More is Better

This is not your mothers tuna casserole!! We had been visiting our son Daniel in CO and arrived home to a fridge empty of fresh produce and wanted to make a comfort meal after our travels. This is what we came up with--we are definitely making it again and would absolutely serve it to company!! The secret ingredient is tarragon! This made enough for 3 generous servings.  1/2 package Wegmans Barilotti pasta 1/2 package Trader Joes fresh English peas 1 jar Trader Joes Alfredo Sauce 1/2 cup white wine 2 Cans Tuna in Water ,drained 1 large shallot EVOO 1 T fresh tarragon chopped In a boiling pot of water cook pasta 1 minute shy of recommended time. During the last 2 minutes of this time throw in the peas to blanch and partial cook. Drain it all and place back in the pot. Meanwhile in a saute pan add a small amount of EVOO and the shallots and saute until translucent. Then add in your 1/2 c white wine and simmer 2 minutes. Add in your Alfredo sauce and tuna and h...

Can you say yummy!!! Found this recipe on the Nutella website. These whip up in minutes and are ready to eat warm out of the oven 12 minutes later! I made these for my cousin Cathy's son Nick who has just moved to VA ~ hooray! 1/2 cup Nutella spread 1 large egg 5 tablespoons all=purpose flour 1/2 cup chopped hazelnuts Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

I was looking to combine fresh peas from Traders Joe's along with leeks and mushrooms that needed to be used soon --found this White Wine Lemon Sauce recipe online at myrecipes.com. Decided to poach the chicken and shred it as well. I also served it with cheese ravioli's but would be fabulous over toast points , mashed potatoes or grits.  The sauce was a little thin I thought buy Kevin really loved it that way. You can always add a little cornstarch mixed with cold water to thicken if your prefer. Below is the sauce recipe --I had sauted the sliced mushrooms and leeks added in the fresh peas for a few minutes and then my poached shredded chicken. 2 teaspoons kosher salt 3 tablespoons butter 4 teaspoons Lemon zest, finely grated 1 cup dry white wine 1 cup heavy cream, for cooking and finishing the pasta ⅓ cup lemon juice, freshly squeezed (about 2 lemons) Does this just scream summer --the sauted veggies Chicken poached and ready for checking Below are the ...

Made this recipe last weekend --while the flavor was great the appearance not so good as the flour/ cornmeal/ thyme that gets sprinkled over the tomatoes just ended up looking like mud!! Be sure to use flake thyme not ground which was 'my bad' !! The tomatoes we used were fresh from a neighbors garden - thanks Lynn!!  I did not top with the fresh cherries tomatoes either. Try it --really was awesome with the fontina and kalamata olives This recipe was in my Cooking Light magazine August 2012 1/2  (14.1-ounce) package refrigerated pie dough Cooking spray 2 1/2 ounces   fontina cheese, shredded (about 2/3 cup) 1/2 cup   pitted kalamata olives, chopped 1/3 cup   sliced shallots 3  heirloom tomatoes, seeded and cut into 1/2-inch-thick slices   3 tablespoons   all-purpose flour 1 tablespoon   cornmeal 1 tablespoon   thyme BE SURE TO USE FLAKE NOT GROUND 1 teaspoon   kosher salt, divided 1/2 teaspoon   pepper 1 1...

This salsa was fabulous and would be over chicken, pork or fish! Since I left the leftovers with my sister-in-law she told me it was even better the second day! This was a Cooking Light recipe from July 2011. 2 cups   diced nectarine (about 3)   **I used 5** 1/2 cup   diced red bell pepper   1/4 cup   thinly sliced red onion   2 tablespoons   fresh cilantro leaves   1 1/2 tablespoons   fresh lime juice   2 teaspoons   minced seeded jalapeño pepper 1/4 teaspoon   kosher salt 1/2 cup   diced peeled avocado   Combine all ingredients through salt in a bowl. Gently stir in avocado just before serving

Tried this last night after seeing it on The Chew --was really good and a nice hot summer night meal. You really need to have all ingredients prepped and ready as it comes together really fast. Kevin would prefer that I remove the tails off the shrimp before cooking next time so he isn't slowed down enjoying it!!!  Also he mentioned a great crusty bread for mopping up the sauce would be great or served over grits! 1 pound Shrimp (shelled and deveined) Salt and Freshly Ground Pepper 2 tablespoons Extra Virgin Olive Oil 1 Pint Sweet 100 Tomatoes (halved) 2 limes (zest and juice) 2 cloves garlic (sliced) Crushed Red Chile Flake (to taste) 1 red onion (sliced) 2 Ears Corn 1/2 bunch Basil Extra Virgin Olive Oil 2 tablespoons butter Heat a skillet over medium-high heat. Season the shrimp with salt, and pepper. Add the olive oil to skillet, once hot, add the shrimp. Sear on both sides.  ...