Skillet Chicken Breast & Potatoes

Very tasty recipe, will make again...with more sauce next time. I used only slightly lesser amounts due to reducing the chicken and potatoes to 1 lb each. Next time, will make 1.5 of the sauce amount as listed in recipe (I have listed the 1.5 times amounts below, not the amounts I used in the video).

Link to original recipe: https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet

Link to my YouTube video of preparation: https://youtu.be/XB4jdmMFcV8

Recipe below contains my modifications.

Ingredients:

marinade-- (amounts are lesser in the video; listed here are the amounts for 1.5 times original recipe, will use going forward)

3/8 c. soy sauce (low sodium or regular)

1 1/2 T. olive oil

1 1/2 T. Sriracha

fresh cracked pepper, to taste

***

1 lb. chicken breast, cut in strips

1 lb. Yukon gold potatoes, cut in small cubes (around 3/4" sq)

1 T. olive oil

3 T. butter, divided

4 garlic cloves, minced

3/4 tsp. fresh thyme, chopped

3/4 tsp. fresh rosemary, chopped

3/4 tsp. fresh oregano, chopped

salt and fresh cracked pepper, to taste

Directions:

1. In a large bowl, stir together marinade ingredients (soy sauce, olive oil, Sriracha, cracked pepper). Add the chicken breast strips and toss together until strips are well coated. Set aside.

2. Bring a medium-large saucepan of salted water to boil, then add the cubed potatoes. Boil for 8 minutes, then drain in a colander.

3. Heat a large skillet over medium-high heat. Add 1 T. olive oil and 1 T. of the butter to the pan, swirling to melt and mix. Once butter has melted, carefully add the drained potatoes, then stir to coat in the oil//butter mixture.

4. Cook potatoes for 4 minutes, then stir and cook for additional 5 minutes (or until potatoes are golden and fork-tender). Transfer potatoes to a plate.

5. Reduce skillet heat to medium and add the remaining 2 T. of butter. Once it has melted, place chicken strips in skillet in one layer, reserving the marinade for later.

6. Add the garlic and stir to mix in. Cook the chicken until it is starting to brown, stirring occasionally (was just a couple of minutes for me).

7. Add the reserved marinade to pan and stir to coat. Mix in the fresh herbs, followed by the reserved potatoes. Cook for 1-2 minutes, and adjust seasoning (salt and pepper) if needed. Serve up and enjoy!

Paccheri with Sausage and Porcini

I want this again like now. It's so freaking good! I've made this a few times already over the course of the last few months and loved it every single time. The amounts I have listed below are scaled down for "2 servings" (we always have some left, so I'd argue it's more like at least 2.5, if not 3 servings).

Link to original: https://www.cookingwithnonna.com/italian-cuisine/paccheri-with-porcini-ragu-and-sausage.html

Link to my YouTube video of preparation: https://youtu.be/rLYM7AWj2WE

Recipe below contains my modifications.

Ingredients:

1/2 oz. dried porcini mushrooms, soaked in some hot water for at least 20 min

8 oz. paccheri (preferably imported), cooked and drained

1 1/2 T. extra virgin olive oil

1 1/2 cloves (or one extra large) garlic, sliced very thinly

8 oz. hot (or sweet) Italian sausage (casings removed if links)

1/4 c. dry red wine, such as Merlot

12 oz. passata (or tomato purée)

1/4 tsp. salt

1/4 c. (plus some extra for garnish) grated Parmesan-Reggiano

Directions:

1. After porcini have soaked, separate the mushrooms from the soaking liquid, reserving the liquid.

2. In a large skillet over medium heat, add the olive oil to heat. Once heated, add the garlic and cook/sauté for a minute or so, until starting to get golden at edges. 

3. Add the sausage to pan and stir in with garlic, breaking up the sausage into crumbles. Cook, stirring occasionally, until sausage is cooked through (around 5-7 min).

4. Add the wine and cook until alcohol has mostly evaporated (around 2-4 min). Stir in the porcini, along with 2 T. of the reserved soaking liquid. 

5. Stir in the passata, along with 4-6 oz. of water (I used the cooking water from the pasta). Stir in the salt as well, then bring to a simmer. Keep at a simmer (lower heat to med-low if needed--don't boil the sauce!), stirring occasionally, for 15-20 min. (If you have not already cooked your paccheri, you should do so while the sauce is simmering.)

