Spicy Garlic Lime Chicken

This morning I wake up with the thought of going to the market to get a fresh chicken breast, to cook a marvelous brunch for my family or you can even prepare it at dinner time, when everyone comes home, from work, school or kindergarten. Everyone in our family absolutely loves cooked chicken breast, so we have it as often as possible but we still consider it a delicatesse along side oysters as well as a perfect home remedy for keeping your health in the cold season. How abou you? Don't you just love chicken recipes with garlic or onions, parsley, paprika, or with fried potatoes every chance you get?

Thank you Pete for sharing this wonderful recipe, that we so much enjoyed! 

"A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable."

Ingredients

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme

• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

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Have a great week!


From Allrecipes.com

Delicious Beef Stew

You might wanna try irish dish for a change. I really love diversity and new dishes from all over the world. I've been so anxious to try  "Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste." 

Ingredients

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper

• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

This recipe is from allrecipes.com

Lemon and Spinach Juice with Ginger

Today we made a great juice recipe for your health (and it's good for the immune system):

Ingredients:
50 g spinnach leaves

2 tablespoons of honey
1 full chopped lemon without seeds
2 slices of raw ginger
1 tablespoon vinegar
4 cups of water
a pinch of salt (if you want)

Directions:
Place all ingredients in a blender. Mix all the ingredients in the blender, then pour into a transparent jug. to serve yourself, your kids or your guests. Decorate the glasses of juice with basil leaves or anything you want.



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Fruit Salsa and Cinnamon Chips

Very rich, delicious and fruity! It's so easy to make, so you must try making this tasty fruit salsa and cinnamon tortilla chips. It works great as an appetizer or a snack. Fruit Salsa Cinnamon Chips is great for anytime!"

Ingredients 
Original recipe makes 10 servings

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas butter flavored cooking spray
2 tablespoons cinnamon sugar

 PREP 15 mins COOK 10 mins READY IN 45 mins




Directions 


In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.




Cut into wedges and arrange in a single layer on a large baking sheet.

Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges.

Allow to cool approximately 15 minutes.
Serve with chilled fruit mixture.





Original recipe from allrecipes.com

Shrimp with Veggies Recipe

I've been looking for a good shrimp recipe. We had shrimp at New Years Eve Party! It was so good and delicious. Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice. Or with pasta or veggies works too.

Ingredients   
Original recipe makes 4 servings

 

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Directions
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

The Best Chicken Soup Ever

This soup my beloved Grandmother used to make when we didn't feel well. Once even my neighbor gave me chicken soup when I came back from the hospital. I must admit we rarely make this kind of soup. We should make it more often, to prevent flu or cold, and never wait until we sneeze and have a headache.
I'm going now to buy the ingredients from a local store. Enjoy it, it's super delicious!!



Ingredients

    1 (2 to 3 pound) whole chicken

    3 stalks celery with leaves, chopped
    1 pound baby carrots
    2 onions, chopped
    2 cubes beef bouillon, crumbled
    1 packet chicken noodle soup mix
    2 (14.5 ounce) cans low-sodium chicken broth
    1 pinch dried thyme
    1 pinch poultry seasoning
    1 pinch dried basil
    5 black peppercorns
    2 bay leaves
    1 pinch dried parsley
    1 (8 ounce) package farfalle (bow tie) pasta

Directions

    Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
    Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
    Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
    Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Smartpot with Strawberry

I'm the Smartpot with Strawberry.
It's nice to meet you!

I don't need a long introduction - I am considered to be one of the tastiest and most aromatic fruits in the world. And now you can grow me all around the year without any effort at all!
Add fresh strawberries to your breakfast or desserts or prepare them with milk and sugar for your loved ones. A sure way to enjoy life the fullest.
This product includes the Germination Lamp.

Smartpot with Strawberry



$ 129.95


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Smartpot with Basil

I'm the Basil.
It's nice to meet you!

