Potatoes au gratin 3 cheeses

Mmmmm mmmm mmm!  This is a 10 for sure--hubby and I both raved about these potatoes the whole time we were having them with our steak meal.  I halved the original recipe, as it was only the two of us; amounts and time below are the 'halved' version.  I also modified a couple of items slightly.  Recipe for the steak sauce shown in picture will be next post :)

Link to original recipe: http://www.finecooking.com/recipes/three-cheese-potato-gratin.aspx

Ingredients:

unsalted butter, at room temp (to butter dish)
3/4 c. whole milk
1/2 c. heavy cream
1 large clove garlic, peeled and smashed
2 springs rosemary, around 3" long each
pinch of freshly grated nutmeg
2 oz. grated Jarlsburg cheese (or Swiss, as original recipe calls for)
1 oz. freshly grated Parmigiano-Reggiano
1 lb. russet potatoes
kosher salt and coarse ground black pepper (or white, as recipe calls for and I didn't see until writing this lol)
2 oz. fresh goat cheese, crumbled/in small bits

Instructions:

1. Position a rack in the center of the oven and heat oven to 350°F.  Line a rimmed baking sheet with foil and butter an 8"x 8" glass baking dish.

2. Pour the milk and cream into a small saucepan.  Add garlic, rosemary, and nutmeg.  Using medium heat, bring to just a simmer.  Cover, then remove from heat and set aside to let infuse for 20 minutes.

3. Shred the Jarlsburg and Parmigiano cheeses into a bowl and toss to combine.

4. Peel potatoes and use a food processor or mandoline to cut in thin slices, around 1/8" thick.  Using 1/3 of the potatoes, arrange them in an overlapping layer in the baking dish.  Season with kosher salt and pepper, then top with 1/3 of the shredded cheese blend and 1/2 of goat cheese.

5. Repeat layering one more time (potatoes, salt & pepper, cheese blend, goat cheese).

6. Use last 1/3 of potatoes to create top layer and press down lightly to compact the layer.  Season with salt and pepper.

7. Strain the infused cream mixture over the potatoes.  Discard the garlic and rosemary.

8. Sprinkle remaining 1/3 of shredded cheese blend over top.

9. Set the baking dish on the foil-lined baking sheet and bake until top is deeply browned and potatoes are tender when pierced with fork, around 1 hour 10 minutes (or more, depending on your oven).

10. Let rest for 5-10 minutes before serving and enjoy (a lot)!

Skillet Paprika Chicken with Veggies

Mmmm this was just what I was looking for the day I ended up with unexpected time to cook.  For some reason, I've amassed quite the collection of bone-in chicken thighs in my freezer, so it's time to cook them up and make more room.  I also had some mushrooms and potatoes that needed used up--this is the perfect recipe to do so.  I would rate this a 9--it is just as good leftover, too!  I made it with slight modifications from the original and think it likely lends well to adjustments.  For example, for the paprika, I used half regular, half Spanish hot variety.  This made it spicy but not overwhelmingly so--just enough heat to have a good kick.  Very likely it is lovely with just all regular paprika, too--will report back if/when I try it that way!

Link to original recipe: http://reluctantentertainer.com/one-pot-paprika-chicken-thighs/

Ingredients:

2 lb. bone-in chicken thighs
1 tsp. Kosher salt
1 tsp. coarse ground black pepper
1 T. regular paprika
1 T. Spanish/hot paprika
~2 T. olive oil (not sure, as I didn't measure)
2 cloves garlic, pressed (or minced)
1 medium yellow onion, finely chopped
8 oz. sliced mushrooms
~1 lb. baby yellow potatoes, cut in small chunks (I think this is about what I had left in bag of 'baby Dutch yellow potatoes' from Aldi)
2 large carrots, cut in small chunks
2 T. flour
1 1/3 c. chicken stock (I used my homemade version)
3/4 c. dry white wine (used Cupcake Chardonnay)
~1 1/2 T. fresh thyme, finely chopped (also did not measure)

Instructions:

1. In a plastic baggie with a zip top, combine the Kosher salt, pepper, and the two paprikas (I shook it until it looked combined).  Add the chicken pieces and shake to coat (I had to do mine in two batches and was a bit concerned that the first ones got more heavily coated than the ones after--this ended up being just fine).

