Cajun Shrimp and Sausage Skillet with Veggies

This is a recipe I tried out with my mom during my most recent visit to her place.  There aren't many pictures because it's a very simple/easy recipe.  We modified a bit, especially when it came to the amount of zucchini and summer squash.  It seemed to be turning out larger than perhaps the original recipe had intended, so I went with 3 T. of cajun spice instead of the 2 in the original recipe.  This made it VERY spicy; I will use the 2 T. next time, so that is what I wrote in the recipe below.  It's a super delicious way to get in lots of veggies, so I'm giving it a 9.5--might go 10 if the spice balance is better when I make this next time (will update then).  Enjoy!

Original recipe link: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-skillet/

Ingredients:

12 oz. frozen medium shrimp, peeled and deveined, tails removed (we used the pink/pre-cooked, but think you could use either)
14 oz. Kielbasa sausage
3 to 4 cups sliced/chopped zucchini  (I used 2 good size zucchini, sliced them in the food processor, then cut the slices in fourths)
1 yellow summer squash, slices/chopped (same as zucchini)
1 bunch asparagus, snapped and top part cut into bite-size pieces (discard lower halves)
2 red bell peppers, cored and seeded, sliced in thin strips
salt and pepper, to taste (I think I may leave out the pepper next time)
2 T. Cajun spice
2-3 T. olive oil

Directions:

1. Stir all ingredients except olive oil together in a large bowl (we had to use mom's Tupperware 'fix and mix' to hold it all).

2. Heat a large cast iron skillet over med-high heat.  Add olive oil to coat bottom, then add the contents of bowl to pan.  (Note: we had to cook in 2 batches because it would not all fit in her largest cast iron skillet!)

3. Cook, stirring occasionally, until veggies have softened (around 8 minutes).  Serve up and enjoy!

Creamy Bacon Mushroom Thyme Chicken

Pardon my absence of the last couple of months--it's been hectic with the moving in to the new place, so I haven't gotten a lot of cooking in.  And even when I have, I haven't managed to blog about it, so I have a few to catch up on once I get back in the flow.
As for this dish, it's an absolute 10 all the way--so very tasty!  So much so that I forgot to take a picture of the finished product before we all dove in...oops.  I will do my best to get a pic up of the finished product next time I make it...or the next...or the next after that...
Enjoy!

Adapted from this recipe: https://therecipecritic.com/creamy-bacon-mushroom-thyme-chicken/

Ingredients:

6 slices of bacon, cut crosswise into small strips
6 boneless, skinless chicken thighs
Italian seasoning (I did not measure)
Kosher salt (did not measure)
coarse ground black pepper (did not measure)
8 oz. button mushrooms, sliced
1 c. heavy cream
1 tsp. garlic powder
~1 T. fresh thyme leaves, chopped

Instructions:

1. Cook bacon strips over medium heat (in cast iron skillet if possible) until starting to crisp at the edges.  Transfer out of skillet to drain on a paper towel.

2. Season chicken thighs with Italian seasoning, Kosher salt, and coarse ground black pepper.  Place thighs in the skillet (in rendered fat from the bacon, still over medium heat).  Cook, turning occasionally, until no pink remains and thighs are starting to brown well.  Transfer thighs to a plate.

3. Add mushrooms to skillet and cook, frequently, until mushrooms have rendered their moisture.  As more moisture is released, scrape the browned bits from the chicken that loosen while stirring.

4. Return cooked bacon pieces to pan and add all remaining ingredients.  Cook, stirring frequently and scraping up remaining browned bits from chicken, until sauce begins to thicken slightly.

5. Return chicken to pan and stir to coat in the sauce.  Serve with desired side and enjoy!  (I served this with rosemary potatoes, paired perfectly :))

Chicken, Sausage, Mushrooms, and Potatoes

Made on 27 Jan 2018
As I think I have mentioned previously, I've been trying to use up items in my freezer in order to prepare for moving soon (hopefully this week...fingers crossed!)  I had some chicken thighs and some Italian sausage links, tried to find a recipe that sounded good to use both, yet none were standing out to me.  Then an idea hit me: I could try using the mixture that I use for roasted Parmesan potatoes on chicken and sausage.  And add in potatoes. And mushrooms!  Yes, this sounded great!  And guess what--it was :)  I'll rate this a 9 out of 10, as it's super good, but not quite mind-blowing level.  I will definitely make again, it's quite easy and satisfying!

