More is Better

This recipe is one I have had at My Cousin Cathy and her husband George's home in RI.  It is surely not low calorie but was very yummy.  I used panko breadcrumbs as that is what I had on hand  1/4           cup  butter -- melted  1/4           cup  olive oil   1         tablespoon  parsley -- chopped   3/4      teaspoon  basil   1/2      teaspoon  oregano   2             cloves  garlic cloves -- minced    3/4      teaspoon  salt   1           teaspoon  lemon juice                ...

This squash recipe was suggested by Michael Lomonaco to serve with hos Roast Loin of Pork serving size is half a squash per person. Please note we did not cut them in sixths as suggested but rather halved them For the Maple Glazed Acorn Squash:  Preheat oven to 350°F. Wash outer skin of acorn squash, cut through from top to bottom and split each acorn squash into 6 pieces, place cut side down on baking sheet with a little water on the bottom, place into hot oven and bake till tender when pierced, about 35 minutes. Remove and cool slightly. 4 tablespoons Butter 1/2 cup Maple Syrup 4 tablespoons Pine Nuts 1/2 cup Raisins 2-3 Cinnamon Sticks In a small saucepan heat butter, syrup, pine nuts, raisins and cinnamon over low heat to combine.   Turn cooled squash over onto the skin side, drizzle with maple syrup glaze and return to the oven for 10 minutes to caramelize. Remove and serve hot.

We made this recipe over Christmas week and the sauce is so fabulous --that we thought it would be awesome over Turkey or Chicken as well.  Even my none gravy - non adventurous family tried and liked it.   It was a recipe from The Chew. The other big hit is the Roasted Acorn Squash --which is blogged separately -guests who had never even tried Acorn Squash were raving! Also p[lease note I only could find Ancho Chili flakes in the Hispanic section of my grocery store --it gives a great smoky flavor not spicy. For the Roast Loin of Pork with Chili Pomegranate Glaze: 4 to 4 1/2 # Bone in Center cut pork roast 2 quarts of water 1/3 c kosher salt 3 T olive oil 2 T ground cumin seed 2 C Pomegranate Juice 1/2 C honey 2 T Ancho Chili Powder ( I used flakes) 2 T smoked paprika 1 garlic clove finely chopped coarse salt and fresh ground pepper BRINING DIRECTIONS BELOW For the Roast Loin of Pork with Chili Pomegranate Glaze:  Remove the pork loin from the...

Made this for Katie and Nick one night as we celebrated Christmas early with them. It was fabulous and the best part of all was I was the last one to arrive home after getting out of work late that night and they had started the recipe :) Perfect !! The recipe is from Allrecipes.com and Carapelli Olive Oil. Be sure to read recipe through as direction #2 is important!!! Ingredients: 3 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided 1 (32 ounce) carton reduced-sodium chicken broth 2 (6 ounce) uncooked lobster tails in the shells, thawed if frozen 1/2 cup chopped sweet onion 1 cup Arborio rice 1/2 cup dry white wine or dry vermouth 3/4 cup frozen baby peas, thawed 1 teaspoon finely shredded fresh lemon peel 3/4 cup shredded Parmigiano-Reggiano cheese, divided   1. Bring broth to a boil in a large saucepan over high heat. Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is...

Beer is typical for the Belgian braise, and gives a quite different character to beef than the red wine of the  bourguignon . A bit of brown sugar masks the beer's slightly bitter quality, and a little vinegar at the end gives character. Serve this with parsley potatoes or buttered noodles, a green salad, and beer. I served it over pasta and with roasted brussel sprouts. A 3-lb. piece of lean beef from the chuck roast   or rump 2 to 3 Tb rendered fresh pork fat or good   cooking oil A heavy skillet 1 1/2 lbs. or 6 cups of sliced onions Salt and pepper 4 cloves mashed garlic A 9- to 10-inch fireproof casserole about 3 1/2   inches deep Salt and pepper 1 cup strong beef stock or canned beef bouillon 2 to 3 cups light beer, Pilsner type 2 Tb light brown sugar 1 large herb bouquet: 6 parsley sprigs, 1 bay   leaf, and 1/2 tsp thyme tied in cheesecloth 1 1/2 Tb arrowroot or cornstarch blended with   2 Tb wine vinega...

