Tamales Verdes Fáciles RECIPE FOR TODAY

• 
• Tamales Verdes Fáciles
  de kiwilimon.com
  Ingredientes
  1/2 taza de margarina Iberia®
  4 cucharaditas de Knorr® Suiza Caldo de Pollo
  1/2 kilo de masa para tamales
  1 taza de pechuga de pollo cocida sin sal, deshebrada
  4 tomates verdes
  1/8 de cebolla
  1 pieza de ajo
  1/2 paquete de hoja de maíz
  1 cucharada de polvo para hornear
  Preparación
  Para el relleno: hervir perfectamente el tomate, cebolla, ajo y chile. Licuar con media taza de agua y hervir. Sazonar con una cucharadita de Knorr® Suiza. Agregar e integrar el pollo y reservar.
  Batir la margarina Primavera Chantilly® Sin Sal hasta que esté cremosa, agregar el polvo para hornear y la masa. Integrarlo todo muy bien.
  Armar los tamales colocando dos cucharadas de masa y una cucharada de relleno sobre cada hoja. Doblar los tamales y colocarlos en una vaporera. Tapar y cocinar por aproximadamente 45 minutos.

• 
  

TRASEROS DE POLLO AL HORNO CON PATATAS A LA PROVENZAL RECIPE FOR TODAY

TRASEROS DE POLLO AL HORNO CON PATATAS A LA PROVENZAL
 
4 traseros de pollo                                  
2 patatas medianas
1 cebolla mediana                                  
2 dientes de ajos grandes
Media cucharadita de hierbas provenzales
½ copa de vino blanco
1 vasito de caldo de pollo
1c/s de zumo de limón
1 ramillete de perejil
Sal y pimienta
Aceite de oliva

ELABORACIÓN:
 
Limpiamos los traseros de pollo, los salpimentamos y los doramos en una sartén con un chorro de aceite de oliva. Una vez dorados los retiramos y los reservamos.
Picamos la cebolla en juliana y la pochamos en el mismo aceite de dorar el pollo.
Ponemos en una fuente que pueda ir al horno las cebollas pochadas y encima colocamos el pollo.

Machacamos en el mortero los dientes de ajo con un poco de sal, con el perejil y con las hierbas de Provenza. Machacamos todo y le añadimos el caldo y el vino blanco. Removemos bien y ponemos sobre el pollo. Ponemos también un chorrito de zumo de limón.
Metemos en horno precalentado a 190º ó 200º. Lo haremos unos 45 minutos, dependerá un poco del tamaño de los traseros de pollo y del horno.


Mientras el pollo se va haciendo pelamos las patatas y las cortamos en panadera de unos 4 mm. Las freímos por tandas en abundante aceite y una vez fritas y escurridas las ponemos con el pollo.
Yo levanto el pollo y lo coloco encima de las patatas.


Para que el pollo quede mejor asado lo voy regando cada poco con su propio jugo. 3, ó 4 veces le damos la vuelta.


Para comprobar que está asado vemos que la carne suelta con facilidad del hueso.

Chicken Adobo RECIPE FOR TODAY

Chicken Adobo

Serves: 6 servings

Ingredients

• 4 bone-in skin-on chicken thighs
• 5 chicken drumsticks
• 1 tablespoon oil
• 1 14 oz. can coconut milk (400 ml)
• ½ to ⅔ cup low sodium soy sauce (We DO NOT recommend using light soy sauce for this dish, as it is too salty)
• ⅓ cup distilled white or cane vinegar
• ¼ teaspoon ground black pepper
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 dried red chili (optional)
• steamed jasmine rice, for serving
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp.
2. Add in the coconut milk, soy sauce, vinegar, pepper, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
3. In the last 10 minutes of cooking, crank up the heat to medium high to thicken the sauce slightly. Serve over rice, and garnish with cilantro, if using.

