More is Better

From Mario Batali on The Chew -- this was so light and over the top great--easy to make once you have done all your chopping. 1/2 # fresh pasta sheets-- I used fresh lasagna sheets from Wegmans-cut in half (4"x4" or so) 1/4# diced pancetta s/p 1/2 c butter 2 shallots minced 1 jalapeno minced 3 ears corn cut off cob 4 scallions thinly sliced 1 T red wine vinegar 1 T EVOO 2 T pecorino romano ( plus extra for garnish) 1/2 - 3/4 c RESERVED PASTA WATER (put measuring cup beside colander to remember!!) Bring water to boil and start fresh pasta -before draining scoop out pasta water and save Meanwhile is saute pan use 1 T EVOO --saute pancetta until brown then add shallots, jalapeno, corn and scallions --saute 2-3 min S/P to taste Add red wine vinegar and EVOO In separate larger pan melt  butter and add 2 T pecorino and reserved pasta water I used about 3/4 c and whisk together--add ravioli sheets into this mixture and gently toss to coat To plate I put about ...

Another recipe from Food Network Magazine September 2014 this pie does require a little time but is worth it --please realize I am not a pie maker or baker-- I am terrible at that! Also using the oven at the lake for baking is dangerous as temps don't run true. So avert you eyes looking at the crust! This was so good that my dear husband had it for breakfast and in 2 days is almost gone with just the two of us eating it!! Enjoy --the fresh seasonal ingredients of heirloom tomatoes and fresh corn --yummo! 1 round refrigerated pie dough (half of a 14-ounce package) 2 beefsteak tomatoes (about 12 ounces) Kosher salt 2 tablespoons unsalted butter 2 ears of corn, kernels cut off (1 to 1 1/2 cups) 1 cup heavy cream 3 large eggs, lightly beaten 6 scallions, chopped 1 cup grated sharp cheddar cheese (about 4 ounces) Freshly ground black pepper 1/2 cup panko breadcrumbs 1 teaspoon chopped fresh thyme 1/2 teaspoon paprika Pinch of cayenne pepper Position racks in the middle and upper...

Wow this was a complete meal and yummy - so decadent for a weekend breakfast. I actually baked my potatoes the night before. I halved the actual recipe and then you are ONLY having 1 1/2 slices of bacon per serving! Recipe is from Food Network Magazine September 2014. 4 large russet potatoes 6 slices bacon 1/4 cup milk, warmed 1 cup shredded cheddar cheese (about 4 ounces) 2 scallions, thinly sliced, plus more for topping 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper 4 large eggs Directions Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and bre...

This was quick to come together and yummy. Perfect for warm weather --don't worry about tarragon over powering the flavor it was perfect! This recipe came from Rachael Ray magazine. We served it with jasmin rice and fresh steamed broccoli. Chicken Boneless, skinless chicken breasts, pounded 1/2-inch thick Salt and pepper Flour EVOO Citrus-Tarragon Sauce 1  tablespoon   minced shallot 1/4   cup   water or stock 1/2   small grapefruit, juiced Pat of cold butter Large pinch fresh minced tarragon Salt and pepper Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate. Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or  stock  and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk...

Finally a little different spin on mussels --they were delicious and be sure to have some crusty bread for the sauce. I halved the recipe and used 2# of mussels.This recipe is from Food & Wine magazine September 2014. 2 tablespoons extra-virgin olive oil 4 ounces pancetta or bacon, finely chopped 1/2 red onion, finely chopped 1 celery rib, finely chopped 1/2 fennel bulb, chopped 4 garlic cloves, thinly sliced 3/4 cup dry white wine 48 mussels, scrubbed 1 1/4 cups fish stock, or 3/4 cup clam juice plus 1/2 cup of water 1/2 cup crème fraîche 2 tablespoons fresh lemon juice 1/2 cup packed parsley leaves 2 tablespoons marjoram leaves Pinch of crushed red pepper Kosher salt Crusty bread, for serving In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until softened, 7 minutes. Stir in the wine and simmer over moderately high...

We were at the lake and I wanted to make something with shrimp and wanted to make it kind of Asian inspired --I used The Pioneer Woman's recipe as a go by--then needed to substitute the Old Bay as I had none - and added fresh orange peel and scallions at the end. Served it over Trader Joe's frozen jasmine rice --ready in 3 microwave minutes! Yummo and lucky Kevin gets the leftover lunch! 24 pieces (26-30 Per Pound) Deveined Shrimp 2 cloves (to 4 Cloves) Garlic 3/4 cups Orange Juice 1/2 teaspoon Ground Cayenne Pepper 1 teaspoon Old Bay Seasoning ( I used Emeril's Essence as I didn't have Old Bay) 3 Tablespoons Salted Butter, Divided Small Pieces orange peel (using vegetable peeler) 2 scallions sliced thin for garnish at end Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two. Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. U...