Friday, December 29, 2006

Hungarian Chicken Paprikash with Pierogi

Christine says:
You have to try this recipe. It is absolutely delicious!

4 lbs boneless skinless chicken breasts cut in bite sized pieces
2 Tablespoons of extra virgin olive oil
2 medium onions diced fine
2 Tablespoons garlic minced
1/4 cup sweet hungarian paprika
2 bay leaves
salt and pepper to taste
1 - 12oz can of chicken stock
1 16 oz container of sour cream
3 Tablespoons of flour mixed with 1/4 cup of ice cold water to make paste

Saute minced onions in evoo until golden (do not burn) , add chicken breasts and brown. Add all seasonings and chicken stock except sour cream and flour mixture. Cover and simmer for 1 hour on low heat. Add sour cream, bring back to boil. Wisk flour mixture until smooth and add to pan, continue to wisk until mixture is completely mixed and will thicken. Immediately remove from heat and put in serving bowl.

Make frozen pierogi(I baked mine in the oven with a little of butter).

Put chicken mixture over pierogi and enjoy!

Monday, December 18, 2006

Apple-garlic pizza

We prepared this pizza on the weekend:
The ingredients are (sorry I don't have specific quantities, we just improvised the amounts):
Granny Smith apples
One bulb of garlic
Tomato paste
Grated cheddar cheese
Dried rosemary
Pizza dough (homemade or Pillsbury)

Chop the apples
chop apple
Chop the garlic
chop garlic
Fry the garlic and the apple in margarine
Have the pizza dough ready. We used homemade, but I don't know how it was made, you can also use Pillsbury, it's really good (you can also show your tattoo while doing that, hee hee).
pizza crust
Spread the tomato paste on the pizza dough, arrange the apple+garlic mixture and add some shredded cheddar cheese. Sprinkle with chopped walnuts and rosemary.
Bake until the cheese is melted. Enjoy this delicious pizza.
apple garlic pizza

Friday, December 15, 2006

Roasted Creamy Alfredo Sauce

FC OZ sent the following recipe:

3 whole bulbs of garlic
1/2 lb. cooked boneless chicken breast, cut into 1/2” dice
3/4 cup of corn kernels
1 can ( 4 oz.) chopped green chilis (for more heat, use chopped canned jalapenos!)
1 green bell pepper, seeded, and cut into 1/2” dice
1 red bell pepper, seeded and cut into 1/2” dice
2 cups of diced corn tortillas(1/2” dice)
1/2 cup shredded reduced fat Mexican four cheese(available in local markets)
1 jar (16.4 oz.) Creamy Alfredo Sauce

Remove the outer layers of the garlic bulbs and cut off the stems. Brush with oil, wrap in tin foil, and bake in a preheated oven at 350 degrees for 40 minutes. Remove the garlic from the foil and squeeze out the roasted garlic from the cut end of the bulbs. With the flat part of a knife spread the roasted garlic into a paste. Heat the Creamy Alfredo Sauce to a low simmer and whisk in the garlic paste. Place the sauce and all of the other ingredients other than the cheese into a two quart baking dish (8”X8”X2”), mix the ingredients in the dish thoroughly. Top with the cheese. Place the baking dish in a 350 degree preheated oven for 35 minutes. Remove from the oven and let rest five minutes.

I guess you can figure out what to do from here.

Monday, December 4, 2006

Chicken Parm Soup

Recipe sent by Christine Goldstein

I saw a variation of this recipe on Rachael Ray. I added some more spices to make it taste more like my parm. Was a BIG HIT!

1 bag frozen ice glazed chicken tenders
(chop them into bite sized pieces before cooking)
1 lg onion
2 Tablespoons garlic
2 bay leaves
2 teaspoons italian seasoning
1 box of chicken broth
1 can of crushed tomatoes
salt and pepper to taste

sliced garlic bread
mozzerella cheese

slice onions in small slices. Brown onions in olive oil until carmelized. Add chicken. Brown in pan until cooked completely. Add seasonings, broth, tomatoes. Cook on low heat min of 15 minutes. (I simmered for a couple of hours)

Place slice of garlic bread in bottom of bowl. Scoop soup on top of bread, place mozzerella on top of soup to melt.


After a few questions, here is what Christine replied:
One 28 oz can of crushed tomatos, use about 4 lbs. of boneless, skinless chicken breasts, cut into pieces. 4 cups of chicken stock.