Hoisin Glazed Duck Legs

Have made this twice now and love it! Super easy, with a great sauce. Try it tonight!

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

Original recipe credit: https://dashofsavory.com/hoisin-glazed-duck-legs/

Recipe below contains my modifications.

Note: pictures below are from the first time I made this, when I used 3 duck legs

Ingredients:

2 (or 3) duck legs
kosher salt and coarse ground black pepper, for seasoning
1/3 c. hoisin sauce
2 T. reduced sodium soy sauce
2 T. mirin
2 T. honey
1 tsp. Thai chili paste (or sambal oelek)
chopped green onion and toasted sesame seeds, for garnish

Directions:

1. Heat oven to 400°F.

2. Season duck legs all over with kosher salt and pepper.  Place them, skin side down, in a large cast iron skillet, then heat skillet over medium to medium-high heat.  Cook for 8 min, then turn legs over for 2 additional min.

3. Transfer pan to oven and set timer for 10 minutes.

4. Meanwhile, prepare sauce: whisk together the hoisin, soy sauce, mirin, honey, and sambal oelek.  When the timer goes off, brush some of the glaze over the duck legs and set timer for another 10 min.  Glaze legs a second time, then set timer for 10 more min.  Glaze legs a third time, then set timer for 5 minutes.  Check internal temp--needs to be 165°F (or greater).  Bake longer if needed.  Glaze again at end if any sauce remains.

5. If desired, heat/cook the remaining sauce to serve with the legs and/or whatever side dish you choose. Top glazed legs with green onions and sesame seeds, serve immediately and enjoy!

Flank Steak Roulade with Madeira Sauce

I made this back in July, when I was lucky enough to have my new friend Marion (a gal we were hosting from France) to help me out with cooking this.  I got a bit busy and didn't finish the post for it...until now :) This is 10/10 for sure...so freaking good!  The picture doesn't do it much justice at all...you'll just have to trust me that this is worth the effort. Will be making this again for sure!
p.s. My apologies to the publisher of the original recipe; I used a different brand of wine, but only because CSM brand was not available in my local market.  I will hunt it down for next time, though!

(pic was taken after some slices removed from plate...)

link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/flank-steak-roulade

Ingredients:

1/2 tsp. fennel seed
1/4 tsp. cumin seed
1/4 tsp. coriander seed
1 tsp. black peppercorns
1 tsp. salt
1 T. brown sugar
1.5 lb. flank steak, butterflied by butcher
1 bunch fresh spinach (I did not use all of the bunch, though)
5-6 slices prosciutto
2 red bell peppers, roasted, sliced thinly (I did this directly over gas flame--get the whole thing black, makes it easiest)
1 small wheel of Gouda, sliced (mine made 6 slices)
olive oil
Madeira sauce, recipe follows

Instructions:

1. In a small frying pan, toast fennel, cumin, and coriander over medium heat until fragrant.  Transfer to a spice grinder and add the peppercorns and salt.  Grind to fine ground.

2. Pour ground spice mixture into a small bowl and mix in the brown sugar; set aside.

3. Open the butterflied steak and pound slightly to tenderize.  Place spinach leaves over meat to cover.

4. Top the spinach with prosciutto slices, followed by the red peppers, then the Gouda.  (note: I did this out of order by accident, still turned out fine!)

5. Roll steak up (as best you can--this will be messy!) and tie with kitchen string.

6. Rub olive oil all over, followed by reserved spice mixture.  Heat oven to 375°F.

7. Cut the roll in half cross-wise and heat an oven-safe skillet over medium high heat.  Add a drizzle of olive oil, then place each rolled half in the pan.  Brown on all sides. 

8. Transfer skillet to oven and roast for 10-15 minutes (note to self: I went 15 minutes and it was slightly overdone).  Remove from oven and let rest for 15 minutes before slicing.

9. Meanwhile, prepare Madeira sauce:

Ingredients--

2 T. olive oil
3 large shallots, finely chopped
1/2 c. Madeira
1/4 c. Syrah (I wanted to use Château Ste. Michelle brand, but could not find in my nearby stores, so I used 19 Crimes instead, which worked great.  Will make special trip to find the CSM brand next time, though.  Also note: Petit Shiraz is NOT the same thing, do NOT use.)
3 c. beef stock
1 1/2 T. stone ground mustard
1 tsp. Worcestershire sauce
1 T. tomato paste
1/2 lemon, juiced
kosher salt and coarse ground black pepper, to taste
1 T. Italian parsley, chopped

Instructions:

1. Heat a medium saucepan over medium-high heat and add the olive oil and shallots.  Sauté for 1-2 min.

2. Add Madeira and Syrah; cook until reduced by half (around 6 min).

3. Add beef stock; cook until (again) reduced by half/thickened (around 20-25 min; I added 1/3c. at a time and let come back to boil after each addition).

4. Stir in remaining ingredients.  Serve over sliced steak and enjoy!

Skillet Lasagna Alla Vodka

Alla yummy, it should say.  I really liked this a lot--9.5/10.  It's a bit of work, but not as much as regular lasagna, so it works for a weeknight when you have a bit of time.  I would happily make it again for sure, and with homemade garlic bread (as I did this time: baguette with good amount of butter and a bit of garlic salt sprinkled over, broiled).

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a49513/lasagna-alla-vodka-skillet-recipe/

Ingredients:

1 T. olive oil
1 medium-size yellow onion, finely chopped
2 cloves garlic, minced
1 can (28 oz.) crushed tomatoes (note to self: Caputo's brand (La Villa Romana) are perfect)
1/3 c. vodka
pinch of crushed red pepper flakes
kosher salt and coarse ground pepper, to taste
1/2 c. heavy cream
12 cooked lasagna noodles
1 tub (15 oz.) ricotta (note to self: used whole milk style, Frigo brand)
~1/4 c. basil leaves, torn in small pieces
1 1/2 to 2 c. shredded mozzarella

Instructions:

1. Heat olive oil in a medium saucepan over medium heat, then add onion.  Cook, stirring occasionally, until softened (3-5 min).

