Thursday, September 21, 2017

Plantain Banana Chips With Zesty Avocado Sauce Recipe



Plantain Banana Chips With  Zesty Avocado Sauce Recipe


I just love plantain and even better when it is chips with a nice dipping sauce. I remember when I was in the Caribbeans and they served this type of chips. I just could not get enough of them.  What I liked was it was served in two different ways and I could not decide which one I liked better, so I had both.

Make this dish and serve it up at your party or get together and see how fast it goes. The crispness of the chips plus the tangy sauce just makes this one awesome dish. It never let me down and I am always asked to make more and to give out the recipe.

So make extra, for you will need it.





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Recipe; 

Plantain bananas - As many as you like.

Cooking oil.

Salt - As needed.


Avocado Sauce

1  Med. - Avocado

3/4  Cup - Low-fat buttermilk
1  Sm. -Hot pepper
1/2 Cup - Fresh parsley (bunch)
1 Clove - Garlic
2 Stems - Green onions
1 Lime - Full juice
1 Tbsp. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 




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Green bananas or plantain come in anywhere from bright green, pale yellow or even a brownish color. It does not really what shade you use, for it is all good. But, the riper it is the sweeter it becomes. 






When making the avocado sauce, remember to let the blender go at high speed for a couple of minutes to get it well liquefied.  

Now is the time to add more hot peppers or lime juice. Make it your way. 





To make the chips as thin as possible, just lean the cutting knife on your finger and press down on the plantain as you are slicing it. It will take some practice, but you will soon get the hang of it. 







On the thicker pieces, keep them about at least 3/4 of an inch thick. This will make them more crispy on the outside and tender on the inside. 







When you see that the chips turn a dark golden color, then you know it is ready. 

Now you may want it a little on the soft side, so that would be ready when it turns a light yellow or a darker brownish when you want them really crispy. This depends on you and how you would like them made. 



On the thicker slices, keep them oily for in this way it makes it easier to press them down without having them stick to the ladle and/or to the board. 







Now, go ahead and show off your plate of an awesome treat. Remember to make plenty, for they will disappear very fast. 











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Plantain Banana Chips With Sauce Zesty Avocado Sauce
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Saturday, August 19, 2017

Octopus Stew Portuguese Style Recipe


Octopus Stew Portuguese Style Recipe


Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes. 

For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish. 

Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish,  with only a few easy steps. 

I hope you enjoy this and please comment on how yours turned out.  


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Recipe;

3 lbs – Octopus fresh or frozen. ( 1 1/2  Kilos).

1 lbs. – Potato peeled

4  Tbsp. – Olive oil
1  Med. – Onion diced
3  Tbsp -  Tomato paste
4  Cloves – Garlic minced  
1 Sm. -  Cinnamon stick
1 Tsp. – Dry thyme  
1 Tbsp. – Dry parsley
1  Tsp. – Hot pepper flakes
1/2 Tsp. – Pepper grounded

1 Cup – White wine/beer or 1 cup water with 2 to 3
               Tbsp. of white vinegar.


Salt – As needed

Hot  sauce – As needed 


For more information, please see video below.



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Start with fresh or frozen  Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle. 

I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish. 






Remember to cut the pieces more on the large side because during the cooking process it will shrink.

As for the tips, you can use them or toss them, it is up to you. 






Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed. 

After all, you can not eat it.  Don't even try. 





When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor. 









To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish. 

This method makes it a number one seafood dish. 





When the sauce drips slowly off the spoon, then you will know it is ready. 

It is important to remember that as the sauce reduces it could burn, so keep stirring often.  










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Octopus Stew Portuguese Style Recipe 
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Thursday, May 18, 2017

Honey-Garlic Slow Cooker Chicken Thighs Recipe



Honey-Garlic Slow Cooker Chicken Thighs Recipe



When it comes to chicken thighs, I am in all the way. Some people feel that it is the leftover parts of the other chicken pieces and usually, because of the price, it is often overlooked. 

For me, I have to say that it is equal to the rest of the chicken, for one thing, it is always very moist and flavourful compared to the leg and breast parts.  I tend to use the thighs more and more often into my dishes. I find that it has a great deal of clean meat and it always goes well with any side dish.  

Try this dish and let me know, what did you add to it and what your Family and Friends think of it. 







