More is Better

OK what I do when I discover I need to use up zucchini, tomatoes and you dont feel like stirfry - you make FRITTATA! I  based this loosely off a recipe by Martha Stewart and cut back on the amount of eggs and veggies as we are a party of 2 and was trying to use what I had on hand. I am sure her's would be much deeper but with pork chops last night it was perfect. Will make a great healthy lunch this week. YUP the picture is sideways!! 1 small onion, finely diced 1 T EVOO 2 medium zucchini, cut into 1/4-inch-thick rounds 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Coarse salt and freshly ground pepper 5 large eggs 2T milk (or half and half) 1/2 cup shredded mozarella 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise ( I used about 15 small grape tomatoes I had on hand) Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until ten...

This recipe from The Chew is touted as a grab and go to eat --I have to disagree as you bake it in the oven and then the cup is so hot you need a potholder to eat it. I was initially only ok with it but Kevin really loved it especially dipping a slice of toast into his . Next time I will use a flatter vessel like a creme brulee ramekin with 1" edge --less sauce - also please note that it took about 5 extra minutes for egg to set up. 2 tablespoons olive oil 1 can San Marzano whole peeled tomatoes (28 ounces) 1 clove garlic 1 bunch fresh basil (torn, reserve half to garnish) 4 large eggs 1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish) Kosher salt and freshly ground black pepper (to taste) Preheat oven to 375ºF. In the bowl of a food processor, add the olive oil, San Marzano tomatoes, garlic, and basil, and pulse to combine. Season with salt and pepper. Place 4 cappuccino cups on a baking sheet. Evenly divide the sauce among the cups. Crack one egg ...

Michael Symon made this on The Chew and being that the canned version served over toast was a childhood favorite of mine I knew I needed to make this grown up version. I went really heavy on the vegetables as well. FYI was searching for Texas Toast in the freezer but only found it with garlic or cheese no plain --found a loaf of plain Texas toast in the bread aisle. Perfect meal on a cold rainy day! 2 tablespoons olive oil 1 pound boneless and skinless chicken breasts (cut into 3/4-inch cubes) 1 pound boneless and skinless chicken thighs (cut into 3/4-inch cubes) 3 tablespoons unsalted butter 1/2 onion (peeled, sliced) 1 red bell pepper (seeded, sliced) 2 cups shiitake and crimini mushrooms (stems removed, sliced) 2 cloves garlic (peeled, sliced) 1/4 cup flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream 2 tablespoons parsley (finely chopped, to garnish) Texas toast (buttered and toasted, for serving) Kosher salt and freshly ground black pepper (to taste) Prehe...

From Mario Batali on The Chew --see separate posting for the lemon jam recipe. Be sure to do the herb salad as that totally makes it -- I didn't have fresh mint on hand so used about a tablespoon of dried that I soaked in hot water  and then squeezed out - to kinda reconstitute the mint.... Also I did not have jalapeno but didn't miss that. We served this fabulous meal with steamed rice and broccoli. GRILLED SHRIMP WITH LEMON JAM 2 tablespoons olive oil 2 pounds extra large shrimp (16-20 count size, peeled, deveined, tails kept on) Kosher salt and freshly ground black pepper (to taste) Lemon jam  HERB SALAD: 1/4 cup mint leaves (chopped) 1/4 cup cilantro leaves (chopped) 1/4 cup parsley leaves (chopped) 1 jalapeno (thinly sliced) Preheat grill or grill pan over medium-high heat. Place shrimp in a large bowl, drizzle with olive oil and season with salt and pepper. Toss to coat. Place on the grill and cook until opaque, about 2-3 minutes per side. Be caref...

