The MOM 100 Blog

  • Mesxican Hot Chocolate Brownies from themom100.com

    Recipe: One-Pot Mexican Hot Chocolate Brownies

    There is a recipe for Mexican Hot Chocolate Cookies from Martha Stewart that has become one of the favorite cookies we make for the teachers and staff at our school on Cookie of the Month Day. Chocolate combined with a slight kick from cinnamon and chile powder is a pairing to be reckoned with. But... MORE

  • Seared pork loin about to be roastred with root vegetables

    Recipe: Mediterranean Pork Tenderloin with Roasted Vegetables

    Yet another moment where a pork loin, or a pair of pork loins in this case, make dinnertime just so very easy. Preheat the oven to 425°F. In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.  Rub the mixture over the pork loins.  Heat a large cast... MORE

  • fritatta

    Recipe: Potato, Leek and Dill Frittata with Crème Fraiche

    There are few foods more perfect than the potato.  And few foods more versatile.  Except for the egg — the same can be said about eggs.  A simple potato torta or frittata is but one of the lovely ways potatoes can have both a supporting and a starring role in the same dish.  If that... MORE

  • Asian Salmon

    Simple Asian Salmon

    There is a recipe for Asian Salmon in the first Mom 100 Cookbook and it remains one of my kids’ favorite fish dishes  (and lest you want to punch me in the nose, it’s not like the list of acceptable fish dishes is so long, I can assure you).  So, here is an encore recipe,... MORE

  • Pasta with Goat Cheese and Spinach

    Recipe: Creamy Goat Cheese and Spinach Linguine

    A handful ingredients on a crappy cold night when I could not make it out to the store turned into one of the most spectacular pastas.  I love how goat cheese mixed with some hot liquid — be it broth, pasta cooking water, or otherwise — almost instantly turns into a creamy sauce. In Dinner... MORE

  • Nut-Free Basil Pecorino Pesto

    Recipe: Nut-Free Basil Pesto with Pecorino Romano

    I’m in a big pesto place right now.  I guess some people might feel like pesto is a kind of yesterday food, but it’s just so amazing.  I do love it on pasta, but I also love to stir a spoonful into rice, maybe this Scallion Tomato Rice, or soup, or dot some on hot... MORE

  • pancake

    Recipe: Spiced Pumpkin Pancakes

    If you are like me, after Thanksgiving you have a couple of cans of pumpkin the in the pantry that didn’t make it into the pies. This is excellent news. And this is the reason that when Food Network asked our merry little band of #ComfortFoodFeast bloggers to hit the topic of pancakes, I knew... MORE

  • Spread some fresh goat cheese on toasted baguette slices, and top with some Spinach Parsley Pesto

    Recipe: Spinach-Parsley Pesto

      I love pestos for their versatility.  Having a little jar of pesto in the fridge means you can perk up a soup, make an appetizer, dress up a simple piece of chicken or fish, all in seconds.  The most basic, traditional pesto usually involves basil, Parmesan, olive oil, sometimes nuts, and salt and pepper. ... MORE

  • Barbacoa Chili

    Recipe: Barbacoa Beef Chili

    Okay, those Barbacoa beef tacos were good, but there’s still a lot leftover….that was not unintentional. Here is a glimpse inside my Machiavellian brain…..I wanted to make a beef chili, but I wanted to figure out how to get some serious flavor into the meat BEFORE it even met up with the beans and other... MORE

  • Ready to be Eaten: Barbacoa Beef Taco

    Recipe: Barbacoa Beef in the Slow Cooker

    Barbacoa Beef, or pork, is by definition slowly cooked meat. So the notion of making it in a slow cooker is hardly a revolutionary one. The meat is flavorful and tender and begging to be stuffed in a soft taco with toppings. The leftovers are begging to be turned into chili – stay tuned…..This makes... MORE

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