Sammy Montgoms Recipes

Sammy Montgoms Recipes full recipes on my website below⬇️

02/20/2026

Cottage Cheese Onion Dip 🧅🥒🥕easy, high protein, and so good with chips, crackers & veggies. RECIPE BELOW!⬇️ Ingredients 3 tbsp butter or olive oil 2 large sweet white onions sliced 1 500 gram container cottage cheese 1/3 cup plain greek yogurt 2 tbsp mayonnaise 1 tbsp worcestershire sauce 2 tsp balsamic glaze 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried tyme 1/4 tsp smoked paprika 1/8 tsp black pepper 1/4 tsp salt or more to taste chives to garnish, optional Instructions Melt the butter in a large skillet over medium heat. Add the sliced onions and bring to a gentle simmer. Reduce the heat to low and cook, stirring occasionally, for 35–45 minutes, or until the onions are deeply golden brown and sweetly caramelized. Once the onions are nearly finished, season lightly with salt and pepper. *See Sammy's tips above for achieving perfectly caramelized onions. Set onions aside to cool while you prepare everything else. Add the cottage cheese to a small blender (or use an immersion blender) and blend until smooth, about 2 minutes. Transfer the creamy cottage cheese to a serving bowl. Whisk the Greek yogurt and mayonnaise into the blended cottage cheese until fully combined and smooth. Add the worcestershire sauce, balsamic glaze, garlic powder, onion powder, dried thyme, smoked paprika, black pepper and salt. Mix until combined. Add the caramelized onions and mix until everything is incorporated well. Cover and refrigerate for at least 30 minutes. Garnish with chives. Enjoy with tortilla chips, crackers, or fresh vegetables.

02/20/2026

Red Curry Cabbage Cups🥬 loaded with ground chicken, green onions, garlic ginger + more then baked in a simple coconut red curry sauce🤤 Recioe below! ⬇️ 🎥 I saw this recipe idea from and knew I had to make a version and it’s soooo yumm!👏🏻 Chicken Filling 1 lb ground chicken 1/2 cup seasoned breadcrumbs 2 garlic cloves minced 1 tsp red curry paste 1 egg 1 tbsp soy sauce 3 tbsp green onions finely chopped 1 tbsp fresh ginger minced 1 lime juiced 1 tsp lime zest Red Curry Sauce 2 tbsp red curry paste 1 400mL can coconut milk 1 tbsp soy sauce Instructions Bring a large pot of salted water to a boil. Carefully lower in the whole head of cabbage (cored), and boil for 8–10 minutes, or until the leaves are soft and tender. Remove from the water and let cool slightly while you prepare your chicken filling. In a large bowl, combine the chicken filling ingredients. Using your hands, mix until well incorporated. Avoid over mixing. Peel off each cabbage leaf and gently dab with paper towel if water still remains. If the base of a cabbage leaf has a thick, tough core, carefully trim it with a small knife before using. Place the cabbage leaf in a small bowl. Lightly press the center to create a small indentation. Spoon in some of the chicken mixture, then fold in the sides and wrap the cabbage securely around the filling. Arrange the stuffed cabbage rolls in a single layer in a large pan, seam side down. Repeat until you've used all of your chicken filling. Sammy' notes: you can fill each cabbage leaf with as much or as little chicken mixture as you like. Start with about ¼ cup, or use more depending on your preference. Keep in mind, you may have a few cabbage leaves left over. If you prefer a different assembly style, you can easily transition from cabbage cups to rolls by wrapping the leaves tightly around the filling; just ensure the ends are tucked or secured so the filling stays intact during baking. Preheat your oven 400 °F. Next prepare your red curry sauce by adding all of the ingredients to a small saucepan and turning the heat to low/medium. Bring to a light simmer and whisk until no clumps remain. Pour the red curry sauce evenly over the red curry cabbage cups, cover, and bake for 40-45 minutes or until the chicken is fully cooked and the cabbage is tender. Sammy's notes: you will know that the chicken is cooked once you insert a food thermometer into the centre of the red curry cabbage cups and it reads 165F. Garnish with fresh parsley, serve with rice and ladle over any extra sauce.

