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Posts Tagged ‘meat’

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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I prepared this Rosemary Surprise the other day.

I also put a parsley leaf on top to accentuate that life is not that straightforward.

Anyway…

Recently, I’ve found myself in a rather inventing mood here in my kitchen… and this is my second fantasy-come-true this week.

You might ask why I’ve named it a surprise.

Well, have a look, I’ll show you…
 
 

These are the ingredients I’ve used.

They are rather simple and easy to obtain.

Because simplicity is my life.
 
 

1. First, cut the meat into 5 slices.

You can even let it marinate for a couple of hours, as I did.

But it’s definitely not necessary.
 
 

2. Put one slice into a Ziploc or cover with some plastic wrap and pound it until thin.
 
 

3. Then cut a piece of aluminum foil – it should be about twice the size of the pounded meat.

4. Place one piece of meat onto the foil and sprinkle with the grilling spice.

(The spice I was using contained some salt so I didn’t have to add any more. In case your grilling spice is salt-free, then use some salt in this step.)
 
 

5. Mustard time!

Spread 1 teaspoon mustard over the top.

It will balance the flavors wonderfully.
 
 

6. Go on and slice the cheese.
 
 

7. Place a few cheese slices over the meat – use as much as needed to cover one half of the meat surface.
 
 

8. Place one slice ham over the cheese.

Yum!
 
 

9. Slice the onion and the garlic cloves.

There’s a lot of slicing in this recipe.

Slice, slice, slice – like never before.
 
 

10. Scatter about 1/5th of the onion and garlic over the meat.
 
 

11. Then fold the meat in half – so that the cheese/ham part stays on the bottom and you cover it with the other half.

12. Move the meat to the center of the foil.
 
 

13. Now place 1/2 tablespoon butter on top and sprinkle with some rosemary.

If you’re using fresh rosemary, just place the twig on top.

Isn’t this just fun?

I love it when recipes are fun.
 
 

14. Wrap the meat with the foil.

Try to press the seals tightly since we definitely want to keep the delicious juices inside.
 
 

15. Place the cute packages on a baking sheet.

If you find some free space on the sheet, then slice (again!) some potatoes, sprinkle them with vegetable oil and also with some of the same grilling powder that you’ve used for the meat.
 
 

16. Bake at 350 degrees F (175 degrees C) for about 50-55 minuets.
 
 

Oh my.

Can you see the juices?

Well that is something!

And also, now you can see why I’ve named it a surprise.

If you served this dish to someone he’d first say something like: ‘Hm, nice piece of meat. Thank you.’

Then he’d go on, slice it open and …
 
 

… find out he is really, really lucky to know you.

And that’s very good.

Enjoy, dear friends!

And have a wonderful weekend.
 

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Right here, at the very beginning, I’d like to make you familiar with one fact from my life.

I was a vegetarian once, for seven years exactly. And this meal was the first meaty stuff I tasted after that alternative period of my life had come to its end. And now  –  from my current point of view  –  I can confess that I couldn’t find a better way how to round off that pale and  hungry chapter of my life.

My friends said that after I’d eaten my bowl of goulash a started to smile around my entire face and fell into a strange, coma-like state, waking up one week later, the smile still present.

Well, this might be quite revealing about how great this stew really tastes.

And it’s really, really simple and easy to make…

And this is what we need, dear friends – simple, right?

1. Pour the oil into a larger pot and let it heat up.

2. Chop the onions finely.

We need a lot of onion,  and I mean A LOT of onion!

3. Fry the onion until soft.

4. Peel and chop the garlic.


5. Now add the garlic into the pot and fry for about two more minutes.

6. It comes in really handy if you have cut the meat beforehand.

Just add it to the onion and garlic and fry until…

… nicely colored on all sides.

Like this.

7. Now a very important step follows.

This is a small step for a human, but a giant leap for the goulash!

Adding the paprika, everybody!

The paprika brings the flavor, the color and the joy.

And add the salt at this stage too.

8. Pour the water in and stir.

Let boil.

When cooking, I always bring the water to a boil in my rapid boil kettle if I need it as an ingredient. I’ve learned it is less energy consuming than heating it up on the stove.

9. And these are our gorgeous, gorgeous spices and ingredients that will work wonders with the above mixture.

Just add them all into the pot…

… and stir.

10. Cover and let cook (boiling moderately) for about 1 hour.

Stir occasionally.

11. About 40 minutes into the cooking process, add the diced potatoes.

Serve with slices of fresh bread.

Yum!

You just have to make this dish!

It’s unbelievably delicious!

Mmmmmmmmm…

Enjoy, dear friends.

This recipe makes about 6-8 portions.

(If you’d like to see more of my posts, click this.)

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