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Recipe;

6 Chicken thighs
-   With the skin removed or skin on.

1/4 to 1/2  Cup - Soya sauce (salted)
1/2 to 2/3  Cup - Ketchup
3 Cloves - Chopped garlic
1 Heaping Tbsp. - Natural honey
1 Tsp. - Dried basil

1 Tbsp. - All purpose flour 



For more information please see video below;







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I started this recipe with six plump farmers chicken thighs. I like to keep this dish on the low-calorie side, so I removed the skins. 

If your preference is to have the skin on, then it will be just as good, for the skin will add extra flavor to it. It can not go wrong.







Not all soya sauce is the same, some are more concentrated and some contain a lot of salt. 

It is best to add about have of what you think you need and slowly add more to the ongoing cooking dish to get it right. In this recipe, I used a salted type soya sauce but you can use unsalted. 







Add as many spices and/or herbs that you want, after all "it's your dish". How about adding some hot peppers, sweet peppers or any other hot spices you would like. 

Make sure your mixture is well blended at this point before you add it to the chicken.







One thing I like about a slow cooker is that because of the long cooking time, the meat self-marinates and brings out that full flavor you want in this dish. 

Thus eliminating the need to pre-marinate. 








Now, lets set it on high for about 5 to 6 hours, forget about it and leave it alone to do its job. The time depends on the quality of the chicken you buy. 

Now if you do remove the lid for any reason, remember that you have to increase the cooking time by a further 1/2 hour. 







When the meat falls off the bone with ease or you can squeeze it easily, then you know it is done and ready.

Now, add your favorite side dish and make it your way.










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Honey-Garlic Slow Cooker Chicken Thighs 
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Friday, May 5, 2017

Slow Cooker Texas Pulled Pork Recipe



Slow Cooker Texas Pulled Pork Recipe 


Now, what could get better than this recipe. So simple and just an awesome meal in one pot. The slow cooker just makes this pork as tender as tender can be. The meat will turn out soft and smooth along with its sauce that has penetrated into the pork. Making this an outstanding dish. 

With the slow cooker, there is really no way to mess up this recipe, it is fool-proof.  Just add your meat, set it and forget it. It's that simple. 

Please let me know how yours turned out and did you do anything different to it.




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Recipe; 

1 Kilo (over 2 lbs. - Pork shoulder

1/2 Cup - Chicken broth
1/4 Cup - Brown sugar
1 Med. - Chopped onion
1 Tbsp. - Mustered (heaping)
2 to 3 Tbsp.- white vinegar
1 Tbsp. - Worcester sauce
1 Tbsp. - Olive oil

1 Tsp. - Chili powder
1 Tsp.-  Garlic powder
1 Tsp. -  Smoked paprika
1 Tsp. - Thyme


Salt and pepper to taste


Topping;
Lettuce
Tomatoes
BBQ sauce



For more information, please see video below,





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No other recipe using a Slow Cooker can make this pork this tender and moist. It is always a win-win with everyone. 

In the few hours it takes to cook, the pork is marinating in the sauce and always delivers the full flavor we are looking for. 






At this point, go ahead and really add whatever you would like to the dish. Add more spice or herbs and/or  BBQ sauce. 


Add your Grandmother recipe for pork and see how good it will turn out. 








Yes, that's really "all there is", just add the mixture and "set it and forget it". 











The meat turns out soft and moist every time. As you move it from the cooker then you will see how it just falls apart. 











By returning the pork back into the sauce after it has been pulled apart, gives the meat a more full rich taste. 

Give it about a 1/2 hour more on high for the temperature to come up and bond everything together. 






Now, go ahead and add anything you like, the sky is the limit. Make it your way.












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Friday, April 21, 2017

Lima Beans In Tomato Sauce Recipe


Lima Beans In Tomato Sauce Recipe


I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight". 

My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me. 

Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling. 


Let me know how you liked them and did you add anything extra to it....:) 




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Recipe;

1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,

2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves

Salt and pepper to taste.

Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed



For more information please see video below; 



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This recipe is just the perfect food or so-called "Superfood".  Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe. 









Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better. 








As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.









After the first initial cooking, you should check the beans for softness. Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according. 







Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom. 










