Baked Ginger Chicken Drumsticks

 

 

Ingredients-

1. 5 Chicken Drumsticks

2. 2 tsp. of Soy Sauce

3. 2 tsp. of Vegetable Oil

4. 1/2 tsp. of Dried Cumin Powder

5. 1/2 tsp. of Dried Ginger Powder

6. 1/2 tsp. of Dried Garlic Powder 

7. 1/2 tsp. of Paprika or Cayenne Pepper (add cayenne pepper for more spice)

8. 1 tsp. of Lemon Juice

9. Pinch of Salt

10. Black Pepper (add to taste)

Instructions-

1. Prepare chicken drumsticks. Wash and dry. Place in dish.

2. Add soy sauce and lemon juice.

3. Add vegetable oil. Mix well with hands.

4. Add all dry spices to the chicken and spread evenly.

5. Set aside in the refrigerator for at least 3 hours. 

6. Preheat oven to 180C/360F.

7. Bake for about 50 minutes in baking dish, covered with lid.

8. For crispy and brown skin, remove lid after 60 minutes of baking.

9. Bake for about another 10 minutes.

10. Remove from oven and serve with choice of favorite side dish.

*Try this baked ginger chicken with a side dish of yellow rice with peas and carrots.

ENJOY!

Rotini with Marinated Chicken and Mushrooms

Rotini with Chicken & Mushrooms

Dear Friends, 

It's been difficult trying to update my cooking blog while starting my third year of medical school,

 but I will always find some time to post a few new recipes, forgive me! 

Take care! :)

Kochani,

Wybaczcie mi moją ostatnią nieobecność, 

ale trudno pogodzić moje studia z blogiem kuchennym,

 ale jeszcze się nie poddaje! :) 

Pozdrawiam! :*

Ingredients-

1. 400-500g Boneless Skinless Chicken Breast
2. 250g Mushrooms
3. 250ml 18% Sour Cream
4. 1 Onion
5. 1/2 Box of Rotini Pasta
6. 1 tsp. Balsamic Vinegar
7. 2 tsp. Vegetable Oil
8. Salt
9. Pepper
10. Italian Herbs Mix (Basil, Oregano, Tyme, etc.)
11. Pinch of Paprika
12. 1 Handful of Freshly Chopped Parsley

Instructions-

1. Prepare boneless skinless chicken breasts by cutting into 1" cubes.
2. Marinate with balsamic vinegar, salt, pepper, spices to taste, and vegetable oil.
3. Set in the fridge for at least thirty minutes.
4. Finely chop one onion and cut mushrooms into thin slices.
5. Heat skillet with a splash of vegetable oil.
6. Cook mushrooms until they release water and the water evaporates.
7. Add onions to the mushrooms and cook until translucent. Now you may add salt and pepper.
8. Place cooked mushrooms and onion mixture aside.
9. Heat skillet, without oil. Brown the chicken breast cubes.
10. When chicken is cooked, add mushrooms/onions.
11. Add 250ml of cream. Cook, and add salt/pepper to taste. Add herbs to taste.
12. Finely chop fresh parsley and add to pan. Mix well and serve.
13. Cook rotini pasta al dente according to package instructions. Combine al dente pasta with sauce.
14. Serve when hot, decorate with fresh parsley.

Enjoy! 

Penne with Chicken and White Wine Sauce

Penne with Chicken and White Wine Sauce

 

Welcome back:)

Can you believe it's September already? Where has the time gone?

Summer isn't over yet, at least for me it isn't. I have one month left of vacation.

