More is Better

OK perhaps you didn't know or couldn't tell but I am originally from Boston so needed Boston style recipes for the Superbowl this weekend and found these. The only thing I changed was that I precooked my wings by both boiling them first then drained pat dry and baked 425 for 20 minutes. Then I marinated them overnight and a final bake off before serving. RESERVE 1/3 OF SAUCE MIXTURE BEFORE YOU MARINATE. Then brush on heated sauce before serving. 18 Chicken Wings 1 can Jellied Cranberry Sauce (fresh sauce is even better!) 1 1/2 teaspoons packed Brown Sugar 1 teaspoon Prepared Mustard 1 teaspoon Worcestershire Sauce 1. Place chicken wings in a mixing bowl.  In medium saucepan, combine cranberry sauce, brown sugar, Worcestershire sauce, and mustard. Stirring constantly over low heat until smooth. Allow sauce to cool. Pour over chicken wings, cover and refrigerate to marinate for at least an hour. NEVER RE-USE SAUCE THAT HAS BEEN WITH RAW MEAT  Remove chicken fro...

Of course I wanted to watch the Superbowl with NE recipes this is one of two I am posting --it came together nicely and is from Wegman's website. The clams are also from Wegman's seafood section. The only part that took longer than stated was the potatoes they were a small dice but took about 10 extra minutes to be fork tender. I will be bringing it in a crock pot for the party. 1 pkg (4 oz) Italian Classics Diced Pancetta (Deli Dept) 4 Tbsp (1/2 stick) Wegmans Butter 1 pkg (7 oz) Food You Feel Good About Diced Celery & Onions 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks, 1/2-inch dice 3 cloves Food You Feel Good About Peeled Garlic, minced 1/4 cup all-purpose flour 4 btls (8 oz each) Snow's All Natural Clam Juice 1 quart (4 cups) heavy cream 2 lbs Food You Feel Good About White Potatoes, peeled, 1/2-inch dice (4 cups) 1 bag (16 oz)...

Saw this on The Chew as one of the number one Chinese food takeouts. I had never had this before but all I can say is we will have it again!! This requires a little bit --about 10 min of prep and I had everything premeasured out so the actual cooking time was around 10 minutes. On the actual Chew website they forgot to add when the soy sauce goes in but after rereading I put it in with the chicken broth peas etc.... 1/2  Lb sweet Italian sausage ( I used 3 links squeezed out of casing) 1  Lb large shrimp (shelled and deveined) 2  Tbsp vegetable oil 2  scallions (thinly sliced, green and white parts divided) 1  Inch piece of ginger (peeled and grated) 2  cloves garlic (minced) 1/2  Cup chicken broth 1  Tbsp white wine vinegar 1/4  Tsp sugar 1/2  Cup frozen peas (thawed) 2  Tbsp light soy sauce 1  Tbsp cornstarch 2  Tbsp water 1  egg white (lightly beaten) salt and freshly ground black pepper ...

From Food Network Magazine --this was a great meatless alternative that was very satisfying and light -yummo !!! One thing to note is you need to bake the eggplant for 50 min and then allow to cool for 20 minutes--so you can do that step ahead to save time. This would be a great meal to serve to vegetarians. 1 small eggplant (about 12 ounces) 1 large egg, lightly beaten 1/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork 1 large clove garlic, very finely chopped or pressed through a garlic press 1/2 cup finely chopped fresh basil leaves or flat-leaf parsley 1/2 cup finely grated parmesan cheese, plus extra for sprinkling (optional) Kosher salt and freshly ground pepper 1 cup whole-wheat panko-stylebreadcrumbs Olive oil mister or nonstick pan spray 2 cups marinara sauce (homemade or store-bought) Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 ...

Had a hankering for boar bolognese and couldn't find boar so went bison instead. It was a hearty tasty meat. I didn't have crushed tomatoes only diced on hand so the consistency looks a little different in the picture. Be sure to save a little pasta water if you need it when you combine it with cooked pasta. Also in hindsight I should have pureed the diced tomatoes --oh well next time! Also it makes enough you can freeze sauce for another time! 6 cloves garlic, crushed and peeled  2 carrots, peeled and cut into 1 ½-inch chunks  2 stalks celery, cut into 1 ½-inch chunks  2 medium onions, peeled, cored and cut into eighths  2 teaspoons extra-virgin olive oil  1 pound ground Bison or lean ground beef  2 teaspoons Italian seasoning  1 teaspoon salt  ½ teaspoon freshly ground pepper  ½ cup dry red wine  1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen  chopped parsley for garnish Meanwhile...

This was delicious and was on The Chew demo'd by Daphne Oz and is touted as ONLY 181 calories per serving. I bought a shredded bag of broccoli and carrot slaw at Trader Joes!! I thought this recipe really came together quickly and was easy. 1  pork tenderloin, 1-2 pounds 1 teaspoon   ground smoked paprika 2 teaspoons   ground chili powder 1 teaspoon   ground cumin 1 teaspoon   ground coriander 2 teaspoons   Kosher salt BROCCOLI CARROT SLAW 2 cups   broccoli stems, shredded 1 cups   carrots, shredded 1  lime, juice and zest 1/4 cup   scallions, thinly sliced 1 tablespoon   rice wine vinegar 2 tablespoons   light sesame oil 2 tablespoons   salted and roasted peanuts, chopped Combine paprika, chili powder, coriander, cumin, and salt in a baking dish. Place the pork in the baking dish and rub all over with the spices. Preheat the grill to medium heat. Place on the grill to cook, turning every 2 ...

