More is Better

Yum yum great fall recipe from Cooking Light November 2015. Great meal for a cold windy night and so fall like. Mine didn't have as much 'broth' perhaps because I halved it... 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil, divided 1 1/2 cups chopped onion 2 tablespoons chopped fresh sage 1 tablespoon minced peeled fresh ginger 3 cups (3/4-inch) cubed peeled butternut squash 1 cup (3/4-inch) diced peeled parsnip 3 tablespoons all-purpose flour 1 1/2 cups unfiltered apple cider 1 1/2 cups unsalted chicken stock 2 cups chopped peeled Granny Smith apple 1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chic...

Tried this recipe with my sister-in-law this weekend --nice refreshing great for Thanksgiving brunch! Thanks to The Chew for this recipe. 2 1/2 ounces   apple cider (chilled) 2 1/2 ounces   champagne (chilled) 1  brandied cherry (or substitute   sugared cranberry ) In a champagne flute, add apple cider and top with champagne. Garnish with brandied cherry or sugared cranberry.

Clinton Kelly on The Chew prepared this recipe --it was sooooooo good --both warm and room temp - great as an app or lunch or brunch side dish. Enjoy and good luck keeping yourself to a single serving ! 1  store-bought piecrust 2 cups   French bread (cut into 1-inch cubes) 1  Granny Smith apple (peeled and cut into 1/2-inch cubes) 1/2 cup   dates (pitted and chopped) 1/4 cup   walnuts (roughly chopped) 1/2  stick butter (melted, 1/4 cup) 2 tablespoons   Sauvignon Blanc (plus more to serve) 2 teaspoons   fresh thyme leaves 1  jar apricot preserves (about 13 ounces) 1  wheel brie (8 ounces, 1/4-inch slices) Preheat oven to 350ºF. On a lightly floured work surface, lay out one piece of dough. Lightly flour both sides of the dough and the rolling pin. Lightly roll out the dough to an 12-inch circle. Transfer to 11-inch tart pan. Press the dough into the bottom and sides. Press the rolling pin over the top of the tart p...

My sister in law Andrea whipped this delicious apps up this weekend -- very good and the best part can be all ingredients you have in your home for a last minute app. It is from the my recipes.com site. 2  (1.9-oz.) packages frozen mini phyllo pastry shells, thawed  3 ounces   Brie cheese, rind removed  Red pepper jelly  3 tablespoons   chopped roasted salted almonds Preheat oven to 350°. Place mini phyllo pastry shells, on a baking sheet. Cut Brie cheese, into 30 very small pieces. Spoon rounded 1/4 teaspoon red pepper jelly into each shell; top with cheese. Sprinkle with almonds. Bake tartlets 5 to 6 minutes or until cheese is melted.

Saw this on the Today show by Curtis Stone as a turkey recipe --decided to try it as a chicken recipe last weekend --very moist and delicious -and even with the gravy not too spicy! CAJUN SPICE MIXTURE 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 4 teaspoons cayenne pepper TURKEY AND GRAVY 6 quarts cold water One 12-ounce bottle amber ale beer, room temperature 1 cup kosher salt 1 cup packed brown sugar 3 rosemary sprigs, divided One 14- to 16-pound whole turkey 3 celery stalks, coarsely chopped 2 green bell peppers, seeded, coarsely chopped 2 yellow onions, coarsely chopped 3/4 cup (1 1/2 sticks) unsalted butter, divided 4 cups homemade turkey stock or reduced-sodium chicken stock 3 thyme sprigs 1/4 cup all-purpose flour Preparation To make the Cajun spice mixture: In a small bowl, mix all the ingredients to blend. ...

