Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

This was quite good indeed...I'd have to give it 9.5, well worth making again :)  As it did not indicate in the original how many servings it would yield and only had 2 chicken breasts, I was guessing it might not serve 3 very well.  Thus, I made 1.5 times the original.  This was just right, meat-wise (though I could finish half of one--the guys both finished whole ones each); there was a ton of sauce leftover, though.  It's really good, don't want to waste it, so I'm going to save it and try it on pasta.  Anyhow, the amounts listed here in the blog are the 1.5 times version.  As you can see below, I served it with basic fried potatoes, which was a perfect accompaniment.  (Note: the pink of the meat is due to the wine and is only surfacial--it is not underdone, I assure you!)

Link to original recipe: https://www.fromachefskitchen.com/chicken-pinot-noir-with-wild-mushrooms-and-fresh-basil/

Ingredients:

4 1/2 T olive oil, divided
kosher salt and coarse black pepper
3 split chicken breats (bone-in, skin-on)
1 small yellow onion, chopped
12 cloves garlic, halved
1 1/2 c. canned whole tomatoes
1 1/2 c. dry red wine, preferably Pinot Noir (which I used, Bogle vineyards)
2 c. chicken stock and 5 oz. canned broth (original asks for canned broth only, thus either works)
1 1/2 tsp. dried oregano
3/4 tsp. dried thyme
3 T. unsalted butter, softened, divided
1 1/2 T. all-purpose flour
12 oz. mixed wild mushrooms, sliced (I might have used a bit more, didn't measure, and would add more next time)
1/4 c. chopped fresh basil (I didn't measure on this)

Ingredients:

1.  Heat oven to 350°F (I'm a slow prepper, so I waited until a little way into the prep before turning on oven).

2. Season chicken breasts with salt and pepper.

3. Heat 3 T. of the olive oil in a Dutch oven over medium-high heat.  Place chicken breasts skin side down and brown 4-5 minutes (or until golden).  Turn, brown equally on other side, then transfer to plate.

4. Add remaining 1 1/2 T. olive oil to Dutch oven and then add onion.  Reduce heat to medium and cook 3-4 minutes or until softened.

5. Add garlic and cook, stirring, 30 seconds or until fragrant.

6. Add tomatoes and cook, stirring, for 1 minute.

7. Add wine and bring to a boil, scraping up any browned bits.

8. Add the chicken stock & broth, oregano, and thyme.  Return to a boil.

9. Transfer chicken, skin side down, back to pot.  Cover tightly and place in oven.  Bake 1 hour, then transfer Dutch oven back to stovetop.

10. Combine 1 1/2 T. butter with the flour (I mashed them together with my fingers to make a paste.)  Add to Dutch oven mixture and bring to a simmer, stirring until combined.

11. In a skillet, heat the remaining 1 1/2 T. butter over medium-high heat.  Add mushrooms and cook 4-5 minutes or until softened and slightly browned (this took closer to 8 min for me).

12. Add cooked mushrooms to pot with chicken, along with basil, and stir to combine all.

13. Adjust seasoning with salt and pepper if needed and enjoy!

Mushroom Goat Cheese Pasta

The rating on this recipe is not a 10...at least not for me (I know, you're in shock, right?).  I would give it a 7.5; hubby liked it better than I did, so I'm guessing he'd give it at least 8.5, maybe 9.  While it was good, I doubt I will make this again.  Perhaps it is because I changed the original a bit, but I kind of doubt that.  I like my pastas saucy; even after doubling the 'sauce' component and adding more pasta water and a little milk, it was just barely enough for me. The flavor was decent and hubby ate the leftovers, so it certainly wasn't a fail by any means.

Original recipe: https://thekittchen.com/10-minute-mushroom-goat-cheese-pasta/

Ingredients:

7 oz. farfalle pasta (or linguine, as indicated in original)

2 T. butter

2 c. sliced baby bella mushrooms

salt and pepper, to taste

6 T. dry sherry

1/4 c. soft goat cheese

cream (at least 1 T, though I'm guessing I went closer to 2)

1/4 tsp. herbes de Provence

pasta water (at least 2 T, likely closer to 1/4 c.)

2 tsp. Parmigiano Reggiano, shredded

Instructions:

1. Cook pasta according to package directions, being sure to reserve some of the pasta water when draining.

2. Melt butter in a skillet over medium heat.  Add mushrooms to pan and stir to coat.  Season with salt and pepper and cook until softened (around 4 minutes).

3. Add sherry to pan and cook until about half has evaporated, stirring occasionally.

4. Reduce heat to medium-low.  Add goat cheese and stir in until melted.

5. Add cream and herbes de Provence, stirring until combined.

6. Add the pasta water until desired consistency is reached, stirring to combine (note: I also ended up adding a splash of milk).

