More is Better

Yum Yum Yum ! Had to restrain ourselves not to eat the entire pot! I did halve the recipe. I did not salt the eggplant --the texture was great. 6 tablespoons Extra Virgin Olive Oil 1/2 Red Onion (thinly sliced) 2 pounds small to medium Eggplant (cut 1/4-inch cubes) Salt and freshly cracked Black Pepper 1 pound Penne Basic Tomato Sauce 1/2 cup freshly grated Pecorino Cheese 10 fresh Basil Leaves (roughly torn) 8 ounces fresh Ricotta 8 ounces Ricotta Salata (for grating) ( we didn't have this) Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook penne 1 minute less than the package instructions and drain. Meanwhile, heat a large saute pan with a few tablespoons of olive oil. Add the onions and season with salt. Saute for a few minutes until tender. Stir in the eggplant and allow to cook for 3 minutes without moving. Stir the mixture and then add the cooked noodles and some basic tomato sauce just to coat the noodles. Add freshly torn bas...

This recipe is from the Rachael Ray show a few seasons back. I love serving this recipe to company --it can be made ahead and freezes well. (ask Kevin we FINALLY finished the leftovers from a double batch!) 1 tablespoon extra virgin olive oil (EVOO) 1 pound hot dogs, chopped or thinly sliced 1 medium onion, finely chopped 1 small red bell pepper, finely chopped  2 tablespoons tomato paste  3 tablespoons brown sugar 1 tablespoon red wine vinegar (eyeball it) 1 tablespoon Worcestershire sauce (eyeball it) 1 can tomato sauce (8 ounces) Salt and pepper 4 crusty split-top hot dog rolls, toasted ( we prefer the side split -they hold more )   Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes. Add the onion and bell pepper to the pan and continue cooking un...

This recipe from Rachael Ray magazine was touted as a weekend breakfast  --we loved it ! I should have broke the yolk so you could get the full effect! 1 C ricotta 4 slices toasted thick cut country bread 1/2 # steamed asparagus 4 poached eggs 4 slices of cooked bacon , crumbled Spread ricotta on toast ; sprinkle with slat and pepper, Layer asparagus spears and top with eggs. Sprinkle with bacon and pepper.

In order to quickly use my blueberries up - I had bought them at Costco and party of 2 was having trouble finishing them up quickly enough! This salsa was delicious and would be perfect over chicken and fish as well! 2 cups chopped fresh blueberries                  1 cup whole fresh blueberries                  1/4 cup fresh lemon juice                  3 tablespoons chopped fresh cilantro 2 seeded and minced jalapeño peppers 1/3 cup diced red bell pepper                  1/4 cup ...

This was quick and easy and the best part was the baby carrots were from my garden!! The recipe is from September 2013 Cooking Light.   1 pound baby carrots, halved lengthwise (from my garden!!)  1 tablespoon olive oil 1/2 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness 1 tablespoon canola oil, divided 1/4 cup minced shallots 2 teaspoons minced fresh garlic 1/2 cup unsalted chicken stock       ...

Whipped up this for an outdoor dinner at Wolftrap with Katie and Kevin this week. Kevin liked it so much he's eating leftover slices for breakfast!! 1 Pastry Dough (or your favorite store-bought) 1/4 cup Olive Oil 1/2 pound Heirloom Tomatoes (sliced) (I used the baby heirloom mix from TJ's) 1/2 bunch Thyme (leaves only) 2 Garlic cloves (sliced) Cracked Black Pepper Salt 8 ounces Ricotta Preheat oven to 350F Press pastry dough into tart shell and dock the dough by pricking all over the bottom. Blind bake 15 minutes, remove and allow to cool. In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly. Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.

This yummy recipe with fresh strawberries is from Southern Living -- I used pork chops but the tenderloin would be even better especially with company. I adapted it to cook inside rather than grill. 3-4 boneless pork chops S/P to taste 1 tablespoons olive oil 2  garlic cloves 1/2 cup balsamic vinegar 1/3 cup strawberry preserves 1/2 cup quartered fresh strawberries 1. Sprinkle pork chops with S/P . Heat 1 T EVOO in pan and brown on both sides. 2.  Meanwhile, mince 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture. 3. Serve pork with strawberry mixture and fresh green beans

This recipe was described as a summer salad in soup! It was very satisfying and easy to make - I think it was from Epicurious and under 300 calories per serving. I am showing 2 pictures so you can see how hearty and yummy it is before the broth. 3 tbsp extra-virgin olive oil 2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces 1 large leek, white part only, trimmed and chopped 2 cloves garlic, peeled and minced 3 sage leaves Pinch of nutmeg 1 1/2 lb mixed fresh mushrooms, coarsely chopped 2 qt low-sodium chicken broth 2 to 3 tbsp dry sherry 1 tbsp cornstarch mixed with 2 tbsp water Chopped parsley In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and co...

