More is Better

This recipe was The Chew last week and had only 4 quick ingredients and was delicious. During the segment on the show someone asked about substituting nutella and being the chocolate fiend I am I did --however it altered the consistency -- I think the almond butter or even a crunchy peanut butter would have thickened it more. I just put it into the freezer for a half hour -which delayed my gelato gratification! And because I had some hazelnuts I crushed them up and sprinkled on top. Also as usual I halved the recipe. 4 large Bananas (frozen) ( cut them up into 1 " pieces first) 1/2 cup Frangelico Liqueur  1/2 cup Almond Butter * I used nutella Salt genrous pinch sliced Almonds (for garnish)  Place hazelnut liqueur, almond butter and salt into blender Add  frozen bananas last on top of mixture and blend til smooth you will hear/ feel it come together don't overblend  This is where it was a little too thin so popped into freezer for 30 min ...

This was a nice light soup and I loved the texture of the mushrooms and I would leave my leeks a little large chopped size next time. This recipe is also from the new winter Wegmans Menu magazine.   2 cartons(32 oz each)  Wegmans Organic Vegetable Broth   1 pkg(8 oz)  Food You Feel Good About Cleaned & Cut Chopped Onion   1 cup(4 oz)  thinly sliced celery   1 cup(4 oz)  thinly sliced Food You Feel Good About Cleaned & Cut Leeks   1 pkg(5 oz)  sliced shiitake mushrooms   1 pkg(8 oz)  Food You Feel Good About Cleaned & Cut Sliced Baby Bella Mushrooms   2 Tbsp  Wegmans Soy Sauce   1 Tbspsalt  2 Tbsp  sesame oil   4 Tbsp  Wegmans Cornstarch   1/4 cupwater  1 cup  chopped green onions     Add  broth, onion, celery, leeks, mushrooms, soy sauce, salt, and sesame oil to stockpot. Cook on ME...

From Wegmans Menu magazine this was quick and delicious --we had the smaller ' slider' sized portabellas (6 to a package) as an appetizer but if you did the bigger mushrooms it could be as a lunch or small meal.   1 pkg(14 oz)  Portabella Mushroom Caps   2 Tbsp  Wegmans Pure Olive Oil   Sea salt and black pepper  1 container(8 oz)  Wegmans Bruschetta Topping (Cheese Shop), drained   1/2 of an 8 oz pkg  Wegmans Part-Skim Mozzarella Cheese (Dairy Dept)     Preheat oven to 350 degrees. Rinse  mushrooms and pat dry; scoop out gills, and remove stem. Place caps, scooped side up, on baking sheet. Coat caps evenly with olive oil; season with salt and pepper. Bake 15-20 min.   Remove   from oven. Drain caps if necessary. Top each cap evenly with bruschetta ( drained the excess liquid off it before topping mushrooms) and cheese.    Bake  7-8 min at 350, until cheese...

We were the lucky recipients of a lovely Panettone sent to us by some friends of my husbands from Milan. This is    sweet bread loaf  originally from Milan  and is one of the symbols of the city of Milan.It is considered a Christmas staple and has a cupola shape. It takes a long process to make as the proofing process itself takes several days. Traditionally it also has candied orange, citron, dry raisins (not soaked) and lemon zest.  So as party of two I needed to get creative with using it as it weighs over 2 lb of bread! This recipe comes from the Whole Food website. We enjoyed it a lot and plan to use the other half to make a bread pudding. Sorry the picture doesn't do it justice 6 tablespoons butter, melted, divided 1/2 cup brown sugar, packed 1 tablespoon water 4 Granny Smith apples, peeled, cored and thinly sliced 1/2 cup dried cranberries or raisins ( I used fresh cranberries as that was all I had on hand) 6 (1-i...

Saw this recipe on The Chew and instantly thought of Katie's boyfriend Nick's love of pork and bacon and knew I had to make it for him.  The only thing I altered was that I lazily used a store bought crust but if you go to their website you can get the recipe for the  homemade version.  The other thing is this recipe makes enough for 2 pies. I used my Pampered Chef deep dish pie plate and had about 1/4 of the filling left and sent it home with them to serve with another pie crust folded over and stuffed as a calzone. So please feel free to halve this recipe :) 8 oz slab bacon, medium dice 2 lbs ground pork slat and pepper 1 c chopped celery 2 c chopped red onion 2 chopped garlic cloves 1 # russet potatoes, peeled and cut large dice 1/2 c chopped fresh flat leaf parsley 1 T chopped savory pinch ground cinnamon pinch of ground cloves 2 pkgs pie crust (need to crust for each pie) In large dutch oven over medium heat add bacon and cook til crisp about 3 min. R...

