Mama's Favorit Recipes

HOLY MOLY ‼️‼️ Mama's Favorit Recipes

Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl

Ingredients:

2 sheets of puff pastry (square shaped sheets)
2 tablespoons of honey
100 grams of blue cheese, crumbled
100 grams of grated Parmesan cheese
50 grams of walnuts, chopped
6-8 sprigs of fresh thyme leaves
1 tablespoon of milk
Sea salt and cracked pepper
Directions:
1. Pre-heat oven to 180C (350F). Note, we use a gas oven that runs quite hot – you can increase to 200C (390F) in an electric non fan forced oven.
2. Drizzle 1 tablespoon of honey on each sheet of puff pastry.
3. Divide walnuts, blue cheese and Parmesan cheese and scatter over each sheet of puff pastry. Top with fresh thyme leaves and season with sea salt and cracked pepper
4. Roll up each sheet of pastry and cut in half lengthways (you may need to tuck the pastry in after cutting to keep filling in).
5. On a sheet of baking paper carefully twist each length of pastry and make a round coil shape. Brush with milk and bake in oven for about 25-30 mins until pastry is puffed and golden and cooked through.
6. Remove from oven, scatter extra thyme leaves on top and serve warm.



Mama's Favorit Recipes

🌟 Pistachio & Meyer Lemon Mousse Cakes Recipe 🌟

🍋 Indulge in the delicate flavors of pistachio and Meyer lemon with these elegant individual mousse cakes. Featuring a pistachio-infused cake base topped with light and creamy Meyer lemon mousse, each bite is a symphony of textures and citrusy goodness. Perfect for a special occasion or a luxurious dessert, these mousse cakes are sure to impress with their sophisticated presentation and delightful flavors. 🍰🍋✨

Ingredients:

For the Pistachio Cake:

1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Meyer Lemon Mousse:

1 cup heavy cream
1/2 cup powdered sugar
Zest of 2 Meyer lemons
1/4 cup Meyer lemon juice (from about 2 lemons)
1 tsp gelatin powder
2 tbsp cold water
Yellow food coloring (optional)
For the Pistachio Garnish:

1/2 cup shelled pistachios, chopped
Instructions:

Make the Pistachio Cake:
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2️⃣ In a bowl, whisk together finely ground pistachios, flour, baking powder, and salt.
3️⃣ In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4️⃣ Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
5️⃣ Pour the batter into the prepared cake pan and smooth the top with a spatula.
6️⃣ Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Meyer Lemon Mousse:
7️⃣ In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
8️⃣ In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Mix in Meyer lemon zest and juice.
9️⃣ Microwave the bloomed gelatin for 10 seconds, until melted and clear.
🔟 Gradually pour melted gelatin into the whipped cream mixture while beating continuously until fully incorporated. Add yellow food coloring if desired, mixing until uniform in color.
1️⃣1️⃣ Chill the Meyer lemon mousse in the refrigerator for about 1 hour, until it firms up slightly.

Assemble the Mousse Cakes:
1️⃣2️⃣ Using a 3-inch round cookie cutter or a glass, cut out rounds from the cooled pistachio cake. You should get about 6 rounds.
1️⃣3️⃣ Place each cake round at the bottom of a 3-inch pastry ring or mold, or use a cleaned and trimmed aluminum can as a mold.
1️⃣4️⃣ Spoon or pipe Meyer lemon mousse on top of each cake round, smoothing the top with a spatula.
1️⃣5️⃣ Sprinkle chopped pistachios over the mousse layer for garnish.
1️⃣6️⃣ Refrigerate the mousse cakes for at least 2 hours, or until the mousse is set.

Serve:
1️⃣7️⃣ Carefully remove the pastry rings or molds from the mousse cakes.
1️⃣8️⃣ Transfer each mousse cake to a serving plate using a spatula.
1️⃣9️⃣ Garnish with additional pistachios and lemon zest if desired.
2️⃣0️⃣ Serve chilled and enjoy the delightful combination of pistachio and Meyer lemon flavors!

🍰 Yield: This recipe makes 6 individual Pistachio & Meyer Lemon Mousse Cakes.

