Midnight Puppy Chow/Muddy Buddies

THIS IS NOT DOG FOOD, I repeat, NOT DOG FOOD. I really shouldn't have to say that, but apparently there are still people out there that have not heard this treat called 'puppy chow', so for the love of all things holy, do NOT serve this to dogs! It is now known also as "muddy buddies", due to the ridiculous idiocy of some not realizing this is NOT for dogs. Whichever name you want to call the mixture, this is a pretty good version. I was going to give it 9/10, but must lower it to 8/10, as after only two days, it went rather stale. The versions I made at Christmastime last year were better, did not go stale like this (will post those recipes soon). Still, this is quick and easy, a nice changeup on the usual mix flavor combos. Not included in the video: I ended up adding another 1/4 c. of powdered sugar to the mix, as it just wasn't quite sweet enough to balance out the chocolate (for us).

Link to my video of making the recipe: https://youtu.be/ecmD-MenDEQ

Link to original recipe: https://www.epicurious.com/recipes/food/views/midnight-puppy-chow

Recipe version below includes my post video modification.

Ingredients:

2.5 oz. milk chocolate (I used a combo of 45% and 55% Lindt "intense cocoa" milk chocolates)

1/4 c. creamy peanut butter

1/4 c. pure maple syrup

1/2 tsp. kosher salt

4 c. Chex cereal (used Rice version)

1/2 c. unsweetened cocoa powder

1/2 c. powdered sugar, divided

Directions:

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

2. Add milk chocolate, peanut butter, maple syrup, and kosher salt to a large, microwave-safe bowl. Microwave on HI for 30 sec, then stir to combine as much as possible. Microwave for 10-30 more if needed to achieve a smooth mixture when stirred (I had to go 10 seconds, I think).

3. Add the Chex cereal to the chocolate mixture. Use a rubber spatula to gently fold the cereal with the chocolate. Pour the coated cereal into a gallon sized zip-top plastic bag.

4. In a small bowl, whisk together the cocoa and 1/4 c. of the powdered sugar.  Add mixture to the plastic bag, seal, and shake until evenly coated. Add the remaining 1/4 c. of powdered sugar, seal, and shake to coat evenly.

5. Pour out onto prepared baking sheet and spread evenly. Store in airtight container. Enjoy!

Garlic Mushroom Chicken Thighs

 9.5/10, very good, will make again! It is easy and simple, no fancy ingredients, perfect for a weeknight dinner.

Note about the video link: we tried out a new video camera instead of my phone for this and didn't know the microphone would pick up interference from the induction cooktop element. My apologies for the digital feedback noise in some parts; will re-do video when I make again.

Link to my YouTube video making it: https://youtu.be/3wSAMxBPEgM

Link to original recipe: https://cafedelites.com/garlic-mushroom-chicken-thighs/

Recipe as listed below contains my modifications.

Ingredients:

1 1/4 lbs. boneless skinless chicken thighs

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. salt

1/4 tsp. cracked black pepper

2 T. olive oil (possibly more, depending on your pan and cooking style)

1 T. butter (I used unsalted, but don't think it matters much in this amount)

8 oz. baby bella mushrooms, sliced

4 cloves garlic, minced

1 T. fresh (curly) parsley, chopped

dried thyme & dried rosemary, to taste

1/2 c. chicken broth

Directions:

1. Trim off excess fat from chicken thighs, then blot dry with paper towel. 

2. In a small bowl, combine onion powder, garlic powder, thyme, rosemary, salt, and pepper. Sprinkle seasoning over the chicken thighs to coat evenly all over both sides.

3. In a large skillet over medium-high heat, heat 1 T. of the olive oil to start with. Add chicken thighs and cook around 8 minutes per side, or until well browned and cooked through. You may need to add remaining oil to pan while cooking them (I did). Transfer cooked thighs to a plate.

4. Melt the butter in the pan now and add the mushrooms. Season with salt and pepper (to taste) and cook until softened (around 3 min.) You may need to add a bit of oil, as I did.

5. Stir in the garlic, parsley, thyme, and rosemary. Cook for 1 additional minute. 

6. Deglaze pan with the chicken broth. Stir and cook for around 2 minutes.

7. Return the chicken thighs to the pan and stir to coat in the sauce and mushroom mixture. Serve and enjoy! Note: rice would be a good pairing with this, but we liked it just fine on its own, no side needed.

Chocolate Chip Cookie Layer "Cake"

This isn't cake--it's soft cookies, stacked cake-style, with frosting in-between the layers. And it is delicious! 10/10 for sure!

My mod: I used my own frosting recipe for the layers

Link to my YouTube video about the recipe: https://youtu.be/6B9jMEKG2-8

Link to original recipe: https://sallysbakingaddiction.com/chocolate-chip-cookie-layer-cake/

Ingredients:

for cake--

375g (3 cups) all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1 tsp. salt

1 c. unsalted butter, softened

1 c. light (or dark) brown sugar, packed

1/2 c. granulated sugar

2 large eggs, room temperature

2 1/2 tsp. vanilla extract

2 c. mini morsels (semi-sweet)

frosting--

powdered sugar

butter-flavored crisco

milk

salt

almond extract

vanilla extract

Directions:

1. Grease five 6" cake pans (or less and bake in batches), then line with parchment paper on bottom that is greased on top.