CREPES RECIPE FOR TODAY

CREPES

I

ngredientes

• 1 taza de harina de trigo
• 1 taza de leche
• 4 claras de huevo
• 1 cucharada de margarina derretida

Preparación

• En un recipiente hondo mezcle la leche, las claras, la harina y la margarina y deje reposar por 30 minutos.
• Caliente un sartén antiadherente de 20 cms a fuego medio.
• Vierta 1/4 de taza de la mezcla para crepas al sartén y cúbralo en su totalidad.
• Cocine la crepa por 2 minutos y voltee para cocer del otro lado (1 minuto más).
• Repita hasta haber utilizado toda la masa.

Crispy Honey Garlic Salmon RECIPE FOR TODAY

Crispy Honey Garlic Salmon
Ingredients

2 tbsp honey
1 tbsp lemon/lime juice (freshly squeezed is best)
2 - 3 large garlic cloves, crushed
1/2 tsp salt
1/2 tsp ground black pepper
6 x 3 oz each salmon fillets, skin on/off
1 - 2 tsp coconut oil or extra virgin olive oil
2 green onions, finely chopped

Directions

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions, alongside quinoa and steamed broccolI.
Storage Instructions: Refrigerate covered for up to 5 days.

Cauliflower Cheddar Fritters (Pancakes) RECIPE FOR TODAY

Cauliflower Cheddar Fritters (Pancakes)

Ingredients

• 1 head cauliflower (or a 16 oz bag of frozen cauliflower)
• 1 cup shredded cheddar cheese
• ¼ cup parmesan cheese
• 2 large eggs
• 1 cup bread crumbs (panko or italian, I used panko)
• ½ teaspoon italian seasoning (optional)
• ½ tsp cayenne pepper (more of less to taste)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic or onion powder
• olive or canola oil

Instructions

1. Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.
   
2. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning.
   
3. Heat skillet to medium/high heat. Coat with oil (about ½ inch) Form cauliflower mixture into patties about 3 inches across.
   
4. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

Costillas de Cerdo en Salsa RECIPE FOR TODAY

Costillas de Cerdo en Salsa

INGREDIENTES:
1 kilo de costillas de cerdo ibérico
1 cebolla de 300 gr
150 ml de vino dulce
2 dientes de ajo
Orégano
Pimienta negra molida
300 ml de caldo de carne
Aceite de oliva
Sal 

PREPARACIÓN
Si las costillas las hemos comprado en tiras, lo primero que hacemos es cortarlas por las uniones. 

Ponemos una cacerola en el fuego con 40 ml de aceite de oliva, añadimos las costillas y cocinamos unos minutos hasta que queden bien selladas. Las sacamos y añadimos a la sartén la cebolla troceada, los ajos troceados, un poco de orégano y otro poco de tomillo, y cocinamos hasta que la cebolla esté tierna. En ese momento y con la batidora lo molemos todo muy bien. 

Volvemos a echar las costillas, salpimentamos y tras 2-3 minutos agregamos el vino y esperamos a que reduzca un poco para que se evapore el alcohol, echamos el caldo, tapamos la cacerola y cocinamos hasta que la carne esté tierna y la salsa bien hecha. Ya tenemos terminadas y listas para comer estas deliciosas costillas de cerdo ibérico en salsa que podemos acompañar de unas patatas fritas o una ensalada.

HOMEMADE MEXICAN GUACAMOLE RECIPE FOR TODAY

HOMEMADE MEXICAN GUACAMOLE 
Ingredients

2 ripe avocados
1/4 onion, finely chopped
1 jalapeno, finely chopped (optional)
Chopped Cilantro
Lime Juice (to taste)
Salt to taste
1/2 tomato, finely chopped

Instructions
Peel the avocado and remove the core.
Mash the avocado in a molcajete until it reaches your desired consistency
Add the onion, jalapeno, cilantro and tomato and mix well.
Add lime juice and salt to taste.

