Valentine's day is a very special day for people. We all feel super excited when someone gives us a gift or surprises us.
Here you have some ideas that you can make for that special day and to please your loved ones.
Wednesday, January 22, 2020
Monday, January 6, 2020
Barbecue glazed chicken thighs whith cheesy cornbread
900 calories per serving
*This recipe is for two peoples
Ingredientes:
1 half stick unsalted butter
4 chicken thighs
8 ounces milk
½ cup cornmeal
½ cup flour
2 teaspoons sugar
1 teaspoon baking powder
2 ounces shredded Monterey Jack cheese
1 scallion
3 tablespoons barbecue sauce
1 aluminum tin
1 egg
olive oil
kosher salt
black pepper
aluminum foil
2 baking sheets
Proccess:
1.-Roast chicken thighs. Preheat oven to 450°F. Cut butter into 4 equal pieces; place 1 piece in a small bowl and set aside to soften at room temperature. Line a baking sheet with foil. Pat chicken thighs very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared sheet. Season all over with ½ teaspoon salt and pepper, then arrange skin-side up. Roast until skin is beginning to crisp, 15-20 minutes.
2.-Make cornbread batter. While chicken roasts, place remaining butter in a medium heatproof bowl and microwave in 30 second intervals until completely melted. Alternatively, melt butter in a small pot over medium heat, then pour into a medium heatproof bowl. Add ½ cup milk (save remainder for your morning coffe) and 1 egg; whisk until fully combined. Add cornmeal, flour, sugar, baking powder, Monterrey Jack, and ½ teaspoon salt; whisk to combine.
3.-Bake cornbread. Reshape aluminum tin, if bent, then rub with 1 teaspoon olive oil to coat and place on a separate baking sheet. Pour cornbread batter into prepared tin, spreading in a even layer. Bake cornbread (with chicken) until crust is light golden and a toothpick or sharp knife inserted into the middle comes out clean, 16-18 minutes. Set aside to cool slightly, 5-10 minutes.
4.-Make scallion butter. While cornbread bakes, rinse scallion, trim and discard root, and mince scallion whites and ligth greens; thinly slice dark greens, keeping separate. To bowl with softened buter, add 1 teasppon scallion whites and light greens, 1/8 teaspoon salt and pepper as desired. Mash using a fork until fully combined; set aside for serving.
5.-Glazed chicken thighs. Once chicken skin is beginning to crisp, spoon over barbecue sauce to coat. Coninue roasting until chicken is cooked through and barbecue sauce is sticky, 10-15 minutes more. Keep an eye on the chicken thighs as they roast - if the sauce begins to darken too quickly before your chicken is cooked through, cover loosely with foil to prevent burning, then continue roasting as instructed.
6.-Plate chicken and cornbread. Use the downtime while the chicken roasts to set the table. Then, divide barbecue-glazed chicken thighs between serving plates and garnish with scallion dark greens. Cut cornbread into 2 inch squares, then carefully remove from tin. Serve cheesy cornbread and scallion butter with chicken. Enjoy!!!
Friday, November 22, 2019
Hot Dulce de leche drink
Who does not like this fall, where the temperature is leaving behind the heat of summer to feel that cold that many of us like to be snuggled up with your loved one.
So today we will leave this quick and easy recipe to make, to enjoy a cold drink with a delicious hot Dulce de leche.
Ingredients:
3 cups fat-free milk
1/3 cup sweet milk
¼ chopped cup white chocolate
Process:
Heated milk, fresh milk and white chocolate chips in a medium saucepan over medium heat. Cook, whisking vigorously for about 5 minutes or until hot and foamy. Serve sprinkled with ground cinnamon.
Tuesday, October 29, 2019
Oatmeal chip cookies
Did you take a look at your pantry and have nothing to snack on? Here is a super easy and quick recipe for some oatmeal cookies. You will only need 30 minutes to prepare it. In addition, they are made with natural ingredients.
Ingredients:½ cup melted butter
3 cups flaked oatmeal
1½ flour
1 cup brown sugar
2 eggs
1 cup raisins*
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon cinnamon
½ teaspoon salt
*You can substitute raisins for another ingredient of your choice (chocolate, almonds, dates, figs, plums)
Process:
Preheat oven to 350 degrees. Mix all the ingredients well in a bowl. With an cream scoop, go placing tthem in a baking sheet, leaving space for cookies to grow when they are baked.
Sunday, October 27, 2019
This Turkey Pillow Looks Just Like the Turkey from “Friends” — And It Even Heats Up!
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| Credit: Firebox |
If you’re a Friends fanatic, this is the pillow you need to snuggle up the next time you turn on Netflix. You might recognize it as an exact replica of the turkey in “The One With All the Thanksgivings” episode where Monica and Joey get turkeys stuck on their heads. How cool is that?!
Right in time for the season and to celebrate the beloved show, Firebox just launched this heated Thanksgiving turkey pillow so you can have your very own turkey — with fez and sunglasses even — to keep at home. The pillow costs $26, which if you’re obsessed with Friends feels like a steal.
Buy Now: Heated Huggable Turkey from Firebox, $26
All you have to do is pop it in the microwave for ONE minute (tops — it heats up super fast apparently, and you don’t want to burn yourself) to warm it up, and it’ll keep you nice and toasty for a whole two hours. But don’t worry: it isn’t scented, so you don’t need to worry about any meaty smells you’d get in a normal bird, or perhaps allergic reactions. That can make a cuddling session go sour, for sure.
