Pappardelle with Fresh Tomatoes & Aged Parmesan

Oh, how very yummy this is! 

Link to my YouTube of preparation: https://youtu.be/CSP_yhpd4sE

Pardon my dust, will have the entry written correctly soon!

Original recipe credit: https://www.sargento.com/recipes/meals/dinner/pappardelle-pasta-with-aged-parmesan-cheese/

heavy mods. used the tomatoes I had from garden (around equivalent of 6 full large ones)

part of a normal (large) sweet onion

used barefoot Chardonnay as white wine

used fresh instead of dried rosemary

used around 2 T of butter, did 8 oz cremini, took only around 4-5 min to cook

omitted all meat, subbed 1 oz dried porcini, reconsit, and used a splash of that liquid in the sauce

only 8 oz of pap pasta, was PLENTY

• 6 ripe tomatoes, cored and cut in half
• 1 small sweet onion, peeled, quartered
• 5 cloves garlic, peeled
• 1 cup chicken stock
• 1 cup dry white wine
• 1 Tbsp. extra virgin olive oil
• 1 tsp. dried basil
• 1 tsp. dried rosemary
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 1/2 cups Sargento® Reserve Series™ Aged Parmesan Cheese
• 3 Tbsp. unsalted butter
• 8 oz. wild mushrooms (shiitake, crimini, porcini, chantrelle)
• 8 oz. ground sirloin
• 8 oz. ground pork or veal
• 1 lb. pappardelle pasta, cooked and rinsed
• parsley? (it is in the recipe final step, used dried since none was listed)
• Pre-heat oven to 325 degrees. Place tomato halves cut side up in a 13" X 9" casserole dish. Add onion and garlic cloves. Pour in chicken stock and white wine. Drizzle oil over the top. Sprinkle herbs, salt and pepper over tomatoes. Place pan in oven and roast uncovered for 1 hour.
• Sprinkle 1 cup of Sargento® Reserve Series™ Aged Parmesan Cheese over the top. Roast an additional 20 minutes.
• While tomatoes are roasting, pre-heat a large skillet over medium heat until hot. Add butter. When butter has melted and stopped foaming, add mushrooms. Saute' for 10-12 miunutes or until lightly browned and softened. Season to taste with salt and pepper. Set aside.
• Brown ground beef and pork in the same pan until cooked through.
• When tomato mixture is done cooking, transfer to a blender with a large spoon, making sure to add all cheese and liquid to blender. Blend until smooth. Season to taste with salt and pepper.
• Pour the sauce into the skillet of browned meat. Stir to combine. Gently stir in pasta. Remove from heat and transfer to shallow pasta bowls or plates. Spoon mushrooms on top and add remaining aged parmesan on top. Sprinkle with parsley and serve.

Two Chip Chocolate Chip Cookies

Yes, I tried yet another version of chocolate chip cookies lol. And glad I did--these are easy, quick, have a perfect texture...a win all around! 10/10. The only change I will try next time I make these is to use parchment, as they seemed to want to stick just a little to the baking sheet. Makes about 36-40 cookies.

Original recipe is from the label of Butter Flavored Crisco.

Recipe below contains my modifications.

Ingredients:

1 1/4 c. brown sugar (packed)

3/4 c. butter flavored Crisco

2 T. milk (I used whole, think you could use any type)

1 T. vanilla extract

1 large egg

1 3/4 c. (210 g) all-purpose flour

1 tsp. salt

3/4 tsp. baking soda

3/4 c. mini semi-sweet morsels

3/4 c. regular semi-sweet morsels

Directions:

1. Heat oven to 375°F.

2. In the bowl of a stand / electric mixer, cream together the brown sugar, Crisco, milk, and vanilla.

3. Mix in the egg.

4. In a medium bowl, combine the flour, salt, and baking soda. Gradually add this mixture to the stand mixer bowl while running the mixer on low speed. (I took the pic after this step was done but already had put the wooden spoon in bowl for next step.)

5. Using a wooden spoon, mix in the morsels (by hand).

6. Use a medium cookie scoop to scoop and place balls of dough 2" apart on baking sheet. Transfer to oven and bake for 8-10 min (I went 9.5 min).

7. Let cookies rest on sheet for 1-2 min. before transferring to cooling rack to cool completely. Enjoy!

Chocolate Chip Cookie Butter Bars

These are seriously delicious and worth the effort, 10/10! I used a 9" x 9" pan and it worked just fine, bake time was 27 minutes.

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

Original recipe credit: https://butternutbakeryblog.com/cookie-butter-bars/

Recipe below contains my modifications.

