More is Better

Another Siri Daly recipe from the Today show. We really like the flavor and served it with shrimp that were sauted in butter and lemon juice along with a little zest. I personally would prefer it with real pasta or even fresh pasta like angel hair next time. I made it last night with Banza chick pea pasta and Kevin said he loved it with that! Also I halved the recipe and it was plenty for 2 dinners and a leftover for lunch! 1 pound spaghetti 4 tablespoons unsalted butter 4 lemons, zested and 2 juiced 1/4 cup half and half or heavy cream 1/2 cup grated Parmesan, plus more for serving Salt and freshly ground black pepper Chopped flat leaf parsley and lemon zest for garnish ;) 1. Bring a large pot of generally salted water to a boil over high heat. 2. Cook spaghetti one to two minutes less than package instructions, until al dente. Reserve 3/4 cup pasta water after the pasta has finished cooking. 3. While the pasta cooks, make the sauce. In a large skillet over medium...

Shown on The Today show by Siri Daly and made by us last night. Biggest change I would make is re serving size - it stated 2 but my spaghetti squash was so large it would have served 6 !!! It was very good and even better on the reheat. I would probably double the broccoli next time and I did cut the florets into bite sized. 1 medium spaghetti squash (2½ to 3 pounds) 1 cup broccoli florets 2 cups 2 percent milk 1 clove garlic, smashed 4 ounces Neufchatel cheese (or 1/3 less fat cream cheese) 1/4 cup grated Parmesan 1½ cups shredded mozzarella 1/4 cup Greek yogurt Kosher salt and freshly ground black pepper 2 cooked chicken breasts, diced 1. Preheat the oven to 400°F. 2. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1½ hours. Let the squash cool for about 20 minutes on the baking sheet. 3. Meanwhile, bring a pot of water to a boil and prepare...

A fun holiday or any day cocktail by Michael Symon on The Chew. We really enjoyed these over the holidays! 6 ounces bourbon whiskey 4 ounces fresh lemon juice 2 ounce simple syrup 4 ounces Lambrusco wine (divided) orange peel (to garnish) ice (to serve) In a cocktail shaker filled with ice, add bourbon, lemon juice and simple syrup. Cover and shake vigorously, and strain between two rocks glasses filled with ice. While holding a spoon over the top of the glass, gently pour 3/4-ounce wine over the spoon so that it floats at the top, repeat with remaining 3/4-ounce wine over second glass. Garnish drinks with an orange peel and serve.

From Kevin's newest cookbook  The Complete Cooking for Two Cookbook  this recipe was a great one for breakfast but would also be good as a lunch with a side salad.  3 large eggs 3/4 cup milk 2 oz extra sharp cheddar cheese, shredded (about 1/2 cup) 2 Tbs unsalted butter 1 small onion, diced 1 tsp minced fresh thyme (or 1/4 tsp dried) kosher salt and freshly ground black pepper 2 slices sandwich bread cut into  1-inch bread cubes Heat the oven to 425 degrees and adjust the oven rack to the middle position.  Whisk the eggs, milk, and cheddar together in a medium bowl.   Melt the butter in a 8-inch ovensafe nonstick or cast iron skillet over medium-high heat.  Swirl the pan to coat, then add the onion, 1/2 teaspoon of salt, and 1/4 tsp pepper.  Cook until softened and beginning to brown, 4-6 minutes. Stir in the bread, thyme, cayenne, mustard, and garlic, and toss to coat the bread with the butter.  Cook until the bread cubes...

Bought a gorgeous piece of cod from our local seafood store and then Kevin found in his new cookbook The Complete Cooking for Two Cookbook this recipe. It really was a great crust and nice baked rather than fried. 2  tablespoons  unsalted butter 1 small shallot minced salt and pepper 1 small garlic clove, minced 3/4 t minced  fresh thyme ( or 1/4 t dry) 1/2  cup  panko  bread crumbs 1 1/2  tablespoons  finely chopped fresh parsley 2 T mayonnaise 1/4 t grated lemon zest 2 skinless cod fish fillets  Preheat the oven to 300F. Set wire rack in a rimmed baking sheet and spray with vegetable oil. Melt butter in skillet add shallot and 1/4 t salt and cook til soft about 2 minutes. Stir in garlic and thyme and stir til fragrant about 30 seconds. Stir in panko and 1/8t pepper and cook stirring often until panko deep brown. Transfer to a shallow dish and stir in parsley allow to cool slightly. Whisk mayonnaise, lemon zest and 1/8 t...

