Dark Chocolate Cake with White Chocolate Buttercream Frosting

I don't often make cakes from scratch, but when I came across this recipe, it went on my "to try" list right away! And I'm very glad I did, as it's excellent, 10/10 for sure! Fairly easy, too.

Thank you again to my kind sister-in-law for the Christmas present of the cake tools, which made the decorating much easier!!

Link to my YouTube "making of the recipe" video: https://youtu.be/RhO5t1L3WcI

 

Original recipe credits: https://www.goldmedalflour.com/recipes/dark-chocolate-cake-with-white-chocolate-frosting/f08e3d91-632e-4ae6-9737-bc19562ae73d

and https://sallysbakingaddiction.com/white-chocolate-buttercream-frosting/

Recipe below contains my modifications.

Ingredients:

for the cake batter--

 

2 c. (240g) all-purpose flour

1 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/4 c. water

2/3 c. natural cocoa powder

2/3 c. unsalted butter, softened

1 1/3 c. sugar

3 eggs

2 tsp. vanilla extract

1/2 c. sour cream

 

for the frosting--

 

9 oz. white chocolate (I used, and recommend, Ghirardelli brand, comes in 4 oz. bars)

3 sticks (1 c.) unsalted butter, softened

3 c. powdered sugar

3/8 c. (6 T.) heavy cream

1/2 T. vanilla extract

3/16 tsp. salt (1/8 + 1/16)

 

Directions:

 

1. Prepare your pans: grease bottom and inner sides of 3 round 8" cake pans. Cut a circle of parchment to cover the bottom of each and place there. Set aside. Heat oven to 350°F.

 

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 

3. In another small bowl, whisk together the water and cocoa powder until well blended/smooth. Set aside.

 

4. In the bowl of a stand mixer, beat together the butter and sugar for 2 minutes, or until light and fluffy.

 

5. Beat in eggs one at a time until just combined, followed by the vanilla extract.

 

6. With mixer on low speed, mix in 1/3 of the reserved dry mixture, then 1/2 of the cocoa mixture. Repeat, then finish with the remaining dry mixture.

 

7. Beat in the sour cream until well combined.

 

8. Pour batter into prepared pans, dividing as evenly as possible between the 3. Transfer to oven and bake for 22-25 min, or until toothpick inserted in center comes out clean (mine were perfect at 22 min).

 

9. Let cakes rest in pans for 10 minutes, then transfer out of pans onto wire rack; remove parchment if clinging to cake. Let cakes cool on rack for at least 1 hour prior to frosting.

 

10. For the frosting-- Melt the white chocolate in a double boiler (or carefully, in bursts, in a microwave). Let cool for 20 minutes (but not longer, as you need it to still be liquid/smooth).

 

11. In the bowl of a stand mixer, beat the butter on medium speed for 1 minute.

 

12. With mixer on low speed, gradually mix in the powdered sugar.

 

13. Pour in the cooled, melted white chocolate and mix on medium speed for 2 min.

 

14. Add the heavy cream, vanilla extract, and salt. Beat on medium speed for 1 min.

 

15. Frost cake. serve, and enjoy! If preferred (which I did), place in fridge for 10 min to firm up the frosting before serving. After initial serving, keep cake (covered) in fridge.

 

 

Ritz Cracker Chicken Breasts (with video link)

This is a super easy meal to throw together and quite yummy, try it tonight!

Link to my YouTube "making of the recipe" video:  https://youtu.be/bPSc5pif_Jc

 Ingredients:

1 c. crushed Ritz crackers (about 1 sleeve)

1/2 tsp. garlic salt

1/4 tsp. coarse ground black pepper

1 egg, beaten

~4 skinless, boneless chicken breasts, around 3/4"-1" thick (if yours are thicker, either slice through horizontally, pound to thin out, or increase baking time)

1/2 c. butter, cut in "large pats"

 

Directions:

 

1. Heat oven to 375°F.

 

2. Combine crushed crackers, garlic salt, and pepper in a shallow dish.

 

3. Place beaten egg in a separate shallow dish.

 

4. Dip chicken breasts to coat all over in beaten egg, then dredge to coat in the cracker mixture.

 

5. Place coated chicken breasts in a 9" x 13" baking dish. Distribute the butter pieces all over the dish, with some to the sides and some on the chicken.

