Shortcut Sugar Buns

These are really tasty and probably far too easy to be safe for your waistline lol, 10/10. One slight modification to the recipe I made was the use of butter to grease the muffin tins instead of non-stick spray. Since my pan is already non-stick, I avoid using spray, as it tends to leave a gummy residue on non-stick pans. Even with the butter, these did stick a little in a couple of places, which may have been that I didn't get those quite as well coated. Tip: thaw the puff pastry in your fridge for best pliability. I had mine in the fridge for around 3 days and it was fine (was worried this was too long), even though it was past the date on the package (what I'm saying is, don't throw it out if yours is, too :)) I thought I had pictures for this recipe, but cannot find them, so I will post some next time I make this!

Link to original recipe: https://www.bhg.com/recipe/shortcut-sugar-buns/

Recipe below contains my modifications.

Ingredients:

6 T. sugar

3 T. light brown sugar (packed)

1 1/2 tsp. cinnamon

1/3 tsp. kosher salt

1 package (17.3 oz./2 sheets) puff pastry, thawed in fridge

6 T. unsalted butter, softened, plus for for coating pans

Directions:

1. Heat oven to 375°F. Butter (lightly but thoroughly) 12 muffin cup areas on muffin pan(s).

2. Combine the sugar, brown sugar, cinnamon, and kosher salt in a small bowl.

3. Sprinkle counter/work space with 1 T. of the mixture. Open one of the pastry sheets on the prepared surface and press gently to coat with mixture on bottom.

4. Spread 2 T. of the butter over the top of the puff pastry, then top with 2 T. of the sugar mixture. 

5. Cut into six equal strips and roll each into a coil. Place each coil in a muffin cup (spiral side up/down). Repeat with second pastry sheet.

6. Transfer to oven and bake for 30-35 min, or until golden brown and puffed. Meanwhile, melt the remaining 2 T. of butter (I used the microwave). 

7. After buns come out of oven, let them cool for 2 minutes, then brush the top of one with melted butter. Roll the dipped part in the remaining cinnamon sugar mixture and transfer to a plate to finish cooling. Repeat for remaining buns. Serve and enjoy!!

 

Lemon Butter Chicken Thighs with Potatoes

Very tasty, will be even more so when I make again and tweak a bit. The picture on the original recipe site is very deceptive, as there is NO way the onions can come out looking like that if you follow the directions (like I (mostly) did). I'll be adding the veggies in later the next time I do this. I'm going with a 9/10 as written, will update after next time I make it. I am also modifying the butter mixture part's directions (see below).

Link to my YouTube video of preparation: https://youtu.be/5D7Zgrb2E_o

Link to original recipe post (you may hit paywall if you've visited other Delish recipes and/or aren't a subscriber): https://www.delish.com/cooking/recipe-ideas/a37418736/sheet-pan-chicken-thighs-recipe/

Recipe below contains my modifications.

Ingredients:

2 T. butter, softened

6 T. butter (does not need to be be softened)

~1 lb. baby potatoes, halved

kosher salt

coarse ground black pepper

zest of 1 lemon

1 tsp. dried thyme plus 1/2 tsp. fresh thyme (or 4 tsp. fresh if you have the time/patience)

1 1/2 tsp. dried oregano, divided

~ 2 lbs. bone-in, skin-on chicken thighs

1 small red onion, halved and cut into 3/4" wedges (I will use a regular sized red onion next time)

10 cloves garlic, unpeeled (or even more cloves if you love garlic)

zested lemon sliced up

Directions:

1. Heat oven to 425°F. On a large, rimmed baking sheet, spread the 2 T. of softened butter (as best you can; this is not exactly easy) in a rectangle big enough to hold all the potatoes (see the video for how this looked). Place the potatoes on the buttered area, then season with kosher salt and coarse pepper. Place in oven to roast for 10 min.

2. Modification from what is in video: Meanwhile, use microwave to melt the 6 T. of butter in a medium microwave-safe bowl. Stir in the lemon zest, thyme, and 1 tsp. of the oregano.

3. Season chicken thighs with kosher salt and coarse pepper. Nestle the thighs among the potatoes, then pour about half of the butter mixture over them to coat. Return baking sheet to oven for 25 min.

4. Nestle the onion wedges, garlic, and lemon slices among the potatoes and chicken on the sheet. Pour remaining butter over all items on the sheet. Turn potatoes if desired. Sprinkle with remaining 1/2 tsp. oregano, then return sheet to oven for additional 20-25 min, or until chicken reaches internal temperature of 165°F.

