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Category: CHICKEN RECIPES
Hello, September bugs… Anything new in your world these days? Well, I am working hard this September, and after reviewing several recipe requests, I decided to make videos. So stay tuned for upcoming recipes, because you’re going to love them. With a Fall weather already approaching, and […]
Simple, delicious, flavorful… Oh, so orgasmic pizza! Can you really ask for more? Let us call this Korean Fusion Pizza… Ye! Does everyone agree?
It takes you less than 30 minutes to do this, no dough necessary. A
All I did is pan-fried chicken strips and that was really the hardest part. E
Cheese, kimchi, and chicken go so well together and I know you will not be disappointed by the taste or the flavor of this dish.
Now, ingredients… I am aware that not all of you can get hold of gochujang, in translation, Korean red chili paste.
I assume that most of you do have international or Asian markets, where Korean condiments or products are sold. As for kimchi, yes, you can use store-bought or homemade.
As for toppings, well, I love mushrooms, and sweet peppers in a combination of chicken, kimchi, and cheese, as well as slightly spicy gochujang and pizza sauce
With that being said, you can really use whatever you prefer, like or have around The egg is optional, of course, but it is so delicious.
Chicken and Kimchi Pizza
- 1 cup of chicken strips seasoned/cooked
- 2 to rtillas medium size
- 1 1/2 cup of cheese I used a mix of shredded mozzarella and sharp cheddar
- 1 tbsp. Gochujang Korean red chili paste
- 2 tbsp. Pizza sauce
- 2-3 Sweet Peppers small, sliced
- 2 mushrooms sliced
- 1/2 cup Kimchi chopped
- 2 Scallions chopped
- 1/4 tsp Red Hot chili flakes
- Egg/s with a pinch of salt
- Toasted Sesame Seeds
- Cut chicken breast into thinner chicken strips, season with a bit of salt and peppers (a few pinches) OR Chicken Seasoning, and cook over lightly greased pan for 5-7 minutes, or until done. You can use store-bought cooked grilled chicken.
- Preheat oven to 375F.
- Take one tortilla and place on a Pizza baking dish, sprinkle with a hand full of cheese, evenly from one end to the other. Place another tortilla on top of that, making cheese in the middle.
- Spoon or Squeeze Korean red chili paste on top of the tortilla (look at the instruction pictures), spread it evenly, then add pizza sauce and spread that as well. Add the cheese, leaving just a few sprinkles for the end.
- Add mushrooms, and peppers, following chopped kimchi, and chicken strips. (ADD egg if you wish/season with a bit of salt) and sprinkle with chopped scallions.
- Lastly, add red hot chili flakes and sprinkle with the rest of the remaining cheese.
- Bake until the cheese is completely melted and edges of the tortillas start turning into a golden color, about 15-20 minutes, depending on your oven. Toss a few toasted sesame seeds on top and serve with mayo, ranch dressing or salad.
You can add fried egg later on top of the pizza. When you add the uncooked egg before baking, baking time will increase because the egg will not be done completely, especially if you like your egg well DONE.
I like my egg soft, but if you add fried egg later it is equally delicious and less time to cook pizza in the oven. Also, I tried this in the microwave… It was not the same, however, it was softer and still delicious. I made it like a quesadilla. You can add canned TUNA fish, or sauteed seasoned ground beef/or Italian sausages.
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It is one of those dishes that look complicated, but it is very simple to make. I would say it is perfect for the holiday table. Even though it is usually filleted such as chicken breast, veal or similar is used to make these roulades. I choose to make it with […]
It is a long weekend over here, so Happy Labor day everyone! Let us start on Friday with fried chicken
I love it, but I tend to stay away from it as much as possible. I feel always so guilty after eating it, but I keep repeating everything in moderation and it will be okay. I am working hard to burn those calories off so I could eat more yummy things.
It makes me happy though when I bite my teeth into crunchy skin; it is ike all the worries go away, the sun shines, you can hear “aaaaa” and I feel that comfort… comfort of happy moments from my childhood.
I have many recipes of fried chicken but let me start today with a very basic one, and I promise I will share more soon. On the other note, my daughter just got accepted to play in a band.
We all were so happy for her. While she did great during her audition, and scored on almost all instruments high, she still preferred clarinet. However, the teacher’s recommendation was flute because she scored the highest on it.
So, yeah, my girl, Anna, is going to start playing flute by next month. Now, I have both kids in the school band, although Aleks is in symphonic too, and he is playing alto and tenor saxophone
I think giving kids the opportunity to start playing music is simply amazing. Not only that they grow academically, but it gives them that trill
When they left for school, I already planned a little celebratory lunch party, because I was a proud mamma. Well, technically speaking I am proud of them every day but sometimes I do take a notch up if something really good happens to them.
