Cooking Mamas

Tried and True Family Recipes

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Margarita Shrimp

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Margarita Grilled Shrimp

These grilled shrimp skewers are loaded with flavor and charred to perfection! Serve over a bed of buttered rice or summer salad, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

SHRIMP:

  • 1 lb. jumbo shrimp peeled and deveined

MARINADE:

  • 1/3 c. olive oil
  • 2 lg. cloves garlic roughly chopped
  • 1 tsp. minced jalapeno
  • 2 tsp. brown sugar
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. tequila optional

GARNISHES:

  • Chopped cilantro for garnish
  • Lime wedges for serving
  • Buttered rice for serving, optional

Instructions

  • Shrimp can be grilled with or without skewers. If using wood skewers, soak them in water for 30 minutes prior to grilling.
  • Place the shrimp in bowl or gallon size Ziploc bag; set aside.
  • MARINADE: In a pint jar combine the olive oil and spices. Using an immersion blender, process until smooth. You can also use a bullet, blender, or food processor.
  • Pour the marinade over the shrimp to evenly coat. Cover or seal and refrigerate for 2 to 3 hours, tossing about halfway through.
  • If using tequila, drizzle over the shrimp and toss to combine. If using skewers, thread the shrimp onto the skewers.
  • Heat the grill to medium-high. Make sure cleaned and oiled. Set the shrimp on the grates and grill for 3 to 4 minutes on each side until the shrimp are pink and lightly charred. Smaller shrimp will take less time. Transfer the shrimp to a platter or bowl and garnish with cilantro. Serve with lime wedges to squeeze over the shrimp.

Mississippi Pot Roast Tacos

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Mississippi Pot Roast Tacos

Crispy tacos filled with tender, slow cooked roast beef, pepperoncini peppers, and melted cheese served with a crazy good au jus for dipping, Enjoy!
Course: Entrée
Cuisine: American
Servings: 16 tacos

Ingredients

  • 1 (3-4) lb. chuck roast
  • 1 packet Au jus gravy mix
  • 1 packet Ranch dressing mix
  • 1/2 c. unsalted butter sliced into pats
  • 1/2 jar sliced pepperoncini peppers with juice
  • 1 bag corn tortillas
  • 1 lb. shredded low-moisture mozzarella cheese
  • Chopped cilantro for garnish
  • Whole pepperoncini peppers for serving, optional

Instructions

  • Place the roast into the bottom of a 5 to 6-quart slow cooker. Sprinkle with Ranch dressing mix and Au Jus mix. Top with 1 stick of butter, cut into pats, and half a jar of pepperoncini peppers with juice.
  • Cook on LOW for 6 to 8 hours or on HIGH for 4 hours. Remove the meat and shred with two forks. Place the meat back into the slow cooker.
  • Heat a large frying pan over medium heat. Dip both sides of a corn tortilla in the broth from the slow cooker and place in the fry pan. (The juice on the tortillas is basically your “oil” so no need to add anything else to the pan.)
  • Add some shredded beef on half of the tortilla, add some shredded mozzarella cheese on the other half. Using a spatula, fold the tortilla in half to make a taco. Cook on both sides until golden brown and crispy. Repeat with the remaining tortillas.
  • Serve the tacos with au jus and enjoy!

Summer Burrata Board

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Summer Burrata Board

Indulge in creamy burrata paired with summer tomatoes, juicy peaches, and sweet Rainier cherries creating a stunning centerpiece perfect for entertaining!
Course: Appetizer, Salad
Cuisine: American, Italian

Ingredients

  • 1 (8 oz.) container burrata cheese broken
  • 2-3 peaches or nectarines pitted and cut into wedges
  • Rainier cherries pitted and cut in half
  • 5 oz. cherry or grape tomatoes cut in half
  • 3-4 Persian cucumbers sliced and cut into half-moons, optional
  • Fresh basil leaves
  • Olive oil for drizzling
  • Balsamic glaze for drizzling
  • Sea salt and fresh cracked black pepper to taste
  • 1-2 Baguettes sliced & toasted for serving, optional
  • Assorted crackers for serving, optional

Instructions

  • Find a beautiful plate or board. Arrange each ingredient vertically.
  • Drizzle the burrata with good quality olive oil, and sprinkle with sea salt and fresh cracked pepper.
  • Drizzle the fruit with balsamic glaze. Garnish the board with fresh basil and mint.
  • Serve as a beautiful salad or appetizer with crostini or crackers, enjoy!

