Garlic Basil Grilled Shrimp and Kielbasa Skewers

Major YUM! Easy and quick, too. 10/10! I forgot to set aside the 2 T. of marinade, so I just brushed some on as the skewers cooked. Will definitely make again and remember to do it correctly next time. Served with Israeli couscous, excellent!

Link to my video of preparation on YouTube: coming soon

Original recipe credit: https://diethood.com/grilled-shrimp-skewers

Recipe below contains my modifications.

Ingredients:

1/4 c. fresh basil leaves, firmly packed

1/4 c. fresh Italian parsley leaves, firmly packed

1/4 c. olive oil

1 clove garlic

2 T. lime juice

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

1 lb. large raw shrimp, peeled and deveined

13-14 oz. Kielbasa, sliced in rounds

Directions:

If using wooden skewers, be sure to soak for 30 minutes.

1. In a mini food processor, puree together the basil, parsley, olive oil, lime juice, salt, and pepper.

2. Set aside 2 T. of the basil mixture (the step I forgot to do in video).

3. Place shrimp and kielbasa in a large bowl. Stir in the remaining basil mixture. Let rest while you prepare the grill.

4. When grill is ready, thread skewers with alternating shrimp and kielbasa. Grill for 3 min. per side, until just charred and shrimp have turned slightly opaque.

5. Serve with reserved basil mixture and enjoy!

Pasta with Chicken Mushroom Bacon Cream Sauce

I'm sure this was delicious, but I forgot to note it! Must make again to properly rate, will report back when I do :)

Link to my YouTube video of preparation: coming soon

Original recipe credit: https://www.eatwell101.com/creamy-mushroom-chicken-skillet-recipe

Recipe below contains my modifications.

Ingredients:

1/2 c. crispy cooked bacon (4 strips uncooked bacon, cut in bits)

4 boneless, skinless chicken thighs

salt and fresh cracked pepper, to taste

1 tsp. paprika

1 tsp. garlic powder

1 tsp. Italian seasoning

3 T. butter

12 oz. sliced mushrooms

1 small yellow onion, minced

5 cloves garlic, finely minced

1/4 tsp. crushed red pepper flakes (optional)

splash of Sauvignon Blanc (or other dry white wine)

1/3 c. chicken stock

1 3/4 c. heavy cream (could use half and half for lighter version)

1/4 c. fresh grated Parmesan

Directions:

1. In a skillet over medium heat, cook cut up strips of bacon over medium heat until starting to crisp. Transfer bacon from skillet to a paper towel lined plate, using a slotted spoon to leave behind rendered fat.

2. Season chicken thighs all over with salt and pepper. In a small dish, combine paprika and garlic powder. Sprinkle all over chicken thighs. Add the thighs to the rendered fat in the skillet (keep heat at medium). Cook on each side for around 8 min. (Use of a spatter screen is advised.) Transfer thighs to a plate.

3. Add 3 T. of butter to pan. After it has melted, stir in the mushrooms and Italian seasoning. Let cook for 1 minute, then add in the onion. Cook one more minute, then add in the garlic and red pepper flakes. Cook, stirring often, until mushrooms have finished giving their liquid and it has started to evaporate.

4. Stir in the splash of wine and cook for 1 minute, then stir in the chicken stock, followed by the heavy cream. Bring to a simmer and let simmer for a few minutes.

5. Stir in the reserved cooked bacon, followed by the Parmesan. Once the cheese has fully melted/combined in the sauce, return chicken thighs to pan (along with any accumulated juices). Turn thighs in sauce to coat and let cook for 1-2 minutes (to reheat thighs). Serve with pasta or other desired side and enjoy!

Broiled Salmon with Scallions

Another tasty and easy dish, 10/10! Made this with my mom and we all enjoyed :) Served with boiled Basmati rice, which paired perfectly. We doubled the sauce from original version and could have even made triple (might do that next time).

Original recipe link: https://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame

Recipe below contains our modifications. Amounts listed are for double the sauce.

