The New Addition is Here!

NO, we are not talking babies!  Let us not get the hopes of family members going.

I have added a new rub to the Ma Belloni’s Kitchen product line.

Over time, friends and family have asked about the seasoning I use for my tamales.
I decided to mix some up, bottle it, and slap a label on it.

Thus, ‘Rub My Tamale‘ was born!
This is a showcase of various ground chili peppers, salt, and Hickory powder.

Rub My Tamale 2

Let me tell you, this rub packs some serious heat!
Heavy hands need not apply, just a little of this bad boy goes a long way.

Rub My Tamale will only be available in the 8 ounce shaker bottle and is made in very small batches.
The retail price on this rub is $12.00 a bottle, like I said, a little goes a long way.

Rub My Tamale 1


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Posted by on September 3, 2014 in Uncategorized


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Freebies for FB Likes!

Who doesn’t like FREE stuff??
Any time I see one of those Facebook posts luring you onto their page with free stuff, I admit it, I cruise on over.

Have I ever won anything? Nope. Nada. Not YET!

The kiddos get out of school tomorrow.  We are going on our first camping trip of the year. And I am feeling GRAND!

As soon as Ma Belloni’s Kitchen hits 300 Likes on Facebook, I am gonna give stuff away!

Best of Luck!  ~Ma~

give away

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Posted by on June 9, 2014 in Uncategorized


Pot Roast In 30

First of all, let me just say, I have MISSED blogging so very much!  This last year has brought so many changes for us, specifically with me and my decision to return to the workforce.  Going back to a 40+ hour work week has been pretty rough on me and my attempt to juggle life.  Between work, my education, family, and Lord only knows what else – my website was sent to the back burner.  I plan on changing that!

Around my birthday time, my Dad sent me this new contraption.  When I opened the box, my husband took one look at box then back at me and I am pretty sure he rolled his eyes at me.  This was kind of hilarious, if you know me, you know I have SO many small kitchen appliances already.  What’s one more, right?  My Dad pestered me FOREVER about using this cooker, finally, I gave in and picked a recipe.  I decided to see if a pot roast really could be cooked in 30 and taste the same as one slow cooked for the day.

Power Cooker

Let’s take a peek at what this contraption is.  If you search out the Power Cooker, you will find all sorts of information.  Click here and you will be taken directly to product page.  The page suggests that the Power Cooker will:  lock in vitamins and nutrients, infuses flavor without fats, 10x faster than slow cookers, and saves time and money.  I have to say, this post roast came out DELICIOUS!  Pa and I were very impressed, took about 45 minutes with prep and cooking.  Definitely a plus to our collection of gadgets.

Finished Plate

2-3 pound Chuck Roast
2 tablespoons oil
1 medium onion, chopped up
1 carrot, peeled and cut into pieces
1 celery stack, cut into small pieces
6-8 red potatoes
1 tablespoon tomato paste
1-1/3 cup beef broth
3 cloves garlic, I use minced garlic
Rosemary leaves
Basil leaves
Gotta Have It Steak Rub
1/4 cup red wine

Ingredients 1

First thing you want to do is prep everything.  For me, this helps to make sure everything is ready to go when I need it.

Ingredients 2

Ingedients 3

Seasoning the meat is something I never really measure.  It comes down to taste and I always taste the seasoning I am working with prior to applying to the meat I am cooking (or grilling).  I happen to love the salty-garlic taste of Gotta Have It Steak Rub.  I make sure to give the meat a good rub down, but I try not to over do it.  Again, it really depends on your preference.  I pretty much cover the meat.

Ingredients 4

Following the directions of the Power Cooker, I placed the inner pot into the cooker and then added the oil.  I used vegetable oil for this one.  Then I added the meat to the pot and pressed the browning button for chicken/meat.  You want to make sure you brown the meat on all sides, which means you will be standing there, tongs in hand.  But let me tell you, this thing cooks pretty FAST!

Ingredients 5
Ingredients 6
Once the meat has browned, remove from pot and reserve.

Ingredients 7

At this point I added the vegetables into the pot and cook for 2-3 minutes.

Ingredients 8

After the veggies have had a chance to cook, add the tomato paste and cook for 1 more minute.  Then you want to add the herbs, wine, and broth.  The original recipe (which you can find here – calls for 1 bay leaf and 1 sprig of rosemary, I didn’t have those so I used basil and rosemary).

This is the time I added the meat back into the pot, added the lid, and closed the pressure release valve.  Reset the cooker to Beef/Chicken, select Time Adjustment and set for 25 minutes.  Then walk away.  When the timer has reached 0 the machine will switch to Keep Warm.  Open the pressure release valve.  Once the steam has completely released the dish is ready to serve.

FB Sneak Peek

Ma and Pa’s Side Note
I was quite impressed by this cooker.  The food came out great and was easy to use.  Pa said he could cut the roast like butter!  The kiddos cleaned their plates and asked for more.  I am not gonna lie, I was very skeptical about the cook-time claims made by the manufacturer, but it proved to be right on the money.  Now I need to find where I placed the cook book the cooker came with so I can plan our next meal!