Ingredients:

15 petite golden potatoes (the ones that look bite-size from Little Potato Company are what I used), cut in quarters
3 mild Italian sausage links, cut in 1/2" slices
8 oz. button mushrooms, cleaned, de-stemmed, and quartered
splash of olive oil
1 package of Kirkland brand boneless, skinless chicken thighs (not sure what this actually weighs--they are the ones you can get from Costco that come in 6-packs), cut in large chunks
3 T. canola oil
6 T. grated Parmesan cheese (should have been 9, but I oopsed--think I will go 9 next time)
2 T. dried parsley
1/2 T. garlic powder
3/8 tsp. cayenne pepper
salt* (I also oopsed on salt--left it out entirely somehow!  We ended up salting after it cooked, so I think it could use at least 1 tsp, up to 1 T.  Will note result when I make this next time and add in.  I left out the paprika on purpose, as I was not sure if it would go with the sausage.)

Instructions:

1. Heat oven to 425°F.  Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray (**I tried going without the spray this time and regretted it).

2. Place potatoes in a small microwave safe bowl and cover.  Cook in microwave for 5 min.  Leave in microwave until needed.

3. In a large skillet over medium-high heat (7 on my stove), brown sausage all over.  Transfer to a bowl, leaving rendered fat in skillet.

4. Add mushrooms to skillet and cook, stirring occasionally, until the mushrooms begin to give up their liquid and brown a bit.  Transfer to same bowl as sausage.

5. Add a splash of olive oil to skillet and cook chicken, stirring occasionally, until slightly browned all over.  Transfer chicken to same bowl as sausage-mushroom mixture.

6. In a large bowl, combine all remaining ingredients.

7. Add potatoes and sausage mixture to large bowl and stir until all is coated evenly with seasoning mixture.

8. Pour mixture and spread evenly on prepared baking sheet.  Transfer to oven and bake for 20 min.  Serve up and enjoy!

Easy Crispy Mongolian Beef

Mmm.  This was a great little recipe to try on a weeknight for something different and easy.  It's quite tasty--another 9 out of 10 (not mind blowing, but pretty dang good!)  Will make again soon, probably with just half the sauce (see note below).  Enjoy!

link to original recipe: http://www.scrambledchefs.com/easy-crispy-mongolian-beef-recipe/

Ingredients:

for the meat--
1 lb. flank steak (or beef tenderloin, beef chuck), cut in strips  (**note to self: next time, pat dry with paper towels after cutting)
1/4 c. cornstarch
oil for deep frying

for the sauce (this is actually enough for 2 lbs of meat, but I forgot and made this much for 1 lb)--
2 T. cooking oil
1 T. ginger root, minced
1 T. garlic, minced
1/2 c. soy sauce (I used, and suggest, low sodium version)
1/2 c. rice vinegar
1/2 c. water
1 tsp. hoisin sauce
1/2 c. brown sugar
1 tsp. cornstarch, whisked in 1 T. water
*optional: 1 tsp. red pepper flakes*
1/2 c. green onion, chopped in 1" pieces (**I did not use, as I didn't have any on hand and hubby doesn't like)

Instructions:

1. Heat oil in deep fryer.  (**No temp was indicated for this in the original recipe, so I went with 350°F.  I think next time I will try 325°F, as the beef fried very quickly and think it could get a better crispiness if it went longer.)

2. Toss the beef strips in the cornstarch, then fry, in batches, until appears crisped on outside (this was about 2 minutes per batch at 350°F, thus a longer time will be needed at a lower temp).

3. Make sauce: add the 2 T. of oil to a medium saucepan over high heat.

4. When the oil is shimmering, add the ginger and garlic quickly and stir constantly for 10 seconds.

5. Immediately add the soy sauce, rice vinegar, water, and hoisin sauce.  Stir together and bring to a rapid boil.

6. Add the brown sugar and cornstarch mixture, stirring to combine.

7. Add in the beef strips and let cook for 2 minutes.

8. If using, add in the red pepper flakes and green onions. Cook for 1 additional minute.

9. Serve with desired side (I chose basmati rice) and enjoy!

**Original recipe indicates that if you desire a thicker sauce, increase the cornstarch by 1 tsp. and mix 2 additional 2 tsp. of water in with it.  I think I will try this next time I make.**

Iced Oatmeal Cookies (soft)

This is another one of those "stop what you are doing now and make these!" recipes--if you like oatmeal cookies, anyway.  Seriously.  Do it.  Now!  Ok, fine, wait until you are in the kitchen.  Get there already and start up the oven, it's yummy time!  These are just wonderful.  10+.

Link to my YouTube "making of the recipe" video: https://youtu.be/a5BqD9084s4

Link to original recipe: http://www.motherthyme.com/2013/11/iced-oatmeal-cookies.html

Recipe below contains my modifications.

Ingredients:

2 c. old-fashioned rolled oats
2 c. all-purpose flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. (2 sticks) unsalted butter, softened
1 c. light brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla extract

for the icing--
2 c. powdered sugar
3 T. milk

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment (or spray with non-stick cooking spray).

