Mom's Favorite Recipes, Marrakesh (2025)

02/07/2025

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02/07/2025

Creamy Garlic Chicken served with Herb-Infused Potatoes and Tender Rice 🍗🥔🍚
Preparation Time: 15 minutes
Cooking Duration: 30 minutes
Serves: 4 people
Estimated Calories: Moderate to High
Ingredients:
For the chicken:
🍗 Chicken breast, cut into cubes
🧄 Minced garlic
🧂 Salt, black pepper, and paprika
🧈 Butter
🥣 Heavy cream
🌿 Chopped parsley

For the potatoes:
🥔 Golden potatoes, diced
🛢️ Olive oil
🌿 Thyme, oregano, and basil (dried)
🧂 Salt and black pepper

For the rice:
🍚 White rice
💧 Water or chicken broth
🌿 Fresh parsley for finishing

Instructions:
Bake the herb-coated potatoes in the oven until they turn golden and crispy. While the potatoes are roasting, sauté the chicken cubes in a pan with butter and garlic until browned. Stir in the cream, enhance with seasonings, and let it simmer until the sauce becomes creamy and rich. Prepare the rice until light and fluffy, finishing with a touch of parsley. Arrange everything in a bowl for a warm, satisfying dish.
Suggestion: For added zest, a bit of lemon juice in the sauce works wonders!

02/07/2025

Cajun-Style Salmon & Garlic Butter Shrimp with Roasted Broccoli

Dive into a savory seafood meal bursting with robust Cajun flavors!

Ingredients:
For the Cajun Salmon:
2 salmon fillets
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon honey (optional, for a touch of caramelization)

For the Garlic Butter Shrimp:
500g large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

For the Roasted Broccoli:
2 cups broccoli florets
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Prepare the Salmon:
Pat the salmon dry and coat with Cajun seasoning, paprika, garlic powder, salt, and pepper.
Warm olive oil in a skillet over medium-high heat.
Cook the salmon, skin side down, for 4 minutes, then turn and cook for another 3-4 minutes.
Add butter and honey (if using) for a caramelized finish.

Cook the Shrimp:
Heat olive oil in a pan over medium heat.
Add shrimp and sprinkle with salt, pepper, and red pepper flakes.
Cook for about 2 minutes on each side, until pink and slightly crisped.
Mix in butter and garlic and sauté for 30 seconds more.
Top off with lemon juice and parsley.

Roast the Broccoli:
Set oven to 400°F (200°C).
Mix broccoli with olive oil, garlic powder, salt, and black pepper.
Spread on a baking tray and roast for 15 minutes until golden and crisp.

Assemble & Enjoy:
Serve the salmon and shrimp alongside the roasted broccoli.
Pour extra garlic butter over the shrimp for added flavor.
Savor this vibrant and tasty seafood combination!

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: about 550 per serving | Protein: roughly 45g per serving.

02/07/2025

Charred Mackerel with Guajillo Pepper Sauce, Topped with Fresh Herbs and Sliced Tomatoes 🌶️🌿🍅

Ingredients:
For the Charred Mackerel:
4 mackerel fillets, fresh
2 tablespoons olive oil
Salt and black pepper as needed
Chopped parsley for topping
Red tomatoes, sliced, for garnish
For the Guajillo Pepper Sauce:
6 dried guajillo peppers, without stems and seeds
2 garlic cloves, finely chopped
1 small onion, diced
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 cup chicken or vegetable stock
1 tablespoon olive oil
Salt and black pepper to taste

Directions:
Make the Guajillo Pepper Sauce:
Lightly toast the guajillo peppers in a dry pan over medium heat for 1-2 minutes per side, just until they puff and release an aroma.
Place the toasted peppers in a bowl, cover with hot water, and let them sit for 20 minutes until they soften.
In a blender, place the rehydrated peppers (save the soaking liquid), garlic, onion, cumin, oregano, and stock. Puree until smooth, using a bit of the soaking liquid to adjust consistency if needed.
Warm olive oil in a saucepan on medium heat. Add the pureed sauce and let it simmer for 10-15 minutes, stirring until it thickens. Add salt and pepper to taste.
Cook the Mackerel:
Heat your grill to medium-high.
Coat the mackerel fillets in olive oil and season with salt and pepper.
Cook the fillets on the grill for 4-5 minutes per side, or until the skin gets crispy and the fish is just cooked through.
To Serve:
Arrange the grilled mackerel on plates, topping with the guajillo pepper sauce.
Sprinkle with fresh parsley and add slices of red tomato.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Relish this flavorful and colorful Charred Mackerel with Guajillo Pepper Sauce! 🌶️🌿🍅