This recipe was on The Chew last week prepared by Michael Symon - it looked so delicious that I sent the link to my kids and my sister in law Andrea. Andrea ended up making it first and sent it immediately to me and how fabulous it was. Always a woman of style Andrea's garnishing is even perfect !! Enjoy ! She also mentioned it goes well with a glass of cab! 3 tablespoons olive oil 1 pound ground beef 2 cups yellow onion (peeled, finely diced) 1 jalapeno (stem removed, sliced) 3 cloves garlic (peeled, sliced) 1 cup red bell pepper (stemmed, seeded, finely diced) 2 1/2 tablespoons chili powder 1/2 teaspoon ground cumin 1 (28-ounce) can crushed tomatoes 1 cup low sodium beef broth 2 cups sweet potatoes (peeled, medium dice) Kosher salt and freshly ground black pepper (to taste) Preheat your oven to 400ºF. Place saute pan over high heat and add olive oil. Add the ground beef in an even layer and cook until deeply browned, about 8 minutes. Drain some excess fat off...

This healthy version soup is from Joy Bauer made on The Chew. A really healthy version we had it for dinner but did top it with a little shredded cheddar, sour cream and green onions. It was so good! Leaving the skin on the potato really added to the flavor. 1 cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low-sodium vegetable broth 3 tablespoons light or reduced-fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish) Liberally coat a large pot with nonstick oil spray and warm over medium heat. Add the onion and cook until soft, approximately 5 minutes. Stir frequently to prevent burning. Add more nonstick oil spray if needed. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the cauliflower, carrot, potato, vegetable broth, and 1 cup of water. Cover and bring to a boil o...

This recipe was a great low calorie grab and go breakfast on the Today Show by Dave Zinczenko 2 slices nitrite- and sugar-free bacon or ham, chopped ( I used 5 slices of Canadian  bacon chopped) 3 cups chopped spinach 1/2 cup chopped tomato 2 green onions, chopped 8 large eggs 2 tablespoons unsweetened almond milk, milk or water 1/4 teaspoon crushed red pepper flakes 3 tablespoons shredded Parmesan cheese (optional) 1. Preheat oven to 325 degrees. Place liners in 12 muffin cups. 2. In a large skillet cook bacon until almost crisp. Add the spinach, tomato, and green onions and cook about 1 minute to wilt the spinach. Remove from heat. 3. In a large bowl whisk together eggs, milk, red pepper flakes, and if using, cheese. Stir in bacon-vegetable mixture. Ladle into prepared muffin cups. 4. Bake 15 to 18 minutes or until eggs are set. Serve while warm or freeze for later! 

This recipe was made by my sister Linda and she loved it. Great fall winter meal. I think she found it from Real Simple magazine. 3 tablespoons olive oil, divided  2 acorn squash (about 2 lb. each), halved lengthwise, seeds removed  1 teaspoon kosher salt, divided  ½ teaspoon black pepper, divided  8 ounces cremini mushrooms, trimmed and chopped  1 large shallot, chopped  5 ounces baby spinach  5 slices sandwich bread, cut into ½-in. pieces  4 ounces crumbled goat cheese, divided  5 ounces mixed greens  1 teaspoon lemon juice  Step 1 Preheat oven to 425°F. Step 2 Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up. Step 3 Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms a...

Made by Katie for company was easy and came out great. She  forgot the peas - and did regular onion instead of pearl onions. She found it on a website called Bevcooks.  2 tsp extra-virgin olive oil 5 medium carrots, diced 2 celery stalks, diced 2 cups frozen pearl onions (thawed) 1 1/2 pounds lean ground beef 2 tsp garlic powder 2 tsp onion powder about 2 Tbs. freshly chopped herbs (thyme and rosemary) 2 Tbs. flour 1 cup whole milk 1 cup beef stock 1 cup frozen peas (thawed) Coarse salt Freshly ground pepper 8 jumbo biscuits Preheat oven to the temperature on the biscuit package. (If making from scratch, heat to 400.) Heat the oil in a large cast-iron skillet (or any deep skillet) over medium high. Add the carrots, celery and onions; sauté until they begin to soften, about six minutes. Add the ground beef to the skillet and brown all over, another five minutes or so. If you need to drain any fat, go ahead! To the skillet, add the garlic powder, onion p...

We had this cocktail while out to dinner recently and the secret of the simple syrup is to make it with brown sugar. Fun and tasty ! 1.5 oz Buffalo Trace Bourbon .75 oz Grapefruit Juice .75 oz Cinnamon Rosemary Infused Simple Syrup ( equal parts water and brown sugar, stick of cinnamon and sprig rosemary) Stir together for 30 seconds and serve over ice !

On a recent visit to Berkeley we had this cocktail and it was so good and we had not tasted thsi delicious gin - when a coworker of Kevin's who was on the trip surprised me with a bottle of Tom Cat gin we just had to make it !   Prepared as an aperitif, a Negroni is the very definition of balance and simplicity. Ingredients: 1.5 oz Tom Cat Gin .75 oz Campari (APEROL) .75 oz Sweet Red Vermouth (ANTICA) Lemon Garnish Preparation: Combine Tom Cat, Campari, and Vermouth in a mixing glass filled with ice, stir. Strain into a chilled cocktail glass. Add garnish.

