Cooking Mamas

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Muffuletta

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Muffuletta

An authentic N’awlins sandwich of cured meats, cheeses, and tangy olive salad piled high on a round loaf of Italian bread, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 (10-in.) round Muffuletta bread Italian or sourdough
  • 2 c. Cooking Mamas Olive Salad or store bought
  • 4 oz. thinly sliced Cappicola or deli ham
  • 4 oz. thinly sliced Swiss cheese
  • 4 oz. thinly sliced Mortadella or bologna
  • 4 oz. thinly sliced provolone cheese
  • 4 oz. thinly sliced Genoa salami

Instructions

  • Cut the bread in half horizontally. Hollow out some of the excess bread to make room for the olive salad. Spread each piece of bread with equal amounts olive salad.
  • Begin layering the bottom half with Cappicola or ham, Swiss cheese, Mortadella or bologna, Provolone, and salami. Carefully put the two halves together and press them down together.
  • Cut the sandwich into quarters and serve immediately or wrap tightly with plastic wrap, refrigerate until ready to eat. Cut into quarters just before serving.

Notes

Note: Meat and Cheese are doubled in the photo above.
Recipe Link: Cooking Mamas Olive Salad

Olive Salad

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Olive Salad

aka: Olive Tapenade - Spread this deliciousness on a muffuletta, bruschetta, or deli sandwiches!
Course: Condiment
Cuisine: Italian
Servings: 4 cups

Ingredients

  • 1 1/2 c. Mezzetta Spanish green olives roughly chopped
  • 1/2 c. Mezzetta pitted Kalamta olives roughly chopped
  • 1/4 c. black olives roughly chopped
  • 1 1/2 c. Mezzetta Italian Giardiniera mix roughly chopped
  • 1 c. Mezzetta deli sliced peperoncini roughly chopped
  • 1/4 c. Mezzetta roasted red bell peppers roughly chopped
  • 1 stalk celery thinly sliced
  • 1/2 c. pickled pearl onions roughly chopped
  • 1 T. capers
  • 3 cloves garlic minced
  • 1 tsp. Italian seasoning
  • 1 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/4 c. red wine vinegar
  • 1 to 1 1/2 c. Good quality extra virgin olive oil

Instructions

  • In a large non-reactive bowl, stir everything together; transfer mixture to a glass jar (or other nonreactive container). If needed, pour in more oil to cover.
  • Cover the jar or container with a lid and marinate in the refrigerator for a few hours or overnight.

Notes

Recipe Link: Muffuletta

Pulled Pork Sundaes

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Pulled Pork Sundaes

Who doesn’t love a sundae? Simply layer baked beans, coleslaw, pulled pork, and mashed potatoes into mason jars. Drizzle with barbeque sauce and top with a cherry tomato, mini cornbread muffins, and a dill pickle spear! Perfect for tailgating, backyard BBQ, or April Fool's prank!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

PULLED PORK:

  • 1 (4-5 lb.) pork shoulder roast
  • 1/4 c. Dan's Sweet & Spicy Rub or your favorite rub
  • 1 c. beef broth
  • Stubb's BBQ sauce to taste

GARLIC MASHED POTATOES:

  • 3 1/2 lbs. potatoes peeled and diced
  • 3 T. roasted garlic
  • 4 T. butter softened
  • 1/4 tsp. white pepper
  • 1 tsp. salt
  • 5 oz. cream cheese softened
  • milk if needed

BAKED BEANS:

  • 1 (28 oz.) can Bush’s maple bacon baked beans
  • Stubb's BBQ sauce to taste

COLESLAW :

  • 1 (16 oz.) bag coleslaw mix
  • 1 c. mayonnaise
  • 3 T. granulated sugar
  • 3 T. cider vinegar
  • 1/2 tsp. celery seed
  • salt and pepper to taste

MINI CORN MUFFINS:

  • 1 (8.5 oz.) box Jiffy cornbread mix
  • 1 lg. egg
  • 1/3 c. milk

GARNISHES:

