Recipes from your family at Meals on Wheels

Hold onto your baker's hats, folks, because we've got a champion in our midst! Cynthia Thomas, our fantastic Community Engagement Manager, whipped up a batch of cupcakes so heavenly that they took home the gold in our inaugural staff cupcake-baking showdown! When Cynthia isn't busy helping our group of dedicated volunteers, you'll find her spiking volleyballs and serving up laughs with friends and family.

Now, let's talk cupcakes! We've got the inside scoop on Cynthia's winning batter recipe, guaranteed to make your taste buds dance happily. And don't even get us started on the toppings – they're the icing on the cake, literally!

So, grab your mixing bowls and prepare to bake up a storm, because these cupcakes are about to take your taste buds on a flavor rollercoaster they won't soon forget!

Lemon Cupcake Batter: 

Ingredients: 

• ½ cup of softened room temperature unsalted butter 
• 1 cup of granulated sugar 
• 2 large eggs 
• 1 and ½ tsp. of pure vanilla extract 
• 1 and ½ cups of all-purpose flour 
• 2 tsp. of baking powder 
• ½ tsp. of salt 
• ½ cup of whole milk 
• 1 and ½ tbsp. of lemon zest 
• 1/3 cup of fresh lemon juice 

Instructions: 

1. Preheat oven to 350 degrees F.  
2. Using a mixer, beat butter and sugar in a bowl. Add eggs and vanilla extract, then beat together until combined. Set mixture aside. 
3. Whisk flour, baking powder, and salt together in a bowl. Pour dry ingredients into wet ingredients, mix on low speed, and slowly add milk, lemon juice, and lemon zest to the same bowl – once combined, stop mixing to prevent overmixing. 
4. Spoon batter evenly into the cupcake liners, only filling 2/3 of the way. Bake cupcakes for 18-22 minutes. Check with a toothpick to ensure that the cupcakes are done cooking. Remove from oven the oven and allow cupcakes to cool completely in the pan before frosting. 

Blackberry Filling:

Ingredients: 

• 2 cups of fresh blackberries 
• 2 tbsp. of lemon juice 
• 1 cup of softened room temperature unsalted butter 
• 4 cups confectioners’ sugar 
• 1 & ½ tsp. of pure vanilla extract 
• ½ tsp. of salt 
• 1 tbsp. of whole milk 

Instructions: 

1. Add blackberries and lemon juice to a saucepan. Over medium heat, bring the mixture to a simmer, stirring the pot often, allowing the berries to soften. Allow mixture to simmer for about 20 minutes.  
2. Strain the blackberry puree through a fine strainer to remove seeds and skins from the mixture. Once strained, allow the puree to cool – you should have at least 1/3 cup of blackberry puree. 
3. In a mixing bowl, add butter and cooled blackberry puree. Beat the mixture together until it is smooth. 
4. Add in the confectioners’ sugar and beat the mixture on medium-high until the mixture reaches a creamy and smooth consistency. 
5. Add in your whole milk, salt, and pure vanilla extract and beat the mixture again to combine the contents. Check the consistency of your filling; if it is too soft, slowly add 1 tsp of confectioners’ sugar until you reach the desired consistency. If it is too thick, slowly add 1 tsp of whole milk.

Rosemary Buttercream Icing: 

Ingredients: 

• 4 sprigs of fresh rosemary 
• 1 cup of softened room temperature unsalted butter 
• 3 and ¼ cups confectioners’ sugar 
• 1 tsp of pure vanilla extract 
• ½ tsp of salt 

Instructions: 

1. In a saucepan, melt butter and add rosemary allo, allowing the mixture to come to a simmer; add to a bowl and let the mixture steep until butter is cooled to room temperature. 
2. Once your rosemary butter reaches room temperature, repeat steps 4 and 5 of the Blackberry Buttercream Icing. 

Ah, if Forrest's name rings a bell, it's probably because she's been gracing your TV screens, chatting about the incredible work done at Meals on Wheels! As our Chief Strategy and Development Officer, she's one of the masterminds who ensures we can dish out goodness to our older and disabled neighbors in need.

