Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Boats of grilled aubergine

Boats of grilled aubergineThe boats are an appetizer of grilled eggplant delicious and tasty preparation original brighten your buffet and your dinners with friends. The boats of grilled aubergine are easy to prepare and are flavored with a sauce made of chopped mint, which gives a pleasant note of freshness. Ingredients 1 tablespoon white wine vinegar 2 cloves garlic, chopped fresh mint 2 long eggplants 3 tablespoons Homemade bread 4 slices Pepper to taste Salt to taste Preparation Cut the eggplant in half the long way (1). Practicing on the pulp of parallel incisions very close together (3 or 4 mm) at an angle, in both directions (2-3). Brush with olive oil (4), salt and pepper and start cooking from the cut (5) until the formation of lines of cauterization marked, about 5 minutes. Turn 90 degrees and continue until the formation of a diamond pattern. Turn the eggplant on the skin side and complete the cooking. They'll be ready when the pulp will have a smooth texture and creamy, about 20 minutes. Meanwhile, prepare the dressing, chop the mint (6) and put it in a bowl with the olive oil mixed with vinegar (7), salt and pepper (8) and emulsified. When the eggplants are ready, remove them from the grid (9) and remove the flesh with a spoon (10) and set aside (11). Then prepare the bread (12) brush with oil (13) and put it to grill (14), cooked rub garlic on bruschetta (15), disponeci over the flesh of the eggplant (16), topped with the dressing previously prepared, seasoned with a few grains of salt (17) and decorate with the mint leaves (18). The creamy eggplant will make a contrast to the crunchy bruschetta flavored with garlic. Brush the bread slices with oil and grill the same way.

The boats are an appetizer of grilled eggplant delicious and tasty preparation original brighten your buffet and your dinners with friends. The boats of grilled aubergine are easy to prepare and are flavored with a sauce made of chopped mint, which gives a pleasant note of freshness. Ingredients 1 tablespoon white wine vinegar 2 cloves garlic, chopped fresh mint 2 long eggplants 3 tablespoons Homemade bread 4 slices Pepper to taste Salt to taste Preparation Cut the eggplant in half the long way (1). Practicing on the pulp of parallel incisions very close together (3 or 4 mm) at an angle, in both directions (2-3). Brush with olive oil (4), salt and pepper and start cooking from the cut (5) until the formation of lines of cauterization marked, about 5 minutes. Turn 90 degrees and continue until the formation of a diamond pattern. Turn the eggplant on the skin side and complete the cooking. They'll be ready when the pulp will have a smooth texture and creamy, about 20 minutes. Meanwhile, prepare the dressing, chop the mint (6) and put it in a bowl with the olive oil mixed with vinegar (7), salt and pepper (8) and emulsified. When the eggplants are ready, remove them from the grid (9) and remove the flesh with a spoon (10) and set aside (11). Then prepare the bread (12) brush with oil (13) and put it to grill (14), cooked rub garlic on bruschetta (15), disponeci over the flesh of the eggplant (16), topped with the dressing previously prepared, seasoned with a few grains of salt (17) and decorate with the mint leaves (18). The creamy eggplant will make a contrast to the crunchy bruschetta flavored with garlic. Brush the bread slices with oil and grill the same way.