Almond Crusted Tilapia with Smoked Paprika

So very tasty! And easy, too! 10/10 (yes, again, I know!) The only modification I made was to use 3 tilapia filets instead of 4. Even so, I still used pretty much all the mixtures.

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/almond-crusted-fish-with-smoked-paprika/

Recipe below contains my modifications.

Ingredients:

1/2 c. sliced almonds, toasted

1/4 c. panko

2 T. chopped fresh curly parsley

1 T. fresh thyme leaves

1 T. olive oil

kosher salt, to taste

coarse ground black pepper, to taste

for the seasoning--

1 T. smoked paprika

1/2 tsp. kosher salt

1/2 tsp. coarse ground black pepper

3 tilapia filets

olive oil, for brushing

Directions:

1. Heat oven to 400°F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.

2. In a food processor, pulse the toasted almonds, panko, parsley, thyme, 1 T. olive oil, kosher salt, and pepper, until coarsely chopped.

3. In a small bowl, combine the paprika, kosher salt, and pepper. Place the tilapia filets on the prepared baking sheet. Sprinkle all over and spread the paprika mixture to coat the filets on both sides.

4. Brush each filet on both sides with olive oil. Top and spread the almond mixture to coat both sides of filets, pressing lightly to adhere.

5. Bake for 12-15 min, until filets are firm/done. (I went 14 min.) Serve with desired side (I recommend long grain & wild rice) and enjoy!

Boneless Pork Chops with White Wine Sauce

YUM! So very delicious and easy, another 10/10!

Link to my YouTube of preparation: https://youtu.be/7MlT1RHX21U

Original recipe credit: https://whatsinthepan.com/pork-chops-in-creamy-white-wine-sauce/

Recipe below contains my modifications.

Ingredients:

1/4 c. all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. Italian seasoning

salt and pepper, to taste

3 boneless pork chops (mine weighed 1.5 lbs total)

2 T. unsalted butter

for the sauce--

2 T. unsalted butter

2 cloves garlic, minced

1 T. leftover dredging mixture (or just use fresh flour)

1/2 c. dry white wine

juice from 1/4 of a lemon

1/2 c. chicken stock

1/2 c. heavy cream

1 tsp. Italian seasoning

1 tsp. fresh thyme leaves, coarsely chopped

Directions:

1. Whisk together the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl (wide enough to dredge the pork chops in it). Dredge pork chops in the mixture to coat well all over.

2. Heat a large skillet over medium-high heat. Add the butter. Once it has melted, add the pork chops. Cook for 4 minutes, then lower heat to medium and cook for 4 additional minutes on other side.

3. Transfer chops to a plate and cover to keep warm. Begin the sauce: add the next 2 T. of butter to pan. Once it has melted, add the minced garlic and cook for 1-2 minutes.

4. Sprinkle the flour mixture over the butter and stir to combine. Carefully stir in the white wine, followed by the chicken stock and heavy cream.

5. Squeeze the lemon juice over the sauce, then stir in the Italian seasoning and thyme. You may also want to salt and pepper the sauce, to taste. Let simmer for 2-3 min.

6. Reduce heat to medium-low and return pork chops to pan, along with any accumulated juices. Turn them to coat in the sauce and cook for 2-3 more minutes.

7. Serve chops with sauce and enjoy!

Thai Red Curry Shrimp & Veggies

Sooooo goooood! I could eat this for days. 10/10 all the way. It's even better leftover, too.

Link to my YouTube of recipe preparation: https://youtu.be/ep_B6QCw5rA

Original recipe credit: https://www.littlebroken.com/red-curry-shrimp/

Recipe below contains my modifications.

Ingredients:

2 T. olive oil

1 small red onion, thinly sliced

1 small orange bell pepper, thinly sliced (could also use red or yellow)

8 oz. baby bella mushrooms, sliced

1 T. jarred minced ginger (or 1 T. freshly grated)

1 T. jarred mined garlic

1 can (14 oz.) coconut milk

2 T. Thai red curry paste

2 tsp. honey

4 tsp. fish sauce

1 T. creamy peanut butter

Kosher salt

coarse ground black pepper

12 oz. frozen jumbo shrimp, thawed, peeled, and deveined

1 T. fresh lime juice

zest of 1 lime

Directions:

1. Heat the olive oil in a large skillet, over medium heat. Add the onion and bell pepper, stir to coat in the oil. Cook, stirring occasionally, until softened (4-5 min). 

