More is Better

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...