Chicken Piccata Pasta (with video link)

Finally got a video up, first one of 2026! I love this pasta and could dive through a bowl of it right now, mmm! It's easy--give it a try!

 

Link to my YouTube 'making of the recipe' video: https://youtu.be/lSP5RqKPLJs

Adapted from: https://www.foodandwine.com/chicken-piccata-pasta-8775045 

Recipe below contains my modifications. 

Ingredients:

8 oz. uncooked pasta (twisty/spiral shapes work best)

1 lb. boneless, skinless chicken thighs, cut into bite-size pieces

1 tsp. kosher salt

1/2 tsp. black pepper

3 T. extra-virgin olive oil

6 large garlic cloves, thinly sliced

1/4 tsp. crushed red pepper

1/2 c. Pinot Grigio (or other dry white wine)

1/4 c. drained capers

1/4 c. cold unsalted butter, cubed

1/4 c. fresh lemon juice 

2 oz. Parmesan, grated (about 1/2 c.)

1/3 c. chopped fresh parsley

 

Directions:

 

1. Prepare pasta according to package directions. When straining, reserve 1 c. of the cooking liquid. Set aside.

 

2. Meanwhile, season the chicken with the kosher salt and black pepper. 

 

3. In a skillet over medium to medium-high heat, heat the olive oil. Add the chicken; cook, undisturbed, until browned on one side (around 4 min), then stir to flip pieces and brown on other side.

 

4. Stir in the garlic and crushed red pepper and cook for another minute or so.

 

5. Stir in the wine and capers. Bring mixture to a boil, then let it reduce until about half.

 

6. Add the reserved cooked pasta, along with 1/4 c. of the reserved pasta cooking liquid, the butter, and lemon juice. Reduce heat slightly (to medium) and cook, stirring occasionally, until sauce 'clings' to pasta. You may need to add a bit more of the reserved pasta cooking liquid (I did).

 

7. Remove from heat and stir in the Parmesan and parsley. Serve and enjoy (a lot)! 

 

Crispy Portobellos with Marsala Sauce

This is sooo excellent! 10/10 all the way! And easy, too. If you love mushrooms, this dish is for you! Went with the recommended side of mashed potatoes, was a perfect pairing, highly recommend.

Link to original recipe: https://www.eatingwell.com/recipe/7944737/crispy-portobellos-with-marsala-sauce/

Recipe below contains my modifications.

Ingredients:

1/4 c. all-purpose flour

2 large eggs

1/2 tsp. salt, divided

1/2 tsp. coarse ground pepper, divided

1/4 c. panko

1/4 c. grated Parmesan cheese (the shelf-stable kind)

6 small or 4 large portobello mushrooms, stems and gills removed

4 T. olive oil, divided

1 medium or large shallot, sliced

1 tsp. chopped fresh thyme

1/2 c. low-sodium chicken broth

1/2 c. dry Marsala wine

1/4 c. crème fraîche (can sub sour cream if cannot find)

Directions:

1. Place flour in a shallow dish. In another shallow dish, lightly beat the eggs with 1/4 tsp. of the salt and 1/4 tsp. of pepper. In a third shallow dish, combine the panko and Parmesan cheese.

2. Coat each mushroom cap in flour, then in the egg, and then in the panko mixture.

3. Heat 3 T. of the olive oil in a large non-stick skillet over medium to medium-high heat. Add mushrooms (do NOT crowd; you will likely have to do two batches) and cook 2-3 min per side (should be lightly browned). Transfer to a plate and tent with foil.

4. Wipe skillet clean and place over medium heat. Add the remaining 1 T. olive oil, shallots, thyme, and remaining 1/4 tsp. each of salt and pepper to pan. Cook, stirring occasionally, until shallots are starting to brown (~2-3 min).

5. Stir in the chicken broth and Marsala. Bring to a simmer and keep simmering for 2 min.

6. Remove from heat and stir in the crème fraîche. Serve with the mushrooms and enjoy (a lot)!

Coquilles St. Jacques

Excellent version of this recipe! Made this with my mom for the 6th day of Christmas 2025. Original is an adapted version from Ina Garten on NYT Cooking. We only modified slightly. Will make again for sure!

