Martina’s Kitchen Mix ~ My Recipe Playlist for Real Life – Cookbook Review

Disclaimer: I was given a complimentary copy of this book by its publisher, Oxmoor House, in exchange for my honest review of the product.

My Cookbook Addiction

I love cookbooks, or it may be more accurate to say I am slightly addicted to them! The beautiful pictures of amazing food I can almost smell and taste right there on the page; new techniques I’ve never tried; weird combinations that somehow just work…all wrapped up in one lovely package. Yes!

I also love music. I’ve shared with you before that I can’t carry a tune (in a bucket as my mom used to say), but music just makes my soul happy, and my sweet family overlooks my bad singing because of that. Growing up in Texas, a lot of my musical influences are from country music, and Martina McBride is one of my favorites. Her songs just feel like home…like warm, country sunshine on the porch with Mamo and Dado laughing and teasing each other and the cousins playing in the yard.

So to say I was excited for an opportunity to review her new cookbook Martina’s Kitchen Mix: My Recipe Playlist for Real Life (Oxmoor House, October 30, 2018, $30) would be an understatement.

The first thing I noticed about this cookbook were the gorgeous pictures! This could almost be a coffee table book…it’s that pretty! To simplify your life, it is divided into sections, including:

• Breakfast & Brunch
• Cocktails & Appetizers
• Salads
• Soups & Sandwiches
• Main Courses
• Side Dishes
• Desserts
• Basics
• Martina’s Menu Mix
• Metric Equivalents
• Index

Each recipe starts with a short snippet of personal…how the recipe was passed down in Martina’s family, or how it was created, what makes it a favorite…why you will want to try it. The recipes range from the simple Banana Mayo “Thing” with just three ingredients to more complex, elegant dishes, but all of them are easy to read and follow. Martina includes “Tips” on many of the recipes to make sure your dish comes out perfectly. She also provides “Ad Libs” on some…ideas for changing a dish up with a new ingredient or a different way of serving.

How to Choose?

I had a tremendously hard time choosing which dishes to try for this review. Since everyone in my family loves soup, I decided to start with the Lasagna Soup. It did not disappoint! It was simple to make and didn’t require a lot of ingredients, but the fragrance in my kitchen from the garlic and oregano and bay leaves was like I had been cooking all day! It felt like something my Italian grandmother would have made (if I had an Italian grandmother).

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Lasagna Soup

If you’re expecting a crowd, this is a fun, filling alternative to chili. It’s a yummy new addition to any Super Bowl party repertoire too. As a matter of fact, I made it for our annual Super Bowl party this year, and not only did it quickly disappear, but I had several requests for the recipe. I promise, you will too.

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Author Martina McBride

Ingredients

• 2 tsp olive oil
• 1 1/2 lbs ground spicy Italian sausage
• 3 medium onions chopped (about 2 cups)
• 4 garlic cloves minced
• 2 tsp dried oregano or 2 tablespoons chopped fresh oregano
• 1/2 tsp crushed red pepper
• 2 tbsp tomato paste
• 1 28 oz can fire-roasted diced tomatoes, undrained
• 2 bay leaves
• 6 cups chicken broth
• 1/2 lb (8 ounces) small orecchiette pasta or elbow macaroni
• 1/2 cup finely chopped fresh basil leaves
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper optional

Instructions

1. Heat the olive oil in a large Dutch oven over medium. Add the sausage, breaking up into bite-size pieces; brown for about 5 minutes. Add the onions, and cook until softened, about 6 minutes. Add the garlic, oregano, and crushed red pepper, and cook 1 minute. Add the tomato paste, and stir well. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown.
2. Stir in the diced tomatoes, bay leaves, and chicken broth. Bring to a boil; reduce the heat, and simmer for 30 minutes. Cook the pasta according to the package directions. Stir into the soup. Stir in the basil.
3. Stir together the mozzarella and Parmesan. Taste the soup and season with salt and pepper, if desired. Discard the bay leaves.
4. To serve, ladle the soup into individual bowls, and top with the cheese mixture.

Recipe Notes

TIP: Don’t cook the soup too long or let it boil after adding the pasta or it will get mushy as it absorbs the broth. You may want to consider cooking the pasta separately, and then adding some to individual bowls before ladling the soup over it. This is especially helpful if you anticipate any leftovers. Buy ground Italian sausage instead of links for this recipe, so you’re not stuck removing the meat from the casings.

Grilled Cheese? Yes, Please!

