Garlic chicken thighs with herbes de Provence -- pressure cooker

This is my 400th post!!  And for such, I'm very delighted it landed on this one, which is absolutely outstanding, 10+/10, will be making again and again for sure!  Seriously, this is really, super delicious, and easy, too...well, if you have a pressure cooker, anyway lol.  I also highly recommend homemade mac 'n' cheese for the accompaniment. 

Link to original recipe: https://potsandplanes.com/2019/01/19/instant-pot-garlic-chicken/

Ingredients:

4 tsp. stone ground mustard

4 tsp. apple cider vinegar

4 tsp. garlic, minced

1 T. herbes de Provence

1 1/3 tsp. salt

2/3 tsp. coarse ground pepper

4 T. olive oil

3 T. dry white wine (I used Château Ste. Michelle Sauvignon Blanc)

2 lbs. boneless, skinless chicken thighs

1/3 c. white wine (same as above)

8 cloves garlic, minced

1/3 c. water

1 T. unsalted butter

1 T. all-purpose flour

Directions:

1. In a large (non-reactive) bowl, combine ground mustard, apple cider vinegar, 4 tsp. garlic, herbes de Provence, salt, pepper, olive oil, and white wine.  Add chicken thighs and turn to coat.  Let marinate on counter for around 10 min (I didn't time it, but it was the time while I prepped the remaining ingredients).

2. Press the 'sauté' button on the pressure cooker (with its hopper/bowl in place) and let heat for a couple of minutes (I waited 2 minutes, will wait 3-4 next time).  Use tongs to transfer chicken to the hopper/bowl of the cooker--only 2 or 3 of the pieces at a time--reserving the marinade in its bowl, and let chicken cook on each side for 2 minutes.  Transfer to a plate and repeat for remaining chicken.  

3. Add the 1/3 c. white wine to the hopper/bowl, followed by the 8 cloves of minced garlic.  Stir and let cook for 1 minute.

4. Add the water, then stir in the reserved marinade.  Add chicken and any accumulated juices back to the hopper/bowl, then press 'cancel' to stop the sauté setting.  Lock the lid in place (make sure vent valve is closed!) and choose 'poultry' setting for 6 minutes of pressurized cooking.

5. When pressurized cooking has finished, unplug and let natural release of pressure for 10 minutes, then carefully open valve to let out remaining pressure.  Carefully open lid after the pressure has all gone out.  Plug back in and set to the 'sauté' setting again.  Combine the butter and flour, then whisk into the sauce.  Let simmer for 4-5 minutes, then press 'cancel' and unplug.  Add chicken back to sauce, then serve up and enjoy!

Strawberry Granita

My hubby loves the watermelon granita that I make (and just found out that I somehow have never blogged?!), so I thought I'd try making a strawberry version when I came across this recipe.  He rated it 10/10, should definitely make again :)  I didn't get a pic of the final product, but it doesn't look much different than this:

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-granita-0

Ingredients:

1/2 c. sugar

1/2 c. warm water

3 c. sliced strawberries

2 T. fresh lemon juice

Directions:

1. Add sugar and water to a blender and blend until sugar is dissolved.

2. Add strawberries and lemon juice, then blend until well blended.

3. Pour mixture into a plastic zip-top freezer bag.  Freeze for at least 5 hours.  Thaw slightly before scraping and fluffing into a bowl.  Enjoy!

Milk Chocolate Malted Sandwich Cookies

These are pretty good, though quite sweet/sugary, so they have a bit of a grainy-ness in the texture--which I think is also due to no eggs in recipe.  9/10, will make again.  They are also good even without the filling; good thing, too, as the filling was only enough for about 2/3 of the cookies.

Link to original recipe: http://www.foodandwine.com/recipes/milk-chocolate-cookies-malted-cream

Ingredients:

1 3/4 c. all-purpose flour

2 T. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

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

1/2 c. light brown sugar

1/2 c. sugar

1 T. vanilla extract

6 oz. milk chocolate, melted and cooled slightly (I used 4 regular-sized Hershey bars)

for the filling--

1/2 c. (1 stick) unsalted butter

1/2 c. chocolate malted milk powder (I used Carnation brand, )

1/2 tsp. vanilla extract

2 c. powdered sugar

Directions:

1. In a small bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter, brown sugar, and sugar together until light and fluffy (around 3 min).

