Thai Red Curry Thighs with Zucchini

Happy Halloween!  This isn't a Halloween recipe, but it's an orange color, so that sort of counts, right?  And I finally found a way to make zucchini that my hubby enjoys :D It's very tasty, going to go 9.5/10.  I wasn't sure about using 2 zucchini since hubby doesn't usually like them, so I only went with one; next time, I will use 2 (as in the original recipe).  This comes out fairly spicy, but not overwhelmingly so, with just 1 1/2 cans of coconut milk; if you prefer less spicy, go for 2 full cans (again, as in the original).  I served with Basmati rice.

Link to original recipe: https://www.spoonforkbacon.com/thai-red-curry-chicken-thighs-with-zucchini/

Ingredients: 

3 T. olive oil, divided
4 bone-in, skin-on chicken thighs (original calls for 6, but I only had 4 on hand)
1 medium shallot, finely chopped
2 cloves garlic, minced
1 zucchini, sliced in half lengthwise, then thinly sliced crosswise (note: next time, use 2)
3 1/2 T. red curry paste
1 1/2 cans (13.5 oz. size) coconut milk
2/3 c. chicken stock (I used my homemade version)
salt and pepper, to taste

Directions:

1. Season chicken thighs with salt and pepper all over.  Heat half of oil in an oven-proof skillet over medium-high heat.

2. Heat oven to 375°F.

3. Add chicken thighs, skin side down, to skillet.  Sear thighs on each side for 4-5 min. each.

4. Transfer skillet to oven and bake thighs for 15 min.

5. Remove thighs from oven and transfer to a plate.  Place skillet back on stove, over medium heat.

6. Add the remaining half of the oil, along with the shallot and garlic.  Cook, stirring frequently, for 2-3 minutes.

7. Add zucchini to skillet and cook for additional 3-4 minutes.

8. Add curry paste to skillet and stir constantly for 1 minute.

9. Stir in the coconut milk and season with salt and pepper.

10. Once sauce reaches a simmer, return chicken thighs to skillet and continue simmering for additional 8 minutes.

11. Serve with rice and enjoy!

Steak au poivre (Pepper Steak)

This was made back in October of 2015, and I know I really liked it, but won't rate it until I make it again.  I must admit, the igniting the Cognac made me nervous, but I did it! 

Original recipe comes from: France: the Beautiful Cookbook, by the Scotto Sisters

Ingredients:

1 porterhouse steak (around 13 oz./1" thick)
salt
1 T. cracked peppercorns
2 oz. (60g) butter, divided
2 T. Cognac
3 T. heavy cream or crème fraîche (pretty sure I use the latter)

Directions:

1. Pat steak dry and season with salt, then coat each side evenly with the cracked peppercorns.

2. In a large, heavy skillet over med-high heat, melt HALF of the butter.  Add steak to the pan and cook on each side for 3-4 min (or longer, depending on your preference of doneness). 

3. Pour cognac over and ignite.  When the flames die out, remove steak from pan and transfer to a plate.

4. Pour off the butter from the pan and then add the cream.  Boil for 1 minute over the medium-high heat, then whisk in the remaining butter.

5. Return steak to pan to coat in the sauce and reheat a bit.

6. Serve and enjoy!

Walnut Cake with Praline Frosting

I've had this recipe for quite a long time and had made it once, long before I was blogging recipes.  I remembered really liking it, so I decided to make it again--and glad I did!  It's quite tasty, and the walnuts make it perfect for fall :) 9/10

Link to original recipe: https://www.myrecipes.com/recipe/walnut-cake-with-praline-frosting

Ingredients:

cake--
9 oz. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
7 T. unsalted butter, softened
1 c. granulated sugar
1/4 c. brown sugar (packed)
2 large eggs
1 large egg white
1 tsp. vanilla extract
1 c. buttermilk
8 T. chopped walnuts, toasted, divided (part goes in frosting)

frosting--
1/2 c. brown sugar, packed
6 T. milk, divided
2 T. unsalted butter
1 T. light corn syrup
dash of salt
2 c. powdered sugar
1/2 tsp. vanilla extract

Directions:

1. Combine flour, baking soda, and salt in a medium bowl and set aside.  Grease a 9" x 13" pan and set aside.

2. In the bowl of a stand/electric mixer, beat together butter, sugar, and brown sugar until light and fluffy (around 3 minutes).

3. Beat in eggs one at a time, followed by egg white and vanilla extract.

4. Heat oven to 350°F.

5. Gradually mix in buttermilk and reserved flour mixture, alternating between the two, until well combined.

6. Fold in only 6 T. of the toasted walnuts (save rest for frosting).

7. Spread into prepared baking pan and bake for 28 min.

8. After cake has cooled, prepare frosting: In a medium saucepan over medium-high heat, combine the brown sugar, only 1/4 c, of the milk, butter, corn syrup, and salt.  Bring to a boil, stirring occasionally, then boil for 2 minutes.

9. Pour mixture into a heat-safe bowl.  Add the remaining 2 T. of milk and the powdered sugar.  Beat with a mixer on high speed until slightly cooled and thick (around 2 minutes).

10. Beat in the vanilla extract.  Spread frosting over cooled cake in an even layer, then top with remaining 2 T. of walnuts.  Let frosting set before cutting into squares.  Enjoy!

