Cookmore

The Best of Momma Cuisine

The Best of Momma Cuisine

*
m
cancel
  • Momma Cuisine - Honey Balsamic Roasted Squash

    Momma Cuisine - Honey Balsamic Roasted Squash Momma Cuisine - Honey Balsamic Roasted Squash

    Momma Cuisine - Honey Balsamic Roasted Squash

    This recipe is a simple and delicious way to cook squash, that is elegant enough for a holiday affair.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 Acorn Squash, Wedge
    • 2 tablespoons Honey
    • 1 tablespoon Balsamic Vinegar
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Fresh Cracked Pepper
    Add to Grocery List

    Directions

    Step 1

    Heat the oven to 400 degrees Oil a cookie sheet with spray or vegetable oil.

    Step 2

    In a mixing bowl, toss the acorn squash wedges with honey, balsamic vinegar and olive oil.

    Step 3

    Add the salt and pepper and toss again, toss lightly.

    Step 4

    Arrange on the cookie sheet and roast in the oven for about 25-30 minutes, until tender.

  • Momma Cuisine - Vegetable Latkes

    Momma Cuisine - Vegetable Latkes Momma Cuisine - Vegetable Latkes

    Momma Cuisine - Vegetable Latkes

    Latkes are a favorite Jewish dish that is a deep fried, traditionally made with potatoes and ground Matzo crackers and topped with sour cream (lots of it, for me!) For this recipe, I grated zucchini, carrots, parsnips and potatoes, with a little thinly sliced onions and parsley to make a bright and crispy Vegetable Latkes recipe.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    20 minutes

    Serves

    8

    Ingredients

    • 1 cup Potatoes, Shredded
    • 1 cup Zucchini, Shredded
    • 1/2 cup Carrots, Shredded
    • 1/2 cup Parsnips, Shredded
    • 1/2 cup Spanish Onion, Thinly Sliced
    • 2 tablespoons Flat Leaf Parsley, Chopped
    • 2 teaspoons Kosher Salt
    • 2 Eggs, Beaten
    • 1 cup Matzo Meal
    Add to Grocery List

    Directions

    Step 1

    Use a box, hand grater, or food processor to shred the vegetables.

    Step 2

    Gently mix all the ingredients together.

    Step 3

    Heat a skillet on medium heat with vegetable oil or olive oil.

    Step 4

    Fry into patties, until both sides are golden brown. Serve with sour cream.

  • Soy Ginger Steamed Pompano Fish

    Soy Ginger Steamed Pompano Fish Soy Ginger Steamed Pompano Fish

    Soy Ginger Steamed Pompano Fish

    This recipe for Soy Ginger Steamed Pompano Fish is a perfect example of a healthy, light dish that is still satisfying and delicious. Plus, it's super simple to make with virtually no fuss while leaving it in a steamer. Pompano Fish is a flat fish with silver skin, much like Mackerel. It's white, flaky meat is perfect for steaming, and is not a bony fish. It's bones are larger than a Tilapia's and makes it easier to eat when whole. Using a rice cooker as a steamer is a perfect way to make a kitchen appliance do dual duty and I used mine to steam, as well as make the rice for this meal!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 1 Pompano Fish, Whole
    • 2 cups Napa Cabbage, Largely Chopped
    • 1/4 cup Scallions, Chopped
    • 2 tablespoons Fresh Ginger, Sliced
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Red Chili Flakes
    • 1/4 cup Soy Sauce
    • 1 tablespoon Rice Wine Vinegar
    • 4 cups Water
    Add to Grocery List

    Directions

    Step 1

    Put water in your rice cooker. Feel free to add any aromatics you'd like, onions, ginger, and garlic in the water.

    Step 2

    Line the steam basket with cabbage, scallions and ginger.

    Step 3

    Put your whole fish (or fish fillets) on top of the vegetables and season with salt and pepper flakes, soy sauce and rice wine vinegar. Cover with a little more cabbage.

