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Posts Tagged ‘poultry’

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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These drumsticks are yummy and crunchy and flavorful.

And it takes just a couple of minutes to prepare them.

Like really.

To top it all, they are fun to make.

And that’s pretty much all I want from my food.

I think you’d love them too.

Come and have a look at how they are made.

It’s fun!

I promise!
 
 

This is what we need.

I guess many of you have these ingredients on hand right now.

Right?
 
 

1. First, wash and skin the drumsticks.
 
 

2. Then, in a separate bowl, mix the egg lightly.
 
 

3. Add one tablespoon ketchup and 1/4 teaspoon salt to the egg and mix again.
 
 

4. In a Ziploc or any plastic bag, mix the breadcrumbs along with the ground peanuts.
 

5. Add the remaining salt (1/4 teaspoon) and the grilling spice (the one I use is a gorgeous mixture of sweet paprika, black pepper, cumin, sage and salt).

And then close the bag and shake it.

Shake it, baby!

Shake it like there’s no tomorrow!

Sorry!

Got carried away.
 
 

6. Dip a drumstick in the egg …
 
 

7. … and then in the breadcrumbs mixture, turning it to coat.
 
 

Like this.

I love this way of coating drumsticks.

It eliminates the ‘mess factor’ to minimum.

And that is good.
 
 

8. Now pour the vegetable oil into a larger frying pan and place it over medium heat (set aside a little oil for oiling the baking pan).
 

9. Place the coated drumsticks into the pan and fry both sides shortly just until they become golden in color (about 2 minutes for each side should be enough).

Note: If you’d like your dish to be a tad healthier, than you can skip the whole frying part and bake the drumsticks straight away. Just like in Shake ‘n Bake.
 

10. Transfer the drumsticks onto an oiled baking pan and bake at 375 degrees F (190 degrees C) for about 30 minutes.
 

And that’s it.

Very easy, right?

Yet so delicious… and finger-licking good.

You can serve the drumsticks with yummy fries or baked potatoes and some scrumptious vegetable salad.

Enjoy, dear friends.
 
Update: I got asked about how I made the potatoes. They were peeled, quartered, sprinkled with some vegetable oil, some grilling spice (the same I used for the drumsticks), salt, a little paprika, rosemary and cumin – and that all was baked for about 30 minutes (along with the drumsticks, actually). Enjoy!
 
 

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First of all – never listen to Foo Fighters when it’s cloudy outside and it’s probably going to rain.

That might develop some serious non-funky mood in you.

Been there, done that…

So, please, BEWARE!

As a remedy, I started to look for something extremely positive.

In fact, I didn’t have to go very far – I just opened a folder with some pics of the Chicken Kebab that I made yesterday.

Because I’m one of those funny people who cook and take pictures of their food.

And as if that wasn’t enough by itself, they post it on the internet afterward.

What are we like?’ – I ask.

Oh my….

Why do we do it?

Why do I do it?

And why does it make me so happy?

Anyway, as soon as I saw the kebabs, my mood was back to the funky mode again…

Because these kebabs are SO delicious and tasty and yummy and light and healthy and satisfying that they will make your head spin with joy…
 
 

Could it get any easier?
 
 

1. Cut the peppers into small cubes.
 
 

2. Cut the onion into halves – we will probably need one half only.
 
 

3. With the cut face down, cut the half into halves again.

Halves, halves, halves, halves.

Sorry, couldn’t help it.
 
 

4. Now rotate each half 90 degrees and slice it three times – you have onion cubes now.
 
 

5. Cut the chicken breasts into strips.
 
 

6. Now thread a pepper cube, an onion cube and then a chicken strip onto a skewer.

Repeat 3 or 4 times – depending on how long the skewer is.
 
 

7. Pour some vegetable oil into a larger pan and place it over medium heat.
 
 

8. Now place your kebab into the pan.

9. Sprinkle with some spice.
 
 

10. And fry for about 5-7 minutes.
 
 

11. Then turn the kebabs over and fry for another 5-7 minutes.
 
 

Yum!

I like to sprinkle them with a little soy sauce – that even adds to their already substantial ‘finger-licking-ness’.

(Of course, these can be grilled and enjoyed outside. That’s for sure.)

Enjoy, dear friends.

And don’t listen to Foo Fighters when there’s rain coming!

Love,

Petra
 

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I am going to tell you a secret today.

Huge, important and life-changing secret.

It has something to do with love

Would you like to know?

I just know you do!

So sit down comfortably and listen.

This secret has been passed down from generation to generation in our family and it reveals how to win a man’s heart.

It’s not about magic, it’s not about spells… to win a man’s heart you just have to prepare this delicious chicken with heavenly sauce for the special one your heart is fond of.

You will watch the results in awe.

It’s earth-shaking.

I’m telling you.

It has been tested!
 
 

These are the ingredients – very simple dish it is, indeed.
 
 

1. Start by making yourself some nice cup of coffee and play one of Martha’s shows on the internet.

The atmosphere is very important here!
 
 

2. Then grab an onion and cut it into halves.

Cut the half horizontally…
 
 

… and then slice it neatly.

Nice.
 
 

3. Now pour 4 tablespoon vegetable oil into a bigger pot and heat it up.
 
 

4. Add the onions and fry them, stirring constantly…
 
 

… just until they have this yellow color.
 
 

5. Then add 2 teaspoons sweet red paprika.

This ingredient is crucially important in this meal.
 
 

6. Stir the paprika with the onions around for about 30 seconds – not more.
 
 

7. We are going to need the skinned chicken legs now… so yes, it is very good if you have skinned them in advance.
 
 

8. Place the legs into the pot and cover them with the bouillon/broth.
 
 

9. Stir gently, cover and bring to a boil.

Then allow to boil moderately just until the meat gets fork-tender.

This is going to take about 45-55 minutes, I guess.
 
 

10. Meanwhile, with Martha still talking about all the great stuff that girls love, we can prepare the flour-cream mixture.

That will make our sauce beautifully creamy.

In a separate bowl, pour 4 tablespoons flour, 3 1/2 tablespoons (heaping) sour cream and 1/2 cup (120 ml) whipping cream.
 
 

Give that all a good mix.
 
 

11. Now make a  little test of fork-tenderness.

Remove one leg from the pot and check whether it is tender enough to be easily pierced or cut with a fork.

Basically, it just should be… hmm… tender, folks.
 
 

12. After you’ve concluded that the legs are exactly how they should be, remove them all from the pot onto a separate plate or bowl.

13. Pour the flour-cream mixture into the pot while whisking constantly and bring the whole mixture to a boil (while still whisking).

See?… I wasn’t even able to capture this step properly, because I was using both of my hands. And my tripod is who-knows-where.

Allow to boil for about 3-5 more minutes – giving the sauce the necessary time to get thicker (and of course, stir constantly).
 
 

14. Remove the sauce from the heat and taste it. Some more salt might be needed – I added about 1/2 tsp (the amount of salt needed depends on the bouillon/broth you’ve used).
 
 

15. At this point you can decide, whether you want to serve the legs in whole pieces like this (in this case return them back to the pot), or if you want to serve the meat only (using two forks remove the meat from the bones and return the meat into the pot).
 
 

Here we go, nicely served with fusilli.

Now place this plate right under the particular man’s nose and see what happens.

And let me know!

(Click the RECIPE SECTION to see more of my recipes.)
 

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