Sticky Balsamic Soy Chicken Drumsticks

Delicious.  Another keeper recipe 'made while in France', 10/10.  Not only does it get 10 for taste, but also for being super easy to make.  I only modified the original recipe slightly.  I like crisp chicken skin, so I cooked it in some olive oil first.  I also added in a small amount of dried thyme, just for a little extra flavor.

Link to original recipe: https://www.recipetineats.com/5-ingredient-sticky-stove-top-balsamic-drumsticks/

Ingredients:

2 lb (I actually used 800g, slightly less than 2 lb) chicken drumsticks
~1 1/2 T. olive oil (didn't measure)
1 c. water
1/2 c. balsamic vinegar
1/3 c. regular soy sauce (not light, dark, or other)
3 T. brown sugar
3 cloves garlic, minced
~1 tsp. dried thyme (didn't measure)

Directions:

1. Heat olive oil over medium-high heat in a large skillet.  Add chicken and cook, turning occasionally, until browned on all sides.  Pour off enough oil to leave around 1 T. in pan.

2. Add all remaining ingredients and stir around to combine.  Bring mixture to boil, then lower heat to keep at a fast simmer.  Do NOT cover the pan with a lid.

3. After cooking for 10 min, turn chicken, then cook additional 10 min.

4. Transfer chicken to a plate.  Let sauce continue to simmer, stirring frequently, until it is thick enough to coat a spoon and is becoming a little 'sticky'--this happens quickly, so watch carefully!

5. Return chicken to pan to coat in the sauce.  Serve with desired side and enjoy!

Nutella Chocolate Chip Cookies

Mmm!  Another tasty 'made while in France' recipe :) I wanted to make something a bit different and came across this recipe, and glad I did.  Definitely plan to make again once I get back home, 10/10.  I actually chose it because I thought my kiddo would like it, as he adores Nutella, yet he didn't care for these.  Can't understand why, as they are quite tasty!  Oh, well, more for me and my friend lol.

Link to original recipe: https://www.loveandoliveoil.com/2011/02/nutella-chip-cookies.html

Ingredients:

1/2 c. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar (packed)
1/2 c. Nutella
1 egg
1/2 tsp. vanilla extract
1 1/2 c. flour (used half type 55, half type 65 here in France)
1 tsp. baking soda
1/4 tsp. salt
1/3 c. mini chocolate chips

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment.

2. Using an electric mixer, cream butter for 1 minute.

3. Add both sugars and beat/cream together for 3 minutes.

4. Beat in Nutella, followed by egg and vanilla.

5. Whisk together the flour, baking soda, and salt in a small bowl.  Add gradually to mixture with mixer on lower speed, mixing until just combined.

6. Stir in chocolate chips by hand.

7. Form dough in 1" balls and place 2-3" apart on prepared baking sheets.  Bake for 9-10 min, then leave on baking sheet for 4-5 min after removing from oven.  Transfer to cooling rack.  Enjoy!

Skillet Chicken with Bacon and White Wine Sauce

This recipe was made (at home) in mid February.  Was super tasty, 10/10.  Absolutely would make again!  It was quite easy, too.  Served with rice a roni long grain/wild rice mix.

Link to original recipe: https://pinchofyum.com/skillet-chicken-bacon-white-wine-sauce

Ingredients:

3 lbs. chicken thighs
salt and pepper, to taste
2 tsp. herbes de Provence
1/2 c. flour
7 slices bacon, cut into small strips crosswise
3 shallots, thinly sliced
1 c. dry white wine
2 c. chicken stock
dried or fresh parsley, to garnish

Directions:

1. Season chicken all over with salt, pepper, and herbes de Provence, then dredge in the flour.

2. Heat a large ovenproof skillet or Dutch oven over medium heat.  Add the bacon and cook until just starting to crisp, around 5-6 min.  Using a slotted spoon, transfer bacon to a paper-towel lined dish, leaving behind rendered fat.

3. Heat oven to 375°F.  Add chicken to the pan and cook until browned on each side, around 5 min per side.  Transfer chicken to a plate.  If there is an excessive amount of grease in pan (which was the case when I did this), wipe or drain out most, leaving around 1-2 T.

4. Add the shallots to the pan and cook, stirring frequently, until softened and turning golden (around 5 min).  Pour in wine slowly, followed by chicken stock.  Let cook until liquid reduces slightly (5-8 min).

5. Add chicken and bacon back to the pan, then transfer to oven.  Bake for 40 min (or until cooked thoroughly), basting every 10-15 min (I basted twice) with the pan juices.  Serve with desired side and enjoy!

Roasted sausage, potatoes, and onions

Mmm this was tasty and easy, another 'made while in France' recipe.  I took inspiration from another recipe I have with Kielbasa sausage which is one of my favorites for a quick and simple dinner back home.  I didn't measure anything, so that is why all the amounts have question marks by them.  I plan to try this back in the States, with perhaps Italian sausage or Kielbasa.  10/10.  p.s. the little white chunk at the top part of the bowl is a piece of fresh goat cheese I had with it :) 

Ingredients: 

1.5 lbs. (?) red potatoes, cut in bite-sized pieces
3 T. (?) unsalted butter
1 T. (?) olive oil
1 medium red onion, cut in half cross-wise, then each half cut in half, sliced thin (you will have half-circles when slices separate)
salt and pepper, to taste
granulated garlic (1/2 tsp.?)
paprika (3/4 tsp.?)
thyme (1/4 tsp.?)
4 Diot sausages, sliced in slightly less than 1/2" rounds

Directions: 

1. Line a medium baking sheet with aluminum foil.  Heat oven to 375°F (honestly, not terribly sure about temp...)

2. In a microwave safe bowl, cook potatoes (uncovered) on HI power for 8 minutes.  Be careful when removing from microwave!