2. Pulse rolled oats a few times in a food processor, just enough to break into coarse chunks/crumbs.

3. In a large bowl, combine processed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. Cream butter, brown sugar, and sugar in the bowl of a stand/electric mixer.

5. Mix in eggs one at a time, followed by the vanilla extract.

6. Gradually add in flour mixture, mixing just until combined (**I will use dough hook next time for this step).

7. Form dough balls size of around 2 T. and place on prepared baking sheet, 2" apart. (**I used my cookie scoop, which I think is actually 1.5 T and it worked great.)

8. Bake for 10-12 min, or until golden brown at edges (was 11 min. for mine).

9. Let cool on baking sheet for 5 minutes, then transfer cookies to wire rack to cool completely.

10. Prepare icing:  Whisk the powdered sugar and milk together in a bowl that is wider than the cookies (I used my 4 c. Pyrex glass measure and it worked perfectly).

11. Dip top of each cookie in the icing and then set on wire rack to let icing set (and any excess drip off).

12. Grab a glass of milk and try not to eat the whole batch at once :)

Black Bottom Oatmeal Pie

Thanksgiving 2017 post #7, last one.  This one didn't turn out quite as great as I had hoped, especially for the level of effort involved.  It's good, but far too rich and sweet.  I can only give this a 6 of 10--but to be fair, I think it may not have turned out as it was supposed to for a couple of reasons, which are noted in the recipe below.

https://www.epicurious.com/recipes/food/views/black-bottom-oatmeal-pie-51257320

Ingredients:

Crust--
1 1/4 c. unbleached all-purpose flour
1/2 tsp. kosher salt
1/2 T. sugar
8 T. (1 stick) cold unsalted butter, cut into 1/2" pieces
1/2 c. cold water
2 T. cider vinegar
1/2 c. ice
egg white wash (1 egg white whisked with 1 tsp. water)

pie filling--
1 1/2 c. rolled oats
1/4 c. heavy cream
4 oz. 70% cacao chocolate, chopped in 1/4" pieces
3/4 c. light brown sugar (packed)
1/4 tsp. ground ginger
1/2 tsp. kosher salt
5 T. unsalted butter, melted
1 c. dark corn syrup
1 tsp. vanilla extract
2 tsp. cider vinegar
4 eggs

special equipment: pie weights

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Add the butter pieces and coat in the flour mixture using a spatula.

3. With a pastry blender (or two knives, which is what I did), cut in the butter to the flour mixture, working quickly until mostly pea-sized pieces of butter remain--do NOT overwork dough!

4. In a small bowl, combine the water, cider vinegar, and ice.

5. Sprinkle 2 T. of the ice water mixture over the flour mixture.  Mix it in well with a spatula until it is fully incorporated.

6. Sprinkle and work in 1 T. of ice water mixture at a time, until dough comes together in a ball, with a few dry bits remaining.

7. Squeeze and pinch with your fingertips to bring all the dough together, adding dry bits and/or small drops of the ice water mixture if needed, to get it to combine.

8. Shape the dough into a flat disc.  Wrap up in plastic wrap and refrigerate for at least 1 hour or up to overnight.

9. Roll out dough on a lightly floured surface to about 1/8" thickness, forming a circle that is 2 to 3" larger than 9" pie dish.  Gently lay crust in the pie dish and trim overhang to be 1 to 1 1/2".

10. Transfer to freezer for 10 min.

11. Meanwhile, position racks in bottom third and middle of oven and place a baking sheet large enough to hold the pie dish on the middle rack. Heat to 425°F.

12. Remove crust from freezer briefly to line it tightly with aluminum foil.  Return to freeze for additional 10 min.

13. Pour the pie weights into the pan and spread them so they are concentrated more around the edge than in the center.

14. Place the dish on the preheated baking sheet and bake for 20 min.

15. Remove the pan and baking sheet from the oven.  Carefully remove the foil from edges and lift out the pie weights using the foil.  Let the crust cool for 2 minutes.

16. Using a pastry brush, coat the bottom and sides of the crust with a thin layer of the egg white wash.

17. Return the pan, on the baking sheet, to oven's middle rack and continue baking for 3 more minutes.  Remove and let cool completely.  (**note: I think I did not let this cool long enough in this step, which may be part of why it wasn't as great as it perhaps could be.  I think it needs more time than just what it takes to make the filling for this to cool properly.)

18. Make the filling: heat oven to 350°.  Spread oats evenly on a rimmed baking sheet and toast in the oven for 10-12 min.  Set aside to cool.  Reduce the oven temperature to 325°F.

19. Bring the heavy cream to barely a boil over medium heat in a heavy-bottomed saucepan.  Remove from the heat and pour in the chocolate pieces.

