More is Better

 From ALLRECIPES this was such a simple and quick appetizer to put together! Figs are in season now so easy to ma ke up in a small batch or the full batch. 1   French baguette, cut into 1/2 inch slices 1   (15 ounce) container   ricotta cheese 12   fresh basil leaves, cut into thin strips 8   black mission figs, cut in quarters  ¼   cup   aged balsamic vinegar (I used balsamic glaze) Preheat oven to 375 degrees F (190 degrees C). Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

  Kevin found this recipe from NYT Cooking and made it a great summer meal with fresh tomatoes! Yield: 4 to 6 servings Extra-virgin olive oil 1 large onion, diced (about 11⁄2 cups) Salt and pepper 11⁄2 cups arborio or carnaroli rice Pinch of red-pepper flakes 2 garlic cloves 1⁄2 cup white wine 2 cups diced fresh ripe red tomatoes 3 cups boiling water or vegetable broth 1⁄2 cup grated pecorino or Parmesan, plus more for garnish 4 medium tomatoes, in different colors, sliced Chopped parsley, for garnish Snipped basil, for garnish Step 1 Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes. Step 2 Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red- pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more. Step 3 Add 2 cups boi...

  Hocus Pocus Inspired Cocktail - I Put A Spell On You ! From Instagram blogger Pate Gilner of THEGANDMKITCHEN. And we couldn't just toss the pecans they are a yummy side to the cocktail. I did not have glitter on hand and used orange bitters. For the syrup:  1/2 cup pecans  1/2 cup packed brown sugar  1/2 cup maple syrup  1 cup water For the cocktail:    2 oz  bourbon   1 oz maple pecan syrup  2 dashes orange or Angostura bitters  1/8 tsp gold edible glitter  Start by making the maple pecan syrup. Combine the brown sugar, maple syrup, pecans, and water in a saucepan. Heat on medium until the sugar has dissolved. Continue to steep the  pecans for 5-10 minutes. Let cool and strain.  This syrup will make between 8-10 cocktails and keep in the refrigerator for 2-3 weeks.   Next, add the  bourbon  and syrup to a glass, and top with bitters.  Add the glitter, stir, then top with ice.  Garnish ...

  From NYT Cooking Kevin found this recipe and it was really delicious! In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce. (Makes 4 servings) Ingredients: 2  tablespoons unsalted butter ¼  cup thinly sliced shallots or red onion Pinch of celery seeds Salt and black pepper 2  cups chopped fresh tomatoes ⅔  cup dry white vermouth, dry white wine or clam juice 4  teaspoons Worcestershire sauce 1  cup heavy cream 2  pounds sea scallops, patted dry ½  cup chopped fresh chives, plus more for garnish ½  cup chopped celery le...

 This was a fun recipe from DELISH - I had to substitute fresh spinach for arugula which I thought I had on hand! Still good!! 2   lb.   store-bought or  homemade pizza dough All-purpose flour, for dusting 12   Tbsp.   fig preserves or apricot jam, divided   4   oz.   burrata balls, divided  1   c.   arugula, divided  12   slices prosciutto, torn, divided 8   tsp.   extra-virgin olive oil, divided  Kosher salt Freshly ground black pepper Place a rack in top third of oven; preheat to 550° (or prepare a grill for high heat; preheat 5 minutes until 500°). Place a pizza stone in oven to preheat. Weigh out 4 (8-ounce) balls of dough. On a lightly floured surface, roll each ball to an 8"-diameter round. Lightly dust top of dough with flour. Fold top half of dough over the bottom, but do not press to seal. Carefully place on preheated pizza stone. Bake crust until puffed, golden brown, and some dark spots...

 From ALLRECIPES - a perfect recipe to make on a hot day - or anyday! Quickly comes together but needs to chill 2-3 hours! These were so good people had multiple servings! 1   cup   butter ½   cup   packed brown sugar 1   teaspoon   vanilla extract 3   cups   quick cooking oats 1   cup   semisweet chocolate chips ½   cup   peanut butter Grease a 9-inch square pan. Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla; mix in oats. Cook over low heat until ingredients are well blended, about 2 to 3 minutes Press 1/2 of the mixture into the bottom of the prepared pan. Reserve remaining oat mixture for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour chocolate mixture over crust in the pan and spread evenly with a knife or the back of a spoon. Crumble remaining oat mixture over chocolate layer, pressing down g...

 S aw this on Instagram NYT cooking site and had to make it. I forgot to thin the pesto but still so good. I used creme fraiche because I had it on hand. Kumato tomatoes and red pepper flakes which I forgot and put on as soon as it came out of the oven. 4 small multi-colored tomatoes, such as heirloom, kumato or Campari (about 12 ounces), sliced crosswise 1/4" thick Kosher salt and black pepper One sheet frozen puff pastry, thawed (about 7 ounces) (leave it to thaw at room temp for 40 min) 3 tablespoons creme fraiche or sour cream 1/2 small red onion, very thinly sliced. 3/4 cup fresh ricotta Store-bought or homemade pesto, for drizzling Olive oil, for drizzling Aleppo pepper or red pepper flakes for garnish (optional) Fresh basil leaves for garnish (optional) 1. Line a baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. Sprinkle liberally on both sides with salt and pepper. Cover with another layer of paper towel and let sit at least 15 minutes to...