These refined and flavorful mousse cakes are the perfect way to elevate any dessert experience with their luxurious pistachio and zesty lemon profile!

Mama's Favorit Recipes

Eggs DO NOT go in potato salad‼️‼️‼️

Reuben Bake Casserole

Ingredients:

For the Bread Layer:
6 slices rye bread, cubed (about 4-5 cups)
½ cup butter, melted
For the Filling:

1 pound corned beef, cut into small bite-sized pieces
(16 oz) can sauerkraut, drained and rinsed
1 cup Thousand Island salad dressing (or Russian dressing)
½ cup chopped fresh parsley
For the Cheese Layer:

2 cups shredded Swiss cheese
Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.

Prepare the Bread: In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.

Assemble the Casserole: Spread half of the coated bread cubes evenly over the bottom of the prepared baking dish.

Layer the Filling: Top the bread layer with the chopped corned beef. Spread the drained and rinsed sauerkraut evenly over the corned beef. Pour the Thousand Island dressing (or Russian dressing) over the sauerkraut. Sprinkle the chopped fresh parsley over the dressing.

Cheese Topping: Add the remaining half of the coated bread cubes on top of the filling layer. Then, sprinkle the shredded Swiss cheese over the entire casserole.

Bake: Bake the casserole uncovered for 20-25 minutes, or until the bread crumbs are golden brown and the cheese is melted and bubbly.

Serve and Enjoy: Remove the casserole from the oven and let it cool slightly for a few minutes before serving. Enjoy your delicious and comforting Reuben Bake casserole!



Mama's Favorit Recipes

Mamaw's Chicken and Rice Casserole
Ingredients
• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• Salt and ground black pepper to taste
• ½ cup butter, sliced into pats
Directions
1. Gather all ingredients.
2. Preheat your oven to 400°F (200°C). Grease the sides and bottom of a casserole dish.
3. In the prepared casserole dish, mix together the chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.
4. Arrange the butter slices evenly over the top of the chicken mixture.
5. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through.
6. Let cool for 10 to 15 minutes before serving. Enjoy!

Mama's Favorit Recipes

Pineapple Mango Smoothie 🍍🥭

1 Banana 🍌
1 cup pineapple 🍍
1 cup mango 🥭
1/4 cup yogurt 🍦
1 cup almond milk 🥛
Ice cubes 🧊

Mama's Favorit Recipes

Rustic Braised Lamb Shanks with a Medley of Autumn Vegetables
Ingredients:
4 lamb shanks
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
4 garlic cloves, minced
1 large onion, chopped
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 turnip, peeled and diced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Directions:
Season the lamb shanks with salt and pepper.
Heat olive oil in a large dutch oven over medium-high heat. Add lamb shanks and brown on all sides, then remove from the pot.
In the same pot, add garlic, onion, carrots, parsnips, and turnip. Sauté until onions are translucent.
Stir in tomato paste and cook for 2 minutes. Add beef broth, rosemary, and thyme. Bring to a simmer.
Return the lamb shanks to the pot. Cover and simmer for 2-3 hours, or until the meat is tender and falls off the bone.
Adjust seasoning with salt and pepper to taste.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 560 kcal | Servings: 4 servings

Mama's Favorit Recipes

Chicken Bacon Ranch Roll-Ups

Ingredients:

2 large chicken breasts, thinly sliced
8 slices of bacon
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/4 cup chopped green onions
Salt and pepper to taste
8 flour tortillas
Directions:
Preheat the oven to 375°F (190°C).
Lay the chicken slices flat and season with salt and pepper.
Spread a tablespoon of ranch dressing on each chicken slice.
Place a slice of bacon on top of each chicken slice.
Sprinkle cheddar cheese and green onions over the bacon.
Roll up the chicken tightly and secure with toothpicks if necessary.
Place the chicken rolls seam side down on a baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
Warm the tortillas, then wrap each chicken roll in a tortilla.
Slice each roll-up in half and serve.

