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Hi guys!

Yes, I am back. Feeling so much better.

Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.

It feels great to come to life again!

Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.

Love you !

 

So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.

It is this Spring Chicken Salad.

With noodles.

And it is yummy.

 

Here’s what we need.

 

If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.

 
 

1. First, rinse the green onions under cold running water, pat them dry and slice them.

In this dish we are going for long strips of colorful vegetables.

 
 

2. Peel the carrot and cut it into thin strips too.

 
 

3. Core the red bell pepper and remove all seeds.

 
 

4. And, yes, strips again.

 
 

5. Then grab your herbs.

You can use parsley or cilantro (coriander).

And you can either use whole leaves or chop them finely.

Depending on what makes you happy.

 

And that’s it for the vegetable part.

Now let’s make some sauce.

 
 

6. To make the sauce, peel two cloves of garlic.

 
 

7. Press or mince the garlic finely.

Place it into a small bowl.

 
 

8. Squeeze half a lemon.

Add the juice to the garlic.

 
 

9. Add the soy sauce and the sweet chilli sauce.

Stir a little.

And that’s our flavorful sauce.

Easy!

 
 

10. Now we need two pieces of washed chicken breasts.

 
 

11. Slice each breast in half horizontally to make it thinner.

Then cut each piece into strips against the grain.

 
 

12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.

 

13. Then add the chicken and salt.

 
 

14. Fry, stirring frequently, for about 6 minutes.

 
 

15. Then add the vegetables.

 
 

16. Add the parsley leaves and the sauce.

 
 

17. And stir-fry for about 5-6 more minutes.

The vegetables should still remain a little crunchy.

This is a salad, after all.

A warm salad.

 
 

18. Taste the chicken and add more salt if necessary.

 
 

And that’s it.

So simple.

All we need to do now is to prepare some noodles.

 
 

19. These are noodles.

I love noodles. So I’ve put this poem together.
 

MY ODE TO NOODLES:

Noodles are good.

Noodles are pretty.

They make this world a better place.

I love noodles.

If they were on facebook, I’d be a fan.

The end.

 

A little too sophisticated, I agree with you.

But that’s how I function.

 
 

20. Cook the noodles.

 
 

And serve your dish.

Like this.

 
 

Or like this.

 

Or mixed together.

The choice is yours.

 

Enjoy, dear friends.

 

Love,

Petra

 

(The recipe has been adapted from www.taste.com and makes 2-3 portions.)

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Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.

 

Beef or chicken, frankly, this dish is amazing.

Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.

 

And I haven’t told you everything yet.

Ladies and gentlemen… there’s bacon!

See?

You just have to make this…
 
 

This is what you need.

Plus noodles.

 
 

1. First, chop the leek.

You can also use onion instead.

 
 

2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.

 

I parted that chicken myself.

Early in the morning.

There’s nothing like parting a chicken while drinking coffee early in the morning.

There’s certain magic to it.

Horror magic.

 
 

3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…

 
 

… until crisp.

 

4. Remove the bacon from the pan and cut it into small chunks (or crumble it).

 
 

5. Add the leek to the drippings in the pan.
 
 

6. Then add the chicken cubes/strips.

 
 

7. Sauté together for about 6 minutes, stirring frequently.

 
 

8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.

 
 

9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.

 

10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.

 

You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.

 
 

11. In the meantime you can cook the noodles.

 

12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.

 
 

13. Add the sour cream mixture to the pan/pot. Bring to a boil.

 

14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.

Your sauce will become thicker and creamier.

 
 

Serve your Chicken Stroganoff over hot noodles.

 

Enjoy, dear friends.

 

(This recipe was adapted from ivillage.com and make 2 portions.)

 

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This roulade, which by the way is just another word for a roll, is devilishly good.

There are countless variations of chicken roulades, in fact. They can be stuffed with basically anything you can imagine. Well, not anything maybe (chocolate chicken roulade might be a little too funky, I guess), but still there are many ingredients that just work perfectly in that lovely rolled up wonder.

Spinach, bacon, cheese, sun-dried tomatoes, shallots – these are just some of the ideas, and the list goes on.

 

What I love about chicken roulades is how cute they look. This is one of those dinners that will elicit a lot of oohs and wows.

