More is Better

 On the TODAY show -this really was a very simple and delicious chicken. I did not have liver to put in but definitely would have done it if it had been in the chicken. 6 tablespoons unsalted butter, divided  6 tablespoons grapeseed oil, divided  2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces  1 (2½- to 3-pound) whole chicken, wings removed   coarse salt and freshly ground black pepper, to taste  1 chicken liver  4 sprigs fresh rosemary  4 sprigs fresh thyme  1 head garlic, halved crosswise  fleur de sel, to taste, forserving Preheat oven to 450 F.  Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in a roasting pan.  Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme and garlic inside the cavity of chicken. Using kitchen twine, tie legs together to enclose.  Rub chicken with remaining 3 tablespoons each of butt...

 On the TODAY show by Chef Joe Isidori. This was fabulous light summer meal. SERVINGS: 2 Chef notes Thisis a greatsummertime dish and lighter way to switch up classic Milanese. Using ripe, in-season tomatoes makes all the difference and the final result tasteslike summer on a plate! TECHNIQUE TIP: Don't pound the chicken cutletstoo thin. You want them to be just thin enough for even and proper breading. SWAP OPTION: Veal, pork or turkey cutlets can all be used interchangeably for this dish and it willstill be just a delicious. 1/2 cup all-purpose flour  3 eggs, beaten  2 cups Italian-style breadcrumbs  2 (4-ounce or larger) chicken cutlets  1/2 cup extra-virgin olive oil, plus more for frying  salt and freshly ground black pepper, to taste  2 large vine-ripe tomatoes, chopped  1/2 cup red wine vinegar  1/4 cup chopped red onion  1 teaspoon chopped garlic  1/2 cup thinly sliced basil, plus more to garnish  1/4 cup chopped parsle...

 From Delish this was great with the pork then we made it with boneless skinless chicken breasts that we had brined for 30 minutes and it was even better!! Yum great summer meal! Served it with rice. Vegetable oil, for grill  1/2 c. ketchup  1/3 c. honey  1 Tbsp. reduced-sodium soy sauce  1 tsp. Dijon mustard  1 tsp. finely grated peeled ginger  1 tsp. sweet paprika  4 (1 1/4"-thick) bone-in pork loin chops (about 3 1/2 lb. total)  Kosher salt  Freshly ground black pepper  2 ripe mangos, peeled, seeded, and cut into 1/2" pieces  1 jalapeño, finely chopped  1/2 c. small red onion, finely chopped  1/4 c. chopped fresh cilantro leaves  2 Tbsp. extra-virgin olive oil  2 Tbsp. fresh lime juice Step 1 Prepare a grill for medium-high heat or heat a grill pan over medium-high heat; clean and oil grates and preheat 5 minutes. In a medium bowl, whisk ketchup, honey, soy sauce, mustard, ginger, and paprika. Set about 1...

 From DELISH these cookies did not come out the same way as theirs did but they were still delish! I used both strawberry and grape jelly but this the strawberry came out better. Also stuffed a few with chocolate  chips for my granddaughter as that her favorite peanut butter sandwich accompaniment.   1 3/4 c. (210 g.) all-purpose flour  1/2 tsp. baking soda  1/2 tsp. kosher salt  1/2 c. (1 stick) unsalted butter, softened  1/2 c. (135 g.) creamy peanut butter  1/2 c. (105 g.) light brown sugar  1/4 c. (50 g.) granulated sugar  1 large egg  1 tsp. pure vanilla extract  1/2 c. jam, such as strawberry or raspberry    In a medium bowl, whisk flour, baking soda, and salt until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and peanut butter until smooth. Add brown sugar and granulated sugar and beat until creamy. Add egg and vanilla and beat until combined. Add dry ingredients and ...

     From DELISH this was a great easy to make for a group meal - I am showing it both in the foil and plated. It would make a great camping meal. 2 c. quick-cooking white rice  1 3/4 c. low-sodium chicken broth or water  2 tsp. chili powder  Kosher salt  4 (6-oz.) skinless, boneless chicken breasts  Freshly ground black pepper  1 Tbsp. extra-virgin olive oil  1 (15-oz.) can black beans  2 small red or orange bell peppers, stemmed, seeded, and thinly sliced  1 1/2 c. fresh or frozen corn (from about 2 ears)  1 1/2 c. mild or medium salsa  1 c. shredded Mexican cheese  2 Tbsp. chopped fresh cilantro  1 lime, cut into wedges Step 1 Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine rice, broth, chili powder, and 1/4 teaspoon salt. Let sit at least 5 minutes or up to 15, until liquid is mostly absorbed.  Step 2 Season chicken with 1 teaspoon salt and 1/2 teaspoon black peppe...