7. Stir in Parmigiano Reggiano and serve.

Rice Pilaf with Sage, Parmigiano, and Prosciutto

As I mentioned in previous post, this rice is equally amazing to the main dish I made with it (cast iron lamb chops).  Yes, it's a 10 out of 10--maybe even an 11 lol.  Seriously, this is so darn yummy! As I did not need a lot of servings, I made only half of the original recipe.  Amounts listed here on my blog are for the halved version (**one exception: I forgot to half the first butter addition, but it turned out great, so I'm leaving it below how I made it).

Link to original recipe:  http://www.finecooking.com/recipe/rice-pilaf-with-sage-parmigiano-prosciutto

Ingredients:

1 T. extra-virgin olive oil
5 very thin slices prosciutto, cut crosswise in 1" wide strips
2 T. unsalted butter
1 1/2 T. chopped fresh sage, divided
2 large cloves garlic, minced
1 large shallot, thinly sliced
3/4 c. long-grain white rice
1/2 tsp. Kosher salt
1/2 c. dry white wine (I used Barefoot Chardonnay)
3/4. c. low-salt chicken broth
1/2 T. unsalted butter
1 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater

Instructions:

1. In a 1.5 or 2 qt. heavy-based saucepan with a tight lid, heat olive oil over medium heat.  Cook prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min.  Using tongs or slotted spoon, transfer prosciutto to a paper towel to drain.

2. Add 2 T. of butter to the pan and reduce the heat to low.  When the butter has melted, add 1 T. of the sage and cook for a few seconds, then add garlic and shallots.  Cook, stirring occasionally, until shallots are softened but not browned--around 5 min.

3. Add the rice and salt and stir well to coat each grain with oil.  Toast for a full 5 min, stirring regularly to keep the grains from sticking to each other and bottom of pan.

4. Add the wine, stir well, and cook over medium heat until the wine is mostly reduced--about 3 min.

5. Add the chicken broth, stir once, then bring to boil.  Cover, reduce heat to low, and cook for 18 min. without peeking/opening.

6. Remove pan from heat and let sit, still covered, for 5 min.

7. Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Add the remaining 1/2 T. of butter and remaining 1/2 T. sage, the Parmigiano, and the cooked prosciutto.

8. Serve with desired main dish (or as one!) and enjoy :D

Cast Iron Lamb Loin Chops in Cognac Butter

Mmmmmmmm.  I love lamb loin chops.  These are easy, delicious, and fast--a 10 for sure!  But I must warn you to use your range hood fan right from the start so that, unlike me, you don't end up with your smoke alarm going off halfway through cooking...  Seriously, my neighbors probably think I just burn the hell out of everything lol.  Anyway...I served these with an amazing version of rice pilaf, which I will post next :D

Link to original recipe: http://kitchenswagger.com/recipes/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/

Ingredients:

4 lamb loin chops
kosher salt and coarse ground pepper
1 T. olive oil
2 large garlic cloves, minced
2 tsp. fresh oregano, finely chopped
2 tsp. fresh rosemary, finely chopped
2-3 T. butter
1/4 c. Cognac (or Brandy)

Instructions:

1. Season loin chops generously with kosher salt and pepper.  Let rest at room temperature for at least 20 minutes (mine were out closer to an hour, I think).

2. In a large cast iron skillet, heat olive oil on medium-high until hot (this was 8 on my stove; original recipe calls for 'hi', but this I think would be too much on my stove (equivalent of 10)).  Place the loin chops in skillet and cook, undisturbed, for 3-4 minutes.  Turn and cook, undisturbed on other side, for additional 3-4 minutes.

3. Add the butter, followed by the Cognac (be careful--this will steam fast and a lot!), fresh herbs, then garlic.  Stir to melt butter and flip chops to coat in butter, cooking only for additional 1-2 minutes total (any more than this and the chops will be overcooked).

4. Remove from heat and serve with butter/pan drippings drizzled over steaks.  Enjoy!!

Grilled Tequila-Lime Chicken Thighs

Mmmmmmmm!  I know it seems like I say this about nearly every recipe, but I swear, this one is also a 10 out of 10.  Tasty and easy, plus mostly quick prep...yep, this is a win for sure.  Most of the ingredients are easy to come by, though I can't be sure about the chipotle chile powder.  I was actually quite surprised to find it in the first supermarket I tried (Meijer)--McCormick brand, in case any one is curious :)  Anyhow, this recipe is one that requires marinating time--minimum of 8 hours.  Mine went 8 1/2 hours, as I prepped it in the morning and cooked in evening.  Thanks again to my brother for doing the grilling part (gotta give credit where it's due!) so dinner would be ready when I got home from work!  I modified a bit from original, which is linked below.

Original recipe link: http://www.finecooking.com/recipe/tequila-lime-chicken-thighs

Ingredients:

1/3 c. tequila, preferably reposado (which is what I used)
1/3 c. fresh lime juice
1/4 c. agave syrup (I used "light" colored agave syrup)
3 large cloves garlic, minced
1 tsp. chipotle chile powder
1 tsp. ground cumin
1/2 tsp. dried oregano, preferably Mexican (I did not have Mexican, just used regular)
2 1/2 tsp. Kosher salt
coarse ground black pepper, to taste
6-8 boneless, skinless chicken thighs (around 2 1/2 lbs.), trimmed of excess fat (**I forgot to trim mine and they turned out fine)

Instructions:

1. In a medium bowl, whisk together all ingredients except chicken thighs.

2. Add chicken thighs and turn to coat/plunge in mixture.  Cover and refrigerate at least 8 hours or up to 2 days.

3. Prepare a charcoal fire grill (or medium gas grill--350 to 375°F).  If desired, brush grate with oil to prevent sticking (we did not find this necessary, as we used charcoal grill).

4. Remove chicken from the marinade and place on grill.  Cook, flipping once, until charred in places and cooked through, around 8 minutes total (we did not time, so I cannot verify).

5. Transfer chicken to a plate and let rest 5 minutes before serving.  Enjoy!

Baklava-Inspired Monkey Bread

Ready to throw your diet out the window?  Or just feeling indulgent?  This recipe is the treat your mouth has been waiting for!  I actually combined two recipes to make this and I'm super glad I did (yep, this is another 10 out of 10 :))  The original recipe has the dough being made from scratch; though I enjoy making things from scratch (obviously), I did not have time to do so when I wanted to make this.  When I make regular monkey bread, I use Pillsbury dough's recipe and no need to fuss with dough from scratch.  Thus, I figured to cross the two ideas and see how it turned out (spoiler alert: wonderful).  The result was perfect--it really was like a cross between the two treats.  Without further ado, here is the recipe...

Original link 1:  http://www.midwestliving.com/recipe/baklava-monkey-bread/

Original link 2:  https://tinyurl.com/y9urpngt

Ingredients:

1/2 c. sugar
1 tsp. cinnamon
2 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated original biscuits
1 c. brown sugar (packed)
1/2 c. honey
1/3 c. heavy cream
1/4 c. butter
1 1/2 tsp. lemon zest
1/2 c. walnuts
1/2 c. pistachio nuts
1/3 c. butter, melted

Instructions:

1. Heat oven to 350°F and grease a 10" fluted tube/Bundt pan very well.

2. Add the sugar and cinnamon to a large zip top plastic bag and shake to combine.

3. Cut each biscuit in fourths and add to cinnamon-sugar mixture in bag.  Shake to coat until all pieces are coated.

2. Prepare the syrup: in a medium saucepan, combine brown sugar, honey, cream, 1/4 c. butter, and the lemon zest.  Bring to boiling, then reduce heat to simmer.  Simmer, uncovered, for 5 minutes or until reduced to 1 1/2 cups.  Cool completely.

3. In food processor, combine/chop walnuts and pistachios.

4. Arrange coated biscuit pieces on a rimmed baking sheet or large bowl.  Drizzle with the melted butter and toss pieces gently to coat evenly.

5. Spoon/pour 1/2 c. of the cooled syrup into the prepared fluted tube/Bundt pan. Sprinkle with about a third of the nut mixture.  Arrange about a third of the buttered dough pieces over the nuts.  Repeat layering twice to complete.

6. Bake for 40-45 minutes or until golden brown.  Let stand 5 minutes after removing from oven, then invert onto large serving platter/plate.  Serve warm and enjoy!!

Crispy Fried Chicken

Get your Fry Daddy ready--this is an easy, yummy, quick-prep recipe for delicious fried chicken, no special/crazy ingredients required!  A few days back, it was national fried chicken day (yes, really) and I had to participate, right?  I mean, it would have been unpatriotic or something had I not... lol.  Anyhow, I was a bit busy that day and didn't have time for my favorite fried chicken recipe, plus no buttermilk on hand, thus I chose to try this one.  Very happy I did, too--it's another 10!  Will be making again and again :)

Link to original recipe: http://www.tasteofhome.com/recipes/crispy-fried-chicken

Ingredients:

4 c. all-purpose flour, divided
2 T. garlic salt
1 T. paprika
3 tsp. coarse ground black pepper, divided
2 1/2 tsp. poultry seasoning
2 large eggs
1 1/2 c. water
1 tsp. salt
3 1/2 to 4 lbs. bone-in chicken pieces (I used drumsticks only this time)
oil for deep frying (I used a mix of peanut and canola oil this time, which worked well)

Instructions:

1. Heat oil in deep fryer to 375°F.

2. Combine 2 2/3 c. of the flour, garlic salt, paprika, 2 1/2 tsp. of the pepper, and poultry seasoning in a large resealable plastic bag or shallow dish.

3. In a (separate) shallow dish, beat eggs and water until combined.  Add salt and the remaining flour and pepper, stir to combine.  (*note: I added the flour 1/3 of cup at a time, though the original recipe didn't indicate to do so.)

4. Dip chicken pieces in egg mixture, then place in bag (or dish) of dry mixture and shake/turn to coat.

5. Fry in small batches (I did 3 drumsticks at a time) for around 10 minutes per batch (they should float and register 165°F internal temp after removal).  Remove and drain on paper towels (or wire rack placed over baking sheet, as I prefer).  Enjoy!!