Traditional recipes

Zucchini stuffed with chicken breast, and potatoes with baked sweet potatoes

Zucchini stuffed with chicken breast, and potatoes with baked sweet potatoes

Cut the diced onion in a little oil and water, add the finely chopped chicken breast, pepper paste and pepper and add the water. let it be done. In the meantime, I cleaned the pumpkins (they can also be peeled), cut them in half lengthwise and dug them out with a spoon. From the hollowed core I added over the meat and left over medium heat until the water evaporated and the meat was cooked. At the end I put dill.

In a pan greased with butter and lined with breadcrumbs I put the pumpkin halves that I filled with meat. I put mozzarella, emmentaler and a little sour cream on top. In the oven at 180 degrees, heat up and down until browned and the fork enters the zucchini slightly. I cut the potatoes into strips, sprinkled them with oil and white pepper and put them in the oven with the zucchini. At the end I put the oven on a little ventilation. I also made a salad for us: I put tomatoes, cucumbers, radishes, dill in the salad and sprinkled with lemon and a little oil.


Sweet and fragrant moments


You can prepare these appetizers for a party, for breakfast or for a family evening.

You need: 1 chicken breast (well raised), deboned and skinned, 2 eggs, 2 tablespoons flour, salt, pepper, oil.
How is it prepared :
Wash the chicken breast well, cut into cubes, place the cubes in a bowl, salt and pepper to taste.
Make a pancake-like dough, but thicker, from beaten eggs and flour. Pass the cubes through the dough and fry in hot oil.
Remove with a whisk and place on absorbent paper.
I usually turn the egg dough over the chicken cubes and mix them well.
Then I take the chicken breast cubes from the dough, piece by piece and I put them one by one in the hot oil until the pan is full.
I use a larger pan and fry them all in two sets.

I placed them on a plate with cheese Bulgarians and served them at a party, but they can also be served with a garnish of potatoes, rice, vegetables or pasta.


Zucchini stuffed with shrimp and feta cheese

In a pan add 2 tablespoons of olive oil. After it has heated, cook the onion together with the bell pepper, fennel and garlic, stirring constantly until all the vegetables become soft (about 6 minutes). Then add the tomatoes, hot peppers and cook for 5 minutes. Season with salt and pepper to taste, then remove the pan from the heat and add the sliced ​​shrimp, dill and parsley. Mix everything very well.

Cut zucchini in half (lengthwise) and use a teaspoon to remove the core, so you get some "boats".

Grease each piece of zucchini with olive oil and season with salt and pepper,

then add them to a large pan, greased with oil.

Add the previously prepared filling to each boat and add everything to the preheated oven at 200 degrees C for about 30 minutes. They are ready when the fork easily enters the zucchini. Then add the feta cheese on top and bake for another 5 minutes,

until the cheese melts and turns slightly golden.

Serve zucchini warm or at room temperature, with a tablespoon of sour cream or yogurt.


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11 comments:

It looks good and is easy to make. We try, at the first opportunity !! Many kisses!!

what a good look! have a good week!

I will try your recipe too, the pictures really made me want to!

Miha, it looks great! I'll make it according to your recipe, it sounds very good :). and because we love rice, we will surely like it in this version as well. May, but I wanted to tell you, I don't know how you do it, yes, all your recipes are fascinating for me, :)). I really like your blog, every day if I come in I find something nice to do from you, :)) .. I kiss you. increase in cooking.
Ps I've always wanted to tell you all this, but I didn't get it. now I had time to write, lol. many kisses to you all!

That's it, I made them! Absolutely delicious. I changed the recipe a little according to the ingredients I had, but the result was wonderful!
Thanks for the recipe!
I hope you agree to publish the modified recipe on my blog and mention that the idea is yours, along with a link to your site.

Petronela, I'm glad you liked the recipe. Keep it well there on the catastif. :))) Kisses from us too.

Thanks Alison! Have a good week too! Kiss!

Thank you very much Mirela for the appreciation! I have no secrets, I just have a lot of passion for cooking and love for my family! Kiss!

