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!

Amazing Soft Chocolate Chip Cookies

Happy National Chocolate Chip Cookie Day!

 

Another chocolate chip cookie recipe? Yes! Never too many! What sets these apart is a couple of atypical ingredients and no need to chill the batter, despite using melted butter 😮 10+/10!

Link to my YouTube 'making of the recipe' video:https://youtu.be/B5_gbK_GYNE

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a26827502/soft-chocolate-chip-cookies-recipe/

Recipe below contains my modifications.

 

Ingredients:

 

1/2 c. plus 2 T. melted salted butter

1/2 c. brown sugar (packed)

1/4 c. plus 2 T. raw/turbinado sugar

1 large egg

2 tsp. white distilled vinegar

2 tsp. vanilla extract

210g (1 3/4 c.) all-purpose flour

3/4 tsp. baking soda

1/2 tsp. kosher salt

3/4 c. semi-sweet chocolate chips (plus more for topping)

flaky sea salt, to garnish 

 

Directions:

 

1. Heat oven to 325°F. Line baking sheets with parchment and set aside.

 

2. In a large bowl, stir together melted butter, brown sugar, and turbinado sugar until fully incorporated.

 

3. Stir in the egg, followed by the vinegar and vanilla.

 

4. In a separate, small bowl, whisk together flour, baking soda, and salt.

 

5. Add the flour mixture to the large bowl (butter mixture) and stir until just combined.

 

6. Fold in chocolate chips.

 

7. Use a large cookie scoop (around 3 T. size) to portion dough onto prepared baking sheets, spacing portions 2" apart.

 

8. Bake for 12-14 min, until cookies are slightly golden. After removing from oven, let cookies rest on sheet 5 minutes before transferring to a wire rack to cool completely. 

 

9. Garnish with sea salt and enjoy! 

Individual Beef Wellingtons with Marsala Sauce (with video link)

**Pardon my dust -- entry in progress!** 

Seriously amazing dish alert!! These are sooo incredibly delicious! Just typing this up makes me want to have them again right now. They are so good you can even forego the sauce if you don't feel like fussing with it. To accompany it, I made these Sautéed Potatoes, which took longer to cook than what I'd written, so my picture is only of the beef wellington.

Link to my YouTube "making of the recipe" video: https://youtu.be/ZoLoYQhmU4M

Ingredients:

2 beef tenderloin filets, around 4-6 oz each 

1/2 T. olive oil

1 T. unsalted butter

4 oz. button mushrooms, finely chopped

2 

Directions: 

Creamy Potato Gnocchi

Yes, another potato gnocchi recipe--just so yummy!

Link to my YouTube 'making of the recipe' video: https://youtu.be/JABNbbTJs1U

Original recipe credit: https://www.saltandlavender.com/one-pan-creamy-gnocchi-with-sausage/

Recipe below contains my modifications.

Ingredients:

1 lb. hot (or mild) ground Italian sausage

4 cloves garlic, minced

1/3 c. dry white wine

~14 oz. crushed tomatoes

1 c. heavy cream

1 lb. shelf-stable potato gnocchi

1/2 c. freshly grated Parmesan

handful of torn basil

salt and pepper

Directions:

1. In a large skillet over medium to medium-high heat, cook the Italian sausage, breaking into crumbles as you cook it. Cook until just beginning to brown.

2. Add in the minced garlic and cook for around 1 min.

3. Stir in the dry white wine and let cook for 1 minute.

4. Stir in the crushed tomatoes and heavy cream, stirring until mixture is homogenous.

5. Add the potato gnocchi and stir to distribute/coat. Bring to a simmer. Once it reaches simmer, cover and reduce heat to keep it at low simmer for around 5 minutes.

6. Stir in the Parmesan and basil, then season with salt & pepper, to taste. Cook for another minute, then serve and enjoy!!

Mini Almond Cupcakes

These are soooo good!! I had some almond paste to use up and found this recipe in my recipe binders, though I'm not sure which magazine it came from. At any rate, I highly recommend it! It's particularly good with my homemade frosting (I don't have a set recipe for to share, though), which I flavor with both vanilla and almond extracts.

