More is Better

From Clinton Kelly on The Chew -- it was a different style from the way I usually make it a much higher oven at 500 degrees --but it did produce a delicious moist chicken - next time I will tent it for th e last 20 minutes or so. 1 3 - 3.5 pound whole chicken (wish bone removed) 1/4 cup olive oil or butter 1 lemon (halved, optional) 2 sprigs rosemary (optional) 1 red onion (quartered, optional) 1/4 cup parsley (chopped, to garnish, optional) Butcher's twine (12-inch length) Preheat the oven to 500ºF. Remove the chicken from the refrigerator and allow to come to room temperature, 30 minutes before roasting. Remove neck or giblet package if exists. Pat the inside and outside of the chicken dry with paper towels. Rub the chicken with either olive oil or butter and season very generously with salt and pepper. Stuff the cavity of the chicken with lemon, rosemary, and onion and tie the legs of the chicken together with butcher's twine to secure the stuffing. Pla...

An old Pampered Chef recipe which back in my old demo days showed a lot of products ....that being said you can certainly make it fairly simple.  ¾ pound Corned Beef 1/3 cup Extra Mild Sweet and Sauerkraut ¼ cup Chopped Onion 1/3 cup fresh parsley 1 cup Swiss Cheese, shredded 3 Tablespoons Bacon Flavored Thousand Island Dressing 2 cans refrigerated crescent rolls 1 teaspoon ground black pepper 1 egg white, whipped · Preheat oven to 350°F. · Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using Baker's Roller. (Note: Do not seal points overlapping in middle) .Chop Corned Beef and onion with Food Chopper and place in Classic Batter Bowl. · Snip Parsley with Kitchen Shears and add to ...

The internet is great for finding everything this one comes from Eating Made Easy after googling recipe for Butternut Squash , Black Beans and Chicken and VOILA !! 1 Tbsp oil 1 small onion, chopped 2 carrots, chopped 1 red, yellow or orange bell pepper, chopped 1 clove garlic (or 1 tsp garlic powder) ½ a Chipotle pepper canned in adobo sauce (or ½ Tbsp chili powder) 1 tsp cumin 1 tsp oregano 2 Tbsp tomato paste (or if you don't have any, ketchup) 1 15-oz can black beans, drained and rinsed 1 15-oz can diced tomatoes 1 10-oz package frozen butternut squash cubes (I used Earthbound Farm) 1-2 cups cooked chicken, diced (amount depends on preference) Juice of ½ al lime (optional) Instructions Heat oil in a medium heavy-bottomed pot, over medium heat. Add chopped onion and carrots and sauté about 5 minutes or until slightly softened, then add bell pepper and garlic and cook 2-3 more minutes. Add chipotle pepper, spices and tomato paste. Cook 1 minu...

This recipe from Michael Symon on The Chew was made by my sister Linda and the funny part is when sending me her pictures she sent one of the empty plate!!! cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all-purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) (ie RITZ) Kosher salt and freshly ground black pepper (to taste) Preheat the oven to 350ºF. Bring a large pot of salted water to a boil and cook according to package direc...

Big March snowstorm requires a fun snow bound cocktail and found these recipes on the webs ite  THEKITCHN.COM-- this is one of two we sampled and the one Kevin chose. He loved it! 1  sugar cube, or 1/2 teaspoon of sugar 3  dashes of orange bitters Splash of club soda Large peel of orange zest 2  ounces  rye In an old-fashioned, or short, glass place the sugar cube (or 1/2 teaspoon of sugar). Add the bitters and a splash of soda. Use a muddler or a spoon to crush up the sugar until it is dissolved. I like to add the orange peel here too. Squeeze it to express the oils, run it around the rim of the glass and muddle it right in with the bitters and sugar. This gets the most fresh orange flavor into the cocktail. Add ice and rye. Stir and enjoy.

Big March snowstorm requires a fun snow bound cocktail and found these recipes on the webs ite  THEKITCHN.COM-- this is one of two we sampled - I like Amaretto so this was the one I made for me -- I left out the simple syrup as the Amaretto is sweet enough for me - I might cut back a little on the Amaretto next time and add more bourbon. 2  ounces  Amaretto 3/4  ounce  bourbon 1  ounce  fresh lemon juice 1  ounce  simple syrup ( we omitted) Lemon peel and maraschino cherry for garnish In a shaker filled with ice, add all of the ingredients and shake until chilled. Strain into an ice-filled glass. Top with a lemon peel and a cherry.

