More is Better

Again from The Chew -this was a wonderful light chicken dish --perfect for Spring or a hot summer night. The hardest part was finding bone in /skin on Chicken breasts! 4 Chicken Breasts (skin on; bone-in) 1/2 cup Parsley (leaves picked and chopped) 1/2 cup Mint (leaves picked and chopped) 1 1/2 sticks Butter (softened) 1 large Shallot (finely chopped) 1 cup White Wine 2 cups Asparagus (cut 1/8-inch thick on the diagonal) 1 cup Peas (blanched) 1 Lemon (zest and juice) Olive Oil Salt and Pepper Preheat the oven to 350 degrees F. Combine the butter and chopped herbs in a bowl and mash with a plastic spatula to combine. Remove one third to a bowl and reserve. TIP: When making compound butters, start with softened or room temperature butter to easily incorporate herbs or other mix-ins. Working with the chicken, loosen the skin with your fingertips, gently separating the skin from the meat. Rub about 1 tablespoon of butter under each breast. Wash your hands and t...

This recipe is from Southern Living APRIL 2013 and it was so yummy that I have made it 2  out of the last 3 weekends and served it to company! Last week I realized I didn't have bacon to wrap it with and wrapped it with prosciutto instead --just as delicious. The green beans were a great accompaniment. 1 (3-lb.) package pork tenderloins 1/2 teaspoon freshly ground black pepper 2 teaspoons kosher salt, divided 10 bacon slices 2 (8-oz.) packages haricots verts (thin green beans) 2 tablespoons olive oil, divided 4 garlic cloves, divided 1/2 cup balsamic vinegar  1/3 cup strawberry preserves 1/2 cup quartered fresh strawberries   1. Preheat grill to 400° to 500° (high) heat. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks. 2. Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring...

Since my man spends so much time in Rome and this is one of his favorite dishes --very simple. Do not overcook your pasta- make sure it is al dente. 1/4 cup coarsely ground black pepper 6 tablespoons extra virgin olive oil 6 tablespoons unsalted butter 1 pound spaghettini 1/4 cup freshly grated Parmigiano-Reggiano plus extra for serving 1/4 cup grated pecorino romano kosher salt Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water. Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses, add a s...

This recipe from The Chew and was a nice change of pace to eat summer's best tomatoes and zucchini. The only thing we noted is that the first 'blind bake' off the puff pastry took about twice as long to cook so use your judgment. For the Tomato Salad: 1 cup Cherry Tomatoes (cut in half) 3 tablespoons Red Wine Vinegar 2 tablespoons Olive Oil 1/2 teaspoon Red Chili Flake 1/4 cup Basil leaves (torn) 1/2 cup Zucchini (sliced lengthwise into thin strips) Salt and Pepper 1 Garlic clove (smashed) For the Tart: 1 sheet Puff Pastry (thawed) 1 Egg (beaten) 1/2 cup Ricotta Cheese (room temperature) 1/2 cup Goat Cheese (room temperature) 1/4 cup Parmigiano-Reggiano (grated) 1 Lemon (zest) 1 tablespoon Chives (finely chopped) 1 tablespoon Tarragon (leaves finely chopped) 1 tablespoon Parsley (finely chopped) 2 tablespoons Butter (melted) Salt and Pepper  For the Tomato Salad:  Add the tomatoes, zucchini, chili flake, smashed garlic, red wine vinegar a...

CPP (Chicken Pot Pie) night has become a favorite for the D-C women paired with a good Hallmark movie.  Recently, I had Laura over to put a slight twist on the CPP making it a VPP (Veggie Pot Pie)!  It's a great way to put expiring produce to tasty use and mix some healthy vegetables with a sinfully delicious filling and crust. This comes together quickly and is so satisfying, you won't even miss the chicken! Ingredients 1 15 oz Pillsbury refrigerated pie crust 1/3 c margarine 1/3 c flour 1/2 tsp salt and pepper 1 1/2 c chicken broth 2/3 c milk Approx. 5 cups of your favorite roasted veggies! Bonus ingredients: grated asiago cheese and fresh basil Steps Heat oven to 425 Prep pie crust as directed In medium saucepan, melt margarine, stir in asiago cheese and flour ,s and p, gradually stir in broth and milk till bubbly and thickened. Remove from heat. Add veggies and fresh basil (notice perfected "ripping" technique). Spoon into crustlined pan. Top with othe...

A new complete meal twist for all of that love the side dish. However I like to think it is a bit healthier because you make your own sauce and its a one pot meal. I did not fry the onion rings rather I used the quick store bought ones. This is a Rachael Ray recipe. Salt 1 1/2 pounds green beans, trimmed and cut into thirds 1 tablespoon EVOO – Extra Virgin Olive Oil 4 tablespoons butter 1/2 pound button mushrooms, sliced  2 large shallots, chopped 3 to 4 cloves garlic, chopped Pepper 2 tablespoons chopped fresh thyme 4 tablespoons flour 1/2 cup dry white wine 2 cups chicken stock  or  poaching liquid (if you poach your chicken) 1 cup cream  or  half-and-half 1 5.4-ounce wheel Boursin  or  other garlic-and-herb cheese  1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie For the Fried Onions (store-bought are fine as well for a quicker garnish): 1 small to medium onion, very thinly sliced 1...

