Tag: spicy (Page 2 of 8)
Baked Chicken Thighs in Mustard Soy SauceMay 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Chicken thighs baked in mustard and soy sauce is one of these recipes to use when you need to cook something delicious while spending minimum effort on it.
All you need to do is to whip a sauce together, cover chicken with it and stick it into the oven – cooking doesn’t get any easier than this.
Chicken thighs are juicy and easy to cook without much risk of over drying the meat, so this recipe produces very tender and juicy chicken meat with a hint of spices from curry and mustard.
Italian Sausage PastaApril 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.
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.
Garlicky Mashed Cauliflower with ParmesanDecember 19th, 2015 in Sides by Julia Volhina
Another take on mashed cauliflower side: smooth pureed cauliflower with parmesan cheese and a hint of spicy garlic.
Great choice when you want to cut on potato intake but still want something of mashed texture on your table.
From my experience, cauliflower purees taste better fresh, so cook just enough for one time don’t keep leftovers.
Garlic taste can be a bit overpowering sometimes, so I suggest going with half garlic clove at first, and see if more is needed to taste.
Zucchini “Fries” with Parmesan and SpicesNovember 7th, 2015 in Appetizers & Snacks, Sides by Julia Volhina
Zucchini “fries” cooked with this recipe are much healthier alternative to potato ones: much less oil and less starchy zucchini instead of potato.
I love zucchini, so these taste great for me. It is easy to improvise with spices and their amounts to create new unique taste every time I want it.
Please note, more mature zucchinis will require more cooking time, so probe with a fork to see readiness.
Zucchini with Parmesan and Spices can be served as snack, or an appetizer or a side dish.
Spicy Chicken SkewersAugust 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 EggsMay 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.