Mango Smoothie

So what do I have in store on this article? Instead of eating and cooking delicious recipes, we pause for a while and have a drink of a very refreshing mango smoothie. Now what is a smoothie? Smoothies is a word used to a product that was made in a blender and sometimes sweetened beverage mad from fresh fruits. It has become popular in 1960 when there was a resurgence in the United States in macrobiotic vegetarianism.

They can also contain with milk, yogurt, or sometimes ice cream. Nowadays, there are lots of different smoothies in the market such as coffee, chocolate or sometimes peanut butter. But now we're going to use Mangoes as since this is one of my favorite fruits. 

So if you're craving to try this mango smoothie, I will definitely stop from here and here are the Ingredients: 

Ingredient:

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
250-300ml/9-10½ fl oz cold milk
1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve

Method:

Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.

Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.

Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.

Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

*Fun facts about Mangoes:

Here in Philippines we eat unripe mangoes together with bagoong which is shrimp paste and salt. Of course mangoes has lot of vitamins on it but, unripe mangoes contains more bone building calcium compare to ripe mangoes and eating unripe mangoes are also good if you want to loose weight. So that's it for now and see you next time and enjoy!   

Hawaiian Chicken

It has been a while since I left you a very delicious and tasty recipe, but don't get frown cause I'm back and I am bringing you all another round of recipes from Yummylicious Cuisine but for the mean time maybe it is my turn to ask you guys a favor such as leaving comments and suggestions on the comment boxes of each post just to let me know what to improve from the website to my recipe dish.
Anyway, I want to introduce you to all to a chicken recipe originated in Hawaii, and it is called Hawaiian Chicken or Hawaiian Pineapple Chicken.

Hawaiian Chicken is also called Huli Huli Chicken which requires basting the chicken constantly.
In 1955, Ernest Morgado of Pacific Poultry was feeding a gaggle of farmers at a promotional meeting. He cooked a batch of chicken victimization his mother's marinade instruction, and also the result was therefore widespread that he began creating the chicken to sell at fund-raisers.

Morgado cooked mass quantities of chickens between 2 grills. once one facet of the chicken halves was soft-bo, somebody would shout, "huli," Hawaiian for "turn," and also the employees would flip the grills over.

Morgado likable the name "huli- huli" most that he registered the trademark with the Territory of Hawai'i in 1958 and also the national in 1965. Later, he began bottling the marinade, currently AN Island staple.

Though the double-grill "huli" technique is not, properly speaking, rotisserie, a number of today's chicken fundraising corporations have begun victimization contraptions with multiple rotisseries that "huli" while not human facilitate.

LIKE water sport AND pure cane sugar, huli chicken oversubscribed straight from smoking barbecues in parking tons and wayside pullouts could be a Hawaiian establishment. simply raise retired University of Hawaii academic Jim Koshi, who's been shopping for mesquite-grilled halves of this succulent, specially sauced chicken for as long as he will bear in mind. at the side of different loyal followers, he lines up within the hot sun and smoke as a result of sales profit native groups--and as a result of huli chicken is therefore musician (delicious) it brok DA mout (literally translated, breaks the mouth).

Huli is Hawaiian for flip, and refers to the method powerful barbecuers flip massive racks of sizzling, expulsion marinated chicken halves over hot coals. However, the $64000 secret of this island-style entree is Huli-Huli Sauce, a registered brand for AN previous family instruction refined by Hawaii-born chicken farmer Ernie Morgado.

"Actually, it absolutely was extremely my mother's instruction," admits the 77-year-old Morgado slightly sheepishly. "I was the youngest of seven children and everyone likable their sauce completely different. My father likable it salty. we tend to children likable it sweeter. these days we tend to create it the method i favor it: simply slightly on the sweet facet, with many contemporary ginger juice and aged condiment."

So for starters on how to cook this we will be needing the following ingredients.

