Cooking Mamas

Tried and True Family Recipes

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Dan’s Smoked Salmon Brine

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Dan's Smoked Salmon Brine

"We've been making this brine for over 30 years!"
Course: Entrée
Cuisine: American
Servings: 8 lbs
Author: Dan McNutt

Ingredients

  • 4 c. water
  • 2 c. low sodium soy sauce
  • 1 c. apple cider vinegar
  • 1 c. spiced rum
  • 1 1/2 c. brown sugar packed
  • 1/2 c. sea salt or kosher salt
  • 1 tsp. black pepper
  • 1/2 med. yellow onion peeled & sliced
  • 4 cloves garlic minced
  • 1 inch ginger peeled & grated
  • 8 lbs. salmon fillets skin on, bones removed, cut into 4x6-inch pieces

Instructions

  • In a large, non-reactive container, whisk together water, soy sauce, apple cider vinegar, rum, brown sugar, salt and pepper until dissolved. Add onions, garlic, ginger; stir to combine. Add salmon fillets, making sure they are covered with brine. Cover the container and marinate overnight in the refrigerator.
  • The next day, remove fillets from the brine, pat dry with paper towels, do not rinse, and arrange on racks.
  • Smoke salmon according to your smoker’s instruction manual. We like to use a combination of hickory and alder chips. Check fish frequently for doneness.
  • Cook's Note: Do not reuse brine, always make a fresh batch.

Cedar Plank Salmon

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Cedar Plank Salmon

"Planking the salmon imparts a wonderful smoky flavor, a method first used by Northwest Indians."
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 cedar plank (7 x 12 x 1/3-inch thick)
  • 1 salmon fillet (King, Coho, Copper River, etc.)
  • 3 T. Dan's Sweet & Spicy Rub or your favorite spice rub

Instructions

  • Submerge cedar plank in water for one hour.
  • Set salmon, skin side down, on a soaked plank, season salmon with dry rub, or your favorite marinade.
  • Place plank on preheated outdoor grill with medium heat. Close grill. No need to turn salmon. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Place on a serving dish and enjoy!
  • Cook’s Note: As always use caution, do not leave planks unattended on grill, and keep a spray bottle of water nearby in case of flare-ups. Handle hot planks carefully. Allow to cool and discard.

Cajun Seafood Gumbo with Andouille Smoked Sausage

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5 from 1 vote

Cajun Seafood Gumbo with Andouille Smoked Sausage

Our gumbo is thickened with a roux, which imparts a wonderful nutty flavor and gives the gumbo a gorgeous deep brown color. Use any seafood you like, but the holy trinity (onions, peppers, and celery) and roux are essential, Enjoy!
Course: Entrée
Cuisine: American
Servings: 3 quarts
Author: Cooking Mamas

Ingredients

  • 3/4 c. vegetable oil
  • 1 c. all-purpose flour
  • 2 c. chopped onions
  • 1 1/2 c. chopped green bell pepper
  • 1 c. chopped celery
  • 1 T. minced garlic
  • 6 c. seafood stock or clam juice
  • 2 whole bay leaves
  • 2 tsp. salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. black pepper
  • 1/4 - 1/2 tsp. cayenne red pepper to taste
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. dried oregano leaves
  • 1 lb. Andouille smoked sausage cut into 1/2-inch pieces
  • 1 lb. med. shrimp peeled and deveined
  • 1 doz. med. to lg. shucked oysters with their liquor or clams
  • 3/4 lb. crabmeat (picked over) or crawfish
  • 2 1/2 c. rice cooked hot for serving
  • 1/2 c. green onions chopped for garnish

Instructions

  • Place a heavy stockpot over medium heat, add the vegetable oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a whisk or wooden spoon to form a roux. Continue to stir the roux for 15 to 20 minutes, or until the color resembles milk chocolate, being careful not to let it scorch.
  • Add onions, bell peppers, and celery to the roux. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the seafood stock to the pot. Season the gumbo with bay leaves, salt, white pepper, black pepper, cayenne pepper, thyme and oregano. Bring the gumbo to a boil then lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
  • Add the Andouille sausage, cook for 15 minutes. Add the shrimp, un-drained oysters and crabmeat, cook an additional 5-10 minutes. Remove bay leaves. Taste gumbo, season if necessary.
  • Serve in shallow bowls over white rice. Garnish with green onions.