 

6. Transfer to oven and bake for 45 min or until no pink remains in chicken. Serve and enjoy!

Roast Spatchcock Chicken

Outstanding! This was my first time (and my mom's first time) to try the spatchcock method for preparing a roast chicken...and we did great! You do need a very sharp pair of poultry shears to do this properly. Highly recommend trying it, the chicken comes out so moist and tender! We served this with this recipe for leeks with pine nuts (which is equally yummy :))

 

Original recipe credit: https://www.foodandwine.com/recipes/herb-roasted-spatchcock-chicken

Recipe below contains my modifications.

Ingredients:

 

1 whole chicken (6 lb.)

1 1/2 T. olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1 1/2 T. chopped fresh oregano

1 1/2 T. chopped fresh thyme

1 T. chopped fresh rosemary

6 garlic cloves, crushed 

Directions:

1. Heat oven to 400°F.

 

2. To spatchcock the chicken, cut along each side of the backbone and remove it. Turn the chicken over (breast side up) and press down on the breastbone to flatten the chicken. 

 

3. Place the chicken on a large, rimmed baking sheet. Rub the chicken all over with olive oil.

 

4. Season chicken all over with kosher salt and pepper. Rub the herbs all over as well.

 

 

5. Tuck the garlic underneath the chicken. Transfer chicken to the oven. Roast for 1 hour 15 minutes, or until cooked through.

 

 

6. After removing from oven, let chicken rest for at lest 10 minutes before serving. Enjoy! 

 

Skillet Lasagna

Yum and more yum! This is one of our favorite recipes, super delicious, have made many times now and highly recommend!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/prltveUs8gw

Original recipe comes from a magazine-book that I got long ago called "Perfect Pasta". 

Recipe below contains my modifications.

Ingredients:

1 lb. ground Italian sausage (recommend Johnsonville 'hot')

1 c. chopped yellow onion (1 large or 1 1/2 medium)

2 large garlic cloves, minced

1 large can (28 oz.) crushed tomatoes

1 c. chicken broth

1/4 tsp. Italian seasoning

pinch of red pepper flakes

1/4 tsp. coarse ground black pepper

salt, to taste (I would guess around 1/4 to 1/2 tsp.)

8 oz. (dry weight) mafaldine or broken up lasagna noodles

8 oz. fresh mozzarella, divided: cube 3 oz of it, slice the rest in rounds

3/4 c. whole milk ricotta

1/2 c. grated Parmigiano-Reggiano, divided

 

Directions:

 

1. In a large, oven-proof and broiler-safe skillet, brown the Italian sausage over medium to medium-high heat. Cook, breaking into small crumbles, until no pink remains. If there is a lot of rendered fat, blot it out with a paper towel or strain out.

 

2. Leave Italian sausage in the skillet and add the onion. Cook for 3-4 min, then add the garlic and cook for 1-2 more min.

 

3. Stir in the crushed tomatoes, followed by the chicken broth, then the Italian seasoning, red pepper flakes, salt, and pepper. 

4. Add the dry mafaldine and stir to mix in/coat, bring back to boiling. Once boiling, cover, lower heat to keep at simmer, and cook for 10 minutes.

 

5. Heat oven broiler on HI.

 

6. While broiler heats, uncover the skillet, remove from heat, and stir in the 3 oz. of cubed mozzarella, the ricotta, and 1/4 c. of the Parmigiano-Reggiano.

 

7. Top with the remaining 5 oz. of sliced mozzarella and remaining 1/4 c. of Parmigiano-Reggiano. Transfer to oven and broil until cheese starts to brown a bit, around 4 min. Let rest for a few minutes before serving. Enjoy! 