Ingredients:

2 1/2 lbs of chicken pieces (preferably legs and thighs)
1 can of pineapple rings
2 tbsp. of green seasoning
1 tbsp. of tomato ketchup
1 tbsp. of butter
1 cup of grated fresh young coconut
1 tsp. of salt
1/2 tsp of black pepper
1 tsp of minced garlic

Methods:

Season the chicken together with the green seasoning, salt, garlic, black pepper, ketchup and juice from the pineapple can and marinate it for 1 hour.

Place pieces of chicken in a shallow baking dish and dot with butter.

Preheat to 350 degrees F and bake it for 40 minutes.

Place a 1/2 slice of pineapple on each piece of chicken and sprinkle evenly the coconut on surface.

Lower heat to 325 degrees F and bake for 10 minutes more until pineapples are golden brown.

Served hot. Enjoy!

Kung pao chicken

This type of stir-fried dish is consist of chicken, peanuts, vegetables, and chili peppers is originated in Sichuan Province in China. This dish is named after Ding Baozhen who is a Qing Dynasty Official and the Governor of the Sichuan Province. When he was an official, he has the title of Gongbao which literally means Palace Guardian and the name "Kung Pao" is derived from this title. According to Wikipedia, the Westernized versions of this dish usually called "Kung Pao chicken" or "Kung Po", commonly consist of diced marinated chicken stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. The dish is often garnished with whole roasted peanuts. Other versions of Kung Pao substitute beef, pork or seafood for chicken.

Kung Pao chicken is a very popular staple of North America schools and many recommend using it as a measure of the skills of a chef. It is recommended to serve it with rice to really taste the Kung Pao Chicken. Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the American version does not. From 1968 until 2005, it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods, however, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.

The ingredients:

250g/9oz skinless chicken
breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded
and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil

The Procedure:

Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl.

Cut the green pepper into cubes, about the same size as the chicken
pieces.

Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil.

Serve hot with boiled rice.

Onion rings

Onion Rings is a popular snack commonly found in US, Canada, UK, Ireland, Austria, Asia and so on. They are consist of breaded onions deep fried with bread crumbs. I first tried this back in High School where me and my friends ate at A&W. I thought it was silly to have an onion for a snack until I tried and tasted it. This typical food has an unknown origin but according to The New York Times Magazine, in 1933 a recipe for deep-fried onion rings are dipped in milk then dredged in flour which appeared in Crisco advertisement. The restaurant, A&W was credited for popularizing the onion rings in fast food restaurants and introduced it to its menu in the 1960s. 

So if you want to try this crunchy, yummylicious snack, the Ingredients that we will be needing are:


350ml/12fl oz plain flour
4 tablespoons cornmeal
4 tablespoons onion powder
2 teaspoons salt
350ml/12fl oz milk
1 large egg
8 large onions
vegetable oil for deep-frying

Procedure:

Combine the flour, cornmeal, onion
powder, salt, milk, egg and
125ml/4fl oz water in a large
bowl. Stir well until there are no
lumps and the batter is smooth.

Slice the onions across to make
rings about 1cm/1⁄2in thick.

Heat the oil in a large saucepan
until hot. Test to see whether the oil
is hot enough by dropping a little
of the batter into the oil – it should
sizzle straight away.

Dip the separated rings into the
batter. Drop the coated rings into
the oil and fry until golden brown.
Cook in batches if necessary.

Remove the onion rings with a
slotted spoon, and drain on kitchen
paper. Serve hot.

Sweet and Sour Pork

Fatty foods, it is bad for our health as it may cause hypertension specially fat from pork. But don't look at the pork meat that way, in fact pork has more nutrients compare to chicken or turkey but less compare to beef. A 100g serving of pork contains 65% of your RDA of thiamine which is needed for the metabolism of carbs into energy and also essential for the growth and repair of muscle fibers. It also has high levels of vitamins B2 (riboflavin) and B3 (niacin) and also have phosphorus, iron, zinc and magnesium which strengthens the bones and boosts our immune system. But i should warn you, frequent eating of pork may not be good for your health since pork is know to carry some disease such as pork tapeworm and trichinosis so be sure not to undercook the pork. 

