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!