3. Mix in vanilla, then melted chocolate.  Gradually mix in reserved dry ingredients mixture.

4. Roll dough between two large sheets of parchment until dough is around 1/4" thick (I patted mine out first, then used the rolling pin to finish rest of way).  Chill dough (leave parchment on both sides) for 25 min.

5. Heat oven to 350°F.  Line baking sheets with parchment.  Remove dough from fridge and use a 2" round cookie cutter to cut circles of dough, then place them at least 1 1/2" apart on prepared cookie sheets.

6. Bake for 10 min, or until dry and set-looking.  Transfer cookies (on parchment) to cooling rack and let cool completely before making/adding filling.

7. To make the filling: In the bowl of a stand mixer, cream together to butter and chocolate malted milk powder (for around 3 min).  Mix in the vanilla and powdered sugar until well combined.

8. Put filling in a pastry bag with a 1/2" tip (or in a plastic baggie with a corner cut off, like I did) and pipe desired amount onto the back of one cookie, then press second cookie's back side to the cream to push it down to the edges and form a sandwich.  Enjoy!

Lemon Sugar Cookies

Was in the mood for something lemon-y, and these did the trick--could even add a bit more zest next time.  I give them 9/10, will make again, though probably just a half batch next time (this made quite a few--pic only shows about half!)

Link to original recipe: https://www.modernhoney.com/lemon-sugar-cookies/

Ingredients:

1 c. unsalted butter, softened

2 c. sugar

2 eggs

1 tsp. vanilla extract

1 1/2 T. fresh lemon juice

1 T. lemon zest (can go more, if desired)

3 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

yellow sanding sugar

Directions:

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

2. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy (around 3 min).  

3. Mix in eggs, vanilla, lemon juice, and lemon zest until well combined.

4. Gradually mix in flour, baking powder, baking soda, and salt (I went 1 cup of flour at a time plus one of the other dry ingredients each time).

5. Form dough into 1" balls and dip each in sanding sugar (I think next time I will just roll them in it), then place 2" apart on prepared baking sheets.

6. Bake 10-11 min--they will look slightly underdone.  Let rest on cookie sheet for at least 5 min. before transferring to cooling rack.  Enjoy!

Chocolate Candy Cane Crunch Cookies

Made these back in December (2019).  And MMM loved them!  Did not do the white chocolate drizzle part in original and they were perfect, I think.  Took about 6 regular candy canes to crush up enough for recipe.  I also didn't crush any extras for the exterior, felt they had just the right amount already (quite minty, but not too much!)  These were soft and perfect.  10/10.  Forgot to get a pic of them, will have to get next time!

Link to original recipe: https://picky-palate.com/chocolate-candy-cane-crunch-cookies/

Ingredients:

1/2 c. (1 stick) unsalted butter

1/2 c. sugar

1/2 c. light brown sugar (packed)

2 tsp. peppermint extract

2 large eggs

1/2 tsp. vanilla extract

1 1/2 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 c. mini chocolate chips

1/2 c. crushed candy canes

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer, beat together butter, sugar, and brown sugar until well combined.

3. Mix in peppermint extract, eggs, and vanilla.

4. Mix in flour, cocoa, baking soda, and salt.

5. Stir in chocolate chips and crushed candy canes (by hand).

6. Use medium cookie scoop to make dough balls and place at least 1" apart on the prepared baking sheets.  Bake for 10-12 min.  Let cool on sheets for 15 min. before moving to cooling rack.  Enjoy!

Asian Braised Chicken Legs -- Pressure Cooker

Very tasty! 9.5/10, will make again for sure.  Next time, however, I will be removing the meat from the chicken legs before serving it with the sauce and rice, as it was tricky to eat around the tiny bones with everything mixed together.  