Ingredients:

1/2 c. unsalted butter, divided

1/4 c. all-purpose flour

1 1/2 c. chicken stock

1 c. heavy cream

1/4 tsp. curry powder

1/2 T. + 1 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 c. finely chopped shallots (approx. 3 large)

1 lb. baby bella / cremini mushroom caps only, sliced

1/4 c. brandy

1 1/2 c. fresh bread crumbs (approx. 6 slices white bread)

1/4 c. chopped Italian parsley

5 oz. Gruyère, shredded

1/4 c. extra virgin olive oil

2 lb. bay scallops 

Directions:

1. In a medium saucepan over medium heat, melt 4 T. of the butter. Once it foams, add the flour. Cook for approximately 4 minutes, whisking constantly. 

2. Whisk in the stock. Continue cooking and whisking constantly, until it is smooth and a bit thickened (around 2-4 more minutes).

3. Add the cream, curry powder, 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.

4. Melt 3 T. of the butter in a large sauté pan over medium heat. When it foams, add the shallots. Cook, stirring occasionally, until they have softened, approximately 5 minutes.

5. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they are just starting to brown and liquid has mostly evaporated (not entirely). 

6. Add the brandy and cook for around 2 minutes, until the alcohol has mostly evaporated. Add remaining 1 tsp. of the kosher salt and 1/2 teaspoon of the pepper. Stir again to combine. 

7. Stir in the reserved cream sauce and set aside.

8. In a large bowl, toss together the bread crumbs, parsley and Gruyère, then stir in the olive oil until evenly distributed.

9. Use the remaining 1 T. of butter to grease 6, 1.5 cup gratin dishes. 

10. Divide the scallops evenly among the dishes, then top with equal amounts of the creamy mushroom sauce. 

11. Top each dish with a handful or two of the breadcrumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.

12. When ready to cook, heat the oven to 400°F. Uncover dishes, leave on sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through. Enjoy!

Italian Sausage Gnocchi (with video link)

Very, very yummy and easy dinner! 10/10!

Link to my YouTube "making of the recipe" video: https://youtu.be/2hTBSMZ_MA8

Original recipe credit: https://skinnyspatula.com/one-pan-italian-sausage-gnocchi/

Recipe below contains my modifications. 

Ingredients:

~1 T. olive oil

~1 small yellow onion, finely chopped

3 links (12 oz.) hot Italian sausage

3 large garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 c. dry white wine

1 1/2 c. (12 oz.) passata

1/3 c. heavy cream

1 package (16 oz.) DeLallo mini gnocchi

1/3 c. grated Parmigiano-Reggiano 

basil leaves, for garnish (optional)

salt and pepper, to taste

 

Directions:

 

1. In a large skillet over medium heat, heat the olive oil. Add the onion. Cook, stirring occasionally, until onion begins to soften and become translucent.

 

2. Add the Italian sausage. Cook, breaking up the sausage into crumbles, until sausage is fully cooked.

 

3. Blot out any excess grease with a paper towel, then stir in the garlic.

 

4. Add the oregano, basil, and thyme. Stir together and cook for around a minute or so.

 

5. Deglaze the pan with the wine, scraping bottom to loosen the fond. Let cook until wine has nearly evaporated.

 

6. Stir in the passata and bring mixture to a simmer. 

 

7. Lower heat and stir in the heavy cream, followed by the gnocchi. Cover the pan and let simmer for about 5 minutes.

 

8. Stir in the Parmigiano-Reggiano, season with salt and pepper, to taste.

 

9. Garnish with fresh basil (if desired), serve, and enjoy! 

Vanilla Frosted Tender Cake Donuts (with video link)

 So very tasty and easy! Make these for breakfast today :)

Link to my YouTube "making of the recipe" video: https://youtu.be/0kr0feBUJpc

Original recipe credit: https://aseasyasapplepie.com/vanilla-glazed-baked-donuts/

Recipe below contains my modifications.

Ingredients:

for the donut batter--

  

1 c. (120g) all-purpose flour

1/3 c. sugar

1 tsp. baking powder

1/2 tsp. salt

2 T. unsalted butter, melted 

1 egg, room temperature

100 mL milk, room temperature

1 tsp. vanilla extract 

 

for the frosting/icing--

 

1 c. powdered sugar

heavy cream (enough to reach desired consistency)

dash of salt

~1 tsp. vanilla extract

sprinkles, if desired  

 

Directions:

 

1. Grease donut pan cavities (this will make around 8 or 9 donuts). Heat oven to 350°F.

 

2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

 

3. In a separate medium bowl, stir together melted butter, egg, milk, and vanilla extract.

 

4. Stir the dry ingredients into the wet ingredients until just combined (there may be a couple of lumps remaining in the batter).