Mama's Favorit Recipes

Tender and Aromatic Herb-Infused Lamb Shoulder

Recipe

Ingredients:

1 whole lamb shoulder (about 5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 cup white wine
1/2 cup chicken broth
Directions:

Preheat your oven to 325°F (163°C).
Rub the lamb shoulder all over with olive oil. In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper. Rub this herb mixture thoroughly over the lamb.
Place the lamb in a roasting pan. Pour the white wine and chicken broth around the lamb in the pan.
Cover the lamb with foil and roast in the preheated oven for about 4 hours, or until the meat is very tender.
Remove the foil and increase the oven temperature to 400°F (204°C). Roast for an additional 20 minutes to brown the exterior.
Let the lamb rest for 15 minutes before slicing.
Prep Time: 10 minutes | Cooking Time: 4 hours 20 minutes | Total Time: 4 hours 30 minutes

Kcal: 390 kcal | Servings: 8 servings

Mama's Favorit Recipes

I NEED SOME PEOPLE TO SAY (YUMMY 😋) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS 🥰
BEST STEAK

INGREDIENTS

2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary

DIRECTIONS

Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)

Use a good heavy pan… preferably a Cast Iron skillet or ST grill

Oil your pan well AFTER it is heated! (med-high heat)

Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.

Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed. When you flip the steaks over allow them to cook 3-4 minutes on the other side.

If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak.

Mama's Favorit Recipes

If God has ever answered your prayers, give Him Praise!
Amen 🙏

My hands have held many things; but nothing quite as sweet as the hand of my grandchild. 💖

Mini Cinnamon Roll Cheesecakes 😍
These mini cheesecakes are so sweet & creamy and they’re packed with a delicious cinnamon flavour 🤤 They have a crunchy cinnamon sugar topping and cream cheese swirl and they’re just so so tasty!
Ingredients:
Base:
150g digestive biscuits
75g unsalted butter, melted
Cheesecake:

250ml double cream, cold
350g cream cheese, room temperature
120g icing sugar
1 tsp cinnamon
Topping:

1 tsp cinnamon
2 tbsp granulated sugar
Cream Cheese Icing:

20g unsalted butter, softened
60g cream cheese, room temperature
25g icing sugar
Instructions:
Prepare the Base:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted butter until well combined.
Divide the mixture evenly among 9 cupcake liners in a muffin tin, pressing firmly to create an even base. Place in the fridge to set while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:

In a large bowl, whip the cold double cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth.
Add the icing sugar and 1 tsp cinnamon to the cream cheese, and mix until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Divide the cheesecake filling evenly among the cupcake liners, smoothing the tops with a spoon or spatula.
Prepare the Topping:

Mix 1 tsp cinnamon with 2 tbsp granulated sugar.
Sprinkle the cinnamon sugar mixture over the top of each cheesecake.
Prepare the Cream Cheese Icing:

Beat the softened butter and room temperature cream cheese together until smooth.
Add the icing sugar and mix until fully combined.
Spoon the cream cheese icing into a piping bag or a ziplock bag with the corner snipped off, and drizzle over the top of each cheesecake.
Chill:

Place the cheesecakes in the fridge to chill for at least 2 hours, or until set.
Enjoy your Mini Cinnamon Roll Cheesecakes!

Mama's Favorit Recipes

Brisket Cheesesteaks are the best

Mama's Favorit Recipes

Cheeseburger and Fries Casserole.

Ingredients:

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1/4 cup ketchup
1 tablespoon mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 cups shredded cheddar cheese, divided
1 bag (20 oz) frozen French fries
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Stir in the condensed cream of mushroom soup, ketchup, mustard, Worcestershire sauce, salt, and pepper. Mix until well combined.
Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese.
Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
Arrange the frozen French fries on top of the beef mixture in a single layer.
Bake in the preheated oven for 25-30 minutes, or until the fries are golden brown and crispy.
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Mama's Favorit Recipes

