Sunday, October 16, 2016

Completing My Cooking Bucket List

It has only taken me two years to (almost) finish my 2015 bucket list. I am working on finishing them before the end of 2016 and starting a new list in 2017!

1. Gluten Free Pretzels or Pretzel rolls

I made the rolls one night in August using a recipe from Nicole Hunn at Gluten-Free on a Shoestring. They were delicious! We had some leftover pulled pork and meatballs in the fridge so everyone made their own pretzel roll subs for dinner. The next morning we made egg and cheese sandwiches, which would have been even better with some grilled veggies.

2. Poached Salmon (Still needs to be completed)

3. Gluten free Puff Pastry

I made the puff pastry on Valentine’s Day. It was an all day affair. It was delicious! But very time consuming. Again, I used a recipe from Gluten-Free on a Shoestring, I will definitely make it again for a special occasion.

4. Gluten Free Beef Wellington

I used the GF puff pastry to make Beef Wellington. It wasn’t pretty but tasted amazing! I made a mixture of mushrooms and chicken livers sautéed with fresh thyme, salt, pepper and a little beef stock and spread that on the pastry, when cooled. I used a top sirloin roast because that is what I had in the freezer.  I based my cooking times on the recipe for Beef Wellington in The Good Housekeeping Cookbook from 1973. I did rush it and the meat was warm, so the puff pastry fell off of the roast, but the pastry was buttery and crispy while the meat with juicy and tender. Perfect!  I will definitely make it again.

5. Coq au Vin
I made this way back in early 2015 on Superbowl Sunday. Not exactly traditional Superbowl food, but delicious! Julia Child’s recipe of course, from Mastering the Art of French Cooking.  I skipped the cognac though since I didn’t have any and wasn’t sure if it was gluten free and used King Arthur’s gluten-free all-purpose flour as a thickener. Traditional recipes like this, can easily be made gluten-free. I was so happy with how this came out! It disappeared before I remembered to take a picture!

6. Duck
I made a feast for myself on Mother’s Day, with Karina’s help. I seared the duck breast (saved the fat) and served with lamb chops, a smoked mozzarella risotto and roasted asparagus. It was a real decadent meal! I used the leftover duck fat to make shoestring potato fries the next day! What a treat!

7. Chilaquiles
I made these for my birthday dinner 2016. It was a simplified version using the tomatillo salsa recipe below. I heated up the sauce, added some tortilla chips, shredded cooked chicken, and topped with sunny side up eggs (cooked in another pan), then sprinkled with feta and fresh cilantro. It was so good. The kids even ate it!

8. Develop my own  of GF flours to make an all purpose flour
I haven’t done this yet for a couple of reasons. I am not a great technical cook. I don’t follow recipes exactly. I don’t always measure precisely. I cook from feeling.  So I have taken help from the amazing GF flours already out there. I like to use Cup4Cup and King Arthur’s GF blend.

9. Gluten free pasta from scratch
I have made GF pasta from scratch a couple of times, once without a pasta machine and once with the pasta machine. I still need to do some more testing. Both times, no matter how thinly rolled, it still came out gummy. This is where a good flour blend would help to find a way to take out the gumminess. Anyone have any suggestions?

10. Gluten free gnocchi from scratch
I have made gnocchi several times and it has always come out delicious! I use mostly ricotta and then sweet potato, Yukon golds or leftover mashed potatoes with a little GF all purpose flour. I will write the recipe down soon, I promise! I usually serve my gnocchi with a pesto or light cream sauce.

11. Gluten free bread from scratch that is good enough for anyone to eat
There are two cookbook authors I go to when I want to bake something GF. Nicole Hunn from Gluten Free on a Shoestring which you have heard me talk about a lot lately because of her amazing new cookbook coming out and the other is Roben Ryberg (You Won’t Believe It’s Gluten-Free!).  I have been making Roben’s Everyday Loaf (corn-based) a lot recently. It is a good sandwich bread. More often, I have been making King Arthur’s GF bread mix, but that is expensive as is the GF bread my kids like, either Wegman’s or Trader Joe’s.

12. Gluten free pizza dough that is good enough for anyone to eat.
I haven’t even attempted this yet, but hope to soon. Fridays are our pizza night, so by the time Friday rolls around I’m usually exhausted, so we have frozen pizza (Freschetta’s GF Cheese) or I use the Against the Grain crust to make my grilled pizza recipe below. You can also bake it in the oven at 425 for 12-15 minutes. 