Catalina, of course you can publish the recipe. I kiss you and I'm very glad you liked it!

you are the coolest housewife, I have been following you for a long time and I put your recipes into practice. It looks great, I will try this one too

Paulette, thanks for the appreciation. I am very happy that I can be a source of inspiration for you in the kitchen.
Kisses and a good day.


Adi`s blog - Jurnal culinar

Chicken breast cannelloni - another pasta recipe with meat, only good to prepare and serve on a Saturday afternoon. Why Saturday? Because preparing them takes a lot of time, but the result is worth it. Quench with meat broth, add salt, pepper and basil, cover the bowl and simmer for 15-20 minutes. Meanwhile, prepare the sauce: Put the butter in a saucepan, add the flour, harden very little, gradually add the milk and stir over low heat until the mixture starts to boil and bind. Add salt, pepper and nutmeg, add 2-3 more boils then turn off the heat and set aside. We return to the pan in which we prepare the filling. When the sauce comes out of the pan, add the chopped tomatoes and their juice,
Boil the cannelloni pasta for 2-3 minutes each, carefully remove with a spatula, place on a plate to cool, one by one, without touching.

3 comments:

How good they are. and how beautiful it looks.
A good evening!

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to http://ro.petitchef.com so that our users and us can enjoy your recipes.

Petitchef is a French portal based on culinary recipes. Several hundred blogs are already registered and benefit from exposure on Petitchef.


Chicken breast stuffed with butter, garlic and basil

Va & # 8220amenintam & # 8221 yesterday with a recipe for chicken & # 8220 stuffed & # 8221 to go with the gratin of pasta and vegetables with cheese. This is a very, very easy recipe to make, which requires a maximum of 5 minutes of preparation and another 15 minutes of actual frying. And the result is spectacular. The chicken is juicy and very fragrant, with an appetizing crust. But I recommend using fresh basil for maximum flavor.

The chicken & # 8220 stuffed with butter, garlic and basil is very well complemented with the above-mentioned gratin. But if you want a lighter version in terms of calories, you have two options: either replace the butter with a cream cheese, or prepare as a garnish some vegetables, sautéed exactly in the remaining fat from the chicken. Specifically, after performing the stage of browning in the pan, in the same bowl heat a leek and 300 g of frozen peas. Let the vegetables soften a bit, season with salt and pepper and you're done! You got a light set!

Ingredients (for 2 servings):
& # 8211 boneless and skinless chicken breast 2 halves
& # 8211 unt 30 g
& # 8211 garlic 1 large puppy
& # 8211 fresh basil 1 tbsp
& # 8211 pesmet 20 g
& # 8211 oil 1 tbsp
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. In a bowl, mix the butter (at room temperature) with the garlic passed through the press and the chopped basil. Wash the chicken breast halves and cut a pocket with a very sharp knife. It would be perfect for the incision not to be horizontal, but at a small angle, so that the aromatic butter does not drain completely when it melts. Add the chicken with salt and pepper. Fill & # 8220pockets & # 8221 with flavored butter. Put the breadcrumbs in a flat plate and put the pieces of breast through it. Press lightly with your fingers so that the breadcrumbs cover the chest well. Heat a tablespoon of oil in a pan over medium-high heat. Put the chicken breast in breadcrumbs and leave it for about two minutes, until it takes on a little color.

Turn the chicken pieces carefully and leave them for another two minutes. Transfer them to a small bowl of Jena, with the juice left in the pan (in case you don't want to saute vegetables). Put in the hot oven and leave for about 10 minutes or until the chicken is well penetrated. Serve the chicken immediately, possibly sprinkled with the sauce gathered in the Jena bowl.


Zucchini stuffed with chicken breast, and baked potatoes with sweet potatoes - Recipes

I love your blog, I like all your recipes, they are well explained and illustrated, and these pumpkins leave my mouth watering!

No turkey, I just told you it's fasting, and we remain friends =))

Liana10, I like turkey, because it's phallus, but also good in taste, I want it too. Pozdrav.

I really like these recipes with pumpkin. and yours look great and I think they are great. mmm, I can taste them. delicious.
A good evening!

