More is Better

 From DELISH we had overbought mushrooms in a family pack and this was a delicious way to finish them up!! Cooking spray  1 1/2 lb. baby mushrooms, rinsed  2 Tbsp. unsalted butter  2 cloves garlic, finely chopped  1/4 cup bread crumbs Kosher salt  Freshly ground black pepper  1/4 cup finely grated Parmesan, plus more for topping  4 oz. cream cheese, softened  2 Tbsp. chopped fresh parsley, plus more for serving  1 Tbsp. chopped fresh thyme Step 1  Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on prepared sheet.  Step 2  In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season w...

 From DELISH This veal version still has a creamy addictive sauce filled with shallots, mushrooms, and garlic. Veal gives the added bonus of a quicker cooking time because they already come so thin. It's a perfect weeknight dinner that feels extra luxurious!  2 lb. veal cutlets  Kosher salt  Freshly ground black pepper  1 Tbsp. extra-virgin olive oil  3 Tbsp. butter  1 shallot, chopped  8 oz. baby bella mushrooms, sliced  2 cloves garlic, minced  3/4 cup marsala wine  3/4 cup low-sodium beef broth  1/2 cup heavy cream  2 tsp. freshly chopped rosemary  1 tsp. freshly chopped thyme leaves  Freshly chopped parsley, for serving Step 1  Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.  Step 2  To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook ...

 From Southern Living- as they said so good you may want them for dessert. I thought they were awesome with a dollop of Greek Yogurt. NOTE: The bars need to cool completely for 2 hours. Cooking spray  1 1/2 cups all-purpose flour  1 1/4 cups uncooked old-fashioned regular rolled oats  2/3 cup packed light brown sugar  1 teaspoon kosher salt  1/2 teaspoon baking soda  1 cup chopped toasted pecans  3/4 cup salted butter, melted  6 tablespoons blueberry, blackberry, or raspberry jam (I used raspbery because we had it on hand) 1 1/2 cups fresh blueberries Step 1  Prepare pan: Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with cooking spray, and line bottom and sides with parchment paper; lightly grease parchment paper with cooking spray.  Step 2  Make crust and topping: Whisk together flour, oats, brown sugar, salt, and baking soda in a large bowl; stir in pecans. Stir in melted butter until oat mixture is thoro...

 Another great recipe from Dan at Mantitlement.com it was perfect for a rainy day. I added about 1 T of fresh lemon juice. We halved this recipe as well. 4 T butter 1/2 c diced onion  6 heaping cups broccoli florets (about 2 heads with large stem removed) 1 c sliced carrots 1 T chopped garlic 1/2 t salt 1 t pepper 1/4 c flour 6 cups chicken stock 2 1/2 c shredded cheddar cheese 1/4 c heavy cream (optional) - we used it pinch cayenne pepper   Instructions Melt butter in a pot or Dutch oven, cook the onion until softened. Add broccoli and carrots and cook until the broccoli is bright green. Add garlic, season with salt and pepper, then stir in flour. Pour in chicken stock, bring to a boil, then simmer until vegetables are tender. Blend the soup to your preferred consistency. Whisk in the cheese until melted. Stir in heavy cream and cayenne pepper if using, then adjust seasoning if needed. Serve immediately.  

 From A LLRECIPES- my guy loves to watch football and I couldn't wait to make this for him - its enough for a crowd as it goes into an 8x12 pan. Serve with tortilla chips. (I tried corn chips with it also) Oops just realized I didn't sprinkle extra green onion over the top! 1   (8 ounce) package   cream cheese, softened 1   cup   sour cream 2   (16 ounce) cans   refried beans 1   (8 ounce) package   shredded Cheddar cheese 1   (8 ounce) package   shredded Monterey Jack cheese ¼   cup   chopped green onions 2   tablespoons   dried parsley ½   (1 ounce) package   taco seasoning mix 5   drops   hot pepper sauce Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Mix cream cheese and sour cream together in a medium bowl until well blended. Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper s...