Blackstone Cheeseburger Quesadilla 🍔🧀
Ingredients:
1 pound Ground Beef
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 cup Dill Pickles, chopped
4 Burrito Size Tortillas (10-inch tortillas)
2 cups Cheddar Cheese, shredded
For the Special Sauce:
1/2 cup Mayonnaise
2 Tablespoons Ketchup
2 Tablespoons Minced Pickles
1 Tablespoon Minced Onion
2 Teaspoons White Vinegar
Directions:
Preheat your Blackstone Grill over medium-high heat, reaching approximately 400 degrees F.
Begin by browning the ground beef on the Blackstone grill until it’s no longer pink and achieves a rich, golden brown color. Season the beef with salt and pepper to taste.
While the beef is cooking, prepare the special sauce by combining mayonnaise, ketchup, minced pickles, minced onion, and white vinegar in a mixing bowl. Stir until well blended.
Lay the tortillas flat on the Blackstone grill, ensuring they are evenly heated.
Spread the prepared special sauce onto one half of each tortilla, creating a flavorful base.
Top the sauce with the cooked ground beef, chopped dill pickles, and generous portions of shredded cheddar cheese.
Carefully fold each tortilla in half, enclosing the delicious fillings within.
Cook the quesadillas until the bottom side is golden brown and crispy, typically taking 2-3 minutes.
Once the bottom is cooked, flip the quesadillas and cook the other side until it achieves the same golden brown perfection and the cheese is melted to perfection.
Remove the quesadillas from the Blackstone Grill and slice them into quarters for easy serving.
Serve the Blackstone Cheeseburger Quesadillas warm and enjoy the delightful combination of flavors and textures!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Servings: 4



Mama's Favorit Recipes

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! ♥️

Philly Cheesesteak Pasta 🍝😋😍

Ingredients:

1 lb penne pasta
1 lb thinly sliced beef steak
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups shredded provolone cheese
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Directions:

Cook pasta according to package instructions until al dente; drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the onion and bell pepper. Cook until vegetables are tender, about 5-7 minutes.
Return the beef to the skillet. Add garlic powder, Worcestershire sauce, and beef broth. Bring to a simmer and cook for another 2 minutes.
Reduce heat to low. Add the cooked pasta and provolone cheese. Stir until the cheese is melted and the pasta is well coated.
Season with salt and pepper. Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 620 kcal per serving | Servings: 4 servings

Mama's Favorit Recipes

🍮 Jello Whip Delight 🍧
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Detailed Recipe & Step By Step Instruction Here 👇
​
📋 Ingredients:
🍓 1 package (3 oz) Jello, any flavor
💧 1 cup boiling water
🧊 1/2 cup cold water
🧊 1 cup ice cubes
🍦 1 cup whipped cream or topping
​
​
📝 Instructions:
​
1️⃣ Dissolve the Jello in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved. 💧🍓
2️⃣ Add 1/2 cup of cold water and 1 cup of ice cubes to the Jello mixture; stir until the ice cubes are completely melted. 🧊
3️⃣ Refrigerate the Jello mixture for about 20-30 minutes, or until it thickens to the consistency of unbeaten egg whites. ❄️
4️⃣ Once thickened, use a whisk or an electric mixer to whip the Jello until frothy. 🍽️
5️⃣ Fold in 1 cup of whipped cream or whipped topping until well blended. 🍦
6️⃣ Pour the mixture into a serving dish or individual cups and refrigerate until firm, about 2-3 hours or overnight. 🥄
7️⃣ Serve chilled, garnished with additional whipped cream or fresh fruits if desired. 🍒
​
​
Notes 💡:
​
◻️ For a lighter texture, make sure to whip the Jello thoroughly. 🍧
◻️ This dessert can be made with any Jello flavor for variety.

Mama's Favorit Recipes

Classic Pepper Steak with Pasta

Ingredients:
- 1 lb sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- 8 oz pasta, cooked al dente

Directions:
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, then remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil, bell peppers, onion, and garlic. Sauté until the vegetables are just tender.
3. In a small bowl, whisk together the beef broth, soy sauce, cornstarch, and water. Pour this mixture into the skillet with the vegetables.
4. Return the steak to the skillet. Stir well to combine and bring the sauce to a boil. Reduce heat and simmer until the sauce has thickened.
5. Serve the pepper steak over cooked pasta.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 650 kcal | Servings: 4 servings

