Monday, September 22, 2014

Hi my sweeties. today I hope you like the recipe, so enjoy it. kisses

Prep Time: 25 min
Total Time: 50 min
Makes/Yield: 12
  • 2 cups shredded cooked chicken breasts
  • 1 can (14 oz.) artichoke hearts (drained and chopped)
  • 1 package (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA (divided)
  • 0.5 cup KRAFT Grated Parmesan Cheese
  • 0.5 cup chopped drained oil-packed sundried tomatoes
  • 2 packages (8 oz. each) PHILADELPHIA Cream Cheese (softened)
  • 1 cup milk
  • 0.5 teaspoon garlic powder
  • 0.25 cup tightly packed fresh basil (chopped and divided )
  • 12 lasagna noodles (cooked)
  • Steps
    1. Heat oven to 350°F.
    2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
    3. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
    4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
    5. Notes
      • Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna. Serving suggestion: Serve with your favorite steamed vegetable. Shortcut: Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days.

Saturday, September 20, 2014

Sunday, September 14, 2014

Hi sweeties,
Today i will teach you how to do teriyaki beef bowl. This recipe is very delicious and low fat. I hope you like it,. Bon appetite

  • 1 cup long-grain white rice, uncooked
  • 3/4 pound boneless beef sirloin steak, cut into thin slices
  • 1/3 cup La Choy Teriyaki Marinade & Sauce
  • 1 tablespoon Pure Wesson Vegetable Oil
  • 3 cups frozen broccoli florets, thawed
  • 1 can (14.5 oz each) Hunt's Whole Peeled Plum Tomatoes, drained, coarsely chopped
  • 1 can (8 oz each) La Choy Sliced Water Chestnuts, drained
  1. Cook rice according to package directions. Meanwhile, combine steak and teriyaki marinade in small bowl; let stand 5 minutes to marinate.
  2. Heat oil in large skillet or wok over medium-high heat. Add steak with marinade; cook and stir 2 minutes or until browned. Add broccoli; mix well. Cook 5 minutes or until crisp-tender, stirring frequently. Stir in drained tomatoes and water chestnuts; cook 2 minutes or until hot, stirring frequently.
  3. Divide rice between 4 serving bowls; top with steak mixture.

  • Hot cooked noodles could be served in place of rice for a variation.

Saturday, September 13, 2014

Hi sweeties, weekend is coming, so cool, for who want to go to that party which you were waiting all week,see some outfit to inspire for this weekend.
Ola docinhos. fim de semana está chegando, que legal, para quem quer ir para aquela festa que esperou a semana inteira, eu preparei alguns looks para se inspirar e arrasar com estilo e elegância. Beijinhos

Wednesday, September 10, 2014

Ola meus docinhos, as vezes nós mulheres podemos ter um closet lotado de roupa e não sabemos como combinar as peças. Por isso vou mostrar diversos looks para voçe se insperar e arrasar, sempre com estilo e elegancia. beijos meus amores
Hello my sweeties, sometimes we women, we can have a closet full of clothes and sometimes we do not know how to combine it. So I will show different outfits to inspire ,  with style and elegance. kisses

Monday, September 08, 2014

Hi sweeties, Sunday is a good day to lunch with your family. So this is the recipe today. Bon appetite

Prep Time: 25 min
Difficulty: Complex

  • 1 chicken, weighing about 3 1/2lb (1.6kg)
  • salt and pepper
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1lb 10oz (750g) onions, thinly sliced
  • 1/2 cup all-purpose flour
  • 3–4 tbsp Cognac
  • 1lb 2oz (500g) mushrooms, quartered
  • 1 bouquet garni, made with 5–6 parsley stalks, 2–3 thyme sprigs, and 1 bay leaf
  • 2 tsp juniper berries, gently crushed
  • 2 1/2 cups beer
  • 4 tbsp heavy cream
  • leaves from 1 small bunch of parsley, finely chopped

