I love asparagus. I love it steamed, roasted, in a salad or as a side. I have seen it in restaurants with it wrapped with prosciutto, and decided to give it a try in my new toaster oven (with the convection setting).I cleaned the asparagus, and took half of a slice of the prosciutto and wrapped the bottom half of the spear. Placed it in a oven safe dish (my small baker for the toaster oven).I baked them for about 20 minutes on 350 degrees. I loved how even they cooked. They turned out perfect. Crispy, nutty, and not overcooked. I will be making them again!!
Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.
- 4 tbsp butter, divided
- Season Salt and Pepper
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
- ½ cup diced Parsley (optional)
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
David loves vinegar. My cucumber salad never has enough vinegar. He also loves potatoes. So when I came across this recipe from Gail Simmons, we had to try it.
2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.Overall, a tasty dish. We served the potatoes with mini meatloaves. My plate below. One meatloaf and two smaller potatoes.
David loved this.
I had planned on making lasagna with zucchini noodles, but things don’t always work out the way I plan.
Most of the zucchini went bad, but one survived. So I decided to shred it, and make mini-meatloaves. The zucchini add a ton of moisture, and with some other flavors, really nice mini meatloaves.One pound of ground chuck, half of onion, and one small zucchini shredded. Added Italian seasoning, two eggs, and some panko breading.I have the Brownie pan from Pampered Chef. I love the little square portions I am able to make with anything I cook.
These are about two ounces each piece, and works out to be about 95 calories each.My plate with the vinegar smashed potatoes (another post). Perfect, juicy and the right portion size.
I have seen these around Pinterest, and other sites, and decided to give them a try. And, I got a fail—-big Pinterest FAIL!So the recipe was pretty simple. Take cheese slices, place them on the baking sheet (with a silpat), bake at 350 degrees for about 25 minutes. Well, this was my fail. Too many cheese slices on the baking sheet. Everything melted together. Yes, fail. So to recover, I cut the sheet and tried baking them a bit further.I spread them out more as well. They turned out wonderful this way. Crispy, crunchy, and savory. Loved these, and will make them again….So much better than buying them already done. I liked failing at this. It made me want to succeed, and conquer cooking. It was supposed to be super simple, and easy. It was, but if you do it correctly.
Okay… I love Gordon Ramsey. We had frozen scallops (first fail I am sure), but I have been wanting to try his recipe.
Pat the scallops dry. Season with salt and pepper. Place oil in hot pan.
Place them individually clockwise in the pan with the “fatter” side down.
Cook until browned on bottom (about 3 minutes).
For one set of scallops we added a tablespoon of butter, and a thyme stem. It definitely added flavor.
Drain on a paper towel, and enjoy!
One batch we did without the extra butter but with the thyme, still yummy.
David’s plate (we had leftover Burgundy mushrooms) and served with roasted broccoli.
My plate. The scallops didn’t need any additional sauce or seasoning. I so loved them, and we will make them again!
I needed to make some snacks that would incorporate my healthy changes.
Prepping for the week so that I plan to succeed. These are simple and a tasty snack on their own or on top of salads.
One can of chickpeas, drain and rinse until bubbles are gone. Dry on paper towels.
Put onto a baking sheet. Drizzle olive oil, and sprinkle cumin, cayenne pepper and paprika over, and roll to make sure they are evenly coated.
Bake in a 400 degree oven for about 25 minutes or until crispy.
Sprinkle with coarse salt. Store in an air tight container. These will spoil quickly. I store mine in the refrigerator.
Over the holidays, I have a tendency to want to eat memories. This is one of those recipes. Although, haven’t remade it, I believe it needs more seasoning.
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.
Dip each breast (pat dry) in sour cream mixture, coating well.
Refrigerate overnight, covered. Remove chicken from mixture and roll in bread crumbs.
Arrange in a shallow pan. Melt butter ad spoon over chicken. Bake uncovered at 350 degrees for 45-60 minutes. Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.
It was good, but really needed something more. We will rework this one.
When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts. They had this vinaigrette on them that was wonderful.
We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well. So I searched, and found Emeril’s site full of his recipes. His recipe called for the following:
- 6 strips thick-cut bacon, finely chopped (about 8 ounces)
- 1 shallot, minced (about 1/3 cup)
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard (used Dijon)
- 4 tablespoons sherry vinegar (used Red Wine Vinegar)
- 1 tablespoon light brown sugar
- Kosher salt, as needed to taste
- 1/3 cup canola oil
- 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)
In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.
Emeril deep fries the sprouts. Again, we roasted ours, but when they were done tossed them with the dressing.
It was bright, and tangy. It added a depth to the sprouts that was needed. We all loved it.
Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Bake cake according to package directions in a 9 x 13 inch pan.While the cake is still warm, prick holes in cake.Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.It was still wonderful, and everyone enjoyed it.