Ingredients:

4 garlic cloves, sliced

6 T. fresh lime juice

4 T. soy sauce

4 tsp. honey

4 T. canola oil, divided

1 tsp. sesame seeds, plus more for serving

4 salmon filets (around 6-8 oz. each)

kosher salt

1 large bunch scallions

Directions:

1. Make marinade--In a small bowl, whisk together the garlic, lime juice, soy sauce, honey, 2 T. of the oil, and the sesame seeds.

2. Season the salmon filets with Kosher salt and place in a zip top plastic bag. Add half of the marinade to the bag. Seal the bag, pressing out excess air, and let salmon marinate for 30 min. Reserve the other half of the marinade.

3. Heat broiler on hi. Toss scallions with remaining 2 T. of the oil, on a sizzle platter or rimmed baking sheet (we used the latter). Place in oven and broil until scallions are lightly charred, around 3 min.

4. Remove salmon from marinade and place atop scallions (discard the marinade in the bag). Spoon some of the reserved marinade over the salmon. Return to oven and broil until salmon is charred at edges, around 6 min (watch closely, might be less!) Spoon more marinade over and broil for 2 more minutes, or until salmon is done to your liking. Sprinkle with remaining sesame seeds, serve with any remaining marinade, and enjoy!

Giant Cardamom Bun

A cooking project that is well worth the effort...if you like cardamom, that is :) Made this with my mom and we all loved it, 10+/10! The scent is simply heavenly, as is the flavor.

Original recipe link: https://www.bonappetit.com/recipe/giant-cardamom-bun

Ingredients:

for the dough--

4 T. sugar, divided

1 1/2 tsp. active dry yeast

3/4 c. plus 2 T. whole milk

1 large egg, room temperature

6 T. unsalted butter, softened, cut into pieces

2 tsp. Diamond Crystal OR 1 tsp. Morton Kosher salt

2 tsp. ground cardamom

375g  all-purpose flour

for the filling and assembly--

1/2 c. sugar

4 tsp. ground cardamom

1/2 tsp. Diamond Crystal OR 1/4 tsp. Morton Kosher salt, plus more

all-purpose flour (for surface)

3 T. unsalted butter, melted, slightly cooled

1 large egg

1 tsp. water

20 green cardamom pods, seeded OR 1 tsp. ground cardamom

1 T. sugar

for the syrup--

3 T. light brown sugar

small pinch Kosher salt

2 T. water

1/4 tsp. vanilla extract

Directions:

1. In a small bowl, combine 1 T. of the sugar with the active dry yeast.

2. In a small saucepan over medium-low, heat the whole milk until it reaches 110-115°F. Add the warmed milk to the bowl with the sugar-yeast mixture. Let sit until foamy (around 8-10 min.)

3. Add the milk mixture, the egg, butter, Kosher salt, cardamom, and remaining 3 T. sugar to the bowl of a stand mixer fitted with the dough hook. Add the flour and mix on low speed until combined (around 1 min.)

4. Increase speed to medium-high and mix, occasionally scraping down the sides of the bowl, until dough is smooth, elastic, and cleanly pulls away from sides of bowl (around 12-14 min.) Lightly coat a medium bowl with veggie oil OR nonstick cooking spray and transfer dough to this bowl. Cover and chill for at least 2 hours (up to 1 day).

5. In a small bowl, combine the sugar, cardamom, and Kosher salt. Set aside.

6. Flour lightly a surface and roll out the dough on it. Roll until the dough is an 18" x 11" rectangle (lift dough occasionally to prevent sticking).

7. With the long side facing you, brush with the butter over the dough, leaving a 1/2" border on all sides. Evenly sprinkle the reserved sugar mixture all over the brushed on butter. Gently roll over the sugar to press it into the dough.

8. Line a baking sheet with parchment. Tightly roll up the dough into a log. Pinch seam closed with your fingers to seal. Transfer the dough log to the prepared baking sheet, seam side down. Chill for 20 min.

9. Carefully slide dough log with parchment onto a cutting board. Using a sharp knife, slice log lengthwise into two strands. Lay one strand over the other, cut sides up, to form an "X".

10. Braid strands together until whole length is braided, then carefully join ends together to form a ring. Pinch ends together using your fingers, to seal as best you can (likely will not be perfect).

11. Carefully slide bun with parchment paper back onto baking sheet. Cover loosely and let sit in a warm, draft-free spot, until is has grown 1 1/2 times in size and dough springs back very slowly when poked with finger (around 1 1/2 to 2 hours).

