Sesame Chicken

This is so good, you might should just stay in and make it instead of getting takeout! Sure, it takes longer than going out, yet it's soooo worth it, I assure you. Hubby and I loved this at first bite, so we will be making it again and again, 10/10. I have made 1.5 times the recipe and still turned out great, too. 

Link to my YouTube of preparation: https://youtu.be/J5PTLEx1ct4

Link to original recipe: https://dinnerthendessert.com/crispy-sesame-chicken/

Recipe below contains my modifications.

Ingredients:

vegetable/canola oil, for deep frying

for the sauce--

1/4 c. soy sauce
1/4 c. rice vinegar
1/2 c. brown sugar

1 T. cornstarch

1/3 c. water

2 tsp. sesame oil

1/2 T. sesame seeds

for the tempura batter--

1/2 c. cornstarch

1/2 c. flour

2 egg whites

1/2 c. cold seltzer water (I have used room temperature and still achieved good results)

for the chicken/stir fry--

1 lb. boneless, skinless chicken thighs, cut into bite-size chunks

2 tsp. sesame oil

1 T. minced garlic

1/4 tsp. crushed red pepper, optional

additional sesame seeds for garnish

Directions:

1. Pour around 2 1/2 to 3" of oil into a Fry Daddy/deep fryer and heat to 350°F.

2. Combine all sauce ingredients together in a medium bowl, set aside.

3. Combine all tempura batter ingredients in a large bowl.

4. Add chicken pieces to tempura batter bowl and stir to coat.

5. Drop pieces of coated chicken into fryer--be careful not to get too many at once--and fry, stirring occasionally with a slotted metal spoon, until starting to brown (around 6-8 min). Transfer to a paper towel lined plate and repeat process until all chicken has been fried. Hint: if you have a basket for your fryer, use it!

6. Heat a wok (or large skillet) over just past medium heat. Add the sesame oil, followed by the garlic and red pepper flakes (if using). Cook for 30 seconds.

7. Add sauce (medium bowl) to wok and cook for 1-2 minutes, then add the fried chicken. Stir fry chicken until sauce begins to thicken and coat chicken well (takes a few minutes). Note: you may need to increase heat to med-high to achieve thickening.

8. Garnish with additional sesame seeds, serve, and enjoy!

Potatoes on the grill

This is a recipe I threw together just to see if it would work...and it sure does, 10/10!  I've made it twice now and loved it both times.  Problem is, I didn't measure anything...so there are not set amounts, my apologies!  I'll try to measure next time and add them in if I can.  I also made two variations--one for me with onions, one for hubby without, as he doesn't handle onions well.  Both are great!  Note: If you don't have a foil pan, you can just use thick/heavy foil and wrap them in it instead.

Ingredients:

Yukon gold potatoes, cut in bite-size chunks

3 garlic cloves, minced

drizzle of olive oil

herbes de Provence

salt

pepper

small red onion, cut in half and then in slices to make half-rings (this was for my one serving)

small drizzle of balsamic vinegar

Directions:

1. Prepare grill as you normally would.

2. Place potatoes in a microwave safe bowl and cover with plastic wrap (or a cover that will seal the top safely without risk of explosion).  Microwave on HI for 5-8 min, depending on your microwave and how much potatoes using.  Goal is for them to get slightly fork tender but not falling apart/mushy.

3. Pour potatoes into aluminum foil grill pan (I used two small ones), then add remaining ingredients and stir to combine.  Cover top with foil, then place on direct heat of grill.  Let cook for around 15 min, then enjoy!

Homemade Mint Chocolate Frozen Custard

My mom recently got an ice cream maker and it's amazing! During my recent visit to her house, we made two different frozen custard recipes and both were great, so I shall be posting both. I highly recommend getting one of these machines if you are even remotely interested in making ice cream:

https://www.cuisinart.com/shopping/appliances/ice-cream-and-yogurt-makers/ice-21p1/

And this recipe is sooooo tasty! I could eat way too much of this, very good thing I had to share with the rest of the family lol.

Link to original recipe: https://themessybaker.com/2014/06/24/chocolate-mint-ice-cream-chocolate-crackle/

Recipe below contains our modifications.

Ingredients:

2 c. heavy cream

1 c. whole milk

3/4 c. sugar

3/4 c. loosely packed chocolate mint leaves

4 large egg yolks

green food coloring

4 oz. Ghirardelli 60% cacao baking bar, finely chopped

Directions:

1. In a large saucepan over medium-high heat, combine cream, milk, sugar, and chocolate mint leaves. Stir near constantly until mixture is beginning to simmer--do NOT let it scorch or boil! Remove from heat and let rest for 30 minutes, then remove chocolate mint leaves and discard them.

