I am excited to share with you Momma Chef’s new website MommaChef! Here you will find dozens of delicious dishes featuring no more than six ingredients and requiring no more than six minutes of prep time. We even have sections of gluten-free, dairy-free and nut-free recipes, along with many other specialty diets, even a dog-friendly section!
As a subscriber to Momma Chef’s weekly recipes, you will be receiving a FREE Recipe eBook which includes a Full Grocery List, to make shopping and cooking that much easier.
As you can imagine, this recipe was created when I was on one of my 10 different diets of the year and was on a cauliflower kick! This diet suggested cutting out the carbs of regular potatoes and substituting a healthier version with cauliflower. Little did I know how much I would love this dish with cauliflower and prefer it over the heavier mashed potatoes that’s normally in Shepherd’s Pie! This is one of my favorite dishes to make and serve.
Skillet Shepherd’s Pie (serves 6 or more)
1 lb. ground beef
1 12 oz. bag cauliflower florets
1 container Trader Joe’s Mirepoix mix (contains chopped onions, carrots and celery)
2 tbsp. salt
2 tbsp. chopped rosemary
1 tbsp. olive oil
Preheat oven to 350 degrees.
Steam cauliflower florets in a pot on the stove or in the microwave.
While the cauliflower is steaming, in a separate oven-safe skillet heat 1 tbsp. olive oil over medium high heat.
Add in ground meat and cook 3 minutes, stirring occasionally.
Then add in Trader Joe’s Mirepoix mix, 1 tbsp. salt and the chopped rosemary. Cook another 2 minutes, mixing everything together.
When cauliflower is soft, mash with a fork and add in 1 tbsp. salt.
Remove the meat from heat, spread the cauliflower mash over the mixture in the skillet and bake for 25 minutes
If you can’t find the Mirepoix mix, you can use 1/2 onion, 3 carrots and 3 celery stalks – all chopped.
If you prefer mashed potatoes over cauliflower mash, substitute 3 cups mashed potatoes.
I normally like to make my dishes in one pot, but this one is so ridiculously delicious that it’s worth using the extra pot! It is best made in a cast-iron skillet. If you don’t already own one, it’s worth buying. I got mine at a discount store like Home Goods, and I use it all the time.
Adjust an oven rack to the middle position and preheat to 425 degrees. Place eggplant on aluminum foil and prick in several places using a fork. Bake eggplant 20 minutes on each side until eggplant is very soft, baking a total of 40-45 minutes. While eggplant is cooking, mix other ingredients together in large bowl. Remove eggplant from oven, split open down the middle and scrape out the flesh, Mix eggplant into the bowl with remaining ingredients, stir well. Let dip cool in the refrigerator for at least 2 hours before serving..enjoy!
When serving, I like to sprinkle some fresh chopped parsley or sweet paprika.
This Baba Ganoush will stay good in the refrigerator for one week after making.
As parents, we hope to instill in our children the importance of traditions. Many of our family traditions revolve around food. For example, our Sunday evening tradition has become a London broil dinner. All my kids love this meal — which is quite a miracle — and I hope it might become a tradition in your home, too. Prepare to impress with this delicious four ingredient London broil recipe.
1 ½-2 lb. London broil
¾ cup Italian dressing
¼ cup soy sauce
¼ cup honey
Mix Italian dressing, honey and soy sauce in a large Ziplock bag. Add London broil to bag and, if possible, let it marinate several hours in the refrigerator. Grill on low heat 12 minutes each side (4 minute longer per side if you like it well done)
This is a great recipe to quickly throw together in the morning and let marinate in the refrigerator during the day. Just put the meat in the oven or grill it when you get home.
If you are living a cold climate and aren’t brave enough to grill in the winter (we Chicagoans grill in the snow), then preheat the oven to 400 degrees and bake the London broil on the lowest rack uncovered in a disposable pan for 1 hour.
As always with red meat, let it sit for 5-10 minutes after cooking before cutting to seal in the juice.
2-3 pounds bone-in chicken
¾ cup honey
¼ cup Dijon mustard
¼ cup olive oil
1 tablespoon curry powder
1 teaspoon salt
Mix oil, honey, mustard, curry and salt in disposable pan. Add chicken to the pan and spread honey mustard mixture all over the chicken. Place chicken evenly around pan with skin-side up. Bake uncovered at 400 degrees for 1 hour.
