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Showing posts with label Pineapple. Show all posts
Showing posts with label Pineapple. Show all posts

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.

Nine great tips to make drinking water taste better

We all know how important it is to drink plenty of water and stay hydrated. But many of us just don’t find drinking regular water all that enjoyable.

The steps are easy to follow in all the ‘recipes’: just chop up the ingredients, slightly squeeze them to get the juice out, put them in some water and leave it in the fridge. You’ll need about 34 US fl. oz (one liter) of water, and the amount of ingredients can vary depending on your preferences.

1. Lemon and strawberry

Chop half a lemon into wedges, add a cup of chopped strawberries. Squeeze the juice out of the ingredients. Add a sprig of rosemary (optional) and pour in some water.

2. Orange, lime and lemon

Put all the ingredients, sliced up, into a jar. Squeeze the juice out, add some mint, then add the water.

3. Mint and pineapples

You’ll need only a cup of chopped pineapple for this one. Squash all the chunks, add a sprig of mint, and pour in the water.

4. Raspberry and lime

Cut one lime into wedges or rounds, add half a cup of raspberries, and pour in the water.

5. Blackberry and sage

Slightly squeeze a handful of blackberries and a couple of sage leaves together and add in some water.

6. Orange, ginger, and pineapple

You will need half a lemon, half a cup of sliced pineapple, and a tablespoon of ground ginger. Add all the ingredients into a jar, squash them together and pour in the water.

7. Watermelon and rosemary

Take a cup of cubed watermelon and mash it. Add a sprig of rosemary that will instantly release its juice. Don’t mix the ingredients too much as you may risk getting your drink tasting too much of rosemary. Then pour in the water.

8. Cucumber and mint

Chop half of a cucumber into rounds, slice up a lime, add fresh mint leaves, and pour in some water.

9. Fruit ice

This is a perfect recipe for lazy people. If you want a glass of water that’s seriously tasty and do so in just a few seconds, you can prepare some ice cubes with slices of different fruit, berries or mint beforehand. That way you’ll be able to cool the water quickly and give it a nice taste at any moment.

Ten magnificent cupcake recipes you definitely need to try

There is nothing better than a cup of coffee with a delicate and yummy cake in the morning. You can try many different cupcake recipes, and all of them will be incredibly delicious and easy-to-make!

1. Coconut muffins with chocolate filling

INGREDIENTS
100 g of shredded coconut
150 g of butter
200 ml of milk
350 g of wheat flour
2 teaspoons of baking powder
100 g of sugar
150 g of dark chocolate
2 eggs
Almond flakes for garnishing

PREPARATION
1. Bring the butter to room temperature.

2. Combine the eggs with sugar in a bowl. Whisk them until stiff, then add the butter and milk. Mix everything well.

3. Add the shredded coconut and mix. Sift the flour and baking powder into the bowl. Mix the batter.

4. Line your cake molds with paper. Put 1 tablespoon of the batter in each of them. Then add a piece of chocolate.

5. Cover the chocolate with a tablespoon of the batter. Preheat the oven to 200 ºC. Bake the muffins for 20 minutes.

6. Garnish the muffins with almond flakes.

2. Tiramisu cupcakes

INGREDIENTS
For the batter:
1/2 cup of flour
100 g of butter
160 g of sugar
2 eggs
A dash of salt
1 1/2 teaspoons of baking powder
200 ml of milk
2 g of vanilla
For the topping:
250 g of Mascarpone
150 g of heavy cream (33-35%)
5 tablespoons of powdered sugar
2 g of vanilla
2 tablespoons of cocoa powder

For the syrup:
fresh brewed coffee
2 tablespoons of rum

PREPARATION
1. Whisk together the butter, sugar, salt and vanilla. Add the eggs one by one, then add the milk and flour together with baking powder in this order: half of the milk, half of the flour, the rest of the milk and the rest of the flour. Whisk everything together.

2. Fill the molds with the batter. Preheat the oven to 180 ºC. Bake the cakes for 25 minutes.

3. While the cakes are baking, brew some coffee and let it cool down, then add the rum. When the cakes are done, make 10 to 12 holes with a toothpick in each of them.

4. Moisten the cakes generously with coffee using a teaspoon or sponge.

5. Let them cool down completely.

6. For the topping, whisk the Mascarpone. Combine the cream, powdered sugar and vanilla in another bowl and whisk together.

