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Chama recipes Chama Recipes offers a carefully curated collection of recipes that showcase the best of cooking.

From the aromatic spices that define our dishes to the timeless recipes passed down through generations, we are dedicated to preserving.

10/23/2026

Wait for the last step... it changes everything 👀

Hearty, creamy and cozy, and the slow cooker does all the work. 🥣
Tender browned beef, soft potatoes and a savory herby broth.
A touch of cream at the end makes it extra rich. 🙌

INGREDIENTS:
🥩 2 lbs beef chuck, cut into 1-inch cubes
🫒 1 tbsp olive oil
🧅 1 medium onion, finely chopped
🧄 3 cloves garlic, minced
🥣 4 cups beef broth
🥔 3 large russet potatoes, peeled and diced into 1/2-inch cubes
🥕 2 medium carrots, peeled and sliced
🌿 2 stalks celery, sliced
🌱 1 tsp dried thyme
🌿 1 tsp dried rosemary
🌶️ ½ tsp smoked paprika
⚫ ½ tsp black pepper
🧂 1 tsp kosher salt, or to taste
🥛 ¼ cup heavy cream (optional, for richness)
🌿 2 tbsp chopped fresh parsley, for garnish

Brown the beef in olive oil over medium-high heat for 5-7 minutes, then move it to the slow cooker.
Add the onion, garlic, potatoes, carrots, celery, broth and seasonings, then stir gently.
Cook on low for 6 hours or on high for 3 hours.
Stir in the cream about 15 minutes before serving and adjust the seasoning.
Ladle into bowls, top with parsley and serve!

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10/23/2026

Don’t skip the flour step... it matters 👀

All the cozy flavors of chicken pot pie, made in one skillet with creamy orzo. 🥣
Tender chicken, sweet peas and soft veggies in a rich, creamy sauce.
Dinner is easy and comforting. 🙌

INGREDIENTS:
🧈 3 Tbsp unsalted butter
🧅 1 small yellow onion, diced small
🥕 1 cup sliced baby carrots (or 2 large carrots, peeled and diced)
🌿 4 celery stalks, diced
🧄 1 tsp garlic powder
🌱 2 tsp fresh thyme (or 1 tsp dried)
🌿 2 tsp fresh rosemary, minced (or 1 tsp dried)
🍗 1 tsp chicken bouillon seasoning
🧂 ½ tsp salt (plus more to taste)
🌶️ ½ tsp paprika
🧂 ½ tsp adobo seasoning
⚫ ½ tsp black pepper
🌾 ¼ cup all-purpose flour
🍝 1½ cups uncooked orzo
🥣 3 cups chicken broth (plus more as needed)
🥛 1 cup heavy cream or half & half
🍗 2 cups cooked chicken, shredded or chopped
🟢 ½-1 cup frozen peas (or a mix of peas, corn and green beans)
🌿 Fresh chopped parsley, for garnish

Sauté the onion, carrots and celery in the butter for 5-6 minutes.
Stir in the seasonings for 1 minute, then the flour for 1 minute.
Stir in the orzo and slowly pour in the broth. Simmer uncovered about 10 minutes, adding more broth as needed.
Add the cream and chicken for 2-3 minutes, then the peas for 1-2 minutes.
Garnish with parsley and serve warm!

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10/23/2026

Wait for the coconut milk... this soup is unreal 🥥

Creamy, cozy and loaded with veggies, and the Instant Pot does the work. 🍲
Wild rice, sweet potato, mushrooms and kale in one pot.
Old Bay seasoning and coconut milk make it taste rich and special. 🙌

INGREDIENTS:
🥣 6 cups vegetable stock (or chicken stock)
🌾 1 cup uncooked wild rice
🍄 8 oz baby bella mushrooms, sliced
🧄 4 cloves garlic, minced
🥕 2 medium carrots, diced
🌿 2 ribs celery, diced
🍠 1 large (about 1 lb) sweet potato, peeled and diced
🧅 1 small white onion, diced
🍃 1 bay leaf
🧂 1 ½ tbsp Old Bay seasoning
🥥 1 (14 oz) can unsweetened coconut milk
🥬 2 large handfuls kale, roughly chopped, thick stems removed
🧂 Fine sea salt and freshly cracked black pepper

Add the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay to the Instant Pot, then stir.
Pressure cook on manual (high) for 25 minutes.
Natural release for 10 minutes, then quick release the rest. Discard the bay leaf.
Stir in the coconut milk and kale.
Season with salt and pepper, then serve warm!

