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Showing posts with label Avocado. Show all posts
Showing posts with label Avocado. Show all posts

KitchenAid KSM150PSBU Series 5-Qt. Stand Mixer with Pouring Shield

KitchenAid KSM150PSBU Artisan Series 5-Qt. Stand Mixer Only today $223.99




KitchenAid KSM150PSBU Artisan Series 5-Qt.
KitchenAid KSM150PSBU


     Choose from all the color options to find the one that best matches your style and personality. Important safeguard: Remove Flat Beater, Wire Whip or Dough Hook from Stand Mixer before washing.
    The power hub turns your stand mixer into a culinary center with more than 15 optional attachments available.
    5-Qt. stainless steel bowl with comfortable handle offers enough capacity to mix dough for 9 dozen cookies or 4 loaves of bread in a single batch.
    59-Point Planetary Mixing Action means 59 touchpoints per rotation around the bowl for thorough ingredient incorporation.
    The tilt-head design allows clear access to the bowl and attached beater or accessory so you can easily add ingredients for a recipe.
    Powerful enough for nearly any task or recipe, whether you’re stirring wet and dry ingredients together, kneading bread dough or whipping cream.
    Includes coated flat beater, coated dough hook, 6-wire whip and 1-piece pouring shield. The flat beater and dough hook are dishwasher-safe.

    325-watt mixer with 10 speeds; 5-quart stainless steel bowl
    Tilt-back head for easy access to mixture
    2-piece pouring shield with large chute for adding ingredients
    Includes flat beater, dough hook, and wire whip
    Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty


Top Price $223.99
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15 super-easy and appetizing wrapped snacks to make and take

A tortilla with a fresh and delicate filling is the best snack for any home party or family picnic. That’s why we have made this list of the most delicious combinations of wrapped snacks, just for you.

1. Vegetable wrap
Finely chop a bell pepper, cucumber and tomato. Add a pressed clove of garlic, chopped greens (spring onion, dill, or basil) and feta cheese, sliced into cubes. Dress the filling with seed oil, add salt, and toss everything well.

2. Cream cheese wrap
Combine 180g of cream cheese (you can also use cottage cheese or ricotta) and 50g of sour cream. Add a chopped clove of garlic and slices of tomato. Mix everthing, then add dill and salt according to taste, and mix everything again.

3. Salmon wrap
Slice 100g of light-salted salmon into thin pieces. Combine it with cream cheese. Then spread the rest of the cheese over a tortilla, and lay on the filling, chopped lettuce, and greens.

4. Chicken wrap
Cut a chicken fillet into small pieces and fry in a skillet. Combine the chicken with finely chopped vegetables: a tuft of spring onion and parsley, two tomatoes, a cucumber, and two cloves of garlic. Sprinkle the filling with potato chips, then add four or five tablespoons of soy sauce, pepper according to taste (it should be spicy), seed oil, or sour cream.

5. Ham and cheese wrap
Cut 100g of ham. Grate or slice 100g of cheese. Lay the ham, cheese, chopped garlic and natural yogurt on a tortilla and wrap it. Done!

6. Mexican burrito
You will need 500g of stewed beef, two onions, 1/2 can of corn, one bell pepper, and two or three tomatoes. Add salt, black pepper, chili pepper, chopped greens, and grated cheddar cheese (about 200g) and mix everything. Wrap the filling in tortillas and enjoy this spicy dish!

7. Mushroom wrap
Fry 200g of mushrooms with oil. Hard boil three eggs and chop them. Combine the mushrooms with a finely chopped onion, eggs and 50g of cheese. Add 100ml of sour cream or cream cheese, and salt according to taste.

8. Meat mince wrap
Roast 300g of any meat mince together with a grated carrot, sliced onion and boiled broccoli. Add 50g of grated cheese, lettuce and two sliced tomatoes. Then press one or two cloves of garlic and mix in chopped greens and sour cream. Season the filling with salt and pepper.

9. Spicy chicken and vegetable filling
You will need two chicken fillets (boiled, roasted or fried), two tomatoes, one bell pepper, one onion, one red onion and 125g of grated mozzarella. Cut everything into small pieces and mix together. According to your taste, you can also add 50g of lettuce or salad greens, five tablespoons of olive oil, some fresh ground black pepper, ten stoneless olives and salt.

