Filet Mignon Steaks with Mushroom Sauce

Soooo absolutely excellent! 10+/10. Worthy of quality steaks for sure. Served with my Montréal steak seasoning potatoes, perfect pairing.

Recipe and instructions below contain my modifications.

For the mushroom sauce--

Original recipe credit: https://natashaskitchen.com/filet-mignon-in-mushroom-wine-sauce/

Ingredients:

2 T. unsalted butter

1 T. olive oil

16 oz. baby bella mushrooms, thickly sliced

4 medium garlic cloves, minced

~1 T. chopped fresh thyme (I didn't measure)

1/4 tsp. salt

1/4 tsp. pepper

1/2 c. dry red wine (Merlot recommended)

1 1/2 c. low-sodium beef broth

1/2 c. heavy cream

Directions (sauce, part 1):

1. Heat an oven-proof skillet (preferably cast iron) over medium to medium-high heat. Add the butter and oil, swirl to melt and combine. Add the mushrooms and cook 5 min.

2. Add the garlic, thyme, salt, and pepper. Cook for 2 min, then transfer mixture to a bowl/plate. Wipe skillet clean to cook the steak.

To cook the steak:

4 filet mignon steaks, around 6 oz. each (1 1/2" thick)

Used the method described in this site for cooking the steaks (indoors): https://juliasalbum.com/filet-mignon-steak-mushroom-sauce-recipe-on-stove-top-in-oven-method/

1. Set steaks out at room temperature for 30 min-1 hr before cooking.

2. Heat oven broiler (hi). Heat skillet over medium-high heat until very hot.

3. Meanwhile, brush olive oil on both sides of steaks, then season with salt and pepper.

4. Once skillet is ready, add steaks to pan. Cook on one side for 3 min. Do NOT move the steaks during this time!

5. Turn the steaks over and transfer immediately to the oven. Broil for 4 min. for rare to med-rare (depending on thickness of steak; this timing is for 1 1/4"-2" thick).

6. Remove steak from oven, transfer steaks to a plate, tent with foil and let rest while you finish the mushroom sauce.

Directions (sauce, part 2):

1. Return skillet to medium-high heat. Add the red wine and boil until reduced by half (~ 3 min), scraping bottom of pan to stir in fond.

2. Stir in the beef broth and boil until 2/3 c. liquid remains (~ 5-6 min).

3. Stir in the cream and boil until sauce thickens slightly (~ 2 min).

4. Stir in the mushroom mixture. Return the steaks to pan, coat in the sauce, and cook until warmed (1-2 min). Season sauce with salt and pepper if needed (I added about 1/4 tsp. salt). Serve and enjoy!

Montreal steak seasoning 'little potatoes'

These make a great accompaniment to a steak meal! 9/10, will make again for sure. Only going 9/10 because they really wouldn't pair with anything but steak. Recipe is my creation.

Ingredients:

1.25 lbs. little potatoes, sliced in halves

3 T. olive oil

2 T. balsamic vinegar

2-3 T. Montreal steak seasoning blend

Directions:

1. Toss all ingredients in a bowl until potatoes are well/evenly coated. 

2. Line a medium baking sheet with foil (I used a large and didn't line--this is a mistake and shouldn't be repeated). Heat oven to 400°F. Bake for 20 min, then stir and flip, bake for additional 20 min. Serve with steak and enjoy!

Soft peanut butter cookies

10/10. These are perfectly soft, peanut butter-y and tasty. Yield was about 2 dozen.

Link to original recipe: https://www.katiebirdbakes.com/easiest-peanut-butter-cookies/

Recipe below contains my modifications.

Ingredients:

6 T. unsalted butter

1/2 c. creamy peanut butter

3/4 c. brown sugar (packed)

1 large egg

1 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. salt

150g (1 1/4 c.) all-purpose flour (you may need just a tad more, depending on the peanut butter used)

sugar, for coating

Directions:

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

2. In a large, microwave-safe bowl. melt the butter and peanut butter together (watch carefully to not overheat).

3. Stir until mixture is combined/homogenous. Whisk in the brown sugar.

4. Whisk in the egg and vanilla until well-combined, followed by the salt and baking soda.

5. Stir in the flour until stiff dough forms. Add a tsp. or two more of flour if needed to achieve dough texture (I had to do this).

6. Place some sugar in a small bowl. Form small dough balls, then toss in the sugar to coat. Place dough balls on prepared baking sheets. Use a fork to flatten dough balls (I make a criss-cross pattern).

7. Bake for 10-12 min. Cookies will be slightly puffy when ready to remove from oven. Let cool for 8 min on baking sheets before transferring to cooling rack. Enjoy!

Cajun Garlic Lemon Parmesan Salmon

10+/10, so very very good. Could have eaten way too much of this!

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54432/cajun-parmesan-salmon-recipe/

Recipe below contains my modifications.

