More is Better

 From ALLRECIPES this was actually really easy and amazing! Definitely something we will be m aking again! 1/2   cup   butter 4 cups   rotisserie chicken meat, shredded 1   (15 ounce) bag  frozen mixed vegetables 1  (11.36 ounce) package  Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix) 2   cups   milk 1 (10.5 ounce) can   cream of chicken soup 2   cups   chicken stock 2   tablespoons fresh  chopped parsley (optional) Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13-inch baking dish and place in the oven to melt.   When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.   Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of th...

 So last night we had delicious steamed clams in wine etc over pasta but had leftover clams so I saved them along with the shells and then chopped them up and pared down this recipe to 1/3 and stuffed the shells - they were a delicious app tonight. Being from New England we only sprinkled a little more lemon juice to top them, Yum! 24 middle-neck clams or top-neck clams rinsed well to remove sand and grit  3 tablespoons onion fine dice garlic 3 tablespoons bell peppers finely diced  1 clove garlic minced  2 slices bacon finely chopped  ¼ cup butter ½ stick  2 tablespoons parsley finely chopped  1 tablespoon lemon juice  1 cup breadcrumbs plain  ¼ cup clam juice liquid from steaming the clams- more if needed ( I used white wine) ¼ cup Romano cheese grated  1 teaspoon oregano  ¼ black pepper  ¼ crushed red pepper  12-14 clam half-shells well rinsed, foot removed Over high heat In a medium to large pot add 1 tablespoon olive ...

 Thi s is a recipe suggested by Wegmans and was a great summer meal - I served it along side a Spinach Salad with a Lemon Vinaigrette also suggested by them. We served the clams over spaghetti. 1 bag (about 2 lbs) Wild Littleneck Clams • 2–3 cloves garlic, minced • 1–2 Tbsp shallot, minced (optional) • 1 cup dry white wine (I used Sauvignon Blanc) • 2 Tbsp butter • Juice of half a lemon • 2 Tbsp parsley, chopped (optional) • Fresh ground pepper How to make: Scrub clams under cold water. Discard any that don’t close when tapped or are broken. (I usually soak in cold water with 2 T cornmeal) In a large pot, melt butter over medium heat. Add garlic (and shallots if using); sauté until fragrant (1–2 min). Add wine and bring to a simmer. Carefully add the clams in a single layer. Cover tightly and steam 5–7 min until clams open (discard any that don’t). Squeeze lemon juice over clams, sprinkle with parsley and pepper. Serve with sliced baguette for dunking in the broth. Lemon Vinaigrett...

From DELISH this sounded and it it really was - pretty easy to assemble - we halved the recipe and made it in a 9x9. It was set up after 15 minutes for the second half of the bake- also I would have done 5 minutes less for the inital bake. 10 slices bacon  10 large eggs  1 1/2 cups milk  1 cup shredded mozzarella  1/4 cup finely sliced chives  Pinch of crushed red pepper flakes  3/4 tsp. kosher salt  1/2 tsp. freshly ground black pepper  Cooking spray  8 slices American cheese  1 (16.3-oz.) tube biscuit dough  2 Tbsp. unsalted butter, melted Step 1  Arrange a rack in center of oven; preheat to 375°. Arrange bacon in a single layer on a foil-lined baking sheet. Bake until golden and crispy, 20 to 25 minutes.  Step 2  In a large bowl, whisk eggs and milk until combined. Add mozzarella, chives, and red pepper flakes; season with salt and black pepper.  Step 3  Grease a 13" x 9" baking dish with cooking spray. P...

 From ALLRECIPES  'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. Use aji mirin (sweet rice wine) in place of sherry if desired. We did ours on the grill and then grilled the pineapple rings to serve with the chicken.  Ingredients 2   (3 pound)   chickens, each cut into 8 pieces 1   cup   unsweetened pineapple juice from a can of whole pineapple rings in pineapple juice ½   cup   soy sauce ½   cup   brown sugar ⅓   cup   ketchup ¼   cup   sherry 1   (2 inch) piece   fresh ginger, crushed 3   cloves   garlic, crushed 4   green onions, chopped ¼   teaspoon   dry mustard Directions Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard ...

