Lime Ginger Chicken by Vince's Market
5 Step Lime Ginger Chicken, perfect for lunch and dinner!
INGREDIENTS
2lbs chicken breasts
2tbsp grated ginger root
1 tbsp of balsamic vinegar (or 2tbsp brown sugar)
2tbsp soy sauce
4 Limes, zested and then cut in half (8 1/2pcs total)
1tbsp minced garlic
1tsp ground sea salt
2tsp ground black pepper
1tsp chili powder
2tbsp canola Oil
1 cup diced green onions
METHOD
Take chicken drumsticks and wash under cold water. Pat dry with paper or linen towel and place in a large bowl.
Add the canola oil, grated ginger, lime zest, garlic, brown sugar, soy sauce, the pepper, chili powder and juice of two limes ( the other two will be to season after the chicken is baked).
Toss well and allow to marinate/cold cook for 10min while pre-heating the oven to 400 degrees celsius. Line a baking tray with parchment paper and place chicken drumsticks evenly, trying to space at least a finger width apart, spooning any extra marinade onto each piece.
Bake for 30minutes until chicken is nicely browned and a small knife inserted into the thickest piece comes out clear.
Place chicken onto a serving platter and season with salt, juice of the remaining two limes and green onions.
CHILI CON CARNE | La joya de la cocina tex-mex
Cómo hacer chili con carne fácil y rápido, uno de los platos más característicos de la cocina tex-mex. Es un guiso de ternera completo, rico, exótico, con el toque justo de picante e ideal para comer en tacos, fajitas, con nachos, con pasta, con arroz, o con crema agria. ¡Una gozada de receta! Y además, con ingredientes fáciles de encontrar.
INGREDIENTES Y RECETA ESCRITA:
500 g de carne de ternera picada
1-2 cucharaditas de chile en polvo
1 cucharadita de comino en polvo
1 cucharadita de cacao sin azúcar en polvo
300 g de frijoles o judías rojas cocidas
2 ajos
2 cebollas pequeñas
30 g de tomate concentrado
700 g de tomate triturado
300 ml de caldo de pollo
Aceite de oliva virgen extra
Cilantro fresco
Pimienta negra
Sal
Mis libros y recetas en PDF:
Mis utensilios de cocina:
Si quieres estar al día de todas mis novedades y saber antes que nadie las recetas que estoy preparando para subir al canal, no dudes en seguirme a través de mis redes sociales:
Fotos extras, avances, recetas exprés, restaurantes, viajes, algo de humor en mis Historias y mucho más... ????
¿Estudias español? Activa los subtítulos y aprende español mientras cocinas.
Las Recetas de MJ
2021
Grilled Fish Chili Paste Eat with vines and vegetable | Nam Prik Pla Yang | Thai Exotic Food
#UdommFood #ChiliPaste #ThaiExoticFood
The gastronomic culture of Thailand has a wide variety of chili paste menus. Grilled fish chili paste is another menu that is used in today's cooking show. Eat with a lot of vines and vegetables that can be picked up around the house.
Ingredient
1.Dried chili
2. Grilled fish
3. Shallots
4. Garlic
5. Fermented fish
6.Salt
7. Vegetables
8. Vine
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Vince's Spaghetti Express
Winner of Papa Vince's Stuffed Chili Pepper with Tuna in Authentic Extra Virgin Olive Oil
Yes, make sure to watch the video. If I say your name, you are a winner. Otherwise, make sure to take advantage of the offer in the video. If you want to enter the next contest here is the link:
Black Bean Soup by Vince's Market
The official start of spring is arriving in the next few days, but the warm temps aren’t yet here to stay. Which is why thick, hearty soups are still the ideal lunch to combat the cool, damp weather ahead. This black bean soup recipe is packed with nutrients, and made with simple, basic ingredients. Give it a try!
INGREDIENTS
3 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 tsp cumin powder
1/4 tsp chili pepper (add more for more heat!)
1 tsp salt
1/2 tsp black pepper
2 cans black beans, not drained (398ml)
1 small chili pepper whole (cut in half for even more heat)
1 cup water
1 tsp vinegar
juice from half a lime
METHOD
Heat oil in a pot over medium heat
Add onions and sauté until translucent
Add garlic and saute until fragrant
Add all of the spices and combine
Add the black beans and water
Add chili pepper, if using
Increase heat and bring to a boil
Lower and simmer for about 20 minutes
Remove chili pepper, and blend with a hand blender or standing blender
Add some more water if too thick (only add 1/4 water at a time as the soup will thicken once it cools)
Add vinegar and lime
Adjust salt to taste
Garnish with a slice of lime/cilantro