02/07/2025

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Ingredients:

4 boneless, skinless chicken breasts

8 ounces of twisted pasta (fusilli or rotini)

3 tablespoons butter, divided

4 cloves garlic, finely chopped

1 1/2 cups heavy cream

1 cup grated Parmesan

1 cup shredded mozzarella

1/2 teaspoon dried Italian seasoning

Salt and freshly ground black pepper, as desired

2 tablespoons olive oil

Freshly chopped parsley, for garnish

Instructions:

Cook the twisted pasta following the package directions until just tender. Drain and put aside.

Season the chicken with salt, pepper, and dried Italian seasoning.

In a large skillet over medium-high, warm the olive oil. Sear the chicken breasts for 5-7 minutes per side, until golden and cooked thoroughly. Take them out and keep them warm.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until aromatic.

Pour in the heavy cream, bringing it to a gentle simmer. Mix in the Parmesan until smooth and the sauce slightly thickens.

Add the cooked pasta and mozzarella to the skillet. Stir until the cheese is melted and the pasta is well coated.

Place the chicken back into the skillet, spooning some sauce over each piece. Allow the dish to heat together for another 2-3 minutes.

Sprinkle freshly chopped parsley over the top before serving.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: 550 per serving | Makes 4 servings.

02/07/2025

Ingredients
For the Rum-Infused Raisins:
1/2 cup raisins
1/4 cup Caribbean rum
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 teaspoon kosher salt
5 large egg yolks
2 tablespoons Caribbean rum
1/4 teaspoon ground nutmeg
Prepared Rum-Infused Raisins (from above)
Instructions
1: Place the raisins and Caribbean rum in a bowl and allow them to soak for at least 1–2 hours, or leave overnight if you want a richer taste.
2: Warm the heavy cream, whole milk, sugar, and kosher salt in a medium saucepan over medium heat, stirring at intervals, until the mixture is hot but not boiling.
3: In another bowl, whisk the egg yolks until well blended; slowly add 1/2 cup of the warmed milk mixture to the yolks, whisking all the time to temper, then gradually pour this back into the saucepan, stirring continuously.
4: Continue cooking over medium heat, stirring for 5–7 minutes, until the custard thickens and coats the back of a spoon. Take off the heat and strain through a fine sieve.
5: Mix in the 2 tablespoons Caribbean rum and ground nutmeg. Let the custard cool to room temperature, then cover and place in the refrigerator to chill for at least 4 hours or overnight.
6: When thoroughly chilled, pour the custard into your ice cream maker and prepare according to the manufacturer’s directions. In the final 5 minutes of churning, add the rum-infused raisins.
7: Spoon the soft ice cream into a lidded container and freeze for at least 4 hours, or until set. Scoop to serve, or use as a luscious topping for desserts.
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 6+ hours | Makes 6 servings | 350 calories per serving.

02/07/2025

🌿🔥 Herb-Marinated Grilled Chicken with Creamy Pesto Penne & Roasted Baby Potatoes 🥔
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2–3
Comfort food rating: Absolutely satisfying
🍗 Ingredients:
For the Chicken:
Chicken breasts
Olive oil
Italian seasoning, minced garlic, chopped parsley
Lemon juice, salt, black pepper
For the Potatoes:
Baby potatoes
Olive oil
Garlic powder, paprika, chopped parsley
Salt and pepper
For the Pasta:
Penne pasta
Heavy cream or milk
Pesto sauce
Parmesan cheese
Fresh herbs (basil or parsley)
🔥 Directions:
Coat the chicken with a mixture of herbs, garlic, lemon, and olive oil, then grill until nicely seared and juicy. Roast the halved baby potatoes in the oven until they turn golden and crisp. Simultaneously, boil penne to al dente, then mix it with a luscious pesto cream sauce made from cream and parmesan. Combine all components in a bowl and top with a sprinkle of fresh herbs.
📝 Tips & Variations:
Stir in cherry tomatoes or sautéed spinach for added flavor in the pasta.
Add chili flakes to the chicken for an extra kick.
Try sun-dried tomato sauce instead of pesto for a new flavor profile.

