Saturday, November 18, 2017

Chicken Milanese

Ingredients for 4 servings

1 cup plain dry bread crumbs
1 Tbsp. Knorr® Chicken flavor Bouillon 
2 eggs, lightly beaten
4 boneless, skinless chicken breasts, pounded ¼-inch-thick (about 1-¼ lbs.)
4 Tbsp. vegetable oil

Directions

Combine Knorr® Chicken flavor Bouillon with bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside.

Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5 minutes.

Friday, November 17, 2017

Grilled Fish Tacos

Ingredients for 3 servings

Fish:

1 lb tilapia
Chile powder
Cumin
Juice from 1.5 lemons
Olive oil
Paprika
Salt

Slaw:

1/3 cabbage sliced
½ shallot minced
1 clove garlic minced
1 jalapeño minced
1 tbsp Greek yogurt
1 tbsp red wine vinegar
1.5 lime juice
Handful cilantro chopped
Salt

Guacamole:

½ jalapeño minced
½ shallot minced
1.5 avocado
Handful cilantro chopped
Juice from 1 lemon
Salt

Spicy mayo:

1 tbsp mayo
1 tbsp sriacha 
1 tsp Greek yogurt

Corn tortillas, heated on the grill

Directions

Place your fish in tupperware or a ziplock bag.  Add your lime juice, olive oil, and spices.  Shake well until fish is fully covered and let sit for at least 30 minutes or up to overnight (in the fridge).

Prepare your slaw by adding all ingredients to a small serving bowl and tossing well.  Salt to taste.

Prepare your guacamole by adding all ingredients to a small bowl and mixing well, using a fork to mash the avocado.  Salt to taste.

Prepare your spicy mayo by mixing all ingredients in a small bowl and setting in the fridge until ready to serve.

Heat a grill to high.  Oil grill grates (I didn’t do this well enough and lost a bit of fish in the process).  Transfer fish to the grill and cook for about ~3-4 minutes per side until cooked through.  Place tortillas on grill while cooking fish to warm.

Serve fish in tortillas with a large scoop of slaw, dollop of guac and dollop of spicy mayo.

Thursday, November 16, 2017

Hungarian Mushroom Soup

Ingredients for 6 servings

¼ cup chopped fresh parsley
½ cup sour cream

1 cup milk
1 pound fresh mushrooms, sliced
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon salt
2 cups chicken broth
2 cups chopped onions
2 teaspoons dried dill weed
2 teaspoons lemon juice
3 tablespoons all-purpose flour
4 tablespoons unsalted butter
ground black pepper to taste
Directions

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Wednesday, November 15, 2017

Funge

Ingredients for 4 servings

1 ½ cups P.A.N. Pre-cooked White Cornmeal
4 ¼ cups water
Salt to taste

Directions

In a heavy-bottomed pot, boil 4 cups of salt water.

Put the rest of the water in a bowl and stir in½ cup of P.A.N. Pre-cooked White Cornmeal until dissolved. Add the mixture to the boiling water and stir with a wooden spoon.

Slowly add the rest of the P.A.N. Pre-cooked White Cornmeal and stir constantly to prevent lumps from forming. Cook for 3 minutes on low heat, stirring continuously until the mixture has the consistency of a smooth potato puree.

Moisten a serving bowl with water and pour in the mixture. Let sit covered with another moistened dish for 5 minutes.

Serve hot with your favorite meal.

Tuesday, November 14, 2017

Pollo En Pipian Verde

Ingredients for 4 servings

½ cup toasted pumpkin seeds, finely ground
1 cube Chicken flavor Bouillon
1 ½ cups salsa verde
2 cloves garlic, finely chopped
1 medium onion, chopped
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves

Directions

Mash Chicken flavor Bouillon Cube(s) with a fork in a small glass bowl or measuring cup. Microwave at HIGH for 20 seconds or until bouillon is softened. Stir until smooth. Rub mixture evenly over chicken breasts.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken about 8 minutes or until thoroughly cooked, turning once. Remove and keep warm.

Cook onion over medium heat about 4 minutes or until onion is tender, stirring occasionally. Add garlic and cook about 30 seconds. Add ground pumpkin seeds and cook about 2 minutes, stirring occasionally. Stir in salsa verde and simmer about 1 minute. Return chicken to skillet and heat through, turning once. Garnish with chopped fresh cilantro and additional toasted pumpkin seeds.

Monday, November 13, 2017

Jagacida

Ingredients for 4 servings

1⁄4 cup paprika
1 cup long-grain rice (preferably Uncle Ben's)
1 small onion, minced
1 (16 ounce) can butter beans
2 bay leaves
2 cups water
2 tablespoons olive oil
2 teaspoons garlic, minced
4 ounces linguica sausage, ½ cup minced (chourico or Portuguese)
fresh ground black pepper, to taste
salt, to taste

Directions

Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.

Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.

Add the water, salt, pepper, and bay leaves.

Cover and bring to a boil.

Add the beans and rice and stir to make sure that all the ingredients are well mixed.

Cover and simmer over low heat for about 35 minutes.

Remove the bay leaves.

Serve hot.

Sunday, November 12, 2017

Cocadas

Ingredients for 24 servings

1⁄4 teaspoon almond essence
3⁄4 cup condensed milk
1 egg
2 2⁄3 cups shredded coconut
butter, to coat baking sheet

Directions

In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.

Let rest for two or three minutes.

Spread butter on a baking sheet to coat.

Using two teaspoons, put small amounts of the mixture in the baking sheet.

Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.

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