MomsPlace Soulfood&Catering

09/25/2024

09/25/2024

Zucchini Cheese Crisps

Deliciously crispy, cheesy zucchini crisps that offer a healthy snack option, perfect for satisfying that crunchy craving.

Ingredients: :

1 cup zucchini.
1 cup hard, melty cheese.
Hard cheese, shredded.
Unsalted butter, melted.

Instructions: :

1. Secure a cheesecloth over a bowl and grate the zucchini into it; squeeze out all excess liquid thoroughly for extra crispiness.
2. Shred the chosen cheese and combine it thoroughly with the pressed zucchini.
3. Cover a baking sheet with parchment paper and spoon approximately 1 Tbsp of the zucchini-cheese mixture, ensuring space for spreading.
4. Slide the sheet onto the upper oven rack under a low broiler, maintaining vigilance.
5. When the edges darken to a golden brown, extract the sheet from the oven, and transfer crisps to a cooling rack using the parchment.
6. Allow them to cool for a few minutes, detach from paper, and place them on a towel-lined plate to absorb extra fats for added crispiness.

09/25/2024

Halloween Pumpkin Pie Mummies

Ingredients

Shortcrust Pie Pastry
2 cups plain flour (250g)
1/2 cup cold butter, grated (125g / 1 stick)
1 large egg
20 ml cold water, if needed
Pumpkin Pie Filling
1 1/4 cup pumpkin puree
1/4 can condensed milk (100g)
1/4 cup light brown sugar
1 tsp vanilla
Pinch of salt, black pepper, cinnamon, ginger, nutmeg, cloves and allspice
1 tsp maple syrup
1 egg
1 tbsp cornflour
Other
1 egg white, to brush pastry base
1 egg yolk, to brush pastry surface
Some granulated sugar
Candy eyes

Instructions

Use a pastry blender tool to combine the cold butter and the flour until clumps form. Add the egg and keep mixing until combined. Cover pastry in plastic wrap and chill for at least 30 minutes. Preheat the oven to 200°c.
Roll out the pastry to an even thickness and cut into 9 rectangles using a bench scraper. Spray the mould with a non-stick baking spray and press the rectangles into each section. Brush the base with the egg white. Make holes with a fork, cover each rectangle with parchment paper and fill with pie weights.
Blind bake for around 7 minutes. Let cool completely or they will break. Flip it over gently to release the pie crusts or release by hand. Transfer to a baking sheet lined with parchment paper.
Mix all the pumpkin filling ingredients together, except for the egg and cornflour. Taste it and add more spices if needed. Then, add the egg and cornflour and mix thoroughly. Fill the pies with the pumpkin mixture.
Roll out the remaining pastry and cut into strips for the bandage. Brush more egg white on the pie crust edges and use it as a glue for the strips. Trim the overhang. Brush the strips with egg yolk and sprinkle with granulated sugar.
Bake for 15-20 minutes at the same temperature on the lower-middle rack. Let cool completely, then stick on the eyes. Enjoy!

09/25/2024

This vibrant and flavorful dish combines tender cheese ravioli with fresh asparagus, juicy cherry tomatoes, and aromatic herbs. It's a quick, light meal perfect for any night of the week, with a touch of lemon and Parmesan for extra brightness.

Ingredients:

1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli
Directions:

Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
Serve the ravioli hot, topped with additional Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings

09/25/2024

Turtle Cheesecake
Crust:
1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed)
1/3 cup Margarine (melted)
Filling:
3-8 oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Sugar
3 Eggs
3 Tbls Lemon Juice
1 Tbl Vanilla
3/4 cup Chocolate Chips
topping:
1/4 C. mini chocolate chips
1/2 C. caramel ice cream topping
1/2 C. hot fudge ice cream topping
1/4 C. chopped pecans
Directions:
• Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan. (13 x 9 can be used in a pinch). (We used regular graham crackers because we had a bunch on hand)
• Beat Cream cheese and condensed milk together until creamy.
• Add remaining filling ingredients until well combined.
• Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.
• Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors.
• Bake at 300 for 1 hour and 15-30 mins-until light golden on top and edges are set and middle moves slightly. Cool completely & Chill. **(I place a pie pan full of water on the lower rack during cooking time for moisture. Also, I turn oven off and leave cake in oven to cool for 1-2 hours before removing from oven)
• Remove outer ring just before topping and serving
• Top outer edge and center with 1/4 cup mini choco. Chips & 1/4 cup Pecans (chopped). Drizzle melted chocolate chips and caramel topping all over top and drip down sides.

09/25/2024

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09/25/2024

Texas Toast Sloppy ❤️
Ingredients
Lean ground beef: 1 lb
Onion: 2.5 cup (chopped)
Garlic powder: half a tsp
Ketchup: 3/4 cup
Tomato paste: 2 tsp
Worcestershire sauce: ½ tsp
Brown sugar: 2.5 tsp
Salt & Pepper – to taste
Green Mill Texas Toast: 4 pieces
Cheddar cheese: 1oz (shredded)
Directions
Your oven’s temperature should be set to 375 degrees.
Then brown your ground beef, and onion over medium heat on stovetop. Immediately, drain.
You’ll want to add in ketchup, tomato paste, Worcestershire sauce, brown sugar, and salt and pepper. And please stir everything well to combine.
Once done, you need to cook over medium heat until mixture has thickened according to your taste.
In the meantime, make sure Green Mill Texas Toast is placed into preheated oven.
Ok, go ahead and bake toast until golden brown, it takes around 5 to 6 minutes.
At this point, your Sloppy Joe Mixture should be placed on top of your golden-brown Texas Toast.
To finish, top each piece of toast with ¼ oz of Cheddar Cheese.

09/25/2024

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09/18/2024

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09/18/2024

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09/18/2024

Creamed Spinach, Bacon, and Mushrooms

Ingredients:

4 slices of bacon, chopped
1 tablespoon butter
1/2 cup onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
10 oz fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Directions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
Add the butter to the skillet with the bacon fat. Once melted, add the onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.
Add the mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, allowing it to melt into the sauce.
Season with salt, pepper, and a pinch of nutmeg if desired. Continue cooking until the sauce has thickened to your liking.
Stir in the crispy bacon pieces and remove from heat.
Serve warm as a side dish or over pasta, rice, or your favorite protein.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings