More is Better

Another Clinton Kelly recipe from The Chew -- I had bought a Corned Beef for St Patrick's then cut it in half --we used the second half and made this for awesome sandwiches this weekend. We had some really nice Italian bread we used instead of rye. Also I was missing caraway seeds so that was omitted. It was very moist and flavorful and certainly a different way to have it. The only note it is a 4 hour prep and cooking time total in the oven. The first picture shows it open-faced but we ate them as sandwiches! 3 pounds   corned beef 1/2 cup   honey mustard (plus more) 2 tablespoons   light brown sugar 1/2 cup   cider vinegar 1 tablespoon   granulated sugar 1/4 cup   olive oil 1/2  head green cabbage (thinly sliced) -bought  preshredded cabbage 1  red onion (thinly sliced) 1/4 cup   parsley (chopped) 1 tablespoon   caraway seeds (toasted)-oops didn't have them kosher salt and freshly ground black pepper 2  lo...

This is another Clinton Kelly cocktail from The Chew --light refreshing fun! I should have served it in a smaller glass (or made it a double!!) 1 ounce   tequila 1/2 ounce   homemade grapefruit syrup 2 ounces   chilled Prosecco HOMEMADE GRAPEFRUIT SYRUP 1  grapefruit (juice and zest) 1/2 cup   water 1/2 cup   granulated sugar In a champagne flute add the tequila and grapefruit syrup. Top with chilled Prosecco. Garnish with a grapefruit segment. Homemade Grapefruit Syrup: Remove the zest of one grapefruit with a vegetable peeler. Combine the zest with the juice of 1 grapefruit in a small pot. Cover with sugar and water. Bring to a boil, stirring to dissolve sugar. Remove from heat. Let syrup cool. Strain into an airtight container.

This is a great recipe for this time of year --bright spring colors in the pistou (BTW it is one and the same as pesto!!) and then the warmth and comfort of white bean soup! From Mario Batali on The Chew. The flavor contrast is awesome!!! Also I didn't like the consistency with just using a potato masher so used my stick blender -- until it fizzled out on me 3/4 of the way through -- so mine is a little chunky or shall we say rustic. Hello Amazon I need a new stick blender pronto! For the Pistou: 2 cups   fresh Basil leaves 1/4 cup   freshly grated Parmigiano-Reggiano 1  Garlic clove Salt and Pepper to taste 1 teaspoon   Red Chili Flakes 1/3 cup   Extra Virgin Oilve Oil FOR THESOUP: 1/2 pound   Pancetta (medium dice) 3 tablespoons   Extra Virgin Olive Oil 1  large Onion (chopped) 1  medium Celery Root (peeled and cut into 1/2-inch dice) 4  Garlic cloves (sliced) 3  Thyme sprigs (leaves torn) 3 14- ounce  ...

I received this fabulous cookbook from my sister-in-law Andrea for Christmas Recipe from Mario Batali from his newest cookbook  America Farm to Table. We totally enjoyed this simple meal with some crusty bread for dipping and getting every last drop. It has a smidge of spicy kick --mine was a little darker in color than the cookbook probably because I didn't have sweet paprika and needed to use regular paprika. Also added about another 1/2 cup of tomato sauce before serving. Ingredients (for the shrimp stock): 1 tablespoon of olive oil Reserved shells from 2 pounds of shrimp 2 tablespoons of sweet paprika or pimenton 4 cups of water Kosher salt Ingredients (for the shrimp stew): 6 tablespoons extra virgin olive oil, plus more for drizzling 1 red onion, cut into 1/8 inch dice 2 red bell peppers, seeded and cut into 1/8 inch dice 2 yellow bell peppers, seeded and cut into 1/8 inch dice  1 teaspoon of red pepper ...

I know this sounds unusual from Cooking Light April 2015 but was presented in the magazine as a dinner idea--we had it for brunch as you can see Kevin's bloody mary in the backround of his. With the single egg and whole wheat toast it was a 267 calorie meal according to the magazine. The bright spring flavors and color would be great for an Easter brunch as well. I used fresh peas instead of frozen. 1 1/2 teaspoons unsalted butter  2 leeks, white part only, trimmed and thinly sliced  4 cups unsalted chicken stock  1 teaspoon chopped fresh thyme  5/8 teaspoon kosher salt  1/4 teaspoon black pepper  2 cups frozen green peas ( I used fresh peas) 1 pound fresh asparagus, trimmed and coarsely chopped  1/4 cup chopped fresh flat-leaf parsley, divided  1 tablespoon white vinegar  4 large eggs  2 teaspoons extra-virgin olive oil  4 (1/2-ounce) pieces crusty multigrain bread, toasted 1. Melt butter in a large saucepan...

Wow these were awesome such a great blend of flavors with the lamb, mint, lemon and creamy greek yogurt and feta. This recipe came from Cooking Lights April 2015 magazine. I made up the full recipe for 4 burgers and then froze two uncooked for next time. I did make the full recipe for the sauce and we ate it so my suggestion is if you are making up all 4 burgers DOUBLE up your sauce. Also be sure to press burgers down to an 1/2" so they cook properly. When we were done we were actually toying with the idea of a second....they were that good !! 1/2 cup finely chopped onion  1/4 cup chopped fresh flat-leaf parsley   1 teaspoon minced garlic   1 teaspoon grated lemon rind   1/2 teaspoon kosher salt   1/2 teaspoon black pepper   1/8 teaspoon ground cumin   8 ounces lean ground lamb 8 ounces 90% lean ground sirloin  Cooking spray   4 (1 1/2-ounce) whole-wheat hamburger buns   1/4 cup plain fat-free Greek yogurt   2 tablespoons reduce...