2. Heat olive oil in large, tall-sided skillet over medium-high heat (used '7' on my stove).  Add the chicken pieces and cook for around 3 minutes on each side.  Transfer chicken to plate.

3. Add the garlic and onion to the skillet and cook, stirring frequently, for around 2 minutes.

4. Add mushrooms and cook, stirring occasionally, for around 3 minutes.

5. Add potatoes and carrots, sprinkle with salt and pepper, and cook for around 5 minutes, stirring occasionally.

6. Meanwhile, gradually whisk the flour into the white wine.  Pour slowly over the vegetable mixture, stirring as you do so.  Bring to a boil, stirring frequently.

7. Add the chicken stock and stir until boiling.

8. Return chicken to pan and stir all to combine.  Cover the pan and reduce heat to medium-low (used '3' on my stove).  Simmer for 20 minutes.

9. Add thyme to skillet and stir to combine.  Return lid to pan and simmer for additional 10 minutes.

10. Serve alone (like I did) or with desired side, such as noodles or rice, and enjoy!

Cinnamon Swirl French Toast Casserole

I wanted to make something different for Sunday breakfast one week and decided to give this recipe a try.  I love cinnamon swirl bread, so the idea of making it into a French toast casserole sounded very tasty.  Turns out it is indeed tasty--and filling.  I would rate this an 8.5 and will make it again when I have more people to share it with in the house!

Link to original recipe:
http://www.delish.com/cooking/recipe-ideas/recipes/a48348/cinnamon-swirl-french-toast-bake-recipe/

Ingredients:

6 eggs
2 c. milk
1 c. heavy cream
2 tsp. vanilla extract
2 T. sugar
dash of kosher salt
1 loaf (16 oz.) cinnamon swirl bread
1/2 c. all-purpose flour
1/3 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 stick cold butter, cut into cubes

maple syrup, for serving (recipe suggests powdered sugar as well; I didn't think it needed it/didn't miss it)

Instructions:

1. Butter a 9" x 13" glass baking dish and arrange bread slices in an overlapping layer.

2. In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar, and salt until combined.  Pour the mixture over the bread in the baking dish.  If you do not wish to bake right away, cover with aluminum foil and refrigerate until desired (up to overnight). *Note to self: I baked right away.*

3. When ready to bake, heat oven to 350°F.

4. Use a pastry blender or your hands to combine flour, brown sugar, cinnamon, and butter to make a streusel. (If you use your hands, be sure to not "combine" for too long; I think I did because it was more like a paste than a streusel when I stopped.)

5. Sprinkle (or drop in big dabs, as I had to) the streusel over the bread.

6. Transfer dish to oven and bake, until cooked through, about 45 minutes.  (Original recipe said "covered" for this part, but I missed that; not sure what difference it would make, but mine turned out fine!)

7. Serve with maple syrup (and powdered sugar, if desired) and enjoy!

1. 
   

Button Mushrooms à la crème

These mushrooms were a very tasty accompaniment to the pork chops recipe (see previous post).  I'd rate them an 8--very tasty, but also very rich, not something to have very often.

l
Link to original recipe:
https://cooking.nytimes.com/recipes/1014484-button-mushrooms-a-la-creme

Ingredients:

1 lb. white/button mushrooms, cleaned and stems trimmed, quartered
3 T. butter
salt, pepper
squeeze of lemon juice (around 1 T.)
1 tsp. chopped fresh tarragon
4 oz. crème fraîche
2 T. chopped parsley

Instructions:

1. Melt butter in a large skillet over medium high heat.  Once it starts to sizzle, add the mushrooms and toss/stir to coat.  Season to taste with salt and pepper.