Blackened Halibut

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Blackened Halibut

Tender, flaky, pan-seared halibut, perfectly seasoned with a touch of heat! Enjoy topped with our Mango Salsa, served over Caesar Salad, in Fish Tacos, or alongside Risotto or Garlic Mashed Potatoes, and Asparagus!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

BLACKENED SEASONING:

  • 2 T. paprika
  • 1 1/2 tsp. salt
  • 2 tsp. lemon pepper I use Mrs. Dash
  • 1 1/2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 tsp. cayenne red pepper
  • 1 1/2 tsp. dried basil crushed
  • 1 tsp. dried thyme

FISH:

  • 4 T. melted unsalted butter
  • 4 to 6 halibut fillets
  • 1-2 T. vegetable oil as needed
  • lemons for serving, optional

Instructions

  • In a small bowl, whisk together the seasonings, then pour into a shallow pie plate.
  • Melt the butter and pour it into a separate shallow pie plate.
  • Pat dry the halibut fillets. Dip each fillet, one at a time in melted butter then coat with the blackened seasoning.
  • With a hood fan on, heat the vegetable oil in a cast iron skillet over medium heat.
  • When the vegetable oil begins to smoke, place the fillets in the skillet (do not over-crowd).
  • Cook for 2-3 minutes on each side (depending on the thickness) until blackened and just cooked through (do not overcook).

Beer Batter for Fish & Shrimp

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Beer Batter for Fish & Shrimp

Great batter for onion rings, mushrooms, and other veggies too!!
Course: Entrée
Cuisine: Irish

Ingredients

  • 1 (12 oz.) can light beer
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 tsp. paprika
  • peanut oil for frying
  • 1 c. all-purpose flour for dredging
  • sea salt for sprinkling
  • tarter sauce for serving
  • lemon wedges for serving

Instructions

  • Pour the beer into a large bowl. Sift 1 1/2 cups flour, 1/2 teaspoon salt, pepper and paprika into the beer, whisking until the batter is light and frothy.
  • Heat at least 2-inches of oil in a frying pan or electric fryer. Pour 1 cup flour in a shallow dish. Just before the oil reaches 375 degrees, quickly dredge the fish or shrimp with flour, shaking of excess then dip in the beer batter, coating well, drop them into the hot oil (do this in batches).
  • When they are brown on one side, less than 1 minute, turn and brown them on the other side. Drain on paper towels or a rack. Sprinkle with more sea salt. Serve hot with lemon wedges and tarter sauce and fries!

Notes

We used cod in this recipe. It’s simply delicious!

Baked Honey Dijon Salmon

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Baked Honey Dijon Salmon

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Baked Honey Dijon Salmon

Wild-caught salmon filets topped with a honey mustard dressing, bread crumbs, and pecans, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/4 c. butter melted
  • 1 1/2 T. honey
  • 3 T. Dijon mustard
  • 1/4 c. dry bread crumbs
  • 1/4 c. pecans finely chopped
  • 4 tsp. fresh parsley chopped
  • 4 (4 oz.) fresh wild salmon fillets
  • Salt and pepper to taste
  • 1 lemon for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, stir together butter, mustard, and honey, set aside.
  • In another bowl, mix together bread crumbs, pecans, and parsley.
  • Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Season with salt and pepper.
  • Bake salmon 12 to 15 minutes or until it flakes easily with a fork. Serve with a wedge of lemon and leftover Honey Dijon dressing.