Buttermilk Fried Chicken - WS

I know it seems like I've already tried every recipe for fried chicken, but apparently I haven't, because here I am with another one!  And it's very tasty, too--really like it a lot, gonna go 9.5/10, as it's not the very best, but quite close.  It also scores points for ease of preparation and a shorter brine time than most recipes call for.  (Note to self: I used garlic salt instead of granulated garlic and it came out a bit on the salty side. Will make sure to have granulated garlic next time!)

Link to original recipe: https://www.williams-sonoma.com/recipe/buttermilk-fried-chicken.html

Ingredients:

4 c. (1 qt.) buttermilk
1/3 c. fine sea salt
2 tsp. dried oregano
2 tsp, dried thyme
2 tsp. dried rosemary
2 tsp. dried sage
1 tsp. granulated garlic
1/2 tsp. cayenne pepper
around 3 lbs. chicken pieces (bone-in/skin-on; I used all drumsticks)
canola oil (for deep frying)
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. coarse ground pepper

Directions:

1. In a large bowl, whisk together the buttermilk and sea salt.

2. Grind oregano, thyme, rosemary, and sage together in a spice grinder (or use mortar and pestle) until finely ground and combined.

3. Whisk spice mixture into buttermilk, followed by the granulated garlic and cayenne pepper.

4. Add the chicken pieces to mixture, making sure all are fully submerged (get different bowl if not).  Cover and refrigerate for at least 4 hours, or up to 6.

5. In a Fry Daddy (or similar frying device, or can be done in heavy skillet on stovetop), heat canola oil (I use a depth of 3" in the Fry Daddy) to 350°F.

6. Meanwhile, whisk together the flour, baking powder, and pepper in a medium bowl.

7. Once the oil has reached temperature, remove a piece of chicken from the buttermilk and let excess drip off.  Dredge in the flour mixture until completely coated, then place gently in fryer.  Repeat with each additional piece, but do not crowd fryer (I do 3 drumsticks at a time).

8. Fry for 10 minutes, or until pieces are starting to float and internal temperature is at least 165°F.

9. Drain and let rest for a few minutes prior to serving.  Enjoy!

Mushroom Pepperoni Stromboli

Another recipe I made long before I was blogging and thought I should revisit.  I modified it a bit to make a faster version, as I ended up with less time on my hands than expected.  It turned out very good, I must say!  9/10.  I plan to make it again, of course--only next time, will try with the pizza dough I make in the bread machine.

Link to original recipe: https://www.tasteofhome.com/recipes/mushroom-cheese-stromboli/

Ingredients:

around 1 lb. pizza dough (I used this Pillsbury dough instead)
homemade pizza sauce
1 small can mushroom stems and pieces, drained
5 slices Provolone
30 slices pepperoni
5 slices Mozzarella
1 egg yolk
1 tsp. water

Instructions:

1. Heat oven to 400°F.

2. Divide dough in half, then stretch and shape each piece into a long rectangle. (the other half of this long rectangle is off-camera)

3. Coat half with a layer of pizza sauce, followed by a layer of mushrooms and a layer of Provolone (only use half of each, as you will be making 2 stromboli).

4. Top with a layer of pepperoni, then a layer of Mozzarella, and a coating of pizza sauce.

5. Fold the remaining half of the dough to cover the toppings.  Fold and pinch the other edges to make a sealed pocket.  Cut some small slits in the top layer of dough (for ventilation).  Repeat process for second stromboli.

6.  Combine the egg yolk and water in a small bowl to make an egg wash.  Brush the egg wash the top of each stromboli.

7. Place on a baking sheet and bake for 22-30 min, depending on how done you like your crust (I went 23, I think).  Enjoy!  (Note: the dough came with the parchment, so I left it that way.)

Chocolate Snappers

Not your average chocolate cookies--these have just a bit of cinnamon in them, plus a light sugar outside to give them a nice, different, and very tasty flavor.  Addictive, even.  I'll go 9.5/10, as they aren't the very, very top, but quite close.  Plus the part where you have to try to shape them into a ball to get in the sugar to coat is not very easy (dough is a bit sticky).  Still, I will absolutely make these again--worth it :)

Link to original recipe: http://verybestbaking.com/recipes/5747/chocolate-snappers/

Ingredients:

6 T. unsweetened/baking cocoa

2 T. canola oil

1 3/4 c. all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

1 c. plus around 1/2 c. granulated sugar, divided

1 large egg

1/4 c. light corn syrup

Directions:

1. In a small bowl, whisk together cocoa and canola oil, set aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  Set aside.

3. In the bowl of a stand/electric mixer, beat together butter, only 1 cup of the sugar, and the egg, until creamy.

4. Heat oven to 375°F.

5. Beat in the corn syrup and the reserved cocoa mixture until well combined.

6. Gradually mix in the reserved flour mixture.

7. Pour remaining 1/2 c. of sugar in a small bowl.  Do your best to make 1" diameter dough balls and drop them into the sugar, then toss to coat and place 3" apart on ungreased cookie sheet.  (I was able to get only a few in much of a round ball shape; most were just dough drops around the right size.  Also, next time I will use parchment on the cookie sheets.)

7. Bake for 9-11 minutes (I went 10)--cookies will still be a bit soft in the middle. Let cookies rest on cookie sheet for at least 2 minutes before removing to finish cooling on a rack. (I waited more like 5 minutes.)  Enjoy!