More is Better

From THE CHEW's Clinton Kelly - I have been saving this recipe to make for company and last weekend we finally did!! OK so I should give credit to Katie as she made the entire thing while I was working on other parts of our meal. This app is touted as "a quick app" -- it is not really it takes about 20 minutes to make - that being said was worth every second as my guests were literally eating the crumbs off the serving platter! PUFF PASTRY-WRAPPED ASPARAGUS WITH DIJON BEURRE-BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano-Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2-inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE-BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard ...

From the site DELISH which I follow on instagram - everyday so many choices!! I made this for Thanksgiving Day breakfast and it would be perfect for any occasion -anytime!! The pics are completed, pre-glazed & prepped FOR DUTCH BABY 3 eggs 1/2 c. flour 1/2 c. whole milk 1 tbsp. sugar 1/4 c. butter FOR CINNAMON SWIRL 1/4 c. Butter, softened to room temperature 1/4 c. brown sugar 1 tsp. cinnamon Pinch kosher salt FOR GLAZE 4 oz. cream cheese, softened 1/2 c. powdered sugar 3 tbsp. whole milk Preheat oven to 425° F. In a blender or food processor, combine eggs, flour, milk, and sugar and blend until smooth. Set aside. In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon and kosher salt. Transfer to a ziplock bag or piping bag. In a 10-inch skillet over medium heat, melt butter. Add the batter to the pan and pipe cinnamon mixture in a swirl starting in the center and moving outward. Bake for 20-25 minutes, or until the p...

Kevin wanted to cook this weekend and boy did he hit it out of the ballpark on this one!! This beef was so crazy tender and moist --we halved it and we still had enough leftover for a lunch. We served it over polenta as well. Such a perfect cold weather comfort meal! From Cooks Illustrated - I am apologizing in advance for photos of the actual ingredients and directions but there is no way to get recipe on line and I wasn't going to retype the whole thing!

Katie made this for dinner the other night and immediately sent both her brother and me the photos --luckily she also saved me some of the leftovers -- even on the reheat it was so delicious ! She found the recipe on skinnytaste blog. Katie actually used the new chick pea pasta from Banza ( they sell it at Target) - it is high in protein and fiber.  I am sure it would be just as great with your favorite spaghetti as well. This picture was pre parmesan cheese and basil toppings. 1 lb 93% ground turkey 3/4 teaspoon kosher salt 1/4 cup diced onion 1 clove minced garlic 1 jar (25.25 ounces) tomato basil pomodoro sauce 2 cups water 8 ounces whole wheat or any spaghetti Grated parmesan cheese, optional for serving Press saute on the  Instant Pot . When hot add the turkey and salt and cook, breaking up about 3 minutes. Add the onions, and garlic and cook until softened, 3 to 4 minutes. Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid c...

This recipe was demonstrated by cookbook author Melissa Clark on the TODAY show recently and with the cooler weather was a great meal! It is really made to be done in an INSTANT POT but since I still own a pressure cooker I used that method. Just need to review all the instructions ahead for sequencing.  A hearty French standard of meat braised in plenty of red wine, beef bourguignon is one of those recipes that will never go out of style. There are many versions of this recipe — as many as there are cooks in Burgundy, it's often said. This one uses bacon and a little tomato paste for depth of flavor. Be sure to use a wine that's good enough to drink; it really does make a difference in the finished stew. Technique tip:  If you want to make this in a slow cooker cook the stew on high for 5 to 7 hours or low for 8 to 10 hours 3 pounds boneless beef chuck, cut into 2-inch cubes and patted dry 2¼ teaspoons kosher salt, divided, plus more as needed 1/2 teaspoon freshl...

One of my favorite foods of fall is always the Octoberfest meals. We had this last evening and served it with mashed potatoes - soooo good and reminiscent of my German heritage. I did not have horseradish. 1 pound uncured bratwurst 2 tablespoons olive oil 1 12-ounce bottle Pilsner or other lager, divided 1 medium red onion, chopped 1/2 medium head of red cabbage, thinly sliced 1 medium red beet, peeled, coarsely grated Kosher salt, freshly ground pepper 1/2 cup apple cider vinegar 1 tablespoon light brown sugar 1/4 teaspoons ground allspice Freshly grated horseradish (for serving) Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of ski...

This recipe came from the Costco Magazine in an ad for Instant Pot Miracle Cookbook sold there. I have given both of my kids Instant Pots and this is a recipe they both would love. Daniel and Jaime get credit for making it first and great presentation!! 1 t sesame oil 1 1/2 lbs of boneless skinless chicken breasts or thighs cubed 6 T rice vinegar 6 T soy sauce 1 clove garlic chopped 1/4 t ground ginger 1/4 t crushed red pepper 3/4 c hoisin sauce 2 T cornstarch 2 c cooked white rice 1 green onion chopped sesame seeds Pour the sesame oil in the Instant Pot. Select SAUTE and adjust to NORMAL. Add chicken to the pot. Cook and stir for 5 minutes or until chicken is white ( do not cook chicken all the way through) Press CANCEL In a separate bowl mix together the rice vinegar, Soy sauce, garlic, ginger, crushed red pepper, Hoisin sauce and brown sugar. Pour the mixture over the chicken in the pot. Secure the lid on the pot. Close the pressure - release valve. Select MANUA...

