Barbed A Y kitchen

Ingredients

1 tsp olive oil
1 medium chicken breast (diced)
Salt and black pepper to season
1/2 teaspoon garlic powder
3 oz uncooked pasta
1/3 c chopped onion
1/3 c chopped celery
1/3 c chopped carrot

Alfredo Sauce

1/8 cup unsalted butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
0.5 cups heavy whipping cream
0.5 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese (divided)

Instructions

Preheat oven to 350°F. Lightly spray a deep bread pan with cooking spray. Set aside.
Start water for pasta boiling, no seriously, do this first.
Heat a large skillet over medium heat until hot and then add olive oil.
Add chicken to pan and season with salt, pepper, and garlic powder. Cook and brown chicken for 3-4 minutes on each side, or until almost cooked through (chicken will continue to cook in oven). Remove chicken from pan and set aside.
While chicken is cooking, prepare pasta according to package directions until al dente. Drain and set aside.
In the oil from the chicken, put in onion/carrot/celery, cook until soft. Remove and add to the chicken.
To the same skillet, butter and melt over medium heat. Add garlic and saute for 45 seconds. Add flour and continuously whisk for 1 minute.
Gradually whisk in heavy cream and milk over medium heat. Once bubbles form on the sides, reduce heat to low, simmer and whisk constantly until slightly thickened, about 2-3 minutes.
Add salt, pepper, stir in shredded Parmesan and 1/4 cup of mozzarella cheeses, and then remove from heat. Continue to stir until melted and smooth.
Add cooked pasta and chicken/veggies to skillet and stir to combine. Pour into prepared pan and top with remaining 1/4 cup mozzarella cheese. Bake for 15-20 minutes, or until mixture starts to bubble around the edges and cheese is melted.
Devour.

Yep, we're back to Heroes' Feast!

Ingredients ( ingredients )

Directions
( directions )

Yep, it's the weekend, yep, more Heroes' Feast cooking! This time, "hand" pies. These were the size of dinner plates, y'all, I don't call those 'hand' sized.

Ingredients: ( ingredients )

Directions: ( recipe! )

notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour

Deep Gnome Trillimac Pods

a quantity of olive oil
1 lb cremini mushrooms, thinly sliced
kosher salt
1 large yellow onion, finely chopped (divided in half)
7 garlic cloves, finely chopped (divided in half)
1/4 c sherry
3 Tbsp chopped parsley (if you like that)
1 3/4 c riccota (whole milk)
1 egg
1 cup grated Parmesan (divided in half)
1/4 c small pieces dried mushroom (pulverized to powder)
.5 oz Fontina cheese, shredded
wonton wrappers

Okay y'all! +claps hands+ This recipe is a bit of an... experience, and definitely something to plan to spend several hours on, but holy Gods is it fucking delicious. It makes a ridiculous amount of food, and I highly reccommend halving the recipe. I'm also going to do a lot of paraphrasing here to keep from running into problems with Hasbro's asshole lawyers.

Take your big skillet, add a tablespoon of olive oil, and set it heating over medium-high heat. Once the oil's ready, dump in your mushrooms and 1/4 tsp of that kosher salt and cook. Stir 'em occassionally, but set a timer for 12 minutes, until all the liquid's cooked off and they're starting to brown.

Drop your heat to medium and scrape all the mushrooms out to the edges of the pan. Dump in another tablespoon of olive oil in the middle of the pan, and toss in half the onion. Stir it up a bit with a couple shakes of salt, and cook for about 4 minutes, stirring it now and then. Stir the onion and the mushrooms together, then toss in half the garlic and cook that for about a minute, stirring the whole time. Grab the sherry and add it to the pan, stirring, for about a minute.

Scrape all of that out into a bowl and add the parsley if you like that kind of thing. Doesn't seem like something that would be in the Underdark to me. Set it aside to cool off.

Give your skillet a wipe out, then return it to medium heat. Add another tablespoon of olive oil and heat it to shimmering, then toss in the other half of your onion and a half teaspoon of salt. Cook that, stirring when needed, for about 4 minutes. Add the rest of your garlic and cook ti for about a minute, then turn off the heat to your burner, scrape the onion and garlic into a medium bowl, and tell your skillet thank you, then put it somewhere to cool (or straight into the dishwasher).

Grab the bowl with the onion and garlic (but no mushrooms and no sherry) and dump 1/2 c of your parmesan over it. Stir that up firmly, then grab your ricotta and shake the container until it falls in. Stir it together, then break an egg in and stir that in until it's uniform.

At this point, if you've pulverized your dried shittake or porchini, add that to the ricotta mix and stir some more.

In the last bowl you're going to need, mix together your shredded Fontina and the other 1/2 c of parmesan.

Preheat your oven to 375 F with a rack in the middle of the oven.

Liberally spray a 12-cup muffin tin with nonstick cooking spray, yes even if it's nonstick. Open your pack of wonton wrappers, get your bowls of mixes convenient to you (each with its own tablespoon to measure with), grab your first wonton wrapper, and press it into the first muffin cup.

Now get a tablespoon of your mushroom mix and tap it down level into the bottom of the cup. Then add a tablespoon of the ricotta mix and smooth it out over that. Grab a second wonton wrapper, and put it into the cup so that its' corners are aligned between the corners of the first one. Press it down some, but not so much that the ricotta oozes up about the edge of the cup, and add another tablespoon of mushroom mix, then another tablespoon of ricotta. On top of that, add however much of the fontina-and-parmesan is needed to cover the top of the 'pod', without making it too thick.

Bake in your 375 F oven for 20 minutes, until cheese is golden and the corners of the wontons are good and browned. The original recipe calls for you to turn them halfway through, I didn't bother.

Let them cool for 5 minutes or so, and have at. If you can eat more than two, I am honestly amazed and a bit terrified.

Haven't actually made this one yet, but these directions for the cream sauce were perfect.

2 pounds chicken thighs
40 cloves garlic
1/2 large red onion
kosher salt
black pepper
some italian blend seasoning
2 tablespoons extra virgin olive oil
1 cup dry white wine
3/4 cup chicken stock
1/2 teaspoon dried tarragon
1 1/2 pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)

Cream sauce:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup water (or white wine)

Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with kosher salt, black pepper, and italian seasoning
Scrub and halve the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt. Mix well and set aside.
In a large Dutch oven or large, deep skillet, heat the oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
Once all chicken has been cooked, add your onion, turn the heat down to medium, cook 5 minutes. Add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
Add 2 tablespoons Brandy and ½ cup white wine and scrape the browned bits from the bottom of the pan, add 3/4 c chicken stock. Bring the liquid to a boil.
Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon.

Move to oven on 350F and for 20-25 minutes or until chicken is done, make sure potatoes are fork-tender.
Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm, put the skillet back on to heat.

Dip out 1/2 c skillet sauce, place in a small bowl with the flour and whisk firmly. Then pour and whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
To serve, pour the sauce over the chicken and the potatoes and enjoy.