Chicken Cotija

Yum!! I was nervous about making this, based on how the comments section for the original was. Very glad I followed what they said plus my own instincts for modifications, as this turned out delicious! Highly recommend, especially with the Mexican potatoes (also in same video).

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.allrecipes.com/recipe/99970/chicken-cotija/

Recipe below contains my modifications.

Ingredients:

2 boneless, skinless chicken breasts (around 1 lb total weight), each sliced into 2 thinner pieces

salt and pepper, to taste

~1 T. canola oil

8 oz. tomato sauce

1/4 oz. (28g) taco seasoning

2 T. shredded/grated Cotija cheese

~1/4 c. shredded Mexican cheese blend

Directions:

1. Heat oven to 350°F. Lightly coat an 8" x 8" glass baking dish with non-stick cooking spray.

2. Season the chicken with salt and pepper. In a sauté pan over medium-high heat, heat the oil, then add the chicken. Cook until browned on both sides. Place the browned chicken breasts in the prepared baking dish. 

3. In a small bowl, combine the tomato sauce and taco seasoning, then pour over the chicken breasts. Top with the Cotija cheese and the Mexican cheese blend.

4. Bake for 20-30 min, until chicken is fully cooked. Enjoy!

Mexican Potatoes

These are a perfect side dish to do with your Mexican main dish! Or maybe even just have by themselves, we liked them that much 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.crowdedkitchen.com/crispy-roasted-mexican-potatoes/

Recipe below contains my modifications.

Ingredients:

1.5 lbs. red potatoes, diced in 1" cubes

1 T. canola oil

1 T. cornstarch

3/4 tsp. kosher salt

1 tsp. chili powder

3/4 tsp. dried oregano

1/2 tsp. cumin

1/4 tsp. coriander

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne

Directions:

1. Place potatoes in a bowl, cover them with water, let them set for a couple of minutes, then drain. Repeat until the water becomes mostly clear (usually twice or thrice is enough). Let drain in a colander or spread out on a towel.

2. Heat oven to 400°F. Line a baking sheet with parch

3. In a large bowl, toss potatoes with the canola oil.

4. In a small bowl, combine the remaining ingredients (cornstarch through cayenne). Stir to combine.

5. Add the spice mixture to the potatoes bowl and stir until evenly coated.

6. Spread potatoes onto prepared baking sheet in an even layer. Bake for 35-40 min; stir once or twice during the baking. Enjoy!

Crème Fraîche Chicken Breasts

This is very delicious and easy to make! Pairing it with simple roasted potatoes (as I did in the video) is highly recommended :) Enjoy!

Link to my YouTube "making of the recipe" video: https://youtu.be/CW9oX0Ev2GI

Original recipe credit: https://www.pardonyourfrench.com/chicken-breasts-in-creamy-mushroom-sauce/

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless chicken breasts

~1 T. lemon juice

~1/4 tsp. salt

6 T. butter

1 medium yellow onion, sliced

8 oz. cremini (or button) mushrooms, sliced

1/2 c. chicken stock

200g crème fraîche

~1/2 tsp. coarse ground black pepper

fresh chopped parsley (curly or flat), to taste

Directions:

1. Prepare the chicken breasts: pat them dry, then rub the lemon juice all over/into them. Season with salt, then place in fridge for 2 hours.

2. In a large skillet, melt the butter over medium to medium-high heat. Add the onion and cook, stirring occasionally, until onion has started to soften (~3-4 min).

3. Add the mushrooms to the pan. Cook, stirring occasionally, for around 4-5 min, until mushrooms have softened but not browned.

4. Transfer onion and mushroom mixture to a bowl, using a slotted spoon.

5. Place the chicken breasts in the pan and cook for around 6-7 min per side, possibly more, depending on thickness of cut, until they are cooked completely through.

6. Transfer the mushroom mixture back to the pan. Add the chicken stock and stir to combine, scraping bottom as you do so.

7. Add the crème fraîche to the pan and stir to combine. Season with pepper and parsley, stir to combine. Let cook for around 2-3 minutes for flavors to meld.

8. Serve with desired side and enjoy!

Pork Chops with Arugula Pesto

I love pesto and had some extra arugula to use up, so I decided to give this recipe a try. Glad I did--the pesto is not only great on the pork chops, but also tasty on toasted bread! I think it would be great on many foods, actually.

Link to my YouTube "making of the recipe" video: https://youtu.be/SOY6oZkms5M

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a45872/pork-chops-arugula-pesto-roasted-cauliflower-recipe/

Recipe below contains my modifications.

Ingredients:

2 c. baby or regular arugula (just kind of lightly 'stuffed' in the cup)

1 c. fresh basil leaves

2 cloves garlic

1/4 c. walnut pieces

1 tsp. lemon zest

1 tsp. lemon juice

1/2 c. olive oil, plus extra for cooking the pork chops

1/2 tsp. salt, plus extra for seasoning the chops

1/4 tsp. pepper, plus extra for seasoning the chops

bone-in pork chops (you will have a lot of pesto, so make as many chops as you need!)

Directions:

1. To the bowl of a food processor, add all ingredients except the pork chops. Pulse until a paste-like texture has formed.

