Recipes from the Heart - Mother’s Day Recipes From the Caritas Staff
Food is a link to family and comfort. Each smell and taste has a distinct memory associated with it. For Mother’s Day we decided that we would share the recipes that bring us comfort and remind us of our Mother’s.
Please enjoy the recipes shared by Caritas Clinics staff that are a staple in our lives and bring us the joy of family.
Mum's Leek and Potato Soup - Michele Surber
INGREDIENTS
1 tbsp vegetable oil
1 onion, sliced
8oz potatoes, cubed
2 medium leeks, sliced
2 pints vegetable stock
5fl oz double cream or crème fraîche
salt and freshly ground black pepper
INSTRUCTIONS
1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes until starting to soften.
2. Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.
3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.
Grape Salad - Jamie Davies
Make sure the grapes are completely dry otherwise it will make it too runny. Also the more brown sugar and pecan topping the better. Enjoy!
https://therecipecritic.com/creamy-grape-salad/
INGREDIENTS
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 opackage cream cheese softened
1 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract
Topping:
3 Tablespoons brown sugar
3 Tablespoons chopped pecans
INSTRUCTIONS
In a large mixing bowl, beat together the cream cheese and sour cream until smooth. Add sugar and vanilla until blended.
Add grapes and toss to coat. Refrigerate until serving. Top with brown sugar and pecans before serving.
Pollo Con Mole - Sandra Lara Lopez
https://us.kiwilimon.com/recipe/chicken-and-meat/chicken/mexican-chicken/mole-poblano-with-arroz-a-la-mexicana.
INGREDIENTS:
2 legs, and chicken thigh
4 ancho chiles
6 mulato chiles
1 pasilla chile
1 chipotle chile
25 grams raisins
25 grams almonds, peeled
25 grams walnuts
1 prunes, boneless
15 grams sesame seeds
1 stick cinnamon
1 clove
1 pepper, fat woman
2 cloves garlic, 1 to grind and another to cook the chicken
3 tomatoes
1 onion, ½ piece for the mole and ½ piece to cook the chicken
1/2 corn tortillas
1/2 bolillo rolls
100 grams lard
1/4 piloncillos
salt
2 cups chicken broth
1/2 tablets chocolate, for table
INSTRUCTIONS
Cook the chicken with water, ½ piece of onion and 1 clove of garlic for 30 minutes over medium heat. Reservation.
Remove the seeds from the chiles and fry them with a little butter. Heat the water and when it breaks the boil add the chilies and cook until they are soft. Blend with a little liquid until it forms a paste. Reserve.
Roast the tomatoes, onion the garlic. Reservation.
In a separate pan roast the walnut, almond, sesame, prune and raisins.
Roast the tortilla, the bread taking care not to burn. Reservation.
Blend everything you previously cooked with a little chicken broth or water, until you get a very smooth paste. Reservation.
Heat the lard in a clay pot over medium heat, add the chilli paste and fry for 5 minutes without stopping to move.
Add the mixture of the nuts to the chilies, the chocolate and heat over low heat stirring constantly; add chicken broth little by little until obtaining the desired consistency and cook for 40 minutes or an hour and a half at medium temperature without stopping to move.
Add the piloncillo with the chocolate, mix perfectly and season.
Bathe the chicken with the mole and decorate with the sesame seeds.
Mom's Swedish Meatballs - Lisa Bara
INGREDIENTS:
¾ CUP SEASONED BREAD CRUMBS
1 MED ONION CHOPPED
2 LARGE EGGS
1/3 CUP FRESH MINCED PARSLEY
1 TEASPOON PEPPER (TO TASTE)
¾ TEASPOON SALT (TO TASTE)
2 # GROUND BEEF (CAN MIX GROUND PORK AND BEEF)
GRAVY:
½ CUP FLOUR
2 ¾ CUPS MILK (2%)
2 CANS CONDENSED BEEF CONSOMME, UNDILUTED
1 TABLESPOON WOCESTERSHIRE SAUCE
1 TEASPOON PEPPER (TO TASTE)
¾ TEASPOON SALT (TO TASTE)
¼ TEASPOON ALLSPICE, NUTMEG AND GARLIC POWDER
INSTRUCTIONS
COMBINE FIRST 6 INGREDIENTS IN LARGE BOWL AND MIX WELL. SHAPE INTO BALLS (ABOUT 36).
