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Lunch Recipes

CRUNCHY CHICKEN THIGHS

CRUNCHY CHICKEN THIGHS 😋

CRUNCHY CHICKEN THIGHS

Ingredients:

6 chicken thighs
1 tablespoon of salt
200 ml (⅔ cup) milk
⅔ cup (200 ml) of water
salt and pepper
1 teaspoon oregano
1 ½ teaspoons paprika
1 cup (120 g) all-purpose flour
1 cup (120 g) breadcrumbs
2 eggs
¼ cup (60 ml) milk
Vegetable oil for frying

Preparation:

1.Place the chicken in the saucepan, season with salt, and pour in the milk and water just to cover the meat.
2.Cover skillet with lid and cook chicken over medium-low heat for 20 minutes.
3.Let the chicken cool down.
4.Meanwhile, whisk together the breadcrumbs and flour with paprika, oregano, salt, and pepper.
5.Separately beat the eggs with the milk.
6.Drape the chicken in flour, dip it in the eggs and coat again with breadcrumbs.
7.Fry the chicken thighs for 15 minutes, turning constantly so they brown evenly.

Categories
Lunch Recipes

MILK CROQUETTES 😋

MILK CROQUETTES 😋

Ingredients:

80g (1/3 cup) butter;
100g (3/4 cup) flour;
500 ml (2 cups) of milk;
Salt and pepper to taste;
1/2 teaspoon of nutmeg;
50g (1/2 cup) cheese;
100g (2/3 cup) ham, cut into small cubes;
Egg wash, flour and breadcrumbs for dredging.

Preparation:

Melt the butter and cook the flour in it until the butter is completely absorbed. Begin pouring the milk in batches, whisking constantly, making sure to remove any clumps. Season with salt, pepper and nutmeg.
Cook for 3-5 minutes, until thickened.
Add the ham and cheese, then spread the milk mixture into a small tin, cover with plastic wrap, and chill for about 30 minutes.
Cut into 10-12 pieces, dust with flour, dip each in an egg wash and coat with breadcrumbs, making sure to cover each spot, otherwise the milk mixture may leak out.
Heat the vegetable oil to 180C / 350F and cook the milk nuggets for 3-4 minutes, until golden brown.
Drain on paper towels and serve.

Categories
Lunch Recipes

Chinese spring rolls


 Chinese spring rolls or lumpia are among the dishes of Chinese cuisine, which has become popular in Mexico. Because it is simple to prepare and delicious, it can be eaten in the vast majority of Asian restaurants in the country. But surely you want to learn how to prepare it to eat it with your family for lunch or dinner. Therefore, in this article you will be able to read the entire recipe and the products that you will need to prepare them.

Preparation time: 60 minutes

Servings: 10 people

Ingredients

Listed below are all the ingredients you will need to make Chinese spring rolls:


250 grams of minced meat into small pieces.

3 large carrots.

2 large onions.

250 grams of cabbage.

150 grams of bean sprouts.

1 large red bell pepper

10 sheets of rice paper or phyllo dough.

A splash of soy sauce.

4 tablespoons of olive oil.

500 milliliters of oil to fry.

Steps

The preparation of Chinese spring rolls does not have a very elaborate process. Actually, you have to execute a few small steps that does not require you to be an expert chef in Asian gastronomy. These are:

Step 1

Cut the bell pepper, cabbage and onion in a julienne shape. Then reserve in the refrigerator. Next, place 4 tablespoons of oil in a large skillet and heat over medium heat for 5 minutes. Then, add the cabbage and onion that you previously chopped. Cook for 4 minutes until al dente.


Step 2

Add the soy sauce and olive oil to the preparation, then add all the ingredients and place the mixture in a bowl.


Step 3

In the same pan, add more oil to fry and add the carrot so that they also cook al dente. Then add soy sauce and add it to the mixture from step 2. Later, do the same process with the onion.


Step 4

Pour the minced meat into the previously greased skillet and cook it until golden. Then, add soy sauce, olive oil and bean sprouts and add to the previous mixture to mix it with all the ingredients. It is recommended to reserve for a few minutes so that all the flavors are integrated.


step 5

To form the lumpias, spread out the rice paper or dough, then add the portion of filling you want and wrap to make the roll. Next, start frying them for 2 minutes in a pan with enough oil and place them on absorbent paper to remove all the excess oil.