The next choice was an easy one for me…Blackberry Bacon Grilled Cheese. Whaaaat? I melt at the thought of a grilled cheese (see what I did there?), and adding bacon just brings me to another level! This was a no-brainer. These sandwiches came together so easily, but they sure didn’t taste simple. The salty bacon and melty cheese are a great marriage, but there is a smoky-sweet surprise waiting for you in this dish! I must be honest, I left the pickled jalapenos off of mine because I’m not a fan of pickled anything on bread, but everyone else enjoyed them. This is definitely a make again meal!

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Blackberry-Bacon Grilled Cheese

This is a delicious sweet-and-spicy version (one of my favorite flavor combinations) of a traditional grilled cheese sandwich. Crisp bacon—another fave—adds a smoky element to the combo. This is excellent with my Cream of Tomato Soup on page 124.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Author Martina McBride

Ingredients

• 6 slices thick-cut bacon
• 2 tbsp blackberry jam
• 2 tsp adobo sauce from canned chipotle peppers in adobo sauce
• 4 tbsp butter softened
• 8 slices sourdough bread
• 4 slices Havarti cheese
• 1/4 cup pickled jalapeño slices

Instructions

1. Cook the bacon in a large skillet over medium-high 8 to 9 minutes or until crisp; remove the bacon, and drain on paper towels.
2. Stir together the blackberry jam and adobo sauce. Spread the butter on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with the blackberry jam mixture, cheese, bacon, and pickled jalapeño peppers; top with the remaining bread slices, buttered sides up.
3. Cook the sandwiches in a nonstick skillet or preheated panini press over medium 2 to 3 minutes on each side or until golden brown and the cheese is melted.

Recipe Notes

Ad Lib:  You can change this up and experiment with it as much as you want. Use a different kind of cheese: Monterey Jack, Swiss . . . or Pepper Jack, if you want it even spicier. I sometimes use raw jalapeños instead of the pickled kind for a bit of crunch and freshness. Shredded ham instead of bacon would be another good swap to turn this into a sweet-and-smoky, hot ham-and-cheese sandwich.

On A Sweeter Note….

I couldn’t end my review without trying something from the incredible selection of dessert recipes. The southern girl in me would surely protest! After much contemplation (and mind changing) I went with a decadent Chocolate Flourless Cake. Oh goodness…this was so rich and fudgy that a small slice satisfied every sweet tooth in my head! A little whipped cream on top and I was in dessert heaven.

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Chocolate Flourless Cake

And here you have it: My go-to dinner party dessert. I’ve made this so many times and it always turns out perfectly—rich, moist, and decadent. I love serving small slices with a dollop of whipped cream or vanilla ice cream on the side. Try this recipe without the cinnamon for classic chocolate or add the cinnamon to give it more of a Mexican chocolate note.

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 10 servings

Author Martina McBride

Ingredients

• 1 cup unsweetened cocoa plus more for dusting
• 8 ounces bittersweet chocolate chopped
• 1 cup unsalted butter
• 1 1/2 cups sugar
• 1/8 tsp ground cinnamon optional
• 6 large eggs
• Vanilla ice cream or sweetened whipped cream for serving

Instructions

1. Preheat the oven to 350˚F.
2. Lightly butter the bottom and sides of a 10-inch springform pan. Dust bottom and sides with the cocoa, shaking to remove excess.
3. Combine the bittersweet chocolate and butter in a large bowl. Microwave for 1 minute or until completely melted and smooth, stirring at 30-second intervals. (Alternately, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth.) Let cool slightly. Whisk in the sugar and cinnamon, if desired. Whisk in the eggs, 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture, and whisk until just combined.
4. Pour the batter into the prepared pan, and bake 30 to 35 minutes or just until barely set. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen, and remove sides. Remove to a serving platter, and let cool completely. Dust with additional cocoa or powdered sugar. Serve with ice cream or sweetened whipped cream, if desired.

Recipe Notes

Ad Lib: I always sweeten my homemade whipped cream with a little powdered sugar and a touch of vanilla extract.

Recipe credits: Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

This Cookbook Is So Readable

There are so many more recipes in this cookbook I am excited to try. The Slow Cooker Chicken Tikka Masala sounds mouth-watering, and the No-Bake Peanut Butter-Chocolate Cookies will definitely find a place on my counter very soon.

But I think my favorite thing about Martina’s Kitchen Mix (besides the stunning photos) is how readable it is. Martina makes it personable and fun, with quips and stories and memories…you feel like you are sitting in a friend’s kitchen talking about life and swapping recipes. You will want to add this one to your playlist too!

“When I make something delicious, I want to share it, which is a lot like sharing my music with an audience. Cooking is my love language.” – Martina McBride

I hope you enjoyed this review. Let me know in the comments below if you try the recipes, or if you already have Martina’s Kitchen Mix. And if you aren’t already following A Slice of Spice, be sure you subscribe so you don’t miss a moment of spicyness!

Michele