Grilled Pizza (feeds our family of 5 with leftovers)
By Marie Ericson

2  frozen pizza crusts (I like to use Against the Grain)
2 Tablespoons of olive oil
1 6-ounce can Hunts Tomato Sauce
1 16-ounce block of mozzarella cheese, shredded
Salt and pepper
Toppings, optional and only limited by your imagination! Ham and pineapple, sausage, peppers and onions, fresh ricotta, olives, spinach and feta or leftover hamburger

Heat grill to about 400 degrees. Brush olive oil on one side of each pizza crust. Put that side down on the grill. Brush the other side of the pizza crust with the oil and close the lid for 2 minutes. Using spatulas (I have found 2 work best), flip the pizza crusts and turn the burners down to low or move crusts to a cooler part of the grill. Close lid for 2 minutes. Top the crusts with sauce, 3-4 Tablespoons per crust. (You will not need all 6 ounces, so reserve the rest for pasta the next day.) Sprinkle about 8 ounces of cheese on each pizza and add any toppings you are using. Close lid and cook until cheese is melted, 5 to 10 minutes, depending on your grill.  Using 2 spatulas remove each pizza and put on serving platter, cutting board or pizza stone and sprinkle with salt and pepper.

For the remainder of 2016 I will try to finish this list by making Poached Salmon, maybe testing flour mixtures to make my own all purpose flour and make a gf pizza dough that is good enough for anyone to eat. I predict the Salmon will happen and the other two…well, maybe next year.  What is on your cooking bucket list? 

Sunday, October 9, 2016

Comfort Food and a Cookbook!

As the weather gets colder I really start to crave comfort food. My kids love french fries. Who doesn't? I've been testing recipes and came up with these Baked Shoestring Sweet Potatoes. To cut them I use my OXO mandolin or julienne peeler (see picture below) or you can use a spiralizer and then just cut to desired length of fries.

Baked Shoestring Sweet Potato fries
1 large sweet potato, julienned
2 Tablespoons olive oil
1 teaspoon salt
1/8 teaspoon of pepper
1 teaspoon of onion powder
1/8 teaspoon garlic powder

Pre-heat oven to 400 degrees. Cut up the sweet potato and soak in water for 15 minutes. Dry between towels for 5 minutes. Toss with olive oil and spices, then spread out on cookie sheet. Cover with foil and cook for 10 minutes. Uncover and cook for 15-25 minutes, depending on your oven and how crispy you want them.

These sweet potato fries pair very well with the grilled pork chop recipe below or even just hot dogs or sausage. Whatever works for your timing or tastes.You can also also substitute chicken for the pork and it will be delicious! Too much food for your family? Cut this recipe in half.

Grilled pork with Peach Sauce
3 pounds of pork chops or chicken breasts/thighs
1 Tablespoon of onion powder
1 teaspoon of ground coriander
1 teaspoon of salt
½ teaspoon of cumin
¼ teaspoon of pepper
¼ teaspoon of paprika
6 Tablespoons peach preserves, I like to use Bon Maman.
3 Tablespoons of apple cider vinegar
Combine spices in a small bowl with a fork. Rub spice mixture on the meat and let sit about 10-15 minutes, while you prepare the sauce. In another bowl mix the peach preserves (apricot would also be good) and apple cider vinegar.  Grill the pork chops 5 to 7 minutes on each side. Top with the sauce and let rest for 5 minutes. Serve. 

Some of my favorite comfort foods are appetizers or small bites. A great new cookbook is coming out at the end of this month from Nicole Hunn of Gluten Free On A Shoestring called "Gluten Free Small Bites: Sweet and Savory Hand Held Treats for On-The-Go Lifestyles and Entertaining." I have had a chance to preview the book and it is amazing! If you pre-order the book, you can also get a sneak peek of some of the recipes and some other goodies, like a GF flour calculator, shopping list and menu plan! I have made a couple of recipes from the book and they are amazing! Cannot wait to try more. Share with anyone you know will be interested!

I made the cheese puffs from the cookbook for the kids as a snack after school one day and plan on making the crab rangoon today! The two trays of cheese puffs disappeared in about 15 minutes. Amazing! Very addicting. Keep an eye to my Instagram this week for more photos and reviews of recipes from the Small Bite's Cookbook!

If you haven't made anything from Gluten Free on a Shoestring before, you definitely need to visit the website and check out Nicole's other cookbooks! I have made so many of her recipes: puff pastry, wonton wrappers, pretzel rolls and most recently chocolate cake donuts!

What are your favorite comfort foods? What are your favorite comfort food cookbooks? We learn from sharing with each other, so let me know!

Sunday, October 2, 2016

Taco Tuesday - Step Outside the Taco Shell

Theme nights are a really good way to organize your weekly meals and make meal planning easier. We joined the #TacoTuesday bandwagon a couple of years ago. The kids love tacos and I have a wide interpretation of "taco." It is really more like #TexMexTuesday. Some nights it is nachos, literally just tortilla chips with melted cheese in the microwave, on a paper plate, with a salad or fruit on the side. Other nights if we have more time, it is enchiladas with homemade tomatillo sauce or stuffed peppers. I often use whatever protein we had over the weekend, like leftover grilled chicken or steak and whatever vegetables we grilled and throw them into a quesadilla.


Tortillas (Our new favorite is Joseph's soft gluten-free tortillas which I find at Target or Market Basket locally) - 1 to 2 tortillas per person depending on their appetite
Shredded Cheese (I used Cabot blocks and shred myself or task a child/spouse) - 1/4 cup per person
Canned black beans (I use Wegmans or Goya) - 1 12 oz can is more than enough for a family a five

Optional: sour cream or plain yogurt, fresh cilantro, salsa, sliced avocado with fresh lime juice.

Preheat oven to 400 or use your toaster oven. Assemble and cook for 4 - 6 minutes on each side on a cookie sheet.

TIP: If you don't have tortillas, use taco shells, tortilla chips or butter lettuce. If you are making it GF, remember to check the labels on the shells and chips.

A recent favorite in our house was a spin on a traditional quesadilla: Chicken Bacon Ranch Quesadillas. Invented by one of my 6 year olds. All we did was add leftover grilled chicken and some cooked bacon to the cheddar. Cook according to recipe above and serve with ranch dressing and sliced peppers.

I often keep a bag of already cooked frozen shrimp in the freezer. All you need to do is defrost in cold water and then dry in between paper towels

Shrimp Tacos

1 pound of medium/large cooked shrimp
Juice of 1 1/2 limes
1 Tablespoon of sugar or teaspoon of agave
1 clove minced garlic
1 Tablespoon fresh cilantro
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
salt and pepper to taste

Mix all the ingredients together and marinade the shrimp for 15-30 minutes while you prepare the taco accompaniments. Saute shrimp for a couple of minutes to heat through, if you want to or just use cold. Use for favorite taco shells and toppings then you are ready to serve! I love using feta and avocado.

TIP: If using fresh uncooked shrimp, marinade as above and then add 1 Tablespoon of butter and cook on a baking sheet for 15-20 minutes at 400 degrees.

The options are endless. You can take this shrimp taco recipe and make it into a burrito bowl with rice and beans. You can also top the rice and beans with whatever other leftover veggies and or meat you have in the fridge. I'll let you in on a secret. I lost the ability to cook rice when I went to law school. I cannot cook rice on the stove to save my life. I have only tried it once in the last 13 years after burning a few pots. I LOVE my rice cooker. My $15 rice cooker from Target. The rice always comes out perfectly and I don't have to watch it. Instead I can battle through homework with the kids.

I have been making red salsa for almost 2 decades, since I worked at a Tex Mex restaurant in DC. It disappears quickly from the table at any gathering and is very simple to make. I passed the torch last year to my 8 year old daughter, who can easily make it on her own now. Since then, I have been experimenting with a green salsa made with tomatillos. It is tart and delicious and makes a great salsa, enchilada sauce or chilaquile sauce or sauce for grilled steak, chicken, fish or veggies.

Tomatillo salsa

2 Tablespoon vegetable oil
2 1/2 to 3 pounds of tomatillos, husked
1/2 of a large while onion, chopped
1/4 cup of chopped poblano pepper (use jalepeno if you want more spice)
2 cloves of garlic, chopped
Handful of cilantro
1 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon cumin
2 to 2 1/2 cups of water

Combine all of the ingredients, except the water, in a large pot on the stove. Turn the heat on to medium-high. Stir until fragrant. Should only take a couple of minutes. Add the water, stir occasionally and bring to a boil. Simmer for about 20 minutes, until the tomatillos are soft. Either blend with an immersion blender in the pot or wait for it to cool and transfer to a blender or food processor. Blend until smooth and allow to fully cool. Refrigerate for up to 2 weeks in an airtight container.

