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Diane Morrisey Cooking, Trumbull, CT (2026)

06/23/2026

With only a handful of ingredients, this Cod Francaise (although you really could use any mild white fish) is going to be the best and easiest thing you’ve cooked in awhile. Serve it over a bed of rice and you’re going to want this on repeat. Healthy, delicious and full of flavor, it’s got a lightness that can’t be beat.
Cod Francaise
3/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/3 tsp onion powder
1/4 tsp smoked paprika
2 large eggs
2 tbsp olive oil
3 tbsp butter
5 cod filets
3 cloves garlic, chopped
5 large handfuls baby spinach
1/2 cup white wine
1 cup vegetable stock
Juice and zest of one lemon plus
1 lemon thinly sliced
1/2 cup chopped parsley

In a bowl, combine the flour with the seasonings. In another shallow bowl, beat the eggs.
Dredge each piece of fish in the in flour mixture, (shaking off the excess) and then the beaten egg.
Heat a large sauté pan to medium heat and add the olive oil and 2 tbls of the butter.
When the pan just begins to foam, add the fish, (you will need to cook the fish in batches so as not to crowd the pan) and cook for about 4 minutes per side or until golden brown. When all the pieces are done, wipe out the pan and add the remaining tablespoon of butter. Add the garlic and lemon slices and cook for 30 seconds. Add the spinach and season with salt and pepper. Cook for a minute or 2 until it begins to wilt.
Add the wine, broth, lemon juice and zest. Bring the sauce to a boil and simmer for 2 minutes. Add the cod back to the skillet and let cook together for one minutes. Sprinkle with parsley

06/22/2026

Need a simple appetizer idea? Here’s one for you.
This is an incredibly flavorful dip with all of your favorite Mediterranean flavors that is as delicious to eat as it is pretty to look at. It’s creamy and smooth and topped with loads of veggies and herbs. Served with pitas, crackers or veggies, it’s going to be the first thing to go at your next party.
Mediterranean Creamy Feta Dip
6 oz. feta
1/2 cup plain Greek yogurt
4 oz cream cheese (1/2 of an 8oz block) softened
3 tbls extra-virgin olive oil, plus more for drizzling
3 cloves of garlic chopped
Juice and zest of 1 lemon
Kosher salt and pepper
1/4 tsp chili flakes
1/2 tsp dried oregano
1/4 tsp cayenne
Pinch crushed red pepper flakes
2 tbsp. freshly chopped dill

Combine all of this into a food processor and process until smooth. Check for seasoning.

Toppings:
1/3 cup chopped cucumber
1/3 cup chopped red bell pepper
1/3 cup chopped cherry tomatoes
1/4 cup chopped kalamata olives
1/4 cup chopped red onion
2 tbls chopped fresh dill

Transfer dip to a serving bowl. Drizzle with olive oil and season with salt and pepper. Top with all the toppings and serve with pita chips, crackers or vegetables.

06/21/2026

This is my third Father’s Day without you Pop, my Mountain of a Man Father❤️

In March 2012 St. Joseph HS boys basketball team won their 11th State championship against Hillhouse HS. This game would end up being the last game that my Father coached. At the tender age of 80 and after 50 years at the helm of the St. Joes boys basketball team, my Father had decided to retire at the end of the season.

At halftime St. Joes was down by 10 points. My Father did what he always did, he motivated his players to come out and give it all that they had. And then he did what he also did so well. He out coached his opponent.

St. Joes went on a 19 - 0 run in the second half and ended up winning the game by 8 points giving my Father and St. Joseph’s their 11th State Championship and closing out the end of a storied 50 year coaching career.

Dad retired with a record of 878 victories, a feat that solidified his position as New Englands most winningest HS basketball coach.

Over the 5 decades at the helm, Dad amassed countless Regional and National prestigious accolades and awards and was widely recognized for his achievements as a coach, but it was the impact of his influence that he made on his players on and off of the court that Coach will always be remembered for. He touched countless lives leaving an indelible mark that has forever changed the trajectory of the lives of all of those fortunate to have crossed paths with him.

And with everything that Dad did, he was led by his Faith and the philosophy that whatever you do in this life, do it with God in mind and for the love of God.

Dads pure dedication to his faith, family, players and friends was his true life’s work. He was a kindhearted and generous man, who always led by example. Coach was a force of nature and acted as an inspiration to all who came upon him.

No words for how much I miss this man. Although this year is different because Mom has finally joined him. And that makes me smile because I know that was what he was waiting for. They are finally together again ♥️

When it came to Fathers, I won the lottery❤️ Thank you Pop for loving me as hard and as fiercely as you always did

06/19/2026

When I was 19 years old, I worked as a hostess at a local restaurant called Connolly‘s and they had a dish on their menu which was pasta Alfredo with broccoli and scallops. I adored that dish and a couple of times a week the guys in the kitchen would make me a plate after my shift. I think about that dish all the time, so much so that I make it for myself quite often now. And it’s so simple to assemble. I steam some broccoli. I sauté some bay scallops in butter and garlic. I make my simple Alfredo sauce. I boil some pasta and then toss it together in a bowl with some lemon zest.
And yes, it’s as delicious now as I remember it being as a 19 yr old girl ♥️

No ‘real recipe’. Basically, I steamed some broccoli florettes in simmering water until tender. Cooked some tortellini until al dente. Sautéed up a pound of bay scallops in 2 tbls of butter and a tbls of olive oil with 2 chopped garlic cloves and seasoned with salt and pepper.
Combine all of the above in a bowl with the zest of a lemon and finish with a dusting of freshly grated Parmesan.
Sauté the bay scallops in butter and olive oil for about 2-4 minutes total or until they turn opaque.

Alfredo Sauce:
1/4 cup butter
1 1/2 cup heavy cream
2 clove garlic, crushed
1 1/2 cups freshly grated
Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat, add garlic and let simmer for 2 minutes or until aromatic. Add cream, stir and simmer for 5 minutes. Whisk in the cheese, heating through. Stir in parsley and crack some black pepper on top

06/18/2026

If you love crunch and you love cheese then Frico Cheese is for you. What is Frico Cheese you ask??

It is that magical thing that happens when cheese sneaks out of your grilled cheese, melts in the pan, and then caramelizes up into a crispy-crunchy lacy cracker. Or when you are heating up pizza and the cheese runs over onto the baking sheet and crisps up. You know.... the stuff that I always fight for. Well here I am combining my beloved eggs with Frico Cheese for a match made in breakfast heaven.
Frico Eggs are basically a grilled cheese and egg sandwich minus the bread.... Who’s gonna argue with that??
2 tbls eshredded cheese ( cheddar or parmesan)
1 large egg
salt and pepper
chives (optional)

Heat a non-stick skillet over medium heat and spray with non stick spray. Sprinkle the shredded cheese in the centre of the pan, in circular shape. You want a thin, even layer. Once the cheese melts a bit, crack an egg on top, cover with a lid and cook to your desired doneness (glass lids make it easy to be able to see the egg!). Remove from the heat, let sit for a minute for the cheese to crisp up and then loosen the egg with a spatula. Season with salt and pepper

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Trumbull, CT
06611

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