Cafe Gratitude Magazine - Best Cooking Channel

Tostones with Chicken and Coriander Sauce

Bananas and chicken, an excellent combination. And with this simple recipe for tostones, you can definitely check it out! You will like much more when you try the rich sauce that accompanies them, so tasty that you will want to make a little extra, to taste it with the dishes that you will prepare later. Crumble a chicken breast, garnish with a tomato and garlic stew, serve over tostones and garnish with the coriander sauce. Do not you think the ideal recipe?

Ingredients:

  • one chicken breast
  • 2 cups of water, approximately
  • Salt to taste
  • one teaspoon of butter
  • one Chopped tomato
  • one minced garlic clove
  • two male or green bananas
  • 1/2 oil Cup For the coriander sauce
  • one cup coriander
  • 1/2 avocado
  • one garlic clove
  • one tablespoon white vinegar
  • one tablespoon lemon juice

 

Instructions:

1. Cook the chicken breast in enough salted water. Remove from the heat when the chicken is fully cooked, let it cool slightly, and crumble.

2. Heat the butter in a frying pan and sauté the chopped tomato there. Add the garlic and sauté until the tomato softens. Keep aside.

3. Peel the bananas and cut them into thick slices.

4. Heat the oil and deposit the banana slices. Keep them on low heat for a few minutes until they soften. Remove the bananas from the pan.

5. Flatten the banana slices with a plate or a rolling pin and add them to the hot oil again.

6. Remove the tostones when they are browned on both sides and add salt immediately.

7. To prepare the coriander sauce, liquefy the rest of the ingredients and check the seasoning. Add more salt if you consider it necessary.

8. Cover the tostones with the minced chicken, the tomato stew, and finally the coriander sauce.

How to Make Baked Chicken Step by Step

Making baked chicken at home is so easy and it comes out so rich that there is no point in buying it done. You just have to follow some very simple steps, starting with buying a good chicken, preferably organic, to ensure the best flavor. I like to put it in brine, which is a combination of well-seasoned water so that the meat is imbued with all those flavors. This step can be skipped if you are short on time, but I assure you that it makes a difference in the final quality of the chicken. Having a baked chicken at home gives you the option to use leftovers in a number of creative and easy ways, making it super convenient and a great way to vary the menu for the week. You can use the shredded meat to make a chicken salad combined with lettuce and other vegetables. Or with chopped apples, grapes, pecans, and raisins, for sweeter, Christmassy flavors. If there are flour tortillas in the refrigerator, they should be used to make quesadillas with cheese and chicken. Add a little chopped chili, a few sprigs of cooked and chopped broccoli, and you will have another super easy dish. As you can see, baked chicken is not only delicious but also super practical and versatile.

Ingredients:

  • one whole chicken
  • 1/2 cup of salt
  • one teaspoon of pepper
  • 1/2 Sugar cup
  • one lemon
  • two tablespoons of honey
  • one tablespoon mustard
  • two tablespoons soy sauce
  • one tablespoon olive oil
  • one fresh thyme sprig
  • 4 garlic cloves, whole

Instructions:

1. Wash the chicken and dry it very well. Remove the interiors.

2. In a large container, dissolve 1/2 cup of salt, 1 teaspoon of pepper, and 1/2 cup of sugar in 2 or 3 liters of water. Dip the chicken in this liquid, cover it, and refrigerate two hours.

3. Drain the liquid and dry the chicken. Place it in a baking dish or container lined with aluminum foil, so that it is easy to clean afterward.

4. Preheat oven to 375ºF.

5. Using a kitchen wire, tie the chicken legs so that they do not lose shape.

6. Spread all the skin of the chicken with a mixture of lemon juice, honey, mustard, soy sauce, and olive oil. In the abdominal cavity of the chicken, you can put the squeezed lemon and a few sprigs of thyme, oregano, or any other fresh herb you have. Spread the whole garlic around the chicken.

7. When the oven is hot, put the chicken inside and bake for 1 hour, spraying every 15 minutes with the cooking juice.

8. Remove it from the oven and make a cut in the thigh part to see if the liquid that comes out is transparent. If so, the chicken is ready, otherwise continue baking for an additional 20 minutes.

9. When you take it out of the oven you have to let it rest for about 15 minutes so that the meat remains juicy.

10. And now yes, cut it and serve it with the cooking juice.

11. As a garnish, you can serve a salad of lettuce and radishes. Also roast cauliflower 20 minutes in the oven, with garlic and olive oil.

 

Low Fat and Healthy BBQ recipes

The main concern for Foodies especially for those with a taste for grilled foods is that they always want to eat a lot of delicious grilled meat varieties and at the same time don’t want to accumulate fat in their body.

Reducing fat content in food never means that you will have to compromise on the flavor and meat in the food. Here are a few low fats and healthy BBQ recipes to help their taste bud needs and at the same time have fat under their control which uses lime, corn, and such ingredients that will help you to cut down fat.

  • Grilled Chicken with lime squash is a must-try one for chicken lovers.
  • Non-chicken lovers can try Pork Tenderloins rubbed up with spice along with fresh diced Mango Salsa along with jalapeno.
  • Grilled Thin Turkey cutlets with corn and pepper are a great combination.
  • BBQ Greek lamb kebab flavored by using lemon, bay leaves, red pepper, and olive oil.
  • For more taste use homemade Barbeque Asian sauce with all varieties of BBQ and grilled chicken, shrimp, and meat dishes.
  • For Non-meat and chicken eaters, grilled cauliflower or potato along with grilled onions with spicy red peppers, jalapenos, mushrooms, tomato sauce, and olive oil would make a delicious low-fat BBQ dish.

 

Basic Barbecue Tips Everyone Should Know

Foodies are all excited when it comes to a Barbecue lunch at someone’s place because they are going to have some delicious barbecue grilled meat, fish, chicken, and other such food varieties. Hence it becomes the duty of the host to take care of their barbecue cooking in order to ensure that the food turns out to be delicious as expected and their guests are happy and enjoy the tasty barbecue dishes. Here are few cooking, safety, and other basic Barbecue tips which everyone eating or cooking a barbecue dish should know.

The first one is to know the difference between a well-cooked and undercooked meat, a lump of well-cooked meat has no pink and juices are clear, whereas a slice of undercooked meat will be hard to chew if you cut inside some pink would be still visible and this would still contain few germs and is unhealthy to eat.

Use charcoals instead of gas and keep the meat turned every now and then to ensure all parts and sides of the meat gets to absorb smoke. Keep periodically replacing charcoals and for safety cook in the open air and have waters nearby for safety to put off the coal.

For better taste use salt sparingly initially and latter add as you want, however, use barbecue sauce very sparingly, though it will make the meat look red and attractive, it will spoil the taste of the meat.

Rice with Peruvian Chicken

 

 

 

 

17 Ingredients
1 1/2 Cup of cilantro leaves
4 Spinach leaves
4 Legs and chicken thighs, without skin
Salt and pepper
1/4 Cup of vegetable oil
1 Cup finely chopped onion
1 Tablespoon chopped garlic
1/2 Cup of chili paste
1 Mug of beer
2 Cups of chicken broth
1 Cup of vegetable oil
2 Cups of long grain rice
1/4 Cup of peas
1/4 Cup of diced carrot
1/2 Red pepper, cut into
1 Cup of white corn
sauce Creole (ingredients listed in step 7)

1
In a blender, blend cilantro with spinach and water to make a homogenous paste. Keep aside.

2
Dry the chicken with a paper towel and season with salt and pepper. In a pot heat the oil over medium heat and fry the chicken until golden brown on both sides, about 7 minutes. Remove from the pot and put it on a plate.

3
In the same pan fry the onion, garlic, and the yellow pepper paste, stirring for 5 minutes. Stir in cilantro and spinach, fry for 3 minutes. Add the beer, chicken broth, and add the chicken to the pot.

4
Boil, cover, and lower the heat. Cook for 20 minutes. Correct the seasoning with more salt and pepper if necessary.

5
In another pot heat 1 tablespoon of oil. Stir in rice and stir well. Add the peas, carrots, bell pepper, corn, and 3 1/2 cups of the broth you used to cook the chicken. Let it boil, cover, lower the heat to a minimum, and let it cook for 20 to 25 minutes. Stir with a fork and cover again.

6
When the rice is ready, serve on four plates, put a leg of chicken, and Salsa Creole on the side. If they also want some of the toys in which they cooked the chicken.

7
To make the Creole Sauce, cut 1/2 red onion into thin slices along, wash well and drain. Mix with 1/2 tomato cut into thin strips, coriander leaves, salt, pepper, juice of 1 lemon, and 1 tablespoon of olive oil. If you wish, you can add chili peppers.

