Cooking Mamas

Tried and True Family Recipes

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Feta and Herb Crusted Salmon

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Feta and Herb Crusted Salmon

A simple yet elegant salmon dish perfect for a special occasion or a weeknight meal, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 lg. wild-caught salmon fillet (about 2 1/4 lbs.)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. mayonnaise
  • 1 1/2 c. crumbled feta cheese (about 7 oz.) *see note below
  • 1/4 c. chopped fresh parsley
  • 2 T. chopped fresh dill
  • 1 tsp. finely grated lemon zest
  • 1 clove garlic pressed
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with non-stick cooking spray.
  • Rinse and pat dry the fish. Remove the pin bones with tweezers and discard.
  • Arrange the salmon flesh side up on the prepared baking sheet. Season the salmon with salt and pepper. Spread the mayonnaise over the flesh side of the fish.
  • In a medium bowl, gently toss the crumbled feta, parsley, dill, lemon zest, and garlic until just combined. Sprinkle the feta mixture over the mayonnaise.
  • Bake until the salmon is cooked through, and the flesh flakes easily with a fork, about 20-25 minutes. Serve warm with lemon wedges.

Notes

I like to buy my feta in a block so I can crumble it myself.

Pumpkin Bread with Pecan Streusel

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Pumpkin Bread with Pecan Streusel

Scrumptious pumpkin spice bread topped with a sweet, crunchy brown sugar pecan streusel, Enjoy!
Course: Bread, Dessert
Cuisine: American
Servings: 2 loaf

Ingredients

PUMPKIN BREAD:

  • 2 c. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 3 lg. eggs
  • 1 (15 oz.) can 100% pumpkin puree
  • 1 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1/3 c. melted butter
  • 1/3 c. vegetable oil
  • 1 tsp. vanilla extract

PECAN STREUSEL:

  • 3/4 c. light brown sugar
  • 1/4 c. all-purpose flour
  • 3/4 c. chopped pecans
  • 1/4 c. butter softened

Instructions

  • Preheat the oven to 350 degrees. Spray two 8×4-inch loaf pans with non-stick cooking spray.
  • PUMPKIN BREAD: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, cloves, and ginger; set aside.
  • In a large bowl, beat the eggs, pumpkin puree, sugar, brown sugar, melted butter, oil, and vanilla together until combined.
  • Gradually add the flour mixture to the pumpkin mixture, beating until well combined. Evenly pour the batter into the prepared loaf pans.
  • PECAN STREUSEL: In a small bowl, whisk together the brown sugar and flour. Add the pecans and softened butter. Use your hands to mix well.
  • Evenly sprinkle the two loafs with pecan streusel. (I like to squeeze it in my hands for larger crumbles.)
  • Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 10-15 minutes before removing from the pans to cool completely.

White Chicken Chili

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White Chicken Chili

A hearty one-pot meal you can have on the table in under an hour! White beans, tender chicken, and green chilis in a rich creamy broth, Enjoy!
Course: Soup
Cuisine: American, Mexican

Ingredients

CHILI:

  • 1 T. olive oil
  • 1 lb. skinless boneless chicken breast halves cut into 1/2-inch cubes
  • 1 sm. onion chopped
  • 2 cloves garlic chopped
  • 2 (15.5 oz.) cans Great Northern beans rinsed and drained
  • 2 c. chicken broth
  • 2 (4 oz.) cans chopped green chiles
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 c. sour cream
  • 1/2 c. heavy whipping cream

OPTIONAL TOPPINGS:

  • Sour cream
  • Corn chips
  • Cilantro
  • Jalapenos
  • Avocado
  • Scallions
  • Hot sauce

Instructions

  • Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
  • Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  • Remove chili from heat; stir in sour cream and whipping cream until incorporated.
  • Ladle into bowls and top with your favorite toppings.

Notes

It’s all about the toppings for me! Here I’ve topped the chili with a dollop of sour cream, corn chips, jalapenos, chopped cilantro, and hot sauce. Let your imagination go wild!

