More is Better

Fr om DELISH we have been very excited to try this recipe. Different from others we have tried but very flavorful and actually came together pretty quickly once mis-en-place. 1/2 c. extra-virgin olive oil  1 lb. Spanish chorizo, cut into 1" pieces  1 lb. boneless, skinless chicken thighs, cut into 1" pieces Kosher salt  2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded  3 cloves garlic, crushed  1 Tbsp. smoked paprika  2 tsp. saffron threads  6 c. low-sodium chicken broth  2 c. (400 g.) bomba rice  1 lb. large shrimp, peeled, deveined  Lemon wedges, for serving Step 1 In a large, shallow skillet (at least 12") on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate. Step  2 In same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes; se...

 From ALLRECIPES this was absolutely fabulous perfect for a tailgate, pot luck supper or just plain you! It was a very easy recipe to put together and so delicious we served it with the pickled onion - also on this blog and I also topped it with sour cream. 1  (12-ounce)  package refrigerated sauceless  pulled pork 2   cups  frozen whole kernel  corn, divided 1  (15- ounce) can   black beans or  kidney beans , rinsed and drained 1  (8-ounce)  package  shredded Cheddar cheese 1   cup   barbecue sauce ( we used sweet Baby Rays) 1  (8.5 ounce) package   corn bread mix 1/2   cup   butter, melted 1  (8-ounce) carton   sour cream 1   large   egg pickled onion (see Note) (optional) Preheat the oven to 350 degrees F (175 degrees C).  Combine pulled pork, 1 cup corn, beans, 1/2 of the Cheddar cheese, and barbecue sauce in a 9x13-inch baking dish; stir until evenly mixed. Gentl...

From Blogger GIMMESOMEOVEN This quick pickled red onions recipe is easy to make in just 30 minutes with just 5 ingredients. Pictured on top of PULLED PORK CASSEROLE -also on this blog. 1  large red onion, peeled and  very thinly sliced * 3/4  cup apple cider vinegar 1/4 cup  water 1 teaspoon  fine sea salt 1 – 2  tablespoons sweetener  (such as maple syrup, honey, sugar, etc.) Heat the vinegar mixture.  In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.) Combine in a jar.  Place the thinly-sliced onions in a  mason jar . Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture. Marinate.  Let the onions marinate for 30 minutes. (You may need to press the onions down with a...

 Fro m Southerrn Living this was a nice change from typical apples, amazingly so good we had thin cut pork chops. It was very good and will definitely make again. Yum!   4 (9-oz.) bone-in center-cut pork chops (1 1/4-in. thick)  1 1/2 tsp. kosher salt, plus more to taste  1 1/2 tsp. black pepper  1 1/2 tsp. ground fennel  2 Tbsp. olive oil  3 medium-size (6 oz. each) green Anjou pears, unpeeled, cored, and cut into 1-in. wedges (about 3 cups)  1/3 cup chicken stock  2 Tbsp. pure maple syrup  2 Tbsp. apple cider vinegar  2 tsp. stone-ground mustard  4 (4-in.) thyme sprigs, plus leaves for garnish  Directions  Sprinkle pork chops evenly with salt, pepper, and fennel. Let stand at room temperature for 30 minutes.  Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook until golden brown, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe skillet clean.)  Add pear slices to skille...

 T his is my daughters recipe from one of her favorite Cookbook Author WHATS GABY COOKING. She subbed rice for quinoa. 1   tablespoon   olive oil, plus 2 extra teaspoons 1   large sweet potato, peeled and diced 1   large red onion, diced 4   cloves   garlic, roughly chopped 2   tablespoons   chili powder ½   teaspoon   ground chipotle pepper ½   teaspoon   ground cumin ¼   teaspoon   kosher salt 3 ½   cups   vegetable stock 1   15-ounce   cans black beans, rinsed and drained 1  14.5-ounce   can fire roasted diced tomatoes ½   cup   dried quinoa 4   teaspoons   lime juice serving suggestions: avocado, cilantro, crema, grated cheese Heat a large heavy bottom pot with the oil over medium high heat. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine. Add t...

 From Ina Garten this is a perfect fall recipe using apples and butternut squash! OK so I halved the recipe but still used the 2 cups of water AND I found that it took about an hour for the squash to get tender enough to blend. Also I topped it with fried sage leaves. 2 tablespoons unsalted butter  2 tablespoons good olive oil  4 cups chopped yellow onions (3 large)  2 tablespoons mild curry powder  5 pounds butternut squash (2 large)  1 1/2 pounds sweet apples, such as McIntosh (4 apples)  2 teaspoons kosher salt  1/2 teaspoon freshly ground black pepper  2 cups water  2 cups good apple cider or juice Directions:  Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.  Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks.  Peel, quarter, and core the appl...

 From blog ger SLICEOFJESS.com Kevin loved it!! 1-1/2 oz. Coopers' Craft Barrel Reserve 100 Proof Bourbon (we used Makers) 1 oz. Campari 1 oz. Sweet Vermouth Orange twist, for garnish Add all ingredients to a mixing glass with ice. Stir for 15 seconds and enjoy over the rocks or strain into a coupe glass. Garnish with an orange twist.

