Slow Cooker Balsamic Short Ribs

Mmmm mmm mmm these are ever yummy! 10+/10 for sure. 

Link to my YouTube "making of the recipe" video: https://youtu.be/TmStLHrd-A0

Original recipe credit: https://www.eatingwell.com/recipe/268703/slow-cooker-balsamic-short-ribs/

Recipe below contains my modifications.

*pardon my dust, will have this entry finished soon!*

Ingredients:

2 1/2 to 3 lb. beef short ribs (English/thick cut), seasoned with kosher salt and black pepper

2 T. olive oil, divided

1 medium onion

2 T. tomato paste

2 cloves garlic, chopped

a few sprigs of fresh thyme

1 c. balsamic vinegar

1/2 c. low sodium beef broth

2 T. cornstarch

1/4 c. water

chopped fresh parsley, to taste

Garlic Butter Steak Bites

Very yum! And so super-duper easy...dinner is ready very quickly! In the video, I mentioned the veggies side...but now that it's two years later, I'm not sure what recipe I used for those, my apologies 😖

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

Original recipe credit: https://www.foodandwine.com/recipes/garlic-butter-steak-bites

Recipe below contains my modifications.

Ingredients:

2 lbs. of steak, cut in 1" cubes (I used de-boned t-bone steak in the video, could use any other good grilling-type steak, I believe)

2 tsp. kosher salt, divided

1 tsp. coarse ground black pepper, divided

2 T. canola oil

5 medium garlic cloves, finely chopped

1/3 c. dry Vermouth

4 T. unsalted butter, cubed (you can just cut it in small chunks, no need to get perfect sized/shaped cubes)

2 tsp. Worcestershire sauce

~1 T. finely chopped fresh Italian parsley

Directions:

1. Sprinkle the steak all over with 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Note: in the video, I accidentally labeled it 1/2 tsp instead of 1/2 T. for the kosher salt, oops!

2. Heat a cast-iron skillet over medium-high heat. Add the canola oil to the skillet. Once it is shimmering, add half the steak pieces to the skillet, being careful to leave space around each piece. Let cook undisturbed for at least 1 minute, then turn steak and repeat on each side (cook to your liking on the done-ness).

3. Transfer steak to a bowl/plate, then repeat process for the remaining half of the steak pieces.

4. Reduce heat to medium, then add garlic to the skillet and cook, stirring constantly, for about 30 seconds.

5. Deglaze the plan with the dry Vermouth, scraping the browned bits as it cooks for about 1-2 minutes (it says for the sauce to be reduced to about 3 T.; I just guessed on when this was, did not measure).

6. Remove pan from heat. Stir in the butter until melted and creamy, then add the Worcestershire sauce and remaining 1/2 tsp. kosher salt and 1/2 tsp. pepper.

7. Return the steak bites to the pan, along with any accumulated juices, and stir to coat in the sauce.

8. Sprinkle all over with parsley and stir again. Serve and enjoy!

"Champagne" Shrimp Pasta

I put Champagne in quotes because I didn't make this with actual Champagne, just sparkling wine. But "Sparkling Wine Shrimp Pasta" doesn't have the same ring to it, n'est-ce pas? At any rate, this was very good, 9/10. Definitely needs to be generously seasoned with salt and/or perhaps use some chicken broth instead of all sparkling wine as the base for the sauce. I also would use at least 8 oz. of mushrooms, perhaps as much as 12. 

Update: this makes a lot of servings, so there were leftovers. And it was much better leftover! I added a little cream to bring back the sauce and it was great.

Link to my YouTube "making of the recipe" video: https://youtu.be/MwOh-OUvCfE

Original recipe credit: https://iamhomesteader.com/champagne-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) angel hair pasta, cooked according to package directions; reserve 1 c. cooking water

1 T. olive oil

2 T. butter

8-12 oz. baby bella or button mushrooms, sliced

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. pepper

1 lb. medium shrimp, peeled, deveined, tails off

1 1/2 c. dry sparkling wine (white) *note: could sub 1/2 c. chicken broth and 1 c. wine*

