Garlic Butter Parmesan Potatoes

Made these to go with Christmas Dinner (which was steak with Merlot reduction). Soooo yummy!

Original recipe credit: https://www.eatwell101.com/roasted-garlic-butter-parmesan-potatoes-recipe

Recipe below contains my modifications.

Ingredients:

3 lbs. red potatoes, cut in small chunks

1/4c. olive oil

6 large garlic cloves, finely chopped

salt and pepper, to taste

1 T. Italian seasoning

3/4 c. finely shredded fresh Parmiginao-Reggiano

1/4 c. unsalted butter

 

Directions:

 

1. Heat oven to 400°F with rack at the lowest setting.

 

2. Line a large, rimmed baking sheet with parchment and spray with non-stick cooking spray. Set aside. 

3. Place potatoes in a microwave-safe bowl, cover, and microwave for 8 minutes.

4. In a large bowl, stir together the olive oil, garlic, salt & pepper, Italian seasoning, and Parmigiano-Reggiano. If the cheese absorbs all of the oil, add a bit more.

5. Add the microwaved potatoes to the oil mixture and stir/toss to coat. 

6. Pour the coated potatoes and spread out on the prepared baking sheet. 

7. Transfer to the oven and roast for 25 minutes. Turn/toss the potatoes on the sheet, then continue roasting for additional 15 minutes, or until browned/crisped at edges.

 

8. Meanwhile, heat the butter until just melted. After potatoes come out of oven, drizzle all over with the melted butter and stir to coat. Serve and enjoy! 

Creamy Chicken Breast with Pasta

Yum! Made this because I had some mushrooms that I got on sale and it turned out delicious! For me, it was 9/10; hubby was 10/10. I think it could use the onion that I left out (for hubby's sake) and a bit less red pepper flake. At any rate, I would happily make it again :)

 Original recipe credit: https://www.eatwell101.com/creamy-garlic-parmesan-mushroom-chicken-recipe

Recipe below contains my modifications.

Ingredients:

~8 oz. (uncooked weight) penne pasta 

2 large chicken breasts, sliced horizontally

salt and pepper, to taste

~1 tsp. dried oregano, divided

4 T. butter, divided

splash olive oil

16 oz. button mushrooms, sliced

~2 tsp. bottled minced garlic

1/2 c. chicken broth

1/2 c. heavy cream

1/3 c. freshly grated Parmigiano-Reggiano

1/4 c. marinara/pasta sauce (I used Bertolli Five Cheese)

chopped parsley, to taste

~1/8 tsp. red pepper flakes (this is corrected amount) 

Directions:

1. Cook pasta according to package directions.

2. Season the chicken breasts with salt, pepper, and ~1/2 tsp. of the oregano.

 

3. Melt 2 T. of the butter in a large skillet over medium-high heat. Add the splash of olive oil and swirl to combine. Place the chicken breasts in the pan and cook on each side for around 4 minutes, or until cooked through. Transfer chicken to a plate.

4. Reduce heat to medium. Add the remaining 2 T. of butter to the pan. Once melted, add the sliced mushrooms to the pan. Season with salt and pepper, plus the remaining ~1/2 tsp. oregano. Cook, stirring often, until mushrooms begin to soften. Add the garlic and cook for additional 1-2 min.

 

 5. Slowly pour and stir in the chicken broth, followed by the cream, Parmigiano, and marinara sauce. Continue cooking and stirring occasionally for around 3-4 min.

 

6. Stir in the parsley and red pepper flakes. Return the chicken to the pan, stir to coat in the sauce, and let cook for around 1 more minute. Add the pasta and stir to combine all. Serve and enjoy!

Nutmeg Log Cookies (with video link)

Finally got #1 done for the Christmas Countdown of 2024! These are different and very tasty :) The original recipe was available on Imperial Sugar's website, but has since been removed. I had it bookmarked and recovered it thanks to the Wayback Machine, yay! Though it is not necessary, I highly recommend the cinnamon imperials (aka red-hots) for decoration and flavor, as the cinnamon really makes the nutmeg pop.