We made this last weekend and it was another fun cocktail - I think it came from a wikipedia site. It was a great winter cocktail. We made it with rye and used Antica as our sweet vermouth. 1 ounce bourbon or rye whiskey 1 ounce Campari 1 ounce sweet vermouth Garnish: orange twist or cherry Pour ingredients into a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into a chilled cocktail glass. Garnish with a cherry or a twist of orange peel

 This is a great meal to start your year of with  simple and delicious. It came across my Instagram from DELISH. We enjoyed every drop of it and no need for any other sides it was a complete meal. My zucchini's were the mini ones sliced lengthwise. INGREDIENTS 3 tbsp. extra-virgin olive oil 1 tbsp. lemon juice 1 tbsp. chopped dill, plus more for garnish 1 tbsp. chopped parsley, plus more for garnish 2 cloves garlic, minced kosher salt Freshly ground black pepper 4 skinless boneless chicken breasts 1 zucchini, halved and thinly sliced 2 medium tomatoes, halved 1/2 red onion, sliced into half moons 2 lemons, thinly sliced 1 c. crumbled feta 1 c. shredded mozzarella DIRECTIONS Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet. In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breas...

This recipe is so wonderful - we have served it over and over for years for a special holiday meal and this year was no exception - it never disappoints! Make this memorable meal for your family ! Just thinking about all the meals over the years makes me smile! 1 tablespoon freeze dried green peppercorns, crushed 1 tablespoon salad oil 3/4 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon crushed red pepper 2 pounds beef tenderloin roast (large end) Warm red pepper-Argula Relish-see below 1/4 cup dry vermouth 2 tablespoons butter or margarine, softened 1 tablespoon all-purpose flour 1 cup half and half or milk About 1 1/2 hours before serving. 1.Preheat oven to 425 degrees.  In cup, mix green peppercorns, salad oil, salt, thyme, and crushed red pepper.  Rub roast with peppercorn mixture; place on rack in small roasting pan.  Insert meat thermometer into center of roast.  Roast 45 to 50 minutes until meat thermometer reaches 140 degrees for ...

This 4 ingredient recipe made from a cake mix was absolutely delicious ! Easy to make up from staples in your pantry! 18  1 ⁄ 4  oz   box devil's food cake mix , (suggested: Betty Crocker Super Moist) 1 ⁄ 2  cup   vegetable oil 2   large egg 1   c confectionery sugar , for rolling Preheat oven to 350°. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks.

From The Chew's Clinton Kelly - this was a huge hit --especially for a crowd!! I doubled the recipe and made it in a 13x9 pan - it did take longer to cook and set up in the middle but was great even on the reheat! I forgot the garnish of basil. 1 tablespoon unsalted butter (for greasing) 1/2 pound penne rigate 1/2 pound pancetta (cut into 1/4-inch thick slices, then 1/4-inch squares) 11/4 cups milk 11/4 cups heavy cream 10 eggs 1 cup Parmesan cheese (freshly grated, divided) 2 teaspoons freshly ground black pepper 2 tablespoons parsley (finely chopped) 3/4 cup large breadcrumbs 1/4 cup breadcrumbs (finely ground) 6 large basil leaves (torn, to garnish) Kosher salt (to taste) Preheat the oven to 350ºF. Grease an 9 1/2-inch springform pan with the butter and wrap the bottom and sides tightly with foil. Bring a large pot of salted water to a boil. Add penne noodles and cook 2 minutes less than than al dente according to the package instructions. Drain and remove ...

This recipe was on the Today Show and looked like a perfect meal for me to serve a crowd with - so w e made it over Christmas for dinner for 12  and there was barely a drop left. Serve it with some great crusty bread to get every last drop! I am including her hints especially re the brisket. seRVINGS: 10-12 Brisket is a great one-pot meal; the meat and vegetables are roasted together for hours. I make the meat ahead of time, slice it when it's cooled a bit, then reheat it with the vegetables in a pretty ovenproof serving dish. This recipe will definitely make enough to have leftovers. Technique tip:  Don't confuse corned beef brisket with plain brisket. Corned beef is the same cut, but it has been processed with salt and spices. 6 to 7 pounds beef brisket 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon minced garlic (about 4 cloves) 2 teaspoons dried oregano leaves 1 pound carrots, peeled and cut into 2-inch chunks 8 stalk...

OK apologizing immediately for no picture - so I will substitute it with a picture of my future daughter-in-law and our beautiful granddaughter ! This recipe was delicious and so easy to make ahead and then assemble day of - definitely great for company. It was from myrecipes.com  1 pound mild ground pork sausage 1 pound hot ground pork sausage 1 (30-ounce) package frozen hash browns 1 1/2 teaspoons salt, divided 1/2 teaspoon pepper 1 cup shredded Cheddar cheese 6 large eggs 2 cups milk Step 1 Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Step 2 Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper. Step 3 Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish. Step 4 Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture. Step 5 Bake at 350° for...