Preeti Hot Curry Wings

Recipe for this yummy wings

Ingredients:

  • 10 lbs of Fresh Chicken Wings (Cleaned)
  • 1 Large Yellow Onion – Sliced
  • 4 Garlic Cloves – Minced
  • 1 Teaspoon of Sea Salt
  • 1/4 Cup of Dried Thyme
  • 2 Maggi Seasoning Cubes
  • 1/4 Cup of Olive Oil
  • 1/2 Medium Sized Sweet Onions – Chopped
  • 1 Cup of Chicken Broth
  • 5 Tablespoons of Curry Powder
  • 2 Tablespoons of Cayenne Pepper
  • Green Onions and Chili Peppers for Garnish (Optional)

Preparation

  • In a large bowl, rinse the wings in lemon juice and water – then pour chicken into a large cooking pan.
  • Place cooking pan with chicken on the stove under medium heat, add 5 Cups of water, onions, garlic, sea salt, thyme, and Maggi Seasoning Cubes then stir and cook for 20 minutes
  • Drain out chicken broth from chicken and save broth for curry sauce. Set cooked chicken aside.
  • In a saucepan under medium heat, add olive oil, chopped sweet onions, Sautée for 3 minutes or so, then add broth, curry and cayenne pepper. Mix thoroughly and then while hot, add cooked chicken to the curry sauce. Then transfer each piece of chicken to a baking pan.sauce.
  • Set the Oven temperature to 350°F, then roast/bake for 15 minutes.
  • Serve and Enjoy !!!

Preeti Thai-Inspired Sweet Chili Wings

How does your mouth water on your own food pics….damnnnn this is so yum. Finger Licking Guaranteed. These Thai Inspired Sweet Chili Wings are so deliciously yummy, you can’t help but eat one, two, three +. I asked my son, how many did you eat and he goes mommy, “but it so good, I didn’t count”.

Ingredients:

  • 10 lbs of Fresh Chicken Wings (Cleaned)
  • 1 Large Yellow Onion – Sliced
  • 4 Garlic Cloves – Minced
  • 1 Teaspoon of Sea Salt
  • 1/4 Cup of Parsley
  • 2 Maggi Seasoning Cubes
  • 4 Tablespoons of Olive Oil
  • 1 Tablespoon of Sesame Oil
  • 2 Cups of Chopped Chili Pepper
  • 1 Cup of Chopped Sweet Peppers
  • 1/2 Medium Sized Sweet Onions – Chopped
  • 1 1/2 Cup of Iron Chef Thai Sweet Chili Sauce
  • 1/2 Cup of Sesame Seeds
  • Green Onions for Garnish (Optional)

Preparation

  • In a large bowl, rinse the wings in lemon juice and water – then pour chicken into a large cooking pan.
  • Place cooking pan with chicken on the stove under medium heat, add 5 Cups of water, onions, garlic, sea salt, parsley, and Maggi Seasoning Cubes then stir and cook for 20 minutes – this way you can get some of the flavor into the chicken and make sure the chicken is cooked a little before air frying.
  • Drain extra chicken broth out of chicken and set into a large baking pan and air fry in the Cuisinart Toaster Oven and Air Fryer for 15 Minutes at 400°F – since this is a large batch, you would have to do it in batches, the air fryer could only take but so much, you can also deep fry for 7 minutes each batch – till it’s golden brown.
  • Once the air frying/deep frying is done, set aside.
  • In a saucepan under medium heat, add olive oil, chopped chili peppers, sweet peppers and sweet onions. Sautée for 3 minutes or so, then add sweet chili sauce. Mix thoroughly.
  • Then add air fried/deep fried wings to the chili sauce and mix till all of the wings have been properly coated with sauce.
  • Sprinkle on some sesame seeds and  mix again
  • Serve, Sprinkle on some sesame seeds & green onions.
  • Enjoy !!!!

img_6154.jpg
Sauce in the making

Preeti Roasted Garlic & Peppered Brussels Sprouts

So I didn’t know how much I would love Brussels Sprouts until I actually started making some myself. This is an easy recipe and makes for a perfect side dish for the upcoming holiday dinners. Yum Yum Guaranteed