This is great when tomatoes aren't in season as it uses San Marzano Tomatoes- once they are roasted it comes together in 15 minutes. What you can't see really well is those croutons are actually grilled cheese sandwiches cut up into pieces !!!! Spectacular !! Another comfort meal for Katie. 2 28-ounce cans San Marzano Tomatoes (whole and peeled) 1 large White Onion (sliced thinly) 8 Garlic cloves (peeled and smashed) Olive Oil  Salt and Pepper to taste  3 cups Chicken Stock 4 sprigs fresh Thyme (leaves picked)  3/4 cup Heavy Cream 1/2 cup picked Basil Leaves Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper. Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.  Transfer the tomato mixture to a...

Or how to get your husband to eat more cauliflower! The only thing I changed the second time I made it was although the presentation was lovely as a whole cauliflower it took forever to get the whole head tender enough and even then was still a bit too al dente. The second time I made it I cut the head up into florets and then steamed them until they were almost fork tender about 5 minutes in my micro-cooker with 1/2 c water on high. For the Cauliflower: 1 head Cauliflower 1/4 cup Olive Oil Salt and Pepper Lemon Caper Vinaigrette (see recipe below) For the Lemon Caper Vinaigrette: 1 cup Olive Oil 1/3 cup Capers (chopped) 1/2 bunch Parsley (chopped) 1/2 cup Lemon Juice 1 tablespoon Lemon zest 1 teaspoon Dijon Mustard Salt and Pepper For the Cauliflower:  Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45...

This was on The Chew and it was absolutely awesome--the only this I changed was opting not to use the Puff Pastry crust topping as it already was enough for me with the pasta. Doesn't the picture just make you want to dig in with a serving spoon! For the Filling: Olive Oil  2 pound Hot Italian Sausage (removed from casing)  2 medium Onions (finely chopped)  1 Carrot (finely chopped)  4 stalks Celery (finely chopped)  Salt and Pepper to taste  5 Garlic cloves (sliced)  1 teaspoon fresh Thyme Leaves 1/8 teaspoon freshly grated Nutmeg  2 cups Red Wine  1 16-ounce can Whole Peeled Tomatoes (drained and crushed)  1 pound Cavatelli 1/2 cup Parmigiano-Reggiano (plus more for grating) 1 recipe of Besciamella For the Besciamella 5 tablespoons butter 4 tablespoons flour 3 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg In a medium saucepan , heat butter until melted. Add flour and stir until smooth. Over...

I made this for Katie as a special comfort meal and all I can say it was DIVINE ! Yummy !!! 3 tablespoons butter, divided 1/4 cup all-purpose flour 1 1/2 cups milk  or  reduced sodium chicken broth 3 tablespoons dry sherry 2 cups (8 ounces) Sargento® 4 State Cheddar Shredded Cheese, divided 1 to 1 1/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch chunks 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 6-ounce bag baby spinach leaves (4 cups) 2 large carrots, grated 1/4 cup dried currants  or  golden raisins 1 sheet frozen puff pastry, thawed (1/2 of a 17.3oz. package) Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add flour; cook 1 minute, whisking constantly. Stir in milk or stock; bring to a simmer, whisking frequently. Simmer until sauce thickens, 2-3 minutes. Stir in sherry; simmer 2 minutes. Remove from heat; stir in 1 cup of the cheese until cheese melts. Heat remaining 1 tabl...

This crazy dog from The Chew's Michael Symon is crazy over the top and delicious and at least a 3 napkin hotdog! Not something your cholesterol could do every week but it is worth the splurge! And oh yeah have a fork ready to enjoy all the droppings! I apologize in advance for the formatting but it is the only way I could get it to blog. For the Chili : 3 tablespoons Vegetable Oil 2 pounds Ground Beef Salt and Pepper to taste 1 Onion (medium chop) 2 Garlic cloves (minced)  3 tablespoons Chili Powder 2 tablespoons Ground Cumin 1 tablespoon Paprika 2 Chilis in Adobo 7 ounces Canned Stewed Tomatoes 2 ounces Canned Green Chilis 1 cup Dark Mexican Beer 3 cups Beef Broth (plus more if needed) 1 sprig fresh Oregano For the Hot Dogs : 10 of your favorite Extra-Long Hot Dogs in natural casing 10 Potato Hot Dogs Buns For the Condiments: Melted Cheese Diced Onions Chopped Tomatoes Bacon Mustard 3 tablespoons Vegetable Oil 2 pounds Ground Beef Salt and Pepp...

