Pueden preparar este delicioso y nutritivo Sandwich en 5 minutos para la cena o el almuerzo. Si no les gusta el pollo pueden incluir la fuente de proteína que más les guste😌
Para ser sincera grabé el vídeo arriesgándome a que no me gustara el sandwich, ya que era primera vez que lo preparaba y la receta había salido de mi imaginación al ver lo que tenía en la refrigeradora, sin embargo me encantó y estoy segura de que lo continuaré preparando.
Definitivamente la mejor parte de cocinar es ser creativo y obtener buenos resultados, no tengan miedo y agréguenle lo que les llame la atención 💪🏻
sautee 1 lb of kielbasa organic beef sliced up in coconut oil on medium heat. add handful of cherry tomatoes and diced scallions. add a mixture of ½ dijon mustard ½ raw honey to the tomatoes and kielbasa. simmer until all the flavors mix together! beautiful dish and so very good for the colder seasons, make sure you get some quality beef yo!
I went to Ireland over Thanksgiving in 2007 (makes me feel old) with my friend Vanessa. We had a time. The best thing I ate while over there was an open faced smoked salmon sandwich. It was AMAZING. So good that when I got home I had to recreate it. I’ve been making it every now and then as a special treat.
Smoked Salmon Sammies
packaged smoked salmon
2 slices of wheat bread
1 hard-boiled egg
4 slices of cucumber
chives or green onion
fresh ground pepper
I like to toast my bread just slightly. Layer each slice with as much mayo and dijon as you prefer.
Add lettuce, cucumber, and sliced egg on top of each other then add as much smoked salmon as you’d like (I go heavy because it’s my favorite part!). Top the salmon with the fresh ground pepper and green onions.
Slice the sandwich in half if you’d like and eat!
You could lighten it up by omitting the mayo and using only dijon or just using low-fat cream cheese would be awesome too! Typing this makes me want one sooo bad. You’ll love it!
This recipe is from the 10-heart cutscene with Alex. If your character is male, he gets a linguine with mushroom cream sauce. If your character is female, she gets a kale and walnut salad. Difficulty: Easy, 20 minutes. Serves 4.
-Half a bundle of kale (about 4 or 5 large leaves) -Half a bundle of spinach (between 7-9 large leaves) -2 carrots -¼ of a small red onion -¼ cup green onion, finely chopped -¼ of a bell pepper, any colour -Half a pear -4 or 5 tablespoons of grated Parmesan cheese -¼ cup finely chopped walnuts -¼ cup olive oil -2 teaspoons Dijon mustard -2 tablespoons lemon juice -¼ teaspoon garlic powder -Salt and pepper, to taste
Wash the spinach and kale to remove any dirt. Apparently after doing so, you’re supposed to rub the kale for 5 minutes with your hands to reduce the bitterness. I didn’t know this prior to making the salad. But it still tastes fine without doing it, so don’t worry too much about that step.
Peel and julienne the carrots, cut the red onion into thin slivers, finely dice the bell pepper, chop the green onion, and cut the pear into thin strips.
Combine all the vegetables into a salad bowl. I also threw in half a cob’s worth of corn, but that’s optional.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, garlic powder, salt, and pepper. The oil will try to separate a bit, don’t worry about that. Drizzle the dressing over the salad.
Top with the Parmesan cheese and walnuts.
I normally don’t like kale very much, but the other flavours easily overpower the bitterness with a mix of tart and some sweetness from the pear. The fresh vegetables are juicy and the walnuts add a satisfying crunch.
Making beef tartare takes a lot of confidence to make–AND eat–at home. The most important thing, of course, it to make sure that you have super fresh ingredients. (I bought my eggs fresh from the Union Square Greenmarket the very same day and even asked when the eggs were harvested.) The cut of beef that I used was sirloin, which was very finely chopped and not ground.
I searched around my fridge and added the following: a minced garlic clove, two stalks of scallions, chopped (white part only); chives, Dijon mustard, Frank’s Hot Sauce, Worcestershire sauce, sea salt, black pepper, low-fat mayo, anchovy paste, lemon juice, capers, and just a smidgen of olive oil. I mixed it all up with a fork until it was thoroughly combined.
The egg yolk was added last, in an almost ceremonial fashion. The best part is puncturing the yolk, letting loose its silky golden richness, and folding it into the steak tartare. Purely delicious.
Serve with a green salad, french fries, or toast points.
Here’s a helpful tip:
Chill your bowl before preparing the steak tartare in it, and also chill the serving plate in the freezer or fridge during preparation.
*This dish would be suitable for pure protein days in the Dukan Diet–without any other additions on the side.
I see a meme. Never have I ever written a fanfiction where the source of great conflict was over popular, maybe pet peeve/ preference themes (pineapple on pizza, sparkling vs. still water, Oxford Comma etc.).
“I don’t care what any of you say,” Pidge declared, outright standing on the rec room couch in her righteous fury. “It’s KD and it’s best with ketchup. And hot dogs.”
“That’s disgusting,” Lance shot back, just as wild with indignation. “First of all, mac and cheese from a box is awful.”
At this point, Shiro’s head finally popped up. “Hey, now, that’s not true,” he replied, voice mild.
“I would rather eat the cardboard!” Lance snapped back, glaring Shiro down. “Your taste is absolutely terrible, you don’t get an opinion.”
There was a moment of silence, as Shiro’s rising annoyance battled with his reserved expression. “Are we making broad generalizations now? Or are we just invalidating people’s opinions because we don’t like them?”
Lance snorted. “No, we’re not taking testimonials from people who don’t seem to taste anything but salt. Or are a gremiln and probably shouldn’t be fed anyway. Hunk! Back me up here!”
