More is Better

We went to dinner at our neighbors Ric and Lisa at the height of the snowstorm Saturday night. Lisa made this delicious chowder which I didn't think to ask if she minded me taking a photo of it to GUEST BLOG her until we were done so the view is from her soup tureen!! She had also served it with green onions sprinkled over the top --elegant presentation and perfect for our cold snowy weather! Cooking Spray 1 c chopped onion 1 c chopped green bell pepper 1 garlic clove minced 6 oz reduced fat cream cheese softened 2 c fat free milk 15 oz can creamed corn 1 can condensed reduced fat cream of mushroom soup 10 oz can diced tomatoes and green chilies, undrained 1 1/4 #medium shrimp, peeled and deveined 4 t sliced green onions Heat a dutch oven coated with cooking sprat over medium-high. Add onion, bell pepper, and garlic and saute for 5 minutes Stir in cream cheese and reduce heat -cook until cheese is melted Add milk, corn, soup and tomatoes -cook for 10 minutes st...

This recipe has been in our family for decades made by my Grandmother. Growing up my Dad would have it served to him over stale cookies as a special dessert. For our family over the years we served it over a yellow cake or pound cake with whip cream on top. It was usually first choice for many birthday cakes or celebrations. It is a thinner sauce but so delicious.  4 oz = 4 SQUARES  Chocolate,Bitter Or Baking -- UNSWEETENED   2 Cups  Sugar   1 Cup  Water   1 STICK  Butter MELT ALL INGREDS TOGETHER OVER LOW HEAT- STIR TIL MELTED LET SIMMER- DO NOT STIR DURING SIMMERING or it will get all granulated and separate

This recipe is a bit labor intensive because the sauce needs to cook for a total of 6 hours ! Perfect recipe when trapped in for a snowstorm. Because I was trapped and only could use what I had on hand I actually ended up doubling the meatball recipe - instead of 2# of ground beef - I used 1# ground beef with 1/2# ground veal and 1/2# ground pork. I will probably freeze the second batch. 1 cup Wegmans Panko White Bread Crumbs 1/3 cup Italian Classics Grated Pecorino Romano (Cheese Shop) 2 Tbsp minced Food You Feel Good About Italian Parsley 1 tsp salt 1/2 tsp black pepper 1 tsp Italian seasoning 4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced 2 Food You Feel Good About Large Eggs 1/2 cup water 1 lb Wegmans 80/20 Lean Ground Beef Preheat oven to 450 degrees. Add   panko, cheese, parsley, salt, pepper, seasoning, and garlic to large bowl; stir to combi...

This recipe is delicious -you do need time because its a 6 hour cooking time. There is also a slow cooker recipe on there website if you want to go that route. I halved the recipe because of what I had on hand since we were mid snow storm. Also I did not have boneless country ribs so those were omitted but did have sausages and made the meatballs. See separate recipe. 1/4 cup Wegmans Extra Virgin Olive Oil 1 pkg (about 1 1/2 lbs) Wegmans Boneless Country Ribs 1 pkg (about 1 1/4 lbs) Italian Classics Hot Italian Pork Sausage Salt and pepper to taste 2 pkgs (7 oz each) Food You Feel Good About Chopped Onions 20 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced 2 cans (6 oz each) Wegmans Tomato Paste 4 cups water 6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes 4 Tbsp dried basil leaves 14 Homemade Meatballs (see related recipe) He...

Please look at previous post for the explanation of this recipe and pictures but I had to post this as a just for sandwiches recipe -- we had it on Friday for lunch and remembered as the last bite went in my mouth that I hadn't taken a picture --luckily there was enough left for a lunch on Saturday --this is so good and would be perfect for a Superbowl sandwich! SLOW-COOKER ROAST 1 chuck roast 3 tablespoons canola oil 1 16-ounce jar of pepperoncini peppers and their juices 1 package zesty Italian dressing season mix Salt and pepper to taste HORSERADISH SAUCE 1 cup sour cream ½ cup mayonnaise 4 ounce prepared horseradish SANDWICH FIXINGS 1 French bread baguette spread with garlic butter 12 slices of provolone cheese Horseradish sauce Roast: Generously salt and pepper the roast. In a large skillet over very high heat add 2 tablespoons canola oil and brown the roast on both sides. After browning the roast, place it in the slow cooker and sprinkle the...