Ingredients:

  • Depending on how much you want to make – The picture here is about 1 lb of Brussels Sprouts
  • 2 Green Serrano Peppers
  • 5 Garlic Cloves – Minced
  • 1 Packet of Goya Vegetable Seasoning
  • 3 Tablespoons of Olive Oil
  • Black Pepper

Instructions:

  • Rinse brussels sprouts with water and vinegar if you have, then cut the bottom of the brussels and then cut in half.
  • Place halved brussels sprouts in a well greased baking pan.
  • Add sliced serrano pepper and minced garlic
  • Sprinkle Goya Vegetable seasoning on the brussels sprouts and shake the baking pan to make sure all the ingredients are very well saturated.
  • Set the Toaster Oven/Air Fryer temperature to 375ºF in Bake mode
  • Sprinkle the Olive Oil all over the Brussels Sprouts and place in the Toaster Oven/ Air Fryer and set timer for 10 minutes – this keep it a little crunchy.
  • Then change the Toaster Oven to Airfryer Mode and Air Fry for 5 minutes
  • Take out the brussels sprouts, serve in a dish and sprinkle some black peppers on the top.
  • Enjoy !!!!

Preeti Garlic Stuffed Sweet Peppers

These perfect bite size appetizers are the best finger foods that will leave you wanting for more. These mini sweet peppers were stuffed with using pre-cooked brown rice and quinoa – hmm hmm good – super delicious.

Ingredients:

  • Mini Sweet Peppers (5 – 6 whole peppers-cleaned and cut in halves)
  • 3 Tablespoon of Olive Oil
  • 2 Goya Vegetable Seasoning Packets
  • 2 Garlic Cloves – Minced
  • 1/4 Cup of Pre-Cooked Quinoa
  • 1/4 Cup of Pre-Cooked Brown Rice
  • Black Pepper (Garnish) – Optional

Instructions:

  • Pre-cooked Quinoa and Brown Rice was made prior which takes about 25 minutes
    • Cook the Quinoa and Brown in a small pot with 1 packet of Goya Vegetable Seasoning, Minced Garlic, 2 Tablespoons of Olive Oil and 1 1/2 Cup of Water – fluff with fork frequently to prevent clumping and then set aside or let simmer under really low heat.
  • Add Cleaned and halved sweet peppers to a non – stick greased baking pan.
  • Set Toaster Oven/Air Fryer temperature to 375ºF in Bake mode.
  • Sprinkle 1 packet of Goya Vegetable Seasoning over the halved pepper, then sprinkle 1 Tablespoon of Olive Oil over the peppers and place in the oven and set timer to 10 minutes. After 10 Minutes, reset the Toaster Oven/Air Fryer to Air Fry mode and air fry for 3 minutes.
  • Using a small spoon, scoop small amounts of the Garlic Seasoned Quinoa & Brown Rice into each Roasted Pepper.
  • Sprinkle with Black pepper.
  • Enjoy !!! Yummy Yummy !!!!

Preeti Classic Puff Puff

I’m seriously not bluffing, these cinnamon puff puff are the ishhhhh. These delicious pastry snack is a favorite in Nigerian household and a crowd favorite at Nigerian parties.

Ingredients:

  • 4 Cups of All Purpose Flour
  • 4 Teaspoons of Active Dry Yeast
  • 1 Teaspoon of Ground Nutmeg
  • 1 Tablespoon of Ground Cinnamon
  • 1 1/2 Cup of Granulated White Sugar
  • 1/2 Teaspoon of Salt
  • 2 1/2 Cups of Lukewarm Water
  • Canola Oil for deep frying.
  • Instructions
    • In a medium sized oven safe bowl, add flour, yeast, nutmeg, cinnamon, sugar and salt all together.
      Add water to the flour mix gradually while melding all ingredients together by hand or whisk until all ingredients have been mixed together thoroughly. The puff puff batter at this point should be a thick consistency. Then seal the bowl with the puff puff batter with clear plastic wrap and with a large kitchen towel.
      Place bowl of puff puff mix in the oven – put oven in the warm setting for 1 hour or leave out and in a warm environment for 2 hours to allow the batter to rise.
      After the batter has risen, you can start to heat up the oil for frying in a deep fryer. After the oil is hot, using a trigger ice-cream scoop, scoop a small amounts of batter and drop into the hot oil, fry for 45 secs and flip continuously using a pick fork – at this point, the puff puff is golden brown. Take the puff puff out and place in pan lined with paper towel to soak off excess oil.
      Serve and Enjoy with your favorite chilled soft drink.

