Crème Fraîche Chicken Breasts

This is very delicious and easy to make! Pairing it with simple roasted potatoes (as I did in the video) is highly recommended :) Enjoy!

Link to my YouTube "making of the recipe" video: https://youtu.be/CW9oX0Ev2GI

Original recipe credit: https://www.pardonyourfrench.com/chicken-breasts-in-creamy-mushroom-sauce/

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless chicken breasts

~1 T. lemon juice

~1/4 tsp. salt

6 T. butter

1 medium yellow onion, sliced

8 oz. cremini (or button) mushrooms, sliced

1/2 c. chicken stock

200g crème fraîche

~1/2 tsp. coarse ground black pepper

fresh chopped parsley (curly or flat), to taste

Directions:

1. Prepare the chicken breasts: pat them dry, then rub the lemon juice all over/into them. Season with salt, then place in fridge for 2 hours.

2. In a large skillet, melt the butter over medium to medium-high heat. Add the onion and cook, stirring occasionally, until onion has started to soften (~3-4 min).

3. Add the mushrooms to the pan. Cook, stirring occasionally, for around 4-5 min, until mushrooms have softened but not browned.

4. Transfer onion and mushroom mixture to a bowl, using a slotted spoon.

5. Place the chicken breasts in the pan and cook for around 6-7 min per side, possibly more, depending on thickness of cut, until they are cooked completely through.

6. Transfer the mushroom mixture back to the pan. Add the chicken stock and stir to combine, scraping bottom as you do so.

7. Add the crème fraîche to the pan and stir to combine. Season with pepper and parsley, stir to combine. Let cook for around 2-3 minutes for flavors to meld.

8. Serve with desired side and enjoy!

Pork Chops with Arugula Pesto

I love pesto and had some extra arugula to use up, so I decided to give this recipe a try. Glad I did--the pesto is not only great on the pork chops, but also tasty on toasted bread! I think it would be great on many foods, actually.

Link to my YouTube "making of the recipe" video: https://youtu.be/SOY6oZkms5M

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a45872/pork-chops-arugula-pesto-roasted-cauliflower-recipe/

Recipe below contains my modifications.

Ingredients:

2 c. baby or regular arugula (just kind of lightly 'stuffed' in the cup)

1 c. fresh basil leaves

2 cloves garlic

1/4 c. walnut pieces

1 tsp. lemon zest

1 tsp. lemon juice

1/2 c. olive oil, plus extra for cooking the pork chops

1/2 tsp. salt, plus extra for seasoning the chops

1/4 tsp. pepper, plus extra for seasoning the chops

bone-in pork chops (you will have a lot of pesto, so make as many chops as you need!)

Directions:

1. To the bowl of a food processor, add all ingredients except the pork chops. Pulse until a paste-like texture has formed.

2. Season the pork chops all over with salt and pepper.

3. Heat a large cast-iron skillet over med-high heat. Add some olive oil (I did not measure on this). Once it is shimmering, add the pork chops to the skillet.

4. Cook pork chops around 5 min per side (this depends on thickness of the chops); they should be 145°F internally.

5. Serve pork chops topped with pesto and enjoy!

Fresh Mint Cookies

Got lots of fresh mint to use up? Or just really like mint cookies? These cookies are just what you need! Despite the amount of mint, they are not overly/majorly minty.

Link to my YouTube "making of the recipe" video: https://youtu.be/t7MUFDx7h0o

Original recipe credit: https://www.tasteofhome.com/recipes/delicate-mint-thins/

Recipe below reflects my modifications.

Ingredients:

1/2 c. salted butter, softened

1/2 c. sugar

1 large egg yolk

1/2 tsp. vanilla extract

180g (1 1/2 c.) all-purpose flour

1/2 T. baking powder

1/8 tsp. salt

3 T. milk (I used whole, could also use 2%)

28g (1 oz.) fresh mint leaves

~ 6 oz. dark chocolate (I used Ghirardelli 70% cacao)

~1 tsp. shortening

Directions:

1. In the bowl of a stand mixer, cream butter and sugar.

2. Beat in the egg yolk and vanilla extract.

3. In a small bowl, combine the flour, baking powder, and salt.

4. In alternations, gradually add the flour mixture and the milk, beating well after each addition.

5. Using a wooden spoon, stir in the fresh mint by hand.

6. Shape the batter into 2 logs, around 8" each. Wrap each in plastic wrap and place in fridge to chill for 2 hours.

7. Once dough has chilled, heat oven to 350°F. Slice logs into 1/4" rounds and place on non-stick or parchment lined baking sheets, spacing cookies around 1" apart.

