My chicken recipes
February 4th, 2012 in Chicken, Main Dish Recipes by Julia Volhina Don’t get scared by amount of ingredients: it isn’t that complicated to cook chicken lasagna with spinach and fresh cheese at home, especially if you have noodles which doesn’t require boiling.
Of course it will take some time too cook stuffing as well white sauce, but at the end you will get whole baking pan of tasty creamy lasagna.
I used fresh spinach, but frozen will work good too, just thaw it before cooking and drain liquid before mixing with cooked chicken. Tvorog (fresh cow cheese) can be replaced with ricotta of the same weight as well.
Serve lasagna 10-15 mins after you take it from the oven; leftovers can be stored in fridge and re-heated in microwave.
Tags: bechamel, cheese, chicken, dinner, flour, fresh cheese, lunch, milk, noodles, parmesan, parsley, romantic, spinach
April 23rd, 2011 in Chicken, Main Dish Recipes by Julia Volhina This roast chicken was a first real food we cooked in our new home since the move (yep, we got a house!). So it was kind of the “celebration of new home” meal 
.
If you are looking for some easy recipe for some special event – search no more: whole chicken roast stuffed with oranges is very-very juicy and has a bit unusual sweet taste.
It goes good with mashed potatoes or plain boiled rice as a side dish.
If you don’t like taste of orange zest – peel oranges before stuffing, that will smooth taste a bit.
Tags: chicken, dinner, fruits, orange, poultry, roast, romantic
January 22nd, 2011 in Chicken, Main Dish Recipes by Julia Volhina An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare
Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).
Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.
Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.
Tags: carrot, chicken, dinner, garlic, grain, lunch, onion, pilaf, rice, spicy, vegetables
January 8th, 2011 in Salad Recipes by Julia Volhina I love cabbage. It is available in the stores whole year, and it somehow manages to preserve such important nutrient as vitamin C (and some others) till late winter. This makes cabbage a good choice of food when your body particularly needs more vitamins.
I consider this a winter salad: cabbage is available any time in the store, as well as chicken and cheese; but it will also taste great when prepared from fresh young cabbage, which is much softer and more juicier.
Additionally, I usually season this salad with dry bread cubes right before serving. I prepare them myself from leftover bread: just dice it and dry in the oven (can’t call them croutons, as they don’t have any seasoning or oil added in the process of preparation). But I guess you can use croutons from the shop instead or skip this part all together.
Tags: bread, cabbage, cheese, chicken, coleslaw, dinner, lunch, mayo, poultry, salad, vegetables
October 16th, 2010 in Chicken, Main Dish Recipes by Julia Volhina This recipe for chicken tenders (or beaten chicken cutlets) is somewhat similar to pork schnitzels, except for the fact they are made from chicken, of course.
In additional to breading (for which, I must say, ground breadcrumbs work the best), cooking of those require some agility to cut chicken breasts into flat portion pieces: so if you are wondering how to do that – keep reading
Chicken tenders are perfect for dinner; you can store leftover tenders in the fridge and warm them up for lunch or eat cold and they are great for sandwiches.
Tags: chicken, cutlet, dinner, egg, lunch, russian
August 7th, 2010 in Salad Recipes by Julia Volhina I never tried fresh celery stems before we got to US. I was more familiar with celery root – it is largely used to prepare soups and stew or even salads of European cousines, but I can’t say eating stem parts of it is as popular in Europe as in US.
According to wikipedia, celery is a source of good low-calorie dietary fibre, which makes it not only tasty (btw I found taste of it fascinating) and also healthy.
Saying all of that, here comes the nice salad recipe for fresh celery stems and boiled white chicken meat; grapes give it a little kick in flavor, as well as almonds. Hope you will like it.
Tags: almond, celery, chicken, grape, lunch, mayo, parsley, poultry, salad, vegetables
May 8th, 2010 in Hot Soups, Soup Recipes by Julia VolhinaThis bright green colored soup-purée (or cream soup) made of chicken, broccoli and some other vegies is probably the quickest to prepare soup I know.
It is also nutritious: loaded with healthy vegetables and white chicken meat, which are boiled, pureed and blended together for tasty creamy texture.
All that makes this soup very good choice not only for kids, but also for people who prefer soft food.
Tags: broccoli, carrot, celery root, chicken, cream, dinner, green food, kid food, onion, potato, poultry, puree, romantic, soft food, soup, soup puree