This recipe is from Chef Daisy Martinez from September 2009. Ole !! 2  tablespoons  extra-virgin olive oil 1  onion, finely chopped 6  cloves garlic, thinly sliced 6  skinless, boneless chicken thighs, cut into 1/2-inch pieces 2  canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 6  cups   chicken broth 1/2   cup  chopped fresh cilantro Juice of 2 limes Salt and pepper 1  hass avocado, thinly sliced lengthwise into 12 pieces Crushed tortilla chips In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the h...

We had this delicious and easy dessert to celebrate a special occasion and would be perfect to serve company as well! I just garnished with orange zest. Thanks again to Rachael Ray. 2 teacups or small champagne glasses 2/3 cup whole milk 1 egg 3 tablespoons sugar Pinch of salt 1 cup semisweet chocolate chips 2 tablespoons Frangelico (hazelnut liqueur)  or  Grand Marnier (orange liquor) 1/2 cup whipping cream Edible flowers (found in produce department) or candied violets, for garnish (optional)   Heat milk in a small pan over moderate heat until it comes to a boil. In a blender or food processor combine egg, 2 tablespoons of sugar, a pinch of salt, semisweet chips and liqueur, using the low setting. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate . Process or blend 1 minute, until smooth. Spoon into 2 teacups and chill. When ready to serve, whisk cream until soft peaks form, about 1-2 minutes, then sprink...

Another quick and elegant meal - you probably have most the ingredients in your pantry. This was from the Rachael Ray Show. As you can see we had it for a special occasion.   4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick Salt and pepper 1 cup flour 1 teaspoon garlic powder  or  granulated garlic 1/2 teaspoon paprika 3 tablespoons butter, cut into 1-tablespoon slices 2 large eggs 1/4 cup, a handful, grated Parmigiano-Reggiano 2 lemons, juice of 1/2 and 1 sliced 1/4 cup olive oil, 4 turns of the pan   2 cloves garlic, minced 1/2 cup dry white wine 1 cup chicken stock Finely chopped flat-leaf parsley, for garnish Crusty bread  or  linguine to mop juices   Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic, and paprika. Roll the butter slices in the flour and reserve.    Heat oil, 4 turns of...

We had this fabulous salad for Easter as well and I can't wait to make it again and perhaps top with Shrimp or Chicken - it would be great for a luncheon as well. There were no leftovers with this one! It's from Southern Living April 2004. SALAD INGREDIENTS 8 cups gourmet mixed salad greens Click to see savings 1 1/2 cups sliced mango                                  1 1/2 cups pink grapefruit segments                   Click to see savin 1 1/2 cups sliced fresh strawberries                                  1 cup...

This recipe is soooo awesome --perfect tart flavor and dense pound cake -great for summer served alone chilled or with real whip cream dolloped or with vanilla ice cream! I thought the presentation was awesome --so professional for a non baker --thanks Kathryn! This was from Southern  Living March 2011 CAKE 1 cup butter, softened                  1/2 cup shortening 3 cups sugar                6 large eggs                  3 cups all-purpose flour                                ...

This recipe is from the Williams Sonoma Catalog --it looked like a nice variation from our standby favorite with the Mustard Crust. It was really good and I think I will do it again by the other recipe is still my fave but not by much! As you can see it is a nice presentation before slicing the photo below is from catalog. 2 racks of lamb, each with 8 ribs, Frenched (about 2 1/2 lb. total) Kosher salt and freshly ground pepper, to taste 1 1/2 cups fresh bread crumbs 1/4 cup chopped fresh flat-leaf parsley 2 Tbs. chopped fresh mint 1 Tbs. chopped fresh rosemary 2 Tbs. Dijon mustard 2 Tbs. olive oil Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper. Preheat an oven to 375°F. Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.   In a large fry pan over medium-high heat, warm the o...

Another part of our Easter meal --nice and colorful--would be great for Christmas as well with the red and green --be careful not to overcook the bell pepper. This is from Southern  Living December 2003. 2 pounds fresh asparagus 2 tablespoons butter                  1/4 cup sliced almonds                                  2 tablespoons diced red bell pepper 1 tablespoon fresh lemon juice                  1/2 teaspoon salt             ...

We had this at Easter --yes it has taken me this long to blog it!! The recipe is from Southern Living March 2013.  We liked it a lot --Katie who helped me in all the prep thought it was a bit labor intensive because of the fact that you had to blot dry the potato with paper towels but because of the mandolin it was quick to slice it during prep. It called for making your own buttery pie crust--I just used a refrigerated pie shell 1 pie crust 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices                  1 1/2 teaspoons table salt, divided                  6 green onions, cut into 1-inch pieces (about 1 cup) 1/2 cup coarsely chopped fresh flat-leaf parsley ...