Cut up the chicken
  1. With a sharp knife, cut down between one leg joint and the body. Twist the leg sharply outward to break the joint, then cut through it and pull the leg from the body. Repeat for the other leg.
  2. Cut closely along both sides of the breastbone to loosen the meat, then split the breastbone. Turn the bird over on to its breast and cut along one side of the backbone. The bird is now divided in half.
  3. Cut the backbone and rib bones in one piece from the breast half where they are still attached, leaving the wing joints attached to the breast.
  4. Cut each breast in half diagonally so a portion of breast meat is included with the wing. Cut each leg in half through the joint between thigh and drumstick. Cut off any sharp bones.
Cook the stew
  1. Season the chicken pieces. Heat the butter and oil in a casserole dish until foaming, and add the chicken, skin-side down. Brown them for about 5 minutes. Turn and brown the other side. Transfer the chicken to a plate.
  2. Add the onions and cook, stirring occasionally, for 10–15 minutes, until soft and well browned. Sprinkle with the flour and cook, stirring, for 1–2 minutes, until the flour is just lightly browned. Return the chicken to the pan in a single layer.
  3. Add the Cognac. Standing back, ignite the alcohol with a lighted match. Baste the chicken with the Cognac until the flames subside; it should take 20–30 seconds.
  4. Add the mushrooms, bouquet garni, and crushed juniper berries. Pour in the beer, bring to a boil, cover and simmer for 40–50 minutes, until the chicken is tender when pierced and the juices run clear.
  5. Discard the bouquet garni and skim off excess fat from the surface with a large metal spoon. Stir in the cream and bring back just to a boil. Taste for seasoning and adjust if needed, then sprinkle with the parsley.

Sunday, September 07, 2014

Hi sweeties, for you who do not want to dine out today, I'll show a very easy recipe, and very delicious for the lunch or dinner.

Prep Time: 40 min
Difficulty: Easy

  • 2 3/4 cups bread flour
  • 3 tsp dried yeast
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil, plus extra for greasing
For the tomato sauce
  • 2 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 1 tbsp olive oil
  • 1 bay leaf
  • 3 garlic cloves, crushed
  • 2 1/4lb (1kg) ripe plum tomatoes, seeded and chopped
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • sea salt
  • freshly ground black pepper
  • pinch of chili flakes (optional)
For the toppings
  • 6oz (175g) mozzarella, thinly sliced
  • 4oz (115g) mushrooms, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 roasted red peppers, thinly sliced
  • 8 anchovy fillets, halved lengthwise
  • 4oz (115g) pepperoni, thinly sliced
  • 2 tbsp capers
  • 8 artichoke hearts, halved
  • 12 black olives

  1. Put the flour in a mixing bowl and stir in the yeast and salt.
  2. Add the olive oil and 1 1/2 cups lukewarm water, then mix to a dough.
  3. Knead on a floured surface for 10 minutes, or until the dough is smooth and elastic.
  4. Roll the dough into a ball and place in an oiled bowl covered with oiled plastic wrap.
  5. Leave in a warm place for 1–1 1/2 hours, until doubled; or store in the refrigerator overnight.
  6. For the sauce, put a saucepan over low heat. Add the butter, shallots, oil, bay leaf, and garlic.
  7. Stir, cover, and cook the ingredients together for 5–6 minutes, stirring occasionally.
  8. Add the tomatoes, tomato paste, and sugar. Cook for 5 minutes, stirring.
  9. Now pour in 1 cup water, bring to a boil, and reduce the heat to a simmer.
  10. Cook for 30 minutes, stirring, until reduced to a thick sauce. Season to taste.
  11. Using a wooden spoon, press the sauce through a sieve. Cover and chill until needed.
  12. To bake, preheat the oven to 400°F (200°C). Transfer the dough to a lightly floured surface.
  13. Knead lightly, divide into 4, and roll or press out into 9in (23cm) rounds.
  14. Grease 4 baking sheets and carefully transfer a pizza base on to each.
  15. Spread the sauce over the bases, leaving a 3/4in (2cm) border around the edge of each.
  16. Place any leftover sauce in a small freezer-safe container and freeze for later use.
  17. Top the pizzas with mozzarella, dividing it equally between the bases.
  18. Arrange the mushroom slices on a quarter of each pizza and brush with the olive oil.
  19. Pile the roasted pepper slices on another quarter with the anchovy fillets on top.
  20. Use pepperoni and capers for the third and artichokes and olives for the fourth quarter.
  21. Bake in the top of the oven, 2 at a time, for 20 minutes, or until golden brown. Serve hot.

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