24 de marzo de 2017

EGG N RICE OMELETE RECIPE FOR TODAY

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EGG N RICE OMELETE 
Ingredients:
- 200 gr cooked rice
- 3 eggs
- Salt and pepper

Preparation:
1. Beat the eggs with a little salt.
2. Add the rice. Add pepper and stir.
3. In a nonstick skillet, add oil and put the mixture.
4. Wait until the base is cooked and golden brown to turn.
5. Cook on the other side and serve.

OMELETE DE HUEVO Y ARROZ SPANISH RECIPE FOR TODAY

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OMELETE DE HUEVO Y ARROZ


Ingredientes:
- 200 gr arroz cocido
- 3 huevos
- Sal y pimienta

Preparación: 
1. Batir los huevos con un poco de sal.
2. Agregar el arroz. Agregar pimienta y revolver.
3. En un sartén antiadherente, echar aceite y poner la mezcla.
4. Esperar hasta que la base esté cocida y dorada para dar vuelta.
5. Cocinar por el otro lado y servir.

Mango Avocado Toast RECIPE FOR TODAY

Delicious vegan Mango Avocado Toast

MANGO AVOCADO TOAST

Ingredients
2 Slices of toasted bread
1 avocado, mashed
1 ripe mango, diced
Chopped Radicchio
pinch of black pepper
pinch of sea salt

Instructions
Toast bread.

Mash avocado in a bowl.

Dice mango and place in  a spread plate.

Cut radicchio in shredder or with a knife.

Spread mashed avocado on toast.

Add diced mango and radicchio.

Sprinkle with seas salt and black pepper.

Enjoy!! 

23 de marzo de 2017

Baked Potatoes With Sour Cream RECIPE FOR TODAY

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Baked Potatoes With Sour Cream
from Sabores

Ingredients:
- 3 potatoes
- 100 g cream cheese
- 20 ml of lemon juice
- Sweet chives
- Chives
- Olive oil
- Salt and pepper

preparation:
1. Wash the potatoes. Make a slot in the middle of them.
2. Season with oil, salt and pepper and cover in foil . Bake for 40 minutes at 200ºc (until soft).
3. Cut the chives and tender spring onion.
4. With a fork help open the potatoes.
5. To make the sour cream: beat the cream cheese, add lemon, chives, salt and pepper.
6. Fill potato with sour cream, garnish with ciboullete..

Patatas a la Crema ácida SPANISH RECIPE FOR TODAY

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Patatas a la Crema ácida
de Sabores
Ingredientes:
- 3 patatas
- 100 g de queso crema
- 20 ml de jugo de limón
- Cebolleta tierna
- Cebollino
- Aceite de oliva
- Sal y pimienta

Preparación:
1. Lavar las patatas. hacerles una ranura en el centro.
2. Condimentar con aceite, sal y pimienta. llevar al horno 40 minutos a 200ºc (hasta que estén blandas).
3. Cortar el cebollino y la cebolleta tierna en rondelle.
4. Con un tenedor ayudar a abrir las patatas.
5. Para el crema ácida: batir el queso crema, agregar limón, cebollino, sal y pimienta.


6. Rellenar papa con la crema ácida, decorar con ciboullete.

HONEY LEMON GINGER CHICKEN RECIPE FOR TODAY


honey_lemon_ginger_chicken1

Honey Lemon Ginger Chicken
Author: 
Serves: 4
Ingredients
  • 3 boneless chicken breasts, (about 1½ pounds)
  • salt and pepper
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ cup honey
  • 3 tablespoons fresh lemon juice
  • zest from one lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
Instructions
  1. In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
  2. Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.

22 de marzo de 2017

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg RECIPE FOR TODAY

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Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
Ingredients
4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

How to Make It
Preheat broiler.
Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.


The Best 4 Ingredient Chicken Marinade RECIPE FOR TODAY

The Best 4 ingredient chicken marinade | NoBiggie.net

The Best 4 Ingredient Chicken Marinade

Author: 
Ingredients
  • 1 cup brown sugar
  • 1 cup oil
  • ½ cup soy sauce
  • ½ cup vinegar
Instructions
  1. Mix all ingredients together in a bowl or a ziplock bag.
  2. Place the boneless skinless chicken breasts in the marinade.
  3. Marinade chicken for at least 1 hour or overnight.