Saw this recipe on the Chew and decided it would make the perfect substitute for pumpkin pie and it did not disappoint --it was so rich and delicious I would make it again.  That being said would halve it next time as it was so tall and rich a thin slice was plenty ! Next time I will make it in a single cake pan and slice or half the batter amount in 2 cake pans with less cooking time.**I hate to give into the power of a website but I have attempted to blog this particular recipe 4 times only for it to erase and disappear and start all over again! So here is the link for the recipe from The Chew  http://beta.abc.go.com/shows/the-chew/recipes/Pumpkin-Chocolate-Cake-Carla-Hall   It was awesome and I would definitely make it again. For the Pumpkin Cake: 2 cups sugar 1 cup vegetable oil 4 large eggs 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3 teaspoons pumpkin pie spice 1 teaspoon salt 2 cups pumpkin puree Preheat oven to 3...

I think I saw this in a Shape Magazine. I do love Buffalo Wings but they are so high in fat and calories between frying and the butter in the sauce. This was a delicious low calorie version. We are not big blue cheese fans  so served it with bottle ranch dressing. Next time I will make my own ranch dip with greek yogurt- lemon juice and fresh chopped herbs. Kevin loved these to eat while cheering his favorite team football team on! The creepy gnome was a gift from my sister!  2 lbs chicken wings 1/2 c Hot Sauce 1 T Butter ,melted 2 1/2 t Cider Vinegar 1 T Honey Preheat oven to 450. Put defrosted chicken wings into pot of water that covers them by an inch. Bring to a boil and then simmer for 5 min. Drain and pat dry. The recipe has you put them skin side down on parchment paper on a baking sheet - I prefer placing them on a rack so more fat drips off and they get crispier! Bake 25 min and then turn over and bake 5 more.  Meanwhile combine Hot sauce, butter, ho...

I cut this out of a magazine awhile back. Many years ago I used to make Steak Diane and thought this was a great lighter alternative. It was another quick and easy meal to make. Pork tenderloin usually comes with 2 tenderloins in the package - because we are party of 2 I used only one tenderloin in this recipe and kept the sauce recipe part the same. 1 pound pork tenderloin trimmed and cut into 1" thick slices 3/4 t lemon pepper 2 t butter 2 T butter 1 T Worcestershire sauce 1 t Dijon mustard  Sprinkle pork with lemon pepper. Melt butter in large nonstick and cook pork 3 min each side to brown . Remove from pan and set aside - keep warm  Add lemon juice, Worcestershire and Mustard to pan and whisk together.  Return pork to pan and cook 1 minute turning once  Great served with mashed or roasted potatoes and a salad

This was an old Cooking Light recipe from September 2004. It's quick to throw together and a nice light recipe.   3 cups  whole kernel corn, frozen -- thawed & divided   2 cups  low-sodium chicken broth -- divided   1 tablespoon  olive oil   1 cup  onion -- chopped   1 cup  green bell pepper -- chopped   1 cup  red bell pepper -- chopped   1 cup  skim milk      3/4  pound  medium fresh shrimp -- peeled      1/4  cup  fresh cilantro -- chopped      1/4  cup  fresh parsley -- chopped      1/4  teaspoon  salt      1/8  teaspoon  pepper Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth.  Set pureed corn aside. Heat oil in a large saucepan over medium heat.  Add onion and next 2 ingredients; saute 5 minutes or until ...

Daniel was home visiting and I decided this would be a good manly meal -- and it was :) The shortribs were harder to find than I imagined --we ended up going to an Asian grocery store "Lotti" for the ribs.  The slab bacon I had the deli coldcut counter cut the slab for me. 7 pounds beef  short   ribs  (bone in) 1/2 pound slab bacon (cut into large dice) 4 medium carrots (peeled and cut into 2-inch pieces) 2 medium parsnips (peeled and cut into 2-inch pieces) 1 medium yellow onion (large diced) 5 garlic cloves (smashed and peeled) 2 teaspoons coriander seeds 2 bay leaves (fresh or dried) 2 cups apple cider 1 (12 ounce) bottles of wheat beer 10 sprigs fresh thyme 2 quart water 1 cup fresh mint leaves (torn) 2 lemons (zested) kosher salt Season short ribs liberally with salt. Bring to room temp. Preheat oven to 350 In a large dutch oven --cook bacon over medium heat until slightly crispy -remove and set aside  Dry short ribs with paper towel...