Mama's Recipes

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Greek Pasta Salad Recipe
06/20/2024

Greek Pasta Salad Recipe

Orange Tofu, Better than Takeout
06/16/2024

Orange Tofu, Better than Takeout

Refreshing Summer Medley with Blueberries and Peaches 🍑🥒Ingredients:1 pint fresh blueberries2 peaches, diced2 Persian cu...
06/14/2024

Refreshing Summer Medley with Blueberries and Peaches 🍑🥒
Ingredients:
1 pint fresh blueberries
2 peaches, diced
2 Persian cucumbers, sliced
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon finely chopped basil
Kosher salt and fresh ground black pepper to taste
Directions:

In a large serving bowl, combine the blueberries, peaches, cucumbers, and feta.
In a jar with a lid, combine the lemon juice, dijon mustard, honey, olive oil, basil, salt, and pepper. Shake or whisk together until the vinaigrette is well combined.
Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and garnish with extra basil. Serve immediately or cover and refrigerate until ready to serve.
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4

The Perfect Oatmeal Chocolate Chip Cookie PieIngredients ▢1 cup old-fashioned oats, I used Quaker large-flake oats▢1 cup...
06/13/2024

The Perfect Oatmeal Chocolate Chip Cookie Pie

Ingredients

▢1 cup old-fashioned oats, I used Quaker large-flake oats
▢1 cup chocolate chips , or favorite add-ins*
▢1 egg
▢½ cup butter, softened
▢½ cup white sugar
▢½ cup brown sugar, packed
▢1 cup all-purpose flour
▢1 tsp pure vanilla extract
▢½ tsp baking soda
▢¼ tsp baking powder
▢¼ tsp salt

Instructions

Preheat oven to 350°F.

In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract.

In a small mixing bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture and stir until almost combined. Add chocolate chips and oat and stir until everything is fully combined.
Pour batter into an un-greased 8'' cast iron skillet or any small oven safe pan.
Bake for 20-25 minutes or until the edge is golden and the top is lightly browned. Allow the cookie pie to cool for at least 5 minutes before slicing. Cut into 8 slices. Alternatively, serve in the skillet topped with ice cream!

Zuppa Toscana - Olive Garden CopycatIngredientsServings: 8 bowls6 oz bacon, chopped1 lb Italian Sausage, The "Hot" varie...
06/13/2024

Zuppa Toscana - Olive Garden Copycat

Ingredients

Servings: 8 bowls
6 oz bacon, chopped
1 lb Italian Sausage, The "Hot" variety
1 medium head garlic, 10 large cloves, peeled and minced or pressed
1 medium onion, finely diced
6 cups chicken broth/stock, (48 oz)
4 cups water, (32 oz)
5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
1 kale bundle, leaves stripped and chopped (6 cups)
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve, optional

Instructions

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

Creamy Southwest Avocado PastaINGREDIENTS ▢½ pound small-shaped pasta , any kind. Use gluten free, if needed.▢2 medium r...
06/12/2024

Creamy Southwest Avocado Pasta

INGREDIENTS

▢½ pound small-shaped pasta , any kind. Use gluten free, if needed.
▢2 medium ripe avocados
▢1-2 cloves garlic, roughly chopped
▢2 Tablespoons lime juice
▢2 Tablespoons olive oil
▢¼ teaspoons ground cumin
▢1 teaspoons kosher salt, divided
▢½ cup cilantro leaves, plus extra for garnishing
▢1 cup grape or cherry tomatoes, halved or quartered
▢3-4 scallions, trimmed and thinly sliced
▢1 cup corn kernels, if using frozen, defrost and pat dry
▢15 ounces canned black beans, drained and rinsed

INSTRUCTIONS

Bring a large pot of salted water to a boil and cook pasta according to package instructions.
While pasta cooks, make the avocado sauce: Scoop the avocado flesh into a food processor fitted with a metal blade. Add the garlic, lime juice, oil, ½ tsp of salt, cumin, and cilantro. Blend until smooth.
Once cooked, drain the pasta then place in a large bowl. Pour the avocado sauce over the pasta then stir to coat.
Add the tomatoes, scallions, corn, and beans. Sprinkle with the remaining ½ tsp of salt then gently stir to combine.
Taste the pasta and add more salt and pepper as needed.
Garnish with extra fresh cilantro leaves then serve pasta warm, room temperature, or chilled. The pasta is best served the day it’s made.

Chocolate Chip SconesIngredients ▢3 cups (381 grams) all-purpose flour▢¼ cup (50 grams) granulated sugar▢¼ cup (50 grams...
06/12/2024

Chocolate Chip Scones

Ingredients

▢3 cups (381 grams) all-purpose flour
▢¼ cup (50 grams) granulated sugar
▢¼ cup (50 grams) lightly packed light brown sugar
▢1 ⅛ teaspoon fine sea salt
▢1 tablespoon baking powder
▢½ teaspoon baking soda
▢1 10- ounce bag (283 grams) mini semisweet chocolate chips1
▢1 ½ sticks (170 grams) unsalted butter, cold and cubed (keep chilled until added to dry mixture)
▢1 cup (237 grams) buttermilk, cold
▢2 large eggs, divided
▢2 teaspoons vanilla extract
▢Coarse sugar, optional for topping

Instructions
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.
Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.

MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.2
The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.

Potato SaladIngredients For the potatoes:▢3 pounds baby or new potatoes▢6 stalks of celery, finely diced, plus celery he...
06/11/2024

Potato Salad

Ingredients

For the potatoes:
▢3 pounds baby or new potatoes
▢6 stalks of celery, finely diced, plus celery heart leaves for garnish
▢2 shallots, minced
▢1/2 cup fresh Italian parsley, chopped
▢1/2 cup fresh dill, chopped, plus dill sprigs for garnish
▢6 green onions (scallions), thinly sliced
▢Black pepper, to preference
▢Sea salt, to preference

For the dressing:
▢1 cup full-fat Greek yogurt
▢1/2 cup sour cream
▢2 tablespoons whole grain mustard
▢4 cloves garlic, grated
▢2 tablespoons extra virgin olive oil
▢2 tablespoons red wine vinegar
▢1 lemon, zested and juiced
▢2 teaspoons salt
▢1 1/2 teaspoons black pepper

Instructions

Bring a large pot of water to a boil, and heavily season with salt. Carefully place whole potatoes in the water and boil until fork tender, about 8-10 minutes. (Do not overcook, or you will get a mushy potato salad).
Once potatoes are cooked, strain the potatoes and run them under cold water. Lay them on a sheet tray with paper towels to dry, then transfer to a bowl and chill in the fridge for 2 hours, or overnight.
Meanwhile, in a mixing bowl, make the dressing. Whisk together the yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, salt, & pepper until mixed together thoroughly. Wrap bowl in plastic, or transfer dressing to a sealed container and chill for 2 hours, or overnight.
Cut chilled potatoes into quarter wedges, and transfer to a large mixing bowl. Gently toss the potatoes with the celery, shallots, parsley, dill, and green onions.
Pour about 2/3 of the yogurt dressing over the potato mixture and gently mix until the potato salad is evening mixed and coated. Taste and add more dressing if desired. (Or serve additional dressing on the side to drizzle over the top of individual plate portions.)
Transfer potato salad to a serving bowl or platter. Sprinkle with cracked black pepper, sea salt, and garnish with celery heart leaves & fresh dill sprigs.

Rich & Creamy Buttermilk Pie
06/11/2024

Rich & Creamy Buttermilk Pie

Southern Butter Pecan CakeIngredients:TOASTED PECANS1½ cup pecan chips3 tablespoons unsalted butter, melted½ teaspoon ci...
06/10/2024

Southern Butter Pecan Cake

Ingredients:

TOASTED PECANS
1½ cup pecan chips
3 tablespoons unsalted butter, melted
½ teaspoon cinnamon

CAKE
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ cups granulated sugar
½ cup light brown sugar, packed
12 tablespoons unsalted butter, room temperature
2 eggs
1 egg yolk
1½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup sour cream
1 cup whole milk

BROWN SUGAR CREAM CHEESE FROSTING
8 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
½ cup fresh light brown sugar, (soft, with no lumps)
½ teaspoon vanilla extract
½ teaspoon maple extract
salt, pinch
2½ cups powdered sugar
½ cup buttered pecan chips

Instructions

Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

PREPARE THE PECANS
In a large bowl, toss pecan chips with melted butter and cinnamon.
Place in a single layer on a baking sheet and bake at 350 for 6 minutes, flipping halfway. Pecans should be fragrant & slightly crunchy when removed from the oven. They will become crunchier as they cool.
Let pecans cool on the pan once cooled, removed 1/2 cup of pecans, and blend in a food processor until creamy. Set aside until ready to use.

MAKE THE CAKE!
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, cream together granulated sugar, brown sugar, and butter.
Mix in eggs and egg yolk.
Mix in vanilla extract, maple extract, and sour cream.
Mix the dry ingredients into the wet ingredients, alternating with the milk.
Once batter is combined and fluffy, stir in the pecan butter and 1/2 cup of the butter pecan chips (reserve the other 1/2 cup for the frosting)
Pour batter evenly into prepared pans and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25-minute mark)
Allow the cakes to cool in the pan until the pans are cool enough to touch, and then carefully, remove them from the pans and allow them to cool completely on a cooling rack.

MAKE THE FROSTING
In a large bowl, cream together cream cheese, and butter.
Add brown sugar and mix until fluffy and light. (The brown sugar should be completely mixed in and creamy without a gritty texture)
Mix in vanilla extract, maple extract, and a pinch of salt.
Gradually mix in powdered sugar until frosting is smooth and creamy.
Frost cooled cakes.


White Chocolate Blueberry Cheesecake 🤍
06/09/2024

White Chocolate Blueberry Cheesecake 🤍

Cheesy Garlic Bread Shrimp Grilled Cheese with Monterey Jack 😋
06/09/2024

Cheesy Garlic Bread Shrimp Grilled Cheese with Monterey Jack 😋

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