Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Saturday, September 26, 2009

Chicken Oporto

This is a family staple, and probably my favorite chicken dish to make. It is absolutely to die for and easy to boot!


1/2 cup butter
1/2 lb mushrooms, thinly sliced
1/4 cup AP flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6-8 chicken breast halves
1 1/2 cups heavy or whipping cream
1/2 cup white port wine (I often substitute cooking sherry and it works wonderfully as well)


-In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms five minutes. With slotted spoon, remove to small bowl, set aside.
-On waxed paper or in small flat container (I used a square tupperward container), combine flour, salt, pepper and nutmeg. Use to coat chicken chicken breasts. In same skillet in remaining butter over medium-high heat, cook the chicken breasts until browned on all sides.
-Sitr in cream, port and mushrooms; heat to boiling. Reduce heat to low; cover and simmer 30-45 minutes or until chicken is fork-tender. The longer you have to simmer, the better it tastes!

New Orleans Pancakes

This recipe comes from a typewritten cookbook I bought for 25 cents at an estate sale. It was written by the Woman's Club of The United States Public Health Service Hospital from New Orleans, Louisiana in 1967 so I figured it would have some great, old school New Orleans-style recipes. And I was right! This is one of my favorites, and I typically have all the ingredients on hand. It makes a pancake that's like a cross between a crepe and a pancake. YUM.


4 Eggs
1 cup cottage cheese or Ricotta
1 cup sour cream
1 Tablespoon sugar
1/2 teaspoon salt
1 light cup flour


Mix all ingredients and drop by large spoonfuls on griddle like pancakes. Serve with jams, jellies, or butter and syrup.

Saturday, September 19, 2009

Spinach Parmesan Balls

These make a great party appetizer, but I really love them as a dinner side. This is a great way to make vegetables palatable, it's inexpensive, uses ingredients you have on hand, and is really very easy!


2 (10 oz) boxes frozen spinach, thawed, drained, squeezed dry
4 T butter, melted
1/2 yellow onion, diced
2 t minced garlic
1/2 t Italian seasoning
2 eggs, beaten
1 cup dry breadcrumbs
1 cup grated Parmesan cheese
1 t black pepper
1 t salt


-Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray
-Stir all ingredients together in large mixing bowl. Form mixture into 1 1/2 inch balls and place one inch apart on baking sheet. (I made larger balls and served two to a plate as a dinner side. They were excellent.)
-Bake 15 minutes, until puffed and slightly brown. Serve warm.