Zucchini Boats with Italian Sausage

Very yum! Made these with mom, and as it was just the two of us, we made only half of the original recipe. 10/10, would happily make again!

Original recipe credit: https://www.landolakes.com/recipe/9758/italian-sausage-stuffed-zucchini/

Recipe below contains my modifications.

Ingredients:

2 medium to large zucchini (around 10 oz each)

1/2 lb. hot Italian sausage

1/2 c. diced tomatoes (preferably fresh)

1/4 c. chopped onion

1/2 tsp. bottled minced garlic

salt & pepper, to taste

4 oz/ (1 c.) shredded mozzarella (or cheese blend, like we used)

1/4 c. panko

2 T. grated Pecorino Romano

1 T. cold salted butter, cut in very small dice

chopped fresh basil, to taste

Directions:

1. Cut each zucchini in half lengthwise, then sccop out insides, leaving a 1/4" shell. Discard scooped out insides. Place the zucchini cut-side up in an 8" x 8" (or similar) dish and salt the insides lightly.

2. Heat oven to 400°F.

3. Heat a non-stick skillet over medium to medium-high heat and add the Italian sausage. Cook, breaking up into crumbles, until no longer pink (around 7-8 min). *if using a regular skillet, you may need to add a bit of olive oil first to keep from sticking*

4. Drain any excess grease from pan, leaving sausage in the pan. Add the tomatoes, onion, and garlic. Season with salt and pepper, then cook, stirring occasionally, until most of liquid has evaporated (around 4-5 min.)

5. Remove from heat and stir in the mozzarella. Fill the zucchini boats with this mixture, dividing as evenly as possible between them.

6. In a small bowl, combine the panko and Pecorino Romano. Use this mixture to top the filled zucchini boats.

7. Dot each topped boat with a few of the cut up butter dice. Transfer to oven and bake for 25-30 min, until topping is crisped and golden brown.

8. After removing from oven, top each boat with a bit of chopped fresh basil. Serve and enjoy!

Don't make : Chocolate Mousse with Cocoa Nibs

While this tasted good, it was not worth the effort to make and I want record of it (as I have done with a few other recipes in my blog). It doesn't turn out as mousse at all if you follow these directions, at least. It's step 6 where there is an issue, which I knew was likely to be wrong, but tried trusting the recipe anyway. The melted chocolate seizes when stirred into the cold crème pâtissière. I'm not even sure how this can be corrected. There are far better mousse recipes out there; don't waste your time on this one:

https://www.foodnetwork.com/recipes/chocolate-mousse-with-cocoa-nibs-2048999

Chicken Breasts in Creamy Feta, Tomato, and Bacon Sauce

This is AWESOME! Another 'wish I had more room so I can eat the whole thing and then some' recipe. Made it with mom, used the large cherry tomatoes from my garden :D Super happy!

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a45014289/creamy-feta-tomato-chicken-recipe/

Recipe below contains my modifications.

Ingredients:

6 slices bacon

1 1/2 to 2 lbs. boneless chicken breasts, cut in small portions

kosher salt

freshly ground pepper

2 T. unsalted butter

4 cloves garlic, finely chopped

2 T. tomato paste

1 tsp. Italian seasoning

10 oz. cherry (or grape) tomatoes, halved (or quartered, if large)

1/3 c. dry white wine (we used Château Ste. Michelle Chardonnay)

1/2 c. drained oil-packed sun-dried tomatoes

1/2 c. heavy cream

1/2 c. low-sodium chicken broth

4 oz. feta, crumbled

chopped fresh curly parsley

Directions:

1. In a cold, large, high-sided skillet, arrange bacon in a single layer. Heat skillet to medium heat. Cook bacon, turning halfway through, until just crisped and brown. Transfer cooked bacon to a paper towel lined plate.

2. Drain off all but 2 T. of bacon fat from skillet. Season chicken with the kosher salt and pepper. Return skillet to medium heat and add the seasoned chicken to the skillet. Cook until just browned/no longer pink, turning occasionally. Transfer to a separate plate.

3. In same skillet (do not drain), add the butter, then the garlic. Cook for 1 minute, stirring constantly.

4. Stir in the tomato paste and Italian seasoning until combined with garlic.

5. Add the cherry tomatoes and cook, stirring occasionally, for 2-3 minutes.

6. Increase heat to medium-high and add the wine. Cook, stirring, occasionally, until reduced by around half (~3 min.)

7. Stir in the sun-dried tomatoes, cream, and broth. Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet along with any accumulated juices and stir to coat.

8. Stir in feta. Crumble the bacon and stir in as well. Season lightly with kosher salt and pepper. Cook, stirring occasionally, for 5 minutes.

9. Serve chicken topped with chopped parsley and enjoy!

Limoncello Drop Slush

This is a super tasty and super lemony drink--love it! Will 100% make again.

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a60198499/frozen-limoncello-drop-recipe/

Recipe below contains my modifications.

Ingredients:

sugar

1/2 oz. fresh lemon juice (save the squeezed lemon shell)

10 oz. frozen lemonade concentrate

1 c. ice cubes

3 oz. lemon vodka (or regular)

2 oz. limoncello

Directions:

1. Pour a small amount of sugar into a saucer/small plate. Use the saved squeezed out lemon shell to rub the rims of two coupe/margarita glasses, then dip in the sugar to coat.