5. Squeeze roasted garlic out of the paper shells and stir in with veggies to serve alongside chicken. Enjoy!

Penne with Creamy Pancetta Mushroom Sauce

Yuuummm. This is another 9.5/10, will make it again and again! (It's just barely below the full 10 level.) I created this recipe based on others I found when I was trying to find a recipe to use up my mushrooms in the fridge. I also had bacon that was going to be in this, but the bacon had gone bad :( so I decided to go for pancetta instead (which I also had on hand). Excellent results, glad it ended up this way!

Ingredients:

8 oz. penne pasta, cooked according to package directions, reserve the strained pasta cooking water

4 oz. diced pancetta

~1 tsp. olive oil

1 T. butter (I used unsalted; if you use salted, adjust seasoning accordingly)

8 oz. button mushrooms, sliced

salt, to taste

3 large cloves garlic, minced

1/2 T. fresh rosemary, chopped

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

1/2 c. heavy cream

coarse ground black pepper, to taste

1/4 c. freshly grated Parmesan, plus more for garnish 

Directions:

1. In a large skillet over just under medium heat, cook pancetta in the olive oil, until just starting to brown a tiny bit. Transfer to a paper towel lined plate, leaving behind rendered fat.

2. Add the butter to the pan and swirl to combine with the rendered fat. Add mushrooms to pan. Season with salt and cook, stirring occasionally, until mushrooms have given their liquid and it has mostly evaporated.

3. Stir in the garlic and rosemary, followed by the white wine. Let cook, stirring occasionally, until wine has reduced by around half.

4. Stir in heavy cream and pepper, along with 1/4 c, of the reserved pasta cooking water. Return the cooked pancetta to pan and stir in. Bring to a simmer and keep simmering for around 5 min, or until sauce begins to thicken a bit.

5. Remove from heat, then stir in the Parmesan, followed by the pasta. Serve garnished with additional Parmesan and enjoy!

Creamy Garlic Shrimp Pasta with Lemon

MMM. This turned out soooo tasty! 10/10, we did not want to stop eating it lol. I started out kind of following a recipe, then decided I didn't like the way it was going, so I did my own thing and...success, super tasty dish!

Ingredients:

~8 oz. uncooked thin spaghetti, cooked according to package directions, reserve pasta cooking water

1 lb. large raw, deveined shrimp, thawed, shells removed (16-20 ct per pound; I used wild caught Argentine)

5 T. unsalted butter, divided

6 cloves garlic, minced

2 T. fresh lemon juice

1/2 c. Sauvignon Blanc wine

1 c. heavy cream

~1/4 tsp. Italian seasoning

1 c. finely shredded Parmigiano Reggiano

coarse ground pepper, to taste

kosher salt, to taste

chopped Italian parsley, to taste

Directions:

1. In a large skillet over just higher than medium heat, melt 3 T. of the butter. Add minced garlic to the pan, stir and cook for around 1 min.

2. Stir in lemon juice, wine, heavy cream, and Italian seasoning. Bring to a simmer, then keep at simmer for 5 min, stirring occasionally.

3. Stir in the shredded cheese, followed by around 2 T. of the reserved pasta cooking water (you can go more, depending on desired consistency of the sauce). Remove from heat and season with pepper.

4. In a separate medium-large skillet, melt remaining 2 T. of butter over just higher than medium heat. Add shrimp, season lightly with salt, and cook, stirring occasionally, until starting to brown slightly at edges on both sides.

5. Turn off heat, then pour cheesy sauce into pan, stir to combine. If needed, stir in additional reserved pasta cooking water to reach desired consistency (I did not, but some may wish to do so). 

6. Add pasta to sauce and stir to combine. Garnish with parsley, serve, and enjoy!

Saucy Baked Mezzi Rigatoni with Sausage and Mushrooms

Another one of my creations based on reading recipes and wanting to use up some ingredients I had on hand. The result? DELICIOUS. Seriously super delicious, 10+/10. I will be making this regularly for sure!

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

Ingredients:

8 oz. (uncooked) mezzi rigatoni pasta

3 links Italian sausage ( I think I used two mild and one hot in the video), casings removed

olive oil

8 oz. button mushrooms, sliced

kosher salt

coarse black pepper

~1 tsp. jarred minced garlic

dried basil

~18 oz. jarred pasta sauce (I used and recommend Mid's Three Cheese)

1/4 c. reserved pasta cooking water

1/3 c. heavy cream

8 oz. ball fresh mozzarella, sliced

Directions:

1. Cook pasta according to package directions, stopping at 1-2 minutes PRIOR to al dente. Reserve 1/4 c. of the pasta cooking water when draining.

