Roman-Style Braised Oxtails and Short Ribs

Originally, I had wanted to make this recipe as written; however, a couple of things happened that got in my way.  1. While out grocery shopping, I looked for the oxtails, of course.  First store had them, but they were not great, especially for the price, so I decided on visiting another store to get them.  2. Second store didn't have them at all, so went to a third store.  At this store, they had just one package of oxtails, and they looked great, but said package only contained 1.38 lbs and I needed 4 lbs.  I did not feel like going to any more stores, so I decided I'd get some beef short ribs to make up the difference.  3. After getting home and starting to gather all the ingredients together, figured out I'd forgotten to get any pancetta (d'oh!!).  Considered trying for a different recipe, yet did not find anything compatible, so I went with subbing the last few pieces left of a package of regular bacon.  At any rate, it still turned out wonderfully tasty, so I will not complain :D
Here is a link to the original:
http://www.williams-sonomawine.com/!oub6kvrg!hxEBQrv4eXy3w!/Recipes/Roman-Style-Braised-Oxtails
I used the instructions to cook in slow cooker.

Ingredients:

3 T. all-purpose flour
1 tsp. salt, plus more (to taste)
1/2 tsp. coarse ground black pepper
1/2 c. olive oil (I didn't actually measure, but I think I used less than this due to using a non-stick skillet)
4 lbs. total of oxtails and beef short ribs
2 yellow onions, finely chopped (I used food processor)
2 tsp. bottled minced garlic
4 slices bacon, cut into small pieces (I use kitchen shears and cut across all 4 strips at a time, about 1/4" thick each time)
1 can (6 oz.) tomato paste
1 T. sugar
1 1/2 c. Chianti wine
1 can (14 oz.) beef broth
2 carrots, peeled and chopped
2 celery stalks, chopped
2 large sprigs fresh oregano

Instructions:

1. In a shallow dish, combine flour, salt, and pepper.  In a large skillet, add the olive oil over medium-high heat.

2. Coat oxtails and short ribs in flour mixture, then place in skillet.  Cook until browned well on all sides.

3. Transfer browned meats to slow cooker, then add onion to skillet.  Cook for around 3 minutes.

4. Stir in the garlic and bacon.  Cook for around 3 more minutes.

5. Add tomato paste and sugar.  Stir to combine and cook 1 minute.

6. Add wine and stir until well combined.  Bring to boil.

7. Stir in the beef broth, bring mixture back to boiling.

8. Pour wine mixture over browned meats in slow cooker.

9. Add carrots, celery, and oregano.

10. Cover and cook for 3 1/2 hours on high, then reduce to low heat and cook until meat is falling off bones (this took a little over one additional hour for mine, particularly for the ribs).

11. Serve with preferred side and enjoy!  (I chose medium egg noodles.)

Chicken with White Wine Cream Sauce

This is another recipe from "Easy Everyday Cooking"; the original title is just "Chicken with Wine Sauce", but since I make a lot of chicken and wine combos, I figured I'd better change it to be a bit more specific.  I served it with boiled Basmati rice; it would be equally good with some angel hair pasta or medium egg noodles, I believe.  I only modified the recipe slightly, and upon serving discovered it could use some salt added at the end.

Ingredients:

1 lb. skinless, boneless chicken breasts, cut into 3 or 4 portions (I cut mine into 3)
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter (or margarine)
8 oz. sliced white mushrooms
1/3 c. white wine (I used Chardonnay)
1 T. herbes de Provence
3/4 c. heavy cream

Instructions:

1. Pound the chicken breasts to 1/4" thickness (I did this with the breast between two sheets of plastic wrap).

2. Mix flour, salt, and pepper in a shallow dish.

3. Dredge chicken pieces in flour mixture and shake off excess.

4. Melt butter in large skillet over medium-high heat.  Place chicken pieces in butter and cook for 3-4 minutes each side, until golden brown.  Remove from pan and set aside.

5. Add mushrooms and white wine to skillet.  Cook, stirring occasionally, until mushrooms have softened (for me, this took around 5-6 minutes because the mushrooms were sliced somewhat thick).

6. Add herbes and cream to skillet.  Lower heat to medium and cook for 3 minutes, stirring continually, until sauce thickens.

7. Add chicken and accumulated juice back to pan.  Turn chicken to coat in sauce and cook 1 minute.  Add salt to taste/if desired.

8. Serve with favorite side and enjoy!

Zucchini Bread

This is my family's recipe for zucchini bread, which we all think is the best (of course). Very easy and keeps well, too. Make some today!