Walking Banana Pudding

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Walking Banana Pudding

A tasty portable treat that’s ready in 5 minutes! Nilla wafer cookies topped with vanilla pudding, sliced bananas, whipped cream, and a cherry on top, Enjoy!!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 6 (1 oz.) bags Nilla wafer cookies
  • 1 (3.25 oz.) box instant vanilla pudding mix
  • 2 c. cold milk (I use 1%)
  • 2 med. bananas sliced
  • 1 spray can whip cream
  • Maraschino cherries for garnish

Instructions

  • Cut the cookie bags open and fold over the tops. Remove 3 cookies from each bag and set aside for garnish.
  • In a medium bowl, whisk together the pudding mix and cold milk according to the package directions.
  • Slice the bananas and drain the maraschino cherries.
  • To Assemble: Measuring with your heart, spoon the vanilla pudding over the cookies in each bag. Top with sliced bananas. Garnish with whipped cream, reserved cookies, more banana slices, and maraschino cherries!

Quinoa Salad with Cherries and Pistachios

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Quinoa Salad with Cherries and Pistachios

Here’s a great summer salad that combines quinoa with the sweetness of cherries and the crunch of pistachios dressed in a lemony vinaigrette. It’s light, healthy, and full of flavor, Enjoy!
Course: Salad
Servings: 6

Ingredients

LEMON VINAIGRETTE:

  • 2 T. olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

SALAD:

  • 1 c. uncooked quinoa rinsed
  • 2 c. vegetable broth
  • 2 c. pitted and halved fresh cherries
  • 1 c. chopped Kirby cucumbers sliced and halved
  • 1/2 c. scallions
  • 1/3 c. roughly chopped pistachios
  • 2 handfuls arugula
  • 1/4 c. chopped parsley
  • 1/4 c. chopped mint optional

Instructions

  • LEMON VINAIGRETTE: In a small bowl, whisk together all ingredients; cover and refrigerate until ready to serve.
  • SALAD: Add the quinoa and broth to a pot and bring to a boil. Stir, cover, reduce to a simmer for 15 minutes or until the broth is absorbed. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork.
  • When the quinoa is cooled, add all the components to a large bowl. Refrigerate until ready to serve.
  • Just before serving drizzle the salad with the vinaigrette and toss to combine, Enjoy!

Jalapeño Popper Macaroni Salad

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Jalapeño Popper Macaroni Salad

Whether you're a fan of jalapeño poppers or simply looking for a unique twist on a classic pasta salad, this side dish promises a flavor-packed experience with every bite!
Course: Salad, Side Dish
Cuisine: American
Servings: 8

Ingredients

ROASTED JALAPENO PEPPERS:

  • 4-5 lg. jalapeños seeds and membranes removed
  • Olive oil for drizzling
  • Salt and pepper

PASTA:

  • 1 (16 oz.) box elbow macaroni
  • 4 oz. cream cheese cut into cubed

DRESSING:

  • 2/3 c. mayonnaise
  • 1/2 c. sour cream
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Salt and freshly ground black pepper to taste

SALAD:

  • 2 green onions thinly sliced
  • 8 strips smoked bacon cooked crisp and chopped
  • 8 oz. Colby Jack or cheddar cheese cut into small cubes or shredded