But hey, when she's not donning her cape at the office, you'll find her donning an apron, dishing out her passion for cooking to her daughter. Yep, she's a working mom, keeping it real in the kitchen and the office!

Now, about this recipe, let's say Forrest knows a thing or two about saving time because who wants to wait around when deliciousness is to be devoured? This pot pie recipe comes with a couple of "thyme" savers that'll have you savoring the thyme without feeling like you're stuck in a culinary time warp. So, whip it up and gather your family around the dinner table for some serious pie-fection!

Ingredients:

• 1 small onion, chopped
• 1 large carrot, peeled and chopped
• 1 8 oz. container of baby bella mushrooms, chopped
• 1 tbsp. fresh thyme or ½ tbsp dried thyme
• 2 tbsps. butter
• 2 tbsps. olive oil
• 4 tbsps. flour
• ½ cup dry white wine
• 2 cups chicken stock
• ¼ cup heavy cream + 1 tbsp
• 2 cups cooked, shredded chicken (store-bought rotisserie is perfect!)
• 1 cup frozen peas
• Salt and pepper to taste
• 1 sheet puff pastry
• Flakey sea salt

Directions:

1. Preheat oven to 425 degrees.
2. Melt butter with olive oil in a 10-inch, oven-safe skillet. Add vegetables & thyme, sauté over medium heat until onions & mushrooms are tender, 10-12 minutes.
3. Add flour to skillet & cook, stirring until all flour is absorbed. Add white wine & stir, scraping up any bits on the bottom of the pan until the wine is absorbed (about 2 minutes).
4. Add chicken stock & bring to simmer. Cook until sauce thickens to a gravy-like consistency, 8-10 minutes — season with salt & pepper to taste.
5. Stir in heavy cream (reserve the extra tablespoon), chicken & frozen peas. Let simmer a few for a few minutes until the thickens again.
6. Place puff pastry sheet on top and fold/cut to fit skillet. Brush with the reserved heavy cream and sprinkle with flakey sea salt.
7. Bake 25-30 minutes/puff pastry is golden and crisp.
8. Let rest for 10 minutes after taking out of the oven. It's best served with a side of cranberry sauce!

In every Hispanic household, precision in cooking meant "sprinkle a dash of this," "a hint of that," and "just a pinch of this," all followed by the delightful chorus of "necesita mas sal" (needs more salt). Every taste was meticulously honed with fresh spoons, ensuring each dish danced perfectly. It was a joyous lesson in culinary finesse, where our elders' kitchen symphony taught us the art of attentive cooking.

In our lively kitchen, crafting green salsa was like conducting a zesty fiesta for the taste buds! We'd toss in vibrant jalapeños, fresh cilantro, and tangy tomatillos, transforming the ingredients into a verdant whirlwind of flavor. With every chop and blend, the salsa became a celebration of spicy freshness, ready to kick up any dish with a lively salsa verde flair!

Ingredients:

• 2.5 lbs. Tomatillos
• 2 Bunches Cilantro
• 3 Large Serrano Peppers 
•  (Keep 1 with seeds / deseed other 2)
• 1 tbsp. Garlic Powder
• 1 tbsp. Cumin
• 2 tbsps. Salt
• 1 tbsp. Pepper
• 1 tbsp. Extra Virgin Olive Oil (EVOO)
• 1 ½ tbsps. White Vinegar

Directions: 

1. Clean & rinse the tomatillos & serrano peppers. Cut tomatillos in quarters and cut serrano peppers lengthwise.
2. Add tomatillos & serranos to the pan & cook down in a pan with EVOO & vinegar till soft.
3. Rinse cilantro bunches, cut the root ends, and chop the remaining cilantro (small and tender stems are ok to use). Place in blender.
4. Add garlic powder, cumin, salt, pepper, cooked tomatillos, & serrano peppers to the blender and pulse until it becomes the consistency of a smooth salsa.

