Wine-Braised Chicken with Shallots and Pancetta

Soooo tasty!  But caution: if you do not own the right size Dutch oven for this, you may need to reduce the recipe accordingly...the original recipe calls for a 7 to 8 quart size, yet among the 3--yes, 3--that I possess, none are this big, so I opted for the big oval roaster.  While it did work, the first part (browning the chicken) made quite a smoky mess of my house for a while (I had to open the sliding glass door in 15°F outside temps blowing in...not ideal lol).  Anyway, it was worth it and I would absolutely make this again--10 out 10!  Note: the chicken is good on its own, but the veggies and sauce with it makes it.  Mmm.

Link to original recipe: https://www.finecooking.com/recipe/wine-braised-chicken-with-shallots-and-pancetta

Ingredients:

3 T. olive oil, divided
8 chicken drumsticks (about 3 lb.--you could also use a mix of bone-in thighs and drummies, or all thighs)
Kosher salt and coarse ground black pepper
4 oz. pancetta, cut into 3/4-inch dice

2 strips bacon, cut crosswise into small chunks/strips
8 medium shallots, lobes separated, large lobes halved through the core
4 medium carrots, cut into 3/4" chunks, thick chunks cut in half
1 small bulb fennel (or anise), trimmed, cored, and cut into 3/4-inch dice (or something close-ish)
1 large clove garlic, finely chopped
4 sprigs fresh flat-leaf (Italian) parsley
4 sprigs fresh thyme
1 bay leaf
2 c. dry Riesling (I recommend Château Ste. Michelle brand--not a paid endorsement!)
3 c. reduced-sodium chicken broth

Directions:

1. Season chicken all over with kosher salt and coarse ground pepper.  Heat 2 T. of the oil in a 7 to 8 qt. Dutch oven (see my note at beginning about this) over medium-high and add chicken to pot.  Cook to brown 5 minutes each side (or longer, if needed).  Transfer to a plate.

2. Lower heat to medium and add pancetta and bacon to pan.  Cook until just crisping/browning, around 6 min.  Line a plate with a paper towel and use a slotted spoon to transfer pancetta and bacon to the paper towel to drain, leaving rendered fat behind.

3. Add remaining 1 T. of olive oil to pan and return heat to medium-high.  Add the shallots, carrots, and fennel to pan.  Cook, stirring occasionally, until lightly browned (around 7 min.).

4. Meanwhile, position a rack in the lower third of oven and heat to 300°F.

5. Add garlic to pan and stir constantly for 1 minute.

6. Using butcher's/cooking twine, tie together parsley, thyme, and bay leaf.  Add the herb bundle to pot, along with the wine.  Bring to a simmer and scrape bottom of pot to loosen any browned bits.

7. Add the broth, along with the chicken and pancetta-bacon mixture, to the pot.  Bring back to a simmer, then remove from heat.

8. Cover and transfer pot to oven.  Bake for 45 minutes, then check for doneness with thermometer (in deepest part of a piece of chicken, 165°F).

9. Using a slotted spoon, transfer chicken and veggies to a large serving bowl and tent with foil.  Discard herb bundle.

10. Bring sauce to boil over high heat, uncovered, until reduced to 2 cups (around 15 min.)  Season with salt and pepper.  Pour over chicken, serve, and enjoy!

"Easy" Baklava

The title of the original recipe is Easy Baklava...and while it is perhaps slightly easier than my previous attempt, I didn't find it to be so much so that I'd vote my other recipe down over it.  It's a different mixture than the other one for the nut content and syrup, but the principles of how it is made are pretty much the same.  You still have to be careful to keep the phyllo dough covered, you still have to brush it with butter, etc.  I made this at Christmas time last year and we all enjoyed it a lot--hubby in particular :)  I would make it again for sure, partly because the main 'easier' part I enjoy is serving it up.  This recipe, you can 'grab and go'; my other one, not so much.  At any rate, it is a 9.5 out of 10...makes a ton, too!
**original recipe link is only accessible to subscribers of NY times cooking**
Link to original recipe: https://cooking.nytimes.com/recipes/1019783-easy-baklava

Ingredients:

For the syrup--

2 c. sugar
1 c. water
1/4 c. honey
1 strip (3") orange zest, cut with a veggie peeler
1 cardamom pod (I couldn't find mine, so I subbed ground and it was fine)

For the baklava--

6 T. unsalted butter, melted
6 T. neutral oil (I used canola)
8 oz. roasted peanuts
8 oz. pistachios
8 oz. walnuts
1/2 c. powdered sugar
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 pkg (1 lb.) frozen phyllo dough, completely thawed according to package directions

Directions:

1. Make the syrup: Combine the syrup ingredients in a small saucepan.  Bring to a simmer, then keep simmering over low heat for 10 minutes.  Remove from heat and set aside to let cool.  (Original recipe indicated to refrigerate it at this point, but I forgot and it was just fine :))

2. Make the baklava: Line a baking sheet (or two, in my case) with parchment paper.  Combine melted butter and oil in a small bowl and set near where you will be constructing the baklava.