2. Stir in the garlic and cook for ~30 sec.

3. Stir in the tomatoes and vodka.  Let come to a simmer and cover with a splatter screen.  Cook for 13 minutes.

4. Remove from heat, then stir in the red pepper, salt, and coarse ground pepper. Stir in heavy cream.

5. Prepare a large skillet by spraying with non-stick food spray or rubbing lightly with olive oil (I did the latter).  Spread a small amount of sauce over the bottom of the skillet (just enough to make a thin layer).

6. Lay 4 noodles across the top of the sauce, trimming the ends of them to fit as needed.  Top with half of the ricotta (I had to use my fingers to press it out in a sort-of even layer over the noodles).

7. Dot the ricotta with basil leaves pieces, then top with around 1/2 c. of mozzarella.

8. Gently spread just enough sauce to make a layer over the mozzarella.  Repeat this same layer order, starting with another 4 lasagna noodles.

9. Finish with last 4 noodles, topped with remaining sauce, followed by rest of mozzarella.

10. Cover skillet with lid and heat over medium-low heat.  Cook for 15 minutes, then remove from heat and let sit for 5 minutes before serving.  Enjoy!

Pork Tenderloin with Roasted Garlic Cream Sauce

Really like the flavors in this sauce, but have to give it only 9/10 because the sauce is a little tricky to get exactly correct.  It also doesn't reheat very well, so you'd best eat it all up same night, immediately after making :)

Link to original recipe: https://iambaker.net/garlic-pork-tenderloin/

Ingredients:

4 cloves garlic, peeled and halved lengthwise
~1 T olive oil, divided
~1.5 lb. pork tenderloin, cut in half crosswise
kosher salt
coarse ground black pepper
3/4 c. half and half
1 T. all-purpose flour
1 c. chicken broth
2 tsp. dried oregano
1/3 c. freshly grated Romano
1/3 c. freshly grated Parmesan Reggiano
1/2 c. chopped sun-dried tomatoes
1 1/2 c. (lightly packed) baby spinach
1/4 tsp. cayenne pepper

Instructions:

1. Heat oven to 450°F.

2. Place the prepared garlic cloves on a small square of aluminum foil, then drizzle with a little olive oil and close the foil around the garlic.  Place in oven and bake for 12 minutes.  Remove foil packet and set aside.  Reduce oven temperature to 425°F.

3. Meanwhile, season pork tenderloin with salt and pepper.  Heat a large skillet over medium-high heat and add remaining olive oil.  When oil is shimmering, add the seasoned tenderloin and brown well on all sides (around 6-8 minutes).  (Note to self: do not use cast iron skillet next time)

4. Transfer tenderloin to a small baking sheet and place in oven.  Bake for 25 min, or until internal temp reaches at least 145°F.  Reduce skillet heat to medium.

5. Add half and half, flour, and chicken broth to skillet, whisking to combine.  Continue whisking and cooking until thickens a bit, around 3-4 minutes.

6. Whisk in the cheeses and oregano.  Reduce heat slightly, then add the reserved roasted garlic, sun-dried tomatoes, baby spinach, and cayenne.  Stir and cook until spinach has wilted somewhat.

7. Remove from heat.  Stir in pan juices from the tenderloin (if any).  Slice up tenderloin and top with sauce.  Enjoy!

Cinnamon Roll Blondies

MMM.  These are soooo tasty!  Been craving a cinnamon treat lately and this hit the spot--10/10 for sure.  It was also the perfect cooking activity with my little sous-chef (my son) on a rainy, cool fall afternoon.  Enjoy!

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/a26550193/cinnamon-roll-blondies-recipe/

Ingredients:

Blondies--

1 3/4 c. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 c. brown sugar (packed)
1/2 c. sugar
2 eggs
1 T. vanilla extract

Cinnamon swirl--

1/4 c. (1/2 stick) unsalted butter, softened (**I misread this and only used half of this amount--still turned out!)
1/4 c. brown sugar (packed)
1 T. cinnamon
pinch of kosher salt

Glaze--

1 1/2 c. powdered sugar
2 T. milk
1/2 tsp. vanilla extract

Instructions:

1. Line a 9" x 9" pan with parchment paper and spray with cooking spray; set aside.

2. Combine flour, cinnamon, baking powder, and kosher salt in a medium bowl; set aside.

3. Heat oven to 350°F.

4. Beat together butter, brown sugar, and sugar in a large bowl, using a hand mixer (**not really sure what difference this makes, but I did so anyway).

5. Beat in eggs and vanilla.

6. Gradually add dry ingredients mixture, beating until just combined.

7. Press mixture (as best you can) into prepared pan.

8. In a medium bowl, combine the ingredients for the cinnamon swirl. (**I did this by hand, as I didn't feel like messing with cleaning off the beaters; original recipe indicates to do with the hand mixer.)

9. Spoon dollops of the cinnamon swirl atop the blondies batter in pan, then, using the back of the spoon, gently swirl the dollops into the batter.

10. Bake until golden and slightly soft in middle--original recipe says 25-30 min, but mine were nowhere near done at even the 30 minute mark.  I was using regular bake, not convection, and ended up going 45 minutes total.

11. After blondies cool, whisk together the glaze ingredients and drizzle over the blondies.  Serve up and enjoy!

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!