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.

Roasted Potatoes with Bacon, Garlic & Onions

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Roasted Potatoes with Bacon, Garlic & Onions!

Course Side Dish
Cuisine American
Keyword Potatoes
Servings 4

Ingredients

  • 6 Large potatoes unpeeled and cut into medium-sized cubes
  • 10 Slices of Bacon cooked & crumbled- reserving half of the bacon fat
  • 1 Large Onion finely chopped
  • 3 Large cloves of Garlic peeled and finely diced
  • 1/4 cup of broth Chicken or Beef
  • Salt & Pepper to taste
  • 2 TB of Butter melted
  • 1/2 Cup of your favorite cheese cheese is optional & should be added 5 minutes prior to the potatoes being done
  • 1 teaspoon Parsley

Instructions

  • Preheat oven to 425F
  • In an ungreased 9x13 baking dish, add the reserved bacon fat to the bottom
  • Place the cubed potatoes in the baking dish, then use a spoon to coat them in the bacon fat then spread them out in an even layer across the bottom
  • Pour the broth & butter over the top of the potatoes
  • In a separate bowl, take the chopped onion, diced garlic and combine, then season lightly with salt, pepper & parsley and mix
  • Sprinkle the onion/garlic mixture evenly over the potatoes
  • Bake at 425F for 45 minutes or until potatoes are browned but tender in the center
  • Remove from oven and lightly stir potatoes, then top with the cooked/crumbled bacon and add the cheese now if you choose to use some
  • Place back into the oven for just 5 minutes, then remove
  • Serve Immediately.

Crock Pot Cheesy Potatoes

 

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Crock-Pot Cheesy Potatoes

Course Side Dish
Cuisine American
Keyword Crock Pot, Potatoes
Servings 4

Equipment

  • Crock Pot

Ingredients

  • 28 Ounces Diced Potatoes Can Use Frozen Or Refrigerated Diced Potatoes
  • 10.75 Ounces Canned Cream Of Chicken Soup
  • 1 Cup Sour Cream
  • 1 1/2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Finely Diced Yellow Onion
  • 2 Tablespoons Butter Melted

Instructions

  • Add all ingredients to a 4 or 5 quart oval or round slow cooker or a 3.5-quart casserole slow cooker.
  • Stir well to combine.
  • Cover and cook on LOW for 4 to 5 hours

Pea Salad

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Pea Salad

Course Salad
Cuisine American
Keyword Salads
Servings 4

Ingredients

  • 1 bag frozen peas I used baby peas
  • 1 cup chopped celery
  • 1 small or ½ large red onion finely chopped
  • 2 hardboiled eggs chopped
  • ¾ cup cheddar cheese cut into small cubes

Dressing

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish no liquid!!
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard

Instructions

  • Mix all ingredients in a bowl and set aside while making the dressing. Pour dressing over salad and toss. Best served cold.

Creamy Beef & Noodles

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Creamy Beef Noodles

Course Main Course
Cuisine American
Keyword Ground Beef, Noodles
Servings 4

Ingredients

  • 1.5 lbs. ground beef
  • 1 onion chopped
  • 1 small green bell pepper chopped
  • 2-3 stalks celery chopped
  • 3/4 tsp creole seasoning
  • 1 can of cream of celery
  • 1 can of cream of mushroom
  • 1/2 lb. Velveeta cheese cubed
  • 3 1/2 cups No Yolk Extra Broad noodles

Instructions

  • In a large pot of salted boiling water, cook noodles until done.
  • While noodles cook, brown ground beef with onions, bell pepper, and celery. Season with creole seasoning while browning.
  • Add in cream of celery and cream of mushroom and stir. Next, add in cubed cheese and stir until melted cooking over medium heat.
  • Stir in drained noodles. Taste and season if necessary.

Slow Cooker Creamy Chicken Rigatoni

 

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Slow Cooker Creamy Chicken Rigatoni

Equipment

  • Slow Cooker
  • Crockpot

Ingredients

  • 1 medium white onion chopped
  • 1 Tablespoon minced garlic
  • 1 1/4 lbs. chicken tenders or rotisserie chicken shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 25oz. jar Marinara sauce
  • 1 1/4 12oz. packages cream cheese
  • 1 teaspoon Italian seasoning
  • 2 dried bay leaves
  • 1 lb. pasta cooked

Instructions

  • Place onion, garlic, chicken, salt, pepper, marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker.
  • Cover and cook on HIGH until chicken is tender (3 to 4 hours).
  • Stir sauce to combine and shred chicken. Toss with freshly cooked pasta and serve hot.

Chicken Noodle Casserole

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CHICKEN NOODLE CASSEROLE

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 3 cups egg noodles
  • 2 cups shredded cooked chicken
  • 1 package 12 oz frozen mixed veggies
  • 1 cup milk
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp onion powder
  • 2 tbsp. melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup cheddar cheese shredded
  • 6-7 Ritz crackers crushed:

Instructions

  • Cook noodles according to package directions. Drain water.
  • In a large bowl, combine the cooked pasta, chicken, frozen veggies, milk, cream of mushroom, cream of chicken, salt, pepper, onion powder, melted butter, garlic powder, and Italian seasoning.
  • Spray a casserole dish (9 x 13) with cooking spray or grease it.
  • Pour pasta mixture into the dish and spread evenly.
  • Sprinkle cheese and crushed crackers on top of casserole.
  • Bake in a preheated oven, 350, for 30 minutes covered with foil, 10 minutes uncovered.