2. Heat oven to 350°F (176°C). In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

3. In the bowl of stand mixer, cream together butter, brown sugar, and granulated sugar, until light and fluffy.

4. Beat in eggs and vanilla.

5. Gradually mix in the reserved dry ingredients mixture until combined.

6. On lowest speed, mix in the mini morsels for just a few seconds (until evenly mixed in).

7. Portion dough into 5 balls of same size (mine came out larger than baseballs but smaller than softballs). Press each dough ball into each prepared pan. If baking in batches, you can leave dough out (covered) at room temp.

8. Bake for 20-22 min (I went 22) or until lightly browned on top and toothpick inserted in center comes out mostly clean.

9. Let cakes cool in pan for 10 min., then invert onto rack to finishing cooling before frosting.

10. Make the frosting: best to follow along with the video for this, as I don't have specific amounts for it (I just "eyeball" it).

11. To frost, place one cookie layer on plate, frost top of it, then continue until all layers are used. Slice up and enjoy!

Flank Steak Tagliata with Arugula & Parmesan

Another easy and tasty meal, perfect for a weeknight (provided you remember to start the marinade early enough). Excellent! 10/10. I served it with a side of long grain & wild rice (Rice-A-Roni), as you can see.

link to original recipe: https://www.bhg.com/recipe/flank-steak-tagliata-with-arugula-and-parmesan/ 

Ingredients:

1 lemon, halved

3 T. extra virgin olive oil, divided

4 garlic cloves, minced

1 T. chopped fresh rosemary

kosher salt

coarse ground black pepper

1 1/2 lb. flank steak (I think I may have use just 1 lb)

arugula (we used about 2 oz.)

shaved Parmesan cheese, for serving

Directions:

1. Juice half of a lemon into a gallon size zip-top bag (or shallow dish). Add 2 T. of the olive oil, the garlic, rosemary, 1 tsp. kosher salt, and pepper (to taste). Close bag and shake a bit to combine.

2. Add flank steak to bag and move around to coat well, pressing marinade into steak as you do. Seal bag and refrigerate for at least 1 hour or up to 24 hours (I think I went 2 hours).

3. Place rack in top third of oven. On this rack, place a large cast-iron skillet (or roasting pan) and heat oven to 450°F. Let skillet heat for 30 minutes.

4. Meanwhile, remove steak bag from fridge and leave out to rest at room temperature while the oven and skillet are heating.

5. Once skillet is ready, transfer steak (discard marinade) to the skillet in the oven. Bake for 5 minutes, turn steak over, then bake for 2-4 additional minutes (depending on how done you want it; I think I went just 2 minutes). 

6. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes. (I cut mine on a plate instead.)

7. Meanwhile, in a large bowl, combine remaining 1 T. of olive oil, juice from the remaining lemon half, and a pinch of kosher salt. 

8. Add arugula and toss to coat, then spread on plates for serving.

9. Thickly slice the steak against the grain and place slices on plated arugula. Top with shaved Parmesan and a bit of pepper. Serve and enjoy!

Spring Shortbread Cookies

I really like this recipe a lot, as it's easy (don't even need a mixer) and doesn't make a ton of cookies, and of course, it's delicious! 10/10 again! Obviously, you can make these any shape for any season, they are not specific to spring :)

Link to my YouTube video for recipe prep: https://youtu.be/ldCtDJQFxKo

Link to original recipe: https://thecafesucrefarine.com/spring-shortbread-cookies/

Ingredients:

8 oz. (2 sticks / 1 cup) very soft unsalted butter

1/2 c. powdered sugar

1 tsp. vanilla extract

1 3/4 c. (7.44 oz.) all-purpose flour

1/4 c. cornstarch

1/2 tsp. salt

for the glaze--

2 c. powdered sugar

4 T. half and half

1/2 tsp. vanilla extract

sprinkles, if desired

Directions:

1. Line a large baking sheet (or 2 small ones) with parchment and set aside.

2. In a medium mixing bowl, stir butter with wooden spoon until as smooth as you can get, then mix in the powdered sugar and vanilla for around 30 seconds (should be well blended).

3. Stir in the flour, cornstarch, and salt until combined and dough looks a bit shaggy in texture.

4. Turn the dough out onto a lightly floured surface and form into a ball. Knead the dough a few times until becomes somewhat smooth, then press out with your hands into a disc shape.

5. On same lightly floured surface, roll out dough to around 3/8" thickness (I think mine may have been closer to 1/4", though). Lightly flour cookie cutter(s) and cut dough in desired shape(s). Place the cut cookie dough on to prepared baking sheet. The cookies don't need a lot of spacing (mine were maybe an inch apart), as they won't be spreading much (if at all). You can re-roll or press together the scraps as many times as needed to use up all dough.

