Chicken with Cancoillotte Cheese (Poulet à la Cancoillotte)

Made this recipe on my most recent trip to France :) This tasty dinner requires a special French cheese, Cancoillotte, which is not typically available in the states, my apologies on that end. But if you can get ahold of some, this is a great way to use it! Will absolutely make again next time I'm in France, 10/10. 

Link to original recipe: https://www.cuisineaz.com/recettes/poulet-a-la-cancoillotte-50261.aspx

Recipe below contains my modifications.

Ingredients (I did not measure ones with ~; these are approximations):

~1 T. canola oil

1 small red onion, finely chopped

400g (~14 oz) boneless chicken breast, sliced in 1/2" strips

salt and freshly cracked black pepper

~1 tsp. herbes de Provence

~6 oz. dry white wine (I used Mâcon-Villages this time)

1 container (un pot) of plain Cancoillotte cheese

Note: Recommend to serve with potatoes in some form (I went with sliced fried potatoes). The sauce is on the thick side, so it's not recommended for pasta.

Directions:

1. Heat oil in a medium-large skillet over medium to medium-high heat. Add chopped onion to pan and cook for a couple of minutes, until starts to soften.

2. Add the chicken breast to pan and season with salt and pepper. Cook, letting it start to brown on each side a bit, then season with the herbes de Provence and cover the pan. Let cook for around 8-10 min, stirring once during this time.

3. Add the white wine to pan and cook, stirring occasionally, until around half of wine has evaporated (this doesn't take long). 

4. Stir in the Cancoillotte cheese until melted and combined with all pan juices. Remove from heat and serve with potatoes or desired side. Enjoy!

Champagne Vinegar Braised Turkey Drumstick

This is the way to have a turkey drumstick! 10/10, especially for the sauce, but it's also really easy to make, mostly hands-off. My mod was cutting the recipe in half, using my smaller/oval Dutch oven. Went just over 2 hours, was perfectly done (for one 2.25 lb turkey drumstick). As you can see in my picture, I served this with the awesome Sharp Cheddar Potatoes (which were made with the Cheddar Gruyère variant).

Link to original recipe: https://kanalifestyle.com/blogs/recipes/vinegar-braised-turkey

Amounts below reflect my modifications.

Ingredients:

1 turkey drumstick (around 2 lbs.)

kosher salt

coarse ground black pepper

1 T. canola oil

2 T. unsalted butter, divided

1 large leek, cut in half, sliced in 1/4" rounds

4 cloves garlic, thinly sliced

1/4 c. champagne vinegar

1/2 c. dry white wine (I used Sauvignon Blanc)

1 sprig rosemary

1 sprig thyme

1 sprig sage

~1 1/2 c. chicken stock

1 T. minced parsley

Directions:

1. Heat oven to 325°F. 

2. Season the turkey drumstick all over with the kosher salt and coarse pepper. Add the canola oil and 1 T. of the butter to an oval Dutch oven over medium heat.

3. Once oil has heated, add drumstick and sear to deep golden brown all over (takes around 10 min. total). Transfer to a plate.

4. Lower heat slightly and add leeks and garlic to the pot. Cook, stirring occasionally, until softened (around 5 min.)

5. Add the champagne vinegar, white wine, and fresh herbs. Cook and stir occasionally, scraping up any browned bits on bottom of pan, until reduced by half.

6. Remove from heat. Return drumstick to pot and add enough chicken stock to come up about halfway on the drumstick.

7. Cover the pot (make sure lid is firmly in place) and transfer to the oven. Let braise in oven for 2 hours.

8. Transfer the drumstick to a platter. Heat sauce to a simmer to reduce to desired thickness. Remove from heat, stir in remaining 1 T. butter and parsley. Serve with turkey and enjoy!

 

Roasted Potatoes with Crispy Herbs

Super tasty and easy, 10/10! Served with the Baked Garlic Pork Chops, paired perfectly. As I explain in the video, I made about 2/3 of the original recipe amount. I did not position rack in center of oven, as I roasted them in top half of my oven. I also modified by tossing them in a bowl before spreading out on a foil covered medium rimmed baking sheet. Enjoy!

Link to original recipe: https://www.finecooking.com/recipe/roasted-potatoes-with-crispy-rosemary-and-oregano

Link to my YouTube preparation video: https://youtu.be/oqu2uwNJwkI

Recipe amounts below reflect my modifications.

Ingredients:

1 lb. baby gold potatoes, halved

2 sprigs rosemary

3 sprigs oregano

3 garlic cloves, smashed

1 T. olive oil

1/2 tsp. kosher salt

1/4 tsp. coarse black pepper

Directions:

1. Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, toss potatoes and all ingredients together.

3. Spread coated potatoes and herbs on prepared baking sheet as evenly spaced as possible. 

4. Roast for 20 minutes, tossing about halfway through. Potatoes will be deep golden brown and tender when done. Serve with desired main dish and enjoy!

Baked Pork Chops with Garlic Sage Butter

 Very tasty, 9.5/10, definitely make again! Great way to use up some fresh sage. My mod was using salted instead of unsalted butter with a pinch of salt (worked just fine) and 3 T. instead of 2 for the wine (not needed, just had on hand) and reducing the cooking time due to chops being more like 2/3" thick. I would use the regular amount of wine next time, the extra isn't needed.

