Tag: garlic (Page 1 of 9)
Basil Pesto SauceSeptember 10th, 2016 in Sauces & Dips & Spreads by Julia Volhina
There are so many ways to enjoy basil pesto sauce. It is perfect for dipping bread, works great as salad dressing, pasta or pizza sauce, or pesto butter. Toss some cooked chicken with it to give a salad or a wrap some extra kick. Sky is a limit.
Already pre-made pesto sauces from the store are an option too, however nothing beats freshly homemade one.
And it is pretty easy to do too: just plug all ingredients into a blender, chop until smooth and then mix cheese in.
Pecorino cheese may be hard to find, using shredded parmesan should work as well.
Baked Chicken Rolls with Cheese and ButterFebruary 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.
Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)January 30th, 2016 in Beef, Main Dishes by Julia Volhina
EnjoyYourCooking already has recipe for Lazy Cabbage Rolls casserole, this recipe variation uses almost the same ingredients, but in form of cabbage and meat patties baked under tomato and sour cream sauce.
Again, they are much easier and faster to prepare comparing to traditional cabbage rolls (this is why they are called “lazy”), but taste is very similar.
These patties constitute complete meal, but some vegetables or salads can be served along as a side dish.
Prune and Walnut Stuffed Chicken SkinDecember 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.
Simple Fried ShrimpsApril 11th, 2015 in Appetizers & Snacks, Fish, Main Dishes by Julia Volhina
Simple recipe to fry shrimps. I cooked shrimps in shell, but cleaned ones will work for this recipe as well.
Make sure you don’t overcook shrimps (turn them over as soon as meat becomes white), or meat will turn hard and shrimps will be hard to clean.
You can also use garlic oil instead of cooking garlic with oil, if you have it on hand.
Korean Style CarrotsAugust 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.
Often it is also served on hot dogs along with sausage inside the bun.
These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.
Boiled ShrimpsJune 14th, 2014 in Fish, Main Dishes, Tips, Advices & How-to by Julia Volhina
Store sold ready to use cooked shrimps can be used for recipes which call for boiled shrimps (salads, soups, stir fries, etc). Or you can boil raw shrimps and get more tender, tasty and less expensive version of store sold cooked shrimps.
Shrimps cooked this way also work great as a meal on its own, snack for beer or an appetizer.
Use fresh or frozen shrimps, shell-on or fully cleaned ones, or even whole shrimps (these will require more cleaning after though). You can also use this recipe to “unfreeze” cooked shrimps and infuse them with spices (just reduce cooking time to not overcook them).
Usually package instructions say to thaw frozen shrimps before cooking, but I don’t do it. Cooking frozen raw shrimps this way works for me just as good not frozen ones and it also saves time.
Cooking time will depend on size of shrimps: the smaller shrimps are, the less time for cooking they require – turn heat off as soon as shrimps float to the surface (this means they are cooked enough).