More is Better

This is another Clinton Kelly from The Chew and since we frequently split a baked potato when we have one I quartered this recipe and it was so good !! Below is the full recipe version the only thing I would do differently is not add in the salt into the potato mixture as mine was a bit salty. 1/2 pound bacon (small dice) 4 Russet potatoes (peeled and cut into 1/4-inch cubes, peels reserved) 1-2 tablespoons olive oil 1 stick unsalted butter (room temp, plus extra for greasing) 1 cup sour cream 3/4 cup extra-sharp cheddar cheese (freshly grated) 1/4 cup scallions (chopped) Kosher salt and freshly ground pepper (to taste) Preheat oven to 400ºF. Line a plate with paper towels and set aside. Line a baking sheet with parchment paper and set aside. Grease an 9 x 13-inch baking dish with butter and set aside. In a medium saute pan over medium heat, add bacon and cook until crispy, about 5-7 minutes. Transfer to prepared plate to drain and allow to cool slightly. In a large b...

On the Today show Siri Daly whipped these up and I thought what a great breakfast -- since I ended up with extra hash brown cups -- we saved them without cooking the egg and he just added a poached egg to it for a quick and easy breakfast during the week. As you can see by the firmness of the yolk I would cook them less next time. Also we used frozen hash browns and added chopped red pepper and cheddar to the mixture! Also added chopped tomato with the avocado topping! 1/4 cup salted butter 1 small yellow onion, finely diced 4 cups frozen sweet potato tots, thawed 2 cups frozen potato tots, thawed Cooking spray 8 large eggs 1 teaspoon kosher salt 1 teaspoon black pepper Diced avocado (optional) Hot sauce (optional) 1. Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high. Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato tots, and cook, using a wooden spoon to stir and break up the potatoes so they res...

Believe or not found this recipe while having my hair colored in a Garden & Gun magazine !!! Looked fun so we are off to try it! It was better after you left it to melt a little bit hence the second picture. 2 12-oz. cans diet 7-Up, Sprite, or lemon-lime soda OR 2 LaCroix cans 1 12-oz. can frozen limeade (measure the remaining liquids using the empty can) 1 can water (12 oz) 1 can tequila (12 oz) ½ can bourbon (“Two-thirds if you’re feeling frisky.”) ( 6-8 oz) ⅓ can triple sec (4oz) Pour ingredients into a ziploc gallon plastic bag, stir, and seal. Freeze overnight

Michael Symon presented this on The Chew as a sub --but we made the meatballs and sauce and served over pasta. It was absolutely delicious and was a great weeknight meal --the meatballs were so moist and because they are made with italian sausage less seasoning needed- also I used a few hots with the sweet sausage!!  POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28-ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve) For the Pomodoro: Place a large saucepan o...

This was a fabulous slow cook recipe by Giada from her new cookbook show on the TODAY show. This is the perfect Sunday supper when I am able to enjoy every step of this recipe and really take my time. Added bonus, letting the short ribs braise for so long makes the house smell great and gets everyone excited for dinner! (It's true it smelled so good we couldn't wait to dive in and Kevin asked after the first bit for me to please make it again!) We did not do the salad topping. SHORT RIBS 4 sprigs thyme 2 sprigs rosemary 1 bay leaf 3 tablespoons olive oil 2½ teaspoons kosher salt, divided 5 pounds bone-in beef short ribs, cut in 4-inch single bone pieces 1/2 cup flour 1 red onion, finely chopped 1 celery stalk, finely chopped 2 carrots, peeled and finely chopped 1/4 cup tomato paste One 750-milliliter bottle red wine, preferably Barolo or Nebbiolo 2 cups low-sodium beef broth One 3-inch Parmesan rind For the short ribs: 1. Preheat the oven to 325°F. Usi...

This was a demo on the TODAY Show by Giada from her new cookbook- it is one of those recipes you wake up thinking about just how good this polenta was! AND the fact that it has spinach in it makes you feel even better! The combination of creamy texture and cheesy flavor is never a bad thing. This comforting side comes together in just minutes using only one pot. Technique tip:  Be sure to whisk as you add the polenta to reduce clumping. 4 cups low-sodium chicken broth 3 cups water 2 tablespoons olive oil 2 cloves garlic, smashed and peeled 1½ cups quick cook polenta 1 teaspoon kosher salt 1½ cups freshly grated Parmesan cheese 1 cup freshly grated pecorino cheese 8 ounces mascarpone cheese 3 tablespoons butter 5 ounces baby spinach, roughly chopped 1. In a Dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 5 minutes; s...

This was served with grilled salmon when it was made on The Chew. It would also be delicious with flank steak or chicken or if you just added shrimp into it as a salad. Stellar recipe from Michael Symon's new cookbook, "Playing with Fire" 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper Soak the corn in its husks in heavily salted water overnight in the refrigerator, keeping the ears submerged below the surface with a plate weighed down with a heavy can. Prepare and preheat your lump charcoal grill to medium-low. Put the corn, still in it's husks, on the grill, cover, and cook for 20 minutes. Meanwhile in a large bowl,...

This was a demo on The Chew a great recipe from Michael Symon's new cookbook, "Playing with Fire." Serve it with Tomato Corn Salad - yummo! I wish I had made more than 2 scallions per person as they were delish! 1 large cedar plank 1 cup soy sauce 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 bunch scallions or garlic scapes, ends trimmed Kosher salt and freshly ground black pepper 1 (3-to 5- pound) skin-on side of salmon Soak the cedar plank in water for at least 2 hours. Prepare and preheat your lump charcoal grill to create two heat zones: high and low. In a small saucepan, combine the soy sauce and honey and cook over medium-high heat, stirring occasionally, until reduced by half, about 3 minutes. Remove from heat and stir in the mustard. Drizzle the olive oil on the scallions, season with salt and pepper, and put on the hot side of the grill. Cook until the scallions are bright green and lightly charred, about 2 minutes...

From Food and Wine .....Though gin and vodka might star as summertime spirits, bourbon can play at that game, too. With Aperol and a good hit of lemon juice, this sour is eminently drinkable: refreshing enough for a stiff brunch drink or sophisticated enough for a cocktail party. Shake up whenever you see fit.  Instructions:  1½ ounces of bourbon (we like Buffalo Trace) 1 ounce of Aperol ½ ounce of fresh lemon juice  ¼ ounce of maple syrup  dash of Angostura bitters Add to a cocktail shaker with ice. Shake that all up hard, then strain it into a tall glass with ice.  Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish. 

From NYT by Nigella Lawson ...." For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone." We really enjoyed this recipe -the recipe as shown is for 1 serving and we doubled it and also used 8 oz fresh pasta. We made it with pinot grigio --but next time will try with that brand of vermouth as I didn't have it on hand. Kevin topped it with fresh grated Parmesan as well. Salt 8 to 12   littleneck or other small  clams  in the shell, scrubbed ...