This absolutely amazing recipe I’ve found in the March issue of Savuer Magazine. OMG this chicken is so good! It has a perfect combination of different flavors which create a very bright and remarkable dish. I’ve made some changes in the ingredients, but you know, I do this with every recipe.

After I’ve tasted my home cooked Cuban-style chicken, I’ve started dreaming about travel to Havana someday, and stay there at least for a week. I definitely know what I would do there, just drink mojito, eat delicious food and learn how to dance rumba. Thats funny, what a nice dream poped up in my mind after just one bowl of hearty chicken stew. So try to cook this dish dear fellows, it definitely worth the efforts!

Cuban-Style Chicken Stew

By voloshyna, April 14, 2014

• Total Time: 02h 35min
• Prep Time: 01h 15min
• Cook time: 01h 20min

Ingredients:

• fresh lime juice - 1/4 cup
• orange juice - 1/4 cup
• garlic - 2-3 cloves, minced
• chicken - 4 lb. quartered (backbone discard)
• salt - to taste
• freshly ground black pepper - to taste
• olive oil - 1/3 cup
• large red bell pepper - 1, roughly chopped
• small jalapeno - 1, roughly chopped
• large shallot - 1, quartered
• dry white wine - q cup
• small potatoes - 1 lb., peeled and quarteed
• kalamata olives - 1/3 cup
• capers - 1/4 cup
• raisins - 1/4 cup
• tomato sauce - 8 oz
• chicken stock - 1/2 cup
• smocked paprika - 1 1/2 teaspoons
• frozen peas - 1 cup, defrosted
• parsley - 1/3 cup, finely chopped

Instructions:

In a big bowl mix lime and orange juices, garlic, and chicken. Season to taste with salt and pepper. Cover with plastic wrap; refrigerate for about 1 hour. Heat an olive oil in a big cast iron sauce-pan. Remove chicken from the marinade; pat dry with a paper towel; reserve the marinade. Cook chicken, flipping once until golden brown. Transfer chicken to a plate. At the same pan cook onion and peppers until soft, about 7 minutes. Add wine and deglaze the pan. Simmer until reduced by half. Reduce chicken to pan and add reserved marinade, olives, capers, potatoes, raisins, tomato sauce, smoked paprika and. Bring to a boil an dredge heat to medium-low. Cook covered, until chicken and potatoes are tender. Season to taste, stir in peas and chopped parsley.

Here comes my favorite Indian dish of all times. I’m crazy about Chicken Tikka Masala, no wonder I order it every time I’m at the Indian restaurant! Unfortunately my husband isn’t an Indian food fan, so I cook it at home not so often.

Chicken Tikka Masala

By voloshyna, June 4, 2013

• Total Time: 01h 10min
• Prep Time: 40 minutes
• Cook time: 30-40 minutes

Ingredients:

• boneless and skinless chicken - 1 lb, cut into large bite-sized chunks, and poked with a fork
• Marinade: -
• plain yogurt - 1 cup
• fresh lemon juice - 2 tbsp
• salt - 1 tsp
• garlic - 3 cloves, minced
• freshly grated ginger - 1 tbsp
• cumin - 1 tsp
• black pepper - 2 tsp
• ground red pepper - 1 tsp
• chili powder - 1 tsp
• Sauce: -
• ghee - 1 tbsp
• garlic - 3 cloves minced
• serrano peppers - 1-2, chopped
• ground coriander - 2 tsp
• ground cumin - 1 tsp
• paprika - 2 tsp
• garam masala - 1 tsp
• canned diced tomatoes - 1 can, 15 oz
• tomato sauce - 1/2 can, 8 oz
• heavy cream - 1/2 cup
• salt - to taste
• sugar - 1 tsp, or to taste
• cooked quinoa - for serving

Instructions:

In a large bowl, mix together the marinade ingredients. Add the chicken pieces and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Place a large skillet or sauce pan over medium heat and add the olive ghee. Add garlic and serrano pepper, cook for 1 minute. Stir in coriander, cumin, paprika and garam masala. Then stir in diced tomatoes and tomato sauce. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. Add salt and sugar to taste. Meanwhile fire up your grill. Coat it with some oil. Place the chicken on the grill. Cook until lightly brown, about 2 minutes on each side. Add the chicken to the sauce and cook for another 10 minute. Add the cream and stir through. Garnish with chopped fresh cilantro, and serve over quinoa or rice.