Scallops in Prosciutto Sauce with Asparagus

10+/10, excellent! Made with mom, everyone loved it!

 

Original recipe credit: https://www.foodandwine.com/recipes/asparagus-scallops-browned-butter-and-prosciutto

Recipe below contains our modifications.

Ingredients:

1 lb. green asparagus, bottom ends trimmed off

3 1/2 T/ unsalted butter, divided

1 oz. thinly sliced prosciutto, cut crosswise into 1/2" wide strips  

1 lb. sea scallops

salt and freshly ground pepper, to taste

1/2 tsp. finely grated lemon zest

2 T. fresh lemon juice

1/3 c. chicken stock

 

Directions:

 

1. Bring a medium pot of salted water to boil. Add the asparagus, adjust temperature to keep at almost boil and cook for 8 minutes. Use tongs to transfer the cooked asparagus to a colander. Leave the pot of water simmering.

 

2. Meanwhile, in a large skillet over medium-low to medium heat, melt 1 T. of the butter. Add the prosciutto and cook until starting to crisp (around 4-6 min). Transfer the cooked prosciutto to a plate.

 

3. Add 2 T. of the butter to the skillet and increase heat slightly. Once the butter has melted, add the scallops and season with salt and pepper (go easy on the salt, as the prosciutto will already have a good amount). Cook for around 2 min (or until browned) per side. Transfer scallops to a plate.

 

4. Add the lemon zest to the skillet and cook for around 30 seconds. Stir in the lemon juice, then the chicken stock. Cook, stirring and scraping up the fond, until slightly reduced (around 3 min.)

 

5. Cut the heat, leave on the burner, and swirl in the remaining 1/2 T. of butter. Return the scallops, along with any juices, to the skillet, as well as the prosciutto. Stir to combine/coat.

 

6. Return the asparagus to the simmering water briefly, just to reheat through. Plate the asparagus, topped with some scallops and sauce. Enjoy!

Ziti with Vodka Sauce

Made at mom's (well, she made it after we discussed modifications). Super delicious, definitely have to make again!

 

Original recipe credit: https://www.foodandwine.com/baked-ziti-with-shortcut-vodka-sauce-8773570

Recipe below contains our modifications.

Ingredients:

8 oz. uncooked ziti

olive oil

3 links hot Italian sausage (12 oz.)

1 medium or 1/2 large yellow onion, finely chopped

2 large garlic cloves, thinly sliced

3 T. tomato paste

1/2 c. vodka

24 oz. jar marinara sauce (we used Mezzetta Marinara)

3/4 c. heavy cream

2/3 c. freshly grated Parmesan, divided

8 oz. whole-milk ricotta, divided

8 oz. shredded low-moisture whole milk mozzarella cheese, divided 

 

Directions:

 

1. Cook ziti according to package directions for al dente. After draining, rinse pasta and return to pot. set aside.

 

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking up into crumbles, until slightly browned (around 4-6 min.)

 

3. Reduce heat to medium. Add the onion and garlic. Cook, stirring often, until softened (around 4 min.)

 

4. Add tomato paste and cook, stirring often, for around 2 min.

 

5. Deglaze pan with vodka, stirring, cooking, and scraping for around 1 min. 

 

6. Stir in the marinara sauce and cream. Bring to a simmer over medium-low, then keep simmering for 10 min. Meanwhile, heat oven to 375°F.

 

7. Remove from heat, then stir in 1/3 c. of the Parmesan. 

 

8. Pour around 1/3 of sauce into pot with reserved cooked ziti and stir to coat.

 

9. Spread around 1/3 of sauce over bottom of an 11" x 7" baking dish. Top with half of the ricotta, dolloping evenly over the sauce.