3. In a food processor, pulse all remaining ingredients except the phyllo, until mixture is almost pasty.

4. Lay 3 sheets of phyllo dough stacked on top of each other on counter or a cutting board, with a shorter side closest to you.  Cover all unused dough with a damp kitchen towel or it will dry out.

5. Very generously brush the top layer of phyllo dough with around 2 1/2 T. of the butter mixture, then cover the bottom third of the dough with around 1/5 of the nut mixture and pack it down.

6. Roll the 3 phyllo sheets together away from you, forming a compact log.  Lay seam side down on the parchment in the prepared pan.  Repeat procedure 4 more times, forming 5 rolls total.

7. Place pans with rolls in freezer for 10 minutes.  Meanwhile, heat oven to 350°F.

8. Remove from freezer.  Using a serrated knife, cut rolls into 1" slices.  Place slices cut side up and well spaced apart, back on the parchment on the baking sheet (shown is just 1 of the 2 sheets I had to use to hold them all).

9. Bake until golden brown, around 30 min..  Rotate the baking sheet halfway through baking.

10. Remove from oven, then transfer baklava to a large serving dish (I used my lasagna pan).  Discard the orange zest and cardamom pod from the syrup, then pour it all over the baklava in the pan.  Let cool completely before serving.  Enjoy!
**Store in an airtight container at room temp, or refrigerate for up to a week, or freeze up to a month**

Cinnamon Buttermilk Baked Donuts

Mmm these were easy and tasty...well, at least I thought so.  My 7-year-old preferred the batter over the donuts (silly kid!)  It's perhaps because these are not overly sweet--to me, these are great for that very reason.  You don't feel like you ate a heavy sugar brick afterwards (like with so many other donuts).  The texture is actually in-between a cake and a raised donut, as they aren't as dense as the cake ones you get at the store/bake shop.  And they are baked, so no messy frying to deal with!  I modified the recipe only slightly and am very pleased with the results--9.5 out of 10 :)

Link to original recipe: http://alidaskitchen.com/2015/11/09/cinnamon-buttermilk-baked-doughnuts-recipe/

Ingredients:

2 c. all-purpose flour (or whole wheat pastry flour (original recipe indicates either works))
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. buttermilk
2 eggs
1/4 c. honey
1 T. vanilla extract
1/2 c. brown sugar, packed
4 T. butter, melted, divided (melt only half at a time)
cinnamon sugar mixture, for dusting

Directions:

1. Heat oven to 425°F.  Spray donuts pan(s) (enough to hold 12 donuts) with non-stick cooking spray.

2. Combine flour, baking powder, cinnamon, and nutmeg in a medium bowl.

3. In a large mixing bowl, whisk together buttermilk, eggs, honey, and vanilla.

4. Whisk in the brown sugar and 2 T. of melted butter.

5. Gently fold in dry ingredients into wet mixture, until just combined (be careful to NOT overmix!!)

6. Pour batter into a pastry bag (or, like I did, a gallon-sized Ziploc-type bag and cut off the tip to leave a dime-sized opening) and pipe into the donut pans.

7. Bake for 8-10 minutes, or until a toothpick inserted in center of the donut batter comes out clean (I went 9 minutes).  Remove and leave donuts in pan(s).

8. Melt the remaining 2 T. of butter and place cinnamon sugar in a bowl/dish appropriate for dipping/dusting the donuts.

9. Using a pastry/basting brush, brush top of a donut in the pan with butter, then place the donut, buttered side down, in the cinnamon-sugar mixture.  Brush other side of donut with butter, then turn donut over to coat remaining side with cinnamon sugar mixture.

10. Transfer to a rack to cool slightly, then enjoy!

Peppermint Candy Brownies

I made this at Christmas this year, but the pink color of the frosting would definitely go well for a Valentine's day treat.  And if you are like me, peppermint is an any time of the year thing, not just Christmas :) Anyway, these are pretty tasty and I would definitely make them again, but only going to give them a 9 out of 10, as there are other minty treats that I prefer over these.

Link to original recipe: https://tastesbetterfromscratch.com/peppermint-candy-cane-brownies/

Ingredients:

For the brownie batter--

4 oz. (usually 4 squares) unsweetened baking chocolate
1 c. (2 sticks) unsalted butter, cut into pats
4 large eggs
2 c. sugar
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder

For the frosting and topping--

2 c. powdered sugar
3 T. unsalted butter, softened
1 tsp. peppermint extract
1 T. milk
red food coloring (if you want to make it pink)
4-5 peppermint candy canes, crushed (or peppermint candies)

Directions:

1. Butter a 9" x 13" pan and heat oven to 350°F. 

2. Break the baking chocolate into pieces and place in a microwave-safe bowl, along with the pats of butter.

2. Microwave for 30 sec., then stir.  Repeat until just melted and smooth.  Set aside.

3. In a large bowl, beat eggs for around 3 minutes, until frothy.  Add the sugar and vanilla and beat until combined.

4. Stir in melted chocolate.

5. Stir in flour and baking powder until just combined (careful not to overmix!).

6. Pour batter into prepared pan and bake for 23-27 minutes, or until toothpick inserted in center comes out clean. 

7. Transfer to cooling rack and let cool completely.

8. For the frosting: In a medium bowl, beat together all ingredients EXCEPT the crushed peppermint candies.  When brownies are cool, frost and then sprinkle the crushed candies over the top.  Enjoy!