Blackened Salmon Bowls

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5 from 1 vote

Blackened Salmon Bowls

Blackened salmon bites served over a bed of white or brown rice, grilled corn salsa, and creamy dill sauce, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

BLACKENED SALMON BITES:

  • 1 lb. fresh wild caught salmon pin bones & skin removed, cut into 1-inch chunks
  • 2-3 T. your favorite blackened seasoning or homemade
  • 3 T. extra virgin olive oil divided

CREAMY DILL SAUCE:

  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1 T. chopped fresh dill
  • 1 clove garlic pressed
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

GRILLED CORN SALSA:

  • 2 c. grilled corn cut from the cob
  • 2 c. cherry tomatoes halved
  • 2 c. English cucumber sliced and quartered
  • 1/4 c. diced red onion
  • 2 T. extra virgin olive oil
  • 1 tsp. lemon juice
  • 2 cloves garlic pressed
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

BUTTERY RICE:

  • 1 c. uncooked Jasmin long grain rice
  • 1 1/2 c water
  • 1 1/2 T. butter
  • 1 pinch salt

Instructions

  • BLACKENED SALMON BITES: Place salmon chunks in a bowl. Generously sprinkle with blackened seasoning; toss to coat. Drizzle with 1 tablespoon olive oil and gently toss again; set aside.
  • CREAMY DILL SAUCE: In a small bowl, whisk together sour cream, mayonnaise, fresh dill, garlic, lemon juice, salt, and pepper until combined. Cover and place in the refrigerator until ready to serve.
  • GRILLED CORN SALSA: In a medium bowl, toss together grilled corn, tomatoes, cucumber, and red onion. Cover and place in the refrigerator until ready to serve. In a small jar with a lid, combine olive oil, lemon juice, garlic, Italian seasoning, salt, and black pepper. Cover with the lid and shake until combined; set aside. When ready to serve, pour the dressing over the salad and gently toss to combine.
  • BUTTERY RICE: In a medium saucepan, combine rice, water, butter, and salt. Bring to a boil, then reduce to a simmer. Cover with a lid and cook for 12-15 minutes. Remove from the heat and fluff with a fork. Cover and keep warm.
  • While the rice simmers, cook the salmon. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and swirl to coat. Working in two batches, add half of the blackened salmon bites to the pan and sear for about 2-3 minutes until nicely browned. Using tongs, flip the salmon bites and sear on the other side for 2-3 minutes or until browned and fully cooked. (Internal temperature should be 125-130 degrees, do not overcook). Remove to a plate and loosely cover with foil. Repeat with remaining salmon bites.
  • TO ASSEMBLE: Divide the rice, grilled corn salsa, and salmon bites between four bowls. Top with dill sauce and garnish with limes, dill, and fresh cracked pepper, Enjoy!

Easy Cheesy Beef Enchiladas

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Easy Cheesy Beef Enchiladas

Here’s a quick and easy weeknight meal everyone is sure to love. Serve alongside our authentic Mexican rice, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 8 enchiladas

Ingredients

ENCHILADAS:

  • 1 lb. lean ground beef
  • 1/2 med. white or yellow onion diced
  • 1 packet taco seasoning (I use Old El Paso)
  • 1/4 c. water
  • 8 soft taco-size flour tortillas
  • 1 (19 oz.) can red enchilada sauce (I use La Victoria) mild or medium
  • 16 oz. shredded Colby Jack cheese

TOPPINGS:

  • Diced avocados
  • Diced tomatoes
  • Sliced black olives
  • Sliced green onions
  • Sliced pickled jalapenos
  • Fresh chopped cilantro
  • Salsa for serving
  • Sour cream for serving

Instructions

  • Preheat the oven to 375 degrees.
  • In a large skillet, brown the ground beef with white onions over medium heat until no longer pink, about 6-7 minutes. Drain excess fat if any and return to the skillet.
  • Stir in taco seasoning and water until combined. Simmer uncovered, stirring often until the mixture has thickened and the water has been absorbed, about 3-4 minutes
  • Spread a 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch casserole dish.
  • Add 1/3 cup seasoned ground beef down the center of each tortilla. Add 1/4 cup of shredded cheese and roll up tightly. Lay seam side down in the casserole dish. Repeat with the remaining tortillas. If you have remaining seasoned ground beef, sprinkle it over the rolled tortillas.
  • Pour the rest of the enchilada sauce over the rolled tortillas, making sure to cover each tortilla. Sprinkle the remaining cheese all over the top and bake for 20-25 minutes until the enchiladas are bubbling.
  • Top with your favorite toppings and enjoy!

Notes

Frying the corn tortillas prevents the enchiladas from becoming soggy.

