More is Better

I used the basic recipe from the new cover of The Pampered Chef Spring 2016 catalog. We loved both --did not make the homemade dough used a rectangular flatbread from Trader Joe's. Kevin was skeptical about the balsamic glaze drizzle on the tomato version but after trying both ways we added it to the whole pizza. The grape brie was delicious and great as an app or main --also great at room temp as well. 5-Minute Dough 1 1/2 cups (375 mL) flour, plus additional as needed 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) salt 1/4  tsp (1 mL) baking soda 1 cup (250 mL) 2% plain low-fat Greek yogurt 1/2 tbsp (7 mL) olive oil to grease stone Variation Topper Herb & Glaze Cheese Grape, Rosemary and Brie ½ tbsp (7 mL) olive oil 1½ cups (375 mL) seedless red grapes, cut in half 2 tbsp (30 mL) chopped fresh rosemary, divided 2 tbsp (30 mL) prepared balsamic glaze 8 oz (250 g) brie cheese, cut into ¼” (6 mm) ...

This recipe was from Clinton Kelly on The Chew --if you have ever had issues with making the perfect soft boil texture egg -this recipe is definitely for you -- my ramekins were 6 oz size so I only put in one egg each  --you can also use a coffee cup. The goat cheese, spinach and roasted red peppers gave great taste and color. Would be great with asparagus and mushrooms too! 2 tablespoons   butter 4 ounces   baby spinach 1  store-bought roasted red pepper (diced) 1/4 cup   goat cheese (crumbled) 8  large eggs 1/2 cup   heavy cream (divided) 1 tablespoon   chives (finely chopped) 8  slices white bread (toasted and cut in half on an angle) kosher salt and freshly ground black pepper (to taste) Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat. Line the bottom of a medium saucepan with a clean kitchen tow...

This was another meal prepared by my husband Kevin as falling in love with Cooks Illustrated Magazine Jan/Feb 2016 . He did a great job and it was really delicious and great presentation. We served it with roasted smashed potatoes and asparagus. OK so after multiple attempts to copy recipe off internet and being blocked by Cooks despite the fact we have current subscription and I was not willing to retype the whole thing! I have taken pictures of the recipe from the magazine. Apologizing in advance for going with this method. Also I am including action shots of Kevin prepping!!

I saw this shown by Valerie Bertinelli on TV and instantly wanted it for my birthday cake. So my daughter Katie made it this past weekend --it was worth every calorie of every bite and was very easy to make (per Katie) The fun part is you start with the white cheese layer on top and during the cooking it flips to the bottom! 1 box chocolate cake mix, plus the ingredients called for in the directions Canola oil, for preparing the pan Mascarpone-Ricotta Filling: 28 ounces ricotta cheese (3 1/2 cups) 4 ounces mascarpone (1/2 cup) 3 large eggs 3/4 cup sugar 1/8 teaspoon kosher salt Cocoa-Mascarpone Frosting: 10 ounces mascarpone (1 1/4 cups) 1 cup whole milk One 3.9-ounce box instant chocolate pudding mix 1 tablespoon sugar Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside. To make the filling: Combine the ricotta, masc...

This is a Martha Stewart recipe I found online --the chicken and trinity ( celery, onion, and carrot) were leftovers from a roast chicken so I basically started with the saute mushrooms part (part 3). The cooking time was less as I was basically reheating the chicken and vegetables. It was absolutely delicious with a great sauce! 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock) Coarse salt and freshly ground pepper 3 tablespoons unsalted butter, softened, divided 1 tablespoon extra-virgin olive oil 1 small yellow onion, cut into 1/4-inch dice (1 cup) 1 carrot, cut into 1/4-inch dice (1/2 cup) 1 celery stalk, cut into 1/4-inch dice (1/3 cup) 8 ounces cremini mushrooms, trimmed and quartered 2 tablespoons all-purpose flour 2/3 cup dry white wine 4 cups chicken broth 2 sprigs fresh flat-leaf parsley 2 sprigs fresh thyme 1 bay leaf 2 large egg yolks, room temperature 1/4 cup heavy cream 2 to 3 tablespo...

My son Daniel made this easy recipe this week and raved about. He found it on a website for eating thai food by Mark Wiens. Pre-ingredient About 5 tablespoons of uncooked Thai sticky rice (but for the actual dish I used about 1 heaping tablespoon after we made it into powder - see directions) Main ingredients 300 grams (1 pound) minced pork (minced chicken or minced beef will also work well) ½ - 1 tablespoon of chili flakes (prik bon) ⅛ tablespoon of sugar (just a pinch) ½ tablespoon of fish sauce 1 - 2 limes (I used the juice from about 1.5 limes) 3 - 4 small shallots (Thai shallots are only about the size of grapes, so if you have bigger shallots just use however much you want) A few leaves of  Culantro  - this is an herb also known as long coriander, it tastes a little like cilantro (if you can't find any cilantro, don't worry about it, it's not a must) 3 - 5 spring onions (green onions) About 20 leaves or so of fresh mint Instructions Toas...