21 de marzo de 2017

Kerrygold Irish Mac & Cheese RECIPE FOR TODAY



Kerrygold Irish Mac & Cheese

Ingredients

1 pound macaroni, penne or ziti, cooked tender and cooled
4 tablespoons Kerrygold Unsalted Butter
¾ cup onion, small dice
Pinch of sugar
4 tablespoons all purpose flour
3 cups milk
1 cup heavy cream
1 bay leaf
¼ teaspoon ground cloves
Salt and freshly ground black pepper
1 cup Kerrygold Aged Cheddar or Reserve Cheddar, grated
1 cup Kerrygold Swiss Cheese, grated
1 ½ cups Kerrygold Dubliner Cheese, grated
¼ teaspoon ground nutmeg
1 cup breadcrumbs

Preparation Instructions

Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 ½-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.
Options:
For an added touch of hearty goodness, add ¼ cup of cooked and chopped bacon or French ham or 1 ½ cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.

20 de marzo de 2017

Spicy Mashed Potato Pancake RECIPE FOR TODAY

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Spicy Mashed Potato Pancake

Ingredients:

7-8 medium potatoes
1 onion
1 inch piece ginger
4 cloves garlic
2 green chili peppers
1 teaspoon mustard seeds 
1 teaspoon cumin seeds
1 teaspoon red chili flakes
salt to taste
3/4 cup plain flour or gram flour
3 eggs
1/2 cup milk
a small bunch of coriander
4 tablespoons olive or sunflower oil

This Is What You Do:

Peel and cut potatoes into cubes. Boil till done. Drain and set aside.
Finely chop onions, ginger and garlic.
Chop green chili peppers and coriander.
Heat 1 tablespoon oil in a frying pan. Add mustard and cumin seeds. Sauté for a minute or till the seeds begin to splutter.
Add chopped onions, ginger and garlic. Add red chili flakes. Sauté the mix for another minute.
Add boiled potatoes to a big mixing bowl. Mash till smooth. Stir in the sautéed onions and spice mix. Add flour, eggs, milk, green chilis and coriander. Add salt. Mix to make a soft batter.
Batter shall be quite thick but soft enough to spread in the pan.
Heat a nonstick frying pan on medium heat. Grease it lightly every time before making a new pancake.
Reduce heat to low. Place a serving spoon full of batter in the middle of the pan, gently spread it out in a 1/2 inch thick and 5 inches wide circle. Let it cook on one side for 2 minutes or till the pancake is firm enough to flip.
Cook on the other side similarly. Should have nice golden brown spots on both sides. Repeat with all batter.
Don’t over crowd the pan, make at the most two pancakes if you have a big frying pan. There should be enough space to flip them.
Serve warm with thick yogurt, coriander/cumin raita, chutney or pickle of your choice.
Makes 8 medium pancakes.

Serves 4

19 de marzo de 2017

Creamy Dreamy Lemon Pie RECIPE FOR TODAY

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Creamy Dreamy Lemon Pie
Ingredients
8 whole graham crackers
3 Tbsp. butter
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest
Whipped cream (optional) 
Directions
Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust.
Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

18 de marzo de 2017

Boxty - Irish Potato Pancakes RECIPE FOR TODAY

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Boxty - Irish Potato Pancakes
Ingredients
1 cup mashed potatoes (2 potatoes cooked and mashed)
1 and 1/2 cup grated raw potato (2 medium potatoes)
1 and 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 to 1 and 1/2 cup buttermilk
2oz butter
Directions:
Serves 4
Step 1 Peel and cut the potatoes for the mash into quarters. Cover with water in a medium saucepan, and bring to the boil. Reduce heat, cover with the lid and simmer for 15 to 20 minutes until the potatoes are fork tender. Drain and mash.
Step 2 Grate the other potatoes. Place a cheesecloth over a bowl and add the grated potatoes. Gather the cheesecloth in a ball. Over the bowl, squeeze the excess fluid and starch from the grated potatoes. Discard the fluid.
Step 3 In a large mixing bowl combine the mashed potato and grated potato. Sift the flour, salt and baking soda into the bowl. Combine well with the potatoes.
Step 4 Add one cup of buttermilk to the potato/flour mixture and stir well to form a thick batter. Add additional buttermilk, up to 1/2 cup if the mixture is too thick.
Step 5 Melt the butter in an 8 inch round saute pan. Pour half the mixture into the pan. The pancake should be close to one inch high. Cook on each side over low heat until brown and crispy. This takes 12 to 15 minutes per side.
Step 6 Alternatively cook one 12 inch round pancake, or 8 to 10 small pancakes about 3 inches in diameter
Step 7 Serve hot with melted butter and a side of bacon or sausage if desired.

