My chicken recipes

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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.

Raw Vegetables and Chicken Salad with Feta

March 14th, 2015 in Salads by Julia Volhina

This salad is more advanced version evolved from Raw Vegetable Salad with Feta.

I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.

I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.

By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.

Spaghetti Squash with Chicken and Mushrooms

November 8th, 2014 in Chicken, Main Dishes by Julia Volhina

Fall is a perfect time to cook some squash. Spaghetti squash.

This recipe features spaghetti squash stewed with chicken and mushrooms in sour cream sauce. Prepared like this, this dish doesn’t require a side.

Stewed spaghetti squash will work great for dunner or lunch. Leftovers can be easily reheated in microwave.

Walnut Cranberry Chicken Salad

September 27th, 2014 in Salads by Julia Volhina

This is a recipe for chicken salad made with crunchy walnuts and celery, dried cranberries and dressed with mayo.

It is pretty easy to do. All you need to do is to boil and dice chicken, slice celery and add rest of ingredients together.

This salad can be served as it is or on a bed of lettuce leaves as a salad entree. It also can be wrapped in a tortilla or served in a bread sandwich.

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