Sun Dried Tomato and Spinach Orzo

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Sun Dried Tomato and Spinach Orzo

Creamy orzo pasta with sundried tomatoes and baby spinach is perfect for a weeknight meal or special occasion alongside steak, chicken, or fish, Enjoy!
Course: Entrée, Side Dish
Cuisine: American, Italian
Servings: 6

Ingredients

  • 2 1/2 c. low sodium chicken broth
  • 1 1/2 c. uncooked orzo pasta
  • 1/4 c. sun-dried tomatoes packed in oil drained, and sliced
  • 2 cloves garlic pressed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 c. fresh baby spinach
  • 1/2 c. heavy cream
  • 1/4 c. shredded Parmesan cheese
  • 2 T. fresh parsley

Instructions

  • In a large skillet, over medium-high heat, combine the chicken broth, orzo, tomatoes, garlic, salt, and pepper.
  • Bring to a boil, then reduce the heat to medium-low and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked through about 7-9 minutes.
  • Stir in the spinach, heavy cream, Parmesan cheese, and parsley. Once combined, remove from the heat, serve, and enjoy!

Summer Corn Tomato and Avocado Salad

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Summer Corn Tomato and Avocado Salad

This bright beautiful salad is loaded with fresh summer corn, cherry tomatoes, and creamy avocado tossed in a delicious lime vinaigrette, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

SALAD:

  • 3 ears sweet yellow corn cooked, shucked, and cut off the cob
  • 1 (10 oz.) cont. cherry or grape tomatoes, halved
  • 2 avocados pitted, peeled, and sliced
  • 1/2 sm. red onion thinly sliced
  • 1/4 c. fresh chopped cilantro

DRESSING:

  • 2 T. extra virgin olive oil
  • 3 T. fresh lime juice
  • 1 clove garlic pressed
  • 1/2 tsp. pink Himalayan salt
  • 1 pinch black pepper

Instructions

  • SALAD: Cut the bottom off each ear of corn. Place all 3 ears of corn on a microwavable plate and microwave for 4 minutes on HIGH. With a towel, hold the silk end and squeeze out the corn; discard the husks and silks. Once cooled, cut the corn off the cob, and place it in a large salad bowl.
  • Slice the tomatoes in half and place in the salad bowl.
  • Slice the avocados in half and remove the pit. Cut each half in half and peel. Thinly slice each quarter and add to the bowl.
  • Thinly slice the red onion, chop the fresh cilantro, and toss in the bowl; set aside.
  • DRESSING: In a small jar, combine the olive oil, lime juice, garlic, salt, and pepper. Cover with a lid and shake vigorously. Pour the dressing over the salad and gently toss to combine. Serve and enjoy!

Creamy Carrot Soup

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Creamy Carrot Soup

This roasted carrot soup is silky-smooth and full of flavor! We like to top ours with crushed honey mustard pretzels and fresh chopped cilantro, it’s sooo good!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

ROASTED CARROTS:

  • 2 lbs. carrots ends cut off and peeled
  • 1 T. extra virgin olive oil
  • 1/2 tsp. salt

SOUP:

  • 2 T. extra virgin olive oil
  • 1 med. sweet yellow onion diced
  • 2 clove garlic pressed or finely grated
  • 1 inch ginger peeled and finely grated
  • 1/4 tsp. ground cumin
  • 4 c. chicken or vegetable broth
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

OPTIONAL TOPPINGS:

  • Honey mustard pretzels
  • Homemade croutons
  • Crispy fried bacon crumbled
  • Roasted chickpeas
  • Pepitas
  • Toasted pine nuts
  • Fresh chopped cilantro or parsley

Instructions

  • ROASTED CARROTS: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • Peel and chop the carrots about a 1/2-inch thick and place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a 1/2 teaspoon salt. Arrange the carrots in a single layer and roast them for 20-30 minutes or until fork tender and lightly brown.
  • SOUP: Meanwhile, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions; sauté for 8-10 minutes or until tender, stirring often.
  • Add grated ginger, garlic, and cumin; sauté for another minute.
  • Add the broth, roasted carrots, 1/2 teaspoon salt, and black pepper. Simmer for 10-15 minutes to allow the carrots to soften. Remove from the heat.
  • Carefully ladle the soup into a blender, filling the blender 1/2 full (do this in 2 batches) blend until creamy and smooth. Add more broth, salt, and pepper if desired.
  • Ladle the soup into bowls and top with honey mustard pretzels and fresh chopped cilantro or your choice of toppings, Enjoy!

