More is Better

From Mario Batali on The Chew --a variation of my favorite Clydes recipe with fresh corn and kind of the same ingredients!! This was nice and a bit spicy but not over the top!! 1 pound   spaghetti ( nope used a different pasta TROFIE0 1/4 cup   extra-virgin olive oil (plus more to serve) 1  cloves garlic (sliced) (I used 2) 1  bunch basil 1  pinch red pepper flakes 1  pint sweet cherry tomatoes (cut in half) NOPE only had 2 whole tomatoes cut up 1  ball fresh mozzarella (cut or torn into bite-size pieces)NOPE had small fresh  moz  balls 1/4 cup   freshly grated Parmigiano-Reggiano (plus more to serve) kosher salt Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions. Meanwhile, preheat a large sauté pan over medium heat. Add 1/4 cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sautee for 2 min...

From Daphne Oz on The Chew -we tried it out this weekend and it was FABULOUS !! I am showing it to you in 3 different stages rolled, sliced and topped !! I sprinkled the cheese first then add black bean mixture--it melted very well. 6  large eggs 1 cup   whole milk 1/4 cup   flour 1  yellow onion (diced) 1  jalapeno (minced) 1 teaspoon   dried oregano 15  .5 ounce can black beans (drained and rinsed) 2 tablespoons   olive oil salt and freshly ground black pepper 1 cup   shredded Monterey jack cheese ( Trader Joes sells it shredded) avocado (to serve) sour cream (to serve) pico de gallo (to serve) (used TJ's Salsa Authentica) Preheat oven to 375°F. Spray a quarter sheet tray with cooking spray then line it with parchment paper. Let the parchment hang slightly over the short ends of the tray so you can grab it when rolling later. Spray the bottom and sides of parchment with nonstick cooking spray then set aside. ...

From my sister-in-law Andrea these fabulous treats we so good and just melted in your mouth --she has assured me they have no calories..... 1 CUP WHITE CHOCOLATE CHIPS 5 TBSP UNSALTED BUTTER 3 TBSP HEAVY CREAM PINCH OF SALT 1 TSP LEMON EXTRACT CONFECTIONER’S SUGAR FOR DUSTING MELT CHOCOLATE, BUTTER, AND CREAM IN MICROWAVE OR OVER DOUBLE BOILER AND STIR UNTIL SMOOTH.  STIR IN SALT AND EXTRACT.  ALLOW TO COOL SLIGHTLY BEFORE COVERING WITH PLASTIC WRAP. REFRIGERATE 3 HOURS OR UNTIL FIRM ENOUGH TO HANDLE. WITH MELON BALLER OR SMALL SPOON SCOOP OUT MIXTURE AND FORM INTO 1 INCH BALLS. TOSS WITH CONFECTIONER’S SUGAR TO COAT. STORE COVERED IN FRIDGE FOR UP TO ONE WEEK.

First let me clarify this General Tso's not Kung Pao (Kevin was confused as to where the peanuts were) --this is broccoli not peanuts and it had sesame seeds and yet I could not find my 12 oz bottle of them!! It was a bit spicy which we were ok with but I know my extended family so for them CUT IT TO 1 TSP of chili flakes. I felt pretty healthy with the increased amount of broccoli I added the whole bunch of!! GENERAL TSO'S CHICKEN For Sauce: 1 tablespoon   cornstarch 1/2 cup   cold water 4  garlic cloves (sliced) 2 teaspoons   fresh ginger (grated) 3 tablespoons   honey 2 tablespoons   low sodium soy sauce 2 tablespoons   Chinese rice wine 1 tablespoon   red pepper flakes For The Chicken: 3 tablespoons   cornstarch 1/2 teaspoon   salt 1/4 teaspoon   pepper 1 pound   boneless, skinless chicken breasts (cut into 1 inch pieces) 1 pound   broccoli (blanched) 2 tablespoons   vegetable oil TO SER...

One of our favorite restaurants Acqua al 2 in summer restaurants offers this and it is awesome and the flavor is memorable ! So this is my version. Yes I was very heavy with the arugula as I had 2/3 of a package leftover and wanted to use it all!! 1 container of Burrata ( mine from TJ's came with 2 smaller ones) 1 grapefruit sectioned without skin arugula (use a smaller amount than I did) EVOO salt and pepper to dress arugula Balsamic Glaze to drizzle Dress salad to taste --place on serving plate Top with Burrata and grapefruit Drizzle with Balsamic Glaze Enjoy!