6. Once the sauce finishes simmering, add the cooked paccheri to the pan and stir until noodles are well coated.

7. Remove pan from heat and stir in the Parmesan-Reggiano. Serve up in bowls, top with a bit more of the cheese for garnish, and enjoy!

Pressure Cooker Beef Tips

This is a verrrry tasty dish...pairs very well with mashed potatoes, too, so yeah, another 10/10 :) I actually made this back in June, but have been busy with summer travels and projects, thus just now getting back around to posts (please pardon!) Hoping I can post with better frequency...I have a ton of drafts that need completion!

Link to original recipe: https://www.lecremedelacrumb.com/instant-pot-beef-tips-recipe/

Link to my YouTube video of recipe preparation: https://youtu.be/XCS5Fy8-s0k

Recipe below contains my modifications.

Ingredients:

1 1/3 lb. stew meat, cut in 3/4" cubes

~1 lb. button mushrooms

olive oil

Kosher salt and coarse ground black pepper (to taste)

2 tsp. bottled minced garlic

1 small red onion, halved and sliced

1 can (14 oz.) beef broth

1/2 c. Merlot (or other dry red wine (used Bogle Merlot in video))

3 T. Worcestershire sauce

1 tsp. Italian seasoning

1/4 c. cold water

2 T. cornstarch

Directions:

1. In a cast iron skillet, heat around 1 T. of olive oil over medium to medium-high heat. Add the beef, season with kosher salt and pepper, then cook until meat is just browned all over (do NOT fully cook!). Transfer beef to a plate, then add mushrooms and cook until just starting to brown at edges. Transfer mushrooms to plate with beef.

2. Set your pressure cooker to 'sauté'. Add a bit of olive oil. Once it is heated, add the red onion and minced garlic to the pot. Sauté for a few min, until onion has softened.

3. Add the reserved beef and mushrooms to the pot, followed by the beef broth, Merlot, Worcestershire sauce, and Italian seasoning. Season with kosher salt and pepper, stir to combine.

4. Cancel the 'sauté' function. Place lid and close the pressure cooker (make sure valve is in 'sealing' position). Press the "meat/stew" function, and set time to 30 min.

5. After pressure cooking time has finished, let the pressure naturally release for 10 minutes, then open valve to quickly release the rest. Carefully remove the lid.

6. Set the cooker to "soup" function. In a small cup, whisk together the water and cornstarch to form a slurry. Add the slurry to the pot and stir to combine.

7. Let the mixture cook until it has thickened a bit. Turn off cooker. Serve up with mashed potatoes (or desired side) and enjoy!

Mixed Grill -- Shrimp, Kielbasa, and Mushrooms

So very tasty! I don't have any pix...yet...but I will next time I make this. I've done it twice now and everyone has loved it. 10/10, highly recommend! It is super easy, even not much mess for the kitchen :)

Link to original recipe: https://www.recipegirl.com/mixed-grill-of-shrimp-sausage-and-mushrooms/

Recipe as written below contains my modifications.

Ingredients:

3/4 c. extra-virgin olive oil

2 T. chopped fresh thyme leaves

2 large garlic cloves

1/3 tsp. crushed red pepper flakes

1 lb. large, uncooked shrimp, peeled and deveined

~8 oz. button or cremini mushrooms, halved if large

13 oz. (1 pkg) Eckrich Polska Kielbasa, sliced in 1/2" - 3/4" rounds

10-12 wooden skewers, soaked in water for at least 30 min.

Directions:

1. Combine olive oil, thyme, garlic cloves, and red pepper flakes in a food processor until very smooth.

2. Pour mixture into a bowl and add shrimp. Cover and place in fridge to marinate for 1 hour.

3. Prepare a charcoal fire/grill for medium high heat. While the grill is coming up to temperature, thread skewers with alternating pattern of shrimp, mushroom, and kielbasa. Brush the remaining marinade onto the skewers, being sure to coat well all over for the mushrooms in particular.