Link to original recipe: https://www.scrambledchefs.com/juicy-garlic-baked-pork-chops-with-sage-butter/

Link to my YouTube video of preparation: https://youtu.be/zpg6macYzHE

Recipe below contains my modifications.

Ingredients:

2 T. canola oil

4 bone-in pork chops (preferably rib chops), around 1" thick (if less, watch cooking time)

kosher salt and coarse ground pepper

4 T. salted butter (or unsalted + a pinch of salt)

2 large cloves garlic, minced

3 Tablespoons fresh sage, divided

2 T. dry white wine

1 T. chopped fresh (curly) parsley

Directions:

1. Heat oven to 400°F.

2. Heat oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Season pork chops all over with kosher salt and coarse ground pepper.

3. Add seasoned chops to the skillet and sear on each side for around 1 1/2 min.

4. Meanwhile, in a medium bowl, mash together/combine the butter, garlic, and 2 T. of the sage. 

5. Once the chops have been seared on both sides, remove from heat and spread butter mixture atop each chop as best you can (it is kind of tricky).

6. Carefully add the wine to pan, then transfer to the oven. Bake for 8-10 min (adjust time according to chop thickness!), until pork has reached internal temp of 145°F.

7. After chops have finished baking, garnish with the remaining 1 T. of sage and the 1 T. of chopped parsley. Serve up with the pan sauce and enjoy!

Ginger Shrimp with Scallions and Jasmine Rice

Very tasty, quick and easy, 9.5/10, will make again for sure :) While the bagged jasmine rice is convenient and fast, if you wish to make it from a regular bag of jasmine rice, that will be fine, simply follow the instructions on that bag (cook 1 cup of it). Also note that the directions are slightly different on the original recipe if doing this (I did not put any ginger in my rice).

Original recipe link: https://www.delish.com/cooking/recipe-ideas/recipes/a48679/sticky-ginger-shrimp-with-scallion-rice-recipe/

Link to my YouTube video of preparation: https://youtu.be/pzpq1huLiVo

Ingredients:

1 T. canola oil

2 cloves garlic, minced

2 tsp. bottled minced ginger

1/4 c. honey

3 T. soy sauce

1/2 tsp. freshly ground black pepper

1 lb. shrimp, peeled & deveined

1 microwave bag jasmine rice

1 tsp. sesame oil

1/4 c. chopped scallions

Directions:

1. Add the canola oil to a medium-large skillet over medium-high heat. Once the oil is hot, add the garlic and ginger, then stir/sauté for 1 min.

2. Stir in the honey, soy sauce, and pepper. Bring mixture to a boil, then reduce heat to keep at a simmer for around 10 min, or until thickened and starting to caramelize. Stir mixture often to keep from burning.

3. Increase heat to medium/medium-high and add the shrimp. Stir to coat and cook, stirring occasionally, until cooked through (around 3-4 min.)

4. Meanwhile, prepare the jasmine rice according to the package directions, then stir in the sesame oil.

5. Plate the rice topped with shrimp, then garnish with scallions. Enjoy!

Roast Chicken (Thighs) with Walnut Pesto

Very tasty and easy, pairs perfectly with fried potatoes! I'm going 9.5/10 on this one, as it is very tasty, but not full 10 amazing level (close, though). Be generous with the salt, especially if you don't add much to the pesto part. 

Link to original recipe: https://www.foodandwine.com/recipes/roast-chicken-walnut-pesto

Link to my YouTube video of preparation: https://youtu.be/XB8NcT6yrH4

Recipe below contains my modifications.

Ingredients:

3 large chicken thighs

4 garlic cloves, crushed

2 T. olive oil

1/2 T. fresh thyme, chopped

kosher salt

coarse ground black pepper

half of a lemon, cut in wedges

--for the pesto

1/2 c. walnuts, toasted

1 1/2 c. fresh basil leaves (loosely packed)

1 garlic clove

1/4 c. Parmesan-Reggiano (freshly grated)

3/4 T. lemon juice

1/4 c. olive oil

kosher salt

coarse ground black pepper

Directions:

1. Heat oven to 425°F. In a medium bowl, toss together by hand the chicken, garlic, olive oil, thyme, kosher salt, and coarse pepper until chicken thighs are well coated all over with mixture.

2. Transfer chicken thighs to a rimmed baking sheet. Place lemon wedges around the chicken pieces and roast in oven for around 45 min.

3. Meanwhile, make the pesto: add the walnuts, basil, and garlic to a food processor fitted with chopping blade. Pulse until finely chopped.

4. Add the Parmesan and lemon juice and continue pulsing until combined.

5. Turn machine on and remove the small middle lid from top. Pour in the olive oil slowly with the machine running. Replace cap and let machine run until pesto is fully combined.

6. When chicken has finished roasting, remove from oven and tent with foil. Let stand for 10 minutes. Serve topped generously with pesto and enjoy!

Pressure Cooker Creamy Tuscan Chicken

Make this now. It is soooo freaking good! I've made it a couple of times now, and made a video of my most recent video to add to this entry. It had been a while since I'd last made it, and I believe I left out a modification I had done previously...adding dry white wine. If memory serves me correctly, I used 3/4 c. chicken stock and 1/4 c. dry white wine; I will be trying it this way the next time I make this and will edit the recipe accordingly, should that turn out to be correct :) Even without it, this is a super tasty dish that I highly recommend, 10+/10. To accompany, I first tried it with roasted potatoes (pictured below), which are great with it, but I prefer the second thing I tried: pasta (which is what I did in the video).

