Back in August I made Sarah’s Digregori’s Slow-Cooker Hot-Honey Chicken Sandwiches. For some reason a review wasn’t done, but these too were great. I especially like the recipe as it’s made in a slow cooker, but I used my pressure cooker to shorten the cook time. Perfect party item for New Years.
Another entrée missing a review was a recipe by Melissa Clark from The New York Times for Wine-Braised Chicken with Mushrooms and Leeks. This wonderful dish had a combination of garlic, shiitake mushrooms, leeks, rosemary and white wine which elevated the flavor of this dish. This entree will make a perfect celebratory meal for New Year’s Eve.
Back in October, I found a recipe in “Southern Living Magazine” for Sheet Pan Hanger Steak and Vegetables. The recipe takes just 45 minutes from start to finish. The vegetables and meat for this dish are tossed with a bit of olive oil and salt. The steak is cooked on top of the vegetables (sweet potato and Haricot verts or green beans) for approximately 4-5 minutes per side. We let the meat rest for a bit before slicing. At first my husband thought I had sharpened the knife. Then thought, is the meat that tender? The meat was buttery, juicy and very flavorful. The steak was also accompanied with an herb butter infused with fresh thyme, lemon zest and Dijon mustard. We both loved the steak and the meal on whole.
Crumb Buns are a New Jersey thing. One of the most popular bakeries that makes this a delicious version is B&W Bakery in Hackensack, NJ. At one time, America’s Test Kitchen had an episode where they replicated a New Jersey Crumb Bun. I don’t like an overly moist or soft cake, but prefer one that’s chewy, yet tender, and a crumb topping that isn’t overly sweet. Also, there has to be a higher ratio of crumb topping to cake. Julia Lancaster demonstrated this recipe with a yeast-based cake using all-purpose flour for chewiness. For the crumbs, she used cake flour to produce soft crumbs and a mix of white and brown sugars for texture and flavor. The recipe makes 12 servings. When I made this I had to practice self-restraint by having just one piece and freezing the balance lest I devour more than I should.
In another episode of America’s Test Kitchen, Julia made Baci di Dama, or in English, Lady’s Kisses. These little gems were delightful! They were crisp, had a lovely hazelnut flavor and a hint of chocolate. The cookie had a texture similar to shortbread. These are perfect sweet ending to a meal.
There are many more remarkable recipes that I’ve discovered in 2022. Let’s hope that some of my husband’s and mine favorites reappear again in the future. From soup, one pot/pan meals to awesome desserts recipes, you’ll find something for all tastes. Here’s to a tasty New Year, may it be filled with good flavors, health, happiness and dessert!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.