North African Chicken Potato Patties : Baltic Maid. Posted on | August 17, 2011 | 12 Comments This dish is a wonderful way to serve chicken and potatoes.
Serve it with a salad or some vegetable side dish, and you got yourself a tasty meal. Once you tried this recipe, feel free to experiment with other ingredients. I might try a version with cumin or cilantro. Don’t get me wrong, I like this recipe a lot but I think this is just the beginning and many other flavours could be integrated into this recipe. Ingredients about 1 to 1 1/2 lb boneless chickenabout 2 lb potatoes1 onion, minced3 garlic cloves, grated2 eggs3 tbsp fresh parsley1 tsp cinnamon2 tsp turmericchili powder, to tastepepper, salt to tasteflour, as neededoil Directions Cut the chicken into cubes and cook it in boiling water until done. Peel the potatoes and cut them into chunks. Mash the potatoes with a fork. Sample and season to taste. Shape the potato mixture into patties with your hands.
Serve with a salad or a side of vegetables. Guten Appetit! The Boastful Baker. I recently (if approaching 2 months ago can still be considered recent) received a review copy of On a Stick!
, by well-known food photographer and blogger Matt Armendariz. First of all, I was super excited about getting a review copy of the book as I’ve never received a review copy of anything before (and hopefully this won’t be the last time)! Second, Matt’s blog, MattBites.com, is beautiful and funny and I knew that any book with his name on it would be the same.
As expected, On a Stick! Is a visual delight. For my first go at a recipe from On a Stick! This recipe was easy to make and absolutely delicious fresh and as leftovers. I think the use of fresh oregano and thyme really made a difference in this recipe (plus I got to use my fabulous new Microplane herb mill for the first time). One other note: I didn’t want my cucumber yogurt sauce to be as sweet or spiced as what I imagined it would be based on the ingredients listed…so I left out the honey, cumin and paprika. Directions 1. Spicy chicken skewers. Daca va place mancarea picanta incercati aceste frigarui, numai bune de pus pe gratar.
Ingrediente (pentru 8 frigarui): 750 gr piept pui un ardei gras rosu (mare) doua cepe 32 ciupercute mici (doar palaria) Ingrediente pentru sosul picant: 100 ml ulei 100 gr mustar iute 1 lingura boia de ardei iute sare piper Preparare: 1. The Boastful Baker. Honey Chicken Kabobs. If there's an ingredient you wish you could use more often, what would it be?
For me, it would be honey. I love that it's a natural sweetener and how it adds a unique sweetness than plain old sugar doesn't. Although our Mediterranean Kabob Party was a few weeks ago, I really enjoyed the chicken kabobs we had and set out to make them again. For these Honey Chicken Kabobs, the key ingredient in the kabob marinade is honey and it adds the perfect, subtle sweetness! Marinades should be kept simple in my book. In a large bowl, whisk together oil, honey, soy sauce, and pepper.
Preheat the grill for high heat. Grilled Citrus Chicken Kebabs with Valencia Oranges. Grilled Citrus Chicken Kebabs Grilled Meats, Grilled Vegetables, Grilling, Healthy Eating, Main Dish, Poultry, Seasonal Recipes, Summer Recipes | 11 comments This post brought to you by Sunkist.
All opinions are 100% mine. While visiting Crete earlier this summer I was able to enjoy the most delicious oranges. They tasted as sweet as candy. Every morning I enjoyed a large bowl of deliciously thick authentic Greek Yogurt flavored only with honey. After returning home I really missed those beautiful oranges paired with delicious Greek yogurt. I was always under the impression that orange season was winter. Did you know that Valencia Oranges are often referred to as summer oranges because they are available from February through October, with peak supplies in May, June and July. I was glad to learn this because I love sweet, juicy oranges. Another thing that I didn’t know about oranges is that Valencias may occasionally “regreen” in warm weather. Barbecued Chicken Kebabs.
Fabulous Grilled Chicken Kabobs. I already know what your going to say…….. and I agree…….. this recipe is kind of, no really weird!
It is honestly, one of the strangest and yet most delicious concoctions I have ever tried. I was quite skeptical when I first heard about this crazy way of making Chicken Kabobs but my chief culinary consultant and photographer (aka husband) agreed – the finished product is quite extraordinary! A friend told me about this recipe originating from Cook’s Illustrated, a wonderful culinary journal that tests, tweaks and trouble shoots a given recipe until they come up with “epicurean perfection”. When the fine folks at CI decided to tackle chicken kabobs, one of the problems they wrestled with was; how to ensure the meat would be moist and tasty when it emerged off the grill since quite often grilled chicken tends to be dry and lackluster.
I simplified the recipe a bit by using our favorite commercial barbecue sauce instead of the homemade version the recipe called for. 2 teaspoons kosher salt.