Our #TacoTuesday turned #TexMexTuesday means I always have a plan for Tuesday nights and can adapt it to what our schedule is for that day, whether I have 15 minutes to prep dinner or an hour. You are only limited by what it is in your fridge or cupboard, but all it really takes is cheese :) Send me your questions or share your ideas for #TexMexTuesday! Remember you can find me on Facebook, Instagram, on Twitter @mammascooking and now I'm also figuring out how to use Google + (if anyone wants to give me a tutorial, I will cook for you!).

Sunday, September 25, 2016

Snacks and School lunches...Creating endless possibilities

It is difficult for many of us to keep the snacks and lunches we send off to school interesting. Whether or not you have food allergies in your family, more and more are dealing with allergy free classrooms and as in our family, celiac disease. Not only do we need to keep all these restrictions in mind but still need to keep the food tasty, easy, cost-effective and healthy. How do you keep it all organized so that you are not running to the store every night or panicking while filling in yet another form for an activity and realizing that you have to send in extra snack tomorrow?!


A friend shared a great idea with me, which I have attempted to implement. It puts the kids to work packing their own lunches and snacks. I have 5 shoe box sized storage bins I stock each weekend:

1. water bottles
2. juice boxes
3. snack bags, like popcorn, pretzels or veggie sticks
4. apple sauce pouches
5. yogurt pouches and cheese sticks in the refrigerator.

The kids know that they cannot take from these boxes for snacks at home, but know that they can take 1 or 2 items (depending on the size) plus a water bottle for snack. I've provided them with many healthy, allergy free options, Skinny Pop, being their current favorite.  The individual bags work great as a worry free snack to bring to school. I also like to make muffins on Friday afternoons or when we have time at some point over the weekend. I always make a double batch, so that we have plenty to use for a quick snack during the week, whether it goes to school with them or as an after school snack before we start homework.

As this is the beginning of fall, I had to try out a pumpkin muffin recipe. I used the basic muffin recipe from The New York Times Cookbook and adapted it to be gluten free. They were eaten so fast, I couldn't even get a picture!

Pumpkin Muffins (adapted from the New York Times Cookbook, Craig Claiborne)

2 cups of your favorite gluten-free flour (I use Cup4Cup or King Arthur's multipurpose gf flour)
5 Tablespoons of brown sugar
1 Tablespoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon cardamom 
pinch of ground cloves
1/2 teaspoon of salt
3 eggs, well beaten
2 teaspoons of vanilla
1 cup of milk
1/4 pound of melted butter
3/4 cup of canned pumpkin

Preheat the oven to 400 degrees
Sift together the flour, sugar, baking powder and spices.
Mix the eggs, vanilla, milk, butter and pumpkin.
Add the liquid to the dry ingredients and mix together completely.
Spoon into 12 well-greased muffin tins, or line with cupcake liners. Fill cups about 2/3 full.
Bake for about 20 minutes or until a tooth pick comes out clean. 


Lunch, I am still working on organizing, but the kids can add the snacks above to their main lunch easily. I have found that breaking lunch up into multiple pieces makes it less daunting. I created 2 lists: main lunch possibilities and snack possibilities. I mix up the main lunch options throughout the week, adding 1 to 3 of the snack options depending on how big the main lunch is. 

There are so many possibilities, that if you are anything like me, you won't be able to make a decision unless your lists are in front of you! Our rotation includes leftovers (anything from meatballs to quesadillas to grilled chicken), lunch meat roll ups, antipasto (cut up salami, cheese, olives and tomatoes) or hard boiled eggs. These are all items that are easily made or found allergen-free, taking the stress off of your planning whether or not you have a child with allergies.

You don’t have to have a fancy bento box or lunch container with many dividers. Use paper cupcake liners or reusable silicone ones (though my kids have thrown a couple of those out, so I refrain from using them) and a square Tupperware container and you are good to go! I like the Sistema snap lid containers in different sizes or the Rubbermaid Lunch Blocks. Although I usually send my kids with cold food, if your kids prefer hot, get a thermos and while you are getting ready in the morning, fill it with hot water.  Pour the water out and add your heated leftovers and it will stay warm until lunch time.