  • Stubb's BBQ sauce for drizzling
  • 4 cherry tomatoes
  • 4 dill pickle spears

Instructions

  • PULLED PORK: Start your slow cooker early in the morning or the day before assembling sundaes. Trim the fat from the roast if necessary. Rub roast on all sides with Dan’s Sweet and Spicy Rub or your favorite rub and place in the slow cooker. Pour beef broth around the roast. Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. Carefully remove meat from the liquid reserving the liquid. When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions. Stir in enough reserved cooking liquid to moisten, and Stubb's BBQ sauce to taste.
  • GARLIC MASHED POTATOES: Boil potatoes in water until tender. Drain potatoes well. In a mixing bowl, combine potatoes, garlic, butter, pepper, salt, and cream cheese. Whip with an electric hand mixer until smooth. Add milk if needed.
  • BAKED BEANS: Heat beans in a small saucepan over medium heat. Add Stubb's BBQ sauce to taste. Reduce heat to low and keep warm.
  • COLESLAW: Pour coleslaw mix into a large bowl; set aside. In a small bowl, whisk together mayonnaise, sugar, vinegar, and celery seed. Pour the dressing over the coleslaw and toss to combine; season with salt and pepper to taste. Refrigerate until ready to assemble.
  • MINI CORN MUFFINS: Preheat oven to 400 degrees and spray two 12-cup mini muffin tins with non-stick cooking spray. Prepare cornbread according to box instructions and fill each cup 2/3 full with cornbread batter. Bake until golden brown about 8-10 minutes. Cool completely then thread onto skewers. Makes 16 mini muffins
  • TO ASSEMBLE: Scoop a 1/2 cup each of warm baked beans, chilled coleslaw, and warm pulled pork into four 16-oz. mason jars. Top with an ice cream scoop of warm mashed potatoes. Garnish with a dill pickle spear, cornbread skewer, and cherry tomato. Drizzle with Stubb's BBQ sauce and serve immediately, Enjoy!
  • COOK’S NOTE: You can make these sundaes using my recipes; use your own recipes or use store-bought for a shortcut meal.

Notes

Potato Salad would be a great substitution for Mashed Potatoes if desired!

Taco Stuffed Bell Peppers

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Taco Stuffed Bell Peppers

These delicious bell peppers are loaded with seasoned taco meat, melted cheddar and Monterey Jack cheese, topped with shredded lettuce, Pico de gallo and hot sauce, Enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 T. extra virgin olive oil
  • 1/2 onion chopped, about 1 cup
  • 1 clove garlic minced
  • 1 lb. ground beef
  • Kosher salt & freshly ground black pepper
  • 2 T. cilantro
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 3 bell peppers halved, seeds removed
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey Jack
  • 1 c. shredded iceberg lettuce
  • Pico de Gallo for serving
  • hot sauce for serving
  • Lime wedges for serving

Instructions

  • Preheat oven to 375 degrees, Spray a large baking dish with cooking spray; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, cook until the onions are tender about 5 minutes. Stir in garlic, cook until fragrant about 1 minute more.
  • Add ground beef, cook until brown and no longer pink about 5 minutes; drain excess fat. Stir in chili powder, cumin, and smoked paprika; season with salt and pepper. Remove from heat.
  • Place the peppers, cut side up, into the prepared baking dish. Drizzle each pepper with olive oil and season with salt and pepper. Spoon the meat mixture into each pepper. In a small bowl, toss together cheeses. Top each pepper with cheese.
  • Bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
  • Top each pepper with shredded lettuce, Pico de gallo, and hot sauce if desired. Serve with lime wedges

Enchilada Meatballs

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Enchilada Meatballs

Take Tex-Mex to a whole new level. Serve these delicious Enchilada Meatballs over rice OR wrapped in warmed tortillas!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb. ground beef
  • 1/2 c. bread crumbs
  • 1 lg. egg
  • 2 cloves garlic minced
  • 2 T. cilantro plus more for garnish
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 T. extra virgin olive oil
  • 1 sm. onion chopped
  • 1 jalapeño minced
  • 1 (19 oz.) can enchilada sauce
  • 1/2 (15 oz.) can black beans drained & rinsed
  • 1 c. sweet whole kernal corn
  • 1 c. shredded cheddar cheese
  • 1 c. shredded Monterey Jack cheese
  • 1 avocado sliced
  • hot cooked rice for serving (optional)
  • Tortillas for serving
  • sour cream for serving (optional)

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2-inch in diameter.
  • In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook to an internal temperature of 145 degrees, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce.
  • Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer.
  • Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melted, about 15 minutes more.
  • Garnish skillet with avocado and more cilantro. Serve over rice OR with warmed tortillas and sour cream.