 From Dan at Mantitlement - we  cut veggies into large chunks and used leftover rotisserie chicken. I also added the cream and I added a 1 T of cornstarch with 1 T water at end to make the broth a little thicker.    1 tablespoon olive oil  1 cup diced onion  1 cup diced carrots  1 cup diced celery  1 pound baby yellow potatoes, halved (if using a larger size, cut down into smaller pieces)  1 tablespoon chopped garlic  2 sprigs fresh rosemary  2 sprigs fresh thyme  1 teaspoon kosher salt  Fresh black pepper, to taste  2 tablespoons flour  1/2 cup white wine 4 cups chicken broth  1 1/2 pounds boneless, skinless chicken breast  1/4 cup heavy cream (optional)  Add the olive oil to a large pot or dutch oven over medium heat. Add the onions and cook until softened, about 3-4 minutes, then add the garlic, along with the carrots, celery, potatoes and the rosemary and thyme sprigs. Season with salt and pepp...

 This yummy easy recipe was quick to come together. Great on naan bread or on top of chicken. My daughter sent this to me from instagram and requested that I make it for her. 1 large eggplant (or 2 small) -peel about half the skin and cube into 1" pieces 2 red bell peppers- cut into 1" pieces 1 red onion -cut into 1" pieces 4 garlic cloves- peeled Place on a foil lined baking sheet - toss with EVOO and salt and pepper. Bake at 425 until carmelized about 20 minutes. Add into food processor with 2 T tomato paste. Pulse to desired consistency- add salt and pepper to taste.

 From the TODAY show by Chef Shawn Osbey. We loved this sauce. Will probably double the sauc erecipe next time.We only had an oven to do this so double wrapped ribs in foil at 225F for 3 1/2 hours then basted with sauce and went at 350F for 30 minutes. you could literally pull the bones out. FROM THE CHEF: The smoky ribs combined with the sweet and tangy maple barbecue sauce create the perfect balance of flavors for a crowd-pleasing barbecue. These are ribs I grew up with. This was the base to my dad's barbecue sauce.  SWAP OPTION: Swap maple syrup for honey for a different sweetness profile.  INGREDIENTS FOR RIBS 2 racks baby back ribs (about 4 pounds total)  2 tablespoons kosher salt  1 tablespoon freshly ground black pepper  1 tablespoon smoked paprika  1 teaspoon garlic powder  1 teaspoon onion powder  INGREDIENTS -Maple Barbecue Sauce  1 cup ketchup  1/2 cup pure maple syrup  2 tablespoons apple cider vinegar  2 table...

Conchiglie is my favorite summer pasta meal at our favorite Italian Restaurant - Thompson Italian in Falls Church. Since I didn't have the exact recipe I recreated it on my own. Their ingredients are corn, bacon, sofrito, parmesan, stracciatella and aleppo. They make it with medium size shells that catch all the delicious bites. since I couldn't get that shape I got Girelle Shape from Wegmans. corn - 2 ears blanched and cut off cob bacon- 4 slices fried crisp and chopped sofrito - Italian Sof rito requires  2 parts onion, 1 part carrot, 1 part celery diced andsaute in EVOO parmesan- fresh grated on top stracciatella- is the fabulous inside of burrata aleppo- dried pepper (I subbed crushed red pepper flakes) pasta - I used Girelle- made al dente - reserve some pasta water Make you pasta then layer in corn and bacon - top with stracciatella, sofrito and parmesan. YUM!

 AKA what can I make with these TJ's Apple Cider doughnuts that are going stale!! So I found this recipe from Blogger Creme De La Crumb (clever name). I halved it and made it my own by tossing in apple chopped up instead of blueberries. Omitted the glaze and top with a little whip cream. In hindsight G reek Yogurt would have been a perfect topping too! 10   Krispy Kremes Glazed Blueberry Cake Doughnuts ▢  2   cups   milk ▢  6   large eggs ▢  1   teaspoon   vanilla extract ▢  3   tablepoons   sugar ▢  ½   cup   fresh blueberries Glaze ▢  2   ounces   cream cheese  -  softened  ▢  3   tablespoons   butter  -  softe ned  ▢  1   teaspoon  vanilla extract ▢  4-6   tablespoons   milk  -  as needed ▢  4-5  cups  powdered sugar  Cut doughnuts into 1-inch pieces and layer evenly in a greased  9...