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! 

Peanut Butter Cup Blondies (with video link)

Another great and easy recipe for a quick treat! This recipe is from a page I saved from Cooking Light magazine back in 2011...and I'm just now trying it for the first time lol (yes, I have just a * few * recipes waiting for me to get to 😁).

 

Link to my YouTube "making of the recipe" video: https://youtu.be/ohYs-l4LTfg

Recipe below contains my modifications.

Ingredients:

160g (1 1/3 c.) all-purpose flour

1 c. sugar

1/2 tsp. baking powder

1/4 tsp. salt

1/3 c. creamy peanut butter

1/4 c. unsalted butter, melted and cooled slightly

2 T. milk

1 tsp. vanilla extract

2 large eggs

1/4 c. semisweet chocolate chips

3 oz. peanut butter cups, chopped coarsely

 

Directions:

 

1. Lightly grease a 9" square baking pan. Heat oven to 350°F.

 

2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

 

3. In a medium-large bowl, stir together peanut butter, melted butter, milk, vanilla extract, and eggs. 

 

4. Stir the flour mixture into the peanut butter mixture until combined (dough will get fairly stiff).

 

5. Stir in the chocolate chips, then spread into the prepared baking pan. You may need to use your hands/fingers to press it out evenly.

 

6. Top evenly with the chopped peanut butter cups, then press them in gently to the dough. Transfer to oven and bake for 19-21 minutes, or until toothpick inserted in center comes out clean.

 

7. Cool in pan on wire rack, then cut, serve, and enjoy!