2. In a large, heatproof bowl, whisk the egg yolks for at least 1 minute. Reheat the cream mixture over medium heat, stirring near constantly, until mixture is steaming. Remove from heat. Very slowly and in a steady stream, pour a ladle of the heated cream into the egg yolks, whisking constantly. Repeat with a second ladle of cream. 

3. Whisk the egg yolk mixture into the cream mixture in the saucepan. Return to just past medium heat and stir constantly, being very careful not to scorch, until mixture is thick enough to coat the back of a spoon.

4. Using a fine mesh strainer, strain mixture into a large, heatproof bowl. Place on a cooling rack and let cool, stirring occasionally, until mixture is near room temperature (our took just over an hour).

5. Cover mixture with plastic wrap, pressing the wrap down gently into the bowl to make contact with the surface of the liquid all the way across (to prevent a skin from forming). Transfer to fridge and chill for at least 2 hours.

6. When ready to make the frozen custard, set up machine and add mixture according to manufacturer's directions. For the machine listed above, it will need to run 15 minutes, then add the chopped chocolate pieces and run for additional 5 minutes (20 total).

7. Scoop it up and enjoy! Store remaining frozen custard in an airtight container in the freezer.

Bone-in chicken thighs with pancetta-porcini sauce and potatoes

Yes, the title is a mouthful...fitting for this spectacular dish, though! I made this with my mom and everyone raved about it, 10+/10 for sure!! It's a little involved, so I would recommend as a weekend dinner. 

Link to original recipe: https://louskitchencorner.freybors.com/2021/03/15/chicken-porcini-chestnut-mushrooms/

Recipe below contains our modifications. I'll add step pictures next time I make this.

Ingredients:

6 chicken thighs (bone-in, skin-on)

1 c. water

1 oz. dried porcini mushrooms

8 oz. diced pancetta

3 large shallots, quartered

splash of olive oil

8 oz. button mushrooms, quartered (could also use baby bellas)

4 cloves garlic, coarsely chopped

200 mL dry white wine

4-5 generous sprigs fresh thyme

3 medium-large red potatoes, diced

~4 oz. crème fraîche (could use more, if desired)

salt and pepper, to taste

Directions:

1. Pat thighs dry and season with salt and pepper.

2. Heat the water to boiling, then remove from heat and add porcini mushrooms. Soak for at least 20 minutes. Remove the porcini from the liquid and set aside, then strain the liquid through a damp paper towel lined strainer. Reserve the strained liquid.

3. In a large, oven-safe skillet over medium heat, cook pancetta until starting to brown. Transfer to a paper towel lined plate and leave rendered fat in pan.

4. Add shallots to pan. Cook, stirring occasionally, until shallots have softened and are just starting to brown. Transfer to same plate as the pancetta.

5. Add a splash of olive oil to the pan, followed by the chicken. Increase heat to medium-high and brown chicken thighs on both sides. Transfer to a plate.

6. Heat oven to 355°F.

7. Add mushrooms to pan and stir to coat, then add the garlic to pan. Cook until mushrooms have softened and liquid has nearly gone.

8. Stir in the wine and cook until reduced by around half.

9. Remove from heat. Scatter the thyme sprigs over the bottom of the pan, then top with the chicken and any accumulated juices. Add the diced potatoes, then pour in the porcini liquid. Add the reserved porcini mushrooms, pancetta, and shallots. Push/tuck these into the liquid as much as possible.

10. Transfer pan to oven and bake for 1 hour, basting every 20 min.

11. After removing from the oven, stir in the crème fraîche and let sit for a couple of minutes before serving. Serve up and enjoy A LOT!

Baked Chicken Wings with Two Sauces

I've made these several times now, really love them. Best wings ever, in my book. 10+/10! They are very easy, too. I've made the buffalo sauce more than the sesame teriyaki, but both are great. Will post pix later for this recipe.

Original recipe credits:

Recipe used for wings baking: https://www.goodhousekeeping.com/food-recipes/a15012/wings-of-desire-recipe-ghk0113/

Original recipe for the buffalo sauce: https://cooking.nytimes.com/recipes/1015016-buffalo-chicken-wings

Original recipe for the sesame teriyaki sauce: https://www.goodhousekeeping.com/food-recipes/a14988/sesame-teriyaki-wings-recipe-ghk0113/

Recipe below contains my modifications.

