Tag Archives: Food

It Doesn’t Have to Wednesday to be Prince Spaghetti Day!

As the More is More Mom®, I am all about…..more pasta dinners! Some nights I feel like a short order cook. Nick likes pasta, rice and potatoes, while Amanda never met a steak or a burger she didn’t like. One of my favorite dishes is Campanelle Pasta with Broccolini and Italian Sausage, something for everyone (of course, Chuck and I eat it all mixed together, while the kids eat a deconstructed version, meaning ingredients not touching……).


Campanelle Pasta with Broccolini and Italian Sausage

This recipe serves 6 (or 4 really hungry people)

1 – 16 oz box Campanelle Pasta, I’m a fan of the Barilla (you can certainly use any shell type pasta)

1 bunch of Broccolini (a hybrid vegetable: broccoli and asparagus, though broccoli florettes work well too)

2 Tbsp olive oil

1 chopped onion, approximately 1 cup

6 cloves of garlic, minced

½ lb Italian sausage, remove the casings

1 ½ cups marinara sauce, home made or from a jar, I like Prego

¾ cup fresh grated cheese, such as Parmesan or a pecorino Romano

I like to prep my ingredients before I get my meals underway.

Trim the Broccolini

Chop the onion

Mince the garlic

Remove the casings from 3 Italian sausages (I grill those that remain for my kids)

Grate the cheese

Bring a large pot of water to a boil

Cook the Campanelle pasta for approximately 15 minutes (I always make a double batch of pasta because Nick loves leftovers)

Drain and mix with one stick of butter per box of pasta

Now, if you are not going to deconstruct the dish, you can add the Broccolini to the pasta during the last 3-4 minutes that the pasta cooks. I cooked the Broccolini in a separate pot of boiling water for 3-4 minutes. Drain and set aside. Any Broccolini that is not going into the pasta dish can be slathered with butter (the only way to choke down the veggies)

Meanwhile, in a skillet, heat the olive oil over medium heat


Add the onions and garlic, cooking for 2-3 minutes


Add the sausage, break up and brown for approximately 6 minutes


Add the pasta and the Broccolini, tossing until well combined


Add the marinara sauce, until warmed through


Sprinkle generously with cheese and serve

Now my pals prefer buttered noodles, with grilled sausage and buttered Broccolini on the side. Something for everyone.

More individual preferences, more delicious dinners, more time together…..


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Sugar, Pumpkin Spice, and Everything Nice…

As the More is More Mom®, I’m all about….more pumpkin bread! Nothing says cuddle up and sit by the fire with cozy autumnal comfort better than nibbling on homemade pumpkin bread. My people would eat it everywhere, in a house, with a mouse, in a box, with a fox, on a log, with our dog…..

Pumpkin Bread:

Pre-heat oven to 350°

In a medium size mix bowl, combine;

2 ¾ cups of flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 Tbsp pumpkin pie spice


In a large mixing bowl, combine;

1 cup of butter softened

1 cup sugar

1 cup brown sugar, packed

Add 4 eggs, one at a time

Blend in 1- 29 oz can of Libby’s solid, packed pumpkin


Add dry ingredients, being careful not to over stir


Grease and flour two loaf pans

Split batter in half

Cook for one hour



Cool, remove, slice and serve

I like to store the pumpkin bread in the refrigerator; it seems like the pumpkin flavors absolutely intensify. Delicious!

More autumnal traditions, more tasty morsels, more family memories…

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Anthony…It’s Wednesday. Prince Spaghetti Day!

As the More is More Mom®, I’m all about….more pasta on Wednesday. It’s Prince Spaghetti Day! While we might not be Italian, and we don’t have an Anthony (though we do have a Nicky, and if you watch the Soprano’s, that’s pretty close), we certainly love our pasta…and our Frank Sinatra.


To set the mood for Prince Spaghetti Day, I might plug in my I-Pod and listen to old Blue Eyes (I’ve Got the World on a String), Vic Damone (On the Street Where You Live), Luis Prima (Angelina/Zooma, Zooma) and my favorite, Dean Martin (Ain’ t That a Kick in The Head).  

You are going to fall in love with this pasta dish (That’s Amore!). There’s nothing like the sweet, smoky taste of a little pancetta.

Pancetta Pasta:

You will need a large sauté pan.


2 Tbsp olive oil


9 oz pancetta (my Dominick’s sells it in 3 oz packages, so I purchase 3 packages. The pancetta is thin, like bacon, and I cut it into 1” slices and separate, thicker than that would be way too chunky. I think it’s nice thin and crispy.)

Saute  for approximately 5 minutes

Stir in;

1 tsp cracked black pepper

Remove from heat

In a mixing bowl, combine;

6 eggs (I had 7 left in the carton, so I added them all. The more the merrier)

½ cup heavy whipping cream (yummy!)