Finally, you know how Chinese spring rolls are made. The process is simple to carry out and it is a delicious dish that your whole family will love.

Categories
Lunch Recipes

CAJUN SHRIMP AND STEAK ALFREDO PASTA

 

CAJUN SHRIMP AND STEAK ALFREDO PASTA

This Cajun Shrimp Chicken and Steak Alfredo Pasta is prepared with penne pasta, Cajun-flavored shrimp, chicken, and steak, and a creamy Alfredo sauce. An uncomplicated weeknight meal that packs in a ton of flavor into each and every mouthful.

Since I can never keep anything simple, I resorted to creating this recipe. It was going to be a recipe for Chicken Alfredo, but I ended up adding shrimp and a lot of steak for good measure instead. Originally, it was only supposed to be a Chicken Alfredo dish. And I believe that everyone is aware of my fixation on all things Cajun; hence, the Cajun Shrimp Chicken and Steak Alfredo Pasta came into being as a result of this fixation.

I had every intention of keeping this dish to myself merely due to the fact that everything was put together at the very last minute; but, after taking one mouthful, I realized that it was much too delicious to keep to myself.

INGREDIENTS NEEDED FOR:

THE STEAK:

500 grams.Of Ribeye steak – cut into cubes.
½ Cup.Of extra virgin olive oil.
¼ Cup.Of soy sauce.
¼ Cup.Of Worcestershire sauce.
1 Tbsp.Of garlic powder
1 Tbsp.Of Cajun seasoning.
1 Tbsp.Of hot sauce.
1 Tbsp.Of brown sugar.
1 Tsp.Of ground black pepper.
2 Tbsp.Of butter.
2 cloves.Of garlic minced
¼ Tsp.Of crushed red chili pepper flakes.


THE PASTA:

½ Tsp.Of salt.
1 Tbsp.Of olive oil.
Penne Pasta; I used 500 grams.

THE CHICKEN:

A boneless chicken breast – cut it into 1’’ cubes.
1½ Tbsp.Of olive oil.
1 Tbsp.Of Cajun seasoning.
Pepper and sea salt – to taste.


THE SHRIMP:

Peeled and deveined shrimp; I used 300 grams.
1 Tbsp.Of olive oil.
1 Tbsp.Of cajun seasoning.
Pinch of Salt.
Pinch of freshly ground black pepper.

THE ALFREDO SAUCE:

½ Cup.Of unsalted butter.
120 grams.Of softened cream cheese.
2 Cups.Of heavy cream.
1 Tbsp.Of Cajun seasoning.
½ Tsp.Of salt.
½ Tsp.Of freshly ground black pepper.
1½ Cups.Of freshly grated Parmesan.


DIRECTIONS:

THE BEEF MARINADE PREPARATION:

Step 1: Place the steak in a zipper-lock bag. Set aside. Combine in a small bowl 1/2 cup of extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun spice, spicy sauce, brown sugar, and powdered black pepper.
Step 2: Pour the marinade into the Ziploc bag, coating the meat with it. Refrigerate for six to eight hours, or better overnight.

THE PASTA PREPARATION:

Step 1: Combine half a teaspoon of salt with one tablespoon of olive oil and pour it into a big kettle full of water. Bring to a simmer.
Step 2: Add pasta to the boiling water and cook according to the instructions on the box. Drain the water from the noodles and put them aside.

THE CHICKEN PREPARATION:

Step 1: Heat oil in a big pan or a large pot over medium heat. In the meanwhile, season the chicken with salt, pepper, and Cajun seasoning.
Step 2: Once the pan is heated, add the chicken and cook, continually tossing, until the chicken is no longer pink.vicinity in a separate bowl and reserve . Maintain the stove on.

THE SHRIMP PREPARATION:

Step 1: In a medium bowl, mix and coat shrimp with olive oil, cajun spice, a touch of salt, and a pinch of pepper.
Step 2: Add shrimp to a heated pan and cook with frequent tossing until the shrimp become pink. The shrimp should be placed in a separate dish and put aside.

