Month: May 2020

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.

Hawaiian Salad

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Hawaiian Salad

Course Salad

Ingredients

Salad:

  • 1 pound elbow macaroni cooked and drained
  • 1/3 cup apple cider vinegar
  • 1 20 oz. can pineapple chunks, juices reserved
  • 1 8 oz. package diced ham, patted dry with paper towel
  • 1 cup carrots shredded
  • 1/2 cup green onions thinly sliced

Dressing:

  • 3/4 cup reserved pineapple juice
  • 1 tablespoon sugar
  • 1 1/2 cups mayonnaise
  • 1 6 oz. container pineapple yogurt

Instructions

  • Once you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and set aside.
  • In a medium bowl, whisk together pineapple juice and sugar, stirring until sugar has dissolved, then mix in mayonnaise and yogurt.
  • In a large bowl, add macaroni, pineapple chunks, diced ham, carrots, and green onion.
  • Add dressing and toss together until combined. Serve immediately or refrigerate for 20 minutes to 2 hours.

Crockpot Beans, Ham, Potato & Onions

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Crockpot, Beans, Ham, Potatoes & Onions

Fresh Green Beans, Red Potatoes, Vidalia Onions and Smoked Ham. Seasonings Rosemary Pepper and Salt Crockpot Style.
Oh so good!! 😋😋 Recipe 👇👇👇
2 pounds Fresh Green Beans Cleaned and snapped
2 pounds Red Potatoes chopped
1 large Vidalia Onions sliced
2 pounds Smoked Ham cubed
Chicken Broth add little as the ingredients make juices as well
Seasonings Rosemary, Pepper and Salt to taste
Crockpot - High 6 hours or low 8 hours.
Follow instructions on package for Corn Bread Muffins! Oh so good!!
😋😋
Course Main Course
Cuisine American
Keyword Crock Pot
Prep Time 30 minutes
Cook Time 7 hours
Servings 8 People

Equipment

  • Crock Pot

Tandoori Chicken-Featured Recipe

 

Recipe👇
Hi from India, This is my first post.

For us Indians, Tandoori Chicken is a love and hate relationship story. Many of us love tandoori chicken but preparing it at home has always been a hassle until I found this recipe with lil tweaks of my own. It has been a hit and miss a lot of times for me with Grilled chicken but this time I hit the nail on spot with the taste and method. I was extremely happy with the result. Try this at home. Takes less efforts than on OTG/BBQ Grill.

For Chicken Marination:

Take leg/thigh pieces of chicken in a bowl and cut deep slits on them. Add 1/4 tbspoon of turmeric, 1 tbspoon of chilli powder, Salt as per taste and rub properly on the chicken.The spices should be rubbed properly into slits as well and then keep it aside or in the refrigerator. Now for the 2nd step. Take another bowl, put half a cup hung curd in it, add 1/2 tbspoon red chilli powder, 1/2 tbspoon of Indian spice known as Garam masala powder, 1/2 tbspoon of powdered black pepper, 1 tbspoon Chaat masala, 1/4th tbspoon of orange food color(if available), 5-6 drops of lemon juice and mix the whole thing. If the mixture looks too thick then add more curd to dilute it. Now, add the marrinated chicken into the the mixture and rub it all over, and inside the slits. Cover the bowl and keep it aside for 1 hour minimum (The longer, the better).

Cooking the chicken:

Many people use Otg/Oven but compared to that I find the Pan method easier and faster. Take a pan and heat 1 tbspoon oil and 1/2 tblspoon of butter in it. Then, add the pieces of chicken one by one. Keep frying them in low medium flame by changing sides each time for around 7 minutes.

Since tandoori is all about its smoky flavour. For that, take a piece of coal, Burn it in your gas stove for a while then put it in a small steel bowl and put that bowl in middle of the frying pan with the chicken pieces while its hot, also add a little dash of butter on the coal and close the lid for the while until the smoke subsides. And then take out the coal and fry the chickdn for few more minutes. Your juicy tender tandoori chicken is ready.

For that BBQ/Smokey aftertaste and smell:

If you do not have coal/BBQ grill, What you can do is when your done frying the chicken. Just pick the pieces up with tongs and put it over gas stove fire, this also gives a certain smoky taste.

For mint sauce:
You will need a handful of Mint and Coriander leaves. The quantity of mint must be less than coriander leaves. Add the leaves with chillies and garlic pieces in a grinder and grind them together. Then add salt and 3-4 drops of lemon juice.. Your sauce dip is ready.

Vinita Shrestha Pradhan

Creamy Parmesan Tomato and Spinach Tortellini Soup

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Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soup
Cuisine American
Keyword Soup, Tortellini
Servings 4

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.

Notes

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.