BROWN IN BATCHES IN OILED SKILLET. RESERVE DRIPPINGS IN PAN.
FOR GRAVY: STIR FLOUR INTO DRIPPINGS (ADD BUTTER TO SKILLET IF BEEF IS VERY LEAN) AND COOK OVER MED HIGH HEAT UNTIL LIGHT BROWN…DON’T BURN…GRADUALLY WHISK IN MILK UNTIL SMOOTH.
STIR IN CONSOMME, WORCESTERSHIRE SAUCE AND SEASONINGS. BRING TO BOIL UNTIL THICKENED (ABOUT 2 MINUTES).
REDUCE HEAT, RETURN MEATBALLS TO SKILLET AND COOK UNCOVERED ANOTHER 15-20 MINUTES. STIR OCCASSIONALLY.
SERVE OVER BUTTERED EGG NOODLES OR RICE IF YOU PREFER. SPRINKLE WITH PARSLEY IF YOU ARE FEELING FANCY!
Grandma Dick's Oatmeal Cookies - Amy Maloy
INGREDIENTS:
1 Cup Butter
½ Cup Sugar
1 Cup Brown Sugar
2 Eggs
1 tsp Vanilla
1½ CUPs Flour
1 tsp Baking Soda
1 tsp Cinnamon
½ tsp Salt
¼ tsp Nutmeg
3 Cups Oats
INSTRUCTIONS
Cream butter, sugars, eggs and vanilla.
Mix dry ingredients.
Add to cream mixture.
Add oatmeal
Place tablespoon or smaller dough on cookie sheet.
Bake 350 degrees for 10 to 12 minutes.
Hummingbird Cake - Sylvia Goodloe
INGREDIENTS:
Cake Layers
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
Cream Cheese Frosting
2 (8-oz.) packages cream cheese, softened
1 cup butter, softened
2 (16-oz.) packages powdered sugar
2 teaspoons vanilla extract
Additional Ingredient
1 cup pecan halves, toasted
INSTRUCTIONS
Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.
Crockpot Salsa Chicken - Carolyn Chambers
https://theskinnyishdish.com/crockpot-salsa-chicken/#recipe
INGREDIENTS
2 lbs boneless skinless chicken breast
2 cups salsa
2 tsp smoked paprika
2 tsp chili powder
2 tsp cumin
juice of one lime
salt and pepper to taste
cooking spray
INSTRUCTIONS
Put raw chicken breast, salsa, and, if adding, the spices into the crockpot. Cook on low for 7-8 hours or high for 4 hours.
Cook on low for 7-8 hours or high for 4 hours.
When it's finished cooking, quickly shred the chicken into peices with two forks in the salsa and juices then squeeze lime into it.
Let the chicken continue to cook for about 10 minutes in the salsa. Salt and pepper to taste.
Spray an extra large sheet pan (or two large ones) with cooking spray. Add chicken and make sure you leave space on the pan otherwise it won't brown up.
Place sheet pan in the oven and broil the chicken for about 10 minutes or until a lot of the extra liquid has reduced and you have some brown and even some crispy pieces. Sprinkle fresh cilantro on top. Serve hot!
Store any leftovers in an airtight container in the fridge for up to 5 days.
My Favorite Blueberry Muffins - Beth Watkins
INGREDIENTS
8 tablespoons (1 stick) butter, soft
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 cups self-rising flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup granulated sugar, for the muffin tops!
INSTRUCTIONS
1. Preheat the oven to 375°F. Line a cupcake pan with parchment muffin liners.
2. In mixer, beat the butter and sugar until fluffy.
3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
4. Beat in the vanilla.
5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
6. Mash 1/2 cup of the blueberries with a fork, then add the mashed and whole berries to the batter, stirring just to combine and distribute.
