Pressure Cooker Chicken Leg Quarters

Back in December, I came up with this recipe myself (mostly)!  While there are many recipes out there for pressure cooking, there are not many for chicken leg quarters (this is also true in general, not just for pressure cooking).  I did manage to find a guide in a cookbook at the library for how long to cook them, so that helped. And this is delicious--10/10, will absolutely make again!

Note: this was enough for 4 leg quarters, but I only had 3 on hand

Ingredients: 

1/4 c. herbes de Provence
3 T. olive oil
1 T. kosher salt
1/2 tsp. coarse ground black pepper
3 chicken leg quarters
~2 T. butter
6 T. Chardonnay
10 T. chicken broth
2 cloves garlic, minced
~1/2 lb. baby yukon gold potatoes, quartered/cut in large dice size
1 T. cornstarch
dollop of crème fraîche

Directions:

1. Combine first 4 ingredients to make a rub, use to coat the chicken legs.

2. Heat butter in cast iron skillet over medium to medium high heat.  Add chicken legs and brown on both sides (around 4-5 min per side).  Transfer to the pot of pressure cooker.

3. Add chardonnay and broth, followed by garlic, then potatoes.  Close pot, set for 'poultry' with time of 12 min.  After pressure cooking time has finished, do natural release of pressure.

4. Transfer chicken to a plate, turn cooker on to sauté setting.  Dip out around 4 tsp. of the juice and whisk with cornstarch to make slurry, then add back to pot.  Stir in the crème fraîche and simmer for a few min.

5. Transfer potatoes to dish with chicken and let sauce simmer for a few more min.  Serve chicken and potatoes with sauce and enjoy!

Triple-Flavored Cookies

Made these back in February (before going to France).  The original recipe calls them 'Triple-Flavor Big Batch Cookies', but I didn't want to make a big batch (as I didn't know if we'd like them), so I made a half batch.  They are very good, but I forgot to write down a rating for them, so I'll have to add the rating next time I make them (I know they were good enough to make again at least!)

Link to original recipe: https://www.midwestliving.com/recipe/cookies/triple-flavored-big-batch-cookies/

Ingredients (for HALF BATCH):

1 1/2 c. all-purpose flour
1 c. rolled oats (old-fashioned)
1 1/2 T. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter, softened
1/2 c. chunky peanut butter
3/4 c. sugar
3/4 c. brown sugar
1 1/2 eggs (for the half egg, I whisked one in cup and measured out half)
1 tsp. vanilla extract
1 1/2 c. semisweet chocolate chips

Directions:

1. Heat oven to 350°F.

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

3. In the bowl of a stand mixer, cream butter and peanut butter together until smooth.

4. Beat in sugar and brown sugar.

5. Beat in eggs and vanilla.

6. Beat in as much of the reserved flour mixture as possible, mix in the rest by hand.

7. Stir in the chocolate chips.  Drop dough in rounded Tablespoonfuls (or use cookie scoop) onto cookie sheets.  Bake for 12-14 min.  Let cool on cookie sheet for at least 1 min before transferring to cooling racks.  Enjoy!

Deep Pan Pizza

Am back in the states, which is bittersweet.  I'm happy to be back in my own kitchen, but I miss my best French friend and all the food I was making there.  Anyway, today, I was going to make a stir fry, but then some emails informed me that it was "National Pizza Party Day" and I felt inspired to try for a virtual one, with homemade pizza.  I invited close friends and family to join us online, but alas, no one took me up on the offer.  Oh, well, no big deal, we enjoyed our pizzas anyhow!  I had come across a deep dish recipe on King Arthur Flour the other day, thought I might try it today, but then I read through it and stopped when I got to the 12 hour proofing part.  Oops.  Save that for another time.  I still wanted to try a deep dish recipe, and finally found one that was suitable for same-day prep.  This one turned out great and was fairly easy!  We all liked it, but agreed that it needed a bit more cheese, some pepperoni, and probably 2 min less oven time to make it reach 10/10 level...we'll go 9/10 for the way it came out this time.

Link to original recipe: https://bakerbettie.com/homemade-pan-pizza-perfectly-crispy-crust/

Ingredients:

1/4 c. nonfat dry milk powder
1 T. sugar
2 1/4 tsp. (or 1 packet) active dry yeast
1 1/3 c. warm water (110°F)
2 T. canola (or veggie) oil
4 c. all-purpose flour
1/2 tsp. salt
6 oz. canola (or veggie) oil, divided (for oiling the pans)
pizza sauce
pizza toppings

Directions:

1. In the bowl of a sand mixer, add the dry milk, sugar, yeast, and water.  Stir together with a spoon and let sit for 2 min.