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Posted by on June 9, 2014 in Beef-alicious, Uncategorized


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A Family Favorite Gets a Makeover!

Almost 8 years ago, a family friend shared his family’s chicken pot pie casserole recipe with us.
Not only was the recipe easy to make, but super delicious!

The ingredients are few and easy to combine.  Cook time is fairly quick too!
The boys have even jumped in to make dinner a few times as well.  That’s how easy this dish is.

This time, I decided to make this dish a bit differently.  I wanted everyone to have their own pot pie.


Here is what you need:
1 Young Chicken Fryer
Seasoning of choice
1 can of French cut green beans, drained
3/4 bag frozen corn
1 can cream of chicken soup
Worcestershire sauce
salt and pepper (to taste)
shredded cheese
pie crust



Here is what you do:

Remove the skin from the chicken.  I was able to get most of the skin off.  Do not forget to remove the neck and all the extra organs left hanging around inside the chicken.


Place the chicken in the slow cooker and coat with your favorite bbq or chili seasoning.  I used some baked bean seasoning my coworker, Deacon, gave to me.  Of course, Deacon will not divulge what is exactly in the  mixture, but it is sweet and spicy with a mild kick.



Cook the chicken on low for a good 4-6 hours.  About half way through I turned the chicken over.  If you are not sure the chicken is done, please use a meat thermometer to check the internal temperature.


Once the chicken is done, I let it rest for at least 20 minutes before I have Pa shred the meat.  Place all the shredded meat into another bowl.  I then mix the green beans, corn, soup, milk, Worcestershire sauce, salt and pepper in another bowl.



Combine the chicken and veggie mixture together.  If the mixture seems a bit paste like, feel free to add more milk to loosen it up.  I then divide the mixture between individual pie pans (you can use ramekins if you have them).


My family absolutely loves cheese, therefore I topped these bad boys with some shredded cheddar cheese.  I used maybe a quarter cup per pie, just depends on your tastes.


Next, top each dish with pie crust.  I purchased the pre-made pie crust I picked up from the store.  Then used an extra pie tin to cut out circular crusts for the pies. Don’t forget to cut slits on each crust for steam to escape the pie.


Bake the pies at 350* for approx 15-20 minutes or until crust is golden brown.  Remove the pies from the oven and let them cool down for about 5 minutes.


Ma’s side note…..
This dish was as delicious as ever!  The boys asked for more, even though I only made enough for one serving per person.  Everything about the dish came out perfectly.  Pa said that the seasoning that I added to the chicken gave the pot pie and extra kick!  I think I may see about purchasing some ramekins so that I can make these and freeze them.

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Posted by on April 10, 2013 in Flavorful Fowl, One Size Fits All


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The Messiest Cake I’ve Ever Made!

I’d seen a picture of this cake all over Pinterest and I thought I might just give it a whirl.  Little did I know what kind of mess I was in for!  I looked and looked and found absolutely NO recipe or instructions.  But, I was determined to  make this thing.  After all it was for a good cause.  The employee committee for the company I am working for was having a bake sale to help a fellow employee in a time of great need.

What the heck…..I like adventure!  What better adventure than one involving chocolate and Kit Kats?  As you will see, this was quite the undertaking and I am not sure I want to do it again!!

This was my game plan for this monster:  Bake the cake, freeze, then decorate.  Well it sort of worked.

I picked up one box of cake mix, Triple Chocolate Fudge cake (and the ingredients to make the cake); 2 bags of ‘fun size’ Snicker bars (I only ended up using a bag);  2 containers of Milk chocolate frosting; 2 bags of Halloween M&Ms; 5 or 6 giant Kit Kat packs; ribbon, cake board, cake box, and decorations.

I grabbed 2 round cake pans, greased them up, gettin them all ready for the cake batter.  Mixed the batter according to the directions on the box (don’t forget to pre-heat your oven).  Poured half the batter into one pan and the rest in the other pan.  Then I dropped broken pieces of candy bar into each pan.

I baked these cakes at 350* for approximately 15-18 minutes.  Once out of the oven, I let them cool, then flipped them over onto a large cookie sheet.  These bad boys took a cool breather in my freezer for about 24 hours.  Oh, they were gooey as all get when I ‘attempted’ to remove them from the baking pans!!

When I decided to attack these cakes to get them assembled, I could have probably used my white jacket (you know, the one that lets me hug myself)!  I was thinking I must have had a mental break to give my word about making this thing…….putting these two cakes together seemed to be like a disaster!

I was able to get one cake flipped ok onto the cake board, frost the top so that the other cake would ‘stick’ to it.  Did I mention this was a complete mess?  Oh, it only got MESSIER!  Once the two cakes were together I figured I would put some icing around the sides for the Kit Kat bars to ‘stick’ to.  That, kind of, worked….with the help of various kitchen utensils the bars stayed upright.

Once I finally got ALL the bars in place and somewhat secured, I wrapped it with ribbon.  However, let me tell you a little story about that.  I got the bottom ribbon on and then stepped away to take care of something.  What did I find when I came back?  A two-year old with 2 Kit Kats in hand, chocolate on hand, and the ribbon laying on the floor!!  I think at that moment I completely LOST it!  Luckily, I had extra candy and more ribbon.