From Clinton Kelly on The Chew this recipe was easy and a great meal. You could even make the casserole part ahead and just make the dumplings up before baking. It did take a little longer to cook than suggested another 5 minutes or so. Also I used leftover rotisserie chicken but did brown it a little bit so that the texture was better. Sorry about the shadowing I was trying to take picture from above the pan. 2 pounds   chicken thighs (skinless, boneless, cut into 2" pieces) olive oil salt and freshly ground black pepper 8 ounces   white mushrooms (sliced) 1  yellow onion (chopped) 1  leek (tops trimmed, sliced) 4  cloves garlic (peeled and smashed) 2  carrots (peeled, cut into 1/4" slices) 1 cup   white wine (optional) 4 cups   chicken stock 5  sprigs thyme 2  bay leaves 2  cinnamon sticks 4 tablespoons   butter (cold, cut into cubes) 1 1/2 cups   all-purpose flour 2 1/2 teaspoons   baking powd...

This recipe is from Michael Symon on The Chew --it was delicious and filling a great breakfast or brunch item. The saltiness of the capers with the citrus flavor of the lemon balanced it all out nicely. As you can see Kevin had 2 eggs to my one!! 1/4 cup   white wine vinegar 4  large eggs 1  baguette (sliced on a bias) 1  clove garlic 1  avocado 1/4 cup   chopped fresh flat-leaf parsley (divided) 1 tablespoon   capers (rinsed and drained) 1/2  lemon (juiced) pinch red chili flakes 1 cup   Parmigiano-Reggiano olive oil kosher salt and freshly ground black pepper Heat a grill pan over medium heat. To poach the eggs, put a medium saucepan over medium-high heat. Add 6 cups of water, 1 tablespoon of salt and the vinegar. Bring to a simmer. Crack each egg into its own small bowl. With a spoon, create a large (but gentle) whirlpool in the water by stirring in one direction around the perimeter of the pan. Then gently lower each...

This recipe comes from Mario Batali on The Chew -- it is a totally different style than the more traditional -- served it to my brother for his birthday --the flavors were awesome! I cooked a full pound of pasta for this. 3 Cups Day-Old bread (Cut into 1/4 Inch Cubes) 1 1/4 Pounds Ground Beef 3 Beaten Eggs 2 Cloves Garlic (Grated) 1/4 Cup Finely Chopped Italian Parsley 3/4 Cup Grated Pecorino Cheese 1/4 Cup Pine Nuts 1/2 Teaspoon Freshly Ground Black Pepper 1/2 Tablespoon Kosher Salt (More If Needed) 1/4 Cup Extra Virgin Olive Oil Sauce Ingredients 1/4 Extra Virgin Olive Oil 3 Red Onions (Thinly Sliced) 6 Cloves Garlic (Thinly Sliced) 1 Tablespoon Red Pepper Flakes 1 Cup Dry Red Wine 1 Sprig of Fresh Rosemary 2 Cups Whole Peeled San Marzano Tomatoes (Crushed) Soak your bread cubes in milk for two minutes in a shallow bowl. Then drain and squeeze to get out all the moisture. This bread is key to the meatballs. It helps prevent the meat from becoming t...

Wanted a nice healthy fish and veggie dish -- the sundried tomato pesto is so good it would be awesome over pasta and with either chicken or shrimp. FOR THE FISH 2 pieces of cod s/p pan sear flour egg whites panic bread crumbs lemon for garnish--squeeze over top of fish after cooked FOR THE SPINACH Bag of spinach EVOO ground nutmeg FOR THE SUNDRIED PESTO 1/2 cup sundried tomatoes 1/4 c parmesan cheese 2 T EVOO 2 T fresh parsley 2 T fresh basil 1 garlic clove s/p both sides of fish and dredge through flour then egg whites then panko --do all sides including ends -- place on rack on pan 450 degrees for 20 minutes in the upper oven so it brown (if not quick broil to brown panko) While fish is cooking in food processor make sundried pesto for topping Then sauce spinach until wilted and add nutmeg To plate --spinach top with fish - squeeze lemon juice over top --generously top with pesto

I wanted to make a fun but fairly healthy breakfast and had avocado that was ready to use --so basically made this one up. You could do a monterey jack or queso fresco cheese--I used cheddar as it was what I had on hand. Also forgot to use the fresh jalepeno pepper I had in fridge! Kevin did 2 poached eggs on his I only had one! Tortillas -fry briefly in vegetable oil then shape either on tortilla mold or inside a bowl 3 poached eggs can of black beans warmed with 1/2 t chili powder and 1/2 t cumin sprinkled over them fresh chopped tomatoes fresh chopped avocado fresh chopped bermuda onion cheddar cheese shredded (see note above) fresh cilantro chopped 1/4 fresh lime Layer into tortilla - black beans, egg and then cheese. Garnish then with other ingredients --squeeze lime juice over top!