3 chestnut-sized shallots, thinly sliced

1/2 c. quartered cherry tomatoes

1 c. heavy cream

1/4 c. freshly grated Parmesan cheese, plus extra for garnish/serving

2 T. chopped fresh parsley

salt & pepper, to taste

Directions:

1. Remember to reserve 1 c. of the pasta water when draining the cooked pasta.

2. In a large skillet over medium-high heat, heat the olive oil and melt butter with it.

3. Add the mushrooms to the skillet. Cook until tender, around 5-6 minutes, stirring occasionally.

4. Add the garlic, kosher salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add the sparkling wine to the pan and bring to a simmer, then use a slotted spoon to transfer mushroom/garlic mixture to a bowl or plate and set aside.

6. Add the shrimp to the pan. Cook for 3-5 minutes, or until shrimp are cooked through. Use a slotted spoon to transfer the shrimp to same bowl with the mushroom mixture.

7. Add the shallots and tomatoes to the skillet. Cook until liquid has reduced to around 1/2 c. (about 8-10 min).

8. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and keep it there for around 2 minutes. Begin adding small amounts of the reserved pasta water until sauce reaches desired thickness (I think I used around 1/3 c. total).

9. Return the mushroom/shrimp mixture to the pan and stir to combine. 

10. Stir in the parsley and season with salt and pepper, to taste. 

11. Combine sauce and cooked pasta until pasta is well coated. Serve with extra Parmesan and enjoy!

S'mores Bars

Where has this dessert been all my life?? So very yum!! 10+/10!

Link to original recipe: https://www.foodandwine.com/recipes/smores-bars-marshmallow-meringue

Recipe below contains my modifications.

Ingredients:

bottom layer--

3 c. finely crushed graham crackers

1 1/2 sticks (12 T.) unsalted butter, melted

2 T. light brown sugar (packed)

1/4 tsp. fine sea salt

middle layer--

1 stick cold, unsalted butter, cut in large pats

4 oz. unsweetened chocolate, broken into pieces

1 1/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. fine sea salt

2 large eggs, room temperature

1/2 c. all-purpose flour

top layer--

3 large egg whites

3/4 c. sugar

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

Directions:

1. For the bottom layer: Heat oven to 350°F. Line a 9" square baking pan with aluminum foil, with overhang on at least 2 sides. 

2. In a medium bowl, mix all bottom layer ingredients together (graham crackers, melted butter, brown sugar, and sea salt) until well combined (it will be a crumbly texture). Press crumbs  into prepared baking pan in an even layer. Bake for 8-10 min, until lightly browned. Let cool completely.

3. For the middle layer: Heat oven to 350°F. In a double boiler, melt and stir together the butter and chocolate, until smooth and completely combined.

4. Remove top pan from the double boiler (to remove from heat). Whisk in the sugar, vanilla extract, and sea salt. Then whisk in the eggs until smooth, followed by the flour, stirring until just combined.

5. Pour the chocolate mixture and spread evenly over the cooled bottom layer. Bake for 25 minutes; edges will be set, middle will be slightly jiggly. Let cool completely.

6. For the top layer: Heat broiler (hi) with rack 8" from boiler. Broil for 1 min, just enough to brown the tips. (Alternatively, this could be done with a kitchen torch.)

Chicken Cordon Bleu En Croûte

Fancy dinner that's not terribly time-consuming? Yes, it does exist, and it's this very recipe! This is soooo very tasty, absolutely wonderful.

Original recipe credit: https://railroadwifeintexas.wordpress.com/2018/02/17/chicken-cordon-bleu-en-croute/

Recipe below contains my modifications. We made this for 5 people, thus the ingredients reflect this.

Ingredients:

5 portions of boneless, skinless chicken breasts (around 5-6 oz. each), pounded to around 1/2" thick, around 4" x 3" each

salt and pepper, to taste

~1 T. olive oil

1 T. butter

2 sheets puff pastry dough (you will not use all of this; we made cinnamon twists out of the remainder), rolled out to around twice its size (for each)

10 slices Swiss cheese (we tried to slice from a chunk of Swiss, came out on the thick side, so I'm approximating here)

5 slices Black Forest ham (from deli counter; we used Kretschmar brand, sliced thickness level 3)

1 egg beaten with 1 T. water

for the pan sauce--

2 T. butter

1 small shallot, minced

2 T. all-purpose flour

1/2 c. Chardonnay (we used Barefoot)

3/4 c. chicken broth

1 tsp. fresh thyme leaves, chopped

Directions:

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

2. In a large skillet, heat the olive oil and butter together over medium to medium-high heat. Brown the chicken pieces in batches (do NOT crowd!), around 3 min. per side (they do not have to be cooked all the way through). Transfer to a plate and do NOT clean the skillet.