Baked Halibut with Lemon Caper Butter

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Baked Halibut with Lemon Caper Butter

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Baked Halibut with Lemon Caper Butter

Enjoy with a delicious baked potato and a fresh green salad!
Course: Entrée
Cuisine: American
Servings: 6
Author: Pamela Packard

Ingredients

  • 6 lemons zested and juiced
  • 6 (8 oz.) pieces fresh halibut
  • 1 T. olive oil
  • Salt and pepper
  • 1 c. unsalted butter divided
  • 1 shallot finely diced
  • 1 (3 oz.) jar capers with juice

Instructions

  • Preheat the oven to 350 degrees. Zest lemons onto a plate. Squeeze the lemon juice from lemons into a liquid measuring cup; set aside.
  • Coat each piece of halibut with olive oil and season with salt and pepper. Place seasoned fish on a baking sheet. Cook for approximately 8 to 10 minutes, depending on thickness (Do not over-cook). Medium-cooked fish is safe to eat and is much tastier.
  • While the fish is cooking, place 1 tablespoon of butter in a saucepan over medium-high heat. When the butter melts, add the shallots and capers (with the juice) and the lemon zest (reserve some for the garnish).
  • Cook until the shallots are opaque. Add the lemon juice and bring to a simmer. Reduce the heat and add the remaining butter a little at a time, whisking vigorously, allowing each chunk to fully dissolve before adding more.
  • Place the fish in a serving dish and spoon the sauce over the top. Garnish with the rest of the lemon zest and sliced lemons if desired.

Chocolate Waffle Cookies

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Chocolate Waffle Cookies

These light and tender cookies are topped with your choice of chocolate frosting or Nutella chocolate hazelnut spread!
Course: Dessert
Cuisine: American
Servings: 2 dozen cookies
Author: Shelli Burton-Olin

Ingredients

  • 1/2 c. butter room temperature
  • 3/4 c. granulated sugar
  • 2 lg. eggs room temperature
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 6 T. unsweetened cocoa powder
  • 1 (15.5 oz.) tub chocolate flavored frosting or Nutella chocolate hazelnut spread

Instructions

  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, beat until combined.
  • In a small bowl, whisk together the flour and cocoa powder. Add the dry ingredients to the wet ingredients, beat until combined, scraping down the sides as needed. The batter will be thick.
  • Preheat your waffle iron and spray with non-stick cooking spray. Using a small cookie scoop, place the batter into each waffle grid and lower the lid. Cook approximately 1-2 minutes.
  • Carefully remove cookies with a fork to a wire rack for cooling.
  • Once cooled, frost cookies with chocolate frosting or Nutella chocolate hazelnut spread, Enjoy!

Tim’s Peanut Butter Cookies

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Tim's Peanut Butter Cookies

Growing up these Peanut Butter Cookies were my brother’s absolute favorite.
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • 1/2 c. vegetable shortening
  • 1/2 c. peanut butter creamy or crunchy
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar packed
  • 1 lg. egg
  • 1 3/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Instructions

  • In a large mixing bowl, using an electric mixer, cream together shortening and peanut butter. Add sugars and egg and continue to cream.
  • Add flour, soda, baking powder, and salt, mix well. Cover and chill for about 1 hour.
  • Preheat oven to 375 degrees.
  • Shape dough into 1-inch balls. Place 3-inches apart on a parchment-lined or lightly greased baking sheet.
  • With a fork dipped in flour, flatten each dough ball in a crisscross pattern to 2-inches.
  • Bake for 8 to 10 minutes or until set, but not hard.

Thumbprint Cookies

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Thumbprint Cookies

Shortbread cookies rolled in coconut, then filled with your favorite preserves. These cookies make a wonderful presentation!!
Course: Dessert
Cuisine: American
Servings: 32 cookies

Ingredients

  • 1 1/2 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 3 1/2 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 lg. egg beaten with 1 T. water for egg wash
  • 7 oz. sweetened flaked coconut for rolling
  • raspberry or apricot jam

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, cream together butter and sugar with an electric mixer, until just combined, then add vanilla.
  • Sift together flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
  • Dump the dough on a well-floured surface and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll in coconut. Place balls on an un-greased baking sheet, flatten slightly and press an indentation on the top of each cookie with your thumb. Drop 1/4 teaspoon of jam into each indentation.
  • Bake for 18 to 22 minutes, or until the coconut is golden brown. Cool and serve.