And you know what?

They really are easy to make!

 

 

Here’s what we need.
 
 

1. First, preheat the oven to 400 °F (200 °C).

 

2. Place the chicken breast into a Ziploc bag (or between two sheets of plastic wrap).
 
 

3. Beat the chicken breast with a meat mallet until about 1/8 inch (3 mm) thin.

 
 

This is the ham I had on hand.

It’s beyond yummy!

 
 

4. Place two slices of ham lengthwise along middle of the breast.

 
 

5. Then place two thin slices of the cheese over the ham.

I use Edam cheese in this recipe. You can, of course, use any kind you like.
 
 

Blue cheese.

My true love.
 
 

6. Now divide the blue cheese into three equal parts and arrange one third crosswise at the near end of the breast.

We are starting to create the center of our roulade here.

 

 

These are red peppers.

I had some pickled ones in my fridge.

Yum!
 
 

7. If you are using fresh red pepper then place two thin slices over the blue cheese.
 
 

8. And two green pepper slices over the red ones.
 
 

9. Roll the chicken roulade from one end to form a cylinder, securing the seam with a couple of toothpicks.
 
 

11. Secure the ends as well.

We definitely want to keep those flavorful juices inside.
 

12. Repeat the process for each of the two remaining chicken breasts.
 
 

13. Brush a baking pan with some olive oil and place the roulades inside, the seam side down.
 
 

14. In a small bowl, mix the olive oil with salt.
 
 

15. And brush the roulades with the oil mixture.
 
 

16. Place in the oven and bake (at 400 °F – 200 °C) for 30 minutes.

There will be a little juice in the pan when your remove the roulades from the oven.

Keep it please, it’s precious.
 
 

17. Remove the roulades from the pan and let them rest for 5 minutes before doing anything else.
 

18. Then remove the toothpicks and slice the roulades crosswise into 1/2 inch (1 1/2 cm) rounds.

Then sit down for awhile and feast your eyes on that cute structure you’ve just created.

 
 

When serving these cuties, pour a little of that precious and flavorful sauce from the pan over them. That will make them even more moist and delicious.
 

You can serve these roulades warm with toasts.

Or, to create a more satisfying dish, serve them with mashed potatoes.

 

And most importantly, ENJOY, dear friends!

 

(This recipe takes about 1 hour to prepare and makes 3 servings.)
 

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Here’s another quick and simple recipe idea for you.

It’s chicken breasts. Because I love chicken breasts. That’s the best kind of meat for me.

These are coated in delicious mixture of bread crumbs, ground nuts, Parmesan cheese and parsley. They are then fried to irresistible perfection.

Now I invite you to my kitchen to have a look at how I actually prepared them…

 
 

But before that, these are the ingredients.
 
 

1. First, place the breasts between two layers of wax paper or plastic wrap.

Then using a meat mallet or a rolling-pin (or anything that could do the job), pound the chicken breasts so that they’re evenly thin. They will spread out to at least 2 or 3 times their size as they flatten.
 

2. Slice each breast in half after flattening. That way you’ll achieve 4 nice portions.
 
 

3. Now salt the cutlets on both sides generously.

This is the only time we are using salt while preparing this recipe, so there’s no need to hold back.
 
 

4. Now, let the dredging begin. First, dredge a piece in flour.

 
 

5. Then dip it in lightly beaten eggs.
 
 

6. And finally cover your cutlet with a mixture of bread crumbs, ground nuts, Parmesan and chopped parsley.

I’ve used ground peanuts this time. But feel free to use any nuts you like and have on hand.

 

7. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.
 
 

8. Pour the vegetable oil into a large skillet or pan and place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan.
 

9. Place one breaded chicken cutlet into the hot oil and cook for about 4 minutes per side, turning once.

 
 

Both sides should be golden brown and crisp, and the chicken should be cooked through.
 
 

10. Now, this is optional but your chicken can be served over a nice layer of warm tomato sauce.

If you are into warm tomato sauce.

 
 

I’ve served this delicacy with very simple cooked potatoes.

But I can also imagine it paired with nice mashed potatoes or even fries.

 

Enjoy, dear friends!

This is definitely yummy!

 

(This recipe makes 4 portions and takes about 30 minutes to prepare.)
 

