Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Slow Cooker Stuffed Peppers

By Leave a Comment

Slow Cooker Stuffed Peppers

Print Recipe

Slow Cooker Stuffed Peppers

Add a little color to the dinner table with our beautiful fix-it-and-forget-it stuffed bell peppers!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 6-7 bell peppers
  • 1 lb. lean ground beef
  • 1 1/2 c. cooked brown rice or white rice
  • 1 1/2 c. shredded sharp cheddar cheese divided
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 c. corn kernels frozen, canned or roasted
  • 1 (10 oz.) can Ro-Tel diced tomatoes drained
  • 2 T. chopped fresh cilantro leaves
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 T. sour cream divided

Instructions

  • Lightly spray the inside of a 6-qt slow cooker with nonstick spray.
  • Cut the tops off the pepper and removed seeds and ribs from inside.
  • In a large mixing bowl, combine raw ground beef, cooked rice, 1 cup cheese, black beans, corn, tomatoes, cilantro, cumin, chili powder, salt and pepper. Spoon the filling into each bell pepper cavity.
  • Place peppers into the slow cooker. Pour 1/4 cup water around the peppers. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until the peppers are tender and the beef is cooked through.
  • Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 5-10 minutes, or until the cheese has melted.
  • Serve immediately, drizzled with sour cream, if desired.

Slow Cooker Chicken Tortellini Soup

By Leave a Comment

Slow Cooker Chicken Tortellini Soup

Print Recipe

Slow Cooker Chicken Tortellini Soup

Warm up with a bowl of our homemade soup, loaded with shredded chicken, cheese filled tortellini and veggies.
Course: Soup
Cuisine: Italian

Ingredients

  • 3 med. carrots peeled and diced
  • 3 stalks celery diced
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 3 boneless, skinless chicken breast
  • 1 bay leaf
  • 1 tsp. Italian seasoning
  • 6 c. low sodium chicken broth
  • 1 c. water
  • 1 (20 oz.) pkg. cheese tortellini fresh or frozen
  • 1 lg. handful baby spinach optional
  • Salt and pepper to taste

Instructions

  • Place carrots, celery, onion and garlic into the slow cooker. Lay chicken breast on top of the veggies. Add bay leaf and Italian seasoning. Pour chicken broth and water over all.
  • Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
  • Remove bay leaf and discard. Remove cooked chicken, shred or cube into bite-size pieces and return to the slow cooker.
  • Add tortellini, cover and cook for 15 minutes or until tortellini is heated through.
  • Stir in baby spinach if using. Season soup with salt and pepper to taste. Serve immediately.

Slow Cooker Low Country Boil

By Leave a Comment

Crock Pot Low Country Boil

Print Recipe

Slow Cooker Low Country Boil

A flavorful slow-cooked version of a Cajun seafood boil, with smoked sausage, shrimp, potatoes and corn!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 5 c. water
  • 1 (12 oz) bottle beer or chicken broth
  • 1/4 c. Old Bay seasoning
  • 3-4 cloves garlic minced
  • 1 1/2 lbs. baby red potatoes
  • 1 med. onion cut into quarters
  • 2 stalks celery cut into 1-inch pieces
  • 2 lemons cut in half
  • 1 lb. cooked kielbasa sausage cut into 1-inch pieces
  • 4 cobs corn cut into 3-inch chunks
  • 2 lbs. uncooked Jumbo shrimp tails on, fresh or frozen, thawed

Instructions

  • Spray the inside of a 6 or 7-quart slow cooker with non-stick cooking spray. Add water, beer or broth, Old Bay Seasoning, and garlic. Stir to combine.
  • Add potatoes, onion, and celery to the slow cooker. Squeeze lemons overall, and place the lemon halves into the Crock Pot. Cover and cook on LOW for 4-5 hours.
  • Remove lid; add sausage and corn, cover and cook for 2 hours.
  • Increase heat to HIGH and stir shrimp in. Cover and cook for an additional 30 minutes.
  • Using a large strainer, drain the Low Country Boil. Serve this meal on a newspaper-covered table for easy clean-up. Enjoy with melted butter, cocktail sauce, fresh lemons, and Cajun seasoning, if desired.