8. Bake for 8-12 min, until golden brown at edges (I had to go 12 min), then transfer to cooling rack to cool completely.

9. Once cooled, melt the chocolate in a double boiler (or very carefully in a microwave) and stir in the shortening. Dip cookies to coat about halfway on each and place back on rack to let chocolate set. Once it sets, enjoy!

Slow Cooker Balsamic Short Ribs

Mmmm mmm mmm these are ever yummy! 10+/10 for sure. 

Link to my YouTube "making of the recipe" video: https://youtu.be/TmStLHrd-A0

Original recipe credit: https://www.eatingwell.com/recipe/268703/slow-cooker-balsamic-short-ribs/

Recipe below contains my modifications.

*pardon my dust, will have this entry finished soon!*

Ingredients:

2 1/2 to 3 lb. beef short ribs (English/thick cut), seasoned with kosher salt and black pepper

2 T. olive oil, divided

1 medium onion

2 T. tomato paste

2 cloves garlic, chopped

a few sprigs of fresh thyme

1 c. balsamic vinegar

1/2 c. low sodium beef broth

2 T. cornstarch

1/4 c. water

chopped fresh parsley, to taste

Garlic Butter Steak Bites

Very yum! And so super-duper easy...dinner is ready very quickly! In the video, I mentioned the veggies side...but now that it's two years later, I'm not sure what recipe I used for those, my apologies 😖

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

Original recipe credit: https://www.foodandwine.com/recipes/garlic-butter-steak-bites

Recipe below contains my modifications.

Ingredients:

2 lbs. of steak, cut in 1" cubes (I used de-boned t-bone steak in the video, could use any other good grilling-type steak, I believe)

2 tsp. kosher salt, divided

1 tsp. coarse ground black pepper, divided

2 T. canola oil

5 medium garlic cloves, finely chopped

1/3 c. dry Vermouth

4 T. unsalted butter, cubed (you can just cut it in small chunks, no need to get perfect sized/shaped cubes)

2 tsp. Worcestershire sauce

~1 T. finely chopped fresh Italian parsley

Directions:

1. Sprinkle the steak all over with 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Note: in the video, I accidentally labeled it 1/2 tsp instead of 1/2 T. for the kosher salt, oops!

2. Heat a cast-iron skillet over medium-high heat. Add the canola oil to the skillet. Once it is shimmering, add half the steak pieces to the skillet, being careful to leave space around each piece. Let cook undisturbed for at least 1 minute, then turn steak and repeat on each side (cook to your liking on the done-ness).

3. Transfer steak to a bowl/plate, then repeat process for the remaining half of the steak pieces.

4. Reduce heat to medium, then add garlic to the skillet and cook, stirring constantly, for about 30 seconds.

5. Deglaze the plan with the dry Vermouth, scraping the browned bits as it cooks for about 1-2 minutes (it says for the sauce to be reduced to about 3 T.; I just guessed on when this was, did not measure).

6. Remove pan from heat. Stir in the butter until melted and creamy, then add the Worcestershire sauce and remaining 1/2 tsp. kosher salt and 1/2 tsp. pepper.

7. Return the steak bites to the pan, along with any accumulated juices, and stir to coat in the sauce.

8. Sprinkle all over with parsley and stir again. Serve and enjoy!

"Champagne" Shrimp Pasta

I put Champagne in quotes because I didn't make this with actual Champagne, just sparkling wine. But "Sparkling Wine Shrimp Pasta" doesn't have the same ring to it, n'est-ce pas? At any rate, this was very good, 9/10. Definitely needs to be generously seasoned with salt and/or perhaps use some chicken broth instead of all sparkling wine as the base for the sauce. I also would use at least 8 oz. of mushrooms, perhaps as much as 12. 

Update: this makes a lot of servings, so there were leftovers. And it was much better leftover! I added a little cream to bring back the sauce and it was great.