12. Heat oven to 425°F with rack in middle of oven.

13. In a small bowl, whisk egg and water together to combine.

14. Coarsely crush the cardamom seeds in a spice mill (or mortar and pestle). Transfer to a small bowl and mix with sugar. Brush bun all over with egg-water mixture and immediately sprinkle with the coarse cardamom-sugar mixture.

15. Bake bun for 5 min, then reduce temperature to 350°F. Continue baking for at least 25-30 min. more, until bun is deep golden brown and thermometer inserted in center reads 180°F.

16. Just before bun is finished baking, prepare the syrup: in a small saucepan over medium heat, combine the brown sugar, Kosher salt, and water. Cook until slightly slightly thickened. Remove from heat and stir in the vanilla extract.

17. Remove bun from oven and immediately brush all over with syrup. Let cool for at least 10 minutes before serving. Slice up and enjoy!!

Duck Breast with Raspberry Sauce

Verrrrry tasty! Needs salt at the end for serving. There is no indication of when the salt and pepper are to be added. I am guessing they were to season the breasts? (I added this in the directions to try next time.) 9.5/10, will make again, but with salt and pepper on duck before it goes to pan (will re-rate if this pushes it to 10). Be sure to wear an apron, lots of spattering. We (my mom and I) made 1.5 times the sauce recipe (for 3 breasts)--was not necessary, should have just made regular amount. For those cooking on induction (as we were): in step 6, it turned out fine to not preheat the pan, went just slightly longer to crisp the skin.

Original recipe credit: https://www.justalittlebitofbacon.com/crispy-pan-seared-duck-breast-with-zinfandel-raspberry-sauce/

Am changing the amounts back to original for sauce in listing below. Only part I modified was amount of butter at end.

Recipe below contains our modifications.

Ingredients:

for the raspberry sauce--

3 T. unsalted butter, divided

1 clove garlic, smashed

1 medium shallot, chopped

1 T. flour

1 c. red Zinfandel

1 c. chicken stock

1/2 c. ruby port

1 c. raspberries

1 tsp. honey

1/4 tsp. ground chipotle pepper

for the duck breast--

2 duck breasts (original recipe lists 8 oz. size; we used three 5 oz. sized ones and it was fine)

kosher salt and fresh black pepper (see note in intro)

Directions:

1. Season duck breasts with kosher salt and fresh black pepper. Score the skin of the duck breast in a diamond pattern (be careful not to cut into the meat). 

2. In a medium saucepan, melt 1 T. of the butter over medium heat. Once it starts to bubble, add the garlic and shallot. Cook, stirring frequently, until softened (around 4-5 min.)

3. Whisk in the flour and cook for 1 minute, stirring constantly. Continue whisking and slowly pour in the Zinfandel, chicken stock, and ruby port. Bring sauce to a simmer which continuing to whisk frequently.

4. Stir in the raspberries and honey. Increase the heat to bring the sauce to a rolling boil. Keep at boil and reduce to 1 1/2 c., stirring occasionally (around 15-17 min.) The sauce should coat a spoon. Stir in the chipotle pepper.

5. Using a fine mesh strainer, strain into a medium bowl. Discard remaining solids.

6. Heat a heavy sauté pan over medium-high heat (if using induction, skip the pre-heat!) Add the duck breasts, skin side down, then reduce heat immediately to low. Sear for 5-6 min, or until skin is deep golden brown. Turn and continue cooking until thermometer inserted in center of breast reaches 125-130°F. 

7. Transfer breasts to a plate and let them rest for 5 min.

8. While they are resting, reheat sauce to simmer, remove from heat, then add the remaining 2 T. of butter. Spoon sauce over duck breasts, serve, and enjoy!

Lemongrass & Ginger Pork Stir Fry

This is good, but I think the cornstarch amount needs adjusting, as it came out super thick at the end. I had to add more than a "splash" of water, as it suggested--more like 3 or 4 large splashes of water, probably near 1/3 to 1/2 c., if I had to guess. It was still quite thick for a "sauce", yet did taste good. I would like to try making this again with maybe half the cornstarch. 8.5/10 for recipe as tried, will update when I try it again. 

