More is Better

This recipe is from Clinton Kelly on The Chew. I double the amount of cannelloni beans as we like them plus added extra spinach. This recipe serves 2 plus enough leftover for lunch for Kevin to take to work. I revised only a smudge this time and cooked my proscuitto in the oven not to crisp but just a little to firm up. Thinking it retrospect it would have been just as good the way the recipe wanted it uncooked! Also should have cut it into ribbons would have mane it easier to eat with chicken. As you can see forgot to add Proscuitto to first picture so the second picture shows it added with broccolini that we had on side. 4 chicken thighs ( I used boneless and skinless) EVOO 1 T unsalted butter 1 small onion thinly sliced 3 garlic cloves mashed 1 rosemary sprig (leaves finely chopped) 1/4 c white wine (Pinot Grigio is what I used) 1 c chicken stock 14 oz can cannelloni beans (drained and rinsed) 2 c  fresh spinach 1/2 lemon zest and juice 4 slices proscuitto (SLI...

We had bought Black Arborio rice from Eataly in NYC and finally decided I would try this. It was a different risotto flavor very nutty --the mushrooms added a nice flavor. The rice actually turned almost a burgundy color. NOTE to self do not use wooden utensil for making as it stained it a purplish color! This recipe took longer to cook than it said and used a lot more liquid I switched to water as it was becoming very salty tasting. 8 cups low-sodium chicken broth I also used another 3+ cups of water 1 tablespoon extra-virgin olive oil 1 large red onion, finely diced 2 cloves garlic, minced 8 oz brown cremini (baby bella) mushrooms cut in 1/2" pieces 1 1/2 cups black rice 1/2 cup dry white wine Freshly ground pepper 3/4 cup grated parmesan cheese 1/4 cup fresh basil leaves, thinly sliced Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the mushroom and  saut...

I made this up on my day off planning to serve it later in the week after work. Of course Kevin was kind enough to sample --this recipe was unusual because it calls for adding 2 T vinegar at the end. I think I would omit this next time. I also added crumbled uncooked italian sausage links for the last 30 minutes. Also halved cherry tomatoes at the end like the way they serve it in Italy. Definitely drizzle with EVOO and parmesan cheese when you serve it. 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 bay leaf 1 teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 2 cups dry lentils 8 cups water 1/2 cup spinach, rinsed and thinly sliced 2 tablespoons vinegar ( I would omit next time) salt to taste ground black pepper to taste 2 uncooked italian sausage links crumble into soup the  last 30 minutes halved cherry tomatoes add in at end EVOO grated parmesan c...

This was fabulous and makes enough for 4-6 servings. Please note the Polenta recipe is posted separately. You can get ground veal at Whole Foods or Wegmans --this was so yummy the ricotta is what makes them so moist. We both admitted portion control is hard as you keep wanting to go back for more! Meatballs: 1 Pound Ground Veal 1/2 Cup Whole Milk Ricotta Cheese 1 Cup Parmesan Cheese 1/2 Cup Homemade Soft Breadcrumbs (I used one slice of bread in food processor) 1 Large Egg 1 Garlic Clove, Finely Minced Salt & Pepper To Taste 3 Tablespoons Finely Chopped  Fresh Parsley Sauce: 3 Tablespoons Olive Oil 1/3 Cup Finely Chopped Onions 3 Garlic Cloves, Minced 28 Ounce Can Chopped Tomatoes 1 Teaspoon Dried Oregano 1/2 Teaspoon Red Pepper Flakes Salt & Pepper To Taste 1/3 Cup Chopped Fresh Basil Directions: In a bowl, mix together the meatball ingredients with your hands until blended. In a large saucepan, heat the olive oil until sizzling over medium heat, then add...

This recipe also comes from Italian Food Forever website. What I thought was the best of this is usually with polenta you need to stay there stirring and stirring --this was an initial stir then into the oven as instructed!! This is a can't wait to have the leftovers type of meal!! Ingredients: 1 Cup Medium Grind Cornmeal 3 Tablespoons Butter 1 Teaspoon Salt 4 Ounces Grated Parmesan Cheese Directions: Preheat the oven to 375 degrees F. Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks) Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth. Remove from the heat and stir in the cheese. Let stand 5 minutes to slightly firm, then serve as desired.

On a cold winter weekend day with flurries predicted wanted to make a warm comfort soup for  lunch.  Searched for pasta fagiole recipes and found this recipe on Italian food forever website   noted that it can also be called pasta fazool which is what I remember it being called in Boston growing up. The drizzle of EVOO over the top to serve is key and really adds to taste. I forgot to add the red pepper flakes but didn't miss it. It was a very 'thick' soup but really more like a stew especially for the leftovers!! We will make this again! 3 Tablespoons of Olive Oil 2 Large Garlic Cloves, Minced 1 Large Carrot, Finely Chopped 2 Celery Stalks, Finely Chopped 1 Small Onion, Finely Chopped 1/3 Cup Finely Chopped Pancetta or Bacon (Optional) 14 Ounce Can Chopped Tomatoes 1 Quart Chicken Broth 2 (14 Ounce) cans Cannellini Beans (drained and rinsed) 1 1/4 Cup Small Pasta (Tubettini or Ditalini) 1/3 Cup Chopped Fresh Parsley Salt & Pepper Dash Of Red P...