 From the TODA Y show this was a great meal despite the long list of ingredients it really comes together quickly! We served it over rice. 5 tablespoons low-sodium soy sauce  1 tablespoon water  1 tablespoon apple cider vinegar or rice vinegar  1 tablespoon agave nectar  1 tablespoon fresh minced ginger  1 tablespoon fish sauce (optional)  1 teaspoon sesame oil  1½ pounds boneless,skinless chicken breasts, cut into 1-inch cubes  1 tablespoon olive oil  1 tablespoon minced garlic  1 large red bell pepper,seeded and chopped  1 bundle thick asparagus, cut into 1-inch pieces (about 2 heaping cups)  1 tablespoon arrowroot powder (cornstarch)  2/3 cup canned water chestnuts, drained (larger pieces cut in half)  3/4 cup raw cashews  finely sliced green onions, for garnish  Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a paper to...

 From Joy Bauer on the TODAY show. T his rich and chocolatey treat is perfectly portioned, ready in less than two minutes, and requires only three simple ingredients. Soooo good and simple ! Kevin had his with ice cream and me with whip cream. 3   tablespoons   fudgy chocolate “boxed” cake mix ▢ 2   tablespoons   water ▢ 1   tablespoon   semi-sweet chocolate chips Add all ingredients into a microwavable mug or ramekin and thoroughly mix. Microwave for 50 seconds. Let cool, then dig in. For a tasty topper, add a squirt of whipped topping and dash of cocoa powder, or spread on 2 tablespoons of light chocolate pudding for “icing.” Add ~15 calories for either. Try these delicious variations! • For mocha cake, mix 1½ teaspoons instant ground coffee or espresso powder into the batter for 50 seconds • For fruity cake, add ¼ to ½ chopped banana or ¼ cup sliced strawberries or blueberries into the batter and microwave for ~1 minute 10 seconds • For chocolate-pe...

  From DE LISH this slow cooker recipe was awesome. We were amazed that the skin disappeared and the chicken literally shredded. So flavorful. We added about 1 1/2 T tomato paste to thicken the sauce plus the poblanos as noted as well as the tomato paste to thicken. Please note the chicken shredded just mixing it together but the flavor was all there. 2   lb.   skin-on, bone-in chicken thighs Kosher salt Freshly ground black pepper 2   bell peppers, chopped (WE USED POBLANOS + the peppers FROM OUR GARDEN AND COLORFUL PEPPERS) 8   oz.   baby Bella mushrooms, sliced 2   cloves garlic, minced 1   (28-oz.) can crushed tomatoes 1/2   c chicken broth 1   tsp.   dried oregano 1/4   tsp.   red pepper flakes  ! 1/2 T tomato paste not in original recipe 1/3   c.   capers 8   oz.   cooked linguine, for serving  Step  1 Season chicken on both sides with salt and pepper and place in slow coo...

 I saw this on NYT Instagram but extremely frustrated that they then don't share the recipe. I found several similiar recipes so did my best to recreate the NYT one. It was very good and the olives are fabulous! We served this over rice. 2 boneless, skinless chicken thighs EVOO 1/2 c largely diced onions 2 garlic cloves, minced 1/2 c white wine 1 c chicken broth 1/2 c castelvetrano olives , pitted 1/2 c kalamata olives, pitted  1 cup cherry tomatoes 1/2 t oregano 1/4 t red pepper flakes In a saucepan add you evoo and brown your salted and peppered on both sides chicken thighs on both sides. Remove from pan. Add additional EVOO and saute onion until translucent. Add garlic and saute for 20 seconds. Deglaze with white wine. Add chicken broth. Nestle chicken thighs back in then add   both olives and cherry tomatoes. Add seasonings and stir. Bring to a boil then lower to simmer and cover pot -cook for about 20 minutes until chicken thigh is 160 internally.

 Fro m THECHEESEGAL on Instagram " For the LaCorte House Dressing (this is a tweaked recipe from our OG lacorte dressing, and makes a big batch!)" This salad was OTT ! 1 cup olive oil 1/3 cup apple cider vinegar 3 tbsp soy sauce 1 tbsp honey (or could even use maple syrup) 4 cloves of garlic 1 tbsp dijon Cracked black pepper Dressing directions: blend altogether with an immersion blender or high powered blender like a vitamix, then store in an airtight container, in the fridge. For the Marinated Olives* 1 jar of pitted castelvetrano olives, smashed 1/3 cup olive oil Zest and juice of 1 lemon Flaky salt and pepper *store refrigerated in an airtight container. keeps up to 4 days Toasted Crouton Crumb 4.5 ounces of seasoned croutons (store-bought is fine ;) 1 tbsp salted butter Directions: place croutons into a ziploc bag, and smash into a fine crumb. Heat a skillet over medium low heat with butter and toast crouton crumbs until fragrant and golden brown, stirring every few minu...

 From We gmans this recipe was in their fall meals magazine. This was so easy to make and delicious and the spinach and artichokes really went well with it. I forgot to garnish with lemon slices. 1 container (11 oz) Wegmans Organic Baby Spinach 2 Tbsp Wegmans Organic Extra Virgin Olive Oil Salt and pepper to taste 1 pkg (12 oz) Wegmans Just Picked Artichokes Hearts Halves & Quarters (Frozen Foods) 1/3 of a 3 oz jar Italian Classics Nonpareil Capers, drained 2 containers (4 oz each) Wegmans Lemon Butter Sauce (Seafood Dept) (I used their new non refridgerated jar sauce) 4 (6 oz each) Wegmans Atlantic Cod Fillets Lemon slices, for garnish Preheat oven to 350 degrees. Add spinach to parchment paper-lined rimmed baking sheet. Drizzle evenly with oil; season with salt and pepper. Top evenly with artichokes and capers. Pour sauce over vegetable mixture. Top with cod; season with salt and pepper. Bake 20-25 min until internal temp of cod reaches 130 degrees (check temp by inserting th...