I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.
And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! 
Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.
Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
Blessings.
For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.
Top with Mozzarella, and broil until cheese is melted, and golden brown.
Slice and serve.
I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.
Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. 
Mix the Cheese Mixture: In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.
I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan. Then layered the no-bake noodles, then more sauce. 
Then layer the meat mixture.
Then the cheese mixture.
I used fresh, baby spinach (almost the entire small package).
Another sauce layer.
Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese. Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.
Uncover, and bake until cheese is golden or about 10-15 minutes. Remove from oven, and cool for about 15 minutes before cutting. Enjoy!
David liked this, and I was not able to eat a lot of it at all. I mainly ate the everything but the noodles. Ugh.
I cleaned the asparagus, and took half of a slice of the prosciutto and wrapped the bottom half of the spear. Placed it in a oven safe dish (my small baker for the 
I baked them for about 20 minutes on 350 degrees. I loved how even they cooked. They turned out perfect. Crispy, nutty, and not overcooked. I will be making them again!!
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 
5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.
6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.
Overall, a tasty dish. We served the potatoes with 
One pound of ground chuck, half of onion, and one small zucchini shredded. Added Italian seasoning, two eggs, and some panko breading.
I have the Brownie pan from 
My plate with the vinegar smashed potatoes (another post). Perfect, juicy and the right portion size.
So the recipe was pretty simple. Take cheese slices, place them on the baking sheet (with a silpat), bake at 350 degrees for about 25 minutes. Well, this was my fail. Too many cheese slices on the baking sheet. Everything melted together. Yes, fail. So to recover, I cut the sheet and tried baking them a bit further.
I spread them out more as well. They turned out wonderful this way. Crispy, crunchy, and savory. 
Loved these, and will make them again….So much better than buying them already done. I liked failing at this. It made me want to succeed, and conquer cooking. It was supposed to be super simple, and easy. It was, but if you do it correctly.
Put onto a baking sheet. Drizzle olive oil, and sprinkle cumin, cayenne pepper and paprika over, and roll to make sure they are evenly coated.
Bake in a 400 degree oven for about 25 minutes or until crispy.
Sprinkle with coarse salt. Store in an air tight container. These will spoil quickly. I store mine in the refrigerator.
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