Pasta Salad
A salad more for our "recipe of summer"! And one of my favorites. Sure you know this recipe, but the best thing about it is that can be prepared in myriad ways and add almost any ingredients you like. The secret is to innovate.
One of my favorite combinations is the cold pasta with fresh vegetables. These salads meet all the requirements: they are light, healthy and delicious. Best of all is that there are more than 10 minutes to prepare. A recipe for cooking rich without hassle.
Ingredients:
-Color Pasta
- Mayonnaise
- Boiled Egg
- Ham
- Asparagus
- Gouda Cheese
- Canned corn
- Chives
- Tomato Salad
- Olives
- Canned Pineapple
- Prawns cooked
Preparation:
Cook the pasta in boiling water for about 10 minutes, with a drizzle of olive oil and salt. When you finish the 10 minutes, drain the pasta and refreshed in cold water and reserve on a bowl.
When the dough is no longer hot, we chopping and adding the egg, ham, gouda cheese, pineapple (save juice), onion, tomatoes and olives, then crumble tuna and add it too, as then the corn, and a generous tablespoon of mayonnaise that has been previously mixed with pineapple juice we booked, and stir until it is well mixed.
The cast on a tray and we shape covering more mayonnaise. I addition I have adorned with what I had on hand, some peas and corn, some prawns and olives and asparagus.
When we have prepared the pasta salad, took her to the fridge until we go to eat. The mayonnaise mixture with pineapple juice is very rich. Probadla and let me know
Recipes For Chicken
Recipes For Chicken : Chicken Meatballs
Meatballs can be frozen while maintaining all the flavor. I always do a fair amount and freeze some.
Then simply do a bit of pasta, rice I have solved the food.
INGREDIENTS (for 8 people):
1 kg chicken breast, chopped
2 slice of bread
4 sprigs fresh parsley
1 head of garlic
2 onions, French
4 eggs
1 glass of white wine
1 cup chicken broth
flour
ground black pepper, salt, pepper and olive oil
Preparation of paprika chicken dumplings:
Prepare the night before in a bowl, chopped chicken meat, beaten eggs, salt, pepper, parsley and 1/2 head of garlic.
The sliced bread soak in milk for about 5 minutes and then add to bowl.
Stir the mixture well and store it in the fridge overnight covered with paper film.
The next morning, prepare the sauce:
In skillet brown them onions and the other half head of garlic when browned add a teaspoon of paprika and add the white wine.
Once reduced add the wine, chicken stock and keep on low heat for 10 minutes.
While making the sauce the meatballs brown them in hot oil. As the retired golden brown and place on paper towels to absorb excess oil. If you spend a lot could be dry, as this gold should withdraw.
Finally we introduce the meatballs in the sauce and let them have just made the meatballs over medium heat 15 minutes.
Meatballs can be frozen while maintaining all the flavor. I always do a fair amount and freeze some.
Then simply do a bit of pasta, rice I have solved the food.
INGREDIENTS (for 8 people):
1 kg chicken breast, chopped
2 slice of bread
4 sprigs fresh parsley
1 head of garlic
2 onions, French
4 eggs
1 glass of white wine
1 cup chicken broth
flour
ground black pepper, salt, pepper and olive oil
Preparation of paprika chicken dumplings:
Prepare the night before in a bowl, chopped chicken meat, beaten eggs, salt, pepper, parsley and 1/2 head of garlic.
The sliced bread soak in milk for about 5 minutes and then add to bowl.
Stir the mixture well and store it in the fridge overnight covered with paper film.
The next morning, prepare the sauce:
In skillet brown them onions and the other half head of garlic when browned add a teaspoon of paprika and add the white wine.
Once reduced add the wine, chicken stock and keep on low heat for 10 minutes.
While making the sauce the meatballs brown them in hot oil. As the retired golden brown and place on paper towels to absorb excess oil. If you spend a lot could be dry, as this gold should withdraw.
Finally we introduce the meatballs in the sauce and let them have just made the meatballs over medium heat 15 minutes.
Chicken Salad Sandwich Recipe
Chicken salad sandwich with mustard sauce
Ingredients for 2 people
A good loaf bread, sliced
2 chicken breasts (or leftover chicken from other preparations)
1 sweet onion
6-8 cherry tomatoes
Lettuce
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon milk
Oil
Salt
Pepper
Preparation
If you have leftover chicken, put the chicken fillets in a microwaveable dish, salt & pepper and add a trickle of olive oil. Take them to the microwave one minute at full power, turn them over and cook another minute. Checks are made (depending on how thick they are and the power of your microwave) or repeated until they are no longer raw in the center.