Fried Irish Cabbage with Bacon RECIPE FOR TODAY

Fried Irish Cabbage with Bacon

Fried Irish Cabbage with Bacon

byAllrecipes
Prep 10 m
Cook 15 m
Ready In 25 m

Ingredients
1 (12 ounce) package bacon
1/4 cup bacon drippings
1 small head cabbage, cored 
finely chopped ground black pepper to taste

Instructions
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

Buttermilk Ranch Roasted Chicken with Potatoes RECIPE FOR TODAY

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Buttermilk Ranch Roasted Chicken with Potatoes

10 pieces bone-in, skin-on chicken thighs and/or legs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 pounds small red potatoes
1 1/2 cups buttermilk ranch dressing*

Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat. Really get in there with your hands and massage those spices into the chicken.
Spray one large baking pan (18x13) or two smaller pans (13x9) with cooking spray or rub with a little olive oil. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes.
Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter.
Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes.
Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes.
Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 20-30 minutes or until chicken is golden brown.
OK, in summary, here are the cooking temps/times. Because if you’re like me you’ve already seen a squirrel and forgotten which step you’re on.
325 degrees – Chicken only – bake 45 minutes
325 degrees – Add potatoes – bake 30 minutes
325 degrees – Baste everything, salt potatoes – bake 30 minutes
375 degrees – Baste everything again – bake 20-30 minutes
~2 hours and 15 minutes total cook time~
Arrange chicken and potatoes on a serving platter to serve. Garnish with fresh chopped parsley if desired.
*Make sure you buy an actual buttermilk ranch dressing (such as Newman's Own). Check the ingredients list to be sure buttermilk is one of the top three ingredients. Do not buy light or fat free dressing.
TIP! To get those gorgeous caramelized potatoes, place them cut-side down (face down) in the greased pan. Don't flip or turn them - just let them do their thing. Use a sturdy spatula after they're done to make sure you don't lose any of that golden deliciousness!
This recipe was featured at the Weekend Potluck!
Compliments of South Your Mouth


17 de marzo de 2017

Copycat Starbucks Vanilla Bean Frappuccino RECIPE FOR TODAY

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Copycat Starbucks Vanilla Bean Frappuccino
Ingredients
1 cup Ice
1 1/2 cup Milk
3 scoop Vanilla Bean Ice Cream
1 tsp Sugar
1/8 tsp Vanilla Extract
Whipped Cream (optional)
Instructions
Blend all ingredients except whipped cream until blended.
Transfer to serving glass and top with whipped cream.

16 de marzo de 2017

One Bowl Apple Cake RECIPE FOR TODAY

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One Bowl Apple Cake
Ingredients:
2 eggs
1 1/2 cups sugar
2 tsp. cinnamon
1/2 cup oil
6 medium Gala or Fuji
2 cups flour
2 tsp. baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl, stir in apples as you go. Mix together flour and baking soda and add to the ingredients in the bowl. Mix well (I used a fork) until all of the flour is absorbed. Pour mixture into a greased one 9x13 or a 9 inch spring form. Bake for approximately 55 minutes.
*Tip: watch the last five min cake gets dark on the edges. Adjust the sugar if you have a sweet apple, you may want to use less sugar. I used 6 medium size Gala. Great with Ice cream!!

15 de marzo de 2017

CINNAMON ROLLS ANOTHER RECIPE FOR TODAY

 Resultado de imagen para perfect CINNAMON ROLLS
CINNAMON ROLLS (another recipe)
Ingredient:
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
FILLING
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon

Instructions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased pan. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls. (you can double the recipe for as many as you want to make)

To Make Icing
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract
Directions:
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread.