Greek Chicken Salad Gyros

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Greek Chicken Salad Gyros

Greek pita flatbread, topped with Rotisserie chicken, crisp veggies, creamy Tzatziki, and Feta cheese, Enjoy!
Course: Salad
Cuisine: Greek
Servings: 6

Ingredients

  • 3/4 c. plain Greek yogurt
  • 2 T. lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 med. English cucumber peeled & chopped
  • 4 c. shredded rotisserie chicken
  • 1/2 pint cherry tomatoes sliced in half
  • 1/2 sm. onion chopped
  • 4 oz. block feta cheese crumbled
  • 1/2 c. chopped kalamata olives
  • 2 T. fresh dill chopped
  • 1 T. fresh parsley chopped
  • kosher salt to taste
  • 6-8 Pita flatbread (pocketless pita) warmed

Instructions

  • In a large bowl, combine all ingredients except the pita bread; gently toss until well combined.
  • Cover and chill until ready to serve, at least 30 minutes. Serve on warm pita bread.

Spicy Mongolian Beef Zoodles

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Spicy Mongolian Beef Zoodles

Mongolian beef, zucchini noodles, pineapple, and stir-fried veggies. This delicious, low-carb, dinner comes together in under 30 minutes!
Course: Entrée
Cuisine: Chinese
Servings: 6

Ingredients

MONGOLIAN BEEF:

  • (10-12 oz.) flank steak thinly sliced against the grain 1/4-inch thick
  • salt and black pepper to taste
  • 2 tsp. cornstarch
  • 1 tsp. sesame oil

SAUCE:

  • 1/4 c. low sodium soy sauce
  • 1/4 c. hoisin sauce
  • 3 T. Thai chili sauce
  • 2 cloves garlic minced
  • 1/2 tsp. grated ginger
  • 3 T. cornstarch
  • 4 med. zucchini spiralized into noodles
  • 1 c. pineapple chunks canned, fresh or frozen
  • 1/4 c. carrots
  • 1/3 c. water to thin sauce

GARNISHES:

  • 2 green onions thinly sliced
  • sesame seeds for garnish

Instructions

  • BEEF: In a large bowl, combine steak, salt, pepper, 2 teaspoons cornstarch, and sesame oil; toss to coat, set aside while you make the sauce and spiralize the zucchini noodles.
  • SAUCE: In a medium bowl, whisk together soy sauce, Hoisin, chili sauce, garlic, ginger, and 3 tablespoons cornstarch; set aside.
  • Spiralize the zucchini noodles using a spiralizer or a vegetable peeler.
  • Add 2 tablespoons vegetable oil to a large skillet over medium-high heat until pan starts to get smoky. Add beef sear and brown on both sides, about 1-2 minutes. (You may have to cook in batches depending on the size of your pan.) Transfer seared beef onto a plate.
  • Return pan to heat and add pineapple chunks, cook until caramelized, about 1-2 minutes. Stir in carrots, beef and sauce .Allow the sauce to bubble and thicken. Slowly add reserved water as needed if sauce is too thick.
  • Add the zucchini noodles to the pan, using tongs quickly toss to coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook. Serve immediately garnished with green onions and sesame seeds.
  • Cook’s Notes: Do not overcook the zoodles or they will get soft and mushy. You can also serve the beef over raw zoodles if desired.

Baked Chicken Tacos

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Baked Chicken Tacos

Crispy baked tacos filled with seasoned shredded chicken, melted pepper jack cheese, iceberg lettuce and your favorite taco toppings. A delicious and easy way to feed a hungry family or game day crowd!
Course: Entrée
Cuisine: Mexican
Servings: 12 Tacos

Ingredients

TACOS:

  • 2 c. salsa homemade or store bought
  • 1 c. water
  • 2 T. tomato paste
  • 1/2 tsp. coriander
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 rotisserie chicken shredded (about 1½ lbs.)
  • 6 T. vegetable oil divided
  • 12 (6-inch) white or yellow corn tortillas
  • 8 oz. pepper jack cheese shredded
  • 3 c. shredded iceberg lettuce
  • 8 oz. Monterey Jack cheese shredded

TOPPINGS:

  • Black olives
  • Pickled jalapenos
  • Red onions
  • Avocado wedges
  • Cilantro
  • Sour cream
  • Lime wedges