Mama's Favorit Recipes

I need 3000 people to say (yummy) so I can add their names to the Active Member list for get all my recipes.
Braised Oxtails Recipe😋🤤❤️❤️

Ingredients:

3 lbs oxtails, trimmed
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
2 carrots, sliced
2 stalks celery, sliced

Directions:

Season oxtails with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Add oxtails and sear until browned on all sides, about 10 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
Return oxtails to the pot. Add beef broth, red wine, soy sauce, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Add carrots and celery in the last 30 minutes of cooking.
Remove bay leaves before serving. Serve oxtails with the vegetable and broth mixture.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 560 kcal | Servings: 4 servings

Mama's Favorit Recipes

Must express something to keep getting my recipes.... Thank you.

Garlic Lemon Butter Seared Scallops

✅Ingredients:

1 1/4 lb sea scallops side muscle removed

1 1/2 tablespoons olive oil or vegetable oil

3 tablespoons butter

1–2 cloves of garlic minced

2 tablespoon fresh lemon juice

2 teaspoons chopped fresh parsley or other fresh herbs

Salt and fresh ground black pepper

✅Preparation:

Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.

Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.

Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

Mama's Favorit Recipes

My husbands exact words after his first bite, “Oh my god, Ashley, this is fantastic! I’m actually hoping the kids don’t like theirs now 😁
Hamburger steaks with onion gravy
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil....
Must express something to keep getting my recipes.... Thank you.



Mama's Favorit Recipes

Scallops in Lemon Wine Sauce 😍😋

Ingredients 📋

1 lb sea scallops

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1/2 cup dry white wine

1/4 cup fresh lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

2 tablespoons chopped fresh parsley (for garnish)

Instructions 🥣

Pat the scallops dry with paper towels and season with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown and opaque. Remove the scallops from the skillet and set aside.

In the same skillet, add the butter and garlic. Sauté for 1-2 minutes until the garlic is fragrant.

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes until slightly reduced.

Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes until heated through.

Remove from heat and garnish with lemon zest and chopped fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 200 kcal per serving | Servings: 4 servings

Mama's Favorit Recipes

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! ♥️

Italian basil chicken cutlets
INGREDIENTS
4 Chicken breasts (pounded thin)
3 eggs (whisked)
1/2 cup all-purpose flour
1 1/2 cups Italian panko breadcrumbs
2 cups cherry tomatoes
1 1/2 cups fresh basil leaves (chiffonade cut)
2 tbsp olive oil
3 cloves garlic (minced)
1/2 tsp kosher salt
1/4 cup dry white wine
1 tsp lemon juice + 1 tsp lemon zest
1 burrata (torn into pieces)
2 tbsp balsamic glaze
Oil for shallow frying chicken cutlets
INSTRUCTIONS
Use a meat mallet/tenderizer to pound chicken cutlets under a plastic sheet to an even thickness. Season with kosher salt and freshly ground black pepper.
Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each chicken cutlet in flour, shake off excess, then dip in egg, and coat in breadcrumbs.
Heat oil in a cast iron skillet to 325°F. Fry each cutlet 2-3 minutes per side until golden. Drain on paper towels.
In the same skillet, heat olive oil, add cherry tomatoes, and cook for 5 minutes until blistered. Add garlic and salt, cook for 1 minute, then deglaze with white wine.
Combine tomatoes with basil, lemon juice, and zest in a bowl.
Serve chicken cutlets topped with burrata, tomato mixture and a drizzle of balsamic glaze.

Mama's Favorit Recipes

Steak and Cheese Skillet 😍😋

Ingredients 📋

1 lb steak (sirloin or ribeye), thinly sliced

2 tablespoons olive oil

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 cup shredded provolone cheese

1/2 cup shredded mozzarella cheese

2 tablespoons chopped fresh parsley (for garnish)

Instructions 🥣

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced steak and cook until browned, about 5-7 minutes. Remove the steak from the skillet and set aside.

In the same skillet, add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are tender, about 5-7 minutes.

Add the minced garlic, salt, black pepper, and paprika to the skillet. Stir to combine and cook for an additional 1-2 minutes.

Return the cooked steak to the skillet and stir to combine with the vegetables.