 

10. Layer half of the pasta evenly atop ricotta dollops layer. Top with half of the mozzarella.

 

11. Layer with the remaining half of pasta mixture, followed by remaining vodka sauce.

 

12. Top with remaining mozzarella and Parmesan. Transfer to oven and bake for 30 min. Let rest for 5 min. prior to serving. Enjoy! 

Homemade Pizza (with video link)

Happy National Pizza Day! To celebrate, how about trying this homemade pizza dough? It's delicious!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/sBEGCzKs8vY

Original recipe credit: https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe

Recipe as presented below contains my modifications. 

Ingredients:

1 T. sugar

1 T. instant yeast (or active dry yeast)

1 T. salt

2 c. water (95-105°F)

2 T. olive oil (optional)

660g (5 1/2 c.) unbleached all-purpose flour (you may need slightly more)

2 T. King Arthur pizza seasoning (optional)

pizza sauce and toppings

 

Directions:

 

1. Add the sugar, yeast, salt, and oil to the water. Stir to dissolve/combine (it will not really fully 'dissolve', will look more like an oily mixture of sorts (see the video)). Set aside.

 

2. Put the flour in a large bowl and add the pizza seasoning, stir to combine.

 

3. Pour the yeast mixture into the bowl and begin mixing with a spoon. Once it starts to become a shaggy dough, switch to kneading together to combine. If it is not coming together, add a little bit of flour at a time until you have a dough forming.

 

4. Place dough on a floured surface and knead for 7-10 minutes, until a smooth and elastic dough consistency is achieved (should easily form into a ball and hold shape).

 

5. Place dough in a lightly greased bowl and cover it. If you have a 'bread proof' setting on your oven (like I do), turn that on and pop it in there for 15 minutes, then shut off the setting and leave it there for 45 more minutes (1 hour total). Otherwise, let proof at room temperature for 1-2 hours, until it has doubled in size. 

 

6. Heat oven to 450°F.

7. Press into the dough to gently deflate it, then divide it into 3 or 4 portions (depending on how thick of crusts desired and size of your pizza pans; I went 3, as we have pans that are 13" and bigger).

 

8. Lightly oil your pizza pans, then press/work the dough to an even thickness all over, until you have reached the thickness you desire.

 

9. Top with pizza sauce and toppings of your choice. Transfer to oven and bake for 15-20 minutes (longer for thicker crusts and/or more toppings).

 

10. Upon removing from oven, transfer to a cooling rack to cool for 10 minutes before serving. Enjoy!

Rosemary Cheddar Bread

Time for baking some bread! This is a tasty one, albeit a bit on the salty side; I will opt for a mild cheddar next time I make it. It is very good dipped in marinara sauce.

Link to my YouTube "making of the recipe" video: https://youtu.be/roBOmLv3JXI

 

Original recipe credit: https://www.kingarthurbaking.com/recipes/rosemary-cheddar-cheese-bread-recipe

Recipe below contains my modifications. 

Ingredients:

for the rosemary dough--

 

170g (1 1/2 c.) golden wheat flour

2 tsp. baking powder

1 T. dried rosemary

1/2 tsp. sage

1/4 tsp. salt

1 large egg

1/2 c. milk

3 T. butter, melted (next time I would use unsalted)

 

for the cheddar dough--

 

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

1/4 c. Better Cheddar cheese powder

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/2 tsp. black pepper

1 large egg

3/4 c. milk

3 T. butter, melted (same note as above)

113g (1 c.) grated or shredded cheddar cheese (I would go mild next time)

 

Directions:

1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and set aside.

 

2. Make the rosemary batter: In a medium bowl, whisk together the golden wheat flour, baking powder, rosemary, sage, and salt. Set aside.

 

3. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, stirring only until just combined (batter will be stiff).

 

4. Make the cheddar batter: In a medium bowl, whisk together the all-purpose flour, cheese powder, baking powder, salt, cayenne, and black pepper. Set aside.

 

5. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, along with the cheddar cheese, stirring until just combined.

