Jack’s Potato Salad

Who doesn’t love a good potato salad? If you are looking for the perfect picnic accompaniment, look no further than “Jack’s Potato Salad” sent in by Linda M. Loparco!

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Servings: 15-18  | Prep time: 20 minutes  |  Cook time: 40 minutes

Ingredients:

  • 5 lbs. of new red potatoes (skin left on)
  • 1 tbsp. salt
  • 6 eggs
  • 3 tbsp. white vinegar, divided
  • 1 ½ tbsp. cider vinegar
  • 1 cup finely minced sweet onion (you can use dried onion, if so, only about 1 tbsp.).
  • 2 teas. celery salt
  • 1 teas. white pepper
  • 1 teas. poppy seeds
  • ¼ cup white sugar
  • 1 teas. Dijon mustard
  • 3 cups Hellmann’s mayonnaise
  • 1/3 cup virgin olive oil
  • 1/3 cup canola oil

Directions:

  • Placed washed, unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes.
  • Add in 1 tbsp. salt and bring to a boil, reduce heat to a medium bowl, and cook 30-40 minutes, depending on the size of the potatoes. (To reduce the cooking time, cut potatoes into bite-sized pieces. Make sure you check the potatoes with a fork periodically to see when they are finished).
  • While potatoes are cooking, bring a medium pot of water to boil, and add in 1 ½ tbsp. of white vinegar, and gently add the whole 6, uncooked eggs, with a slotted spoon. Be careful not to crack the shells! Boil rapidly for 5 minutes, turn off heat and let eggs sit in the hot water for 15 minutes.
  • Drain the eggs and under running water, remove the shells. Roughly chop the eggs into large pieces and set aside.
  • In a medium bowl, mix the other 1 ½ tbsp. of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar and mayonnaise. Set aside and refrigerate.
  • Mix both oils together in a measuring cup (or small container).
  • Once the potatoes are cooked, if you have not cut up the potatoes, do so. If you have, place potato pieces in a large bowl and add the mixed oils and gently combine.
  • Add in the mayonnaise mixture to the hot, boiled potatoes and gently mix. Add the cooked eggs and gently mix in as well.
  • Now, pour the entire contents of the bowl into a sheet pan, spread mixture evenly. Cover with plastic wrap and refrigerate until chilled (below 40 degrees). Once cool enough, place the potato salad into the container of your choice!
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Best Baba Ganoush Ever

Whether you’re looking for a fiber-rich snack or the perfect spread for a homemade wrap, baba ganoush is the wonder spread you didn’t know you were missing. The best part of recipes, such as this one below, is that you can customize the flavor profile to your preferences. Want it more smoky? Add smoked paprika! Want it chunky? Leave the skins on when blending. This is baba ganoush, your way.

Roma Blog 4-15-18

 

Ingredients:

• 1 large eggplant

• Olive oil

• 3 cloves garlic

• . c. fresh lemon juice

• . c. tahini (more if needed)

• Sea salt, to taste

Directions:

• Slice eggplant into . inch slices, sprinkle with sea salt and let dry in

a colander for several minutes

• Rub with olive oil, place on baking sheet and broil on high for 5-10

minutes, flipping halfway to even out each side

• Remove skins of eggplant and add flesh of eggplant into food

processor with tahini, juice of the lemon, garlic, and sea salt to taste.

*You can add more tahini for a creamier consistency.

• Blend until smooth and creamy

• Serve with pita chips or veggies! (You can also use this as a base of a of homemade wrap. Simply spread this onto your wrap and add your desired toppings!)

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Egg & Sausage Casserole

EGG & SAUSAGE CASSEROLE

By: June Busold

Looking for a quick and easy recipe for Easter morning? Try out this customer recipe from June Busold!

Ingredients:

  • 1 lb. bulk sausage browned & drained
  • 2 cups milk
  • 4 eggs, beaten
  • 6 slices of cubed bread (minus crusts)
  • 1 tsp salt
  • 1 tsp dry mustard
  • ¼-½ lb. grated cheddar cheese

Directions:

  • Mix ingredients and pour into 9×13 greased baking dish.
  • Refrigerate for 12 hours or overnight.
  • Bake the next morning for 1 hour at 325 degrees.

(Optional recipe with Bacon)

Ingredients (bacon option):

  • 6-9 slices of bread, quartered (minus crust)
  • ¼ lb. grated sharp cheddar cheese
  • ¼-½ Monterey Jack cheese, grated
  • ¾ lb. of bacon, browned & crumbled
  • 6 eggs, beaten
  • 3 cups of milk
  • ½ tsp salt
  • Mushrooms if desired

Directions:

  • Place bread quarters on bottom of a 9×13 greased baking dish
  • Layer 2 types of cheeses and bacon
  • Combine eggs, milk & salt. Pour over bread, cheese & bacon
  • Refrigerate overnight
  • Bake the next morning for 1 hour at 325 degrees.
  • If desired, before baking, you can top with mushroom

Note from the author: I don’t add salt to this recipe because the bacon and sausage have enough.

*Bacon recipe: Try adding spinach! 

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Balsamic Roasted Brussels Sprouts

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Cooking in theme this weekend?

Try this delicious recipe for Balsamic Roasted Brussels Sprouts; the perfect addition to your St. Patrick’s Day feast!