Link to my YouTube 'making of the recipe' video: https://youtu.be/fytAo95takg

Ingredients:

2 1/2 oz. almond paste

1/3 c. sugar

1 large egg white

1/4 c. milk (I used whole, could also use 2%)

2 T. canola oil

85g (3 oz., or around 2/3 c.) all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

frosting, if desired

Directions:

1. Spray the cavities of a 24 mini cupcake mold with a non-stick baking spray with flour, such as Baker's Joy. Heat oven to 350°F.

2. In a large mixing bowl, use your fingers to combine the almond paste and sugar (smush it together) until it becomes a coarse sand-like mixture.

3. Use an electric mixer to beat the egg white into the mixture, followed by the milk, then the canola oil.

4. Whisk the baking powder and salt into the flour, then gradually add and beat in the dry mixture to the wet mixture in the bowl.

5. Divide batter evenly among the prepared cavities of the mini cupcake mold (around 2 tsp. each).

6. Bake for 8 minutes, or until toothpick inserted in center of a cupcake comes out clean. (took exactly 8 min for mine)

7. Cool in pan for 5 min, then remove cupcakes from mold and transfer to cooling rack to finish cooling completely before frosting (if desired). Enjoy!

Big Chewy Lemon Sugar Cookies

Yum! These cookies are very tasty and easy to make, and not a huge batch.

Link to my YouTube 'making of the recipe' video: coming soon!

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a36148345/lemon-cookies-recipe/

Recipe below contains my modifications.

Ingredients:

300g (2 1/2 c.) all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 1/2 sticks (12 T.) butter, softened

3/4 c. sugar, plus more for rolling/coating

1/4 c. brown sugar, packed

zest of 2 medium lemons

1 large egg

1 egg yolk

3 T. lemon juice

Directions:

1. In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

2. In a large bowl, beat together the butter, sugar, brown sugar, and lemon zest, using an electric hand mixer.

3. Beat in the egg and egg yolk, then the lemon juice.

4. Gradually mix in the reserved dry ingredients mixture, until just combined.

5. Cover and refrigerate for at least 2 hours, or up to overnight (I went overnight).

6. Once dough has chilled, heat oven to 350°F and line baking sheets with parchment.

7. Form dough into large balls (around 3 T./walnut size), then roll in sugar to coat. Place balls at least 2" apart on prepared cookie sheets.

8. Bake for 12-14 minutes (I went close to 14), or until edges are slightly brown and middles are still soft. After removing from the oven, leave on the cookie sheet for 10 minutes before transferring to baking rack to cool completely. Enjoy!

Duck Breast with Grand Marnier Sauce & Duck Fat Potatoes

Another fabulously delicious meal! 10+/10! 

 

Adapted from : https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/duck-breasts-with-grand-marnier-sauce

and https://www.dartagnan.com/duck-fat-roasted-potatoes-recipe.html

Ingredients:

2 duck breast filets, scored in cross-hatch pattern across skin

1/2 tsp. coriander seeds

1/4 tsp. white peppercorns

1/2 tsp. kosher salt

1/2 T. orange zest 

1/2 c. freshly squeezed orange juice

1/2 T. sugar

1/6 c. Grand Marnier

1 1/2 T. cold butter, sliced in 4 pats

for the potatoes --

duck fat rendered from the duck breasts' skin

3/4 lb. baby yukon gold potatoes, cut in ~1" chunks

water to parboil the potatoes

small splash of white vinegar 

kosher salt

coarse ground black pepper 

dried or fresh rosemary, to taste (I used dried because it is what I had on hand) 

Directions:

1. Grind coriander seeds and white peppercorns together in a spice grinder. Combine ground mixture with the kosher salt.

2. Rub the mixture evenly all over both duck breasts.

3. In a medium or large skillet, place the duck breasts skin side down. Turn the heat on medium-low. This will allow the fat to render from the duck skin, takes around 10-15 min. Meanwhile, heat oven to 450°F.

4. Remove from heat and set pan aside. Fill a medium saucepan around halfway with tap/cold water, then add the potatoes to the water.