Wanted a recipe that I could leave on all day in my slow cooker while I was at work --the problem was I was at home that day and after the first hour I was tortured for the next 7 with the delicious aroma! This recipe comes from ALLRECIPES.com 3 pounds baby back ribs, trimmed salt and ground black pepper, to taste 1/2 cup water 1/2 onion, sliced 1 clove garlic, minced 1 (18 ounce) bottle barbecue sauce (or see my homemade bbq sauce recipe) Season ribs with salt and pepper. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic. Cook on High for 4 hours (or Low for 8 hours). Preheat oven to 375 degrees F (190 degrees C). Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Wanted to make homemade bbq sauce and after searching found this from Ree Drummond - it was quick easy and delicious. Picture is of it poured over my slow cooker ribs before they went in the oven to get sauce nice and gooey! See slow cooker rib recipe for after baking photo. 1 tablespoon canola oil 2 cloves garlic, minced 1/2 onion, diced 1 cup ketchup 1/3 cup molasses 1/3 cup brown sugar 4 tablespoons minced chipotle peppers in adobo sauce 4 tablespoons distilled vinegar 1 tablespoon Worcestershire sauce Dash salt Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Still on the hunt for the perfect Thanksgiving cocktail ! This one was pretty good and a definite contender! As usual its from Clinton Kelly on The Chew. ORANGE THYME & ANISE INFUSED BOURBON 2 cups   bourbon 2  strips orange zest (1-inch thick, plus more to serve) 2  pieces star anise 4  sprigs thyme FOR THE COCKTAIL club soda (to serve) ice (to serve) Into a glass mason jar, add the bourbon, orange peel, star anise and thyme. Screw on a tight fitting lid. Let sit overnight, but no longer than 24 hours. For the Cocktail: in a rocks glass filled with ice, strain 2 ounces of infused bourbon. Top with club soda to taste. Garnish with an orange peel. Helpful Tip: place the filled mason jar on a sunny window sill. A warm place will assist in infusing the alcohol.

From The Chew --it was certainly festive for fall and a nice light cocktail --we used club soda rather than ginger-ale as didn't want the extra sweetness and sugar that's in ginger-ale. Also next time would serve in stemless red wine glasses. 1 ounce   cognac 1 1/2 ounce   orange juice (freshly squeezed) 1/2 ounce   orange liqueur 1 ounce   ginger ale orange wheel (for garnish) lime peel (for garnish) In a cocktail shaker, add cognac, orange juice, orange liqueur and ice and shake to combine. Strain into an old-fashioned glass over ice. Finish with ginger ale. To garnish, place a lime peel in the center of the orange wheel to create a pumpkin. Float the orange wheel on top of the cocktail.

Found this recipe on allrecipes.com and it was fabulous- would have been even crunchier had I read through the recipe as I combined the lemon juice and white wine into the Ritz mixture by mistake - it was still delicious and great flavor. The green onions added a great layer of flavor as well. 2 tablespoons butter 1/2 sleeve buttery round crackers (such as Ritz(R)), crushed 2 tablespoons butter 1 pound thick-cut cod loin 1/2 lemon, juiced 1/4 cup dry white wine 1 tablespoon chopped fresh parsley 1 tablespoon chopped green onion 1 lemon, cut into wedges Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remo...

So we have started our annual search and tasting for a great Thanksgiving cocktail ! This contender was from Michael Symon on The Chew. The sparkling blood orange juice is from Trader Joe's and I had to use a regular orange peel as I did not have blood orange. One trick I learned frm the show on a better way to release the oils is to light the peel with a flame. Also did not serve with a straw as what is the point if you rubbed the rim with orange peel! 2 ounces   bourbon 2 ounces   Campari 2 ounces   sparkling blood orange juice 1  peel orange (or blood orange) ice (to serve) In a cocktail shaker, add a handful of ice, bourbon and Campari. Close and shake vigorously. Fill a highball glass with ice. Pour the cocktail over the ice and top with a splash of blood orange soda. Squeeze the orange peel and rub the rim of the glass. Add the peel to the drink. Serve with a straw.

This was a fall recipe by Mario Batali on The Chew. We made it with Roasting Chicken and also half portion pumpkin (canned) and half cooked and mashed butternut squash. Don't be put off by all the garlic it was sweet and tender with no garlic aftertaste! Be sure to notice the two different cook temps and times. We did end up tenting and if you go with a roasting chicken usually about 5 lbs the second time with be just over an hour so check internal temp when basting. 1  whole capon (about 8 pounds) 1  head garlic (cut in half, crosswise) 1  bunch sage (stems and leaves separated) 1  lemon (cut in half) 4 tablespoons   olive oil (divided) 60  cloves garlic (peeled) 1  large yellow onion (chopped) 1 cup   Marsala wine 1 cup   chicken stock or water 1/2 teaspoon   nutmeg kosher salt and freshly ground black pepper (to taste) PUMPKIN MASH 1  (2-3 pound) sugar pumpkin 2 tablespoons   olive oil (plus 2 tables...