    Step 4

    Place in your rice cooker/steamer and steam for about 20-25 minutes. Serve with brown or Jasmine rice.

  • Pea & Walnut Pesto Linguine

    Pea & Walnut Pesto Linguine Pea & Walnut Pesto Linguine

    Pea & Walnut Pesto Linguine

    This recipe is a bright and fresh new take on the classic pesto we all know and the perfect dish for entertaining. Try it over linguine pasta and topped with roasted cherry tomatoes! Pea & walnut pesto isn't just great with pasta, it is also an amazing topping over lean grilled chicken or fish. Even try it as a spread on crusty baguettes or as a dip with toasted pita chips!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 1 pint cherry tomatoes
    • 2 teaspoons dried Italian seasoning
    • 1 teaspoon kosher salt
    • fresh cracked black pepper
    • 2 cups frozen peas, thawed
    • 1 cup walnuts, roughly chopped
    • 4 whole garlic cloves
    • 1 cup Parmesan cheese, grated
    • 1/2 cup extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1 tablespoon lemon juice, fresh
    • 1 pound linguine pasta, al dente
    Add to Grocery List

    Directions

    Step 1

    In a pot with hot boiling water, cook the linguine with about 1 tablespoon of salt until al dente, and set aside.

    Step 2

    In a food processor, pulse the peas and garlic together and process for about 30 seconds. You will need to scrape the sides of the bowl and process again until it starts to incorporate together.

    Step 3

    Add the roughly chopped walnuts and pulse again, scraping the sides of the bowl. Process for another 15-20 seconds

    Step 4

    Add salt, pepper, lemon juice and Parmesan cheese and process again for another 15-20 seconds.

    Step 5

    Slowly drizzle the olive oil. Taste for flavor and add more olive oil if the pesto is too pasty.

    Step 6

    In a large bowl, mix the linguine and pesto together. Add half a ladle of pasta water and mix thoroughly.

    Roasted Cherry Tomatoes

    Heat the oven to 425 degrees. On a cooking sheet, toss the whole cherry tomatoes with dried Italian seasoning, 1 teaspoon of kosher salt and some fresh cracked black pepper. Roast in the oven for about 25 minutes and serve on top of the linguine tossed in pea & walnut pesto.

  • Slow Cooker Blackberry & Peach Crisp

    Slow Cooker Blackberry & Peach Crisp Slow Cooker Blackberry & Peach Crisp

    Slow Cooker Blackberry & Peach Crisp

    The slow cooker can be used year round, and not just for savory dishes. Check out this recipe for Blackberry & Peach Crisp made in the slow cooker!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    3 hours

    Serves

    6

    Ingredients

    • 3 Large Peaches, peeled and sliced into wegdes
    • 1 pint Fresh Blackberries
    • 2 tablespoons Small Pearl Tapioca
    • 1/3 cup Brown Sugar
    • 1/3 cup Oats, quick cook
    • 1/3 cup All Purpose Flour
    • 1 tablespoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg
    • 1 teaspoon Vanilla Extract
    • 4 tablespoons Unsalted Butter, room temperature
    Add to Grocery List

    Directions

    Step 1

    Put the peaches, blackberries and tapioca in the slow cooker.

    Step 2

    In a mixing bowl, combine the flour, brown sugar, oats, vanilla and butter. Incorporate the ingredients with your hands until they all start to clump together.

    Step 3

    Take the topping and top the peaches and blackberries in the slow cooker.

    Step 4

    Close the lid and set the timer for 3 hours. Serve alone or a la mode with Vanilla Ice Cream.

  • Strawberry Butter

    Strawberry Butter Strawberry Butter

    Strawberry Butter

    Check out this recipe for Strawberry Butter by Momma Cuisine and see just how simple it is to make your own gourmet flavored butters at home.
    View Recipe

    Prep Time

    10 minutes

    Serves

    8

    Ingredients

    • 2 Sticks of Butter, unsalted - room temperature
    • 1 cup Strawberry Jam or Preserves
    • 1 tablespoon Orange Zest
    Add to Grocery List

    Directions

    Step 1

    Cream the butter in the food processor until it becomes light, for about 30 seconds to 1 minute. Scrape the sides of the bowl.

