Roasted Canned Potatoes

These are tasty and super easy! It was my first time ever trying canned potatoes and I have to say, I am impressed. I made up this recipe based on a couple of recipes I saw for them, and will be making again for sure going forward. 10/10, especially for the ease. These potatoes accompanied the chicken thighs in the previous post.

Ingredients:

1 can (15 oz.) whole potatoes (I used the Aldi Happy Harvest ones)

4 T. melted butter

herbes de Provence (didn't measure, no idea how much I used)

very light sprinkling of garlic salt

very light sprinkling of coarse ground pepper

grated Parmesan (I used the kind that comes in a container)

Directions:

1. Heat oven to 350°F (note to self: did not use convection for this).

2. Place potatoes in a small baking dish. Pour butter over them and to roll coat all over.

3. Sprinkle the herbes, garlic salt, and pepper all over, rolling as needed so they are seasoned all over.

4. Roast for 30 min, then coat lightly in Parmesan and return to oven to bake for 10 more minutes. Enjoy!

Chicken with Pancetta

Happy new year 2022! First post of the year is for this recipe, for which I also made a video (link below). Very delicious, 10/10, would make again for sure with the modifications I mentioned in the video about longer pan cooking time and oven temp. Thus, I am writing below for how I plan to cook it next time. Your cooking time may vary depending on size of chicken thighs you use. Recipe for the potatoes in next post (or you can just click here :))

Link to original recipe: https://www.food.com/recipe/chicken-with-pancetta-and-balsamic-vinegar-426858

Link to my YouTube video of preparation: https://youtu.be/wHH6WMGtdCw

Ingredients:

~1 T. olive oil

4 oz. diced pancetta

6 bone-in, skin-on chicken thighs, seasoned with salt and pepper

8 cloves of garlic, peeled and halved

2/3 c. Chardonnay

2 T. balsamic vinegar

chopped Italian parsley, for garnish

Directions:

1. In a large skillet, heat the olive oil over medium to medium high heat. Add pancetta and cook, stirring, for around 1-2 minutes. 

2. Add the seasoned chicken to the pan, skin side down. Cook for 5 minutes, then turn chicken and cook for 5 more minutes. Lower the heat to medium, nestle in the garlic, and continue cooking for additional 15-20 minutes. Meanwhile, heat the oven to 425°F. 

3. Transfer chicken, pancetta, and garlic to a baking dish and leave behind 2 T. of the rendered fat in the skillet. Transfer the baking dish to the oven.

4. Raise the heat to medium high, then add the wine to the pan. As it reduces, stir occasionally, scraping bottom of pan as you do so. Cook until reduced to barely covering bottom of pan.

5. Turn off the heat and stir in the balsamic vinegar. Check on the chicken and remove from oven once it reaches internal temperature of at least 175°F and juices run clear.

6. Garnish chicken thighs with the chopped parsley and serve with the sauce drizzled over them. Enjoy!

Chicken with Cancoillotte Cheese (Poulet à la Cancoillotte)

Made this recipe on my most recent trip to France :) This tasty dinner requires a special French cheese, Cancoillotte, which is not typically available in the states, my apologies on that end. But if you can get ahold of some, this is a great way to use it! Will absolutely make again next time I'm in France, 10/10. 

Link to original recipe: https://www.cuisineaz.com/recettes/poulet-a-la-cancoillotte-50261.aspx

Recipe below contains my modifications.

Ingredients (I did not measure ones with ~; these are approximations):

~1 T. canola oil

1 small red onion, finely chopped

400g (~14 oz) boneless chicken breast, sliced in 1/2" strips

salt and freshly cracked black pepper

~1 tsp. herbes de Provence

~6 oz. dry white wine (I used Mâcon-Villages this time)

1 container (un pot) of plain Cancoillotte cheese

Note: Recommend to serve with potatoes in some form (I went with sliced fried potatoes). The sauce is on the thick side, so it's not recommended for pasta.

Directions:

1. Heat oil in a medium-large skillet over medium to medium-high heat. Add chopped onion to pan and cook for a couple of minutes, until starts to soften.

2. Add the chicken breast to pan and season with salt and pepper. Cook, letting it start to brown on each side a bit, then season with the herbes de Provence and cover the pan. Let cook for around 8-10 min, stirring once during this time.

3. Add the white wine to pan and cook, stirring occasionally, until around half of wine has evaporated (this doesn't take long). 

4. Stir in the Cancoillotte cheese until melted and combined with all pan juices. Remove from heat and serve with potatoes or desired side. Enjoy!

Champagne Vinegar Braised Turkey Drumstick

This is the way to have a turkey drumstick! 10/10, especially for the sauce, but it's also really easy to make, mostly hands-off. My mod was cutting the recipe in half, using my smaller/oval Dutch oven. Went just over 2 hours, was perfectly done (for one 2.25 lb turkey drumstick). As you can see in my picture, I served this with the awesome Sharp Cheddar Potatoes (which were made with the Cheddar Gruyère variant).

Link to original recipe: https://kanalifestyle.com/blogs/recipes/vinegar-braised-turkey

Amounts below reflect my modifications.

Ingredients:

1 turkey drumstick (around 2 lbs.)

kosher salt

coarse ground black pepper

1 T. canola oil

2 T. unsalted butter, divided

1 large leek, cut in half, sliced in 1/4" rounds

4 cloves garlic, thinly sliced

1/4 c. champagne vinegar

1/2 c. dry white wine (I used Sauvignon Blanc)

1 sprig rosemary

1 sprig thyme

1 sprig sage

~1 1/2 c. chicken stock

1 T. minced parsley

Directions:

1. Heat oven to 325°F. 

2. Season the turkey drumstick all over with the kosher salt and coarse pepper. Add the canola oil and 1 T. of the butter to an oval Dutch oven over medium heat.