 

5. Place the batter in a zip-top plastic bag/piping bag and snip off a corner. Pipe the batter into the prepared donut pans, filling each cavity about 2/3 to 3/4 full.

 

6. Transfer pans to oven and bake for 8-10 min, or until toothpick inserted in center of donut comes out clean.

 

7. After removing from oven, let the donuts rest in pan for 1-2 minutes, then remove from pan and place on a cooling rack to cool completely.

 

8. Once donuts have cooled (around 10 min.), stir together all frosting/icing ingredients in a medium bowl. Frost/ice donuts, decorate if desired, and enjoy!

Chocolate Sugar Skillet Cookie (with video link)

Yummmm! This is kind of like a cross between a sugar cookie and brownie--so good!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/StYLHKGNF_8

Ingredients:

 

12 T. (1 1/2 sticks) unsalted butter
1/4 c. butter-flavored shortening
3/4 packed cup light brown sugar
1/4 cup granulated sugar
3 Tbs. light corn syrup
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3/4 cup Dutch-process cocoa powder
8 oz. (227g) all-purpose flour

1 tsp. baking soda
1 tsp. table salt 

 2/3 cup semisweet chocolate chunks

flaky sea salt, for sprinkling

 

Directions:

 

1. Heat oven to 350°F.

 

2. In a 10" ovenproof skillet (cast iron preferred) over medium heat, heat the butter until just melted.

 

3. Remove from heat, then add the sugar, brown sugar, and corn syrup. Whisk gently to combine, then let rest for 5 minutes to cool a bit. Whisk occasionally while it rests.

 

4. Add the egg yolks and the egg one at a time, whisking to incorporate after each addition.

 

5. Whisk in the vanilla.

 

6. Sift the cocoa powder over the skillet, then stir and fold gently with a silicone spatula to combine.

 

7. Sift the flour, baking soda, and salt over the mixture, then stir and fold to combine.

 

8. Fold in the chocolate chunks.

 

9. Transfer to oven and bake for 20-22 minutes, until center looks dry and edges are slightly cracked, starting to come away from side of skillet (do NOT overbake--center should still be slightly underdone.)

 

10. Let rest for 5 minutes. Serve warm, with ice cream (if desired, highly recommended) and enjoy! 

Grilled Orange Cumin Chicken Thighs (with video link)

These are sooo super yummy--10+/10! I think we could (and will) eat these quite regularly during grilling season! Served them with (boxed) couscous with pine nuts, perfect accompaniment! 

 

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

Ingredients:

3 large cloves garlic, minced
1 tsp. kosher salt
1/3 cup fresh orange juice
1/3 cup sherry vinegar
1/4 cup honey
3 Tbs. olive oil
1 Tbs. ground cumin
1 tsp. smoked paprika

1/2 tsp. ground coriander

pinch of cayenne pepper

8 boneless, skinless chicken thighs 

Directions:  

1. Sprinkle the minced garlic with the kosher salt, then, using the handle or flat side of a chef's knife, crush/smash the garlic and salt together to form a sort of paste.

2. Transfer the paste mixture to a medium bowl. Add the orange juice, sherry vinegar, honey, olive oil, cumin, smoked paprika, coriander, and cayenne pepper. Whisk to combine.

3. Place the chicken in a non-reactive bowl (stainless steel, glass, or plastic) and pour the mixture over the chicken, turning to coat and cover as much as possible.

4. Let chicken thighs marinate 1 hour at room temperature OR up to 24 hours in fridge (I did the latter).

5. When ready, heat/prepare your grill. Remove chicken from the marinade, shaking off excess, and place on grill. Cook 5 minutes per side (or until cooked through; may need longer for larger thighs). Serve and enjoy! 

Peanut Butter Cup Blondies (with video link)

Another great and easy recipe for a quick treat! This recipe is from a page I saved from Cooking Light magazine back in 2011...and I'm just now trying it for the first time lol (yes, I have just a * few * recipes waiting for me to get to 😁).

 

Link to my YouTube "making of the recipe" video: https://youtu.be/ohYs-l4LTfg

Recipe below contains my modifications.