I was recently surprised by my daughter Katie with tickets to my favorite show THE CHEW !! We had so much fun --the anticipation, got serious mother-daughter bonding time, trip to NYC for the taping and 15 seconds of fame seated on the tasting row!!! Anyhow this awesome recipe has all the flavor of French Onion Soup with a delicious grilled cheese. I had to make it immediately last weekend. If you want to see it ABC's THE CHEW episode 81 airdate January 14 Dips Tips and less on the Hips Show. Carla Hall made it and she is as kind as she looks! 1  stick butter (separated) 4-5  large onions (thinly sliced) 1  small bunch fresh thyme (tied) 1/2 cup   sherry 8 cups   beef stock 1  loaf sourdough bread (cut into 1/2-inch slices) 1 1/2 pounds   Gruyere cheese (sliced) In a large, heavy bottomed pot, add 2-3 tablespoons of butter and place over medium-high heat. Add the onions and thyme, and season with salt and pepper. Cook, stirring freque...

After we tested out this recipe from The Chew by Clinton Kelly I immediately  wen tout and bought another spaghetti squash to make it again! Definitely toast the pecans and enjoy the tart flavors in balance to the squash. A nice alternative to service it with sauce the way I usually do! 1  spaghetti squash (about 4 pounds, cut in half lengthwise, seeds removed) 4  sprigs thyme 3 tablespoons   extra-virgin olive oil (divided) 1/2 cup   pecans (toasted & chopped) 1/4 cup   parsley (chopped, plus more to garnish) 1  Cup Craisins® Dried Cranberries (plus more to garnish) 1  lemon (zest) 2 tablespoons   Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper Preheat oven to 400ºF. Line a baking sheet with parchment paper. On the outside and inside of the cut squash, coat with oil. Season the insides of the squash with salt and pepper. Place the thyme on the prepared baking sheet. Place the squash halves, cut...

This recipe was on THE TODAY SHOW as a great crock pot meal presented by  Elizabeth Heiskell of Woodson Ridge Farms. My husband saw it wanted to make it because it had one of his favorites a whole jar of  pepperoncini peppers ! I initially was worried that it would be too spicy but it is not at all. You can let just the 3 ingredients cook all day in the crock pot --then serve with roasted vegetables, rice or mashed potatoes. Also the leftovers can then become sandwiches with the delicious horeseradish sauce. A word of warning DO NOT start picking at it before dinner because you will consume a lot!! Also be sure not to skip the browning the roast first phase as it make a delicious difference. SLOW-COOKER ROAST 1 chuck roast 3 tablespoons canola oil 1 16-ounce jar of pepperoncini peppers and their juices 1 package zesty Italian dressing season mix Salt and pepper to taste HORSERADISH SAUCE 1 cup sour cream ½ cup mayonnaise 4 ounce prepared horser...

Cauliflower --the new "IT" VEGETABLE for 2016 !!! I make it roasted , I make it mashed and saw it last week as cauliflower rice!! Head of cauliflower, trimmed -you can use the stalk part too! Vegetabble oil Salt & Pepper to taste Small amount of water FOOD PROCESSOR - you can grate but it would take awhile Pulse the cauliflower in food processor --then saute in pan with oil --season with salt and pepper to taste -- you may need to add a little water while sauteing to soften the small pieces more --if you add to much just saute until it evaporates

This recipe is from Good Housekeeping May 2015 and I am finally getting around to making it. It has really nice bright flavors and feels so low calorie. Kevin is already asking for me to make it again. I served it over cauliflower rice !! See separate recipe. 3 tbsp. olive oil 1 lb. thin chicken-breast cutlets 1/4 tsp. salt 1/4 tsp. pepper 1/4 c. all-purpose flour 1 sm. red onion, sliced 2 lg. navel oranges 1/2 c. pitted green olives, halved parsley 2 c. cooked rice pilaf In 12-in skillet, heat olive oil on med.-high. Sprinkle chicken with salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate. Reduce heat to medium. Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water. Return chicken to skillet. Cook 3 minutes. Scraping browned bits off bottom of pan. Garnish wi...