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Chicken Fingers – the food of gods.

Well, if they are into chicken fingers.

But they definitely have to be. I can see no other way for them.

 

These thin strips of lean chicken meat which are seasoned, breaded and then fried to pure crispy perfection are the best thing to prepare for that special someone that you want to see completely happy and satisfied.

Whether they are your kids or your man, they will love you forever …and beyond!

It’s been tested.
 
 

Here are the ingredients.
 
 

1. To make your own chicken fingers, first rinse the chicken breasts under cold running water and pat dry.

 

2. Working one at a time, place a chicken cutlet between two layers of plastic wrap (or wax paper).
 
 

3. With a meat pounder, pound the chicken pieces to flatten them to an even thickness.

Try to make them really thin.
 
 

4. Cut the meat into 1-inch wide strips and place the strips on a plate.

Don’t worry if your strips are not even in shape. Homemade food is not supposed to be perfect. And that’s what makes it perfect.
 

5. Sprinkle each strip with some salt.

 
 

6. Now set up your dredging stations: a plate with the flour that you’ve peppered and salted with about 1/2 tsp of salt, a plate with the lightly beaten eggs and a plate with the breadcrumbs.
 
 

7. Working one at a time, dredge the chicken strip first in the flour,…
 
 

8. …then in the egg mixture…
 
 

9. …and finally coat it with the crumbs.

I usually use two forks to press the crumbs on the chicken to adhere.
 
 

10. Pour the vegetable oil into a larger frying pan, place it over a medium heat and let it heat up.

 

11. Working in batches, lay the coated meat strips in the hot pan.
 
 

12. Fry for about 2-3 minutes a side.

Then remove from the pan and serve.
 
 

Oh, my.
 
 

I served these yummy chicken fingers with cooked potatoes.

They can also be served with some fries, over a salad or in a bun.

And, to make the things a lot more interesting, add a little ketchup, or mayo or some honey mustard sauce even.

Enjoy, dear friends!

This is good!
 

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If you are looking for a nice comfort meal that will satisfy you and your loved ones then you need to look no longer.

Because this is the right thing for you.

I just know it.

It’s Chicken Parmesan.

A flavorful combination of chicken, tomato sauce and cheese.

The best thing ever!
 
 

Here are the ingredients.
 
 

1. We are going to start by preparing the tomato sauce.

First, grate one half of the onion and place it into a medium saucepan.

It sounds like a strange thing to do – to grate an onion – but doing so will create smaller onion pieces and release more of the onion’s juices.

But then, you know how it works – rules are made to be broken. So if you don’t feel like grating it, then just give it a good chop.
 
 

2. Pour two tablespoons of olive oil into the onions and place the saucepan over medium-high heat.
 
 

3. Heat the mixture up and let the onions saute for about 2-3 minutes.
 
 

4. Peel the cloves of garlic, press them and add them into the saucepan.

If you don’t have a press then just mince the garlic finely.
 

5. Cook until fragrant – for about one minute.
 
 

6. Then add the tomatoes.
 
 

7. Add the oregano, salt and sugar.
 

8. Bring to a simmer. Then reduce the heat to maintain the simmer.
 

9. Cook uncovered for about 10-12 minutes.
 
 

Meanwhile, we can prepare the chicken.

 

10. Preheat the oven to 400 °F (200 °C).
 

11. Rinse the chicken breasts under cold running water and pat dry – this is the thing I just always do, probably because my Mom said so.
 

12. Working one at a time, place a chicken cutlet between two layers of plastic wrap (or wax paper).

With a meat pounder, pound the chicken pieces to flatten them to an even thickness – between 1/4 – 1/2 inch (0.6 – 1 cm).

If you don’t have a meat pounder, you can use a rubber mallet, an empty wine bottle or a heavy rolling pin.

Working in kitchen can be a lot of fun sometimes.
 
 

13. Salt the chicken pieces generously.
 
 

14. Now we need two bowls.

In one bowl whisk together the eggs.
 
 

15. And in the second bowl mix together one half of the Parmesan cheese (grated) and  the breadcrumbs.
 
 

16. Heat 1/4 cup of olive oil in a large pan over medium-high heat.
 

17. Dredge the chicken pieces (one piece at a time) first in the egg mixture…
 
 

18. …and then in the breadcrumbs.

