More is Better

This was on the Today Show and the chef Gavin Kaysen stated this was his mom Dorothy's recipe. It is a commitment to let it braise in oven for 3 hours but man the meat was so tender -even Nora loved it! The potatoes are not for the faint of heart --read the ingredients!! I ended up ricing my potatoes rather than mashing but oh so good! ALSO I HALVED THE RECIPE BELOW and it generously served 4-6 people. Finished recipe plated ! Just the mashed below  Just the stew only below  Meat browned ready to cover and go into oven! POT ROAST 5 pounds top blade beef roast Kosher salt and freshly ground black pepper, to taste 3 tablespoons canola oil 4 tablespoons butter 8 cremini mushrooms, halved 4 carrots, cut into 2-inch pieces 3 stalks celery, cut into 2-inch pieces 2 parsnips, cut into 2-inch pieces 2 red onions, cut into quarters 1 rutabaga, cut into 8 pieces 1 head garlic, cut in half horizontally 1 cup sugo finto or tomato paste 1 bottle red wine,...

This recipe is from Joanna Gaines Cookbook Magnolia Table. I had received it as a Mothers Day gift from Katie and Nora last May. I had already tabbed several  recipes that I wanted to make. This casserole was delicious and would make plenty for a crowd. If you love cheese this is definitely for you! Three 6.2 ounce Boxes Uncle Ben's Long Grain and Wild Rice Fast cook Vegetable oil spray 4 cups shredded rotisserie chicken ( or I used 4 chicken breasts poached and shredded) 8 oz block cream cheese --softened and cut into 1" pieces 12 ounce jar marinated quartered artichoke hearts UNDRAINED 8 ounce can diced water chestnuts, drained 1 T fresh minced tarragon, divided 1 t garlic powder s/p 4 cups grated sharp yellow cheddar In a soup pot prepare rice according to directions. Meanwhile if serving right away preheat oven to 375 and spray a 13x9x3 baking pan with vegetable oil. Into the cooked rice add the chicken, cream cheese, artichokes with liquid, water chestn...

Always searching for a fun new bourbon drink to try. I found this from a liquor.com site   It was quite tasty and really did taste like a tootsie roll! I used Antica sweet vermouth as we had no sweet sherry. 2 oz Bulleit Rye 1 oz Lustau Pedro Ximenez Sherry ( we used Antica Vermouth) 6 dashes Chocolate Bitters Garnish Luxardo Cherry Add all the ingredients to a mixing glass and fill with ice. Stir until ice-cold and strain into a chilled cocktail glass. Garnish with a Luxardo Maraschino Cherry

An other fabulous meal prepared by my sister-in-law --as you can see her plate was as pretty as the one photographed in Bon Apetit   She sent me a picture raving about how delicious it was! 3 ears of corn, husked 3 Tbsp. extra-virgin olive oil, divided 2 oz. smoked Spanish chorizo, finely chopped 12 scallions, white and pale green parts only, thinly sliced 4 garlic cloves, thinly sliced ½–1 serrano chile (depending on heat), finely chopped ¾ tsp. kosher salt, plus more 1 cup buttermilk ⅓ cup chopped cilantro 12 large sea scallops (about 1 lb.), side muscle removed, patted dry 2 Tbsp. unsalted butter 1 lime, halved Lime wedges (for serving) Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pou...

Saw this on DELISH awhile back and finally made it --it was indeed delish! If you don't like heat definitely cut back on the red pepper flakes. We had it over fresh angel hair pasta. 1 tbsp.   extra-virgin olive oil 6  bone-in, skin-on chicken thighs (about 2 pounds) Kosher salt Freshly ground black pepper 2  cloves garlic, minced 1 tbsp.   fresh thyme leaves 1 tsp.   crushed red pepper flakes 3/4 c.   low-sodium chicken broth 1/2 c.   heavy cream 1/2 c.   chopped sun-dried tomatoes 1/4 c.   freshly grated Parmesan Freshly torn basil, for serving Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. ...

From Rachael Ray's magazine made up by her husband John. We enjoyed it a lot! Fun fall drink! 5 oz. rye whiskey 1 1/2 oz. Aperol liqueur 1/2 oz. Cynar liqueur 4 dashes of orange bitters 2 orange twist In a cocktail shaker filled with ice, stir the liquors and the bitters until cold, about 30 seconds. Strain into 2 chilled coupe glasses. Garnish with the orange twists.

From the TODAY show we really enjoyed this for several lunches --it did take a little longer we did 10 hours on low- not ready -did 11th hour on low- not ready --then did 90 minutes on high and it reached the 200*F --be sure to give yourself the extra time and check the temp. One 4-pound corned beef PASTRAMI RUB 2 tablespoons freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon light brown sugar 2 teaspoons granulated garlic 2 teaspoons granulated onion 1/2 teaspoon smoked paprika 1/2 teaspoon sweet paprika 1/2 teaspoon hatch chili powder 1/2 teaspoon mustard powder 1/2 teaspoon kosher salt TO SERVE 1 loaf sliced marble rye bread Whole grain mustard Pickles Preparation Soak the corned beef in water overnight to remove the excess salt. The next day remove from water and pat dry. For the pastrami rub: 1. In a small mixing bowl mix together all the spices to create the pastrami rub. 2. Generously sprinkle the rub mixture all o...

Another Rachael Ray recipe from her magazine. " The spritz is everywhere right now. This low-alcohol combination of bubbles and bitter liqueur “is just meant to be easy,” says Talia Baiocchi, editor in chief of PUNCH." Ice cubes 4 oz. Campari 4 oz. sweet (red) vermouth 12 oz. Prosecco 2 orange slices, halved In 4 rocks glasses filled with ice, divide the Campari and vermouth. Top with the Prosecco. Garnish with the orange slices