Chocolate Sugar Skillet Cookie (with video link)

Yummmm! This is kind of like a cross between a sugar cookie and brownie--so good!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/StYLHKGNF_8

Ingredients:

 

12 T. (1 1/2 sticks) unsalted butter
1/4 c. butter-flavored shortening
3/4 packed cup light brown sugar
1/4 cup granulated sugar
3 Tbs. light corn syrup
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3/4 cup Dutch-process cocoa powder
8 oz. (227g) all-purpose flour

1 tsp. baking soda
1 tsp. table salt 

 2/3 cup semisweet chocolate chunks

flaky sea salt, for sprinkling

 

Directions:

 

1. Heat oven to 350°F.

 

2. In a 10" ovenproof skillet (cast iron preferred) over medium heat, heat the butter until just melted.

 

3. Remove from heat, then add the sugar, brown sugar, and corn syrup. Whisk gently to combine, then let rest for 5 minutes to cool a bit. Whisk occasionally while it rests.

 

4. Add the egg yolks and the egg one at a time, whisking to incorporate after each addition.

 

5. Whisk in the vanilla.

 

6. Sift the cocoa powder over the skillet, then stir and fold gently with a silicone spatula to combine.

 

7. Sift the flour, baking soda, and salt over the mixture, then stir and fold to combine.

 

8. Fold in the chocolate chunks.

 

9. Transfer to oven and bake for 20-22 minutes, until center looks dry and edges are slightly cracked, starting to come away from side of skillet (do NOT overbake--center should still be slightly underdone.)

 

10. Let rest for 5 minutes. Serve warm, with ice cream (if desired, highly recommended) and enjoy! 

Grilled Orange Cumin Chicken Thighs (with video link)

These are sooo super yummy--10+/10! I think we could (and will) eat these quite regularly during grilling season! Served them with (boxed) couscous with pine nuts, perfect accompaniment! 

 

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

Ingredients:

3 large cloves garlic, minced
1 tsp. kosher salt
1/3 cup fresh orange juice
1/3 cup sherry vinegar
1/4 cup honey
3 Tbs. olive oil
1 Tbs. ground cumin
1 tsp. smoked paprika

1/2 tsp. ground coriander

pinch of cayenne pepper

8 boneless, skinless chicken thighs 

Directions:  

1. Sprinkle the minced garlic with the kosher salt, then, using the handle or flat side of a chef's knife, crush/smash the garlic and salt together to form a sort of paste.

2. Transfer the paste mixture to a medium bowl. Add the orange juice, sherry vinegar, honey, olive oil, cumin, smoked paprika, coriander, and cayenne pepper. Whisk to combine.

3. Place the chicken in a non-reactive bowl (stainless steel, glass, or plastic) and pour the mixture over the chicken, turning to coat and cover as much as possible.

4. Let chicken thighs marinate 1 hour at room temperature OR up to 24 hours in fridge (I did the latter).

5. When ready, heat/prepare your grill. Remove chicken from the marinade, shaking off excess, and place on grill. Cook 5 minutes per side (or until cooked through; may need longer for larger thighs). Serve and enjoy! 

Peanut Butter Cup Blondies (with video link)

Another great and easy recipe for a quick treat! This recipe is from a page I saved from Cooking Light magazine back in 2011...and I'm just now trying it for the first time lol (yes, I have just a * few * recipes waiting for me to get to 😁).

 

Link to my YouTube "making of the recipe" video: https://youtu.be/ohYs-l4LTfg

Recipe below contains my modifications.

Ingredients:

160g (1 1/3 c.) all-purpose flour

1 c. sugar

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. creamy peanut butter

1/4 c. unsalted butter, melted and cooled slightly

2 T. milk

1 tsp. vanilla extract

2 large eggs

1/4 c. semisweet chocolate chips

3 oz. peanut butter cups, chopped coarsely

 

Directions:

 

1. Lightly grease a 9" square baking pan. Heat oven to 350°F.

 

2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

 

3. In a medium-large bowl, stir together peanut butter, melted butter, milk, vanilla extract, and eggs. 

 

4. Stir the flour mixture into the peanut butter mixture until combined (dough will get fairly stiff).

 

5. Stir in the chocolate chips, then spread into the prepared baking pan. You may need to use your hands/fingers to press it out evenly.