Link to my YouTube "making of the recipe" video: https://youtu.be/T3ygt7_aCtM

Recipe below contains my modifications.

Ingredients:

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

1/2 c. extra fine granulated sugar

1 egg, room temperature

1/2 tsp. nutmeg

2 c. (240g) all-purpose flour

for the frosting--

1/4 c. salted butter, softened

2 1/2 T. heavy cream (you may need slightly more)

2 1/2 c. powdered sugar

1/2 tsp. nutmeg

cinnamon imperials (red-hots)

green tinted frosting

Directions:

1. In the bowl of a stand mixer, cream the butter and sugar together for 3 minutes (to make it light and fluffy).

2. Heat oven to 350°F. Line a baking sheet with parchment.

3. Mix in the egg.

4. Gently fold in the nutmeg and flour (you may have to use your hands) until dough comes together.

5. Divide dough into two equal parts. Roll each half into a log about 1/2" to 3/4" in diameter. Cut into 3" long segments and place on prepared baking sheet (they can be fairly close together).

6. Transfer to oven and bake for 14 min. After removing from oven, transfer immediately to cooling rack to cool completely.

7. For the frosting: Cream the butter in the stand mixer bowl for 3 minutes.

8. Add the heavy cream and 1 c. of the powdered sugar, along with the nutmeg, mix to combine.

9. Gradually add the remaining 1 1/2 c. powdered sugar. You may need to add slightly more heavy cream until mixture is spreadable, yet still mostly stiff consistency.

10. Frost cooled cookies. If desired, use a fork to make the frosting look a bit like the bark of a tree. Add cinnamon imperials and tinted frosting to make holly on each. Enjoy! 

Peanut Butter Oreo Balls (with video link)

Yum, yum, and more yum! #3 in the Christmas Countdown 2024 are these awesome peanut butter Oreo balls! Super easy to make, no baking required--make some now!

Link to my YouTube "making of the recipe" video: https://youtu.be/4T90mGtvKPs

Original recipe credit: https://windykitchen.wordpress.com/2013/02/11/oreo-peanut-butter-truffles/

Recipe below contains my modifications.

Ingredients:

3 c. crushed Oreos (30 cookies)

1 c. creamy peanut butter

1/4 c. light brown sugar (packed)

2 T. salted butter, softened

1/2 tsp. salt

6 T. powdered sugar

12 oz. almond bark squares

colored sugar for decoration, if desired

Directions:

1. In a large bowl, combine the crushed Oreos, peanut butter, brown sugar, butter, salt, and powdered sugar until all ingredients are fully incorporated/blended. (You may have to use your hands to 'knead' the batter together)

2. Form balls that are slightly less than 1 T. each and place on a parchment lined, rimmed baking sheet. Transfer to freezer for at least 30 min.

3. Melt the almond bark squares in a double boiler (or over very low heat in a regular saucepan, stirring constantly). Dip frozen balls in the melted almond bark to coat. Sprinkle with colored sugar.

4. Return to fridge or freezer until coating has hardened. Enjoy!

Almond Chocolate Chip Bars (with video link)

Yummmmm! Christmas Countdown 2024 entry #4 are these scrumptious bars! Super easy and super tasty, give them a try today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Cq_2d5itslM

Original recipe credit: https://www.landolakes.com/recipe/10157/almond-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

1/2 c. sugar

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

2 tsp. almond extract

1 large egg

120g (1 c.) all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. semisweet chocolate chips

for the glaze/topping--

1/2 c. powdered sugar

1 T. salted butter, softened

1 T. milk

sliced almonds

Directions:

1. In the bowl of a stand mixer, beat together sugar, butter, and almond extract.

2. Beat in the egg.

3. Heat oven to 350°F. Grease an 8" x 8" pan; set aside.

4. Add the flour, baking powder, and salt. Blend together until well combined.

5. Stir in the chocolate chips by hand, then spread batter into prepared pan.

6. Transfer to the oven. Bake for 25-30 min, or until golden brown at edges. Remove from oven and cool completely on cooling rack.