Three generations have cherished Grandma Alvarado’s Sugar Cookie recipe, a timeless heirloom passed down through the ages.

Among the beloved favorites of the Meals on Wheels San Antonio team, these cookies hold a special place, thanks to the culinary magic of Marcy, a dedicated member of the Donor Relations Department. Marcy and her family gather in a delightful tradition every holiday season, baking countless batches of these treats.

With heartfelt gratitude to Marcy and her family for generously sharing Grandma Alvarado’s beloved recipe, we invite you to savor every delightful bite, reveling in the warmth and sweetness of tradition that fills each cookie.

Ingredients: 

• ¾ cup of shortening
• 1 cup of sugar
• 2 eggs
• 1 tsp. of vanilla
• 2 ½ cups all-purpose flour
• 1 tsp. baking powder
• 1 ½ tsp. salt

Directions:

1. Combine dry ingredients and mix in the eggs, sugar, vanilla, and shortening.
2. Chill the dough for 5 hours or overnight.
3. Preheat oven to 400 degrees.
4. Roll the dough to 1/8 of an inch thick.
5. Use your Meals on Wheels San Antonio cookie cutter to cut out the shapes.
6. Place your cutouts 3 inches apart on a lightly greased baking sheet and cook for 5 to 7 minutes or until light golden brown around the edges.
7. Let cool for 5 minutes.
8. Decorate!

Have you ever heard of a tamale skillet pie? Well, wait no longer as Meals on Wheels San Antonio introduces you to this savory dish!

This recipe ingeniously blends Mexican flavors with the comfort of a classic American pie. Imagine layers of tender masa infused with the richness of corn, sandwiched between savory seasoned ground beef or chicken, all topped with melted cheese and zesty salsa. It's like a south-of-the-border fiesta right in your skillet!

Tools:
7-inch cast-iron skillet

Masa Ingredients:

• ¾ cup cornmeal
• ¼ cup all-purpose flour
• 1/3 cup milk
• 1 egg
• 2 tbsp. granulated sugar
• 1 ½ tbsp. baking powder
• 1 tbsp. vegetable oil 

Filling Ingredients:

• 12 oz. queso Oaxaca, cubed
• 1 lb. shredded beef or pork, cooked
• 1 15 oz. can black beans, drained & rinsed
• 1 can 15 oz. diced tomatoes
• 2 roasted poblano peppers, sliced 
• 2 carrots, cubed
• ¼ cup sliced yellow onions
• 1 tbsp. vegetable oil
• ½ tbsp. chili powder
• 1 tsp. fajita blend spices

Directions:
1. Preheat oven to 400 degrees.
2. Sautee onions and carrots in oil until onions are translucent using your Meals on Wheels spatula.
3. Add all remaining filling ingredients (except for the cheese) until simmering.
4. In a medium bowl, using your Meals on Wheels whisk, mix the cornmeal, flour, sugar, baking powder, 
and salt.
5. In a small bowl, whisk together the egg, milk, and oil until combined.
6. Add the wet ingredients to the dry ingredients and mix until combined- no more than 20 strokes.
7. Remove skillet from heat and top with cubed cheese.
8. Add the "masa" to the skillet and bake for 20-25 minutes.
9. Top with your favorite salsa

Indulge in the captivating charm of a soul-warming bowl of gumbo, where tender chicken and shrimp blend seamlessly in a rich roux infused with Cajun spices. Each spoonful is a symphony of flavors and textures: the silky okra and the velvety broth, all meticulously crafted to perfection.

This gumbo is more than a dish; it's an experience that transports you to the heart of Louisiana's culinary heritage. With every bite, you can taste the vibrant spirit of the French Quarter and feel the warmth of Southern hospitality. It's comfort food elevated to an art form, a testament to the tradition and flavor that make southern cuisine genuinely unforgettable.