02/07/2025

Creamy Cajun Chicken Linguine That Delivers Both Spice and Comfort
Rich, spicy, and bursting with robust flavors—this easy one-pan Cajun chicken linguine strikes the perfect blend of warmth and flavor. Tender seared chicken mingles with a garlicky creamy sauce and soft pasta, creating a weeknight dinner that always satisfies! 🍗🔥🧄🧀🌿🍝

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts, cut into strips

2 tablespoons olive oil

2 tablespoons Cajun spice mix

1 teaspoon smoked paprika

1⁄2 teaspoon garlic powder

Salt and black pepper, as needed

For the Pasta:

12 ounces linguine

4 garlic cloves, minced

1⁄2 cup chicken stock

1 cup heavy cream

1⁄2 cup grated Parmesan

Fresh parsley, chopped (for serving)

Instructions:

Prepare the Pasta:
Cook linguine in boiling salted water until just tender. Drain and put aside.

Season the Chicken:
Mix chicken strips with Cajun spice, smoked paprika, garlic powder, salt, and pepper.

Brown the Chicken:
Heat oil in a large pan over medium-high. Sear chicken 5–6 minutes, until browned and cooked through. Set aside.

Sauté the Garlic:
Using the same pan on medium, add minced garlic and cook for 1 minute until aromatic.

Make the Sauce:
Add chicken stock and heavy cream. Stir together and simmer for 3–4 minutes until the sauce thickens a bit.

Add Parmesan:
Blend in Parmesan cheese until it melts and the sauce is rich.

Combine Everything:
Return the chicken and cooked linguine to the skillet. Toss to coat all in the creamy, spiced Cajun sauce.

Serve:
Sprinkle with fresh parsley and enjoy while hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Intense, velvety, and layered with Southern spices, this Cajun chicken linguine never fails to impress at mealtime! 🔥🧄🧀🌿🍝

01/07/2025

Creamy Parmesan Garlic Beef Bowtie Pasta

Ingredients:
1 lb ground beef
3 teaspoons olive oil
5-6 cloves of garlic, minced
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
3 tablespoons butter
3 cups beef broth
8 oz bowtie pasta
1 cup freshly grated Parmesan cheese
3/4 cup half and half or whole milk
1/2 teaspoon salt (adjust as preferred)
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1-2 tablespoons fresh parsley, finely chopped

Instructions:
Begin by heating olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up as it cooks, until it’s browned. Drain extra fat if needed.

Next, add the chopped onion and minced garlic to the beef. Sauté for 2-3 minutes until the onion becomes soft and translucent and the garlic releases its aroma.

Mix in the Worcestershire sauce, Italian seasoning, and smoked paprika, cooking for another minute so the flavors come together.

Drop in the butter and let it melt, then pour in the beef broth. Allow the mixture to simmer for 3-4 minutes, letting the liquid reduce slightly.

In the meantime, prepare the bowtie pasta following the directions on the package. Once cooked, drain and set aside.

After the broth is reduced, mix in half and half (or milk) along with the Parmesan cheese. Stir until the cheese fully melts and the sauce turns creamy.

Season the sauce with salt, black pepper, and red pepper flakes, combining well so the flavors blend over the next 2-3 minutes.

Finally, add the cooked bowtie pasta to the skillet, tossing until the pasta is thoroughly coated in the creamy sauce and everything is blended.

Serve this creamy Parmesan garlic beef bowtie pasta while warm, topped with chopped fresh parsley for color and brightness.

Preparation Time: 30 minutes
Yields: 4-6 servings.

01/07/2025

Lemon garlic butter chicken paired with rich parmesan linguine

Ingredients:
1 lb chicken breast, boneless and skinless, diced into small pieces
Zest and juice from one lemon
1/2 teaspoon Italian herbs
Salt and black pepper, as preferred
1/2 teaspoon paprika
3 tablespoons butter, split
3 garlic cloves, finely chopped
Fresh parsley, chopped, for garnishing
8 ounces of linguine pasta
2 tablespoons butter
3/4 cup shredded Parmesan
1/2 cup heavy cream
Salt and black pepper, to taste
1/2 teaspoon garlic powder
Fresh parsley, chopped, to finish

