Tag: stuffed (Page 1 of 5)
Mushroom and Chicken Stuffed Pasta
October 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.
A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.
Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.
Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.
Fried Pies with Potatoes and Mushrooms
September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).
I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂
You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough
Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.
Tomato and Cheese Stuffed Pork Loin
March 25th, 2017 in Main Dishes, Pork by Julia Volhina
Creative way to stuff pork loin – slice it up like a “book”, marinate, put tasty ingredients in between “pages” and then roast.
I stuffed pork loin with tomato slices, shredded cheese and sliced thin garlic cloves for a hint of spice.
For this recipe meat is marinated for about 12 hours before cooking. So allow some time for that, you will not be disappointed.
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.
Meat Stuffed Eggplants
October 24th, 2015 in Beef, Main Dishes by Julia Volhina
Fun recipe to play with: eggplants stuffed with ground beef and vegetables. Nice combination of meat and veggies. I love eggplants!
For me it is always a bit tricky to hollow eggplants out, it is important to take most of pulp off to make sure they cook through, but it is also important to to not damage eggplant skin. It takes a bit of time and practice.
You can take bigger eggplants and slice them in half lengthwise, or take smaller ones and slice top part off like I did for this recipe.
Stuffed Baked Apples
October 24th, 2014 in Desserts by Julia Volhina
I love plain baked apples. Stuffing apples with mix of dried apricots, raisins, apple pieces, seasoned with sugar and lemon juice and then baking them is a step up to plain baked apples.
Depending on apples, baking time will differ, you want to get apples soft but not too soft to lose their form.
Serve stuffed baked apples warm from the oven, reheated in microwave or cooled down as a dessert or snack. They also work nicely as a breakfast.