The Best Chocolate Chip Cookies

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The Best Chocolate Chip Cookies

And were not just saying that! These chocolate chip cookies really are amazing!!
Course: Dessert
Cuisine: American
Servings: 4 1/2 dozen cookies
Author: Sally Berg

Ingredients

  • 1 c. butter softened
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 2 1/2 c. oatmeal blended into a fine powder
  • 1/2 tsp. salt
  • 1 tsp. baking p
  • 1 tsp. baking soda
  • 1 c. Ghirardelli ground chocolate
  • 1 (12 oz.) pkg. chocolate chips
  • 1 1/2 c. pecans or walnuts chopped

Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, with an electric mixer, cream together butter, sugar and brown sugar, gradually add eggs and vanilla.
  • Mix together flour, oatmeal powder, salt, baking powder and baking soda in a separate bowl. Slowly add flour mixture to cream mixture, until well blended. Stir in ground chocolate, chocolate chips and nuts.
  • Roll into balls, place 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes.

Strawberry Lemonade Cookies with Pink Lemonade Frosting

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Strawberry Lemonade Cookies

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Strawberry Lemonade Cookies with Pink Lemonade Frosting

Pucker up, these cookies pack a punch! The perfect cookies for Valentine's Day!! ♥
Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients

COOKIES:

  • 1 box strawberry cake mix
  • 1/2 c. butter softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 T. water
  • 1/2 c. pink lemonade mix (I used Country Time lemonade)

FROSTING:

  • 1 1/2 c. confectioner's sugar
  • 3 T. pink lemonade mix (I used Country Time lemonade)
  • 3 T. butter softened
  • 1-3 T. milk

Instructions

  • COOKIES: Combine all of the ingredients in a bowl and beat with a hand or stand mixer until well blended. Refrigerate dough for 1 hour. Drop by teaspoonful onto a parchment lined baking sheet. Lightly press with your fingertips to flatten and shape a bit. Bake at 350 degrees for 8-10 minutes.
  • FROSTING: Stir confectioners' sugar and lemonade mix together in a small bowl. Beat in the butter. Add the milk gradually, until the frosting reaches a spreadable consistency. You want it thick, but smooth enough to spread. Frost cooled cookies and decorate with sprinkles.

Snowballs

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Snowballs

aka "Russian Tea Cakes" or "Mexican Wedding Cookies" are a holiday tradition in my family. These delicious shortbread cookies are always on Santa's cookie plate!
Course: Dessert
Cuisine: American, Mexican, Russian
Servings: 4 dozen cookies

Ingredients

  • 1 c. butter softened
  • 1/2 c. confectioners' sugar
  • 1 tsp. vanilla extract
  • 2 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 3/4 c. chopped pecans
  • Confectioners' sugar for rolling cookies in

Instructions

  • Preheat the oven to 400 degrees. Line two rimmed baking sheets with parchment paper; set aside.
  • In a large bowl, using an electric hand mixer, cream together the butter, ½ cup confectioners’ sugar, and vanilla. Work in the flour, salt, and nuts until the dough holds together.
  • Roll into 1-inch balls. Place the cookies on the prepared baking sheets.
  • Bake for 10-12 minutes or until set, but not brown.
  • While still warm, roll the cookies in confectioners’ sugar and allow them to cool completely.

Snickerdoodles

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Snickerdoodles

Warm, soft, buttery cookies lightly dusted with cinnamon sugar!
Course: Dessert
Cuisine: American
Servings: 6 dozen cookies

Ingredients

COOKIES:

  • 2 3/4 c. all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. butter softened
  • 1/2 c. vegetable shortening
  • 1 1/2 c. granulated sugar
  • 2 lg. eggs
  • 2 tsp. vanilla extract

CINNAMON SUGAR:

  • 3 T. granulated sugar
  • 1 T. ground cinnamon

Instructions

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper or Silat mats.
  • COOKIES: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and shortening, until creamy. Add 1 1/2 cups sugar and continue beating until light and fluffy. Add vanilla and eggs one at a time, beat well after each addition. With the mixer on low-medium speed, mix in dry ingredients, one cup at a time, until blended. Chill the dough for 30-60 minutes.
  • CINNAMON SUGAR: In a small bowl, whisk together 3 tablespoons of sugar and cinnamon; set aside.
  • Shape dough by rounded teaspoonfuls into balls. Roll dough balls in cinnamon sugar.
  • Place about 2 inches apart on prepared baking sheets. Flatten slightly with the palm of your hand.
  • Bake for 8 to 10 minutes (8 minutes for softer cookies, 10 minutes for crispier cookies). Immediately slide parchment paper lined with cookies onto a cooling rack. Cool cookies completely before storing them in an airtight container.