02/20/2026

One Pan Honey Mustard Chicken Thighs & Rice - crispy chicken, tender rice and cooked in my easy honey mustard marinade. Recipe below! ⬇️ Ingredients Chicken Thighs * 1 tbsp vegetable oil for frying the chicken * 8 chicken thighs boneless & skinless * salt and pepper Honey Mustard Marinade * 2 tbsp olive oil * 1/3 cup honey * 1/3 cup dijon mustard * 5 garlic cloves minced * 1/2 tsp onion powder * 1/8 tsp cayenne pepper * 1/4 tsp dried thyme * 1/4 tsp salt * 1/4 tsp black pepper Rice * 1½ cups jasmine rice rinsed * 2½ cups chicken broth salted * 1/4 tsp ground mustard * fresh parsley used to garnish at the end Instructions * Begin by preheating your oven to 375°F.� * In a bowl, whisk together all of the honey mustard marinade ingredients.� * Prepare your chicken thighs by seasoning both sides with salt and pepper then add them to a medium sized bowl.��Pour in half of the honey mustard marinade and gently mix to combine ensuring each piece of chicken is coated.��Set the remaining marinade aside.� * Heat a large oven-safe skillet over medium-high heat with your vegetable oil.��Sear the thighs for 1-2 minutes per side just until they have a nice golden crust. ��They should still be raw in the middle (don't worry about fully cooking the chicken in this step, they will finish in the oven).��Take the chicken out of the pan and set it aside on a plate. Do not wipe out the pan.� * Reduce the heat to medium then add the rinsed rice and ground mustard directly into the skillet. ��Stir for 1–2 minutes, allowing the rice to "toast".� * Pour the chicken broth and the reserved half of the honey mustard marinade into the skillet. Stir well, scraping the bottom of the pan to loosen any bits. ��Bring the liquid to a light simmer for about 5 minutes.� * Nestle the seared chicken thighs back into the pan, sitting them right on top of the rice and broth. Pour in any juices that collected on the plate.� * Cover the skillet tightly with a lid or aluminum foil and bake for 20–25 minutes or until the rice is fully cooked and no liquid remains.� * Garnish with fresh parsley and enjoy right away!

02/10/2026

Where my soup gals at? These are my 5 must make soup recipes for this fall + winter and the recipes are up on the blog!✨ (linked in bio) at sammymontgoms.com

02/10/2026

Yogurt Marinated Chicken🍗🍋 Say GOODBYE to dry @$$ chicken, and hello to juicy, tender chicken. Recipe below⬇️ 👩🏻‍🍳 Never miss a recipe! Sign up and join Sammy’s Cook Club and be the first to know about all things cooking, from exclusive recipes, to insider tips! �➡️ Recipes always on sammymontgoms dot com (linked in my bi0) Marinade: * 1/2 cup plain full fat greek yogurt * 1/4 cup olive oil * 1 tbsp honey * 1 lemon juiced, about 1/4 cup * 1 tsp lemon zest * 5 garlic cloves minced * 1 tbsp fresh parsley chopped fine * 1/2 tsp seasoning salt * 1/4 tsp black pepper * 1/2 tsp paprika * 1/2 tsp onion powder * 1/2 tsp dried oregano * 1/2 tsp dried basil * 1/4 tsp cayenne pepper * 1/4 tsp coriander * 1/4 tsp cumin

02/08/2026

The easiest Potato Leek Soup you will ever make is this recipe right here. It is ready in as long as the potatoes take to cook and it’s the creamiest, smoothest soup ever you guys. It is absolutely perfect for fall and winter and don’t forget to load it up with lots of green onion, bacon and tons of fresh cracked pepper-thats the best part!��✨Full detailed recipe can be found in my bio under “The Recipes”� INGREDIENTS: 12-15 russet potatoes small/medium in size 8 cups chicken stock 3/4 cup heavy cream 1 stick butter 5 garlic cloves chopped fine 3 large leeks roughly chopped, ends removed 1 tsp salt 1/2 tsp chilli flakes 1 bay leaf green onions for topping crumbled bacon for topping �

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