 

6. Assemble the loaf: Use a cookie scoop to make ping pong ball size scoops of the cheese batter. Place across the bottom of the loaf pan, leaving space between each for a checkerboard pattern. Repeat with the rosemary batter, filling in the spaces between the cheese scoops. 

7. Repeat with a second layer, reversing the order so that alternate dough types are on top (cheese scoop on top of a rosemary scoop and vice-versa). You may end up with one scoop of cheddar on top of cheddar at the end (like I did in the video).

 

8. Transfer to oven and bake for 45-50 min, until nicely browned on top and toothpick inserted in center comes out clean. 

9. After removing loaf from oven, let it cool in pan for 30 minutes before carefully turning it out to cool completely on a rack. Once cooled, slice up and enjoy!

Chocolate Truffle Almond Pie with Amaretto Cream

Outstanding pie alert...outstanding pie alert...

Happy National Pie Day!

To celebrate, make this pie, you will be very happy you did, it's 10+/10 all the way.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/zA9QjbWE5dk

Ingredients:

1 piecrust (I used this recipe, but you could also just do a refrigerated one)

1 c. semisweet chocolate chips

1 c. bittersweet chocolate chips

1/2 c. (1 stick) salted butter, softened

3/4 c. light brown sugar (packed) 

3 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

60g (1/2 c.) all-purpose flour

1 c. slivered almonds, toasted

 

for the Amaretto cream--

 

1 c. heavy cream 

2 tsp. Amaretto (or a small amount of almond extract)

1/4 c. powdered sugar

 

Directions:

 

1. Heat oven to 350°F.

 

2. For the piecrust: Roll out crust to fit a 9" pie dish and crimp edges. Line piecrust with aluminum foil (or parchment) and fill bottom with pie weights (or dried beans). Bake for 10 minutes, then remove weights and foil. Bake for additional 10-12 min. Cool on wire rack while preparing filling.

 

3.  In a microwave-safe medium bowl, melt both types of chocolate chips together in the microwave, using short 'bursts' of around 15-30 sec (depending on your microwave), stirring between each 'burst', until chocolate is completely melted and smooth. Let rest for 15 min (while you prepare the other ingredients).

4. In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

5. Beat in eggs one at a time.

6. By hand, stir in the melted chocolate, vanilla extract, and almond extract.

7. Stir in the flour and toasted almonds, then spread mixture evenly in the prepared piecrust shell.

 

8. Transfer to oven and bake for 30-35 min, until set (doesn't jiggle in middle when lightly shaken; this took 32 min in my oven).

 

9. Transfer to a cooling rack for 1 hour, then place in fridge for at least 1 hour (can go longer, but you will want to pull it out of fridge about 30 minutes before serving).

 

10. For the Amaretto cream-- In a small mixing bowl, whip/beat together the heavy cream, Amaretto, and powdered sugar until stiff peak cream forms. Serve atop pie and enjoy! (Pie is also great without the cream :))

Orange Chocolate Chip Cookies (with video link)

These cookies are super soft and tasty with their different twist: orange in a chocolate chip cookie!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/YHUMc8sTeTs

Original recipe credit: https://crisco.com/recipes/orange-chocolate-chippers/

Recipe below contains my modifications.

Ingredients:

3/4 c. butter flavored Crisco

1/2 c. light brown sugar (packed)

2 tsp. orange zest

1/3 c. milk

1 large egg

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

97g vanilla flavored instant pudding mix (the 4-serving size)

1 tsp. baking powder

1 c. milk chocolate chips 

Directions:

1. Heat oven to 350°F.

2. In the bowl of a stand mixer, beat together shortening, sugar, and orange zest.

3. Beat in the milk and egg.

 

4. In a medium bowl, stir together the flour, pudding mix, and baking powder. Gradually mix this in with the wet mixture.

 

5. Stir in the chocolate chips by hand.

 

6. Drop rounded Tablespoonfuls of dough onto baking sheet, spacing each 2" apart.

7. Bake for 13-14 minutes or until set. After removing from oven, let cool for 2 minutes baking sheet before transferring to cooling rack. Enjoy!