Instructions

  • Prep all of the ingredients before you begin.
  • Preheat the oven to 450 degrees. You will need a roasting pan with high sides and two baking sheets.
  • Add salsa, water, and tomato paste to a large skillet over medium heat. Stir in coriander, chili powder, and cumin until combined.
  • Add the cooked shredded chicken to the salsa mixture. Cook until chicken is heated through, reduce heat and keep warm.
  • Brush two sheet pans with half of the oil about 1 1/2 tablespoons for each tray. Lay 6 corn tortillas on each tray and brush the tops with the other half of the oil.
  • Divide 1/2 the pepper jack cheese over the 12 tortillas. Divide the warm chicken mixture over the cheese, but not completely to the edges.
  • Place the baking sheets in the preheated oven and bake for 12-14 minutes or until the edges start to crisp and the mixture is hot and bubbly. (Rotate baking sheets halfway through for even browning.)
  • Remove both baking sheets from the oven and quickly top each taco with lettuce, then carefully pick up each tortilla (tacos are hot so we suggest that you use tongs to remove and fold) fold in half, and place them in the roasting pan, allowing each taco to lean onto the next or on the side of the pan. They will stay in this shape once folded hot.
  • Turn the oven off.
  • Top the tacos with Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the cheese over the lettuce.
  • Serve hot with your choice of toppings.

Mandarin Orange Pretzel Salad

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Mandarin Orange Pretzel Salad

Our delicious dessert salad has a pretzel crust, sweetened cream cheese filling, Mandarin orange Jell-O and whipped cream, Enjoy!
Course: Dessert, Salad
Cuisine: American
Servings: 12

Ingredients

  • CRUST :
  • 2 c. crushed pretzels
  • 1/2 c. butter melted
  • 3 T. granulated sugar
  • FILLING :
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1 c. granulated sugar
  • 1 (8 oz.) cont. Cool Whip non-dairy whipped topping
  • TOPPING :
  • 1 (6 oz.) box orange Jell-O
  • 2 c. boiling water
  • 3 (11 oz.) cans mandarin oranges drained
  • Whipped cream for serving

Instructions

  • Preheat oven to 350 degrees. Place pretzels in a 1 gallon size re-sealable bag and crush with a rolling pin.
  • CRUST: In a medium bowl, combine crushed pretzels, melted butter and 3 tablespoons sugar. Stir together until well blended. Press the pretzel mixture evenly into a 9 x 13-inch baking dish and bake for 7 minutes. Allow crust to cool completely before adding the other layers.
  • FILLING: In a large bowl, beat softened cream cheese and 1 cup sugar together until smooth. Fold in Cool Whip. Dollop filling over the pretzel crust then spread evenly with an off-set spatula (be sure to seal the cream cheese layer against the sides of the dish so that the Jell-O mixture will not be able to leak through when added).
  • TOPPING: In a separate bowl, whisk together orange Jell-O and boiling water until the Jell-O is completely dissolved. Set aside to cool slightly (about 10-15 minutes). Gently stir in mandarin oranges. Pour the Jell-O/Mandarin orange mixture over the cream filling, spread evenly.
  • Place in the refrigerator and allow Jell-O to set up completely. Cut into squares; serve with a dollop of whipped cream!

Chicken Caprese Lasagna

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Chicken Caprese Lasagna

Creamy white chicken lasagna with fresh tomato, basil and 3 kinds of cheese!
Course: Entrée
Cuisine: Italian
Servings: 12

Ingredients

  • 1 (lb.) box lasagna noodles
  • 1 T. extra virgin olive oil
  • 1 lb. (two) boneless, skinless chicken breast cut into pieces
  • 2 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 T. balsamic vinegar
  • 3 cloves garlic minced, divided
  • 3 T. butter
  • 3 T. all-purpose flour
  • 2 1/2 c. milk
  • 5 c. shredded mozzarella divided
  • 3/4 c. grated Parmesan cheese
  • 1 (16 oz.) cont. ricotta cheese
  • 1 lg. egg
  • 4 roma tomatoes thinly sliced
  • 1/2 c. Basil ribbons plus more for garnish
  • Balsamic Glaze: for drizzling (see note)
  • 1/2 c. balsamic vinegar