Chipotle Chicken and Rice Bowls

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Chipotle Chicken and Rice Bowls

Grilled chipotle chicken served in bowls with rice, beans, and veggies topped with guacamole, salsa, and sour cream or homemade chipotle dressing, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

CHICKEN:

  • 1 1/2-2 lbs. boneless skinless chicken thighs

MARINADE:

  • 1-2 chipotle peppers in adobo sauce finely diced
  • 2 T. adobo sauce
  • 3 T. olive oil
  • 2 clove garlic minced
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt

CHIPOTLE DRESSING:

  • 1/2 c. plain nonfat Greek yogurt
  • 1 chipotle pepper in adobo sauce finely diced
  • 1 clove garlic minced
  • 1 T. fresh lime juice

FOR SERVING:

  • 2 c. cooked brown rice or cilantro lime rice
  • 1 (15 oz.) can black beans drained and rinsed
  • shredded iceberg lettuce
  • grilled corn on the cob kernels removed
  • diced tomatoes
  • diced red onions
  • 3 diced avocados or guacamole
  • chipotle dressing above or sour cream
  • salsa
  • lime wedges for serving

Instructions

  • CHICKEN: Pat the chicken thighs dry with paper towels.
  • MARINADE: In a bowl or 1 gallon zip top bag combine the chipotle peppers, adobo sauce, olive oil, garlic, oregano, cumin, and salt. Add the chicken thighs, toss to coat, then cover and refrigerate for at least 2 hours or overnight. Meanwhile, prepare the chipotle dressing.
  • CHIPOTLE DRESSING: In a small bowl, whisk together the yogurt, chipotle pepper in adobo sauce, garlic, and lime juice until combined. Refrigerate until ready to use.
  • Prepare the brown rice, black beans, and veggies for serving.
  • Once the chicken has marinated, grease your grill then bring to a high heat. Grill both sides of the chicken for about 4-5 minutes per side and discard the marinade. Transfer to a cutting board, allow the chicken to cool slightly, then chop into small pieces.
  • BUILD YOUR BOWLS: Divide the brown rice among the bowls. Top with chipotle chicken, black beans, shredded lettuce, grilled corn, tomatoes, red onions, avocados or guacamole, chipotle dressing or sour cream, salsa, and lime wedges. Enjoy!

Million Dollar Spaghetti

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Million Dollar Spaghetti

Spaghetti tossed with creamy homemade Alfredo sauce, topped with a rich meat sauce and melty mozzarella cheese, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 8

Ingredients

PASTA:

  • 1 lb. thin spaghetti broken in half

ALFREDO SAUCE:

  • 1/2 c. butter room temperature
  • 1 8 oz. pkg. cream cheese cubed, room temperature
  • 1 clove garlic pressed
  • 1 1/3 c. warm milk
  • 1/2 c. grated Parmesan cheese
  • black pepper to taste

MEAT SAUCE:

  • 1 T. extra virgin olive oil
  • 1/2 yellow onion diced
  • 2 cloves garlic pressed
  • 1/2 lb. lean ground beef
  • 1/2 lb. Italian sausage
  • Kosher salt and black pepper to taste
  • 1 24 oz. jar tomato basil sauce (I use Roas)
  • 1 c. pasta water

CHEESE TOPPING:

  • 2 c. shredded low moisture mozzarella cheese

GARNISH:

  • 1 T. fresh chopped flat leaf parsley

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
  • PASTA: Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package directions; drain (reserving 1 cup of the pasta water for the meat sauce) and set aside.
  • ALFREDO SAUCE: Meanwhile, melt the butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth.
  • Slowly add milk whisking to smooth out the lumps. Stir in a 1/2 cup Parmesan cheese and season with black pepper. Remove from the heat when the sauce begins to thicken.
  • Add the cooked spaghetti to the Alfredo sauce, toss until the noodles are fully coated, then pour into the prepared baking dish.
  • MEAT SAUCE: Heat the olive oil in a large skillet or Dutch oven, over medium-high heat. Sauté the onions for 2-3 minutes. Stir in garlic, sauté for 20-30 seconds. Add the ground beef and sausage, breaking up the meat until it is no longer pink, and the vegetables are tender.
  • Drain off the grease and add marinara sauce and 1 cup reserved pasta water, stir until incorporated. Simmer for a few minutes then spread the meat sauce over the alfredo spaghetti.
  • Sprinkle the mozzarella cheese over the meat sauce.
  • Bake, uncovered, for about 20 minutes or until the cheese is bubbly.
  • Remove from the oven and garnish with fresh chopped parsley. Enjoy with a salad and crusty French bread!

