More is Better

I love eggplant and when I saw Bobby Flay makes this on the TODAY show I knew I had to make it. 6 baby eggplants, or 1 large globe eggplant 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 large Spanish onion, finely diced 2 medium carrots, finely diced 1 small celery stalk, finely diced 4 cloves garlic, finely chopped to a paste 1/4 to 1/2 teaspoon Calabrian chile flakes, season to taste 1 cup dry red wine Two 28-ounce cans plum tomatoes, with their juices 1 teaspoon sugar 1/4 cup chopped fresh basil leaves 2 tablespoons finely chopped fresh oregano Parmesan cheese for garnish (if desired) 1. Preheat the oven to 350 F. 2. Peel half the skin from the eggplants in 1-inch sections (so the eggplant looks striped). Slice each eggplant crosswise into 1/2-inch-thick rounds and cut each round into a 1/2-inch dice. 3. Heat 3 tablespoons of oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and...

This is an oldie but goodie in fact my Mom used to make this for us as a perfect fall recipe. So well over 40 years ago this recipe was published in the newspaper according to her note -- I am guessing the Boston Globe.   3 small   butternut   squash  -- halved lengthwise   1 pound  Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET    1 large  onion -- chopped   1 clove  garlic -- chopped   8 slices  bread -- 1/2 inch cubes   2 eggs -- beaten Remove seeds from  squash .  Place  squash  cut-side down in greased baking pan. Bake 50 minutes at 350 degrees, until easily pierced with fork.   Meanwhile, remove sausage from casing and fry.  Add onion and garlic.  Saute until onions are soft.   Add bread, some chopped parsley if desired, and eggs. Spoon stuffing into  squash .  Bake another 15 minutes, until top is golden.  Make 6 ...

I searched everywhere for this recipe I remembered making back in the 80's. I believe from an old cookbook Country Inn and Bed and Breakfast its an old German recipe that stands for farmers breakfast.  It doesn't look pretty but is absolutely delicious!         6 slices  bacon -- cut in small pieces   1/2 large  green  or red pepper -- diced   1 tablespoon  onion -- chopped   1/2 cup Cheddar cheese -- grated   3 large  potatoes -- boil, peel & cube   6 eggs -- beaten  salt and pepper Fry bacon carefully until just browned lightly.  Drain fat (leave 3 tablespoons if not using a non stick pan.) Add pepper, onion and potatoes.   Salt and pepper to taste. Cook over medium heat until potatoes are golden and hot. Break eggs into pan over potatoes, cook and stir constantly until eggs are set. Eggs should coat the potatoes, not be in isolated chunks. Toss in cheese.  Tur...

We were smoking a pork shoulder and wanted some glazed carrots to go with it like I remembered my mother's German cousins making. These were actually very good. I found the recipe online by Mr Food Test Kitchen. He suggested dried cranberries but I passed on that. 1 pound fresh babycut carrots 1/4 cup sugar 2 tablespoon white vinegar 1/4 cup (1/2 stick) butter 2 tablespoon water 1 teaspoon cornstarch In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.   In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.   In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots to mixture and heat 5 minutes, or until heated through.

From Epicurious this was a really fun fall drink with almost a fall spiciness to it !I would not bother to add the sugar next time it doesn't need it. 1 1/2 oz (3 tablespoons) bourbon or blended whiskey 1 1/2 oz (3 tablespoons) pure pomegranate juice such as POM Wonderful 1/2 teaspoon superfine granulated sugar 2 dashes Angostura bitters Garnish: fresh pomegranate seeds or a maraschino cherry Fill a cocktail shaker halfway with ice cubes, then add all drink ingredients and shake well to dissolve sugar. Strain into a Martini glass.

From Southern Living September 2019 this was very very good and would be a great brunch recipe.  4 thick-cut bacon slices (about 6 oz.), chopped  3 large eggs, at room temperature  1/2 cup whole milk, at room temperature  1/2 cup all-purpose flour  1 tablespoon unsalted butter, melted and slightly cooled  1/2 teaspoon kosher salt  1/4 teaspoon black pepper  3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)  1 tablespoon finely chopped fresh chive Step 1 Preheat oven to 425°F.  Cook bacon in a 10-inch cast iron skillet over medium, turning occasionally, until bacon is crisp and fat has rendered, about 10 minutes.  Remove from heat; transfer bacon to a plate lined with paper towels.  Reserve 1 1/2 tablespoons drippings in skillet.  Step 2 While bacon cooks, process eggs, milk, flour, melted butter, salt, and pepper in a blender on medium speed until completely smooth , ab...

From Ree Drummond Pioneer Woman --we had this delicious crema on battered haddock tacos -- and tonight we are do them with chicken fajitas! So good Kevin just wanted to sit down with a spoon!! 2 avocados 1 cup chopped fresh cilantro 1 cup sour cream  1/4 cup milk  1/2 teaspoon salt  1/4 teaspoon ground black pepper  Zest and juice of 2 limes Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

From Delish saw this on an Instagram post -- note to self the two lessons I learned is stick to 2 caramels not 3 ( so that they will get all melty!!) and serve IMMEDIATELY so that the caramel doesn't harden --that being said it was delicious!! Also I found a fabulous caramel ice cream by Wegmans! Yummo! I put the pre baked picture in so you could see how the apple slicing was. Cooking spray 4 tbsp. melted butter 1 tbsp. brown sugar 1 tbsp. granulated sugar 1/2 tsp. ground cinnamon 4 green apples 8 chewy caramel squares Breyers Natural Vanilla ice cream, for serving Caramel, for drizzling Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon. Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make three circular cuts in apple. Place apple cut side dow...

This recipe was in the Costco Connection magazine. Came together really quickly made a ton - so would be great for a crowd! I omitted the jalepenos -sorry --not sorry!  The above picture is pre baking without cheese added. 1 onion, diced Butter or olive oil for sautéing 1 rotisserie chicken, skin and bones removed, and meat torn into bite-size pieces (about 4 cups) 2 (10.5-oz) cans cream of chicken soup, undiluted 1 (10-oz) can diced tomatoes and chiles 4 jalapeños, diced, without seeds 1 (7-oz) can diced green chiles 1 cup Kirkland Signature Organic Chicken Broth 1 (15-oz) can black beans, rinsed 1 cup frozen corn 1 tsp chili powder 6 (10-inch) flour tortillas, torn or cut into 1-inch pieces 1 cup shredded cheddar Preheat oven to 350 F. In a stockpot or Dutch oven, sauté onion in butter or olive oil over medium heat for about 3 minutes or until onion starts t...

From Delish a perfect comfort meal to continue my tradition of a comfort chicken meal every 9/11 as I did in 2001 for my family. We served it over  mashed potatoes for a total comfort meal! The recipe also suggested over gnocchi.  2 tbsp. extra-virgin olive oil 2 lb. skin-on, bone-in chicken thighs Kosher salt Freshly ground black pepper 2 tbsp. butter 1 large onion, chopped  1 large carrot, peeled and chopped ...

Valerie Bertinelli made this recipe on the TODAY show. I sent a picture to Katie just before putting it into the oven and she said oooh elegant :) Wait until she tastes it tonight! Oh we are so making this again --delicious!! 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon canola oil 3/4 cup dry white wine 1/4 cup pitted kalamata olives, halved 2 sprigs fresh thyme 1 head heirloom garlic, separated into cloves and peeled (about 10 cloves) 1 medium shallot, sliced into rings Preheat the oven to 375°F. 2. Season the chicken with 1½ teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return th...