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)...

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

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 caps...

This weeks featured recipe from Cooking Lounge -Kristina Kirschenmann

Ramen Broth

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...

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.