Steaks with Shiraz Morel Sauce (with video link)

Do you love morels? Do you love steak? And wine? This recipe is for you! 

Link to my YouTube "making of the recipe" video: https://youtu.be/8QocIoCKVp8

Ingredients:

2-4 steaks, cut of your choice

2 T. olive oil

1 oz. dried morel mushrooms, reconstituted (or you can use up to 1 lb. fresh morels)

1 large shallot, finely chopped

6 fresh thyme sprigs

1 c. Shiraz

1 1/2 c. chicken broth

3 T. cold, salted butter, cut into "pats" (around 1 T each)

salt & pepper, to taste 

Directions:

1. Season steaks with salt & pepper. Cook steaks to desired doneness, then transfer to a plate to rest.

2. Meanwhile, to make the sauce, begin with the olive oil in a large skillet over medium-high heat.

3. Add the morels, shallot, and thyme sprigs. Cook until shallots start to soften (~3-4 min).

4. Carefully add the Shiraz and stir to combine. Increase heat slightly, bring to a boil, and let boil until wine has reduced by about 3/4.

5. If you cooked your steaks in a cast iron skillet (like I did in the video), I recommend pouring the mixture into the now empty steak skillet, then adding the chicken broth, stirring to scrape up the find as you do. If you grilled steaks (or other prep method), simply add the chicken broth to the skillet with the sauce and stir to combine.

6. Bring back to a boil and keep it boiling until liquid has slightly thickened, around 5 min.

7. Remove pan from heat, then remove and discard thyme sprigs.

8. Stir in the butter "pats" one at a time, until each has melted and completely combined in sauce. Season the sauce with salt & pepper, to taste.

 

9. Spoon sauce over steaks, serve, and enjoy! 

Maple Pecan Popcorn (with video link)

Happy National Popcorn Day!

To celebrate, I tried out this recipe and am so glad I did...it's awesomely yummy!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/GhLWJk8mZso

Original recipe credit: https://www.epicurious.com/recipes/food/views/maple-pecan-popcorn-356189

Recipe below contains my modifications.

Ingredients:

8 cups popped popcorn (I used an air popper to prepare mine)

3.5 oz. pecans, roughly chopped and lightly toasted

6 T. unsalted butter

1 1/2 c. pure maple syrup

1/2 tsp. salt

Directions:

1. Line an 11" x 17" rimmed baking sheet with aluminum foil. Lightly oil foil. Set aside.

2. In a small pan over medium heat, melt the butter.

3. Stir in the maple syrup and salt. Place a candy thermometer to monitor temperature.

4. Let mixture cook WITHOUT stirring until temperature reaches 300°F. Note: when it first boils, you may have to turn the heat down slightly until it gets more syrupy and the volume comes down a bit.

5. Be patient, do not rush the mixture by going past medium heat. It took mine slightly more than a half hour to reach 300°F.

6. Once it does get to 300°F, remove from heat and pour over popcorn/pecan mixture. Using a silicone spatula, quickly stir to coat, then pour out onto prepared foil/baking sheet.

7. Let cool completely, then enjoy!

Steak with Cabernet Sauce (with video link)

Absolutely delicious! I have made this a couple of times now and have loved it each time. Highly recommend my sharp white cheddar potatoes to accompany 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/9T_DE04C-78

Ingredients:

2-4 steaks (cut and size of your choice; filet mignon is best, NY strip was used in the video)

Kosher salt and ground black pepper, to taste

~2 T. olive oil 

8 oz. cremini (baby bella) mushrooms, stems removed, sliced

1 shallot, finely chopped (or red onion, as I used the video)

2 garlic cloves, minced

1 c. Cabernet Sauvignon (Malbec also works well) 

2 sprigs fresh thyme

2 T. veal demi-glace (I used the concentrate found on Amazon--1/2 T. of it + 1 1/2 T. water)

1 T. butter

Directions:

1. Season your steaks with the kosher salt and pepper. Cook steaks in the olive oil, according to your preference of doneness. Transfer to a plate and tent them with foil while you prepare the sauce.