From Mario Batali on The Chew --this lemon Jam is used at one of his NYC restaurants served on whole fish. It was fabulous and I can't wait to have it again. He suggested pouring a thin layer of EVOO over the top and we did. I did use organic lemons as we were using the whole lemon. 4 lemons (cut into quarters, seeded) 1 1/2 cups granulated sugar 1 teaspoon Kosher salt In the bowl of a food processor, add the lemons, sugar, and salt. Pulse until the sugar dissolves and the lemons are finely chopped. Remove to a jar, cover and store in the refrigerator. Tip: Serve over grilled shrimp, fish or chicken. Use in a cocktail or to sweeten tea!

This was absolutely fabulous from Americas Test Kitchen The sauce was light and perfect with the moist chicken. (3 1/2- to 4-pound)  whole chicken , giblets discarded 1  tablespoon  extra-virgin olive oil Salt and pepper 1  lemon , quartered 1  shallot , minced 1  cup  chicken broth 2  teaspoons  Dijon mustard 2  tablespoons  unsalted butter 1 ½  teaspoons  minced fresh thyme SERVES 4 NOTE FROM THE TEST KITCHEN  We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 30 to 40 minutes. 1.  Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt and pepper. Tie legs together with kitchen twine and tuck wingtips behind back. 2.  When oven reaches 450 degrees,...

This was on the Today show by  Chef Michael Lomonaco, of New York's Porter House Bar and Grill, shares a recipe for creamy corn chowder with smoky bacon. It'll brighten up even the dreariest winter day. In fact it warmed us beautifully when we had a spell of cold and no heat in the house --it was warm and perfect for those cold nights! 6 ears fresh sweet corn, husk and silk removed  -grill corn remove kernels set aside - cobs go in soup          1/2 cup diced bacon 4 tablespoons unsalted butter 1 large onion, peeled and diced (about 1 cup) 2 celery stalks, peeled and diced 1 teaspoon ground coriander 1 teaspoon ground cumin 6 cups hot chicken stock 1 cup heavy cream (half and half or milk may be used for a lighter chowder) 8 ounces shredded aged cheddar cheese 1 cup thinly sliced scallions ( didn't have on hand used fresh parsley) Salt and pepper to taste 1. Over medium setting, heat a large casserole or soup pot for 1 minute befor...

Kevin was in the kitchen again this weekend with this very simple recipe from Cooks Illustrated. Just a few ingredients but so delicious left you wanting to go back for more!!  Be sure to let the dish rest briefly before serving to let the flavors develop.  The recipe below is the halved version makes 3 servings. 1/2 spaghetti 1/8 c EVOO 1 small shallot minced (about 1 1/2 T) 1/8 c heavy cream ( we used half and half with 1 strong t cornstarch mixed in) 1 t lemon zest and half lemon juiced 1/2 oz grated Parmesan 1/4 t fresh ground pepper 1 T shredded fresh basil 3/4 c reserved pasta water Bring 4 quarts of water to boil; in a dutch oven. Add 1 T salt and pasta and cook until pasta is al dente. Reserve 3/4 c of pasta water. Drain pasta and set aside to keep warm cover it. Now in same pot add EVOO and shallot and 1/4 t salt; cook until shallot is softened. Whisk in reserved pasta water and cream bring to a simmer and cook for 2 minutes. Remove pot from heat...

Found this recipe on the actual website for Pisco Porton Mosto Verde. It was fun and tasted delish! 2 oz Pisco Porton Mosto Verde 1/2 oz fresh lime juice 2 dashes Angostoro Bitters Ginger Beer Add all ingredients except ginger beer to a tall glass filled with ice. Top off with ginger beer and stir gently . Garnish with a lime.

My sister in law Andrea made this for breakfast and raved --said it was even better as an open face and easier to eat and that the ham and pepper jelly just makes it!! The recipe is by Bobby Flay on the Food Network site. Enjoy we can't to make it ! Note that you will need cheesecloth. AND AS ALWAYS Andrea's presentation is spot on!! Sweet Potato-Green Onion Pancakes: Kosher salt and freshly ground black pepper 1 large sweet potato, peeled and coarsely grated 2 large eggs, lightly beaten 1/2 small Spanish onion, finely grated 1 tablespoon all-purpose flour 2 green onions (dark green and light green parts only), thinly sliced Unsalted butter, for frying Canola oil, for frying Poached Eggs: 3 tablespoons distilled white vinegar 4 large eggs 1/2 cup pepper jelly 8 ounces glazed baked ham, thinly sliced For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minu...