Instructions

  • Preheat oven to 375 degrees.
  • LASAGNA: In a large pot of salted boiling water, cook lasagna noodles until al dente; drain.
  • CHICKEN: Meanwhile, in a large skillet over medium heat, heat oil; season chicken with oregano, salt, and pepper. Cook until golden and cooked through, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
  • WHITE SAUCE: In the same skillet, melt butter over medium heat. Add remaining half garlic and cook until fragrant, about 1 minute. Add flour and cook until golden, about 1 minute more. Add milk and simmer until thick and creamy, about 3 minutes, then add 1 cup mozzarella and Parmesan; season with salt and pepper.
  • CHEESE FILLING: In a small bowl, stir together ricotta and egg and season with salt and pepper.
  • TO ASSEMBLE: In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta cheese mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat with three layers, ending with mozzarella.
  • Bake until bubbly and golden, 35 minutes. Garnish with basil and drizzle with balsamic glaze before serving.
  • BALSAMIC GLAZE: Pour 1/2 cup balsamic vinegar in a small saucepan over medium high heat. Simmer until reduced by half.

Chicken Tinga Tacos

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Chicken Tinga Tacos

Shredded chicken simmered in a smoky Mexican tomato sauce, served in corn tortillas topped with avocado, red onion, cilantro, and Cojita cheese, Enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 10 tacos

Ingredients

  • FILLING :
  • 1 T. olive oil
  • 1 c. rough chop sweet onion
  • 2 cloves garlic minced
  • 1-2 sm. chipotle peppers in adobo sauce chopped
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 3/4 c. canned fire roasted tomatoes crushed
  • 1/4 c. chicken stock
  • 1/2 tsp. kosher salt
  • 3 c. cooked chicken or rotisserie chicken
  • 10 (6-inch) Corn tortillas warmed for serving
  • TOPPINGS :
  • 2 ripe avocados mashed
  • 1/4 c. fresh cilantro
  • 1/2 c. red onion
  • Crumbled cotija cheese
  • 1 lime cut into wedges

Instructions

  • Prep all ingredients before you begin to cook.
  • FILLING: In a large skillet over medium heat, add olive oil and onion; sauté for 4 minutes or until tender, stirring occasionally. Add garlic and cook for 30 seconds more. Stir in chipotle peppers, oregano, and cumin, toast for 1 minute. Add the crushed tomatoes, stock, and salt. Bring to a simmer, cook for 7 minutes.
  • Carefully pour the tomato mixture into a food processer or blender, and blend until smooth.
  • Return the blended sauce to the pan over low heat. Add the cooked chicken, cook for 5 minutes. Taste adding more salt if needed.
  • TORTILLAS: Warm tortillas according to package directions or place directly over a gas flame to char the edges.
  • AVOCADO MASH: In a small bowl, mash the avocado, squeezed in some lime juice, sprinkle in some salt and garlic powder, spread on tortillas before adding the chicken.
  • TO ASSEMBLE: Top the warmed tortillas with avocado mash and chicken. Garnish with red onions, Cotija cheese and cilantro. Serve with a lime wedge.
  • Cook’s Note: Use one chipotle pepper for mild or two for medium heat. If you want it hot, hot, hot, go for three!

Coconut Cream Sheet Cake

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Coconut Cream Sheet Cake

The most AMAZING coconut cake you’ll ever make!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • CAKE:
  • 3 lg. eggs
  • 1 (8 oz.) cont. sour cream
  • 1/3 c. water
  • 1 (8.5 oz.) can Coco Lopez cream of coconut
  • 1/2 tsp. vanilla extract
  • 1 box Duncan Hines Signature French Vanilla Cake
  • COCONUT CREAM CHEESE FROSTING:
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. butter softened
  • 3 T. milk
  • 1 tsp. vanilla extract
  • 1 (16 oz.) pkg. confectioner's sugar sifted
  • 1 (7 oz) pkg. sweetened flaked coconut

Instructions

  • Preheat oven to 325 degrees. Grease and flour a 13 x 9-inch pan; set aside.
  • CAKE: In a large bowl, beat eggs using an electric hand mixer on high speed for 2 minutes. Add sour cream, water, cream of coconut, and vanilla extract; beat until well combined. Add cake mix; beat on low speed just until blended. Increase speed to high, beat for 2 minutes more.
  • Pour batter into prepared baking pan. Bake for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack. Once cooled, cover the pan with plastic wrap, and freeze the cake for 30 minutes.
  • FROSTING: In a medium bowl, beat cream cheese and butter on medium speed until creamy; add milk and vanilla, beating well. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut.
  • Remove cake from freezer. Spread with Coconut Cream Cheese Frosting. Cover and store in refrigerator until ready to serve.
  • Cook’s Note: If desired, this cake can be baked in a greased and floured 15 x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean.

