Kielbasa Veggie Sheet Pan Dinner

MMM. This is so darn tasty, I had to get on here and get it posted. My apologies for the hiatus on posting--have been busy working on other house projects and gifts for Christmas, among other things.  Anyway, I have been cooking and noting some recipes, will catch up soon enough (perhaps it will be a snowy winter for once...hoping!)  

Back to this recipe...it's lots of veggies and kielbasa, super easy, and super tasty: 10+/10! Just make it and try it already, will ya?

Updated 19 June 2024.

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

Link to original recipe: https://12tomatoes.com/kielbasa-veggie-sheet-pan-dinner/

Recipe below contains my modifications.

Ingredients:

1/2 T. dried basil

1/2 T. dried thyme

1/2 T. dried oregano

1/2 T. paprika

3/4 tsp. onion powder (note to self: used the Market Pantry one, which is closer to granulated)

1 tsp. kosher salt

1/2 tsp. coarse ground black pepper

1 lb. baby/small red and/or yellow potatoes, halved or quartered (I used a mix of both, the 'little potato company' one)

8 oz. baby carrots (or regular carrots, peeled), cut into 1/2" matchstick pieces

3 T. olive oil, divided

1 bunch asparagus, snapped at break point, woody ends discarded

1 medium red onion, sliced into 1/4" half-rounds

14 oz. kielbasa, sliced into 1/4" rounds

1 T. bottled minced garlic

Directions:

1. Heat oven to 400°F (note to self: used top oven, convection roasting setting, at 400).  If not using a nonstick baking sheet, line a large one with aluminum foil (I used nonstick, did fine without lining).

2. In a small bowl, combine basil, thyme, oregano, paprika, onion powder, salt, and pepper.

3. In a large bowl, stir together the potatoes, carrots, and 2 T. of the olive oil.  Add HALF of the spice mixture and stir to coat/combine.

4. Pour mixture onto large (prepared) baking sheet and bake/roast for 20 minutes.

5. In same large bowl used for the potatoes mixture, combine the remaining ingredients (asparagus, red onion, kielbasa, garlic, and remaining 1 T. olive oil).  Add the other HALF of the spice mixture and stir to coat/combine.

6. After potatoes and carrots have baked/roasted for 20 min, push them all to one side of the pan, then pour the kielbasa mixture onto the other half of the pan.  Return pan to oven and continue baking/roasting for 15-20 min, until veggies reach desired texture (I went 20). Note: I often find it easier to just use a second pan, as often everything is a bit too crowded.

7. Pour entire pan (or both pans, if you used more than 1) into a bowl, stir to combine, serve up and enjoy!

Raspberry Chocolate Ganache Tart

MMM. Yep, another 10/10 is here.  That is, if you like raspberries and chocolate...I'm not a huge raspberry fan, but with chocolate, oh yeah, bring it on!  I will absolutely be making this again and again.

Update/note: One, you may need to add slightly more butter during the crust making. Two, I scaled this up to make for a 10 1/2" pan and it worked great! Use 1.25 times the recipe. The ganache layer won't be quite as deep, but this is still just as great!

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

Link to original recipe: https://www.forkknifeswoon.com/raspberry-chocolate-ganache-tart/

Ingredients:

for the crust--

10 1/2 chocolate graham cracker sheets (should yield 1 1/2 cups when crushed)

1/4 c. light brown sugar (packed)

1/4 tsp. kosher salt

6 T. unsalted butter, melted

for the chocolate ganache--

12 oz. bittersweet chocolate (I used 8 oz. of Ghirardelli 60% and 4 oz. of Lindt 70%), chopped

1 1/4 c. heavy cream

1 tsp. vanilla extract

top with: 6 oz. fresh raspberries (rinsed and dried gently on a paper towel)

Directions:

1. Make the crust: Heat oven to 375°F.  Break chocolate graham crackers in to small chunks in food processor fitted with chopping blade.  Process crackers until they are all crumbs.

