More is Better

MMMM Yummy and leaves that little bit of crushed red pepper feeling on your lips!   6 tablespoons extra virgin olive oil 6 garlic cloves, peeled and sliced 2 1/2 pounds jumbo shrimp (about 30) peeled and deveined Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed 8 fresh basil leaves, torn into quarters 2 tablespoons minced fresh Italian parsley 1 teaspoon crushed red pepper   Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden. This takes about one minute.  WATCH very carefully as garlic will burn and then you have to redo -- I ended up removing the garlic while I cooked the shrimp --but it was nice and crispy. See above :)   Add as many shrimp as fit in a single layer with some space between each. If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior. Cook, tuning once, ...

OK so this is one of those meals you wake up thinking about the next morning! I watched this prepared on The Chew - it was a 5 in 5 meal -meaning 5 ingredients and prepared in 5 minutes -- Michael Symon used turkey cutlets but I used 1 package of Costco tenderloins (about 9 pieces ) makes 4 servings. You could serve this over grits as I did or angel hair pasta or even rice. It was fabulous!! 5 turkey cutlets pounded thin (or a package of chicken tenderloins) 1 cup sliced sun-dried tomatoes (Trader Joes sells these already sliced!) 2 cups sliced shitake mushrooms (that is a 6-8 oz package) 1 sliced shallot 1 cup Madeira wine 1/2 cup chopped parsley 6 tablespoons olive oil (divided)  2 tablespoons butter flour (for dredging) 1/2 cup chicken broth or water salt and freshly cracked pepper  He had you preheat 2 saute pans since I used my family skillet I had enough room to use one. Preheat over med-high heat and add 3 T EVOO. Season cutlets/ tenderloins with s/p...

Saw this yummy recipe on Rachael Ray show and thought for sure I would never find the  specialty  pasta but low and behold at Wegman's they have PICI a fat pasta like bucatini minus the hole! This was a really yummy recipe and a definite one to repeat!  This is what the PICI package looks like from Wegman's :)   Salt and pepper 1 pound bucatini, pici  or  spaghetti 3 tablespoons EVOO – Extra Virgin Olive Oil 1/4 to 1/3 pound chunk guanciale, pancetta  or  center-cut bacon, chopped 1 small onion, chopped 3 to 4 cloves garlic, thinly sliced 1/2 cup dry white wine 1 cup chicken stock 2 cups frozen artichoke hearts, thawed  or  1 14-ounce can artichoke hearts, drained and chopped 1/2 cup freshly grated Caciocavallo  or  Pecorino Romano cheese, plus more for serving 1/3 cup chopped flat-leaf parsley (a generous handful) Bring a large pot of water to a boil. Salt it, add the pasta and cook until  al de...

I got this recipe originally from Wegman's in FALL 2007 and served it several times that year -- I had forgotten about it until recently and made it this past chilly weekend. It was fabulous as good and comforting as we remembered. The sauce totally makes it along with the meat that just falls apart. We only used half the meat amount less than 2#. Also Wegman's didn't have any of their precut stew vegetables so used 4 celery stalks, 4 carrots, 2 big onions and about 10 mini potatoes all cut into 1' chunks --left all the sauce ingredients the same --this yielded 4 portions. The hardest part was the incredible smell for the 2 1/2 hours of cooking time in the oven --really wanted to cheat and just eat it early! Can you say fall comfort foods and a great one pot meal!  ***PLEASE NOTE THIS MEAL TAKES ABOUT 3 1/2 hours from start to finish of which 2 1/2 hours is the cooking time.***  1 boneless beef chuck roast (about 2 3/4 - 3 lbs) Wegm...

This recipe brings back memories and a smile to my face as I can remember my mom making it for both our family as well as when she entertained for dinner parties in the 60's and 70's. Back then it was whole bone in and skin on breasts as well as the vegetables that the chicken were poached in were just discarded. Of course me queen of more-is-better could not dream of doing that and added the veggies on top of the broccoli -they were delicious. Also you could use frozen broccoli but I used fresh. Enjoy this fun classic best served over mashed potatoes. AND yes you can serve it to company      4 whole  chicken breasts -- boneless 2 cups chicken broth 1  onion -- chopped large chunks  2 ribs celery -- chopped large 1/2 " chunks  20 ounces  frozen broccoli spears -OR small head of broccoli sliced into spears   8 ounces  cream cheese -- softened   2  cups  milk   1 teaspoon ...