Notes

Coco Lopez cream of coconut can be found in the "mixer aisle" near beer and wine in most major grocery stores.

Chocolate Covered Strawberry Cupcakes

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Chocolate Covered Strawberry Cupcakes

Decadent chocolate chip cupcakes topped with strawberry buttercream frosting and chocolate-dipped strawberries!
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

CHOCOLATE CUPCAKES:

  • 1 c. all-purpose flour
  • 1/4 c. plus 2 T. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. light brown sugar lightly packed
  • 1/2 c. granulated sugar
  • 1/3 c. canola or vegetable oil
  • 1/2 c. buttermilk
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1/2 c. boiling water
  • 1/2 tsp. instant espresso powder
  • 1 c. mini chocolate chips optional

STRAWBERRY BUTTERCREAM FROSTING:

  • 1 c. unsalted butter room temperature
  • 3 c. confectioner's sugar
  • 1 (1-oz.) bag freeze dried strawberries
  • 2-3 T. heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

CHOCOLATE-COVERED STRAWBERRIES:

  • 16 med. strawberries
  • 1 c. semisweet chocolate chips
  • 1 tsp. coconut oil or vegetable shortening

Instructions

  • CHOCOLATE CUPCAKES: Preheat the oven to 350 degrees Line two 12-count muffin pans with 16 cupcake liners; set aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
  • Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin (this is okay).
  • Evenly distribute the batter between all 16 cupcake liners, making sure to fill each one a little over halfway full. Bake for 16-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and carefully transfer cupcakes to a wire rack to cool completely.
  • STRAWBERRY BUTTERCREAM FROSTING: In the bowl of a stand mixer fitted with the whisk or paddle attachment beat the butter until smooth. Add the confectioners’ sugar one cup at a time, making sure to mix in each addition until fully combined.
  • Add the freeze-dried strawberries to a blender or food processor and blend until powdery. Then, mix the freeze-dried strawberry powder into the frosting.
  • Add the heavy whipping cream, vanilla extract, and salt until fully combined, stopping to scrape down the sides of the bowl as needed. Add more whipping cream if the frosting is too stiff.
  • Fill a large pastry bag fitted with a 1M tip with frosting. Pipe the cooled cupcakes with frosting.
  • CHOCOLATE-COVERED STRAWBERRIES: Line a large baking sheet with parchment paper; set aside.
  • Melt the chocolate and coconut oil in a small microwave-safe bowl on 50% power in 30-second increments, stirring between intervals, until melted and smooth.
  • Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet. Transfer to the refrigerator until the chocolate has hardened. Top each cupcake with one of the chocolate-covered strawberries.

Rice Pilaf

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Rice Pilaf

Our go-to side dish, simple and flavorful, we serve it with everything!
Course: Side Dish
Cuisine: Indian, Mediterranean
Servings: 6

Ingredients

  • 1/2 c. orzo pasta uncooked
  • 1 T. extra virgin olive oil
  • 2 T. butter
  • 1/2 c. diced yellow onion
  • 2 cloves garlic minced
  • 3 c. chicken broth
  • 1 c. long grain white rice uncooked
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. black pepper
  • 1/2 c. toasted slivered almonds
  • Fresh chopped parsley for garnish

Instructions

  • In a large “dry” skillet, toast the orzo over medium heat, stirring or tossing frequently until golden brown, about 3 to 4 minutes. Watch closely so the pasta doesn’t burn.
  • Add butter and olive oil to the pan. Stir in onions and garlic cook 1-2 minutes until the garlic is fragrant and the onions begin to soften.
  • Carefully add chicken broth and rice; season with thyme and pepper, stir well to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover skillet with lid, and simmer until the rice is tender and the liquid has been absorbed, about 14-16 minutes.
  • Remove from the heat and let stand for 3-5 minutes; add toasted almonds and fluff with a fork. Pour into a serving bowl and garnish with fresh chopped parsley.

