Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Apple Salad

By Leave a Comment

Print Recipe

Apple Salad

A fresh mix of spring greens, crisp apples, candied walnuts, creamy goat cheese, and red onions, tossed in a tangy homemade apple cider vinaigrette. It's the ultimate Fall salad, Enjoy!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

DRESSING:

  • 1/2 c. good quality olive oil
  • 3 T. apple cider vinegar
  • 2 T. honey
  • 1 T. Dijon mustard
  • 3 cloves garlic pressed
  • 1/4 tsp. onion powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper

SALAD:

  • 3 Honeycrisp, Gala, or Fuji apples divided
  • 1/4 c. lemon juice
  • 1 c. cold water
  • 10 oz. spring lettuce mix
  • 1/4 red onion sliced
  • 4 oz. goat cheese
  • 2 c. candied walnuts

Instructions

  • DRESSING: In a pint jar with lid or small bowl, shake or whisk the olive oil, apple cider vinegar, honey, Dijon mustard, garlic, onion powder, salt, and pepper until well combined. Cover and chill while you prepare the salad.
  • SALAD: Dice two of the apples into 1/4-inch cubes. Cut the remaining apple into thin slices for the garnish.
  • Pour the lemon juice and water into a medium bowl. Add the sliced and diced apples to the bowl. Allow to sit while you prepare the rest of the salad. When ready to assemble, drain the apples in a colander.
  • In a large serving bowl, add the spring mix, diced apples, red onions, goat cheese and walnuts (reserving about 2 tablespoons each of cheese, red onions, and candied walnuts for garnish).
  • Add the dressing to the salad, toss to coat (alternatively, you can serve the salad with the dressing on the side). Garnish the salad with the sliced apples and reserved cheese, onions, and candied walnuts and serve immediately, Enjoy!

Italian Sausage and Butternut Squash Soup

By Leave a Comment

Print Recipe

Italian Sausage and Butternut Squash Soup

A one-pot wonder that comes together in 30 minutes! Perfect for a crisp Fall evening or a frosty Winter night, this comforting soup wraps you up like a cozy blanket. Delicious, satisfying, and sure to become a new family favorite!
Course: Soup
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 lb. spicy Italian sausage crumbled
  • 1 tsp. Italian seasoning
  • 1 T. fresh thyme leaves or 2 tsp. dried thyme leaves
  • 1/4 tsp. red pepper flakes
  • 1 c. orzo uncooked
  • 4 cloves garlic pressed
  • 5 c. chicken broth
  • 10 oz. butternut squash peeled and cubed
  • 5 oz. fresh baby spinach
  • 1/2 c. heavy cream
  • 1/3 c. parmesan cheese shredded or grated for garnish
  • Fresh thyme sprigs for garnish, optional

Instructions

  • In a Dutch oven or heavy bottom pot, cook the crumbled sausage, Italian seasoning, fresh thyme leaves (no sprigs) and red pepper flakes over medium heat, stirring occasionally to break up the sausage.
  • When the sausage has released its juices and is about half cooked, stir in the uncooked orzo and garlic. Cook, stirring constantly for about 2 minutes to toast the orzo.
  • Add the chicken broth and cubed butternut squash, stir well, cover with a lid, and bring to a boil, then reduce to a simmer, and cook for about 5-10 minutes until the orzo and butternut squash is cooked.
  • Add the spinach to the soup, cover with the lid and let it wilt over low heat, stirring occasionally.
  • Once the spinach has wilted, remove the soup from the heat and stir in heavy cream. Season with salt and pepper to taste. Add more chicken broth if the soup is too thick. Add more red pepper flakes for heat if desired.
  • Serve in bowls topped with parmesan cheese and fresh thyme sprigs, Enjoy!

