More is Better

  From Curtis Stone on the TODAY show. This was really easy to do and so good I can't wait to make it again! FYI Stecca is basically a baguette which is what I served it with. "The fall represents an important time for the wine industry, an industry very near and dear to Curtis. The fall is when grapes are snipped from their vines and their bounty is celebrated. This simple dish was inspired by Curtis' travels through Sonoma wine country. Succulent and crisp roasted chicken thighs are paired with roasted grapes, grilled bread, creamy burrata cheese and a wine reduction sauce." This is it before going in the oven. Chicken and Grapes   6 bone-in chicken thighs  kosher salt and freshly ground black pepper  2 tablespoons extra-virgin olive oil  4 medium shallots, halved  1 bunch red grapes on the vine, cut into clusters  5 large sprigs fresh thyme  1 sprig fresh rosemary  flaky sea salt White Wine Reduction Sauce  1 cup Littorai vin gris, or...

 By one of my favorite bakers - Broma Bakery. These are great for fall and will remond you of an apple cider donut! We actually halved the recipe and still had 7 big pancakes! And YES you are correct our apples are slightly overdone! INGREDIENTS For The Apple Cider Donut Pancakes 3 tablespoons  granulated sugar 2  eggs, room temperature 1 3/4   cup  apple cider 3 tablespoons  unsalted butter, melted 2   cups  whole wheat flour 1 teaspoon  baking soda 2 teaspoons  baking powder 2 teaspoons  cinnamon 3/4 teaspoon  salt For The Cinnamon Sugar Coating 1   cup  granulated sugar 2 tablespoons  cinnamon For The Cooked Apples 2  large apples (any kind!), cored and peeled and chopped up 2 teaspoons  cinnamon 1 tablespoons  granulated sugar INSTRUCTIONS In a medium bowl combine eggs, melted butter, apple cider, and sugar whisking until combined. In a separate bowl, sift the flour, baking powder, baking soda,...

 Woodman's is a fabulous restuarant in Massachusetts since 1914 that my brother Bobby and his family frequent and have for decades. Another recipe also suggested adding instant mash potatoes as a thickener which we did. Also please know we liked the suggestion of a pat of butter on top it adds a nice richness.  4 cups russet potatoes, peeled and diced ¼ cup onion, minced 4 cups minced clams, with their juice 2 cups milk or cream, depending on desired thickness Salt and pepper, to taste Butter (optional) Put the potatoes and onions in a heavy-bottomed pot with just enough water to cover the top of the potatoes. Bring to a boil, and then lower heat so liquid just simmers. Cook until the potatoes are tender, approximately 12 to 15 minutes, stirring occasionally. Add the minced clams and bring to a second boil, stirring occasionally. Once it reaches a boil, turn off the heat; clams will be rubbery if overcooked. Remove the pot from the heat at once, and let it sit for 20 minu...

 Another fabulous recipe by Ina Garten on her Be My Guest show last week with Nathan Lane. Pretty easy to make and Kevin loved it. 3/4 cup raisins  2 tablespoons dark rum  3/4 cup white basmati rice  1/2 teaspoon kosher salt  5 cups half-and-half, divided  1/2 cup sugar  1 extra-large egg, beaten  1 1/2 teaspoons pure vanilla extract In a small bowl, combine the raisins and rum. Set aside.  Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)  Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end.  Slowly stir in the beaten egg and continue to cook for 1 minute.  Off the heat, add ...

  From Blogger Burrata and Bubbles. This was really a great fall cocktail! "Let’s snuggle up with this warming apple cider old fashioned to get through these chilly months. Full of apple spice, rich dark brown sugar and touch of orange, this seasonal old fashioned brings all your favorite fall flavors together and takes only minutes to whip up. Grab a spot by the fire with this apple cider bourbon cocktail in hand and you’re in for one cozy evening." 1   orange peel slice 1   teaspoon   dark brown sugar 2 - 4   dashes orange bitters 1   bar spoonful of water   about 1 teaspoon 2   ounces   apple cider   homemade  or store-bought 2   ounces   bourbon Ice Instructions In a mixing glass or old fashioned glass, add the orange peel slice and dark brown sugar. Sprinkle a few dashes of bitters on top as well as the bar spoonful of water. Muddle until the dark brown sugar smooths out. Pour in the apple cider and bourbon. Add ice. ...

 Kevin found and requested to make this recipe from the WASHINGTON POST. A great fall meal and it was absolutely delicious - we halved it and there were no leftovers!! ***The only thing we would do differently is not add the herb- mustard mixture until it goes into the oven as the herbs just tended to burn from searing. *** INGREDIENTS  3 large shallots  2 unpeeled large sweet red apples (1 1/4 pounds total), such as Honeycrisp or Gala  3 tablespoons olive oil, divided  2 tablespoons balsamic vinegar, divided  1 tablespoon chopped fresh thyme leaves *** 1 tablespoon chopped fresh sage leaves *** 1/4 teaspoon fine salt, plus more to taste  1/4 teaspoon freshly ground black pepper, plus more to taste  3 teaspoons Dijon mustard, divided *** One (1 1/4-pound) pork tenderloin, silver skin removed  1/3 cup no-salt-added chicken broth or water  1 teaspoon honey  3 cups (3 ounces) baby spinach DIRECTIONS  Position racks in the middle a...