Another recipe from Wegmans -- they were so moist and easy to whip up --we will be having them again! PANCAKES 2 containers (5.3 oz each) Wegmans Organic Blueberry Greek Yogurt 1 cup Food You Feel Good About Buttermilk Pancake Mix 1/2 cup water 1 tsp Wegmans Vegetable Oil  1. Add yogurt, pancake mix, and water to large bowl; stir to combine.  2. Heat oil in pan on MED­HIGH. Pour 1/4 cup batter for each pancake into pan. Turn over when pancakes bubble on top and bottom is golden brown, about 1 min each side. SYRUP 2 cups blueberries 2 Tbsp Wegmans Orange Vanilla Finishing Butter 1/4 cup Wegmans Organic Maple Syrup Heat blueberries, butter, and syrup in small pan on MED. Cook, stirring, about 5 min, until blueberries begin to split open. Reduce heat to LOW; stir occasionally until ready to serve.

We had the most delicious sweet potato waffles at a restaurant called La Crema in Denver. I knew I needed to recreate them. So I researched recipes and ended up using a waffle mix and added 3/4 c sweet potato to it instead of water. (I still added the oil and egg) Anyhow it was soooooo delicious --topped it with toasted chopped pecans and warmed maple syrup and whip cream. My Dad would have topped it with ICE CREAM !!!

Loved the lower calorie factor!!! Mario Batali from The Chew whipped this up and the sauce was fabulous! 2-3 tablespoons   olive oil 1 1/2 pounds   lean ground turkey 1  yellow onion (finely chopped) 2  carrots (peeled and grated) 3  cloves garlic (finely chopped) 2 teaspoons   fresh thyme leaves 1/2 teaspoon   nutmeg (freshly grated, plus more) 2 cups   plain Greek yogurt (divided) 1/2 cup   Parmigiano-Reggiano (freshly grated, divided, plus more to garnish) 2  eggs (beaten, divided) 1 pound   fresh pasta sheets (cut into rectangles measuring 4 inches by 6 inches) or store-bought cannelloni shells Kosher salt and freshly ground black pepper (to taste) VEGETABLE BOLOGNESE 2 pounds   mushrooms (such as cremini) 3  medium carrots (peeled and roughly chopped) 3  ribs celery (roughly chopped) 5  cloves garlic 1 cup   milk 4 ounces   tomato paste 1 cup   dry white wine kosher...

From The Chew's Michael Symon --sauce can be made ahead and then served over chicken or pork I had a small pork roast so sliced and served it over that! 1  pork tenderloin (cut into 1 1/2-inch medallions) 3 cups   fresh cranberries (or frozen and thawed) 1  navel orange 1/2 teaspoon   fresh ginger (grated peeled) 1  jalapeno (cut into rings, seeds removed if desired) 3 tablespoons   olive oil (divided) 3 tablespoons   dark brown sugar 3 tablespoons   sherry vinegar 3 tablespoons   water kosher salt & freshly ground black pepper Place 2 large, high-sided sauté pans over medium-high heat. Season the pork on both sides with salt and pepper. To one skillet, add 2 tablespoons olive oil and the seasoned pork. Sear the pork on one side, without moving, until the pork is golden brown, about 3 minutes. Flip and cook until golden brown on the second side and cook through, about 2 minutes. (For well-done pork, lower the heat, cove...

This recipe is from Wegmans MENU magazine. Quick and easy to put together. As usual we halved it but its literally ready in minutes!!! Great recipe for kids to make. Wegmans Canola Oil Cooking Spray 2 pkgs (16 oz each) Italian Classics Potato Gnocchi (Dairy Dept) 1 jar (24 oz) Italian Classics Grandma's Pomodoro Sauce Salt and pepper to taste 1 pkg (8 oz) Italian Classics Fresh Mozzarella Cheese (Cheese Shop) Fresh Basil leaves, thinly sliced, for garnish 1. Preheat oven to BROIL. Spray 9" x 13" casserole dish with cooking spray. Add gnocchi; cover with sauce. Lightly stir to combine; season with salt and pepper. 2. Broil, 5­8 min, until sauce begins to bubble. Remove from oven; top with cheese. Return to oven; broil, 2 min, until cheese is browned. Remove from oven; sprinkle with basil strips.