Instructions

  • ROASTED JALAPENO PEPPERS: Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
  • Cut the ends off the jalapeños and slice down the center lengthwise. Using a spoon scrape out the seeds and membranes and discard. Place the jalapeños on the prepared baking sheet and lightly drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes. Cool on the baking sheet. Once cooled, chop the jalapenos.
  • PASTA: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions; drain well. Place the cream cheese in a large bowl. Pour the drained hot pasta over the cream cheese; stir to combine. The hot pasta will melt the cream cheese. Allow to cool for a bit.
  • DRESSING: Meanwhile make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, salt and pepper to taste. Cover and refrigerate until ready to use.
  • SALAD: Once the pasta has cooled top with chopped roasted jalapeños, green onions, bacon, and dressing reserving 1/4 cup of the dressing for later; stir to combine. Cover the salad and refrigerate until ready to serve.
  • Just before serving add the cheddar cheese and reserved dressing to the salad, stir to combine. Pour the salad into a serving bowl and garnish with extra sliced green onions, bacon, and sliced jalapeños if desired. Enjoy!
  • If the salad seems a little thick after chilling add a splash of milk or sour cream until you reach the desired consistency.

Notes

If the pasta salad seems dry add a splash of milk; stir to combine.

Arugula Beet and Burrata Salad

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Arugula Beet and Burrata Salad

We start with bed of peppery arugula dressed with olive oil and fresh lemon juice, top it with roasted beets and burrata cheese then drizzle with balsamic glaze and finish with crunchy pistachios and basil ribbons, Enjoy!
Course: Salad
Cuisine: American, Italian
Servings: 4

Ingredients

  • 1 lb. roasted beets cut into wedges
  • 2-3 handfuls Arugula measure with your heart
  • Olive oil for drizzling
  • Lemon juice for drizzling
  • Kosher salt to taste
  • 1 (8 oz.) cont. mini burrata balls
  • Balsamic glaze for drizzling
  • Roughly chopped pistachios for garnish and crunch
  • Basil ribbons for garnish

Instructions

  • ROASTED BEETS: Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil.
  • Wash the beets under cold water. Using gloves, cut the tops and bottoms off. Cut the beets in half and toss with olive oil, salt, and pepper. Place on the prepared baking sheet cut side down in a single layer. Cover with another piece of foil, sealing the edges.
  • Roast the foil packet for 1 hour or until the beets are tender when poked with a fork or knife. Cool slightly.
  • Using rubber gloves, rub the beets skins until they slide off. Cut into wedges.
  • TO ASSEMBLE THE SALAD: Start with a beautiful platter. Measuring with your heart, line the platter with a bed of arugula. Drizzle with olive oil and lemon juice. Season generously with salt.
  • Scatter the roasted beets wedges around the plate. Break open the burrata cheese balls and dollop over the salad.
  • Drizzle the salad with balsamic glaze and garnish with pistachios and basil. Serve and enjoy!

Chimichurri Steak and Shrimp Kebabs

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Chimichurri Steak and Shrimp Kebabs

Our grilled surf and turf kebabs covered in homemade chimichurri sauce are perfect for outdoor entertaining!
Course: Entrée
Cuisine: American, Argentinian
Servings: 10 kebabs

Ingredients

CHIMICHURRI SAUCE:

  • 1/2 c. flat-leaf parsley (about 1 bunch)
  • 1/2 c. cilantro leaves (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz. pkg.)
  • 3 cloves garlic pressed
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil

STEAK AND SHRIMP KEBABS:

  • 1 lb. jumbo shrimp peeled and deveined
  • 1 1/2 to 2 lbs. top sirloin cut into 1-inch chunks
  • Olive oil for brushing
  • Salt and pepper and/or your favorite rub for sprinkling