7. Carefully mix the cheese with the cream mixture. Top the cakes with the cream using a piping bag. Garnish them with cocoa powder.

3. Red velvet cupcakes

INGREDIENTS
150 g of sugar
150 g of wheat flour
100 ml of milk
100 g of butter
1 egg
2 tablespoons of cocoa
1 tablespoon of red food coloring
1 tablespoon of vinegar
1 teaspoon of baking powder
vanilla extract (you can use vanilla sugar)
A dash of salt
Powdered sugar for garnishing

PREPARATION
1. Take the butter and egg out of the fridge before cooking to bring them to room temperature.

2. Combine the butter, sugar and vanilla in a bowl.

3. Whisk the ingredients to make them light and fluffy.

4. Add the egg and whisk again on the lowest mode. You should get a smooth, creamy batter.

5. Combine the milk, vinegar and food coloring in another bowl.

6. Separately mix together the dry ingredients: flour, cocoa powder, baking powder and salt.

7. Add 1/3 of the dry mixture to the batter and stir. Then add 1/3 of the milk and mix thoroughly.

8. Add the rest of the dry ingredients and milk in the same manner. When you mix everything together, whisk the batter with a mixer to avoid lumps.

9. Line cake molds with parchment. Fill the molds with the batter.

10. Bake the cakes for 20 to 25 minutes at 170 ºC. To make the cakes more delicate, it’s important not to exceed this temperature.

11. When they are done, take the cakes out of the molds and sprinkle with half of the powdered sugar. Let them cool down, then sprinkle them with the rest of the sugar to make a sweet crust.

4. Cupcakes with Nutella and nuts

INGREDIENTS
50 g of butter
100 g of ground nuts
300 g of flour
1 teaspoon of baking powder
50 g of cocoa powder
100 g of sugar
200 g of Nutella
1 egg
150 g of sour cream
vanilla
1/2 cup of milk

PREPARATION
1. Combine the sugar, cocoa powder, salt, nuts and flour.

2. Met the butter and let it cool down.

3. Mix together the melted butter, Nutella, egg, sour cream, vanilla and milk.

4. Add the wet ingredients to the dry ones, whisking. Fill the molds with the batter.

4. Bake for 20 to 25 minutes at 180 ºC. Garnish the cakes with nuts 10 minutes before taking them out.

5. Blueberry muffins with cheese topping

INGREDIENTS
For the batter:
300 g of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
150 g of butter (brought to room temperature)
200 g of sugar
3 large eggs (brought to room temperature)
2 teaspoons of vanilla sugar
50 ml of seed oil
2 cups of fresh blueberries for the batter and 1 cup for garnishing

For the topping:
2 packs of Philadelphia cream cheese
300 g of butter
250 g of powdered sugar
2 teaspoons of vanilla sugar

PREPARATION
1. Preheat the oven to 175 °C. Line cake molds with paper.

2. Wash the blueberries and dry them. Coat the berries in 1 tablespoon of flour.

3. Combine the flour, baking powder and salt in a bowl.

4. Whisk the butter together with sugar using the high mode of the mixer until they become fluffy.

5. Add the eggs one by one. Whisk the batter for a couple of minutes after adding each egg. Then add the vanilla.

6. Add 1/3 of the flour and whisk at the lowest mode. Then add 1/2 of the seed oil and whisk again. Add the rest of the flour and seed oil in the same manner.

7. Add the blueberries and mix carefully with a spatula.

8. Fill the molds with the batter and bake the muffins for 20 to 25 minutes until they are golden.

9. Take the muffins out of the oven and leave them in the molds for 5 minute. Then take them out of the molds and let them cool down for an hour.

10. Whisk the butter together with powdered sugar.

11. Add the vanilla and mix everything well.

12. In another bowl, whisk the cream cheese for 5 minutes.

13. Add the whipped butter to the cheese and stir with a wooden spatula until you get a smooth cream.

14. Garnish the muffins with the cream and blueberries.

6. Marzipan muffins with dried apricots

INGREDIENTS
300 g of flour
2 eggs
100 g of butter
85 g of marzipan
85 g of dried apricots
50 g of brown sugar
100 ml of milk
10 g of baking powder
1 teaspoon of powdered sugar
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 190-200 °С.