Link to original recipe: https://littlesunnykitchen.com/instant-pot-tuscan-chicken/

Link to my YouTube video of preparation: https://youtu.be/6UbWpuJZTkk

Recipe below contains my modifications.

Ingredients:

2 T. butter

1 T. oil from jarred sun-dried tomatoes

~1 1/2 lbs. chicken breast (boneless, skinless), seasoned with kosher salt and coarse pepper

5 cloves minced garlic

1 c. chicken stock (see note above)

1 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. coarse pepper

1/4 tsp. red pepper flakes

1 c. heavy cream

1/2 c. grated Parmesan

1/2 c. chopped sun-dried tomatoes

2 c. loosely packed baby spinach leaves

if desired: pasta or roasted potatoes to serve with it

Directions:

1. Heat the butter and sun-dried tomato oil in the pot of a pressure cooker set to sauté. Once the butter has melted, stir together with oil, then add the chicken breasts.

2. Cook chicken breasts around 2-3 minutes per side, until starting to brown a bit.

3. Add the minced garlic to the pot and stir in a bit, cooking for about 30 seconds.

4. Pour in the chicken stock and stir around to combine with the garlic and coat the chicken a little.

5. Stir in the Italian seasoning, salt, pepper, and red pepper flakes. Cancel the sauté function.

6. Check your lid to make sure the vent is set for SEALING, then close and lock in place. Choose the poultry setting and set the pressure time for 6 minutes.

7. Once the pressure time has finished, unplug the cooker and carefully perform a quick release of the steam.

8. Carefully remove lid, plug cooker in again, and set for sauté. Stir in the heavy cream, then transfer the chicken breasts to a plate. Allow mixture to reach simmer and then continue simmering for around a minute.

9. Stir in the Parmesan, followed by the sun-dried tomatoes, and finally the spinach leaves.

10. If desired, cut chicken breasts into large chunks. Add chicken back to pot and cook for one more minute to reheat and flavor chicken with the sauce. Serve up and enjoy!

Chewy Oatmeal Monster Cookies

Yum and yummmm! These cookies are tasty and have a wonderfully soft texture, perfect flavor balance, 10/10 all the way. Will be making these often for sure! I only made a couple of modifications from the original recipe: subbed semi-sweet chocolate chips for the white chips, and chilled the batter for closer to 2 hours instead of just 30 min. Try these now, they are great!

Link to original recipe: https://lifemadesweeter.com/soft-and-chewy-oatmeal-monster-cookies/

Link to my YouTube video of preparation: https://youtu.be/IeX27brOEB8

Recipe below contains my modifications.

Ingredients:

1 cup (2 sticks) unsalted butter, melted

1 1/3 c. (5.67 oz.) all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

3 1/4 c. quick oats (NOT old-fashioned!)

1 1/3 c. dark brown sugar (packed)

2 tsp. vanilla extract

3/4 c. creamy peanut butter

2 large eggs, room temp

1 c. semi-sweet chocolate chips

1 c. M&M minis

Directions:

1. In a medium microwave-safe bowl, melt butter.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. After this, whisk in the quick oats.

3. In the bowl with the melted butter, stir in the brown sugar. Once it is well combined, mix in the vanilla extract, followed by the peanut butter, then the eggs.

4. Pour the peanut butter mixture into the dry ingredients and stir until completely combined.

5. Stir in the chocolate chips, followed by the M&M minis.

6. Cover and chill batter in fridge for at least 30 minutes (as explained above, we went 2 hours).

7. Heat oven to 350°F. Line baking sheets with parchment paper.

8. Scoop large balls of dough (2 1/2 T.) and place 3" apart on prepared baking sheets.

9. Bake for 10-12 minutes; middles should be set, but cookies will still look underdone (12 minutes was what I went on all batches after trying 11 min on first). Leave cookies on sheet for 10 minutes after removing from oven.

10. Transfer cookies to cooling rack to finish cooling. Serve and enjoy!

Herb Crusted Pork Tenderloin with Potatoes and Mushrooms

My own creation this time! Got the idea for this while looking through a few different recipes out there, yet none were just exactly what I wanted. You could make this with just the potatoes if you don't like mushrooms, though it would need some sort of sauce to go with the pork. Next time I make this, I will be making more sauce with the mushrooms for sure (will double what I put in this time). 10/10, easy to make, super tasty!

Link to my YouTube video of preparation: https://www.youtube.com/watch?v=ymIi_ZtcNDs

Ingredients: 

~1 lb. pork tenderloin (mine may have been closer to 1.25 lb in video), silverskin removed

olive oil (some to coat tenderloin and some to drizzle on potatoes)

1 T. herbes de Provence

1 tsp. kosher salt (might reduce this to 3/4 tsp. next time)

1/2 tsp. coarse ground black pepper

1/2 tsp. garlic powder

~3/4 lb. yellow potatoes, sliced in large bite sized pieces

4 slices bacon, cut in small strips crosswise

1 lb. sliced mushrooms

1 tsp. bottled minced garlic

big splash Sauvignon Blanc (or other dry white wine) (will double next time)

~1/2 c. chicken broth (will double next time)

small amount of cornstarch slurry (cornstarch mixed with water)

Directions:

1. Coat the pork tenderloin all over with olive oil (it does not need to be excessive, just enough to coat). In a small bowl, mix together the herbes de Provence, kosher salt, pepper, and garlic powder. Rub this mixture all over the coated pork. Heat oven to 375°F.

