Roast Chicken with Balsamic Rosemary Merlot Pancetta Sauce

...and Zucchini, and Pearl Onions, and Mushrooms...MMMMM.  Extra MMMM. It's one of those recipes that makes you want to drink the sauce, it's just that good.  10+/10 all the way!  The original title calls it a Mediterranean chicken dish, but I changed that to give a better idea of the amazing-ness :)  I will be making this again and again for sure.  Also, the leftover sauce is great with pasta!

Link to original recipe: https://www.finecooking.com/recipe/mediterranean-chicken-with-mushrooms-zucchini

Ingredients:

3 T. balsamic vinegar, divided
1 T. plus 1 tsp. fresh rosemary, finely chopped, divided
1 tsp. light brown sugar (packed)
1 tsp. Kosher salt, divided
1/4 tsp. coarse ground black pepper
2 T. extra-virgin olive oil
10 oz. pearl onions, peeled, halved if large (note: original recipe said 1 1/2 c. peeled; I tried 2 c. unpeeled and felt it was not enough, so next time I will go with full bag/10 oz.)
8 oz. baby bella mushrooms, stems trimmed
2 oz. pancetta, cut in 1/2" dice (I think I used closer to 2 1/2 or 3 oz.)
~4 lb. chicken pieces, trimmed, patted dry--I bought a package of a whole chicken already cut up
10 oz. zucchini, trimmed, cut in half lengthwise, then into 1/2" thick half rounds crosswise
1/2 c. Merlot (or Syrah)

Directions:

1. Heat oven to 400°F (note to self: used the convection roast upper oven for first part, lower on regular bake for second part).

2. Mix together 1 T. of the balsamic, 1 T. of the rosemary, the brown sugar, 3/4 tsp. of the salt, and the pepper in a small bowl.  Add the olive oil and mix well.  Spoon 1 T. of the mixture into a second small bowl and set aside.

3. Scatter the pearl onions over the bottom of a 10"x15"x2" baking dish (mine was closer to only 13.5 on the largest dimension and still worked fine).  Add the mushrooms, cap side up.

4. Using about half of the larger portion of the balsamic mixture, brush the mushroom caps to coat each lightly.  Scatter the pancetta over the mushrooms and onions.

5. Arrange the chicken pieces (skin side up) over the top of all, and brush each piece to coat with the other remaining half of the balsamic mixture.  Transfer to oven and roast for 30 minutes.

6. Meanwhile, in a medium bowl, toss the zucchini with the small/reserved portion of the balsamic mixture.

7. In a small bowl (or measuring cup), mix together the Merlot, remaining 2 T. of balsamic, 1 tsp. rosemary, and 1/4 tsp. salt.

8. At the end of the 30 minutes of roasting, remove the pan from oven and reduce temperature to 375°F.  Pour the wine mixture around the chicken, then scatter the zucchini around the pan, keeping towards the edges as much as possible.

9. Return pan to oven and continue roasting until veggies are tender and chicken registers 165°F internal temp--around 30 minutes more.

10. Serve the chicken with veggies and sauce spooned over.  Enjoy!

Steaks with Chimichurri

Back in March, I made the amazing green sauce known as chimichurri (from Argentina/Uruguay).  It's super easy, and this version is as good as I have had in restaurants here--10+ all the way.  If you love garlic, you will definitely love this.  I'm sure it would also be great on other foods, too, as mentioned in the original recipe.  I made NY strips in cast iron skillet (it was not grilling weather yet), served with fried potatoes.  The picture below is from when I made it again in June of 2020 (I lost the original pic to a failed SD card).

Link to original recipe: https://cafedelites.com/steaks-with-chimichurri/

**original recipe includes using small red chilies as optional; I did not use them, thus not in my list below**

Ingredients:

1/2 c. olive oil
2 T. red wine vinegar
1/2 c. flat leaf (Italian) parsley
4 cloves garlic
3/4 tsp. dried oregano
1 tsp. coarse salt (I used kosher)
1/2 tsp. pepper (I used coarse ground black)

4 steaks, plus salt and olive oil (for seasoning and brushing)

Directions:

1. Use a mini-chopper to blend all ingredients (except the steaks, duh) until well combined.  Allow to sit for 5-10 minutes prior to serving.

2. Season steaks with salt, then brush with olive oil.  Prepare grill or heat cast iron skillet over heat that is between medium and medium-high, then add steaks.

3. Cook steaks to desired doneness (I went about 4-5 minutes each side for medium-rare).  Transfer to a plate and let rest for 5 minutes.

