Cooking Mamas

Tried and True Family Recipes

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Chicken Pesto Sandwiches

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Chicken Pesto Sandwiches

Grilled chicken, homemade pesto, roasted red peppers, and fresh mozzarella cheese, served up on toasted ciabatta rolls, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

BASIL PESTO:

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

ROASTED RED PEPPERS:

  • 2 red peppers halved, seeded, membranes removed

CHICKEN:

  • 2 boneless skinless chicken breasts cut in half lengthwise
  • Kosher salt and pepper
  • 1 T. olive oil
  • 4 ciabatta rolls split and toasted
  • 1/4 lb. fresh mozzarella cheese cut into slices

Instructions

  • PESTO: Place the basil, pine nuts, garlic, and parmesan cheese in a food processor; cover with the lid and pulse a few times.
  • Slowly drizzle in lemon juice and olive oil while the food processor is on low. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper or to taste. Transfer to a small container, cover with a lid and place in the refrigerator until ready to use.
  • ROASTED RED PEPPERS: Place a rack in the upper third of the oven. Preheat oven to 450 degrees.
  • Line a large, rimmed baking sheet with foil and arrange halved peppers cut side down in a single layer. Roast on the upper rack until the peppers are charred, about 20-25 minutes.
  • Once the peppers are charred, remove them from the oven. Using tongs transfer them to a medium size bowl and cover tightly (or seal them in a plastic bag). Allow the peppers to steam for at least 10 minutes. Remove the cover and allow to cool until you can handle them. Use your fingers to peel off the charred skin and discard (you may want to use kitchen gloves for this).
  • CHICKEN: Carefully slice the chicken in half lengthwise. Flatten/pound the chicken to 1/4-inch thickness. Season chicken on both sides with salt and pepper. Place a large skillet over medium heat, add 1 tablespoon olive oil. Grill the chicken, covered for 3-5 minutes on each side until no longer pink. Transfer to a plate and loosely cover for 5 minutes. Note: Do not crowd the pan, you may need to do this in 2 batches.
  • TO ASSEMBLE THE SANDWICHES: Split and toast the rolls. Spread pesto over the bottom rolls. Layer with red peppers, chicken, and mozzarella cheese. Spread pesto on the top rolls and place over the cheese. Cut the sandwiches in half and serve.

Notes

NOTE: To simplify this recipe, you could buy pesto and roasted red peppers in a jar. You can also bake the chicken at 400 degrees for 20 minutes or grill outdoors.

Decadent Dark Chocolate Mousse

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Decadent Dark Chocolate Mousse

A rich and creamy dessert that's sure to please your family and friends!
Course: Dessert
Cuisine: American, French
Servings: 4

Ingredients

  • 1 c. Ghirardelli 60% cacao bittersweet chocolate chips
  • 1/2 c. heavy whipping cream for melting the chocolate
  • 2/3 c. heavy whipping cream for whipping
  • 1 T. confectioners’ sugar
  • 1/4 tsp. vanilla extract
  • Fresh berries for garnish
  • Belgian chocolate sticks for garnish, optional

Instructions

  • In a large microwaveable bowl, heat the chocolate chips and a 1/2 cup heavy cream in 20-second increments, stirring well between each increment. (It took me 60 seconds total.) Set aside to cool for about 15 minutes.
  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat 2/3 cup whipping cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to the refrigerator until the chocolate is cooled to room temperature.
  • Using a rubber spatula fold the whipped cream into the cooled, melted chocolate. Once fully combined, transfer the mousse into individual jars or dishes and chill for at least 2 hours. The colder it is, the firmer it will be. If you like it softer you can leave it at room temperature for about 15 minutes before serving. Top with fresh fruit or chocolate sticks.

Apple Pie Croissants

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Apple Pie Croissants

Simply fill store-bought croissants with homemade apple pie filling then drizzle with vanilla icing, Enjoy!
Course: Breakfast, Dessert
Cuisine: French
Servings: 4

Ingredients

CROISSANTS:

  • 4 store-bought croissants

APPLE FILLING:

  • 2 lg. Granny Smith apples
  • 1 T. lemon juice
  • 3 T. butter
  • 1/4 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 T. heavy cream

ICING:

  • 1 1/2 c. confectioners’ sugar
  • 4 T. milk
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • APPLE FILLING: In a small skillet or saucepan, melt the butter over medium heat. Add the diced apples and sauté until tender. Add the brown sugar, cinnamon, and salt and cook for a couple minutes more.
  • Split the croissants in half lengthwise but not all the way through leaving a hinge. Spoon the apple filling into the croissants.
  • Bake the croissants for 10 minutes. Cool for 5-10 minutes before icing.
  • ICING: In a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Spoon over each croissant. Enjoy!