2. Place potatoes in a medium bowl (microwave safe). Drizzle with olive oil, season with kosher salt and pepper, then toss to coat. Cover bowl with plastic wrap and microwave for 7 minutes.

3. Meanwhile, heat a cast iron skillet over medium-high heat. Once heated, add the pork tenderloin and sear until browned all over (around 2-3 min. per side).

4. Remove from heat and add potatoes along sides of pork tenderloin. Transfer skillet to oven and roast for 35 min., or until pork reaches internal temperature of 145°F.

5. Meanwhile, cook the bacon pieces in a medium skillet over medium heat until starting to brown. Transfer bacon pieces to a paper towel-lined plate to drain; leave rendered fat in the skillet.

6. Add the sliced mushrooms to the skillet and cook for 4-5 min., or until they begin to give their liquid. Once they do, stir in the minced garlic and cook for an additional 2 minutes.

7. Stir in the Sauvignon Blanc and cook until liquid has nearly evaporated. Then stir in the chicken broth and cornstarch slurry. Simmer for a couple of minutes.

8. Slice up pork tenderloin and top with mushroom/sauce mixture, serve with the potatoes. Enjoy!

Skillet Chicken Breast & Potatoes

Very tasty recipe, will make again...with more sauce next time. I used only slightly lesser amounts due to reducing the chicken and potatoes to 1 lb each. Next time, will make 1.5 of the sauce amount as listed in recipe (I have listed the 1.5 times amounts below, not the amounts I used in the video).

Link to original recipe: https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet

Link to my YouTube video of preparation: https://youtu.be/XB4jdmMFcV8

Recipe below contains my modifications.

Ingredients:

marinade-- (amounts are lesser in the video; listed here are the amounts for 1.5 times original recipe, will use going forward)

3/8 c. soy sauce (low sodium or regular)

1 1/2 T. olive oil

1 1/2 T. Sriracha

fresh cracked pepper, to taste

***

1 lb. chicken breast, cut in strips

1 lb. Yukon gold potatoes, cut in small cubes (around 3/4" sq)

1 T. olive oil

3 T. butter, divided

4 garlic cloves, minced

3/4 tsp. fresh thyme, chopped

3/4 tsp. fresh rosemary, chopped

3/4 tsp. fresh oregano, chopped

salt and fresh cracked pepper, to taste

Directions:

1. In a large bowl, stir together marinade ingredients (soy sauce, olive oil, Sriracha, cracked pepper). Add the chicken breast strips and toss together until strips are well coated. Set aside.

2. Bring a medium-large saucepan of salted water to boil, then add the cubed potatoes. Boil for 8 minutes, then drain in a colander.

3. Heat a large skillet over medium-high heat. Add 1 T. olive oil and 1 T. of the butter to the pan, swirling to melt and mix. Once butter has melted, carefully add the drained potatoes, then stir to coat in the oil//butter mixture.

4. Cook potatoes for 4 minutes, then stir and cook for additional 5 minutes (or until potatoes are golden and fork-tender). Transfer potatoes to a plate.

5. Reduce skillet heat to medium and add the remaining 2 T. of butter. Once it has melted, place chicken strips in skillet in one layer, reserving the marinade for later.

6. Add the garlic and stir to mix in. Cook the chicken until it is starting to brown, stirring occasionally (was just a couple of minutes for me).

7. Add the reserved marinade to pan and stir to coat. Mix in the fresh herbs, followed by the reserved potatoes. Cook for 1-2 minutes, and adjust seasoning (salt and pepper) if needed. Serve up and enjoy!

Paccheri with Sausage and Porcini

I want this again like now. It's so freaking good! I've made this a few times already over the course of the last few months and loved it every single time. The amounts I have listed below are scaled down for "2 servings" (we always have some left, so I'd argue it's more like at least 2.5, if not 3 servings).

Link to original: https://www.cookingwithnonna.com/italian-cuisine/paccheri-with-porcini-ragu-and-sausage.html

Link to my YouTube video of preparation: https://youtu.be/rLYM7AWj2WE

Recipe below contains my modifications.

Ingredients:

1/2 oz. dried porcini mushrooms, soaked in some hot water for at least 20 min

8 oz. paccheri (preferably imported), cooked and drained

1 1/2 T. extra virgin olive oil

1 1/2 cloves (or one extra large) garlic, sliced very thinly

8 oz. hot (or sweet) Italian sausage (casings removed if links)

1/4 c. dry red wine, such as Merlot

12 oz. passata (or tomato purée)

1/4 tsp. salt

1/4 c. (plus some extra for garnish) grated Parmesan-Reggiano

Directions:

1. After porcini have soaked, separate the mushrooms from the soaking liquid, reserving the liquid.

2. In a large skillet over medium heat, add the olive oil to heat. Once heated, add the garlic and cook/sauté for a minute or so, until starting to get golden at edges. 

3. Add the sausage to pan and stir in with garlic, breaking up the sausage into crumbles. Cook, stirring occasionally, until sausage is cooked through (around 5-7 min).