    Step 2

    Add the strawberry preserves or jam and incorporate it with the butter in the food processor for another 30 seconds to 1 minute, until fully incorporated.

    Step 3

    Add the orange zest (and even a splash of orange juice) and mix in the processor for a few seconds. Serve on toast, pancakes, waffles and more!

  • Slow Cooked Pork Shoulder with Sweet Peppers & Leeks

    Slow Cooked Pork Shoulder with Sweet Peppers & Leeks Slow Cooked Pork Shoulder with Sweet Peppers & Leeks

    Slow Cooked Pork Shoulder with Sweet Peppers & Leeks

    The slow cooker has got to be one of the best inventions in the kitchen! Go about your busy and take a pork shoulder with these simple vegetables that you can find in any grocery store across the country, let it cook while you're at work and come home to an amazing meal.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    10 hours

    Serves

    6

    Ingredients

    • 1-1/2 pounds pork shoulder
    • 6 Sweet Mini Peppers, roughly chopped
    • 2 Leeks, cleaned and sliced
    • 2 Medium Carrots, roughly chopped
    • 1 Spanish Onion, roughly chopped
    • 2 Celery Stalks, roughly chopped
    • 1 cup Diced Canned Tomatoes, 1 can
    • 3 teaspoons Salt
    • 1 teaspoon Cracked Pepper
    • 2 teaspoons Cumen
    • 2 teaspoons Smoked Paprika
    • 1 tablespoon Dried Italian Seasoning
    Add to Grocery List

    Directions

    Step 1

    Put the pork shoulder in the slow cooker.

    Step 2

    Put all the ingredients and spices in the slow cooker, on top and around the pork.

    Step 3

    Put slow cooker on low and cook for 10 hours.

  • Strawberry Almond Milk

    Strawberry Almond Milk Strawberry Almond Milk

    Strawberry Almond Milk

    A nostalgic drink with a healthier twist!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    15 minutes

    Serves

    5

    Ingredients

    • 1 cup Strawberries, Sliced
    • 1 cup Water
    • 1 cup Sugar, or Honey
    • 1 teaspoon Vanilla Extract
    • 4 cups Unsweetened Almond Milk, Ice Cold
    Add to Grocery List

    Directions

    Step 1

    Take the strawberries, sugar, vanilla and water and boil together in a sauce pan for about 15 minutes.

    Step 2

    Carefully, put the syrup in a blender and blend until smooth and let cool. Add about 4 cups of ice cold almond milk, or any milk of choice and serve.

  • Momma Cuisine - Spicy Pork Lettuce Wrap

    Momma Cuisine - Spicy Pork Lettuce Wrap Momma Cuisine - Spicy Pork Lettuce Wrap

    Momma Cuisine - Spicy Pork Lettuce Wrap

    Lettuce wraps was a dish that almost every restaurant had on it's menu in the mid 2000s. Made popular by Asian cuisine, lettuce wraps are fun to eat, delicious and simple to make. Stir fried meats joined with stir fried or raw crunchy vegetables are placed inside a leafy lettuce, then wrapped and stuffed into mouths.
    View Recipe

    Prep Time

    30 minutes

    Serves

    3

    Ingredients

    • 1 pound Ground Pork
    • 2 tablespoons Canola or Vegetable Oil
    • 1/4 cup Sliced Onion
    • 1 Cloved Garlic, Chopped
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Crushed Red Bell Pepper
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Ground Ginger or Minced Fresh Ginger
    • 1 cup Julienne Carrots
    • 1 cup Julienne Zucchini
    • 1/2 cup Julienne Yellow Squash
    • 1-1/2 teaspoons Minced Jalapeno Pepper, Deveined and Seeded
    • 1 tablespoon Low Sodium Soy Sauce
    Add to Grocery List

    Directions

    Instructions

    Heat a large skillet with oil to medium-high heat. Add the onions and garlic and saute for about 2 minutes, until softened. Add the ground pork and brown. Using a wooden spoon, break the pieces apart to small pieces. Cook until most of the liquid from the ground pork as evaporated. Add the salt, crushed red pepper, oregano and ginger and saute for another 2-3 minutes. Add the julienne vegetables and jalapeno and saute until the vegetables have softened yet still retaining it's shape. Add the soy sauce and toss together. Serve and wrap in lettuce cups.