Mix in;

½ cup of shredded Parmesan

½ tsp sea salt

½ tsp cracked black pepper (for a little…Kick in the Head. Thanks Dino!)

The OCD in me prefers to have all of my ingredients ready to go before I cook my pasta.

In a large stock pot, bring water to a boil.


1 pound of tubular pasta, such as a penne or a mostaccioli, so the sauce gets inside the noodle for more delectable goodness! My brand preference is actually Barilla, not Prince. Sorry Anthony’s momma!

Cook according to directions, for about 12 minutes. I personally don’t love al dente.

Drain the pasta, while reserving 1 cup of liquid for the sauce.

Return the pasta to the pot.

Toss in the cooked pancetta.

Pour in the cream mixture and stir thoroughly. If you don’t think the mixture is creamy enough, add a little bit of the reserved pasta water.


1 cup shredded Parmesan

3 Tbsp chopped flat leaf parsley

Salt and pepper to taste

Plate and serve

Top with additional Parmesan for your cheese lovers.

Serve with crispy Italian bread or garlic bread.

Fall in love with more creamy and more smoky pancetta goodness!

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Throw a Great Memorial Day Party…..Part Two: The Main Course Menu

Setting the stage for a fun-tastic, blow out bash is only half of the equation. While I completely agree with Billy Crystal’s sentiment (channeling Ricardo Montalban), “You look mahvelous; absolutely mahvelous. You know, it’s much better to look good than to feel good”, while entertaining I want everything to be visually attractive, but it’s equally as important that everything taste good too.

I love the fantasy 0f a party and satisfying all of the senses. The visual presentation should be a feast for the eyes. The different textures incorporated in to your bar, buffet and table should be interesting to the touch. The sounds should be soulful and thoughtful, be they subtle or obvious; music to your ears. The scents should be reminiscent of the theme of your party through candles, or the heartwarming smells wafting through your kitchen. The final detail, of course, is a menu lovingly crafted for your guests to savor.

As the More is More Mom®, I am a huge proponent of……more food. Throwing a cocktail party is always a blast. It’s the perfect opportunity for a dazzling array of interesting appetizers. Dinner on the other hand can be a tad bit more complicated. Once you have developed a menu suitable to the occasion, there is still the matter of determining what little snicky-snacks to offer your guests while they are gathering and the finishing touches are being put on the meal. Then of course there is the ever important matter of dessert. While dessert may seem like an after thought, I think it is the perfect opportunity to end the evening on a high note….even if the note is small, it should be meaningful.

Today I would like to share with you my main course menu for a Memorial Day Celebration. I want for you to have plenty of time to consider incorporating these delicious dishes in to your own celebration this coming weekend.

Lemon and Herb Marinated Chicken:

This chicken smells so ridiculously good while cooking on the grill your neighbors are going to invite themselves over for dinner (so make extra!). It’s always great to find a dish that serves a crowd, so feel free to double and triple as needed.

3-4 lbs of chicken (my family really prefers breasts and drumsticks, but you can choose whatever you like.).

You know I am totally obsessed with Zip-Loc Baggies. Rather than use a bowl, or a large lidded container, I mix all of the ingredients in a gigantic 2 gallon Zip-loc baggie (much easier cleanup!). Combine:

• ¼ – ½ cup of olive oil
• 2 tsp finely chopped lemon zest (fresh is best)
• 2 tsp soy sauce
• 2-3-4 tsp rosemary, finely chopped (it smells sooooo good!)
• 1-2 tsp thyme, finely chopped
• Lots of garlic, 5-6 cloves pressed or minced
• 1 large shallot (or 2 very small) finely chopped
• ¼ tsp cayenne pepper……Hot! Hot! Hot!
• Salt and pepper to your liking….


Add your chicken to the bag and marinade over night, flipping over a few times to make sure the marinade is well distributed. You could allow for just a few hours of marinating time, but that would scarcely allow all of the fresh flavors to infuse the chicken.

You have the option to do one of two things here.
1. Roast the chicken.
Preheat the oven to 425°.
Place the chicken on a rack in a large roasting pan, pouring 1 cup of water into the bottom of the roasting pan.
Baste occasionally, until the outside of the chicken is a nice golden brown and an instant read thermometer registers at 180°, for somewhere in the neighborhood of 45-60 minutes.
Remove from the oven.
Transfer to a platter and garnish with any leftover sprigs of rosemary.
Tent with aluminum foil until ready to serve.

2. Warm up grill.
Reduce heat to medium and cook for approximately 45 minutes (when you poke a fork in to the chicken, you’ll want for the juices to run clear.)
Remove from the grill.
Place on a platter, adding garnish if desired, and you’re ready to serve.

