Chicken and Asparagus Stir Fry

What a tasty way to have asparagus!  And a quick meal to put together as well--another 10/10 recipe :)  Better than most Chinese takeout, that's for sure.  Will be making this one again for sure.  Enjoy!

Link to original recipe: https://www.lecremedelacrumb.com/chicken-and-asparagus-stir-fry/

Ingredients:

2 T. vegetable oil
1 lb. boneless chicken thighs, but into bite-size pieces (**you could probably use a bit more than this and still be fine, as there was more than enough sauce with the 1 lb. that I used)
1 lb. asparagus, ends snapped/trimmed off, remaining part cut into 1 inch pieces
1/3 c. reduced sodium soy sauce
1 c. chicken broth
2 T. hoisin sauce
1 T. bottled minced garlic
1/4 c. brown sugar
1 tsp. sesame oil (**I used toasted sesame oil, as it was what I had on hand)
1/4 tsp. ground ginger
2 T. corn starch whisked together with 3 T. cold water
toasted sesame seeds to top/garnish

Instructions:

1. Heat the oil in a wok (or large skillet) over medium-high heat (note to self: this is one mark past medium on my stove).

2. Add chicken and cook, stirring frequently, for around 3-4 minutes.

3. Stir in asparagus and cook, stirring occasionally, for 4-5 minutes.

4. Meanwhile, combine the soy sauce, chicken broth, hoisin, garlic, brown sugar, sesame oil, and ginger in a medium bowl.  Add mixture to wok once step 3 is complete.

5. Let mixture come to boil, then stir in the corn starch/water mixture.  Cook for 1 additional minute.

6. Serve with desired side and enjoy! (I served with boiled Basmati rice)

Garlic Mushrooms

Mmmmmmm. If you love mushrooms (and garlic) and like easy side-dishes, this is for you.  I love these enough that I could have probably eaten the whole pan alone as a meal.  10+ all the way!  Served it with strip steak, salad, and the bit of leftover fried potatoes from the day before.  Enjoy :)

Link to original recipe: https://cafedelites.com/garlic-mushrooms/

Ingredients:

4 T. unsalted butter
1 T. olive oil
16 oz. (1 lb.) button mushrooms, stems trimmed (not removed), sliced in half
4 cloves garlic, minced
2 T. Chardonnay wine (I used Barefoot brand)
~1 tsp. fresh, chopped thyme leaves
~3/4 tsp. fresh, chopped rosemary leaves
salt and pepper, to taste

Instructions:

1. Heat butter and oil in a large skillet over medium-high heat until butter is completely melted.

2. Add mushrooms and stir to coat in the butter/oil mixture.  Continue cooking, stirring occasionally, for around 5 minutes, or until mushrooms have softened and browned on edges.

3. Add garlic and stir to mix together evenly with mushrooms, for around 30 seconds.

4. Stir in wine and let simmer to reduce for 1-2 minutes.

5. Add the thyme, rosemary, salt, and pepper.  Stir to combine.

6. Serve with favorite main dish and enjoy!

Pork Tenderloin with Sage and Marsala

Happy fall, everyone!  Hoping now that summer travels are done and regular routine has returned, I can get back to cooking and blogging again :)  This recipe is pretty good...I'd say 8.5/10.  It's tasty and easy enough that I'd make it again, but it's not at the top of my 'must haves' list, if you catch my drift.  If you need a quick, tasty meal, this works very well.  Enjoy!
Side pictured is simple/no recipe fried potatoes.

Link to original recipe: https://www.finecooking.com/recipe/pork-tenderloin-with-sage-marsala-sauce

Ingredients:

1 pork tenderloin  (1.25 to 1.5 lb--mine was 1.25), trimmed and cut in half cross-wise (not length-wise)
~1/2 tsp. kosher salt (I did not measure)
2 tsp. pink peppercorns, crushed (I did not have these, so I subbed a grinder version that contained mixed peppercorns and allspice; want to try this again with just the pink if I can find--and I did not measure)
2 T. unsalted butter, divided
1 T. extra virgin olive oil
1/2 c. sweet Marsala
1 T. chopped fresh sage leaves

Instructions:

1. Position rack in center of oven (or in my case, bottom of bottom oven) and heat oven to 375°F (note to self: used "bake" setting, not convection).

2. Season pork with salt and pepper all over.

3. In a large, ovenproof skillet, heat 1 T. of the butter, and the olive oil, over medium-high heat.  Place pork in pan and sear/brown on all sides--around 5 minutes total. 

4. Remove pan from heat and transfer to oven.  Bake for 15-20 min, or until internal temp of thickest part of tenderloin is 140°F.  (It was 20 min for my oven.)

5. Transfer pork to a cutting board/serving platter and cover with foil.

6. Wipe away most of the excess oil/fat in skillet.  Place over medium-high heat and add the Marsala.  Cook, scraping up browned bits, for about 2 minutes.