2. Stir in the mushrooms. Cook for 2-3 more minutes.

3. Stir in the ginger and garlic. Cook for 1 min.

4. Stir in the coconut milk, curry paste, honey, fish sauce, and peanut butter. Season with Kosher salt and pepper. Cook, stirring occasionally, for around 5 min.

5. Add the shrimp to the pan, stir to coat. Cook for 3-4 min.

6. Stir in the lime juice and zest. Cook for 1 more min.

7. Remove from heat, serve (I recommend with rice), and enjoy!

Pressure Cooker Garlic Chicken Thighs

Very delicious, 10/10 for taste and ease of preparation. I wasn't sure if the original recipe wanted the thighs to be with skin or without (skinned can mean both, ugh!), so I kept the skin. I'm sure they would also be equally tasty without, should you choose to go that route. Also, I should have gone 14 min of pressure, as the two biggest thighs didn't quite get all the way done (I cooked them the rest of the way after the video, of course).

Note: "Pressure cooker" in this recipe refers to a programmable electric pressure cooker, such as an Instant Pot.

YouTube video of preparation: https://youtu.be/yudrbBvK5Y0

Original recipe credit: https://www.cookinglight.com/recipes/instant-pot-garlic-chicken-thighs

Recipe below contains my modifications.

Ingredients:

40 oz. bone-in chicken thighs (or 50 oz, like I used in the video--be sure to add 2 min to pressure time)

1 tsp. paprika

1 tsp. dried oregano

1/2 tsp. Kosher salt

1/2 tsp. coarse ground black pepper

1 T. olive oil

1 c. chicken stock (link is to homemade recipe here on blog)

3 cloves garlic, minced

1 T. cornstarch

1 T. water

1 T. chopped fresh curly parsley

Directions:

1. Set the pressure cooker to Sauté and let heat for 3 min. Meanwhile, pat dry the chicken.

2. In a small bowl, combine the paprika, dried oregano, Kosher salt, and pepper. Season chicken all over with the spice mixture.

3. Add the olive oil to the heated pressure cooker's pot/insert. Place half (or less, depending on size of chicken pieces--don't crowd!) of chicken pieces in the oil. Cook for 5 minutes on first side, then flip and cook for 3 minutes on other side. Transfer to a plate and repeat with remaining pieces (also transfer the second batch pieces to the plate).

4. Stop the sauté function. Drain/wipe out any excess grease from pot.

5. Add the chicken stock and garlic to the pot. Stir to combine.

6. Place the rack/trivet (that came with the pressure cooker) in the pot. Place a thigh in center of rack, then layer rest around it. Pour any accumulated juices from the plate into the pot.

7. Check lid carefully (seal in place, etc) and cover pot, lock into closed position for sealing. Make sure the venting valve is set to SEALING. Set Poultry setting to 12 min (13 or 14 if pieces are larger) and start.

8. When the pressure cycle has finished, unplug and carefully do a quick release of the steam (valve to VENTING). Once pressure has fully released, open lid carefully, steam side away from you.

9. Transfer chicken pieces to a clean plate and remove the rack/trivet. Plug the device in again and set to Sauté. Meanwhile, stir together the cornstarch and water until fully combined. Stir this into to the mixture in the pot. Let simmer/boil until desired thickness has been reached, stirring occasionally.

10. Turn off cooker. Stir in the parsley and serve sauce atop chicken (and mashed potatoes, if having as side). Enjoy!

 

Pasta with Morels in Creamy Sauce

Verrry tasty...will go 9/10 on this one. I'm not giving it a 10 due to it not being quite over-the-top, got have that again like now, especially since morels are used in it. I will make again, of course, and if I modify at all, will be sure to update when that happens :)

Link to my YouTube video of preparation: https://youtu.be/Zh2XkgHPyrE

Original recipe credit: https://www.withspice.com/blog/morel-pasta/

Recipe below contains my modifications.

Ingredients:

1 1/2 c. water

1 oz. dried morels

1 1/2 T. unsalted butter

1 small shallot, finely chopped

1 clove garlic, minced

kosher salt

coarse ground black pepper

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

1 c. heavy cream

1 T. fresh thyme leaves, coarsely chopped

8 oz. (uncooked weight) pasta of your choice, such as penne or shells, cooked according to package directions (I used lumache)

**reserve a cup of the cooking water from the pasta when draining**

1/2 c. fresh finely grated Parmesan (plus more for serving, if desired)

1 tsp. cornstarch slurry (optional/if needed) 

Directions:

1. Heat the water to boiling in microwave (or on stovetop). Place morels in a heatproof bowl and carefully pour boiling water over them. Cover and let rest for 15-20 min.

