Pineapple Coconut Smoothie
Ingredients:
We need 1 cup of pineapple juice
½ cup of ice-cubes
½ cup of fresh sliced pineapple
¼ cup of fresh grated coconut
½ cup of coconut milk
Method:
Firstly, put the pineapple juice, sliced pineapple and ice cubes in a blender and mix well.
Then, add the grated coconut mixture and again blend.
Put the coconut milk in it.
Pour the mixture into 2 glasses.
Your pineapple coconut smoothie is ready to serve.
Chicken and Egg Salad
Ingredients:
1 tablespoon olive oil
1 1/4 pounds boneless skinless chicken breast, cut into 1/2-inch dice
3/4 tsp salt divided
5 tablespoons finely chopped red onion
1 tablespoon white wine vinegar
1/4 tsp Old bay seasoning
2 large boiled eggs
2/3 cup finely diced celery including some leaves
Instructions:
1. Heat oil in 12-inch skillet over high heat; add chicken, sprinkle with 1/4 teaspoon salt and saute, stirring as chicken browns, 5 to 7 minutes. Cool to just slightly warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery. Fold in chicken. Serve immediately or chill if desired.
Chilled Mango Pudding
Ingredients:
4 cups sliced mangoes
1 and 1/2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup all purpose flour
1 teaspoon baking soda
1/2 cup milk
1/2 cup melted butter
Vanilla ice cream
Pinch of salt
Directions:
Mix the mangoes with 1/2 of the sugar, cinnamon and allspice in a baking dish.
Mix the remaining sugar with the milk, flour, soda, salt and butter and pour over the mangoes.
Bake in a preheated oven (350 F) for 35 minutes. Serve with ice cream.
