More is Better

Saw this made on the TODAY show and on a cold rainy night was the perfect meal! I added an onion sliced up for the last hour so I would have it to add to the gravy --also we didn't discard the vegetables we topped the meat with them. Also served carrots and beets on the side. One 4-pound chuck roast 1½ teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 cloves garlic, minced 2 tablespoons vegetable oil 2½ cups beef broth 3 slices onion 3 slices green bell pepper 2 tablespoons cornstarch 1. Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go. 2. Heat the oil in a large Dutch oven over medium-high flame. Sear the roast 4 minutes on each side or until browned all over. Pour the beef broth over the roast and top with alternating slices of onion and green bell pepper to cover the top of the roast. Cover and cook over low heat until the meat is tender, about 3½ hours. ...

This cocktail recipe is from AVIATION GIN --which is delicious and happens to be owned by actor Ryan Reynolds. I saw this on the Sunday TODAY show with Willie Geist and wanted to try it. 2 oz Aviation American Gin 3/4 oz freshly pressed lemon juice (heat them in microwave for 30 seconds and yields more;) 3/4 oz simple syrup 6 mint leaves In cocktail shaker muddle mint in the simple syrup. add lemon and gin add ice Shake for 30 seconds strain into glass and garnish with mint

So last night turned out to be a cold and rainy night and I decided rather than grilled sliced zucchini I would make a zucchini lasagna --found this recipe 5***** rated by over 600 people from the NY Times - after eating it we could see why --the roasted zucchini made it just fabulous! 2   tablespoons extra virgin olive oil 2   medium  zucchini , cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices   Salt and freshly ground black pepper to taste 1   pound bunch  spinach , washed and stemmed, or 1/2 pound bagged baby spinach 3   cups  marinara sauce , preferably homemade from fresh or canned tomatoes 8   ounces  ricotta cheese 1   egg 2   tablespoons  water   Pinch of  cinnamon 7 to 8   ounces  no-boil lasagna 4   ounces (1 cup) freshly grated Parmesan Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper....

Love this recipe - I have served it for years with salmon - I believe that it is from Emeril. Delicious! 4 tablespoons unsalted butter 2 tablespoons minced shallots 1 pound Belgian endives, tough stems trimmed but intact and halved lengthwise 1/2 cup Spanish Rioja red wine Salt Pepper 1/3 cup chopped, toasted walnuts, as a garnish 2 tablespoons chopped fresh parsley, as garnish In a large skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the endive halves, cut side down, and cook until golden brown, about 6 minutes. Turn and cook on the second side until golden, 3 to 4 minutes. Add the wine and season with salt and pepper. Lower the heat, cover. and simmer until the liquid is nearly completely absorbed and the endive is tender, about 10 minutes. Garnish with walnuts and parsley and serve warm.

This one pot meal was so good for a cold night --awesome with crusty bread. I actually halved the recipe and it still served 6! Good olive oil 4½ cups (1/2-inch diced) unpeeled eggplant (about 1 pound) 2 cups chopped yellow onion (from about 2 onions) 2 cups chopped fennel bulb 2 tablespoons minced garlic (from about 6 cloves) 3 cups good chicken stock, preferably homemade One 28-ounce can crushed tomatoes, preferably San Marzano 2 teaspoons whole dried fennel seeds 1½ teaspoons dried oregano 1 teaspoon fresh thyme leaves 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper One 28-ounce can whole peeled tomatoes, preferably San Marzano Freshly grated Italian Parmesan cheese, for serving 1. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. 2. Add 2 tablespoons ol...

Ina demonstrated this recipe on the Today Show and all Kevin kept saying was this is sooooo good can we have it again.....it takes some time as it has to marinate overnight but then easy to cook. I am debating next time just to do bone-in chicken breasts and not the whole chicken. We served it with couscous- but would be delicious with rice or crusty bread Nora Ephron once commented that in the 1980s whenever you went to a dinner party in New York City, everyone served Chicken Marbella, from The Silver Palate Cookbook. This chicken is marinated with prunes, olives, capers and a stunning amount of garlic. There's a reason it was so popular; it's full of big flavors and is so easy to make. I revisited the old recipe, tweaking the flavors a little, and it's better than ever! Technique tip:  To peel a lot of garlic quickly, separate the cloves and blanch them in boiling water for 15 to 30 seconds, depending on the size of the cloves — the peel slips right off. 1/2 c...

Ok this recipe from the Today show is awesome but I blew it with cheating with canned biscuits - I didn't feel like making biscuits but I should have just made bisquick drop biscuits --ended up peeling the uncooked bottoms off the biscuits -- next time I will follow the directions! Three 1½-pound boneless, skinless chicken breasts 2½ teaspoons kosher salt, more as needed 1/2 teaspoon freshly ground black pepper, more as needed 3 cups chicken stock 1 cup white wine 2 cloves garlic, smashed and peeled 1 bay leaf 1 sprig thyme 1 sprig rosemary 2 leeks, thinly sliced 1 shallot, thinly sliced 1 cup plus 2 tablespoons unsalted butter (18 tablespoons), chilled, divided 3½ cup all-purpose flour, divided 1 cup heavy cream, more as needed 2 small carrots, peeled and diced (1¼ cups) 1 medium potato, peeled and diced (1¼ cups) 1 cup frozen peas (optional) 1½ teaspoons finely grated lemon zest (from 1½ lemons) 1 tablespoon baking powder 1½ cups buttermilk 1. Season ...

Found this recipe on the internet by a Kamado blogger/ u-tuber -- anyhow it is a commitment in time with 6 hours on the grill and 3 different steps but very very good!! rack of pork spare ribs dry rub bbq sauce 3 ours indirect low 225 without foil 2 hours in foil 1 hour open foil leave under ribs with sauce at 30 minute intervals