Link to my YouTube video for the recipe: https://youtu.be/XLuQrYHzay0

Ingredients:

1 c. canola oil
2 c. chopped zucchini (one large usually yields this much)
3 eggs
2 tsp. vanilla extract
2 c. sugar
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 c. flour

Instructions:

1. Preheat oven to 325°F.

2. Pour oil into blender and add zucchini.  Blend on medium speed until a smooth purée forms.

3. Add eggs and vanilla to blended mixture.  Blend on medium speed for 1 minute.

4. Whisk together remaining ingredients in a large bowl.

5. Add blended zucchini mixture to large bowl and stir until well combined.

6. Divide mixture evenly among two loaf pans.

7. Bake for 1 hour.

8. Cool for at least 30 minutes before removing from pan and enjoy!

Rosemary Roasted Fingerling Potatoes and Green Beans with Mushrooms

In yesterday's post, I mentioned the green beans side dish; true to my post, I am writing about it today, but also about the other side dish in the picture: roasted fingerling potatoes.  Both of these are great sides and easy enough that they are not stressful to make along with a main dish.  The original recipes have been modified only slightly; they can be found here:
http://www.myrecipes.com/recipe/rosemary-roasted-fingerling-potatoes
http://www.myrecipes.com/recipe/buttered-green-beans-mushrooms

--Rosemary Roasted Fingerling Potatoes--

Ingredients:

2 1/2 lb. fingerling potatoes, halved lengthwise
2 T. olive oil
3/4 tsp. kosher salt
1 tsp. finely chopped fresh rosemary
1/2 tsp. coarse ground black pepper

Instructions:

1. Preheat oven to 375°F.

2. Place potatoes in a bowl and toss with olive oil.

3. Pour potatoes out onto a jelly-roll pan and turn all potatoes to cut side up.  Sprinkle salt, rosemary, and pepper all over (I ended up adding slightly more than recipe called for).

4. Bake for 30-40 minutes or until lightly browned and tender.

--Buttered Green Beans and Mushrooms--

Ingredients:

1 can (14.5 oz) French style green beans, drained
2 T. butter
6 oz. cremini mushrooms, thinly sliced
4 oz. shiitake mushroom caps, thinly sliced
3/4 tsp. kosher salt, divided
1/2 tsp. coarse ground black pepper, divided
1 tsp. bottled minced garlic

Instructions:

1. Melt butter in large non-stick skillet over medium-high heat.  Add mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper.  Sauté for 8 minutes or until mushroom liquid evaporates.

2. Stir in garlic and sauté for 1 minute, stirring constantly.

3. Add remaining salt, pepper, and the drained green beans.  Cook 2 minutes.

Roasted Chicken Breast with Pinot Noir Sauce

This was another dish I made for company last week--hadn't made it in a while and this presented the opportunity to enjoy the side dish that was suggested for it in the magazine (Cooking Light), as it involves green beans and I am the only member of my household that enjoys them.  I'll post that recipe tomorrow, but for today, let's start with the lovely main dish!

Here is the original recipe:

http://www.myrecipes.com/recipe/roasted-breast-of-chicken-with-pinot-noir-sauce

The only adaptation I made was that I used only 3 large chicken breasts--and having done so, I can assure you that you will need to make more of the rub that goes on for the roasting part if you have more than 3 or 4.

Ingredients:

2 tsp. chopped fresh thyme

1/2 tsp. salt, divided

1/2 tsp. coarse ground black pepper, divided

1/2 tsp. chopped fresh rosemary

3 large boneless, skinless chicken breast halves

1/4 c. all-purpose flour

1 T. olive oil

cooking spray

3 T. finely chopped shallots (I used food processor)

2 c. pinot noir wine

1 1/2 c. chicken broth

3/4 tsp. sugar

3 T. chilled butter, cut in small pieces

Instructions:

1. Preheat oven to 425°F.

2. Combine thyme, 1/4 tsp. salt, 1/4 tsp. pepper, and rosemary in a small bowl.  Rub mixture over all chicken breasts.

3. Place flour in shallow dish, dredge chicken in flour, shake off excess.

4. Heat oil in large skillet over medium-high heat.  Cook chicken 2 minutes on each side.

5. Coat roasting pan with cooking spray.  Place chicken breasts on prepared pan and bake for 12 minutes or until thermometer registers 160°F when inserted in thickest part of chicken (it took closer to 16 minutes for mine).

6. Remove from oven, cover with foil.

7. Heat a medium saucepan over medium-high heat.  Spray with non-stick cooking spray and add shallots to pan.  Cook for 30 seconds, stirring frequently.