2. Add the brown sugar, kosher salt, and melted butter.  Pulse to process until completely combined.

3. Use a flat-bottomed measuring cup to spread and press crumb mixture into a 9" tart pan with removable bottom, until evenly spread across bottom and around edges (should come up around 3/4" around edges).  Bake for 6-7 min, then cool completely on a cooling rack (not sure how long it took--would guess less than 30 min).

4. Make the ganache: Place the chopped chocolate in a large, heatproof mixing bowl.  Heat the heavy cream in a medium saucepan over medium heat.  Watch carefully--as soon as it reaches simmer, remove from heat, add the vanilla, then pour over the chopped chocolate.  Wait for 2-3 minutes (I went 2 1/2), then stir gently until combined and chocolate looks shiny.

5. Pour ganache into cooled chocolate crust, then spread evenly.  Gently nestle raspberries in ganache, evenly spacing across top of tart.  Let set on countertop for 2 hours before carefully separating bottom from side piece of tart pan.  Serve and enjoy!  (Refrigerate leftover portion of tart with loose covering/lid.)

Pressure Cooker Osso Bucco

Made this back in January, and again, forgot to write down a rating, so I'll have to make it again (oh, darn lol).  Served it with pearl couscous, which went perfectly with it (I do know that much!)

Link to original recipe: https://cooking.nytimes.com/recipes/1018854-pressure-cooker-osso-buco

(you will likely need a subscription to access original recipe)

Ingredients:

all-purpose flour, for dredging

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

2 1/2 to 3 lbs bone-in veal shanks (osso bucco), patted dry with paper towels

2 tsp. kosher salt

coarse ground black pepper

3 T. olive oil

2 T. unsalted butter

1 onion, diced

2 medium carrots, diced

1 celery stalk, sliced in 1/4" moon-shapes

4 garlic cloves, thinly sliced

1/2 tsp. tomato paste

1/2 c. dry white wine

1/2 c. (homemade) chicken stock
1 can (14.5 oz) diced tomatoes (I think I actually used crushed tomatoes)

for the gremolata--

1/4 c. finely chopped fresh parsley

grated zest of 1/2 of a lemon

2 garlic cloves, minced

pinch of kosher salt

Directions:

1. Spread flour in a shallow plate (or bowl).  Tie together thyme, rosemary, and bay leaf, using kitchen twine.

2. Season veal with salt and pepper, then dredge in the flour to coat all over.  

3. In a large, heavy skillet over medium to medium-high heat (or you can use the sauté function of the pressure cooker on high), heat the olive oil, then add the veal and brown well on all sides (around 5-7 min per side).  Transfer veal to a plate and reduce heat to medium.

4. Add butter to the pan, let melt, then add the onion, carrots, and celery.  Cook, stirring occasionally, until veggies are softened (around 8 min).  

5. Stir in the garlic and tomato paste.  Cook until garlic is fragrant and tomato paste has started to darken (around 1-2 min).

6. Deglaze pan with wine, scraping up browned bits on bottom of pan.  Add the stock and tomatoes; bring to a simmer, then remove from heat and pour into the pot of the pressure cooker.

7. Nestle the veal into the veggie sauce and place bundled herbs atop.  Lock cover in place, check for pressure valve to be in correct position (closed/pressurize) and set for 40 min of pressurized cooking (I used 'meat/stew' setting on mine).  

                                     

8. When pressurized cooking has finished, let pressure release naturally.  Use a slotted spoon to transfer veal out of mixture, to a plate.  Leave cover off of cooker and turn on sauté function.  Bring sauce to simmer and stir occasionally for 10-15 min.  Unplug and let sauce rest for 10 additional minutes.

9. Meanwhile (while sauce is resting), make the gremolata: stir together the parsley, lemon zest, garlic, and salt in a small bowl until combined.

