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!