablespoon green hotsauce,such as Tabasco ( I only had red and that was fine) koshersalt, to taste  assorted carrots, celery, sugarsnap peas, to serve 1. Grate the cucumber into a bowl lined with a strainer and cheesecloth. Pressthe excessliquid out of the cucumber.  2. Combine drained cucumber,shallot, cream...

 She made this on the TODAY show this week for recipes for the Kentucky Derby. We halved the recipe but nice to make all the simple sryup and garnishes a day ahead. 17 lemons, divided  4 cups granulated sugar, divided  4 cups water, divided  turbinado or granulated sugar, for rims of glasses  32 sprigs mint  ice, cubes or crushed  3 cups Kentucky bourbon 1. Line a baking sheet with parchment paper and a wire rack;set aside.  2. Using a vegetable peeler, remove the zest of 4 lemonsin wide strips.  3. Combine 1 cup sugar and 1 cup water in a smallsaucepan. Bring to a simmer,stirring to dissolve sugar.  4. Add lemon zest and simmer until translucent, about 1 hour.  5. Let zest cool in liquid, then transfer it to the wire rack to dry.  6. Squeeze all lemons, reserving rinds and juice separately.  7. In a large saucepan, combine remaining 3 cups sugar and 3 cups water,stirring until dissolved. 8. Add lemon rinds and cook over m...

Saw this recently  by ALLRECIPES with todays temp 92 outside I knew this was a perfect cocktail for this evening. 2   cups   ice, or as needed 3   fluid ounces   pineapple juice 2   fluid ounces   silver tequila ¾   fluid ounce   triple sec ¾   fluid ounce   freshly squeezed lime juice 1   tablespoon   coarse salt, or as needed 2 lime wedges pineapple wedge for garnish (optional) Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds. Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice. Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.