Link to original recipe: https://www.epicurean.com/featured/lemongrass-stir-fry-pork-recipe.html

Note: I omitted the fresh red chilies and only used around 1/4 tsp of red pepper flakes, and I might have accidentally left out the sugar. I lightly chopped the peanuts (which I used salted)--will not do this next time, as the small crumbs tend to burn up during toasting. With using salted peanuts, I will try low-sodium soy sauce next time.

Ingredients:

1 lb. boneless pork loin chops, trimmed, cut in bite-size chunks

1/4 c. cornstarch <-- this is original amount, needs modification!

1/4 c. soy sauce

1/4 c. rice wine or dry sherry

1/2 c. water

2/3 c. shelled unsalted peanuts

2 T. canola oil

1/4 tsp. red pepper flakes

1 lemongrass stalk, tough outer leaves removed, minced

1 piece (1 inch) gingerroot, peeled and grated

4 garlic cloves, very thinly sliced

1 T. rice wine vinegar

1 T. sugar

4 scallions, thinly sliced

chopped cilantro, for garnish

Directions:

1. Add the pork to a large bowl. Sprinkle the cornstarch over it, then add the soy sauce and rice wine. Mix everything together and let marinate for 30 minutes.

2. Remove pork from marinade and reserve the marinade. Stir in the water with marinade.

3. Toast peanuts in a dry wok (or large skillet) over medium heat for 3-4 min. Transfer to a plate and set aside.

4. Add the canola oil to the wok and increase heat to med-high. When oil is hot, add the pepper flakes, lemongrass, ginger, and garlic. Stir-fry for 1 minute, then add the pork. Continue stir-frying for 4-5 minutes.

5. Add the reserved marinade and bring to a boil, stirring, until sauce thickens. Add extra water to reach desired thickness; the sauce should just cling to the meat.

6. Remove from heat and stir in the peanuts, vinegar, and sugar. Adjust sugar for sweetness if preferred. Top with scallions and cilantro, serve with desired side (I chose rice). Enjoy!

Dark Chocolate Bundt Cake

Delicious cake! I made this quite a while back and as you can see, the ganache was very thin. Not sure if it was because the "vanilla white chocolate" was not available here (doubt it) or maybe I added the wrong amount of cream? I subbed a regular Lindt white chocolate bar and added the seeds of one vanilla bean. The taste was great, but as it was so thin in texture and distribution, it didn't shine through as expected to complement the cake, and didn't look like the photo on the site, either. I plan to make this again and will update when I do :)

Link to original recipe: https://www.lindt.ca/en/recipes/dark-chocolate-bundt-cake-white-chocolate-ganache-recipe

Ingredients:

1 3/4 c. all-purpose flour

1/2 c. Dutch-processed cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 3/4 c. sugar

1/2 c. canola oil

2 large eggs

1 tsp. vanilla extract

1 bar (100g) Lindt Excellent 85% Cacao Dark Chocolate, melted

1 1/2 c. whole milk

for the ganache (the one that turned out thin)--

1 bar (100g) Lindt white chocolate

seeds scraped from 1 vanilla bean

3 T. cream

Directions:

1. Heat oven to 350°F. Generously butter a Bundt pan (10-12 cup size).

2. Sift flour, cocoa, baking powder, salt, and baking soda together into a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat together sugar, oil, eggs, and vanilla.

4. With mixer on low, slowly stream in the melted chocolate and continue mixing until fully incorporated.

5. Beat in half of the flour mixture, followed by half of the milk. Repeat with other half of flour mixture and other half of milk.

6. Pour batter into prepared pan and smooth out the top. Transfer to oven and bake 45-50 min, or until a toothpick inserted in center of cake comes out clean.

7. Let cool on a wire rack for 10 minutes, then turn cake out of pan. Continue cooling on rack for at least one hour.

8. Make the ganache: Finely chop the white chocolate into a heavy, microwave-safe bowl. Add the cream. Microwave for 30 seconds, then stir. If lumps remain, microwave in 5-10 second increments and stir each time until smooth. Stir in the vanilla bean seeds. Then let stand for 5 minutes before spooning over cake. Serve and enjoy!