I had my first blondie at Ruby Tuesday. Back in high school I ate at Ruby Tuesday more than any other restaurant. Not that my options were endless, but with a Ruby’s, a TGI Friday, and an Applebee’s all in spitting distance, I still always chose RT. I went with my boyfriend, I went with my sister and her best friend, I went with my girlfriends. Sometimes all in the same week. And if I had room for dessert after a basket of pumpernickel bread sticks with honey butter and a plate of loaded cheese fries, I was getting a blondie. Always. Even the Oreo Tallcake couldn’t sway me away. I’ve had blondies here and there over the last several years, but they haven’t come in my way much since I stopped making frequent Rubys trips. Until I tried Ina Garten’s recipe, and suddenly found myself wanting them almost as often as I did back in high school.
The original title for this recipe was “MMM Chicken,” which is shorthand for Mustard, Mascarpone, Marsala Chicken, but more accurately it should be “MMMM Chicken” because one of its best features is a pound of cremini mushrooms. If you make it on a Monday, as I most recently did, it’s gonna need another M…so “MMMMM Chicken.” Even after five M’s, I couldn’t take my finger off of the M key. This pasta is just that mmm-mmm good. It’s kind of like this: