Thanks for dropping by. Pleased to meet you!
My name is Melissa and there are very few moments in the day I’m not preoccupied with food. So why not start a food blog and monopolize those limited leftover bits?
When I’m not developing recipes, photographing, or writing about food, I’m exercising while browsing through food magazines, making lists of food I want to make, or trading recipes with my mom and sisters.
Food and I are BFFs.
Sometimes BFFs can get a little needy and consume all your time, though. With four kids and a husband, I curse food a lot too.
The grocery lists, meal planning, cleaning up one meal to start another, unwarranted complaints from kids, weeknight dinners, packing lunches, hurried breakfasts, and the incessant “I’m hungry, Mommy” all make it seem like a rollercoaster I will never get off.
Why do I go through all the extra effort? It’s how I create, show love, and provides me with moments of glorious salvation when I finally sit down to enjoy it.
Or, if I really want to get psychoanalytical about it, it might stem from being raised with five brothers and sisters where I always had to hoard, hide, or seize food quickly before it vanished.
Why a food blog?
MamaGourmand is the culmination of what occupies my mind, heart, and time – my family and food. Being a mother, I have to balance the hours in the kitchen with other practicalities, such as everyone having clean underwear.
I believe in the importance of nightly family meals because it’s the one moment everyday we are all together. Unfortunately the catalyst for making that happen is YOU – the person who cooks.
My recipes help you tackle the family meal with ease. There’s no need to be a total nut job while trying to pull it off!
I use simple directions, streamlined steps, affordable ingredients, and, most importantly, make sure it’s absolutely rewarding to eat.
This blog is an extension of me, how I juggle it all, get overwhelmed by it all, and love it all. It’s how a foodie feeds a family.
Wait. This is Gluten Free??
I grew up in a gluten utopia with an Italian mother and grandmother shunning store-bought pasta, bread, or desserts. We always sat down to THE BEST homemade meals.
When I had to become gluten free, (if you really want to get all up in my business you can read more about my health struggles here) I refused to be dependent on processed, expensive gluten free products or complicated recipes.
MamaGourmand’s recipes use simple ingredients, you can buy at your neighborhood grocery store, that are naturally gluten free. My (gluten loving) family and I enjoy all the same homemade meals that are just as comforting and delectable as the meals I grew up on.
So, yes,all the recipes are either gluten free or have gluten free adaptations, but more importantly it’s just good home cooking that all will enjoy!
Linda says
I am using my instant pot (for the first time) to make cold start yogurt. I put the milk and starter into the pot – put the lid on the pot and turned til it stopped. I pushed and held cancel til it beeped and then tried to get the yogurt setting to light up. When it did i then pushed the center button and turned the dial to 8 hours. The temperature says low. The dial is definitely counting the time but I am used to knowing the temperature of the milk at all stages! Should the temperature be on low or did I mess something up?
Bobbie Hall says
I am going to fix the Sausage Cheddar Muffins for our goodie day at Bible study this coming Wednesday. (By the way, I am the only Celiac in the group so I will be making them gluten free and I bet no one will know the difference!). My question is this: could I bake them in a 24-count muffin pan to make more of them that will be smaller? Thank you so much!
Melissa says
Hi Bobbie,
Love the sound of goodie day! Yes, you can bake them in mini muffin tins, but a couple things to keep in mind…Make sure the sausage is crumbled in smaller bits so you get a good ratio of muffin to sausage in each tin. Also, they will bake in less time, maybe start checking around 12 minutes. Enjoy and have fun!
Best,
Melissa
June M Saykally says
would like to cancel my order I just placed?
Melissa says
Of course, just followed up with an email.
Melissa
Carla says
My daughter found the bare bones of your recipe for bacon and spinach stuffed chicken breast. After I made it, I asked where she got the recipe. I found it online and realized all the mistakes I made like tiny slits and bacon cut too small. However! I got a good review from her and her BF who is a meat, cheese, and potato kind of guy.
I am widowed and disabled. My daughter and her BF live with me. My son is married with 2 boys. I generally only cook weekends. During the week, I usually cook for myself (or maybe 2).
It was nice to meet you. You have a beautiful family. I am originally from NE. I did have relatives in Chicago and MI, but they have all passed.
I do not have Instagram not Twitter. I am on FB. I am looking forward to your emails.
Melissa says
Hi Carla,
I’m so happy you find our community and I’m looking forward to hear how you are enjoying the recipes. Even if you don’t have social media, I will send you the latest recipes each week as long as some seasonal favorite recipes. You can email me anytime if you have any questions. I’m happy to help! All the recipes have a slider bar where you can adjust the amount of servings and it will automatically do the math for you.
Best,
Melissa
Sandra Amos says
Hi Melissa
I contacted you yesterday, Sandra from the UK re using Greek yogurt in your pastry. I did use sour cream after all. I will update you later but just wondering if the 1 1/2 tsps sugar in the recipe are absolutely necessary as yes, I did find the pastry was very sticky on rolling out as you described. I did pop it back in fridge’ for 10 mins and managed to prise off the parchment without too many issues. A little bit of repairing helped. I decided to sprinkle a little oat flour on base prior to blind baking to avoid sticking again and this helped.
I am going to roll the top on cling film in place of parchment and see if this prevents sticking, also will dredge the film with oat flour in the hope this helps too.
The base is out of the oven and looking very good.
Sandra
Melissa says
Hi Sandra,
Thanks for following up. The sugar isn’t necessary, it just enhances the flavor. Different GF flours absorb moisture differently, so next time you may just have to add an additional 5-10 grams to offset this before rolling out. Adding the oat flour works, too, though! Was everything okay with the top crust?
Best,
Melissa
PAUL JONES says
THE RECIPE FOR THE BEST CINCINNATI CHILI DOES NOT STATE WHAT TYPE SPAGHETTI (ANGLE HAIR/REGULAR) & HOW MUCH FOR THIS RECIPE. WOULD YOU PLEASE INFO. THX, PJ.
Melissa says
Hi Paul,
Traditionally the Cincinnati Chili tops regular spaghetti, but it can go on any type of pasta. If you click through to the recipe, it also gives other serving suggestions, such as hot dogs or baked potatoes. As for the amount of pasta to cook, I usually just prepare as much as I plan on serving. For my family of 6 we usually use a 1 pound box. If you have chili leftover, it freezes great too. Hope this helps!
Best,
Melissa
Debra says
I am Celiac and your site has really added to my recipe bin!!! It is nice to feel normal and to get a recipe that works for me!!!! I am now once of your biggest fans! THANK YOU ONCE AGAIN!!
Melissa says
Hi Debra,
This truly made my day! Thank you so much and I’m so appreciative you taking the time to write and let me know. I am so happy you found the site as well. Welcome and please let me know if I can help you with anything!
Best,
Melissa
Debra says
New recipes are really appreciated when one is celiac!!! Thankyou so much!!
Melissa says
I agree, Debra! So glad you found the site!
Best,
Melissa
Jacqueline Jimenez says
Hi I’m looking for a good donut glaze without corn syrup can you help me? Thank you
Melissa says
Hi Jacqueline,
I wish I could, but I don’t have a recipe for that. Good luck!
Best,
Melissa
Lora L Bowman says
Would honey maple syrup and butter and tapioca flour work???
Melissa says
Hi Lora,
That sounds like a great idea! Thanks for chiming in!
Best,
Melissa