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Mediterranean-inspired baked salmon topped with fresh cucumbers, tomatoes, onions, olives, and feta. A healthy low-carb meal your family and friends will enjoy! . Click to read the recipe

A light, bright healthy pasta salad loaded with fresh corn, cherry tomatoes, red onion, and avocado tossed in a cool cilantro-lime dressing! Perfect for a potluck, picnic, or backyard barbeque! Click to read the recipe
#salad

The best-tasting crab meat comes from crabs you catch and cook yourself! Sweet Dungeness crab in a rich, creamy, tomato broth with a hint of heat.......... Click to read

Spaghetti noodles tossed in a light and tangy lemon sauce topped with pan-seared shrimp! Click the image to see the recipe at Cooking Mamas

Mexican-inspired breakfast skillet is loaded with sausage, potatoes, onions, beans, and melted cheese, topped with eggs, avocado, salsa, and fresh chopped cilantro. Read the recipe at Cooking Mamas

Tender, juicy steak, served over a chopped salad with bleu cheese dressing. See other recipes from Cooking Mamas  at https://www.cookingmamas.com/

Ingredients (Servings: 4)

STEAK:
1 c. soy sauce
1/4 c. brown sugar packed
3 T. cider vinegar
1 T. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. red pepper flakes
1/4 tsp. ground pepper
1 (2 lb.) flank steak
SALAD:
1 head romaine lettuce chopped
2 tomatoes on the vine seeded & chopped
1/2 sm. red onion thinly sliced
1/2 c. bleu cheese crumbles
1/4 c. whole pecans for garnish
bleu cheese dressing for serving

Instructions

STEAK: In a 9 x 13-inch glass baking dish, whisk together soy sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red pepper flakes, and pepper. Place steak in dish, turn steak over to coat the other side, then cover dish tightly with plastic wrap. Refrigerate or 2 hours, turning steak occasionally.

Clean and lightly oil grill grates. Heat grill to medium-high. Remove steak from marinade, allowing excess to drip back into the baking dish. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Grill steak covered for 4-5 minutes; flip steak over and brush with glaze. Grill until medium-rare, 4-5 minutes more. Allow meat to rest for 8 to 10 minutes before thinly slicing against-the-grain. Serve steak over salad.

SALAD: Arrange lettuce, tomatoes, red onion, bleu cheese crumbles, and pecans on a serving platter. Serve sliced steak over the top. Drizzle some glaze over the steak. Drizzle bleu cheese dressing over all OR simply pass the dressing at the table.

Classic Caprese salad with tomato, basil, and mozzarella cheese, tossed with fresh corn. A delicious summer salad that requires no cooking! Ingredients and instuctions below. See other recipes from Cooking Mamas  at https://www.cookingmamas.com/

Ingredients:
3 c. whole kernal corn fresh or frozen, thawed
1 1/2 c. halved grape tomatoes
1 c. small mozarella balls cut in half
1/2 c. Basil ribbons
3 T. white wine vinegar
2 T. extra virgin olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Kosher salt & freshly ground black pepper

Instructions
In a large bowl, combine corn, tomatoes, mozzarella balls, and basil. Gently toss to combine; set aside.
In a small jar, combine white wine vinegar, olive oil Italian seasoning, garlic powder; cover with lid and shake until well combined.
Pour dressing over salad, gently toss to combine; season with salt and pepper to taste. Serve immediately.
Refrigerate if not serving immediately, do not add dressing until ready to serve.

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/

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/

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!

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