More is Better

This was so yummy and quick and is from The Chew by Michael Symon.  I am posting all the "foil pictures" as well the before and after. You could do this in the oven as well. Also the grilled bread is great for mopping all the awesome juices. Love the fact that if you had company you could set up the packets ahead and refrigerate until grill time. 2 pounds Little Neck or Cherrystone Clams (cleaned) Kosher Salt Freshly Ground Black Pepper Olive Oil (for drizzling) 1/2 pound Dried or Smoked Chorizo (slice into 1/4″ thick pieces) 1 pint Cherry Tomatoes 1 Jalapeno (sliced) 4 Garlic cloves (sliced) 12 ounces White Wine 2 tablespoons Unsalted Butter 1/2 cup Parsley Leaves (roughly chopped) good crusty Bread (for grilling) Preheat grill to medium-high heat. ( the oven for 500 degrees) Lay out 4 large pieces of foil, doubled up. On each piece of foil, place 1/2 pound Clams, some sliced Chorizo, Tomatoes, some Jalapeno (more or less to taste,) a clove’s wor...

We love the spring vegetables fresh asparagus and fresh peas --this recipe came together quickly and was a great spring dinner! It comes from Cooking Light. I used fresh peas not frozen and dried parsley as I didn't have fresh. 2 thin pancetta slices (about 5/8 ounce) 1 large garlic clove, thinly sliced 2/3 cup unsalted chicken stock 3 ounces 1/3-less-fat cream cheese (about 1/3 cup) 3 tablespoons mascarpone cheese 8 ounces uncooked pappardelle (wide ribbon pasta) 1 1/2 cups (1-inch) asparagus pieces 1/2 cup frozen green peas 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon thinly sliced fresh chives 1. Place pancetta in a large skillet over medium heat; cook 6 minutes or until pancetta begins to crisp, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk...

From March 2014 Cooking Light   this was yummy and very spring like with fresh peas. It was a great light dinner but flavorful with white wine and I used chicken tenderloin instead of chicken breasts. I then only had to cook the chicken in broth about 2 minutes. 1 tablespoon olive oil 4 garlic cloves, thinly sliced 1 1/2 ounces pancetta, chopped 4 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson) 2 tablespoons mascarpone cheese 2 tablespoons water 2 teaspoons all-purpose flour 1 cup frozen green peas, thawed 1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted ...

We had roast lamb for dinner Sunday and was looking to be creative with leftovers -had considered making a shephard's pie then remembered having lamb gyros recently so using an Alton Brown recipe as a go by made this with the leftover. 2 cups of leftover lamb cut into small 1/2" pieces 1/4 c minced onion ( I did it on a coarse grater) 1 clove minced garlic 1 tsp dried marjoram 1 tsp dried rosemary s/p Mix together and reheat in microwave Sauce: 6 oz greek yogurt 1/2 medium cucumber, peeled ,seeded and chopped garlic clove minced 1 tsp EVOO scant tsp red wine vinegar pinch salt 3 mint leaves minced Mix together then serve over meat. Soft Pita breads ( I had pocketless pita) warmed in microwave 30 secs Diced tomato Feta cheese crumbled Top over sauce.

This was from Food and Wine and was delicious. A lot of it can be done ahead--I ended up cooking the sea bass longer as it was a pretty thick cut more in the 1" range. It is considered to be a Tuscan dish! 1 cup extra-virgin olive oil 1 1/2 teaspoons finely grated lemon zest 1/2 teaspoon hot paprika Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick) Salt Pepper 4 fresh bay leaves 4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary 2 cups lightly packed parsley leaves 2 tablespoons fresh lemon juice Two 15-ounce cans chickpeas, rinsed and drained 1/2 small garlic clove Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerat...

This recipe was in Food and Wine May 2014.  We made it as part of our Easter Dinner. It was delicious and on next go would do several shrimp per serving cut into small pieces. We made it in a blender and served in martini glasses for fun --makes 6 servings --also will need to be reblended right before serving as it separates in fridge. Can be made the night before. Fun for a summer meal. 4 cucumbers—peeled, seeded and chopped 1 1/2 cups seedless green grapes (9 ounces) 1 small garlic clove 1/3 cup extra-virgin olive oil 2 teaspoons distilled white vinegar 1 cup of water Salt Cooked shrimp and chopped roasted almonds, for garnish In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.