First let me apologize for the lighting of this picture  --it was delicious and looked better 'in person' I served it over big pearl couscous and I may have cheated with canned artichoke!! Typically a Moroccan dish, chicken tagine is made with lemon and olives for a refreshing bite. 6 Artichokes 1 Lemon 2 pounds Chicken Thighs (skinless; bone-in) 1 large Yellow Onion (medium dice) 4 Garlic cloves (chopped) 1 cup White Wine 1 1/2 cups Chicken Stock (plus more if necessary) 1 cup pitted Green Olives 1/2 cup Parsley (plus more for garnish) 1/2 cup Mint (plus more for garnish) 1 Lemon (sliced into half moons) Cooked Rice (for serving) Olive Oil Salt and Pepper Fill a large bowl with cold water and squeeze the juice of 1 lemon into the water. Drop the lemon in the bowl. Working with one artichoke at a time, peel back the leaves until you reach pale yellow leaves. Cut the tips of the artichoke off, removing any green. Trim the stem to about 1/2 to 1-inch and the...

We love our Chew recipes --this was sooo good and really like the addition of Mushrooms For the Stew: 1/2 pound slab Bacon (cut into thick pieces; 1/2-inch x 1 1/2-inch) 2 pounds Chuck Roast (chopped into 1-inch cubes) 1 Red Onion (medium dice) 2 Carrots (medium dice) 2 Celery stalks (medium dice) 8 ounces Mushrooms (sliced) 3 Garlic cloves (finely diced) 3 sprigs Thyme 2 sprigs Rosemary 1 12-ounce can Stout Beer 3 cups Beef Stock Olive Oil Salt and Pepper Flour for dredging For Garnish: Sour Cream Parsley (chopped) Cheddar Cheese (grated) For the Stew:  Over medium heat in a heavy bottomed pot, add 2 to 3 tablespoons of olive oil. Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pan and brown. Once deep golden brown, about 10 to 12 minutes, add the bacon. Stir to combine. Add the garlic, onions, mushrooms, carrots and celery. Season with salt and pepper. Tie the herbs together with kitchen twine. Now ad...

This is as good as you get in Italy! Thanks Mario. I froze part of it for a 2nd quick work night meal 1/4 cup Extra Virgin Olive Oil 2 tablespoons Butter 2 medium Onions (finely chopped) 4 ribs Celery (finely chopped) 2 Carrots (finely chopped) 5 Garlic cloves (sliced) 1 pound ground Pork 1 pound ground Veal 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder) 1 4.5-ounce tube of Tomato Paste 1 cup Whole Milk 1 cup Dry White Wine 1/2 cup Parsley (leaves picked and chopped) Salt 1 1/2 pounds Fresh Taglietelle 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish) In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted. Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.  Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. ...

With temps in the low 60's at night in August a one pot meal is comforting. We loved it ! Awesome with great crusty bread or mashed potatoes or polenta 1  Perfect Portion Boneless Chuck Roast (about 1 1/2 lbs) Wegmans Pan Searing Flour 2 Tbsp  Wegmans Vegetable Oil 1 pkg (7 oz)  Food You Feel Good About Diced Mirepoix 2 cloves  Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped 1/4 cup dry red wine 1 cup  Food You Feel Good About Beef Culinary Stock 1 can...

This recipe is from Food & Wine magazine and was delicious and perfect with the abundance of tomatoes that this time of years brings, 1 1/2 cups grape tomatoes 1 tablespoon extra-virgin olive oil 1 teaspoon thyme leaves Kosher salt and freshly ground pepper 3/4 pound linguine 1 cup heavy cream ( I used fat free half & half) 3/4 pound large shrimp—shelled, deveined and halved lengthwise 2 teaspoons fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon coarsely chopped flat-leaf parsley Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 ...