 From FOOD NETWORK Sunny Anderson on the show THE KITCHEN. I did not have an orange on hand so I omitted that. Kevin raved over and over about the fresh mint in it. I like that it can be served warm, room temp or cold. Dressing:  2 tablespoons orange juice  1 teaspoon honey  1 teaspoon Dijon mustard  Kosher salt and freshly ground black pepper  6 tablespoons olive oil  Salad:  1 1/2 cups dry pearl couscous, cooked according to the package directions  2 cups diced English cucumber  6 (total) red, yellow and orange mini sweet peppers, diced  1 navel orange, supremed/sectioned  8 to 10 fresh basil leaves, snipped or torn  8 to 10 fresh mint leaves, snipped or torn Make the dressing:  In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if ne...

 On the TODAY show Matt Abdoo made these and since we just harvested ours from the garden decided to try them out. Kevin tried one and was "mmm-HOLY S- damn" Good but not to be eaten alone will be great on a burger or sandwich!  2 cups granulated sugar  2 cups apple cider vinegar 1 teaspoon granulated garlic   1/2 teaspoon kosher salt  1 pound fresh jalapeños,sliced into 1/4-inch rings(about 10 jalapeños)     1. In a medium-sized saucepot, combine the granulated sugar, apple cider vinegar, granulated garlic and kosher salt, and bring to a boil. Whisk the mixture to help dissolve the sugar.  2. Once the liquid comes to a boil, carefully pour the sliced jalapeños into the boiling liquid (adding the jalapeños will cool off the liquid and cause it to stop boiling).  3. Stir the jalapeñostogether with the candy liquid and bring the pot back to a boil.  4. Once it comes back to a boil, turn off the heat and remove the pot from the stove....

 From ALLRECIPES I had this recipe around for a bit and now wish we had made them a lot earlier. Th e chicken thighs we so moist and the marinade was flavorful. I served them on a toasted brioche hot dog bun (from TJ's). FUN FACT from ALLRECIPES:  The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. ¾   cup   white wine vinegar ½   cup   olive oil ¼   cup   freshly squeezed lemon juice ½   cup   fresh mint leaves 6   cloves   garlic 4   teaspoons   white sugar 1   teaspoon   dried oregano 1   teaspoon   dried basil 1   teaspoon   salt ½   teaspoon   red pepper flakes ½   teaspoon   freshly ground black pepper 3   pounds   boneless skinless chicken thighs, cut into 3 pieces 6   skewers 6   Italian-style hoagie buns Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, ore...

 From  FOOD52 this was delicious and we made it with the angel hair pasta - light, fresh veggies and flavor!! 8 to 10 ounces ounces dried linguine, spaghetti, bucatini, or other thin, long pasta (about half of a standard 16-ounce package—you can eyeball this amount)  Kosher salt  2 tablespoons olive oil, plus more for the pasta  2 ears of corn, kernels removed from the cobs (about 2 cups)  1 pint grape or cherry tomatoes  2 scallions, light green and white parts only, sliced and divided  1/2 teaspoon red pepper flakes, or more as desired  3 pounds littleneck clams (about 24 to 30 clams), cleaned very well to remove grit   1/2 cup dry white wine  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 1. 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 pack...

 I got this on my Instagram feed from NYT cooking, It was so great we barely had any leftovers! Yield: 4 servings 1 teaspoon fresh lemon zest and 2 tablespoons juice 1 teaspoon sweet or smoked paprika 2 garlic cloves, grated Kosher salt and black pepper 1 pound peeled, deveined large shrimp (tails removed) 4 tablespoons unsalted butter (½ stick) 2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced) 1 (15-ounce) can cannellini beans or other white beans, rinsed 2 cups chicken stock or vegetable stock 2 tablespoons finely chopped fresh parsley (optional) Toasted bread, for serving (optional) Step 1 Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat. Step 2 In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using ...

 F rom the TODAY show--these were delicious with just a little butter and no syrup even! 1 cup rolled oats  1 cup yogurt or cottage cheese (used greek yogurt) 2 eggs 1 ripe banana  1/2 teaspoon cinnamon  1/2 teaspoon vanilla extract  Butter or nonstick spray  1 tablespoon chopped walnuts (optional)  Maple syrup, honey or peanut butter, for topping (optional) Pulse oats in a blender until they achieve a grain-like consistency. Add yogurt, eggs, banana, cinnamon and vanilla. Blend until mixture forms a batter. 2. Preheat a griddle or nonstick skillet over medium heat. Coat with a little butter or nonstick spray. 3. Pour pancakes by about 1/4 cup each onto the greased skillet. Cook about 1-2 minutes. Sprinkle with walnuts, if using, and flip. Cook an additional 1-2 minutes. Serve with desired toppings.

 From Blogger  CHEWOUTLOUD.com we love almonds and decided to try these I actually made them in my 1" square pan and they were great. ½   cup   butter ,  softened to room temp ¾   cups   creamy almond butter ⅓   cup granulated sugar ⅓   cup brown sugar ,  packed 1   large egg 1 ½   tsp almond extract 1 ½   tsp vanilla extract 1 ½   cups   flour 1   tsp baking soda ¼   tsp   table salt small bowl of granulated sugar for coating cookies 35   chocolate kisses with almonds ,  unwrapped Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment or silicone mats. In a stand mixer bowl, add the butter and almond butter. Mix with the paddle attachment on medium high speed, until well combined. Add both sugars and beat again until fluffy and light. Add egg, both extracts, and beat to combine. In a separate bowl, whisk together the flour, baking soda, and salt. Gentl...