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Ma Belton's Recipes

Personal chef specializing in cooking classes, delivered family meals, and catered events. This blog features some of my favorite (and easiest!) recipes. Email mcbelt1@hotmail.com for inquiries. Bon appetit!

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Wildfire Chopped Salad, Belton Style

October 02, 2018

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Warm Winter Caprese

October 02, 2018

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Swedish Meatballs

October 01, 2018

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Chimichurri Marinade

October 01, 2018

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Salt and Vinegar Potatoes

October 01, 2018

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Mexican Street Corn

October 01, 2018

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Pasta with Turkey Sausage Ragu

September 11, 2017

Italian Meat Side

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Easy Mustard Roasted Salmon

August 06, 2017

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Parmesan Crusted Chicken

December 31, 2016

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Slow Cooker Beef Brisket

November 15, 2016

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Chicken with Balsamic-Glazed Cherry Tomatoes

January 26, 2016

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Sweet Potato and Chorizo Hash

January 26, 2016

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20 Minute Marinara

January 26, 2016

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Appetizer1 Asian2 Barbecue3 Breakfast1 Chicken10 Italian5 Meat19 Side15 Slow Cooker4

Popular Posts

Parmesan Crusted Chicken

I like to serve this over a very simple salad of mixed greens tossed in a lemon vinaigrette. It's a great, light weeknight dinner. Serves 2 Heat oven to 375 degrees 2 boneless, skinless chicken breasts* 1/3 cup flour salt and pepper 1 egg 1/2 cup bread crumbs (I prefer Panko unseasoned) 1/4 cup freshly grated Parmesan cheese olive oil butter *Try to find the thin sliced; if not, pound the chicken to about 1/4 inch thick Set up 3 bowls: flour, pinch of salt and pepper egg, whisked with 1 tsp water bread crumbs mixed with cheese Heat a large saute pan over medium-high heat, and melt 1 TB butter and 1 TB oil. Coat the chicken pieces in the flour, then dip in the egg mixture, then coat well with the bread crumb/cheese mixture. Place the chicken in the hot oil and cook on both sides, about 2-3 minutes per side. Place in the warm oven and bake for 5 minutes. If your pan is oven proof, you can just put the whole skillet in the oven.

Wildfire Chopped Salad, Belton Style

This is my own version of the famous Wildfire Chopped Salad. You can sub in any vegetables or proteins that suit your family to make it yours! Serves 6 Ingredients: 2 large carrots, shredded 1 pint cherry tomatoes, halved 1 bunch scallions, chopped, white and most of the green parts 3 stalks celery, chopped 1 16 oz bag frozen corn 4-5 oz. corn tortilla chips, coarsely crushed 1-2 avacados, cubed 2 lg heads Romaine lettuce, washed and dried, chopped Heat oven to 400. Toss the corn with olive oil, salt and pepper on a rimmed baking sheet. Roast 20 minutes or until corn starts to char. Meanwhile, assemble in a bowl: the Romaine lettuce topped with the carrots, tomatoes, scallions, celery, tortilla chips and avacado. For the dressing: 3 TB olive oil 3 TB red wine vinegar 2 TB freshly squeezed lime juice 1 jalapeno pepper, ribs and seeds removed, coarsely chopped 1 clove garlic, peeled 1 tsp Dijon mustard 1 tsp honey fresh black pepper 1/2 tsp cumin 2 ...

20 Minute Marinara

You'll never buy another jar again! Makes enough for one pound of pasta. 1 can whole tomatoes (28 oz) 2 Tablespoons olive oil 3 cloves of garlic, peeled and chopped 1/8 teaspoon crushed red pepper flakes (use more if you like it hot!) 1 teaspoon kosher salt 1/2 teaspoon dried oregano 1 Tablespoon brown sugar 1 sprig of fresh basil, if possible Crush the tomatoes into a bowl using your hands, saving the liquid in the can. In a large frying pan (preferably one with deep sides, but don't use a deep pot), heat the olive oil. When it's hot, add the garlic and cook but do not let the garlic brown. Add the tomatoes and some of the tomato water. Sprinkle in the flakes, salt, oregano and sugar. Place the basil sprig in the center and submerge it into the sauce. Simmer the sauce about 15 minutes. Remove the basil sprig. If you want a smooth sauce, puree it in a blender or food processor, or use an immersion blender. Make extra and freeze it!

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