  • Beet Salad with Basil Oil

    Beet Salad with Basil Oil Beet Salad with Basil Oil

    Beet Salad with Basil Oil

    Beets has got to be one of the most underrated vegetables out there. They are sweet and earthy and so good for you. Try making this recipe for a simple and elegant salad for your girlfriends, or an impressive salad course for your holiday dinner.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    35 minutes

    Serves

    2

    Ingredients

    • 1 red beet
    • 1 yellow beet
    • 1/4 cup crumbled bleu cheese
    • 1/2 cup pumpkin seeds
    • mixed baby salad greens, or spinach
    • fresh basil leaves, julienned
    • 1 cup extra virgin olive oil
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon fresh cracked pepper
    Add to Grocery List

    Directions

    Step 1

    Boil the beets until fork tender in salted water. Once cooled, peel and slice.

    Step 2

    In a blender, blend the basil, olive oil, lemon juice and fresh cracked pepper until smooth.

    Step 3

    Assemble the salad in individual plates (like pictured), or on a large platter. Arrange the beets interchanging the red and yellow beets for presentation. Top with crumbled bleu cheese and pumpkin seeds and drizzle with homemade basil oil.

  • Chicken Breasts with Sun Dried Tomato White Wine Sauce

    Chicken Breasts with Sun Dried Tomato White Wine Sauce Chicken Breasts with Sun Dried Tomato White Wine Sauce

    Chicken Breasts with Sun Dried Tomato White Wine Sauce

    This is a restaurant-style recipe that will truly impress your loved ones! White wine is the secret to amping up flavors to simple sauces and once you start cooking with wine, you will add it to almost everything!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 3 tablespoons olive oil
    • 4 chicken breast cutlets
    • 2 teaspoons kosher salt
    • fresh cracked pepper
    • 2 teaspoons dried italian seasoning
    • 1/4 cup chopped red onions
    • 1/2 cup sliced sun dried tomatoes, packed in olive oil
    • 1/4 cup fresh chopped parsley
    • 1/4 cup white wine, pinot grigio
    Add to Grocery List

    Directions

    Step 1

    Heat a skillet with olive oil to medium high heat. Pat the chicken cutlets dry with a paper towel. Season one side of the chicken cutlets each with 1/4 teaspoon of salt, 1/2 teaspoon of Italian seasoning and some fresh cracked pepper.

    Step 2

    Put the chicken cutlets in the pan, seasoned side down and then season the other side. Don't overcrowd the pan. You may have to cook the chicken in batches, if necessary. Cook the chicken cutlets until they have formed a golden brown crust and set aside.

    Step 3

    Once the chicken is done, wipe of some of the excess oil. Turn the heat down to medium and add sundried tomato oil and saute the red onions until tender. Add the sliced sundried tomatoes and heat through. Then, add the white wine and gently mix with the rest of the ingredients for about 1 minute.

    Step 4

    Add all the chicken cutlets in the the sundried tomato and white wine sauce and let the sauce cook and reduce for about 5 minutes. Add the fresh chopped parsley, turn the heat off and serve. Great with pasta, rice, salad or other grains.

