Diane Morrisey Cooking

Diane Morrisey Cooking Cooking Real Food for Real People | Mom of 6… Preorder my new cookbook today! https://www.simonandschuster.com/books/You-Got-This!/Diane-Morrisey/9781668033401
(9)

06/01/2026

What do you do with that container of strawberries in your fridge that are less than perfect and slightly past their prime? Roast them up!
Serving roasted strawberries on top of grilled or sautéed chicken breast is an easy way to completely elevate a simple meal.

Trust me on this!

Strawberries that are tossed with a bit of balsamic and basil and then roasted are so delicious and can elevate chicken, fish or beef. They are even amazing over goat cheese or Brie or served on a crostini!
Sautéed Chicken Breast with Roasted Balsamic and Basil Strawberries 🍓 🌿
I seasoned the chicken breasts with a drizzle of olive oil, garlic powder, salt and pepper. Sautéed in a skillet over medium heat about 4-5 minutes on either side or until cooked through. Let rest a bit and serve with strawberries over.

Roasted Strawberries:
1 lb strawberries, hulled and halved
2 tbls balsamic
2 tbls extra-virgin olive oil
Handful of basil leaves torn into pieces

In a bowl combine everything.
Preheat oven to 375F.
Line a sheet pan with foil.
Spread the strawberries into a single layer. Bake until the fruit is tender, juicy, and collapses on itself, 20 to 25 minutes, tossing halfway.

05/30/2026

My family loves Trader Joe’s croissants for sandwiches but whenever I have a few left over, I like to stuff them with egg/omelette fillings. They are so simple to make and the beauty is that you can add whatever you have to the filling. Todays croissants were filled with some shredded cheddar, scallions, bacon and some of the oven roasted tomatoes I made yesterday. Super easy to keep vegetarian as well. Simple and delicious, it’s a great thing to make this weekend!
Croissant Omelettes
4 croissants
5 eggs
1/2 cup milk or cream
1/2 cup grated Cheddar Cheese, 1/2 cup crumbled crispy bacon
1/2 cup chopped red onion
1/3 cup roasted tomatoes
1/3 cup chopped scallions
Salt and pepper to taste

Preheat oven to 375F.
Line a baking sheet with parchment and set aside.
Hollow out the croissants and press down the the inside to create as big a hole to fill. Use the innards for croutons or however else you want to use them.
In a bowl whisk together eggs, milk, salt and pepper and then add in whatever fillings you want.
Fill the crevice evenly with the egg mixture and bake for 15-20 minutes or until the croissant is crispy and the filling is cooked.

Sprinkle with chopped parsley or chives or scallions. Excellent served with sriracha or salsa

05/28/2026

I saw make this recipe several years ago and I’ve been making it ever since. He cooked the tomatoes and veg on the stove top but I just roast them in the oven until super soft enough to blend
This dish could not be easier to make. Just roast the veg until soft and then blend them with an immersion blender until smooth. Voila, there is your sauce.
Add the cooked orzo and some pasta cooking water if you want it to be a bit looser and although I saved a cup of water, I didn’t feel like mine needed any. Sprinkle with Parmesan cheese and fresh basil, give it a stir and you have a simple tomato sauce that was so easy to do and equally as delicious.
**Leave the Parmesan out to keep it
Ingredients:
2-3 cups sungold tomatoes
3 shallots peeled and cut in half
4 cloves garlic
1/2 tsp salt
1/2 cup olive oil
6 sprigs fresh thyme
1 lb of orzo
1/4 cup fresh basil leaves
1/2 cup grated Parmesan.

Preheat oven to 400F. Add the tomatoes, garlic, shallots, salt, olive oil, thyme to a casserole dish and stir to combine. Roast until golden and soft and completely tender, about 30-40 minutes.
In the meantime bring a pot of salted water to a boil. Add the orzo and cook til Al dente, reserving 1 cup of pasta cooking water. When veg are done in the oven, remove the thyme sprigs and pulse until smooth with an immersion blender.
Add the orzo to the sauce and stir to combine. Add 1/4 cup of fresh basil leave and 1/2 cup Parmesan, stir to combine. If you want it a bit looser, feel free to add some of the pasta cooking water.