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| Credit: Firebox |
And hey, you can even carry it around this Thanksgiving and use it as a mask to bring some humor to the table. Cause you know, there has to be at least one of THOSE people at every holiday event, right? (I’ve been that person far too many times, I imagine…)
You can also snag some other stuff, too. Firebox is releasing a few other items into the mix. There’s also a turkey mug, with the fez as the lid. And if you want to actually look like Monica from the episode, then you can go with the Giant Turkey Mask, and re-enact the episode yourself. Or you can get all three — that’s real dedication as a Friends super-fan.
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| Credit: Firebox |
Saturday, October 26, 2019
Shrimp Rigatoni with Mascarpone - tomato Sauce
950 calories per serving
*This recipe is for two peoples
Ingredientes:
1/8 ounce basil
1 yellow onion
2 cloves garlic
¼ cup panko breadcrumbs
8 ounce rigatoni
¼ pint grape tomatoes
10 ounces shrimp
2 teaspoons Italian dried herb blend
1 can crushed tomatoes
4 ounces mascarpone cheese
¼ teaspoon crushed red pepper
1 ounce grated Parmesan cheese
olive oil
kosher salt
black pepper
Proccess:
- Prepare ingredients. Bring a medium, covered pot of water to a boil over high heat - covering the water helps it boil faster. Rinse all produce. Roughly chop or tear basil leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.
- Toast garlic breadcrumbs. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of garlic, 1/8 teaspoon salt, and black pepper as desired. Cook, stirring frequently to prevent burning, until golden, 2-3 minutes. Transfer garlic breadcrumbs to a plate and set aside. Reserve pan, off heat, for cooking shrimp.
- Boil rigatoni and tomatoes. Season boiling water generously with salt. Stir in rigatoni and cook for 8 minutes. Then add whole grape tomatoes and continue cooking until rigatoni is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Drain rigatoni and tomatoes, and set aside. Meanwhile, pat shrimp dry with paper towel and season all over with half of Italian herb blend, ¼ teaspoon salt, and black peppet as desired.
- Sear shrimp. Return pan from breadcrumbs to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer shrimp to a bowl and cover loosely with foil to keep warm. Wipe pan clean for the next step.
- Make tomato sauce. Return pan from shrimp to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion and sauté, stirring, until softened, about 4 minutes. Add remaining garlic and remaining Italian herb blend and sauté until fragant, 1 minute. Stir in crushed tomatoes and simmer until flavors have melded and sauce is thickened, 3-5 minutes more. Remove pan from heat. Stir in half of mascarpone.
- Plate shrimp rigatoni. Taste mascarpone-tomato sauce and season with ½ teaspoon salt and black pepper. Add rigatoni and tomatoes to pan with sauce, along with crushed red peper, and toss to coat. Divide rigatoni between serving bowls, then top with shrimp. Garnish with Parmesan, garlic breadcrumbs, and basil. Enjoy!
Healthy homemade fruit popsicles
I share you this video for you to learn how to make refreshing, healthy and colorful fuit popsicles for a day of a lot of heat.
How to make your own fish-shaped cookies
If you are one of the people that you like to be fit and eat healthy, you no longer have to go to the supermarket to buy those cookies that have so many calories and dyes. With few ingredients and to your liking you can make these rich cookies in the form of fish to entertain the little ones. Make your mold with a strip of soda can and you're done. Give it the way you want and impact your guests. Dare yourself...
Butterfly cookies rolls
Do you like cookies and butterflies? Who would not delight in this succulent and delicious way to mix these two tastes with chocolate. Dare yourself...
Tomato poached shrimp with feta, pine nuts and Quinoa
Time 25-36 minutes
620 calories per serving
*This recipe is for two peoples
Ingredients:
½ cup quinoa
1 herb mix (1/8 ounce mint / 1/8 ounce parsley)
1 ounce baby spinach
1 yellow onion
1 clove garlic
10 ounces shrimp
¼ teaspoon ground coriander
¼ teasppon ground cumin
2 tablespoons tomato paste
1 can fire-roasted tomatoes
3 packets unsalted butter
2 tablespoons pine nuts
2 ounce crumbled feta cheese
olive oil
kosher salt
black pepper
Proccess:
- Cook quinoa. In a medium pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until step 5.
- Prepare ingredients. While quinoa cooks, rinse all produce Roughly chop mint and parsley leaves, discarding stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired.
- Simmer tomato sauce. Heat 1/2 tablespoon olive oil in a medium high-side pan over medium-high heat. When oil is shimmering, add onion and saute, stirring, until softened, about 5 minutes. Add coriander, cumin, tomato paste, and garlic. Cook until fragant, 1 minute. Add fire-roasted tomatoes and 1/3 cup water and simmer until slightly reduce, about 4 minutes more. Season with ¼ teaspoon salt and pepper as desired.
- Poach shrimp. Add shrimp to pan with tomato sauce, still over medium-high heat. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Remove pan from heat and set aside.
- Finish quinoa. To pot with cooked quinoa, still off heat, add butter, spinach, half of pine nuts, and half of herbs. Stir to combine and wilt spinach slightly, about 1 minute.
- Plate tomato-poached shrimp. Divide spinach quinoa between roomy serving bowls, then spoon over tomato-poached shrimp. Top with feta, remaining herbs, and remaining pine nuts.
How to keep fresh cilantro
It has happened to many of us that we buy coriander and a few days later it withers or changes color. After trying many tips that appear on the web, this has been the one that worked for me, so I wanted to share it with you. Hope you like.
Try and leave us your comments.
Try and leave us your comments.