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

Original recipe credit: https://iamhomesteader.com/champagne-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) angel hair pasta, cooked according to package directions; reserve 1 c. cooking water

1 T. olive oil

2 T. butter

8-12 oz. baby bella or button mushrooms, sliced

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. pepper

1 lb. medium shrimp, peeled, deveined, tails off

1 1/2 c. dry sparkling wine (white) *note: could sub 1/2 c. chicken broth and 1 c. wine*

3 chestnut-sized shallots, thinly sliced

1/2 c. quartered cherry tomatoes

1 c. heavy cream

1/4 c. freshly grated Parmesan cheese, plus extra for garnish/serving

2 T. chopped fresh parsley

salt & pepper, to taste

Directions:

1. Remember to reserve 1 c. of the pasta water when draining the cooked pasta.

2. In a large skillet over medium-high heat, heat the olive oil and melt butter with it.

3. Add the mushrooms to the skillet. Cook until tender, around 5-6 minutes, stirring occasionally.

4. Add the garlic, kosher salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add the sparkling wine to the pan and bring to a simmer, then use a slotted spoon to transfer mushroom/garlic mixture to a bowl or plate and set aside.

6. Add the shrimp to the pan. Cook for 3-5 minutes, or until shrimp are cooked through. Use a slotted spoon to transfer the shrimp to same bowl with the mushroom mixture.

7. Add the shallots and tomatoes to the skillet. Cook until liquid has reduced to around 1/2 c. (about 8-10 min).

8. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and keep it there for around 2 minutes. Begin adding small amounts of the reserved pasta water until sauce reaches desired thickness (I think I used around 1/3 c. total).

9. Return the mushroom/shrimp mixture to the pan and stir to combine. 

10. Stir in the parsley and season with salt and pepper, to taste. 

11. Combine sauce and cooked pasta until pasta is well coated. Serve with extra Parmesan and enjoy!

S'mores Bars

Where has this dessert been all my life?? So very yum!! 10+/10!

Link to original recipe: https://www.foodandwine.com/recipes/smores-bars-marshmallow-meringue

Recipe below contains my modifications.

Ingredients:

bottom layer--

3 c. finely crushed graham crackers

1 1/2 sticks (12 T.) unsalted butter, melted

2 T. light brown sugar (packed)

1/4 tsp. fine sea salt

middle layer--

1 stick cold, unsalted butter, cut in large pats

4 oz. unsweetened chocolate, broken into pieces

1 1/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. fine sea salt

2 large eggs, room temperature

1/2 c. all-purpose flour

top layer--

3 large egg whites

3/4 c. sugar

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

Directions:

1. For the bottom layer: Heat oven to 350°F. Line a 9" square baking pan with aluminum foil, with overhang on at least 2 sides. 

2. In a medium bowl, mix all bottom layer ingredients together (graham crackers, melted butter, brown sugar, and sea salt) until well combined (it will be a crumbly texture). Press crumbs  into prepared baking pan in an even layer. Bake for 8-10 min, until lightly browned. Let cool completely.

3. For the middle layer: Heat oven to 350°F. In a double boiler, melt and stir together the butter and chocolate, until smooth and completely combined.

4. Remove top pan from the double boiler (to remove from heat). Whisk in the sugar, vanilla extract, and sea salt. Then whisk in the eggs until smooth, followed by the flour, stirring until just combined.

5. Pour the chocolate mixture and spread evenly over the cooled bottom layer. Bake for 25 minutes; edges will be set, middle will be slightly jiggly. Let cool completely.

6. For the top layer: Heat broiler (hi) with rack 8" from boiler. Broil for 1 min, just enough to brown the tips. (Alternatively, this could be done with a kitchen torch.)

Chicken Cordon Bleu En Croûte

Fancy dinner that's not terribly time-consuming? Yes, it does exist, and it's this very recipe! This is soooo very tasty, absolutely wonderful.

Original recipe credit: https://railroadwifeintexas.wordpress.com/2018/02/17/chicken-cordon-bleu-en-croute/

Recipe below contains my modifications. We made this for 5 people, thus the ingredients reflect this.