7. Remove from heat and add the remaining 1 T. of butter, and the sage to the skillet.  Stir until butter has completely melted, then remove foil from the pork and pour over it.  Cut up, serve, and enjoy!

New Favorite Fried Chicken

Today I was in the mood to try a new fried chicken recipe, so I searched quite a bit and found a few that I liked, but nothing that fit exactly what I wanted, so I modified based off of what I have done in the past, flavors I was craving, and this recipe:

https://food52.com/recipes/446-classic-southern-buttermilk-bathed-fried-chicken

The result was what we all (me, my hubby, and my brother) declared was our new favorite among the fried chicken recipes I've ever made so far.  Followers of my blog will know that I've tried about a half a dozen varieties thus far, and I have to say that this really was the champion for a few reasons.  Not only is it a really great balance of flavors, but it's also easy to make, not overly greasy, and a good amount of crunch.  We could hardly keep ourselves from eating it all!  One key thing is finding chicken drumsticks that are not too big; I pay more for the smaller ones and love how they cook and stay moist better.  While my picture does no justice to the amazing-ness of this recipe, I hope that you'll give it a try anyway :)  Enjoy!

Ingredients:

around 3.5 lbs of chicken drumsticks (or whatever bone-in chicken pieces you prefer; adjust cooking times accordingly)

spice rub:
1 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. onion powder
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 T. kosher salt
1/2 T. coarse ground black pepper

around 3/4 qt. buttermilk
2 T. Tabasco

breading mix:
2 c. all-purpose flour
1/2 c. rice flour
1/2 T. Kosher salt
1/2 T. coarse ground black pepper
1/2 T. paprika
1/2 T. dried rosemary, lightly crushed between fingers

canola oil for frying

Instructions:

1. Place chicken drumsticks in a large bowl.  Combine the 'spice rub' ingredients in a small bowl, then pour over the chicken and toss to coat the chicken as evenly as possible.  Leave on countertop to rest for 1 hour.

2. Pour enough buttermilk over chicken to cover (for mine, this was around 3/4 qt.).  Stir in Tabasco and leave to rest for 1 more hour.

3. Meanwhile, combine breading mix ingredients in a medium/large bowl.

4. Use a large colander to strain off the buttermilk from the chicken.  Leave to drain off while you heat the canola oil in a Fry Daddy (or cast iron Dutch oven, or other preferred oil-frying device) to 350°F.

5. Once the buttermilk has drained off, add some of the chicken pieces to the breading mixture and leave until the oil has reached temperature.

6. Fry in the heated oil for 12 minutes, or until internal temp of chicken is 165°F+. 

7. Drain on wire racks placed over paper towels or a rimmed cookie sheet.  Enjoy (a lot)!

Grilled Mojo Marinated Skirt Steak

MMM!  Yes, that's right, I'm back on again to share another 10/10 recipe that I am sure you will want to make quite soon, especially since it is one for the grill.  I served it with these potatoes, which went perfectly with it.  And if you are into wine, I paired it with this Malbec--quite lovely, too!

Link to original recipe: https://www.splendidtable.org/recipes/grilled-mojo-marinated-skirt-steak

Ingredients:

2 lbs. skirt steak, trimmed and cut into steaks (around 6-8" across, each)
6 cloves garlic, minced (or pressed, which is what I did)
2 T. soy sauce (I used reduced sodium version)
1 tsp. grated/zest of lime
1/4 c. fresh lime juice, divided
1 tsp. ground cumin
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. grated/zest of orange
1/2 c. fresh orange juice
1/4 tsp. red pepper flakes
2 T. olive oil, divided
1 tsp. baking soda

Directions:

1. In a 13" x 9" baking dish, combine garlic, soy sauce, 2 T. of the lime juice, cumin, oregano, salt, orange juice, and red pepper flakes, then place steaks in the dish and turn to coat.

2. Cover and refrigerate for 1 hour; turn steaks over at around the 30 minute mark.

3. After turning the steaks around the 30 minute mark, prepare the grill.  (Note to self: make small pile of charcoal, light and leave alone until gets mostly ashy on outside, then spread out into single layer across bottom of grill before adding grate.)

4. Remove steaks from marinade and blot dry on paper towels.  Pour marinade into a small saucepan.

5. Combine 1 T. of the olive oil and the baking soda in a small bowl.  Brush each steak lightly with mixture.

6. Place steaks on grill and cover with lid vent open.  Let grill for 2-3 minutes, then turn and grill for additional 2-3 minutes.  Transfer steaks to plate and tent with aluminum foil.

