Creamy Garlic Shrimp Pasta

I loooooved this, 10/10 for sure! I added in some Kielbasa and highly recommend it--might even go with more next time.

Link to my video of the recipe: https://youtu.be/7CY3AB3ekj0

Link to original recipe: https://www.eatwell101.com/creamy-garlic-shrimp-pasta-recipe

Ingredients:

8 oz. (dry weight) farfalle pasta

reserved pasta water (at least 1/2 c.; reserve more just in case)

1 lb. raw shrimp, peeled and deveined

~4 oz. kielbasa, sliced in rounds (could go more than this, too)

1 tsp. onion powder

3 garlic cloves, minced

salt and cracked black pepper

4 oz. sun-dried tomatoes (bottled in oil), chopped; reserve 2 T. of the oil

1 c. half-and-half

1/4 c. vegetable or chicken broth (I used the latter)

1 c. shredded mozzarella 

1 T. dried basil

1/4 tsp. red pepper flakes

1/8 tsp. paprika

grated parmesan

Directions:

1. Cook farfalle pasta according to package directions. Reserve the pasta cooking water when draining (you will need at least 1/2 cup, likely a bit more).

2. Meanwhile, sprinkle the onion powder over the shrimp. Heat the 2 T. of reserved sun-dried tomato oil in a large skillet (I used 10") over medium heat. (Note: in the video, I forgot to sprinkle the onion powder in this step, so I added it during last cooking part. Still worked fine, but will do correctly next time.)

3. Add shrimp to pan, season with a little salt, and cook on each side until turning golden brown (it was around 2 minutes per side for mine). Transfer shrimp to plate.

4. Add kielbasa to pan and cook until starting to turn golden around edges. Transfer to a plate (can be same one as shrimp).

5. Add sun-dried tomatoes and the minced garlic to skillet and stir constantly for 1 minute.

6. Deglaze pan with chicken broth, then stir in half & half. Bring to a simmer.

7. Stir in the shredded mozzarella, adding a small amount at a time. If sauce is too thick, stir in some pasta water (mine was, so I did). Reduce heat to medium-low or low.

8. Stir in dried basil, crushed red pepper flakes, and paprika. Season with pepper and 1/4 tsp. of salt (or more, to taste).

9. Return the shrimp, kielbasa, and farfalle to pan. Stir to combine, adding in enough pasta water to reach desired consistency of sauce. Let simmer for 2-3 minutes for flavors to meld.

10. Garnish with grated parmesan, serve, and enjoy!

Don't Make: Pork Tenderloin in Garlic Sauce

Tonight I tried a recipe I thought was going to be great (as most I try are)...instead, it was awful. Seriously, do not waste your precious ingredients and time on this one; I certainly wish I hadn't. It's one thing for a recipe to turn out as so-so, or just not to our taste, but this was a straight up disaster. 

Link to the recipe not to make: http://www.italianfoodforever.com/2008/06/pork-tenderloin-in-garlic-sauce/

I've made other recipes from this site that were awesome, so please don't take this as blanket warning against all their recipes. I'm honestly shocked that this was such a bad one. However, I will still try other recipes from the site going forward.

I followed the instructions almost exactly as written--the only change I made was using medium-high for the heat for the tenderloin, as I thought high would make it cook too quickly on the outside and not inside. Unfortunately, even at medium-high and reducing to medium eventually, the meat nearly blackened on the outside (it looked like it had been grilled) before it was done inside. 

Worse, the oil was burning off and I had to add some in to keep the skillet from going dry. Meanwhile, the milk-garlic sauce scorched a little on bottom, despite being on low heat to keep the simmer. At 25 min, I stopped its cooking, as the garlic was very mushy and could be easily mixed in with the cooked milk. 

Foolishly, I thought maybe this was the way it was supposed to go and still proceeded to add the marsala to the pan. As I feared, it smelled burnt and quickly ruined the marsala. Hoping I could still salvage it, I poured out the burnt stuff, wiped the pan, and tried again with more marsala.