  • Coquito (Puerto Rican Boozy Eggnog)

    Coquito (Puerto Rican Boozy Eggnog) Coquito (Puerto Rican Boozy Eggnog)

    Coquito (Puerto Rican Boozy Eggnog)

    This Puerto Rican version of the boozy eggnog will have you wishing you were celebrating the holidays in the islands!
    View Recipe

    Cook Time

    5 minutes

    Serves

    6

    Ingredients

    • 1/2 cup water
    • 1-1/4 cups sweet condensed milk, 1 can
    • 2 egg yolks
    • 1 cup white rum
    • 1/4 cup coconut creme
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt
    Add to Grocery List

    Directions

    Step 1

    Pour water, milk, rum, egg yolks, coconut milk and Coco Lopez in blender. Add the cinnamon, vanilla & salt. Blend until well combined. Refrigerate for at least one hour or until ready to serve. You can add extra cinnamon on top when you serve and a cinnamon stick as garnish.

  • Roasted Fennel and Orange Salad

    Roasted Fennel and Orange Salad Roasted Fennel and Orange Salad

    Roasted Fennel and Orange Salad

    Salads don't have to be bland and boring. This one is creamy, tasty and zesty!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 2 fennel bulbs, sliced thinly
    • 1 teaspoon kosher salt
    • 1/4 teaspoon fresh cracked black pepper
    • 2 small carrots, shaved into ribbons
    • 2 oranges, peeled and segmented
    • 1/2 pound baby kale
    • 1/2 pound baby spinach
    • 4 ounces goat cheese log
    • 1 large egg, beaten
    • 1/2 cup dry breadcrumbs
    • 3 tablespoons olive oil
    Add to Grocery List

    Directions

    Step 1

    Heat the oven to 350 degrees. Place the sliced fennel on a cookie sheet and drizzle with olive oil. Toss with salt and pepper and roast in the oven for about 20-25 minutes.

    Step 2

    Place the goat cheese in the freezer for about 10 minutes and take out. Heat a frying pan with a couple tablespoons of olive oil. Slice the goat cheese and dip in egg and breadcrumbs. Fry until golden brown. Set aside.

    Step 3

    In a salad bowl, toss in the greens with the carrot ribbons and oranges. Reserve some of the carrots and oranges for garnish. Take the roasted fennel and gently toss in. Drizzle a couple teaspoons of olive oil, 1/2 teaspoon of salad and couple cracks of fresh ground pepper. Top with fried goat cheese and serve

  • Hellmann's Chocolate Espresso Cake

    Hellmann's Chocolate Espresso Cake Hellmann's Chocolate Espresso Cake

    Hellmann's Chocolate Espresso Cake

    Mayonnaise in the batter makes for an ultra moist chocolate cake that you can't help but indulge in.
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    10

    Ingredients

    • 3 cups all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1-1/2 teaspoons baking soda
    • 2-1/2 teaspoons baking powder
    • 1-1/2 cups granulated sugar
    • 2 eggs
    • 1-1/2 cups mayonnaise
    • 1-1/2 teaspoons vanilla extract
    • 1-1/2 cups hot water, with 2 tablespoons of instant espresso
    • 2 sticks of unsalted butter softened, for buttercream frosting
    • 3-1/2 cups confectioner's sugar, for buttercream frosting
    • 1-1/2 cups unsweetened cocoa powder, for buttercream frosting
    • 1 teaspoon vanilla extract, for buttercream frosting
    • 4 tablespoons half and half, for buttercream frosting
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 350 degrees and grease two, 9 inch layer cake pans. Mix all of the ingredients together until smooth and pour evenly into the cake pans. Bake for 30 minutes.

    Step 2

    Stick a toothpick in the middle of the cake and if it comes out without any cake batter, your cake is cooked. If not, bake for another 5 minutes. Let cool before taking out of the cake pans.

    Buttercream Frosting

    Cream the butter in a mixer for a couple of minutes. In a large mixing bow, sift together all of the dry ingredients. With the mixer on the lowest setting, slowly add the dry mixture about 1/2 cup at a time until incorporate. Repeat. You may have to scrape down the bowl and paddle a couple of times. Once all the dry mixture is incorporated with the butter, add the vanilla and heavy cream and incorporate into the buttercream.