6. Transfer baking sheet to fridge for at least 1 hour (this is how long I went) or up to 24 hours.

7. After fridge time is up, heat oven to 375°F (190°C). Bake for 12-14 min, or until just beginning to get golden around the edges.

8. Cool on wire rack. Once cooled, prepare icing: in a medium, wide bowl, whisk together all icing ingredients (powdered sugar, half and half, vanilla) until smooth and desired consistency is reached (you may have to adjust amount of half and half; I did not).

9. Dip tops of cookies in icing, let excess drip off, then place on wire rack to set. Add sprinkles while icing is wet if desired. Serve and enjoy once set!

Creamy Garlic Shrimp Pasta

I loooooved this, 10/10 for sure! I added in some Kielbasa and highly recommend it--might even go with more next time.

Link to my video of the recipe: https://youtu.be/7CY3AB3ekj0

Link to original recipe: https://www.eatwell101.com/creamy-garlic-shrimp-pasta-recipe

Ingredients:

8 oz. (dry weight) farfalle pasta

reserved pasta water (at least 1/2 c.; reserve more just in case)

1 lb. raw shrimp, peeled and deveined

~4 oz. kielbasa, sliced in rounds (could go more than this, too)

1 tsp. onion powder

3 garlic cloves, minced

salt and cracked black pepper

4 oz. sun-dried tomatoes (bottled in oil), chopped; reserve 2 T. of the oil

1 c. half-and-half

1/4 c. vegetable or chicken broth (I used the latter)

1 c. shredded mozzarella 

1 T. dried basil

1/4 tsp. red pepper flakes

1/8 tsp. paprika

grated parmesan

Directions:

1. Cook farfalle pasta according to package directions. Reserve the pasta cooking water when draining (you will need at least 1/2 cup, likely a bit more).

2. Meanwhile, sprinkle the onion powder over the shrimp. Heat the 2 T. of reserved sun-dried tomato oil in a large skillet (I used 10") over medium heat. (Note: in the video, I forgot to sprinkle the onion powder in this step, so I added it during last cooking part. Still worked fine, but will do correctly next time.)

3. Add shrimp to pan, season with a little salt, and cook on each side until turning golden brown (it was around 2 minutes per side for mine). Transfer shrimp to plate.

4. Add kielbasa to pan and cook until starting to turn golden around edges. Transfer to a plate (can be same one as shrimp).

5. Add sun-dried tomatoes and the minced garlic to skillet and stir constantly for 1 minute.

6. Deglaze pan with chicken broth, then stir in half & half. Bring to a simmer.

7. Stir in the shredded mozzarella, adding a small amount at a time. If sauce is too thick, stir in some pasta water (mine was, so I did). Reduce heat to medium-low or low.

8. Stir in dried basil, crushed red pepper flakes, and paprika. Season with pepper and 1/4 tsp. of salt (or more, to taste).

9. Return the shrimp, kielbasa, and farfalle to pan. Stir to combine, adding in enough pasta water to reach desired consistency of sauce. Let simmer for 2-3 minutes for flavors to meld.

10. Garnish with grated parmesan, serve, and enjoy!

Don't Make: Pork Tenderloin in Garlic Sauce

Tonight I tried a recipe I thought was going to be great (as most I try are)...instead, it was awful. Seriously, do not waste your precious ingredients and time on this one; I certainly wish I hadn't. It's one thing for a recipe to turn out as so-so, or just not to our taste, but this was a straight up disaster. 

Link to the recipe not to make: http://www.italianfoodforever.com/2008/06/pork-tenderloin-in-garlic-sauce/

I've made other recipes from this site that were awesome, so please don't take this as blanket warning against all their recipes. I'm honestly shocked that this was such a bad one. However, I will still try other recipes from the site going forward.

I followed the instructions almost exactly as written--the only change I made was using medium-high for the heat for the tenderloin, as I thought high would make it cook too quickly on the outside and not inside. Unfortunately, even at medium-high and reducing to medium eventually, the meat nearly blackened on the outside (it looked like it had been grilled) before it was done inside. 

Worse, the oil was burning off and I had to add some in to keep the skillet from going dry. Meanwhile, the milk-garlic sauce scorched a little on bottom, despite being on low heat to keep the simmer. At 25 min, I stopped its cooking, as the garlic was very mushy and could be easily mixed in with the cooked milk. 

Foolishly, I thought maybe this was the way it was supposed to go and still proceeded to add the marsala to the pan. As I feared, it smelled burnt and quickly ruined the marsala. Hoping I could still salvage it, I poured out the burnt stuff, wiped the pan, and tried again with more marsala.

I completed the sauce and tasted it. Nope, weird whang and not at all likeable. I tried to also eat the meat alone and it was just as unlikeable. Tasted like burnt peppercorns. I can only recall one other time where a recipe disappointed me so terribly. I hope to never have such an experience again.