14 de marzo de 2017

French Toast with Ham and Arugula RECIPE FOR TODAY

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French Toast with Ham and Arugula
Ingredients:
- 2 Slices Bread
- 2 Eggs
- 1 cup of Milk
- Ham
- Cheese
- Arugula
- Butter

Preparation:
1. Mix and eggs with milk (vanilla extract should be used because we are making these salty this time, it can be put or not to taste)
2. Soak bread in milk mixture.
3. Heat butter in non-stick pan, and place bread first on one side then on the other. Do two slices of bread for a complete French Toast with Ham and Arugula serving.
4. Sauté ham in skillet.
5. Melt cheese on top of ham.
6. Mount on bread and add arugula.
7. Cover with second slice of bread and enjoy!

Tostadas Francesas con Jamon y Rúcula SPANISH RECIPE FOR TODAY

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Tostadas Francesas con Jamon y Rúcula
Ingredientes:
- Pan Molde
- 2 Huevos
- 1 taza de Leche
- Jamón
- Queso
- Rúcula
- Mantequilla

Preparación:
1. Mezclar y huevos con leche (aquí le colocamos extracto de vainilla que no debería ir porque los hicimos salados esta vez, se puede poner o no es a gusto)
2. Pasar pan por remojo.
3. Calentar mantequilla en sartén antiadherente, repetir dos veces el paso.
4. Saltear jamón en sartén.
5. Derretir queso.
6. Montar y agregar rúcula.

Crockpot Cinnamon Roll Casserole RECIPE FOR TODAY

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Crockpot Cinnamon Roll Casserole
Ingredients
* 2 12 oz tubes of cinnamon rolls cut into quarters- divided
* 4 eggs
* ½ cup whipping cream
* 3 Tbsp maple syrup
* 2 tsp vanilla
* 1 tsp cinnamon
* ¼ tsp nutmeg
Instructions
1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm

13 de marzo de 2017

Meat N Pepper Rings RECIPE FOR TODAY

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Meat N Pepper Rings

Ingredients:
- 2 red and yellow peppers
- 350 g ground beef
1/2 onion
- 1 egg
- 50 g grated Parmesan cheese
- Salt and black pepper

Preparation:
1. Cut the peppers into rings, reserve tips.
2. Cut the onion and the rest of the peppers in small cubes.
3. Mix the meat, vegetables and egg. salt and pepper.
4. Fill the peppers with the seasoned meat.
5. In a non-stick skillet put the peppers on both sides until golden brown.
5. Bake at 180ºC for 30-40 minutes until the meat is cooked.
6. Remove from oven and cover with grated cheese on top and return to the oven until the cheese is golden brown.
7.  Serve.

Anillos de Pimientos Con Carne RECIPE FOR TODAY

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Anillos de Pimientos Con Carne

Ingredientes:
- 2 pimientos rojo y amarillo
- 350 g de carne molida
- 1/2 cebolla
- 1 huevo
- 50 g de queso parmesano rallado
- Sal y pimieta

Preparación:
1. Cortar en anillos los pimientos, reservar puntas.
2. Cortar la cebollay el resto de los pimientos en cuadritos.
3. Mezclar la carne, la verduras y el huevo. sal y pimienta.
4. Rellenar los pimientos.
5. En un sartén antiadherente poner los pimientos por ambos lados hasta dorar.
5. Llevar al horno a 180ºC por 30-40 min hasta que la carne esté cocida.
6. Sacar poner queso rallado encima y volver al horno hasta que el queso esté dorado. Servir.

LEMON BROWNIES RECIPE FOR TODAY

Imagen relacionada
LEMON BROWNIES
Ingredients:
1 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. salt
1 c. butter, room temp
1 c. egg substitute or 4 eggs at room temp
3 Tbsp. lemon juice, fresh is best
Zest from 1 lemon
Glaze
1 to 1 1/4 c. powdered sugar
2 Tbsp. lemon juice, fresh is best
lemon zest, optional
Directions:
Preheat oven to 350 degrees. Coat a 9 x 13 pan with cooking spray, liberally.
Combine flour, sugar and salt in medium bowl. Stir with whisk to fluff it a bit. Add softened butter and blend well.
In a separate bowl, stir together egg substitute (or eggs), lemon juice and zest from 1 lemon. Add this wet mixture to your flour mixture.
Stir and mix well. Do not over mix.
Pour into your prepared baking pan. Bake for 30-35 minutes, or until toothpick inserted comes out clean.
When done, place pan on a cooling rack. Allow to cool completely before glazing & cutting into them. These are a very moist brownie.
Glaze:
After your brownies are cooled completely in the pan, make glaze and drizzle over the pan of brownies. Sprinkle with additional lemon zest if desired. Now you are ready to cut and eat!
Combine all glaze ingredients well and drizzle over brownies. If too thick, use a little more of lemon juice until you reach the right consistency.

