More is Better

Recipe courtesy of Valerie Bertinelli from her show Valerie's Home Cooking. This was delicious and the presentation was gorgeous. Because the Costco chicken breasts are so huge I ended up rolling from the short side on the rollup part. 1/2 cup frozen peas, thawed  1/4 cup ricotta   1/4 cup freshly grated Parmesan  1 teaspoon lemon zest  ( and only 1 t - those of you who know me I add MORE because its better!)  1/4 teaspoon chile flakes   1/4 teaspoon garlic powder   1/4 teaspoon onion powder   4 chicken cutlets   Kosher salt and freshly ground black pepper   12 thin slices prosciutto   1 tablespoon olive oil Preheat the oven to 375 degrees F.  Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down.  Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder an...

Recipe courtesy of Michael Symon - we cheated and used a premade pizza dough and also added pieces of prosciutto on the top - we also were on a gas grill. My husband loved it both hot and cold - as well as eating spoonful's of the cheese mixture which he said would be great on ANYTHING!! Pizza Dough:  4 1/2 cups bread flour, plus more for dusting  1 1/2 tablespoon honey  1 tablespoon kosher salt  2 teaspoons dry yeast or 5 teaspoons fresh yeast  3 tablespoons olive oil, plus more for drizzling  Cheese Mixture: 2 cups whole-milk ricotta cheese  1 cup fresh mozzarella, torn into small pieces  1/2 cup freshly grated pecorino  2 tablespoons finely sliced fresh basil  2 tablespoons finely sliced fresh chives  2 tablespoons finely chopped fresh parsley  Kosher salt and freshly ground black pepper   Toppings:  6 spears asparagus, thinly sliced  1/2 small red onion, peeled and thinly sliced  1/3 cup freshly gra...

 Saw this on Instagram  courtesy of Giada De Laurentiis -it was delicious even if it looks a bit messy!! Chicken: 4 chicken cutlets (about 4 ounces each), pounded thin 1 3/4 teaspoons kosher salt 1/4 cup rice flour ( I used Wegman's searing flour) 2 large eggs, beaten 3/4 cup gluten-free panko (used panko) 3 tablespoons olive oil, plus more as needed 1/4 teaspoon freshly ground black pepper, optional Sauce: 2 tablespoons olive oil, plus more as needed 5 ounces cremini mushrooms, sliced  1 1/2 teaspoons kosher salt 1/2 red onion, chopped 1 yellow bell pepper, diced 1 1/2 cups cherry tomatoes, halved 2 tablespoons capers, drained 1/4 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes, optional 1/3 cup fresh basil leaves chopped For the chicken: Season the pounded cutlets evenly on all sides with 1/2 teaspoon salt. Put the rice flour, eggs and panko in 3 separate shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoons salt and the bread...

 From the TODAY Show Chef Antimo DiMeo. This steak came out perfectly as well as the corn we went back to the Elote Mexican corn topping because it was so good! But cooked it per the instructions below. 1 gallon water  2 cups salt  1 cup sugar  Steak prime and grass-fed rib-eye, strip or porterhouse steaks  butter  garlic cloves  rosemary sprigs  thyme sprigs  freshly squeezed lemon juice  freshly ground black pepper  Corn 4 ears corn on the cob, with husks on extra virgin olive oil salt chile seasoning, lime wedges FOR THE BRINE: Whisk all the ingredients together until salt and sugar are fully dissolved.  FOR THE STEAKS:  1. Place the steaks in the brine, cover and refrigerate for a minimum of 4 hours or up to overnight.  2. Remove steaks from brine and pat dry.  3. Place the steaks in refrigerator uncovered for 30 minutes to help dry out the surface of the meat.  4. Preheat grill to medium-high heat. Preh...

Courtesy of Michael Symon - this is a nice variation with out mayonnaise.  2 pounds baby Yukon gold potatoes, halved  1/4 cup plus 2 tablespoons extra-virgin olive oil  Kosher salt and freshly ground black pepper  1/2 cup toasted peanuts  3 tablespoons sherry vinegar  2 tablespoons fresh cilantro, chopped  1 tablespoon Dijon mustard  1 teaspoon celery seeds  1 teaspoon granulated sugar Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.  Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper. Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to ...

 Demo posted by Pampered Chef using their Deluxe Air Fryer that I just love all the features on. This corn was so good after taking his first bite Kevin then turned away from and declared it all his!!!! 4-6 ears of corn leave husks on and trim down to expose both ends of each ear Air Fry on Custom @350 degrees for 25 minutes rotating halfway through. Test for doneness. 1/2 c sour cream 2 T mayonnaise 1/2 t chili powder 1/4 t garlic powder 1/4 t cumin 1/4 t salt Combine above. Garnish with: 1/2 c crumbled queso fresco Lime juice Cilantro chopped After corn is cooked remove husks and slather with cream mixture. Squeeze lime juice over and sprinkle with queso fresco and cilantro - enjoy!

Recipe courtesy of Michael Symon -another fabulous recipe - we used a spicy Cajun kielbasa instead of chorizo and felt that along with the clams the true star was the sweet potatoes - it provided a delish falvor and texture balance! 2 sticks (16 tablespoons) unsalted butter, 1 stick melted, 1 stick cubed  1 tablespoon seafood seasoning   2 teaspoons chili flakes  4 medium sweet potatoes, quartered or sliced in half depending on how big they are (they should be around the same size as the corn halves)   4 ears of corn, shucked and cut in half  Kosher salt and freshly ground black pepper  4 cups chicken stock   2 bottles (24 ounces) IPA beer   12 cloves garlic, skin on   2 red onions, skin on, quartered   2 pounds chorizo sausage  4 dozen littleneck clams, cleaned   Lemon wedges, for serving  Few dashes of hot sauce Set up your grill for even medium-high heat. If using a charcoal grill, dis...

Recipe courtesy of Food Network Kitchen -yum yum yum!! 2 tablespoons unsalted butter, thinly sliced, plus more for the dish  1 pound (2 cups) fresh cherries, pitted (or one 10- ounce bag frozen cherries, thawed and patted dry)  3 large eggs  1 1/4 cups half-and-half  1/2 cup 4% cottage cheese ( we substituted ricotta) 1/2 cup plus 2 tablespoons granulated sugar  1/2 cup all-purpose flour  Confectioners' sugar, for dusting Preheat the oven to 375 degrees F.  Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.   Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined.  Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.   Bake until puffed and golden around the edges, about 40 minutes.  Cool slightly, then dust with confectioners' sugar.

 By Michael Symon -my grilling smoker husband just loved making this!! It was absolutely fabulous and great flavors do not forget to add the pasta water! 2 pounds vine-ripened tomatoes  Extra-virgin olive oil, for drizzling  Kosher salt and freshly ground black pepper  8 ounces bacon diced  2 cloves garlic, sliced  1 small yellow onion, finely diced  1/4 teaspoon crushed red pepper flakes, optional  1/2 cup dry white wine  Small bundle fresh oregano  Small bundle fresh thyme  1 pound dried fettuccine  1 tablespoon unsalted butter  2 tablespoons chopped fresh basil leaves  2 tablespoons chopped fresh flat-leaf parsley  Parmesan, for serving  Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.  Slice the to...