Garlicky Stuffed Zucchini with Shrimp

Seriously so yummmmm. Made this with my mom during recent visit and we all adored it! 10+/10! We forgot the thyme, which didn't seem to detract from the taste at all (will update when making this again; there will be a next time for sure!)

Original recipe credit: https://www.delish.com/cooking/a22258670/garlicky-shrimp-zucchini-boats-recipe/

(note: you may need a subscription to access the original recipe, depending on how many Delish recipes you have clicked on previously/recently)

Recipe below contains my modifications.

Ingredients:

4 large zucchini (if you use smaller ones, you may end up with leftover filling)

1 T. olive oil

salt

pepper

1 tsp. fresh thyme leaves (see note above)

2 T. butter, divided

3/4 lb. large shrimp, peeled & deveined (I think we accidentally used a full pound)

2 tomatoes, chopped

1/2 T. bottled minced garlic (you can use 3 cloves fresh instead)

1/4 c. heavy cream

1/4 c. freshly grated Parmesan (ours was more like finely shredded, still worked fine), plus additional for topping, if desired (we did :))

juice of 1/2 of a medium lemon

~ 1 c. shredded mozzarella (we did not measure)

Directions:

1. Heat oven to 350°F. Halve the zucchinis lengthwise, then scoop out the insides with a small spoon, leaving a 1/4" thick cavity. Chop the zucchini pulp and reserve.

2. Place zucchini boats on a baking tray (or in a baking dish). Brush insides of boats with olive oil, then season with salt and pepper. Sprinkle the thyme over them. Transfer to oven and bake until tender (around 20 min.)

3. Meanwhile, melt 1 T. of the butter in a large skillet over medium heat. Add shrimp, season with salt and pepper. Cook until pink/cooked through (around 3-4 min). Remove from heat, let cool, then chop.

4. Return skillet to medium heat and add the remaining 1 T. of butter. Once melted, stir in the reserved zucchini pulp, tomatoes, and garlic. Season with salt and pepper. Cook for around 2-3 min.

5. Stir in the cream, Parmesan, and lemon juice. Cook until slightly reduced (around 3 min). Remove from heat and fold in chopped shrimp.

6. Fill zucchini boats with shrimp mixture, then top with mozzarella. Transfer to oven and bake for 10 minutes.

7. Remove from oven and serve, garnished with additional Parmesan (if desired). Enjoy!

Blacken Salmon in Creamy Cajun Sauce

Still working on converting old drafts to entries. This one is from September of 2020. Pretty good--9/10, would make again. Prefer the blackened salmon my mom makes. 

Link to original recipe: https://carlsbadcravings.com/blackened-salmon/

Recipe below contains my modifications.

Ingredients:

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

olive oil or melted butter, for brushing, plus up to 2 T. for the cooking

for the blackened seasoning--

2 tsp. smoked paprika

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. pepper

1/4 to 1/2 tsp. cayenne pepper (I used 1/4, but could have gone more)

cream sauce--

4 garlic cloves, minced

2 red bell peppers (can also use yellow or orange), chopped into 1" pieces

1/2 medium red onion, chopped

2 tsp. cornstarch

1 c. low-sodium chicken broth

1/2 c. heavy cream

1/2 c. fire-roasted diced tomatoes, well drained

1 T. lime juice

1/2 c. freshly grated Parmesan cheese

Directions:

1. Brush salmon lightly all over with the olive oil or melted butter.

2. In a medium bowl, mix together all the ingredients for the blackened seasoning. Use 2 T. of this mixture to rub evenly over salmon. Reserve the rest.

3. Heat a large, heavy bottom skillet over medium to medium-high heat and add 1 T. of olive oil. Once hot, add the salmon, reduce heat to medium and cook for 4 min (should get crispy and blackened). Flip the salmon over, then cook additional 3-6 min (to your preferred doneness, depending on thickness). Reduce heat further if salmon is browning too quickly. Transfer salmon to a plate and tent with foil.

4. To the oil remaining in the skillet, add oil (if needed) to return to 1 T. total and raise heat to just above medium. Once hot, add the onion and cook for 3 min.

5. Add the bell peppers, garlic, and reserved spice mix. Stir to coat and cook for 2 additional minutes.

6. Add around half of the chicken broth to pan. Mix the cornstarch in with the other half of the broth, then add it to the pan. Stir in the heavy cream and diced tomatoes as well. Bring mixture to a simmer, then continue simmering until thickened, stirring occasionally.

7. Reduce heat to low and stir in the Parmesan cheese until completely combined, then stir in the lime juice.

8. Return the salmon to the skillet and cook for around 1 min. Season with additional salt, pepper, and/or cayenne pepper, if desired. Serve garnished with fresh parsley. Enjoy!

