Chicken with garlic

Make a chicken with garlic recipe is a snap. Do not stop being a chicken in their own sauce. Well, not exactly, because then you add some ingredients in this sauce, but it remains something really simple.

4 chicken thighs or 8 contramuslos.
8 tablespoons olive oil.
4 cloves of garlic.
1 sprig of parsley.

Salamos pieces and sauteed chicken with the oil in a large skillet until dorarlos. Picamos and add the garlic, lower the intensity of the fire to a minimum, cover the pan and let them do for 45 minutes. While they do, remove and give back to the chicken occasionally. When done, split the sauce you've created the chicken in a bowl, you add the chopped parsley and mix well. Chicken served in a dish, freshly made salsa and its overhead.

Read more...

Recipe Beef Cannelloni

Today we will prepare a delicious recipe for beef cannelloni, for which the secret key is to make good the filling, because the sauce tends to always do well, and if you do not leave very well prepared they are very good.

Ingredients for Cannelloni Meat:

250 grams of minced beef.
250 grams of minced pork meat.
18 cannelloni.
1 tbsp flour.
1 / 2 cup of milk.
1 / 2 onion.
1 clove garlic.
2 tablespoons of oil.
Sal
Oregano.
Basil.
Béchamel sauce.
Tomato sauce.

To comezar hydrate cannelloni plates, placing them in water hisviendo when hydrated placed on the cloth. On the other hand we began preparing the sauce for this doramos onion and chopped garlic in either a very hot skillet with oil, add the meat, add salt and let it be done, add the oregano and, when made flesh you add the basil and a soup spoon of flour, stir well and add, little by little, a dash of milk, as if we were making a sauce.

Made the sauce, assemble the cannelloni, putting a bit of each plate and enrrollándola. The place in a baking dish, previously a greased and flour-oil mixture, add the tomato over, not too much, without cover, and clothe them with béchamel sauce and grated cheese. We make a gratin in the oven to 200 º C, and when the surface and will have a golden delicious cannelloni meat ready to eat and enjoy.

Read more...

Chicken with pineapple

The first time I went to a Chinese restaurant called chicken with pineapple, I found a recipe exotic and different and I loved it, mainly because the chicken breast can be very dry and given a pineapple juice that makes them delicious. Today is no longer considered an exotic dish, because cooking around the world and each site had its variants, but I still looks delicious, so I want to share the recipe with you.

Ingredients chicken with pineapple:

Chicken breast fillets.
1 onion.
White wine.
1 can of pineapple (about 1 kg).

Salpimentamos and sliced chicken fillets, for it is best to use kitchen scissors and add salt to taste. Cut the onion and fry in the skillet with vegetable oil (though it is better with olive oil, but is more expensive). Later, add the chicken to skillet and do 10 minutes, stirring constantly. When the meat is done add the white wine. Let them make 5 to 7 minutes for the alcohol evaporates. Cut pineapple slices and add to skillet. Let them do at least 5 minutes. As a final touch, add a pinch of black pepper, or not, depending on their tastes.

Hope you like, because it is a dish that you love or or not. I love it, and if they have not proven they can not quit.

Read more...

A simple recipe, meat croquettes

Meat croquettes recipe is a simple but laborious. after making the mixture as it is necessary to shape rebozar and croquettes, one by one. This work in my house we were three, did a lot and congelábamos. The result is very good, as well as emerging unfrozen freshly made, and once one is best to make quantity.

Ingredients of meat croquettes:

150 gr. Flour.
1 large onion.
250 gr. Ground beef.
100 gr. Butter.
1 / 2 lt. Milk.
Beaten egg.
Breadcrumbs.
Sal

Picamos onion finely and fry in butter until golden, but not burn. Add meat, salpimentada and fry until done. Add the flour and a little rehogamos, until lightly toasted. We add the milk gradually, stirring in no time, not to form lumps, until a homogeneous paste, elastic, not sticking to the pan and which is not hard. If necessary add more milk. Transfer the dough to a plate and let cool.

We put in two separate dishes, the beaten egg and bread crumbs. Come on portions of the mass, the size we want, and will shape the croquettes. Breaded croquette must each passing by the beaten egg and bread crumbs in that order. Once empanadas, the abundant fry in hot oil. The fry in very large groups, because if you put too much oil is cooled and then absorb more oil. When the chips let drain on a plate with absorbent paper.

Croquettes conjelaremos on us and we will make another day. Conjeladas croquettes can be put to desconjelar without frying, but we must be careful because the oil cooled rapidly and will become more difficult to heat.

Read more...