This is a guest blog by Katie --she found this recipe on another blog recently then adapted it using Italian Seasoning and Basil as she dislikes Dill. She also used Ditalini pasta for the orzo. It was a perfect warm meal for such cold weather. Thanks Will Cook for Smiles Blog . Chicken Meatballs: 1 lb ground chicken 1/2 cup bread crumbs 1 egg 1 garlic clove 2 tsp fresh minced dill weed salt and pepper to taste Soup: 2 tbs vegetable oil 1/2 large yellow onion, diced 2 medium carrots, shredded 1 garlic clove 2 tbs vegetable oil chicken meatballs 4 cups of chicken stock 1 bay leaf 1 cup of orzo 1 tsp minced fresh dill weed Instructions Meatballs: In a mixing bowl, combine the meat, crushed garlic, bread crumbs, egg, minced dill weed, salt and pepper. Mix until all evenly incorporated. Divide it into small meatballs and leave on a trey while you saute the veggies. Preheat 2 tbs of oil in a soup pot, over medium heat. Add diced onion and shredded carrots. Raise...

As a special meal to start the weekend right Katie made this recipe she found for Nick--they both LOVED it. Sh e served it with salad and Crusty bread. Thanks Iowa Girl Eats blog - turns out she gives credit to a  Slightly adapted recipe from  Emeril Lagasse   Smart move having roll of paper towels handy --Nick looks very happy with this meal ! Ingredients:  3 bottles Stella Artois beer 3 lemons, cut in half (plus extra for serving) 1 large head garlic, cut in half 2 teaspoons Old Bay seasoning 3lbs Alaska King Crab Legs, split 1 stick butter, melted Add beer, lemons, garlic, and Old Bay seasoning to a very large stock pot then bring to a boil. Add crab legs then place a lid on top and cook for 4 minutes (it’s ok if lid doesn’t shut all the way.) Remove meat from shells then serve with butter. Directions: 

We are making this for Christmas this year - so my sister Linda made it to practice and taste this past weekend --she said there were moans of delight at the table! She made the sauce, potatoes and greens as well. Cant wait to try it myself. The recipe is from the FOOD networks Tyler Florence. For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Beef: 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 12 thin slices prosciutto 6 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten 1/2 teaspoon coarse sea salt Minced chives, f...

Saw this recipe done on The Chew and it looked moist -so decided to try it out pre-Thanksgiving with a roasting chicken --brine and all --I halved all the ingredients and it was delicious --can't wait to try it out on a turkey! For the Turkey: 1 cup Salt Pepper 1 cup Sugar 1 Whole Bone-In Turkey Breast (5 to 7 lb; trimmed) 4 pounds Turkey Drumsticks and Thighs (trimmed) 3 Onions (chopped) 3 Celery ribs (chopped) 2 Carrots (peeled and chopped) 6 Garlic cloves (peeled and crushed) 2 Bay leaves 6 sprigs fresh Thyme 6 sprigs fresh Parsley 1/2 ounce Dried Porcini Mushrooms (rinsed) 4 tablespoons Unsalted Butter (melted) 4 cups Low-Sodium Chicken Broth 1 cup Dry White Wine For the Gravy: 3 tablespoons All-Purpose Flour Salt Pepper For the Turkey: Dissolve 1 cup salt and sugar in 2 gallons cold water in large container. Submerge turkey pieces in brine, cover, and refrigerate for 3 to 6 hours.  Adjust oven rack to lower-mi...

Its fun to try a new recipe for a meal you have enjoyed --this time it was Giada's version of Shrimp Fra Diavalo --it was a weekend night meal and so to make it more special used the 10-14 count shrimp --yummo! 1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 medium onion, sliced 1 (14 1/2-ounce) can diced tomatoes 1 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, addi...

I should call this blow your mind macaroni and cheese-- Kevin asked immediately if this would be another one of my "one night stands" or if could just possibly get this made again!! And YES he will but maybe next time with Lobster or Andouille added ! Classic Baked Macaroni and Cheese Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar. Southern Living OCTOBER 2009 2 cups milk 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded 1/4 teaspoon ground red pepper (optional) 1/2 (16-oz.) package elbow macaroni, cooked 1. WHISK FLOUR INTO BUTTER Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, ...

Saw this on The Chew and made it last night for dinner -- all Kevin kept saying was how good it was and lamenting that I may never make it again as I will have moved on to other recipes. Served it over Jasmine rice (from Trader Joes frozen section--ready in 3 minutes) and broccoli. ONLY thing I would do different was use bone in chicken breasts and thighs and not the whole chicken as it was a pain to cut up!! 1 Whole Chicken (cut into 8 pieces; breast split) Salt freshly cracked Black Pepper Vegetable Oil 1 13-ounce jar Orange Marmalade 3 tablespoons Soy Sauce 3 tablespoons BBQ Sauce 3 tablespoons Rice Vinegar 1/2 cup Water 2 teaspoons Red Chile Flakes 1 inch Fresh Ginger (peeled and sliced into coins) 1 bunch Scallions (divided; 1/2 roughly chopped; 1/2 sliced on bias) Season chicken liberally with salt and pepper. Heat a large skillet with a few tablespoons of vegetable oil over medium-high. Sear the chicken on all sides until golden, working in batches. Transfer to ...