THE STEAK PREPARATION:

Step 1: In a heated skillet, warm one tablespoon of olive oil. Remove steak marinade from refrigerator. Remove the steak from the marinade and arrange in a single layer in the same skillet.
Step 2: Cook for two to four minutes, stirring often, until golden brown.
Step 3: Add butter, minced garlic, and crushed red pepper flakes and continue to mix and toss the steak for 1 to 2 minutes.


THE ALFREDO SAUCE PREPARATION:

Step 1: Melt the butter in the same pan over medium-low heat. Once the butter has melted, the cream cheese should be added and heated until softened.
Step 2: Season the heavy cream with Cajun seasoning, salt, and pepper. Whisk to mix ingredients.
Step 3: Bring to a low boil. Once boiling, reduce the heat to low and simmer the sauce, stirring regularly, for 8 to 10 minutes. The sauce must be enough thick to coat a spoon.
Step 4: After the sauce has thickened, remove it from the heat and stir in the parmesan. Adjust the sauce’s spices to your liking after tasting it.
Step 5: Add the pasta and toss to coat with Alfredo sauce. Stir in the steak, chicken, and shrimp to mix them. Serve and delight!
Categories
Lunch Recipes

GARLIC BUTTER STEAK AND POTATOES SKILLET


 HOW TO PUT CREAMED GARLIC LISTEL AND POTATO PAN

Garlic Fat Listel with Potatoes is a very easy dish that is packed with a luscious garlic herb listel that melts on the edge and is served with potatoes. Everyone in the ascendants enjoy this delicious dinner!!! Especially my ten-year-old son, who is a huge steak chauvinist, always requests it every week. He likes steak and potatoes, and I enjoy quick and easy dinners, so it’s a win-win scenario. Is there little better than a good T-bone steak and some roast potatoes? Aviated in a buttery garlic and herb besamela, this dish is chock full of aftertaste and is sure to please everyone in your succession.


INGREDIENTS


1 tablespoon of olive lipid.

2 tablespoons butter, divided.

Yukon Gold potatoes, I used a pound sliced, about ½ inch obese.

3 teeth. Speckled garlic.

1 teaspoon unbroken thyme.

1 teaspoon unbroken rosemary.

1 teaspoon of incessant oregano.

Steak steaks, I used 1¼ lbs. cut into 1-inch cubes.

To consider, I used salt and pepper, however you can amp up more spices.

INSTRUCTIONS:


STEP 1

In a large pan of molten brisket, heat a generous tablespoon of olive bacon with another tablespoon of soft fat over a medium-wide flame until hot. And I added the potatoes with non-stop garlic, non-stop fresh thyme, rosemary and oregano and cooked until the potatoes are tender.

STEP 2

I slow cooked the trabazon for about 4 minutes, then stirred and cooked for another 3 to 5 minutes, until the potatoes are tender, then removed the cooked potatoes from the pan and transferred to a plate.

STEP 3

After that, it was time to heat the pan over a high flame, I added the remaining tablespoon of dirt and the pieces of steak and mixed well.

STEP 4

I let the steak brown for a minute and then continue to stir the steaks until they are browned and juicy. And I added the potatoes and included them again.

STEP 5

Lastly, I added a generous sprinkling of chopped fresh herbs over my pan and served immediately!
A wretched salad and bagels are all it takes to finish off this delicious dinner! missionary try it as crazy as you can, and tell your relationships about it too.

Categories
Lunch Recipes

Spaghetti With Shrimp Cream 🍕🍕

Spaghetti With Shrimp Cream 


 Ingredients

1 can of evaporated milk, look for the brand of your choice.


¼ teaspoon of garlic powder.

1 cube of chicken consommé.

1 package of spaghetti pasta, it must be cooked and drained, the measure would be more or less than 200 grams.

1 tablespoon of corn oil.

½ cup of water.

250 grams of shrimp, obviously they must be cooked, without heads and peeled.

1 package of cream cheese, which would be more or less 190 grams. The cheese must be fresh.


Preparation

Step 1

Take the tablespoon of corn oil and pour it into the pan, then add the 250 grams of shrimp to fry them.