5. Transfer to stove and add the small splash of white vinegar, then a bit of kosher salt. Bring water to boil, then let boil for 5 minutes.

6. Remove from heat and drain water off through a colander. Place potatoes in a medium mixing bowl, then temporarily transfer duck breasts to another plate. Pour the rendered duck fat into the bowl with the potatoes and toss to coat. Return duck breasts to skillet.

7. Season the potatoes with kosher salt, coarse ground black pepper, and rosemary, to taste. Toss to coat, then spread evenly in one layer on a non-stick baking sheet. Transfer to oven and roast for 35 min, turning potatoes over once around halfway point.

8. When potatoes have about 20 min left, begin making sauce: in a small saucepan, combine the orange zest, orange juice, sugar, and Grand Marnier. Heat over medium to medium high heat and bring to a boil, stirring occasionally. Keep boiling until reduced to around 1/4 c. (I did not measure). Remove from heat and stir in the cold pats of butter until fully melted and combined.

9. When the potatoes have around 10 minutes left, return the duck breasts to stove over slightly higher than medium heat. Cook duck for 4-5 minutes per side or until it is medium rare.

10. Slice duck breasts, top with sauce, serve with potatoes and enjoy a lot!

 

 

 

Poulet en croûte

This is soooooo amazingly tasty! 10+/10 all the way!

 

I modified quite a bit from this recipe: https://www.foodandwine.com/poulet-en-croute-8406882

Ingredients:

8 oz. button mushrooms, cut in small "wedges" (like how you quarter, but smaller)
1 T. butter
3 slices thick bacon, cut crosswise in small strips
2 medium shallots, cut in half then thinly sliced to make half-rounds
12 oz. boneless chicken thighs, cut in bite-size chunks
kosher salt (did not measure)
all-purpose flour (did not measure)
2 T. brandy
3/4 c. dry Chardonnay
1 sheet puff pastry, thawed
4 oz. crème fraîche
~1/2 T. fresh thyme leaves
coarse ground black pepper (did not measure)
whole milk (for brushing, do not need much)

Directions:

1. Heat a medium Dutch oven over medium heat and add butter.

2. Once the butter is melted, add the mushrooms. Cook, stirring often, until tender, 3 to 5 minutes. Transfer mushrooms to a bowl or plate.

3. Add the bacon pieces to the Dutch oven. Cook, stirring often and adjusting heat as needed to prevent overbrowning, until they are just starting to crisp and fat has rendered, 3 to 4 minutes. Transfer bacon pieces to a separate medium bowl using a slotted spoon, reserving drippings in Dutch oven. 

4. Add shallots to Dutch oven. Cook, stirring often, until softened, 1 to 2 minutes. Transfer shallots to the same bowl with bacon, using a slotted spoon, reserving drippings in Dutch oven.

5. Add chicken pieces to pot. Sprinkle with kosher salt, then dust lightly with flour. Cook, stirring occasionally, until chicken pieces are cooked through and slightly browned, around 4-5 minutes.

6. Return bacon and shallots to Dutch oven. Add the brandy. Carefully ignite using a long-handled match. Let flames die down a little, then stir a bit until flames die out completely, about 30 seconds. 

7. Add the wine. Bring to a simmer (you may need to increase heat a little), stirring and scraping bottom of Dutch oven often to release the browned bits. 

8. Reduce heat to low. Cover and cook for 30 minutes.

9. Meanwhile, preheat oven to 400°F. On a lightly floured work surface, roll pastry until slightly thinner than original, and large enough to cover your dish(es).

10. Remove Dutch oven from heat. Stir in cooked mushrooms, crème fraîche, thyme, pepper, and a little more kosher salt. 

11. Pour into a 2-quart baking dish or two 1-quart dishes. 

12. Using a bit of water, dampen sides/edges of baking dish just above the filling. Cover filling with pastry, pressing firmly onto wetted sides/edges of baking dish. 

13. Cut four venting slits and make a small center hole in the pastry, then brush pastry lightly with milk.

14. Bake in preheated oven until pastry is golden brown and cooked through and filling is bubbly, 30 minutes. Let stand on a wire rack 15 minutes before serving. Enjoy (a lot)!

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!