Let cool slightly and to pull the strands and crumble the meat into little threads. If you had chicken carcasses, leave at room temperature and crumbled same.
Cut the lettuce and spring onions into cubes as small as possible, to give flavor, but do not bother in the mouth. Cut the tomatoes into quarters. Mix everything and if you're not going to eat immediately, leading to the refrigerator covered with plastic wrap.
For the sauce, mix together mayonnaise, mustard and milk and mix well with fork. Add it to the salad and cover it well. Serve over sliced fresh loaf of bread or toast, and ends with a shot of freshly ground black pepper.
Ingredients for 2 people
A good loaf bread, sliced
2 chicken breasts (or leftover chicken from other preparations)
1 sweet onion
6-8 cherry tomatoes
Lettuce
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon milk
Oil
Salt
Pepper
Preparation
If you have leftover chicken, put the chicken fillets in a microwaveable dish, salt & pepper and add a trickle of olive oil. Take them to the microwave one minute at full power, turn them over and cook another minute. Checks are made (depending on how thick they are and the power of your microwave) or repeated until they are no longer raw in the center.
Let cool slightly and to pull the strands and crumble the meat into little threads. If you had chicken carcasses, leave at room temperature and crumbled same.
Cut the lettuce and spring onions into cubes as small as possible, to give flavor, but do not bother in the mouth. Cut the tomatoes into quarters. Mix everything and if you're not going to eat immediately, leading to the refrigerator covered with plastic wrap.
For the sauce, mix together mayonnaise, mustard and milk and mix well with fork. Add it to the salad and cover it well. Serve over sliced fresh loaf of bread or toast, and ends with a shot of freshly ground black pepper.
Chickpea Salad Recipe
For these almost insufferable heat days we usually attend half-day as a method of refreshing to salads. The disadvantage of this is many times we fall short in terms of nutrients and therefore I present today a chickpea salad recipe that does not think that.
A pod into the salad, we are doing an incoming a completely unique dish.
Ingredients
Chickpeas: 400 grams
Onion: 1 unit
Tuna: 100 grams
Green Pepper: 1 unit
Tomatoes: 2 units
Hard-boiled eggs: 2 units
Vinaigrette
Elaboration:
We started flowing and refreshing the chickpeas under water.
Chop the peppers, tomatoes and onion finely.
Put the chickpeas in a bowl and then add all the ingredients, leaving the eggs to the end (so no dump).
Finally, we prepare the vinaigrette.
For this need 3 tablespoons deaceitede olive or sunflower oil, 1 tablespoon of vinegar, salt, and black pepper.
A pod into the salad, we are doing an incoming a completely unique dish.
Ingredients
Chickpeas: 400 grams
Onion: 1 unit
Tuna: 100 grams
Green Pepper: 1 unit
Tomatoes: 2 units
Hard-boiled eggs: 2 units
Vinaigrette
Elaboration:
We started flowing and refreshing the chickpeas under water.
Chop the peppers, tomatoes and onion finely.
Put the chickpeas in a bowl and then add all the ingredients, leaving the eggs to the end (so no dump).
Finally, we prepare the vinaigrette.
For this need 3 tablespoons deaceitede olive or sunflower oil, 1 tablespoon of vinegar, salt, and black pepper.
Cold Green Bean Salad
If you are already with the diet of the summer, this recipe is for you!
Cold Green Bean Salad
A super nice and cool for summer, healthy and delicious salad!
Ingredients:
3 cups (300 g) green beans (Haricot Verts)
1 tomato cut into small pieces
1 clove garlic, chopped
2 piquillo peppers, cut into pieces
Vinegar from Jerez (or wine)
Extra virgin olive oil
Salt
Pepper
Through water green beans cold, so is slightly defrosted.
Dry your hands and add to a pan with hot oil.
Cook about 10 minutes, until to the Dente, antitoxins from time to time.
Remove from heat and let cool a little.
When they are at room temperature, add the other ingredients and seasoned with vinegar, oil, salt and pepper.
Leave a few hours in the refrigerator (if you can't wait) and enjoy the salad of green beans salad!
This recipe is so easy. Do it for your next barbecue, or to get in shape before using the bikini. Salad of green beans will not be disappointed!
Cold Green Bean Salad
A super nice and cool for summer, healthy and delicious salad!
