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      "body": "Congratulations @c4rlo5! You have completed some achievement on Steemit and have been rewarded with new badge(s) :\n\n[![](https://steemitimages.com/70x80/http://steemitboard.com/notifications/firstcomment.png)](http://steemitboard.com/@c4rlo5) You made your First Comment\n\nClick on any badge to view your Board of Honor.\nFor more information about SteemitBoard, click [here](https://steemit.com/@steemitboard)\n\nIf you no longer want to receive notifications, reply to this comment with the word `STOP`\n\n**Do not miss the [last announcement](https://steemit.com/steemitboard/@steemitboard/steemitboard-new-level-notifications) from @steemitboard!**\n\n> Do you like **SteemitBoard**'s project? **[Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1)** and **get one more award**!",
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      "body": "Hi, we have voted on your post because you have posted your article to either food, recipe, recipes, cooking or steemkitchen #tag. Steemkitchen is a brand new initiative where we want to build a community/guild focused purely on the foodie followers and lovers of the steem blockchain. Steemkitchen  is out of the conceptual phase and growing each day. We would love to hear your thoughts and ideas.\r\n\r\nWe are almost ready to Launch the first Decentralized Recipe and Food Blog Website that will utilize the Steem BlockChain and its community to reward contributions by its members.\r\n\r\nPlease consider joining us at our new discord server https://discord.gg/XE5fYnk\r\n\r\nAlso please consider joining our curation trail on https://steemauto.com/ to help support each other in this community of food and recipe lovers.\r\n\r\nKind Regards\r\n\r\n@steemkitchen\r\n\r\nPs. Please reply “No Vote” if you prefer not to receive this vote and comment in the future.",
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      "body": "Excellent  article. I learned a lot of interesting and cognitive. I'm screwed up with you, I'll be glad to reciprocal subscription))",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.cocinafacil.me/pechugas-pollo-rellenas-jamon-queso/",
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      "body": "![](https://cdn.steemitimages.com/DQmXRg1tPr5B4nqxc2jHYMjVcY7cdJcXMhDU13oCzXnXFDD/imagen.png)\n\nhola aqui otra receta muy deliciosa espero que les guste \n\nINGREDIENTES:\n\n•\t2 filetes de pechuga de pollo\n•\t1 rodaja de jamón york\n•\t1 rodaja de queso para sándwich\n•\tHarina\n•\t2 huevos\n•\tPan rallado\n•\tSal y pimienta\n•\taceite\n \nPREPARRACION DE LAS PECHUGAS DE POLLO RELLENAS DE JAMON Y QUESO\n\n1.- Salpimentamos los filetes de pollo. Los filetes lo venden ya envasados en cualquier supermercado. Si no, en cualquier carnicería, si se lo pides al carnicero te lo va a hacer y si no, puedes hacerlo tú mismo en casa a partir de una pechuga de pollo entera.\n\n2.- Cubrimos uno de los filetes con el queso. Encima, ponemos una rodaja de jamón cocido (si no cabe entera, puedes doblarla por la mitad) y encima, cubrimos con más queso para sandwich. Finalmente tapamos con otro filete de pechuga de pollo\n\n3.- Cogemos con los dedos y firmemente toda la pechuga, que no se deshaga ni se salga el relleno y lo pasamos todo primero por harina, después por huevo batido, al cual previamente le habremos echado una pizquita de sal y finalmente por pan rallado. Reservamos en un plato.\n\n4.- Cuando hayamos empanado bien todas las pechugas, congelamos durante 10 minutos o metemos en la nevera una hora. El objetivo es hacer que el empanado se asiente bien en el pollo\n\n5.- Freír en abundante aceite hasta que quede bien dorado por fuera y cocinado por dentro. Un par de minutos. Finalmente, poner sobre papel absorbente antes de servir junto a una ensalada o unas patatas fritas",
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      "permlink": "re-viktoriyani-re-c4rlo5-gordon-blue-de-pollo-20180531t115850309z",
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      "body": "gracias oye seguire tu blog si tu me sigues que te pareces :D",
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      "author": "c4rlo5",
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      "body": "hola me gusto tu publicacion y te dare un voto pero estero que des un voto a mis publicaciones y si me sigues te seguire tambien :)",
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      "author": "viktoriyani",
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      "body": "MUY BIEN! 👍 saludos\n-",