I like to use tongs or two forks to do this.

Or both if I feel especially mischievous.
 
 

19. Then lay the pieces in the hot pan.
 
 

20. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
 
 

21. Spread about 3/4 of the tomato sauce over the bottom of a 9×13 inch (23×33 cm) casserole pan or baking dish.
 

22. Once the cutlets are nicely browned on both sides, arrange them on top of the tomato sauce.
 
 

23. Spoon the rest of the tomato sauce over each of the cutlets.
 

24. Slice the basil leaves roughly and sprinkle them over the sauce.

Me love basil!

Me have my own plant!

Me is happy to have my own plant!
 
 

25. Grate (or slice) the mozzarella (or Edam cheese) thinly…
 
 

26. …and place the slices on top.
 

27. Sprinkle the whole dish with the rest (1/2 cup – 50 grams) of the Parmesan cheese.
 
 

28. Bake for about 20-25 minutes.
 
 

Oh my!
 
 

Serve this scrumptious meal with spaghetti and the remaining sauce.

Or… mm… in a large roll.

And most importantly – enjoy, dear friends!
 

(This recipe was adapted from SimplyRecipes.com.)
 

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As you might have noticed, my greatest passion is to prepare simple and healthy dishes for this blog.

Okay, sometimes I just break loose and prepare a sweet little dessert.

Okay, okay …you mostly see me preparing desserts and you might have heard me saying about a million times how much I love baking and how I can’t live without it, but listen folks – I am attending a wedding this Saturday and really need to squeeze myself into that cute dress I haven’t even bought yet. That is the main reason why I’ve been treating myself to vegetable diets or lemon juice afternoons recently.

Yes, lately I’ve been determined to lose the weight of at least one well-fed elephant.

Or even more.

Because when I think, I think BIG.

So that is for the theory.

In practice, I’d like to note that chocolate has never tasted better than it does these days and I’ll also be posting about those wonderful, wonderful cream cheese crepes soon.

And you know what?

I think I’ll just blame the lack of my self-control on the full moon.

Yeah, that’s exactly what I’ll do.
 
 

Now, back to the Chicken Steaks with Green Onion Potatoes.

This dish is truly wonderful, light and the determined ones will definitely appreciate its low calorie count.

In the picture above I am showing the ingredients that I’ve used to prepare it.
 

1. First, grab the young, green onions.

Aren’t they just cute?

Place them on a cutting board and lop off their tops.
 
 

2. Slice the onions into little rounds.

Set aside a couple of the rounds for later.
 
 

Then play with the chopped onions – form various shapes and take pictures of it all …let this activity last for the next 30 minutes or so, then start feeling really hungry and continue the cooking process.
 
 

3. Heat up some oil in a medium pot and throw the onions in.

Fry them for a little while over medium heat.
 
 

4. Peel, wash and slice the potatoes.
 

5. Add the potatoes to the onions.
 

6. Add the salt.
 
 

7. Then add the other spices –  red sweet paprika powder, ground black pepper and the ground cumin.

Stir it all together.
 

8. Add a little water – about 1/2 cup (125 ml), cover and let cook.
 

9. Keep your eye on the potatoes while they are cooking – stir them every now and then (!) and when the water evaporates add some more (this thing likes to burn a little so make sure there’s always at least a little water in the pot).

The whole process – just until the potatoes were done – lasted (in my case) about 30 minutes.
 
 

10. In the meantime, wash the chicken breasts and slice them in half lengthwise.
 

11. Pound the breasts lightly so that they are of even thickness.
 
 

12. In a pan, heat up some vegetable oil.
 

13. Put the breasts in the pan and sprinkle them with your favorite grilling spice.
 

14. Fry over medium heat for about 5-7 minutes. Then turn the meat, sprinkle the other side with the grilling spice and  fry for another 5-7 minutes.
 
 

Now place your lovely, fragrant steak on a plate…
 
 

… and add the delicious, irresistible potatoes.

Yummy!
 
 

Sprinkle with the remaining onions that you’ve set aside.
 
 

And enjoy, dear friends.

It’s really good – even my man said so!

(This recipe makes 2 portions.)
 
 

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