Greek Chicken Bowls

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Greek Chicken Bowls

A delicious and nutritious meal inspired by Mediterranean cuisine. Marinated grilled chicken, a refreshing Greek salad, creamy tzatziki with toasted pita bread, and Basmati rice come together to make one fantastic bowl, Enjoy!
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

GREEK CHICKEN BITES:

  • 1 1/2 lbs. boneless skinless chicken breast cut into 1-inch pieces (about 2 breasts)

CHICKEN MARINADE:

  • 2 T. extra virgin olive oil
  • 2 T. red wine vinegar
  • 1 tsp. lemon zest
  • 2 T. fresh lemon juice
  • 2 cloves garlic minced
  • 2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 c. white wine for deglazing the pan

GREEK SALAD:

  • 2 Persian cucumbers cut in half lengthwise and thinly sliced
  • 8 oz. grape or cherry tomatoes cut in half
  • 1/2 sm. red onion thinly sliced
  • 1/3 c. pitted Kalamata olives cut in half

GREEK SALAD DRESSING:

  • 3 T. extra virgin olive oil
  • 3 T. fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

TZATZIKI SAUCE:

  • Homemade Tzatziki or store-bought Boars Head Tzatziki

BASMATI RICE:

  • 4 servings Homemade Basmati rice or store-bought Uncle Bens Ready Rice

TOPPINGS:

  • 1 avocado pitted and thinly sliced, for serving
  • Warm pita bread cut into wedges, for serving
  • Lemon slices for serving

Instructions

  • GREEK CHICKEN BITES: Cut the chicken into 1-inch pieces. Place in a gallon-size zip-top bag.
  • CHICKEN MARINADE: In a small bowl or glass measuring cup, whisk together olive oil, red wine vinegar, lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour the marinade over the chicken, seal the top of the bag, and smoosh to coat the chicken. Marinate in the refrigerator for 30 minutes to 1 hour.
  • GREEK SALAD: Slice the cucumbers in half lengthwise and thinly slice. Slice the tomatoes in half. Cut the red onion in half and thinly slice. Slice the Kalamata olives in half. Place everything into a medium bowl, cover and refrigerate until ready to serve.
  • GREEK SALAD DRESSING: In a small jar, combine olive oil, lemon juice, garlic, salt, and black pepper. Cover with a lid and shake vigorously; set aside. Pour the dressing over the salad when ready to serve.
  • TZATZIKI SAUCE: Follow the directions for Cooking Mamas homemade Tzatziki or buy ready-made Tzatziki. (Boars Head Tzatziki is a good brand.)
  • BASMATI RICE: Prepare the rice according to package directions for four servings. Alternatively, you can buy (Uncle Bens ready rice) and microwave according to the package directions. Also, feel free to use Jasmin or brown rice if you prefer.
  • TO COOK THE CHICKEN BITES: Meanwhile, heat a large heavy skillet over medium-high heat. Add 1 T. olive oil. Carefully add the chicken with marinade to the hot skillet and spread out in an even layer. Cook without disturbing for about 5 minutes. Using tongs, flip and cook on the other side for about 5 more minutes, or until chicken is completely cooked (the internal temperature should be 165 degrees or cut into a piece to make sure it's not pink anymore).
  • Pour in the white wine and deglaze the bottom of the skillet, using a spatula or wooden spoon to loosen all the stuck-on browned bits while coating the chicken in them. Continue sautéing until most of the wine has evaporated and the chicken is coated in the deglazed drippings.
  • TO ASSEMBLE: Place Tzatziki in small bowls in the middle of four bowls. Spread the rice around the bottom of the bowl. Arrange the dressed salad, chicken bites, and avocado slices on top of the rice. Garnish with warmed or toasted pita wedges and sliced lemons, Enjoy!