If you have been following my hotdog recipes you know  there was an overbuy back in May and we are currently trying to whittle down from the original purchase of 96 dogs!! Ok so after the weekend the overbuy count on hotdogs is down to a mere 48 !! This was a nice fresh topping--we used nectarines instead of peaches but either would do. Also because we have some guests that didn't care for cilantro we made salsa place some of salsa into smaller bowl then added cilantro to the rest of it. 2   peaches, chopped  1/2 to 1   jalapeño pepper, chopped  1/4   cup   fresh cilantro leaves  1   tablespoon   fresh lemon juice  kosher salt and black pepper  4   hot dogs  4   hot dog buns, split  In a medium bowl, mix together the peaches, jalapeño, cilantro, and lemon juice; season with ¼ teaspoon each salt and black pepper. Let sit for 15 to 20 minutes. Meanwhil...

Recipe by Mario Batali from The Chew during a recent themed book club meeting for Katie's book club that we did at the lake. The only things we changed was cutting back on the ginger to 1 teaspoon  instead of the tablespoon. Also again could not find rock shrimp as used regular shrimp cut in half. 2 tablespoons   extra-virgin olive oil 1  white onion (sliced) 2  cloves garlic (sliced) 1  jalapeno (sliced) 4 ounces   thick-cut bacon (sliced) 1 tablespoon   tomato paste 1 teaspoon   cinnamon 1 tablespoon   ginger 1 tablespoon   smoked paprika 1 pound   fedellini pasta (broken up into small pieces) 1 pound   rock shrimp 2 cups   hot chicken stock 1  pinch chili flakes kosher salt 1/3 cup   cilantro (chopped) 2  limes (juice and zest Preheat broiler. Preheat a large sauté pan over medium-high heat. Add the olive oil. Once hot, add the onion, garlic and jalapenos. Sautee until translu...

This is a guest blog from Katie's book club ladies made by Tara and Heather. It was a great make ahead and then just bake the morning of. Thanks ladies for a fun new recipe --I would consider even adding cubed ham or cooked crumbled breakfast sausage. 6 whole  Onion Rolls 1 cup  Grated Cheddar Cheese 8 ounces, weight  Cream Cheese 1-1/2 stick  Butter 10 whole  Eggs 2 cups  Milk 1 teaspoon  Chopped Chives 1/2 teaspoon  Dry Mustard 1/2 teaspoon  Salt 1 dash  Cayenne Pepper Preparation Instructions Generously butter an 9x13 baking dish.  Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight. The next morning, bake at 325 degrees, covered, for 45 ...

Another recipe from Clinton Kelly at The Chew -- it was yummy and we only made a half batch as we happened to have only 6 of the rolls leftover over. If you have a sweet tooth you will love it -it was rich and delicious and a great make ahead recipe! CINNAMON-SUGAR CASSEROLE Topping 4 tablespoons   unsalted butter (room temperature) 1/4 cup   light brown sugar 1 teaspoon   ground cinnamon 1/2 cup   pecans (roughly chopped) 2 tablespoons   flour 1/4 cup   rolled oats FOR THE CASSEROLE 1  package sweet Hawaiian dinner rolls 2 tablespoons   butter (for greasing dish) 8 ounces   cream cheese (room temperature) 1/4 cup   light brown sugar 1/2 cup   pecans (roughly chopped) 1 tablespoon   ground cinnamon 4  eggs 1 cup   milk 1/2 cup   cream 1 teaspoon   vanilla extract 1  pinch salt powdered sugar (garnish) For the Topping: combine all the ingredients in a small mixing bow...

Josh Capon made this on The Chew -- it was really delicious and came together quickly it written for grilling but it was raining so I made it inside in a frying grill pan. Also do not be put off by the jalapeno's it was not crazy spicy at all. We had it over rice. 1 Cup Cilantro Leaves 1 Jalapeno (Seeded) 5 Scallions 4 Ounces Fresh Ginger 1/2 Cup Extra Virgin Olive Oil 1 Pound 16/20 Shrimp (Peeled; Deveined) Kosher Salt Black Pepper Lime (Cut into Wedges; To Serve) Lemon (Cut into Wedges; To Serve) 1/2 Pineapple (Cut into Large Chunks; About 2 Cups) 1 Jalapeno (Seeded; Diced) 1 Cup Diced Tomato (Seeded) 1 Cup Diced Red Onion 2 Tablespoons Chopped Cilantro 1 Lemon (Juiced) 1 Orange (Juiced) Kosher Salt Black Pepper Preheat grill or grill pan to medium high. Start by making the green dragon marinade. Combine jalapeno, ginger, scallions, cilantro, pinch of salt, pepper, and a nice drizzle of olive oil. Pulse until smooth. Toss the shrimp in the marinade...

