Ingredients

• 1 kg of powdered sugar
• 1/2 kg of butter at room temperature
• 1 kg of maize flour (cornmeal)
• 7 eggs

Directions

First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.

Bananas are infected ?

A few weeks ago a news which is spread in social networks that , bananas and oranges are infected with HIV . This is the latest in internet insanity and as such is even more contagious because , you see different people make "share " alarmed and angry .

A question : you can seriously believe such scenarios ?

This is one of the greatest absurdities that have circulated recently , an urban legend that tells the "flow " of social networks . A banana was corrupted from within and takes it means that the color is simply spoiled by microbes that have it work , to feed as they can. HIV , not breastfeeding and can not live outside the human body . In addition , this virus up only through body fluids , from person to person .

Therefore , be more selective in the information you read or share , please !

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

Instructions

Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 bone-in skin-on chicken thighs
• kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 2 tbsp. butter
• 1/4 c. dry white wine
• Juice of 1 lemon
• 2 tbsp. capers
• 1 lemon, sliced
• Chopped fresh parsley, for garnish

Directions

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.

To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.

By Dish

Ingredients

• 4 skinless boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 Tablespoon olive oil
• 1 cup chicken broth (I recommend reduced sodium)
• 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
• 1/4 cup finely chopped onion
• 1 Tablespoon chopped cilantro
• 1/2 teaspoon red pepper flakes1
• 3 Tablespoons heavy cream2
• 2 Tablespoons unsalted butter, cubed
• optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Directions

Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Ingredients

• 1/4 c. olive oil, divided
• 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
• Kosher salt
• Freshly ground pepper
• 1 c. quinoa, rinsed
• 2 tbsp. unseasoned rice wine vinegar
• 4 scallions, sliced
• 3 radishes, halved and thinly sliced
• 1/4 c. Fresh basil leaves, torn

Directions

Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.