Grilled Caprese Flank Steak

By Leave a Comment

Print Recipe

Grilled Caprese Flank Steak

Tender grilled flank steak topped with blistered tomatoes, mozzarella pearls, and basil ribbons drizzled with sweet balsamic glaze, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

BALSAMIC MARINADE:

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 1 T. Dijon mustard
  • 1 tsp. honey
  • 1 lg. clove garlic pressed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

FLANK STEAK:

  • 2 lb. flank steak

CAPRESE:

  • 2 c. cherry or grape tomatoes
  • 1 c. mozzarella pearls cut in half
  • 2 T. basil cut into ribbons
  • 2 T. Balsamic glaze (not vinegar) for drizzling
  • Garlic butter crostini for serving, optional

Instructions

  • BALSAMIC MARINADE: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
  • Place the flank steak in a shallow dish and pour the marinade over the steak. Cover the dish and marinate 6-8 hours or overnight in the refrigerator. (Alternately, you could marinate the steak in a zip-top bag.)
  • FLANK STEAK CAPRESE: Shake off the excess marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side, before setting aside to rest for 5 minutes, then thinly slice the steak against the grain.
  • Meanwhile, grill the cherry tomatoes in a basket or blister in a hot skillet until lightly charred, about 3-5 minutes.
  • TO ASSEMBLE: Arrange the steak slices on a serving board or platter. Top with the blistered tomatoes, mozzarella pearls, and basil ribbons. Drizzle with balsamic glaze and serve immediately with garlic butter crostini.

Corn Ribs

By Leave a Comment

Print Recipe

Corn Ribs

Seasoned corn riblets air-fried until slightly charred and curled, then tossed in garlic butter, and served with our spicy crema for dipping. Each bite is bursting with flavor, you’ll never eat corn on the cob another way, Enjoy!
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4

Ingredients

CORN RIBS:

  • 2 corn on the cob cut into ribs
  • 1 1/2 T. neutral oil avocado or olive oil

SEASONING MIX:

  • 2 tsp. smoked paprika
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. salt

SPICY CREMA:

  • 3/4 c. sour cream
  • 2 T. sriracha hot sauce
  • 1 lime juiced

GARLIC AND HERB BUTTER:

  • 1/2 c. unsalted butter
  • 2 cloves garlic pressed
  • 1 T. thinly sliced chives
  • 2 tsp. minced cilantro plus more for garnish

Instructions

  • CORN RIBS: Remove the husks and silks from the corn on the cob. Using a sharp knife, cut the bottoms and tops off each corn cob. Cut each cob in half crosswise.
  • Stand one of the corn cob pieces upright and carefully cut it in half lengthwise, then, lay each half flat cut side down and cut it in half lengthwise again, creating four "ribs”. Repeat with the remaining corn cob halves.
  • Place the corn ribs into a large bowl and toss with oil.
  • SEASONING MIX: In a small bowl, whisk together all the seasonings. Sprinkle the seasoning mix over the corn ribs and toss to coat.
  • SPICY CREMA: In a small bowl, whisk together the sour cream, hot sauce, and lime juice; refrigerate until ready to use.
  • GARLIC and HERB BUTTER: Melt the butter in a small saucepan over medium heat. Once the butter has melted, add garlic, chives, and cilantro, remove from the heat. Swirl the pan to evenly distribute the garlic and herbs then set aside.
  • AIR FRYER: Spray the air fryer basket with avocado cooking spray and add corn ribs (you may need to do this in batches to prevent over-crowding). Spray the corn ribs with cooking spray.
  • Set the air fryer temperature to 400 degrees and air fry the corn ribs for 12 minutes. Transfer the corn ribs to a bowl and drizzle with garlic herb butter; toss well to coat.
  • Transfer the corn ribs to a serving platter and drizzle with more garlic herb butter. Serve with spicy crema for dipping and enjoy!

Notes

OVEN/BROILER METHOD: Line a rimmed baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto the prepared baking sheet, cut-side down, about 1/2-inch apart. Set broiler to high and broil the corn ribs for 1-2 minutes or until lightly charred and blistered. Turn corn ribs over and broil for another minutes. Remove from the oven and toss with garlic herb butter.