    Preeti Forbidden Salad

    Your salad is what you make it.

    So I sautéed some red cabbage along with peas and some onions with sesame oil and then added these forbidden noodles—- yum yum yum

    Ingredients:

    • 1 Forbidden Rice Noodle Cake
    • 1 Tablespoon of Sesame Oil
    • 1/2 Cup of Shredded Red Cabbage
    • 1/4 of Medium Size Onion – Sliced
    • 1 Maggi Seasoning Cube
    • 1/2 Cup of Frozen Green Peas
    • 1/2 Teaspoon of Cayenne Pepper (Optional)

    Instructions:

    • Bring a 1 Cup of water to boil and then add Forbidden Rice Noodle Cake. Cook noodle for 4 minutes.
    • Drain extra liquid from noodles and rinse with lukewarm water and set aside.
    • In a saucepan, heat up the sesame oil for 1 minute, then add red cabbage, onions, seasoning cube and then add frozen peas, mix thoroughly.
    • Add noodles to the sauteed cabbage and peas. Add Optional Pepper and stir all together for a minute.
    • Serve and Enjoy the forbidden salad

    Preeti Good Ol’ Hamburger Helper Pasta

    Trust me, this is a nice twist to hamburger helper to include a twisted pasta that is so delicious, will have the family all acting like Oliver Twist – “Please, Sir I want some more” – Food Glorious Food 😋This meal can be made with meatless ground if vegetarian or with ground beef if you’re a meat eater 😋

    Ingredients:

    • 1 1/2 lbs of 93% Lean Ground Beef (Meatless Ground if Vegetarian)
    • 1 Teaspoon of Minced Garlic
    • 1 Medium Sized Onion – Chopped
    • 1 Teaspoon of Cayenne Pepper
    • 2 Teaspoons of Old Bay Seasoning
    • 1 Teaspoon of Parsley
    • 16 oz of Barilla Gemelli Pasta
    • 2 Tablespoons of Organic Hunts Tomato Paste
    • 1/2 Cup of Olive Oil
    • 1 Cup of Frozen Peas and Carrots
    • 1 Cup of Frozen Sweet Yellow Corn
    • 1 Cup of Daiya Shredded Cheddar Cheese

    The Process

    • Get a medium sized pot to the stove, under medium heat and add ground turkey, break up the ground beef to prevent big chunk, then add, garlic, onions, cayenne pepper, old bay seasoning and parsley. Stir all these ingredients together, then add pasta and 32 oz of water.
    • Cook for 12 Mins and stir occasionally – if  there’s any excess water, drain first, then add olive oil, tomato paste, vegetables, and cheddar cheese, mix thoroughly and let simmer for 3 – 5 Minutes.
    • Serve and Enjoy

    Blogger Recognition Award

    Hello My Amazing Blogging Family,

    I just wanted to take this time to thank and acknowledge my fellow food blogger, Loyola’s Delicious Life who has nominated me for the BLOGGER RECOGNITION AWARD– Her blog is full of super delicious recipes, you’re going to want to try – that is if you don’t eat the screen first 😂.  I want to say this is the first I’ve been nominated for an award since I began my blogging journey a little over a year ago. I know this may sound cheesy, but I’m really excited that I’m getting some recognition amongst all the other blogs that are out there. Once again, thank you so much Loyola for the nomination and thanks to all my followers and food lovers.