This Italian cocktail was made 2 ways by Michael Symon on The Chew. We sampled it both ways this weekend but unfortunately forgot to photo until we were almost done with it! We made it both with rye and gin (Tangueray) Liked the gin one better but both delicious. 1 ounce   gin ( or try with Rye) 1 ounce   bitter, herbaceous Italian aperitif (Campari) 1 ounce   sweet vermouth ice (to serve) To a cocktail shaker filled with ice, add the gin, Italian aperitif, and sweet vermouth. Shake vigorously. Fill an Old Fashioned glass with ice and strain the Negroni over the ice. Garnish with an orange slice, if desired.

We had clams with pasta and I had a few leftover so served them as appetizers the next day. Forgot to drizzle with EVOO at end so topping was a little crumbly! Kevin added extra hot sauce to top his. Also I did not chop my clams I left them whole in shell. 24 large clams 2 tablespoons olive oil 1 tablespoon butter 1/2 cup minced onion 1/4 cup chopped green bell pepper 2 cloves garlic, minced 1 cup dried bread crumbs 4 slices bacon 1/2 teaspoon dried oregano 2 tablespoons grated Parmesan cheese 2 teaspoons dried parsley 1/4 teaspoon paprika 2 tablespoons olive oil In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside. Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside. Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; s...

This recipe was from many years ago I was doing a Pampered Chef show and the hostess Jessica B had made these up they are so good !  This is based on large, long breadsticks which are sometimes hard to find.  If you do smaller ones, like the ones I did, you only need 10 slices of bacon cut in half, lengthwise.  I actually used prosciutto as I had it on hand. 20 slices bacon, room temp 20 long hard breadsticks, about 3/8" diameter 1/4-1/3 cup brown sugar 2-3 tablespoons chili powder   Preheat oven to 350 Wrap one bacon slice around each breadstick like a candy cane Roll in sugar/chili mixture Arrange on broiler pan Bake 20 minutes Cool 10 minutes to harden

This was demonstrated by Clinton Kelly on The Chew and was a great weekend breakfast and also would be great for brunch or lunch.   HASH BROWN CRUST 1  (20 ounce) bag frozen shredded hash browns (thawed) 2  large eggs (beaten) Kosher salt and freshly ground black pepper (to taste) CREAMED SPINACH FILLING 4 tablespoon   unsalted butter 3 tablespoon   all-purpose flour 1 cup   whole milk (heated) 1 teaspoon   freshly grated nutmeg 1 1/2 cups   Swiss cheese (shredded) 1  (10 ounce) package frozen spinach (thawed and drained of excess liquid) 8  slices bacon (cooked and chopped) 3  large eggs (beaten) kosher salt and freshly ground black pepper (to taste) Preheat oven to 400ºF. Butter a 9-inch pie dish. In a medium bowl, add the shredded hash brown and eggs, and mix to combine. Season with salt and pepper. To the prepared pie dish, add the hash brown mixture. Using the back of a spoon, press into an even lay...

Yes you read that correctly breakfast but in all honesty it would be perfect at any meal. This recipe is from Cooking Light January/ February 2016. My sister in law Andrea helped with the assembly and cut the prosciutto slices in half and rolled into loose rosettes. I served it with warm croissants. (and of course mimosas!) Note this recipe is for 1 so just increase by amount you are serving. 1 ruby red grapefruit  3/4 teaspoon dark sesame oil  1/8 teaspoon freshly ground black pepper  Dash of kosher salt  1 cup microgreens, baby arugula, or torn lettuce  1/2 ripe peeled avocado, thinly sliced  1 very thin slice prosciutto   Peel grapefruit; cut sections from grapefruit over a medium bowl. Squeeze membranes to extract about 1 tablespoon juice. Set sections aside. Add oil, pepper, and salt to juice, stirring with a whisk. Add greens; toss to coat. Arrange greens on a plate; top with grapefruit sections, avocado, and prosciutto.

This recipe was shown months ago on The Chew by the Lee Brothers and I have had it put aside.It is described as an apple pecan confection. I was able to make it ahead and put in the oven as we sat down to eat. Definitely make the whipped topping as suggested I used the sour cream and it gave a nice tartness to it. I also served it with ice cream ! Unsalted Butter for greasing dish 2  Large Eggs 1 1/3 cups   Sugar 1/4 cup   All-Purpose Flour 2 1/2 teaspoons   Baking Powder 1/4 teaspoon   Kosher Salt 1  Granny Smith Apple (cored; peeled and diced; 1 cup) 1 cup   chopped Pecans 1 teaspoon   Pure Vanilla Extract 1/2 cup   Heavy Cream 2 tablespoons   Whole Buttermilk or Sour Cream Preheat the oven to 325F. Grease a 2-quart baking dish. In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition. ...