Ingredients:

for the cookie dough layers--

2 c. (240 g) all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 c. unsalted butter, softened

1 c. sugar

1 large egg

1 tsp. vanilla extract

1 c. mini chocolate chips

cookie butter / middle layer--

1/2 c. cookie butter

1/4 c. unsalted butter, melted

1 tsp. vanilla extract

2 tsp. milk

1/2 tsp. salt

1 1/2 c. powdered sugar

for the chocolate drizzle--

1 T. dark chocolate chips/chunks

2 T. heavy cream

for the cookie butter drizzle--

2 T. cookie butter

1 tsp. powdered sugar

Directions:

1. Heat oven to 350°F. Grease and line an 8" x 8" (or, as I used, 9" x 9") pan with parchment paper.

2. Prepare the cookie dough layer: In a small bowl, combine the flour, salt, and baking soda. Set aside.

3. In the bowl of a stand / electric mixer, cream the butter and sugar.

4. Add the egg and vanilla. Mix until well combined.

5. Slowly mix in the reserved dry ingredients.

6. Use a wooden spoon to mix in the mini chocolate chips by hand. Place dough in fridge.

7. Prepare the cookie butter layer-- in a medium bowl, whisk together the cookie butter and melted butter, followed by the vanilla, salt, and milk.

8. Switch to a wooden spoon. Mix in the powdered sugar 1/2 c. at a time. You may need to use your hands to fully combine by the end. It will be a thick dough/paste consistency.

9. Remove the cookie dough from fridge. Divide in half. Press one half of the dough into the bottom of the prepared pan, in an even layer that reaches the edges of the pan.

10. Using your hands, flatten the cookie butter layer as much as you can, then lay it atop the layer of cookie dough in the pan and press it out to reach the edges / make a second layer.

11. Crumble the other half of the cookie dough atop the cookie butter layer.

12. Transfer to oven and bake for 25-30 min, or until edges are light golden brown (I went 27). Remove from oven and let bars cool in pan completely. Once bars have cooled, use the parchment to lift them out of the pan.

13. Make the drizzles: for the chocolate drizzle, microwave the chocolate chips and heavy cream in a small bowl, 10-15 sec at a time, stirring between each time (watch carefully or you will scorch them!), until smooth consistency is reached. Drizzle across the bars.

14. For the cookie butter drizzle, microwave the cookie butter for 15-30 sec (watch for it to start looking liquid-y). Mix in the powdered sugar. Drizzle across the bars.

15. Cut up and enjoy!

Pressure Cooker "Viet" Beef Stew

Wonderfully complex flavor and sooo delicious, 10/10 all the way!!

Link to my video of preparation on YouTube: https://youtu.be/lS23IpOGiEY

Original recipe: https://www.foodandwine.com/recipes/instant-pot-viet-beef-stew-star-anise-and-lemongrass

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless beef chuck / stew meat, cut into 1 1/2" chunks

1/2 T. five spice powder

2 tsp. brown sugar (can be light or dark)

3 T. fish sauce

3 T. canola oil, plus more as needed

1 c. chopped onion

3 T. finely chopped fresh ginger

2 large garlic cloves, finely chopped (~ 1 T.)

1 1/2 c. canned crushed tomatoes (or 2 c. chopped peeled tomatoes)

2 large or 3 medium lemongrass stalks, trimmed, cut in 3" lengths, bruised with meat mallet

2 whole star anise

1 bay leaf

1/2 tsp. fine sea salt

2 c. water

1 lb. baby carrots (or regular carrots, peeled and cut in 1" chunks)

chopped fresh basil (or cilantro)

Directions:

1. In a large bowl, combine the beef, five-spice powder, brown sugar, and fish sauce.

***in progress, pardon my "dust"!

• Step 2

  Program a 6-quart programmable electric pressure cooker to sauté. Add canola oil; working in batches, sear beef on all sides, about 3 minutes, adding additional oil between batches as needed. Transfer seared beef to a plate. Reserve any leftover marinade in bowl.

• Step 3

  Reduce heat. Add onion, ginger, and garlic to pressure cooker, and cook, stirring often, until fragrant, 3 to 4 minutes. Increase heat to sauté; add tomatoes, lemongrass, star anise, bay leaf, and 1/2 teaspoon salt. Simmer, stirring occasionally, until mixture resembles a rough wet paste, 4 to 6 minutes.

• Step 4

  Return beef and accumulated juices and any reserved marinade to cooker. Stir to combine, and add 2 1/2 cups water to cover beef. Lock lid. Program cooker to cook at high pressure 10 minutes. Turn it off or unplug it, and naturally depressurize for 18 minutes; carefully turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops.

• Step 5

  Unlock lid. Beef should be chewy-tender and should feel firm but yield when pressed. Skim off fat, if needed, and add carrots. Set cooker to sauté, and cook, uncovered, until beef and vegetables are tender and sauce has intensified, about 30 minutes. Add additional water if sauce reduces too much. Let stew rest, uncovered, 5 to 10 minutes. Add additional salt or fish sauce to intensify flavor if needed, or splash in additional water to lighten it.

