Crème Fraîche Chicken Breasts

This is very delicious and easy to make! Pairing it with simple roasted potatoes (as I did in the video) is highly recommended :) Enjoy!

Link to my YouTube "making of the recipe" video: https://youtu.be/CW9oX0Ev2GI

Original recipe credit: https://www.pardonyourfrench.com/chicken-breasts-in-creamy-mushroom-sauce/

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless chicken breasts

~1 T. lemon juice

~1/4 tsp. salt

6 T. butter

1 medium yellow onion, sliced

8 oz. cremini (or button) mushrooms, sliced

1/2 c. chicken stock

200g crème fraîche

~1/2 tsp. coarse ground black pepper

fresh chopped parsley (curly or flat), to taste

Directions:

1. Prepare the chicken breasts: pat them dry, then rub the lemon juice all over/into them. Season with salt, then place in fridge for 2 hours.

2. In a large skillet, melt the butter over medium to medium-high heat. Add the onion and cook, stirring occasionally, until onion has started to soften (~3-4 min).

3. Add the mushrooms to the pan. Cook, stirring occasionally, for around 4-5 min, until mushrooms have softened but not browned.

4. Transfer onion and mushroom mixture to a bowl, using a slotted spoon.

5. Place the chicken breasts in the pan and cook for around 6-7 min per side, possibly more, depending on thickness of cut, until they are cooked completely through.

6. Transfer the mushroom mixture back to the pan. Add the chicken stock and stir to combine, scraping bottom as you do so.

7. Add the crème fraîche to the pan and stir to combine. Season with pepper and parsley, stir to combine. Let cook for around 2-3 minutes for flavors to meld.

8. Serve with desired side and enjoy!

Pork Chops with Arugula Pesto

I love pesto and had some extra arugula to use up, so I decided to give this recipe a try. Glad I did--the pesto is not only great on the pork chops, but also tasty on toasted bread! I think it would be great on many foods, actually.

Link to my YouTube "making of the recipe" video: https://youtu.be/SOY6oZkms5M

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a45872/pork-chops-arugula-pesto-roasted-cauliflower-recipe/

Recipe below contains my modifications.

Ingredients:

2 c. baby or regular arugula (just kind of lightly 'stuffed' in the cup)

1 c. fresh basil leaves

2 cloves garlic

1/4 c. walnut pieces

1 tsp. lemon zest

1 tsp. lemon juice

1/2 c. olive oil, plus extra for cooking the pork chops

1/2 tsp. salt, plus extra for seasoning the chops

1/4 tsp. pepper, plus extra for seasoning the chops

bone-in pork chops (you will have a lot of pesto, so make as many chops as you need!)

Directions:

1. To the bowl of a food processor, add all ingredients except the pork chops. Pulse until a paste-like texture has formed.

2. Season the pork chops all over with salt and pepper.

3. Heat a large cast-iron skillet over med-high heat. Add some olive oil (I did not measure on this). Once it is shimmering, add the pork chops to the skillet.

4. Cook pork chops around 5 min per side (this depends on thickness of the chops); they should be 145°F internally.

5. Serve pork chops topped with pesto and enjoy!

Fresh Mint Cookies (with video link)

Got lots of fresh mint to use up? Or just really like mint cookies? These cookies are just what you need! Despite the amount of mint, they are not overly/majorly minty.

Link to my YouTube "making of the recipe" video: https://youtu.be/t7MUFDx7h0o

Original recipe credit: https://www.tasteofhome.com/recipes/delicate-mint-thins/

Recipe below reflects my modifications.

Ingredients:

1/2 c. salted butter, softened

1/2 c. sugar

1 large egg yolk

1/2 tsp. vanilla extract

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

1/2 T. baking powder

1/8 tsp. salt

3 T. milk (I used whole, could also use 2%)

28g (1 oz.) fresh mint leaves

~ 6 oz. dark chocolate (I used Ghirardelli 70% cacao)

~1 tsp. shortening

Directions:

1. In the bowl of a stand mixer, cream butter and sugar.

2. Beat in the egg yolk and vanilla extract.

3. In a small bowl, combine the flour, baking powder, and salt.

4. In alternations, gradually add the flour mixture and the milk, beating well after each addition.

5. Using a wooden spoon, stir in the fresh mint by hand.

6. Shape the batter into 2 logs, around 8" each. Wrap each in plastic wrap and place in fridge to chill for 2 hours.

7. Once dough has chilled, heat oven to 350°F. Slice logs into 1/4" rounds and place on non-stick or parchment lined baking sheets, spacing cookies around 1" apart.

8. Bake for 8-12 min, until golden brown at edges (I had to go 12 min), then transfer to cooling rack to cool completely.

9. Once cooled, melt the chocolate in a double boiler (or very carefully in a microwave) and stir in the shortening. Dip cookies to coat about halfway on each and place back on rack to let chocolate set. Once it sets, enjoy!

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.)