For those whose summer is over, I hope to cheer you up with a delicious pasta dish :)

 



Ingredients-

1. ~1kg Chicken Thighs
2. 1 Handful of Spinach Leaves
3. 2 Small Carrots
4. 1 Green Pepper
5. 1 Onion
6. 1/2 Head of Garlic
7. 2 tbsp. Italian Dressing
8. 1 tsp. Paprika
9. 1 tsp. Italian Seasoning
10. Salt
11. Pepper
12. ~500ml 12% Sour Cream
13. 1 Cup of White Wine
14. 2 Boxes of Barilla Penne Pasta
15. 1 Handful of Freshly Chopped Parsley
 

Instructions-

1. Marinate chicken with Italian dressing, seasoning, paprika, salt and/or Vegeta and pepper to taste.
2. Set in the fridge for at least an hour, you may omit this step.
3. Prepare vegetables. Finely chop onion and garlic. Dice green peppers and carrots.
4. Preheat large sauce pan. You may add oil if necessary.
5. Cook chicken until juice is released. Add onion and cook until translucent.
6. Add salt and remaining vegetables (garlic, green peppers, and carrots).
7. Add white wine and cook on low-medium heat, covered with a lid for about twenty minutes.
8. Taste vegetables and when they are semi-soft, add sour cream. Season sauce to taste.
9. Add fresh chopped parsley and stir. Cook on high heat until sour cream thickens.
10. Add spinach in the last few minutes of cooking.
11. Cook penne according to package instructions. Serve when hot and fresh!

Enjoy :)

Steamed Vegetables with Chicken and Rice

Mixed Steamed Vegetables Chicken and Rice

A light and mild dish, certainly healthy with delicious vegetables.
The juicy and tender meat is delicately flavored with gyros spice mix.
This is a quick dinner, perfect for the weekday and for busy people!
Usually when I make mixed vegetables with rice, I make one huge batch and freeze leftovers.

Ingredients-

1. ~6-7 Boneless and Skinless Chicken Thighs
2. 3 Cups of White Rice
3. 2 Packages of Mixed Vegetables (Carrots, Green Beans, Corn, etc.)
4. 1 Package of Broccoli Florets
5. 2 tsp. Gyros Spice Mix
6. 1 tsp. Paprika
7. Salt
8. Pepper
9.  2 tbsp. Vegetable Oil
10. 6 Cups of Water

Instructions-

1. Prepare meat. Cut chicken thighs into bite-sized cubes. Add to bowl.
2. Add 2 tbsp. of vegetable oil, 1.5 tsp. of gyros spice mix, and 1 tsp. of paprika to the meat. Mix.
3. Add salt and pepper to the chicken according to your taste.
4. Set the meat in the fridge for at least 1 hour.
5. After 1 hour, boil 6 cups of salted water. When water boils, add 3 cups of white rice.
6. Cook rice on low until water is absorbed (no more than 20 minutes).
7. In the meantime, cook meat on non-stick pan without adding anymore oil.
8. Steam all vegetables together and add salt and pepper to taste to the vegetables.
9. When vegetables are cooked to desired tenderness, mix with cooked chicken and rice.
10. Taste, and add some more gyros spice mix if you wish to have more flavor.
11. Add salt/pepper as needed. Serve with favorite salad.

ENJOY :)

Baked Chicken Thighs with Vegetables

Baked Chicken Thighs with Vegetables

Prepare all the ingredients and just place them into a baking dish! 

A simple and perfect meal even during the weekday :)

I usually marinate the chicken overnight, but a few hours before baking is fine.

Ingredients-

1. ~5-6 Chicken Thighs (with bone)

2. 1 Large Onion

3. Celery (add to taste, 3-4 stalks)

4. 1/2 Cauliflower

5. 1 Small Package of Baby Carrots 
6. 1 Red Bell Pepper
7. ~6 Large Potatoes
8. Olive Oil (Spray)
9. Salt (Vegeta, optional)
10. Pepper
11. Seasoning (Use favorite spices, I like to use Italian herbs)
12. Italian Salad Dressing (marinade)
13. Fresh Dill
14. Fresh Parsley