Hostess Cupcake Cookies

By Leave a Comment

Print Recipe

Hostess Cupcake Cookies

Soft, cake-like chocolate cookies topped with marshmallow frosting, a blanket of chocolate ganache, and those iconic vanilla swirls! A nostalgic treat the whole family will love!
Course: Dessert
Cuisine: American
Servings: 16 cookies

Ingredients

COOKIES:

  • 1 (15.25 oz.) box Devil's Food cake mix
  • 2 T. all-purpose flour
  • 1 T. cocoa powder
  • 2 lg. eggs
  • 1/2 c. vegetable oil

FROSTING:

  • 1/2 c. unsalted butter softened
  • 2 1/4 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 (7 oz.) jar marshmallow creme

GANAUCHE:

  • 1 c. semi-sweet chocolate chips
  • 6 T. heavy cream

Instructions

  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper; set aside.
  • COOKIES: In a large bowl, using an electric hand mixer, beat the Devil’s Food cake mix, flour, cocoa powder, eggs, and oil until a soft dough forms.
  • Lightly spray a tablespoon scoop with non-stick spray. Scoop a heaping tablespoonful of dough and roll into a ball, place on the prepared baking sheet. Using the palm of your hand, gently press into a 3-inch circle, repeat with the remaining dough, spacing the cookies about 2-inches apart.
  • Bake the cookies for 8-9 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • FROSTING: In a large bowl, beat the butter until creamy. Add the confectioners’ sugar, vanilla extract, and salt, then beat until combined. Add marshmallow crème, beat until smooth. Place a 1/2 cup of the frosting into a small piping bag fitted with a small round tip for piping the white squiggles.
  • Spread a generous layer of the marshmallow frosting on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.
  • GANACHE: In a small microwave-safe bowl, pour the cream over the chocolate chips. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 5 minutes before using.
  • Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before proceeding.
  • Pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie. Let set then enjoy!

Jalapeño Popper Chicken Salad

By Leave a Comment

Print Recipe

Jalapeño Popper Chicken Salad

This Jalapeño Popper Chicken Salad is so versatile and seriously addictive! Serve it in crisp lettuce cups, pile it onto sandwiches or buttery croissants, or enjoy it as a crowd-pleasing dip with toasted crostini or crackers. However you serve it, it's guaranteed to be a hit!
Course: Appetizer, Entrée, Salad
Cuisine: American

Ingredients

DRESSING:

  • 4 oz. cream cheese softened
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 2-3 T. pickled jalapeno juice
  • 1 T. ranch seasoning dressing and dip mix
  • 1/2 tsp. salt
  • 1/2 tsp. cracked black pepper

SALAD:

  • 3 c. shredded rotisserie chicken
  • 1/3 c. pickled jalapenos diced
  • 1 fresh jalapeno seeded and diced
  • 6 strips crispy bacon chopped
  • 1/3 c. thinly sliced green onions
  • 1/3 c. diced red onion
  • 2/3 c. shredded cheddar cheese

Instructions

  • DRESSING: In a large mixing bowl, using an electric hand mixer, beat the softened cream cheese, mayonnaise, and sour cream until smooth. Add the pickled jalapeno juice, 2 tablespoons ranch seasoning mix, salt, and pepper. Taste and adjust, adding more ranch seasoning if needed.
  • SALAD: Add the shredded chicken, pickled and fresh jalapenos, bacon, green onions, red onion, and cheddar cheese to the dressing bowl. Gently toss until everything is well coated and combined.
  • TO SERVE: Serve the salad in lettuce cups, piled into sandwiches or buttery croissants, or enjoy it as a dip with toasted crostini or crackers.
  • Store leftovers in the refrigerator in an airtight container for up to 4 days.

Lemon Cucumbers with Homemade Basil Pesto

By Leave a Comment

Print Recipe

Lemon Cucumbers with Homemade Basil Pesto

Despite the name lemon cucumbers do not taste like lemons, instead they have a sweet floral flavor. Here we’ve dressed them with basil pesto and served them as a light, refreshing summer appetizer, Enjoy!
Course: Appetizer, Salad, Side Dish
Cuisine: American

Ingredients

LEMON CUCUMBERS:

  • 3-4 med. lemon cucumbers sliced into wedges (see notes below)

BASIL PESTO:

  • 2 c. fresh basil leaves lightly packed
  • 1/3 c. pine nuts or chopped walnuts
  • 2-3 cloves garlic minced
  • 1/2 c. extra virgin olive oil
  • 1 T. fresh lemon juice
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • LEMON CUCUMBERS: Wash and pat dry the cucumbers. Slice the cucumbers into wedges (if the skin is tough or bitter, peel the skin, and if the seeds are too hard, remove them.)
  • BASIL PESTO: Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • Dress the pesto over the cucumbers. Store leftover pesto in an airtight container in the refrigerator for up to 1 week.