05/27/2026

My sister Theresa and I used to be obsessed with Butterfinger candy bars when we were in grammar school. After school we used to walk across the street to the little store and buy a couple a few times a week. I had sort of forgotten all about them until I saw them being recreated in a healthier way all over the internet… I knew immediately that the love affair was back and I have to say that this new version was worth the wait💛💛
Homemade Butterfingers
1 cup natural peanut butter (I use Teddys PB)
1/4 cup pure maple syrup
2 tbsp molasses
1 tsp pure vanilla extract
1/2 tsp salt
2 cup corn flakes placed in a Ziploc bag and smashed

2 cups semisweet or dark chocolate
2 tbls vegetable oil (this is optional… the addition of the oil helps to smooth out the melted chocolate… if you don’t want to use it, don’t… your choice… but please don’t be the ‘anti-veg oil’ police 👮‍♀️ 🚔

Add the peanut butter, maple syrup, molasses, and salt to a saucepan over low heat and mix well until everything is melted together. Remove from the heat and stir in the corn flakes until well combined.

Add the mixture to a loaf pan lined that’s been lined with parchment paper and press down evenly. Freeze for a few hours. Remove from the freezer and slice into bars. In a double boiler, melt the chocolate and oil (if you are using) until smooth. Dip each bar into the melted chocolate and sprinkle with course salt (optional)
I let harden right on the counter top. Store in the fridge until the chocolate sets

05/26/2026

3 ingredients.
Peanut butter. Raspberry. Melted chocolate.
End of story

**Also, if you are inclined to comment that the addition of salt, technically makes this 4 ingredients, first of all… I’m sorry that you are that way 🙄 🤦🏻‍♀️and second of all, the salt is optional. Use it or not… just as delish without it…. Now carry on with your day 😘

I got this idea from the amazing Samah (she really is pretty incredible) and knew I had to make them. You can’t beat the ease of them or how delicious they were!
Peanut Butter and Raspberry Chocolate Bites
You slightly flatten out a raspberry with a fork and then add a small amount of peanut butter to it. I put them on a parchment lined baking sheet and then parked them in the freezer for a couple of hours. When then they were good and solid, I removed them from the freezer and then dipped them in melted chocolate, which I had melted in the top of a double boiler (I used 2 cups of chocolate chips and 2 tablespoons of vegetable oil… but you can easily use coconut oil). I sprinkled with a little bit of flaky maldon salt and stored them in the fridge. So good!

05/24/2026

Pan con Tomate is a classic simple Spanish tapa originating from the Catalonia region of Spain. Its name translates simply into “bread with tomato” and it is one of my favorite things to make in the summer with our homegrown tomatoes and We ate it almost everyday when we were just in Spain. This tomato bread is a perfect example of turning a few humbling ingredients into something that is far better than the sum of its parts. Which is exactly why we found it in every tapas bar that we visited in Spain.

I use a box grater to shred my tomatoes (just cut the tomatoes in half….no need to peel) into a bowl and then season with a pinch of kosher or flaky salt. Some people like to rub the tomato right onto the bread, but I prefer grating them tomato to ensure more on each slice.
I toast or grill crusty bread (I used ciabatta), rub a peeled clove of garlic on the surface of the bread and then heap the tomato mixture on top. I finish with a generous glug of extra virgin olive oil and a pinch of flaky sea salt (I like Maldon salt). No real measurements needed

It’s best if you use it using a strong sturdy bread that holds up to all of the juicy pulp without getting soggy. That’s why usually choose ciabatta bread.

05/21/2026

When the was in Greece last year I had a salad very similar to this salad in Paros one day. The salad was made with bulgar but I only had pearl couscous here so that’s what I used. It was tossed with a very simple lemon minty vinaigrette, had sautéed Halloumi cheese (a wonderful cheese from Cyprus) on top and it reminded me that I don’t buy halloumi often enough. This was bright and light and a perfect salad on its own or as an accompaniment to any protein.

I was inspired when I saw this recipe from because it was so similar to what we had in Greece. I made a few changes but the bones are the same. Thanks Chef!
1 (8oz) box of pearl couscous made according to package directions (I used the Trader Joe’s box)
1 (8oz) pkg Halloumi cheese, sliced
1/2 cup dried cherries
1/3 cup pomegranate seeds
½ cup cucumber, diced
¼ cup red onion, chopped
¼ cup fresh mint leaves, chopped
2 tablespoons olive oil
Dressing:
1/4 cup olive oil
Zest and juice of one lemon
1 garlic clove, chopped
1 shallot, chopped
1 tbls honey
2 tbls mint leaves, chopped
2 tbls parsley leaves, chopped
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper

Heat 2 tbls olive oil in a skillet and add halloumi slices. Fry a couple minutes on each side until golden. Remove from skillet and set aside.
In a salad bowl, whisk together all dressing ingredients in the bottom of the bowl until well combined.
Add everything else and toss well. Check for seasoning.

Address

Trumbull, CT
06611

Website

Alerts

Be the first to know and let us send you an email when Diane Morrisey Cooking posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Diane Morrisey Cooking:

Shortcuts

Share

Category