Ingredients:

160g (1 1/3 c.) all-purpose flour

1 c. sugar

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. creamy peanut butter

1/4 c. unsalted butter, melted and cooled slightly

2 T. milk

1 tsp. vanilla extract

2 large eggs

1/4 c. semisweet chocolate chips

3 oz. peanut butter cups, chopped coarsely

 

Directions:

 

1. Lightly grease a 9" square baking pan. Heat oven to 350°F.

 

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

 

3. In a medium-large bowl, stir together peanut butter, melted butter, milk, vanilla extract, and eggs. 

 

4. Stir the flour mixture into the peanut butter mixture until combined (dough will get fairly stiff).

 

5. Stir in the chocolate chips, then spread into the prepared baking pan. You may need to use your hands/fingers to press it out evenly.

 

6. Top evenly with the chopped peanut butter cups, then press them in gently to the dough. Transfer to oven and bake for 19-21 minutes, or until toothpick inserted in center comes out clean.

 

7. Cool in pan on wire rack, then cut, serve, and enjoy!  

Grilled Steak Skewers with Arugula "Chimichurri" (with video link)

These skewers are a great spring/summer dinner, really love them, 10/10! Of course, I'm a fan of traditional-style chimichurri, so that probably helps :) The switch out for arugula gives a peppery twist to the sauce, it's great! Next time, will use more mushrooms for sure.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/bMqGJuIki9k

Original recipe was from Fine Cooking, which is no longer available.

Recipe below contains my modifications.

Ingredients:

1 tsp. smoked paprika

1/2 tsp. dark brown sugar

1/4 tsp. ground cumin

1 1/2 tsp. kosher salt, divided

1 lb. steak, cut in 1" cubes

baby bella mushrooms (I used 8 oz, could easily have used 12 or even 16), stems removed

red onion, cut in 1" chunk pieces

red bell pepper, cut in 1" chunk pieces

1 c. baby arugula

1/4 c. olive oil

2 medium garlic cloves

1 T. red wine vinegar

pinch of crushed red pepper flakes

 

special equipment: skewers for grilling (if using wooden ones, be sure to soak in water!)

 

Directions:

 

1. Prepare your grill (medium setting for gas or a regular charcoal fire).

 

2. In a small bowl, combine the smoked paprika, dark brown sugar, cumin, and 1 tsp. of the kosher salt.

 

3. Place the steak cubes in a medium bowl and sprinkle the seasoning mixture all over, tossing to coat evenly.

 

4. Thread the steak, mushrooms, onion chunks, and bell pepper chunks on skewers, alternating pieces. 

 

5. Place on grill and cook to desired doneness (I went about 2-3 min per side, around 10 min total).

 

6. Meanwhile, put the remaining ingredients (arugula through pepper flakes) plus the remaining 1/2 tsp. kosher salt in a small food processor and process until mostly smooth (it will still be slightly chunky).

 

7. Serve skewers with sauce and enjoy!  

Chocolate Lovers' Oatmeal Delights (with video link)

Another delicious cookie! If you can't find peanut butter morsels at all, feel free to use just chocolate chips :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/ohB-FbQYnt4

Link to original recipe: http://www.midwestliving.com/recipe/cookies/chocolate-loverrsquos-oatmeal-delights

Recipe below contains my modifications.

Ingredients:

1 1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla extract
3 c. quick oats
1 c. semi-sweet chocolate chips
1 c. peanut butter morsels

Instructions:

1. Heat oven to 350°F.

2. Combine flour, cocoa powder, baking soda, and salt in a medium bowl.  Set aside.

3. In the bowl of a stand mixer (or with other electric mixer), beat butter for 30 seconds.

4. Add sugar, then beat until well combined and fluffy.

5. Beat in egg, water, and vanilla.

6. Switch to dough hook and add the flour mixture gradually.

7. Stir in oats with a wooden spoon, followed by chocolate chips and peanut butter morsels.

8. Use cookie scoop to drop dough in tablespoon-sized balls on cookie sheet (or use 2 spoons method).  Press each cookie down with two fingers to slightly flatten.  Bake for 10-12 min, or until edges are set.

9. Transfer to wire rack and cool.  Enjoy!

Broiled Leeks with Pine Nuts

Soooo good, loved it just as much as the roast spatchcocked chicken we served it with!

 

Original recipe credit: https://www.foodandwine.com/broiled-leeks-with-toasted-pine-nut-sauce-recipe-8421317

Recipe below contains my modifications.

Ingredients:

6 medium leeks, trimmed and halved lengthwise

1 c. toasted pine nuts

5 T. extra-virgin olive oil, divided

1 tsp. sherry vinegar

1 large clove, minced 

3/4 tsp. kosher salt, divided

1/4 c. water

1/4 tsp. black pepper

 

Directions:

 

1. Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water; set aside. Carefully add leeks to the boiling water and press down gently using tongs to submerge.