12 de marzo de 2017

Mushroom Portabello Stuffed RECIPE FOR TODAY

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Mushroom Portabello Stuffed
Ingredients:

- Mushroom portobello
- 100 gr Chopped spinach
- 30 gr chopped coriander
- 10 gr Dehydrated tomato (hydrated in hot water)
- 60 gr cream cheese

Preparation
1. Clean mushrooms, hollow out.
2. Chop spinach, tomatoes and cilantro. Cook in pan with olive oil and garlic clove.
3. Mix with cream cheese and add salt and black pepper, to taste.
4. Fill the mushrooms. Put cheese on top.
5. Bake until cheese is melted and golden brown.
6. Serve with yogurt sauce. (optional)

Champiñones Portabello Relleno SPANISH RECIPE FOR TODAY

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Champiñones Portabello Relleno

Ingredientes:

- Champiñones portobello
- 100 gr Espinaca picada
- 30 gr Cilantro picado
- 10 gr Tomate deshidratado (hidratado en agua caliente)
- 60 gr queso crema

Preparación
1. Limpiar champiñones, ahuecar.
2. Picar espinacas, tomates y cilantro. Cocinar en sartén con aceite de oliva y diente de ajo.
3. Mezclar con queso crema. Salpimentar.
4. Rellenar los champiñones. Poner queso encima.
5. Hornear hasta que el queso se derrita y esté dorado.
6. Servir con salsa de yogurt.

Baked Honey Mustard Chicken RECIPE FOR TODAY

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Baked Honey Mustard Chicken
from CINDY 
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Under 300 calories, 7 Smartpoints
Ingredients
24 ounces uncooked Boneless, Skinless Chicken Breasts
¼ cup Honey (local if possible)
¼ cup Mustard (preferably stone ground)
1 tablespoon Parsley, fresh chopped
1 tablespoon Dried Basil
1 teaspoon Smoked Paprika
1 tablespoon fresh Lemon Juice
Sea Salt & Pepper, to taste

Directions
Preheat oven to 375 Fahrenheit.
Rinse and pat dry chicken breasts and place in a large glass dish. Season them with sea salt and pepper.
In a small bowl, stir together the remaining ingredients and pour over the chicken. Flip each one over a few times to coat it well.
Cook for 45-50 minutes, turning and basting them half way through.
Note: Make sure the chicken breasts are fully cooked by inserting a meat thermometer into the thickest part of the breast to assure an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, slice into the thickest part of the breast to assure there is no pink.
Nutrition Information
Serves: 4 | Serving Size: approx. 4 ounces of cooked chicken breast
Per serving: Calories: 282; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 98mg; Sodium: 295mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 18g; Protein: 39g

11 de marzo de 2017

Helado de Coco Sin Máquina SPANISH RECIPE FOR TODAY

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Helado de Coco Sin Máquina
Ingredientes
500 ml crema líquida para batir, muy fría
1 lata de crema de coco (480 gr)

Elaboración
Bate la crema muy fría hasta que se vea muy espesa y forme picos.
Coloca la crema de coco en un bowl y mezcla con el batidor globo. Agrega ¼ de la crema batida y mezcla muy bien con el batidor. Agrega ¼ más de la crema y si se siente ligera la mezcla entonces incorpora con el miserable, si vez que se batalla para incorporar mezcla con el globo.
Incorpora suavemente la crema restante, haciéndolo de forma envolvente con un miserable o espátula. Hazlo por partes para que sea más fácil.
Vacía en un molde o recipiente.
Congela por 8 a 10 horas o bien toda la noche.
Guarda en un recipiente con tapa o algo que se pueda cubrir en el congeladora para que te dure más.
Notas
CREMA DE COCO: La que se usa para las piñas coladas, la encuentras en el área de licores y vinos.
CAMBIOS DE LA RECETA: NO se puede cambiar la crema de coco ni la crema batida en esta receta. Es lo que hace que sea un helado sin máquina, esos dos ingredientes lo hacen posible.