10. Salmon and cucumber wrap
Combine 180g of sliced salmon, 200g of cream cheese, one chopped cucumber and greens. Done!

11. Avocado and vegetable wrap
Cut 100g of avocado, tomatoes and bell peppers into large pieces. Add chopped greens and feta cheese.

12. Olive wrap
You will need 80g of stoneless olives, 100g of grated hard cheese, 1/2 tuft of parsley, a tablespoon of olive oil and lemon juice, 50g of any nuts and 100g of fried chicken slices. Mix everything and fill your tortillas with the filling.

13. Crab meat wrap
Finely chop 400g of crab meat. Add 150g of grated cheese, three hard-boiled eggs, 300g of sour cream or cream cheese, three cloves of garlic and chopped greens according to taste.

14. Korean-style carrot wrap
Mix together 200g of Korean-style spicy carrot and 100g of cream cheese.

15. Ricotta and honey wrap
Make a mixture of 80g of honey, 200g of ricotta (you can use cottage cheese or cream cheese) and 50g of nuts. Wrap the filling in tortillas. You can also pour some honey over the wraps.

9 delicious chicken dishes from all over the world

The most difficult question for any person is probably, ’What to make for dinner tonight?’ Chicken-based dishes are very popular and easy, but we often don’t know how to make them more interesting.

1. Spicy Mexican salad with chicken and vegetables

INGREDIENTS
4 small chicken breasts
1/2 medium-sized red cabbage
1 bell pepper
10 cherry tomatoes
1/2 lemon
A small tuft of parsley and/or cilantro
4 tablespoons of olive oil
1/2 teaspoon of brown sugar
Spices, according to taste (you can use caraway, black pepper, paprika, salt)
Yogurt
Pita bread if desired

PREPARATION
1. Grease the chicken fillets with the olive oil and sprinkle them with the spices and sugar. To marinate the meat, put it in the fridge for at least 30 minutes (it’s better to marinate it for a whole night).

2. Cut the chicken into cubes and fry with oil over a medium heat. Then add the juice from half a lemon.

3. Chop the cabbage and greens and cut the bell pepper into cubes. Divide the cherry tomatoes into halves. Toss the vegetables together with the fried chicken. Pour on the yogurt and sprinkle the greens over. You can serve the salad either on a plate or with pita bread.

2. Indian chicken and avocado salad

INGREDIENTS
500 g of chicken fillets
1/2 iceberg lettuce
2 avocados
250 g of toasted bread
1/2 red onion
1 tablespoon of seed oil
3 teaspoons of caraway
1/2 tablespoon of lemon juice

PREPARATION
1. Heat up the seed oil in a large frying pan over a medium heat. Cut the chicken fillets into small cubes, sprinkle them with the caraway and fry until the meat is golden.

2. Chop the lettuce and onion. Cut the avocados into cubes. Crumble up the toasted bread. Combine all the ingredients in a bowl and pour on the lemon juice.

3. Chicken salad with corn and pineapple

INGREDIENTS
300 g of chicken fillets
2 eggs
1 can of corn
380 g of canned pineapple
2 cucumbers
Mayonnaise

PREPARATION
1. Boil the chicken fillets and cut them into cubes. Slice the cucumbers into strips. Cut the pineapple into cubes. Hard boil the eggs and finely chop them.

2. Place all the ingredients on a plate in layers, greasing each layer with the mayonnaise. Order the layers like this: chicken, pineapple, then cucumber.

3. Let the salad sit for 15 or 20 minutes to soak up the dressing.

4. Garnish the dish with the chopped eggs and corn.

4. Crunchy chicken nuggets

INGREDIENTS
500 g of chicken fillets without the skin
1 egg white
1.5 cup of corn flakes
50 g of hard cheese
Pepper, salt, paprika and spices, according to taste

PREPARATION
1. Preheat the oven to 200°С. Whisk the egg white together with a small amount of water. In another bowl, combine the corn flakes, finely grated cheese, spices, salt and pepper, and mix everything well.

2. Cut the chicken into strips. Drop them in the batter first and coat in the corn flakes. Lay the chicken nuggets on a baking sheet.

3. Bake the nuggets in the oven for 15 to 25 minutes until they’re done.

5. Puff pastry rolls with chicken

INGREDIENTS
2 chicken breasts
1/2 onion
350 g of puff pastry
A handful of parsley
1 egg
Salt and pepper

PREPARATION
1. Preheat the oven to 200 degrees C. Slice the onion into thin half-moons. Finely chop the parsley. Whisk the egg. Shred the chicken meat in a blender and mix it together with the onion and parsley. Salt and pepper the filling.