Zucchini with Shallots

Very yum!! 10/10. Made at mom's sometime in 2020, forgot to get pix. Made with the amazing scallops pasta thing. Thinner zucchini would have been better, but we did fine with the fat ones, just made it a bit trickier to turn in the pan and cook evenly.

*note: you may need a subscription to view the recipe on the link

Link to original recipe: https://cooking.nytimes.com/recipes/9529-zucchini-with-shallots

Recipe below contains my modifications.

Ingredients:

1 1/2 lbs. "thin" zucchini (width-wise)

2 T. olive oil

salt and pepper, to taste

2 T. fresh bread crumbs

1 T. butter

2 T. shallots, chopped

4 T. fresh parsley, chopped (not sure if we used curly or Italian style)

Directions:

1. Rinse zucchini and pat dry. Cut off the ends, then slice into 1/8" slices (do NOT peel the zucchini).

2. In a nonstick skillet over medium-high heat, heat the olive oil. Once heated, add the zucchini and sauté, shaking the pan and tossing gently, cooking a total of around 5 min. Season with salt and pepper (to taste) while sautéing. 

3. Add the butter and bread crumbs to the pan. Once the crumbs start to brown, add the shallots and cook for another minute, until softened.

4. Sprinkle with parsley and serve. Enjoy!

Chocolate Chip Oatmeal Cookies

The link to the original recipe no longer works, and I can't find the recipe on Very Best Baking's site (nor on Crisco's), but I am leaving it here to remind me to search again every so often (in case they repost it).

Have lost the original pix I took for this (made in July of 2020), so I will update when I make again :)

Link to original recipe: https://www.verybestbaking.com/recipes/30173/choc-oat-chip-cookies/

Ingredients:

1 3/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/4 c. brown sugar (packed)

1 c. butter flavored Crisco

1/2 c. sugar

2 large eggs

2 T. milk

2 tsp. vanilla extract

2 1/2 c. quick oats (or old-fashioned)

2 c. (12 oz.) semi-sweet chocolate morsels

Directions:

1. Heat oven to 375°F. 

2. In a small bowl, combine the flour, baking soda, and salt.

3. In the bowl of a stand/electric mixer, cream brown sugar, butter, and sugar together.

4. Beat in the eggs, milk, and vanilla extract.

5. Gradually beat in the flour mixture.

6. Stir in the oats, followed by the morsels.

7. Drop by rounded tablespoon Tablespoonfuls onto baking sheets. Transfer to oven and bake for 9-10 min.

8. After removing from oven, let cookies rest on baking sheet for 1 minute before transferring to cooling rack to cool completely.

Italian Ricotta Cookies (with video link)

I would call these 'pillow cookies', as they are light and soft. 9/10.

I had to bake them 11 min to get them set, and left them on the cookie sheet for 10 min to "finish".

Link to my YouTube video of preparation: https://youtu.be/-Cw6w1lsB9I

Original recipe credit: https://cookiesandcups.com/italian-ricotta-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. butter, softened (can use salted or unsalted)

1 3/4 c. sugar

2 large eggs

15 oz. full-fat/whole milk ricotta cheese

2 tsp. vanilla extract

1/2 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

4 c. (480 g) all-purpose flour

for the icing--

1 1/2 c. powdered sugar

1/2 tsp. almond extract

3-4 T. milk (I used whole milk, just 3 T.)

sprinkles, for decoration, if desired

Directions:

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

2. Use an electric/stand mixer to beat the butter and sugar together for 2 min, until light and fluffy.

3. Mix in the eggs, ricotta, vanilla, salt, baking powder, and baking soda.

4. Gradually mix in the flour on low speed, just until dough forms.

5. Use a medium cookie scoop to portion out dough onto prepared baking sheet, 2" apart.

6. Transfer to oven and bake for 8-10 min**, until edges are lightly golden. (I went 11 min and they still really weren't golden at edges, but were golden on the bottom.)

7. Let cookies rest on baking sheet for 10 min, then transfer to cooling rack.

8. Once cookies have cooled, prepare the icing: sift the powdered sugar into a wide/shallow bowl. Add the almond extract and milk, then whisk to combine (start with the 3 T of milk, add a little more at a time if needed).

9. Dip the top of each cookie in the icing, let excess drip off, and place on parchment (or other surface, whatever you feel like cleaning off lol). Add sprinkles immediately after placing. Let icing set, then enjoy!

Magic in the Middle Cookies (with video link)

Happy National Peanut Butter Cookie Day! These are a little bit of work...but totally worth it :D 10/10! They have a chocolate-y outside and a delightful "magic" peanut butter middle, so I believe they qualify to celebrate today.

Link to my YouTube video of preparation: https://youtu.be/ZElMiT2KRm8

Original recipe credit: https://www.kingarthurbaking.com/recipes/magic-in-the-middles-recipe

Recipe below contains my modifications.