Ingredients:

5 portions of boneless, skinless chicken breasts (around 5-6 oz. each), pounded to around 1/2" thick, around 4" x 3" each

salt and pepper, to taste

~1 T. olive oil

1 T. butter

2 sheets puff pastry dough (you will not use all of this; we made cinnamon twists out of the remainder), rolled out to around twice its size (for each)

10 slices Swiss cheese (we tried to slice from a chunk of Swiss, came out on the thick side, so I'm approximating here)

5 slices Black Forest ham (from deli counter; we used Kretschmar brand, sliced thickness level 3)

1 egg beaten with 1 T. water

for the pan sauce--

2 T. butter

1 small shallot, minced

2 T. all-purpose flour

1/2 c. Chardonnay (we used Barefoot)

3/4 c. chicken broth

1 tsp. fresh thyme leaves, chopped

Directions:

1. Heat oven to 400°F. Line a large, rimmed baking sheet with parchment and set aside.

2. In a large skillet, heat the olive oil and butter together over medium to medium-high heat. Brown the chicken pieces in batches (do NOT crowd!), around 3 min. per side (they do not have to be cooked all the way through). Transfer to a plate and do NOT clean the skillet.

3. Cut each puff pastry sheet into fourths. One each fourth, place a slice of the ham, 2 slices of the Swiss cheese, and one of the pieces of chicken. Pull the edges of the dough up/over/around to cover everything and press to close/seal as best you can (don't worry if there are some little holes/cheese poking through/whatever). Place each on the prepared baking sheet.

4. Brush the tops of the dough of each "package" with the beaten egg/water mixture. Transfer to oven and bake for 30 minutes, or until golden brown. After removing from oven, let cool for 5 minutes on baking sheet.

5. While the chicken is baking, about 15 minutes before it is done, start the sauce. Return the chicken skillet to medium heat and add the butter (from the sauce ingredients list). Once it is heated, add the shallot and cook until softened and slightly browned.

6. Add the flour and cook, stirring constantly, for around 1 minute. Add the wine to deglaze the pan, scraping the browned bits up as you stir.

7. Add the chicken broth and continue, cooking and stirring until reduced by around half.

8. Serve the sauce alongside the baked chicken and enjoy!

Ritz Cracker Crumb Baked Cod

Very tasty! This may be the first time I've ever made a cod dish, and it was quite good. The package I got was just 3 filets (from Aldi); the original recipe had 4, so I adapted a bit, but should have done more. I believe I should have reduced the liquid slightly, and definitely did not need nearly so much of the breading mixture (should have also not put any excess in the liquid; will not add the excess to the sauce area going forward--directions reflect this change).

Link to original recipe: https://www.foodnetwork.com/recipes/ina-garten/baked-cod-with-garlic-and-herb-ritz-crumbs-11982578

Recipe below contains my modifications (I am listing what I think will work best next time I make this).

Ingredients:

1 1/2 T. olive oil

3/4 tsp. kosher salt

1/2 tsp. coarse ground black pepper

10 Ritz crackers, crushed to crumbs

3 T. panko

1 1/2 T. curly parsley, chopped

1/2 T. bottled minced garlic

1/2 tsp. grated lemon zest

2 T. unsalted butter, melted

3 T. dry white wine (I used Sauvignon Blanc)

1 T. freshly squeezed lemon juice

Directions:

1. Heat oven to 400°F. Pour the olive oil in a 9" x 9" (or 10" x 7.5", which is what I used) ceramic baking dish. Place the cod filets in the olive oil, then turn to coat. Season with the kosher salt and pepper, then transfer to the oven. Bake for 10 min.

2. Meanwhile, in a small bowl, combine the Ritz crumbs, panko, garlic, lemon zest, and melted butter.

3. When the fish has finished baking for 10 minutes, remove from oven. Pour the white wine and lemon juice over the fish, then top the filets with the crumb mixture (it's okay if a few crumbs get in the liquid surrounding the fish, but try to avoid it as much as possible).

4. Return the fish to oven and bake for 12 more minutes. Serve with drizzled with the sauce and enjoy!

Stovetop Parsley Potatoes

These potatoes are simple and easy. Thank you to my mom for this recipe!

Ingredients:

1 1/2 lb. yellow potatoes, cut in large chunks

water, enough to almost cover potatoes

~3 T. salted butter

kosher salt, to taste

chopped fresh curly parsley, to taste

Directions:

1. Place potatoes in a medium saucepan. Pour enough water over potatoes to almost cover them (should still see tops of potatoes poking out of water).