 From Ina Garten -we are not whiskey people but we love bourbon - this was delicious and we only used half the simple syrup as we don't love a sweet drink. this was fabulous! 3/4 cup Jack Daniel’s Tennessee Whiskey 1/2 cup freshly squeezed lemon juice (3 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup Maraschino cherries Combine the whiskey, lemon juice, lime juice, and syrup.  Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture.  Shake for 30 seconds and pour into martini glasses.  Add a maraschino cherry and serve ice cold.

 End of the summer the tomato plants are laden with yummy tomatoes. A neighbor Nancy shared a ton of her beauties with us and so I made this yummy recipe from ALLRECIPES. Great hot or room temp! 1   (9-inch)   deep dish pie crust 4   large   tomatoes, peeled and sliced ½   pound   bacon - cooked, drained, and chopped 3   green onions, thinly sliced ½   cup   chopped fresh basil 1   teaspoon   dried oregano ½   teaspoon   garlic powder ½   teaspoon   crushed red pepper 2   cups   shredded Cheddar cheese   ¼   cup   mayonnaise Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). In alternating layers, fill pie crust with tomatoes, bacon, green onions, basil, oregano, garlic powder, and red pepper. Stir together cheese and mayonnaise in a small bowl. Spread over the top of pie. Cover loosely with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil...

 J oanna Gaines showed this recipe on the TODAY show this week. It's very very good -we omitted the pecans because of the kids not being nut fans. Will be a definite repeat recipe! Ingredients Nonstick baking spray, for the pan 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for serving 1 cup packed light brown sugar 2 large eggs, beaten 1 1/2 teaspoons pure vanilla extract 4 to 5 very ripe bananas, mashed (I like to leave them a little chunky) 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup chopped pecans (optional) 1 to 2 tablespoons granulated sugar as needed Directions Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick baking spray or line it with parchment paper. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until well blended. Add the bananas and mix until combined. In a medium bowl...

  From Jim at Sip and Feast.   This one pot meatballs and orzo is giving Sunday dinner a run for its money! Since the orzo and meatballs cook with the tomato sauce in one pot, this is the perfect recipe for busy weeknights. Finish with dollops of ricotta and fresh basil for a beautiful presentation! This recipe was a huge hit and will be awesome for leftovers too! INGREDIENTS For the Meatballs 1   pound (454g)   ground chuck 2   teaspoons   Diamond Crystal Kosher salt 1/2   teaspoon   black pepper 3/4  cup (75g)   Italian seasoned breadcrumbs 1/3   cup   minced flat-leaf Italian parsley 3/4   cup (68g)   grated parmesan cheese 2   cloves   garlic   paste 1   large   egg   beaten (wish I had used 2)   For the Sauce and Orzo  1/4 cup (60ml) extra virgin olive oil  1 large onion diced  1 teaspoon crushed red pepper flakes  1 28-ounce can plum tomatoes hand crush...

Another fab ulous Ina recipe that I knew I just had to make. This is the perfect time of year with tomatoes at their best! Yum!! We also topped with additional ingredients of  greek olives and cucumber. 2 pints cherry tomatoes, red or mixed colors  3/4 cup small diced red onion  2 tablespoons good white wine vinegar or Champagne vinegar  3 tablespoons good olive oil  1½ teaspoons kosher salt  1/2 teaspoon freshly ground black pepper  2 tablespoons chopped fresh basil leaves  2 tablespoons chopped fresh at-leaf parsley  3/4 pound feta cheese   1. Cut the tomatoes in half and place them in a large bowl.  2. Add the onion, vinegar, olive oil,salt, pepper, basil and parsley, and toss well.  3. Dice the feta into a 1/2- to 3/4-inch dice, crumbling it as little as possible.  4. Gently fold the feta into the salad and serve at room temperature. 

 From ALLRECIPES.  This quick quiche is for when you don't have time to make a pastry crust. It is an excellent idea for a quick lunch. You can customize this quiche with other goodies, such as ham, chicken, crab, shrimp, or broccoli. We made ours meatless and added broccoli. Kevin loved the creamy texture it had. 8   slices   bacon (NOPE used cooked finally chopped broccoli) 4   ounces   shredded Swiss cheese (used Gruyere) 1 ½   cups   milk 4   large   eggs, beaten ½   cup   all-purpose flour ¼   cup   finely chopped onion 2   tablespoons   butter, melted 1   teaspoon   salt Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cover bottom of prepared...