Spaghetti With Butternut Squash and Parmesan Sauce

Ingredients:(Spaghetti With Butternut Squash and Parmesan Sauce)

1 (12 ounce) box of ronzoni smart taste spaghetti
1 small butternut squash, peeled and diced
2 tablespoons unsalted butter
1 chicken bouillon cube
2 tablespoons grated parmesan cheese salt & freshly ground black pepper, to taste
4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped

Directions:(Spaghetti With Butternut Squash and Parmesan Sauce)

xpepper to taste.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.
Enjoy!

 

Sarsoo Fish

Ingredients:(Sarsoo Fish)

1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala

Directions:(Sarsoo Fish)

Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.

Pomfret Fish Fry

Ingredients:(Pomfret Fish Fry)

Silver Pom fret (Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut Oil / Olive Oil– As required for frying
[For preparing the masala]
Mix black pepper powder, red chili powder, ginger/garlic paste, cumin powder, salt, Lemon Juice and turmeric powder into a coarse paste.
Rub it all over the fish inside out.
Stuff the curry leaves on to the fish and refrigerate it for about half an hour for the masala to absorb into the fish.
Take out the fish, remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Directions:(Pomfret Fish Fry)

Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.
Rub the fish on rough surface (on a cutting board) with salt and clean inside out.
Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.
After half an hour, take the fish out of the lemon juice and wash in clean water.
Make slits through the fish diagonally.

Penne With Chicken and Broccoli Casserole

Ingredients: (Penne With Chicken and Broccoli Casserole)

1 (16 ounce) box penne pasta, cooked (I use less sometimes)
2 (16 ounce) jars alfredo sauce, warmed
4 cups cheese, shredded & divided in half (4-cheese Mexican blend is good)
1 bunch broccoli, cooked (I use a large one)
3 -4 boneless skinless chicken breasts, seasoned, cooked, & cut into bite-sized pieces.

 

Directions: (Penne With Chicken and Broccoli Casserole)

 

 

Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.

 

Orange Sesame Glazed Salmon W Extra Crispy Skin

Ingredients:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

4 (4 ounce) salmon fillets, skin on, rinsed, patted dry
1 tablespoon olive oil
Marinade
1/3 cup low sodium soy sauce
3/4 cup water (1/2 cup reserved for cooking process)
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1/2 cup orange marmalade
2 tablespoons brown sugar, packed
1 teaspoon sriracha sauce (if you don’t like it spice, omit)
1/4 cup red onion, chopped
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)

Directions:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
Brush skin side of salmon with olive oil (this will help to insure skin doesn’t stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you’re broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus

Lentil Rice and Veggie Bake

Ingredients:(Lentil Rice and Veggie Bake)

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Directions:(Lentil Rice and Veggie Bake)

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

Grandmas Southern Fried Chicken

Ingredients:(Grandmas Southern Fried Chicken)

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Directions:(Grandmas Southern Fried Chicken)

Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
Melt shortening in a cast iron skillet to a depth of about 1 inch.
Heat to about 370º. (No thermometer needed, really. It’ll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
In a doubled brown paper lunch sack, mix together all of the dry ingredients.
Remove chicken from bowl.
Using additional seasoned salt and pepper, lightly coat to season chicken.
Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
Dip each piece in the buttermilk and coat with flour once again.
Shake off excess; place on waxed paper for 15 minutes or until dry.
Place chicken, skin side down, in hot shortening.
Do not crowd skillet.
Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
Uncover and cook 5 minutes longer for “crispy on the outside” crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work “ok”, too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
4-6 servings.
To make chicken fingers:.
Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 ” thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
*One extra tip: Don’t ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don’t want to lose that good breading
Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

Greek Lemon Chicken

Ingredients:(Greek Lemon Chicken)

2 (1 kg) whole chickens
4 lemons (small)
2 tablespoons vegetable oil (or olive oil)
2 garlic cloves (minced)
2 teaspoons dried oregano (leaves)
cooking spray (olive oil)
salad leaves (Greek to serve)

Directions:(Greek Lemon Chicken)

Rinse chicken under cold water and then pat dry with paper towels.
Cut chickens in half lengthwise.
Finely grate zest from 1 lemon and then whisk zest, juice (of the lemon), oil, garlic and oregano in a small bowl.
Place chicken in a glass or ceramic dish and drizzle with half the marinade and then turn to coat and reserve remaining marinade and cover the chicken with plastic wrap and chill for 15 minutes to marinate.
Preheat barbecue to moderate.
Drain marinade from chicken and discard the marinade.
Spray chicken with oil and then add chicken, cut side down, to barbecue grill, cook, covered for 15 minutes.
Turn chicken, basting every 5 minutes with reserved marinade and cover to cook for 15 to 20 minutes until browned and cooked through.
Transfer chicken to a heatproof plate and cover with foil to rest for 5 minutes.
Cut remaining lemons into quarters and spray with oil and add to the barbecue grill, cook turning for 2 to 3 minutes or until browned and heated.
Serve chicken with salad and lemon wedges.ing, adding a little bacon grease will improve flavor of your first batch of chicken.
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Grilled Rosemary and Lemon Chicken

Ingredients:(Grilled Rosemary and Lemon Chicken)

6 chicken breasts, skinless and boneless chicken breast halves (about 1 3/4 pounds total)
1 teaspoon lemon peel, finely shredded
1/2 cup lime juice
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
2 teaspoons sugar
2 garlic cloves, minced
salt and pepper

Directions:(Grilled Rosemary and Lemon Chicken)

Place chicken breast halves between two pieces of plastic wrap. Lightly pound with a meat mallet to an even 1/2-inch thickness. Place in a large resealable plastic bag.
For marinade, in a small bowl, stir together lemon peel, lime juice, rosemary, oil, sugar and garlic. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Remove chicken from marinade, discarding marinade. Season chicken with salt and pepper. For a charcoal grill, place chicken on the grill rack of an uncovered grill directly over medium coals. Grill uncovered for 10 to 12 minutes or until tender and no longer pink, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.).
Serve chicken with salad and lemon wedges.ing, adding a little bacon grease will improve flavor of your first batch of chicken.
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Greek Chicken and Spinach

Ingredients:(Greek Chicken and Spinach)

2 cups peanut butter (chunky or smooth, your choice).
1 lb salted butter.
2 lbs confectioners’ sugar (10x).
2 tablespoons vanilla extract.

Directions:(Greek Chicken and Spinach)

Grease a 9×15 pyrex dish. Cover bottom with wax paper. Put peanut butter and butter in a large microwavable bowl. Do Not Cover! I used a large glass casserole dish and that seemed to work perfectly. Microwave on high for 2 minutes. Remove from microwave. Stir to combine. Return to microwave for another 2 minutes on high. Remove from microwave. Add the vanilla extract to the mixture and stir to combine. Add the powdered sugar and stir combine. You are done stirring once the mixture appears evenly combined. Pour the mixture into the prepared dish. Use a second sheet of wax paper to cover the fudge and smooth the top. Place in the fridge to cool. Once cool, discard the wax paper cover and cut into pieces and serve.