Instructions

  • If using wooden skewers, soak them in water for 30 minutes.
  • CHIMICHURRI SAUCE: In a food processor fitted with a blade attachment or blender, combine parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse a few times to chop the herbs.
  • With the food processor running on low, drizzle in lime juice and olive oil. Turn the machine off and scrape down the sides; pulse a few more times to combine.
  • Pour chimichurri sauce into a small bowl; refrigerate until ready to serve.
  • STEAK AND SHRIMP KEBABS: Oil the grates of your outdoor grill and preheat to medium-high.
  • Thread your skewers, alternating 3 steak bites and 3 shrimp. Brush with olive oil and season with salt and pepper or your favorite rub.
  • Grill the skewers for about 4 minutes per side or until the steak is medium rare and the shrimp are pink and cooked through.
  • Place the skewers on a platter and drizzle or brush with chimichurri sauce and watch them disappear!

Chimichangas

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Chimichangas

These scrumptious chimichangas can be prepared 4 ways, baked, pan-fried, air-fried, or deep-fried with your choice of meat and toppings, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 8

Ingredients

CHIMICHANGAS:

  • 2 c. shredded cooked chicken beef or pork
  • 1 (5 oz.) can diced green chilis
  • 1/2 c. finely chopped onion
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • Salt and pepper to taste
  • 1 (16 oz.) can refried beans
  • 2 c. shredded cheddar cheese
  • 8 burrito-size flour tortillas
  • Vegetable oil for frying

TOPPINGS:

  • Sour cream
  • Shredded lettuce
  • Salsa
  • Diced tomatoes
  • Roughly chopped cilantro
  • Sliced green onions

Instructions

  • In a large bowl, combine the cooked meat, diced green chilis, onion, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
  • Warm the tortillas by wrapping them in a towel and microwaving for 30-45 seconds.
  • To Assemble the Chimichangas: Spread about 2 tablespoons of refried beans down the center of each tortilla about 2 inches from the edges. Add about 1/2 cup of the meat mixture on top of the beans. Top with cheese. Fold in the sides of the tortilla then roll up tightly and place seam side down on a baking sheet.
  • Oven Method: Preheat the oven to 400 degrees. Spray or brush a rimmed baking sheet with vegetable oil. Place the chimichangas seam side down. Lightly spray or brush the chimichangas with vegetable oil and bake for 15-20 minutes until golden brown. Cool for 1-2 minutes before serving with your favorite toppings.
  • Pan Fry Method: Add 1 tablespoon of vegetable oil to a skillet over medium heat. Working in batches, place the chimichangas seam side down. Fry on each side for 2-3 minutes until golden brown and crispy. Cool for 1-2 minutes before serving with your favorite toppings.
  • Air Fryer Method: Preheat the air fryer to 375 degrees. Working in batches, place the chimichangas seam side down and lightly spray or brush with vegetable oil and air fry for 6-8 minutes. Cool for 1-2 minutes before serving with your favorite toppings.
  • Deep Fried Method: In a Dutch oven or large skillet, heat 3-inches of vegetable oil to 375 degrees. Secure the chimichangas with a toothpick to ensure they won’t unroll. Working in batches fry for 3-4 minutes or until golden brown. Remove to a paper towel-lined plate to drain excess oil. Cool for 1-2 minutes before serving with your favorite toppings.

Potsticker Soup

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Potsticker Soup

Mini chicken dumplings and veggies simmered in a rich, savory broth. This warm, cozy soup comes together quickly. Enjoy as a starter or a main course, depending on the portion size, Enjoy!
Course: Appetizer, Entrée, Soup
Cuisine: Chinese
Servings: 6

Ingredients

  • 1 T. sesame oil
  • 4 cloves garlic minced
  • 2 T. ginger paste
  • 6 c. chicken or vegetable broth
  • 3 T. low sodium soy sauce
  • 1 c. shredded carrots
  • 4 oz. sliced mushrooms
  • 1/2 bunch green onions thinly sliced
  • 1.5 lb. bag frozen mini chicken & vegetable dumplings such as Bibigo
  • 2 c. fresh baby spinach
  • Kosher salt to taste
  • 1 tsp. sesame seeds optional

Instructions

  • Heat sesame oil in a Dutch oven or large pot over medium heat. Add the garlic and ginger, sauté until fragrant about 2 minutes.
  • Add the chicken broth, soy sauce, green onions, and carrots to the pot and bring to a boil. Add the potstickers to the pot and bring back up to a boil. Reduce heat and simmer for 4 minutes.
  • Remove from heat and stir in spinach. Season with salt to taste. Serve topped with sesame seeds and more sliced green onion if desired.