4. Add the wine and cook until alcohol has mostly evaporated (around 2-4 min). Stir in the porcini, along with 2 T. of the reserved soaking liquid. 

5. Stir in the passata, along with 4-6 oz. of water (I used the cooking water from the pasta). Stir in the salt as well, then bring to a simmer. Keep at a simmer (lower heat to med-low if needed--don't boil the sauce!), stirring occasionally, for 15-20 min. (If you have not already cooked your paccheri, you should do so while the sauce is simmering.)

6. Once the sauce finishes simmering, add the cooked paccheri to the pan and stir until noodles are well coated.

7. Remove pan from heat and stir in the Parmesan-Reggiano. Serve up in bowls, top with a bit more of the cheese for garnish, and enjoy!

Pressure Cooker Beef Tips

This is a verrrry tasty dish...pairs very well with mashed potatoes, too, so yeah, another 10/10 :) I actually made this back in June, but have been busy with summer travels and projects, thus just now getting back around to posts (please pardon!) Hoping I can post with better frequency...I have a ton of drafts that need completion!

Link to original recipe: https://www.lecremedelacrumb.com/instant-pot-beef-tips-recipe/

Link to my YouTube video of recipe preparation: https://youtu.be/XCS5Fy8-s0k

Recipe below contains my modifications.

Ingredients:

1 1/3 lb. stew meat, cut in 3/4" cubes

~1 lb. button mushrooms

olive oil

Kosher salt and coarse ground black pepper (to taste)

2 tsp. bottled minced garlic

1 small red onion, halved and sliced

1 can (14 oz.) beef broth

1/2 c. Merlot (or other dry red wine (used Bogle Merlot in video))

3 T. Worcestershire sauce

1 tsp. Italian seasoning

1/4 c. cold water

2 T. cornstarch

Directions:

1. In a cast iron skillet, heat around 1 T. of olive oil over medium to medium-high heat. Add the beef, season with kosher salt and pepper, then cook until meat is just browned all over (do NOT fully cook!). Transfer beef to a plate, then add mushrooms and cook until just starting to brown at edges. Transfer mushrooms to plate with beef.

2. Set your pressure cooker to 'sauté'. Add a bit of olive oil. Once it is heated, add the red onion and minced garlic to the pot. Sauté for a few min, until onion has softened.

3. Add the reserved beef and mushrooms to the pot, followed by the beef broth, Merlot, Worcestershire sauce, and Italian seasoning. Season with kosher salt and pepper, stir to combine.

4. Cancel the 'sauté' function. Place lid and close the pressure cooker (make sure valve is in 'sealing' position). Press the "meat/stew" function, and set time to 30 min.

5. After pressure cooking time has finished, let the pressure naturally release for 10 minutes, then open valve to quickly release the rest. Carefully remove the lid.

6. Set the cooker to "soup" function. In a small cup, whisk together the water and cornstarch to form a slurry. Add the slurry to the pot and stir to combine.

7. Let the mixture cook until it has thickened a bit. Turn off cooker. Serve up with mashed potatoes (or desired side) and enjoy!

Mixed Grill -- Shrimp, Kielbasa, and Mushrooms

So very tasty! I don't have any pix...yet...but I will next time I make this. I've done it twice now and everyone has loved it. 10/10, highly recommend! It is super easy, even not much mess for the kitchen :)

Link to original recipe: https://www.recipegirl.com/mixed-grill-of-shrimp-sausage-and-mushrooms/

Recipe as written below contains my modifications.

Ingredients:

3/4 c. extra-virgin olive oil

2 T. chopped fresh thyme leaves

2 large garlic cloves

1/3 tsp. crushed red pepper flakes

1 lb. large, uncooked shrimp, peeled and deveined

~8 oz. button or cremini mushrooms, halved if large

13 oz. (1 pkg) Eckrich Polska Kielbasa, sliced in 1/2" - 3/4" rounds

10-12 wooden skewers, soaked in water for at least 30 min.

Directions:

1. Combine olive oil, thyme, garlic cloves, and red pepper flakes in a food processor until very smooth.

2. Pour mixture into a bowl and add shrimp. Cover and place in fridge to marinate for 1 hour.

3. Prepare a charcoal fire/grill for medium high heat. While the grill is coming up to temperature, thread skewers with alternating pattern of shrimp, mushroom, and kielbasa. Brush the remaining marinade onto the skewers, being sure to coat well all over for the mushrooms in particular.

4. Grill skewers for 4 min per side (with grill lid on/closed). Serve and enjoy!

Soft Peanut Butter Chocolate Chip Cookies

Yum and extra yum! These are wonderful cookies, 10/10! The only modifications I made were slight differences in preparation steps, but otherwise followed the recipe found here: https://www.crazyforcrust.com/peanut-butter-chocolate-chip-cookies/

This made 26 cookies; actual yield would depend on the exact size you scoop and how much your family steals out of the dough before baking ;)

Link to my YouTube video of preparation: https://youtu.be/3jtmIQbuo4s

Ingredients:

1/2 c. creamy peanut butter

1/2 c. (1 stick) melted unsalted butter

1/4 c. granulated sugar

2/3 c. light brown sugar (packed)

1 tsp. vanilla extract

1 large egg

1 1/4 c. (5.31 oz.) all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. semi-sweet chocolate chips

Directions:

1. In the bowl of a stand mixer, combine peanut butter and melted butter on low speed.

2. Mix in the sugar and brown sugar until well combined.

3. Mix in the vanilla extract and egg until well combined.

4. In a small bowl, whisk together flour, baking soda, and salt. With mixer running on low, gradually add a little at a time of this dry mixture until all is well combined.

