Chicken Marsala with Ravioli (with video link)

Soooo delicious! I've made this recipe a couple of times now, really love it! It's from a cookbook-let that I really enjoy trying recipes from. Here's my version, modified from the one in the book.

Link to my YouTube "making of the recipe" video: https://youtu.be/30KEKqSfCpU

Note: I have modified the directions slightly from what is shown in the video, as I plan to do it this way going forward (additional Marsala wine).

Ingredients:

5 T. olive oil, divided

1 lb. chicken breast (or thighs), cut up in bite-size pieces, seasoned with salt and pepper

flour for coating the chicken pieces

9-12 ounces frozen, small cheese ravioli 

2 oz. prosciutto, chopped

8 oz. button mushrooms, sliced

2 T. chopped/minced shallot

3/4 c. dry Marsala, divided

3/4 c. chicken broth

~2 T. fresh sage, chopped 

2 T. butter

2 T. parsley, chopped

salt and pepper, to taste

 

Directions:

 

1. In a large skillet, heat 3 T. of the olive oil over medium-high heat. Coat chicken pieces in flour (I suggest putting flour and chicken in a zip top plastic bag and shaking), then place in the skillet. Cook until browned all over, around 5 min. Transfer chicken pieces to a plate.

2. Meanwhile, prepare the ravioli according to package directions and set aside.

3. After all the chicken is cooked, add the prosciutto to the pan and cook for 1 min. Transfer to the same plate as the chicken.

4. Add remaining 2 T. of olive oil to the pan, let heat for a moment, then add the mushrooms to the pan. Cook until starting to brown a little, around 3-4 min.

 

5. Add the shallot to the pan. Cook for around 1 min.

6. Deglaze the plan with 1/2 c. of the Marsala. Stir and scrape up browned bits. Let cook for 2-3 minutes.

7. Add the chicken broth to pan and stir to combine. Bring to a simmer, then return the chicken mixture to pan. Stir in the remaining 1/4 c. of Marsala, followed by the sage. Let cook for 1 minute.

8. Remove from heat, then stir in the reserved cooked ravioli, followed by the butter. After the butter has melted into the sauce, stir in the parsley. Season with salt and pepper. Serve up and enjoy!

Steak au Poivre Soup (with video link)

'Steak au poivre' means 'pepper steak', and if you've ever had it, you know how wonderful it is. If not, do note that 'pepper' being in the title indicates this has pepper (specifically, crushed peppercorns) as a main feature. It's quick enough for a weeknight if you have the ingredients all prepped, but I put it in my 'special/involved dinners' playlist since it has steak (special) and with the prep included, takes a little time (though not too much).

Link to my YouTube "making of the recipe" video: https://youtu.be/3pz4jbIVi14

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a40398431/steak-au-poivre-soup-recipe/

 

Ingredients:

 

3 T. whole black peppercorns

1 lb. filet mignon, sirloin, or other steak (I used a strip steak and T-bone (de-boned))

kosher salt

1/4 c. + 2 T. olive oil

4 T. butter

2 thyme sprigs, plus 1 T. chopped leaves

2 shallots--1 chopped finely, 1 sliced in rings

3 cloves garlic, finely chopped

1/4 c. all-purpose flour

1/4 c. Cognac or brandy (I used the latter)

5 c. low-sodium beef broth

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

1 c. heavy cream

2 T. Worcestershire sauce

 

Directions:

 

1. Crush/grind peppercorns coarsely. Season steak(s) all over with kosher salt and as much of the crushed peppercorns as you can (I had like a teaspoon leftover). Press the peppercorns into the meat.

 

2. In a very large skillet or Dutch oven over medium-high heat, heat 2 T. of the olive oil until shimmering. Cook steaks for 3 minutes, then flip. Add the butter and the thyme sprigs to the pan. Cook steak for 3 minutes more, using the butter to 'baste' the steak as it continues cooking.

3. Transfer steaks to a cutting board and cut heat. Strain the oil/rendered fat in the skillet and reserve. Wipe skillet 'clean' and return reserved strained oil to skillet.

4. Return skillet to stove over medium heat now and add the chopped shallot. Cook, stirring often, until beginning to soften (around 2 min.)

 

5. Add the garlic and the thyme leaves. Cook, stirring constantly, for 1 minute.

6. Add flour and stir constantly for 2 minutes.

7. Switch to a whisk and carefully add the brandy. Whisk it in, followed by slowly whisking in the beef broth.

8. Add the potatoes and bring to a simmer. Let simmer for 15-20 minutes, until they are tender.

9. While potatoes cook, in a small pan, heat the 1/4 c. of olive oil over medium heat. Add shallot slices/rings and let cook for around 2-3 minutes, until oil starts to bubble. Reduce heat to medium-low and cook for additional 4-5 minutes, until shallots are golden brown. Drain them on a paper-towel lined plate, season lightly with salt, and set aside.

10. Back in the skillet with the potatoes, reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Cook, stirring often, for around 5 minutes.

11. Cut steak into cubes and add to the skillet, along with any accumulated juices. Stir to coat. Let cook for 1 minute.

12. Ladle soup into bowls, top with crunchy shallots, and enjoy!

 

Chicken Cotija (with video link)

Yum!! I was nervous about making this, based on how the comments section for the original was. Very glad I followed what they said plus my own instincts for modifications, as this turned out delicious! Highly recommend, especially with the Mexican potatoes (also in same video).

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.allrecipes.com/recipe/99970/chicken-cotija/

Recipe below contains my modifications.

Ingredients:

2 boneless, skinless chicken breasts (around 1 lb total weight), each sliced into 2 thinner pieces

salt and pepper, to taste

~1 T. canola oil

8 oz. tomato sauce

1/4 oz. (28g) taco seasoning

2 T. shredded/grated Cotija cheese

~1/4 c. shredded Mexican cheese blend

Directions:

1. Heat oven to 350°F. Lightly coat an 8" x 8" glass baking dish with non-stick cooking spray.

2. Season the chicken with salt and pepper. In a sauté pan over medium-high heat, heat the oil, then add the chicken. Cook until browned on both sides. Place the browned chicken breasts in the prepared baking dish. 

3. In a small bowl, combine the tomato sauce and taco seasoning, then pour over the chicken breasts. Top with the Cotija cheese and the Mexican cheese blend.

4. Bake for 20-30 min, until chicken is fully cooked. Enjoy!

Mexican Potatoes (with video link)

These are a perfect side dish to do with your Mexican main dish! Or maybe even just have by themselves, we liked them that much 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.crowdedkitchen.com/crispy-roasted-mexican-potatoes/

Recipe below contains my modifications.

Ingredients:

1.5 lbs. red potatoes, diced in 1" cubes

1 T. canola oil

1 T. cornstarch

3/4 tsp. kosher salt

1 tsp. chili powder

3/4 tsp. dried oregano

1/2 tsp. cumin

1/4 tsp. coriander

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne

Directions:

1. Place potatoes in a bowl, cover them with water, let them set for a couple of minutes, then drain. Repeat until the water becomes mostly clear (usually twice or thrice is enough). Let drain in a colander or spread out on a towel.

2. Heat oven to 400°F. Line a baking sheet with parch

3. In a large bowl, toss potatoes with the canola oil.

4. In a small bowl, combine the remaining ingredients (cornstarch through cayenne). Stir to combine.

5. Add the spice mixture to the potatoes bowl and stir until evenly coated.

6. Spread potatoes onto prepared baking sheet in an even layer. Bake for 35-40 min; stir once or twice during the baking. Enjoy!

Crème Fraîche Chicken Breasts (with video link)

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!