2. Stir continuously, cooking until liquid from mushrooms has released and evaporated, around 4 minutes.

3. Add lemon juice and tarragon, stir in to combine.  Add crème fraîche and stir continuously, until sauce has somewhat thickened, 2 minutes or less.

4. Turn off heat, stir in the parsley and let rest for a few minutes before serving.  Enjoy!

Crispy Baked Pork Chops

These were pretty good--I'd rate them a 7.5 on the 10 scale.  I'd go higher, but for some reason, they didn't get quite crispy enough all over for my taste.  The flavor was very good, though.
Served with creamy button mushrooms, which I will post next!

Original recipe link:
http://www.delish.com/cooking/recipe-ideas/recipes/a35259/crispy-baked-pork-chops-with-parmesan-recipe-wdy0213/

Ingredients:

1/4 c. all-purpose flour
1 tsp. garlic powder
1/2 tsp. celery seed
1/4 tsp. cayenne
1/4 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1 large egg
1 large egg white
1 1/2 c. panko
1/2 c. chopped flat-leaf parsley
1/4 c. grated Parmesan cheese
2 tsp. olive oil
4 (or 5, in my case) bone-in pork chops

Instructions:

1. Heat oven to 425°F.  Line a rimmed baking sheet with foil and place an oven-safe rack on top.

2. In a shallow dish, combine the flour, garlic powder, celery seed, cayenne, salt, and pepper.

3. In another shallow dish, whisk together the egg and egg white.

4. In a third shallow dish, combine the panko, parsley, Parmesan, and oil.

5. Dredge pork chops in the flour mixture, then the egg mixture, and finally in the panko mixture.  You may need to press a little to help it adhere.

6. Place coated chops on rack of prepared baking sheet.

7. Roast the chops until cooked through, around 25 minutes (I think I went longer than this, as I could not tell if they were done by looking).

8. Let rest 5 minutes before serving and enjoy!

Roast Chicken in a Bundt Pan

I bet you never looked at your Bundt pan and thought of using it for chicken, right?  I certainly never had before encountering this recipe.  This recipe is so super yummy, it's a 10 not only for taste, but for being easy to make and not time-consuming!  I only modified a little in that I did not use a lemon in the cavity; I was going to do so, but I forgot to grab one while I was at the store.  It doesn't need it, though, I assure you.  Next time I make this, I will add more carrots because they were wonderful and I will put a pan or foil on the rack under the Bundt pan because my bird dripped off the side of the pan this time (and the burning drippings set off the smoke alarm...again...sorry, neighbors!)

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a51763/bundt-pan-roast-chicken-recipe/

Ingredients:

4 whole cloves garlic, peeled
2 carrots, thickly sliced
1 medium yellow onion, quartered
1/2 lb. yukon gold potatoes, cut into small chunks (I had baby ones, so I quartered them)
olive oil
kosher salt
coarse ground black pepper
fresh thyme
fresh rosemary
1 whole chicken, around 4 lbs, hollow/empty cavity/gizzards removed

Instructions:

1. Heat oven to 425°F.  Cover the hole of the Bundt pan with foil (I covered the hole and fluted part, too).

2. Toss the garlic, carrots, onion, and potatoes in the bottom of the pan with a generous coating of olive oil.  Season with salt and pepper.  Add sprigs of thyme and rosemary atop the vegetables.

3. Pat chicken dry with paper towels.  Season the inside of cavity generously with salt and pepper, then add a few sprigs of thyme and rosemary.

4. Rub olive oil all over the chicken skin, then season generously with salt and pepper.

5. Place chicken with cavity covering the fluted part of the Bundt pan--chicken will lean to one side and may go slightly over edge (thus, it would be wise to put a pan or foil on rack underneath just in case...).

6. Bake until chicken is cooked through and skin is golden, around 1 hour 15 minutes (I went 1 hour 20, which was perfect).

7. Let chicken rest 15 minutes before slicing.  Serve with roasted veggies and sauce...mmmm!