5. Stir in (by hand) the chocolate chips into the dough. Cover and chill in fridge for 30 minutes.

6. Just before the 30 minutes is up, heat oven to 350°F and line baking sheets with parchment.

7. Use a 1 1/2 to 2 T. cookie scoop to portion out dough onto prepared cookie sheets. Use a fork to flatten the cookies on the sheet.

8. Bake for 8-12 min, until just starting brown at edges and cookies have just lost the "wet dough" look. (I had to go 10-12 min, depending on how big the cookies were.)

9. Let rest on the cookies sheet for at least 6 min. after removing from oven, then transfer to wire rack to finish cooling (they will be soft). Serve up and enjoy!

Mussels in Roquefort Sauce (Moules au Roquefort)

Soooo delicious. Super pleased with my modified version, 10/10! Highly recommend serving with Ore-Ida Fast Food Style French Fries baked in the oven at 450°F for 10 min.

Link to my YouTube video of preparation: https://youtu.be/8iSZxzZfLd8

Link to original recipe (in French): https://www.marmiton.org/recettes/recette_moules-au-roquefort_36429.aspx

Recipe below contains my modifications.

1 T. salted butter

2 medium shallots, minced

175 mL dry white wine (I used Château Ste Michelle Sauvignon Blanc), plus a splash more

2 lbs. frozen mussels, cleaned/pre-cooked/in shell (used Wholey Brand, found at Tony's)

8 oz. crème fraîche

3 oz. Roquefort, crumbled as best you can

~1 T. chopped fresh Italian parsley

kosher salt and coarse ground black pepper, to taste

1. In a medium saucepan over medium heat, melt butter, then add shallots to pan. Cook, stirring frequently, until shallots start to turn slightly translucent (a couple of min).

2. Meanwhile, in a large pot, heat the 175 mL of white wine over medium heat. Add the frozen mussels to the pot and cover with lid. Let cook for around 5 min, stirring once during this time.

3. Stir in the crème fraîche and Roquefort with the cooked shallots, until mixture becomes smooth (does not take long). 

4. Season the cream mixture with Italian parsley, kosher salt, and coarse pepper. Remove from heat.

5. Remove mussels from heat. Pour off some, but not all, of the wine-brine mixture from the cooked mussels (you can also leave all of it or pour all off; I chose to keep maybe around 1/3 of it). 

6. Pour the cream mixture all over the mussels and stir to combine/coat. Serve up and enjoy!

Sautéed Mushrooms with Garlic and Sherry

These mushrooms paired perfectly with the veal scaloppini in yesterday's entry, but they would also pair great with many other things. I sure hope I remember this correctly, as I made up the recipe as I went along and didn't enter it here on the blog until a couple days later...will update if needed next time I make these :)

Ingredients:

2 T. butter

16 oz. mushrooms, quartered (I used regular button mushrooms; you could also use baby bellas)

kosher salt and coarse ground pepper, to taste

3 large cloves garlic, minced

2 T. dry sherry

herbes de Provence

1/4 c. chicken broth

Directions:

1. Melt butter in large sauté pan over slightly higher than medium heat. Add the mushrooms, then salt and pepper (to taste). Cook, stirring frequently, for around 3 minutes. Stir in the minced garlic and cook for an additional 2-3 minutes, until mushrooms start to brown at bit at edges.

2. Deglaze pan with dry sherry. Sprinkle with herbes de Provence (I would guess around 1 tsp.). Cook and stir until the sherry has nearly evaporated (around 2 minutes).

3. Add the chicken broth to pan and cook, stirring occasionally, for around 3 minutes. Serve and enjoy!

Veal Scaloppini with Comté

This is excellent--10+/10 all the way! I created my own recipe for sautéed mushrooms to go with it, which you can find in the next post. The way that I made this is for two servings, using very thin slices of veal (around 1/8" thick). Will absolutely make this again! 

Link to original recipe (in French): https://www.petitsplatsentreamis.com/escalope-de-veau-au-comte/

Recipe below contains my modifications. 

Ingredients:

~1/2 lb. veal scaloppini slices

flour to dust

3 T. butter

kosher salt and pepper, to taste

3.5 oz. white wine (I used Château Ste. Michelle Sauvignon Blanc)

80g Comté, thinly sliced

chopped curly parsley, for garnish

Directions:

1. Heat broiler on LO.

2. Coat veal slices very lightly all over in flour.  In a large skillet over medium heat, melt butter.

3. Add veal slices to pan. Cook on each side for around 2 min, or until edges are starting to turn golden. Salt (kosher) and pepper, to taste (go easy on the salt, as the cheese will add quite a bit).

4. Transfer the veal slices to a plate, then deglaze pan with the white wine. Cook, stirring frequently, for around 1-2 minutes. Pour sauce into a pourable cup (such as a liquid measuring cup) and turn off burner.

5. Transfer veal slices back to skillet. Pour sauce atop all veal slices (as evenly as possible), then top with the slices of Comté.