Slow Cooker Baked Apples

By Leave a Comment

Print Recipe

Slow Cooker Baked Apples

Everything you love about homemade apple crisp and pie without the crust and the fuss!
Course: Dessert
Cuisine: American
Servings: 5

Ingredients

  • 5-7 Gala apples
  • 1/2 c. old-fashioned oats
  • 1/2 c. brown sugar
  • 3 tsp. cinnamon
  • 1 tsp. allspice
  • 1/4 c. unsalted butter divided

Instructions

  • Wash and dry the apples. Carefully cut the tops off and core with a sharp knife. Using the edge of the knife, peel off a 1/2-inch around the top of the apples.
  • In a small bowl, mix together oats, brown sugar, cinnamon, and allspice. Fill each apple with oat mixture and carefully place them into the slow cooker. Top each apple with a pat of butter.
  • Pour 1/4 cup of water around the apples into the bottom of the slow cooker.
  • Cover with lid and cook on HIGH 3-4 hours, or until done. Serve warm with vanilla ice cream, drizzled with caramel sauce, if desired.

Lemon Butter Chicken

By Leave a Comment

Lemon Butter Chicken

Print Recipe

Lemon Butter Chicken

It's the sauce that makes this dish so special. Succulent pan seared chicken thighs, baked in a creamy lemon butter sauce with fresh spinach!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 8 bone-in skin on chicken thighs
  • 1 T. smoked paprika
  • Kosher salt and freshly ground black pepper to taste
  • 3 T. unsalted butter divided
  • 3 cloves garlic divided
  • 1 c. chicken broth
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • Juice of 1 lemon
  • 1 tsp. dried thyme
  • 2 c. baby spinach

Instructions

  • Preheat oven to 400 degrees.
  • Season chicken thighs with paprika, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken to a plate, drain excess fat from the skillet.
  • Melt remaining tablespoon butter in the skillet. Add garlic, cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme. Bring to a boil, reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  • Place the skillet into the oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees. Serve immediately.

Chicken Gnocchi Soup

By Leave a Comment

Chicken Gnocchi Soup

Print Recipe

Chicken Gnocchi Soup

This creamy Italian soup is full of tender chicken, gnocchi-potato dumplings, and baby spinach...Enjoy!
Course: Soup
Cuisine: Italian
Servings: 6

Ingredients

  • T. olive oil
  • 1 sm. onion diced
  • 3 stalks celery diced
  • 2 carrots shredded
  • 3 cloves garlic minced
  • 1 lb. cooked chicken breast cubed
  • 4 c. chicken broth
  • 1 (16 oz.) pkg. mini potato gnocchi
  • 1 (6 oz.) bag baby spinach leaves
  • 1 T. cornstarch
  • 2 T. cold water
  • 2 c. half and half
  • Salt and ground black pepper to taste

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté onions, celery, carrots, and garlic until onions are translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  • Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  • Whisk together cornstarch and cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and black pepper to taste.

Slow Cooker Spaghetti and Meatballs

By Leave a Comment

Slow Cooker Spaghetti and Meatballs

Print Recipe

Slow Cooker Spaghetti and Meatballs

Easy peasy spaghetti with beef, chicken or turkey meatballs.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 (24 oz.) jars pasta sauce divided
  • 2 c. water or beef broth
  • 1 lb. spaghetti noodles
  • 1/2 onion finely diced
  • 1 clove garlic minced
  • 1 (26 oz.) bag frozen meatballs beef, chicken or turkey
  • 1/2 c. grated Parmesan cheese

Instructions

  • Spray the inside of your slow cooker with nonstick cooking spray or lightly coat with olive oil.
  • Pour one jar of pasta sauce and 2 cups of water or broth into the bottom of your slow cooker.
  • Break the spaghetti noodles in half and place them on top of the sauce.
  • Add the onion, garlic and meatballs to the slow cooker, sprinkle with the cheese, and cover with the second jar of pasta sauce.
  • Cover the slow cooker and cook on HIGH for 2 to 2 1/2 hours OR on LOW for 4 to5 hours.
  • Remove the lid, and stir to mix everything together.

