More is Better

From The Chew's Clinton Kelly this was quick to put together and with the fresh cilantro was great over sticky rice - substitute parsley if you don't like cilantro. Would be great over chicken as well. The only thing I had to do was add more water to sauce I tried to make it earlier in the day and it thickened. 1  pork tenderloin (trimmed) 1 tablespoon   canola oil 1/2 cup   smooth peanut butter (natural) 2 tablespoons   low sodium soy sauce 1 tablespoon   hoisin sauce 2  limes (juiced) 1/2 teaspoon   red chili flakes 1/3 cup   hot water (to loosen, plus more if needed) jasmine rice (cooked, to serve) 1/4 cup   cilantro leaves 1/2 cup   peanuts (chopped) salt and fresh cracked black pepper (to taste) Preheat oven to 400ºF. Place a baking rack inside of a baking sheet. Heat a large sauté pan over medium high heat with canola oil. Season the pork tenderloin with Kosher salt and freshly ground black pepper. Sear por...

Classic cook Ina Garten demonstrated this recipe on The Chew - everyone raved so much about it I just had to try it -- the hardest part is you have to plan ahead for this one but once you have set it up to dry brine the only thing left is to make the salad dressing. I served this to company and every drop of chicken and salad was consumed . They raved about the croutons even though they are a little crisp the flavor is incredible. 1  whole chicken (4- 4 1/2 pounds) 4  sprigs thyme 2  cloves large garlic (smashed) 1  lemon (quartered) 2 teaspoons   freshly ground black pepper 3-4  slices country bread (3/4-inch thick) good olive oil ARUGULA SALAD 1/4 cup   champagne vinegar 1 teaspoon   dijon mustard 1 teaspoon   garlic (minced) 1/2 cup   good olive oil 1/2 cup   thinly sliced scallions, white and green parts (3 scallions) 2 tablespoons   dried currants 6 cups   baby arugula (lightly packed, 6-8 ounces...

From The Chew's Mario Batali was a really nice quick recipe --I did not have bone in chops on hand so used pork tenderloin cut into 3/4" slices --they cooked up quickly -- we served over rice but would have been even better over polenta! Also forgot to pack fennel seed so used italian seasoning. 4  center-cut pork chops (1-inch thick, bone-in) 1-2 cups   all-purpose flour (for dredging) 2 tablespoons   extra-virgin olive oil 2 teaspoons   ground fennel seed 2  red bell peppers (cut into 1/2-inch thick slices) 2  yellow bell peppers (cut into 1/2-inch thick slices) 3  cloves garlic (crushed) 1 cup   white wine 4 tablespoons   red wine vinegar 2 tablespoons   honey 1/2 cup   mint leaves (chopped, to garnish) 1/2 cup   parsley leaves (chopped, to garnish) kosher salt and freshly ground black pepper (to taste) Season the pork chops with salt and pepper. In large shallow bowl or baking dish, add the flour and dr...

From The Chew's Clinton Kelly we enjoyed this beverage while watching the Preakness -- it was a fun light cocktail and will definitely go into our summer lineup! 1/4 cup   fresh blackberries, plus more for garnish 1  wedge lemon 1 teaspoon   mint simple syrup 2 ounces   bourbon 1/2  bunch mint (for garnish) 1 ounce   seltzer (optional) ice (crushed to serve) FOR THE MINT SIMPLE SYRUP 1 cup   sugar 1 cup   water 4  sprigs mint In a cocktail shaker, add fresh blackberries, lemon wedge, and mint simple syrup and muddle. Add in the whiskey and ice. Close shaker and shake vigorously. Strain cocktail into a glass with crushed ice. Top with seltzer, if desired. Add a few mint leaves and 3 blackberries to a skewer for garnish. For the mint simple syrup: In a small pot bring the water and sugar to a boil. Remove from heat and add the mint. Let sit until cool. Tips: - Try your favorite kind of berrry such as strawberries o...

From Southern Living April 2016 - this was really easy to make and delicious - per my usual I didn't quite follow all the directions because I used chicken breasts not cutlets which would have cooked quicker. I brown for 4 min per side then oven broiled for 8 minutes basting with sauce every 2 minutes. The pictures below are one with just glaze and one with spooned glaze from the pan. Don't be put off by the KICKIN term --it really isn't spicy. 4  (5- to 6-oz.) chicken cutlets 1/2 teaspoon   kosher salt 1/4 teaspoon   black pepper 1 tablespoon   salted butter 1 tablespoon   olive oil 1/2 cup   orange marmalade 4 teaspoons   Dijon mustard 1 teaspoon   lemon zest, plus 2 tsp. fresh lemon juice 1/4 teaspoon   red pepper flakes 1. Preheat broiler. Sprinkle both sides of cutlets with salt and pepper. Melt butter with oil in a large ovenproof skillet over medium-high. Cook cutlets in b...

This recipe is from the Food Network magazine and was good but will be even better next time when I stick to the recipe!! I did not have slider rolls so decided to make full size burgers then instead of the oven method went with stove-top --the outside got darkened but inside raw so needed to go into the oven to finish --bottom line bake !! AND OH BY THE WAY --we pout the pineapple slaw on the burger - it was suggested on the side... ***** Remade these last weekend here is how they look as sliders :) Cooking spray 2 tablespoons hoisin sauce 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned) 12 ounces ground pork 2 tablespoons panko breadcrumbs 1 scallion (white and light green parts only), sliced 1 teaspoon grated peeled ginger Kosher salt and freshly ground pepper 1/4 small head green cabbage, roughly chopped 2 small carrots, roughly chopped 1/2 cup chopped pineapple 1 tablespoon mayonnaise, plus more for the buns 12 mini potato slider buns, split Shred...

Made by Clinton Kelly on The Chew --such a great summer drink -refreshing and not too sweet! 2 ounces   white tequila 1 ounces   triple sec 4 ounces   fresh squeezed grapefruit juice 2 ounces   fresh squeezed lime juice 2 ounces   simple syrup (or honey) 2 cups   ice (or more if desired) In the carafe of a blender, add the tequila, triple sec, grapefruit juice, lime juice, simple syrup, and ice. Blend until smooth. Serve immediately.

This was a breakfast my daughter Katie made over the weekend and I got a sample -it was very good and a great make ahead recipe! She found it online at a website called Well Fed. 1 (10-ounce) package frozen spinach, thawed 1 1/2 cups finely chopped onion (1 large) 3 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon freshly grated nutmeg 8 cups cubed (1 inch) French or Italian bread (1/2 pound) 2 cups coarsely grated Gruyere (about 6 ounces) 1 cup finely grated Parmigiano-Reggiano (about 2 ounces) 1 cup cooked breakfast sausage, ham, or shredded meat (optional) 2 3/4 cups milk 9 large eggs 2 tablespoons Dijon mustard Preheat oven to 350 degrees F. Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove f...