Notes

Lemon cucumbers have no lemon flavor. Their skin is slightly thicker than other cucumbers. The center gets seedier as the fruit stays on the vine. The best time to pick and eat lemon cucumbers is when they are young, tender, and light/pale yellow in color.

Cherry Delight

By Leave a Comment

Print Recipe

Cherry Delight

Three layers, one fantastic dessert! Graham cracker crust, topped with no-bake cheesecake, and cherry pie filling, YUM!!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

GRAHAM CRACKER CRUST:

  • 2 1/2 c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 3/4 c. butter melted

NO-BAKE CHEESECAKE:

  • 2 (8 oz.) pkg. cream cheese softened
  • 1/4 c. sour cream
  • 1 (8 oz.) tub Cool Whip thawed
  • 1 c. confectioners’ sugar
  • 2 tsp. vanilla extract

CHERRY TOPPING:

  • 1 (21 oz.) can Duncan Hines Comstock more fruit cherry pie filling

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13 or 8×12-inch baking dish with nonstick cooking spray; set aside.
  • GRAHAM CRACKER CRUST: In a large bowl, mix graham cracker crumbs with sugar and melted butter. Press into the prepared baking dish. Bake until the edges are golden about 12-14 minutes. Cool completely on a wire rack about 45 minutes.
  • NO-BAKE CHEESECAKE: In a large bowl, using an electric hand mixer beat together the cream cheese and sour cream. Add the confectioners’ sugar and vanilla extract, Beat until smooth and creamy. Gently fold in the Cool whip until well combined, do not over mix!
  • Spread the cream cheese mixture over the completely cooled crust sealing the edges. Refrigerate for a minimum of 4 hours preferably overnight.
  • CHERRY TOPPING: Spread the cherry pie filling over the top of the cream cheese layer just before serving. Cut into squares and serve.

Lasagna Stuffed Zucchini Boats

By Leave a Comment

Print Recipe

Lasagna Stuffed Zucchini Boats

Baked zucchini boats stuffed with creamy ricotta, a rich meaty sauce, and melted mozzarella cheese! A delicious low-carb alternative to pasta!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 4 med. zucchini sliced in half lengthwise
  • 1 T. extra virgin olive oil
  • 1/2 med. yellow onion diced
  • 2 cloves garlic pressed
  • 1/2 lb. Italian sausage or ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. jarred marinara I use Raos
  • 1 pinch crushed red pepper flakes
  • 1 c. whole milk ricotta cheese
  • 1 c. freshly shredded mozzarella cheese
  • Freshly grated Parmesan cheese for sprinkling
  • Freshly chopped flat-leaf parsley for garnish

Instructions

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil.
  • Slice the zucchinis in half lengthwise. Trim the ends if needed. Scoop out the insides using a spoon leaving a 1/2 -inch border. Place them on the prepared baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the diced onions, cook, stirring often until softened, about 5 minutes. Add the garlic, cook until fragrant, about 1 minute. Add sausage or ground beef, cook until no longer pink, about 5 minutes. Season with salt and pepper. Add the marinara and crushed red pepper flakes, stir to combine. Reduce the heat to low and simmer, stirring occasionally.
  • TO ASSEMBLE: Spread the ricotta on the bottom of each zucchini boat, then spoon the meat sauce over the ricotta layer. Sprinkle the tops with mozzarella cheese.
  • Bake uncovered until the zucchini is tender and the cheese is melty, about 15 minutes.
  • Sprinkle with parmesan cheese and garnish with parsley before serving, Enjoy!