Steaks with Shiraz Morel Sauce (with video link)

Do you love morels? Do you love steak? And wine? This recipe is for you! 

Link to my YouTube "making of the recipe" video: https://youtu.be/8QocIoCKVp8

Ingredients:

2-4 steaks, cut of your choice

2 T. olive oil

1 oz. dried morel mushrooms, reconstituted (or you can use up to 1 lb. fresh morels)

1 large shallot, finely chopped

6 fresh thyme sprigs

1 c. Shiraz

1 1/2 c. chicken broth

3 T. cold, salted butter, cut into "pats" (around 1 T each)

salt & pepper, to taste 

Directions:

1. Season steaks with salt & pepper. Cook steaks to desired doneness, then transfer to a plate to rest.

2. Meanwhile, to make the sauce, begin with the olive oil in a large skillet over medium-high heat.

3. Add the morels, shallot, and thyme sprigs. Cook until shallots start to soften (~3-4 min).

4. Carefully add the Shiraz and stir to combine. Increase heat slightly, bring to a boil, and let boil until wine has reduced by about 3/4.

5. If you cooked your steaks in a cast iron skillet (like I did in the video), I recommend pouring the mixture into the now empty steak skillet, then adding the chicken broth, stirring to scrape up the find as you do. If you grilled steaks (or other prep method), simply add the chicken broth to the skillet with the sauce and stir to combine.

6. Bring back to a boil and keep it boiling until liquid has slightly thickened, around 5 min.

7. Remove pan from heat, then remove and discard thyme sprigs.

8. Stir in the butter "pats" one at a time, until each has melted and completely combined in sauce. Season the sauce with salt & pepper, to taste.

 

9. Spoon sauce over steaks, serve, and enjoy! 

Maple Pecan Popcorn (with video link)

Happy National Popcorn Day!

To celebrate, I tried out this recipe and am so glad I did...it's awesomely yummy!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/GhLWJk8mZso

Original recipe credit: https://www.epicurious.com/recipes/food/views/maple-pecan-popcorn-356189

Recipe below contains my modifications.

Ingredients:

8 cups popped popcorn (I used an air popper to prepare mine)

3.5 oz. pecans, roughly chopped and lightly toasted

6 T. unsalted butter

1 1/2 c. pure maple syrup

1/2 tsp. salt

Directions:

1. Line an 11" x 17" rimmed baking sheet with aluminum foil. Lightly oil foil. Set aside.

2. In a small pan over medium heat, melt the butter.

3. Stir in the maple syrup and salt. Place a candy thermometer to monitor temperature.

4. Let mixture cook WITHOUT stirring until temperature reaches 300°F. Note: when it first boils, you may have to turn the heat down slightly until it gets more syrupy and the volume comes down a bit.

5. Be patient, do not rush the mixture by going past medium heat. It took mine slightly more than a half hour to reach 300°F.

6. Once it does get to 300°F, remove from heat and pour over popcorn/pecan mixture. Using a silicone spatula, quickly stir to coat, then pour out onto prepared foil/baking sheet.

7. Let cool completely, then enjoy!

Steak with Cabernet Sauce (with video link)

Absolutely delicious! I have made this a couple of times now and have loved it each time. Highly recommend my sharp white cheddar potatoes to accompany 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/9T_DE04C-78

Ingredients:

2-4 steaks (cut and size of your choice; filet mignon is best, NY strip was used in the video)

Kosher salt and ground black pepper, to taste

~2 T. olive oil 

8 oz. cremini (baby bella) mushrooms, stems removed, sliced

1 shallot, finely chopped (or red onion, as I used the video)

2 garlic cloves, minced

1 c. Cabernet Sauvignon (Malbec also works well) 

2 sprigs fresh thyme

2 T. veal demi-glace (I used the concentrate found on Amazon--1/2 T. of it + 1 1/2 T. water)

1 T. butter

Directions:

1. Season your steaks with the kosher salt and pepper. Cook steaks in the olive oil, according to your preference of doneness. Transfer to a plate and tent them with foil while you prepare the sauce.