• Step 6

  Remove and discard lemongrass, bay leaf, and star anise (warn guests of potential lingering bits). Divide stew among shallow bowls, and garnish with cilantro. Serve warm.

Pizza Dough (using

Happy National Pepperoni Pizza day! Decided to try this recipe to compare it to our usual dough recipe, which uses the bread machine (recipe actually came in the machine's booklet). Really like this one, it's just as easy as the bread machine one and bakes more quickly. We will be using this regularly!

Original recipe link: https://anitalianinmykitchen.com/best-pizza-dough/

Recipe below contains my modifications.

Ingredients:

2 c. water at 98-105°F

1 pinch sugar

1 1/2 T. active dry yeast

2 T. olive oil

630g (5 1/4 c.) all-purpose flour (I used unbleached)

1/2 T. salt

Directions:

1. Add the water to the bowl of a stand mixer, followed by sugar and yeast. Do not stir yet. Let sit for 10 min.

2. After waiting, stir mixture and equip mixer with dough hook. Add the olive oil, flour, and salt. Start mixer on speed 1 to combine ingredients. Stop and scrape down the sides of bowl, then put mixer on speed 2. Mix for 6 minutes.

3. Lightly oil a large bowl. Transfer dough to bowl and cover with a towel (or plate, which is what I used). Let rest in a draft-free area. Note to self: I used the bread proof setting on my oven, left on for about 15-20 min, then turned off and left dough in the warmth for another 30 min or so. The dough had risen a lot already, so I took it out, punched it down, then left it on the stovetop. It was ready at about 1h45 min (original recipe said to go 2 hours).

4. To make pizza: Heat oven to 450°F. Lightly oil pizza pans (I used 2 circular 16" pans). Lightly dust your hands with flour and divide the dough into 2 (or 3) portions. Place each portion on its pan and dust lightly with a sprinkle of flour. Work and pat dough until it is even thickness and reaches the pan edge(s). 

5. Top with sauce and desired toppings except cheese* (see note at end of this direction). Bake for 8 minutes, then remove, top with cheese, and bake for 8-10 additional minutes.  *if you are doing cheese only, go ahead and add it, bake for whole 16-18 minutes with the cheese on*

6. Let rest on pan for 5-10 minutes before cutting. Enjoy!

 

Peanut Butter Temptations

Tempting, indeed! Another 10/10, so tasty and easy! Was a bit worried they were underdone when taking them out of oven, but they turned out great, would not change the baking time. I would not recommend, however, doing these unless you have the min-muffin pan, as the ones I did on baking sheet (as suggested for alternative in original recipe) just looked odd in comparison--the cookie doesn't stay around the peanut butter cups.

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

Original recipe credit: https://www.midwestliving.com/recipe/cookies/peanut-butter-temptations/

Recipe below contains my modifications.

Ingredients:

1/2 c. unsalted butter, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. brown sugar, packed

1 large egg

1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

~48 mini Reese's peanut butter cups, unwrapped

Directions:

1. In the bowl of a stand mixer, beat together butter, peanut butter, sugar, and brown sugar until creamy and fluffy.

2. Beat in the egg and vanilla.

3. Heat oven to 350°F. Grease the cups of two mini muffin pans (if you only have one, you'll have to do two cycles/batches).

4. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the mixture in the bowl of the stand mixer. Mix on low speed until just combined.

5. Shape dough into 1" balls. Place each ball in a cup of the mini muffin pan.

6. Bake 8 minutes, or until lightly browned on top.

7. Right after removing from oven, press an unwrapped mini Reese's cup into the center of each baked ball. Leave in pan to cool.

Chocolate Chip Zucchini Cupcakes

Very good! And a yummy way to use up a zucchini :) 9.5/10 (can't give every recipe a full 10!)

Link to YouTube video of preparation: https://youtu.be/W8AquEA5pVA

Ingredients:

1 1/2 c. all-purpose flour

2 T. Dutch-processed cocoa

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. + 2 T. sugar

1/2 c. canola oil

1 large egg

1/2 tsp. vanilla extract

1 c. coarsely grated zucchini

1 c. semi-sweet chocolate chips

Directions:

1. Heat oven to 350°F. Line a 12-cup muffin pan with cupcake liners (and have spares ready in case your batter makes 14 like mine did!)

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

3. In the bowl of a stand mixer, beat together the sugar, canola oil, egg, and vanilla for 2-3 minutes.

4. On low speed, mix in the reserved dry ingredient mixture until just incorporated.

5. By hand, stir in the zucchini, then the chocolate chips.

6. Pour mixture into the cupcake liners, dividing as evenly as possible (mine came out about 3/4 full each, had 14 total cupcakes).

7. Bake for 30-35 min, until tops spring back when lightly pressed. Cool in pan 5 minutes after removing from oven, then remove cupcakes from pan and transfer to cooling rack to cool completely. Enjoy!