Ingredients:

~2 lbs. party-style chicken wings or ~3 lbs. whole wings, pierce-cut at joint

salt, to taste

for the buffalo sauce--

4 T. butter, melted (you can use salted or unsalted)

1/3 c. relatively mild hot sauce (I use Frank's Red Hot regular cayenne)

1 T. sherry vinegar (or white vinegar)

1/2 tsp. garlic powder

for the sesame teriyaki sauce--

3 T. teriyaki sauce

2 T. rice vinegar

1 T. dark brown sugar

2 tsp. toasted sesame oil

2 T. sesame seeds

Directions:

1. Heat oven to 425°F.

2. Line a jelly-roll pan or large rimmed baking sheet with aluminum foil, then place baking racks in it. Spray racks with non-stick cooking spray.

3. Place wings on the baking racks, then season lightly all over with salt.

4. Bake in oven for 35 min, turning once during baking.

5. Meanwhile, prepare sauces by combining all ingredients for each in separate bowls.

6. When wings have finished baking, switch oven to broil (hi). Turn wings once more and broil for 3-7 min, depending on how crispy you like the skin (watch closely, as they can burn quickly!)

7. Toss or dip in the sauces and enjoy!

Boursin Stuffed Chicken Thighs

YUM. These are soooo good! And easy, too. 10/10 for sure. I made these with my mom at her place. I forgot to get preparation pix, so for now, all I have is the end result (which is missing a couple of bites, too, lol). She didn't have any breadcrumbs nor panko on hand, so we made toasted fresh breadcrumbs--and they worked great! Next time I make this, we'll try a blend of dry breadcrumbs and panko for comparison. Served with fried potatoes, a perfect accompaniment. 

Link to original recipe: https://lecoupdegrace.ca/en/recette/chicken-thighs-with-boursin-and-prosciutto/ 

Ingredients:

8 boneless, skinless chicken thighs

8 slices prosciutto

~250 g Boursin (you will need 2 boxes of it)

1 egg

1 1/4 c. breadcrumbs (see note above)

2 T. Italian seasoning

salt and pepper, to taste

Directions:

1. Line a large, rimmed baking sheet with parchment and set aside. Pound chicken thighs to even thickness. Heat oven to 400°F.

2. On each thigh, place a slice of prosciutto.

3. Top the prosciutto with around 2 T. of Boursin per thigh. Season with a small amount of salt, plus pepper, to taste.

4. In a medium bowl or shallow dish, whisk the egg.

5. In a separate bowl or shallow dish (I recommend a pie plate), stir together the breadcrumbs and Italian seasoning, along with a bit of pepper.

6. Roll up each thigh, then coat in the egg, followed by the breadcrumb mixture. Place on the prepared baking sheet.

7. Bake for 30 min, or until internal temperature has reached at least 165°F. Let rest on sheet after removing from oven for 5 minutes. Serve with desired side and enjoy!!

Gemelli with Creamy Gruyère Sauce

Soooooo freaking aaaaaamazing! Not diet food, that's for sure, but it's rich enough that you won't need to eat too much to be sated anyway. I made only half of the original recipe amount, which was enough to have 2 dinner and 2 lunch servings, plenty for me and hubby. 10+/10!

Link to my YouTube video of preparation: https://youtu.be/3w8-1gMLmkw

Link to original recipe: https://www.foodandwine.com/recipes/creamy-baked-pasta-gruyere-and-prosciutto

Recipe below reflects my modifications.

Ingredients:

8 oz. gemelli (or similar) pasta

8 oz. Gruyère cheese, finely shredded

1 1/2 oz. Parmigiano-Reggiano cheese, finely shredded

1 1/2 c. heavy cream

3/4 tsp. kosher salt

1/2 tsp. freshly grated whole nutmeg

thinly sliced prosciutto, for serving (optional)

Directions:

1. Cook pasta according to package directions, except stop the cooking 1 min. before reaching al dente time. Drain and set aside.

2. In a medium bowl, toss Gruyère and Parmigiano-Reggiano together. Set aside.

3. Heat broiler on hi with rack in middle of oven.

4. Add the heavy cream and kosher salt to a large saucepan over medium-high heat. Stir together and bring to simmer. 

5. Stir in nutmeg and reduce temperature to keep at simmer. Keep simmering for 2 minutes, stirring often.

6. Remove from heat. Stir in 2 1/2 c. of the shredded cheeses mixture in small amounts (I went 1/2 c. at a time). Once the cheeses are stirred in and fully melted/combined, stir in the cooked pasta.

7. Pour pasta mixture into broiler-safe baking dish. Top mixture with remaining shredded cheese mixture, then transfer to oven.

8. Broil 3-5 minutes, or until cheese is melted and starting to brown. Remove from oven and let stand for 10 minutes. Serve with (or without) the prosciutto on side and enjoy!!