This recipe by Giada De Laurentis is from the May issue of Food and Wine. It turned out to be over the top delicious -wake up the next morning still thinking about it.The escarole adds great crunchy texture.  Enjoy! RAGÙ 3 tablespoons extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, minced 2 tomatoes, chopped 2 teaspoons finely chopped thyme Salt Pepper Two 15-ounce cans cannellini beans, rinsed and drained 3/4 cup chicken stock One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn 2 ounces prosciutto, chopped 1/2 teaspoon grated lemon zest SALMON Extra-virgin olive oil Four 6-ounce skinless salmon fillets Salt Pepper 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoon whole-grain mustard 2 teaspoons dry white wine 2 garlic cloves, minced 1 teaspoon finely chopped thyme MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring...

This recipe was on The Chew made by Mario Batali. It had a nice but not too spicy kick and the fresh peas were a great touch of color, texture and flavor! Don't skip them! I didn't have the fennel pollen so tried the best I could to crush the seed. 1 1/2 pounds Fettuccine Salt Extra-Virgin Olive Oil 1 pound Hot Italian Sausage (casing removed) 1 tablespoon Thyme Leaves 1 tablespoon Oregano Leaves 2 Garlic Cloves (thinly sliced) 1 cup White Wine 1 cup Fresh Peas 1 teaspoon Crushed Red Pepper Flakes 14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed) 1 Yellow Onion (thinly sliced) 1 teaspoon Ground Fennel Seeds or Fennel Pollen Freshly Cracked Black Pepper Freshly Grated Parmigiano-Reggiano (to serve) Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute less than package instructions. Drain and reserve a cup of Pasta Water. Heat a large skillet with a few tablespoons of Olive Oil and add Sausage. Cook, breaking up with a potato mash...

Another Chew recipe this time from Clinton Kelly --the meatiness of these fabulous mushroom are so flavorful you will forget its not meat! Be sure to do the mushrooms in small batches so they remain crispy not mushy. 1 Polenta Log grated Parmesan Cheese Olive Oil Salt & Pepper 2 sliced Shallots 2 cloves sliced Garlic 4 cups Chicken Stock 1/4 cup Cream (optional) 4 tbsp Butter 2 lb trimmed, cleaned mixed Mushrooms 1/4 cup Tomato Paste ( I ended up double the amount to get the sauce to consistency I liked) 1 tbsp Thyme leaves Olive Oil Salt & Pepper Heat butter and olive oil on medium high. Stir in half the mushrooms, cooking for one minute. Add salt and cook another minute without stirring. Stir and flip mushrooms. Transfer to a plate using a slotted spoon. Cook the remaining batch of mushrooms in the same way. Cook shallot long enough to soften it in the pan. Toss with garlic and return cooked mushrooms. Stir in tomato paste until it rusts. Ad...

From the newest Cooking Light magazine May 2014 this was the perfect recipe on a warm spring night. We ended up cooking the salmon on the grill rather than stove. Also used 2 ears fresh corn -deelish but dried oregano as my herb garden is producing yet -waa waa !Yummy! 2 center-cut bacon slices, chopped 1 medium shallot, finely chopped 3 green onions, thinly sliced, white and green parts separated 2 tablespoons dry white wine 1 tablespoon sherry vinegar or cider vinegar 1 (10-ounce) package frozen corn kernels (used 2 ears fresh corn shucked) 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon canola oil 4 (6-ounce) center-cut salmon fillets, skinned 1 teaspoon minced fresh thyme (only had dried) 1. Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspo...

This recipe was a Michael Symon one prepared on The Chew --the salad portion with mustard lemon vinaigrette is what makes it over the top good. Remember to work the chicken in small batches ( 2 at a time) and I cut my apples on the mandolin using the julienne blade --so quick and easy --also then put them right into the vinaigrette to keep them from browning until served ! 1/2 c flour s/p 2 large eggs 2 cups panko bread crumbs 4 chicken thighs, boneless, skinless - pound to 1/4 thickness EVOO 2 T dijon mustard 1/2 c EVOO 2 lemons zest and juice s/p 1 granny smith apple cut into matchsticks 3 c arugula Put the Flour in a shallow bowl and season well with Salt and Pepper. Put the Eggs in another shallow bowl and beat them lightly. Add the Bread Crumbs to a third shallow bowl and season well with Salt and Pepper Put a large skillet over medium-high heat. Season both sides of Chicken Thighs with Salt and Pepper. Working with one piece of meat at a time, dredge the Chick...