Watermelon Pops

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Watermelon Pops

These healthy frozen pops made with fresh fruit are a sweet and tasty way to beat the heat!
Course: Dessert
Cuisine: American
Servings: 10 pops

Ingredients

  • 3 c. seedless watermelon chunks
  • 1/4 c. granulated sugar
  • 1/4 c. heavy cream
  • 1 T. fresh lemon juice
  • 1 T. mini chocolate chips
  • 1/2 c. canned coconut milk well shaken
  • 6 med. kiwis peeled and sliced

Instructions

  • Rinse the watermelon under cool water and pat dry. Using a large, sharp chef’s knife, slice off both ends of the watermelon then stand up on one cut end. Slice vertically from the top down towards the cutting board to remove the rind. Rotate the melon and continue until all the rind has been removed. Go back and trim away any remaining white. Cut the watermelon into chunks.
  • In a blender or food processor combine watermelon chunks, sugar, heavy cream, and lemon juice: blend until smooth. Transfer to 10 frozen pop molds until each is about 2/3 full.
  • Sprinkle chocolate chips over each pop, pushing down to submerge. Add sticks to the center of each mold. Freeze for 3 hours.
  • Remove the pops from the freezer. Carefully pour about 1 tablespoon of coconut milk over each pop. Return to the freezer for about 1 hour.
  • Meanwhile, peel and slice the kiwis. In a blender or food processor pulse kiwis into a puree. Pour the kiwi puree over each pop filling to the top. Return to the freezer for 2-3 hours or overnight.
  • Cheers to Summer!
  • My granddaughters enjoying the fruits of their labor.

Fettuccine with Tomato Cream Sauce

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Fettuccine with Tomato Cream Sauce

Your favorite pasta covered in a rich, creamy, tomato sauce. It’s absolutely delicious and oh so easy to make, Enjoy!
Course: Entrée, Side Dish
Cuisine: American, Italian
Servings: 8

Ingredients

  • 1 1/2 lb. fettuccine
  • 2 T. olive oil
  • 2 T. butter
  • 1 med. yellow onion finely diced
  • 4 cloves garlic pressed
  • 2 (15 oz.) cans tomato sauce
  • Kosher salt and pepper to taste
  • 1 pinch granulated sugar optional
  • 1 c. heavy cream
  • Freshly grated Parmesan or Romano cheese to taste
  • Fresh chopped basil

Instructions

  • PASTA: In a large pot, cook pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • TOMATO CREAM SAUCE: Meanwhile, in a Dutch oven, heat olive oil and butter over medium heat. Add onions and garlic, sauté for 1-2 minutes. Pour in the tomato sauce and season with salt, pepper, and sugar if using to taste. Simmer over low heat stirring occasionally for 25-30 minutes.
  • Remove from the heat and stir in cream. Add cheese, measure with your heart. Taste for seasonings and adjust if needed.
  • Stir the pasta into the tomato cream sauce. Add pasta water if needed.
  • Serve in pasta bowls or plates, garnished with fresh chopped basil and more cheese!