 

2. Bring water back to boil, then cover and reduce heat to medium-low. Simmer, covered, until leeks are just tender but not falling apart (~3-4 min.)

 

3. Lift leeks out of the water using tongs and submerge in the ice bath. Let stand until cooled (~10 min.)

 

4. While leeks are cooling, in a food processor, pulse together the pine nuts, 2 T. of the olive oil, sherry vinegar, garlic, and 1/2 tsp. of the kosher salt, until nuts are finely chopped.

 

5. Drizzle in the water a little at a time, pulsing as you add, until mixture reaches a loose chunky peanut butter consistency (do NOT let it get to "smooth" consistency). Set aside.

6. Heat oven broiler on hi with rack 6" from heat. Brush a rimmed broiler pan with 1 T. of the olive oil.

 

7. Pat leeks dry and arrange, cut side up, in the broiler pan. Drizzle leeks with the remaining 2 T. of olive oil. Sprinkle evenly with pepper and remaining 1/4 tsp. kosher salt. Broil leeks until lightly charred, 7-10 min.

 

8. Serve leeks topped with sauce and enjoy! 

Stuffed Red Bell Peppers with Orzo & Chicken

Super delicious! Made these with mom and again, we all loved them!

 

Original recipe credit: https://www.foodandwine.com/orzo-and-chicken-stuffed-peppers-8698013

Ingredients:

4 medium-size (~10 oz. each) red bell peppers, divided

2 T. extra-virgin olive oil, divided

1 large shallot, thinly sliced (~3/8 c.)

1 medium garlic clove, finely chopped

1/2 T. smoked paprika  

1/4 tsp. crushed red pepper

1/2 c. uncooked orzo

1 1/2 c. chicken stock, divided 

1/2 T. + 1/8 tsp. kosher salt, divided

1 c. leftover roasted chicken, shredded (rotisserie works as well) 

1 T. chopped fresh oregano

2 T. panko

1/2 oz. low-moisture mozzarella cheese, shredded

 

Directions:

 

1. Heat oven to 400°F.

 

2. Cut 1/4" off the tops of 3 peppers, reserve tops. Remove and discard stems, seeds, and membranes. Place peppers, cut side up, in a 13" x 9" baking dish; trim bottoms of peppers if needed to help them stand up straight. Set aside. Chop the reserved pepper tops and remaining 1 bell pepper, set aside.

 

3. In a medium saucepan, heat 1 T. of the oil over medium heat. Add shallot and chopped peppers. Cook, stirring occasionally, until softened and lightly browned (~10 min.)

 

4. Add garlic, smoked paprika, and red pepper. Cook, stirring constantly, until fragrant (~30 sec.)

 

5. Add orzo. Cook, stirring constantly, for 1 min.

 

6. Add 1 1/2 c. of the chicken stock and 1/2 T. of the kosher salt. Bring to simmer, stirring occasionally. Reduce heat to medium-low, keep at simmer, until orzo is al dente (~5 min.)

 

7. Remove from heat. Stir in the chicken and oregano until combined.

 

8. Divide mixture among peppers in baking dish (about 3/4 c. per pepper). Pour remaining 1/2 c. chicken stock around stuffed peppers. Cover tightly with aluminum foil and transfer to oven. Bake for 30 min. Note: we had some of this mixture leftover, so we served it on the side; highly recommend!

 

9. Meanwhile, in a small bowl, stir together panko, cheese, remaining 1 T. oil, and remaining 1/8 tsp. kosher salt until combined.

 

10. When peppers have baked for the 30 min, remove and discard foil. Top each pepper with an even amount of the panko mixture. Transfer back to oven and bake for additional 10 min. Let cool for 5 min, then serve and enjoy!

Steak au Poivre Pasta

Yum yum yum! Made this with mom and we all absolutely loved it!

 

Original recipe credit: https://www.foodandwine.com/steak-au-poivre-pasta-8621647

Ingredients:

8 oz. mafaldine pasta (dry weight), broken into 1-3 inch lengths

1 1/4 lb. beef strip steak, trimmed and cut into 1" cubes

2 1/2 tsp. coarse ground black pepper, divided

1/2 T. kosher salt

1 T. canola oil

5 T. unsalted butter, divided

1/2 c. finely chopped shallots

1/4 c. brandy 

1/2 c. unsalted beef (or chicken) stock

8 oz. crème fraîche

1 tsp. Dijon mustard

1 oz. finely grated Parmigiano-Reggiano

 

Directions:

 

1. Cook pasta according to package directions for al dente. When draining the pasta, reserve 1/2 c. of the cooking water and set aside.