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10/23/2026

Wait for the cream cheese... this chili is next level 🔥

Creamy, cheesy, a little spicy, and it cooks itself in the slow cooker. 🥣
Chicken, black beans, corn, bacon and ranch in one pot.
Top it with Fritos and hot sauce and you’ve got dinner. 🙌

INGREDIENTS:
🍗 2 chicken breasts
🍅 2 cans Rotel tomatoes with green chilis
🫘 2 cans black beans, drained and rinsed
🌽 1 can corn
🥣 32 oz chicken broth
🌿 1 packet dry ranch seasoning
🥓 8 slices cooked and crumbled bacon
🧀 8 oz cream cheese, room temperature
🧀 1 cup shredded cheddar cheese
🌶️ 2 tbsp chili powder
🧂 1 tbsp cumin
🧄 1 tbsp garlic powder
🧂 Salt and pepper to taste
🌽 Extra cheese, Fritos and hot sauce for serving

Add the chicken to the bottom of the slow cooker, then everything else except the cream cheese, cheddar and toppings.
Cook on low for 6-8 hours or on high for 4 hours.
Halfway through, add the cream cheese.
Shred the chicken and stir in the cheddar until melted.
Serve with extra cheese, Fritos and hot sauce!

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10/23/2026

The step everyone skips (it makes all the difference) 👀

Creamy, tangy, a little spicy, and ready in minutes with zero cooking. 🌶️
Real mayo, whole grain mustard and horseradish do the heavy lifting.
Whisk it, chill it, and the flavor really comes together. 🙌

INGREDIENTS:
🥄 ⅔ cup real mayonnaise
🟡 4 tbsp whole grain mustard
🌿 2 tbsp prepared horseradish
🍅 1 tbsp ketchup
🍋 2 tsp lemon juice
🌱 2 tsp dried parsley
🌱 2 tsp dried snipped chives
🧂 2 tsp all purpose creole seasoning
🧄 1 tsp minced garlic
🥫 1 tsp Worcestershire sauce
🍬 ½ tsp sugar (optional)

Add the mayonnaise, mustard and horseradish to a small bowl.
Add the ketchup and lemon juice.
Add the parsley, chives, creole seasoning, garlic and Worcestershire sauce, plus the sugar if you like.
Whisk everything together until smooth.
Cover and chill for 30 minutes to 1 hour for more flavor, then serve!

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10/22/2026

Lemon Poppy Seed Loaf
Ingredients
2.5 cups all-purpose flour
1.5 cups granulated sugar
1 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon poppy seeds
0.5 cup unsalted butter, melted
2 large eggs
1 cup buttermilk
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt and poppy seeds.
In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, lemon zest and lemon juice.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.

10/22/2026

Fudge Rounds (chocolate sandwich cookies)
Cookies
10 tablespoons (142 g) unsalted butter, at cool room temperature
3/4 cup (150 g) granulated sugar
1 large egg, at cool room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 1/4 cups (159 g) all-purpose flour
6 tablespoons (32 g) unsweetened natural cocoa powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Chocolate drizzle
1/2 cup (85 g) milk chocolate chips
1 teaspoon vegetable oil
Filling
1 stick (113 g) unsalted butter, at cool room temperature
2 tablespoons (11 g) unsweetened natural cocoa powder, sifted
1 1/2 cups (188 g) powdered sugar, sifted
2 tablespoons warm water (about 100°F)
1/2 teaspoon vanilla
Instructions

Make the cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed, scraping down the bowl a couple of times, until light and fluffy, about 2 to 3 minutes. Beat in the egg, corn syrup and vanilla. Scrape down the bowl.
In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt. With the mixer on low, gradually add the dry ingredients and beat until combined. The dough will be soft and slightly sticky.
Using a 1½-tablespoon spring-loaded scoop, drop balls of dough onto the baking sheets. Bake until slightly puffed with set edges, about 8 to 9 minutes. Move the sheets to cooling racks, then remove the cookies after a few minutes to finish cooling. They will flatten as they cool.