Chicken Thighs With Cream and Bacon

This recipe is actually designed for the keto diet, but I didn't want to list it as such, as I do not want to condone keto in any way, just want to share this very tasty recipe.  I had seen a preview pic of it in an email and hadn't even noticed the title before clicking.  After reading the ingredient list, I thought it sounded great...and it was!  I would give it 9 out of 10--very good, would make again for sure.

https://www.delish.com/cooking/recipe-ideas/a23694377/keto-chicken-thighs-recipe/

Ingredients:

4 slices bacon, chopped
4 bone-in, skin-on chicken thighs
kosher salt and coarse ground black pepper
1 small red onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
1 small bunch thyme
3/4 low-sodium chicken broth
3/4 c. heavy cream
1/3 c. grated Parmesan

Directions:

1. Heat a large skillet over medium heat.  Add bacon and cook until just crispy (around 8 minutes).  Use a slotted spoon to transfer bacon to a plate lined with a paper towel. 

2. Reserve around 2 T. of rendered fat in the pan.  Season chicken all over with salt and pepper and add to pan, skin side down.  Increase heat to medium-high and cook until golden (around 5 min).  Turn and cook on other side for around 5 min.

3. Transfer chicken to a plate and set aside.  Lower heat back to medium.  Add the onion to the skillet and cook until starting to soften.  Add mushrooms and cook until beginning to soften.

4. Add garlic, followed by remaining ingredients.  Bring to a simmer and continue to simmer for 5 minutes.

5. Return chicken to skillet and continue simmering for 10 more minutes (I think I actually went 15, just to be sure chicken was done). 

6. Remove from heat, stir in cooked bacon pieces, and serve.  Enjoy!

Awesomely Simple Roasted Yukon Gold Potatoes

These are what I served with the steaks in the previous blog post.  I have to admit I was skeptical about the amount of oil used and oven temp, but these turned out perfect!  I will absolutely make these again, as they are so very easy and require no special ingredients (apart from fresh rosemary, I suppose).  10 out of 10 for these :)

Original recipe:
https://www.wegmans.com/meals-recipes/meals/sides/roasted-yukon-gold-potatoes-with-garlic-rosemary.html

Ingredients:

1 lb. Yukon gold potatoes, cut into large dice/chunks
3/4 c. extra virgin olive oil
2 cloves garlic, minced
1 T. chopped fresh rosemary
1 tsp. Kosher salt
1/2 tsp. coarse ground black pepper

Instructions:

1. Heat oven to 500°F (yes, really!)

2. Combine all ingredients in a large bowl and stir to coat all potatoes evenly.

3. Pour mixture into 9" x 13" metal baking pan and bake for 20 minutes.

4. Using slotted spoon, transfer potatoes to a bowl, then carefully pour out remaining olive oil in baking pan.

5. Return potatoes to pan and bake for 5 additional minutes.  Serve and enjoy!

Simple Steak Au Poivre

Mmm this was quite tasty...I love a good sauce to go with my steaks sometimes.  I would give this one an 8 out 10, as it wasn't anything over the top impressive, but certainly something I'd make again.  I'm posting the link to give credit for the original--however, you won't be able to access unless you have a subscription.  I've found many NY Times recipes that I wanted access to, thus I decided to give in and pay for access...at least for this month...
Recipe for the potatoes coming tomorrow/next post :)

Original recipe link:
https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre

Ingredients (with my modifications):

4 beef tenderloin steaks (filet mignon), 6 oz. each/1" thick, bacon-wrapped
salt
freshly cracked mixed peppercorns
2 T. unsalted butter, divided
1 large shallot, finely diced
1 1/2 c. chicken stock and/or rich beef broth (I combined the two for this time)
1 T. Cognac
1/4 c. crème fraîche

Instructions:

1. Place steaks on a plate and season well on both sides with salt and cracked pepper, pressing in after seasoning.  Let stand for 10 min.

2. Heat large cast iron skillet over med-high heat until almost smoking, then add 1 T. of the butter to pan, followed by the steaks.

3. Cook for 3 minutes per side (or longer, depending on desired doneness).  Transfer steaks to platter.

4. Add remaining 1 T. of butter to the pan and lower heat to just above medium.  Add shallots and sauté for around 1 minute (should be browning).

5. Add broth to pan and bring to simmer, then add Cognac.  Continue to simmer until reduced by half, around 4 minutes.

6. Stir in the crème fraîche and cook until sauce is lightly thickened.

7. Transfer steaks back to pan to warm for a couple of minutes.  Serve immediately with sauce over each and enjoy!