Moving on, the sweet and sour sauce is basically originated in China from the province of Hunan. Before it was used as a dip for fish or meat cutlets rather than using it as cooking. There are lots of variations of this sauce, in China sauces are made by mixing sugar or honey with a sour liquid, rice vinegar, soy sauce and spices like ginger and garlic. They also sometimes use a paste of tomatoes but this is very rare. Also in this article, we will use it as cooking in this recipe.

We will be needing:

½ kg (1lb) pork, cubed 1" pieces
(A)
1 spring onion, cleaned and cut into strips
2 tomatoes, cut in halves
1 onion, peeled and cut into 8 sections
red chillies to taste, seeds removed and cut into fine slices
1 fresh pepper, cut into bit-sized pieces

(B)
½ tsp salt
½ tsp Chinese wine
½ tbsp light soya sauce
pepper to taste
1 egg yolk, beaten
2 tbsps water
1 tbsp cornflour

* Above three to be blended well

(C)
3 tbsps tomato sauce
3 tbsps sugar
3 tbsps vinegar
1tsp chilli sauce
½ tsp salt
3/4 cup water or stock
½ tsp sesame oil
1 ½ tbsps light soya sauce
½ tbsp cornflour blended with 2 tbsps water

The Procedure:

1. Marinade pork with ingredients (B) for at least ½ hour.
2. Heat oil for deep frying.
3. Coat seasoned pork pieces with cornflour.
4. Fry pork until browned (about 2 minutes) and then take out.
5. Reheat oil, then fry again until crispy.
6. Remove pork and drain off oil.
7. Heat 2 tbsps oil, fry the ingredients (A).
8. Add the ingredients (C) to make seasoning sauce, continuing to stir-fry until the sauce thickens.
9. Add in the pork, mix well, serve hot.

Chicken noodle soup

On this article, I will be presenting you the chicken noodle soup recipe. So why soup? Frankly speaking I like soup, keeps my stomach warm whenever you have a cold weather, effective food if you are sick and is eating on your bed, a great meal starter, and so on. But here are some facts to have soup every meal. 

1. SOUP is a liquid food that is prepared by boiling meat or vegetables,or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. While some persons regard the making of soup as difficult, nothing is easier when one knows just what is required and how to proceed. The purpose of this article, therefore, is to acquaint the housewife with the details of soup making, so that she may provide her family with appetizing and nutritious soups that make for both economy and healthfulness.

2. It is interesting to note the advancement that has been made with this food. The origin of soup, like that of many foods, dates back to practically the beginning of history. However, the first soup known was probably not made with meat. For instance, the mess of pottage for which Esau sold his birthright was soup made of red lentils. Later on meat came to be used as the basis for soup because of the agreeable and appetizing flavor it provides. Then, at one time in France a scarcity of butter and other fats that had been used to produce moistness and richness in foods, brought about such clear soups as bouillon and consommé. These, as well as other liquid foods, found much favor, for about the time they were devised it came to be considered vulgar to chew food. Thus, at various periods, and because of different emergencies, particular kinds of soup have been introduced, until now there are many kinds from which the housewife may choose when she desires a dish that will start a meal in the right way and at the same time appeal to the appetite.

3. VALUE OF SOUP IN THE MEAL.--Not all persons have the same idea regarding the value of soup as a part of a meal. Some consider it to be of no more value than so much water, claiming that it should be fed to none but children or sick persons who are unable to take solid food. On the other hand, many persons believe that soup contains the very essence of all that is nourishing and sustaining in the foods of which it is made. This difference of opinion is well demonstrated by the ideas that have been advanced concerning this food. Some one has said that soup is to a meal what a portico is to a palace or an overture to an opera, while another person, who evidently does not appreciate this food, has said that soup is the preface to a dinner and that any work really worth while is sufficient in itself and needs no preface. Such opinions, however, must be reconciled if the true value of this food is to be appreciated.

4. Probably the best way in which to come to a definite conclusion as to the importance of soup is to consider the purposes it serves in a meal. When its variety and the ingredients of which it is composed are thought of, soup serves two purposes: first, as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach; and, secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition. Even in its first and minor purpose, the important part that soup plays in many meals is not hard to realize, for it is just what is needed to arouse the flagging appetite and create a desire for nourishing food. But in its second purpose, the real value of soup is evident. Whenever soup contains enough nutritive material for it to take the place of some dish that would otherwise be necessary, its value cannot be overestimated.

