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! 

Homemade Zapiekanki / Polish Fast Food?

Homemade Zapiekanki

Welcome to the world of Polish fast food. If you ever visit Poland,

do not be surprised if you see countless corner shops or booths with

bright signs reading "ZAPIEKANKI." Many people can be found eating these

long baguettes covered with melted cheese and ketchup. 

I would like to thank Chelsea

http://ameriaus.blogspot.com/ 

for featuring me on her website.

Check out her blog, she recently started with guest posts. 

Like her FanPage! 

Zapiekanki are absolutely delicious! If you treat each ingredient with respect 

and make use of fresh vegetables and cheese, you will be in for a pleasant surprise!

My family makes Zapiekanki for dinner. Anything homemade tastes delicious, of course.

Zapiekanki are universal, any picky eater can instantly find something that will easily satisfy them. 

The classic zapiekanka has onions, mushrooms, cheese, and chives.

Nowadays, people will put anything they have leftover in their fridge and toast it on bread.

Try it out!

Ingredients-

1. 5 Ciabatta or Baguette Bread
2. 2 Cups of Cheddar or Mozzarella Cheese
3. 2 Onions
4. 500g Mushrooms
5. 5 Slices of Ham
6. 2 tbsp. Margarine
7. 2 tbsp. Vegetable Oil
8. Salt
9. Pepper
10. Chopped Chives
11. Ketchup (optional)

Instructions-

1. Slice bread into halves. Spread margarine lightly.
2. Finely chop onions and grate mushrooms.
3. Heat skillet and melt margarine with vegetable oil to prevent burning.
4. Add onions and cook until translucent. Flavor slightly with salt and pepper.
5. Add mushrooms and cook until they reduce size and are soft. Add salt and pepper. Stir occasionally.
6. Slice ham into smaller pieces and grate the cheese.
7. Spread mushrooms and onions onto bread. Cover with sliced ham. Sprinkle with cheese.
8. Repeat this step until all bread pieces are covered with mushrooms, onions, ham, and cheese.
9. Preheat oven to 375F/190C. Toast in oven until cheese is melted and bread is slightly crispy.
10. Chop chives and add to toasted zapiekanki. Serve with ketchup.

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 :)

Mushroom Soup

Mushroom Soup 

with Mixed Vegetables

( Naturally Thickened - Dairy Free! )

This is a great recipe for those who want a thicker soup without adding heavy cream.

The trick is to add a few potatoes and blend the soup at the very end with some other vegetables.

Tasty and healthy! Try it out!

Ingredients-  Prep Time ~15mins Cooking Time~ 3h

1. Chicken + Bones (Feel free to use Two Chicken Legs, Thighs, or like I used, One Chicken Carcass) 

2. Vegetables for Chicken Stock (5 Carrots, 1 onion, 5 Parsley Roots, 1 Celery Root, 1 Light Part of Leek)

3. Celery Stalks (4-5 Sticks)

4. 2 Large Potatoes 

5. Mushrooms 250g

6. Oil

7. Salt and Pepper

8. Fresh Parsley 

9. 1/2 teaspoon of Dried Marjoram

10. Vegeta (optional)

11. Allspice 

12. Bay Leaves

Instructions-

1. Like for most of my soups, the secret rich flavor starts with the base, a golden stock.

2. I used a chicken carcass, wash and clean. Add to large soup pot and fill with water. Leave some space for the vegetables, do not overflow the pot or it will leave a mess.   

3. Cook on high heat, collect foam once chicken starts to boil. 

4. When most of the foam has been removed, add clean and chopped vegetables. Do not add mushrooms or potatoes, yet.

5. Cook on high heat for 10 minutes, and lower to simmer. Add 3 bay leaves and allspice.

6. Peel and chop potatoes into small cubes. Add to soup.

7. Leave for about 2 hours on a very low simmer. 

8. When the soup is rich and gold, remove the chicken bones/carcass. 

9. Remove most of the carrots and set aside and save, we will reuse them soon.

10. Take the pot off the heat, let it slightly cool.

11. Heat skillet and add oil. Sautee mushrooms.

12. Season mushrooms with salt and pepper.

13. Set mushrooms aside, use blender and blend all the vegetables in the chicken stock.

14. The soup should be somewhat thick, especially due to the potatoes. Add in the mushrooms, now.

15. Season the soup with salt and pepper to taste. Add a teaspoon of vegeta, if you please. Add marjoram.

16. Reheat soup and cook on low-medium heat for about five minutes, add fresh parsley in the last 2 minutes.

17. Taste soup, season again if needed. Cut cooked carrots into thin slices and add to soup.

18. Serve when hot.              

 

ENJOY :)

Chicken & Vegetable Wraps

Spinach Tortilla

with Chicken & Vegetables & Garlic Sauce

 

 

Ingredients- Prep Time ~1h  Cooking Time-15mins 

1. Large Spinach Tortillas or simply Plain Tortillas 

2. 300g Skinless Chicken Breast - (approx. 2 large tortillas)

3. Handful of Mushrooms

4. 1/2 Large Onion

5. 1 Cucumber

6. 1 Red Bell Pepper

7. Mixed Salad

8. 4-5 Plum Tomatoes

9. Garlic Sauce ->  My Homemade Garlic Sauce Recipe 

10. Salt

11. Pepper

12. Gyros Spice Mix

13. Turmeric 

14. Cayenne Pepper

15. Dried Parsley 

16. 1 Teaspoon of Soy Sauce

17. 2 Teaspoons of Oil

18. 1 Teaspoon of Plain Yogurt     

19. Dried Garlic Powder

 

Instructions-  

1. Start with the marinade. Wash, clean, and dry chicken breasts. Cut into small strips.

1. Add chicken pieces into container, add 1/2 teaspoon of salt. Sprinkle pepper until it covers the chicken.

2. Sprinkle garlic powder the same way as pepper, and add 1 teaspoon of soy sauce. Mix well.

3. Add a pinch of cayenne pepper and turmeric. Add 1/2 teaspoon of Gyros Spice Mix.

4. Sprinkle some dried parsley and add 1 teaspoon of yogurt. Add 2 Teaspoons of oil.

5. Mix everything well until the chicken is covered with the marinade. Set in the fridge for 1-2h.

6. Prepare vegetables. Wash mushrooms thoroughly. Wash tomatoes and one red bell pepper. 

7. Peel cucumber skin and 1/2 large onion. Dice onions and cut cucumber into slices. Slice mushrooms into thin pieces. Slice tomatoes and cut red bell pepper into thin sticks.

8. Preheat non-stick pan. When pan is hot, add the chicken and sear it on high heat. When almost brown, add mushrooms and onions. Lower heat, mix every few minutes, and cover to release juices. Cook for about 10 minutes. Uncover, when there is too much water, turn the heat to high and reduce.

9. Preheat oven to 150C and place tortilla for 2minutes. 

10. Spread 1 tablespoon of garlic sauce on the wrap. 

11. Place salad mix, followed by chicken, and lastly, tomatoes, cucumbers, and red bell pepper sticks.

12. Add more garlic sauce on top.

13. Fold and assembly as shown in pictures above. 

14. Serve with tight grasp on bottom of wrap. I used aluminum foil and placed it in a glass. 

ENJOY :)