Chicken Pasta Caesar Salad#SundayFunday

Hearty and satisfying main-course salad, are so delicious and quick. This vibrant salad is so good on it's own that you don’t need to do much to make them into a delicious meal. This salad bowl will brighten up our dinner table with a colorful mix of veggies and greens.
Ingredients
1 Cup Grilled Chicken Cubes or Leftover Boiled Chicken
1½ Cups Macaroni
2 Cucumbers - chopped in tiny cubes
2 Tomatoes seeded & chopped in tiny cubes
2 Capsicum seeded & chopped in tiny cubes
2 Apple - chopped in tiny cubes
2 Tablespoons Vinegar
1 Teaspoon Salt
1 Teaspoon Black pepper
½ Cup Mayonnaise
1 Cup Caesar Dressing - Homemade
1 Teaspoon Mustard paste
2 Tablespoons Ketchup
2 Tablespoons Caster Sugar
1 Iceberg lettuce

For the Caesar Dressing
Ingredients
2 Cloves Garlic - minced
2 Tablespoons Lemon juice 
1 Teaspoon Mustard paste 

1 Teaspoon Worcestershire sauce 
1 Cup Homemade Mayonnaise
½ Cup Grated Parmigiano-Reggiano cheese
¼ Teaspoon Salt 
¼ Teaspoon Black pepper powder

Method

Whisk together the garlic, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan cheese, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.
Boil the macaroni as per package instructions and keep it aside.
Remove the big leaves of the lettuce. The small one chop it and use it in the salad.

Mix all above together, serve over a bed of iceberg lettuce, chill.
My Notes
I used my homemade Easy In A Minute Super Thick Mayonnaise - recipe to follow 

Labels: Chicken, Salads, Italian, International Cuisine, Main course, Mayonnaise, Homemade

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the beginning of the New Year 2022, is Wendy of A Day in the Life on the Farm.   

• A Day in the Life on the Farm: Asian Chicken Ginger Salad.
• Sneha's Recipe: Chicken Pasta Caesar Salad
• Palatable Pastime: Crispy Shell Chicken Taco Salad 
• Karen's Kitchen Stories: Italian Chopped Salad
• Amy’s Cooking Adventures: Oriental Chicken Salad 
• Food Lust People Love: Roasted Tomato Vinaigrette Steak Salad
• Our Good Life: Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons
• Mayuri’s Jikoni: Veggie Pasta Salad

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons

Wine Fruit Cake#SundayFunday

Fruit cake is one of the most popular recipes during Christmas. Make this wine fruit cake and it's delicious. For this cake you can use any wine, red or white. I have used red wine.

Ingredients

450 Grams Unsalted Butter
450 Grams Caster Sugar
450 Grams All purpose Flour
10 Eggs
1 Teaspoon Baking powder
½ Teaspoon Baking soda
2 Teaspoons Mixed Fruit essence
2 Tablespoon Heaped Molasses
1 Nutmeg - grated
400 Grams Mixed Fruits
600 Ml Wine

Method

Soak the mixed fruits in wine for a month or more.
An hour before starting to make the cake batter, place the mixed fruits in a colander and drain all the wine. Keep the wine and fruits separately.
Grease and line 2 baking tins with parchment paper on all sides.
Mix the drained fruits with 4 tablespoons of flour ( from the measured flour), mix well, keep aside.

Sieve the flour, salt, nutmeg, baking powder and soda, keep aside.

In a bowl break the eggs and keep aside. Add the essence in it and lightly beat them.
Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add little of egg at a time and continue beating till all the eggs are incorporated. Add the molasses , give it mix, then add in sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the fruits and fold in with a spatula gently till the fruits are well mixed into the batter.

Pour this into the prepared tins and bake in a pre heated oven at 170 degrees for 45 to 50 minutes or till a skewer comes our clean. As soon as the cake is out of the oven pour ½ cup each of wine in the baked cake tins. Let it soak, when cool cling wrap the tins and keep it overnight. Next day only slice and enjoy, You can cling wrap the tins and keep it for a month. These stay good and taste even more delicious.