2. Once the time has elapsed, remove morels from soaking water, gently squeezing out excess, and transfer to separate bowl. Reserve soaking liquid (you may strain through a paper towel to remove excess grit, if needed). Cut any large morels in half (if desired).

3. Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened (around 2 min). Add garlic and cook until fragrant (around 30 sec-1 min). 

4. Add morels, then season with kosher salt and pepper. Cook, stirring frequently, until liquid has nearly evaporated.

5. Add wine, increase heat just enough to bring to a simmer. Cook until nearly all liquid is gone (around 5-8 min).

6. Stir in 3/4 c. of the soaking liquid (discard the remainder), followed by the heavy cream and thyme. Season (again) with kosher salt and pepper. Bring the mixture to a gentle simmer and cook for around 20 min (should start to become a little thicker).

7. Stir in around 1/2 c. of the reserved pasta water (you may need more, depending on what consistency you desire for the sauce). Return to gentle simmer and let cook for a couple of minutes.

8. Add in the Parmesan about a third at a time, stirring well after each addition. If sauce is not thick enough, add cornstarch slurry and cook for 1-2 more minutes.

9. Add cooked pasta to sauce, stir to combine/coat, and adjust seasoning if needed. Serve up and enjoy!

M & M, Peanut Butter and Chocolate Chip Bars

Delicious, 10/10! So happy these turned out, given that I was not sure about the alternate pan size I used and the decision to not use parchment. And while they are probably good without, I highly recommend doing a frosting to top them, as that added another flavor dimension.

Link to my YouTube video of preparation: https://youtu.be/7B5v6X0iEFE

Original recipe credit: https://www.sweetestmenu.com/mandm-peanut-butter-cookie-bars/

Recipe below contains my modifications.

Ingredients:

175 g. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. (1 stick) unsalted butter, room temperature

1 c. brown sugar (packed)

1 tsp. vanilla extract

1/2 c. smooth peanut butter (do NOT use natural/no-stir types)

1 large egg

1/2 c. semi-sweet chocolate chips

3/4 c. mini M&Ms (or regular)

optional: vanilla frosting, to top/decorate (I used my own, for which I do not have a set recipe)

Directions:

1. Generously grease a Christmas tree shaped baking pan (or 8" x 8" pan) and heat oven to 350°F.

2. Add the flour, baking powder, and salt to a small bowl. Set aside.

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

4. Mix in the vanilla and peanut butter until just combined.

5. Mix in the egg until well combined.

6. Sift in the reserved flour mixture, then mix until combined.

7. Stir in by hand the chocolate chips and M&Ms. Press the mixture into the prepared baking pan, then bake for 28-30 min (I think I went closer to 33, likely due to the pan shape).

8. Leave in pan to cool completely before removing and decorating. Enjoy!

Gingerdoodle Cookies

Excellent cookies, 10/10!! As I said in the video, they are soft inside and just a bit crispy at the edges. The flavor is a cross between gingerbread and snickerdoodle (as expected). 

Link to my YouTube video of preparation: https://youtu.be/j38QFgdMVbA

Original recipe credit: https://www.goldmedalflour.com/recipes/chewy-gingerdoodle-cookies/4dbf15d8-3656-435f-85c0-cddb24d0f33b

Recipe below contains my modifications.

Ingredients:

1 3/4 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. kosher salt

1 stick (1/2 c.) unsalted butter, softened

1 c. sugar

1 large egg

3 T. pure maple syrup

1 tsp. vanilla extract

for the coating:

3 T. sugar

1 tsp. cinnamon

1 tsp. ground ginger

Directions:

1. Heat oven to 350°F. Line baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.

3. In the bowl of a stand / electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.

4. Beat in the egg, maple syrup, and vanilla until well combined.

5. Gradually mix in the reserved flour mixture.

6. Roll dough into 2 tsp. sized balls and place on the prepared baking sheets. Place in the fridge for 10 min.

7. Meanwhile, prepare the coating: stir together all coating ingredients (sugar, cinnamon, ginger) in a small bowl. 

8. After the 10 min in the fridge, roll the balls of dough to coat well in the coating mixture and place back on the baking sheets.

9. Bake for 10 min, or until golden brown and slightly cracked on top. Let cookies rest on baking sheet for 5 min, then transfer to cooling rack to cool completely. Enjoy!