2. Stir in the 2 T. of oil, then add the flour and salt.  Attach the dough hook and set to medium speed.  Let mix for 8 min.  *note: I tried to do it this way, but after about 3 min, the dough was climbing out of the bowl and the mixer was bumping so much I worried it would break, so I stopped it and finished kneading by hand for the remaining 5 min.*

3. In two, 12" cast iron skillets or similar pans, add 3 oz. of the oil to each.  Swirl it around to coat all over, including the sides of the pan.  Yes, it will seem like too much, but its necessary to achieve the crispy crust during the baking part.  Divide the dough into two even balls, then flatten each to the size of each pan and place in the pan.  (Original recipe indicates that if the dough is not holding shape after trying to flatten to pan size, cover it with plastic wrap and let rest for 10-15 min, then try again.)

4. If you have a proof setting on your oven (I do :)), set it, then place pans in oven to proof (or set in a very warm area if your oven does not have this setting).  Let proof for 1 1/2 hrs.

5. Remove from proofing area, then set oven to 500°F.  While oven heats, top pizza with sauce and preferred toppings.  Just before the oven has reached temperature, heat pans over high heat on stovetop for 2 min, then transfer to oven.  Bake for 15 min...or possibly slightly less (as mentioned above, I think I should have gone 1-2 min less).  Let sit for 5 min after removing from oven before slicing.  Enjoy!

Grilled Asian Tri-Tip with Rice Noodles

Mmmm tasty! I made this with my mom back at Christmastime (2019).  Yes, we grilled in chilly December weather!  The dish is spicy, but not overwhelming--just the right amount.  9.5/10.  Half point off because this is not good leftover.  We altered original recipe by boiling the marinade and tossed it with the noodles--highly recommend.  Also recommend metal skewers for the grilling part. The tri-tip we used was around 3lbs, marinade amount was perfect. We cooked rice noodles according to package directions (like pasta-style, not soaking). used balsamic vinegar instead of the black Asian vinegar (could not find in her area).  I forgot to get pix, so I'll have to add those next time I make this.

link to original recipe: https://www.foodservicedirector.com/recipedia/asian-grilled-tri-tip-noodles

1/2 c. peanut oil
1/4 c. low-sodium soy sauce
1/4 c. black Asian vinegar (subbed balsamic vinegar)
1/4 c. bottled chili garlic sauce (sambal oelek)
3 T. honey
4 green onions, thinly sliced
2 T. fresh ginger, minced
2 T. white sesame seeds, plus more for garnish
1 beef tri-tip (1.5 to 3 lbs.) cut into 2" cubes
cooked rice or rice noodles

Directions:

1. In a large bowl or zip-top plastic freezer bag, combine oil, soy sauce, vinegar, chili sauce, honey, green onions, ginger, and sesame seeds.  Add the beef and stir (or shake) to coat.  Transfer to fridge for 8-10 hours.

2. Prepare a charcoal grill (or heat gas grill to high).  Remove beef from marinade and pour marinade into a pan.

3. Heat marinade over medium-high heat to bring to boil, then lower heat to keep at a simmer (not sure how long we let it simmer, though).

4. Grill beef to desired doneness, serve with rice or rice noodles and sauce and enjoy!

Pinot Noir Braised Chicken Thighs

Made this back in mid-November (2019) Very tasty!  Next time will serve with egg noodles, but the long grain rice was also good.  Makes A LOT. 9/10.

Link to original recipe: https://www.cookingsavorybites.com/2012/10/16/braised-chicken-thighs-featuring-pinot-noir-pancetta-and-mushrooms/

Ingredients:

1/3 c. all-purpose flour
2 tsp. sea salt
1 tsp. ground black pepper
8 bone-in, skin-on chicken thighs
1 T. olive oil
1/4 c. pancetta cubes (1/2" wide cubes, if possible)
3/4 c. finely chopped carrot
1/2 c. finely chopped celery
3/4 c. finely chopped Spanish onion
2 cloves garlic, minced
3 c. Pinot Noir
8 oz. whole cremini mushrooms
3 T. tomato paste
bouquet garni: tie together 3 stalks Italian parsley,  1 stalk fresh rosemary, and 3 stalks fresh thyme
3/4 c. chicken stock
1/4 c. finely chopped Italian parsley

Directions:

1. In a large, zip-top plastic bag, combine flour, 1 tsp. of the sea salt, and 1/2 tsp. of the pepper.  Add chicken thighs and shake well to coat.  Set aside.

2. In a Dutch oven over low heat, add olive oil and pancetta.  Cook pancetta until starting to crisp, then transfer to a paper-towel lined plate/bowl, set aside.  Leave drippings in the pan.

3. Increase heat to med-high and add the coated chicken thighs.  Cook thighs until browned on both sides (around 4-5 min per side).  Transfer thighs to a plate.

4. Heat oven to 325°F.  Reduce heat for pot to medium and add the carrot, celery, onion, garlic, the remaining 1 tsp. of sea salt, and the remaining 1/2 tsp. pepper.  Cook, stirring frequently, for around 4 min.

5. Stir in the wine, scraping the bottom to loosen browned bits, and cook for additional 4 min.  Add the mushrooms and tomato paste and cook, stirring frequently, for 3 min.

6. Submerge the bouquet garni into the mixture, then stir in the chicken stock.  Add the chicken back to the pot, then cover the pot and transfer to oven.