I have been on a streak of doing these as a meatless dinner --we have done both Teriyaki marinated mushrooms and recently these --they are delish and I really think the goat cheese adds to it with fresh garden tomatoes and basil!! Sorry my photographer took this photo sideways ! Check out the one below as well! 8  baby portabella mushrooms 3 TBS  extra-virgin olive oil 3 TBS  balsamic vinegar 1 / 4  tsp  salt 1 / 8  tsp  black pepper, ground 8  small dinner rolls , or mini hamburger buns 6 oz  goat cheese , cut into 8 even slices ( I only had crumble on hand) 2  Roma tomatoes , sliced thickly 8 leaves of  basil, fresh Remove stems from mushrooms. In a ziploc marinate mushrooms with EVOO, balsamic, S/P for a few hours --the longer the better Grill for at least 4 minutes per side depending on mushroom size --top with goat cheese, tomato slices and basil. Yum!!  

From Rachael Ray show --this is another variation to stuffed eggplant -- be really careful not to cut too deep with the slits or you will have to stuff them together to hold in place. This "lazy" entrée-size stuffed eggplant parms are topped with a delicious breaded crust – you'll love the mint as a surprise ingredient! We felt very healthy eating a whole eggplant for dinner! 4 small eggplants (mine were locally grown and the purple white marble ones) Salt 2 tablespoons olive oil 4 tablespoons butter 4 cloves garlic, thinly sliced 1 cup panko breadcrumbs 1 onion, halved 1 bay leaf 2 cans San Marzano tomatoes A couple of sprigs fresh thyme 1 cup chicken or vegetable stock 1 teaspoon honey or sugar (optional) Basil, a few leaves torn for sauce, plus garnish Pepper 1 1/2-2 pounds fresh mozzarella cheese or fresh smoked mozzarella, sliced 1/2-inch thick 1/2 cup Parmigiano Reggiano cheese (a couple of handfuls) 1/2 cup flat ...

Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches. Southern Living AUGUST 2013       1 (24-oz.) package frozen cheese-filled ravioli ( I used cheese tortellini) 3 pt. assorted grape tomatoes 1 large tomato, chopped 2 garlic cloves, chopped 2 tablespoons olive oil 1/4 cup butter, cubed 1 tablespoon fresh lemon juice 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup torn assorted fresh herbs (such as parsley and basil) 1 (8-oz.) container mascarpone cheese 1. Prepare pasta according to package directions. 2. Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through. 3. Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs...

This was from a guest on The Chew and was a fun new breakfast. Poor Man's Delight Recipe: This grown up version of hash browns combines crispy potatoes topped with a fried egg, fresh arugula, and a dusting of Parmesan cheese.   1 Red Potato (very thinly sliced) 1 Red Onion (finely diced) 1 Egg 1 handful Arugula or Spinach 1 tablespoon shredded Parmesan Cheese 1 tablespoon Olive Oil Salt and Pepper to taste 1 Basil Leaf 1 teaspoon Water       1 tablespoon Olive Oil 1 Red Onion (finely diced) 1 Red Potato (very thinly sliced) Salt and Pepper to taste 1 Egg 1 Basil Leaf 1 teaspoon Water In a frying pan, heat oil and throw in onions. Once sweated, add potatoes and lightly season with salt and pepper. Let brown then flip to other side. Once second side is browned, crack egg on top of potatoes and lightly season with salt and pepper. Add basil leaf and water and cover for a minute. 1 handful Arugula or Spinach 1 tablespoon shredded ...

This was another Rachael Ray recipe --it was a nice diversion open faced and with the turkey and Andouille sausage. Try it! 4 tablespoons butter  or  vegetable oil 3 tablespoons flour 1 cup combined finely chopped celery, green bell pepper and onion 3 to 4 cloves  garlic , finely chopped Salt and pepper  1/4 pound 300-count  shrimp 1 1/2 cups  chicken  stock Tabasco, to taste 1 package ground dark meat blend  turkey 1/2 to 3/4 pound Andouille  sausage , casing removed 6  scallions , whites and greens finely chopped 1 tablespoon chopped thyme Lightly toasted Italian  bread   or  good quality white or peasant bread Yields:  4 Preparation Heat cast-iron skillet or griddle for the  burgers . Heat a skillet over medium to medium-high heat. Melt butter and stir to melt or heat oil, whisk in flour and stir until deep golden and fragrant. Add chopped celery,...