Another great fall cocktail -- Rosemary is one of my husbands favorite herbs. This recipe came from a website called Riegl Palate. 2 large sprigs of fresh rosemary (plus 2 small sprigs for garnish) 2 ounces freshly squeezed lemon juice 4 ounces bourbon 1 ounce dark amber maple syrup Instructions Add 2 large rosemary sprigs and lemon juice to a shaker and crush with a muddler (alternately you can crush them with your hand and then add to shaker). Let sit for 30 to 60 minutes for the flavors to develop (this step can be skipped if you don’t have time). Add bourbon, maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain mixture into rocks glasses filled with ice and garnish each with remaining rosemary sprigs.

This is a brand new recipe from the Pampered Chef Seasons Best Cookbook -- was a fabulous tailgate offering ! Or great a great party dish! The only thing was I forgot to take a picture the day of so this is a redo with the leftovers -- so imagine it even better! I actually quadrupled recipe and brought it in a big foil pan. Ended up with Kings Hawaiian savory rolls for sliders. 1 medium green bell pepper 1 small onion 8 oz (250 g) 85% lean ground beef 2 tsp (10 mL) Worcestershire sauce 2 tsp (10 mL)  Crushed Peppercorn & Garlic Rub 8   classic dinner rolls 5 slices reduced-fat provolone cheese, divided ½ tbsp (7 mL) butter 1   garlic clove Preheat the oven to 350°F (180°C). Cut the top off the green pepper, and remove the seeds and veins with the  Scoop Loop ™ . Cut the bell pepper and onion into chunks. Coarsely chop the bell pepper in the  Manual Food Process...

This recipe from The Chew's Michael Symon was fabulous! Kevin loves mint and this was accented nicely in with the bourbon! 1 lemon (cut into wedges, plus slices for garnish) 2 ounces bourbon 2 teaspoons superfine sugar (or 3/4 ounce simple syrup) 5 mint leaves ice (for serving) In a cocktail shaker add lemons, a few leaves of mint and sugar, and muddle. Add bourbon and ice and shake vigorously until sugar has dissolved. Strain over ice in a rocks glass and garnish with lemon and mint. Tip: use a different combination of herbs and citrus to make a new cocktail! (such as orange or grapefruit with basil)

From Wegman's newest Menu magazine whipped this up on a work night for company and was a big hit - great way to use up the last of your garden tomatoes!  2 cloves  Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped 1/4  white onion, peeled, chopped (about 1/4 cup) 1/4 tsp  red pepper flakes 1 container (1 pt)  Food You Feel Good About Grape Tomatoes 1/2 of a 3 oz jar  Italian Classics Nonpareil Capers, drained 1/4 bunch  fresh Italian parsley, chopped (about 1/4 cup) 2 Tbsp Italian Classics Campagnan Extra Virgin Olive Oil, divided 4 (6 oz each)  Wegmans Fresh Farm-Raised Salmon Portions 1/2 tsp  salt Pepper to taste 4 slices  lemon Preheat oven to 450 degrees. Add garlic, onion, red pepper flakes, tomatoes, capers, and parsley to large bowl; stir to combine.   Coat 12-inch cast-iron skillet with 1 Tbsp oil. Season both sides of salmon with salt and pepper; ce...

Again from Michael Symon on The Chew - this is a traditional cocktail from decades ago.  WHISKEY SOUR 1 egg white 2 ounces bourbon 2 ounces lemon juice 1 ounce simple syrup 1 brandied cherry (to serve) ice (to serve) SIMPLE SYRUP 1 cup water 1 cup sugar In a cocktail shaker, add egg white and shake vigorously until frothy. Add ice, bourbon, lemon juice and simple syrup. Shake vigorously to combine and chill ingredients. Strain cocktail into rocks glass with ice. Garnish with brandied cherry. For Simple Syrup: in a small saucepan, add water and sugar and place over medium-high heat. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool to room temperature. Store in an airtight container in the refrigerator until ready for use

This recipe is from Haylie Duff and how she made it on the TODAY SHOW - from her blog The Real Girls Kitchen and cookbook of the same name I have had this recipe forever waiting to make it. Katie finally beat me to it. The Big thing is it is more chicken than cheese but so satisfying! 1 roasted chicken, shredded 1 cup of chopped celery 1/4 cup of yogurt 1/4 cup of hot sauce 1/2 cup of shredded cheddar cheese Preheat oven to 350 degrees. Combine above ingredients in a mixing bowl and press in to a casserole dish. Bake for 20 minutes.

We recently gave Katie a gift for returning back to work that we hoped would make her dinnertime prep easier. We gave one to Daniel a few months back and he has loved it! We decided to try it out together at her house. As we were reading this recipe we double checked twice re 5 minute cook time but rice and everything was perfect. Do remember it takes 10 minutes or so before the pot reached temp pressure to cook. Enjoy!   2   5-6 oz   chicken breasts   (out of fridge long enough to come to room temperature) 1   bunch   cilantro 1   cup   water (minus 1 Tbsp) 1/2   Tbsp   ghee or bacon fat 1   small   diced onion 2   cloves   garlic 1   cup   white basmati rice  ( we used jasmine) 1   cup   diced carrot 1   cup   diced celery 1   cup   diced red bell pepper Salt Pepper cilantro for garnishing Preheat Instant Pot by pressing the "sauté" button. ...