Oreo Milkshakes

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Oreo Milkshakes

Smooth, creamy vanilla milkshakes studded with crushed Oreo cookies throughout. Garnish with whole Oreo cookies, whipped cream, and more crushed Oreos for presentation!
Course: Dessert
Cuisine: American
Servings: 2

Ingredients

  • 2 c. vanilla ice cream
  • 1/2 c. milk
  • 6-8 Oreo sandwich cookies plus more for garnish
  • Whipped cream for serving
  • Crushed Oreos for sprinkling

Instructions

  • Add ice cream, milk, and 6-8 Oreos to a blender. Pulse until desired thickness. Add more milk as needed.
  • Serve into two large glasses, top with whipped cream, whole Oreo cookies, and crushed cookies if desired, Enjoy!

Baked Ziti with Chicken and Broccoli

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Baked Ziti with Chicken and Broccoli

Each forkful offers a delightful combination of taste and textures. Tender pasta, juicy chicken, and crisp broccoli all baked together in a rich and creamy sauce, topped with mozzarella and parmesan cheese complement each other perfectly.
Course: Entrée
Cuisine: American, Italian
Servings: 8

Ingredients

CHICKEN:

  • 1 1/2 lbs. chicken breast about 2 breasts
  • Kosher salt
  • Black pepper
  • 1 T. olive oil
  • 1 T. butter

PASTA & BROCCOLI:

  • 1 lb. ziti pasta
  • 4 T. butter
  • 1 med. leek cut in half, sliced thin
  • 2 cloves garlic minced
  • 4 c. broccoli finely chopped
  • 1/4 c. all-purpose flour
  • 4 c. 2% milk
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp ground nutmeg
  • 1 dash cayenne pepper
  • 1/2 c. grated parmesan cheese

TOPPINGS:

  • 1 1/2 c. grated low-moisture mozzarella cheese
  • 1/4 c. grated parmesan cheese

Instructions

  • Preheat the oven to 375 degrees.
  • Bring a large pot of salted water to a boil for the pasta.
  • CHICKEN: Pound the chicken breast until they are 1/2-inch thick, season with salt and pepper on both sides.
  • Preheat a large skillet over medium heat and melt 1 T. butter with 1 T. olive oil; place the chicken in the skillet and cook until golden brown on both sides and the internal temperature reaches 165 degrees about 6 minutes per side, then remove from the skillet; let rest for 5 minutes then slice into bite-size cubes.
  • PASTA: Boil the pasta until al dente according to the package directions; drain and set aside.
  • In a large pot over medium heat, sauté the leeks in 4 tablespoons butter for 1 minute, then add the garlic and sauté for another minute; add the broccoli and sauté for 3-4 minutes more until the veggies are heated through and tender.
  • Stir in flour (about 1 minute) then add the milk a cup at a time, stirring to incorporate before adding more; once all the milk is added, turn the heat up to medium-high until the mixture begins to bubble and thickens slightly, then turn the heat back down to medium and add the parmesan cheese, salt, pepper, nutmeg, and cayenne.
  • Turn the heat off and stir in the pasta and chicken, the transfer to a greased 9×13-inch baking dish or individual ramekins and top with mozzarella and parmesan cheeses.
  • Bake for 20-25 minutes or until the top is deep golden brown. Enjoy!

Magic Cookies

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Magic Cookies

Unlike traditional cookies, these cookies are made without flour, sugar, butter, or eggs and can be thrown together in less than 5 minutes. They’re low in sugar and high in protein making them a delicious healthy snack!
Course: Dessert
Cuisine: American
Servings: 12 cookies

Ingredients

  • 1 c. unsweetened coconut flakes
  • 1/2 c. old fashioned oats
  • 1/2 c. cashews
  • 1/2 c. pecans
  • 1/2 c. dark chocolate chips
  • 1/2 (11.25 oz.) can sweetened condensed “coconut” milk
  • 1 dash cinnamon

Instructions

  • Preheat the oven to 350 degrees. Line two rimmed baking sheets with Silpat mats or parchment paper; set aside.
  • The cast of characters:
  • In a large bowl, stir together all the cookie ingredients until well combined. Using a 1/4 cup measuring cup, drop six cookies onto each prepared baking sheet.
  • Bake for 12-13 minutes until golden brown. Cool on baking sheets for 10-15 minutes before gently removing the cookies.
  • To store the cookies, place them in an airtight container.