Roasted Chicken with Melon Sauce

10 Ingredients
1/4 Cup of orange juice, freshly squeezed
1/4 Cup of lime juice, freshly squeezed
1 Garlic clove, chopped
1/2 Spoonful of cumin powder
1 Lb of chicken breasts, boneless and skinned
2 Cups melon, cut into small pieces
2 Large serrano peppers finely chopped
1/2 Cup white onion, finely chopped
Salt And pepper, to taste
Pepper to taste

1
In a small bowl, combine the orange juice, lime juice, garlic, and cumin. Mix well. Place chicken breasts and citrus mixture in a resealable pouch. Refrigerate for 2 hours.
2
For the sauce, in a large bowl, combine the melon, the chili pepper, and the onion. Pepper to taste. Reservation.
3
Spray a grill with non-stick spray. Heat the grill over medium heat. Remove the breasts from the plastic bag and discard the marinade. Cook the breasts on the grill for 7-10 minutes on each side until the chicken is not pink.
4
Serve with the melon sauce. Enjoy.

Now that class time has begun, afternoons are a bit busier. The activities that children do are many: from sports to homework and bedtime, so it is very important to organize. Dinner should be quick, easy, and full of flavor. That’s why today I bring you a delicious and easy idea with chicken. This time, I added an unexpected ingredient to the sauce: the melon. With the sweetness of the melon and the spicy chili pepper, this food will delight your whole family. For a less spicy version, use peppers instead of chili pepper. Everyone will love it!

Recipe for cooking Rice with Puerto Rican Chicken

10 Ingredients
3 1/2 Lbs of chicken, sliced
3 Cups long grain rice
3 1/2 cups of water
1/2 Of a cup of basic sofrito (1/4 of onion, green pepper, chopped and 3 cloves of crushed garlic)
1/2 Teaspoon ground cumin
2 Tablespoons of olives with capers
1 Teaspoon seasoning containing cilantro and achiote
2 Oz of tomato ketchup
2 Tablespoons of oil (to soften the chicken)
Salt And black pepper to taste

1
Preheat the chicken with salt and pepper, leave in the refrigerator until the time of cooking.

2
Heat the oil in a saucepan or pot over medium heat. Add the chicken dams and cover each side for about 5 minutes, remove them, keep them covered.

3
Add the sofrito, olives with capers, seasoning, tomato sauce, cumin, and salt like for 4 minutes on low heat.

4
Add the rice. Mix well with the sofrito, add the water, and boil.

5
When the rice is drying, lower the heat to a minimum and cover. Continue cooking for 20 to 25 minutes more, until the rice is well cooked.

6
When the rice is cooked move it and add the chicken prey. Cover and cook for another 20 minutes.

Rice with chicken is a typical dish of Latin American cuisine, with some regional variations depending on the country. It must be understood that even though they are the same ingredients it is prepared in different ways; In Puerto Rico, for example, we prepare it by combining rice and chicken in a cauldron and season it with our famous sofrito (onion, green pepper, and garlic, among other spices). This simple – but delicious – the typical dish is the favorite of all Puerto Ricans and the most prepared in the homes. It is popular for its easy processing and why there is no need to use ingredients that take us out of the budget. Although the title says Puerto Rican style, I must clarify that each family has its own version of this recipe.

Yucatecan Chicken and Lemon Soup Recipe

 

14 Ingredients

1 boneless chicken breast
4 garlic cloves
1 Chopped celery stick
1/2 chopped carrot
Salt and pepper
2 tablespoons oil
1/2 chopped onion
1/2 green peppers in strips (optional)
1/2 cup of cherry tomatoes
1 spoonful of lemon juice

As per your taste, you may add:

Avocado
Strips tortilla
Chili pepper in slang
Sliced of green lemon

Tips:
Was it chicken cooked Pick it up and combine it with celery and mayonnaise to make sandwiches.

Use omelet chips instead of a fried omelet.

Use yellow pepper instead of pepper.

Steps
1 In a saucepan cook the breast with garlic, celery, carrot, salt, and pepper until smooth. You can use chicken broth or water.
2 Turn off the heat and cool.
3 Remove the bone from the breast and break it into thick strips. Reservation.
4 Strain the broth and reserve.
5 Heat the oil in a pot. Saute the onion until smooth. Stir in cherry tomatoes and bell pepper.
6 Then add the lemon juice, the reserved chicken, the reserved broth.
7 Cook for a few minutes until hot.
8 Turn off the heat, serve in bowls with avocado, strips of fried tortilla, slices of colorful chili, and slices of green lemon.