Trying to get into the new year decided to do more of a Mediterranean diet recipe with swordfish. Found this on food.com This was fabulous loved the tomato olive topping and served over grits but would have been fine on its own. 3 tablespoons olive oil 1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions salt & freshly ground black pepper 2 -4 garlic cloves, finely chopped 2 (15 ounce) cans tomatoes, with liquid 1/2 cup black olives or 1/2 cup green olives 1/4 cup chopped parsley 3 tablespoons capers, drained hot red pepper flakes (optional) we did! DIRECTIONS Heat oil in large heavy skillet over high heat. Season swordfish generously with salt and pepper. Sauté until browned on both sides. Transfer fish to a platter. Add remaining ingredients to skillet and reduce heat and simmer 5 minutes. Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

We recently tried  a cocktail with St Elizabeth's All Spice Dram so in search of other recipes found this on  Seriouseats.com   -- it was so nice --we did not use the simple syrup preferred the more pucker with the lime -- try it without and then if too pucker then add simple syrup. 2 ounces bourbon 1/2 ounce fresh lime juice 1/2 ounce allspice dram 1 dash Angostura bitters 1 teaspoon simple syrup (or less, to taste) Combine bourbon, lime, allspice dram, bitters, and simple syrup in a cocktail shaker and fill with ice. Shake well and strain into chilled cocktail glass.

Katie whipped this up for New Years in her slow cooker a perfect lazy day meal! Its from BEVCOOKS.COM        Needless to say I did tease her about her rosemary garnish!! 1 pound Italian sausage 3 carrots, sliced 4 cloves garlic, minced 1/2 large yellow onion, diced 2 cups red lentils (you can swap in green if you prefer) 1 quart chicken stock 1 cup water 1 Tbs. chopped fresh rosemary, plus more for garnish 2 Tbs. lemon juice, plus more wedges for serving coarse salt In a large skillet, brown the sausage all over until no longer pink, about five minutes. To a slow cooker, add the sausage, carrots, garlic, onion, lentils, stock, water, and rosemary. Season with a pinch of salt. Cook on low for 4 hours. Add the lemon juice, and taste. Holy faces, right? If it needs a tiny bit more salt, go ahead and throw a pinch in. Serve soup with crusty bread, a sprig of rosemary, and more lemon wedges. And parmesan if you want! Makes about six dinner servings ...

Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...

Looking for a warm meal to fill your stomach on a cold day --this soup is perfect and because I always have frozen peas on hand was able to whip it up without going to the grocery store. It is from the Food Network website by Ina Garten. 2 tablespoons unsalted butter 2 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 4 cups chicken stock, preferably homemade 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas 2/3 cup chopped fresh mint leaves, loosely packed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche 1/2 cup freshly chopped chives Garlic croutons, for serving Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add...

This recipe has been around a long time and I used to make this for my Pampered Chef demo's around the holiday. Had the pleasure of making it with my niece Alice over the holidays for a family party --we tailored it to her likes and dislikes and if you can't already guess she LOVES RED BELL PEPPERS. Would be great shaped like a heart for valentines too! 2 (8 oz) refrigerated crescent roll dough 8 oz pkg. cream cheese softened 1 garlic clove, pressed 1 1/2 T. Mayonnaise 1 tsp.  Dill weed      2c broccoli flowerets -- chopped fine 1 green pepper -- chopped fine 1 red pepper -- sliced v shaped blade 5-6 loose small white mushrooms- egg slice 4;chop rest radishes-3 or 4 sliced 6 cherry tomatoes 1 slice of cheese Preheat oven to 350 Open cans of CRESCENT ROLLS –DO NOT UNROLL—slice each can of rolls into 16 slices (=32 total) Place on Bar Pan in a tree pattern –one roll slice up to 6 slices in the bottom row –then 3 rows of 2 each ...