3. Stir in butter and olive oil, then mix in the sliced red onion.

4. Season with salt, pepper, garlic, paprika, and thyme, stirring to mix well/combine.

5. Pour mixture onto prepared baking sheet.  Nestle sliced sausage pieces evenly throughout mixture on sheet.

6. Transfer to oven and bake for 35-40 minutes, stirring about halfway through.  Serve up and enjoy!

Chicken bites with pasta

Last night I decided to just wing it and make a recipe up off the top of my head.  I wasn't originally planning anything in particular to go with it, so when my friend suggested we have pasta (which was already ready), I happily accepted, and glad I did--it went perfectly!  We also topped it with some shredded cheese about halfway through eating it, which was even better.  I didn't take any pix, as I wasn't sure it was even going to turn into anything.  On the contrary, it was super good and I want to make it again!

Ingredients:

around 2 T. of butter, divided
1 large shallot, cut in half lengthwise, then sliced in thin half-rounds
300g (around 10oz) chicken breast, cut in bite-size pieces
salt and pepper, to taste
splash of dry white wine (probably 2-3 T.)
herbes de Provence (maybe 1/2 T.)
1 Knorr chicken pod + around 1/2 c. water (I would say 3/4 c. chicken broth or stock)
rotini pasta, cooked according to package directions (no idea of amount, would say around 3 servings' worth)
shredded cheese, to top

Directions:

1. In a medium skillet over medium heat, melt 1 T. of the butter.  Add the shallot and cook until softened and beginning to brown very slightly.

2. Add remaining 1 T. of butter, then add the chicken, plus salt and pepper to taste.  Cook until chicken is starting to brown all over, stirring frequently.

3. Deglaze pan with the white wine, add the herbes de Provence and the chicken broth.  Cook for additional 5 minutes, or until chicken is cooked thoroughly and sauce has started to thicken slightly.  Serve over pasta (or with desired side), top with cheese (if desired) and enjoy!

Peanut Brittle (the best)

Made this back in December/holiday time.  Family recipe: this is my late Aunt Sue's recipe for peanut brittle, which is the best I know of (far better than the one my mom and I tried a few years back at my old house).  Easy and tasty--10/10!

Ingredients:

2 c. sugar
1 c. light corn syrup
1/2 c. water
10-12 oz. raw peanuts
1/8 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1 T. unsalted butter, plus more to butter pan(s)


Instructions:

1. Prepare a large baking sheet or two by buttering it/them well (original recipe calls for 14 1/2" x 17" sheet).

2.In a large, deep pan/pot, stir together sugar, corn syrup, and water over medium heat, until sugar dissolves.  Place lid on pan and cook for 3 minutes.

3. Remove lid and continue cooking, using a candy thermometer to monitor temperature.  Stir occasionally and cook until reaches 234°F (soft ball stage).

4. Add peanuts and stir frequently, continuing to cook until mixture reaches 300°F (hard crack stage).  Immediately remove from heat (at 300°F) and stir in remaining ingredients (salt, baking soda, vanilla, butter).

5. Pour onto prepared sheet(s) and spread out as much as possible.

6. As candy cools, loosen edges and pull gently to stretch candy thinner (be very careful of the peanuts--they stay hotter much longer!)  Break hardened pieces off and set aside until you have all small pieces.  Enjoy!

Duck Breasts with Sautéed Mushrooms & Port Wine Sauce

Delicious!  10/10, though tricky to cook correctly on my mom's stove (as it is electric).  We had to cook longer than what it said, and even then, it was still a bit underdone (and thus returned to the pan again).  Still, highly recommend to make it, plan to do so again at some point!  And when I do, I'll be sure to add in the pix (thought I had some, but apparently not).

Link to original recipe: http://www.chefjacques.com/by-htm/

Ingredients:

(for the mushrooms)
3/4 lb. assorted mushrooms (we used a dried/reconstituted mushroom blend plus some dried/reconstituted porcini--highly recommend!)
2 T. olive oil
1 heaping tsp. finely chopped shallots
1/8 tsp. of bottled minced garlic
sea salt and freshly ground pepper, to taste

(for the sauce)
1/2 c. port wine (I think we used ruby port)
1 tsp. balsamic vinegar
1 tsp. butter
sea salt and freshly ground pepper, to taste

(for the duck breasts)
1 duck breasts, 5-6 oz. each
2 T. butter
1 T. oil
sea salt and freshly ground pepper, to taste

Instructions;

1. Clean (or reconstitute and drain, if using dried) mushrooms.  Heat the olive oil in a medium skillet over medium-high heat.  Add mushrooms and sauté for 2-3 min.

2. Add the shallots and garlic, sauté for 1 more min.  Season with salt and pepper, then transfer to a plate and keep warm.

3. In the same skillet used for the mushrooms (still over medium high heat), add the port wine and vinegar.  Bring to a boil and keep cooking until reduced to 1/4 c. (around 4 min.)  Remove from heat and whisk in the butter.

4. Lightly salt and pepper the duck breasts.  In a large skillet over medium to medium-high heat, melt the 2 T. of butter and 1 T. of oil together.  When the butter and oil combo just starts to brown (watch carefully!), add the duck breasts, skin side down. Sauté for 2-3 minutes per side, depending on the thickness of your duck breasts (ours should have probably gone 4-5 min per side).  Remove from pan and allow to rest for 5 min. before serving with sauce.  Enjoy!