I almost exclusively have employed the grilling option as I grill 12 months a year. Everything on the grill is super tasty and clean up is a snap!

Bacon and Smoked Gouda Mashed Potatoes:

These potatoes are so good it’s criminal! I frequently make your basic D0 Ahead Mashed Potatoes (especially for the holidays when the need for planning ahead is at a fevered pitch), and have never made this particular recipe before this weekend. After eating a spoonful of mouth watering goodness my family has informed me that I should only make the Bacon and Smoked Gouda variety forever more……

This is yet another recipe that could easily be multiplied, even if just for yummy leftovers. Some things are even better the next day.

3 lbs potatoes, peeled and chopped up in to cubes


8 slices of bacon (or more…..and who wouldn’t enjoy more?). I like a nice smoky flavored bacon, but maple is good too for a sweet treat.

A bunch of scallions….you choose how many you like. I used about 6 onions, finely chopping them until I got to the dark green ends

¾ cup sour cream
½ cup of milk
¼ – ½ stick of butter

2 plus cups of Smoked Gouda (I used a peppercorn flavor enhanced Gouda and it was to die for!), coarsely grated. Reserve ½ cup for topping at the end.

Cook bacon in either a skillet, or my favored method for making pounds and pounds of bacon, on a rimmed, aluminum foil lined, cookie sheet (for pounds and pounds of bacon you’ll need several….) cooked at 350°, for approximatley 20-25 minutes. It depends on how crispy you like your bacon. I’m a fan of more crispy……. Truly, if you are going through the mess of the bacon, make enough to warm up through the week; great with breakfast, on a sandwich, in a salad or even by itself. In any case, drain the bacon on a paper towel to soak up some of the grease and chop it up. Place the chopped bacon in a bowl.

Chop the scallions, add to the bacon and combine. Set aside.

Place the peeled and cubed potatoes in a large pot, fill with cold water, place lid on pot slightly ajar, and boil for 20 minutes or so until tender.

Drain and return the potatoes to the pot. On a very low heat, cook potatoes until all of the moisture evaporates. This should only take a minute or so.


Add the sour cream, milk and butter. The potatoes will be nice and hot, and the good creamy stuff should melt in quickly. Mash with a potato masher until nicely smoothed.

Stir in both the shredded Gouda (reserving ½ cup) and 1 cup of the bacon mixture (reserving the balance). Season with a little salt and pepper….you know me, I love, love, love the cracked black pepper for a kick (and a field goal!). Mix well.


Butter a 13x9x2 baking dish and evenly spread the potato mixture.

At this point, I topped the Heavenly mashed potatoes with the remaining shredded Gouda and the left over bacon and scallion mixture. It was so pretty!

Now, you will either be covering up the pan, refrigerating and cooking the potatoes later, or plug ahead and heat your oven to 375°. Cook until the cheese starts to melt a little bit and the edges begin to turn a warm, golden brown (about 30-40 minutes fresh, 45-60 minutes from the fridge, but either way…watch ‘em.).

Parmesan Balsamic Vinaigrette:

I must confess, unless I mix up a quick bottle of Good Season’s Italian Dressing Seasoning with vinegar and oil, most nights we douse our salad with bottled dressing (we are fans of the Western French). When company is expected it’s always nice to prepare a little something different.

This dressing is lovely with the fresh basil and grated parmesan. It is special enough to simply toss on a bed of pretty greens. For this particular meal I have enough flavors colliding, that the richness of this vinaigrette doesn’t need to be complicated with a medley of other vegetables. How about that? Simplicity from the More is More Mom®? (Though I would prefer to view it as a well honed matter of restraint.).
• 2-3 cloves of garlic
• ½ tsp or so of salt
• 2 Tbsp good balsamic vinegar
• 1 tsp lemon juice (again, since there are so many other rich, fresh flavors, I don’t think it’s worth the time or mess of squeezing fresh lemon juice. Sorry).
• 3-4 Tbsp fresh, chopped basil (little smells as delightful)
• ¼ – ½ cup of finely grated parmesan
• ½ tsp cracked black pepper (I’m going through this stuff like crazy!)
• ½ cup or so of olive oil

With a mortar and pestle mash the garlic with the salt.

Whisk together with the vinegar, lemon juice, basil, parmesan and salt and pepper.
Slowly add olive oil and whisk until well blended.
Toss with greens and serve.

Fruit Kabobs:

The beauty of the kabob is that you know from the get go just how many servings you are preparing. You can select any number of different fruits, or stream line the process and select two or three, alternating them on the skewer for a pleasing display.

Over the next two days I will be sharing with you ideas for setting up your buffet and recipes for versatile, easy starters and dessert.


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