Tag Archives: cooking

Chicken Paprikash

6 Jun



  • 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
  • Salt
  • 2-3 Tbsp unsalted butter
  • 2 pounds yellow onions, (about 2-3 large onions)
  • Black pepper to taste
  • 2 Tbsp sweet paprika, preferably Hungarian
  • 1 teaspoon (or to taste), hot paprika or cayenne
  • 1 cup chicken broth
  • 1/2 cup sour cream

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).


2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.


3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.


4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Read more: http://www.simplyrecipes.com/recipes/chicken_paprikash/#ixzz3cIAMWzIp



Kielbasa and Cabbage Skillet

5 Jun
Kielbasa is one of my favorite ingredients to cook with since it is delicious and very simple. I would normally use turkey kielbasa instead of pork though to cut some calories. I will be making this dish some time soon.
  • 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Original recipe is here

Stuffed Ranchero Sweet Potato

28 May



  • 2 sweet potatoes
  • 1 cup of black beans
  • 1 tomatoes, chopped
  • 1 clove of minced garlic
  • 2 tablespoons of minced onion
  • juice from 1/2 lime
  • 2 tablespoons of chopped cilantro
  • Optional: cumin, chili powder and garlic powder (to taste)



  • Cook sweet potato in microwave for 5-10 minutes, until soft (tip: puncture sweet potato with a fork a few times and cover with a moist paper towel to help it cook quicker.
  • If you are using an oven, cook at 400 degrees for about 45 minutes
  • Chop tomato, onions, cilantro and garlic, mix together
  • Optional: Season black beans with cumin, chili powder and garlic powder to taste
  • Cut sweet potato in half, and gently mash the two halves with a fork
  • Pour black beans over potato, then add salsa type mixture on top
  • Add juice from lime and cilantro
  • Enjoy!

Original recipe here

Spiced Chicken Kebabs

7 May

I made this a couple of weeks ago and it was delightful. Definitely need to remember this recipe! The recipe is from here.


8 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
1 tablespoon paprika
1 tablespoon cumin
1 bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 tablespoons olive oil
kosher salt and black pepper
1 10-ounce box couscous (1 1/2 cups)
fresh mint, torn, for serving


  1. Soak 8 wooden skewers in water for at least 10 minutes. Heat broiler.
  2. Season the chicken with the paprika and cumin. Thread onto the skewers with the bell pepper and zucchini. Drizzle the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. On a rimmed baking sheet, broil the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
  3. Meanwhile, place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with the mint and serve with the kebabs.

Pan-Fried Wontons

29 Apr

This meal is delicious. It also helps that you can make a ton of wantons and just freeze them for later use. One note on freezing: don’t do what I did, which is pile all the wontons together and stick them in the freezer. They tend to stick together, if you do this. Instead, line a cutting board with parchment paper, place the wontons separately from each other. Once the first layer is done, place another sheet on top of them and repeat the same with wontons. Place in freezer until the wontons are hard. Once they are frozen you can just dump them in a plastic bag without worrying that they will stick together.

On another note about freezing, don’t thaw wontons – they will turn into sticky gross mess. Instead, cook them frozen.


This meal consists of:

1. Wontons

2. Dipping Sauce

3. Rice (cooked according to packaging instructions)


The recipe calls for wonton wrappers, which I couldn’t find at the store, so i just made them myself. I will post the recipe as well.

The recipe below is from here and here.


1 package won ton wrappers (this can be found at your local grocery store in the produce aisle or an Asian supermarket. I didn’t have any wrappers, so I made them myself – recipe is below)

1 bunch of green onions, diced

1 egg

1 lb. of ground pork

2-3 cloves of garlic, diced

1 tbl. low sodium soy sauce

salt and pepper to taste


1. Mix ground pork, garlic, half of green onions, soy sauce, egg, and salt and pepper in a medium-sized bowl. It’s easiest if you use your hands to make sure everything is mixed evenly. Cover and let refrigerate for at least an hour so the flavors set in. (When my mom makes fried egg rolls, which is essentially the same thing, she always refrigerated overnight, so that’s an option too!)

2. Now, prepare your workstation–if you have a big counter space or kitchen island that would be ideal. Lay out a cutting board and a large plate to place your won tons. Keep a small cup of water nearby–this you will use to moisten the edges of the won tons so they will stick together.

It can be a little difficult when first learning how to roll a won ton, and I really don’t know how to explain it without physically doing it, but here is a video I found very useful:  http://www.youtube.com/watch?v=nWIVfA9uteY

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Place about a tablespoon of filling in each wrapper, wet edges, and roll according to video! Repeat about 100x.  : )

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3. In a non-stick pan, drizzle cooking oil. Place wontons in the pan, cook on high heat for about 1 min, till the bottom is golden. Flip the wontons to the uncooked side.

4. Pour some water in the pan. The amount of water depends on the pan sizes. Water should cover the bottom of wontons. Caution! The pan is very hot at this point, please cover the pan with lid when you add the water. The water boils/steams the wontons so the filling is cooked.

5. After most of the water has vaporized (takes about 7 mins), remove the lid. Cook on high heat until the bottom is golden brown.


The original recipe is here.


  • 1 egg

  • 1/3 cup water

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt
  1. In a medium bowl, beat the egg. Mix in the water.
  2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
  3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
  4. Cut each ball into four equal pieces. The original recipe said you could roll each square, so you get 9 3.5 inch square wrappers. I don’t know who they have for rolling the wrappers, I could only roll the dough out for 4 wrappers per piece – and that’s with  A LOT of effort. 


  • 1 tbsp soy sauce
  • a dash of vinegar
  • 1 tsp chili oil (careful, it bites!)
  • 1 tsp sesame oil
  • 1 clove minced garlic
  • scallions.

Mix everything together. Be careful with chili oil – it is very hot! The original recipe called for chili oil and soy sauce in 1:1 proportions, but my mouth was on fire when I tried that so I put a bunch more soy sauce.

Neat Trick for an Awesome Pie Crust

22 Apr

This is a tip from Cook’s Illustrated that I have not tried yet, but I have a feeling it might actually work really well:

Water bonds with flour to form gluten, which makes crust tough. Substituting vodka, which is 60 percent water and 40% ethanol, for some of the water results in less gluten formation and produces moist, easy-to-roll dough that bakes up tender (the alcohol vaporizes in the oven).

1. Process flour with butter and shortening.

2. Add water and vodka, stir and press together using stiff rubber spatula.

3. Chill dough, then let soften before rolling out.

I don’t know about the proportions of water vs vodka, but I will try it out next time and will post my findings here. It’s going to be fun to experiment!

Quick Trick for Rice

20 Apr

Sautee 1/2 onion with 4 crushed cloves of garlic in olive oil, butter, and lemon juice from 1 lemon. Mix with rice when serving.

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