 

6. Top evenly with the chopped peanut butter cups, then press them in gently to the dough. Transfer to oven and bake for 19-21 minutes, or until toothpick inserted in center comes out clean.

 

7. Cool in pan on wire rack, then cut, serve, and enjoy!  

Grilled Steak Skewers with Arugula "Chimichurri" (with video link)

These skewers are a great spring/summer dinner, really love them, 10/10! Of course, I'm a fan of traditional-style chimichurri, so that probably helps :) The switch out for arugula gives a peppery twist to the sauce, it's great! Next time, will use more mushrooms for sure.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/bMqGJuIki9k

Original recipe was from Fine Cooking, which is no longer available.

Recipe below contains my modifications.

Ingredients:

1 tsp. smoked paprika

1/2 tsp. dark brown sugar

1/4 tsp. ground cumin

1 1/2 tsp. kosher salt, divided

1 lb. steak, cut in 1" cubes

baby bella mushrooms (I used 8 oz, could easily have used 12 or even 16), stems removed

red onion, cut in 1" chunk pieces

red bell pepper, cut in 1" chunk pieces

1 c. baby arugula

1/4 c. olive oil

2 medium garlic cloves

1 T. red wine vinegar

pinch of crushed red pepper flakes

 

special equipment: skewers for grilling (if using wooden ones, be sure to soak in water!)

 

Directions:

 

1. Prepare your grill (medium setting for gas or a regular charcoal fire).

 

2. In a small bowl, combine the smoked paprika, dark brown sugar, cumin, and 1 tsp. of the kosher salt.

 

3. Place the steak cubes in a medium bowl and sprinkle the seasoning mixture all over, tossing to coat evenly.

 

4. Thread the steak, mushrooms, onion chunks, and bell pepper chunks on skewers, alternating pieces. 

 

5. Place on grill and cook to desired doneness (I went about 2-3 min per side, around 10 min total).

 

6. Meanwhile, put the remaining ingredients (arugula through pepper flakes) plus the remaining 1/2 tsp. kosher salt in a small food processor and process until mostly smooth (it will still be slightly chunky).

 

7. Serve skewers with sauce and enjoy!  

Chocolate Lovers' Oatmeal Delights (with video link)

Another delicious cookie! If you can't find peanut butter morsels at all, feel free to use just chocolate chips :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/ohB-FbQYnt4

Link to original recipe: http://www.midwestliving.com/recipe/cookies/chocolate-loverrsquos-oatmeal-delights

Recipe below contains my modifications.

Ingredients:

1 1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla extract
3 c. quick oats
1 c. semi-sweet chocolate chips
1 c. peanut butter morsels

Instructions:

1. Heat oven to 350°F.

2. Combine flour, cocoa powder, baking soda, and salt in a medium bowl.  Set aside.

3. In the bowl of a stand mixer (or with other electric mixer), beat butter for 30 seconds.

4. Add sugar, then beat until well combined and fluffy.

5. Beat in egg, water, and vanilla.

6. Switch to dough hook and add the flour mixture gradually.

7. Stir in oats with a wooden spoon, followed by chocolate chips and peanut butter morsels.

8. Use cookie scoop to drop dough in tablespoon-sized balls on cookie sheet (or use 2 spoons method).  Press each cookie down with two fingers to slightly flatten.  Bake for 10-12 min, or until edges are set.

9. Transfer to wire rack and cool.  Enjoy!

Broiled Leeks with Pine Nuts

Soooo good, loved it just as much as the roast spatchcocked chicken we served it with!

 

Original recipe credit: https://www.foodandwine.com/broiled-leeks-with-toasted-pine-nut-sauce-recipe-8421317

Recipe below contains my modifications.