20. Swirl the cream around to cover the chocolate pieces, then let sit for 5 min.

21. Whisk gently until smooth.  Spread the mixture into the cooled pie shell and spread evenly over the bottom.  Place the shell in the freezer to set while making the top layer of the filling.

22. Whisk together the brown sugar, ginger, salt, and melted butter in a large bowl.

23. Whisk in the corn syrup, vanilla, and cider vinegar.

24. Add eggs one at a time, blending well after each addition.  Stir in the cooled oats.

25. Place the pie dish on a rimmed baking sheet and pour in the top part of the filling.  Bake on the middle rack of oven for 30 min.  Rotate 180° and continue baking for around 25 more min, or until edges are set ad puffed slightly and the center is slightly firm to touch but still has a bit of give (like gelatin).  (**note: mine seemed done like described, but when I cut into it to serve, it did not seem like it was quite as done in middle as should be.  I suggest to go a bit longer.)

26. Allow to cool completely on a wire rack (at least 2 hours) and serve slightly warm or at room temperature.

Pecan-Orange Baklava

Thanksgiving 2017 post #6: my first ever baklava attempt! It takes quite a bit of time, but it's not actually all that difficult--especially if you break the work up over two days as I did.  One reason you'll likely want to do it this way, too, is that the frozen phyllo dough needs to thaw in the fridge for 8 hours.  Thus, I did that part and the syrup prep in the evening, then the rest the next day.  It's absolutely wonderfully tasty and is gorgeous when it's finished--another 10 out 10 :)

Link to original recipe: https://www.epicurious.com/recipes/food/views/pecan-orange-baklava-pie

Ingredients:

2/3 c. honey
2 cinnamon sticks (3" each)
1 1/2 c. sugar, divided
1 c. water
3 T. bourbon
3 c. raw pecans (12 oz.)
1/2 tsp. ground cinnamon
1 tsp. finely grated orange zest
20 sheets of 17"x12" phyllo pastry (thawed if frozen)
1 c. (2 sticks) unsalted butter, melted

Special equipment:  9" springform pan (**I used a 9 1/2" one by mistake and it turned out fine :))

Instructions:

1. Heat oven to 350°F.

2. Make the syrup: In a heavy medium saucepan over medium-high heat, bring honey,  cinnamon sticks, 1 c. of the sugar, and water to boil.

3. Reduce heat to medium and continue boiling syrup until reduced to 1 1/2 c. (around 15-18 min.)

4. Transfer to a medium bowl.  Stir in bourbon and let cool.

5. Prepare the filling:  meanwhile, on a rimmed large baking sheet, spread pecans in an even layer. Toast in the oven until golden brown (around 13-15 min.)  Let cool.

6. Once pecans have cooled, transfer to a food processor fitted with metal blade.  Add the ground cinnamon, orange zest, and remaining 1/2 c. sugar.  Pulse until coarsely chopped.

7. Begin assembly of baklava: place stack of phyllo sheets on a work surface.  Cover with plastic wrap, then with a dampened kitchen towel (this is to prevent the dough from drying out and crisping, which happens very quickly--be careful and keep dough covered when not working on it!)

8. Uncover the phyllo.  Place the bottom piece of the springform pan at the edge of the phyllo and, using a very sharp knife, carefully cut circles through all the layers of phyllo while tracing around the bottom of the pan.  Re-cover the dough.

9. Uncover the remaining (uncut) dough.  Place the springform pan so that it will make a guide for cutting half-circles at this end of the dough (the pan should be half on, half off the dough).  Carefully cut the half circles, tracing along the pan with the knife.

10. Re-assemble the springform pan and brush bottom with butter.  Place 1 phyllo circle in pan and brush generously with butter.  Repeat with 2 more phyllo circles.  Top with 2 half circles to create a full circle, brush with butter, then top with a full circle (total of 5 circles).

11. Top fifth butter-brushed circle with 1/5 of of the nut mixture (around 1 c.).

12. Repeat same layering (circle, butter x5, nut mixture) 4 more times.

13. End with additional layer of phyllo circles/butter.

14. Using a sharp knife, cut through top layer only (do NOT but through to bottom of pan!) to create 8 even wedges (like a pizza).

15. Now make 2 straight cuts inside 1 wedge, spacing them 1" apart, parallel to 1 side of the wedge.

16. Mirror these cuts in the adjacent wedge.  Repeat this pattern with remaining 6 wedges.

17. Make 2 additional cuts on each eighth to create 6 diamond shapes within each eighth.

18. Place pan on a rimmed baking sheet and transfer to oven.  Bake until turning golden brown, about 45 min.  Leave on rimmed sheet after removing from oven.

19. Spoon cooled syrup over hot baklava until all used up.  Let cool completely before removing outer part of springform pan.  (Excess syrup will leak out onto baking sheet.)

20. Cut into small wedges and enjoy!