2. In the same pan you cooked the steaks (which should have the olive oil used still in it; add more if needed), put the heat to medium and add the mushrooms, along with the shallot and garlic. Cook, stirring occasionally, until mushrooms and shallots have softened (3-4 min).

3. Carefully add the wine to the pan. As you stir it with the mushrooms, scrape the bottom of pan to get the fond into the sauce. Add the thyme sprigs and bring to a simmer. Let simmer for 5-8 minutes, until wine has reduced a bit.

4. Add the demi-glace and butter. Stir until fully incorporated in sauce, then let simmer for 1 minute. Adjust seasoning with salt and pepper if needed.

5. Plate your steaks for serving, top with the sauce, and enjoy!

Five-Spice Crusted Salmon

Christmas Eve meal--and very worthy, so delicious!

 Original recipe credit: https://www.surlatable.com/five-spice-crusted-salmon-with-ginger-pan-sauce/REC-266470.html

Recipe below contains my modifications.

Ingredients:

4 skinless salmon filets (5 oz. each)

1 1/2 tsp. ground Sichuan pepper

2 tsp. ground star anise

2 1/2 tsp. ground fennel seeds (used a spice grinder for this)

3/4 tsp. ground cloves

1 tsp. ground cinnamon

2 medium garlic cloves, minced

3 T. canola oil, divided

2 medium shallots, minced

2 T. minced ginger

1/2 c. dry white wine

1/2 c. chicken broth

1 T. soy sauce

 

Directions:

1. Heat oven to 425°F with oven rack in center position.

2. Meanwhile, in a small bowl, whisk together the Sichuan pepper, ground star anise, ground fennel, cloves, and cinnamon.

3. Divide the spice mixture evenly among the salmon filets and season each all over, pressing the mixture to adhere.

4. In a large, oven-safe skillet, heat 2 T. of the canola oil over medium heat. Once the oil begins to shimmer, add the salmon. Cook for 3 minutes, carefully turn (use a fish spatula for ease), then transfer to the oven. Bake for 10 minutes.

5. Meanwhile, in a medium skillet, heat the remaining 1 T. of canola oil over medium heat. Once the oil begins to shimmer, add the shallots and cook until tender, around 3 min. 

6. Add the ginger and cook for around 1 minute.

7. Pour in the white wine and bring to a boil. Let boil for 2 minutes, then pour in the chicken broth. Cook for 2 more minutes.

8. Remove from heat and stir in the soy sauce. Serve the salmon topped with the sauce and enjoy!

Spaghetti with Pancetta & Rosemary (with video link)

Oh is this every yummy! And so super easy & quick--10/10! Made this to celebrate National Spaghetti Day and every happy that I did :)

 Link to my YouTube "making of the recipe" video: https://youtu.be/XrB8m8NKL5k

Original recipe credit: https://www.cookingwithnonna.com/italian-cuisine/spaghetti-with-pancetta-and-rosemary.html

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) spaghetti, cooked according to package directions

1 1/2 T. olive oil

2-3 sprigs of rosemary (or some dried rosemary--I ended up doing a combo of both in the video)

2 cloves garlic, minced

4 oz. diced pancetta

1/4 c. dry white wine (I used Barefoot Chardonnay)

14 oz. crushed tomatoes with basil

salt and pepper, to taste

1/2 c. grated Parmigiano-Reggiano, plus additional for garnish

 

Directions:

 

1. In a large skillet, heat olive oil over medium heat. Add the rosemary and swirl in the oil until fragrant (around 30 sec).

 

2. Add the garlic and cook for around 1 minute, stirring constantly.

 

3. Add the pancetta. Cook, stirring frequently, for about 3 minutes.

 

4. Carefully add the wine. Cook, stirring occasionally, for around 2 minutes.

 

5. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to keep at a simmer for around 10-12 min, stirring occasionally.