Instructions:
Start by bringing a big pot of salted water to a boil and cook the linguine until just tender. Drain and set to the side.
In a bowl, combine chicken pieces with lemon zest, juice, Italian herbs, paprika, salt, and pepper so they're fully coated.
Warm 1 tablespoon of butter in a deep skillet over medium-high heat. Add in the seasoned chicken and cook for about 5–6 minutes, until golden and no longer pink. Move the chicken to a plate to rest.
In the same pan, lower the heat and melt the other 2 tablespoons of butter. Stir in minced garlic and let it cook for 1–2 minutes, just until fragrant.
Pour in the heavy cream and allow it to gently simmer. Add in the garlic powder, salt, and pepper, and let the sauce cook, thickening up as it simmers.
Mix in Parmesan cheese, stirring until it melts into a smooth, creamy sauce.
Place the drained linguine into the skillet, tossing it in the creamy sauce until every strand is coated. Add the cooked chicken back in, mixing until evenly distributed.
Top with plenty of freshly chopped parsley. Serve while hot and savor the tangy, buttery flavor.
Total cook time: 25 minutes | Makes 4 servings | About 530 calories per serving.

01/07/2025

Creamy Cajun Lobster Pasta
This decadent, spicy pasta features tender lobster pieces seasoned with Cajun spices, tossed with penne in a luscious, creamy sauce, and topped with succulent lobster tails for an impressive finish.

Recipe: Creamy Cajun Lobster Pasta

Ingredients:
For the Lobster:
2 lobster tails (shells split for easy removal)
1 tablespoon butter
1 teaspoon Cajun seasoning
1 garlic clove, finely chopped
Juice from half a lemon

For the Pasta:
8 ounces penne
2 tablespoons butter
3 garlic cloves, minced
1/2 cup heavy cream
1/2 cup Parmesan, grated
1 teaspoon Cajun seasoning (or to taste)
1/4 teaspoon smoked paprika (optional)
Salt and black pepper, as needed
Chopped parsley for topping

Directions:

Prepare the Pasta:
Cook penne in salted boiling water per package instructions. Drain and keep aside.

Cook the Lobster:
Butterfly the lobster tails, then take out the meat and chop into bite-sized pieces.
In a skillet, melt butter over medium. Add the minced garlic and lobster chunks.
Season with Cajun seasoning and lemon juice. Cook for 3–4 minutes, or until lobster is opaque and cooked through. Set aside.

Create the Creamy Cajun Sauce:
Using the same skillet, add more butter if needed.
Sauté minced garlic for about 30 seconds, then add the heavy cream.
Mix in grated Parmesan, Cajun seasoning, paprika, salt, and pepper.
Let simmer for 2–3 minutes until the sauce is rich and just thickened.

Assemble:
Add the cooked penne to the sauce, tossing to coat.
Gently stir in lobster pieces.
Place lobster tails on top for an eye-catching look.

To Serve:
Finish with a sprinkling of parsley and extra Cajun seasoning, if you like.

01/07/2025

Garlic Butter Beef and Spinach Tortellini Skillet

Ingredients:
1 pound (450g) ground beef
2 tablespoons olive oil
3 cloves of garlic, finely minced
1 teaspoon Italian herbs
Salt and pepper to preference
One 16 oz bag of spinach tortellini
1 cup chopped fresh spinach
1/2 cup unsalted butter
1/2 cup grated Parmesan
Fresh parsley, chopped, for garnish (optional)
1/4 cup heavy cream (optional for a richer sauce)

Instructions:
Warm the olive oil in a large pan over medium heat. Add ground beef, crumbling it as it cooks. Sprinkle in the Italian herbs, salt, and pepper. Sauté until the beef is fully browned, about 7-8 minutes.
Stir in the minced garlic and let it cook for 1-2 minutes until aromatic.
Meanwhile, set a large pot of salted water to boil. Prepare the tortellini as per the package directions, drain, and set aside.
Into the skillet with the browned beef, add the butter and stir until completely melted. Toss in the chopped spinach, cooking for 2-3 minutes until wilted.
Add the drained tortellini, mixing gently to cover them with the garlic butter sauce. Stir in the heavy cream, if using, along with the Parmesan. Let it cook for 1-2 more minutes until the sauce thickens.
Taste and add more salt and pepper as needed.
Finish with a sprinkle of fresh parsley and extra Parmesan before serving.

Preparation Time: 10 minutes | Cooking Time: 20 minutes | Total: 30 minutes
Calories: 520 kcal per serving | Serves: 4

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