Cooking With Mommy

Let's start with the paella... This is an already made, frozen version. (Matlaw's I believe) I've had this before and I loved it, I think because I was really hungry and it turned out better than I expected. This time, I didn't love it so much but that's probably I wasn't in the mood for it and not really really hungry. It's ok for something quick (it's made in the microwave) IF you're in the mood for it. Next, the homemade hummus... This turned out really good! I seasoned it (just a little too much, I'll tone it down the next time) I will be making more in the very very near future!!! I'll have to google whether or not i can freeze hummus. I need to make a few batches at a time! It's just that good!!! Last but not least... (I have no name for it but I love it) I created this sometime last year (I think) and it is so good!    this is a bundle of rice stick noodles (you can find them at the asian market or at Marc's if

I got this recipe off of Food.com. we're going to try it. we need something new to eat! TOTAL TIME 1 hr   30 mins PREP   30 MINS COOK  1 HR Yummy and Easy Skip to Next Recipe INGREDIENTS Nutrition SERVINGS   8 UNITS   US 2 lbs  chicken tenders, cubed 8 potatoes , cubed 1 ⁄ 3 cup  olive oil 1  1 ⁄ 2 teaspoons  salt 1 tablespoon  fresh ground pepper 1 tablespoon  paprika 2 tablespoons  garlic powder 3 tablespoons hot sauce 2 cups  cheddar cheese , shredded ( cabot cheese, naturally lactose free ) 1 cup  bacon , crumbled 1 cup  green onion , diced TIONS Directions Preheat oven to 500 degrees. In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes to bowl and allow to marinate for 10 minutes. Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside. Coat baking dis

Scrumptious Blueberry Muffins 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder (GF) 1/2 tsp Salt (kosher salt) 1/2 cup (1 stick) Butter, softened (smart or earth balance) 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar) 2 large Eggs (Vegan Eggs from Follow Your Heart) 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar) 1 1/2 cups fresh Blueberries (or frozen) Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin p

BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE) This recipe can be found on the bags of Gluten Free 1-to-1 Baking Flour. Rating 1 2 3 4 5 Servings 6 servings Prep Time 15 minutes Cook Time 18 minutes Passive Time 5 minutes Submitted By Bob's Red Mill Natural Foods Dietary Specialty   Gluten Free ,  Low/No Sugar ,  Soy Free ,  Vegetarian Ingredients 2-1/2   cups   Gluten Free 1-to-1 Baking Flour 2-1/2   tsp   Baking Powder 1/2   tsp   Baking Soda 2   tsp   Sugar  ( Raw sugar ) 1   tsp   Salt   1/2   cup   Butter   chilled and cut into 1/4-inch cubes ( Smart or Earth Balance ) 2     Eggs   3/4   cup   Buttermilk   + 1 Tbsp, divided ( I would use plain Lifeway Kefir )  Instructions Preheat oven to 450° F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in