Quick/cheat version: Poires Belle-Hélène

Perhaps one day I will make the "real" version of Poires Belle-Hélène, but for now, this is a great shortcut version, far easier to tackle.  There are no amounts set for the ingredients, as you can make it to your own preferences :)  And yes, there is pear peeking out at the bottom of the chocolate lol.

Ingredients:

canned halved pears in heavy syrup
vanilla ice cream
hot fudge topping
whipped cream (optional)
almond slices (optional)

Instructions:

1. Drain the pears and place one or two halves in a serving bowl.

2. Add a scoop of ice cream, then top with hot fudge all over.

3. Top with whipped cream and/or almond slices, if desired (I used * real * whipped cream :))  Enjoy!

Sea Salt Pistachio Fudge Pie

Happy pi day, everyone!  As is tradition, I made a pie to post for the day.  And ohhh is it ever tasty!  And easy, too, so you can make this right now (well, if you have the ingredients on hand, anyway :))  I highly recommend enjoying while it is still warm, with some vanilla ice cream. 10/10 all the way again!

Link to original recipe: https://www.bettycrocker.com/recipes/sea-salt-pistachio-fudge-pie/d97bb8cc-c331-4f33-86ff-b940136b2d5a

Ingredients:

1 prepared pie crust dough for 9" pie (I used this recipe, but you could also go pre-made refrigerated crust)
1 c. pistachio nuts (I actually only used 3/4 c, as that was what I had on hand)
1/2 c. granulated sugar
1/2 c. light brown sugar (NOT packed)
1/4 c. unsweetened baking cocoa
1/4 c. all-purpose flour
2 eggs
1/2 c. unsalted butter, melted
1/4 tsp. vanilla extract
coarse sea salt

Directions:

1. Heat oven to 350°F.

2. Gently place pie crust in 9" glass pie dish and form to dish, cutting off excess.

3. In a large bowl, combine pistachios, sugar, brown sugar, cocoa, and flour.

4. Add eggs and stir until combined.

5. Add melted butter and vanilla and stir until combined.

6. Pour batter into prepared crust in dish.  Bake for 35 min (or until center is set and crust is golden brown).  Upon removing from oven, immediately sprinkle with sea salt.

7. Let cool on rack at least 10 min. prior to serving.  Enjoy!

Thick & Chewy M&M Cookie Bars

Oh yes, these were as tasty as they look.  Funny enough, I actually made these last year in September, with, as you can see, M&M's from springtime.  Since it will soon be spring for this year, I thought this would be a nice time to finally get around to posting this.  10/10!

Link to original recipe: http://www.whatmegansmaking.com/2013/01/thick-and-chewy-mm-cookie-bars.html

Ingredients:

2 c. plus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
12 T. (1 1/2 sticks) unsalted butter, melted and slightly cooled
1 c. brown sugar (packed)
1/2 c. granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1 bag (12 oz.) M&M's, divided

Instructions:

1. Place rack in lower-middle position of oven and heat to 325°F.  Grease a 9"x13" baking pan and set aside.

2. Whisk together flour, salt, and baking soda in a medium bowl.  Set aside.

3. Whisk together the melted butter, brown sugar, and sugar in a large bowl until combined.

4. Add egg, egg yolk, and vanilla.  Mix well.

5. Using a rubber spatula, fold the dry ingredients into mixture until just combined--be careful to NOT overmix!

6. Fold in 1 c. of the M&M's, then pour batter into prepared pan and spread evenly.

7. Sprinkle remaining M&M's atop the batter in pan and press in slightly.

8. Bake 25-30 min, or until top of bars is light golden brown and edges start pulling away from sides of pan.

9. Cool completely, cut into squares, and enjoy!

(I don't have a picture of it after cutting into squares, oops)

Lamb Loin Chops with Herbed Cognac Butter Sauce

These were pretty good, but not as good as the ones I make with red wine sauce. I would like to make them again sometime, though, perhaps with brandy instead of Cognac--the flavor was not really present, thus not worth the $$ to use "the good stuff" 8.5/10

Link to original recipe: https://kitchenswagger.com/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/
**I made 1.5 times the original recipe; amounts below reflect this modification**

Ingredients:

6 lamb loin chops
1 1/2 T. olive oil
3 garlic cloves, minced
1 T. fresh oregano, finely chopped
1 T. fresh rosemary, chopped
3 T. butter
6 T. cognac (or brandy)
salt and pepper, to taste

1. Set loin chops out on counter 20-30 min prior to cooking and season liberally with salt and pepper.

2. Heat olive oil in a large skillet over medium high heat until shimmering, then add loin chops.  Cook, undisturbed, for 3-4 minutes, then turn and cook on other side for 3-4 minutes more.

3. Add the remaining ingredients to skillet and stir until butter has completed melted.  Simmer for additional 1-2 minutes, turning the loin chops at least once to let the sauce flavor soak in on each side.

4. Remove from heat and use the pan sauce to drizzle over the loin chops when served.  Enjoy!

Pork Loin Chops with Camembert Sauce

Extra MMM for this one...I've made this a few times, though none recently.  Not for lack of desire to do so, just always distracted by so many other recipes :) Anyway, this is yet another wonderful recipe from the book French: delicious classic cuisine made easy by Clements & Wolf-Cohen (I have made and blogged many of the recipes in this book already).  While you can make this with heavy cream instead of crème fraîche, I highly suggest you use the latter, as it really enhances the taste. These pair very well with rosemary potatoes.