Ingredients:
3 cups (300 g) green beans (Haricot Verts)
1 tomato cut into small pieces
1 clove garlic, chopped
2 piquillo peppers, cut into pieces
Vinegar from Jerez (or wine)
Extra virgin olive oil
Salt
Pepper
Through water green beans cold, so is slightly defrosted.
Dry your hands and add to a pan with hot oil.
Cook about 10 minutes, until to the Dente, antitoxins from time to time.
Remove from heat and let cool a little.
When they are at room temperature, add the other ingredients and seasoned with vinegar, oil, salt and pepper.
Leave a few hours in the refrigerator (if you can't wait) and enjoy the salad of green beans salad!
This recipe is so easy. Do it for your next barbecue, or to get in shape before using the bikini. Salad of green beans will not be disappointed!
Rice Salad Recipe
Salads is one of the dishes I usually prepare at home more often, especially in summer, where light meals are that crave more, although I do not like to confine myself in terms of ingredients and take them both rice and vegetables, pasta, etc.
Today I show you one of my favorite salads of rice, tasty and perfect to take it both for lunch and dinner, it is also perfect to wear to the Office, to the beach or to any picnic either.
Ingredients
250 long rice
1/2 red pepper
1/2 green pepper
1 can of sweet corn
1/2 small onion
2 eggs
2 frankfurt sausages
1 can olives black
lemon
oil
We started putting the rice to cook in a large with plenty of water and salt pot, during one twenty minutes or until tender.
Meanwhile, prepare an omelet with the eggs and a pinch of salt. Then cut it into square pieces and set aside.
Then we cut the peppers, onion and sausages into small pieces and set aside.
In a bowl, put all the ingredients, add the sliced black olives, cinematic, and garnish with the juice of a lemon and olive oil.
We introduce it in the refrigerator for half an hour more or less and ready to serve.
Today I show you one of my favorite salads of rice, tasty and perfect to take it both for lunch and dinner, it is also perfect to wear to the Office, to the beach or to any picnic either.
Ingredients
250 long rice
1/2 red pepper
1/2 green pepper
1 can of sweet corn
1/2 small onion
2 eggs
2 frankfurt sausages
1 can olives black
lemon
oil
We started putting the rice to cook in a large with plenty of water and salt pot, during one twenty minutes or until tender.
Meanwhile, prepare an omelet with the eggs and a pinch of salt. Then cut it into square pieces and set aside.
Then we cut the peppers, onion and sausages into small pieces and set aside.
In a bowl, put all the ingredients, add the sliced black olives, cinematic, and garnish with the juice of a lemon and olive oil.
We introduce it in the refrigerator for half an hour more or less and ready to serve.
Avocado and Carrot Salad
If you want to accompany your dish with a salad, delicious and easy to do, here we leave the recipe to make avocado with carrot salad.
Ingredients:
100 ml of oil
50 ml white wine vinegar
10 Carrots
Two avocados
A spicy cayenne pepper
A clove of garlic
Thyme
An orange
A lemon or lime
Varied lettuce
Sesame seeds
Cumin
Pepper
Salt
Prepare avocado and carrot salad
To prepare the salad first thing we do is to cook the carrots for 15 minutes, remove and we drain.
Then, we are going to put a little salt, pepper, cumin, chopped garlic, chilli and thyme in a mortar, machacamos and pour a little olive oil and vinegar.
Now, place in a bowl to bake carrots and bathe with the prepared sauce. We also add the lime in pieces.
We horneamos for 25 minutes at 180 degrees.
After 25 minutes, remove, drain the juice produced and squeeze the lemon on top of the ingredients.
To serve, place a lettuce base, above the carrots and avocado.
Finally, sprinkle with seeds are Sesame and add a bit of prepared dressing.
Ingredients:
100 ml of oil
50 ml white wine vinegar
10 Carrots
Two avocados
A spicy cayenne pepper
A clove of garlic
Thyme
An orange
A lemon or lime
Varied lettuce
Sesame seeds
Cumin
Pepper
Salt
Prepare avocado and carrot salad
To prepare the salad first thing we do is to cook the carrots for 15 minutes, remove and we drain.
Then, we are going to put a little salt, pepper, cumin, chopped garlic, chilli and thyme in a mortar, machacamos and pour a little olive oil and vinegar.
Now, place in a bowl to bake carrots and bathe with the prepared sauce. We also add the lime in pieces.
We horneamos for 25 minutes at 180 degrees.
After 25 minutes, remove, drain the juice produced and squeeze the lemon on top of the ingredients.
To serve, place a lettuce base, above the carrots and avocado.
Finally, sprinkle with seeds are Sesame and add a bit of prepared dressing.
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