Ingredients:

1 T. olive oil

3 (4 oz. each) salmon filets

2 tsp. Cajun seasoning, divided

freshly ground black pepper, to taste

2 T. butter

3 cloves garlic, minced

1/3 c. low-sodium chicken broth

juice from 1 lemon

1 T. honey

1 T. freshly chopped parsley

2 T. freshly grated Parmesan

Directions:

1. Heat olive oil in a large skillet over medium-high hear. Season salmon filets with 1 tsp. of the Cajun seasoning, then pepper to taste. Add to the skillet, skin side up. Cook until deeply golden (around 6 min), then turn and cook 2 additional minutes on other side. Transfer to a plate.

2. Reduce heat to medium. Add the butter and garlic to skillet. Once the butter has melted, stir in the broth, lemon juice, honey, parsley, Parmesan, and the remaining 1 tsp. of Cajun seasoning. Bring mixture to simmer.

3. Return salmon to skillet, coat in the sauce. Cook for 3-4 minutes, or until salmon is cooked through. Serve with desired side and enjoy!

Chocolate Chip Pizza-Sized Cookie

A few years back, I tried to make a cake for my son's birthday, which usually is not an issue for me. For whatever reason, I failed on the frosting and the thing turned into a but of a disaster. Plan B went into action: cookie-pizza! And he was just as happy, thankfully :)

Link to original recipe: https://sallysbakingaddiction.com/chocolate-chip-cookie-pizza/

Recipe below contains my modifications.

Ingredients:

240g (2 c.) all=purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

3/4 c. light (or dark) brown sugar (packed)

1/4 c. sugar

1 large egg, room temperature

2 tsp. vanilla extract

1 1/4 c. semisweet chocolate chips

Directions:

1. Heat oven to 350°F. Line 12-13" round pizza pan with parchment.

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

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

4. Add the egg and beat until combined (around 1 min.), then beat in the vanilla extract.

5. Add the reserved dry mixture and mix on low until combined.

6. Stir in the chocolate chips by hand.

7. Turn out cookie dough onto the prepared pizza pan. Flatten out using your hands (or a rubber spatula), until dough reaches/comes close to the edge all around the pan.

8. Bake fo 22-25 min (I went 25), until puffed and light brown on top. After removing from oven, let rest on pan until cooled. Frost if desired and enjoy!

Cedar Planked Wings

These should be called Fire Cedar Planked Wings, to be honest--quite warm! Needed salt, would add to part where they are tossed in the sauce at end. Also did not bother with doing the "indirect" side of grill thing, just melted it in microwave and stirred together.  It doesn't say to, but I tossed them in the sauce at the end, might be the fire content! I also left the lid "cracked" open to make sure the fire stayed very hot until the last 5 min.

Link to original recipe: https://www.weber.com/US/en/blog/grilling-inspiration/cedar-planked-wings/weber-30752.html

Ingredients:

2 oz. tequila

3/4 c. olive oil

4 tsp. ancho chili powder, divided

2 lbs. chicken wings (or drumettes)

1/3 c. butter

1/2 c. hot sauce

1 cedar plank, soaked in water for at least an hour.

Directions:

1. In a small bowl, combine the tequila, olive oil, and 2 tsp. of the ancho chili powder. Toss the chicken wings in this mixture, coating well. Cover and place in fridge to marinate for at least 1 hour.

2. Heat your grill (if using one with a temperature setting, 350-450°F). Take wings from marinade and arrange on the soaked plank. Once the grill has heated, place the plank directly over the coals.

3. Meanwhile, in a small bowl or pan, melt the butter (I used a bowl/microwave, as stated above). Stir in the hot sauce and the remaining 2 tsp. ancho powder.

4. After 20 min, turn the wings over on the plank. Baste with the butter sauce. Let grill for 5 more minutes, then turn back to other side. Grill for 5 additional min.

5. If desired, toss in the sauce again after finishing on the grill. Enjoy!

Frozmopolitan

This is really tasty! Have made this twice now with my mom. We halved the recipe, as we only have a normal sized blender and didn't need so many servings. Highly recommend using the Grand Marnier; we tried Triple Sec instead and it isn't as nice. Also, about that ingredient--in the original recipe, 1/4 c. is a misprint, as 1/4 c. does NOT equal 4 oz. We found that 4 oz (halved to 2 oz) is the right flavor. Lastly, we also added a bit more simple syrup to make it a little sweeter.

Original recipe credit: https://www.foodandwine.com/recipes/frozmopolitan

Recipe below contains my modifications, amounts are for a regular-sized blender.

Ingredients:

for the simple syrup--

1/2 c. sugar

1/2 c. water

for the drink--

4 c. ice cubes

3 oz. cranberry juice cocktail

~3 oz. simple syrup (depending on how sweet you prefer)

2 oz. Absolut Citron

8 tsp. fresh lime juice

2 oz. Grand Marnier

2 T. fresh lemon juice

2 T. fresh orange juice

Directions:

1. For the simple syrup: Stir together the sugar and water in a small saucepan. Heat over medium-high heat, stirring constantly, until sugar dissolves (around 2 min). Let cool completely (around 30 min).

2. For the drink: Place all drink ingredients in a blender. Blend until completely smooth/slushy (will be a bit thick/can hold small amount of shape). Pour into cocktail glass and enjoy!