More is Better

From Delish -another fun alternative to sweet potato casserole ! Since I was multitasking the last minute items for dinner I forgot I was broiling the marshmallows so please either watch continuously or set a timer !!  I only made it with 2 potatoes and it made 24 pieces. 4  medium sweet potatoes, peeled and sliced into 1/4" thick rounds 2 tbsp. melted butter 1 tsp. maple syrup        Kosher salt 1  (10-oz.) bag marshmallows        1/2 c. pecan halves   Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt.    Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. Top each sweet potato round with a marshmallow and br...

This recipe is from Lidey Likes - it was delicious and a fun new way to serve carrots!         2½ pounds carrots, trimmed and scrubbed 3 tablespoons extra-virgin olive oil 2 tablespoons liquid honey, plus more for serving ½ teaspoon crushed red pepper flakes kosher salt 2 ounces plain, creamy goat cheese, crumbled 3 tablespoons raw pepitas (hulled pumpkin seeds) Preheat the oven to 425 degrees. Cut the carrots into pieces that are about 2-3-inches by ½-inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the olive oil and 1 teaspoon salt. Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown. Add 1 tablespoon honey and ¼ teaspoon red pepper flakes to toss, and roast for 10 to 15 minutes, until the edges are caramelized. Toss and set aside for 10 minutes to cool slightly. To serve, place the carrots in ...

From Delish we had this for breakfast this morning and it was perfect we ended up cooking it for 14 minutes for a firmer yolk. I bet it would be delicious with prosciutto as well. Plus a great idea for a group! 4 slices thick sliced bread 4 large eggs 4 slices bacon 1 c. shredded white Cheddar ( I only had yellow)   2 tbsp. finely chopped chives Preheat oven to 375° and line a small baking sheet with parchment paper. Place bread on baking sheet and make a well in the center of each slice, using the underside of a spoon. Place 3 pieces bacon around th...

This recipe is from the NYT food column. They were delicious and we used boneless chops as that is what we had on hand. Served it with steamed broccoli. 4   bone-in pork chops (about 8 ounces each)   Kosher salt and freshly cracked black pepper, to taste ½   teaspoon dried thyme leaves 2   tablespoons olive oil 4   tablespoons unsalted butter 1   very small shallot, minced (about 1 tablespoon) 2   garlic cloves, minced (about 1 teaspoon) 2   teaspoons all-purpose flour 1   cup dry white wine 1 ½   cups chicken stock, homemade or low-sodium, if store-bought 2   tablespoons drained capers 2   tablespoons minced fresh parsley, plus more for garnish 1   teaspoon freshly grated lemon zest, plus 2 tablespoons juice   Hot sauce (optional) Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oi...

We were at a fabulous restaurant last week Three Blacksmith's and for one of the fabulous courses we had a cocktail with Sherry and Dolin Blanc ( a white vermouth). The Chef/owner John also suggested pour the Dolin Blanc over ice and serve with a strawberry which was delicious as well. This recipe came from FOOD & WINE when we searched for cocktail recipes for Dolin Blanc and was very good!  In another instance of how blanc vermouth can make a cocktail lighter and easier-drinkin’, we’re taking a sour — rye, lemon, and simple syrup — and adding a healthy dose of vermouth. The result is bright and dynamic and goes down easy, so exercise caution. Instructions: In a cocktail shaker with ice, combine 1 ounce of rye, 1 1/4 ounces of Dolin Blanc, 1/2 an ounce of lemon, and a 1/4 ounce of simple syrup. Add a dash of Angostura bitters. Shake that all up until well-combined, then strain into a c...

This fun fall festive cocktail is from a web site called by Half Baked Harvest. We loved the forward bourbon and cranberry flavors!  1/2   cup   maple syrup 2   cups   fresh cranberries zest   1 large orange 8   ounces (1 cup)   bourbon 4   ounces (1/2 cup)  lemon juice 1   cup   100% cranberry juice 3-4   dashes   orange bitters 1   blood orange or regular orange, sliced   or regular orange, sliced 1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the maple syrup, and cranberries to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. Let cool. If desired, strain out the cranberries. 2. In a punch bowl, combine the cranberry syrup, bourbon, lemon juice, cranberry juice, and orange bitters. Stir to combine, chill until ready to serve. Serve over ice. Garnish with an orange slice ...