2. Add the butter, kosher salt, and parsley to the pan and cover. Put heat to medium and bring to simmer, then open the lid but leave on pan (propped open/still sort of covering).

3. Let cook until potatoes are fork-tender. Serve using a slotted spoon (there will be some liquid still left at the bottom). Enjoy!

Broiled Salmon with Citrusy Salsa

Ohhh is this ever so good!!! Made this with my mom and we all raved about it, particularly the salsa topping. Was excellent with her stovetop parsley potatoes.

Original recipe credit: https://www.hy-vee.com/recipes-ideas/recipes/sticky-citrus-salmon-with-lemon-salsa

Recipe below contains my modifications.

Ingredients:

3 Meyer lemons (yes, they must be Meyer, not regular lemons), divided

2 T. Meyer lemon juice

1/2 of a shallot, thinly sliced

1/2 c. olive oil

2 T. fresh curly parsley, finely chopped

1 T. fresh rosemary, finely chopped

1/2 tsp. ground black pepper

1/4 tsp. kosher salt

2 tsp. Culinary Tours lemongrass tamarind sauce

1/4 c. dark brown sugar (packed0

6 cloves garlic, minced

4 skinless salmon filets (4 to 6 oz. each, no more than 3/4" thick)

Directions:

1. Peel 2 of the lemons. Finely chop the peel of 1 of the lemons and place in a medium bowl. Roughly chop the inner/segmented parts of both lemons and place in the bowl. Juice the remaining 1 lemon to obtain the 2 T. lemon juice, then add the juice to the bowl.

2. Add the shallot, olive oil, parsley, rosemary, pepper, and kosher salt to the bowl. Mix to combine and set aside.

3. Heat oven broiler on "high". Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.

4. In a small saucepan over medium heat, combine the lemongrass tamarind sauce, brown sugar, and garlic. Cook, stirring frequently, until sauce simmers and thickens slightly (2-3 min). Remove from heat.

5. Place salmon filets on prepared baking sheet. Top each filet with a small amount of sauce and spread to cover as best you can.

6. Transfer to oven. Broil for 7-8 minutes, until salmon flakes easily / reaches 145°F internal temperature.

7. Plate the salmon, serve topped with some of the reserved salsa mixture and enjoy!

Pepper Steak Stir-Fry

Yum yum! Really loved this one, which was already easy, yet more so thanks to the pre-sliced beef specifically labeled for "stir fry" that we (my mom & I) got from her local Wal-Mart (not a place I normally shop, but not much other choices where she lives). The super thin strips cooked quickly and were the perfect texture in the stir-fry.

Link to original recipe: https://www.eatwell101.com/pepper-steak-stir-fry-recipe

Recipe below contains my modifications.

Ingredients:

6 garlic cloves, minced

1/2 c. brown sugar (packed)

1 c. low-sodium soy sauce (we used regular; it worked, but was a bit on the salty side)

4 tsp. toasted sesame oil

2 tsp. ground ginger

2 tsp. Frank's red hot sauce

2 T. cornstarch

2 bell peppers, thinly sliced (we used 1 orange, 1 yellow)

2 T. olive oil, divided

1 lb. stir-fry sliced beef (flank steak or skirt steak work great, too), seasoned with freshly ground black pepper (to taste)

toasted sesame seeds, for garnish

Directions:

1. In a small or medium bowl, stir together the garlic cloves, brown sugar, soy sauce, sesame oil, ginger, Frank's sauce, and cornstarch. Set aside.

2. Heat 1 T. of the olive oil over medium to medium-high heat. Add the sliced bell peppers and cook, stirring occasionally, until they have reached desired softness (we like ours barely crisp, so we went around 5 min.) Transfer to plate.

3. Add the remaining 1 T. of olive oil. Once it has heated, add the sliced beef. Cook, stirring frequently, until nearly all pink is gone. You may need to do this in batches, as you do NOT want to crowd the pan (if you crowd it, the meat will boil rather than 'fry'). Transfer to same plate as the peppers.

4. Reduce heat to medium. Add the reserved sauce mixture to pan and bring to a simmer, stirring frequently. Once it begins to simmer, return the peppers and beef to the pan. Stir to coat, cooking for around 1 more minute.