Ingredients:

for the chocolate dough--

1 1/2 c. (180 g) unbleached all-purpose flour

1/2 c. unsweetened cocoa powder (can be Dutch-process or natural)

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar (plus some extra for rolling the dough balls)

1/2 c. light or dark brown sugar, packed (I used dark)

8 T. (1 stick) unsalted butter, softened

1/4 c. smooth peanut butter

1 tsp. vanilla extract

1 large egg

 for the 'middles'--

3/4 c. peanut butter (can be smooth or crunchy)

3/4 c. powdered sugar

Directions:

1. Line two baking sheets with parchment (or lightly grease).

2. Prepare the chocolate dough: Whisk together the flour, cocoa, baking soda, and salt, in a medium bowl.

3. In the bowl of a stand/electric mixer, beat together the sugar, brown sugar, butter, and peanut butter, until light and fluffy (around 2 min). 

4. Beat in the vanilla and egg.

5. Use a wooden spoon to stir in the dry ingredients.

6. Prepare the 'magic' filling: In a small bowl, stir together the peanut butter and powdered sugar. By the end, you will likely have to knead by hand to fully combine (it should be a smooth texture).

7. Heat oven to 375°F.

8. Divide the peanut butter filling into 24-26 small balls. (I divided my dough into 8 parts, then 3 each, and created a 25th ball by taking a small bit from a few of the balls that were on the larger side.)

9. Form the chocolate dough into balls around the size of your index finger making a circle with the tip of your thumb (the "ok" sign in the US). Roll all the balls before proceeding to next step; balance out the sizes as needed to have the same number of these as you made of the peanut butter middles.

10. Assemble the two parts: Take a chocolate ball, push your thumb a little into the center, then shape as best you can so that it has a 'mushroom cap' shape, with a cavity large enough to place a peanut butter center in it. Place the peanut butter center, then gently bring/work the chocolate dough edges to enclose the center.

11. Re-roll to ball-shaped if needed, then toss in the additional regular sugar to coat all over. Place on the prepared baking sheet, spacing balls 2" apart.

12. Grease the bottom of a drinking glass, dip it in the sugar, then use it to flatten each ball to about 1/2"thick. 

13. Transfer to oven, bake for 7-9 min. Remove from oven, let rest for 1-2 min, then transfer cookies to a cooling rack. Enjoy!

Pork Loin with Fennel and White Wine Pan Sauce

Well, sort of...the pan sauce part isn't exactly accurate, at least not for the way mine went, as there were no pan juices to do such with.  This was likely due to my pork loin not having a fat cap of any kind.  It was otherwise quite delicious, would give 9.5/10. Not a full 10 because it requires rendered duck fat and wasn't mind-blowing level (I don't mind making the effort if it ends up merited).  I would still make it again, though.  Cooking times were exactly as in recipe.

Link to original recipe: https://www.morethangourmet.com/blogs/more-than-gourmet-recipes/roast-pork-loin-with-fennel-and-white-wine-pan-sauce

Recipe below contains my modifications.

Ingredients:

1 large red onion, peeled and sliced

3 medium fennel bulbs, cored and sliced

2 T. rendered duck fat (can sub olive oil), divided

2 tsp. dried thyme, divided

salt

coarse ground black pepper

1 center cut, boneless pork loin (around 4 lb.), with a thin layer of fat left ON

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

2 medium shallots, minced

2 c. homemade chicken stock

1/4 c. heavy cream

Directions:

1. Heat oven to 450°F. In a shallow roasting pan, toss together the onion, fennel, 1 T. of the duck fat, and 1 tsp. of the thyme. Season with salt and pepper, to taste. (I opted to toss in a bowl, then spread in the pan (easier!))

2. Pat the pork dry, then brush it with the remaining 1 T. duck fat. Sprinkle the remaining 1 tsp. thyme over the pork, then season with salt and pepper (to taste).

3. Position the pork, fat side up, atop the fennel-onion mixture. Roast in center of oven for 15 min.

4. Reduce the heat to 300°F. Continue roasting the pork until internal temp reaches 145-150°F (around 1 hour).

5. Remove roast from oven, transfer to cutting board. Cover the pork loosely with foil and let rest. Transfer the fennel/onion mixture to a warm platter.

6. For the sauce-- Pour off most of the fat from the pan (if you have any). Place the pan over medium heat on stovetop. Add the shallots and wine, and bring to a boil. Stir, scraping up any browned bits into the sauce. (I opted to just do this in a saucepan, as I did not have much on the roasting pan to work with).

7. Add the chicken stock, return to a boil, then cook until reduced by half (less than 1 1/4 c.). Whisk in the cream, then season with salt and pepper.

8. Slice the pork, serve with a side of the fennel/onion mixture, all topped with the sauce. Enjoy!