I will fill your kitchen with a nice aroma and I make a great addition to salads or snacks. Fully grown, I'm also quite a looker.
Scientific studies have found that I have awesome antioxidant, antiviral and antimicrobial properties. However, for best growth I do require the germination lamp or a very sunny windowsill.
Shipping to USA starts on April 28, 2014

Basil Refill for Smart Herb Garden

Special Vegetarian Quiche

Finally a recipe with nutmeg and cheddar cheese, my favourite! Looks like a pizza, but it's not.
"Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty." by Diane

Ingredients

Original recipe makes 6 to 8 servings

• 1 (17.5 ounce) packagefrozen puff pastry, thawed 
• 1 cup fresh spinach, cleaned and stemmed 
• 4 tablespoons water 
• 1/4 teaspoon ground nutmeg 
• 1 onion, chopped 
• 2 tablespoons butter 
• 5 eggs 
• 1 cup cottage cheese 
• 1 cup shredded Cheddar cheese 
• salt and pepper to taste 
• 2 tomatoes, thinly sliced 

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.
Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes. 

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture. 

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent. 

In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese. 

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!

Sweet Crepes with Strawberries

Hello everyone! Today we're going to make a dessert that is so dear to me. This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use. I'm gonna fill it with strawberries. How about you?

Ingredients
Original recipe makes 8 crepes

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Directions

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. 

Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. 

Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Authentic Mexican Breakfast Tacos

"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this."

Ingredients

Original recipe makes 4 servings

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs 1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce, or to taste
 1/2 cup salsa

Directions 

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.

3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Preparation 5 mins, cooking 10 min. It will be ready in 15 mins!

Juicy Roasted Chicken Recipe

Dear reader, 
Today I thought I should make my grandmother's recipe for roasted chicken. She learned it from her German friend and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after."

Original recipe makes 6 servings

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to tast
• 1 tablespoon onion powder, or to taste

• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Alice's Easy Blueberry Cake

Hi. Look at this, it's absolutely yummy. This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this traditional cake recipe down to me and now I make it together with my kids.

Ingredients

Original recipe makes 16 servings 

• 2 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil

• 2 eggs, beaten
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• 2 teaspoons all-purpose flour, or as needed
• 2 tablespoons butter, melted
• 2 tablespoons white sugar, or more to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
2. Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
3. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
4. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes. 

Chicken Breasts with Onion Gravy

"This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate." — Chef John 

Ingredients

 Original recipe makes 2 servings

• 2 skinless, boneless chicken breast halve
• salt and fresh ground pepper to taste 
• 1 tablespoon olive oil
• 2 tablespoons butter

• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 2 tablespoons minced green onions
• 1/2 teaspoon chipotle chile powder, or more to taste

Directions

1. Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
2. Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
3. Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
4. Stir in green onions and chipotle chile powder.
5. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

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Sandal Earrings - Purple Flip-flop fashion! Sandal earrings are made of gleaming sterling silver with enamel and Swarovski crystal embellishment, and measure 1 inch long from post.

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Fish Tacos Recipe

I must say this is a real dream. I'm from Europe and these taste just like home! We live in the west now, and nobody has heard of these! Serve this wonderful dish with homemade pico de gallo, and squeeze on top lime juice or place lime wedges there!

Ingredients

Original recipe makes 8 servings

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• 1 quart oil for frying
• 1/2 medium head cabbage, finely shredded
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas

Directions

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
3. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
4. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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Jura-Capresso 96-oz. S9 One Touch Automatic Coffee and Espresso Center With the latest and most comprehensive One Touch technology, the Jura-Capresso IMPRESSA S9 One Touch lets you make cappuccino, café mocha, latte or latte macchiato with the simple touch of one button, without moving the cup. It can grind, tamp and brew delicious crema coffee or espresso – in seconds, one or two cups at a time, ½ to 16 ounces – fresher than in a coffee bar. The IMPRESSA S9 One Touch with two stainless steel-lined ThermoBlock heating systems and its large 96 ounce water capacity makes easy work out of espresso based drinks and frothed milk drinks, with no down time. All coffee, frothing and hot water functions are completely programmable, and you can set temperature, coffee volume and coffee strength for each button. The IMPRESSA S9 One Touch includes a separate coffee funnel...

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