Notes

Cook's Note: Add more water or broth if the spaghetti is too dry.

Slow Cooker Corn Chowder

By Leave a Comment

Print Recipe

Slow Cooker Corn Chowder

Our hearty corn and bacon chowder is so easy to make, it's the perfect soup on a chilly day!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 4 lg. Red or Yukon gold potatoes chopped
  • 2 lg. carrots chopped
  • 1 lg. onion chopped
  • 2 (14 oz.) cans corn OR one (10-12 oz.) bag frozen corn
  • 2 (14 oz.) cans creamed corn
  • 4 c. chicken broth or water
  • 1 lb. bacon cooked, crumbled, divided
  • 1/2 tsp. thyme
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 (12 oz.) can evaporated milk
  • 2 T. cornstarch
  • 3 T. butter

Instructions

  • Place potatoes, carrots, onion, corn, cream corn, chicken broth, half of the bacon, thyme, parsley, garlic powder, salt and pepper into the slow cooker; stir to combine.
  • Cook on HIGH for 4-5 hours or on LOW for 7-8 hours until vegetables are tender.
  • Whisk together cornstarch and evaporated milk. Stir milk mixture and butter into the slow cooker 30 minutes before serving.
  • Just before serving, season with salt and pepper to taste. Ladle chowder into bowls and garnish with more parsley and reserved bacon.

Blackberry Crumb Bars

By Leave a Comment

Blackberry Crumb Bars

Print Recipe

Blackberry Crumb Bars

These delicious bars are made with a buttery crust, wild blackberry filling, and crunchy crumb topping. They make a wonderful dessert to take to a party, picnic, or potluck!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • CRUST AND TOPPING:
  • 3 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 1 c. cold unsalted butter cut into pieces
  • 3 lg. eggs lightly beaten
  • BLACKBERRY FILLING:
  • 4 c. blackberries fresh or frozen, thawed
  • 1 T. fresh lemon juice
  • 1 T. cornstarch
  • 3/4 c. granulated sugar

Instructions

  • Preheat oven to 375 degrees. Grease a 9 x 13-inch baking pan, set aside.
  • CRUST: In a large bowl, combine flour, 3/4 cup sugar and salt. With a pastry blender, cut in butter until it resembles coarse sand.
  • Stir in the beaten eggs until well combined. Press half of the dough into the bottom of the prepared baking dish.
  • FILLING: Gently toss blackberries with the lemon juice, cornstarch and 3/4 cup sugar.
  • Sprinkle filling over the dough in the pan. Scatter remaining dough mixture over the filling.
  • Bake for 30-35 minutes, or until lightly browned. Cool completely. Cut into squares

Sheet Pan Apple Pork Chops and Green Beans

By Leave a Comment

Sheet Pan Apple Pork Chops and Green Beans

Print Recipe

Sheet Pan Apple Pork Chops and Green Beans

Pan-seared pork chops topped with glazed apples and seasoned green beans, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

PORK CHOPS:

  • 2 T. unsalted butter
  • 4 (8 oz.) pork chops bone-in, 3/4-inch to 1-inch thick
  • 1 T. fresh sage
  • Kosher salt and freshly ground black pepper to taste

GREEN BEANS:

  • 1 lb. green beans fresh or frozen, trimmed
  • 2 T. olive oil
  • 3 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste

APPLES:

  • 2 T. unsalted butter
  • 2 lg. apples peeled, cored and sliced
  • 2 T. brown sugar
  • 1/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 3 T. Maple syrup
  • 2 T. chopped Fresh Parsley for garnish

Instructions

  • Preheat oven to 400 degrees . Lightly oil a baking sheet or coat with nonstick spray.
  • PORK CHOPS: Melt butter in a large skillet over medium high heat.
  • Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes. Place pork chops on prepared baking sheet in a single layer.
  • GREEN BEANS: Place green beans on prepared baking sheet along side of pork chops. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.
  • Place into the oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees, about 12-15 minutes.
  • APPLES: Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.
  • Serve pork chops immediately, topped with apple mixture and garnish with parsley, if desired.