Looking between Lance and Pidge, Hunk winced. “Um. I mean. If you like additions to your macaroni, there are probably better options. Dijon mustard tastes really good actually, you’d probably like it.” He sighed at Pidge’s look of betrayal and disgust. “And the box stuff is bad, yeah. Sorry guys. It uses powdered cheese. I can’t endorse that.”
Shiro’s jaw worked, eyes dark for just a second. “I wouldn’t say that. I prefer it to yours.”
Mouth falling open, Hunk stared like Shiro had cursed out his mother. “Dude!”
“And Kraft - sorry, Pidge, it’s just Kraft - is excellent with ketchup and hot dogs. I’ve had it.” He paused. “Matt barely ate anything else.”
“See!” Pidge gestured to Shiro. “Told you! He’s actually tried it, unlike you jerks.”
Keith groaned and flopped back on the couch, covering his face with a pillow. “Can the Galra please attack, now?”
This dish is a rustic Breton home cooking classic that’s simple and tastes wonderful. The creamy tarragon sauce is a texture contrast to the crisp, juicy parmesan chicken, and best of all, it’s super easy to make! Serve up with a side of salad or potatoes for a wholesome, healthy meal.
You will need:
2 chicken breasts
1/3 cup crumbed parmesan
1 egg, whisked
1 tbsp dry mixed Italian herbs
½ tbsp dried tarragon
200ml crème fraîche
4 cloves garlic, chopped finely
50ml white wine
½ tbsp dijon mustard
½ tbsp wholegrain mustard
½ tbsp dried tarragon or two leaves of fresh tarragon, chopped
1 tsp tarragon vinegar or white vinegar
1 tsp cracked black pepper
Ground sea salt, to taste
Preheat your oven to 230C/450 F. Grease a baking dish with olive oil.
Pound the chicken breasts to an even thickness to tenderise the meat, and season both sides with garlic salt. Mix the parmesan, dried tarragon, and herbs together. Dip the chicken into the egg, then the parmesan mix and coat evenly. Bake for 20 minutes, turn off the heat, and leave in the oven to keep warm.
For the sauce, heat the butter in a deep pan and fry the garlic until browned. Add the wine, vinegar, crème fraîche, and mustards. Simmer on low heat while stirring. When the sauce has reduced and thickened slightly, add the tarragon and stir well. Leave to simmer for 2-3 minutes, and finally season with salt and pepper.
Pour the sauce over the chicken breasts and serve with a side of roasted or mashed potatoes, or salad.
We are roasting here in Portland, Oregon. Right now, as I
type this it is 105 degrees – too hot to do much of anything but drink an icy cocktail
or a cold beer. Even with a good soaking, our garden looks limp. We’re breaking
records left and right, and we’re days away from relief.
I wanted to bake a pie. I wanted to cook some bacon in the
oven for a salad. I thought it might be nice to bake a few potatoes for the
burgers on the grill. No, no, and nope. Running the oven during this
record-breaking heat wave isn’t going to happen.
We are eating salads and sandwiches, nuts and yogurt, some
hummus with veggies, and anything that doesn’t heat up the house in its preparation.
This glorious, tasty, amazing sandwich came highly
recommended from a friend. It is easy and fast and required only a brief 60
seconds under the broiler. It was so darn good, come any season or climate, we’ll
be eating it again and again.
The recipe originally comes from the October, 2011 issue of Cooking
Light magazine. The only change I made was to leave out the shallots, and it
was perfect. It’s not a cheap sandwich, and I didn’t skimp on good ingredients,
but it’s still so much better and less expensive than anything you would eat if
you dine out.
and apple sandwiches (makes 4)
1-½ tablespoons mayonnaise
2 teaspoons Dijon mustard, divided
4 (1-ounce) slices sourdough bread, toasted
¼ cup sliced shallot (I skipped this and didn’t
miss it one bit)
4 ounces serrano ham or prosciutto, sliced paper thin
1/3 cup (1 ½ ounces) shredded Manchego cheese
½ teaspoon black pepper, divided
1 tablespoon olive oil
1 teaspoon sherry vinegar
2 cups arugula
1 tart apple, peeled, cored, and thinly sliced
Combine mayonnaise and 1 teaspoon mustard; spread mayonnaise
mixture over each bread slice. Top each slice with 1 tablespoon shallot (I
skipped the shallot), 1 ounce ham, and 4 teaspoons cheese, and sprinkle evenly
with ¼ teaspoon pepper. Broil 3 minutes. Combine 1 teaspoon mustard, oil, and
vinegar. Combine the arugula and apple slices in a bowl; drizzle with
vinaigrette. Toss gently. Divide the apple mixture evenly among sandwiches, and
sprinkle with remaining ¼ teaspoon pepper.
I found a good vegan caesar salad dressing recipe (from thecrunchychronicles.com). It was simple to make and actually tastes good! 🌿🌿🌿🌿🌿🌿🌿
• 1C soaked cashews
• 2/3C vegan mayo
• 3/4C water
• 1tbsp lemon juice
• 1tbsp dijon mustard
• 1tbsp nutritional yeast
• 1/2tbsp balsamic vinegar
• 5 gloves garlic
• 1/8 tsp ground pepper
Caretaker, my friend and I often talk about the sandwich gods and we profess our undying love/loyalty to them often - usually any time we make a good sandwich (or express that they must be disappointed in us if we have failed). Do you think they exist and/or approve? I offer the last of my cibatta bread, my nearly brand new jar of expensive Dijon mustard, and my favorite red bread knife.
THAT IS EXTREMELY POSSIBLE CONSTRUCT A SHRINE TO THEM I AM SURE THEY WOULD BE GRATEFUL