More is Better

We have spatchcocked (removing the spine) our whole chickens for years to allow for a quicker baking time --most of the time we do it on the grill. Well last week on The Chew Tyler Florence came on and showed a TURKEY --that he spatchcocked and flattened and then pureed his stuffing and piped with a large ziploc under the skin --a 10# turkey cooks in about 75 min --you can then cook other items as well as there will be room in your oven and the meat is soooo moist and stuffing despite being pureed has all the flavor --def try it out on a whole chicken first. For the stuffing I fryed up one italian sausage link out of the casing and crumbled it and added to one package of Stove Top Stuffing for chicken. It really was so good that I thought about heating some up for breakfast the next morning!! The recipes for both are linked below -will blog the actual stuffing recipe and turkey after Thanksgiving. http://abc.go.com/shows/the-chew/recipes/super-fast-roast-turkey-tyler-florenc...

Have you ever started out to cook one meal and discover a missing key item....well that was me last week--started to make Pork Mushroom Marsala and roasted butternut squash only to find myself OUT OF MARSALA !! Quick divert to a new plan --remembers seeing Curtis Stone on Today's KLG show prepare a sage onion gravy with squash mash. It turned out quite tasty and will def try again-- probably won't roast my squash next time just microwave to cook but I already had it in oven when I started. Thanks for the inspiration Curtis! Pork chops or Pork tenderloin sliced  - season with s/p and flour EVOO 8 Mushrooms sliced onion sliced thin 1/4 c white wine 1 c heavy cream ( I used fat free half and half) 2 large sage leaves butternut squash cubed and cooked Warm the cream and add the sage leaves and cover to steep in the flavor Meanwhile brown both sides of pork remove and set aside (since I used pork tenderloin the pork was basically done after the browning process) I...

This recipe was originally made by Liz B and then remade by the newly married Katie B --they were yummy and very fall like--noted the comment re too many chocolate chips but in a blog named MORE IS BETTER can you really ever have too many!!! Thanks to both ladies! PUMPKIN CHOCOLATE CHIP COOKIES  makes about 4 dozen  Mix together & beat with mixer: 2 Cups sugar 2 Cups shortening (like Crisco) 2 Cups pumpkin (plain can of pumpkin, NOT prepared pumpkin for pumpkin pie – buy one large 29 oz can) 2 eggs 2 teaspoons vanilla 3 teaspoons cinnamon Stir together in separate bowl: 4 Cups all purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt Add separate bowl to pumpkin mixture and beat until smooth. Then add 1-2 cups chocolate chips (don’t be  tempted to use too many, they are better with just a taste of chocolate).  Drop by tablespoons and bake at 350 degrees for 10-12 minutes. Enjoy!

This recipe was from Food and Wine November 2014 by Andrew Zimmern. With fond memories of the awesome beef stews we had in Belgium as few years back I knew I wanted to try this recipe. The ONLY substitute on this one was cubed butternut squash instead of new potatoes. I served it over cauliflower mash. 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces Kosher salt Freshly ground white pepper 1 1/2 cups all-purpose flour 1/4 cup plus 2 tablespoons canola oil 3 medium onions, thinly sliced 4 garlic cloves, minced One 12-ounce bottle Duvel or other Belgian golden ale 4 cups beef stock or low-sodium broth 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth 10 new potatoes, cut into 1/2-inch pieces ( I USED BUTTERNUT SQUASH) 2 large carrots, cut into 1/2-inch dice (happened to have the tricolor ones) 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable...

Was searching for a nice fall recipe that I could slow cook while I was at work.  I apologize in advance as  I am not sure where I found this recipe. A few thing I did differently actually used my ovens auto turn on and off feature and set temp for 220 degrees. Worked great with my Pampered Chef Rock Crock. I substituted the dried cranberries with fresh I had on hand. I used pork tenderloin sliced and prebrowned --would not do that next time as a bigger meatier chop would have been better and stayed moister. OR I would have put the tenderloin in whole or used a pork roast... 6 lean  pork   chops  (4 ounces each), slightly browned 1 can whole berry cranberry sauce 1 medium onion,  chopped 2 honey crisp apples, diced (or other slightly tart apple) 1 ounce dried cranberries 1 cup shredded carrots 1/4 cup orange juice Directions: Place  pork   chops  in slow cooker. Combine other ingredients and pour on top of pork   chops . Set to lo...

This is my version of the delicious burger we enjoyed at Ted's Bulletin. After eating it I knew I just had to find a way to recreate it in all its yummy glory. Do not be turned off by the peanut butter it was fabulous. The only thing I would do next time is add the slice of tomato, slice of onion and lettuce for extra crunch as we did at the restaurant. 1/4 hamburger which I grilled in cast iron skillet indoors toasted brioche or sesame bun 2 slices applewood bacon 1 T creamy peanut butter smeared onto bacon topped burger 1-2 T spicy tomato jam **** see other entry

After having that awesome burger at Ted's Bulletin I just had to find a way to recreate the Sweet and Spicy Tomato Jam --I found this recipe courtesy of  Food Network Kitchen. I quartered the recipe so only made just about 10 oz of jam --it did not disappoint --it was easy and delish. 4 large lemons 5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces 4 cups light muscovado sugar or packed light brown sugar 4 teaspoons ground cumin Kosher salt 2 scant teaspoons red pepper flakes 4 small cinnamon sticks 1/2 teaspoon ground cloves 8 1/8 -inch-thick slices peeled ginger Directions Start with our step-by-step canning how-to. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally,...

My sister-in-law Andrea whipped up this warm and comforting soup for a cold weekend in PA ! Wish I had a bowl right now - yummo Thanks Andrea for sharing! Soup: 2 tablespoons butter, at room temperature 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped into 1/2-inch pieces 3 cloves garlic, minced 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups) 6 cups low-sodium chicken stock 1/4 cup chopped fresh sage leaves Kosher salt and freshly ground black pepper Crostini: 1/2 baguette, sliced diagonally into 1/2-inch thick slices Extra-virgin olive oil, for drizzling 2 tablespoons chopped fresh sage leaves 1 cup (2 ounces) grated fontina cheese Kosher salt Directions In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, abo...

What do you do with your leftover cauliflower mash when you get home late and need to make a quick and delish meal!!! You make soup!! 1 1/2 -2 c cauliflower mash *see both recipes either will work 2 cups chicken broth (or veggie would also do) 1 slice of proscuitto -sliced thin 8 sage leaves EVOO shredded cheddar cheese Heat together the cauliflower mash and broth Meanwhile heat EVOO about 1-2 T in a frying pan --add your proscuitto and your sage --turn until browned and crisp Plate soup into bowls with cheddar sprinkled over top and then the crispy proscuitto and sage--yummo!!