Low-Carb Reuben Roll-Ups

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Low-Carb Reuben Roll-Ups

Delicious low carb cabbage wraps filled with thinly sliced corned beef or pastrami, sauerkraut, and Swiss cheese served with your choice of Thousand island or Russian dressing for dipping, Enjoy!
Course: Appetizers
Cuisine: American, Irish
Servings: 6 rolls

Ingredients

  • 6 lg. cabbage leaves the bigger the better
  • 12 thin slices corned beef or pastrami 2 slices per roll-up
  • 6 thin slices Swiss cheese cut in half
  • 1 1/2 c. sauerkraut drained, about 2 T. per roll up
  • Thousand Island or Russian dressing for dipping

Instructions

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • Cut 6 big cabbage leaves from the head of a cabbage. Cut a small triangle at the base of each leaf and remove the thicker part of the core.
  • Bring a pot of water to a boil. Drop the leaves in making sure they are submerged. Cook for 2-3 minutes and then gently pull them out when softened and place on a tea towel to drain.
  • Place the softened cabbage leaves on a cutting board and place one slice of Swiss cheese in the center.
  • Top with 2 slices of corned beef or pastrami, top with a couple tablespoons of sauerkraut, and finish with another slice of Swiss. Wrap them up and place seam side down on the prepared baking sheet.
  • Bake for 10 minutes or until the cheese is melted. Serve with Thousand Island or Russian dressing.

Banana Bread Cinnamon Rolls

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Banana Bread Cinnamon Rolls

Homemade sweet rolls filled with cinnamon, brown sugar, bananas, and toasted walnuts, generously slathered with a scrumptious cinnamon cream cheese frosting. They’re light, fluffy, and irresistibly delicious!
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 rolls

Ingredients

ROLLS:

  • 1 c. milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1 lg. mashed banana
  • 1 lg. egg
  • 1/2 c. softened salted butter
  • 4 1/4 c. all-purpose flour plus more for dusting

FILLING:

  • 1/4 c. softened salted butter
  • 2/3 c. packed dark brown sugar
  • 1 1/2 T. ground cinnamon
  • 1 lg. banana thinly sliced
  • 1/2 c. chopped toasted walnuts optional, but recommended

CINNAMON CREAM CHEESE FROSTING:

  • 4 oz. softened cream cheese
  • 2 T. softened butter softened
  • 1/2 tsp. vanilla extract
  • 3/4 c. confectioners’ sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • ROLLS: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
  • Pour the 2/3 cup granulated sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
  • Add the mashed banana, egg, and 1/2 cup of softened butter. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, scraping down the sides as needed, 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.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 14 x 16-inch rectangle. Spread the 1/4 cup softened butter over the dough with your hands leaving a 1/4-inch border.
  • FILLING: In a small bowl, stir together the brown sugar and cinnamon. Use your hands to sprinkle the cinnamon sugar over the buttered dough. Scatter the sliced bananas and walnuts over the cinnamon sugar.
  • Starting from the 14-inch side, tightly roll the dough up and place the seam side down making sure to seal the edges the best you can. Cut off about an inch off each end. (You can use a sharp knife, but I like to use unflavored dental floss to do this.) Cut the roll/log into 12 even rolls. (Measure with a ruler, make indents with the dental floss or knife before you cut into rolls.)
  • Place the rolls in the prepared baking dish. Cover with plastic wrap and a tea towel and let rise again in a warm place for 30-45 minutes or until they have puffed up and touch each other.
  • Preheat the oven to 350 degrees. Remove the plastic wrap and towel and bake the rolls for 25-30 minutes or until just slightly golden brown on the edges. Allow them to cool for 15-10 minutes before frosting.
  • FROSTING: While the rolls are cooling, make the frosting. In a medium bowl, using an electric hand mixer, beat the softened cream cheese, 2 tablespoons butter, and vanilla together until well combined.
  • In a small bowl, whisk together the confectioners’ sugar and cinnamon and add to the cream cheese mixture, beat until light and fluffy. Dollop each roll with frosting and spread with an offset spatula. Sprinkle with more chopped walnuts if desired, Serve warm or at room temperature.

