Posts tagged ‘chicken’

2018, January 12

Recipe of the Month: Broccoli & Chicken Lasagna

I wanted to try making homemade lasagna for about a year and a half now. The ingredients have been bought, the time slot allocated for cooking. Then, I ended up making some kind of stew instead. The box of lasagne was still there when I did a big cupboard clean-out two weeks ago.
I decided to just give it a go. However, I wanted something lighter, so I didn’t follow a traditional recipe.

Broccoli and Chicken Lasagna

one box of lasagne
500 ml milk
100 g flour
100 g butter
450 g broccoli
400 g chicken breast
150 g Parmesan cheese
seasonings to taste – salt, pepper, garlic powder, allspice, paprika

Melt the butter in a skillet, add the flour and slowly stir in the warmed milk. When it get to a medium-thick consistency (basically a Béchamel sauce), stir in the Parmesan.

Cut the chicken breast and the broccoli into small cubes. Start with cooking the chicken first in a skillet adding the seasonings to taste – I used salt, pepper, garlic powder, allspice, and paprika. I also added a splash of white wine. When the chicken is almost done, add the broccoli and cook until they’re both done.

Place a pot of water to boil and when it’s done you can start assembling the lasagna. Place each lasagne separately into the boiling water and leave it for about a minute. You will be doing this all the while you’re assembling the lasagna itself.

In a buttered baking tin spread one layer of sauce, place on top of it a layer of lasagne to cover the bottom of the tin, spread a layer of sauce on the lasagne and then a layer of broccoli with chicken. Place another layer of lasagne, then continue the same way building up and repeating the layers (sauce, lasagne, broccoli and chicken) until all the ingredients are gone.

Place in a preheated over at 180C for about 20 minutes. Serve hot from the oven.

Bon appétit! ;)

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2016, November 18

Recipe of the Month: Chicken Paprikash

I have only now made this delicious Hungarian stew for the first time since my boyfriend and I are together. After tasting it, having lunch and asking for seconds, too, he asked why I’ve never cooked this before. Truthfully? I haven’t thought about it.

My grandmother used to make Chicken Paprikash in a different variation which I don’t really like, and my mom used to make the below version with basically any part of the chicken, except chicken breast. Mostly because in my country, chicken breast is more expensive than thighs, legs or wings (let me know if it’s different where you live), so chicken breast wasn’t always an option.
In my honest opinion, the different parts of chicken do taste differently, and now I prefer chicken breast. But until recently, I haven’t thought of trying this particular recipe with it. I am so happy my mom suggested it though, the recipe is absolutely perfect this way!

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Chicken Paprikash (Csirke Paprikás)

1 chicken breast
olive oil
salt, black pepper (to taste)
2-3 teaspoons sweet Paprika spice
2 teaspoons fresh parsley
2 bulbs of garlic (about 20-25 cloves)
2-4 tablespoons flour (depending how thick you want the sauce)
2 tablespoons sour cream
0,8 liter water

Start by cutting up your chicken breast into small pieces.
Add a little olive oil into a larger pot, add in the chicken, and season to taste with the salt, black pepper and the sweet Paprika (I only used one teaspoon of Paprika since I don’t like it that much, but it was enough for giving the dish a nice taste). Stir until the chicken turns white all over, then cover with the water and leave to simmer.

After the chicken is cooked, remove it onto a plate from the chicken stock and set it aside.

Into a glass add the flour, the sour cream, and a few tablespoons of the still-hot chicken stock (because if you add cold sour cream to a hot liquid it will curdle), then mix it as well as possible to avoid the flour forming lumps. Strain this mixture into the chicken broth on low heat, stir well and let it thicken to a sauce.
Once thickened, add the chicken pieces back and some parsley to taste. Stir a few more times, then turn off the stove and you’re done.

The traditional Chicken Paprikash is served with Nokedli (dumpling-like boiled egg noodles), which I dislike. So instead, I serve my version of this Hungarian recipe with rice, mashed potatoes or bread. Feel free to have sauerkraut or pickles with it.

Usually, I make double the amount of sauce for this recipe. After the chicken is eaten with as much sauce as everyone wants, I make some macaroni or penne pasta and use some of the Paprikash sauce on that. I love it!