 

2. Meanwhile, pat steak dry with paper towels, then sprinkle with 2 tsp. of the pepper and 1 tsp. of the kosher salt.

 

3. In a large skillet over medium-high heat, heat the oil plus 1 T. of the butter. Once melted and combined, add half the steak pieces, being sure to keep space between pieces. Cook, undisturbed, for around 1 min, then flip and repeat for each side. 

4. Transfer to a large bowl. Repeat with remaining steak pieces. Do not wipe skillet clean.

 

5. Reduce heat to medium and add the shallots and thyme to skillet. Cook, stirring often, until shallots have softened (~2 min).

 

6. Carefully deglaze skillet with the brandy, stirring and scraping up browned bits, for around 30 sec. Pour in the beef/chicken stock and bring to a simmer. Keep at simmer for 2 min.  

7. Stir in the remaining 4 T. of butter, 1 T. at a time, until sauce is glossy and smooth. 

8. Stir in crème fraîche, Dijon mustard, and remaining 1/2 tsp. each of pepper and kosher salt. Simmer, stirring occasionally, until sauce is slightly thickened (~ 5 min.)

 

9. Add the drained pasta, Parmigiano-Reggiano, and 1/4 c. of the reserved cooking water. Stir to combine and coat. If needed, add additional cooking water a little at a time until desired consistency is reached.

 

10. Stir in the steak cubes and cook for 1 additional minute. Serve and enjoy!

Sweet & Spicy Chicken Stir Fry (with video link)

Yumm! This easy-peasy stir fry is super tasty and comes together in a flash. Try it tonight!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/TBjsMmokTx8

Original recipe credit: https://www.eatwell101.com/pepper-chicken-stir-fry-recipe

Recipe below contains my modifications.

Ingredients:

3 garlic cloves, minced

1/4 c. brown sugar (packed)

1/2 c. low-sodium soy sauce

2 tsp. toasted sesame oil

1 tsp. ground ginger

1/2 T. Frank's Red Hot Sauce (regular/original)

1 T. cornstarch

1 T. olive oil

1 red bell pepper, sliced in thin strips

8 oz. chicken breast, cut in bite-size pieces

1/4 tsp. coarse ground black pepper

1 T. toasted sesame seeds

 

Directions:

 

1. Combine garlic cloves, brown sugar, soy sauce, sesame oil, ginger, hot sauce, and cornstarch in a small bowl. Set aside.

 

2. In a wok (or large skillet), heat olive oil over medium-high heat. Once it's shimmering, add the bell pepper and cook, stirring often, until cooked to desired tenderness (for me, it was around 5 min). Transfer cooked bell pepper to a plate and set aside.

 

3. Add the chicken to the wok (plus a little more oil, if needed). Cook, stirring often, until browned all over / cooked through.

 

4. Return the cooked bell pepper to the wok, then add the reserved sauce mixture. Stir to coat/combine. Bring to a simmer and cook for 1-2 min, until beginning to thicken a bit.

 

5. Remove from heat and stir in the toasted sesame seeds. Serve with desired side and enjoy!

Coq au Vin Blanc

Excellent. Made with mom, everyone raved about it!

 

Original recipe credit: https://www.foodandwine.com/coq-au-vin-blanc-8784803

Recipe below contains our modifications.

Ingredients:

4 lb. chicken drumsticks

2 tsp. kosher salt, divided

~2 T. olive oil

1/4 c. (heaping) chopped bacon (4 regular slices)

2/3 c. frozen pearl onions, thawed

3 large garlic cloves, thinly sliced

1 T. sugar 

1/3 c. plus 1 T. unsalted butter, softened, divided

3 celery stalks, chopped

2/3 c. sliced carrots

2 oz. dried wild mushroom mix, reconstituted in 2 c. water, reserve 1 1/2 c. soaking water

2/3 tsp. dried thyme 

3 T. dry vermouth

2 c. dry white wine (such as Chardonnay)

2/3 c. chicken stock 

1 sprig fresh rosemary

1 sprig fresh thyme

1 large dried bay leaf

1 partial star anise

1 T. all-purpose flour

fresh flat-leaf parsley, chopped

 

Directions:

 

1. Heat oven to 350°F. Season chicken all over with 1 tsp. of the kosher salt.

 

2. In a large Dutch oven over medium-high heat, heat olive oil. Cook chicken in batches, until golden brown on sides, around 6-8 minutes (do not cook all the way through). Transfer cooked pieces to plate and set aside.