Coconut Ice Cream Made Without Machine RECIPE FOR TODAY

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Coconut Ice Cream Made Without Machine
Ingredients
500 ml liquid whipping cream, very cold
1 can of coconut cream (480 gr)

Method
Beat the very cold cream until it looks very thick and forms peaks.

Place the coconut cream in a bowl and mix with the beater.

Add ¼ of the whipped cream and mix well with the beater.

Add ¼ more of the cream and if the mixture feels light  then incorporate with the beater.

Gently incorporate the remaining cream, making it wrap around with a beater or spatula. Do it in parts to make it easier.

Empty in a mold or container.

Freeze for 8 to 10 hours or overnight.

Store in a container with a lid or something that can be covered in the freezer to make it last longer.

Notes
CREAM OF COCONUT: Use the one used for pina coladas, you can find it in the area of ​​liqueurs and wines.

RECIPE CHANGES: You can not change coconut cream or whipped cream in this recipe. It's what makes it an ice cream without a machine, those two ingredients make it possible.

10 de marzo de 2017

Helado de Coco Casero SPANISH RECIPE FOR TODAY

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Helado de Coco Casero
TIEMPO: 60 min
Ingredientes
1 lata de leche condensada
1/2 lata de leche evaporada
1/2 litro de leche
1 taza de crema de coco
250 gramos de coco rallado
licores de café
cafés soluble


Preparación
Mezclar muy bien todos los ingredientes excepto el licor de café y el café soluble.

Vacía en un molde o recipiente.


Congela por 8 a 10 horas o bien toda la noche.


Guarda en un recipiente con tapa o algo que se pueda cubrir en el congeladora para que te dure más.

Sacar y servir en bolas de helado bañadas con el licor de café al gusto y espolvorear con un poquito de café soluble.

Homemade Ice Cream with a Touch of Coffee RECIPE FOR TODAY

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Homemade Ice Cream with a Touch of Coffee
TIME: 60 min
Ingredients
1 can of condensed milk
1/2 can evaporated milk
1/2 liter of milk
1 cup coconut cream
250 grams of grated coconut
Coffee liqueur (optional)
Soluble coffee ((optional)

Preparation
Mix very well all the ingredients except the coffee liqueur and the soluble coffee.
Insert in the refrigerator in the freezer section for about 8 to 10 hours or overnight. .
Store in a container with a lid or something that can be covered in the freezer to make it last longer.
Remove and serve ice cream in shapes of balls and bath with the coffee liqueur to taste and sprinkle with a little soluble coffee.

Note: you can delete the coffee part if you wish.

9 de marzo de 2017

Beer Battered Fish and Chips RECIPE FOR TODAY

finishe chips

Beer Battered Fish and Chips
Serves 4
For the Fish
  1. 1 lb. of white fish: haddock, pollock, or cod
  2. 2 cups of flour
  3. salt and pepper
  4. 1 teaspoon onion powder
  5. 10 oz. of dark beer
  6. 4-5 cups of vegetable oil
For the Chips
  1. 3 large Russet Potatoes
  2. salt
Chips
  1. 1. Cut potatoes into thick, short strips.
  2. 2. Place the strips in cold water. Stir around and drain off the starchy water. Fill bowl with water again. Let the potatoes sit for at least 30 minutes.
  3. 3. Drain the potatoes and dry completely.
  4. 4. Heat the oil to 300 degrees and blanch the potatoes in batches, they should not be brown at this point. Drain potatoes on paper towel.
  5. 5. Raise the heat of the oil to 400 degrees and fry the potatoes again, this time for about 3 minutes, until very crispy, place on a paper towel to dry. Sprinkle with salt. You may keep hot in a 300 degree oven.
Fish
  1. 1. Cut the fish into strips.
  2. 2. Mix 1 cup of flour with the onion powder, and some salt and pepper.
  3. 3. Mix the other cup of flour with salt and pepper and the beer. Heat the oil in a large dutch oven
  4. 4. Dip the fish into the dry flour first and coat.
  5. 5. Then dip into the beer batter and coat completely.
  6. 6. Fry the fish in the oil, dipping the fish first and then completely submerging.
  7. 7. When golden on one side, flip over. It should take about 2 minutes per side.
  8. 8. Drain the fish on a paper towel.
  9. Serve with tartar sauce and malt vinegar!