This recipe was a very popular appetizer in the 70's and early 80's. In fact my dear friend Astrid made this her go to for every dinner party. So recently I saw the Kraft jar of sharp cheese spread at Wegmans and had to make the recipe! What I changed was the first part I did in a food processor to make it really smooth then crab meat was chunky and added in last stirring it in. Also I placed all the split english muffins on a baking sheet then spread the mixture and put it in my freezer then wrapped them up and will be able to use as many as I like for entertaining. 1/4 cup margarine, softened 2/3 (5 ounce) container sharp processed cheese spread (Kraft Old English Cheese Spread - Walmart has it) 8 ounces cooked crabmeat (canned - I use Bumblebee) 1/4 cup mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon dried parsley 8 English muffins, split 1. Preheat oven on broiler setting. 2. In a medium bowl, mix together margarine and cheese spread. Stir...

An awesome alternative to a Bloody Mary from The chew's Clinton Kelly. I am actually not a huge bloody fan but loved the freshness and the spritz to it with club soda. Be sure to shake the mixture around when pouring as the tomato skins can clog the spout and you don't want to miss a drop! 2 ounces   vodka 1 ounce   lemon juice 1 cup   cherry tomatoes (halved, plus 1 whole for garnish) dash hot pepper sauce 1 ounce   club soda Add the cherry tomatoes to a cocktail shaker and muddle well. Once liquefied, add vodka, lemon juice, hot pepper sauce and ice. Shake well. Fill a rocks glass with ice. Pour tomato mixture through a strainer over ice. Top with soda and garnish with a cherry tomato.

A guest made this breakfast casserole of PASTA on The Chew -- it was very good --mine got crunchy on top which added to the texture but the recipe had suggested to cover the top with foil for part of the cooking. Also I did not have linguine on hand so I used angel hair which was fine but I bet the linguine would have been even better. Also we halved it and placed it in a pie plate. 1 pound   linguini 2 pounds   thick cut bacon (cut into 1/2 inch slices) 1  large Vidalia onion (finely chopped, about 2 cups) 12  eggs 1 cup   Pecorino Romano (grated) 1/2 cup   Provolone (grated) 1/2 cup   parsley (finely chopped) Parmigiano-Reggiano cheese (freshly grated, to serve) scallions (thinly sliced on a bias, to serve) Preheat oven to 450F. Bring a large pot of salted water to a boil. Drop the linguini into the pot and cook 2-3 minutes longer than package instructions. Meanwhile, preheat a large sauté pan over medium heat. Add the bacon and...

This  recipe  was made by Clinton Kelly on The Chew for Snoop Dogg --they revealed the gin is Tangueray which is perfect as its our favorite. It is truly light refreshing and perfect for a hot summer cocktail. I had to order the grapefruit bitters online but perhaps you can find them in your local liquor store. I used orangina as my  sparkling  orange beverage. 1 ounce   gin 1/2 ounce   freshly squeezed grapefruit juice 2  dashes grapefruit bitters 1 ounce   sparkling orange fruit beverage orange wheel (to garnish) seltzer (to top) In a cocktail shaker filled with ice, add gin, grapefruit juice and bitters. Shake well and strain into a Collins glass filled with ice. Add the sparkling orange fruit beverage, top with seltzer and garnish with an orange wheel.

Mario Batali on The Chew presented this recipe and we loved it --for whatever reason I could not find Rock Shrimp as several stores so just used 21-25 count shrimp cut in half. Also my other party foul was I did not have fresh chorizo on hand but only hard spicy chorizo so used that and cubed it on small pieces. I didn't realize when we plated and had consumed it all that the black pasta was not very visible! sorry --you can substitute certainly with plain pasta. don't skimp and not garnish with the green onions that add a great texture and flavor. 1 pound   black spaghetti 2 tablespoons   extra-virgin olive oil 1/2 cup   ground, fresh chorizo 2 tablespoons   jalapenos (chopped) 1  red onion (thinly sliced) 4  cloves garlic (sliced) 1/2 cup   dry white wine 1 pound   rock shrimp 1  pinch red pepper flakes 1/4 cup   scallions (sliced on a bias) Bring 6 quarts of water to a boil and add about 2 tablespoons salt. Heat oil...