Good lasagna recipe it’s a real treasure, cause almost everyone loves this dish. I tried to make it healthier and came up with this wonderful recipe. You can use you own variety of vegetables, don’t be afraid to experiment with different combinations!

Bon appetite!

Vegetable and spinach lasagna

By voloshyna, May 8, 2013

• Total Time: 01h 15min
• Prep Time: 25-30 minutes
• Cook time: 50 minutes

Ingredients:

• medium zucchinis - 2, pilled and chopped
• medium bell peppers - 2, seeded and chopped
• uncooked oven ready lasagna noodles - 1 package
• mozzarella, provolone and Parmesan cheese mix - 2 cups
• medium onion - 1, finely chopped
• garlic - 2 cloves, finely chopped
• canned diced tomatoes - 1 can, 14 oz
• light ricotta cheese - 15 oz
• fresh spinach - 2 cups, packed
• egg - 1
• extra virgin olive oil -
• salt - to taste
• freshly ground black pepper - to taste
• For the tomato sauce: -
• tomato sauce - 26 oz
• dry Italian herbs (oregano, thyme, basil) - 2 tbsp
• paprika - 1 tsp
• chili powder - 1 tsp
• salt - to taste
• garlic - 2 cloves, minced
• freshly ground black pepper - to taste

Instructions:

In a heavy skillet heat 2 tablespoons of olive oil, sauté zucchinis, bell pepper , onion and garlic until tender. Add diced tomatoes and cook another 7-10 minutes. Season to taste. In a food processor combine ricotta cheese, spinach, 1/2 cup of cheese mixture and egg, process untill smooth. In a medium bowl mix all the ingredients for a tomatoe sauce. Season to taste. Preheat oven to 350 F. Coat the bottom of a 9x13 inch baking dish with the tomato sauce, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the ricotta mixture over the noodles, sprinkle the cheese mixture, and cover with a layer of the lasagna noodles. Then add a layer of the vegetable mix, coat with tomato sauce, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top. Drizzle with an extra virgin olive oil and cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.

Simple recipe of hot and juicy empanadas! One of the best appetizers I’ve ever made, in Ukraine we would call it pirozhki!

Chicken empanadas with cilantro chutney

By voloshyna, January 18, 2013

Ingredients:

• For the empanadas: -
• large yellow onion - 1, finely chopped
• minced garlic - 1 clove
• minced chicken breast - 3/4 lb
• medium red bell pepper - 1, finrey chopped
• small jalapeno - 1, seeded and chopped
• tomato sauce - 5-6 tbsp
• ground cumin - to taste
• sugar - 1/2 tsp (optional)
• shredded cheddar - 1 cup
• extra virgin olive oil -
• puff pastry - 1 package
• water -
• egg - 1, lightly beaten
• For the cilantro chutney: -
• fresh cilantro - 1 bunch
• ground cumin - 1/4 tsp
• green chili pepper - 1
• finely chopped fresh ginger - 1 tsp
• water - 1 tbsp, or as needed
• lemon juice - to taste
• sugar - 1/2 tsp
• salt - to taste

Instructions:

Preheat oven to 400 degrees F. Cover the baking sheet with a parchment paper On a large skillet preheat the olive oil. Once the oil is hot, saute the garlic, onion and peppers. Add the chicken breast then cook until light brown. Add the tomato sauce and 1/2 tsp of sugar (optional), season with salt, pepper and cumin to taste. Simmer for about 4-5 min, then add the cheese, mix well and turn off. Set to cool. Unroll 1 puff pastry sheet onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Repeat procedure with remaining puff pastry sheet, making 12 to 15 circles total.  Place 1 heaping teaspoon of chicken mixture in the center of the round. Moisten edges with a water and fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Brush your empanadas with a lightly beaten egg and place them on the prepared baking sheet. Bake 15 minutes or until golden. Meanwhile cook the cilantro chutney. Add all the ingredients in a food processor and pulls until finely ground. Remove from the oven. Serve hot.