Instructions-

1. Wash and clean chicken. Place in large baking dish and cover with salt/Vegeta and pepper.
2. Pour Italian salad dressing onto the chicken just enough for every piece to be covered by the sauce.
3. Before baking, prepare vegetables. Slice onions, celery, red bell peppers, cauliflower, and baby carrots.
4. Place sliced onions over marinated chicken. Next, add the remaining vegetables. Mix to spread evenly.
5. Sprinkle vegetables with salt, pepper, and herbs/spices of choice. I used classic Italian herb mixes.
6. Preheat oven to about 190C (375F) and bake for about 50 minutes. Cover the dish for baking.*
7. In the meantime, peel potatoes and cut into halves. Cook potatoes until they are still somewhat hard.
8. Cool the potatoes, they should be firm. Cut potatoes into medium slices.
9. Remove baking dish from oven and uncover it. Add potatoes and spray them with olive oil.
10. Add lid and continue to bake for another 25 minutes.
11. Check to see if vegetables are soft. Uncover lid and bake everything uncovered for about 20 minutes.
12. The potatoes should become crispy and golden.
13. Add fresh parsley and dill and mix vegetables.
14. Serve when hot and delicious!

*To avoid burning-
 Mix about 1 cup of  water with remaining juices from marinade and add to dish before baking.

ENJOY :)

Spaghetti with Chicken Sauce

Spaghetti with Chicken & Vegetable Cream Sauce

Ingredients-

*3-4 Servings
1. ~350g Chicken Breasts
2. 8 Mushrooms
3. 1 Medium Carrot
4. 1/2 Red Bell Pepper
5. 3 Spring Onions
6. Fresh Parsley
7. Spaghetti Pasta
8. Salt
9. Pepper
10. 2 Teaspoons Balsamic Vinegar
11. 1 Teaspoon Dried Garlic
12. 2 Teaspoons Herbes de Provence Spice Mix (Basil, Thyme, Fennel, Savory, Oregano)
13. 200ml 18% Sour Cream
14. 3 Teaspoons White Flour
15. 2 Teaspoons Vegetable Oil

Instructions-

1. Clean chicken breasts and remove excess fat/skin. Cut into small strips.
2. Marinate chicken with salt and pepper to taste.
3. Add 2 teaspoons of balsamic vinegar and mix the chicken pieces.
4. Add 1 teaspoon of dried garlic and 1 teaspoon of herbs. 
5. Add 2 teaspoons of vegetable oil.
6. Mix chicken with spoon or use hands to evenly coat chicken with marinade. 
7. Cover chicken and place in the refrigerator for at least 1 hour.  
8. After 1 hour has passed, wash and clean vegetables. 
9. Finely chop the red bell pepper and carrot into small cubes, and slice the mushrooms.
10. Finely chop spring onions. 
11. Preheat non-stick skillet without addition of oil.
12. When the pan is hot, add marinated chicken. Brown the chicken and then lower the heat.
13. When the chicken starts to release its juices, create an open center in the middle of the pan.
14. Add spring onions and stir, and then add the remaining vegetables. Stir occasionally.  
15. If your skillet is small, you may want to transfer your contents into a sauce pot at this step.
16. Add enough water to barely cover the contents of the pot. Simmer on low heat for about 15-20mins.
17. Taste the sauce, add salt and check if carrots are soft. Once they seem cooked, boil water for the pasta.
18. Cook pasta according to package instructions.
19. Before the pasta is cooked, 5 minutes before, remove the sauce from heat and uncover. 
20. Drain the pasta. Mix 3 teaspoons of flour with 200ml of sour cream. Mix very well. 
21. Add this mixture to the sauce and mix quickly. Return the sauce to a boil, stirring frequently. 
22. The sauce will thicken in consistency quickly, therefore, adjust thickness to your preference.
23. Finely chop fresh parsley and add an entire handful to the sauce. Stir.
24. Serve spaghetti pasta with chicken cream sauce. Garnish with parsley. 

ENJOY :)