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

**pardon my dust, entry in progress, will be completed as soon as I can!**

Steak au Poivre Soup

'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/

*pardon my dust, entry will be completed soon!*

Chicken Cotija

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

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

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!