Breakfast Nachos

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Breakfast Nachos

Nachos for breakfast? You bet!! Cheesy tortilla chips topped with eggs, bacon, sausage, and your favorite nacho toppings, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Mexican
Servings: 6

Ingredients

NACHOS:

  • 1 (15 oz.) bag tortilla chips divided
  • 1/2 lb. bacon cooked crisp, drained, crumbled, and divided
  • 1/2 lb. breakfast sausage cooked, drained, crumbled, and divided
  • 1 T. butter
  • 6 lg. eggs gently scrambled, divided
  • salt and pepper to taste
  • 1 )15 oz.) can black beans drained, rinsed and divided
  • 3 c. shredded cheddar cheese or Mexican blend divided

TOPPINGS:

  • 1/4 c. diced red onion
  • 1 diced Roma tomato
  • 1 lg. avocado peeled, pitted, and diced
  • 1 jalapeno thinly sliced
  • 2 T. freshly chopped cilantro

FOR SERVING:

  • Sour Cream
  • Salsa
  • Guacamole
  • Hot sauce
  • Limes wedges

Instructions

  • TOPPINGS: Prep your toppings and shred your cheese before you begin.
  • NACHOS: Preheat the oven to 350 degrees. Line a rimmed baking sheet pan with parchment paper for easy cleanup. Evenly cover with half of the tortilla chips; set aside.
  • In a medium skillet, cook the bacon over medium heat until crisp on both sides. Remove to a plate lined with paper towels to drain. Once cool, cut or break into small pieces.
  • Meanwhile, in a separate medium skillet, cook the breakfast sausage over medium-high heat. Break up the sausage as it cooks with a wooden spoon until browned and no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels to drain.
  • In a nonstick skillet, melt the butter over medium heat. Break the eggs into a small bowl, season with salt and black pepper, whisk to combine. Add the eggs to the skillet, let them cook for a minute or two without stirring, then push them with a rubber spatula across the bottom of the pan to form soft curds. Continue cooking and folding the eggs every few seconds making sure they don’t stick to the bottom of the pan. Remove from the heat when the eggs are set.
  • TO ASSEMBLE: Sprinkle half of the cheese over the tortilla chips. Top with half of the cooked bacon, sausage, scrambled eggs, and black beans. Repeat with a second layer of chips, bacon, sausage, eggs, beans, and cheese.
  • Bake for 5-7 minutes or until the cheese is melted. Remove from the oven and top with your favorite nacho toppings. Serve with sour cream, salsa, guacamole, and lime wedges.

Lemon Blueberry Dutch Baby

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Lemon Blueberry Dutch Baby

This light and fluffy soufflé studded with blueberries and a burst of lemon is truly an impressive breakfast for any occasion!
Course: Breakfast
Cuisine: American, German
Servings: 4

Ingredients

  • 4 T. butter divided
  • 1/2 c. milk
  • 4 lg. eggs
  • 1 tsp. vanilla extract
  • 1/2 c. all-purpose flour
  • 3 T. granulated sugar
  • 1/4 tsp. kosher salt
  • Zest of 1 lemon
  • 1 c. blueberries
  • confectioners’ sugar for dusting
  • Lemon wedges for serving

Instructions

  • Position a rack in the middle of your oven, then preheat the oven to 450 degrees.
  • Place a 10-inch cast iron skillet on the stovetop over low heat while you prepare the batter.
  • Melt 2 tablespoons of butter and transfer to a blender. Add the milk, eggs, vanilla, flour, sugar, salt, and lemon zest, blend until smooth. (Do not skip this step or the batter will be lumpy.)
  • Place the remaining 2 tablespoons of butter into the skillet. Turn the heat up to medium-high. Let the butter melt; add the blueberries and give the skillet a shake. Immediately pour the batter over the blueberries and carefully transfer the skillet to the oven.
  • Bake until the pancake is puffed and golden, about 15 minutes.
  • TO SERVE: Remove the skillet from the oven. Cut and serve immediately. Dust with confectioners’ sugar and a squeeze of lemon juice, or drizzle with blueberry or maple syrup, and top with whipped cream. Enjoy!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

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Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Healthy, colorful veggie rolls served with creamy peanut dipping sauce, Enjoy!
Course: Appetizer
Cuisine: Vietnamese
Servings: 12 spring rolls

Ingredients

PEANUT DIPPING SAUCE:

  • 1/2 c. creamy peanut butter
  • 2 T. low sodium soy sauce
  • 1 T. fresh lime juice
  • 1 tsp. chili garlic sauce or more to taste
  • 4 tsp. light brown sugar
  • (1-inch) piece fresh ginger peeled and grated
  • 1 clove garlic minced
  • 2-3 T. warm water or more as needed

VEGGIE SPRING ROLLS:

  • 10-12 (22 cm) spring roll wrappers
  • 10-12 lg. butter lettuce leaves
  • 1 (.75 oz.) pkg. fresh basil leaves
  • 1 (.75 oz.) pkg. fresh mint leaves
  • 1 bunch fresh cilantro leaves
  • 2 lg. carrots julienned
  • 1/4 head purple cabbage shredded
  • 1 lg. red bell pepper seeded and thinly sliced
  • 1/2 English cucumber seeded and thinly sliced

Instructions

  • PEANUT DIPPING SAUCE: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chili garlic sauce, brown sugar, ginger, and garlic. Add 2-3 tablespoons water or more until desired consistency is reached; set aside.
  • VEGGIE SPRING ROLLS: Prep all veggies before you begin; then prepare your workspace. Fill a 9 or 10-inch pie plate with lukewarm water. Lightly wet the surface of a cutting board. Place your veggies close to the cutting board and have a plate ready for the finished spring rolls.
  • Start by submerging one spring roll wrapper at a time in lukewarm water for 10-15 seconds until completely moistened. Carefully, transfer the wrapper to a wet cutting board. Place a lettuce leaf, basil, mint, and cilantro in the center of the wrapper, then top with carrots, cabbage, red bell pepper, and cucumber.
  • Bring the bottom edge of the wrapper tightly over the veggies, folding in the sides as you roll from the bottom to top, until the top of the sheet is reached, being careful not to tear the wrapper. Place the spring roll on a plate and cover with damp paper towels. Repeat with the remaining wrappers and filling.
  • Cut the spring rolls in half if desired and serve with peanut dipping sauce. The spring rolls are best consumed the day they are made.

Steak Fajita Bowls

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Steak Fajita Bowls

Grilled steak, sauteed veggies, authentic Mexican rice, black beans, corn salsa, guacamole, and cilantro lime crema all in one fantastic bowl, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 6

Ingredients

BLACK BEAN AND CORN SALSA:

  • 1 (14 oz.) can black beans rinsed and drained
  • 2 c. frozen corn kernels
  • 1 sm. red bell pepper seeded and chopped
  • 1/2 sm. red onion chopped
  • 1 1/2 tsp. ground cumin
  • 1 tsp. Tabasco
  • 1 lime juiced
  • 1 T. vegetable oil
  • Salt and pepper to taste

GUACAMOLE:

  • 3 ripe avocados mashed
  • 1 lime juiced
  • 1/2 c. diced red onion
  • 3 T. fresh chopped cilantro leaves
  • 2 Roma or plum tomatoes diced
  • 1 tsp. minced garlic
  • Salt and freshly ground black pepper to taste

CILANTRO LIME CREMA:

  • 1/2 c. crema or sour cream
  • 1 T. fresh lime juice
  • 2 T. freshly chopped cilantro
  • 1 tsp. minced garlic
  • 1 pinch kosher salt

MEXICAN RICE:

  • 2 T. vegetable oil
  • 1 c. jasmine white rice uncooked
  • 2 c. chicken or beef broth
  • 1 (10 oz.) can diced tomatoes with green chilies un-drained
  • 1 T. minced onion
  • 2 tsp. good quality chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

STEAK MARINADE:

  • 1 ½-2 lbs. flank steak
  • 1/4 c. olive oil plus more for the pan
  • zest of 2 limes
  • 1/3 c. fresh lime juice (approx. 2 limes)
  • 1/2 tsp. good quality chili powder
  • 1/2 tsp. ground cumin
  • 1 T. minced garlic
  • 1 T. soy sauce use Tamari for gluten-free
  • 1/4 tsp. kosher salt
  • 1–2 T. cilantro chopped (optional)

VEGGIES:

  • 2–3 T. chicken broth more if needed
  • 1 T. minced garlic
  • 1/2 red onion sliced
  • 1/2 yellow onion sliced
  • 3 bell peppers red, green, orange, seeded and sliced
  • 2 T. fajita seasoning
  • kosher salt and ground black pepper to taste

FOR SERVING:

  • Corn and Black Bean Salsa
  • Guacamole or avocado chunks
  • Cilantro Lime Crema or sour cream
  • Cilantro Lime Rice or Mexican Rice
  • Lime wedges
  • Fresh chopped cilantro for garnish