Ingredients:

6 medium leeks, trimmed and halved lengthwise

1 c. toasted pine nuts

5 T. extra-virgin olive oil, divided

1 tsp. sherry vinegar

1 large clove, minced 

3/4 tsp. kosher salt, divided

1/4 c. water

1/4 tsp. black pepper

 

Directions:

 

1. Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water; set aside. Carefully add leeks to the boiling water and press down gently using tongs to submerge.

 

2. Bring water back to boil, then cover and reduce heat to medium-low. Simmer, covered, until leeks are just tender but not falling apart (~3-4 min.)

 

3. Lift leeks out of the water using tongs and submerge in the ice bath. Let stand until cooled (~10 min.)

 

4. While leeks are cooling, in a food processor, pulse together the pine nuts, 2 T. of the olive oil, sherry vinegar, garlic, and 1/2 tsp. of the kosher salt, until nuts are finely chopped.

 

5. Drizzle in the water a little at a time, pulsing as you add, until mixture reaches a loose chunky peanut butter consistency (do NOT let it get to "smooth" consistency). Set aside.

6. Heat oven broiler on hi with rack 6" from heat. Brush a rimmed broiler pan with 1 T. of the olive oil.

 

7. Pat leeks dry and arrange, cut side up, in the broiler pan. Drizzle leeks with the remaining 2 T. of olive oil. Sprinkle evenly with pepper and remaining 1/4 tsp. kosher salt. Broil leeks until lightly charred, 7-10 min.

 

8. Serve leeks topped with sauce and enjoy! 

Stuffed Red Bell Peppers with Orzo & Chicken

Super delicious! Made these with mom and again, we all loved them!

 

Original recipe credit: https://www.foodandwine.com/orzo-and-chicken-stuffed-peppers-8698013

Ingredients:

4 medium-size (~10 oz. each) red bell peppers, divided

2 T. extra-virgin olive oil, divided

1 large shallot, thinly sliced (~3/8 c.)

1 medium garlic clove, finely chopped

1/2 T. smoked paprika  

1/4 tsp. crushed red pepper

1/2 c. uncooked orzo

1 1/2 c. chicken stock, divided 

1/2 T. + 1/8 tsp. kosher salt, divided

1 c. leftover roasted chicken, shredded (rotisserie works as well) 

1 T. chopped fresh oregano

2 T. panko

1/2 oz. low-moisture mozzarella cheese, shredded

 

Directions:

 

1. Heat oven to 400°F.

 

2. Cut 1/4" off the tops of 3 peppers, reserve tops. Remove and discard stems, seeds, and membranes. Place peppers, cut side up, in a 13" x 9" baking dish; trim bottoms of peppers if needed to help them stand up straight. Set aside. Chop the reserved pepper tops and remaining 1 bell pepper, set aside.

 

3. In a medium saucepan, heat 1 T. of the oil over medium heat. Add shallot and chopped peppers. Cook, stirring occasionally, until softened and lightly browned (~10 min.)

 

4. Add garlic, smoked paprika, and red pepper. Cook, stirring constantly, until fragrant (~30 sec.)

 

5. Add orzo. Cook, stirring constantly, for 1 min.

 

6. Add 1 1/2 c. of the chicken stock and 1/2 T. of the kosher salt. Bring to simmer, stirring occasionally. Reduce heat to medium-low, keep at simmer, until orzo is al dente (~5 min.)

 

7. Remove from heat. Stir in the chicken and oregano until combined.

 

8. Divide mixture among peppers in baking dish (about 3/4 c. per pepper). Pour remaining 1/2 c. chicken stock around stuffed peppers. Cover tightly with aluminum foil and transfer to oven. Bake for 30 min. Note: we had some of this mixture leftover, so we served it on the side; highly recommend!

 

9. Meanwhile, in a small bowl, stir together panko, cheese, remaining 1 T. oil, and remaining 1/8 tsp. kosher salt until combined.

 

10. When peppers have baked for the 30 min, remove and discard foil. Top each pepper with an even amount of the panko mixture. Transfer back to oven and bake for additional 10 min. Let cool for 5 min, then serve and enjoy!