10. Serve veal topped with sauce and then gremolata and enjoy!

Asiago Potato Stacks

These are tasty, but for the effort/time required, I'm only going to give them 8.5/10.  If you don't have a decent mandoline (I currently only have a cheap-y one), don't even bother attempting this.  Mind you, I'm not a fast cook to begin with, but this took me well over an hour to prep.  It's also annoying to peel yukon gold potatoes, as part of their appeal (no pun intended) is that you don't need to peel them.  But since this recipe wants the starch rinsed off, it's necessary.  I'm also not sure why (nor if) the two Russet potatoes are necessary.  The ones I used were not very heavy, so I ended up with closer to 2 lbs of Yukon golds and around 1/2 lb of Russets.  Original recipe indicates using one 12-cup style muffin/cupcake baking tray; mine came out needing half the cups of a second tray; I will reduce the recipe, should I make it again.

Link to original recipe: https://www.afamilyfeast.com/asiago-potato-stacks/#tasty-recipes-23522

Ingredients:

2 large, long Russet potatoes (around 1 1/2 lbs)

1 lb small size Yukon gold potatoes

3 T. butter, plus more to grease muffin/cupcake baking trays

2 T. olive oil

1 T. fresh thyme leaves, chopped

1/2 T. kosher salt

1/4 tsp. coarse ground black pepper

1/2 c. (plus more for topping) Asiago cheese, finely shredded

Grey sea salt for topping (optional; I did use)

Directions:

1. Butter/grease two 12-cup muffin/cupcake baking trays and set aside.  Place a large bowl in a sink and fill it about 2/3 full of water.  Peel potatoes and after each is peeled, place in the water.

2. In a small bow, microwave butter, oil, thyme, salt, and pepper together, until butter has melted.  Stir in Asiago. (I forgot to mix in the Asiago until after the pic)

3. After you remove each potato from the water, dry it on a towel, then use a mandoline slicer to slice potato thinly into a large bowl.  After you have sliced about half of the potatoes, pour about half the butter mixture in with the sliced potatoes and mix together.  Heat oven to 375°F.

4. Finish slicing remaining half of potatoes and mix in rest of butter mixture, working in gently by hand.

                                            

5. Layer the potatoes slices in the prepared muffin/cupcake baking trays, dividing evenly among the cups, filling them each almost to the top.

6. Sprinkle some additional Asiago atop each cup, along with some grey sea salt.  Bake for 40-50 min, of until baked through (it took 45 for the partially full tray, 50 for the completely full one, in the convection oven).  Leave in baking trays for 5 min after removing from oven before serving.  Enjoy!

Roquefort sauce for steaks

If you love Roquefort cheese (I do :)), you've gotta try this on your next steak.  It is easy and super tasty--10/10!  I halved the original recipe, as no one else in my house likes Roquefort, and it was just a bit more than I needed for a large steak.

Link to original recipe: https://cooking.nytimes.com/recipes/9862-grilled-steak-with-roquefort-sauce

(you will likely need a subscription to access)

Ingredients (this is for half recipe, so feel free to double):

1/2 T. unsalted butter (or canola oil; I used butter)

2 T. minced shallot (a walnut-sized one will yield this amount)

1 T. dry white wine (I used Barefoot Chardonnay)

3 oz. Roquefort

pinch of cayenne

freshly ground black pepper, to taste

Directions:

1. In a small saucepan over medium heat, melt butter, then add minced shallot.  Cook until shallots have softened, stirring frequently and being careful not to burn them (yep, that's what I did the first time, had to start over).

2. Add the white wine and cook until it is getting close to totally evaporating.  

3. Lower heat to low and stir in the Roquefort, cayenne, and pepper.  Break Roquefort into pieces and stir until nearly completely melted/combined.  Serve over steaks and enjoy!  (If not able to serve immediately, keep over low heat and stir occasionally until ready to serve.)

Rosemary Brined Fried Chicken

Happy Father's day!  To celebrate, you might just want to consider this recipe...