Hot Ham & Cheese Party Rolls RECIPE FOR TODAY

Hot Ham and Cheese Party Rolls

Ingredients

• 1 can Pillsbury™ refrigerated Classic Pizza Crust
• 3/4 lb deli ham (thinly sliced, but not shaved)
• 12 slices Swiss cheese (thinly sliced)

GLAZE

• 1/2 cup (8 tablespoons) butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Directions:

1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

GARLIC PARMESAN BROCCOLI RECIPE FOR TODAY

GARLIC PARMESAN BROCCOLI
Ingredients
24 ounces broccoli ideally florets
3 tbsp olive oil
3 tsp garlic minced
1 pinch salt to taste
1/4 cup parmesan cheese

Instructions
Preheat oven to 425 degrees F. Drizzle a little olive oil on a large baking sheet, then use a paper towel to rub the pan down.

In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it's completely coated.

Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.

Bake for 10-12 minutes, or until broccoli is cooked through.
Sprinkle broccoli with parmesan cheese before serving.

Hamburguesas a la Cerveza RECIPE FOR TODAY

Hamburguesas a la Cerveza

de recetasgratis.net

Ingredientes para 10 raciones:
1 Kilogramo de Carne de res molida
1 Cucharadita de Pimienta negra recién molida
2 Dientes de Ajo
½ Unidad de Cebolla

1 Rama de Perejil
1 Unidad de Pimiento rojo
1 Unidad de Pastilla de consomé concentrado
¾ Lata de Cerveza clara

Instrucciones | 15 minutos
1
Para hacer estas ricas hamburguesas de carne, empieza por preparar todos los ingredientes. Pica la cebolla, el perejil, el pimiento y el ajo finamente y reserva.
2
A continuación, amasa la carne con todos los ingredientes anteriores. La idea es que se repartan de forma uniforme por toda la carne.
3
Sazona la carne con las pastilla de caldo desmenuzada y añade lentamente la cerveza. Puedes amasar con la manos o con un tenedor. La carne debe quedar húmeda pero no mojada así que ten cuidado con la cantidad de cerveza que vas incorporando.
4
Dale forma a las hamburguesas a la cerveza con las manos. Deben salirte unas 10 dependiendo del tamaño en que las hagas.
5
Cocina las hamburguesas friendo en aceite caliente o la plancha. En cualquiera de los casos deben quedar doradas por ambos lados.
6
Disfruta de las hamburguesas a la cerveza sirviéndolas al plato junto con una ensalada verde de aguacate o de la forma clásica con pan de hamburguesa, lechuga, queso y tomate. ¡Buen provecho!

MINI CHEESECAKE CUPCAKES RECIPE FOR TODAY

MINI CHEESECAKE CUPCAKES

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

INGREDIENTS

Mini Cheesecake Cupcakes

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• caramel sauce or strawberry sauce for topping, optional

3 Ingredient Strawberry Sauce

• 1 cup strawberries, halved
• ½ teaspoon lemon juice
• 2 teaspoons granulated sugar

Easy Caramel Sauce

• 2 cups light brown sugar
• 1 stick plus 4 tablespoons unsalted butter
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• sea salt for serving, if desired

INSTRUCTIONS

Mini Cheesecake Cupcakes

1. Preheat oven to 325 degrees.
2. Line a muffin pan with paper liners. (I recommend using the paper liners over foil)
3. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin.
4. Bake for 5-6 minutes or until golden brown.
5. Take out of the oven and cool completely.
6. Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
7. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
8. Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top.
9. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
10. Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.

Ingredient Strawberry Sauce

1. Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
2. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold.

Easy Caramel Sauce

1. Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
2. Stir in vanilla.
3. Take off of the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.

NOTES

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

PALMERITAS DE JAMÓN Y QUESO SPANISH RECIPE FOR TODAY

PALMERITAS DE JAMÓN Y QUESO

Ingredientes :

– Una placa de hojaldre cuadrada

– 6 Lonchas de Jamón Dulce muy finas

– 4 Lonchas de queso ( a elegir el que más te guste)

– Un poco de azúcar.