Slow Cooker Parmesan Chicken and Potatoes

By Leave a Comment

Slow Cooker Parmesan Chicken and Potatoes

Print Recipe

Slow Cooker Parmesan Chicken and Potatoes

Pan seared chicken cooked low and slow with seasoned baby red potatoes for an effortless weeknight meal!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 8 bone-in skin on chicken thighs
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 2 T. unsalted butter
  • 2 lbs. baby red potatoes quartered
  • 2 T. olive oil minced
  • 4 cloves garlic
  • 1/2 tsp. dried thyme
  • 1 c. freshly grated Parmesan cheese
  • 2 T. chopped fresh parsley leaves

Instructions

  • Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
  • Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside
  • Place potatoes into the slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
  • Cover and cook on LOW heat for 6 hours or HIGH for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees.
  • Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Slow Cooker Vegetable Curry

By Leave a Comment

Print Recipe

Slow Cooker Vegetable Curry

A delicious Indian dish served with or without basmati rice, Enjoy!
Course: Entrée, Soup
Cuisine: Indian
Servings: 6

Ingredients

  • 1 T. olive oil
  • 1 1/2 c. chopped onion
  • 1 c. sliced carrots (1/4-inch thick)
  • 1 T. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  • 1 tsp. grated fresh ginger
  • 2 cloves garlic minced
  • 1 Serrano pepper seeded and minced
  • 2 (16 oz.) cans chickpeas drained
  • 1 lg. yam or sweet potato, peeled & cubed
  • 1 c. diced bell pepper any color
  • 1 c. cut green beans fresh or frozen
  • 1 (14.5 oz.) can diced tomatoes un-drained
  • 1 (14 oz.) can vegetable broth
  • 3 c. fresh baby spinach
  • 1 c. light coconut milk
  • 6-8 Lemon wedges for serving
  • basmati rice for serving, optional

Instructions

  • Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender.
  • Add curry powder, salt, pepper, cayenne, ginger, garlic, and Serrano pepper; cook 1 minute, stirring constantly.
  • Place onion mixture in a 5-6 quart electric slow cooker. Stir in chickpeas, yams, bell peppers, green beans, tomatoes with juice, and broth.
  • Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 until vegetables are tender.
  • Add spinach and coconut milk; stir until spinach wilts. Serve with or without cooked rice and lemon wedges.

Cherry Almond Salad with White Balsamic Dressing

By Leave a Comment

Cherry Almond Salad with White Balsamic Dressing

Print Recipe

Cherry Almond Salad with White Balsamic Dressing

Spinach salad with dried cherries, toasted almonds and bleu cheese crumbles, tossed with a homemade sweet and tangy white balsamic vinaigrette.
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • SALAD:
  • 1/4 c. sliced almonds toasted
  • 5-6 oz. baby spinach
  • 1/2 c. dried cherries
  • 1/2 c. bleu cheese crumbles
  • WHITE BALSAMIC DRESSING:
  • 1/3 c. olive oil
  • 3 T. white balsamic vinegar
  • 3 T. honey
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions

  • In a small skillet, toast the sliced almonds until fragrant about 2-4 minutes; set aside.
  • Place baby spinach in a large serving bowl.
  • In a separate bowl, whisk together olive oil, white balsamic vinegar, honey, salt and pepper. Drizzle dressing over spinach and toss to coat. Taste, adjust seasoning as needed.
  • Top with dried cherries, toasted almonds and bleu cheese crumbles. Serve immediately.

