More is Better

 By Joy Bauer - these were so easy and OTT ! I forgot to sprinkle with hot pepper flakes for pic but Kevin did.  This new rendition delivers everything you crave in the Italian classic—oh, and it’s fuss-free and low in carbs.  yield:  2   SERVINGS prep time:  5 MINUTES cook time:  25 MINUTES INGREDIENTS   ▢  1   eggplant ,  trimmed and sliced in half lengthwise ▢  1 to 2   tablespoons   extra virgin olive oil ▢  ¾ to 1   teaspoon   kosher salt ▢  ¾   teaspoon   black pepper ▢  ½   cup   marinara sauce ▢  ½   cup   part-skim mozzarella cheese ▢  2   tablespoons   grated parmesan cheese ▢  Crushed red pepper flakes ,  optional for heat INSTRUCTIONS   Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray. Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepa...

 From Southern Living -this was sooooo good!! And pretty easy to make as well. We omitted the cheddar cheese and I added a rib of celery diced fine and sauteed it with the onion. 1/2 ( 14.1 - oz. ) pkg.  refrigerated piecrusts   2   Tbsp.   unsalted butter 1 medium-size ( 8   oz. )  yellow onion , chopped (1 1/2 cups) 2  large  garlic cloves , minced (1 1/2 tsp.) 2   Tbsp.   all-purpose flour, plus more for work surface 1 1/4   cups   heavy whipping cream 2   cups   shredded cooked chicken  (about 8 oz.) 1   cup   frozen peas and carrots 2   tsp.   fresh thyme leaves, plus more for garnish 3/4   tsp.   kosher salt 1/4   tsp.   black pepper, plus more for crust 4   oz.  sharp  Cheddar cheese , shredded (about 1 cup), divided (WE OMITTED) 1   large   egg, beaten Directions Preheat oven to 400°F. Line a large rimmed baking sheet using parchment p...

 From  Blogger Jim at Sip & Feast -this was so good we made this with cowboy cut pork chops but Kevin has already begged me to make it again! Ingredients 4   1" thick   bone-in loin pork chops 6   medium   yukon gold potatoes   cut into wedges salt and pepper   to taste 3/4   cup  olive oil   divided 15   cloves   garlic   sliced in half, leave small cloves whole 2   cups  peppadew peppers 1   cup  dry white wine 1   cup  no sodium chicken stock 1/4   cup  red wine vinegar 2   tablespoons   cold unsalted butter   cubed 1/4   cup   minced flat leaf Italian parsley Instructions Preheat oven to 450°F and set the rack to the middle level. Toss the potatoes with a 1/2 cup of olive oil and season with salt and pepper. Spread the potatoes out onto a parchment paper lined baking sheet and roast until brown, turning them at the halfway point (about 35-45 minu...