8. Stir in wine, then increase heat to high and bring to boil.  Cook 10 minutes or until wine is reduced to 1 cup.

9. Add broth and cook for 16 minutes or until reduced to 1/3 cup (mine was closer to 20 minutes).

10. Remove from heat.  Stir in remaining 1/4 tsp. salt, 1/4 tsp. pepper, and sugar.

11. Gradually add in butter, stirring well after each addition.

12. Serve sauce over chicken and enjoy!

Beef & Mixed Mushroom Skewers

Tastes like grilled, but done in the oven?  Yes, it is possible!  These skewers are done under the broiler and pretty easy.  Just takes time to assemble them, that's all.  I modified the recipe slightly and did one step differently, but doubt it made much difference.  Will make these again for sure!
Link to original recipe:
http://www.familycircle.com/recipe/beef-mixed-mushroom-skewers/

Ingredients:

11 oz. fingerling potatoes, cut in 1 inch pieces
2 T. balsamic vinegar
5 T. olive oil
2 T. chopped fresh oregano
2 tsp. chopped fresh thyme
2 tsp. McCormick Montreal steak seasoning, plus a little more for sprinkling
1 lb. mixture of cremini and button mushrooms, stems removed
12 oz. boneless ribeye steak, cut into small cubes

Instructions:

1. Place potatoes in a medium saucepan and cover with lightly salted water.  Bring to boil and simmer for 15-20 minutes or until fork-tender.  Drain and set aside.

2. In a small bowl, whisk together vinegar, olive oil, oregano, thyme, and steak seasoning.  Set aside.

3. Heat broiler to HI.  Spray a large broiler pan with non-stick spray.

4. Thread potatoes, mushrooms, and meat cubes on 8 metal skewers (or bamboo skewers that have been soaked for 20 minutes).  Place on prepared broiler pan.

5. Brush generously with half of the vinegar mixture on one side, then sprinkle with a little additional steak seasoning all over.

6. Turn skewers over (easiest to do end-to-end, I discovered) and brush remaining mixture on other side.  Sprinkle with a little additional steak seasoning all over and place in oven (rack in middle).

7.  Broil on one side for 5 minutes, then turn skewers over and broil on other side for 5 minutes.

8. Plate it up and enjoy!  (I served them with corn-on-the-cob, but they would be great on their own, too (and plenty filling)).

Chocolate Layer Cake with Nutella

After a few days off, I'm back and have plenty more to blog!
Let's start with this very yummy cake made from scratch.  It's a great cake if you are looking for something that is just sweet enough to meet a chocolate craving without going overboard.  The texture is fluffy, goes very well with vanilla ice cream.
I followed the original recipe exactly except I did not add the hazelnuts (was making for company and didn't know if they would care for them).  When I make again, I will likely leave them out again, as the cake was great without :)
Link to original recipe:
http://www.familycircle.com/recipe/chocolate-hazelnut-layer-cake/

Ingredients:

2 c. cake flour (not self-rising)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 1/2 c. sugar
2 tsp. vanilla extract
4 eggs
4 oz. unsweetened chocolate, broken into pieces or chopped
2 tsp. canola oil
1 1/2 c. buttermilk
8 oz. bittersweet chocolate, broken into pieces or chopped
1 c. heavy cream
1/2 c. Nutella

Instructions:

1. Heat oven to 325°F.  Coat two 9" round cake pans with non-stick cooking spray.  Line bottoms of the pans with wax paper (I traced around bottom and cut out with scissors), then spray top of wax paper as well.

2. In a medium sized bowl, whisk together cake flour, baking soda, and salt.

3. In mixing bowl, beat butter until creamy.  Add sugar and beat until fluffy, about 2 minutes.

4. Add vanilla and beat in eggs one at a time, beating well after each addition.

5. Place unsweetened chocolate and oil in a small microwave-safe dish and microwave for 20 seconds, then stir. Repeat process two more times (for a total of 1 minute microwaving).  Stir until all chocolate has melted.

6. Beat chocolate into butter mixture.

7. On low speed, mix flour mixture into batter in 3 additions, alternating with buttermilk in 3 additions.  After additions are complete, beat on medium speed for 1 minute.

8. Divide batter between the 2 prepared pans.

9. Bake for 35-38 minutes (or until fork inserted at center to test comes out clean).  Cool on wire racks for 15 minutes.

10. Turn cakes out onto wire racks and remove wax paper.  Cool cakes completely.

11. Place bittersweet chocolate in a medium-sized heat-tolerant bowl.  Bring cream to a boil (be careful with heating it and stir to make sure does not scorch), then remove from heat and pour over the chocolate.  Stir until smooth/all chocolate is melted.

12. Cool chocolate to room temperature, then cover and place in fridge for 30 minutes.  (I forgot to do first part of this step and it still turned out alright).

13. Place first layer of cake on serving plate.  Spread Nutella over top of this layer, then place second layer on top of Nutella.

14. Spread chilled chocolate mixture over top and sides of cake.  Let stand at room temperature until set.

15. Slice a piece and enjoy!