Friday, February 3, 2017

One to Five Cookbook, by Chef Ryan Scott

By: The Food Hunter

Looking for recipes to help make weeknight meals easier?  Chef Ryan Scott's first cookbook, One to Five: One Shortcut Recipe Transformed into Five Easy Dishes, is where you will find them! The book features more than 100 easy-to-make recipes from the Emmy-Award winning food host.

“When it comes to cooking at home, if I can’t prep it, cook it, and sit down to eat it in an hour or less, I don’t want to do it. It’s just that simple,” says Chef Scott.

In his cookbook, Chef Scott demonstrates how to think creatively in the kitchen. Readers master one basic recipe and learn how to spin it into five quick, affordable meals. Take for example his Marinated and Roasted Portobellos, start with this "one" recipe and make the following: Mozzarella-Stuffed Crispy Portobello Burgers, Portobello Ranch Fries, Bello Ghanoush, Portobello-Olive Mayo.  

Chef Ryan is actually one of the first chefs in the country to have a full kitchen of BlueStar chef inspired appliances. I have to admit I am extremely jealous, I would do anything to have a BlueStar range like his!! You can check out his BlueStar kitchen and cooking videos here

Marinated-and-Roasted Portobellos
Makes: 6
  • 1/4 cup minced red onion
  • 3/4 cup olive oil
  • 1/4 cup dry white wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon refrigerated garlic paste (from tube)
  • 6 portobello mushrooms, cleaned, stems removed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  1. Whisk together the onion, olive oil, wine, red wine vinegar, soy sauce, balsamic vinegar, lemon juice, and garlic paste in a 13-x-9-inch baking dish or roasting pan.  Add the mushrooms to the marinade, turning them to coat both sides.  Cover and chill for 1 to 3 hours.
  2. Preheat the oven to 400°F.  Put the mushroom caps, gill sides up, on an aluminum foil-lined baking sheet, and bake until tender, about 20 minutes.  Sprinkle with salt and pepper.


  1. I am drooling over these mushroom caps! Sounds like a wonderful cookbook!

  2. Balsamic goes so well with mushrooms. These look ah-mazing! Going to check out the cookbook now!

  3. I'm such a mushroom fan - these sound so flavorful!!

  4. This definitely made my mouth water! Looking up that cook book right now!

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  6. I am such a mushroom fiend! These portobellos look absolutely amazing. :)

  7. I have this book and Chef Ryan's concept of One to Five is awesome!

  8. What a neat book! And those mushrooms...

  9. I love mushrooms and this recipe looks delicious!

  10. Those sound amazing. I wish I weren't allergic to mushrooms! They're so tasty!

  11. Those mushrooms look amazing! I could live off those for days!

  12. Man, I adore mushrooms. And that dish looks Ah-Mazing! YUM!

  13. Love making Portobellos! yum!! These look perfect!

  14. My mom has a HUGE collection of cookbooks, and she's always looking for new ones! I'll have to show her this! Plus, mushroom are her favorites!! (Maybe this would make a good gift ... shhhhh ... don't tell her!)

  15. I need this cookbook because these look fantastic! I love the sweet acidity balsamic adds to things, bet these are so delicious!

  16. Fabulous recipe and if it's an example of more in the cookbook, I'm in!