3. Once oil has heated, add drumstick and sear to deep golden brown all over (takes around 10 min. total). Transfer to a plate.

4. Lower heat slightly and add leeks and garlic to the pot. Cook, stirring occasionally, until softened (around 5 min.)

5. Add the champagne vinegar, white wine, and fresh herbs. Cook and stir occasionally, scraping up any browned bits on bottom of pan, until reduced by half.

6. Remove from heat. Return drumstick to pot and add enough chicken stock to come up about halfway on the drumstick.

7. Cover the pot (make sure lid is firmly in place) and transfer to the oven. Let braise in oven for 2 hours.

8. Transfer the drumstick to a platter. Heat sauce to a simmer to reduce to desired thickness. Remove from heat, stir in remaining 1 T. butter and parsley. Serve with turkey and enjoy!

 

Roasted Potatoes with Crispy Herbs

Super tasty and easy, 10/10! Served with the Baked Garlic Pork Chops, paired perfectly. As I explain in the video, I made about 2/3 of the original recipe amount. I did not position rack in center of oven, as I roasted them in top half of my oven. I also modified by tossing them in a bowl before spreading out on a foil covered medium rimmed baking sheet. Enjoy!

Link to original recipe: https://www.finecooking.com/recipe/roasted-potatoes-with-crispy-rosemary-and-oregano

Link to my YouTube preparation video: https://youtu.be/oqu2uwNJwkI

Recipe amounts below reflect my modifications.

Ingredients:

1 lb. baby gold potatoes, halved

2 sprigs rosemary

3 sprigs oregano

3 garlic cloves, smashed

1 T. olive oil

1/2 tsp. kosher salt

1/4 tsp. coarse black pepper

Directions:

1. Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, toss potatoes and all ingredients together.

3. Spread coated potatoes and herbs on prepared baking sheet as evenly spaced as possible. 

4. Roast for 20 minutes, tossing about halfway through. Potatoes will be deep golden brown and tender when done. Serve with desired main dish and enjoy!

Baked Pork Chops with Garlic Sage Butter

 Very tasty, 9.5/10, definitely make again! Great way to use up some fresh sage. My mod was using salted instead of unsalted butter with a pinch of salt (worked just fine) and 3 T. instead of 2 for the wine (not needed, just had on hand) and reducing the cooking time due to chops being more like 2/3" thick. I would use the regular amount of wine next time, the extra isn't needed.

Link to original recipe: https://www.scrambledchefs.com/juicy-garlic-baked-pork-chops-with-sage-butter/

Link to my YouTube video of preparation: https://youtu.be/zpg6macYzHE

Recipe below contains my modifications.

Ingredients:

2 T. canola oil

4 bone-in pork chops (preferably rib chops), around 1" thick (if less, watch cooking time)

kosher salt and coarse ground pepper

4 T. salted butter (or unsalted + a pinch of salt)

2 large cloves garlic, minced

3 Tablespoons fresh sage, divided

2 T. dry white wine

1 T. chopped fresh (curly) parsley

Directions:

1. Heat oven to 400°F.

2. Heat oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Season pork chops all over with kosher salt and coarse ground pepper.

3. Add seasoned chops to the skillet and sear on each side for around 1 1/2 min.

4. Meanwhile, in a medium bowl, mash together/combine the butter, garlic, and 2 T. of the sage. 

5. Once the chops have been seared on both sides, remove from heat and spread butter mixture atop each chop as best you can (it is kind of tricky).

6. Carefully add the wine to pan, then transfer to the oven. Bake for 8-10 min (adjust time according to chop thickness!), until pork has reached internal temp of 145°F.

7. After chops have finished baking, garnish with the remaining 1 T. of sage and the 1 T. of chopped parsley. Serve up with the pan sauce and enjoy!

Ginger Shrimp with Scallions and Jasmine Rice

Very tasty, quick and easy, 9.5/10, will make again for sure :) While the bagged jasmine rice is convenient and fast, if you wish to make it from a regular bag of jasmine rice, that will be fine, simply follow the instructions on that bag (cook 1 cup of it). Also note that the directions are slightly different on the original recipe if doing this (I did not put any ginger in my rice).

Original recipe link: https://www.delish.com/cooking/recipe-ideas/recipes/a48679/sticky-ginger-shrimp-with-scallion-rice-recipe/

Link to my YouTube video of preparation: https://youtu.be/pzpq1huLiVo

Ingredients:

1 T. canola oil

2 cloves garlic, minced

2 tsp. bottled minced ginger

1/4 c. honey

3 T. soy sauce

1/2 tsp. freshly ground black pepper

1 lb. shrimp, peeled & deveined

1 microwave bag jasmine rice

1 tsp. sesame oil

1/4 c. chopped scallions

Directions:

1. Add the canola oil to a medium-large skillet over medium-high heat. Once the oil is hot, add the garlic and ginger, then stir/sauté for 1 min.

2. Stir in the honey, soy sauce, and pepper. Bring mixture to a boil, then reduce heat to keep at a simmer for around 10 min, or until thickened and starting to caramelize. Stir mixture often to keep from burning.

3. Increase heat to medium/medium-high and add the shrimp. Stir to coat and cook, stirring occasionally, until cooked through (around 3-4 min.)

4. Meanwhile, prepare the jasmine rice according to the package directions, then stir in the sesame oil.

5. Plate the rice topped with shrimp, then garnish with scallions. Enjoy!