If you don’t want to make this because you don’t like curry, I promise you will still love this! Friends who were resistant to try this because of the curry now make this dish weekly for their family!
If you like a crispy skin, broil the chicken the last 5 minutes until skin has browned.
8 Bone-In Chicken Thighs
5 chopped cloves garlic
¼ cup chopped fresh parsley
¼ cup olive oil
1 Tablespoon Lawry’s Seasoning Salt
Squeeze juice of 3 lemons, chopped garlic, parsley, oil and Lawry’s salt in a large Ziploc bag. Add chicken thighs to bag and if possible let it marinate several hours. When ready to cook, put contents of bag into large Dutch oven or pot and add 1 cup water. Cook over medium heat partially covered for 1 hour. Serve with sauce from the pan.
This is a great recipe to throw together in 2 minutes in the morning and let marinade in the refrigerator during the day. Just throw in Dutch oven or pot when you get home.
If you do not have a Dutch oven, not to worry! You can use a soup pot with lid partially covered.
If your family likes olives, you can add in ½ cup pitted black olives during last 15 minutes of cooking time.
If you do not have fresh garlic, you can substitute 1 tablespoon of jarred garlic.
1 ½ c. whole wheat flour
3 overripe bananas
½ c. honey
1 tsp. baking soda
2 large eggs
1/3 c. avocado or melted coconut oil
Directions: In a large mixing bowl, add all six ingredients above and blend with a hand mixer for three minutes. Fill greased or paper-lined muffin cups half full. Bake at 375° for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool for five minute. Makes 16 muffins.
1) You can add ½ cup chocolate chips (my kids prefer semi-sweet).
2) The muffins will stay fresh in an airtight container or Ziploc bag for two days. After that, put them in the refrigerator.
3) If refrigerated, put the muffins in the microwave for 20 seconds to warm before serving.
4) I use muffin cups, which makes it more fun for the kids. If you use them, spray them with Pam before filling.
8 Bone-In Chicken Breasts with skin
1 tablespoon Lawry’s Seasoning Salt
1 cup low fat mayonnaise
¼ cup Olive Oil
Preheat oven to 400 degrees F. Rub olive oil over skin of the chicken and sprinkle with Lawry’s Seasoning Salt then spread the mayonnaise on top of the seasoning. Bake for 1 hour uncovered on lower rack.
-If you like dark meat you can substitute with Bone-In Thighs.
-I like to use disposable gloves when preparing chicken. Click here for Momma Chef’s “Poultry Tips” Momma Chef’s Poultry Tips
8 oz. small curd cottage cheese
8 oz. grated mild cheddar cheese
1/4 cup Bisquick
1 cup milk
1/2 cup mixture of asparagus tips and sun dried tomatoes (drained and sliced)
Preheat oven to 375 degrees.
Spray Pam into an 8X8 baking dish. Mix the eggs in a large bowl.
Add each of the ingredients–cottage cheese, cheddar cheese, Bisquick and milk into the bowl. Stir until smooth.
Pour the egg mixture into the baking dish then sprinkle veggies onto mixture. Bake for about 45 minutes, until the top browns.
1 You can easily double the recipe. Use a 9X13 baking dish.
2)You can use low-fat ingredients — 2% cottage cheese, low fat cheese and skim milk.
3)We used red and green veggies for Christmas, you can use any variation – mushrooms, spinach, etc. Just make sure to drain them well.
2½- 3 ½ pound Whole Chicken
2 Oranges cut into quarters
1/3 cup Olive Oil
1 tablespoons McCormick Rotisserie Chicken Seasoning
16 oz. Chicken Stock (typically ½ of box)
Preheat oven to 400 degrees F. Place chicken in a roasting pan, rub olive oil on outside of chicken then sprinkle with the Rotisserie Seasoning. Place orange slices in the chicken cavity and around the pan then pour chicken stock into the bottom of the pan. Bake uncovered on lower rack for 1 hour 15 minutes. Serve with sauce from pan.
1) If you do not have a roasting pan, use a medium size disposable pan (I get mine at Costco).
2) If you can’t find the McCormick Seasoning, use 2 teaspoons salt and ½ tablespoon paprika.
3) When the chicken is done cooking, if you have time to let it sit for 10 minutes before cutting that’s ideal, if not, it will still be delicious!