    I started my food blog a little over a year ago and my blog started out as just somewhere I wanted to blog about my Top 3 Fab Loves – Food, Fashion and Fun Finds with Family & Friends but evolved into mostly being about Food. I’m a foodie by heart (I mean I really love food) and I love have fun with food especially since my meals are primarily Dairy Free because I have a son with a dairy allergy; I make all lot of my meals at home with made up recipes. So while my blog is primarily about Dairy Free Meals/Food, I still believe that it still captures my Top 3 Fab Loves because I love making my dishes fashionably preeti – @PreetiDish – the more color in your dish, the more nutritious it is. I want to inspire people that feel like dairy free cooking or cooking in general is a chore that cooking is fun. In my blog, you’ll find time saving recipes that making cooking a fun breeze that you can enjoy with your family and friends.

    My advice to new bloggers would be:

    Keep doing what you love and it will never feel like work.

    Inspiration is right under nose – stay woke (Take pictures, Take Notes)

    I will also be paying this forward and nominating my other fellow bloggers:

    Nominations:

    @blackwomanrebooted – https://www.blackwomanrebooted.com

    @foodzesty – http://www.foodzesty.com

    @flavorsmasher – https://www.flavorsmasher.com

    @foodallergymamabear – https://www.foodallergymamabear.com

    @afoodiehousewife –https://www.afoodiehousewife.wordpress.com

    @diningwithdonald – https://www.diningwithdonald.com

    @smeggel – https://www.health-2U.com

    @jovinacooksitalian – https://www.jovinacooksitalian.com

    @cacarlier – https://www.cathrynskitchen.com

    @flavours2017 – https://www.flavours2017.blog

    @snapshotincursive – https://www.snapshotsincursive.com

    @nemonobili – https://nemoincucina.wordpress.com

    @leelscooks – https://www.leelscooks.com

    @thehubsanxxx – https://www.pinkie.bag.com

    @stesofil13 – https:www.loyolasdeliciouslife.com

    So now that you’ve gotten nominated, please pay it forward – we are all in the same community and want to see each other succeed and spread their wings so please:

    • Thank the person who nominated you and make a post to show your award
    • Give a brief summary of how your blog got started.
    • Give two pieces of advice to new bloggers.
    • Nominate at least 15 blogger for this award including the one who nominated you and make sure your let your nominees know you’ve nominated them. (I used their username to tag them so they are notified of your nomination)
    • Spread the love everyone and have a preeti lovely day

    Happy Blogging,

    PreetiDish AKA Vicky – http://www.preetivick.com

    Preeti Wild Rice & Quinoa Boat

    Preeti wild about rice, you’ve got to try this rice and quinoa combo on a sweet pepper boat – Try this meatless – vegan friendly boat – great for lunch or dinner. This can be done within 30 minutes.

    Ingredients:

    • 1/2 Cup of Texmati white, brown and wild red rice blend
    • 1/2 Cup of Red & White Quinoa
    • 3 Tablespoons of Olive Oil
    • 1 Teaspoon of Garlic Powder
    • 1/2 Teaspoon of Turmeric
    • 1/2 Teaspoon of Parsley
    • 1 Goya Vegetable & Salad Seasoning
    • 1 Serrano Green Pepper – sliced
    • 1 Large Sweet Red Pepper
    • 1/2 Teaspoon of Cayenne Pepper (optional)
    • Green Onions for Garnish

    Instructions:

    • Bring about 2 Cups of Water to Boil in a medium pot. Add, rice blend and quinoa. Add 2 Tablespoons of Olive Oil, Garlic Powder, Turmeric, Parsley and Vegetable Seasoning. Stir and Cook for 25 minutes.
    • While that’s cooking, gently slice the large sweet red pepper into two halves and clean out the inside from the seeds and then coat the sweet pepper with 1 Tablespoon of Olive Oil – Place sweet pepper in the oven for 10 minutes at 350°F
    • Then using a fork, fluff gently and then add sliced serrano pepper and cook for another 2 minutes.
    • Bring out the slightly roasted pepper boat from the oven and add rice and quinoa blend to your beautifully roasted pepper boat, sprinkle with some cayenne pepper and green onions and enjoy !!!