3. Cut each puff pastry sheet into fourths. One each fourth, place a slice of the ham, 2 slices of the Swiss cheese, and one of the pieces of chicken. Pull the edges of the dough up/over/around to cover everything and press to close/seal as best you can (don't worry if there are some little holes/cheese poking through/whatever). Place each on the prepared baking sheet.

4. Brush the tops of the dough of each "package" with the beaten egg/water mixture. Transfer to oven and bake for 30 minutes, or until golden brown. After removing from oven, let cool for 5 minutes on baking sheet.

5. While the chicken is baking, about 15 minutes before it is done, start the sauce. Return the chicken skillet to medium heat and add the butter (from the sauce ingredients list). Once it is heated, add the shallot and cook until softened and slightly browned.

6. Add the flour and cook, stirring constantly, for around 1 minute. Add the wine to deglaze the pan, scraping the browned bits up as you stir.

7. Add the chicken broth and continue, cooking and stirring until reduced by around half.

8. Serve the sauce alongside the baked chicken and enjoy!

Ritz Cracker Crumb Baked Cod

Very tasty! This may be the first time I've ever made a cod dish, and it was quite good. The package I got was just 3 filets (from Aldi); the original recipe had 4, so I adapted a bit, but should have done more. I believe I should have reduced the liquid slightly, and definitely did not need nearly so much of the breading mixture (should have also not put any excess in the liquid; will not add the excess to the sauce area going forward--directions reflect this change).

Link to original recipe: https://www.foodnetwork.com/recipes/ina-garten/baked-cod-with-garlic-and-herb-ritz-crumbs-11982578

Recipe below contains my modifications (I am listing what I think will work best next time I make this).

Ingredients:

1 1/2 T. olive oil

3/4 tsp. kosher salt

1/2 tsp. coarse ground black pepper

10 Ritz crackers, crushed to crumbs

3 T. panko

1 1/2 T. curly parsley, chopped

1/2 T. bottled minced garlic

1/2 tsp. grated lemon zest

2 T. unsalted butter, melted

3 T. dry white wine (I used Sauvignon Blanc)

1 T. freshly squeezed lemon juice

Directions:

1. Heat oven to 400°F. Pour the olive oil in a 9" x 9" (or 10" x 7.5", which is what I used) ceramic baking dish. Place the cod filets in the olive oil, then turn to coat. Season with the kosher salt and pepper, then transfer to the oven. Bake for 10 min.

2. Meanwhile, in a small bowl, combine the Ritz crumbs, panko, garlic, lemon zest, and melted butter.

3. When the fish has finished baking for 10 minutes, remove from oven. Pour the white wine and lemon juice over the fish, then top the filets with the crumb mixture (it's okay if a few crumbs get in the liquid surrounding the fish, but try to avoid it as much as possible).

4. Return the fish to oven and bake for 12 more minutes. Serve with drizzled with the sauce and enjoy!

Stovetop Parsley Potatoes

These potatoes are simple and easy. Thank you to my mom for this recipe!

Ingredients:

1 1/2 lb. yellow potatoes, cut in large chunks

water, enough to almost cover potatoes

~3 T. salted butter

kosher salt, to taste

chopped fresh curly parsley, to taste

Directions:

1. Place potatoes in a medium saucepan. Pour enough water over potatoes to almost cover them (should still see tops of potatoes poking out of water).

2. Add the butter, kosher salt, and parsley to the pan and cover. Put heat to medium and bring to simmer, then open the lid but leave on pan (propped open/still sort of covering).

3. Let cook until potatoes are fork-tender. Serve using a slotted spoon (there will be some liquid still left at the bottom). Enjoy!