Zucchini Corn Chowder

By Leave a Comment

Print Recipe

Zucchini Corn Chowder

A light and creamy soup filled with fresh veggies from your garden, like zucchini, corn on the cob, potatoes, and crispy bacon, YUM!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 2 strips bacon chopped
  • 1 T. butter
  • 1 c. yellow onion chopped
  • 2 cloves garlic pressed
  • 1/2 tsp. ground thyme
  • 1 lb. potatoes peeled & diced into 1/2-inch cubes
  • 4 c. chicken broth
  • 2 3/4 c. frozen corn kernels or 4 corn on the cob husks & silk removed, kernels cut from the cob
  • 1 med. zucchini diced into 1/2 -inch cubes
  • 1 c. half and half
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • Fresh chopped flat-leaf parsley for garnish
  • 1 jalapeno seeded and finely diced for garnish

Instructions

  • In a large Dutch oven or heavy-bottom stock pot, melt the butter over medium heat. Add the chopped bacon and cook until the bacon renders its fat and begins to brown, about 3-4 minutes,
  • Add onion, garlic, and thyme, cook until the vegetables begin to soften, stirring occasionally, about 4-5 minutes.
  • Add the potatoes and chicken broth. Raise the temperature to medium-high and bring to a simmer, then lower the heat back to medium and continue to simmer for 8 minutes.
  • Add the zucchini, corn, and heavy cream. Season with salt and pepper and simmer for an additional 8-10 minutes or until the vegetables are tender. (See note below)
  • Ladle into serving bowls garnished with fresh chopped parsley, diced jalapenos, and more bacon if desired.

Notes

If like your chowder thicker, simply remove half of the chowder to a blender and puree. Add the puree back to the pot; stir to combine. Serve in bowls and garnish as you wish.

Boursin Bruschetta Dip

By Leave a Comment

Print Recipe

Boursin Bruschetta Dip

Herbed Boursin cheese topped with grape tomatoes and fresh basil, dressed in olive oil and Balsamic glaze. A quick and easy dip, perfect for any occasion, Enjoy
Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 2 (5.3 oz. pkg.) Boursin cheese (any variety, I used garlic & herb)
  • 1 (10 oz.) cont. grape tomatoes quartered
  • 1/2 c. chiffonade basil reserve some for garnish
  • 1 clove garlic pressed
  • 2 T. extra virgin olive oil
  • 2 T. balsamic glaze
  • Salt and pepper for sprinkling
  • 1 baguette sliced & toasted

Instructions

  • Using an offset spatula, spread the Boursin cheese into a shallow serving dish.
  • In a small bowl, toss together the tomatoes, basil, garlic, olive oil and Balsamic vinegar. Season with salt, and black pepper.
  • Spoon the tomato mixture over the Boursin cheese.
  • Immediately serve with toasted baguette, crackers, or veggies, Enjoy!

Blackened Shrimp Bowls with Mango Salsa and Avocado

By Leave a Comment

Print Recipe

Blackened Shrimp Bowls with Mango Salsa and Avocado

Savor the bold flavors of blackened shrimp, sweet mango salsa, and creamy avocado slices served over a bed of fluffy white rice. The perfect balance of heat and sweet in every bite, Enjoy!
Course: Entrée
Cuisine: American

Ingredients

MANGO SALSA:

  • 1 lg. ripe mango diced
  • 1/4 c. diced red onion
  • 1 sm. jalapeño finely chopped (optional)
  • Juice of 1 lime
  • 1 -2 T. chopped fresh cilantro
  • Salt to taste

CHILI-LIME SAUCE:

  • 1/4 c. plain Greek yogurt
  • 1 T. mayonnaise optional
  • 1 tsp. chili powder
  • Zest and juice of 1 lime
  • 1 tsp. honey or agave
  • Salt and pepper to taste

SHRIMP:

  • 1 lb. large shrimp peeled and deveined
  • Blackened seasoning
  • 1 T. extra virgin olive oil

BOWLS:

  • 1-2 ripe avocados sliced
  • 2 c. cooked rice or quinoa
  • Fresh chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  • MANGO SALSA: In a medium bowl, combine diced mango, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Cover and refrigerate until ready to use.
  • CHILI-LIME SAUCE: In a small bowl, whisk together Greek yogurt, mayonnaise, chili powder, lime zest and juice, honey, salt, and pepper. Adjust seasoning to taste, Cover and refrigerate until ready to use.
  • SHRIMP: Pat the shrimp dry and add to a large bowl. Season the shrimp with chili powder, garlic powder, salt, and pepper, toss to coat. Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Add the shrimp, cook for 2-3 minutes per side until pink and slightly charred.
  • Assemble the bowls by adding a base of cooked rice or quinoa to each bowl. Arrange grilled shrimp, sliced avocado, and mango salsa on top.
  • Drizzle Chili-Lime Sauce generously over the bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy immediately!