With the ribbons secured, I was able to finish decorating.  I took individual M&Ms and placed them around the base of the cake (using frosting to secure them).  Then took these Halloween cupcake toppers and placed them around the cake (in an attempt to hide the place where the ribbon connected).  Finally, I poured the 2 bags of M&Ms over the top of the cake.

Ma’s Side Note…..
I think if I were to do this cake again I would omit the candy in the cake, or at least add it closer to the cake being done in the oven.  I am also thinking this would need a third cake layer so I don’t use so many M&Ms.  In the end, it does look cute!


Posted by on October 26, 2012 in Just Desserts


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Egg Salad with a Twist

If you ask members in my family, they’ll tell you I spend far too much time on Facebook.  And for the most part, they are probably right.  To each’s own, right?  Any way, I have met some wonderful people online and picked up some awesome tips and tricks for day-to-day life.

One of my long time friends dragged me kicking and screaming into this private forum.  I am so joking…..I’ve never been dragged into the unknown kicking and screaming!  I’ve met some really awesome women in this forum and we have shared some great recipes.  One day as I was stalking FB status posts, I saw one of the ladies talking about guacamole.  It was an interesting recipe.

Well, I had been having a hankering for egg salad sandwiches.  I found I was able to incorporate my friends guacamole recipe into my egg salad concoction.  I hope you enjoy it as much as I did!

Here is how I made this heavenly goodness, just remember – I am not the best at ‘measuring’ ingredients properly……it’s kind of like eyeballing it!

Cooking the eggs – I boiled 6 eggs for about 10 minutes (and that’s 10 minutes at a rolling boil).

Cooling the eggs – I drained the eggs and replaced the hot water with cold, very cold, water.  I did, by accident, let the eggs sit on the counter in the pot of water overnight.

Prepping the eggs – Once I peeled the eggs (which I absolutely hate doing), I used my Pampered Chef egg slicer to cut them up and toss into a medium-sized mixing bowl.

Adding the flavor – Here is what I added to the eggs.  Remember, you can add more or less depending on your own taste ‘desires.’
2 medium ‘ripe’ avocados, sliced
1/3 cup mayo, I use Best Foods (not the light stuff)
1 Tbsp yellow mustard
1 tsp lemon juice
salt and pepper to taste

Mix it all up – That’s right, just mix it all together.  I used my Pampered Chef Min N’ Chop to combine everything and mash-up the avocados a bit better.  You can use a potato masher.

Ma’s Side Note…..
I made my sandwich on dill rye bread and added chopped lettuce and olives left over from the taco salads we had for dinner the previous night.  I think if I were to make these again I would add a bit more mayo to the mixture to make it creamier.  Other than that, I could have eaten this right out of the bowl!!  Very delicious – huge thank you to Johanna for sharing!!

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Posted by on October 24, 2012 in One Size Fits All, Starting Line


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A Few Storage Tips From Me To You

I always seem to find these great recipes that I think will be fabulous to try out.  And right there in the ingredients list is one tablespoon of tomato paste.  Or, one stalk of green onion diced.  Really?  Last I checked the store only sold tomato paste by the can, not the tablespoon.  Honestly, I am not gonna drive around to find a grocery store that sells veggies by the stalk.

These are just a couple of little tips I have found quite helpful in my kitchen.  I hope they help in yours!

Green Onions:
I will obviously buy them by the bunch, but I don’t add an actual bunch to any recipe!
Chop up the entire bunch as you would for any recipe.
Spread out in a single layer on a cookie sheet.
Place in freezer until onions are completely frozen.
Transfer frozen onions to a rinsed and dried water bottle.
Next time a recipe calls for diced green onions, just shake out what you need!

Tomato Paste:
Line a plate or cookie sheet with plastic wrap.
Measure out tomato paste by the tablespoon (most recipes call for Tbsp).
Place in freezer until completely frozen (I left mine in for just over 24 hours – cause I forgot about them).
Remove from plastic wrap and store in a labeled container.

Bell Peppers:
Cut peppers as you normally would ( I do not dice until I am ready to use them).
I store them in zip close storage bags labeled with the date.
I have always stored the extra peppers in the freezer and never had a taste problem.
We are starting to use more bell peppers, this is why I just bought them at once and froze them.

Chipotle Chili in Adobo Sauce:
Never fails, a recipe always calls for one chili in adobo sauce.  Always!
Here’s how I combat that little situation.
I place the entire can of chilis and sauce in my food processor, and process until everything is combined.
Once I have a nice sauce formed, I will separate and freeze.
Line an ice-cube tray with plastic wrap.
Fill each section with sauce (approx 1 tablespoon).
Place in freezer for about 24 hours.
Remove from tray and store in a labeled container.
Be sure to really wash out the ice tray, just to be sure no one gets some spiced ice cubes!

The most important tip I can impart with you is to LABEL the containers you freeze!


Posted by on October 13, 2012 in Tips & Tricks