Chef-Inspired Recipes Your Family Will Enjoy

Three Satisfiying Meals Made from One Grocery List

Article by Erica Hernandez

Photography by Shannon Valentine

Originally published in Cypress Lifestyle

Simplify your weeknight cooking with this convenient grocery list and comfort food recipes from Chef Kevin Mason, of Mason’s Creative Catering. Chef Mason offers event catering, meal planning and in-home cooking to fit his clients’ preferences and budgets. A full-time chef for 15 years, Chef Mason describes his culinary style as ‘big Texas’ with a New Orleans flair. For these recipes he focused on creating enjoyable meals that reminded him of childhood but were still simple enough for the everyday home cook.


Grocery list

8 Garlic Cloves

2 Large Onions


2-3 lbs. Asparagus

Bag Yukon Gold Potatoes

1 Lemon

1 Orange


1-qt Vegetable Broth

1-qt Chicken Broth

1-lb Monterey Jack Cheese

1-lb. Mozzarella Cheese

Parmesan Cheese

4 Sticks Butter

1-pt Heavy Cream

1-lb. Penne Pasta

Whole Cooked Chicken

1-lb Boneless Skinless Chicken Breasts

Olive Oil

Dried Oregano, Parsley, Basil, Thyme 

Italian Seasoning

Garlic Powder


Creamy Potato and Asparagus Soup

1-Tbl olive oil

1-Tbl butter

4 garlic cloves chopped

1-c chopped onions

1/4-c chopped celery

1 bunch asparagus (just use the tips)

4-c Yukon gold potatoes peeled and diced

3-c chicken broth

1-tsp dried oregano

1-tsp dried parsley

1/2-tsp salt

1/2-tsp pepper

1/2-c Monterey jack cheese

1/2-c heavy cream

Heat olive oil and butter in a pot. Add garlic, onions, and celery. Sauté for a few minutes until the onions turn translucent.

Add potatoes, broth, oregano, parsley, salt, and pepper. Bring to a boil, then reduce flame and let simmer for 20-25 minutes.

Using a blender, blend half the soup. Add the asparagus to the pot along with Monterey jack cheese and heavy cream. Simmer for five minutes and turn off the flame. Check and adjust seasoning and enjoy

Chicken and Asparagus with Homemade Alfredo Sauce

Alfredo Sauce

1/4-c butter

1-pt heavy whipping cream

4-oz Monterey jack cheese

1/2-tsp minced garlic

1-tsp garlic powder

1-tsp Italian seasoning

1/4-tsp salt

1/4-tsp pepper

1-c grated parmesan cheese


1-12 oz box penne pasta

2-c cooked white and dark meat chicken

2-1/2 c. mozzarella cheese

1-lb asparagus

Salt and pepper

Grated parmesan

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray and set aside.

In a medium saucepan add butter, heavy whipping cream, and jack cheese. Cook over medium heat and whisk until melted. Add minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth. Add parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Remove from heat.

Pour 1 cup of the alfredo mixture into the bottom of your 9x13 inch pan. Chop asparagus into ¼ inch pieces.

Cook the pasta, drain over the asparagus and rinse in cold water. Add chicken and 2 cups mozzarella cheese to the chopped asparagus and 1-1/2 cups homemade alfredo. Fold mixture with rubber spatula. Place in prepared 9x13 inch pan.

Pour remaining alfredo on top of the pasta and top with 1/2 cup mozzarella cheese. Bake for 20-25minutes or until heated through and bubbly. Top with parmesan cheese.

Grilled Herb Citrus-Butter Chicken And Asparagus

1-lb boneless skinless chicken breasts

1/4-c olive oil

2 cloves garlic finely minced

Zest and juice from 1 lemon

Zest and juice from 1 orange

1/2-tsp dried basil

1/2-tsp dried oregano

1/4-tsp dried thyme

Salt and pepper

2-Tbl chopped parsley

Place olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano, and thyme in a resealable plastic bag. Seal and shake to combine.

Place chicken in bag, seal and coat with marinade.

Refrigerate for at least 30 minutes or up to 4 hours.

Preheat a grill pan over medium high heat.

Remove tchicken and season both sides generously with salt and pepper.

Grill for 4-5 minutes on each side or until chicken is cooked through. (internal temp should be 165) Remove from grill and let chicken rest. Top with parsley and serve with side of homestyle asparagus

Homestyle Asparagus

1 onion chopped

2 cloves garlic chopped

1-lb asparagus cut into 1 1/2-inch pieces

8-oz Yukon potatoes cut in half

4 cups vegetable broth

Salt and pepper

In a large saucepan, cook the onion until it begins to brown then add the garlic. Add splash of broth when needed to keep from sticking.

Add asparagus, potato halves and enough broth to just cover the potatoes. Add pepper to taste, bring to a boil. Reduce heat to simmer and cover. Cook until potatoes are tender, about 15-20 minutes.

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