Featured Recipe-Shrimp Scampi

 

Weekly Featured recipe and photo from Cooking Lounge  Michelle Morin-Boles

Shrimp scampi with seared garlic seasoned scallops & asparagus. Recipe below!

Ingredients:

* 1/2 lb fettuccine pasta
* 1 lb shrimp uncooked peeled & deveined tails off
* Large scallops
* Asparagus
* Tbsp butter
* 1/2 cup dry white wine optional
* 5 cloves fresh garlic minced
* 4 Tbsp of extra virgin olive oil
* 1 tbsp fresh or dried parsley leaves
* 1/2 tsp lemon juice
* freshly cracked black pepper

Instructions:

* Cook Fettuccine according to package directions.

* Dried scallops & sprinkled lightly on both sides with garlic powder. While sauce is cooking place 1 Tbsp of butter in stainless pan & heat on medium high. Be careful not to burn butter. Once butter is melted add scallops to pan (don’t crowd). Sear both sides & serve on top of finished scampi dish.
* In a separate medium saucepan, add oil. When oil is getting hot, add minced fresh garlic and cook on medium heat for 30 seconds. Add white wine, shrimp, parsley, lemon juice and black pepper. Stir and cook for five minutes until shrimp becomes pink and alcohol cooks out. Remove from heat.
* When pasta is done cooking according to package directions (about 10 min), drain and stir it with the shrimp until the oil has coated the pasta. Garnish with more parsley leaves if desired.

Braised Short Ribs-Featured Recipe

This weeks featured recipe from Cooking Lounge-Sue Duffy

Braised Short Ribs
First time making these. Quite pleased with myself lol , they are amazing
I did double the garlic and used 3/4 of a bottle of Cabernet as I only had 4 short ribs that were about 1.75 pounds. This recipe asked for more but I love extra sauce anyway. The last simmer of the sauce I added a dollop of tomato paste ~
Added steamed carrots and sautéed mushrooms in the last hour for extra flavor ~
Made an artisan bread with it to sop up the juices

 

 

One Pan Greek Style Chicken-Featured Recipe

Our Weekly Featured Recipe from Cooking Lounge-Linda Steabben

Recipe 👇👇👇
I’ll list the recipe as I found it but personally I find this needs to cooked at a slightly lower temperature. I also don’t peel the potatoes as like the textures and I tend to add additional seasoning onto the chicken (paprika, oregano or whatever I feel like on the day). I never bother cutting slits into the chicken pieces and I don’t measure but just toss in whatever quantity I know we’ll eat of everything. It’s a super simple ‘lazy person’ meal but very tasty. I usually steam some green beans to go with it as I like something green with my meals but tonight I was extra lazy.

ONE PAN GREEK STYLE CHICKEN
INGREDIENTS:-
· 1 ½ kg chicken pieces
· 500g potatoes, peeled and coarsely chopped
· 2 red capsicums
· 2 small red onions, cut into thick wedges
· 5 sprigs fresh thyme
· ½ cup pitted kalamata olives
· 2 lemons quartered
· Salt and pepper to taste
· ½ cup lemon juice
· ½ cup olive oil
· ¾ cup white wine
· Extra fresh thyme to garnish
METHOD:-
· Cut 2cm slits into chicken pieces
· Place chicken, potatoes, capsicums, onions, thyme, olives and lemon wedges into large baking dish
· Season with salt and pepper
· Combine lemon juice, olive oil and wine in jug and pour over chicken and vegetables
· Cook uncovered in a hot oven (200c) for 1 hour
· Increase over to very hot (240c) and cook for a further 30 mins or until chicken is golden brown and tender
· Garnish with additional fresh thyme and serve

 

Spicy and Citrusy Ramen with Spinach Ramen Noodles-Featured Recipe

This weeks featured recipe from Cooking Lounge -Kristina Kirschenmann

 

 

Ramen Broth

6 cups broth
Chop 2 inch piece of galangal and ginger both.
Cut entire bulb garlic in half.
Add to broth and start low simmer.
Add in 3-4 star anise, a cinnamon stick, black peppercorns 1tbsp,whole coriander seed 1tbsp,whole cardamom seed half tbsp, 8bwhole cloves, few allspice berries, crushed rough chopped lemon grass stalks 2, one whole Thai chili sliced in half, again all in slow simmered broth.
Slowly add in liquid aminos (I ended up using perhaps 1/4 c), and a few hearty splashes fish sauce. 2 tbsp rice wine vinegar.
Once broth is to liking, add in ramen noodles of choice and cook. I used ones made from spinach I picked up from a local Asian market. About a minute before it’s done add in sliced up baby bok choy and onions. Once plated I layered with fresh herbs like mint and basil and cilantro. Small slices Thai chili (pack a major heat! Careful) thin slices watermelon radish, and slow roasted crispy five spice pork belly. Could also add bean sprouts that would be nice as well.

Spicy and citrusy ramen with spinach ramen noodles and crispy 5 spice pork belly. Flowers make everything pretty lol. Was a great prelude to the spruce tip ice cream I made, too! With black cherry compote.