6. Transfer skillet to oven and broil on LO for 4 min. Garnish with parsley, serve immediately and enjoy!

Midnight Puppy Chow/Muddy Buddies

THIS IS NOT DOG FOOD, I repeat, NOT DOG FOOD. I really shouldn't have to say that, but apparently there are still people out there that have not heard this treat called 'puppy chow', so for the love of all things holy, do NOT serve this to dogs! It is now known also as "muddy buddies", due to the ridiculous idiocy of some not realizing this is NOT for dogs. Whichever name you want to call the mixture, this is a pretty good version. I was going to give it 9/10, but must lower it to 8/10, as after only two days, it went rather stale. The versions I made at Christmastime last year were better, did not go stale like this (will post those recipes soon). Still, this is quick and easy, a nice changeup on the usual mix flavor combos. Not included in the video: I ended up adding another 1/4 c. of powdered sugar to the mix, as it just wasn't quite sweet enough to balance out the chocolate (for us).

Link to my video of making the recipe: https://youtu.be/ecmD-MenDEQ

Link to original recipe: https://www.epicurious.com/recipes/food/views/midnight-puppy-chow

Recipe version below includes my post video modification.

Ingredients:

2.5 oz. milk chocolate (I used a combo of 45% and 55% Lindt "intense cocoa" milk chocolates)

1/4 c. creamy peanut butter

1/4 c. pure maple syrup

1/2 tsp. kosher salt

4 c. Chex cereal (used Rice version)

1/2 c. unsweetened cocoa powder

1/2 c. powdered sugar, divided

Directions:

1. Line a rimmed baking sheet with parchment and set aside.

2. Add milk chocolate, peanut butter, maple syrup, and kosher salt to a large, microwave-safe bowl. Microwave on HI for 30 sec, then stir to combine as much as possible. Microwave for 10-30 more if needed to achieve a smooth mixture when stirred (I had to go 10 seconds, I think).

3. Add the Chex cereal to the chocolate mixture. Use a rubber spatula to gently fold the cereal with the chocolate. Pour the coated cereal into a gallon sized zip-top plastic bag.

4. In a small bowl, whisk together the cocoa and 1/4 c. of the powdered sugar.  Add mixture to the plastic bag, seal, and shake until evenly coated. Add the remaining 1/4 c. of powdered sugar, seal, and shake to coat evenly.

5. Pour out onto prepared baking sheet and spread evenly. Store in airtight container. Enjoy!

Garlic Mushroom Chicken Thighs

 9.5/10, very good, will make again! It is easy and simple, no fancy ingredients, perfect for a weeknight dinner.

Note about the video link: we tried out a new video camera instead of my phone for this and didn't know the microphone would pick up interference from the induction cooktop element. My apologies for the digital feedback noise in some parts; will re-do video when I make again.

Link to my YouTube video making it: https://youtu.be/3wSAMxBPEgM

Link to original recipe: https://cafedelites.com/garlic-mushroom-chicken-thighs/

Recipe as listed below contains my modifications.

Ingredients:

1 1/4 lbs. boneless skinless chicken thighs

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. salt

1/4 tsp. cracked black pepper

2 T. olive oil (possibly more, depending on your pan and cooking style)

1 T. butter (I used unsalted, but don't think it matters much in this amount)

8 oz. baby bella mushrooms, sliced

4 cloves garlic, minced

1 T. fresh (curly) parsley, chopped

dried thyme & dried rosemary, to taste

1/2 c. chicken broth

Directions:

1. Trim off excess fat from chicken thighs, then blot dry with paper towel. 

2. In a small bowl, combine onion powder, garlic powder, thyme, rosemary, salt, and pepper. Sprinkle seasoning over the chicken thighs to coat evenly all over both sides.

3. In a large skillet over medium-high heat, heat 1 T. of the olive oil to start with. Add chicken thighs and cook around 8 minutes per side, or until well browned and cooked through. You may need to add remaining oil to pan while cooking them (I did). Transfer cooked thighs to a plate.

4. Melt the butter in the pan now and add the mushrooms. Season with salt and pepper (to taste) and cook until softened (around 3 min.) You may need to add a bit of oil, as I did.

5. Stir in the garlic, parsley, thyme, and rosemary. Cook for 1 additional minute. 

6. Deglaze pan with the chicken broth. Stir and cook for around 2 minutes.

7. Return the chicken thighs to the pan and stir to coat in the sauce and mushroom mixture. Serve and enjoy! Note: rice would be a good pairing with this, but we liked it just fine on its own, no side needed.

Chocolate Chip Cookie Layer "Cake"

This isn't cake--it's soft cookies, stacked cake-style, with frosting in-between the layers. And it is delicious! 10/10 for sure!

My mod: I used my own frosting recipe for the layers

Link to my YouTube video about the recipe: https://youtu.be/6B9jMEKG2-8

Link to original recipe: https://sallysbakingaddiction.com/chocolate-chip-cookie-layer-cake/

Ingredients:

for cake--

375g (3 cups) all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1 tsp. salt

1 c. unsalted butter, softened

1 c. light (or dark) brown sugar, packed

1/2 c. granulated sugar

2 large eggs, room temperature

2 1/2 tsp. vanilla extract

2 c. mini morsels (semi-sweet)

frosting--

powdered sugar

butter-flavored crisco

milk

salt

almond extract

vanilla extract

Directions:

1. Grease five 6" cake pans (or less and bake in batches), then line with parchment paper on bottom that is greased on top.