PS: I usually wash fresh parsley, place it in small plastic baggies and store them in the freezer. Other greens as well, such as basil, oregano, dill, etc. After frozen, they’re really simple to cut into really thin stripes, when cooking. They’re perfect for having “fresh” greens instead of dried over the Winter as they taste way better.

Bon appétit! ;)

2016, June 10

Recipe of the Month: Easy Oven Fajitas

Let me start by saying that I love Fajitas seasoning! I once bought some and used it for basically everything I cooked, including sprinkling it on sandwiches – but then couldn’t find that exact brand ever since.
The recipe below also has the seasoning mix recipe included, so I was beyond excited to try making it myself. It is perfect, honestly!

Looking for new ideas of how to cook chicken, I gave this easy oven Fajitas recipe a go a few months ago. It was one of the best recipes I tried, and I just love that it’s all done in next to no time. The only thing I’d change is my choice of casserole dish, since the one I used was a tad on the small side for the amount I was preparing. It cooked well and all, just a little hard to stir in.

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Fajitas Seasoning

4 Tbsp chili powder
2 Tbsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 ½ tsp cayenne pepper
4 tsp sugar
2 tsp salt
2 Tbsp corn starch

Mix all of the ingredients for the fajitas seasoning in a small bowl and place in a small jar or seasoning mix bottle. Use especially for Fajitas, but it tastes delicious in sandwiches as well.

Easy Oven Fajitas

2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 medium yellow bell pepper
1 lb. chicken breast
2 Tbsp vegetable oil
4-5 Tbsp Fajitas seasoning
1 medium lime
8 (6-inch) tortillas
½ cup sour cream (optional)
¼ bunch cilantro (optional)

Preheat the oven to 400 degrees. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything, squeeze the juice from half of the lime and then use your hands to toss the ingredients until everything is well coated.
Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the other half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

As a side note, this is a great dish all by itself – in case you’re not feeling like wrapping it up in a tortilla or having any bread on the side.

Bon appétit! ;)

2014, February 17

Recipe of the Month: Crunchy Chicken Fingers

My preferred (so, favorite) meat is chicken. Probably because greasy food doesn’t sit well with me as you may have already noticed from the recipes I’ve posted here over the years.

Another thing I’ve been focusing on lately, is oven baking anything that allows it, as opposed to deep frying. I have even switched to oven-fries instead of French Fries over last summer!
That said, below is how I now prepare crunchy chicken tenders. It is a recipe from Lucinda Scala Quinn, whose cooking I like precisely because almost all the dishes are light, and easy to make :)

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Crunchy Chicken Fingers

Ingredients

  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
  • 2 cups whole wheat breadcrumbs
  • Olive oil, for drizzling

Directions

Heat oven to 400 degrees. Line a baking sheet with a wire rack, or with parchment paper. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip the chicken in this mixture and transfer to a dish with breadcrumbs, pressing to coat.

Transfer to your baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

Serve the crunchy chicken tenders to your/your family’s liking with dressing, creamy dill sauce, salad, hot sauce, etc.

 

Note: We make our own breadcrumbs as opposed to buying them from the store – there’s always leftover bread no one wants to eat, so I leave it to dry or pop it into the still-hot oven after I finish baking, then grind and store it in an airtight container.

Bon appétit! ;)

2012, September 30

Recipe of the month: Melon and Chicken Salad

I had my eye on this recipe ever since it was posted. I couldn’t wait for everything to be in season here and make it. So today, I am reblogging. Because it was amazing!

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Melon and Chicken Salad

Ingredients

  • 1 honeydew melon
  • 6 cups cubed, cooked chicken meat
  • 2 cups chopped celery (I left this out cause I don’t like celery)
  • 2 cups seedless grapes
  • 1 (8 ounce) can sliced water chestnuts (left this out cause there aren’t any in Romania. Or at least I couldn’t find them)
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 1 1/2 teaspoons curry powder
  • salt and pepper to taste

Directions

  1. Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Bon appétit! :)

 

*Reblogged from FoodieVilla.

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