 

3. Reduce heat to medium. Add bacon pieces and cook, stirring often, until starting to brown (around 3-4 min).

 

4. Add onions and garlic. Cook, stirring constantly, until translucent (around 2-3 min).

 

5. Sprinkle sugar evenly over pot. Add 1/3 c. of the butter and stir well until butter is melted.

 

6. Add celery and carrots. Cook, stirring occasionally, until just starting to soften (around 3 min).

 

7. Add the mushrooms and dried thyme. Cook, stirring gently, for around 3 min.

 

8. Deglaze pot with vermouth, scraping up browned bits from bottom. Stir in the wine and chicken stock.

 

9. Add the rosemary and thyme sprigs, bay leaf, star anise, and remaining 1 tsp. kosher salt. Nestle the chicken pieces into the mixture and bring to a simmer over medium heat. 

10. Using a fork, stir flour and remaining 1 T. butter in a small bowl together until combined. 

11. Add the flour-butter mixture to the pot, then stir gently to combine.

 

12. Bake, uncovered, until meat is very tender and sauce has reduced, slightly thickened, aroudn 2 hours. Turn chicken occasionally in the sauce as it bakes.

 

13. Remove from oven and let rest for 30 min. Garnish with parsley and serve with desired side (highly recommend these cheddar crusted potatoes with onion and rosemary).

Cheddar Crusted Potatoes with Onion and Rosemary

Served with the Coq au Vin Blanc. Excellent side dish!

 

Original recipe credit: https://www.sargento.com/recipes/meals/appetizer-and-sides/rosemary-cheese-crusted-potatoes/

Recipe below contains my modifications.

Ingredients:

1 medium yellow onion, thinly sliced

1 T. olive oil

3 cloves garlic, minced

4 large russet potatoes, peeled and diced

1 tsp. Lowry's seasoned salt

1/8 tsp. black pepper

1/8 tsp. lemon zest

8 oz. Sargento shredded mild cheddar cheese, traditional cut, divided

1/4 c. panko  

1 T. butter, melted

1/2 tsp. crushed dried rosemary

 

Directions:

 

1. Grease an 8" x 8" baking pan. Heat oven to 400°F.

 

2. In a large skillet over medium heat, heat olive oil. Add onions and cook for 5 min, stirring occasionally.

 

3. Add garlic and cook for 1 additional minute.

 

4. Stir in the potatoes, salt, pepper, and lemon zest. Remove from heat.

 

5. Layer half of potato mixture into the prepared baking pan. Top evenly with half of the cheese.

 

6. Spread remaining potato mixture atop the cheese, then top evenly with remaining cheese.

 

7. In a small bowl, combine the panko, butter, and rosemary. Sprinkle atop the cheese.

 

8. Cover the pan and bake for 40 min. Uncover and bake for additional 20 min, or until lightly browned. Serve and enjoy!

Boneless Pork Chops in Creamy Garlic Sauce (with video link)

Another win from Eatwell101.com---10/10! Have made this a couple of times now and really enjoy it. Roasted potatoes make a great pairing (provided you don't over-roast them like I did for the ones in the video, d'oh!), and next time, I will pair with egg noodles.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/bUEO0z9fptk

Original recipe credit: https://www.eatwell101.com/boneless-pork-chops-in-creamy-garlic-butter-sauce

Recipe below contains my modifications.

Ingredients:

4 boneless pork chops

salt & fresh cracked pepper, to taste

1 tsp. paprika

olive oil

2 T. butter

6 cloves garlic, minced

1 small yellow onion, thinly sliced

1/3 c. chicken stock

1 3/4 c. heavy cream (or half and half)

3 c. baby spinach

1 tsp. Italian seasoning

pinch of crushed red pepper flakes

1/4 c. freshly grated Parmigiano-Reggiano

4 sage leaves, chopped 

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt & pepper (to taste) both sides, then season with the paprika (half for one side, half for other). Place pork chops in pan and cook for 3-5 minutes on each side (or more), depending on thickness of your chops, until completely cooked. Remove from pan, cover with foil, and set aside.

 

2. Add the butter to pan. Once it has melted, add the garlic and onion. Stir and cook for 1-2 minutes.

 

3. Deglaze pan with the chicken stock, stirring and scraping pan to release fond. Stir in the Italian seasoning and red pepper flakes.