This recipe is Julia C hild's  from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck. Now I will say up front it is a little labor intensive BUT the taste is so impressive and would be fabulous to serve to company. We served it over mashed but buttered noodles would also have been great. Also we love the veggies so we did not strain the sauce- I did have to add more beef stock. I found it best to have mis en place. One 6-ounce piece of chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A crumbled bay leaf 18 to 24 white onions, small 3 1/2 tablespoons butter Herb bouquet (4 parsley sprigs, one-half bay l...

From DELISH - it was very good - we halved the recipe and it still made 4 servings! Love the cheat for the chicken parm by using breaded chicken tenders! 1 lb. jumbo shells 3 c. shredded mozzarella, divided 1/2 c. freshly grated Parmesan, plus more for serving 3 cloves garlic, minced 2 1/4 c. marinara, divided 1 tbsp. freshly chopped basil, plus more for garnish pinch of crushed red pepper flakes ...

Michael made on the Today show and I have already blogged the fabulous ricotta meatballs that we topped this with. See prior post for that. This was good but I did end up adding more mascarpone and chicken broth so it would be softer. Extra virgin olive oil Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, divided 4 cups chicken stock or water 2 cups course polenta (not quick cooking) 1/4 cup mascarpone 1/4 cup grated Parmesan cheese, plus more for serving 1. In a 4-quart saucepan add 4 tablespoons butter and the stock and bring to a simmer. Season with salt and pepper. 2. Slowly add the polenta while whisking and reduce the heat to low. Cook over low heat for 2 hours, or until the polenta is hydrated, stirring frequently. 3. Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve with a drizzle ...

From Wegmans Menu Magazine -- this was delicious and all great stuff veggies and shrimp- I halved the recipe but used a whole zucchini for the extra veggie! Also discovered when I got to Wegmans the Vodka blush sauce also comes in 8 oz size which was perfect! 2 pkgs (16 oz each) Wegmans E.U. Certified Organic Large Raw Peeled & Deveined Shrimp, thawed per pkg directions  1 tsp Lawry's Seasoned Salt  2 Tbsp Italian Classics Extra Virgin Olive Oil, divided  2 sweet red peppers, cored, seeded, 1/2-inch dice (about 2 1/2 cups)  2 tsp red pepper flakes  1 zucchini, 1/2-inch dice (about 2 cups)  1 tsp salt 1/2 tsp black pepper  1 pkg (12 oz) Wegmans Organic Campari Cocktail Tomatoes, cored, quartered  1 container (16 oz) Italian Classics Vodka Blush Sauce (Dairy Dept)  Fresh Italian parsley leaves, for garnish 1. Add shrimp and seasoned salt to bowl; mix well to coat. Set aside.  2. Heat 1 Tbsp oil in large sau...

This recipe is from a NYT email I receive and we really enjoyed it - I did substitute saffron for turmeric as I had none on hand. Served it with roasted potatoes and broccoli. I was able to buy the olives at Wegman's olive bar in their cheese section. 3 ½   pounds bone-in, skin-on chicken parts 1   teaspoon ground turmeric 6   tablespoons olive oil   Kosher salt and ground pepper ½   cup white wine vinegar 1 ½   cups green Castelvetrano olives, crushed and pitted 2   garlic cloves, finely grated 1   cup parsley, tender leaves and stems, chopped Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven. Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes. Meanwhile, combine olives, garlic,...

Ree made these on the Today show a few weeks back and we love shrimp so decided to try it out --I did halve the recipe below but definitely enough for 3-4 servings still! Sooooooo good be sure to leave your shrimp pieces about 1/2" so you can enjoy every bite! LASAGNA 12 lasagna noodles 1½ cups grated fresh mozzarella cheese FILLING 2 tablespoons salted butter 2 tablespoons olive oil 1/2 medium yellow onion, finely diced 3 cloves garlic, minced 1 teaspoon crushed red pepper flakes 1 pound medium shrimp, peeled, deveined and tails removed 1 lemon, juiced 1/2 cup white wine (or you can use shrimp or veggie broth) Kosher salt and freshly ground black pepper One 8-ounce package cream cheese, at room temperature 1 cup whole-milk ricotta cheese 1/2 cup freshly grated Parmesan cheese 1 large egg 2 tablespoons minced parsley, plus more for serving SAUCE 4 tablespoons (1/2 stick) salted butter 2 tablespoons all-purpose flour 2 cloves garlic, mi...