7. Bake for 1.5 hrs, then uncover and continue baking for additional 30 min.  Discard the bouquet garni and top with the chopped parsley and pancetta.  Serve up with desired side and enjoy!

Stuffed Beef Tenderloin

Still catching up on drafts from the past.  Made this recipe with mom during week before Thanksgiving (2019), was very delicious, but forgot to note what rating out of 10 (am guessing it was a 10 :))  We only used 2 packages of spinach and that was plenty (original recipe calls for 3).

Link to original recipe: https://www.myrecipes.com/recipe/stuffed-beef-tenderloin-with-burgundy-mushroom-sauce

Ingredients: 

for the beef-- 2 (10-oz.) pkg. frozen chopped spinach, thawed
3 T. unsalted butter
2 medium leeks, thinly sliced
1 garlic cloved, minced
3 T. all-purpose flour
1 c. heavy cream
1 oz. Parmesan-Reggiano, grated
2 tsp. fresh lemon juice
1/4 tsp. grated whole nutmeg
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
4 lb beef tenderloin section, trimmed

for the sauce--
2 T. unsalted butter, divided
1 T. olive oil
16 oz. cremini mushrooms, quartered
1 medium shallot, minced
1/2 c. dry red wine
1 c. beef broth
1 T. Dijon mustard (I think we used Grey Poupon-style one)
1/2 tsp. fresh rosemary
1/2 tsp. kosher salt
1/4 tsp. black pepper

Directions:

1. Drain spinach well, pressing between paper towels to remove excess moisture.

2. In a medium saucepan over medium heat, melt the butter.  Add leeks and garlic and cook, stirring occasionally, until softened (around 3-4 min).

3. Sprinkle flour atop the mixture and stir, cooking for another 3 min.

4. Whisk in cream until smooth. Stir in spinach and cook, stirring occasionally, until mixture is thickened (around 5 min.)

5. Add cheese, lemon juice, nutmeg, 1 tsp. of the salt, and 1/2 tsp. of the pepper, stirring to combine.  Remove from heat and let mixture cool for 10 min.  Heat oven to 350°F.

6. Meanwhile, butterfly the beef and open it like a book, spreading flat.  Place between 2 sheets of plastic wrap and pound to 1/2" thickness all over using a meat mallet, making around a 13" square (we had to piece the meat together a little to do this).

7. Remove plastic wrap and spread the cooled mixture evenly over the beef, leaving a 1/2" border around edges.  Roll up beef and tie with kitchen twine.

8. Brush all over with olive oil, then sprinkle with remaining salt and pepper.  Place beef on a wire rack set over a rimmed baking pan.  Transfer to oven and bake for 30 min.

9. Increase heat to 450°F and bake for additional 20 min, or until meat thermometer registers 125°F inserted in center.  Let stand 30 min. before slicing.

10. While beef rests, prepare the sauce.  In a large skillet over medium-high heat, melt 1 T. of the butter together in skillet with olive oil (swirl to combine), then add mushrooms.  Cook, stirring a couple of times, until lightly browned (around 5-6 min.)

11. Add shallot and cook, stirring constantly, 1-2 min.  Carefully add wine to skillet and stir in, cooking 2 additional minutes.

12. Stir in broth and reduce heat to medium.  Let simmer for 5 minutes.

13. Mix in the mustard, rosemary, salt, and pepper.  Cook for 1 minute.  Remove from heat and stir in the remaining 1 T. butter until combined.  Serve sauce with beef and enjoy!

Melted butter chocolate chip cookies #2

Last in my series of 'made while in France' recipes...until next visit, anyway.  I'm actually on my way back home to the States today, so it's only fitting that I had one last recipe to post from here.  I had just enough brown sugar and chocolate chips left to try a half batch of this recipe.  It's much better than the first one I tried here, this is 10/10--will have to see if I can replicate the results back home.  This one, however, requires a mixer--the other did not.

Link to original recipe: https://www.blessthismessplease.com/best-chocolate-chip-cookie-recipe-ever/

Ingredients (amounts listed are for WHOLE batch; half batch that I did yielded 24 cookies):

12 T. unsalted butter, melted in microwave, then let set for 5 minutes
1 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk  (to do half batch, I mixed the egg and egg yolk together in a cup, then measured out half of mixture)
2 tsp. vanilla extract
2 c. plus 2 T. all-purpose flour (used half type 55 and half type 65 here in France)
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chips

Directions:

1. Heat oven to 325°F.  Line baking sheets with parchment.

2. Using an electric mixer, in a large bowl, cream butter and sugars for 4-5 min (mixture should turn lighter brown color).

3. Add egg, egg yolk, and vanilla.  Beat in for 2 minutes.

4. On low speed, mix in flour, baking soda, and salt until just combined.

5. Stir in (by hand) the chocolate chips.

6. Form 1" dough balls and place on prepared baking sheet, 2" apart.  Bake for 10 min, or until edges are set (middles will still be slightly soft).  Let cookies rest on sheet for at least 4 min after removing from oven, then transfer to cooling rack or plate.  Enjoy!