I completed the sauce and tasted it. Nope, weird whang and not at all likeable. I tried to also eat the meat alone and it was just as unlikeable. Tasted like burnt peppercorns. I can only recall one other time where a recipe disappointed me so terribly. I hope to never have such an experience again.

Duck Breasts with Crisp Pancetta and Onions

MMMM. This is really awesome, 10+/10! As I was making it just for me and my husband, I modified the original just slightly, using only 2 duck breasts (instead of 4) and halved the amount of pancetta, which still ended up being more than we needed by far. Next time, I would go much easier on the kosher salt and would half the amount of pancetta again. There was a good amount of sauce left, but I would not recommend halving that, as it's not a huge amount leftover. For the chicken demi-glace, I made it from 'More Than Gourmet' concentrated demi-glace, which worked perfectly. For the "sturdy greens" part, I was not able to find what was listed in the original recipe, so I went with a pre-mix salad that had spinach and butter lettuce--again, worked perfectly.

Link to my YouTube video of recipe preparation: https://youtu.be/vpNKtuJqni4

Link to original recipe: https://www.foodandwine.com/recipes/pan-roasted-duck-breasts-with-onions-and-crisp-pancetta

Amounts listed below include my modifications.

Ingredients:

for the veggies--

2 red onions, sliced in 1/2" thick rounds

2 sprigs of thyme

8 sage leaves

2 T. olive oil

-------

for the duck and sauce--

2 duck breasts

kosher salt (go lightly on this) and cracked black pepper, to taste

1/4 lb. thinly sliced mild pancetta (will half this next time)

1 garlic clove, minced

1/2 c. chicken demi-glace

2 T. sherry vinegar

3 T. walnut oil

2 T. olive

salad mix of spinach and butter lettuce

Directions:

1. Heat oven to 450°F. Line a rimmed, medium baking sheet with aluminum foil.

2. In a medium bowl, separate onions into rings, then add the thyme and sage, and drizzle all over with the olive oil. Stir/toss to coat evenly with the oil, then pour out onto the prepared baking sheet.

3. Transfer to oven and roast for around 20 minutes, tossing once around halfway through, until veggies are becoming tender and golden (mine went a bit past this, but still tasted great). Remove from oven and discard thyme stems. Fold the aluminum foil over the onions to keep warm.

4. Meanwhile, heat an ovenproof skillet over medium heat. Score the fat on the duck breasts in cross-hatch pattern, being careful to not pierce the meat (you will need a VERY sharp knife for this). Season the duck with kosher salt and cracked pepper, then add to pan, fat side down.

5. Cook for 7 minutes on the fat side down, then turn breasts over. Transfer pan to oven and roast for 6 minutes.

6. Once it has finished roasting, transfer breasts to a cutting board, tent with foil, and let rest at least 5 minutes (more is also fine).

7. While duck is resting, return the pan to the stove with heat just under medium. Line a plate with a paper towel. Add pancetta to heated pan, in a single layer, and cook until just crisped. Transfer to paper towel lined plate.

8. Pour off all but 2 T. of the oil from the skillet. Return skillet to medium heat and add the minced garlic. Stir constantly for one minute, then stir in the demi-glace and sherry vinegar. Bring to boil, scraping up any browned bits in pan.

9. Remove from heat and whisk in the walnut oil and 2 T. of olive oil. Season with kosher salt and cracked pepper (I will likely skip the salt next time).