We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...

Found this after "googalizing" for a slow cooker pork recipe that required ingredients I had already at home! It was quick to assemble and cooked while I was away. Amazing! 1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce freshly ground black pepper to taste   Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork , leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Katie made this up last week and loved it. She said it came together very quickly. Vegetable Oil 8 ounce Pad Thai Rice Noodles 1/2 cup Peanuts 2 Eggs 1/2 pound Boneless Skinless Chicken Breast (thinly sliced) 4 cloves Garlic (minced) 1 cup Carrots (julienned) 1 cup Bean Sprouts 4 Scallions (thinly sliced) 1/4 cup Cilantro (roughly chopped for garnish) 2 Limes (cut into wedges for garnish) For the Sauce: 1/2 cup Water 1/4 cup Light Brown Sugar 1/4 tablespoon fresh Lime juice 1/4 cup Creamy Peanut Butter 1 1/2 teaspoons Worcestershire Sauce 3 tablespoons Soy Sauce 4 cloves Garlic (minced) 1/4 teaspoon Thai Chili Sauce or Sambal (plus more to serve) Place the noodles in a large bowl and pour enough boiling water over to cover. Allow to sit for 6 to 8 minutes and drain the water from the noodles.  Toss with 1 ...

Made this up for a fun weekend breakfast --it would be even better as a warm summer breakfast! 2 Avocados Kosher Salt and freshly ground Black Pepper 4 tablespoons Olive Oil 4 large Eggs 1 cup Cherry Tomatoes (halved) 1/2 cup fresh Basil leaves (torn) 1 Lime (grated zest and juice)   Put a large Dutch oven over medium-high heat.   Halve each avocado lengthwise. Peel and pit the halves. Using a spoon, scoop out some of the avocado where the pits were to form a donut hole that goes clear through each half. Lay the avocados out on a cutting board, top with plastic wrap, and gently press down to slightly flatten the pieces. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.   To the preheated pan, add 2 tablespoons of the olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute. Flip the avocados and carefully crack 1 egg into each hole. Season the...

Made this over the weekend do not be put off by the "spicy" it was fine or the look of the garlic bread --it was fabulous!! We used littleneck clams Extra Virgin Olive Oil 1 Red Onion (thinly sliced) 4 Garlic cloves (thinly sliced) 4 Scallions (thinly sliced) 2 teaspoons Salt 4 pounds Cockles; Manila Clams; Littleneck Clams or Small Razor Clams 1 cup Tomato Puree 1 cup Dry White Wine 2 teaspoons Red Pepper Flakes 1 cup chopped fresh Basil 1/2 cup chopped fresh Chives 1/2 cup fresh Oregano leaves For the Garlic Bread: 1 Baguette (sliced in half lengthwise) 1/4 cup Dry Red Wine 6 Garlic cloves (grated on a microplane) 1/4 cup Extra Virgin Olive Oil 1 bunch Thyme (leaves only; finely chopped) Heat a few tablespoons oil in a large skillet over medium-high heat. Add red onion and cook one minute. Add sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes Add cockles, tomato puree, wine and pe...

I have been making this recipe for years--originally it came as an insert inside the Shelby's Chili mix--this time in an effort to make it even healthier I added a can of red kidney beans and a can of white navy beans. Also as always topped with cheddar and a dollop of sour cream. 1 cup  Onions,Raw,Chopped 2 tablespoons  Butter 14 ounces  Chicken Broth,Canned,Prepared 4 cups  Chicken, cooked, chopped 12 ounces  Corn,Sweet,Canned,Whole Kernel 1 can dark red beans, rinsed and drained 8 ounces  Tomato Sauce 1 cup  Water 1 Pkg  Carroll  Shelbys  Chili Mix SAUTE ONIONS IN BUTTER IN 5 QT PAN. **RESERVE 1/3 C CHICKEN BROTH** ADD ALL REMAINING INGREDIENTS EXCEPT MASA FLOUR AND CAYENNE PEPPER PACKETS. BRING TO BOIL; REDUCE HEAT SIMMER 30 MIN COVERED. GRADUALLY ADD RESERVED CHICKEN BROTH TO MASA  FLOUR STIRRING TIL WELL BLENDED. ADD TO CHILI MIXTURE CONTINUE TO SIMMER 15 MIN. ADD CAYENNE PEPPER. ...