My Chicken


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Italian Sausage Pasta

April 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina

This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.

It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.

Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.

Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.

Baked Chicken Rolls with Cheese and Butter

February 13th, 2016 in Chicken, Main Dishes by Julia Volhina

These resemble chicken kiev for the part that they are chicken rolls which are stuffed with garlicky butter. But they are much easier to make and are a bit healthier: because of no breading and no deep frying.

Chicken thin cutlets cut works perfectly for this one (if you can buy it), but whole breast can be sliced into cutlets as well, it will just be slightly more work to do to make sure slices are even and there are no holes in the chicken so stuffing doesn’t leak when cooking.

Butter and cheese stuffed chicken rolls taste great when served hot, right out the oven. Good when paired with mashed or baked potatoes. Perfect for romantic or celebratory dinner.

Prune and Walnut Stuffed Chicken Skin

December 5th, 2015 in Chicken, Main Dishes by Julia Volhina

So here is my first attempt to make a chicken skin stuffed with ground chicken meat, walnuts, prunes and some other ingredients. I’ve got a recipe for a friend of mine and had to try.

It is a bit tricky game to get chicken out of its skin w/o damaging the skin, but I managed it (and prepared step-by-step instructions with photos along the way).

The only hiccup I had on the way was with bacon. The smoked bacon I used had very powerful and distinctive taste, and it mostly took over the taste of other ingredients. So for this recipe I suggest to use smaller amount of non-smoked bacon, or replace it with ground pork instead.

Hrechanyky (Ukrainian Buckwheat Fried Patties)

October 10th, 2015 in Chicken, Main Dishes by Julia Volhina

There are many recipes in Ukrainian cuisine for Hrechanyky – meat and buckwheat patties.

All of them use some sort of meat (chicken, or pork, or beef, or a combination of these) which is being mixed with boiled buckwheat and some other ingredients; patties are either baked or fried, and then served either plain or with some kind of sauce. So, there are many variations.

In this recipe I used ground chicken, patties are fried and served without any sauce. Simple recipe I would say. If you are grinding chicken meat yourself, you can do it together with onion, that way there is no need to grate it.

Serve hrechanyky warm or cooled down with vegetable side or on a bread bun.

Baked Chicken Patties in Cheese Sauce

September 26th, 2015 in Chicken, Main Dishes by Julia Volhina

Interesting and I would say unusual recipe: chopped chicken meat patties baked in garlicky cream cheese sauce. Great choice for romantic or family dinner.

I used chicken thighs meat for this recipe, it seem juicier and tasty to me, but breast meat will work as well. As for cheese, it is italian cheese blend, but if you like something else – it would probably work too.

If meat mince consistency is watery, forming patties may get tricky, just use two spoon to ladle and shape them, otherwise use hands.

Spicy Chicken Skewers

August 15th, 2015 in Chicken, Main Dishes by Julia Volhina

Nice recipe for summer cookout – spicy (and somewhat sweet because of paprika) tender chicken meat skewers. Easy to prepare, yet it is very delicious.

All the heavy lifting for marinating meat is done in advance and then skewers are cooked right before serving. One more positive side of this recipe.

We usually cook these on metal skewers over open hot charcoals. If you plan to use wooden sticks – make sure to soak them in water well in advance to prevent burning.

Alternatively, these can be cooked in the oven, using broil at the end for color is a plus.

Fried Meat with Mustard and Eggs

May 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina

The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.

You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.

Results may vary depending on the taste of mustard you use. So use the one you like :).

The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.

Choose softer cut of beef for this recipe, pork or chicken may work too.

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