2. Season the pork chops all over with salt and pepper.

3. Heat a large cast-iron skillet over med-high heat. Add some olive oil (I did not measure on this). Once it is shimmering, add the pork chops to the skillet.

4. Cook pork chops around 5 min per side (this depends on thickness of the chops); they should be 145°F internally.

5. Serve pork chops topped with pesto and enjoy!

Fresh Mint Cookies

Got lots of fresh mint to use up? Or just really like mint cookies? These cookies are just what you need! Despite the amount of mint, they are not overly/majorly minty.

Link to my YouTube "making of the recipe" video: https://youtu.be/t7MUFDx7h0o

Original recipe credit: https://www.tasteofhome.com/recipes/delicate-mint-thins/

Recipe below reflects my modifications.

Ingredients:

1/2 c. salted butter, softened

1/2 c. sugar

1 large egg yolk

1/2 tsp. vanilla extract

180g (1 1/2 c.) all-purpose flour

1/2 T. baking powder

1/8 tsp. salt

3 T. milk (I used whole, could also use 2%)

28g (1 oz.) fresh mint leaves

~ 6 oz. dark chocolate (I used Ghirardelli 70% cacao)

~1 tsp. shortening

Directions:

1. In the bowl of a stand mixer, cream butter and sugar.

2. Beat in the egg yolk and vanilla extract.

3. In a small bowl, combine the flour, baking powder, and salt.

4. In alternations, gradually add the flour mixture and the milk, beating well after each addition.

5. Using a wooden spoon, stir in the fresh mint by hand.

6. Shape the batter into 2 logs, around 8" each. Wrap each in plastic wrap and place in fridge to chill for 2 hours.

7. Once dough has chilled, heat oven to 350°F. Slice logs into 1/4" rounds and place on non-stick or parchment lined baking sheets, spacing cookies around 1" apart.

8. Bake for 8-12 min, until golden brown at edges (I had to go 12 min), then transfer to cooling rack to cool completely.

9. Once cooled, melt the chocolate in a double boiler (or very carefully in a microwave) and stir in the shortening. Dip cookies to coat about halfway on each and place back on rack to let chocolate set. Once it sets, enjoy!

Slow Cooker Balsamic Short Ribs

Mmmm mmm mmm these are ever yummy! 10+/10 for sure. 

Link to my YouTube "making of the recipe" video: https://youtu.be/TmStLHrd-A0

Original recipe credit: https://www.eatingwell.com/recipe/268703/slow-cooker-balsamic-short-ribs/

Recipe below contains my modifications.

*pardon my dust, will have this entry finished soon!*

Ingredients:

2 1/2 to 3 lb. beef short ribs (English/thick cut), seasoned with kosher salt and black pepper

2 T. olive oil, divided

1 medium onion

2 T. tomato paste

2 cloves garlic, chopped

a few sprigs of fresh thyme

1 c. balsamic vinegar

1/2 c. low sodium beef broth

2 T. cornstarch

1/4 c. water

chopped fresh parsley, to taste

Garlic Butter Steak Bites

Very yum! And so super-duper easy...dinner is ready very quickly! In the video, I mentioned the veggies side...but now that it's two years later, I'm not sure what recipe I used for those, my apologies 😖

Link to my YouTube of preparation: https://youtu.be/PDdwLQqLZKQ

Original recipe credit: https://www.foodandwine.com/recipes/garlic-butter-steak-bites

Recipe below contains my modifications.

Ingredients:

2 lbs. of steak, cut in 1" cubes (I used de-boned t-bone steak in the video, could use any other good grilling-type steak, I believe)

2 tsp. kosher salt, divided

1 tsp. coarse ground black pepper, divided

2 T. canola oil

5 medium garlic cloves, finely chopped

1/3 c. dry Vermouth

4 T. unsalted butter, cubed (you can just cut it in small chunks, no need to get perfect sized/shaped cubes)

2 tsp. Worcestershire sauce

~1 T. finely chopped fresh Italian parsley

Directions:

1. Sprinkle the steak all over with 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Note: in the video, I accidentally labeled it 1/2 tsp instead of 1/2 T. for the kosher salt, oops!

2. Heat a cast-iron skillet over medium-high heat. Add the canola oil to the skillet. Once it is shimmering, add half the steak pieces to the skillet, being careful to leave space around each piece. Let cook undisturbed for at least 1 minute, then turn steak and repeat on each side (cook to your liking on the done-ness).

3. Transfer steak to a bowl/plate, then repeat process for the remaining half of the steak pieces.

4. Reduce heat to medium, then add garlic to the skillet and cook, stirring constantly, for about 30 seconds.

5. Deglaze the plan with the dry Vermouth, scraping the browned bits as it cooks for about 1-2 minutes (it says for the sauce to be reduced to about 3 T.; I just guessed on when this was, did not measure).

6. Remove pan from heat. Stir in the butter until melted and creamy, then add the Worcestershire sauce and remaining 1/2 tsp. kosher salt and 1/2 tsp. pepper.

7. Return the steak bites to the pan, along with any accumulated juices, and stir to coat in the sauce.

8. Sprinkle all over with parsley and stir again. Serve and enjoy!