7. Scoop the batter into the muffin pan, filling ¾ of the way up.
8. Sprinkle about 1 teaspoon granulated sugar atop each muffin.
9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Butter Swim Biscuits - Beth Watkins
When you are short on time, these biscuits come together quick and your family will love them! (Trust me!)
INGREDIENTS
2 ½ cups self-rising flour (if you don’t have self-rising flour, add 4 tsp baking powder)
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
1/2 cup of melted butter
INSTRUCTIONS
1. Preheat the oven to 450°F.
2. Add 1 stick (1/2 cup) butter to a brownie-sized baking pan and put it in the oven until the butter is completely melted in the pan.
3. Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
4. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
5. Place the dough on top of the butter and use a silicone spatula to evenly spread the dough out to the edges of the pan. Don’t overthink this. It’s okay if some of the butter oozes on top!
6. Bake at 450 for 15 minutes (set the timer!) then carefully remove from oven, and gently cut the dough into squares.
7. Lower temp to 425, and place back in the oven. Bake for another 10-12 minutes, or until the tops are golden brown.
8. Allow the butter to be absorbed into the biscuits before cutting and serving.
Tres Leches Cake - Beth Watkins
INGREDIENTS
Cake:
1 cup Self-Rising Flour
5 large eggs
1 cup sugar, divided into 3/4 and 1/4 cups
1 tsp vanilla extract
1/3 cup whole milk
Syrup:
12 oz evaporated milk
9 oz sweetened condensed milk
1/3 cup heavy whipping cream
Frosting:
2 cups heavy whipping cream
2 Tbsp granulated sugar
1 cup berries, to garnish, optional
INSTRUCTIONS
Cake: Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
For the 3-Milk Syrup: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
To Make the Whipped Cream Frosting: Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
SUNDAY BOLOGNESE SAUCE WITH ZITI - Beth Watkins
INGREDIENTS
· 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
· 1 MEDIUM YELLOW ONION, MINCED (ABOUT 1 CUP)
· 3 cloves minced garlic
· 2 MEDIUM CARROTS, PEELED AND FINELY SHREDDED (ABOUT 1/2 CUP)
· 1 CUP finely choppED CELERY WITH LEAVES
· 2 TEASPOONS KOSHER SALT (or to taste)
· 1 POUND GROUND BEEF
· 1 POUND GROUND PORK
· 1 cup whole milk
· 1 CUP DRY White WINE (or red if you prefer)
· 1 TABLESPOON TOMATO PASTE
· 3 CUPS CANNED crushed ITALIAN PLUM TOMATOES
· FRESHLY GROUND BLACK PEPPER TO TASTE
· 4 CUPS HOT WATER, OR AS NEEDED
INSTRUCTIONS
Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat.
Stir in the onion, garlic, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent.
Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
Pour in the milk and simmer gently, stirring frequently, until it bubbles completely away.
Add a pinch of nutmeg at this point if you like. Then add the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes.
Stir in the tomato paste and stir, then pour in the tomatoes, and season lightly with salt and pepper. Bring to a boil, then lower the heat to the lowest setting. Let the sauce simmer, stirring occasionally, for at least 3 hours—the longer you cook it, the better it will become.
While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered, so it doesn’t get too dry, but you want it to be thick and rich.
Serve with ziti or rigatoni, or spaghetti, or whatever pasta you like! Top generously with Parmesan.
Spaghetti Carbonara - Beth Watkins
INGREDIENTS
1 box of spaghetti
5 egg yolks – (rule of thumb is 1 egg yolk per person and 1 whole egg for the pot)
1½ cup guanciale diced into pieces (If you can’t find, you can substitute with bacon or pancetta.)