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      "body": "![](https://cdn.steemitimages.com/DQmcHddhoZpdzZo5cC1ffSCYfzW9pT7rg52Yt1tkZ56Fvwk/imagen.png)\n\n\n\nHola hoy les traigo un delicioso gordon blue de pollo espero que les guste.\n\nINGREDIENTES:\n\n•\t2 pechugas de pollo cortadas en filetes\n•\t8 lonchas de queso tipo sándwich\n•\t8 lonchas de jamón york\n•\tPan rallado, harina y 2 huevos\n•\tsal y pimienta\n•\tAceite\n\nPREPARACION:\n\n1.- Salpimentamos las pechugas de pollo. Recuerda que deben estar ya fileteadas. En la carnicería nos lo harán sin ningún problema.\n\n2.- En una encimera, ponemos un trozo de papel de cocina transparente. Encima ponemos una de las pechugas y la tapamos con más papel film. Con un martillo u otro objeto romo, como con un vaso grande y pesado, golpeamos la pechuga. La idea es estirarla y ablandar sus fibras.\n\n3.- Retiramos la pechuga del papel film. Sobre ella, ponemos unos trozos de queso. Sobre el queso, una loncha de jamón cocido y sobre éste, más queso. Así queda más cremoso. Enrollamos todo con las manos, encerrando el relleno en el interior de la pechuga de pollo. No pasa nada si sobresale un poco por los lados.\n\n4.- Ahora, pasamos cada “paquetito” de pollo relleno primero por harina, después por huevo, luego por pan rallado y después de nuevo por huevo y por pan rallado. Por ese orden. Con esto de pasarlo dos veces por huevo y por rallado, lograremos una cobertura exterior más fuerte, que aguante mejor el relleno y más crujiente. Reservamos en un plato hasta haber empanado todo el pollo\n\n5.- Cuando hayamos rellenado y empanado todas las pechugas, las metemos en el congelador durante unos 10 minutos. Si no vas a freírlas en el momento, puedes dejarlas unas horas en la nevera.\n\n6.- Freímos en abundante aceite. Que las cubra por completo. Es importante que el aceite no esté muy caliente (a unos 150ºC) para que el calor penetre bien en el interior de cada paquetito de pollo, sin que se queme el pan rallado. Pasados unos tres minutos de fritura, cuando esté dorado y cocinado en su interior, retiramos del aceite y colocamos cada gordon bleu en papel absorbente, antes de servirlo y listo.",
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      "body": "![](https://cdn.steemitimages.com/DQmP9Dh5xJRhjjdtX4WqQboGrf2wX1nZPpcTmygCUCAJWhg/imagen.png)\n\nhola hoy les traigo una deliciosa tarta de chocolate con un toque de cafe.\n\nIngredientes\nPara 8 personas\n•\tAzúcar (Para el bizcocho) 300 g \n•\tHarina bizcochona con levadura (Para el bizcocho) 190 g \n•\tCacao en polvo (Para el bizcocho) 60 g \n•\tLevadura química , 1 cucharadita (Para el bizcocho) \n•\tBicarbonato sódico , 1 cucharadita (Para el bizcocho) \n•\tSal , un pellizco (Para el bizcocho) \n•\tHuevo L (Para el bizcocho) 2 \n•\tLeche (Para el bizcocho) 180 ml \n•\tAceite de girasol , 6 cucharadas (Para el bizcocho) \n•\tAgua muy caliente (Para el bizcocho) 180 ml \n•\tMantequilla para engrasar el molde (Para el bizcocho) 5 g \n•\tCafé (bebida) (Para la crema) 100 g \n•\tChocolate blanco de repostería (Para la crema) 140 g \n•\tNata líquida para montar (Para la crema) 225 g \n•\tChocolate negro al 70% de repostería (Para la cobertura) 130 g \n•\tNata líquida para montar (Para la cobertura) 130 g\n\npreparacion:\n\n-Comenzaremos preparando la crema de café. Para eso derretimos en el microondas el chocolate blanco y le añadimos en tres veces removiendo con una espátula de silicona el café expreso bien caliente. Una vez que se haya hecho la emulsión, le añadimos la nata fría, removemos, tapamos con un film pegado a la superficie y reservamos tres horas como mínimo en la nevera.  \n\n-Para el bizcocho de cacao. Para eso precalentamos el horno a 180 grados con calor arriba y abajo. Engrasamos un molde de 20 centímetros de diámetro con un poco de mantequilla fundida y le ponemos una base de papel de hornear. En el bol de una batidora echaremos la harina, el cacao y el azúcar, así como la levadura y el bicarbonato. Renovemos para que se mezclen los polvos.\nAñadimos los huevos batidos, junto con el aceite, la leche y la esencia de vainilla. batimos con las varillas o la pala de nuestra batidora durante cinco minutos, agregamos el agua recién hervida, removemos y echamos en el molde. Horneamos durante 50 minutos aproximadamente. Es una masa muy líquida, no la horneéis en un molde desmontable pues se puede escapar por abajo.\nUna vez frío el bizcocho, montamos con una batidora de varillas la crema de café hasta que forme picos. Cortamos el bizcocho con un cuchillo de sierra en tres capas y repartimos la crema de café entre ellas, bien con espáutula o bien con manga pastelera y boquilla rizada.\n\n-Para la ganache blanda de cobertura, derretimos el chocolate negro en el microondas o al baño maría, le añadimos en tres veces la nata bien caliente, removemos hasta que emulsione y vertemos por la parte de arriba del pastel. Enfriar en nevera.\n\nESPERO QUE LES GUSTE MUCHAS GRACIAS",
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