Sweetheart Peanut Butter Cookies

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Sweetheart Peanut Butter Cookies

A batch of these sweet cookies will melt your Valentine’s heart!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • 3/4 c. creamy peanut butter
  • 1/2 c. shortening
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar packed
  • 1 lg. egg
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Additional sugar for rolling
  • 24 Hershey's or Dove chocolate hearts

Instructions

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Unwrap chocolate hearts; set aside.
  • In a large bowl, using an electric hand mixer, beat peanut butter and shortening together. Add sugars, beat until light and fluffy. Add egg, milk, and vanilla beat until well combined.
  • In a separate bowl, whisk together flour, baking soda, and salt; gradually beat into peanut butter mixture until well combined.
  • Shape dough into 1 1/2-inch balls and roll in additional sugar. Place 2-inches apart on prepared baking sheets.
  • Bake for 8-10 minutes until puffed and light brown.
  • Immediately place a chocolate heart on each cookie pressing down slightly. Cool completely and store in an airtight container.

Cilantro Lime Shrimp Lettuce Wraps

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Cilantro Lime Shrimp Lettuce Wraps

Our delicious lettuce wraps are fresh, flavorful, and super easy to make! Perfect for a light and healthy lunch or dinner!
Course: Entrée
Cuisine: American
Servings: 8 wraps

Ingredients

  • 1 lb. lg. shrimp peeled and deveined
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Juice of 1 lime
  • 2 T. chopped cilantro plus more for garnish
  • 2 cloves garlic minced
  • 3 T. extra virgin olive oil divided
  • kosher salt and freshly ground black pepper
  • 8 butter lettuce leaves for serving (I like to double them)
  • 1 ripe avocado diced or sliced
  • 1/4 c. sour cream for serving
  • 2 green onions thinly sliced for garnish
  • 1 lime sliced in wedges for serving

Instructions

  • In a large bowl, combine shrimp, chili powder, cumin, lime juice, cilantro, garlic, and 2 tablespoons olive oil; season with salt and pepper. Gently toss to coat, then allow to marinate in the refrigerator for 10 minutes.
  • Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the shrimp with marinade, cook until the shrimp is pink about 2 minutes per side.
  • To assemble the wraps: Add cooked shrimp and avocado to the lettuce leaves, dollop with sour cream, and garnish with cilantro and green onions. Serve with lime wedges and enjoy!

Berry-licious Smoothie Bowls

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Berry-licious Smoothie Bowls

A healthy way to start your day! Triple berry smoothies topped with fresh berries, banana, granola, shaved coconut, almonds, and chia seeds, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • SMOOTHIE:
  • 1 1/2 c. frozen mixed berries strawberries, blueberries and raspberries
  • 1/2 frozen banana sliced
  • 1/2 c. almond milk (any milk will do)
  • 1/2 c. vanilla yogurt or plain Greek yogurt
  • TOPPINGS :
  • 1/2 banana sliced, divided
  • 1/2 c. mixed berries divided
  • 2 T. shaved coconut divided
  • 1 tsp chia seeds divided
  • 2 T. granola divided

Instructions

  • Add frozen mixed berries, banana, almond milk, and yogurt to a blender; pulse until smooth.
  • Pour smoothie into bowls, add toppings, and enjoy with a spoon!

Smoked Salmon Cucumber Bites

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Smoked Salmon Cucumber Bites

These simple yet elegant appetizers are healthy, easy to make, and look beautiful on a serving platter. Your guests will absolutely love them!
Course: Appetizer
Cuisine: American
Servings: 24

Ingredients

  • 2 English cucumbers peeled and sliced into 1/2-inch rounds
  • 1 lb. smoked salmon cut into bite-sized pieces
  • 1 (8 oz.) pkg. cream cheese softened
  • 3 T. fresh dill chopped
  • 1 T. horseradish sauce (more or less to taste)
  • 1 T. heavy cream
  • capers for garnish
  • toothpicks or tiny party forks for serving

Instructions

  • Peel the cucumbers and slice into 1/2-inch circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
  • In a large bowl, using a hand mixer beat the cream cheese, dill, horseradish, and heavy cream until well combined.
  • Spread 1 teaspoon of cream cheese on top of each cucumber slice (more or less to taste), then top each slice with a bite-sized piece of smoked salmon. Insert a toothpick down the center to keep it in place. Sprinkle with capers.
  • Serve at once, or keep in the refrigerator until needed.