Notes

Rolls may be reheated in the microwave for about 10-15 seconds.

Marry Me Chicken Soup

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Marry Me Chicken Soup

A creamy Tuscan soup packed with tender chicken, your choice of pasta, sun-dried tomatoes, spinach, and Parmesan cheese. Enjoy!
Course: Soup
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1/2 c. sun-dried tomatoes packed in oil julienne cut with herbs
  • 1 T. sun-dried tomato oil from the jar
  • 1 T. extra virgin olive oil
  • 1 sm. yellow onion diced (about 1 cup)
  • 2 cloves garlic pressed
  • 2 T. tomato paste
  • 6 c. chicken broth
  • 2 c. whole milk
  • 1 T. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 8 oz. bite-size pasta cavatappi, macaroni, shells, or broken spaghetti noodles
  • 2 c. cooked shredded chicken (you can use rotisserie chicken)
  • 2 c. baby spinach
  • 1/2 c. grated Parmesan cheese plus more for serving

Instructions

  • Use a fork to pull 1/2 cup of the sun-dried tomatoes out of the jar, place in a small bowl, and set aside.
  • Pour 1 tablespoon of the sun-dried tomato oil and 1 tablespoon of olive oil into a Dutch oven or large saucepot over medium-high heat. Add the diced onion and cook, stirring occasionally, until tender, about 5 minutes.
  • Add the minced garlic, sun-dried tomatoes, and tomato paste. Cook, stirring often, for about 2 minutes.
  • Add the broth, milk, Italian seasoning, garlic powder, salt, and pepper. Stir well. Bring the liquid to a simmer for about 8-10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente, about 7-9 minutes, and drain.
  • Add the cooked pasta, rotisserie chicken, and spinach to the pot, and gently stir to combine. Once the spinach has wilted stir in the parmesan cheese.
  • Serve in bowls topped with more parm if desired, Enjoy!

Mini Italian Grinders

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Mini Italian Grinders

A mini version of your favorite Italian grinder layered with ham, salami, pepperoni, and provolone cheese topped with a creamy, tangy salad, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Italian
Servings: 12 sliders

Ingredients

GRINDERS:

  • 1 (12 pk.) Hawaiian rolls
  • 4 oz. sliced provolone cheese (6 slices)
  • 8 oz. thinly sliced deli ham
  • 3 oz. thinly sliced pepperoni
  • 3 oz. thinly sliced hard salami

GLAZE:

  • 2 T. melted butter
  • 2 T. grated parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt

DRESSING:

  • 1/4 c. mayonnaise
  • 1 T. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder

SALAD:

  • 8 oz. shredded iceberg lettuce
  • 1/2 c. diced tomato
  • 1/2 c. sliced pepperoncini peppers

Instructions

  • Preheat the oven to 350 degrees. Grease the bottom of a 9×13-inch baking dish.
  • GRINDERS: Cut the Hawaiian rolls in half horizontally. Lay the bottom rolls in the bottom of the prepared baking dish. Layer the provolone cheese over the bottom rolls, then add the ham, pepperoni, and salami. Cover with top rolls and cut in between each roll. Prepare the glaze.
  • GLAZE: Combine the melted butter, parmesan, garlic powder, and salt. Brush over the tops of the rolls. Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.
  • DRESSING: While the grinders bake, make the grinder salad dressing in a small bowl by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder until combined (cover and refrigerate until ready to use).
  • SALAD: In a medium bowl, toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing (don’t combine the salad and dressing until just before serving).
  • Once the grinders are done, remove the tops, spread the grinder salad evenly over the meat, and place the tops back on. Serve immediately.

Blistered Shishito Peppers with Garlic Aioli

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Blistered Shishito Peppers with Garlic Aioli

Smoky mild shishito peppers dipped in a delicious homemade garlic aioli sauce, Enjoy!
Course: Appetizer
Cuisine: American, Japanese
Servings: 4

Ingredients

GARLIC AIOLI:

  • 1/3 c. mayonnaise
  • 1 clove garlic pressed
  • 1 1/2 tsp. lemon juice
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

SHISHITO PEPPERS:

  • 1/2 lb. shishito peppers
  • 1 T. olive oil
  • 1/2 tsp. flaky sea salt or to taste
  • 1 tsp. lemon zest optional