These meatballs can be served warm or cold with lunch:

Sweet and Sour Meatballs

2 lbs cooked meatballs 
1 cup of your favorite GF barbecue
1 cup of apricot jam

Place all ingredients in crockpot.
Cook on high for 2-3 hours or low for 4-6 hours.

With a little organization it can be less stressful to have allergy-free, gluten-free good food for snacks and lunch. If you have something you would like to create or adapt to fit your gluten-free needs, let me know! I'm always up for a cooking challenge.

Sunday, September 18, 2016

Breakfast for Dinner

An easy way to get dinner on the table during the week or at the end of any busy day is to have breakfast for dinner. We have breakfast for dinner at least once a week in our house. Depending on how busy we are, it can be anything: eggs, pancakes, frozen waffles, toast, quiche, frittatas or just cereal and fruit. Breakfast for dinner can be a fun way to get a meal on the table quickly. With activities, sports and back-to-school nights on top of work, homework and just trying to spend time with your kids, for many cooking is the last thing you want to do when you all walk in the door.  Hopefully these recipes will help take some stress off of you.

Easy Hard Boiled Eggs in the Oven  (adapted from

12 eggs
Ice cubes in a large bowl with cold water

Pre-heat oven to 350 degrees.
Put one egg into each muffin cup of a muffin tin
Bake in eggs in oven for 25 to 30 minutes.
Remove and put the eggs into the ice bath for 5-10 minutes.
Peel and serve or refrigerate.

TIP: I make this for dinner one night and then have the eggs on hand for the next few days for a quick breakfast or a burst of protein to add to lunches or snacks.

Serve the eggs with yogurt or fruit or whatever you have on hand and you have a dinner on the table in about 30 minutes without much effort.

Now this next recipe is a little more involved, so if cooking relaxes you and you have some more time one night, try this oven baked “fried” chicken, served with cornbread waffles and peas. Take some help from the store and use your favorite cornbread mix. I like to use Wegman’s Gluten-Free Honey Cornbread mixture and add an extra egg and cook it in the waffle maker. For the peas, I put about 3 to 4 handfuls in a cereal bowl with a Tablespoon or two or water, salt and pepper, then microwave for 3 minutes with a small plate covering the bowl.

Oven Baked “Fried” Chicken

1 ½ to 2 pounds of boneless skinless chicken thighs, cut into chicken tenders
3 cups of buttermilk (or 3 cups of milk + 2 Tablespoons of cider vinegar)
1 stick plus 2 Tablespoons of melted butter
2 cups of panko bread crumbs (use gluten-free if you are making it GF)
½ teaspoon chili powder
¼ teaspoon black pepper
2 Tablespoons of cornstarch

Mix milk and cider vinegar or use buttermilk and soak the chicken for 15 to 30 minutes while you prepare the cornbread mixture. Remove from milk and pat chicken dry with a paper towel. Melt butter. Preheat the oven to 400 degrees. Mix the panko, chili powder, black pepper and cornstarch.  Dip each piece of chicken into the butter and then the panko mixture and place on top of a baking rack inside a cookie sheet (that way the chicken will crisp all around).  Bake for 15 minutes and then turn the pan in the oven to ensure even cooking. Bake for another 15-20 minutes until the internal temperature reaches about 180 degrees.

Optional:  Brine the chicken the day before if you have time or need to stretch the life of the chicken in the fridge for a day. Life happens and you can’t cook what you planned one night, so put the chicken in brine and make it the next night. This is my typical brine recipe that can easily be halved or doubled depending on the size of the poultry or amount of pork you want to brine. (Make sure poultry or meat does not smell rotten or is past due date when you put it in the brine)

½ cup black peppercorns
1 Tablespoon coriander seeds
6 small sage leaves, torn (or rosemary or thyme)
3 garlic cloves, smashed
1 cup of salt
1 cup dark brown sugar
2 Tablespoons onion powder
1 Tablespoon cumin powder
12 cups of water

Combine all ingredients in a large soup pot. Bring to a boil. Boil for a couple of minutes and then allow to cool before you place the chicken or pork in the brine.