1¼ cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Salt for the water
INSTRUCTIONS
There is no cream in Carbonara. So if you’ve ever had Carbonara with cream, then it wasn’t really Carbonara! This is a dish that is made with eggs and cheese…the fat from the meat and the starchy pasta water combine to make a very creamy sauce. It comes together very quickly and easily but you must give it your full attention because timing is everything. It comes out correctly when you follow this exact process.
Bring 6 quarts of water to a boil. Once boiling, generously salt the water.
At the same time, heat a large skillet over medium flame. Dice the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and the rendered fat is glistening in the pan. If you are using a different type of meat that doesn’t have much fat, such as pancetta, add a TB or two of butter.
Once the fat is rendered and the meat is crisp, remove the pan off the heat. You want the pan to cool slightly so it doesn’t scramble your eggs later.
Add the pasta to the boiling, salted water and cook until al dente.
While the pasta is cooking, whisk the egg yolks in a small bowl, then add grated pecorino romano cheese and whisk until the ingredients are well combined. Add a generous amount of fresh grated black pepper.
Using a slotted spoon, take out some of the crispy guanciale pieces and stir them into the egg yolk mixture to get that taste spread throughout the mix.
When the pasta is done, scoop out about 1 cup of the starchy pasta water, set aside, then drain the pasta.
Put the pasta into the skillet with the guanciale.
Pour the egg mixture over the pasta, add a little pasta water, and stir constantly until the eggs thicken and the sauce emulsifies. The residual heat from the pasta will cook the eggs a little and thicken it into a creamy sauce. If it is too thick, use a little more pasta water to desired consistency.
Plate it with love and top it off with a little more Pecorino Romano. Mangia!
Sticky, Garlicky Port Chops - Beth Watkins
INGREDIENTS
For the Marinade and Sauce Mixture:
⅓ cup light brown sugar
6 cloves garlic, crushed, or more to taste
¼ cup rice vinegar
2 tablespoons fish sauce (don’t skip this! I know it smells yucky!)
1 tablespoon soy sauce
1 tablespoon ketchup
½ teaspoon freshly ground black pepper
2 teaspoons hot sauce (or more if you like. Or none if you can’t handle the heat.)
2 (10 ounce) thick-cut bone-in pork chops
1 teaspoon vegetable oil
INSTRUCTIONS
Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
Remove chops to a plate, scraping any excess marinade back into the baking dish.
Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Easy Quiche - Beth Watkins
INGREDIENTS
1 unbaked pie crust
4 large eggs
½ cup milk
½ cup heavy cream
Salt and Pepper
1 cup cheese (such as shredded cheddar, Asiago, parmesan, feta, goat cheese, etc.)
2 cups of veggie filling (such as spinach, mushrooms, sundried tomatoes, artichokes, asparagus, or thinly sliced zucchini)
½ cup meat (optional, such as bacon crumbles, chopped ham, prosciutto or pancetta)
Chopped fresh herbs (such as basil, rosemary, thyme, chives, etc)
Optional toppings: Fresh chopped herbs, pesto, or goat cheese.
**Note: I often make this without the crust. I increase my eggs to six and ¾ each milk and cream. Bake in a buttered baking pan.
INSTRUCTIONS
Preheat oven to 375 degrees.
Partially bake your crust for 15-16 mins with pie weights, then prick holes around the bottom of the crust with a fork. Return to oven and bake another 5-7 minutes. Remove crust from oven and set crust on a cookie sheet.
Reduce oven temp to 350 degrees.
Beat the eggs, milk, cream, salt and pepper on medium speed for 5 minutes until fluffy. Fold in your fillings (cheese, veggies, meat, and herbs.) Pour into the partially baked pie crust.
Bake at 350 about 50 minutes until the center is set. Remove from oven and add toppings if you wish.
Some of my favorite quiche combos:
o Spinach, sundried tomatoes, bacon, and feta, topped with pesto
o Zucchini, mushroom, cheddar, and pancetta
o Asparagus, leeks, prosciutto, Asiago and parmesan
We hope you have enjoyed the taste of recipes, made with love by our Caritas Staff!