2. Cut the apricots into small cubes.

3. Melt the butter.

4. Mix the flour together with baking powder and salt.

5. Grate the marzipan using a fine grater.

6. Combine the dry ingredients with the marzipan, apricots and sugar. Mix everything well to spread the marzipan evenly.

7. Slightly whisk the eggs, then add the milk and melted butter. Keep on whisking.

8. Add the wet ingredients to the flour and mix the batter well.

9. Line baking molds with paper and fill them with the batter.

10. Bake the muffins for 20 minutes.

11. Garnish the muffins with powdered sugar.

7. Chocolate and orange muffins

INGREDIENTS
250 g of flour
150 g of dark chocolate
3 eggs
120 g of brown sugar
100 g of butter
100 g of sour cream
2 handfuls of candied orange peels
175 ml of milk
50 ml of cream
40 g of cocoa powder
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 200 ºС.

2. Melt the butter.

3. Combine the flour, sugar, cocoa powder, baking powder and salt.

4. Add the candied orange peels (keep some pieces for garnishing) to the dry ingredients and mix well.

5. Cut 100 g of chocolate into pieces with a knife. Add them to the flour and mix.

6. Whisk together the eggs, sour cream and milk. Add the melted butter and mix thoroughly. Keep some butter to grease the molds.

7. Add the flour and baking powder and mix.

8. Line the molds with square sheets of paper. The edges of the paper should go beyond the molds to take the muffins out easier.

9. Grease the molds with melted butter and fill them with the batter.

10. Bake the muffins for 25 minutes.

11. Break the rest of the chocolate into chunks and melt them with the cream in a pan.

12. Garnish the muffins with the chocolate icing and the candied peels.

8. Cottage cheese muffins with cherries

INGREDIENTS
200 g of wheat flour
5 g of baking powder
1/2 teaspoon of salt
80 g of sugar
150 g of cottage cheese
150 ml of milk
2 eggs
60 ml of seed oil
150 g of cherries (fresh or frozen)

PREPARATION
1. Sift the flour in a bowl and add the baking powder, salt and sugar.

2. Mash the cottage cheese with a fork. Add the milk, eggs, and seed oil.

3. Mix everything together. There can be small cheese lumps in the batter.

4. Combine the dry ingredients with the wet ones and mix thoroughly.

5. Add the cherries. If you use frozen cherries, thaw them first.

6. Grease cake molds with oil (if they aren’t made of silicone). Put the batter in the molds.

7. Bake the muffins for 30 minutes at 200 °С.

9. Upside-down cakes with pineapple and cherries

INGREDIENTS
For the filling:
1 can of pineapple
6 cocktail cherries (or canned cherries)
50 g of butter
125 g of sugar
For the batter:
125 g of sugar
2 eggs
125 g of flour
4 tablespoons of pineapple juice
1 teaspoon of baking powder
A dash of salt

PREPARATION
1. Melt the butter over a water-bath or in the microwave, then mix it together with the sugar and place it in the baking molds.

2. Put a pineapple circle in each mold, then add a cherry in the middle.

3. Mix together the eggs, pineapple juice and sugar in a bowl. Add the flour, salt and baking powder.

4. Pour the batter into the molds.

5. Preheat the oven to 180 °С. Bake the cakes for 20 to 25 minutes.

10. Pumpkin muffins

INGREDIENTS
For the batter:
400 g of pumpkin flesh
250 g of sugar
4 eggs
A dash of salt
300 g of flour
2 teaspoons of baking powder
1 teaspoon of cinnamon
A handful of shelled walnuts
175 of seed or olive oil

For the topping:
The zest of 1 lemon
1 teaspoon of lemon juice
2 teaspoons of sour cream
Powdered sugar to taste

PREPARATION
1. Peel the pumpkin and cut it into cubes.

2. Make a pumpkin puree using a blender. Then add the sugar and eggs and blend everything.

3. Add the salt and mix the batter, then sift the flour and baking powder into the bowl, adding cinnamon and a handful of walnuts (you can use pumpkin, sunflower, poppy, or flax seeds instead). Mix everything.

4. Add the oil and blend the batter.

5. Grease the baking molds with butter and fill them with the batter. Bake the muffins for 20 minutes at 180 °С.

6. Let the muffins cool down for 10 minutes.

7. Make the topping: grate the zest of a lemon, then add lemon juice, sour cream and powdered sugar. Mix everything thoroughly to make a smooth paste. Garnish the muffins with the cream.

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