My kids look forward to breakfast for dinner and especially love when they can make it themselves. It is a good opportunity to get your kids in the kitchen and make you dinner! My 6 year olds can make yogurt parfaits for us or a bowl of cereal. My 8 year old makes the mixture or batter for scrambled eggs, frittatas or pancakes and then cooks it with our supervision.  Whether you want to make a quick and easy dinner or have something easy for your kids to try making, breakfast is always popular. 

Sunday, September 11, 2016

Good Food that happens to be Gluten Free

I am a GF Cook. I make Good Food that happens to also be Gluten Free. For my family and others with celiac disease it is out of necessity. For many others it is a way to eat healthier or just feel better. In the past 2 years since my son's diagnosis of celiac disease, there have been ups and downs. I have discovered that you do not have to sacrifice taste, texture or being adventurous with new foods. You do not have to throw out your family recipes and favorite cookbooks. Yes there are limitations, but after the first several months, we found our groove and now know the resources that can help navigate the world of gluten-free eating.

Cooking gluten-free food often means making it from scratch because convenience food (like prepared frozen meatballs from Trader Joe's that used to make a weekly appearance at our house!) often contain gluten. More and more gluten-free items are appearing in the market, which is great, but as I love to cook and now have a giant freezer in my garage, I make my own convenience food packs and freeze them.

I spent a great day testing meatball recipes last spring and had some family and friends test recipes. I made Italian meatballs stuffed with mozzarella, homemade sausage meatballs and the winner - Bahn Mi flavored meatballs. I made about 4 pounds worth and saved them in 2 pound batches, perfect for our family of five for dinner with leftovers for lunch. You can cut this recipe in half. I serve them with cucumber noodles (or coodles) for a spin on spaghetti and meatballs. You can use them in a lettuce wrap or as an appetizer with your favorite Asian dipping sauce. My kids love hoisin sauce and I love peanut sauce. I grind my own meat using the Kitchen Aid attachment but you can buy ground meat in the grocery store or ask the butcher to grind it for you, but know that that contains more fat, so you won't need to add as much bacon in the recipe below. 

Bahn Mi Meatballs
Makes about 35 meatballs 

2/3 cup cucumber shredded (about 1 English cucumber)
1/3 cup shredded carrot
3/4 cup rice vinegar
3/4 cup water
2 Tablespoons sugar
About 4 1/3 lbs ground chicken and pork (I use 2/3 pork loin and 1/3 chicken thighs. It was also tested with only pork)
3 pieces of bacon, minced (you might have to test how much bacon you add depending on the fat content of your ground meat)
1 1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 Tablespoon ginger, paste or grated fresh
handful of Cilantro, finely chopped
1/2 tsp coriander
1 egg (still add one whole egg if cutting recipe in half)
1/4 cup of bread crumbs (use gluten-free if making this gluten free)
2-3 Tablespoons of canola oil
1/2 teaspoon sesame oil

Mix the rice vinegar, water and sugar in a small bowl. Add cucumber and carrots. Soak at least 3 hours, up to overnight. Drain and dry between some paper towels while you prepare the meat mixture. Pre-heat oven at 375 degrees. In a small bowl mix salt, pepper, ginger, cilantro, coriander, egg and bread crumbs. Place meat in a large bowl and add drained cucumber and carrots and the egg mixture. Get your hands dirty and mix it all together. 

TIP: Cook a small patty of the meat mixture to taste and adjust seasonings if you need before cooking the whole batch.

Heat a large not stick-pan to medium-high, add canola oil and sesame oil. Brown meatballs and transfer to a baking rack that sits on top of a cookie sheet.

Roast for 15 minutes. (You can put directly on rack without browning and cook for about 25 minutes, if you don't have time to brown). Serve or freeze.

I hope you enjoy reading my blog as much as I love cooking for and writing it. My plan is to post weekly. You will see my own recipes, recipes from my favorite cookbooks (gluten free and not) that I have adapted for my family and ideas for entertaining and cooking in bulk. You don't have to eat gluten free to enjoy these recipes. They are tasty enough for everyone!  

Please use the buttons below to Pin, Tweet or share this on Facebook! Thank you! Let me know if there is anything you want to see here. I always love a cooking challenge. 

Monday, August 15, 2016

It's almost time...

The new and improved Mamma's Cooking is almost ready! Keep following me on Instagram and Facebook for the most up to date photos. Recipes, cookbook reviews and hopefully a new bucket list are on their way!