2. Divide the pastry sheet in two, lengthwise. Place the chicken filling on each one. Make the rolls; grease the edges with the egg and fix them.

3. Grease the tops of the rolls with the egg to make a golden crust. Cut them into small pieces. Bake the rolls for 20 minutes until the crust appears.

6. Chicken and sausages spaghetti

INGREDIENTS
350 g of chicken thighs
200 g of sausages
350 g of spaghetti
2 onions
3 cloves of garlic
A small can of tomato paste or puree
A handful of grated cheese
2 bay leaves
Salt, pepper and oregano, according to taste

PREPARATION
1. Cut the chicken and sausages, add salt and pepper to the pieces. Heat up the olive oil in a pan at high temperature. Fry the chicken and sausages for five minutes, then place them in a bowl.

2. Add the onion, garlic, bay leaves and tomato paste to the same pan. Turn the heat down to low and fry for six to eight minutes until the onion gets tender. If the onion starts burning, add some water.

3. Cook the spaghetti according to the package instructions. Add it to the onion and fry for six minutes until the pasta turns golden. Then add some water to cover the pasta by one cm.

4. Simmer it, stirring, for ten minutes over a low heat until the pasta is al dente, and the sauce thickens. Add salt and pepper to the pasta and then add the fried meat. Before serving, sprinkle the dish with the grated cheese.

7. Funchoza with chicken and vegetables

INGREDIENTS
500 g of chicken fillets
200 g of funchoza (or rice noodles)
400 g of asparagus beans
2 onions
1 carrot
1 bell pepper
1 clove of garlic
50 ml of soy sauce
50 ml of rice vinegar if desired
Salt and pepper, according to taste

PREPARATION
1. Slice the fillets into long thin strips. Add the spices and stir-fry at a high temperature. Then add the sliced onion and stir-fry all over.

2. Cook the funchoza according to the package instructions: keep it in boiling water for five to seven minutes, then rinse it in cold water.

3. Cut the bell pepper into strips. Grate the carrot using a large-hole grater. Cook the asparagus beans. Fry all the vegetables together with the chopped or pressed garlic and spices until they’re done.

4. Combine the chicken, funchoza and vegetables. Dress the dish with the rice vinegar and soy sauce. It’s tasty both cold and hot.

8. Grilled chicken with honey and ginger

INGREDIENTS
1 kg of chicken legs
3 cloves of garlic
60 ml of soy sauce
1 tablespoon of grated ginger
2 teaspoons of honey
1 onion
1 leek or shallot
Roasted sesame seeds

PREPARATION
1. Place the chicken legs in a plastic bag. Add the soy sauce, garlic, ginger and honey, and mix everything well. Close the bag tight and marinate the chicken for four hours in the fridge.

2. Heat up the grill. Grill each side for three minutes until the chicken is done. Place the meat on a plate and let it sit for five minutes.

3. Grill the onion for one minute.

4. Add the onion to the chicken and mix. Garnish the dish with the shallot or leek and the sesame seeds.

9. Chicken risotto

INGREDIENTS
1/2 big chicken
500 g of frozen mixed vegetables
400 g of risotto rice
1 onion
150 g of cheese
2 tablespoons of olive oil
125 ml of cream

PREPARATION
1. Cook the chicken. Take the chicken out, peel the meat away from the bones and chop it.

2. Heat up the olive oil in a large saucepan. Chop the onion and stew it until it becomes tender.

3. Place the rice in the saucepan and mix it together with the onion. Pour in half of the stock and add the vegetables. Cover it with the lid, turn the heat down to low and cook until the rice is soft. Carry on adding the stock if you need, but in the end there shouldn’t be any water.

4. When the rice is done, add the grated cheese, chicken and cream.

5. Turn off the stove. Cover the rice and let it sit for ten minutes.

6. Risotto tastes better when served hot.

8 sandwiches that will make your day

If you never know what to pack for lunch or take on a picnic, this sandwich collection is just for you!