10. Slice duck breasts crosswise and serve with the sauce, onions, pancetta, and salad mix. Enjoy!

6 in (15 cm) Chocolate Cake with Marshmallow Creme Frosting

In the mood for cake, yet don't need a huge layer cake? Get a 6" round cake pan and try this recipe, it's very tasty and easy! The frosting is great--it really makes the cake (which is good on its own, though). The only modifications I made were the baking time (which is likely just a difference in pan the original recipe used and/or oven), and the sprinkles I used for topping. 10/10 rating for this cake :)

Here is my video of making / trying out the recipe: https://youtu.be/CLsIKkt3Wz4

Original recipe post here: https://bakeorbreak.com/2020/12/6-inch-chocolate-cake/

Ingredients:

for the cake--

3/4 c. (90g) all-purpose flour

1/4 c. unsweetened cocoa powder

1/4 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

1/4 c. unsalted butter, softened

1/4 c. sugar

1/4 c. light brown sugar (packed)

1 large egg

1/4 tsp. vanilla extract

1/4 c. + 1 T. buttermilk

for the frosting--

1/3 c. unsalted butter, softened

1/3 c. powdered sugar, sifted

1/4 tsp. vanilla extract

1/3 c. marshmallow creme

optional: sprinkles for topping/decoration

Directions:

1. Prepare the pan: grease and flour a 6" (15 cm) round baking pan. Cut a circle of parchment to line the bottom of the pan. Grease the parchment on the side that faces up and place in pan. Heat oven to 350°F.

2. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl (or bowl of a stand mixer), use an electric mixer to beat together the butter, sugar, and brown sugar, until light and fluffy.

4. Beat in the egg and vanilla extract.

5. Using low speed, alternate mixing in a third of the reserved dry mixture and half of the buttermilk at a time until all are combined.

6. Pour batter into the prepared pan and spread evenly. Bake for 30-40 min, until toothpick inserted in center comes out clean (I had to go 40 min).

7. Cool cake in pan for 15 min, then remove from pan and transfer to wire rack to cool completely.

8. Prepare the frosting: in a medium bowl (or bowl of a stand mixer), use an electric mixer to beat together all 4 frosting ingredients until well combined and smooth. 

9. Spread atop cake and, if desired, top with sprinkles. Enjoy!

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Sheet pan roasted chicken thighs and asparagus

So easy and delicious! 10/10 again! Very flavorful, moist chicken, and hubby declared this is the best way to have asparagus. I've made the asparagus alone using same method and ingredients in this recipe and served it with steak, was just as good. Try this recipe tonight! (BTW, this came together so easily and quickly I forgot about taking production pix until the end, so I'll try to add those the next time I make this.)

Link to original recipe: https://www.eatwell101.com/oven-baked-chicken-with-asparagus-recipe

Recipe below includes my modifications.

Ingredients:

olive oil (to prepare the baking sheet and brush on chicken thighs)

5 boneless, skinless chicken thighs

1 tsp. paprika

1 tsp. dried oregano

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. salt (not kosher)

1/2 tsp. coarse ground black pepper 

1 bunch asparagus, trimmed

juice of 1 small or 1/2 of large lemon

6 T. butter, cut in small slices/chunks

Directions:

1. Place oven rack in middle of oven and heat to 425°F (note to self: used full oven, convection roast setting). Line a rimmed baking sheet with aluminum foil and brush all over with olive oil.

2. Arrange the chicken thighs on one side of the prepared baking sheet and brush tops with olive oil.

3. Mix the paprika, oregano, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken, turning to coat both sides.

4. On the other side of the baking sheet, arrange the asparagus as best you can to form a single layer (okay to have some overlaps if needed). Drizzle with the lemon juice.

5. Top both the asparagus and the chicken with the pieces of butter, distributing as evenly as possible.

6. Transfer to oven and bake for 25 min (or until chicken has reached internal temp of 165°F). Serve immediately and enjoy!