Instructions

  • GARLIC AIOLI: In a small bowl, whisk or stir together all the ingredients until well combined. Cover and place in the refrigerator while you make the shishito peppers.
  • SHISHITO PEPPERS: Rinse the peppers and thoroughly dry with paper towels.
  • In a mixing bowl, toss the peppers and olive oil together.
  • Heat a large cast iron skillet over medium-high heat. Let it heat for 1-2 minutes or until the pan is hot and starting to smoke. Carefully add the peppers in a single layer; sear until blistered and browned on the first side, about 2-3 minutes.
  • Using tongs, turn the peppers over and sear them on the other side until blistered, about 2 minutes.
  • Transfer the peppers to a serving bowl or platter and sprinkle with salt and grated lemon zest. Serve the peppers with garlic aioli dipping sauce and enjoy!

Notes

Note: Shishito peppers are NOT hot! Approximately one in 10 shishito peppers might have a kick of heat, but most are mild.

Cheesy Pepperoni Pull-Apart Rolls

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Cheesy Pepperoni Pull-Apart Rolls

How fun are these pull-apart pepperoni pizza rolls shaped like a football? Serve with your favorite marinara dipping sauce for the perfect game day snack, Enjoy! 🏈
Course: Appetizer
Cuisine: American
Servings: 8

Ingredients

PIZZA ROLLS:

  • 7 mozzarella sticks cut into 1-inch pieces
  • 1 lb. refrigerated pizza dough divided
  • 1/2 c. sliced pepperoni finely chopped

EGG WASH:

  • 1 lg. egg
  • 1 T. water

TOPPING:

  • 4 T. butter melted
  • 1/2 c. grated parmesan cheese
  • 1 T. finely chopped basil
  • 1 T. finely chopped parsley
  • 1 T. finely chopped rosemary
  • Marinara warmed for serving

GARNISH:

  • 2 mozzarella sticks thinly sliced lengthwise for laces

Instructions

  • Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
  • PIZZA ROLLS: Cut mozzarella sticks into 1-inch pieces and set aside. Finely chop the sliced pepperoni.
  • On a well-floured surface, divide the pizza dough in half. Stretch and roll each half into a 6×10-inch rectangle, then cut into 2-inch squares (you should have 15 squares per rectangle for a total of 30 squares).
  • Wrap the dough squares around each piece of mozzarella and some chopped pepperoni forming a tightly sealed ball. Place the dough balls seam-side down on the prepared baking sheet in the shape of a football (they should be touching).
  • EGG WASH: In a small bowl, whisk together the egg and water then brush over the dough balls. Bake for 15-20 minutes until golden.
  • TOPPING: Meanwhile, whisk the melted butter, parmesan cheese and herbs together. Brush over the baked pizza rolls.
  • Thinly slice 2 mozzarella sticks lengthwise to create laces. Lay them over the rolls.
  • Serve warm with marinara sauce for dipping, Enjoy!

Smoked Brisket Nachos

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Smoked Brisket Nachos

If you have leftover smoked brisket you need to make these insanely delicious nachos, you’ll be glad you did!
Course: Appetizer, Entrée
Cuisine: American
Servings: 4

Ingredients

NACHOS:

  • 8 oz. corn tortilla chips

TOPPINGS:

  • 1-1 1/2 c. leftover smoked brisket shredded
  • 1/4 c. BBQ sauce
  • 1 ear corn on the cob kernels cut off the cob or 1 c. frozen or canned
  • 1/2 sm. red onion diced
  • 1 jalapeño pepper thinly sliced
  • 2 green onions thinly sliced
  • 1/2 c. black beans rinsed and drained
  • 1 lg. tomato seeded and chopped
  • 4-6 oz. shredded cheese I used pepper jack and sharp cheddar

GARNISHES:

  • BBQ sauce for drizzling
  • Fresh chopped cilantro
  • Sliced or diced avocados
  • Lime wedges for serving
  • Sour cream optional

Instructions

  • Prep all your toppings before you begin.
  • Preheat the oven to 350 degrees.
  • Layer half of the tortilla chips in the bottom of a cast iron skillet OR foil-lined rimmed baking sheet.
  • In a small bowl, combine the shredded brisket with BBQ sauce.
  • Layer half of the toppings over the chips. Repeat with another layer of chips and toppings.
  • Place in the oven for 5-10 minutes until the cheese is melted and bubbly.
  • Remove the nachos from the oven. Drizzle with BBQ sauce. Garnish with cilantro, avocado, and lime wedges. Serve with additional BBQ sauce and/or sour cream if desired.

