Click the image below to read Elise Bauers's recipe at Simply Recipes

Have you ever roasted radishes? Click the image below to see Garrett McCord recipe at simply Recipes

See the recipe and Instructions for this delicious Stir Fried Rice below. Click here to go see more recipes from Cooking Mamas 

- Servings 6-8 
- Ingredients:

3 c. cooked white rice
3 T. sesame oil
1 c. frozen peas and carrots thawed
1 small onion chopped
1 tsp. minced garlic
2 eggs slightly beaten
1/4 c. soy sauce
chopped green onions for garnish

Add shrimp, chicken or pork, and go from a side dish to a main course!

Instructions:
Heat the sesame oil in a large skillet or wok, over medium-high heat. Add the peas and carrots, onion, and garlic. Stir fry until tender.
Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Add the rice and soy sauce, stir fry until thoroughly combined and heated through. Garnish with chopped green onions.

Easy to prepare with items you may already have in your kitchen. Click the image below to see Sheryl Julian's recipe at Simply Recipes

Recipe and Instructions  for this delicious Slow Cooker Beef Chili - by Dusty Hutchins-McNutt creator of Cooking Mamas https://www.cookingmamas.com

Course: Entrée
Cuisine: American
Skill Level: Easy

Servings: 8 cups

Ingredients:

1 1/2 lbs. lean ground beef
1 (16 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans rinsed
1 (15 oz.) can light red kidney beans rinsed
1 1/2 c. thick and chunky mild salsa
1 c. frozen corn thawed, drained
1 onion chopped
2 T. chili powder
1 c. finely shredded Mexican style four cheese blend

Instructions

Brown ground beef; drain off excess grease.
Add to slow cooker with remaining ingredients except cheese; stir to combine.
Cover with lid. Cook on LOW 5 to 6 hours OR on HIGH 3 to 4 hours.
Stir just before serving. Serve topped with shredded cheese

Read the recipe and instructions to prepare this delightful Portobello mushrooms dish at  a fork and a pencil

If you like canned tuna and pasta, you must try this
Click the image below to see Elise Bauer's' recipe at Simply Recipes

Lomo Saltado is a traditional and very popular Peruvian dish originating in the coastal areas and now popular all over the country and beyond. It is a very easy dish to make, a stir fry that typically combines sliced marinated sirloin strips with onions, tomatoes, french fries, and other ingredients. It is typically served with rice.

Recipes vary by region -  Click here to see Brad Harvey's ("Chef Brad") Lomo Saltado recipe

Make a big pot and save some for later—this soup is freezer friendly!
Click the image below to see the recipe at Simply Recipes

This Chicken Tikka Masala can be on your table in about 30 minutes. Click the image below to see the recipe at Simply Recipes

Creamy homemade clam chowder served in a warm sourdough bread bowl

 Ingredients

3 (6 1/2 oz.) cans minced clams with liquid
1 c. finely diced celery
1 c. finely chopped onions
3 c. peeled and cubed potatoes
4 c. half-and-half, warmed
3/4 c. butter
3/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground thyme
Individual size sourdough bread, hollowed out for serving
 Directions

Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder  into bowls and serve with bread pieces.

https://www.cookingmamas.com/

This Southern potato salad is an easy side dish that's always a huge hit!

Prep Time 25 minutes - Cook Time 10 minutes - Total Time 35 minutes

INGREDIENTS

5 lbs russet potatoes
1 1/2 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
1 teaspoon paprika, plus more to sprinkle on top
2 tablespoons dill weed chopped
2 teaspoons salt
1 teaspoon black pepper
4-5 hard boiled eggs sliced
1 cup black olives sliced
3 celery stalks diced
1/2 cup red onion finely diced

INSTRUCTIONS

Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.
Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.
Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.
Chop hard boiled eggs and fold into the salad.

Sprinkle with more paprika and fresh chopped dill if desired.
Cover and chill until ready to serve.

NOTES - You can substitute dill pickle relish if you don't like the sweetness.

https://butteryourbiscuit.com/southern-potato-salad/

Click the image below to read Cooking Mama's recipe for Bucatini  Bolognese a simple meal the whole family will love!

https://www.cookingmamas.com/

I’m committing a mortal sin. Or so my younger self would tell you.

Somewhere in my freezer, near the ice cream and homemade popsicles, there are a half dozen or so very black bananas. Bananas which I SWORE I would never eat.

Oh, how times have changed.

By 4:50 on a Wednesday night, the line stretched down the block and around the corner at JuneBaby. Whispers of turkey legs fried in oxtail fat spread from patron to patron. When the door finally opened at 5:01, the street was flooded with the savory scent of braised meat.

The line wasn’t new. It’s a regular occurrence in Seattle’s quaint Ravenna neighborhood. After all, Chef Edouardo Jordan won not one, but two James Beard Awards in 2018 — Best Chef: Northwest for his nearby restaurant Salare and Best New Restaurant for JuneBaby....

Review originally published in GrnTea February 2019

In my humble opinion, a good lunch salad needs a few key components: hearty greens that’ll stay fresh through the week, crisp veggies for plenty of texture, grains to give it some stick-with-you fullness, and a tasty dressing.

This combo of kale, barley, and veggies meets the mark perfectly! It even had a creamy chipotle dressing to give it some zing. And the best part is, it’s easy to make — whether you’re great at buying socks or not.

I grew up in a meat and potatoes house. Dinners were served in generous protein, starch, and vegetable portions. We had soup from time-to-time, but it was of the chowder and stew variety. Brothy pho and hearty ramen bowls weren’t even on my radar.

Eight years ago that changed. And man, am I happy about it.

These homemade marshmallows dipped in peppermint candies make a wonderful addition to your favorite cup of cocoa or coffee.........Read more

https://www.cookingmamas.com/p...

Sweet strawberries and tart cranberries come together to make one delicious jam! Simply add a cute tag with ribbon and you've got the perfect gift for the holidays!

Click to learn more

This turkey is incredibly moist and flavorful, and always receives rave reviews! Click to learn more