Ingredients: 

  • 2 lbs. Brussels Sprouts, halved
  • 1 red onion, sliced
  • 2 tbsp. EVOO
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. mustard seeds
  • 2 tbsp. Balsamic vinegar
  • 1 tbsp. honey
  • 2 tsp. Dijon mustard

Directions:

  • Preheat oven to 425 degrees.
  • Line a baking sheet with foil.
  • In a large bowl, toss Brussels Sprouts with onion, EVOO, salt, pepper, and mustard seeds. Spread evenly onto baking sheet and roast 25-30 minutes until browning slightly, moving them around every so often.
  • To serve: Whisk together Balsamic, honey, and mustard and drizzle over the roasted sprouts.

Homemade Cannoli Recipe

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Ingredients:

  • Roma’s cannoli shells
  • Roma’s mascarpone filling
  • Powdered sugar
  • Toss-ins (A few of our favorites: Candies, chocolate chips, sprinkles, crushed pistachios, dark or milk chocolate— share your favorites with us!)

Directions:

  • Carefully remove the shells from their packaging and lay them out on a flat, clean surface.
  • If you wish, mix mini chocolate chips in with the mascarpone (it’s delicious).
  • Using a pastry bag (or if you don’t have a pastry bag, you can make due with a plastic zip-lock bag with the corner cut off), carefully fill the shell by squeezing the bag and moving the tip in a circle starting from the middle and moving out. Once one half of the shell is filled, flip your cannoli and begin filling the other half.
  • Dip the mascarpone at the ends into a bowl of sprinkles, mini chocolate chips, crushed pistachios, or crushed peppermint candies; and/or melt down your chocolate and drizzle over the tops of the shells. *You can also dip the tips of the shells into melted chocolate before filling them!
  • Dust your cannolis with powdered sugar and pop them into the fridge to cool.
  • Serve chilled for dessert (or breakfast!).

 

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Garlicky Hummus Recipe

Garlicky Hummus Recipe

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Everyone needs a good to-go spread that is also a crowd-pleaser for everyone, yes, vegans included! Ours is homemade hummus. For those of you whose experience with hummus has been store-bought, you’re in for a real treat, because there’s nothing like freshly made hummus!

Also, another surprising fact is that it’s pretty easy to make. While you might not find everything you need to make this recipe at your local supermarket, you can find everything here at Roma’s!

Ingredients:

  • 1 can chickpeas
  • 1 large lemon (1/4 c. lemon juice)
  • 2-4 cloves of garlic (depending on how garlicky you want it)
  • ¼ cup Tahini paste (sesame seed paste)
  • ½ Teas. ground cumin
  • 2 ½ Tbsp. EVOO
  • Salt to taste
  • ½ tbsp. Za’atar

How to Make:

  • Open and drain chickpeas in colander. While drying, rough chop garlic and measure out tahini, lemon juice, cumin, and EVOO.
  • In a food processor, add tahini and lemon juice and blend together. Scrape down sides and blend until smooth. Next add in garlic, cumin, and salt (1/2 teas.), blend together.
  • Add in half of drained / rinsed chickpeas and blend. Scrape down sides. 2 Tbsp. of water to help thin out the chickpea mix. Add in second half off chickpeas.
  • Be sure to scrape down sides so that all of the hummus is blended to your desired consistency. The more liquid you add, the creamier it will be. If you are looking for a thicker spread, add less liquid.
  • Take out of food processor into a dish. Top with Za’atar seasoning and finish with drizzle of EVOO.
  • Enjoy with pita or veggies!
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Roma’s Valentine’s Specials 2018

There’s no better way to say, “I love you”, than with food! Now through Valentine’s Day, enjoy two specials: our Surf & Turf Dinner Special including: Two 7-8oz. Cold Water Lobster Tails and Two 14oz Prime New York Strip Steaks for $44.95. We are also offering white & dark chocolate covered Strawberries, 6 for $14.95.

Roma Valentine's Day Special 2018-2

Showstopper Dill Chicken

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One of our resolutions in 2018 was to work smarter, not harder— and this chicken emulates our sentiment, bite for delicious bite. Enter: Dill Chicken— the simple-to-make dish that is versatile and tasty.

What you’ll need:

Chicken:

– Chicken drumsticks (estimate 2 per person)

– Fresh Dill (one bunch)

Marinade:

– EVOO

– Fresh Lemon juice

– 5 cloves of garlic

– fresh dill

– Smoked Paprika

– Salt & Pepper

Directions:

  1. Prep your marinade. Chop garlic cloves and rough chop (washed) fresh dill. Set aside. Squeeze out juice and rough chop lemon peel. In a gallon plastic bag add in rinsed chicken drumsticks (excess water is okay). Add in ¼ c. of lemon juice, 4 tablespoons of EVOO, 1/2 tbsp*(or to taste) of Smoked Paprika, 1 teas. of salt and pepper*(or to taste), add in garlic, fresh dill, and lemon peel. Seal bag and mix/ shake thoroughly. Refrigerate for 1-24 hours (the longer you marinade, the better).
  2. Set out chicken 30 minutes before you plan to cook it so that the temperature of the meat comes down to room temperature. This helps ensure even temperature while cooking. Pre-heat oven to 450 degrees.
  3. The secret to perfect drumsticks is even air flow. Elevate your meat with a cooking rack placed on a sheet pan. Cook your chicken for about 30 minutes, then pull it out so you can place the fresh dill on the chicken.
  4. Coat drumsticks with fresh dill and place back into oven for 15 minutes.
  5. Let drumsticks set for a couple minutes before serving as they will be piping hot inside! Enjoy!
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