Notes

Cook’s Notes: I have given you measurements above, but feel free to measure everything with your heart. Enjoy!

Brownie Bowls

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Brownie Bowls

Our easy, decadent brownie bowls are ready to be filled with fresh fruit, ice cream, custard, or mousse. Here, we’ve filled them with a scoop of vanilla ice cream, drizzled them with homemade raspberry sauce, and topped them with whipped cream. Garnish with your choice of fresh raspberries, mini chocolate chips, or sprinkles. Enjoy!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

RASPBERRY SAUCE:

  • 1 ½ lbs. fresh raspberries
  • 1/4 c. granulated sugar
  • 2 tsp. lemon juice

BROWNIE BOWLS:

  • 1 (18.75 oz.) box Ghirardelli premium brownie mix
  • 1/4 c. water
  • 1/3 c. vegetable oil
  • 1 lg. egg

TOPPINGS:

  • Vanilla Ice cream
  • Homemade raspberry sauce
  • Whipped cream
  • Fresh raspberries optional
  • Mini chocolate chips optional
  • Sprinkles optional

Instructions

  • RASPBERRY SAUCE: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook and stir until the raspberries break down, the sugar dissolves, and the sauce is heated through about 3-7 minutes,
  • Press the sauce through a fine mesh strainer set over a bowl to remove the seeds. Pour the sauce into a pint jar, cool to room temperature, cover with a lid, and refrigerate until chilled about 1 hour.
  • Preheat the oven to 325 degrees. Lightly spray a Wilton 6-cavity dessert shell pan with non-stick cooking spray; set aside.
  • BROWNIE BOWLS: In a large mixing bowl, stir together the brownie mix, water, oil, and egg with a wooden spoon until just combined. Evenly pour the batter into the prepared baking pan. (I used a large cookie scoop, about a scoop and a half for each shell.)
  • Bake according to package directions, about 25-30 minutes. Allow the brownie shells to cool in the pan. Once cooled, use a small knife to run around the edges of each brownie bowl to help pop them out.
  • ASSEMBLE: Fill the cups with a scoop of vanilla ice cream. Drizzle with raspberry sauce and top with whipped cream. Garnish with fresh raspberries, mini chocolate chips, or sprinkle, optional.

Lemon Flower Tarts

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Lemon Flower Tarts

These cute tarts shaped like daisies are filled with an irresistible sweet and tangy homemade lemon curd. The perfect treat for Spring and Summer, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24 Tarts

Ingredients

LEMON CURD:

  • 8 lg. egg yolks
  • 2 T. finely grated lemon zest about 2 lemons
  • 1/2 c. plus 2 T. freshly squeezed lemon juice about 3 lemons
  • 1 c. granulated sugar
  • 1/8 tsp. salt
  • 10 T. cold unsalted butter cut into pieces

TART SHELLS:

  • 1 (14.1 oz.)box Pillsbury refrigerated pie crust 2 pie crusts

GARNISH:

  • Confectioners’ sugar for sprinkling

Instructions

  • LEMON CURD: Combine yolks, lemon zest, lemon juice, and 1 cup of sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
  • Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain the mixture through a fine sieve into a medium bowl.
  • Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set for at least 1 hour or up to 1 day.
  • TART SHELLS: Bring the pie crusts to room temperature. On a lightly floured surface, roll out one pie crust. Using a 3 to 3 3/4-inch flower cookie cutter, cut out 12 tart shells. Repeat with the second crust.
  • Place the cutouts in mini muffin tins, spacing them in every other opening (6 per pan) gently pressing them in with your fingertips. Use the palm of your hand to press the petals down. (Note: It’s okay if the shells don’t touch the bottom of the muffin pan.)
  • Bake at 375 for 8-10 minutes. Remove from the oven and cool. Once cooled, dust with confectioners’ sugar (do this before you fill with lemon curd).
  • Fill a piping bag fitted with a 2A tip OR a large zip-top baggie (with the corner snipped off) with lemon curd. Pipe about 1 to 1 1/2 tablespoons filling into each tart.
  • Place on a serving platter and serve immediately or cover and refrigerate until ready to serve.