Link to original recipe: https://www.finecooking.com/recipe/braised-chicken-legs-black-vinegar-ginger-shiitake

Ingredients:

~2 1/2 lb. whole chicken legs (bone-in, skin-on; took just 2 legs for mine to weigh in at this amount)

kosher salt and coarse ground black pepper

2 T. peanut oil

2 cups of thinly sliced (stems removed) shiitake mushrooms

1 c. celery, finely chopped (I measured out a heaping cup of around 1" chunks of celery)

2 medium shallots, finely chopped

2 T. fresh ginger, minced

1 c. chicken stock

1/2 c. Chinese black vinegar (*note to self: bought this as 'distilled black vinegar' at Fresh International Market, but also saw it available at Tony's)

1/2 of a medium red or orange bell pepper, sliced in thin strips

3 oz (or more) bok choy leaves, cut into thin ribbons (original recipe calls for 8 oz (!), but I found that 3 oz was more than enough for us)

1/4 tsp. crushed red pepper

1/2 T. Asian sesame oil

for serving--cooked rice (I chose Basmati; original recipe calls for Jasmine)

Directions:

1. Season chicken liberally with salt and pepper (yes, go heavy on the salt).  Heat 1 T. of the peanut oil in a large skillet over med-high heat.  Add chicken to skillet and brown well on both sides (around 4 min per side).  Transfer chicken to the pot of a pressure cooker. (Alternatively, you could use the sauté function of the pressure cooker, but in this case, I didn't opt for it.)

2. Reduce heat to medium, then add the shiitake, celery, shallots, and ginger to the skillet.  Stir occasionally, cooking until celery begins to soften (around 3 min).  Stir in the chicken stock and black vinegar, then let mixture come to a low boil.  Remove from heat and pour mixture over chicken in the pressure cooker. (Note to self: I used the food processor to chop the celery, shallots, and ginger together, which is the first photo below.)

3. Close and lock lid onto the pressure cooker, making sure that the valve is in the closed position.  Set on 'poultry' for 15 minutes of pressurized cooking.  When the pressurized cooking has finished, press cancel, unplug, and let the pressure release naturally, completely.  

4. Meanwhile, heat remaining 1 T. of the peanut oil over medium heat, in a large skillet.  Add the bell pepper and cook for 2 minutes.  Stir in the bok choy, a pinch of salt, and the red pepper flakes.  Cook until bok choy has wilted and reduced (around 1-2 min).  Remove from heat and pour into pot with the chicken.  Drizzle with the sesame oil, then serve with rice and enjoy!  (Again, next time, I plan to de-bone the chicken legs prior to adding to the rice to serve.)

White Chip Skillet Cookie

Mmmm very good!  This skillet cookies is intended to be served with whipped cream and sliced strawberries, yet I think it's just as good on its own.  10/10, will make again for sure.  I didn't have a 10" skillet, so I used the one I have--a 12"--and it worked just fine.  In fact, I believe it is better, as it was quite full in the pan towards the end of baking.

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-shortcake-deep-dish-skillet-cookie

Ingredients:

2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 c. light brown sugar (packed)

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

1 large egg

1/4 c. whole milk

1/2 T. vanilla extract

1 1/2 c. white morsels, divided

1 c. frozen pound cake (I used Sara Lee brand one), small diced, divided

for serving: whipped cream and sliced strawberries

Directions:

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

2. Lightly butter (or use non-stick spray, as the original recipe, but I don't recommend that) a 12" cast iron skillet.  Set aside.

3. In the bowl of a stand mixer, beat together brown sugar, sugar, and butter, until light and fluffy (around 3-4 min).  Heat oven to 325°F.

4. Beat in the egg, milk, and vanilla, until well combined.

5. Mix in the reserved flour mixture gradually, until just combined.

6. Stir in by hand 1 cup of the white chips and 3/4 cup of the frozen pound cake.

7. Spread mixture into prepared skillet and even out all over.  Top with remaining 1/2 cup of white chips and 1/4 cup of frozen pound cake.  Press down lightly all over, then transfer to oven.

8. Bake for 50 min, or until golden and set in the middle.  Let rest for at least 15 min. before cutting into wedges to serve with the whipped cream and strawberries.  Enjoy!