5. Serve with desired side (we made rice) and enjoy!

Prosciutto-Wrapped Grilled Pork Medallions

Ready for grilling season? Give this recipe a try, it's awesome! Super easy, too. And foil-packet potatoes and onions makes a great accompaniment. 

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/prosciutto-wrapped-pork-medallions-with-fiorentina-sauce/

Recipe below contains my modifications.

Ingredients:

2 pork tenderloins (ours were around 2.2 lbs total), trimmed, sliced in 2 1/2" segments

olive oil, for brushing

salt, to taste

peppercorn medley, to grind/to taste

5-10 slices of prosciutto (depends on how many segments you end up with; you will need one for each)

for the sauce--

1/3 c. olive oil

2 tsp. lemon zest

1 T. fresh lemon juice

1 T. fresh, chopped sage

2 tsp. fresh, chopped rosemary

2 tsp. fresh, minced garlic

Directions:

1. Prepare/light your grill.

2. Meanwhile, brush the pork medallions all over with olive oil. Season with salt and freshly ground pepper medley. Wrap each with a slice of prosciutto and tie with kitchen string.

3. For the sauce: Combine all sauce ingredients in a bowl.

4. Grill the medallions for 5 min. per side, or until internal temperature is 145°F.

5. Transfer the medallions to a plate, cover, and let rest for 5 min. Serve topped with the sauce (or on the side, as we did) and enjoy!

Cajun Spice Mixture

Very happy to have found this and wanted to add it here so to save it. So many times, I have saved recipes online, only to try the link later and find it is broken/doesn't work.

Original recipe credit: https://www.gimmesomeoven.com/cajun-seasoning/

Recipe below contains some slight modifications.

Ingredients:

3 T. smoked paprika

2 T. Kosher salt

2 T. garlic powder

1 T. ground black pepper

1 T. ground white pepper

1 T. onion powder

1 T. dried oregano

1/2 T. cayenne pepper

1/2 T. dried thyme

Directions:

Combine all ingredients in a bowl. Store in an airtight container.

Cajun Shrimp Farfalle

Another outstanding recipe from Cuisine at Home! It's just a delicious as it sounds, and fairly easy. For the Cajun seasoning, I made this blend instead of buying pre-made.

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/cajun-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) farfalle pasta

1 lb. large shrimp, peeled, deveined, tails removed (used wild caught Argentine shrimp)

1 T. + 1/2 tsp. Cajun seasoning, divided

salt and pepper, to taste

2 T. olive oil

1 T. minced garlic

1/4 c. dry vermouth

1 3/4 c. heavy cream

3/4 c. finely shredded/freshly grated Parmesan

1/4 c. finely shredded/fresh grated Asiago

1 c. crushed tomatoes with basil

1/4 c. chopped curly parsley

1 T. fresh lemon juice

Directions:

1. Cook farfalle according to package directions. Reserve 1/2 c. pasta cooking water when draining.

2. Toss the shrimp with 1 T. of the Cajun seasoning, plus salt and pepper (to taste).

3. Heat the olive oil in a sauté pan over medium-high. Add the shrimp and cook for 2-3 minutes per side. Transfer to a plate.

4. Add the garlic to the pan and cook for 30 seconds. Deglaze pan with the dry vermouth, scraping up the browned bits as it evaporates. Reduce heat to medium.

5. Stir in the heavy cream and remaining 1/2 tsp. Cajun seasoning. Bring to a simmer, then reduce heat to low.

6. Stir in the Parmesan and Asiago. Cook, stirring occasionally, for 3-5 minutes, until sauce has thickened a bit.

7. Stir in the cooked farfalle, shrimp, crushed tomatoes, parsley, lemon juice, and salt & pepper (to taste). Let cook for 1-2 minutes, stirring occasionally. If desired/needed, add small amount(s) of pasta water to achieved desired consistency. Serve and enjoy!

Honey Garlic Pork Chops

Mmm these are very tasty...will make again for sure. 9/10. What made these really great was serving them with Soy Glazed Mushrooms.

Original recipe credit: https://cafedelites.com/easy-honey-garlic-pork-chops/

Recipe below contains my modifications.