Sprinkle the shredded provolone cheese and mozzarella cheese over the steak and vegetable mixture. Cover the skillet and cook until the cheese is melted, about 2-3 minutes.

Remove from heat and garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Mama's Favorit Recipes

Crown Peach Slush 🍑🍹
A refreshing and fruity Crown Peach Slush, perfect for a cool summer drink.

Ingredients:
2 oz Crown Royal Peach
2 oz Peach Punch
1 tablespoon Grenadine
1 cup Ice
Peach Rings (for garnish)
Instructions:
1️⃣ Blend:

Add ice, Crown Royal Peach, and peach punch to a blender. Blend until smooth.
2️⃣ Layer:

Pour grenadine into the bottom of a glass.
Slowly pour the blended Crown Peach mixture into the glass over the back of a spoon to create a layered effect.
3️⃣ Garnish:

Add a straw and garnish with peach rings.
4️⃣ Serve:

Serve immediately and enjoy. Cheers!
Additional Information:
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Nutrition Facts: 150 calories, 20g carbs, 0g protein, 0g fat, 0g sat fat, 0mg cholesterol, 0mg sodium, 50mg potassium, 0g fiber, 20g sugar, 0% DV Vitamin A, 0% DV Vitamin C, 0% DV calcium, 0% DV iron

Mama's Favorit Recipes

Philly Cheesesteak Meatloaf😍😋
Ingredients:
1 lb ground beef
1/2 lb ground pork
1 green bell pepper, finely chopped
1 onion, finely chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 large egg, beaten
8 slices provolone cheese
Directions:
Preheat oven to 375°F (190°C).
In a large skillet, sauté the bell pepper, onion, mushrooms, and garlic over medium heat until softened, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the ground beef, ground pork, sautéed vegetables, breadcrumbs, milk, salt, black pepper, Worcestershire sauce, and beaten egg. Mix until just combined.
Line a baking sheet with parchment paper. Shape the meat mixture into a loaf on the baking sheet.
Bake for 45 minutes, then remove from oven and place the provolone cheese slices on top of the meatloaf.
Return to oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the internal temperature of the meatloaf reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.

Mama's Favorit Recipes

🍖 Meatloaf and Mashed Potatoes with Gravy Recipe 🍽️

# Ingredients:

**For the Meatloaf:**
- 1 lb ground beef 🥩
- 1 cup breadcrumbs 🍞
- 1/2 cup milk 🥛
- 1 egg 🥚
- 1 small onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 tbsp Worcestershire sauce 🥫
- Salt and pepper to taste 🧂
- 1/2 cup ketchup 🍅

**For the Mashed Potatoes:**
- 4 large potatoes, peeled and cubed 🥔
- 1/2 cup milk 🥛
- 4 tbsp butter 🧈
- Salt and pepper to taste 🧂

**For the Gravy:**
- 2 tbsp butter 🧈
- 2 tbsp all-purpose flour 🌾
- 2 cups beef broth 🍖
- Salt and pepper to taste 🧂

# Instructions:

**1. Prepare the Meatloaf:**
1. Preheat your oven to 350°F (175°C). 🔥
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Mix well. 🍲
3. Shape the mixture into a loaf and place it in a baking dish. 🍞
4. Spread ketchup evenly over the top of the loaf. 🍅
5. Bake for 1 hour, or until the meatloaf is cooked through. ⏲️

**2. Make the Mashed Potatoes:**
1. While the meatloaf is baking, boil the potatoes in salted water until tender, about 15-20 minutes. 🥔
2. Drain the potatoes and return them to the pot. 🥣
3. Add milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste. 🧈🧂

**3. Prepare the Gravy:**
1. In a saucepan, melt butter over medium heat. 🧈🔥
2. Stir in flour and cook until lightly browned, about 1-2 minutes. 🌾
3. Gradually whisk in beef broth and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper. 🍖🧂

**4. Serve:**
1. Slice the meatloaf and serve it with a generous helping of mashed potatoes. 🍖🥔
2. Pour the gravy over the meatloaf and mashed potatoes. 🍽️

Mama's Favorit Recipes