Chantilly Cake

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Chantilly Cake

Tender vanilla cake layers brushed with berry simple syrup then filled and frosted with fluffy Chantilly cream and fresh berries, Enjoy!
Course: Dessert
Cuisine: American, French
Servings: 10

Ingredients

CAKE:

  • 1 c. unsalted butter room temperature, plus more for pans
  • 3 c. cake flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 3/4 c. granulated sugar
  • 4 lg. eggs room temperature
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. almond extract
  • 1/4 c. vegetable oil
  • 1 c. whole milk room temperature, divided

BERRY SIMPLE SYRUP:

  • 1/4 c. water
  • 1/4 c. granulated sugar
  • 2 T. seedless berry jam I used raspberry

CHANTILLY CREAM FROSTING:

  • 2 c. heavy cream chilled
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2 (8 oz.) pkg. cream cheese room temperature
  • 1 (8 oz.) container mascarpone cheese room temperature
  • 2 1/2 c. confectioners’ sugar divided
  • 1 pt. fresh blueberries divided
  • 12 oz. fresh raspberries divided

Instructions

  • Preheat oven to 350 degrees. Butter two 9-inch round baking pans. Line the pans with parchment paper.
  • CAKE: Into a medium bowl, sift the flour, baking powder, and salt.
  • In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat the butter and granulated sugar on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 4 minutes.
  • Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
  • Add one-third of the dry ingredients and beat on low speed until just barely combined. Add oil and half of the milk; beat until combined. Beat in another one-third of the dry ingredients, followed by the remaining milk. Fold in the remaining dry ingredients.
  • Divide the batter between the prepared pans; smooth the tops. Bake the cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.
  • Cool in the pans for 15 minutes. Invert onto a wire rack and let cool completely.
  • BERRY SIMPLE SYRUP: In a saucepan over low heat, whisk together water, sugar, and jam until the sugar has dissolved. Remove from the heat; set aside to cool. This should not be a thick syrup.
  • FROSTING: In a large bowl, using an electric handheld mixer, beat the heavy cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
  • In another large bowl, using an electric handheld mixer, beat the cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  • Add one-third of the confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of the bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.
  • Using a rubber spatula and working in 2 batches, fold the whipped cream into cream cheese mixture.
  • TO ASSEMBLE: Using a serrated knife, cut off the tops of the cakes so the surface is flat if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Use a pastry brush to lightly brush on 1/3 of the berry simple syrup. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of the berries, gently pressing them into the cream. Top with another cake half. Gently press on the cake to distribute the frosting and help the layers stick together. Repeat the process 2 more times.
  • Using an offset spatula, spread the frosting over the top and sides of the cake. Decorate as desired. Top with remaining berries.
  • Refrigerate the cake for at least 4 hours or up to overnight. Let sit at room temperature for 15-20 minutes before slicing.

Chicken Tikka Masala

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Chicken Tikka Masala

Roasted marinated chicken simmered in a delicious tomato and cream sauce with warm Indian spices served over basmati rice, enjoy!
Course: Entrée
Cuisine: Indian
Servings: 6

Ingredients

  • 4 cloves garlic pressed
  • 1 T. freshly grated ginger from a 1" piece
  • 2 1/2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground turmeric
  • 1 1/2 tsp. ground cumin
  • 1/3 c. plus 1 tbsp. tomato paste divided
  • Kosher salt
  • 1 c. plain whole milk yogurt
  • 2 lb. boneless skinless chicken breasts
  • 2 T. vegetable oil
  • 1 med. yellow onion finely chopped
  • 1-3 fresh red chiles seeded & finely chopped or 1/2 tsp. crushed red pepper flakes
  • 2 1/2 c. tomato puree
  • 1/2 c. water
  • 1 c. heavy cream
  • 1/2 c. fresh cilantro leaves finely chopped, plus more for garnish
  • Basmati rice for serving
  • Naan for serving, optional