2. Heat oven to 350°F (176°C). In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

3. In the bowl of stand mixer, cream together butter, brown sugar, and granulated sugar, until light and fluffy.

4. Beat in eggs and vanilla.

5. Gradually mix in the reserved dry ingredients mixture until combined.

6. On lowest speed, mix in the mini morsels for just a few seconds (until evenly mixed in).

7. Portion dough into 5 balls of same size (mine came out larger than baseballs but smaller than softballs). Press each dough ball into each prepared pan. If baking in batches, you can leave dough out (covered) at room temp.

8. Bake for 20-22 min (I went 22) or until lightly browned on top and toothpick inserted in center comes out mostly clean.

9. Let cakes cool in pan for 10 min., then invert onto rack to finishing cooling before frosting.

10. Make the frosting: best to follow along with the video for this, as I don't have specific amounts for it (I just "eyeball" it).

11. To frost, place one cookie layer on plate, frost top of it, then continue until all layers are used. Slice up and enjoy!

Flank Steak Tagliata with Arugula & Parmesan

Another easy and tasty meal, perfect for a weeknight (provided you remember to start the marinade early enough). Excellent! 10/10. I served it with a side of long grain & wild rice (Rice-A-Roni), as you can see.

link to original recipe: https://www.bhg.com/recipe/flank-steak-tagliata-with-arugula-and-parmesan/ 

Ingredients:

1 lemon, halved

3 T. extra virgin olive oil, divided

4 garlic cloves, minced

1 T. chopped fresh rosemary

kosher salt

coarse ground black pepper

1 1/2 lb. flank steak (I think I may have use just 1 lb)

arugula (we used about 2 oz.)

shaved Parmesan cheese, for serving

Directions:

1. Juice half of a lemon into a gallon size zip-top bag (or shallow dish). Add 2 T. of the olive oil, the garlic, rosemary, 1 tsp. kosher salt, and pepper (to taste). Close bag and shake a bit to combine.

2. Add flank steak to bag and move around to coat well, pressing marinade into steak as you do. Seal bag and refrigerate for at least 1 hour or up to 24 hours (I think I went 2 hours).

3. Place rack in top third of oven. On this rack, place a large cast-iron skillet (or roasting pan) and heat oven to 450°F. Let skillet heat for 30 minutes.

4. Meanwhile, remove steak bag from fridge and leave out to rest at room temperature while the oven and skillet are heating.

5. Once skillet is ready, transfer steak (discard marinade) to the skillet in the oven. Bake for 5 minutes, turn steak over, then bake for 2-4 additional minutes (depending on how done you want it; I think I went just 2 minutes). 

6. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes. (I cut mine on a plate instead.)

7. Meanwhile, in a large bowl, combine remaining 1 T. of olive oil, juice from the remaining lemon half, and a pinch of kosher salt. 

8. Add arugula and toss to coat, then spread on plates for serving.

9. Thickly slice the steak against the grain and place slices on plated arugula. Top with shaved Parmesan and a bit of pepper. Serve and enjoy!

Spring Shortbread Cookies

I really like this recipe a lot, as it's easy (don't even need a mixer) and doesn't make a ton of cookies, and of course, it's delicious! 10/10 again! Obviously, you can make these any shape for any season, they are not specific to spring :)

Link to my YouTube video for recipe prep: https://youtu.be/ldCtDJQFxKo

Link to original recipe: https://thecafesucrefarine.com/spring-shortbread-cookies/

Ingredients:

8 oz. (2 sticks / 1 cup) very soft unsalted butter

1/2 c. powdered sugar

1 tsp. vanilla extract

1 3/4 c. (7.44 oz.) all-purpose flour

1/4 c. cornstarch

1/2 tsp. salt

for the glaze--

2 c. powdered sugar

4 T. half and half

1/2 tsp. vanilla extract

sprinkles, if desired

Directions:

1. Line a large baking sheet (or 2 small ones) with parchment and set aside.

2. In a medium mixing bowl, stir butter with wooden spoon until as smooth as you can get, then mix in the powdered sugar and vanilla for around 30 seconds (should be well blended).

3. Stir in the flour, cornstarch, and salt until combined and dough looks a bit shaggy in texture.

4. Turn the dough out onto a lightly floured surface and form into a ball. Knead the dough a few times until becomes somewhat smooth, then press out with your hands into a disc shape.

5. On same lightly floured surface, roll out dough to around 3/8" thickness (I think mine may have been closer to 1/4", though). Lightly flour cookie cutter(s) and cut dough in desired shape(s). Place the cut cookie dough on to prepared baking sheet. The cookies don't need a lot of spacing (mine were maybe an inch apart), as they won't be spreading much (if at all). You can re-roll or press together the scraps as many times as needed to use up all dough.

6. Transfer baking sheet to fridge for at least 1 hour (this is how long I went) or up to 24 hours.

7. After fridge time is up, heat oven to 375°F (190°C). Bake for 12-14 min, or until just beginning to get golden around the edges.

8. Cool on wire rack. Once cooled, prepare icing: in a medium, wide bowl, whisk together all icing ingredients (powdered sugar, half and half, vanilla) until smooth and desired consistency is reached (you may have to adjust amount of half and half; I did not).

9. Dip tops of cookies in icing, let excess drip off, then place on wire rack to set. Add sprinkles while icing is wet if desired. Serve and enjoy once set!