Step 2

Look for the blender and add the package of cream cheese, make sure it includes 190 grams, to this mixture you must also add the can of evaporated milk, the cube of chicken broth, the garlic powder and the cup of water. This mixture will be the sauce with which you will bathe the pasta, that is to say, it is a vital step to prepare spaghetti with shrimp in cream.

Step 3

You must find a pan and place the spaghetti, obviously it must be cooked and drained, try to add the 200 grams of pasta. After that, add the shrimp that have been fried previously, finally, take the sauce and add it.

Step 4

It is important that you cook and mix for five minutes. He proceeds to serve.
Categories
Lunch Recipes

Scalloped Potatoes

Scalloped Potatoes

 

 

 INGREDIENTS

1 clove garlic

120 kg medium potatoes (mainly waxy)

100 g Gruyere (or other crash cheese)

200 grams of tracking lubricant

200 mi of spin

salt and pepper grated nutmeg

70 grams of fat

snack

1 handful of chives to embellish

accoutrement:

shear the potatoes, wash them, ventilate them but do not cut them.

Shear the garlic, chop finely. Grate the pinrel into large pieces. mix the latex and the smack with the garlic, think with salt, pepper and nutmeg

Preheat broiler to 180 stages (convection: 160 stages). Put the potatoes in an opposite spring smeared with fat.

dish. Pour the confederation of butter over the potatoes. Spread the pinrel and the remaining cream (approx. 50 g) over the potatoes in guriños

flakes Bake the potatoes in the oven on the shelf in the atmosphere for about 45 minutes. slice spring onions into rolls. word that potatoes

calm a crumb, sprinkle with chives and abide by.

Categories
Cake Lunch Recipes

Frango Assada Sobrecoxa



 Ingredients 

1 kg of coxas and sobrecoxas of frango

1 oil colher (soup)

1 KITANO granulated onion colher (soup)

1 colher (chá) of Alho Granulated KITANO

1 colher (chá) of salt

2 colheres (chá) by Tomilho KITANO

1 colher (chá) from Pimenta-do-Reino Preta Moída KITANO

2 butter colheres (soup)

1 colher (soup) of mel

How to prepare Sobrecoxa de Frango Assada

Pré-aqueça or oven at medium temperature (180ºC).

Place the coxas and sobrecoxas in an assadeira. Reserve.

In a tigela, misture or oil, Granulated Onion and KITANO Granulated Alho, or salt, metade do Tomilho and KITANO Black Pepper-do-Reino Moída.

Pass a mixture on as coxas and sobrecoxas. Cover with aluminum foil and lightly cook for 30 minutes. Remove the foil-aluminum, spread and keep the me and cook for more 30 minutes, watering as broth da assadeira from time to time, até macio and or brown. Serve em right away.

Categories
Lunch Recipes

Berinjela ao forno

Ingredients

2 large eggplants

200g of mussarela em fatias

1 sache of tomato mold

4 teeth of alho crushed

Salt, pepper of the kingdom, twelve paprika and oregano to taste

Preparation mode

Cut the berinjelas ao meio e em sequently faça vários no miolo cuts.

Season each band with salt, paprika, paprica, or something. It is necessary to spread this temperature very well between each cut so that it becomes more flavorful. Ajeite as berinjelas in a shape (you don’t need to spread) and lightly cook in a temperature of 200 degrees for about 35 minutes. To idea é that they fiquem bem macias tá bom?

Depois desse tempo throw as berinjelas do forno, place fatias of mussarela on top and then or tomato mould. Sprinkle with oregano and turn to the oven for about 15 minutes and soon.

Obs. Here it is customary to give a temperature to more than the saquinho tomato mould. Numa panela eu refogo alho and onion with a little butter, add or mould, and leave to cook for about 8 minutes.

Categories
Lunch Recipes

Jalapenos Stuffed with Tuna and Cheese

 


components:


-1 can of five oz.of tuna in water

-three chopped onions

-2 finely chopped carrots

-1 lemon (juice)

-Salt to flavor

-pepper to taste

-6 massive jalapeños

-6 slices of sparkling cheese


coaching:


Preheat oven to 350° F. In a small bowl, mix tuna, onions, carrots, lemon juice, salt and pepper with fork. cowl with plastic wrap and shop in the fridge. meanwhile, with a knife, split the jalapeños lengthwise so that you can dispose of the