Ooooh yeah. This is the stuff.  I've tried quite a few fried chicken recipes and this one is 10+/10 all the way!  It's super delicious, an absolute must-make-as-often-as-possible.  As I wrote the recipe out, I realized I had omitted the freshly ground black pepper in the original--not on purpose--and as we loved the results, I'll be leaving out again next time, too.

Link to original recipe: https://www.epicurious.com/recipes/food/views/rosemary-brined-buttermilk-fried-chicken-368790

Ingredients:

for the brine--

1 small yellow onion (or 1/2 of a medium, as I did), sliced thinly

4 garlic cloves, peeled and smashed lightly with the handle of a knife

1 tsp. canola oil

3 T. kosher salt

5 or 6 sprigs of fresh rosemary, around 4-5" long each

4 1/2 c. water

juice from 1 lemon

chicken, coating, and frying--

~4 lbs. chicken drumsticks (or other bone-in pieces)

3 c. all-purpose flour

2 T. paprika

2 T. fine sea salt

2 tsp. cayenne pepper

~2 c. buttermilk (I didn't measure)

oil for frying (I used my usual amount in the deep fryer, which I am not sure of quantity, I just fill it to the fill line)

Directions:

1. In a medium saucepan over medium to medium-high heat, stir together onion, garlic, and oil.  After it has cooked for around 30 seconds, stir in the kosher salt.  Let cook, stirring occasionally, until onion becomes translucent, around 4 minutes total.

2. Stir in the rosemary (as best you can), cooking for around 30 seconds to heat it.  Add the water and lemon juice, then increase heat to medium-high.  Stir until salt has dissolved, bring to a simmer, then remove from heat.  Let cool for around 30 min, then place in fridge until chilled.

3. Once brine has chilled, add chicken pieces to a gallon-sized zip-top plastic bag, then pour the brine in.  Close up, squeezing out as much air as possible.  Place bag in a bowl that will allow all the chicken to be in the brine at same time and refrigerate for at least 8 hours, preferably closer to 24 (I went around 22).

4. Set up a rimmed baking sheet with rack over it.  Remove chicken pieces from brine and rinse under cold water, then place on the rack.

5. In a medium bowl, whisk together flour, paprika, sea salt, and cayenne.  After whisking, pour half of mixture into a second medium bowl.  Pour buttermilk into a third bowl.

6. Heat oil in a Fry Daddy (or a pan for deep frying) to 350°F.  Coat chicken pieces in first bowl of flour mixture, then dip through buttermilk to coat, and coat again in second bowl of flour mixture.  Place coated pieces back on rack.

7. Fry chicken pieces (do not crowd fryer/pan) for 12-15 minutes, depending on size (12 was great for my smaller pieces, but I went 15 on biggest just to be sure).  Let cool for at least 20 minutes before serving and enjoy (a lot)!!

Braised Red Potatoes

Another very tasty recipe, 10/10!  Relatively quick and easy, too.  I paired it with steak with chimichurri sauce, which I highly recommend.

Link to original recipe: https://www.seriouseats.com/recipes/2008/10/braised-potatoes-with-garlic-recipe.html

Ingredients:

1 1/2 lbs. small red potatoes

3 T. olive oil

1 c. chicken stock (I used my homemade one)

3 garlic cloves, minced

1/2 T. fresh rosemary leaves, chopped

kosher salt and coarse ground pepper, to taste

Directions:

1. Cut potatoes in half (or, if on the large side, in fourths) and place in a skillet big enough to hold them all in a single, snug layer.

2. Add the remaining ingredients to the skillet and stir to coat, making sure to have potatoes still in single layer after stirring.  Bring to simmer over medium to medium-high heat.

3. Cover and reduce heat to medium-low, or just enough to keep mixture simmering.  Simmer for 20 minutes.

4. Remove lid and increase heat to medium, bringing mixture to boil.  Boil and stir occasionally for around 8-10 additional minutes.  Potatoes will start to brown and liquid will nearly disappear.  Serve with desired main and enjoy!