Link to my YouTube video of preparation: https://youtu.be/e3YF0Um3sgo

Ingredients:

~ 1 lb. boneless pork loin chops, pounded to 1/2" thickness

coarse ground black pepper

1 T. butter

3 T. dry white wine (I used Barefoot Chardonnay)

1/2 c. crème fraîche (or heavy cream)

1/2 T. fresh thyme leaves, chopped

1/2 T. fresh sage, chopped

4 oz. Camembert cheese, rind removed (~2.5 oz. de-rinded), cut into small chunks

Directions:

1. Season pork chops with pepper on both sides.

2. Heat large non-stick skillet over medium-high heat and add butter.  When butter has melted and just started to barely brown (watch carefully!!!), add pork to skillet.

3. Cook pork for 2 1/2 minutes, then turn and cook additional 2 1/2 minutes.  Transfer to plate.

4. Add wine to pan, stir to deglaze.

5. Add the cream and herbs, stirring to combine.

6. Add the cheese and any accumulated juices from the resting pork.  Stir until cheese has nearly all melted.

7. Serve pork with sauce and enjoy (a lot)!

Dark Chocolate Ganache Brownie Cutouts

Attention chocolate lovers: this is a superbly chocolaty recipe that you will want to make as soon as possible.  I renamed it slightly because the original ends with "cakes", implying that these are bake-like in consistency; this is not the case.  Brownie aficionados know there are fudgy ones and cakey ones--this recipe is the former, and quite so.  Super moist and rich plus a lovely ganache topping=heavenly.  10/10 all the way!

Link to original recipe: https://www.verybestbaking.com/recipes/145439/dark-chocolate-ganache-brownie-cakes

Ingredients:

16 oz. dark chocolate chips (I used Nestlé brand), divided
1 1/2 c. sugar
1/2 c. (1 stick) unsalted butter, cut into large pats
3 T. water
3 large eggs
1 1/2 tsp. vanilla extract
1 c. plus 2 T. all-purpose flour
1/4 tsp. salt
1/2 c. heavy cream

Instructions:

1. Heat oven to 325°F and line a 13" x 9" baking pan with foil.  Lightly grease/spray the foil after lining.

2. Using a double boiler (or a saucepan over low heat), melt chocolate, sugar, butter, and water together, stirring constantly.  Once melted/smooth, remove from heat.

3. Pour mixture into a medium bowl and stir the eggs, one at time, until well blended.

4. Stir in the vanilla extract, then the flour and salt.  Pour into prepared baking pan.

5. Bake for 30-35 min (I went 30), or until toothpick inserted in center comes out slightly sticky.

6. Cool completely in pan on wire rack, then transfer brownies (keeping in foil) to cutting board.  Cut into circles using 2 1/2" cookie cutter, or cut into squares (I just did circles so it could look like the original recipe--will do squares next time).

7. Make the ganache: heat cream in microwave using a 4-cup glass measure (or similar sized microwave-safe bowl) for 30-40 seconds on high.  Remove from microwave and slowly pour in morsels.  Cover with plastic wrap and let stand 5 minutes, then stir to combine until smooth.  (Note: I used 30 seconds and this was not near enough to make the cream warm enough, so I ended up having to microwave 2 more times for 20 seconds to get full melt/smooth.)

8. Top brownie cutouts with ganache and enjoy!!

Soy-Marinated Chicken Thighs with Shiitake Mushrooms

Another yummy dish...but I'm only going to give it 9.5, as it is not quite over-the-top amazing, but close :) Despite the hot sauce level used, the finished product is not all that spicy (unless you dip up a bunch of the sauce with each bite).  The walnut oil was pricey--but it definitely lends its flavor to the final product, so don't skip it or substitute!  Now to hunt for more recipes using walnut oil...

Link to original recipe: https://www.foodandwine.com/recipes/soy-marinated-chicken-thighs-with-shiitake-mushrooms

Ingredients:

1/2 c. low-sodium soy sauce
2 large garlic cloves, minced
1 T. finely grated fresh ginger
2 tsp. hot sauce (I used Tabasco)
1/2 c. water
8 boneless, skinless chicken thighs
2 T. canola oil
1 lb. shiitake mushrooms (remove stems, slice caps 1/4" thick)
Kosher salt and freshly ground pepper
6 green onions, white and light green parts only, thinly sliced (you can also use the dark green parts, but I just didn't prefer to this time)
2 tsp. lemon juice mixed with 1 tsp. walnut or hazelnut oil

Instructions:

1. In an 8" x 8" baking dish (glass or ceramic), combine the soy sauce, garlic, ginger, and hot sauce.  Stir in the 1/2 c. water (oops, just realized I did not do this when prepping it--still turned out great :))

2. Add chicken thighs and turn to coat.  Cover and refrigerate for at least 1 hour.  (I actually went closer to 2 hours, and original recipe says to turn a few times.  I was not at home, so this did not happen.  Again, it turned out fine :))

3. Uncover dish and discard half of marinade (I did not measure, I just poured off what looked like half to me). Place dish in oven.  Heat oven to 350°F.

4. Once oven reaches 350°F, bake for 45 min.  Turn chicken at 15 min. intervals.

5. Meanwhile, in a large, nonstick skillet, heat the oil over medium to medium high heat.  Add the mushrooms, along with sprinkles of salt and pepper.  Cook, stirring occasionally, for around 4 min.

6. Add the green onions and continue cooking for 5 min, stirring occasionally.

7. Remove from heat, then stir in the lemon juice/walnut oil mixture.

8. Serve the chicken drizzled with a bit of the marinade sauce from the pan, along with the mushrooms and enjoy!