7. Make the glaze: In a small bowl, stir together the powdered sugar, butter, and milk until combined and smooth. Pour and spread evenly over the cooled bars. Top with the sliced almonds. Cut into squares, serve, and enjoy!

Olive Oil Roasted Chicken with Carrots and Garlic

Soooo yummy! A bit indulgent, since it uses a large amount of olive oil. However, it's very worth it! And you can strain the leftover/used olive oil to re-use after :) Bonus: it's super easy!

 

Original recipe credit: https://www.alisoneroman.com/recipes/olive-oil-roasted-chicken-caramelized-carrots

Recipe below contains my modifications.

**the version below feeds 4-5 adults; **

Ingredients:

4 lbs. chicken drumsticks

2 small bunches thin carrots with tops, trimmed to 1"

kosher salt and freshly ground black pepper

3 medium heads garlic, sliced in half cross-wise (leave peel intact)

1 large lemon, sliced thinly

1/2 oz. fresh oregano sprigs

1 1/2 c. olive oil

Directions:

1. Heat oven to 325°F.

2. Place the chicken drumsticks in a large (4 qt or bigger) baking dish. Nestle the garlic head halves between/around the chicken pieces, then season with kosher salt and pepper, to taste.

 3. Nestle the carrots, lemon slices, and oregano sprigs among the chicken and carrots. Pour olive oil all over to coat everything in the dish.

4. Transfer to oven and roast for an hour to 1 1/2 hrs, depending on size of your drumsticks (I went nearly the full 1.5 hours). Let rest for 5 minutes before serving. Enjoy!

 

Pecan Pie Balls (with video link)

These pecan pie balls are beyond wonderful...you really gotta make them! And they are rather easy. #5 in the Christmas Countdown 2024...and will be being made at least yearly for us, if not more often :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/tqCoM9ycnJQ

Original recipe credit: https://cooking.nytimes.com/recipes/1015214-pecan-pie-truffles

Recipe as listed below contains my modifications.

Ingredients:

2 1/2 c. whole pecans, finely chopped and toasted

1 c. crushed graham crackers (7 whole 'sheets')

1 c. dark brown sugar (packed)

5 T. unsalted butter

2 T. pure maple syrup

1/2 tsp. salt

1 tsp. vanilla extract

10 oz. dark chocolate, possibly more, depending on size of balls formed (in the video, I used Zoët 70% extra dark chocolate with cocoa nibs, which is wonderful)

~1 tsp. shortening or solid coconut oil

Directions:

1. Combine the chopped pecans and crushed graham crackers in a large bowl. Set aside.

2. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, salt, and vanilla extract, stirring occasionally, until butter has completely melted and mixture is smooth.

3. Pour brown sugar mixture over the reserved pecan/graham cracker mixture. Stir to combine until all dry mixture is incorporated/moistened.

4. Line a rimmed baking sheet with parchment. Form balls by squeezing mixture together, closing your fingers around it. If the mixture does not hold form, stir in another Tablespoon of softened or melted butter. Place on prepared baking sheet.

5. Place baking sheet with balls in the freezer for at least 2 hours. **note: if you want to 'roll' your balls to be more rounded, take them out at the 30 minute mark to roll/form, then return to freezer.**

6. Once balls are frozen, prepare the chocolate by melting it in a double boiler. Stir in the shortening (or coconut oil). **note: alternatively, you can temper the chocolate and not add the shortening**

7. Dip balls in the melted chocolate and return to baking sheet. Allow at least 15 min for the chocolate to 'set' (I put mine in the freezer for a few minutes to speed it along). Enjoy!