Decorate the cookies

Microwave the chocolate chips and oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe it over each cookie. Refrigerate until set, at least half an hour.

Make the filling

Meanwhile, beat the butter in the stand mixer on medium speed until smooth. Add the sifted cocoa and powdered sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add the warm water and vanilla, then beat on medium-high for about 2 minutes, until light and fluffy.
Pipe or spread the filling on the flat side of half of the cookies. Gently press another cookie on top of each.

10/22/2026

Creamy Chicken Gnocchi Soup 🍲

Cozy, creamy and ready in about an hour. Soft gnocchi, tender chicken and a rich, velvety broth! 👇

INGREDIENTS

3 Tbsp unsalted butter
3 celery stalks, diced
2 medium carrots, peeled and diced
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth
2 cups half and half
1 lb boneless skinless chicken breasts
16 oz potato gnocchi

DIRECTIONS
1️⃣ Melt the butter in a large soup pot over medium heat. Add the celery, carrots, onion and garlic, then season with thyme, oregano, salt and pepper. Sauté 5 to 7 minutes, until tender.
2️⃣ Stir in the flour so it coats the vegetables.
3️⃣ Slowly stir in the chicken broth, about 2 tablespoons at a time, scraping up the browned bits. Whisk in the half and half.
4️⃣ Bring to a boil over high heat, then add the chicken. Reduce to medium-low and cook 10 to 15 minutes, until the chicken reaches 165°F, stirring now and then.
5️⃣ Remove the chicken. Turn the heat up and bring the soup to a boil, then add the gnocchi and cook 5 minutes.
6️⃣ While the gnocchi cooks, shred the chicken.
7️⃣ Return the chicken to the pot. Taste, add more salt and pepper if needed, and serve hot.

💡 Tip: Add the broth a little at a time so the soup stays smooth.

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10/22/2026

Feta Spinach Stuffed Salmon

One slice makes a pocket, and the creamy filling does the rest. Tender salmon, ready in about 30 minutes! 👇

INGREDIENTS

4 salmon fillets (6 oz each, longer pieces work best)
2 Tbsp olive oil, divided
3 cups baby spinach, packed
1 tsp Italian seasoning
1/2 tsp paprika
Pinch of cayenne pepper
5.3 oz block of feta (about 150 g)
1/4 cup freshly grated parmesan
1/4 cup jarred roasted red peppers, chopped small
Salt and pepper, to taste

DIRECTIONS
1️⃣ Heat the oven to 400°F. Line a baking sheet with parchment and place the salmon on it, skin-side down.
2️⃣ Slice lengthwise down the middle of each fillet, but don’t cut all the way through.
3️⃣ Brush with 1 Tbsp olive oil and season with salt and pepper.
4️⃣ Heat the other 1 Tbsp oil in a pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt and pepper. Sauté a couple of minutes until wilted.
5️⃣ Turn off the heat. Stir in the red peppers, feta and parmesan, pressing the feta down until everything sticks together.
6️⃣ Spoon the filling into the salmon pockets.
7️⃣ Bake 12 to 17 minutes, depending on how thick the fish is. Serve hot!

💡 Tip: Press the feta down well so the filling holds together inside the salmon.

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10/21/2026

Flourless Lemon Pistachio Cake

A tender, nutty cake with a bright lemon flavor. No flour needed.

Ingredients

1 1/2 cups shelled, unsalted pistachios
1 cup almond flour
3 large eggs
1/2 cup honey or maple syrup
1/3 cup melted butter or coconut oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons chopped pistachios, for the top

Instructions

Prep the pan. Heat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and lightly grease the sides.
Grind the pistachios. Pulse them in a food processor in short bursts until they look like fine sand. Stop as soon as they are fine, or they will turn into pistachio butter.
Mix the wet ingredients. In a large bowl, whisk the eggs, honey (or maple syrup), melted butter, lemon juice, zest and vanilla until smooth.
Add the dry ingredients. Stir in the ground pistachios, almond flour, baking powder and salt, just until no dry streaks remain.
Fill the pan. Pour the batter into the pan, smooth the top, and scatter the chopped pistachios over it.
Bake. Bake for 30 to 35 minutes, until the center is set and a toothpick comes out mostly clean.
Cool. Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool completely.

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Bedford, Texas, États-Unis
Bedford, TX

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