 

4. Reduce heat to low, then stir in the heavy cream. Let sauce come to a gentle simmer (you may have to increase heat back up a little).

 

5. Add the spinach leaves. Stir and cook until the leaves have wilted a bit.

 

6. Stir in the Parmigiano-Reggiano and chopped sage until cheese has melted into sauce.

 

7. Return pork, along with any accumulated juices, back to pan. Stir to coat in sauce and reheat. Serve with desired side and enjoy!

Best(?) Chocolate Chip Cookies (with video link)

According to this recipe, these are the BEST chocolate chip cookies. Well, with a claim like that, you know I had to try them! And, as I stated in the video, yeah, they really could be! Thing is, I've made many different recipes for them and it would be impossible for me to name just one as the very top. I think I could do a top 5, though, and this would be one of them for sure :)

 

Link to my YouTube "making of the recipe" video: https://www.youtube.com/watch?v=9YJkVIxZ9Zw

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a50605/chocolate-chip-cookies-recipe/

Recipe below contains my modifications.

*pardon my dust, entry in progress! for now, please see video for instructions*

Ingredients:

320g (2 2/3 c.) all-purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 1/4 c. (2 1/2 sticks) unsalted butter, melted

3/4 c. light brown sugar (packed)

1/2 c. sugar

2 large eggs

1 tsp. vanilla extract

1 c. semi-sweet chocolate chips

120g coarsely chopped chocolate, 70% cacao

 

Directions:

Skillet Roasted Chicken with Veggies (with video link)

**pardon my dust, entry in progress! In the meantime, check out my YouTube video for the recipe!**

Link to my YouTube "making of the recipe" video: https://youtu.be/oT249W45rZw

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/skillet-roasted-chicken-with-lemon-thyme-sauce/

Recipe below contains my modifications.

Ingredients:

4 T. unsalted butter, softened

1 T. chopped fresh parsley

1 T. chopped fresh thyme

1 tsp. kosher salt

1 tsp. fresh lemon zest

olive oil

 

1 whole chicken (4-5 lb.) fat trimmed, giblets and neck removed, seasoned inside and out with salt and pepper

1/2 of a lemon

1 bulb garlic, unpeeled, halved horizontally

6 sprigs fresh parsley

6 sprigs fresh thyme

3/4 c. dry white wine

 

1 lb. baby potatoes, halved

1 lb. baby carrots

8 medium shallots, peeled

olive oil

 

3 T. all-purpose flour

1 1/2 c. low-sodium chicken broth

1 T. chopped fresh thyme

2 tsp. fresh lemon juice 

Directions:

 

 

 

Frosted Soft Sugar Cookies (with video link)

Happy St. Patrick's day! (If you are reading this on the day I posted it, anyway 😊🍀)

These cookies are really, really excellent. And so easy to make! Might have to make more again quite soon, as my kid has already declared there are not enough of them 😅 It does only make about 2 dozen.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/qfcxePgmE5o

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/easy-frosted-sugar-cookies/

Recipe as listed below contains my modifications.

Ingredients:

2 3/4 c. (330g) all-purpose flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1/2 c. canola oil  

1/2 c. sugar (plus extra for 'coating')

1/2 c. powdered sugar, sifted

1 large egg

1 tsp. vanilla extract

1/2 tsp. almond extract

frosting (I made my 'throw-together' homemade version; use your favorite recipe/kind)

 

Directions:

 

1. Heat oven to 350°F. Line baking sheets with parchment.

 

2. In a small bowl, whisk together the flour, baking soda, cream of tartar, and kosher salt. Set aside.

 

3. In the bowl of a stand mixer, cream together the butter, canola oil, sugar, and powdered sugar.

 

4. Mix in the egg, vanilla extract, and almond extract until well combined.

 

5. On low speed, mix in the reserved flour mixture, mixing until just combined.

 

6. Portion dough using a 1.5 T cookie scoop, onto prepared baking sheets. Space dough portions 2" apart. Grease the bottom of a flat measuring cup or glass, then dip in sugar, then flatten each dough ball to about 1/4" thick, re-coating in sugar before flattening each.

 

7. Transfer to oven, then bake for 8 min. After removing from oven, let cookies rest on sheet for 5 min. before transferring them to cool completely on racks.

 

8. Once cookies have cooled completely, frost and decorate. Enjoy!