This recipe appeared in the New York Times January 2010 as a healthy recipe and was created by Martha Rose Shulman an American cookbook author and writer for NY Times. I adapted this using the chicken stock, arborio rice, saffron (be sure to bloom it in warm water before adding) and fresh peas.  Also I halved the recipe as it is below but added full amount of peas and shrimp for extra protein.  Shrimp shells are used here to make a subtle shellfish broth for the risotto. 1 pound uncooked medium shrimp (prefer with tails) 1 quart chicken stock or water Salt to taste 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups arborio rice 2 large garlic cloves, minced 1/2 cup dry white wine A generous pinch of saffron (optional) ( REMEMBER TO BLOOM IT IN 2T HOT WATER) 1 cup thawed frozen peas, or fresh peas (USED FRESH) 2 tablespoons chopped fresh flat-leaf parsley (did't have fresh on hand so I omitted) Freshly ground pepper to t...

So this recipe was discussed on The Chew and I decided I would make my own version. One of the selling points for me was that it was in muffin wrappers thus single serving portions so that we didn't overindulge during the Superbowl ! You could do this with any mac and cheese recipe - I chose Con Queso Cheese Dip for fun.  Next time I will use a lot smaller pasta --ie elbows would have been perfect and spray your paper muffin cups as I found it stuck to pasta. 1/2 lb small pasta cooked al dente (elbows would work well ) 1 jar Con Queso Cheese Dip sauce ( I used Trader Joes) couple of slices crispy cooked bacon , crumbled Panko bread crumbs Mix drained pasta with cheese sauce and bacon --you want the consistency to be pretty saucy not dry as it will continue to cook in oven. Scoop into muffin cups - top with panko Baked 350 for 20 min.

This recipe was delicious from Daphne Oz at The Chew. It would have been even better had I followed THE INSTRUCTIONS!! I forgot the cornstarch stage! Oops. I parboil with wings first to rid of some of the fat --then bake them for 15 min so they get crispy before I put the sauce on. I had done this much before the game started. Then was so excited to try them poured the sauce over for the final bake noting the cornstarch on counter after. Still delicious and Kevin thinks he like them better than the buffalo wings. These are both sweet and spicy! I can't wait to make them again the correct way! Will repost picture after I make them next time. FINALLY A REPRISE AND MUCH BETTER PHOTO -THESE WERE FABULOUS AGAIN!! 2 t cornstarch Coconut oil (didn't have so used canola) 3 garlic cloves , minced 1 T fresh grated ginger 3 scallions sliced , white and greens separated 1/4 c soy sauce 1/2 c honey 2 limes juiced 1 T sesame oil 2 T red chili flakes 2 lbs chicken wings ...

This was our first quarter snack for Super Bowl. I had the bean mixture and shredded chicken ready to go then with my preheated oven assemble it just before I wanted to serve. I did not have avocado so just topped with sour cream and chopped scallions. Not sure who the original source is for this recipe but I felt like it was pretty healthy!! 2 tablespoons safflower oil 1 small white onion, chopped 1 (15.5-ounce) can black beans, drained and rinsed 1/2 teaspoon cumin (I sprinkled extra over shredded chicken) 1/4 teaspoon dried oregano  (I sprinkled extra over shredded chicken) Salt, to taste Freshly ground pepper, to taste 12 ounces tortilla chips 2 cups poached, shredded chicken 10 ounces Monterey Jack cheese, shredded 16 ounces salsa ( I did not use that much salsa) 1 avocado, coarsely chopped (didn't have on hand) Thinly sliced jalapeno, for garnish (didn't have on hand) Sour cream, for garnish Preheat oven to 350 degrees with rack in middle po...

This was light delicious and comes together really quickly it is from Food and Wine February 2014. Be sure to have EVERYTHING prepped and ready because it assembles quickly. I changed the order of directions to cook chicken first as the onions cook really quickly -- I think that it really cooked faster then the actual directions. Served over TJ's Frozen Jasmine Rice --ready in 3 minutes --nice sticky rice. Also we used chicken thighs. 2 tablespoons extra-virgin olive oil 1/2 onion, finely chopped 3 garlic cloves, minced 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces 1 tablespoon soy sauce, plus more for seasoning 1/4 teaspoon toasted sesame oil Kosher salt Freshly ground pepper 1 tablespoon plus 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 1 scallion, thinly sliced Steamed rice, for serving In a large skillet, heat the olive oil. Add the chicken and cook over moderately high heat until  brown  a...