Book Reviews, Food & Beverage, Reviews

Tiny Dimples Cookbook

This review was written by Mom Fuse “Mommy Reviewer” Shannon, from The Mommy Files. Here’s what she had to say about the self-published cookbook – Tiny Dimples…

Thanks to Mom Fuse, I had the opportunity to review a super cute cookbooklet called “Tiny Dimples” by Chimica Robinson, owner of the Etsy shop – Chimica’s Etsy Store.

There are over twenty super yummy recipes in the cookbook, including Chicken Pesto, Rice Pudding, Meat Stuffed Pinwheels, and more. The recipes are great for anyone on a budget and can feed up to four people per dish, unless otherwise stated. Chimica includes recipes varying from American Classics to Mexican Cuisine.

She’ll be coming out with a new cookbook soon, so keep an eye out for it!

Chimica Robinson will also provide a 15% discount for anyone interested in purchasing the cookbooklet. If you’d like to order a copy, please visit Chimica’s Etsy Store, and mention Mom Fuse at checkout to receive your discount. It’s definitely worth a look at only $4.00 each!

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You will also find a variety of other items such as, recipe cards, menu plan journals, crocheted goods and more!

Here is a tasty recipe for “Oh My Goodness Gumbo” taken from the Tiny Dimples Cookbook:

Ingredients

2lbs cooked medium to large shrimp

2-4 lbs. uncooked boneless, skinless chicken

2-4 lbs cooked Italian sausage

2 tbsp minced garlic

3 tbsp salt

2 tbsp black pepper

1 chopped onion

1 12oz. can of diced carrots

1/4 cup chopped celery

1 can tomato puree

2 cans diced or stewed tomatoes

1/3 cup hot sauce (Mexican hot sauce is recommended)

1 tbsp cayenne pepper

1 tbsp red pepper flakes

water

1 cup chicken broth

Directions

In large soup pan place water and broth. Heat over medium high heat. Cut chicken and sausage into bite size pieces. Set aside. Add veggies to pan and allow to cook for 7 minutes. Add chicken and sausage. Stir to combine. Add rest of items except shrimp lower heat to medium low after gumbo comes to a slow boil. Stir gumbo often. After gumbo has cooked for 1 hour add shrimp and cook for up to 1 hour more. Serve warm over rice. For a hotter gumbo add more hot sauce. 1 small can of jalapeños can be used in place of hot sauce.

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