More is Better

This is from Food Network but was a weekly dinner growing up in New England. Was as good as I remembered and I topped it on the reheat with a little extra Bolognese sauce to make it moister. 1 onion chopped 1 green pepper chopped 1 lb ground beef EVOO 1 jar (24 oz) spaghetti sauce 8 oz elbows or large pasta cooked Saute onion and bell pepper in EVOO. Then saute ground beef --combine all in pot with cooked and drained pasta - toss with sauce. Serve with parmesan.

From Delish this was one of our favorite recipes --absolutely DELISH! 1 large onion, chopped 1 medium carrot, peeled and chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 1/2 c. green lentils 1 (14.5-oz.) can diced tomatoes 2 tsp. fresh thyme 1 tsp. Italian seasoning  Kosher salt Freshly ground black pepper 4 c. low-sodium chicken or vegetable broth 4 c. baby spinach Freshly grated Parmesan, for serving To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release.  Remove lid and stir in spinach. Serve with Parmesan .

From Delish - we enjoyed this recipe a lot but 2 things occurred forgot to take a pic when we served it - so one of the pics is what was left in pot! Also there was a small mistake cutting across the grain the WRONG way initially -which we corrected -so I am including the picture from the website as well - where it appears the meat is almost shredded! 3 lb. chuck roast  Kosher salt  Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 onion, chopped (next time I will do a large dice ) 3 cloves garlic, minced 2 tsp. chopped rosemary 1 tsp. chopped thyme  3 tbsp. tomato paste  2 tbsp. all-purpose flour 1/2 c. red wine 3 c. low-sodium beef broth  1 tbsp. Worcestershire sauce 1 lb. baby potatoes, halved 4 medium carrots, peeled and sliced on the bias Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 ...

F rom Delish --we loved this recipe --the garnishes made it especially the corn tortilla strips! FOR THE SOUP 2 tbsp. extra-virgin olive oil 2 bell peppers, chopped 1 small onion, chopped  2 cloves garlic, minced 1 tsp. dried oregano 1/2 tsp. ground cumin   1/2 tsp. chili powder 1 1/2 lb. boneless skinless chicken breasts (about 3) Kosher salt Freshly ground black pepper 4 c. low-sodium chicken broth  1 c. water  1 (14-oz.) can diced tomatoes  1 (15-oz.) can black beans, rinsed and drained  1 c. frozen corn OR 8 OZ canned corn FOR GARNISH 1/4 c. freshly chopped cilantro   4 small corn tortilla, cut into strips  1 tbsp. extra-virgin olive oil Kosher salt  1 c. shredded monterey Jack 1 avocado, diced Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. Whe...

From Delish - this recipe especially the sauce was delicious --as I am just starting to use Instant Pot -- I have been learning from my mistakes --the overall flavor was fabulous but pasta was mushy --THE REASON was that I was bringing it to my sons and had made the sauce which was hot and simmering added the pasta - sealed the pot and then went to his home 45 minutes later --finished the last cooking step -discovered pasta overdone --so the lesson learned is do not add the pasta until you are ready for final cooking step! We will definitely be making this again! 1 tbsp. extra-virgin olive oil 1 lb. ground beef 3 cloves garlic, minced 2 tbsp. tomato paste 2 c. low-sodium chicken broth, divided 2 (28-oz.) cans crushed tomatoes ...

From Delish we loved this recipe the only thing I would have done different is to mix cornstarch with cold water so that it dissolves better. Be sure to toast your sesame seeds! 4 bone-in, skin-on chicken thighs, trimmed Kosher salt Freshly ground black pepper 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided 1/4 c. low-sodium soy sauce 2 tbsp. honey 1 tbsp. sesame oil 2 cloves garlic, minced Juice of 1 lime 2 green onions, thinly sliced, plus more for garnish Pinch crushed red pepper flakes 1 tbsp. cornstarch (see note below mix it into col...

On these colder winter days it is wonderful to have a warm comforting soup like this. We ( Katie and I) took a cooking lesson back in Florence ( Firenze) back in 2006. It is truly a simple soup. 3 tablespoons extra virgin olive oil 1 small onion, chopped 4 garlic cloves, minced 1 (28-ounce) can chopped tomatoes, with juice 2 tablespoons tomato paste ...

This cocktail was fun and before you think triple ….3 bourbons ….NO ! ...it means made with triple sec! It suggested 1 tsp of simple syrup which we did not add. 1 oz bourbon 1 oz Triple Sec 1 oz Sour Mix Shake above in a cocktail shaker and strain into an old fashioned glass with ice. Garnish with lemon twist or wedge!

Fro m Sous Vide ANOVA - although we own a JOULE this recipe was delicious with perfect moist swordfish! Pictured while it was resting! 2 (6-ounce) swordfish steaks 2 tablespoons extra virgin olive oil Zest and juice of 2 lemons 4 sprigs fresh thyme Kosher salt and freshly ground black pepper Step 1 Set the Anova Sous Vide Precision Cooker to 130°F (55°C). Step 2 Season the swordfish with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil, lemon zest, lemon juice, and thyme. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes, or up to 45 minutes. Finishing Steps Step 1 When the timer goes off, remove the bag from the water bath. Carefully remove the swordfish from the bag and pat very dry with paper towels. Reserve cooking liquid. Step 2 Heat a grill, grill pan, or cast iron skillet to high (600-700 deg...