If soup is thought of in this way, the prejudice that exists against it in many households will be entirely overcome. But since much of this prejudice is due to the fact that the soup served is often unappetizing in both flavor and appearance, sufficient attention should be given to the making of soup to have this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without the proper accompaniment. A small quantity of well-flavored, attractively served soup cannot fail to meet the approval of any family when it is served as the first course of the meal.

5. GENERAL CLASSES OF SOUP.--Soups are named in various ways, according to material, quality, etc.; but the two purposes for which soup is used have led to the placing of the numerous kinds into two general classes. In the first class are grouped those which serve as appetizers, such as bouillon, consommé, and some other broths and clear soups. In the second class are included those eaten for their nutritive effect, such as cream soups, purées, and bisques. From these two classes of soup, the one that will correspond with the rest of the meal and make it balance properly is the one to choose. For instance, a light soup that is merely an appetizer should be served with a heavy dinner, whereas a heavy, highly nutritious soup should be used with a luncheon or a light meal.

6. ECONOMIC VALUE OF SOUP.--Besides having an important place in the meal of which it forms a part, soup is very often an economy, for it affords the housewife a splendid opportunity to utilize many left-overs. With the French people, who excel in the art of soup making chiefly because of their clever adaptation of seasoning to foods, their_pot-au-feu_ is a national institution and every kitchen has its stock pot. Persons who believe in the strictest food economy use a stock pot, since it permits left-overs to be utilized in an attractive and palatable way. In fact, there is scarcely anything in the way of fish, meat, fowl, vegetables, and cereals that cannot be used in soup making, provided such ingredients are cared for in the proper way. Very often the first glance at the large number of ingredients listed in a soup recipe creates the impression that soup must be a very complicated thing. Such, however, is not the case. In reality, most of the soup ingredients are small quantities of things used for flavoring, and it is by the proper blending of these that appetizing soups are secured.

So before eating your main course, let's prepare this delicious chicken noodle soup. 

Ingredients:

900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,
sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as
orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper

Directions: 

Put the stock and bay leaf into a
heavy pan, and bring to the boil.

Add the spring onions and
mushrooms to the simmering stock.
Add the chicken to the soup, and
season with salt and pepper. Heat
through for 2–3 minutes.

Add the pasta, cover and simmer
for 7–8 minutes.

Just before serving, add the wine
and parsley, heat the soup through
for 2–3 minutes, then check the
seasoning and adjust if necessary.
Serve hot.

Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

It's Valentines Day! Do you have plans of going out with your special someone? Or do you want to have a simple dinner at your home? Whatever what you were planning, it is important to make this day special for your special someone, your family or your friends. In this article since today is a special day of hearts, why not we try doing a steak with a special peppercorn brandy sauce. So why steak? There are lots of reasons to eat meat specially beef, here are some of the facts.

1. Meats are healthy specially beef. Beef has nutrients like zinc, iron, protein and B vitamins and half of the fat found in beef is monounsaturated, the same heart-healthy fats found in olive oil.

2. It's Easy to prepare. Using recipe websites or blogs like this blog, http://yummyliciouscuisine.blogspot.com, beef is easy addition to your balanced meal. Just fire up the grill or the slow cooker and you've got a simple meal that have meat.

3. Affordable. Calorie for calorie, beef has more nutrients compare to vegetarian protein options like tofu or peanut butter or beans.

4. It will make you feel sexy. Food without protein as the center of the diet, you will have no energy for the rest of the day. Yup, veggies and fruits are great but without protein, you feel week. And of course, being strong is being sexy.

So why don't we try this as a Valentines Dinner for today.

Ingredients:

2 (8 oz. ea) beef tenderloins
salt and pepper
1 tablespoon butter
3 tablespoons chopped shallots
1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish

Directions:

Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.

From Yummylicious, Happy Valentine's Day and enjoy your every meal.