2. In the same pan you cooked the steaks (which should have the olive oil used still in it; add more if needed), put the heat to medium and add the mushrooms, along with the shallot and garlic. Cook, stirring occasionally, until mushrooms and shallots have softened (3-4 min).

3. Carefully add the wine to the pan. As you stir it with the mushrooms, scrape the bottom of pan to get the fond into the sauce. Add the thyme sprigs and bring to a simmer. Let simmer for 5-8 minutes, until wine has reduced a bit.

4. Add the demi-glace and butter. Stir until fully incorporated in sauce, then let simmer for 1 minute. Adjust seasoning with salt and pepper if needed.

5. Plate your steaks for serving, top with the sauce, and enjoy!

Five-Spice Crusted Salmon

Christmas Eve meal--and very worthy, so delicious!

 Original recipe credit: https://www.surlatable.com/five-spice-crusted-salmon-with-ginger-pan-sauce/REC-266470.html

Recipe below contains my modifications.

Ingredients:

4 skinless salmon filets (5 oz. each)

1 1/2 tsp. ground Sichuan pepper

2 tsp. ground star anise

2 1/2 tsp. ground fennel seeds (used a spice grinder for this)

3/4 tsp. ground cloves

1 tsp. ground cinnamon

2 medium garlic cloves, minced

3 T. canola oil, divided

2 medium shallots, minced

2 T. minced ginger

1/2 c. dry white wine

1/2 c. chicken broth

1 T. soy sauce

 

Directions:

1. Heat oven to 425°F with oven rack in center position.

2. Meanwhile, in a small bowl, whisk together the Sichuan pepper, ground star anise, ground fennel, cloves, and cinnamon.

3. Divide the spice mixture evenly among the salmon filets and season each all over, pressing the mixture to adhere.

4. In a large, oven-safe skillet, heat 2 T. of the canola oil over medium heat. Once the oil begins to shimmer, add the salmon. Cook for 3 minutes, carefully turn (use a fish spatula for ease), then transfer to the oven. Bake for 10 minutes.

5. Meanwhile, in a medium skillet, heat the remaining 1 T. of canola oil over medium heat. Once the oil begins to shimmer, add the shallots and cook until tender, around 3 min. 

6. Add the ginger and cook for around 1 minute.

7. Pour in the white wine and bring to a boil. Let boil for 2 minutes, then pour in the chicken broth. Cook for 2 more minutes.

8. Remove from heat and stir in the soy sauce. Serve the salmon topped with the sauce and enjoy!

Spaghetti with Pancetta & Rosemary (with video link)

Oh is this every yummy! And so super easy & quick--10/10! Made this to celebrate National Spaghetti Day and every happy that I did :)

 Link to my YouTube "making of the recipe" video: https://youtu.be/XrB8m8NKL5k

Original recipe credit: https://www.cookingwithnonna.com/italian-cuisine/spaghetti-with-pancetta-and-rosemary.html

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) spaghetti, cooked according to package directions

1 1/2 T. olive oil

2-3 sprigs of rosemary (or some dried rosemary--I ended up doing a combo of both in the video)

2 cloves garlic, minced

4 oz. diced pancetta

1/4 c. dry white wine (I used Barefoot Chardonnay)

14 oz. crushed tomatoes with basil

salt and pepper, to taste

1/2 c. grated Parmigiano-Reggiano, plus additional for garnish

 

Directions:

 

1. In a large skillet, heat olive oil over medium heat. Add the rosemary and swirl in the oil until fragrant (around 30 sec).

 

2. Add the garlic and cook for around 1 minute, stirring constantly.

 

3. Add the pancetta. Cook, stirring frequently, for about 3 minutes.

 

4. Carefully add the wine. Cook, stirring occasionally, for around 2 minutes.

 

5. Stir in the crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to keep at a simmer for around 10-12 min, stirring occasionally.

 

6. Turn off the heat. Stir in the cooked pasta until all is coated in the sauce. Add the Parmigiano-Reggiano and stir until mixed in. Serve up and enjoy!

 

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!