1. Tuna and avocado sandwich

INGREDIENTS
1/3 avocado
1/2 tablespoon of lemon juice
120 g of canned tuna
2 slices of tomato
A handful of lettuce
1 red onion
2 slices of whole wheat bread
Salt and ground black pepper, according to taste
Olive oil

PREPARATION
1. With your hands, tear the lettuce into small pieces. Cut the onion into half-moons.

2. Grease one side of each bread slice with olive oil.

3. Mash the avocado with a fork and spread it evenly on the bread. Lay the tomatoes, onion, tuna and lettuce over the sandwich. Season it with the salt, pepper and lemon juice.

4. Cover the sandwich with the other slice of bread. Wrap it in plastic wrap and take it wherever you’re going!

2. Turkey and greens sandwich

INGREDIENTS
200 g of turkey fillets
4 slices of whole wheat bread
4 lettuce leaves
A handful of arugula
1 celery stick
1/2 teaspoon of mustard
Salt and pepper

PREPARATION
1. Boil the turkey in salt water beforehand.

2. Spread the mustard over the slices of bread. Cut the celery stick into circles. Place the celery and two lettuce leaves on two of the bread slices.

3. Then add the sliced turkey and arugula, season the sandwiches with salt and pepper and cover with the rest of the lettuce and bread.

3. Goat cheese and spinach sandwich

INGREDIENTS
100 g of goat cheese
4 slices of bread
10 olives
1 tomato
Spinach and arugula, according to taste
Oregano and thyme, according to taste

PREPARATION
1. Mash the goat cheese with the herbs and spread it over two slices of bread.

2. Lay the olives (sliced into circles) slices of tomato, spinach and arugula on top, and cover the sandwiches with the other bread slices.

4. Salmon and pear sandwich

INGREDIENTS
1 baguette
2 slices of smoked salmon
1/2 pear
3 slices of Brie cheese
Lettuce

PREPARATION
1. Cut the baguette lengthwise.

2. Place the lettuce, salmon and Brie cheese slices on each half. Garnish the sandwiches with thin slices of pear. Done!

5. Chicken and cream cheese sandwich

INGREDIENTS
2 slices of sandwich bread
1 chicken fillet
1 tomato
30 g of cream cheese
Lettuce
Salt and pepper, according to taste

PREPARATION
1. Boil the chicken fillet in salted water and cut it into halves lengthwise.

2. Spread the cream cheese over the bread. Place a slice of chicken, a slice of tomato and a lettuce leaf on one part of the sandwich. Add salt and pepper if desired.

3. Cover the sandwich with the other slice of bread and cut it into two triangles.

6. The classic French sandwich

INGREDIENTS
1/2 baguette
2 slices of ham
4 slices of cheese
20 g of butter
1 teaspoon of mayonnaise
Pickled cucumbers, according to taste

PREPARATION
1. Cut the baguette into halves lengthwise. Spread butter on one part and mayonnaise on the other.

2. Place the slices of ham and cheese on the bread and combine the two parts. You can add pickled cucumbers if you like.

7. Salmon and spinach sandwich

INGREDIENTS
12 slices of whole wheat bread
200 g of lightly salted salmon
600 g of fresh spinach
100 g of goat cream cheese
1 tablespoon of olive oil
30 g of butter
Salt and pepper, according to taste

PREPARATION
1. Cut the crusts off the bread. Spread the butter over the slices and let it melt completely.

2. Fry the spinach with the oil over medium heat until it gets tender. Salt and pepper it.

3. Grill or toast each slice of bread until a golden crust appears. Lay a little bit of spinach and cream cheese on toast, then add a slice of salmon and cover it with another piece of toast.

8. Ricotta and honey sandwich

INGREDIENTS
1/2 baguette or wheat bread
1 ricotta cheese pack
2 or 3 tablespoons of honey
100 g of any semi-hard cheese (from cow’s milk)

PREPARATION
1. Slice the baguette diagonally.

2. Toast the bread in the toaster or oven for 3 to 4 minutes.

3. Spread the ricotta over the toast pieces and pour on the honey. Lay slices of semi-hard cheese on the sandwiches.

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

INGREDIENTS
1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

PREPARATION
1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

INGREDIENTS
2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

PREPARATION
1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

INGREDIENTS
2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

PREPARATION
1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

INGREDIENTS
10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

PREPARATION
1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

INGREDIENTS
3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

PREPARATION
1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

INGREDIENTS
3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

PREPARATION
1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

INGREDIENTS
2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

PREPARATION
1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

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