For me there is nothing better then a bowl of a hot beef stew in a winter evening. When outside is cold and smell from the kitchen spreads all over the house.  I love when the dark thick sause gurgles it the dutch oven and meat becomes so tender you can cut it even with a spoon. I promise, this stew will melt in your mouth.

Serve stew with a rich red wine or glass of cold dark ale.

And what is your favourite dish for the cold weather?

Beef stew in red wine sauce with young caramelized carrot

By voloshyna, January 16, 2013

Ingredients:

• boneless chuck roast, cut into 2-inch pieces - 2 1/2 lb
• celery - 2 stalks ( cut into 1 inch pieces)
• pilled pearl onion - 10-12
• garlic - 3 cloves (unpeeled)
• all purpose flour - 1/4 cup
• cinnamon stick - 1
• extra virgin olive oil -
• diced tomatoes - 1 can (14 oz)
• tomato sauce - 8 oz
• red wine - 1 cup
• beef broth - 2 cups
• salt - to taste
• freshly ground black pepper - to taste
• fresh rosemary - few sprigs
• bay leaves - 2
• sugar - 1 tsp (optional)
• young carrot - bunch
• butter - 2 tbsp
• sugar - 2 tsp

Instructions:

Preheat your oven to 350 F. Generously season all sides of the beef with salt and pepper and lightly dust with a flour. In a heavy-bottomed ovenproof saucepan, heat couple spoons of olive oil and gently fry the onions, celery, garlic, herbs, and cinnamon for 5 minutes until softened slightly. Add the meat to the pan and stir everything together, then add the tomatoes, sauce, wine and a pinch of salt and pepper. Gently bring to the boil. Cover saucepan with a lid and place in your preheated oven for 2,5-3 hours or until the beef is super tender. When the stew is almost ready you might start to cook the carrot. In a frying pan melt a butter. Fry peeled young carrot until lightly golden. Then add 1 tsp of sugar and continue to cook until soft. Serve sweet caramelized carrot with a hot stew.

This dish is not complicated and very budget. Usually chili cooked with beef, but if you like pork – go ahead. The main thing  is to add the four basic ingredients: ground meat, red kidney beans, tomato sauce, chili pepper, the rest may very. Nothing complicated, but so delicious!

Chili con carne

By voloshyna, July 19, 2012

• Total Time: 01h 30min
• Prep Time: 30 minutes
• Cook time: 60 minutes

Ingredients:

• ground pork - 1 lb.
• bell pepper - 2 (red and yellow)
• chili pepper - 1-2
• diced tomatoes - 1 can (undrained)
• tomato sauce - 1 cup
• applewood smoked bacon - 3 slices
• red sweet onion - 2
• olive oil - 2 tbs.
• lower-sodium chicken broth - 1 cup
• no-salt added kidney beans - 1 can (rinsed and drained)
• garlic - 4-5 cloves (minced)
• chili powder - 1 ts
• salt - 3/4 tsp
• worcestershire sauce - 3 tbs.
• For serving: -
• sour cream - 3-4 tbs.
• sharp cheddar - 3/4 cup (shredded)
• fresh cilantro leaves - 1/4 cup
• finely chopped red onion - 1/2 cup

Instructions:

Heat a big pan and fry chopped bacon for a couple minutes then add the ground meat. Fry stirring, until lightly browned. In a small skillet, heat the olive oil. Fry the diced onion, bell pepper and chili until onion is soft. Add the chopped garlic and fry for about 1 minute. Mix the fried beef and vegetables in a saucepan or deep skillet. Add canned tomatoes, broth and tomato sauce. Season with salt, chili powder and worcestershire sauce. Cook, uncovered, over low heat, for a 45 minutes. Then add the drained beans, simmer for another 15 min. Serve hot chili with chopped sweet onion, cheese and cilantro, and don't forget the sour cream.