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Tuesday, March 21, 2017

Italian Chicken Sandwich Recipe



Italian Chicken Sandwich Recipe

I remember growing up back in Canada. We lived near the Italian area that was full of restaurants all specializing in their Italian dishes. Now, my favorite was a little corner store that sold these Italian Chicken sandwiches.

My parents would give me some money and send me there to get some sandwiches and I would run home with them, for the smell would drive my crazy. I have to say that they disappear real fast, but I could eat only one, for the sandwich was bigger than my head. 

Now, after some tries, I managed to get it just right and the same that came from that little store back home. I hope you enjoy them as much as I do. 

Let me know how you had yours and what topping did you use. 




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Recipe;

1 1/2 lbs/ 1/2 kilo -  Chicken breasts

4 to 5 - Italian crispy  buns

2 Tbsp. - Olive oil
1 Cup - Breadcrumbs


Wash 
I Egg with a splash of milk

Parmesan cheese as needed 


Tomato Sauce
1 Can - Tomatoes diced or whole 
1 Tbsp. - White wine vinegar 
1 Tsp. - Garlic salt
1 Med,- Onion diced 
1 Tsp. - Honey 
1 Tbsp. - Olive oil
1 Tsp. - Basil
1 Tsp. - Oregano

Water as needed 
Salt and pepper to taste.


Extras
- Hot peppers
- Lettuce 
- Other cheese 


For more information, please see the video below. 





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This recipe is very easy and only uses a few ingredients but I can assure you that the outcome will be awesome. 

Here I started with some fresh farmers chicken that I know will give me the best outcome. 






Make sure to evenly coat the chicken strips and shake off the excess. Be careful putting them into the oil for it would be very hot and we do not want any splash-back. 









Fry the strips on medium-high heat for about 3 to 5 minutes on each side. 

It is best to transfer the pieces to a metal rack in order to drain away the oil. Also, it will dry up the strips and not let them become soggy. 








I added  some garlic  powered,  for  sometimes I like to make my life a bit easier, but whole garlic works just as good. 










When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage. 









Now that you added the chicken, tomato sauce and the cheese. Go ahead and make it your way, add all the topping that you like. 













Remember to always  "Make It Your Way". 












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Hamburger Spinach Patty Recipe


Hamburger Spinach Patty Recipe


As for me, I never get tired of hamburger. It seems that this never goes out of style and you can have hundreds of recipes that will always keep you cooking with hamburger.  After all, recipes with this meat are usually very simple and easy, and anyone from the novice to the professional can produce awesome dishes. 

I really like this recipe because when you combine the meat with the spinach and with the cheese you get the ultimate in taste and satisfaction. Now go ahead and add some gravy to the top and watch all the eyes at your table stare at the dish you presented. Make sure that you make some extra because you will need it. 

Let me know how yours turned out or did you add anything extra.




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Recipe;

1 1/2 Lbs. (1/2 Kilo)  Medium ground beef

1 egg
1/3 Cup - Breadcrumbs
1 Sm. - Chopped onion
1/3 Cup - Green onion
1/2 Tsp. - Powered garlic
1 Tbsp. - Wine vinegar
1 Tbsp. - Mustard
1 Tbsp. - Winchester sauce

2/3 Cup - Spinach
1/2 Cup - Your favorite cheese
1/4 Cup - Parsley as needed

Salt and pepper to taste


For more information, please see video below;




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I used a medium ground beef in this recipe because the fat content is just perfect to add flavor to this dish. Of course, if you want to go on the leaner side you can use lean meat. 

As for the cheese you can any type  that you like, here I added a light cheddar cheese.







I was using frozen spinach because that is what I had on hand. Heat up the spinach until most of the water has been evaporated. If there is too much water then your patties will become very soggy and tasteless. 








Make sure that you mix it up really well throughout the recipe because it has to all blend together and sticks well to make the patties. 

Go ahead and add anything extra that you would like at this stage.






Divide the meat into equal patties and then flatten with a little dent to hold the spinach and the cheese. 

Do not over load the patties for then it will all come out during the cooking process. 







Add the patties to medium heat and when the cooking process reaches about half way up the pattie, then flip them over. Just check the color halfway up, it will turn dark. 

Should be about 8 to 10 minutes on each side, be careful not to burn them because of high heat. 






Now, go ahead and enjoy. Just see how moist and tender it will be in on the inside. 

Do not forget to make extra because it will disappear fast. 










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