Chocolate Dipped Peanut Butter Cookies

By Leave a Comment

Chocolate Dipped Peanut Butter Cookies

Print Recipe

Chocolate Dipped Peanut Butter Cookies

Gourmet peanut butter cookies dipped in chocolate, sprinkles and peanuts!
Course: Dessert
Cuisine: American
Servings: 4 dozen

Ingredients

  • COOKIES:
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 c. peanut butter
  • 1/2 c. unsalted butter softened
  • 1/2 c. coconut oil or shortening
  • 1 c. granulated sugar plus more to roll cookies in
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • CHOCOLATE DIP:
  • 3 c. milk chocolate chips semi-sweet or combo of each
  • 1 T. coconut oil or shortening
  • Chocolate sprinkles and/or crushed peanuts

Instructions

  • COOKIES: In a large bowl, combine flour baking soda and baking powder; set aside.
  • In the bowl of a stand mixer, using the paddle attachment, cream together the peanut butter, butter, and coconut oil for about one minute.
  • Add 1 cup granulated sugar and brown sugar, beat until smooth and creamy, scraping the sides of the bowl when necessary. Add the eggs and vanilla, beat until combined. Slowly add the flour mixture, beat until just combined. Cover and chill the dough for an hour.
  • Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
  • Shape the dough into 1 1/4-inch balls. Roll in granulated sugar to coat. Place balls 2-inches apart on a prepared cookie sheet. Flatten each ball with a fork making a crisscross pattern on top of each cookie.
  • Bake for 7 to 9 minutes or until the cookies just begin to brown. Do not over-bake! Let cool on the cookie sheet for 1 minute; then transfer to a wire rack to cool.
  • CHOCOLATE DIP: Once the cookies are cooled, using a double boiler, melt the chocolate chips and coconut oil over simmering water, stirring constantly until smooth.
  • Line your countertop with wax paper. Place sprinkles and crushed peanuts in bowls. Dip half of each cookie in the chocolate; then roll the dipped edge into the sprinkles or peanuts. Set on wax paper to cool.

Spicy Sweet Potato & Black Bean Chili

By Leave a Comment

Print Recipe

Spicy Sweet Potato & Black Bean Chili

This is one of my most requested dishes! It's hearty, healthy, and oh so delicious! Serve with a side of my sweet Skillet Cornbread or corn tortilla chips for dipping, Enjoy!
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

  • 2 T. olive oil
  • 1 lg. sweet potato peeled and diced
  • 1 med. Walla Walla onion diced
  • 4 cloves garlic minced
  • 1 T. chili powder
  • 1 T. ground cumin
  • 1/2 tsp. chipotle chile pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt optional
  • 2 1/2 c. vegetable broth or water
  • 2 (15 oz.) cans black beans drained and rinsed
  • 1 (14 oz.) can diced tomatoes
  • 4 T. fresh lime juice
  • 1/2 c. fresh cilantro chopped
  • Lime wedges for serving

Instructions

  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add sweet potatoes and onions. Cook, stirring often, until the onions begin to soften and turn translucent, about 4-5 minutes.
  • Add garlic, chili powder, cumin, chipotle chili pepper, cayenne pepper and salt. Cook, stirring constantly for 30 seconds.
  • Add vegetable broth or water, and bring to a simmer. Reduce heat and simmer until the sweet potatoes are tender, about 10 minutes.
  • Add black beans and diced tomatoes. Increase heat to medium-high and return to a simmer, stirring often. Reduce heat and continue to simmer for about 5 minutes.
  • Remove from heat and stir in lime juice and cilantro. Ladle chili into bowls. Serve with cornbread or chips and lime wedges.

Notes

Cook's Note: Occasionally, I like to add 10 ounces of fresh or frozen corn in step 4.
Skillet Corn Bread Recipe: http://www.cookingmamas.com/skillet-cornbread/

Apple Pie Cinnamon Rolls

By Leave a Comment

Apple Pie Cinnamon Rolls

Print Recipe

Apple Pie Cinnamon Rolls

Everything you love about cinnamon rolls and apple pie all rolled up into one delicious breakfast or dessert!
Course: Bread, Breakfast
Cuisine: American
Servings: 16 Rolls

Ingredients

DOUGH:

  • 1 c. evaporated milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast ( 2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs lightly beaten
  • 1/2 tsp. fine sea salt
  • 4 1/4 c. all-purpose flour

APPLE FILLING:

  • 6 T. unsalted butter softened & divided
  • 1/2 c. granulated sugar
  • 5 granny smith apples peeled, cored, and diced
  • 1 c. brown sugar
  • 2 T. ground cinnamon

CINNAMON GLAZE:

  • 3/4 c. confectioner's sugar
  • 1/4 tsp. ground cinnamon
  • 3 T. unsalted butter softened
  • 1 1/2 T. heavy cream

Instructions

  • DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
  • On low speed, add the softened butter, eggs, and sea salt. Add flour a cup at a time, beating at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
  • Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and a tea towel, let stand in a warm place until doubled in size about 1 to 2 hours.
  • APPLE FILLING: While dough is rising, make the filling. Heat 4 tablespoons of the butter and 1/2 cup sugar in a large skillet, then add the apples. Sauté until apples just begin to caramelized. (Do not over-cook or you will have applesauce.) Remove from heat and set aside to cool.
  • In a small bowl, stir together the brown sugar and cinnamon; set aside.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan; set aside.
  • When dough has risen, remove the cover, and punch the dough down with your fist. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10 x 24-inch rectangle.
  • Spread the remaining 2 tablespoons butter out to the edges. Sprinkle the brown sugar/cinnamon mixture evenly over the butter. Spread the apple filling over the brown sugar/cinnamon mixture. Tightly roll up the dough to form a 24-inch-long log.
  • Cut the log into quarters. Cut each quarter into 4 slices (1 1/2-inches each) and arrange them in the prepared baking pan. (15 rolls will fit in the pan, you will have 1 roll left over) Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  • Preheat the oven to 425 degrees. Bake the rolls for about 20-25 minutes, until they are golden and the apple filling is bubbling. Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare glaze.
  • CINNAMON GLAZE: In a small bowl, beat the confectioners' sugar and cinnamon with the butter and heavy cream until the glaze is thick and spreadable. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Chipotle Lime Salmon Topped with Avocado Salsa

By 2 Comments

Chipotle Lime Salmon

Print Recipe

Chipotle Lime Salmon Topped with Avocado Salsa

Grilled smoky chipotle lime salmon, topped with cool creamy avocado salsa!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 T. vegetable oil
  • 1 lime juice & Zest
  • 1 chipotle chili pepper in adobo sauce
  • 2 tsp. adobo sauce
  • 1/2 tsp. cumin
  • 1 clove garlic minced
  • 2 lb. salmon fillet
  • Salt and pepper to taste

Instructions

  • Preheat oven or an outdoor grill to 400 degrees.
  • Puree the oil, lime juice and zest, 1 chipotle chili pepper, adobe sauce, cumin and garlic in a blender or food processor until smooth.
  • Place salmon on a foil lined baking sheet, pat dry, and season with salt and pepper. Spread the chipotle mixture over the salmon. (Serve remaining sauce at the table for drizzling.)
  • Bake or barbeque for 15-20 minutes, just until cooked through.

Notes

Avocado Salsa Recipe: http://www.cookingmamas.com/avocado-salsa/

Avocado Salsa

By Leave a Comment

Avocado Salsa

Print Recipe

Avocado Salsa

Spoon over our Chipotle-Lime Salmon OR serve with warm tortilla chips!
Course: Appetizer
Cuisine: Mexican
Servings: 2 cups

Ingredients

  • 2 lg. avocados diced
  • 2 T. lime juice
  • 1 jalapeño pepper seeded & finely diced
  • 1 plum tomato seeded & diced
  • 1/4 c. diced red onion
  • 2 T. chopped cilantro
  • salt to taste

Instructions

  • In a medium bowl, gently toss everything together. Season with salt to taste.
  • Serve right away or cover and refrigerate until ready to use.

Notes

Chipotle-Lime Salmon Recipe: http://www.cookingmamas.com/chipotle-lime-salmon-topped-with-avocado-salsa/