4. Grill skewers for 4 min per side (with grill lid on/closed). Serve and enjoy!

Soft Peanut Butter Chocolate Chip Cookies

Yum and extra yum! These are wonderful cookies, 10/10! The only modifications I made were slight differences in preparation steps, but otherwise followed the recipe found here: https://www.crazyforcrust.com/peanut-butter-chocolate-chip-cookies/

This made 26 cookies; actual yield would depend on the exact size you scoop and how much your family steals out of the dough before baking ;)

Link to my YouTube video of preparation: https://youtu.be/3jtmIQbuo4s

Ingredients:

1/2 c. creamy peanut butter

1/2 c. (1 stick) melted unsalted butter

1/4 c. granulated sugar

2/3 c. light brown sugar (packed)

1 tsp. vanilla extract

1 large egg

1 1/4 c. (5.31 oz.) all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. semi-sweet chocolate chips

Directions:

1. In the bowl of a stand mixer, combine peanut butter and melted butter on low speed.

2. Mix in the sugar and brown sugar until well combined.

3. Mix in the vanilla extract and egg until well combined.

4. In a small bowl, whisk together flour, baking soda, and salt. With mixer running on low, gradually add a little at a time of this dry mixture until all is well combined.

5. Stir in (by hand) the chocolate chips into the dough. Cover and chill in fridge for 30 minutes.

6. Just before the 30 minutes is up, heat oven to 350°F and line baking sheets with parchment.

7. Use a 1 1/2 to 2 T. cookie scoop to portion out dough onto prepared cookie sheets. Use a fork to flatten the cookies on the sheet.

8. Bake for 8-12 min, until just starting brown at edges and cookies have just lost the "wet dough" look. (I had to go 10-12 min, depending on how big the cookies were.)

9. Let rest on the cookies sheet for at least 6 min. after removing from oven, then transfer to wire rack to finish cooling (they will be soft). Serve up and enjoy!

Mussels in Roquefort Sauce (Moules au Roquefort)

Soooo delicious. Super pleased with my modified version, 10/10! Highly recommend serving with Ore-Ida Fast Food Style French Fries baked in the oven at 450°F for 10 min.

Link to my YouTube video of preparation: https://youtu.be/8iSZxzZfLd8

Link to original recipe (in French): https://www.marmiton.org/recettes/recette_moules-au-roquefort_36429.aspx

Recipe below contains my modifications.

1 T. salted butter

2 medium shallots, minced

175 mL dry white wine (I used Château Ste Michelle Sauvignon Blanc), plus a splash more

2 lbs. frozen mussels, cleaned/pre-cooked/in shell (used Wholey Brand, found at Tony's)

8 oz. crème fraîche

3 oz. Roquefort, crumbled as best you can

~1 T. chopped fresh Italian parsley

kosher salt and coarse ground black pepper, to taste

1. In a medium saucepan over medium heat, melt butter, then add shallots to pan. Cook, stirring frequently, until shallots start to turn slightly translucent (a couple of min).

2. Meanwhile, in a large pot, heat the 175 mL of white wine over medium heat. Add the frozen mussels to the pot and cover with lid. Let cook for around 5 min, stirring once during this time.

3. Stir in the crème fraîche and Roquefort with the cooked shallots, until mixture becomes smooth (does not take long). 

4. Season the cream mixture with Italian parsley, kosher salt, and coarse pepper. Remove from heat.

5. Remove mussels from heat. Pour off some, but not all, of the wine-brine mixture from the cooked mussels (you can also leave all of it or pour all off; I chose to keep maybe around 1/3 of it). 

6. Pour the cream mixture all over the mussels and stir to combine/coat. Serve up and enjoy!

Sautéed Mushrooms with Garlic and Sherry

These mushrooms paired perfectly with the veal scaloppini in yesterday's entry, but they would also pair great with many other things. I sure hope I remember this correctly, as I made up the recipe as I went along and didn't enter it here on the blog until a couple days later...will update if needed next time I make these :)

Ingredients:

2 T. butter

16 oz. mushrooms, quartered (I used regular button mushrooms; you could also use baby bellas)

kosher salt and coarse ground pepper, to taste

3 large cloves garlic, minced

2 T. dry sherry

herbes de Provence

1/4 c. chicken broth

Directions:

1. Melt butter in large sauté pan over slightly higher than medium heat. Add the mushrooms, then salt and pepper (to taste). Cook, stirring frequently, for around 3 minutes. Stir in the minced garlic and cook for an additional 2-3 minutes, until mushrooms start to brown at bit at edges.

2. Deglaze pan with dry sherry. Sprinkle with herbes de Provence (I would guess around 1 tsp.). Cook and stir until the sherry has nearly evaporated (around 2 minutes).

3. Add the chicken broth to pan and cook, stirring occasionally, for around 3 minutes. Serve and enjoy!