More is Better

 Lidia Bastianich's was on the Today Show and this is one of the 3 recipes she demonstrated from her ne w cookbook. Flavors were great! We halved this recipe and it made enough for a light meal for 2  --next time I will make the full recipe. It was very good and also substituted small baguettes for the Italian bread --this was very good but next time I will cut them into bite size ahead of toasting and adding cheese so they would be easier to eat with soup. This was the BEST onion soup every the mushrooms make it so meaty!! 4  tablespoons unsalted butter 2  tablespoons extra-virgin olive oil 4  large sweet onions, thickly sliced 10  ounces white mushrooms, sliced 1  tablespoon chopped fresh thyme leaves kosher salt freshly ground black pepper 1/2  cup dry white wine 4  cups chicken stock, preferably homemade, or low-sodium store-bought 12  slices stale Italian bread, about 1/3 inch thick, from a long ov...

 Lidia Bastianich's was on the Today Show and this is one of the 3 recipes she demonstrated from her ne w cookbook. Flavors were great! We chose to serve this over polenta. What we had available was chicken thighs with drumsticks attached. Kevin broke them down and what is pictured is with the thigh. ' 8  chicken drumsticks (about 2½ pounds) kosher salt 3  tablespoons extra-virgin olive oil 1  sweet onion, thickly sliced 1  yellow bell pepper, thickly sliced 8  ounces cremini mushrooms, quartered 1/2  cup dry white wine 1  (28-ounce) can whole San Marzano tomatoes, crushed by hand 1  teaspoon dried oregano, preferably Sicilian oregano on the branch crushed red pepper flakes 2  tablespoons chopped fresh Italian parsley (optional) Season the chicken with 1/2 teaspoon salt. Heat the oil in a large Dutch oven over medium heat. Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate. Add the onio...

 Lidia Bastianich's was on the Today Show and this is one of the 3 recipes she demonstrated from her ne w cookbook. Flavors were great! 2  lemons 8  chicken breast scallopini (about 1½ pounds) salt and freshly ground black pepper all-purpose flour 6  tablespoons olive oil, divided 6  tablespoons unsalted butter, divided 2  cloves garlic, peeled 10  large green olives (preferably Cerignola), cut away from the pit in wide strips 1/3  cup small capers in brine, drained 1/2  cup dry white wine 1  cup chicken stock 2  tablespoons chopped Italian parsley braised spinach, for serving Preparation 1. Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside. 2. Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat...

  Combined a couple of sources to make for topping our salad - I did not use the rosemary or red pepper flakes for this first experiment but we were very pleased with the results. 4 ounces goat cheese 2 tablespoons all purpose flour 1 egg, beaten 1 tablespoon fresh rosemary, finely chopped 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (or more if you like more heat) Cooking spray ½ cups Panko bread crumbs Divide goat cheese into 8 pieces, and roll them into balls. Place on a plate or tray and stick in the freezer for 20 minutes. Preheat the air fryer at 400° for 4 minutes. Place the flour, whisked egg, and panko in 3 separate bowls. Add rosemary, salt, and red pepper flakes to the panko crumbs. First lightly coat the balls in flour, dusting off any excess. Coat with the egg wash, then cover in panko crumbs. Once the fryer is preheated, spray the basket with cooking spray  Place the panko-crusted goat cheese in the fryer basket and cook at 400° for 5-7 minutes until golden b...

  From blogger THEKITCHN this was absolutely delicious and we totally enjoyed it on a warm fall evening!  2  ounces  light rum, such as Flor de Caña Extra Dry 4 Year 3/4  ounce  fresh lime juice 1/2  ounce  fresh grapefruit juice 1/2  ounce  marashino liqueur Combine all the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass. Garnish with a lime wheel.

From Martha Stewart -this was easy and delicious we served it over Trader Joes Butternut Squash ravioli. Also saved out a bit of the roasted squash to add as garnish :) We also fried up our fresh sage to make it crispy for topping. 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon dried rubbed sage Coarse salt and ground pepper 5 cloves garlic, peel on 1 cup half-and-half Pasta (such as cheese ravioli or any short pasta), for serving Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage Directions Instructions Checklist Step 1 Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard. Step 2 Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squas...

 This recipe is from Half Baked Harvest and Pampered Chef. Jaime and Daniel mad it first then Andrea made it a few days later. Everyone said how great it was. Need to try for myself soon! 1/2   pound   pizza dough 2   tablespoons   extra virgin olive oil ½   medium butternut squash, seeded, skin removed, and sliced 1 1/2   tablespoons   Rosemary Herb Seasoning Mix 1   teaspoon   honey 1   pinch   red pepper flakes  (optional) 1/3   cup   basil pesto 3   slices   crispy bacon, crumbled 1   cup   shredded whole milk mozzarella 1   cup   shredded fontina cheese 1/2   cup   grated parmesan or asiago cheese Instructions 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 425° F. If you have a baking stone, start preheating it. 2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sh...

 This recipe is for members only and it was an insta story on Instagram so I watched the video and wrote down what I thought the amounts were!! Anyhow it was a fabulous meal! EVOO 3 Chicken boneless breasts 6 oz baby Bella mushrooms, sliced 1 large shallot, diced 2 cloves of garlic minced 6 sprigs of fresh thyme 1 t dried oregano 2 cups chicken broth 2 cups half and half salt and pepper 1/2 tsp crushed red pepper flakes 1 package gnocchi 3/4 c shredded parmesan cheese 6 oz fresh baby spinach Coat large frying pan with EVOO. Salt and pepper chicken breasts and cook for 4 minutes each side until golden brown. Do not worry about cooking them all the way through as they go back in sauce later. Remove chicken breasts. Saute sliced mushrooms until soft. Then add in chopped shallots until soft about 5 minutes. Add in garlic, fresh thyme and dried oregano for 1 minute. Add in chicken broth and half and half. Salt and pepper as desired along with red pepper flakes. Stir to combine and bring...

 From Knob Creek we totally enjoyed especially the Smoked Maple flavor! 2 PARTS  Knob Creek ®  Smoked Maple Bourbon 2-3 DASHES  of bitters SMALL PINCH  of raw sugar SPLASH  of club soda Orange slice Cherry In a rocks glass, muddle the sugar and bitters. Add ice to the glass and pour bourbon over. Top with a splash of club soda, then garnish with the cherry and orange slice.