Catherine Fulvio on the Today show made this and I thought it was a nice alternative to Corned Beef and Cabbage which is really an American Irish dinner! This was really delicious - I definitely would halve it next time as it is a generous 6 servings. Also I would cut my vegetables a bit larger as they got a bit mushy due to the smaller size. I would definitely make this again. The separate recipe for the Irish Champ (Mashed Potatoes) is fabulous! The pictures are both ways mashed on top (Kevin) and mine mashed under stew! I love this recipe because it is so warm and comforting. It's a very traditional Irish farmhouse dinner. Technique tip:  Deglazing the pan ensures you get all those wonderful crispy bits and tasty flavors into the casserole. Ingredients Rapeseed oil or vegetable / canola oil 3 ounces Irish smoked bacon, sliced into chunks 2½ pounds round steak stewing beef, cut into chunks All-purpose flour Salt and freshly ground black pepper 1 large...

This goes perfectly with the Guinness Beef Stew and was also show on the Today show - the biggest two take aways for us on this recipe was steaming the potatoes with the fresh thyme --took about 20 minutes and not mushy at all. Also using the ricer to process the cooked potatoes made them so light and fluffy!!! Champ is as classic Irish as it gets. This versatile side dish works with almost all main proteins from simple fish to roasted poultry to  beef stew  and beyond! Technique tip:  Steam the potatoes for a dryer consistency, and then use a ricer to ensure soft lump free mash. Swap option:  Add a few spoons of pesto instead of the spring onions. Ingredients 1½ pounds russet potatoes, peeled and cut into chunks 2 medium sprigs thyme 2 ounces (1/2 stick) butter 1 cup cream (or 1/2 cup milk and 1/2 cup half cream), plus more as needed 6 spring onions, thinly sliced 1 tablespoon chopped parsley 1 tablespoon chopped thyme leaves Salt and...

By Michael Symon on The Chew -- this awesome delicious beverage would be perfect in any season --enjoy!! 1 lemon wedge 4 mint leaves 2 ounces bourbon 1 ounce bitter orange liqueur ie APEROL 1 ounce sweet vermouth ie ANTICA 1 egg white 1 lemon soda (to top) ( or we used Pellegrino blood orange) To the bottom of a martini shaker, add lemon wedge and mint leaves and muddle. Fill shaker with ice, add bourbon, bitter orange liqueur, sweet vermouth, and egg white. Cover and shake vigorously for 2 minutes. Strain into 2 highball glasses filled with ice, top with lemon soda and enjoy! Tip: For a lighter version of this cocktail, substitute the bourbon with gin!

M ICHAEL SYMON ON THE CHEW MADE THIS RECIPE AND THE ONLY SUBSTITUTION I MADE WAS COOKED ASPARAGUS INSTEAD OF THE PEAS -- YUMMY!! POACHED SALMON: 5 cups water 1 lemon (cut into 1/4-inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1-inch pieces) 2 carrots (peeled, cut into 1-inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4-ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper For the Poached Salmon: Line a plate with paper towels and set aside. In a large deep skillet, over medium-high heat, add water, lemon, shallots,...

By Clinton Kelly on The Chew -- I was so intrigued and couldn't wait to try this. Well........ever have a recipe go wrong --well I just did and had to make a quick variation with substitutions ! The soup was perfect. The crust was my issue --turns out my crust had gone bad and as I went to pull it out to assemble had to make a quick change--- went to frozen buttermilk biscuits which I cooked then split and topped with the cheese and flaky salt --still tasted really good but will have to wait until I make this again or my sister-in-law makes it and sends me the picture of how it should look! Don't be discouraged definitely make this yummy recipe! Pics are topped and topless!! OK HERE IS THE REAL WAY PROVIDED BY MY SISTER-IN-LAW -- presentation is fabulous as always Andrea's style! And below is my attempt to right a wrong when my pie crust went bad! FRENCH ONION SOUP: 1 bundle fresh thyme 2 tablespoons olive oil 2 tablespoons unsalted butter 2 pounds yellow...

From Michael Symon on The Chew --so simple so easy and soooooo satisfying !!! Enjoy we loved it and Kevin has already asked if I will please make it again!! 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28-ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine Place a medium saute pan over medium heat and add olive oil. Add the onions, garlic, season with salt, and stir occasionally until the vegetables soften, about 8-10 minutes. Add the chili flakes and tomatoes, and season with salt and pepper. Tie the oregano with butcher's twine and add it to the sauce. Reduce to a simmer and cook on low heat for 30 minutes.  Meanwhile, bring a large pot of salted w...