 From Delish this was a nice doversion from the usual salsa/ dip version. Made into a side salad instead. Add a protein such as grilled chicken and its a complete meal! We skipped the pickled jalepenos. 3/4 c. pearl couscous  2 tsp. kosher salt, plus more  1 clove garlic, grated  1/4 c. vegetable oil  2 Tbsp. fresh lemon juice  1 1/2 tsp. chili powder  1 orange bell pepper, seeds and ribs removed, finely chopped  4 scallions, sliced  1 (15.5-oz.) can black beans, rinsed, drained  1 (15-oz.) can whole kernel sweet corn, rinsed, drained  1 c. halved cherry tomatoes  1/4 c. chopped fresh cilantro  1/4 c. pickled jalapeños, finely chopped  Step 1 Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.  Step 2 Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.  Step 3 In a large bowl, combine cousc...

 From ALLRECIPES - we love Arby's Roast Beef Sandwiches and this was fun for a group- Next time I will chop up the roast beef and bring a better knife to slice them up! 4   tablespoons   butter , melted, divided 1   (12 roll) package   Hawaiian rolls , split in half horizontally 12   ounces   deli roast beef 1/2  cup   thin tangy  BBQ sauce , such as Arby’s® Original Sauce 1  cup  Cheddar cheese sauce 1/4   teaspoon   garlic powder 1/4   teaspoon   onion powder 2   teaspoons   everything bagel seasoning Preheat the oven to 350 degrees F (175 degrees C). Brush the bottom and sides of a 9x13-inch baking dish with melted butter until lightly coated. Place bottom half of rolls in baking dish and top evenly with roast beef slices. Drizzle BBQ sauce evenly over roast beef and dollop cheese sauce evenly over the top. Place top roll halves on top. Stir together remaining butter, garlic powder, and onion po...

 B y DELISH these were actually pretty easy to make and delicious! Cooking spray  2   large zucchini, sliced into 1/8" coins, divided Kosher salt 3   cloves garlic, grated or finely chopped 1/2   c.   whole milk  1   Tbsp.   chopped fresh thyme or 1 tsp. dried thyme 1   Tbsp.   Dijon mustard 1/2   tsp.   freshly ground black pepper  1   1/2   oz.   Parmesan, shredded (about 1/2 c.), divided 1   1/2   oz.   Gruyère, shredded (about 1/2 c.), divided 1/3   c.   panko bread crumbs  1   Tbsp.   extra-virgin olive oil  Marinara sauce, for serving  Step  1 Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes. Step  2 Meanwhile, in a large bowl...

 From ALLRECIPES this was a great way to use up Cheerios and pretty delicious!  Jumb o breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips (we did!) or dried cranberries for the raisins or any combination of the three for a little different twist. 2   cups   white sugar 1   cup   peanut butter 1   cup   butter or margarine ½   cup   water 2   tablespoons   vanilla extract 2   eggs 2 ¼   cups   all-purpose flour 1   teaspoon   baking soda ½   teaspoon   salt 1 ½   cups   rolled oats 1 ½   cups   raisins 6   cups   toasted oat cereal rings (such as Cheerios®) Preheat the oven to 375 degrees F (190 degrees C). In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then c...

 From Lost Kitchens Erin French on the Today Show. My sister-in-law Andrea made this awesome recipe. Lots of steps but as she said was so delicious! YIELDS: 8 tostadas  1½ pounds flank steak  1/3 cup low-sodium soy sauce  1/4 cup canola oil  1/4 cup honey  1 tablespoon minced garlic  1 tablespoon grated fresh ginger  1 teaspoon chili powder  1 teaspoon ground cumin  1/2 teaspoon freshly ground black pepper  canola oil, for frying 8 corn tortillas FOR THE STEAK: In a medium bowl, whisk together the soy sauce, oil, honey, garlic, ginger, chile powder, cumin and black pepper. Place the steak in a one-gallon zip-top bag, cover with marinade and refrigerate overnight, up to 24 hours.  FOR THE TORTILLAS: In a heavy bottomed 10-inch cast-iron skillet, add one inch of canola oil and heat to about 375 F. Add one of the corn tortillas and cook for about 30 seconds, then flip and cook for another 30 seconds, or until crispy. Remove from o...