I wanted to make up a quick easy protein breakfast that I could either eat room temp or heat up quick each am. So I foraged through the fridge and grabbing a selection of veggies (peppers, onions, broccoli and mushrooms and cut them into small pieces. Then sauteed in vegetable oil until tender -added diced tomato and green onion at the end. I used a Pampered Chef brownie pan but either muffin pan or mini-muffin would work.Then  put about a good tablespoon of sauteed veggies in first. The egg mixture was a combination of mostly egg whites and a few whole eggs. Kevin salt and peppered the tops and also added a teaspoon of cream cheese to each before baking Bake at 425 for 15 minutes until eggs are set!

Katie and Nick are on the WHOLE 30 diet right now so wanted something that fell within their guidelines --so we made this recipe and served it over sauteed zucchini noodles that we drain as well so they wouldn't be too watery on plate. The picture is my plate so it does have Parmesan cheese as well on it! 1 1/2 lbs large shrimp, tails removed 4 Tbsp butter (we did 2 T oil and 2 T butter) 4 oz pancetta cubed 3 cloves garlic, minced 2 lemons zest of one and juice of both 6 medium zucchini, cut into zucchini noodles (I use a Spiralizer) 1 t Red pepper flakes Precook the zucchini noodles by sauteing. Heat butter and oil in a large skillet over medium high heat Add the pancetta and saute until crispy then add garlic. Add the shrimp and sear for 1-2 minutes per side. Add the lemon juice and zest. Add the drained zucchini noodles and toss in the sauce.

Who doesn't love mac and cheese (OK so other than Daniel...) This recipe was on The Chew by Clinton Kelly. I love it --my only suggestion is to make sure the milk doesn't come to a full boil. I also used the hand immersion rather than a blender and just kept stirring the mixture to add the cheese after blending. It also was much better after it stood for 30 min -- and the reheat for lunch was decadent! 3 cups   cubed butternut squash ( I bought precut) 1 1/4 cups   chicken stock 1 1/2 cups   milk 2  cloves garlic 2 tablespoons   fat-free Greek yogurt 1 cup   shredded Gruyere cheese 1 cup   grated Parmigiano-Reggiano 1 pound   cavatappi pasta 1 tablespoon   butter 1/2 cup   Italian seasoned panko breadcrumbs 2 tablespoons   chopped fresh parsley In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic.  Bring to a boil and then reduce to a simmer until the squash is tender (about 20 m...

Chicken is such a staple in our house and we love artichokes. This recipe is from Cooking Light Jan/Feb 2015. It suggested serving over orzo or fettuccine but I opted for mashed cauliflower. It does need to marinate for 30 minutes so you may need to plan ahead! Also I used chicken tenderloins not chicken breasts. 1 cup lower-sodium chicken stock (such as Swanson) 2 tablespoons all-purpose flour 2 tablespoons olive oil, divided 1 1/2 teaspoons grated lemon rind 2 tablespoons fresh lemon juice, divided 1 teaspoon garlic powder 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/2 cup thinly sliced shallots 1 tablespoon chopped fresh rosemary 2 ounces pancetta, finely chopped 1 tablespoon chopped garlic 1/2 cup dry sherry 1 cup frozen artichoke hearts, thawed and halved 4 teaspoons chopped fresh flat-leaf parsley, divided 1. Combine stock and flour in a small bowl, stirring with a whi...

I used a recipe as a "go by" from  a website called Simply Recipes. I wanted to find another potato alternative and we had this at a restaurant in CO. It is delicious and fragrant was a perfect companion to roast chicken.  2 pounds celery root 1/2 cup milk or cream ( I used fat free half and half) 3 tablespoons unsalted butter ( I used liquid butter spray) Salt to taste (we added black pepper as well) 1  Bring a large pot of salted water to a simmer while you peel the celery roots with a knife. Cut the celery roots into 1-inch pieces and boil for 25-30 minutes, until soft 2  Drain the celery roots 3  Add the milk or cream, butter and a generous pinch of salt and mash with a potato masher or immersion stick blender until it is as smooth as you like it.

The very last page of my Cooking Light December 2014 held this gem -- you actually feel good about it plus it is a fun presentation. I took a picture of how I cooked it on a stone WITH AN EDGE -bacon simultaneously.  Also it took about 25 minutes for the squash on the first step! We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible. Hands-on: 8 min.       Total: 35 min. 1 large (about 4-inch) acorn squash 2 teaspoons olive oil 3/8 teaspoon kosher salt, divided 1/4 teaspoon crushed red pepper Cooking Spray 4 large eggs 1/2 teaspoon fresh thyme leaves 2 slices bacon, cooked and crumbled 1.  Preheat oven to 425°. 2.  Trim off about 1/2 inch from ...

This recipe is from   The Vineyard Kitchen by Maria Helm Sinskey   and I found it on the web after searching for recipes with Chicken and Cipollini Onions --I spotted a bag of these delicious italian  onions  at Wegmans and had to find a good recipe for them. I used a large really LARGE sweet potato and a REALLY large  bone-in skin-on chicken breast and all 16 onions. I apologize in advance as we had started to eat it before I remembered to take the pic! 6 medium (3 pounds) sweet potatoes  16 cipollini onions or small white onions 1/2 cup brown sugar  Salt  Freshly ground black pepper  Extra virgin olive oil  Two 4- to 6-pound roasting chickens  16 sage leaves, with stems reserved for stuffing cavity Peel the  sweet potatoes  and cut into four pieces each. Peel the onions and if they are large cut in half to form half moons.  In a large bowl, toss the onions and the sweet potatoes with the brown sugar,...