Instructions

  • SPICE PASTE: In a small bowl (with lid), stir together garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato paste, and 1/4 teaspoon salt until a paste forms; set aside.
  • MARINADE: In a medium bowl (with lid), whisk together the yogurt, 1/2 teaspoon salt, and half of the spice paste until well combined; cover and refrigerate the remaining spice paste.
  • CHICKEN: Lay the chicken on a cutting board. Using a mallet, pound the chicken if necessary, so it’s all about the same thickness. Using a paring knife, make a few shallow slits in each breast. Add the chicken to the marinade bowl, turning to coat each side. Cover with a lid and refrigerate for at least 30 minutes or up to 6 hours.
  • TOMATO CREAM SAUCE: Heat oil in a large pot over medium heat. Add the onions and chiles and cook, stirring often, until softened about 5 to 7 minutes.
  • Add the remaining 1/3 cup tomato paste and cook, stirring constantly, until darkened, about 2 to 3 minutes.
  • Add the remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.
  • Stir in tomato puree and 1/2 cup water, scraping up any browned bits in bottom of pot. Bring to a simmer and cook, stirring often and reducing heat to low if needed to maintain a gentle simmer, until mixture thickens, about 10 to 12 minutes.
  • Stir in heavy cream and gently simmer, stirring frequently, until slightly thickened, about 8-10 minutes.
  • Meanwhile, preheat the oven to broil and place an oven rack 6 inches from the heat. Line a rimmed baking sheet with foil and place a wire rack over the foil.
  • ROASTED CHICKEN: Transfer the chicken with marinade to the prepared sheet pan with the wire rack and arrange in a single layer. Spoon any remaining marinade over the chicken. Broil until the chicken is mostly cooked and the marinade has thickened and is golden in spots (chicken will not be fully cooked at this point), about 10 to 12 minutes.
  • Remove the chicken to a cutting board and cut into bite-size chunks. Add the chicken and cilantro to the tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, about 5 to 8 minutes; season with 1/2 teaspoon salt.
  • Divide basmati rice among bowls. Spoon the chicken tikka masala alongside the rice. Top with cilantro and serve with naan if desired.

Caprese Asparagus

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Caprese Asparagus

Roasted asparagus and tomatoes topped with melted mozzarella cheese, fresh basil, and Balsamic glaze, Enjoy!
Course: Side Dish
Cuisine: American, Italian
Servings: 4

Ingredients

BALSAMIC GLAZE:

  • 2 c. balsamic vinegar

CAPRESE ASPARAGUS:

  • 1 lb. asparagus stalks trimmed
  • Extra-virgin olive oil for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 c. shredded mozzarella
  • 2 c. halved cherry tomatoes
  • 1/4 c. fresh basil ribbons

Instructions

  • BALSAMIC GLAZE: Heat the balsamic vinegar in a small pot over medium heat. Bring to a gentle boil, then reduce to a simmer, stirring occasionally, until the vinegar thickens and is reduced (about 15 minutes). It should be thick enough to coat the back of a spoon. Remove from heat and allow to cool. The glaze will continue to thicken as it cools.
  • Meanwhile, preheat the oven to 425 degrees.
  • On a large, rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Push the asparagus to one side of the baking sheet.
  • On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper. Roast for 10 minutes.
  • Remove from the oven, sprinkle mozzarella cheese over the asparagus, and roast for another 8-10 minutes.
  • Transfer the cheesy asparagus to a serving platter. Toss the tomatoes with the basil and scatter over the asparagus. Drizzle with balsamic glaze and enjoy!

Ham and Cheese Hashbrown Quiche

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Ham and Cheese Hashbrown Quiche

Hashbrown crusted quiche filled with smoky ham, eggs, red peppers, green onion, and sharp cheddar cheese, Enjoy!
Course: Breakfast
Cuisine: American, French
Servings: 8 slices

Ingredients

HASHBROWN CRUST:

  • 4 c. shredded hashbrowns slightly thawed
  • 5 T. melted butter
  • seasoning salt to taste
  • 1 lg. egg lightly beaten

QUICHE FILLING:

  • 1 T. butter
  • 1 c. diced smoked ham
  • 1/3 c. finely diced red bell pepper
  • 1/4 c. thinly sliced green onions plus more for garnish
  • 1 c. shredded sharp cheese
  • 5 lg. eggs
  • 1 c. heavy cream
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees. Grease a 9-inch springform pan and wrap the bottom with foil to catch any drippings. Place on a rimmed baking sheet.
  • HASHBROWN CRUST: Place the hashbrowns in a medium bowl. Melt 5 tablespoons butter and pour over the hashbrowns. Sprinkle with seasoning salt to taste. Add the beaten egg and gently toss to combine.
  • Press the mixture into the bottom and part way up the sides of the prepared springform pan. Bake for 25-30 minutes until the potatoes are golden brown and crispy around the edges.
  • QUICHE FILLING: Meanwhile, melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the diced ham, bell peppers and green onions; cook stirring often until the bell peppers begin to soften about 4 minutes. Remove from the heat.
  • TO ASSEMBLE: When the hashbrown crust is ready, spread the ham mixture over the bottom. Sprinkle the cheese evenly over the ham mixture. In a medium bowl, whisk the eggs and heavy cream together, season with salt and pepper. Slowly pour the egg and cream mixture over the ham and cheese.
  • Reduce the oven temperature to 350 degrees.
  • Bake until the filling is puffed, and the quiche is lightly browned around the edges, about 35 minutes.

Chicken Pesto Pizza with Marinated Artichokes

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Chicken Pesto Pizza with Marinated Artichokes

A delicious gourmet pizza topped with homemade pesto, grilled chicken, marinated artichoke hearts, two kinds of cheese, and fresh basil, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 8 slices

Ingredients

PIZZA:

  • 1 lb. fresh pizza dough pre-baked
  • 1/2 c. Cooking Mamas basil pesto or store-bought
  • 2 c. cubed cooked chicken breast
  • 1 (12 oz.) jar marinated artichokes hearts drained
  • 2 c. shredded low moisture part skim mozzarella cheese

TOPPINGS:

  • Grated parmesan cheese for sprinkling
  • Fresh chopped basil for garnish
  • Red pepper flakes for sprinkling, optional

Instructions

  • Preheat the oven to 425 degrees.
  • On a lightly floured surface, roll the pizza dough into a 12-inch circle. Transfer to a pizza pan and dock with a fork. Bake for 8-10 minutes.
  • Evenly spread pesto over the crust leaving a 1-inch border. Arrange the chicken and artichokes over the top and sprinkle with mozzarella cheese. Bake until golden brown about 10-12 minutes.
  • Sprinkle the top with parmesan cheese, fresh chopped basil and red pepper flakes if using, enjoy!

Chicken Bacon Ranch Tacos

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Chicken Bacon Ranch Tacos

Warm street tacos filled with shredded chicken, lettuce, cheese, tomatoes, and green onions, drizzled with ranch dressing and topped with crumbled bacon, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 12 street tacos

Ingredients

  • 4 slices bacon cooked and crumbled
  • 3 c. cooked shredded chicken
  • 1 T. taco seasoning
  • 1/4 c. water
  • 1 c. shredded lettuce
  • 1 c. shredded Mexican cheese blend
  • 2 Roma tomatoes seeded and chopped
  • 1 thinly sliced green onion
  • 12 street-size flour tortillas
  • Ranch dressing for drizzling

Instructions

  • Cook the bacon in a large skillet over medium heat for 6-8 minutes. Drain on a paper towel-lined plate. Crumble the bacon once cooled.
  • In the same skillet, heat the chicken. Add taco seasoning and water; cook stirring until the water has evaporated.
  • Arrange tortillas on a microwave-safe plate. Microwave on high for 40-60 seconds.
  • TO ASSEMBLE: Fill warmed tortillas with seasoned chicken, lettuce, cheese, tomatoes, and green onions, drizzle with ranch, and top with crumbled bacon, enjoy!