– 1 huevo

Desenrrollar el hojaldre dejando el papel de horno que incorpora y espolvorear un poco de azúcar por encima de la masa( no nos pasemos : simplemente es para darle un toque dulce al snack salado).

Poner encima las lonchas de Jamón y las de queso cubriendo toda la superficie de la masa.

Para formar la palmera empezar enrrollando por una punta hasta llegar justo al medio y acabar con la otra punta hasta llegar al otro extremo.

Corta con un cuchillo ancho y afilado ( no de sierra) del tamaño no superior a un 1 cm ( podeis comprobar que el cuchillo se pegará a la masa dificultando el corte, un truco para que no pase esto es mojar con agua la superficie del cuchillo por cada corte, conseguiremos que el corte sea limpio y que nuestras palmeras salgan más bonitas).

De forma individual y ligeramente separadas las ponemos en una bandeja de horno con papel sulfurado ( o de horno) y las bañamos con huevo batido.

Hornear a 170 grados durante 15/20 minutos ( los tiempos y temperaturas de horno son como siempre orientativos ya que depende mucho de horno que tengamos ).

Una vez sacadas del horno , dejar enfriar y a disfrutar!!!.

Parmesan Roasted Brussel Sprouts RECIPE FOR TODAY

Parmesan Roasted Brussel Sprouts

from iwashyoudry.com

Ingredients

1 1/2 pounds fresh brussel sprouts, trimmed and halved
2 tbsp olive oil
1/4 cup breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
Combine brussel sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussel sprouts are lightly browned.

Vanilla Cream Puff Pastry RECIPE FOR TODAY

Vanilla Cream Puff Pastry

Ingredients:

• 1 pkg. Puff Pastry Dough
• Egg wash (1 egg and 2 Tbsp. water, beaten)
• 2 cups milk
• 1/3 cup sugar
• 2 Tbsp. cornstarch
• 2 eggs, lightly beaten
• 1 tsp. vanilla extract
• 2 Tbsp. rum
• 6 Tbsp. berry jam
• 12 oz. fresh berries (strawberries, raspberries, blackberries, etc.)
• Fresh mint leaves

Prep:

30 Minutes

 

Cook Time: 10 Minutes

 

Serves: 4

Cut pastry dough into squares on top of wax or parchment paper and leave one row as is and cut out holes in the others.

Place uncut square as your bottom layer and put two squares with holes on top of it.

Transfer wax or parchment paper to cookie sheet and place in oven to bake for 10 minutes.

Once removed from oven add custard filling and top with fruits of choice and sprinkle with powdered sugar.

Enjoy!!!

Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa RECIPE FOR TODAY

Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa – Recipe courtesy Dave Lieberman, Food Network

(serves 4)

Salsa:

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp or Chicken:

2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2–inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp or 2 chicken breast, cut in strips

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★
(¯`v´¯)
`*.¸.*´
¸.•´¸.•*¨) ¸.•*¨)
(¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.•:*¨¨*:•..•:*¨¨*:•..•:*¨¨*:•..•...
┊　　┊　　☆
┊　　★
☆ FRIEND ME OR SHARE MY POSTS.
I am always posting awesome stuff on my health page! You can find me athttps://www.facebook.com/prehiSPAniccocoon
┊　　┊　　☆
┊　　★
☆

Bacon and Brussels Sprouts Skewers RECIPE FOR TODAY

Bacon and Brussels Sprouts Skewers
Ingredients
1 pound bacon
2 pounds brussels sprouts
1 teaspoon ghee
1 teaspoon garlic powder
1/4 teaspoon sea salt
Small wooden skewers

DIRECTIONS
Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it's partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
Preheat the oven to 375ºF.
Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.