7. While steaks rest, bring marinade to simmer over high heat, then remove from heat.  Stir in lime zest, orange zest, remaining 2 T. of lime juice, and remaining 1 T. olive oil.  Pour sauce into a vessel for serving the liquid (pourable/spout)

8. Serve steaks with a bit of sauce poured over and enjoy!

Cajun Butter Steak

After a far too long absence (again, ugh!), I'm back on the blog!  My work and home improvements have reigned lately; hoping to get back to fitting in blogging now.
Anyway, this recipe is sooooo tasty, I just had to get on here and blog it--10+!  It calls for tri-tip steak, but I was unable to find such during two different supermarket visits.  I subbed ribeyes, which worked fine; next time, I will go for a NY strip, I believe.  The original recipe also does not give an amount for the red pepper flakes that are mentioned in the marinade part; I put in a small amount (maybe a 1/4 tsp) and it was great--could even go a little heavier if you like a kick to it.  The way I prepared it, it came out on the sweet side with just a hint of the spice.  Hubby said he thought it resembled teriyaki.  Either way, it was very delicious and I cannot wait to make it again!  Pardon the pics...they do not even come close to showing just how awesome this is :)  Side dish is rosemary potatoes.

Link to original recipe:
https://www.delish.com/cooking/recipe-ideas/a21086711/cajun-butter-steak-recipe/

Ingredients:

1/2 c. low-sodium soy sauce
1/3 c. extra virgin olive oil
1/4 c. light brown sugar, lightly packed
1/4 c. bourbon
1 tsp. whole grain mustard
2 tsp. Cajun seasoning
2 clove garlic, minced/pressed (I did the latter)
1 tsp. fresh thyme leaves, chopped
2 lbs. tri-tip steak (**I actually used more like 1 1/4 lbs of ribeye, but could have done up to 2 lbs without problem, had I had more people to serve.  Will be trying with NY strip next time.)
Kosher salt and pepper, to taste
2 T. butter, in pats or small chunks

Directions:

1. Prepare marinade: mix all ingredients from soy sauce through thyme in a medium to large bowl (I would go large if you have 2 full lbs of steak).  Pour out 1/3 c. of the mixture into a small saucepan.

2. Add steak, turn to coat, and let marinate for 20 minutes.  (You can go longer, but should cover and refrigerate if doing so.  I went 20 minutes and it was great.)

3. Meanwhile, heat the small saucepan with the 1/3 c. of marinade, over medium-high heat to bring to boil.  Once boiling, reduce heat to maintain a simmer (this was medium-low on my stove). 

4. Simmer mixture for about 5 minutes, or until starting to thicken.  Remove from heat and stir in the butter.

5. Remove steaks from marinade, then salt and pepper both sides, to taste.

6. Cook steaks to desired doneness, either on a grill or stovetop (I chose the former and cooked to medium-rare). 

7. Top with the sauce from saucepan and enjoy!!

Soft Malted Chocolate Chip Cookies

a.k.a. Toll House cookies, move over--you've been dethroned.  Seriously, I do adore Toll House chocolate chip cookies and make them fairly often.  However, these blew me away--they are superior!  Just the right crisp at the edges, slight hint of malted milk flavor, soft and tender middles, and oodles of chocolate chips--10+ all the way!  Get in your kitchen now...and plan for these, as you MUST chill the dough for at least 2 HOURS for them to turn out correct.  You don't even use a mixer--these are stir by hand only.  And heads up: you will need plain malted milk powder to make these, no substitutions (again, they will not have the right consistency or turn out if you sub, according to the original recipe and reviewers of it that have made this mistake).

Link to original recipe: https://cookiesandcups.com/soft-malted-chocolate-chip-cookies/

Ingredients:

2 1/2 c. all-purpose flour
1/2 c. malted milk powder
1 tsp. baking powder
1 1/4 tsp. kosher salt
2 tsp. cornstarch
1 c. butter, melted in a large mixing bowl (*supposed to be salted; I forgot, used unsalted, cookies still turned out. Will use salted or adjust salt level next time to see difference)
1 1/2 c. light brown sugar
2 eggs
1 T. vanilla extract
3 c. chocolate chips (1 1/2 regular sized-bags), divided

Instructions:

1. In a medium bowl, whisk together flour, malted milk powder, baking powder, salt, and cornstarch.  Set aside.

2. In the large mixing bowl with the melted butter, stir in the brown sugar until completely combined.

3. Add the eggs and vanilla; stir until combined.

4. Stir in the dry ingredients.

5. Fold in 2 c. of the chocolate chips (save rest for upcoming step in baking).

6. Chill dough for at least 2 hours (or up to 3 days; I went 2 hours)

7. Heat oven to 350°F.  Line baking sheets with parchment.  (Oops, I forgot to do that, too.  Mine are non-stick, though, so it was fine)

8. Use a large cookie scoop (2 T. size if you have; I have a 1.5 T, so I just overfilled it a bit) and place scooped dough balls onto prepared baking sheet, about 3" apart (these are large cookies!).  Use remaining 1 c. of chocolate chips to press about 7-10 morsels into tops of each cookie ball.

9. Bake for 11-12 min.  Edges will be golden, but cookies will look slightly underdone.  Do NOT over-bake!  (I went 11 1/2 minutes per batch and it was perfect.)

10. After removing from oven, place cookie sheet on rack and leave cookies on sheet for 3 minutes before transferring off to separate cooling rack to finish cooling.  Enjoy (a lot)!!