2. Heat oven to 350°F.

3. In a medium skillet over medium heat, cook sausage, breaking up into crumbles as you cook it. Transfer cooked sausage to a bowl. Pour rendered fat into a clean large skillet.

4. Set clean skillet on burner, keeping on medium heat. Add a splash of olive oil (depending on how much rendered fat you have from the sausage), then add the sliced mushrooms. Season with kosher salt and coarse black pepper. Stir to coat and let cook until mushrooms start to give their liquid.

5. Stir in minced garlic, season with dried basil, and continue cooking for 1-2 more minutes.

6. Stir in the pasta sauce, reserved pasta water, and heavy cream. Let cook for 1-2 minutes.

7. Remove from heat and stir in cooked pasta. Pour mixture into ~10"x7" baking dish (an 8"x8" would also work). 

8. Top with sliced mozzarella and transfer to oven. Bake for 15 minutes.

9. Switch to broiler setting and broil for ~3 minutes, or until desired brown-ness of cheese has been reached. Serve up and enjoy (a lot)!!

Chewy Chocolate Chip Cookies (with video link)

Totally yummy, will be making these again and again--10/10! These cookies stay chewy days later, too (unlike some chewy ones that are only that way day-of baking). 

Link to my YouTube of my preparation of the recipe: https://youtu.be/XD3NjYMa69A

Original recipe credit: PDF version of cookbook Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery by Tina Casaceli, 2011.

Ingredients:

11.25 oz. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 c. unsalted butter, softened

1 c. light brown sugar, packed

1/2 c. sugar

1/3 c. chocolate syrup

2 T. light corn syrup

2 large eggs, room temperature

2 tsp. vanilla extract

2 c. semisweet chocolate chips

Directions:

1. Prepare baking sheets by lining them with parchment. Heat oven to 350°F.

2. Combine flour, baking soda, and salt in a small bowl. Set aside.

3. In the bowl of a stand mixer, beat butter for 3 minutes (will become light and fluffy).

4. With the mixer running, gradually add in the brown sugar, regular sugar, chocolate syrup, and light corn syrup. Beat together until light and creamy.

5. Beat in eggs one at a time, followed by vanilla, until incorporated.

6. Add in the reserved dry ingredients mixture and mix until just combined (a few flour streaks left is okay).

7. Mix in the chocolate chips by hand using a wooden spoon.

8. Use a cookie dough scoop (or small ice cream scoop), make rounded Tablespoon-sized portions of dough and place on prepared cookie sheets, spacing portions around 2" apart.

9. Bake for 12 minutes, or until crisped at edges and set in centers. Remove from oven, let rest on sheet for a minute or two, then transfer to a cooling rack. Once cooled, enjoy! (Store in airtight container to maintain chewiness.) 

Cavatappi with Pancetta Ricotta Tomato Sauce

Easy, quick pasta dish for a busy weeknight. With the amounts in the original recipe, I would give it 9/10. Below, I've put the modified amounts I will try next time I make this and will update again after I do so!

Link to my YouTube preparation of the recipe: https://youtu.be/_Ebv5_Nui8M

Original recipe credit: https://www.italianrecipebook.com/cellentani-pancetta-ricotta-tomato-sauce/

Recipe below contains my modifications.

Ingredients:

*8oz. uncooked cavatappi/cellentani pasta (this is the amount I plan to use going forward, not what was used in the video)

splash of EV olive oil

4 oz. diced pancetta

~1 tsp. jarred minced garlic

*3/4 c. tomato passata (again, this is the amount I am going to try next time I make this)

dried basil, to taste (could also use fresh)

1/2 c. ricotta

1/4 c. reserved pasta cooking water (plus more, if needed)

Directions:

1. Cook pasta according to package directions. Reserve pasta cooking water when draining.

2. In a medium skillet over medium heat, add the olive oil and pancetta to pan. Cook, stirring frequently, until pancetta starts to brown slightly. Stir in the garlic.

3. Lower heat to just below medium (may want to remove pan from heat momentarily to let cool down). Stir in the passata, season with the dried basil, then cook, stirring occasionally, letting gently simmer as you complete next step.

4. In a food processor or blender, purée together the ricotta and reserved pasta cooking water.

5. Add the puréed mixture to the skillet and stir to combine. If the sauce is not desired thickness, adjust with small amount of pasta cooking water.

6. Remove from heat, then add the cooked pasta to the sauce. Stir to coat and combine. Serve up and enjoy!