Watermelon Lemonade

By Leave a Comment

Print Recipe

Watermelon Lemonade

A delicious refreshing drink on a hot summer day!
Course: Beverage
Cuisine: American

Ingredients

  • 4 c. chopped seedless watermelon
  • 1 1/2 c. fresh squeezed lemon juice about 5-6 large lemons
  • 1/2 c. granulated sugar
  • 4 c. cold water
  • Ice cubes for serving
  • Lime slices for garnish
  • Watermelon wedges for garnish

Instructions

  • Add the chopped watermelon and lemon juice to a blender, blend until smooth.
  • Pour the watermelon lemonade into a large pitcher. Add the sugar and cold water, whisk until well combined and the sugar in dissolved.
  • Pour into glasses filled with ice.
  • Garnish with a slice of lime and watermelon wedge if desired, and Enjoy!

BLT Zoodle Salad

By Leave a Comment

Print Recipe

BLT Zoodle Salad

Here’s a quick and easy summer salad loaded with “zoodles” zucchini noodles, crispy bacon, cherry tomatoes, and basil, tossed in a simple but flavorful dressing, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

DRESSING:

  • 3 T. olive oil
  • 1 1/2 T. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

SALAD:

  • 3 med. zucchini spiralized
  • 6 slices bacon cooked and cut into pieces
  • 1 1/2 c. cherry or grape tomatoes cut in half
  • 1/4 c. fresh basil cut into ribbons

Instructions

  • DRESSING: In a small bowl, whisk together olive oil, lemon juice and spices until well combined.
  • SALAD: In a large bowl, combine zucchini, bacon, tomatoes, and fresh basil. Add dressing and gently toss to combine. Serve the salad immediately and enjoy!

Summer Burrata Salad with Fresh Peaches Berries and Basil

By Leave a Comment

Print Recipe

Summer Burrata Salad with Fresh Peaches Berries and Basil

A fresh and colorful showstopping salad perfect for those hot summer days or nights!
Course: Salad
Cuisine: American

Ingredients

  • 2 c. baby salad greens
  • 2 fresh peaches pits removed and thinly sliced
  • 4 c. Rainier cherries blackberries, and halved strawberries
  • 1/4 c. thinly sliced red onions optional
  • 1/2 c. loosely packed fresh basil leaves
  • 8 oz. ball burrata cheese
  • Sea salt and cracked black pepper to taste
  • 1/4 c. roasted salted pistachios for garnish
  • Juice of 1/2 lemon
  • Extra virgin olive oil for drizzling
  • Balsamic glaze for drizzling
  • Crostini or crackers for serving

Instructions

  • Spread the salad greens onto a large platter.
  • Thinly slice the peaches and fan them across the salad greens.
  • Pit the cherries, halve some of them. Arrange the cherries, blackberries, and halved strawberries over the salad.
  • Scatter thinly sliced red onion if using and basil evenly across the platter.
  • Gently tear open the burrata and place in the center of the salad. Season the salad with sea salt and freshly cracked black pepper to taste. Garnish with pistachios.
  • Squeeze fresh lemon juice over the entire salad, then drizzle with olive oil and balsamic glaze.
  • Serve as a beautiful salad or an appetizer with crostini or crackers, Enjoy!