4. Serve with sauce and enjoy (you can serve sauce on side or poured over steaks)!

Duck and Bacon Roulade

This gets a 10/10 for sure...so tasty!  Original recipe makes 4; amounts I listed are for 3/what I used.  It's a bit involved, but totally worth the effort--would definitely make again.

If in the Chicago suburbs, you can get duck breast at Mariano's--very happy when I finally found it there (I had been to many places already).

And don't just discard the skin--render the fat to use for other awesome dishes later...here's how:
https://georgiapellegrini.com/2010/02/23/food-drink/how-to-render-duck-fat-other-important-matters/

Link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/duck-and-bacon-roulade

Ingredients:

sauce--
~2 1/2 T. olive oil, divided
1 lb. mushrooms (I used button mushrooms), sliced
1 carrot, chopped
1/2 c. diced yellow onion
1/4 c. Merlot
2 c. chicken stock
1/2 tsp. Glace de Poulet (I used this because I had it on hand; otherwise, increase chicken stock to 3 c.)
1 c. beef broth
salt and pepper, to taste (forgot to do this and still tasted great!)

roulade--
3 duck breasts, skin removed, butterflied
salt and pepper, to taste (I forgot to do this, too, and it still turned out great...)
2 T. fresh thyme leaves, chopped
6 T. chestnuts, chopped (I used ones that were shelled/ready to eat--far easier!  Note to self: at Caputo's market, near the produce area)
3/4 of a golden delicious apple
9 strips thick cut bacon

Directions:

1. Make sauce: In a large skillet, heat around 1 1/2 T. of the olive oil over medium heat.  Add the mushrooms and cook, stirring occasionally, until mushrooms give their liquid and it has nearly evaporated/mushrooms are starting to brown (around 8 min).

2. Transfer mushrooms to a plate, then add remaining 1 T. of olive oil to the skillet.  Cook, stirring occasionally, until vegetables have softened (around 6-8 min.)

3. Add Merlot and cook, stirring constantly, for 1 minute.

4. Stir in the chicken stock, Glace de Poulet (if using), and beef broth.  Bring to a boil, then boil until reduced to around 1 cup (not sure how long this took, as I was busy making the roulade).

5. Return the mushrooms to the pan, stir in, and remove from heat.

6. Meanwhile, make roulades: season inside of the duck breasts with salt and pepper, then top with around a third of the thyme leaves.

7. Top with around 2 T. of the chestnuts for each breast, then peel and cut apple into thin matchstick strips.  Cover each breast with around a third of the apple sticks. (I didn't do it for the 3rd one because my brother didn't want the filling part.)

8. Heat oven 400°F.

9. Lay 3 strips of bacon together, then place a duck breast at one end of the strips (topping side up).  Gently for a roll as tightly and best you can to form a bacon-wrapped duck breast roulade.  Secure with toothpicks.  Repeat for the other 2 breasts.

10. Heat a heavy skillet over medium heat, then add the roulades.  Cook until seared on all sides, with bacon somewhat crisped.  Transfer to oven.

11. Bake roulades until internal temperature reaches 145°F (I believe it was around 12-15 min).

12. Let roulades rest 10 min. before serving.  Serve with mushroom sauce and enjoy!

Crispy Rosemary Butter Roasted Hasselback Potatoes

Mmm mmm.  We love potatoes (but who doesn't?!) and these are wonderful.  The other day, I was at Sur La Table and spotted a special device to make cutting Hasselback style much, much easier:
https://www.surlatable.com/hasselback-potato-prep-set/PRO-2419406.html
So, yes, I had to get one, of course!  Very glad I did, too, as I want to make these again and again (and my hubby wants me to as well :)) 10/10.

Link to original recipe: https://www.halfbakedharvest.com/crispy-rosemary-butter-roasted-potatoes/#bo-recipe

Ingredients:

3 lb. small Yukon gold potatoes, sliced Hasselback-style (1/8" slices that go almost all the way through, but still leave the potato together)
6 T. butter
1 T. fresh rosemary, chopped, plus 3 whole sprigs
1 tsp. kosher salt
1/2 tsp. coarse ground pepper
6 cloves garlic, halved and smashed
fleur de sel (or flaky sea salt)

Directions:

1. Heat oven to 450°F (note to self: I used the upper/convection roast setting for this)

2. Melt butter in a small bowl.  Stir in the chopped rosemary, kosher salt, and pepper.

3. Dip/roll the potatoes in the butter mixture, then place each, cut side down, in a roasting pan.

4. Drizzle any remaining butter mixture atop the potatoes and nestle the rosemary sprigs and smashed garlic halves among the potatoes.