Ingredients:

4 boneless pork chops

salt and pepper, to taste

1 tsp. garlic powder

2 T. olive oil

1 T. unsalted butter

6 cloves garlic, minced

1/4 c. honey

1/4 c. water or chicken broth

2 T. rice wine vinegar

chopped parsley, for garnish

Directions:

1. Heat oven broiler on "high". Season the pork chops with salt, pepper, and garlic powder.

2. In a skillet over medium-high, heat the olive oil. Sear the pork chops until golden and cooked through on both sides (~4-5 min. per side). Transfer to a plate.

3. Reduce heat to medium. Add butter to the pan and scrape the browned bits from bottom of pan as it melts.

4. Add garlic to pan and sauté for 30 seconds. Add the honey, water, and vinegar. Increase the heat back to medium-high and continue cooking until sauce reduces and thickens slightly (~3-4 min).

5. Return the pork to the pan and turn to coat in the sauce. Transfer to oven/broiler and broil for 2-3 minutes, until edges are slightly browned.

6. Garnish with parsley (if desired). Serve with pan sauce drizzled over and enjoy!

Soy Glazed Mushrooms

Excellent side dish, went great with the Honey Pork Chops. I sliced the mushrooms this time, but plan to quarter them next time.

Original recipe credit: https://www.allrecipes.com/recipe/58112/mushrooms-with-a-soy-sauce-glaze/

Recipe below contains my modifications.

Ingredients:

2 T. butter

8 oz. white/button mushrooms, quartered

2 cloves garlic, minced

4 tsp. soy sauce

coarse ground pepper, to taste

Directions:

1. In a skillet over medium heat, melt the butter, then add the mushrooms. Cook, stirring occasionally, until mushrooms have softened and released their liquid (~5 min.)

2. Stir in the garlic and cook for 1 minute. Deglaze the pan with the soy sauce, cooking until liquid has nearly evaporated.

3. Season with pepper, serve, and enjoy!

Baked Chicken Gnocchi Asiago

Another super yummy recipe for chicken! And pretty easy, too, as you will see in the video :)

Link to my YouTube "making of the recipe" video: https://youtu.be/b8BRQ1MNQrQ

Original recipe credit: https://www.eatwell101.com/chicken-gnocchi-garlic-asiago-sauce-recipe

Recipe below contains my modifications.

Note: I have modified the directions from what I did in the video, as it took a very long time to bake the chicken as it was in the video. When I make this again with these new directions, I will update if needed.

Ingredients:

5 bone-in, skin-on chicken thighs

2 T. Italian seasoning, divided

kosher salt and coarse ground pepper, to taste

4 T. unsalted butter, divided

2 c. spinach (or baby spinach)

500g (17.6oz) gnocchi

4 cloves garlic, minced

3/4 c. chicken broth

1/4 c. Chardonnay

1/2 c. half and half

1/2 c. freshly grated Asiago, plus a bit extra

chopped fresh parsley, to taste/garnish

Directions:

1. Heat oven to 400°F. Oil a baking dish large enough to hold the chicken thighs in a single layer.

2. Season the chicken thighs all over with 1 T. of the Italian seasoning, kosher salt, and pepper.

3. Cook gnocchi according to package directions, drain, and set aside.

4. Meanwhile, in a large skillet over medium heat, melt 1 T. of the butter. Add chicken thighs to pan and sear on both sides, starting skin side down (~5-6 min. per side). 

5. Arrange chicken thighs in the prepared baking dish. Transfer to oven and bake while preparing the sauce.

5. For the sauce--melt 1 T. butter in the skillet. Add the spinach to skillet and cook, stirring occasionally, until it begins to wilt (~2 min.). Transfer to plate and set aside.

6. Melt remaining 1 T. butter in the skillet. Add the minced garlic and cook until fragrant (~1-2 min.) Gradually whisk in the chicken broth and remaining 1 T. Italian seasoning. Cook, whisking constantly, for 1-2 min.

7. Stir in the half and half, and the Asiago. Cook and stir until slightly thickened. Season with salt and pepper.

8. Remove chicken thighs from oven. Top with the cooked gnocchi, spinach, and cream sauce.

9. Return to oven and bake for additional 20 min, or until chicken is completed cooked. If desired, top with a bit more Asiago when there is around 10 min. of cook time remaining. Garnish with parsley, serve, and enjoy!