 

6. Turn off the heat. Stir in the cooked pasta until all is coated in the sauce. Add the Parmigiano-Reggiano and stir until mixed in. Serve up and enjoy!

 

Garlic Butter Parmesan Potatoes

Made these to go with Christmas Dinner (which was steak with Merlot reduction). Soooo yummy!

Original recipe credit: https://www.eatwell101.com/roasted-garlic-butter-parmesan-potatoes-recipe

Recipe below contains my modifications.

Ingredients:

3 lbs. red potatoes, cut in small chunks

1/4c. olive oil

6 large garlic cloves, finely chopped

salt and pepper, to taste

1 T. Italian seasoning

3/4 c. finely shredded fresh Parmiginao-Reggiano

1/4 c. unsalted butter

 

Directions:

 

1. Heat oven to 400°F with rack at the lowest setting.

 

2. Line a large, rimmed baking sheet with parchment and spray with non-stick cooking spray. Set aside. 

3. Place potatoes in a microwave-safe bowl, cover, and microwave for 8 minutes.

4. In a large bowl, stir together the olive oil, garlic, salt & pepper, Italian seasoning, and Parmigiano-Reggiano. If the cheese absorbs all of the oil, add a bit more.

5. Add the microwaved potatoes to the oil mixture and stir/toss to coat. 

6. Pour the coated potatoes and spread out on the prepared baking sheet. 

7. Transfer to the oven and roast for 25 minutes. Turn/toss the potatoes on the sheet, then continue roasting for additional 15 minutes, or until browned/crisped at edges.

 

8. Meanwhile, heat the butter until just melted. After potatoes come out of oven, drizzle all over with the melted butter and stir to coat. Serve and enjoy! 

Creamy Chicken Breast with Pasta

Yum! Made this because I had some mushrooms that I got on sale and it turned out delicious! For me, it was 9/10; hubby was 10/10. I think it could use the onion that I left out (for hubby's sake) and a bit less red pepper flake. At any rate, I would happily make it again :)

 Original recipe credit: https://www.eatwell101.com/creamy-garlic-parmesan-mushroom-chicken-recipe

Recipe below contains my modifications.

Ingredients:

~8 oz. (uncooked weight) penne pasta 

2 large chicken breasts, sliced horizontally

salt and pepper, to taste

~1 tsp. dried oregano, divided

4 T. butter, divided

splash olive oil

16 oz. button mushrooms, sliced

~2 tsp. bottled minced garlic

1/2 c. chicken broth

1/2 c. heavy cream

1/3 c. freshly grated Parmigiano-Reggiano

1/4 c. marinara/pasta sauce (I used Bertolli Five Cheese)

chopped parsley, to taste

~1/8 tsp. red pepper flakes (this is corrected amount) 

Directions:

1. Cook pasta according to package directions.

2. Season the chicken breasts with salt, pepper, and ~1/2 tsp. of the oregano.

 

3. Melt 2 T. of the butter in a large skillet over medium-high heat. Add the splash of olive oil and swirl to combine. Place the chicken breasts in the pan and cook on each side for around 4 minutes, or until cooked through. Transfer chicken to a plate.

4. Reduce heat to medium. Add the remaining 2 T. of butter to the pan. Once melted, add the sliced mushrooms to the pan. Season with salt and pepper, plus the remaining ~1/2 tsp. oregano. Cook, stirring often, until mushrooms begin to soften. Add the garlic and cook for additional 1-2 min.

 

 5. Slowly pour and stir in the chicken broth, followed by the cream, Parmigiano, and marinara sauce. Continue cooking and stirring occasionally for around 3-4 min.

 

6. Stir in the parsley and red pepper flakes. Return the chicken to the pan, stir to coat in the sauce, and let cook for around 1 more minute. Add the pasta and stir to combine all. Serve and enjoy!