Instructions

  • BLACK BEAN AND CORN SALSA: In a large bowl, gently toss all ingredients until combined. Let stand at least 15-30 minutes to allow the corn to fully defrost and the flavors to marry. The corn will place a quick chill on the salad as it defrosts. Cover and place in the refrigerator if not using right away.
  • GUACAMOLE: Slice each avocado in half lengthwise, remove the seed and peel off the skin.
  • Smash the avocado in a bowl, add lime juice, onion, cilantro, tomatoes, and garlic, mix well. Season with salt and pepper to taste. Cover and refrigerate for 1 hour to allow the flavors to combine.
  • CILANTRO LIME CREMA: Add all the ingredients to a food processor fitted with a chopping blade. Blend on high until you reach a smooth consistency (with bits of cilantro) scraping down the sides as needed. Taste the crema, adding more lime juice, cilantro, or salt depending on your taste. Pour into a jar, cover, and refrigerate until ready to use.
  • MEXICAN RICE: Heat vegetable oil over medium heat in a large pan or skillet. Add rice and sauté until the rice is lightly browned. Carefully, add the chicken broth, canned tomatoes, minced onion, chili powder, salt, and pepper; stir to combine. Cover and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from the heat, fluff with a fork and keep warm.
  • STEAK: Pat dry the steak with paper towels. Season lightly with salt and pepper, pressing the salt and pepper into the meat. Place the steak in a gallon size zip top bag or glass baking dish and set aside.
  • STEAK MARINADE: In a small bowl, whisk together the 1/4 cup olive oil, fresh lime juice, lime zest, chili powder, cumin, garlic, soy sauce, kosher salt, and fresh cilantro (if using) until well combined. Pour the marinade over the steak, ensuring it is fully coated. Seal and place in the refrigerator for 30 minutes or more.
  • TO COOK THE STEAK: Heat a large cast iron skillet over medium-high heat. Add 1-2 tablespoons olive oil, swirl to coat the pan. Remove flank steak from marinade letting excess marinade drip off the steak, discard marinade.
  • Place the steak in the skillet and sear for 4-5 minutes per side and then 1-2 minutes per side until the internal temperature at the thickest part of the steak reaches 130-135 degrees for medium-rare (use a meat thermometer for accuracy). Turn down the heat, as needed, if your skillet gets too hot and/or add a little extra oil if the pan is too dry to avoid burning. Remove the steak from the skillet and place on a cutting board, loosely cover with foil, and rest for 10 minutes while you cook the veggies.
  • VEGGIES: Place the same skillet over medium-high heat and add 2-3 tablespoons of chicken broth to deglaze the pan, use a spatula to scrape up the bits from the bottom of the pan. Add the garlic, onions, bell peppers and the fajita seasoning. Stir to combine. Add additional broth or olive oil to pan if you feel it is getting a bit dry.
  • Sauté for approximately 8-10 minutes or until the peppers are tender but firm or until you have reached your desired doneness. Taste and add any additional salt or pepper, to taste.
  • TO SERVE: Slice the steak against the grain into thin slices or chunks. To each bowl add Mexican or Cilantro Lime Rice, Black bean and Corn Salsa, steak, veggies, guacamole or avocado chunks, Cilantro Lime Crema or sour cream, fresh cilantro, and lime wedges.

Stuffed Shells

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Stuffed Shells

Jumbo pasta shells stuffed with spinach, ricotta, mozzarella, and parmesan cheese, bathed in a delicious marinara sauce then baked to perfection, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

PASTA SHELLS:

  • 1 (12 oz.) pkg. jumbo shells

RICOTTA and SPINACH FILLING:

  • 1 lg. egg lightly beaten
  • 1 (16 oz.) cont. whole milk ricotta cheese
  • 1 1/4 c. shredded low-moisture mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1 (16 oz.) pkg. frozen chopped spinach thawed and squeezed dry
  • 1 tsp. fresh thyme leaves
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. crushed red pepper flakes
  • 1 clove garlic grated

MARINARA SAUCE:

  • 2 T. extra virgin olive oil
  • 5-6 cloves garlic grated
  • 1/4 tsp. freshly grated nutmeg
  • 1 pinch red pepper flakes optional
  • 1 (32 oz.) jar homemade tomato basil sauce (I use Raos)
  • 1 tsp. granulated sugar

TOPPINGS:

  • 1/2 c. shredded low-moisture mozzarella cheese
  • 2 T. grated Parmesan cheese

GARNISHES:

  • 2 T. grated Parmesan cheese
  • 1 T. fresh chopped flat-leaf parsley

Instructions

  • PASTA SHELLS: Cook the pasta shells al dente according to the package directions, about 7-9 minutes. Drain immediately and shake dry.
  • RICOTTA and SPINACH FILLING: In a large bowl, stir together lightly beaten egg, ricotta, mozzarella, Parmesan, spinach, thyme leaves, salt, black pepper, nutmeg, red pepper flakes and garlic until combined. Cover and refrigerate until ready to use.
  • Preheat the oven to 375 degrees.
  • MARINARA SAUCE: Heat olive oil in a large (12-inch) oven-proof skillet over medium heat. Add garlic and cook until lightly golden stirring occasionally about 2-3 minutes. Add nutmeg, and red pepper flakes if using stir until fragrant, about 30 seconds. Add marinara and sugar, stir until combined. Remove 2 cups of marinara to a bowl and set aside. Spread the remaining sauce evenly across the skillet and remove from the heat.
  • Fill the pasta shells with 1 tablespoon filling and arrange in the skillet. Spoon the remaining sauce over the top.
  • Sprinkle the top with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese.
  • Loosely cover with foil and bake until the cheese is melty about 25-30 minutes. Remove the foil, then bake until the cheese begins to turn golden, about 8-10 minutes.
  • Remove from the oven and garnish with the remaining 2 tablespoons of Parmesan cheese and freshly chopped parsley. Serve and enjoy!

Fusilli alla Caprese

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Fusilli alla Caprese

Fusilli pasta tossed with fresh tomatoes, basil, mozzarella pearls, garlic, and olive oil. It’s simple, yet bursting with flavor, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 lb. fusilli or similar pasta
  • 1/3 c. extra-virgin olive oil
  • 3 lg. cloves garlic minced
  • 3 c. (about 1½ pints) cherry or grape tomatoes halved
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 c. packed fresh basil leaves roughly chopped or torn
  • 1 (8 oz.) cont. fresh mozzarella pearls

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 to 2 minutes; do not burn.
  • Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, about 4 to 5 minutes. Using a fork, smash half of the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. If needed add some pasta water.
  • Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much. Serve warm or cold.

Notes

Inspired by Giada De Laurentis

Teriyaki Chicken and Rice Bowls

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Teriyaki Chicken and Rice Bowls

Sweet and savory teriyaki chicken served with white or brown rice and steamed veggies, Enjoy!
Course: Salad
Cuisine: Italian
Servings: 4

Ingredients

TERIYAKI SAUCE:

  • 1/2 c. low sodium soy sauce
  • 1/2 c. water
  • 3 T. light brown sugar
  • 2 T. rice vinegar
  • 2 T. honey
  • 1/2 tsp. sesame oil
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 3 tsp. cornstarch

CHICKEN:

  • 4 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 T. olive oil

TO SERVE:

  • Sesame seeds for garnish
  • Sliced green onions for garnish
  • White or brown rice for serving
  • Steamed broccoli or veggies of choice for serving

Instructions

  • TERIYAKI SAUCE: In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch; set aside.
  • CHICKEN: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken (you may have to do this in 2 batches) do not overcrowd. Cook until golden brown about 3-4 minutes then flip the chicken and continue to cook until the center reaches 160 degrees about 3 minutes more.
  • Once all the chicken is cooked through, add the teriyaki sauce to the skillet, continue to cook, and toss until the teriyaki sauce has thickened, about 1-2 minutes longer.
  • TO SERVE: Serve warm with rice and veggies of choice. Garnish with sesame seeds and green onions.

Chicken Cobbler

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Chicken Cobbler

Creamy chicken pot pie filling topped with cheddar bay biscuit mix. This dump and bake cobbler is comforting and delicious. It’s become one of our favorite go-to weeknight dinners.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1/2 c. melted butter
  • 1 rotisserie chicken shredded
  • 1 (12 oz.) bag frozen veggies peas and carrots
  • 1 (11.36 oz.) box Red Lobster cheddar bay biscuit mix with seasoning packet
  • 1/2 c. sharp cheddar cheese
  • 2 c. milk
  • 2 c. chicken stock
  • 1 (10.5 oz.) can cream of chicken
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Add the melted butter to a 9×13-inch baking dish, then layer the shredded chicken and the frozen veggies.
  • In a medium bowl, whisk together the Red Lobster cheddar bay biscuit mix (including the seasoning packet) and the milk. Stir in cheddar cheese.
  • Pour the biscuit mixture on top of the chicken and frozen veggies. Do not stir or mix.
  • In a medium bowl, whisk together the cream of chicken soup and chicken stock until well combined. Pour the soup mixture on top of the chicken, veggies, and biscuit mix. Do not stir.
  • Bake uncovered for 45 minutes until the biscuit has risen to the top and it is golden brown.
  • Let it cool down for about 15 minutes and serve.