More is Better

It's a chilly fall day and I had butternut squash that I needed to use soon so hunted online for a Butternut Squash soup recipe and found this on CHOWHOUND . Most of the recipes I had found required potatoes and I had none on hand so chose this one! I also topped it with fried fresh sage leaves and sour cream! 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 medium Granny Smith apple (about 8 ounces) 1/2 medium yellow onion 8 fresh sage leaves 2 1/2 cups low-sodium vegetable or chicken broth 2 1/2 cups water 1 1/2 teaspoons kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/3 cup heavy cream 1/2 cup toasted pumpkin seeds, for garnish (optional) 1 Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter a...

On the Today Show Chef Mark Bittman made this and it really is a really cool way to cook pasta - it was just as creamy and moist as he claimed it would be. I halved the recipe and it took about total of three 1/2 cup additions of hot water to cook in about 12 minutes. As you can see with second picture I dolloped more ricotta on top. Also I used frozen spinach that I thawed as that is what I had on hand. 4 tablespoons (1/2 stick) butter, divided 1 small onion or large shallot, chopped 1 pound any pasta Salt and freshly ground black pepper 1/2 cup dry white wine or water 3 cups chopped spinach 1 cup ricotta cheese 1/2 cup grated Parmesan cheese, plus more for serving 1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit, and cook, stirring constantly, until it's glossy and smells toasty, about a minute. Add a little sal...

No idea where I found this recipe but since Kevin is such a bourbon lover decided I would make this for a stay at home date night! Next time definitely will use chicken thighs as I over cooked the chicken a little. 1   pound   chicken thighs   or breasts cut into one inch pieces 1   Tablespoon   olive oil 1/4   cup   bourbon* 1/2   cup   soy sauce 1/4   cup   brown sugar 3   garlic cloves   minced 1   teaspoon   cornstarch 1   tablespoon   water sliced green onions   for garnish In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink. In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce. Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

From Delish - I halved this recipe and what I liked about it was you could whip it up quickly in the morning - this is the full recipe and serves 10!! It took about 10 minutes extra cooking time in my oven to be totally cooked and eggs set. Cooking spray or butter, for baking dish 8  slices bacon, chopped into 1" pieces 2  tubes Crescent Rolls 5  large eggs, lightly beaten 1 c.  milk 1 c.  heavy cream 6  green onions, thinly sliced kosher salt Freshly ground black pepper 2 c.  shredded Cheddar Preheat oven to 375°. Grease a 9"-x-13" baking dish with cooking spray or butter. In a nonstick skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain bacon and set aside. Roll crescent rolls according to package instructions and place side-by-side in the baking dish. Whisk together eggs, milk, cream and green onions, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over cresce...

From ALLRECIPES website I added the corn to it as well- this recipe is rich creamy and delicious. 1/2 cup sliced celery 1/3 cup finely diced onion 2 tablespoons margarine 1 (8 ounce) package cream cheese, diced 1 cup milk 1 1/2 cups cubed cooked potatoes 1/2 pound frozen shrimp, thawed and tails removed 2 tablespoons dry white wine 1/2 teaspoon salt 1 c frozen corn 2 T + fresh parsley for garnish In a large stock pot saute celery and onions in margarine. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. Add potatoes, corn, shrimp, dry white wine and salt.  Heat thorough for 5 minutes until shrimp is pink, stirring occasionally and then serve.

My sister was testing this Alton Brown from the Food Network recipe for an upcoming party and said it was easy and delicious! Enjoy! 1 1/2 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 2 ounces unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 tablespoon water Pretzel salt Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead un...

From Wegmans Menu magazine --this was delicious easy to make and perfect for company! We served it over white rice. 2 Tbsp Wegmans Organic Basting Oil 1 Food You Feel Good About Cleaned & Cut Peeled Shallot, finely diced (about 1 1/2 Tbsp) 2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, finely minced 1/2 cup dry white wine 1/4 tsp red pepper flakes 1 1/2 cups Food You Feel Good About Seafood Culinary Stock 1 cup Italian Classics Grandma's Pomodoro ...

From Southern Living magazine April 2019 - I have had this recipe tucked aside for months and since I was inviting myself and other family to Katie's for dinner I knew I should bring one of her favorites --this was a fun twist with the baking of the grits! 2 cups whole milk 2 1/4 cups heavy cream, divided 1 cup uncooked quick-cooking grits 1/4 cup butter 1 large egg, lightly beaten 8 ounces sharp Cheddar cheese, shredded (about 2 cups) 1 1/2 teaspoons kosher salt, divided 5 thick-cut bacon slices, chopped (about 1 cup) 1/2 cup finely chopped red onion (from 1 small onion) 1/2 cup finely chopped red bell pepper (from 1 small bell pepper) 2 garlic cloves, minced (about 1 Tbsp.) 1/3 cup all-purpose flour 1 pound medium peeled, deveined raw shrimp 1/2 cup (4 oz.) dry white wine 1 cup chicken broth 1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons fresh thyme leaves 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/4 cup sliced scallions St...

These were so good I used white sweet potatoes! Recipe came from a blog and I had it tucked away for over 2 years! Try it very elegant presentation! And yes you can see from the serving plate I forgot to take a picture until after everyone had served! 2 California Sweet potatoes  cold water 1 tablespoon vegetable oil sea salt black pepper, freshly ground 1 tablespoon butter 2 rosemary sprigs, fresh (plus more for garnish) 1/2 C chicken stock  Directions Preheat oven to 425 F.  Peel sweet potatoes and slice off pointed ends to create flat bases. Slice in half so you have 4 total pieces. Make as even to each other as possible in terms of height and width.  Place in a bowl and cover with cold water. Soak for 5 minutes and place on paper towels. Pat dry.  Heat vegetable oil in a pan on the stove (If you have a cast iron skillet, use it to skip a step later. If not, use a regular pan like I did). When the oil begins to shimmer and move ...