  From the TODAY show from Chef Carolina Santos-Neves. Great fall sandwich for watching football or any occasion. You could defintely serve to company as well just get your sauce and onions done ahead. Flambe was fun but be careful! Au Poivre Sauce  8 ounces butter, plus more as needed  1½ ounces black peppercorns, crushed  1 cup whiskey, for flambé  (we used bourbon) salt and freshly ground black pepper  2 quarts beef stock, homemade or storebought  4 ounces heavy cream French Dip  1 baguette or other hero-like bread butter, for spreading  3 ounces shaved medium-rare filet, tri-tip or roast beef  (used rare deli meat) salt and freshly ground black pepper  caramelized onions  2-3 slices Swiss cheese  Au Poivre Sauce (recipe above) FOR THE AU POIVRE SAUCE:  1. In a large sauté pan, add butter to a piping hot pan, melt and then add peppercorns and sauté.  2. Add whiskey and carefully flambé. Season with salt and pe...

 From the MAGNOLIA shows host Joanna Gaines. This makes enough for 12-14 servings so I reduced it to make 3-4 servings and prepared it in individual serving dishes. We did add a little additional lemon juice. This was great and you can prep and assemble and keep overnight in fridge to bake the next morning. Ingredients:  8 tablespoons (1 stick) salted butter, cut into 1/2-inch pieces, plus softened butter for the pan  12 English muffins, preferably Thomas’ original, torn or cut into 1 1/2-inch pieces  10 ounces Canadian bacon, cut into 1 1/2-inch pieces  18 large eggs  1 1/2 cups milk  1 1/2 cups heavy cream  1 1/2 teaspoons garlic powder  1 1/2 teaspoons kosher salt  1 1/2 teaspoons freshly ground black pepper  1/2 teaspoon sweet paprika  Hollandaise Sauce:  8 large egg yolks  3 tablespoons fresh lemon juice, plus more if needed  3/4 pound (3 sticks) salted butter, melted  Pinch of cayenne pepper  Pinc...

 Another recipe from Ann - I defintiely need to try this soon because we had a bumper crop of Poblano peppers this year! She s ubstituted ground chicken for the shredded chicken. Recipe is from the FOODNETWORK  RECIPE COURTESY OF THE NEELYS. 2 (14.5-ounce) cans white beans  1 tablespoon canola oil  1 medium jalapeno pepper, minced  2 medium poblano peppers, chopped  1 large onion, chopped  4 garlic cloves, minced  Kosher salt and freshly ground black pepper  1 tablespoon ground cumin  1 1/2 teaspoons ground coriander  1 teaspoon ancho chili powder  4 cups low-sodium chicken broth  2 limes, juiced, plus lime wedges, for serving  1 rotisserie chicken, skin removed and meat shredded  1/4 cup chopped cilantro leaves  Sour cream, for topping  Tortilla chips, coarsely crushed, for topping  Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. ...

 This cocktail was made by my friend Ann -the recipe is from EPICURIOUS. I can't wait to try it! 1 ½ oz. London Dry gin ½ oz. fresh lemon juice ½ oz. maraschino liqueur 2 dashes orange bitters Garnish: Luxardo cherry Add all ingredients to a cocktail shaker and shake until well chilled. Strain into a Nick and Nora glass and add cherry.

  From Delish -this is a perfect cool weather meal for lunch or dinner! Be prepared if you have it as leftovers it becomes more of a STOUP (stew/soup) than soup but still good! The lemon zest adds such a brightness of flavor. 2 tbsp. extra-virgin olive oil  1 large shallot, sliced  1 Parmesan rind  Kosher salt  1 tbsp. tomato paste  1/4 tsp. crushed red pepper flakes  5 sprigs fresh thyme  5 sprigs fresh oregano  Freshly ground black pepper  1 (28-oz.) can diced fire roasted tomatoes  3 tbsp. grated Parmesan, plus more for serving  2 qt. vegetable broth  20 oz. fresh or frozen cheese tortellini  4 c. (4 oz.) baby spinach  1/4 tsp. lemon zest, plus ½ tsp. lemon juice In a large pot over medium heat, heat oil. Add shallot, Parmesan rind, and 1 teaspoon salt. Cook, stirring often, until shallot begins to brown, 3 to 5 minutes.  Add tomato paste, red pepper flakes, thyme, oregano, and ¼ teaspoon pepper and cook,...