Pressure Cooker Pork LOIN

Recipe with video #4! This is super easy and super delicious, 10+/10 all the way. I has intended to try a different recipe originally, which was for pork TENDERLOIN, not the same thing, can't substitute. I had thawed the pork LOIN out in the fridge and didn't look closely at the label (obviously)...and didn't have enough time to go get a TENDERLOIN, so I had to find a different recipe to try. I'm very glad this happened, as this recipe is sooooo tasty! In the video, I keep accidentally calling it a tenderloin, and I'm a bit less organized than usual, so I hope everyone still enjoys it anyway (and pardon the parts where we forgot to do the lighting correctly) :)

Link to my YouTube video for the recipe: https://youtu.be/OQo4pq9YOhQ

Link for original recipe: https://diethood.com/instant-pot-pork-loin/

Recipe below contains my modifications.

Ingredients:

1.7 lb. pork LOIN (this is the weight I used; you can go up to 2.5 lbs, and if you do, increase pressure time by a minute or two)

3 T. butter, melted

1 T. bottled minced garlic

1 T. brown sugar

1 T. soy sauce

3/4 tsp. lemon zest

1 tsp. dried parsley (or 2 tsp. fresh)

1 tsp. fresh thyme leaves, minced

1 tsp. fine sea salt

freshly ground black pepper (I didn't measure, but recipe says 1/2 tsp)

1 T. olive oil

1 c. chicken broth

optional: small amount of cornstarch slurry (I used about 1/2 tsp. with maybe equal amount of water)

Directions:

1. Leave pork loin out at room temperature for 20-30 min prior to cooking. Trim off silverskin (if any), but leave fat cap in place.

2. In a small bowl, whisk together melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

3. Season the pork loin all over with the sea salt and fresh pepper, then brush the melted butter mixture all over.

4. Add the 1 T. olive oil to the pot of a pressure cooker and set to "sauté". Once the oil has heated, add the pork loin (I also scraped the excess seasoning from the plate I had it on, into the pot) and cook for 2-3 min per side.

5. Stop the sauté function. Transfer pork loin to clean plate, leaving drippings in the pot. Place the pressure cooker trivet in the pot, add the chicken broth, then place pork loin atop the trivet.

6. Close lid (check that the pressure valve is closed!) and set for pressure cook for 14 min (I used "poultry" setting on mine, as it doesn't have a "pork" setting).

7. At the end of pressure cooking, let the pressure release naturally for at least 15 min, then quick release the rest. (Note: you can go until fully released naturally if desired; I went 20 min and there was barely any pressure to "quick" release).

8. Carefully open lid and transfer pork to cutting board. Tent with foil and let rest for 15 min. 

9. Meanwhile, set the pressure cooker to "sauté" and cook the sauce for 5 min. If desired, mix in a small amount of cornstarch slurry to help thicken the sauce. (Note: I added the slurry after the 5 min and let cook for remaining rest time of the pork.)

10. Slice up pork, serve with sauce and enjoy!

Vanilla Sugar Cookies

Video recipe #3 is here! These cookies turned out pretty good, would go with 9/10, would make again. Next time, I will use parchment on the cookie sheets, as the bottoms were fairly stuck, despite using nonstick style cookie sheets. The cooking time was not correct as written; I had to go 10 minutes and even at that, I think I could have gone 11 or even 12.

Link to my YouTube video for the recipe: https://youtu.be/FwgcJdM0xv4

Link to original recipe: https://www.mccormick.com/recipes/dessert/vanilla-sugar-cookies

Recipe below contains my modifications.

Ingredients:

2 3/4 c. all-purpose flour (11.68 oz.)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. sugar

1 c. (2 sticks) unsalted butter, softened

2 eggs

2 tsp. vanilla extract

colored sugar (not sanding sugar)

Directions:

1. In a small bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy.

3. Mix in the eggs and vanilla until well blended.

4. Gradually mix in the reserved flour mixture until well blended.

5. Cover and refrigerate for 2 hours.

6. Heat oven to 400°F. (next time: line baking sheets with parchment)  Roll dough into 1" balls, then toss the balls in the colored sugar until completely coated. Place on baking sheet at least 2" apart.

7. Bake for 10-12 min. After removing from oven, let rest on baking sheet for a few minutes before transferring to cooling rack to cool completely. Enjoy!