@ Kadia- well, then, I serve you, right? -)

@Angelica-thank you, kisses!

@ Goldie- and you are dear to us, so I invite you to a portion -)

@Robert, brother, pt. You take the meat out of the pumpkin, okay?

@ Surac- even though the turkey is phallus and if you say you like it as much as I like it, I invite you to dinner -)

@ Maria- I really like pumpkins too, they are really delicious. Thank you!

mmmmmmmmmmm. how good !! hello!

I've already stuffed zucchini with minced meat but not turkey or chicken.
I really like the idea.
See you soon.

@ Nadji- I really like turkey meat, you have to try it -) See you soon

the flour recipe and the ingredients from Banat look delicious here, I can't find only zucchini here, this year I haven't made any fillings yet, but it's their turn, I'll tell you.


Method of preparation

Chicken breast, wash very well, dry, cut in half and marinate for 2 hours with salt, pepper, 2 tablespoons olive oil, peel and lemon juice.

Meanwhile, prepare the cooling sauce:

Over the Greek yogurt we put 3 cloves of crushed garlic, hot peppers without seeds, the 2 strands of green onion, parsley, mint - finely chopped. Season with salt and pepper results in a great sauce. :)

Heat olive oil in a pan and fry the chicken breast for a few minutes on low heat, on all sides.

The small pasta (cus-cus) is prepared according to the instructions on the envelope but with chicken soup.

When they are ready, mix them with the drained chickpeas from the canned water.

Prepare each plate for serving with sliced ​​chicken breast, refreshing sauce and garnish with chickpeas.


How to properly boil chicken breast

Here's how to cook chicken breast to be tasty and only good to put in salads or to eat with a garnish of vegetables or rice.

You need:

1 chicken breast, without skin
1 teaspoon salt (if you are not allowed salt, you can skip it)
3-4 cloves of garlic
2 bay leaves
peppercorns
2 cm ginger root, cut into thin slices
aromatic herbs (thyme, oregano, rosemary), in the desired quantities
a glass of white wine (optional)

Preparation method

Put the chicken with the spices in a pot and let it taste and flavor the spices. In addition, the wine helps it to freeze. After two hours, add water until the chicken is completely covered and put it to boil, over high heat, until it starts to boil, then put the lid on and let it boil over low heat.

The chicken is boiled when its inside reaches 75oC, in the thickest part. If you don't have a meat thermometer, you can look for its color, which should be white-opc in the middle and not pink. In principle, it takes about 10-15 minutes until the chicken is ready.

When it is ready, take out the chicken and cut it into slices. Serve it as a side dish with seasonal garnishes or salads, or use it to prepare dietary salads with chicken.

Careful! When the meat starts to boil on the surface of the water, a foam will start to form. If you want to use the soup resulting from boiling it in the preparation of other dishes, you will have to froth the foam with a whisk or a spoon.


Healthy lunch ideas for a 1-3 year old

Lunch is the most important meal for the child! It comes after the morning play and before the afternoon sleep, and the full belly (and not full to the brim) ensures a quiet nap, only good for the frenzy session scheduled for the rest of the day.

Many parents wonder if we need to offer 2 dishes at lunch. The truth is that this bunch of adults doesn't really resonate with children, for many of the dwarfs the meal is not as much a pleasure as for us. The still small stomach of the 1-3 year old child does not have enough room for a consistent soup / soup and another dish, most often with meat. And it's good to be like that! Do not forget that the basics of obesity have been established since childhood, when, in the despair of having a healthy child (to read hard, strong, which the wind does not bring down), we insist on eating to the last teaspoon. We must understand that our dwarf does not grow the same as in the first year of life, hence the lack of appetite. Read more about lack of appetite.

Lunch should be consistent, with proper nutritional intake, but not abundant. It will be served around 13.00, before the child's afternoon sleep. We will try, as much as possible, to cook as fresh as possible (ie every day), in order to provide the child with quality food and the whole spectrum of vitamins and minerals throughout a week. Frying of any kind will be avoided, and the preparation of grilled meat will be done only occasionally.

Here are a few healthy lunch suggestions for 1-3 year olds: