Creamy Potato Gnocchi

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

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

**entry in progress, check back soon for completion!**

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

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)!