Ingredients:

• 1 lb. Diced Chicken 
• 1 lb. Shrimp 
• 1 Onion, chopped 
• 2 Bell Peppers, seeded & chopped 
• 3 Stalks of Celery, chopped 
• 6 Garlic Cloves (minced) 
• 3 - 4 Shredded Carrots 
• ½ lb. Okra, sliced 
• 1 can Diced Tomatoes  
• 1 tbsp. Oregano  
• 2 tsp. Gumbo Filé   
• 4 cups Chicken Broth 
• ½ cup Cornstarch 
• 1 can Tomato Paste

Directions:

1. Heat a small amount of oil in a pot. Quickly brown the chicken and remove it. 
2. Add the rest of the oil and sprinkle the cornstarch and Gumbo Filé over the oil; add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Cook until brown. Adjust oil as needed to make roux. Let the roux cool by removing it from the heat. 
3. Add the onion, garlic, peppers, carrots, tomato paste, and celery (this should cool roux), return to heat and cook for 10 minutes.  
4. Add broth, chicken, and oregano, whisking constantly. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra; cover and simmer for an additional hour. Add shrimp and cook until pink before serving.  
5. Serve over rice.

Experience the allure of paella, where saffron-infused rice, succulent seafood, and vibrant vegetables unite to create some amazing Spanish flavors. It's not just a dish; it's a celebration of Spanish culinary heritage, creating inviting moments around the table. From the tantalizing aroma to the last savory bite, this paella with charm is an unforgettable culinary journey.

Ingredients: 

• 1 lb. boneless chicken breast, diced 
• 1 lb. shrimp, peeled and deveined 
• 8 oz. paella rice, short grain rice (washed) 
• 1 small onion, chopped 
• 1 cup red bell pepper, diced 
• ¼ cup frozen peas 
• ¼ cup carrot, diced 
• 2 cloves garlic, minced 
• 1 cup tomato, diced 
• 1 tsp. smoked paprika 
• 4 cups hot chicken broth 
• 1 tsp. turmeric or saffron 
• Salt and pepper to taste 

Directions:

1. Season chicken with salt and pepper. Add olive oil to Paella pan and cook chicken on medium-high heat until brown on both sides. 
2. Add onion and sauté until translucent color. 
3. Turn the heat to medium-low, add garlic, sauté for 1 minute. 
4. Add tomato and paprika and sauté for 2 minutes. 
5. Add hot chicken broth and saffron and bring it to a boil.  
6. Add rice, turn the heat to medium-high, and boil it uncovered for 10 minutes. 
7. Add shrimp, red bell pepper, peas, and carrots, and boil it on medium-high for another 10 minutes. 
8. Cover and let it rest for about 5 minutes. 

Whoever said spice-infused cookies are only for the holiday season clearly hasn't tried these delectable ginger cookies! Break free from the seasonal shackles and indulge in the warm, comforting flavors of ginger all year long with this irresistible recipe. Follow the steps, and before you know it, you'll bite into cookies rivaling even Grandma's famous batch! So go ahead, unleash your inner baker, and treat yourself to a year-round delight that will become a family favorite in no time.

Ingredients:

• 2 ¼ cups all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. baking soda
• ¾ tsp. ground cinnamon
• ½ tsp. ground cloves
• ¼ tsp. salt    
• ¾ cup margarine (not butter), softened (can replace ¼ cup margarine with applesauce)
• 1 cup white sugar 
• 1 egg
• 1 tbsp. orange juice
• ¼ cup molasses

Directions:

1. Preheat oven to 350 F. 
2. Sift flour, ginger, baking soda, cinnamon, cloves, and salt in a small bowl, then set aside.
3. In a large bowl, cream the margarine and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the orange juice and molasses.
5. Gradually stir the sifted ingredients into the mixture.
6. Drop walnut-sized balls onto a plate of granulated sugar.
7. Roll into balls and place on cookie sheet 2 inches apart, flatten slightly.
8. Bake for 8 to 10 minutes. Remove from pan and place cookies on a wire rack to cool completely.
9. Store in an airtight container.