Kevin made this to accompany his chicken marsala -- he has never been a huge cauliflower fan but declared this fabulous and his new go to recipe for cauliflower! This is from Cooks Illustrated. 1 head cauliflower (2#) cut into small florets ( 1 1/2" pieces) 1 slice hearty white bread -- torn into 1" pieces 5 T EVOO, divided S/P 1 garlic clove, minced 1 t grated lemon zest, plus lemon wedges for serving 1/4 c chopped fresh parsley Pulse bread in food processor to coarse crumbs , about 10 pulses. In 12" nonstick skillet over medium heat - add bread crumbs, 1T EVOO, pinch salt and pepper - stir frequently until bread crumbs are golden brown about 3-5 minutes. Transfer to bowl. Wipe out skillet. Combine 2T EVOO and cauliflower into skillet and sprinkle with 1t salt and 1/2t pepper. Cover and cook over medium high heat until florets start to brown and edges start to become translucent. About 5 minutes DO NOT LIFT LID. Remove lid and continue to cook stirrin...

Weekend dinner prepared by Kevin very good -- a lot of depth of flavors. Trying to find a good use for the porcini mushrooms as they are removed from sauce. This is from  Cooks Illustrated. 2-1/4 cups dry Marsala wine 4 teaspoons unflavored gelatin 1-oz dried porcini mushrooms 4 (6-to-8-oz) boneless, skinless chicken breasts Kosher salt and pepper 2 cups chicken broth 1/2 cup all-purpose flour 4 tablespoons plus 1 teaspoon vegetable oil 3-oz pancetta, cut into 1/2-inch pieces 1 pound cremini mushrooms, trimmed and sliced thin 1 shallot, minced 1 tablespoon tomato paste 1 garlic clove, minced 2 teaspoons lemon juice 1 teaspoon minced fresh oregano 3 tablespoons unsalted butter (cut into 6 pieces) 2 teaspoons minced fresh parsley Rinse porcini mushrooms, and add to medium-sized saucepan. Add 2 cups Marsala, and 4 teaspoons gelatin in with the porcini and set over high burner. When it comes up to a boil, reduce burner to medium-high and allow to vigorously simmer for 8 minutes...

Kevin is back at it !! He did a great job at making everything until what he describes is a rookie mistake. He mistakenly added the entire 16 oz box of pasta instead of the 8 oz in recipe --added an extra 2 c of water but we still had STOUP ( this is a combination of soup and stew which is whatI usually end up with !! )  This is from  Cooks Illustrated. 2 ounces  pancetta , cut into ½-inch pieces 1 small  carrot , peeled and cut into ½-inch pieces 1 small  celery rib , cut into ½-inch pieces 4 garlic cloves , peeled 1 onion , halved and cut into 1-inch pieces 1 (14-ounce) can  whole peeled tomatoes , drained ¼ cup  extra-virgin olive oil , plus extra for serving 1 anchovy fillet , rinsed, patted dry, and minced ¼ teaspoon  red pepper flakes 2 teaspoons  minced fresh rosemary 2 (15-ounce) cans  chickpeas  (do not drain) 2 cups  water Salt and pepper 8 ounces (1 ½ cups)  ditalini 1 tablespoo...

Saw this recipe at my sister Linda's home during a pre Christmas visit --she had found it in the food section of THE BOSTON GLOBE -- I found it online in many newspapers. She made it last night and instantly sent me photos --they declared it fabulous!! 2 tablespoons olive oil 2 medium yellow onions, chopped 1 teaspoon red pepper flakes (more or less, to taste) 3 cloves garlic, thinly sliced 1 can (28 ounces) crushed fire-roasted tomatoes 2 tablespoons lemon juice Kosher salt and ground black pepper 7 ounces cooked lobster meat, drained, patted dry and roughly chopped (about 1 mounded cup) 1 cup whole-milk ricotta cheese ¼ cup chopped fresh basil, plus extra for garnish 1 box (8 ounces) wide lasagna noodle sheets (10 sheets) Grated romano cheese (optional) In a medium saucepan over medium-high, heat the oil. Add the onion and cook until tender and beginning to brown, 6-8 minutes. Transfer half of the onions to a medium bowl. Add the red pepper flakes a...