Ritz Peanut Butter Chocolate Cookies

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Ritz Peanut Butter Chocolate Cookies

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Ritz Peanut Butter Chocolate Cookies

These cookies come together so quickly, don't focus on our measurements. Just get some Ritz crackers, smear with peanut butter, and dip them into chocolate.
Course: Dessert
Cuisine: American
Author: Doreen Hall

Ingredients

  • 1 box Ritz crackers
  • 1 jar peanut butter
  • 1 box chocolate bark

Instructions

  • Spread peanut butter on one cracker then cover with another cracker, making a sandwich. Melt chocolate bark (I like Ghirardelli) in microwave or double boiler.
  • Dip cracker sandwich cookies into chocolate, covering both sides, shake or brush off excess.
  • Place cookies on parchment or waxed paper and allow to harden. (I find that if you put the paper on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!) Store in an airtight container. Makes about 68 cookies

Peppermint Chocolate Covered Oreos

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Peppermint Chocolate Covered Oreos

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Peppermint Chocolate Covered Oreos

White or dark chocolate covered Oreo cookies, sprinkled with crushed peppermint candies.
Course: Dessert
Cuisine: American
Servings: 15 cookies

Ingredients

  • 1 pkg. Oreo cookies
  • 1 (12 oz.) pkg. white, dark or milk chocolate melted
  • 1 pkg. peppermint candies or peppermint candy canes crushed

Instructions

  • Melt chocolate in a double boiler over simmering water, or in the microwave, stirring every 30 seconds until completely melted.
  • Roll and dip each Oreo cookie into the melted chocolate, remove with a fork, then place on parchment paper or a baking rack to cool.
  • Sprinkle with crushed peppermint candies while still warm.
  • Let cool for about 30 minutes. You can speed up the cooling by placing the cookies in the refrigerator.

Peppermint Bark Cookies

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Peppermint Bark Cookies

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Peppermint Bark Cookies

A great holiday cookie to make for your family and friends.
Course: Dessert
Cuisine: American

Ingredients

  • Nabisco chocolate wafers
  • Baker's white chocolate melted
  • Crushed peppermints or candy canes

Instructions

  • Place chocolate wafers face side up on a baking sheet lined with parchment paper.
  • Melt white chocolate in a double boiler.
  • Place a small mound of melted white chocolate on each wafer cookie. Use the back of a spoon or your finger to spread out the chocolate.
  • While chocolate is still wet, sprinkle with crushed peppermints or candy canes.
  • Allow to dry completely, store in an airtight container.

Pecan Sandies

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Pecan Sandies

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Pecan Sandies

Enjoy our pecan shortbread cookies with your favorite cup of coffee or cocoa!
Course: Dessert
Cuisine: American
Servings: 3 dozen

Ingredients

  • 1/2 c. butter
  • 1/2 c. vegetable shortening
  • 1 c. granulated sugar plus more for sprinkling
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c. pecans finely chopped

Instructions

  • Preheat oven to 350 degrees.
  • On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely, finely chop.
  • In a large mixing bowl, with an electric mixer, cream together butter and shortening. Add 1 cup sugar and vanilla, continue to cream, about 1 minute more.
  • Mix together flour, soda and baking powder. Gradually add to cream mixture, just until dough comes together. Fold in nuts.
  • Chill dough 1/2 hour.
  • Shape into 1 inch balls, place 2 inches apart on a parchment lined or greased baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
  • Bake for 10 to 12 minutes. Cool cookies on a wire rack. Decorate with a whole pecan if desired.