The individual ones went to my friends.
Labels: Wine, Cake, Mixed Fruits, Christmas, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• ABC Dip (Artichokes, Brie and Crab) from A Day in the Life on the Farm
• Crispy Pimento Cheese Cups from Palatable Pastime
• Ham and Brie Crostini with Jam from Making Miracles
• Neapolitan Cake from Amy’s Cooking Adventures
• Pepperoni Pizza Meatballs from Food Lust People Love
• Trollkrem - Norwegian Lingonberry Dessert from Pandemonium Noshery
• Wine Fruit Cake Sneha’s Recipe

Tomato Egg Pulao - Pressure Cooker#MulticookerMonday

Easy meals are always a blessing when you have so many other chores to complete in the morning, with children leaving for school, hubby and me getting ready for work. Preparing a lunch box is definitely a difficult task for a working mom especially if your child is a picky eater. I always try to pack healthy lunch boxes for our meal. Here is one protein rich, quick and healthy meal.
1 Cup Measurement = 250 Ml
Serves 2 - 3 
Ingredients 
1 Cup Heaped Basmati Rice
1 Medium Onion - chopped
1 Big Cube Vegetable Seasoning
2 - 3 Tablespoons Oil
1 Teaspoon Meat Masala powder
½ Teaspoon Sugar
2 Green Chillies - slit for garnishing
Grind To Fine Paste
2 Large Tomatoes
1" Piece Ginger - chopped
3 Cloves Garlic - chopped
2 Green Chillies
For The Egg
3 Boiled Eggs
1 Tablespoon Oil
A Pinch Turmeric powder
¼ Teaspoon Red chilly powder

Method

Fry the boiled egg in a teaspoon of oil with a turmeric and red chilly powder, for 2 minutes until they turns golden brown.. Remove and keep aside.

Soak the basmati rice in water for 15 minutes.

Grind the tomato, ginger-garlic paste, green chillies to a fine paste without adding water. Remove this in a bowl, mix in the meat masala powder and sugar well. Keep aside.

Heat oil in a pressure pan,  fry the chopped onions , fry until it turns translucent. Add the tomato paste to the onions, add seasoning cube and fry until the oil separates. Add the rice and very lightly mix it with a spatula till the spice coats the rice nicely. 

Add 2½ cups water and bring this to boil on high flame for 2 minutes. Add the fried eggs cover with the cooker lid and take 2 whistles on high flame. Switch off the flame. Leave the cooker aside till your ready to serve. Open the cooker and fluffy the rice with a fork. 

Serve in a platter with eggs on top. Serve with raita or salad.
Enjoy!!
Labels: Multi Cooker Monday, Tomato, Egg, Rice, Vegetarian, Pulao, Pressure Cooker, Main course, One Dish Meal 

Multi Cooker Monday December 2021  

• A Day in the Life on the Farm slow cooks a Beef and Sweet Potato Stew 
• Magical Ingredients sips some Slow Cooker Hot Chocolate 
• Making Miracles serves up Slow Cooker Pork Chops and Gravy 
• Palatable Pastime ladles out  Slow Cooker Vegetable Beef Soup 
• Sneha’s Recipe shares Tomato Egg Pulao - Pressure Cooker 
• Karen’s Kitchen Stories gives us Vietnamese-Style Chicken and Rice Soup (Instant Pot)

Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian#SundayFunday

Creamy pasta is an easy dinner. Pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 to 25 minutes. Creamy delicious sauce so quick and easy to make.

Serves 2
Ingredients
2 Cups Fresh Basil Leaves
4 Cloves Garlic - crushed
¼ Cup Olive oil
¼ Cup Pine nuts
½ Cup Grated Parmesan cheese
Salt and Pepper to taste
200 Ml Fresh Cream
250 Grams Spaghetti Pasta - boiled

Method
Boil the spaghetti as per pack instructions till al dente.

In a blender, combine basil, garlic, run the blender on low speed and pour in olive oil in a thin stream. Process until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for a minute. 

Heat cream in a saucepan over low heat until simmering. Pour ½ of the hot cream into the processor with basil pesto, pulse for 20 seconds to incorporate.

Pour mixture back into cream, and simmer for 5 minutes or until thickened. Serve over boiled and drained pasta.

Garnish it with halved cherry tomato and enjoy. This super delicious , you will make this easy and creamy basil sauce pasta often. 
Labels: Pasta & Noodles, Spaghetti, Basil, Fresh Cream, Main course, Sunday Funday, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. 

I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.   

• • Christmas Penne Pasta from Making Miracles
  • Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian from Sneha’s Recipe
  • Creamy White Bean Mushroom Pasta from Food Lust People Love
  • Shrimp and Crab Stuffed Shells from Palatable Pastime
  • Spinach Ravioli with Pan Fried Scallops from Our Good Life
  • Tenderloin Tips over Lemony Pappardelle from A Day in the Life on the Farm
  • Tortellini Soup with Sausage & Kale from Amy’s Cooking Adventures
  • Pasta with Roasted Tomato Sauce from Mayuri’s Jikoni