Mama's in the Kitchen Cooking and Baking

Healthy Spaghetti with veggies and a turkey ground meat sauce  1 - 16 oz. package of whole grain spaghetti, cooked according to the directions on the package. For sauce 1/2 Onion diced 1 (28oz) Cans of Tomato crushed Italian herb flavor 2 small can of tomato paste Italian herb flavor 1 (8oz. tomato sauce) 2 lb of ground turkey 2 tbsp. knorr tomate 2 tbsp. Italian spice mix 2 tbsp. garlic powder 2 tbsp. onion powder 2 tbsp. black pepper powder 2 tbsp.  dry oregano  Veggies to be cooked and added to spaghetti 1⁄2 small container of sliced mushrooms 1/2 Green bell pepper 8 oz. Fresh spinach 1/2 of a large tomato diced big 1/2 sliced onions Oil Instructions for veggies In a pot add 1 tbsp. oil and all the veggies except spinach, first cook veggies until the onion translucent and a little-caramelized turn heat off then add the spinach toss some spaghetti in the cooked veggie pot mix and set aside. I do not add salt because the knorr tomate ha...

Gorditas 2 cups masa harina 1/2 teaspoon salt 1/4 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons shortening 1/4 cup oil 1 cup warm water and a few tablespoons more if needed Combine all dry ingredients in a bowl mix well then add shortening and the wet ingredients Knead for a few minutes until all ingredients are well-blended and you are able to form a ball. Divide dough into 14 small balls. Keep dough covered with a damp towel I used a tablespoon leveled with the dough to get the same measurements. Pat balls out to form a disc 4 to 5 inches in diameter and about 1/4 inch thick I used a tortilla presser. Place gordita on a preheated griddle that has been preheated at 400° skillet or comal will do. Cook 2 to 3 minutes, flip over and cook 3 minutes more. Start warming up your oil in a small pot but big enough to fit the gorditas, now that you have cooked the gorditas on the griddle place the gordita in the hot oil and cook to a golden brown you will see ...

Southern Pork Burrito  3 lbs. Pork 2 tsp. Knorr pollo 1 tsp. Black pepper 3 tbsp. garlic powder 2 tbsp. cumin powder 3 bay leaves 1 lemon squeeze juice into a pot 1 orange... juice and orange goes into a pot 1 onion 1 jalapeño 1/4 of a small can of green chiles In a large pot add all ingredients above add water just enough to cover the pork, boil on high until pork comes out fork tender, once it is falling apart that you can pull apart with a fork shred all the pork, also shred the onion and the chile that was cooked with the pork place on a cookie sheet sprinkle with just a bit more of cumin and garlic mix well and broil in the oven for 10 minutes, let it cool off a bit before using in the burrito. You will also need burrito tortillas, whole corn frozen or from a can, black beans, and Monterey Jack Cheese. For avocado dressing click on the link below https://mamasinthekitchencookingnbaking.blogspot.com/2016/02/avocado-dressing.html For pico de gallo Click...

Asian Orange Chicken Ginger Soup 1 oz ginger root cleaned and sliced 4 tbsp soy sauce 1 tsp red pepper flakes  5 skinless chicken breast 2 large oranges cut in half 2 tbsp. garlic powder 2 tbsp. knorr tomate 2 tbsp. knorr pollo 1 / 15oz. Tomato paste  In a large pot add all the ingredients above, with the oranges before adding them squeeze the juices into the pot then add the squeezed oranges also to the pot, mix well and boil until the chicken is cooked all the way through with no pink showing. Pull chicken out and slice then add them back to the pot, I take the skin off but that is up to you.  Do not eat the oranges nor the ginger root it has a very strong bitter flavor when biting into it...Serve on top of a bed if steamed rice drizzled with a bit of soy sauce. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆            ♡░T░O░♡ ...

Menudo 6 lbs. Menudo tripe 6 pieces of pigs feet 3 tbsp. knorr tomate 3 tbsp. knorr pollo 3 1/2 tbsp. Mexican oregano 2 tbsp. garlic powder 3 tbsp. minced garlic 1/2 of onion 3 tbsp. menudo mix powder 1 tbsp. pepper black 2 bay leaf 6 guajillo peppers 6 Chile japones 3 Chile Ancho Enjoy How to video click on the link below and subscribe https://youtu.be/D9hzKr4P3QM Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆            ♡░T░O░♡         ☆✿░S░A░V░E░✿☆ ☆♡*•Pass it on•*♡☆ ☆♡Thanks for sharing♡☆ Please go to the links below and subscribe or join. Copy and paste. Thank you Like the page with my recipes and videos. https://www.facebook.com/Mamas-In-The-Kitchen-Recipes-Videos-132681560776134 / Join me on Snapchat https://www.snapchat.com/add/mamasinthekichn My blog, where you can find a ...

Arroz con Pollo 3 chicken breast boiled and sliced 1 chile jalapeno 1 tsp. Black pepper 2 c. rice 1 TBSP oil for toasting rice 4 oz. tomato sauce 4 c. Chicken broth or water +2 more after water has reduced ½ TBSP. Knorr Tomate Powder ½ TBSP. Knorr Pollo Powder ½ TBSP. Cumin Powder ½ TBSP Garlic Powder ¼ of a large Onion cut in half 1 of a large Bell pepper cut in half Boil chicken till it's cooked all the way through no pink set aside to cool for a bit then cut into slices. Now Heat oil in a large pot over medium heat add rice, stirring constantly, until golden brown. Add water, jalapeño, spices, Stir in onions, Bell pepper,  tomato sauce, and broth bring to a boil. Add sliced chicken Reduce heat to low, cook about 18-20 minutes after browning once the water has reduced take off of the heat and cover and let the steam finish cooking it about 10 minutes.  Fluff with a fork. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Ma...

Chile Rellenos  4 Poblano Peppers 8 ounces Monterey Jack Cheese (shredded or sliced) 4 large Eggs (room temperature and separated) 1/2 teaspoon salt 1/3 cup Flour 1 cup Oil  To Prepare the Chilies: Turn burners to medium-high heat place your skillet on top and wait about 5 minutes to heat up, once it heats up place Chiles on skillet and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes. Remove to a large heatproof bowl; repeat with the remaining 2 chilies. Cover the bowl tightly with plastic wrap and let the Chilies steam until cool enough to handle, about 15 minutes. Using your hands, scrape away and discard the Chile skins, being careful not to tear the chilies; set them aside. Cut a slit lengthwise into the side of each pepper or cut the tops of and gently, remove the seeds and veins. Lightly flour the chiles then stuff each Chile, being careful not to tear them, with Cheese and Picadillo, set the Chil...