For the ice cream
Always follow the guided measurements for your ice cream maker.
I used a good cup of chopped up spruce tips. Be sure to pick out the brown husks.
In sauce pot add 3/4 cup sugar and I used 2 cups heavy cream 1 cup half and half. Sprinkle in about a tsp salt. Stir and mix until dissolved and a slight simmer happens. Be careful not to scorch the milk on the pot bottom. Add in chopped spruce and a squeeze of 1/4 lime (maybe a touch less) and even a little bit of zest.
Stir and allow to steep. I let it go for half the day.
In separate bowl add in 6 egg yolks and scramble up.
Now here you can choose to strain the cream base or do what I did which was blend it in the blender so to keep the flecks of spruce needles. The nutritional value of these guys is awesome.
I then poured it from the blender back into the pot and warmed back up slightly.
Slowly temper cream mix into raw egg yolk scramble. A little at a time still whisking making sure not to actually cook the eggs.
Once all incorporated, cover and let sit in fridge over night.
Hopfully you put your ice cream maker basin in the freezer already. Should go in for about 24hrs.
Next day, add mix to ice cream maker as directed and freeze for a few hours after its made and put in freezer safe container.
Enjoy!!!
A spring treat 💚

 

Featured Recipe-Veggie Frittata

Featured Recipe from Cooking Lounge

Roseann Boller-Weisberg

Veggie frittata.

Ingredients:
Chopped cooked ham (use any cooked meat you’d like)
Veggies (use whatever you’d like) sautéed fresh mushrooms & red onions, green beans, grape tomatoes, cooked frozen spinach
8 large eggs
1/4 cup half n half
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & black pepper
2/3 cup shredded cheese (I used mozzarella and Muenster)
Few tablespoons of grated Locatelli Romano cheese (use whatever you’d like)

Directions:
Preheat oven to 350 degrees. Spray a 9 – 10 inch deep pie dish, set aside.
In a large mixing bowl, whisk together eggs, half and half, garlic powder, and onion powder until well combined. Season with salt and pepper.
Add cooked ham, veggies, cheese and toss mixture. Pour into prepared pie dish and bake about 40/45/50 minutes.

Potato Salad

 

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Potato Salad

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Ingredients

  • 2 pounds yukon potatoes cubed and boiled
  • 1 orange bell pepper diced
  • 1 red bell pepper diced
  • 4 green onions chopped
  • 12 oz packed bacon air dried & crumbled
  • 1/2 Mayo w/olive oil
  • Salt pepper, dill weed & basil to taste

Instructions

  • Boil potatoes, drain, cool in fridge.
  • Air fry bacon crisp, let cool & crumble.
  • Once potatoes and bacon are cooled:  toss in a large bowl and mix potatoes, bacon, veggies, Mayo - seasoning. Refrigerate for at least 2 hours before serving

Pineapple Slaw

 

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Pineapple Slaw

Course Side Dish
Cuisine American
Prep Time 15 minutes
Servings 8 People
Cost $7

Ingredients

  • 1 20 oz. can pineapple tidbits
  • 3 cups shredded cabbage 1 bag slaw mix
  • 1/4 cup slivered almonds
  • 3-4 green onions - chopped

Dressing:

  • 1/2 cup plain yogurt
  • 3 tablespoons apple cider vinegar
  • 3-4 tablespoons brown sugar **more or less to your liking
  • 3-4 tablespoons pineapple juice - reserved from drained pineapple chunks
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  • Drain pineapple tidbits reserving juice. Set aside
  • In a small bowl or jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice salt, pepper and red pepper. Mix well. In a large bowl, add cabbage, pineapple tidbits, almonds and green onions. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper if desired.
  • Cover and place in refrigerator to chill until ready to serve.

Featured Recipe-Chocolate, Peanut Butter, Caramel Poke Cake

Weekly Featured Recipe/Photo from Jeannie Sullivan-Cooking Lounge

 

Dessert for family dinner tonight ❤ chocolate, peanut butter, caramel poke cake 🤤
Ingredients:
Chocolate fudge cake mix ( ingredients for cake listed on box)
2 tbs melted peanut butter
Caramel dessert sauce
Chocolate dessert sauce
Whip cream
Chocolate chips
Store bought chocolate fudge cake prepared according to directions in a bundt pan. Remove from oven and put on serving dish. While still warm poke holes in cake with back end of mixing spoon, pour melted peanut butter on top of cake and in holes. Drizzle chocolate & caramel sauce over top of cake. Let cool then top cake with whip cream, drizzle more chocolate & caramel sauce over top then sprinkle with chocolate chips.

Creamy Parmesan Tomato and Spinach Tortellini Soup

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Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soups

Ingredients

  • 2 tablespoons butter
  • 1 onion diced
  • 2 cloves garlic chopped
  • red pepper flakes to taste optional
  • 1/4 cup flour rice flour for gluten-free
  • 3 cups vegetable broth or chicken broth
  • 1 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces cheese tortellini gluten-free for gluten-free
  • 1/2 cup Parmigiano Reggiano parmesan, grated
  • 10 ounces spinach coarsely chopped
  • 1/2 cup heavy/whipping cream or Greek yogurt
  • salt and pepper to taste
  • 1/4 cup basil chopped (optional)

Instructions

  • Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  • Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  • Add the flour and cook for another minute.
  • Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender about 10 minutes.
  • Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
  • Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
  • Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.