 From  Wegmans -after 6 straight days of cool rainy windy weather - this recipe appealed as a great comfort meal! It is for 8 servings. Needless to say we halved the recipe. So good and also great as a leftover! 2 pkgs (about 1 1/2 lbs each) Wegmans Boneless Beef Short Ribs 2 tsp Wegmans Garlic Herb Seasoning Shak'r 2 Tbsp Wegmans Organic Extra Virgin Olive Oil 2 pkgs (7 oz each) Wegmans Small Diced Mirepoix (Produce Dept) 2 containers (16 oz each) Wegmans Marinara Sauce (Dairy Dept) 1/2 cup water, divided Optional: 1 pkg (17.6 oz) Wegmans Amore Mafaldine Pasta, cooked per pkg directions Optional: Italian Classics Grated Pecorino Romano Preheat oven to 350 degrees. Season short ribs with garlic herb seasoning. Heat oil in braising pan on MED-HIGH until oil faintly smokes. Add short ribs to pan; sear each side about 4 min until browned and caramelized. Add mirepoix and marinara sauce. Rinse each sauce container with 1/4 cup water; add this liquid to pan. Stir. Bring to simmer. ...

We were recently in NY and stayed at The Lake House on Canandaigua - we enjoyed fun cocktails at the Rose Tavern and their bartender shared the recipe for this one. It was good - Kevin thought it needed to be cut back a little on the bitters.  Gin 1 oz Antica .75 oz Campari .75 oz Choc Creme Liqueur .75 oz 2 dashes of orange bitters 2 dashed chocolate bitters Shake in cocktail shaker with ice and pour into rocks glass with ice.

 On the TODAY show by Chef Tobias Dorzon. We cheated and made the jam but used frozen Buffalo meat burgers. Bacon jam was so good!! Also I like to soak my red onion in cold water before serving to s often and mellow out the flavor. Jalapeño Bacon Jam  1 pound bacon, cut into 1/2-inch pieces  2 tablespoons butter  1 medium onion, finely chopped  3 large jalapeños, seeded and chopped  1 pinch salt  4 cloves garlic, minced  1/2 cup dark brown sugar  2-3 tablespoons apple cider vinegar FOR THE JALAPEÑO-BACON JAM:  1. In a cast-iron skillet, cook the bacon over medium-high heat for 10 to 15 minutes or until crispy and fat is rendered off. Drain bacon on a paper towel-lined plate. Drain off all but 1 tablespoon bacon drippings.  2. Add butter to drippings then add onion, jalapeños and salt. Cook onion for 10 to 12 minutes or until softened and golden. Add the diced garlic and cook 3 to 4 minutes or just until fragrant.  3. Return bac...

 This recipe is fr om  Susan Puckett is an Atlanta based food writer.  She states that i t’s lightly adapted from one in   " The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food"  by Chef and Cookbook Author Brian Noyes and I own this cookbook and did the recipe from his cookbook. It was delicious - and I loved using the leftover sauce on top of steak which I served my son-in-law a few days later, The sauce is absoltely fabulous and would be good over chicken as well. Enjoy and thank you Brian for another fabulous cookbook. · 1 (1 ½-pound) unseasoned pork tenderloin · Kosher salt and freshly ground black pepper · 2 tablespoons extra-virgin olive oil · 2 tablespoons unsalted butter · 1 medium yellow onion, finely chopped · 1 teaspoon freshly grated ginger · ½ cup apple cider · 1 teaspoon cider vinegar · 1 pint (2 cups) fresh or frozen blueberries · 2 tablespoons finely chopped fresh rosemary · 3 tablespoons peach jam Instructions 1. Lightly sea...

This was a much longer recipe but I was trying to recreate a meal we had with mole sauce from a restaurant. This recipe  is from Food Network and had all the directions to make Mole Sauce - I just bought a jar of Wegman's Mole sauce and it was so easy to assemble and delici ous!  For the chicken mixture: 2 boneless skinless chicken breasts Preheat the oven to 375 degrees F.  On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil.  Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.  Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds.  Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate.  Working quickly, put 1/3 cup of the shredde...

This was so good from blogger website the  Low Carb Maven - I woke during the night and could smell the delicious sauce -yummo! Kevin came up this morning and wanted to make sure I will make it again. The poblanos are from our garden and we have a ton so definitely will make it again soon. We have now served this to company twice with a side of mashed potatoes and fresh green beans. 1 1/4   pounds   boneless-skinless chicken filets 2   medium   roasted poblano peppers   ** cut into strips 3 1/2   ounces   medium onion   sliced 1/4-inch thick 1   large   clove garlic,   sliced 1/4   cup   dry white wine 1   cup   heavy cream 1/8   teaspoon   dried cumin 1   tablespoon   olive oil,   divided salt and pepper to taste Instructions Peppers:  Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning a...