Pressure Cooker Boeuf Bourguignon

Oh. my. goodness. I am so happy about this recipe! I used two recipes and my own intuition to come up with this version and it's perfection (if I do say so myself :D ) I absolutely plan to make a video of the preparation for this at some point soon-ish. We ate this without any side, just some crusty French bread--excellent! 

Ingredients:

~5 slices (125g) thick bacon, cut crosswise into 1/2" pieces

1 small/medium yellow onion, finely chopped

2 cloves garlic, minced

1 1/2 lb. beef stew meat (around 1" cubes)

salt and pepper, to taste

2 T. all-purpose flour

1 c. (plus an extra splash) Shiraz wine (I used 19 Crimes Shiraz, will use again)

1 c. beef broth (plus an extra splash)

1/2 c. tomato sauce

16 baby carrots

8 oz. button mushrooms, thickly sliced

bouquet garni (parsley, thyme, and a bay leaf)

chopped parsley, for garnish

Directions:

1. In a cast iron skillet over medium heat, cook the bacon pieces until they just start to crisp. Transfer to a paper towel lined plate.

2. Add the onion to the skillet and cook until starts to turn translucent (around 2-3 min). Add the garlic and cook for around 30 more sec. Transfer to plate with bacon.

3. Increase heat slightly. Add beef to skillet--do NOT crowd! (I did mine in 2 batches). Brown well on all sides. Transfer to the pressure cooker pot.

4. Deglaze the pan with the Shiraz, stirring and scraping up the browned bits. Reduce heat slightly and cook for 2-3 minutes.

5. While the Shiraz is cooking/reducing, add the bacon and onion to the pressure cooker pot. Sprinkle the flour over everything in the pot and stir to combine/coat.

6. Pour in the Shiraz, followed by the beef broth and tomato sauce. Add the carrots and mushrooms, then stir to combine/coat. If needed, add a splash more of beef broth and/or tomato sauce so that most of the veggies and meat are mostly (but not entirely) covered.

7. Submerge the bouquet garni in the mixture, then cover the pot and make sure it is locked, with valve in "sealing" position.

8. Press the meat/stew button and set for 40 min of pressure cooking. When the time is up, unplug and leave for 10 minutes of natural release time, then open valve to release remaining pressure.

9. Dish up, garnish with chopped parsley, and enjoy! 

Pressure Cooker Chicken Breast & Potatoes

Really loved this dish, personally, but hubby just liked it okay. 

Original recipe credit: https://therecipewell.com/instant-pot-chicken-and-potatoes/

Recipe below contains my modifications.

Ingredients:

1 T. olive oil

1.8 lbs. boneless skinless chicken breast

1.5 lbs. mini gold potatoes (or larger ones cut to similar size)

3 T. salted butter

5 cloves garlic, minced

1 c. chicken broth

3 T. lemon juice

1 T. Italian seasoning

1/4 tsp. sea salt, plus more for seasoning the chicken

black pepper, to taste

1 T. cornstarch mixed with 2 T. water

Directions:

1. Season the chicken breasts all over with sea salt and pepper.

2. Set pressure cooker to sauté function and add the olive oil. Once heated, add the chicken and sear on both sides (about 2-3 minutes per side). Transfer to plate and set aside.

3. Melt the butter in the pot and add the minced garlic. Turn off the sauté function and let the garlic cook in the residual heat for around a minute.

4. Add the chicken broth, lemon juice, Italian seasoning, sea salt, and pepper. Stir to combine.

5. Add the potatoes to the pot, then place the trivet in the pot and arrange the chicken atop it in an even layer.

6. Close/lock the lid on the pot and set the vent to "sealing". Set the cooker to poultry (high) for 5 minutes of pressure cooking.

7. Once the pressure cooking has finished, do a natural release for 10 minutes, then quick release rest of pressure afterwards.

8. Transfer potatoes and chicken to a plate. Remove the trivet from the pot.

9. Set to 'sauté' function. Once the sauce reaches simmer, whisk in the cornstarch/water mixture. Continue simmering for 2-3 minutes, until thickened.

10. Serve the chicken and potatoes drizzled with the sauce. Enjoy!