5. Roast the potatoes for 25 min.  Turn the potatoes over (cut side up) and continue roasting for additional 20 min.

6. Sprinkle generously with fleur de sel/flaky sea salt all over and enjoy!

Balsamic Bone-In Pork Chops

MMM. These are super tasty!  10+/10. Cooking times need adjusting, though, if you use a non-heavy base skillet (as I did this time; my times are for non-heavy skillet).  I believe this would work equally well with chicken thighs and/or drumsticks.

Link to original recipe: https://www.williams-sonoma.com/recipe/balsamic-braised-pork-chops.html

Ingredients:

4 bone-in pork chops, 1" thick each
kosher salt and coarse ground black pepper, to taste
1 T. olive oil
4 slices of bacon, cut crosswise in small chunk/strips
1 medium red onion, sliced into 1/4" thick rings
1 clove garlic, minced
2 T. dark brown sugar (packed)
1/2 c. balsamic vinegar
1 tsp. fresh thyme, minced
1 c. low-sodium chicken broth (*I subbed my homemade chicken stock and it worked great)
1 tsp. Glace de Poulet Gold (available at Sur La Table; alternatively, you can use 2 tsp. of chicken demi-glace, available at Williams-Sonoma)

Directions:

1. Season pork chops on both sides with salt and pepper.

2. In a large skillet over medium-high heat, heat olive oil.  Add the pork chops and sear on both sides for 2-3 minutes per side.

3. Transfer pork chops to plate and reduce heat to medium.  Add the bacon and cook until slightly crispy (around 5 minutes).

4. Line a plate with a paper towel.  Use a slotted spoon to remove bacon from skillet and transfer to paper towel-lined plate.

5. Drain off all but 1 T. of the grease in the skillet and return to stove, with heat reduced to medium-low.

6. Add the onion to the skillet and partially cover with lid (I covered about 3/4 of the way).  Cook the onion, stirring occasionally, until softened and caramelized (around 8 minutes).  Add garlic and cook, uncovered, for additional 30 seconds.

7. Stir in the brown sugar, balsamic, thyme, and drained bacon pieces.  Increase heat back to medium and cook until liquid is thickened and reduced by half (around 5-8 minutes).

8. Add chicken broth and glace de poulet, stirring until combined in the mixture.  Bring to a simmer.

9. Return pork chops to the skillet and turn to coat in the sauce.  Cook, uncovered, for additional 10-12 minutes.

10. Serve with sauce and enjoy!

Double Chocolate Scones

Double chocolate delicious, I should say!  These are relatively easy to make and so very good!  I put orange sanding sugar on them to be festive--it's optional, of course :) Serve with some vanilla bean whipped cream (add some vanilla bean sugar to heavy cream and beat) and fresh raspberries--delightful!  10/10.

Link to original recipe: https://www.midwestliving.com/recipe/quickbreads/double-chocolate-scones/

Ingredients:

2 c. all-purpose flour
1/2 c. granulated sugar
1/3 c. unsweetened cocoa
1 T. baking powder
1/2 tsp. salt
1/3 c. unsalted butter
1 egg, beaten
1/2 c. heavy cream (plus a little more for brushing, plus more if serving with)
1 tsp. vanilla extract
1 c. mini chocolate chips
coarse sanding sugar (if desired)

Directions:

1. Line a baking sheet with parchment paper and set aside.

2. Whisk together flour, sugar, cocoa, baking powder, and salt in a medium bowl.

3. Cut in butter using a pastry blender, until the mixture resembles coarse crumbs.  Make a well in the center of the mixture and set aside.

4. Combine egg, heavy cream, and vanilla in a small bowl.  Pour into the well in the reserved dry mixture, followed by the mini chips.  Use a fork to combine gently, until just moistened/coming together.

5. Heat oven to 400°F.

6. Lightly flour a surface on which to gently pat-knead the dough a few times until a smooth ball forms.

7. Divide dough in half and form each half into a 4 1/2" round disc (will be about 1" thick).  Cut each disc into 6 wedges. (Note: run the knife through the flour before each cut.)

8. Place the wedges on the prepared baking sheet, about an inch apart from each other.  If desired, brush the tops with a little heavy cream and top with sanding sugar.

9. Bake for 14-16 min. (I went 14, which was ok, but ended up very slightly under-done.)

10. Remove from oven and transfer immediately to a wire cooling rack.  Cool for 5 minutes, then serve and enjoy!

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!