Category: Featured Recipes

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.

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.

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