Notes

NOTES: Save the egg whites for scrambled eggs or an omelet if you wish. Feel free to make your homemade pie crust. You can also buy lemon curd if you prefer.

Strozzapreti alla Calabrese

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Strozzapreti alla Calabrese

Strozzapreti pasta and spicy Italian sausage, served in a hearty red sauce, topped with freshly grated Parmigiano Reggiano cheese, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 8

Ingredients

CALABRESE SAUCE:

  • 1/4 c. olive oil
  • 1 c. finely diced onion
  • 1 lg. carrot peeled and finely diced
  • 1 lg. stalk celery finely diced
  • 1/2 lg. red bell pepper seeded and finely diced
  • 4 cloves garlic peeled and pressed
  • 1/2 lb. ground pork
  • 1 c. red wine
  • 1 (28 oz.) can crushed tomatoes
  • 1 1(4.5 oz.) can crushed tomatoes
  • 1-2 tsp. red pepper flakes (depends on how hot you like it)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 bay leaves

SAUSAGE LINKS:

  • 1 lb. Italian hot sausage links

PASTA:

  • 1 lb. strozzapreti pasta

GARNISH:

  • 2 T. capers
  • Freshly grated Parmigiano Reggiano cheese for sprinkling

Instructions

  • CALABRESE SAUCE: Heat the olive oil in a large Dutch oven or sauce pot over medium heat. Add the finely diced onions, carrots, celery, and red pepper. Sauté until the vegetables begin to soften, about 10 minutes. Add the garlic and sauté for another minute. Remove the veggies to a bowl or plate and set aside.
  • Add the ground pork to the pot. Break up the ground pork and cook until browned about 5 minutes. Add the red wine to the pot scraping up any sausage bits from the bottom of the pan.
  • Add the veggies, crushing tomatoes, red pepper flakes, salt, pepper, and bay leaves to the pot, stir well, and cover. Simmer the sauce on low heat for 1 hour.
  • Meanwhile, cook the sausage links and pasta.
  • SAUSAGE LINKS: Place the Italian sausage links in a large skillet over medium heat. Add about a 1/2-inch of water to the skillet. Bring to a simmer and cover. Simmer for 10-12 minutes. Remove the lid and continue to simmer until the water evaporates turning the sausages frequently until browned. Remove the sausages to a plate to cool. Once cooled, thinly slice into coins.
  • PASTA: About 15 minutes before the sauce is done, cook the pasta in a large pot of salted boiling water according to the package instructions for al dente, about 7-9 minutes, and drain.
  • TO ASSEMBLE: Remove the bay leaves from the calabrese sauce. Add the pasta, sliced sausage links, and capers to the pot, gently stir to combine.
  • Serve immediately in bowls garnished with freshly grated Parmigiano Reggiano cheese, Enjoy!

Raspberry Crumble Cookies

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Raspberry Crumble Cookies

Shortbread cookies filled with raspberry jam and crumble topping. Enjoy!
Course: Dessert
Cuisine: American
Servings: 12 cookies

Ingredients

  • 1 c. unsalted butter softened
  • 1/4 c. granulated sugar
  • 1/3 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 1/4 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1/2 c. seedless raspberry jam

Instructions

  • Preheat the oven to 350 degrees. Spray two 6-cup jumbo muffin tins with non-stick cooking spray or grease and flour the wells and set aside.
  • In a large bowl, using a hand mixer, cream together the butter, sugars, and extracts for about 1-2 minutes.
  • Add the flour and salt, beat until just combined. The mixture should be a little crumbly. Do not over mix or the dough may become tough.
  • Scoop about 1/4 cup of the mixture into each muffin cup. Gently press into the bottom and up the sides a little, forming a well. Do not over pack or the crust will be tough. Scoop about a 1/2 tablespoon of raspberry preserves into the center of each cookie. Sprinkle each cookie with 1 tablespoon of the remaining cookie mixture.
  • Bake for 18-20 minutes or until lightly golden brown.
  • Cool completely then remove from the pans. Use a small knife to run around the edges of each cookie to help pop them out.