Pound Cake Grilled Cheese & Strawberry Sandwich#FoodieHoliday

Get ready for grilled cheese sandwich like you’ve never had before! Dessert Grilled Cheese Sandwiches are made with pound cake, chocolate, fresh strawberries, gooey and melting cheese!

Speaking of pound cake, I had some left over from the April fool's chicken nuggets and used this to make a gooey dessert sandwich for hubby dear who has a sweet tooth.

Soft pound cake, crispy edges grilled in butter. Melting chocolate fudge sauce, just oozing out the sides of the sandwich. Fresh raspberries releasing their juices, and mixing with the luscious, cream cheese. A dessert sandwich you can't forget... yum..yum...delicious!

Ingredients 

2 Thick Slices Pound Cake
2 Teaspoons Butter
2 -3 Tablespoons Cream Cheese,
A Drizzle Chocolate Sauce-used Homemade Chocolate Fudge Sauce
4 -5 Strawberries - sliced
A Dlollop Whipped Cream

Method  
Heat a cast-iron pan or griddle , a panni press or sandwich toaster. 

Cut the pound cake into thick slices.

Add the cream cheese on both slices. Place the strawberries on top in one of the slices, drizzle homemade chocolate fudge sauce. 

Invert the other slice. 

Place the sandwich on the toaster add a teaspoon or more of butter on both side of the sandwich.  

Grill the sandwich till grilled. 

Transfer to a plate. 

When slightly cooled add the whipped cream on top, decorate with a few slices of strawberries and drizzle of chocolate fudge sauce.   

Serve immediately and Enjoy!!
Labels: Dessert, Grilled, Cheese, Sandwiches, Strawberry, Foodie Holiday, International Cuisine

Since April is National Grilled Cheese month we are sharing in Foodies Holiday Grilled cheese Recipes   

Grilled Cheese Breakfast Sandwich from  A Day in the Life on the Farm 

Pound Cake Grilled Cheese & Strawberry Sandwich  from Sneha's Recipe 

Grilled Cheese Club Sandwich from A Kitchen Hoor's Adventures
Spicy Chicken Grilled Cheese from Palatable Pastime

Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.

Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination

Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.

Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 

Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.

Serve and enjoy!! 

Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine

Sunday Funday: African Cuisine 

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories

Grilled Cauliflower Tikka Masala#SundayFunday

This dish is so delicious and creamy, you will love this dish.

For this recipe if have used mustard oil, this oil gives a delicious and nutty flavor to the dish. Mustard oil is also a healthy oil. Once you acquire a taste of the oil you will love using it in cooking. Do try this recipe with this oil. I have made the gravy thick to enjoy it with chapatti, if you want to have with steamed rice then add more hot water and adjust the gravy consistency accordingly. This crowd-pleaser of a dish for vegetarians, a perfect, warming bowl of comfort food.

Serves 4 - 5
Ingredients
1 Medium Head Cauliflower - cut into florets
1 Teaspoon Sea Salt
For The Cauliflower Marination
150 Grams Yogurt -whisked
½ Teaspoon Sea Salt
¼ Teaspoon Black Salt
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder
½ Teaspoon Cumin Powder
½ Tablespoon Lemon Juice
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 

For The Tikka Masala Gravy
1 Medium Onion - chopped
3 Cloves Garlic - chopped
1" Piece Ginger - chopped
2 Medium Tomatoes - blanche & peeled
2 Tablespoon Mustard Oil
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
2 Teaspoons Coriander Powder
½ Teaspoon Garam Masala Powder
¼ Cup Yogurt
½ Teaspoon Sea Salt
½ Teaspoon Sugar
For Garnishing
Coriander Leaves
¼ Cup Fresh Cream

Method
For The Cauliflower/Gobi Florets

In a large pot or kadhai, pour water add a teaspoon of salt bring it to a boil. Once the water comes to a rapid boil, add the cauliflower floret. Bring this to a boil and switch off the flame. Drain the water and let it cool down completely.

For The Cauliflower Marination

In a large mixing bowl combine, all the given ingredients to a smooth mixture, add in the cooled cauliflower florets, mix well. Set it aside for 30 minutes. 
In the mean time let's prepare the gravy

In a large pan / kadai, heat mustard oil, when it comes to a smoking point, switch off the flame let is cool for a minute or two. Now switch on the flame and fry the chopped onions, ginger and garlic till it just starts to turn golden, add the blanched and chopped tomato, sauté it for 2 minutes. Switch off the flame and let it cool.
Let's get back to the cauliflower

Heat the oven to 200°C, with both the elements on. Arrange the marinated cauliflower in a lined tray. Do not add the marinade, keep this aside, we will use it in the gravy.
Place the tray in the oven and let it grill for 15 minutes.  

After 15 minutes, remove the tray out and turn the sides of the florets. Turn the oven setting to grill only and place the tray on the top rack and grill it for 10 minutes, half way through change the sides of the tray.    

They will be slightly charred see pic.

Back To The Gravy

In blender jar add the sautéed onion and tomato along with the oil, all the given spices and yogurt, grind this to a fine paste.
Pour this back into the same kadai without adding any oil.
Wash the blender jar with little water, pour this also into the kadai. Add the all the remaining cauliflower marinade and wash that bowl too with little water. Add another cup of water and mix all this well, add salt and sugar and give it good mix. Now switch on the flame and on medium high flame stir it continuously till the gravy comes to a rolling boil. Once it comes to a rolling boil, cover with a lid and reduce the flame to low and let it simmer till oil surfaces.   

Once the oil surfaces our gravy is done. Now add the garam masala, crushed kasuri methi, cream and give it good mix, let is simmer for a minutes. Switch off the flame add the grilled cauliflower florets and mix. Serve hot garnished with coriander leaves and a drizzle of cream.

Enjoy with chapatti or naans.

Enjoy super delicious, finger licking Cauliflower Tikka Masala.

Labels: Cauliflower, Grilled, Gluten free, Main course, Indian, Sunday Funday, Oven Roasted, Vegetarian

Sunday Funday

Fire Up the Grill!

• Old Bay Pork Chops by Amy's Cooking Adventures
• Mesquite Grilling Marinade by Palatable Pastime
• Grilled Cauliflower Tikka Masala by Sneha's Recipe
• Smoky Turkey Burgers by A Day in the Life on the Farm

Grilled Peanut Butter & Jelly Sandwich#Improv

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients
2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free

Method 
Heat a griddle or skillet.

Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 

Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.

Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled, Improv Cooking Challenge, Serves Two

February Improv Cooking Challenge 

 Peanut Butter & Jelly

• Sneha’s Recipe Grilled Peanut Butter & Jelly Sandwich  
• Faith, Hope, Luck & Love Despite a Whiskered Accomplice Raspberry & Peanut Butter Glazed Crescent Rolls  
• Magical Ingredients Vegan Protein PBJ Baked Oats 

Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 

This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
Ingredients

5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method

Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 

When it softens, switch off the flame and cool.

Place it in a blender jar blend it for a minute. 

Strain the juice with a cheese cloth,

squeezing the cloth well to extract all the juice.

Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.

Once it comes to a rolling boil reduce the flame to low and

cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.

Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.

Grilled Pork Chops

Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil

To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method

In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 

Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 

Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 

To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 

Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.

Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

Pork & Molasses
• • Baked Beans and Cottage Ham by Palatable Pastime
  • Grilled Pork Chops In Homemade Pomegranate Molasses by Sneha's Recipe
  • Molasses Roasted Pork Tenderloin by A Day in the Life on the Farm
  • Pork and Beans by Culinary Adventures with Camilla