Croque Monsieur Casserole

By Leave a Comment

Print Recipe

Croque Monsieur Casserole

A classic French bistro sandwich made into a divine casserole featuring ham and Gruyere cheese baked in a rich and creamy custard. Serve with a side with of raspberry jam and a dusting of confectioners’ sugar or drizzle with maple syrup, Enjoy!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • Butter for greasing the baking dish
  • 14 oz. Gruyere or Swiss cheese divided
  • 13 (4 1/2-inch) day old mini croissants split
  • 8 oz. deli-sliced ham I use maple ham
  • 6 lg. eggs
  • 2 c. half & half
  • 1 T. Dijon mustard
  • 1 1/2 tsp. kosher salt
  • 1 T. fresh chopped thyme
  • 1 T. thinly sliced chives for garnish
  • Freshly ground black pepper for garnish
  • Raspberry jam for serving, optional
  • Pure maple syrup for serving, optional
  • Confectioners’ sugar for dusting, optional

Instructions

  • Butter an 8×12-inch baking dish and set aside.
  • Shred 10 ounces of the cheese and cube the remaining 4 ounces into 1/2-inch pieces. Cover and refrigerate until ready to use.
  • Using a serrated knife, slice the croissants in half lengthwise leaving a small hinge.
  • Tear the ham in half and roll or drape each half on the bottom halves of the croissants. Top with about 2 tablespoons shredded cheese. Reserve the remaining shredded cheese (about 2/3 cup) for the top of the casserole. Fold the top half of the croissants over the cheese pressing down to make the croissant sandwiches.
  • Slice each sandwich in half crosswise and place into the prepared casserole dish, alternating cut-sides up and pointed-ends up.
  • In a medium bowl, whisk together the eggs. Add half and half, Dijon mustard, salt, and thyme, whisking until well combined. Slowly pour the custard mixture over the croissant sandwiches. Cover with aluminum foil and let sit a room temperature for 1 hour. (Alternatively, cover and refrigerate for at least 8 hours or overnight. Let sit at room temperature for 30 minutes before proceeding.)
  • When ready to bake, preheat the oven to 350 degrees. Place the cubed cheese randomly between soaked croissants and sprinkle evenly with the remaining shredded cheese.
  • Bake the casserole, covered, for 40 minutes: uncover and bake until golden brown, about 10-15 minutes more. Remove from the oven and let rest for 10 minutes. Top with chives and fresh cracked black pepper if desired. Serve with a side with of raspberry jam and a dusting of confectioners’ sugar or drizzle with maple syrup and enjoy!

Caprese Flatbread

By Leave a Comment

Print Recipe

Caprese Flatbread

Buttery naan bread topped with homemade pesto, cherry tomatoes, mozzarella pearls, red onion, and basil ribbons then drizzled with Balsamic glaze, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 1 (7.05 oz.) pkg. mini naan (4-pack)
  • Homemade Pesto or store-bought
  • 1/4 c. shredded mozzarella divided
  • 12 mozzarella pearls cut in half
  • 12 cherry tomatoes cut in half
  • Thinly sliced red onion
  • Italian seasoning for sprinkling
  • Basil ribbons for garnish
  • Balsamic glaze for drizzling

Instructions

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Place the 4 naan flatbread on the prepared baking sheet. Spread pesto over each flatbread leaving a 1/2-inch border. Sprinkle with shredded mozzarella. Dot with mozzarella pearls, cherry tomatoes, and red onion. Sprinkle Italian seasoning over the top.
  • Bake for 5-7 minutes until the cheese begins to melt and the edges of the flatbread are golden brown. Remove from the oven and garnish with fresh basil ribbons. Finish with a drizzle of Balsamic glaze and enjoy!

Caesar Chicken

By Leave a Comment

Print Recipe

Caesar Chicken

Tender, melt in your mouth chicken served over a green salad, mashed potatoes, or steamed rice, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 c. creamy Caesar dressing
  • 1/2 c. grated parmesan cheese
  • 1 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1/2 c. shredded mozzarella cheese
  • 2 T. chopped fresh parsley for garnish, optional

Instructions

  • Preheat your oven to 375 degrees. Lightly grease a baking dish.
  • In a bowl, whisk together the Caesar dressing, grated Parmesan cheese, black pepper, and garlic powder.
  • Place the chicken breasts in the prepared baking dish. Pour the Caesar mixture over the chicken, ensuring each breast is well coated.
  • Bake in the preheated oven for 30 minutes. After 30 minutes, sprinkle the shredded mozzarella cheese over the chicken.
  • Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
  • Garnish the chicken with chopped fresh parsley and serve over a beautiful green salad, mashed potatoes, or steamed rice if desired.