They came home from school and as soon as they opened the door they forgot outside heat, stinky bus and just ran into the kitchen where I was making their favorite meal, fried chicken, mashed potatoes and peas.
Yes, if you were wondering I had coleslaw and freshly baked biscuits. My youngest one was next to me, mashing those potatoes. He always comes home from school an hour earlier so we have time to bond and talk, and make a mess in the kitchen. I just love that!
They loved every bit of it and just kept munching until almost everything was gone. Life is good! Sometimes just let go and enjoy the moment, enjoy the food and people that care and love you the most. So, I did just that. Enjoying every second of that meal with my family and I hope you will too!
Double Fried Chicken
- 1 3 4 lb. Chicken cut into 10 pieces, preferably organic
- 1.5 cups Corn Starch
- 2 Large egg
- 2.5 cups All-purpose flour
- 1/2 Tbsp. Corn Starch
- 1 tsp Cayenne pepper or Chili Powder
- 1/2 Tbsp. Salt
- 1 tsp. Poultry seasoning
- 1/2 tsp. Garlic powder
- Oil for frying, read notes
- 1 gallon Water
- 1/2 cup Salt
- 5 Garlic Cloves crushed
- 1/2 Onion roughly chopped
- Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer it. Fill a large pot of water and stir in salt, garlic, and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes on the room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the countertop, it should be placed in the fridge to brine because of the bacteria).
- Drain water through a colander, then, wash chicken just a bit with cold water. Use paper towel to pat dry chicken.
Use three bowls or plates, in one corn starch, in the other one beaten eggs and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)
- Toss chicken to coat on all sides with corn starch, and place on one plate until ready for next step.
- If you have oil thermometer, heat oil to 300 to 325 degrees F, if you do not use little cube of white bread, then drop into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have deep fryer (I used Wok, but it’s up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
- Now, dip coated with corn starch chicken into egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
- Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
To make it extra crispy you will drop the chicken again to fry. Second time heats up the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees. Remove onto paper towels and serve immediately. It can be also placed in warmed up (200 degrees F) oven to keep chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, then in the warm oven.
OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
Almond, refined (Clean, neutral flavor and a high-heat wonder)
Grapeseed, refined (Clean, neutral taste. Emerald green color).
- source: www.pccnaturalmarkets.com/
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.
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SCHOOOOOLLLL!!! Is starting tomorrow for us!!! Don’t know if I hate it, or like it…HA!!! Who am I kidding? I love it!!! Doing my happy dances all day… I know I will miss our mornings soon, but as far as of right this moment, it is a […]
Bulgogi Ciabatta Sandwich Summer is here, and that means grilling season started. I decided to make a roundup of my Top 10 the most popular grilling recipes. I love walking around my neighborhood, especially on the weekend evenings and just inhaling the aromatic air that […]
One of those nights when you have to feed a hungry family and it is almost time to go grocery shopping.
I stood there in front of the fridge the other night and then pantry and tried to be creative; in the end, went for the easiest dinner that everybody going to eat and not complain as much. C
It took me longer to think what is dinner going to be than to actually cook this. It is very simple as you can see, that even your kid could make.
Yes, it took me 15
This is one of those posts that I am not creative even when it comes to writing. Motherhood and work take most of my time these days and I have to apologize because I am not answering your emails on time, and commenting on your delicious posts.
Even my pictures, which will be updated soon, did not come out the way I originally wanted. However, dinner was delicious!
Chicken Pesto Pasta
- 1 boneless Chicken Breast, skinless cut into bite size
- 1 tbsp. Oil
- 2 cups Broccoli Florets, blanched from resh you may use steamable broccoli
- 1 pack, box Pasta
- Salt and Pepper to taste
- A drizzle of Olive oil
- 2 Tbsp. Basil Pesto
- 2 Tbsp. Parmesan Cheese
- 1/2 tsp. Garlic Powder
- Cut Chicken into bite size pieces, season it with a little bit of salt and pepper, oil frying or sauteing pan and cook chicken until done -about 5 minutes. Take it on the clean plate and set aside.
- Meantime, boil salted water (1 tsp. Salt) and drop in pasta, let it cook until done.
- Wash and cut broccoli into florets, drop them in with the pasta approximately 20-30 seconds before pasta is done. Drain into colander and shock under cold water (reserve about 1/2 of cut of pasta water)
- Add oil into the pan and put pasta, broccoli, pesto, Parmesan, garlic powder and cooked chicken.
- On medium heat, mix pasta, pour in the pasta water and stir until it’s well combined and coated.
- Add more cheese or pesto if desired.
- Serve immediately!
After pasta is cooled down, you can add it into an airtight container and keep in the fridge for up to 3 days. Reheat and eat!
You can add mushrooms, peppers and other veggies.