2. Add the lemon juice, frozen lemonade, ice cubes, lemon vodka, and limoncello to a blender. Blend until just combined/smooth.

3. Divide evenly between the 2 glasses and enjoy!

Rigatoni with Creamy Fennel Sauce

Another very yummy dish made with mom (on 31 August 2026)! This is from a Fine Cooking digital cookbook. We did modify a bit, but not much. Would 100% make again!

Ingredients:

salt & water for cooking pasta

8 oz. (dry weight) mezzi rigatoni

2 T. olive oil

1 c. chopped fennel (about 1 medium bulb)

2 large cloves garlic, very coarsely chopped

1 c. water

1 c. heavy cream

1 c. lower-sodium chicken broth

1/3 c. drained oil-packed sun-dried tomatoes, very coarsely chopped

1/4 c. crushed red pepper

1 tsp. salt

shredded Pecorino-Romano, for garnish

Directions:

1. Cook pasta 1-2 minutes less than indicated al dente time on package. After draining, return pasta to cooking pot.

2. Meanwhile, heat the olive oil in a large, straight-sided skillet, over medium heat. Add the fennel and garlic. Cook, stirring occasionally, until is begins to brown (around 5-7 minutes).

3. Stir in the remaining ingredients. Increase the heat slightly to bring to boil, then reduce to keep at a brisk simmer for 15 minutes, stirring occasionally.

4. Remove from heat and let cool slightly. Pour into blender, purée until smooth.

5. Pour sauce over the pasta and stir to combine. Add a small amount of water, if needed, to achieve desired consistency (I added around 1/3 c., I would guess). Heat the pot over medium-low heat and cook for 1-2 minutes, until warmed through and pasta has finished cooking.

6. Serve pasta topped with shredded Pecorino-Romano and enjoy!

Mushroom Stuffed Eggplant

Oooh is this ever good! Made with mom on 30 Aug 2026, and we will absolutely make it again sometime!

Original recipe credit: https://www.foodandwine.com/recipes/mushroom-stuffed-eggplant

Recipe below contains my modifications.

Ingredients:

2 large or 3 medium eggplants (I think 3 medium would be better; we used 2 large, ended up with leftover stuffing)

salt

5 T. extra-virgin olive oil + more for coating, divided

1/4 c. water

3/4 lb. oyster mushrooms, sliced 1/4" thick

pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp. ground cumin

2 T. unsalted butter, divided

4 oz. stale baguette, cut in 1/2" dice

1/2 c. dry red wine

2 oz. Pecorino-Romano, diced (we think we will add more next time)

3/4 c. low-sodium vegetable broth

~2 T. chopped curly parsley

Directions:

1. Halve the eggplants lengthwise and scoop out the flesh, leaving 1/4" shells.

2. Salt the eggplant shells inside and let stand for 30 minutes, cut side up, then pat the shells dry.

3. Meanwhile, cut the scooped out flesh into 1/2" dice.

4. Heat the oven to 350°F. Rub eggplants all over with olive oil, then set them cut side down on a rimmed baking sheet. 

5. Add the 1/4 c. of water to the baking sheet, cover with foil, and bake for 45 minutes.

6. Meanwhile, in a large skillet, heat 2 T. of the olive oil over moderate heat. Add mushrooms, season with salt and pepper. Cook until tender and transfer to a bowl.

7. Add 1 T. of the olive oil to the skillet, then the diced eggplant. Season with salt and pepper, cook until tender and browned, then transfer to same bowl as mushrooms.

8. Add the remaining 2 T. of the olive oil to the skillet, then the garlic and onion. Cover and cook until softened, stirring occasionally.

9. While the garlic and onion cook, place the cubes of stale baguette in a bowl and cover with the 

Add the cumin and 1 T. of the butter and stir until butter melts completely.

10. Remove from heat. Stir in the mushroom/eggplant mixture, followed by the wine-soaked bread, cheese, and vegetable broth. Season the filling with salt and pepper.

11. Increase the oven temperature to 425°F. Turn the eggplant shells cut side up and fill each with the stuffing.

12. Dot the tops with the remaining 1 T. of the butter. Transfer to upper third of oven and bake for 10 minutes.

13. Switch to the broiler and broil for 2 minutes. Remove from oven, top with parsley, and enjoy!

D'Artagnan Cocktail

A while back, mom bought a bottle of Armagnac that we used in a recipe (I believe it was for duck, and quite excellent). We still have quite a bit left, so we decided to try a cocktail using it. Really like this one--it's very orange and nice for sipping.

Ingredients:

1/2 oz. (15 mL) Armagnac

1/2 oz. (15 mL) Grand Marnier

2 oz. (60 mL) orange juice

1/2 oz. (15 mL) simple syrup

brut sparkling white wine (we used Barefoot Bubbly Brut Cuvée)

Directions:

1. Place 4-5 ice cubes in a shaker, then add the Armagnac, Grand Marnier, orange juice, and simple syrup.

2. Shake well, then strain into a chilled coupe glass.

3. Top glass rest of way with the sparkling wine and give a gentle stir to combine. Enjoy!