This recipe was made by my daughter Katie and what I thought was so good it was from refrigerated rolls!! Perfect with beef stew which is what she served it with.  Recipe courtesy of Tiffani Thiessen Nonstick  cooking spray , for spraying the muffin tin Two 7.5-ounce cans refrigerated biscuits 1  cup shredded Gruyere 2  tablespoons  extra-virgin olive oil 1  tablespoon fresh thyme leaves 1/2  teaspoon garlic powder 1/2  teaspoon  onion powder Preheat the oven to 375 degrees F. Spray a 12-count muffin tin with nonstick spray.  Cut the  biscuits  into quarters. Put them in a large bowl, add the Gruyere, olive oil,  thyme  and  garlic  and onion powders and roughly toss together to coat the biscuit pieces.  Evenly distribute the biscuit mixture among the cups of the  muffin tin . Bake until golden brown, 10 to 12 minutes. Serve warm.

Another recipe that Katie made over the holidays --delicious and healthy! She got if from BUZZFEED. 1 spaghetti squash Olive oil Sea salt, to taste Black pepper, to taste 2 chicken breast, cut into 1-2 in pieces For the sauce: 1 medium yellow onion, diced 4 cloves garlic, minced 3 cups cherry tomatoes, halved ½ teaspoon sea salt ¼ teaspoon black pepper ½ lemon, juiced 1 cup chicken broth 8 ounces baby spinach 1. Preheat oven to 375˚F. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add ga...

I saw this recipe on THE CHEW by Ina Garten --I love carrots and immediately forwarded the link to both my sister and sister in law --both have made it and loved it. I made it with my sister Linda over the holidays --unfortunately forgot to take a picture until I was putting away leftovers --hence the ziploc bag photo. She remade it a few days later and sent me a picture of her salad. I think the biggest take away which can change the flavor is to roast it on 2 sheet pans crowding them causes steaming rather than roasting them. You combine when you add the maple syrup. Enjoy! 2 pounds carrots (preferably with leafy tops) 1/4 cup olive oil 1/4 cup pure Grade A maple syrup 2/3 cup dried cranberries 2/3 cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 cloves garlic (grated) 6 ounces baby arugula 6 ounces goat cheese 2/3 cup Marcona almonds (roasted, salted) Kosher salt and freshly ground black pepper (to taste) Preheat the oven to 425...

OK out of desperation after getting a horrible cough and cold we started in on these --now they may not cure the common cold but they definitely will let you get a great nap!!! From the ALL RECIPES website. We actually found a honey flavored whiskey for extra good measure! 1 teaspoon honey 2 fluid ounces boiling water 1 1/2 fluid ounces whiskey 3 whole cloves 1 cinnamon stick 1 slice lemon 1 pinch ground nutmeg 

Another Katie guest blog  originally from her friend Katelyn (found on THEKITCHN.com) who made it for a book club- sending her a BIG shoutout!    It's a good make the night before breakfast ready to roll in the am.  1/2 pound asparagus, cut into 1-inch pieces 1 medium zucchini, thinly sliced 4 slices white bread (or dinner rolls, or any other bread), torn into 1-inch pieces 1/3 cup shredded Havarti cheese 4 large eggs 1 1/2 cup milk, whole or 2% Salt Fresh ground pepper 1 tablespoon butter, melted Preheat the oven to 350°F. Lightly grease a 10x7-inch baking pan. In a large bowl, whisk together eggs and milk. Mix in salt and pepper. Add bread, asparagus, and most of the cheese (reserve a couple tablespoons), and mix gently until bread pieces are all coated in egg mixture. Pour into pie pan. →  Make-Ahead Strata: At this point, the strata can be covered and refrigerated overnight. Baking time will be slightly longer. Bake, uncovered, for 15 minutes. R...