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Chicken legs with potatoes marinated in yogurt and baked pepper salad

Chicken legs with potatoes marinated in yogurt and baked pepper salad

Wash the pieces of meat well, then wipe with water.

In a bowl put the yogurt and add salt, freshly ground pepper, chicken spices, paprika and garlic cloves. Mix well, then add the olive oil, lemon juice and finely chopped green parsley. Homogenize, then put the pieces of meat in this sauce. Mix well so that they are covered on all sides with yogurt and leave to cool for at least an hour (or maybe overnight).

Line the oven tray with baking paper. Remove the pieces of meat and place them in a tray on one side.

In the rest of the sauce add the spices for potatoes and chopped rosemary. Peel a squash, grate it and cut it into small pieces. Put them in the sauce and mix well then pour into the other half of the tray.

Put the tray in the preheated oven at 200 degrees C and leave until golden brown and the meat and potatoes are well cooked.

Remove the peppers from the freezer (or they can be cooked right then) and leave to thaw. In a bowl put cold water, salt, sugar and vinegar depending on taste. Mix well until everything dissolves, then put the peppers in this juice (we like it that way, let the sweet juice be sour).

Arrange the potatoes and meat on the plate and serve with the baked pepper salad.

Good appetite!


Chicken legs with potatoes marinated in yogurt and baked pepper salad - Recipes

It is perfect as an appetizer or on bread as a sandwich, or even so, empty. One of my favorites in the "mayonnaise salad" category.

I used:
2 chicken breasts
1 celery (root)
4-5 slices of pineapple
curry
salt
125g mayonnaise
125g sour cream

The cream is missing from my picture. I added it half and half with mayonnaise to make a lighter mixture. You can simply use mayonnaise.

The chicken breast is boiled in water with vegeta. It can also be grilled, but it should not be kept long so that it does not harden.
Celery is cleaned and grated. Pineapple slices are cut into small cubes.

For the sauce, mix the mayonnaise with the sour cream and add salt to taste and curry. The amount of curry depends on everyone's taste. If you want a more pronounced taste, pour without worrying that it comes out good :) If you want a more delicate taste, a little curry works wonders and potentiates the other ingredients.

Mix everything and you're done.

It must be left in the refrigerator for a few hours to shoot. It is a very fragrant and refreshing salad, extremely easy to make and I wholeheartedly recommend it!


Chicken legs with carrot and rice

It's been a while since I've posted anything on this blog. Too bad, I would say. what good, some would say. It was sent to me more through a written message that I add olives to many recipes posted here. The first impulse was to answer: "what do you care. I cook as I like and what I like. It doesn't suit you, run to the kitchen and do as you cut your head, I don't get in your pots". But in the end I chose not to answer him at all.
As I said, due to lack of time, I haven't written anything of what I sometimes prepare for food, although I always take pictures with the thought of posting something on the weekends. So far, however, I have not been able to execute myself at all.

On Tuesday night, because I arrived late from work, I had to quickly prepare dinner. And I stopped at some chicken legs with carrot, broth sauce and plain rice garnish.

I separated the cups from the upper leg and put them in hot oil to remove their blood. After a while, not long, I put half a glass of warm water and crushed a cube knor with chicken. I left them until the whole water turned bad. I cut the two carrots into slices and sent them to the thighs.

When all was well cooked, I added a little broth sauce dissolved with hot water, my favorite spices and. that was all.


Chicken legs with Ragu sauce

While the thighs (or other meat) are boiling, prepare the ragu sauce as follows.

Grate on the grater with large holes the 2 carrots, 1 parsley, 1/2 celery and onion. On 2 tablespoons of frame and 50 ml of oil, heat the grated vegetables over low heat and then add about 300 ml of hot water and put salt for approx. 1/2 teaspoon. Cover with a lid and let it boil until the vegetables soften well, filling the water if it drops.

Put the vegetables with the sauce through a sieve (I put them in a blender, it's easier than rubbing them through a sieve) or any other press. Put the sauce back in the pan, add the bay leaf, rubbed flour with a teaspoon of mustard and broth. Separately caramelize 1 tablespoon of sugar and quench with 3 tablespoons of water (leave on the fire until the sugar melts), then add to the above composition with 3 slices of lemon, ground pepper and 50 ml of dry white wine. . It also tastes good with salt and pepper. (You can also add broth or wine for about 50 ml, or lemon juice, according to your taste.)

Let it boil for 5 minutes to bind and add the cooked meat to the sauce and let it boil for 2-3 minutes.

Serve with rice garnish, vegetable sauces, mashed potatoes and even macaroni.

PS. If we use pork chop, or pork leg, it is boiled the whole piece, removed after boiling and left to cool perfectly and then cut into slices about a finger small thickness (1-1.5 cm thick ).

If the meat is not well cooled when we want to slice it will crumble.


Chicken legs with potatoes marinated in yogurt and baked pepper salad - Recipes

If you have a few chicken legs in the freezer and you want to try something new, we have prepared an easy recipe!

4 chicken legs
3 tablespoons bell pepper (different colors)
2-3 green onions
100 g seedless olives
150 g kaizer
100 g of Telemea cheese
1 or
2 tablespoons oil
100 ml white wine
100 ml water
ground pepper
dried oregano
salt

I removed the bones from the chicken legs.
I cut the bell pepper, cheese and kaizer into cubes.
I cut the green onion into small pieces.
In a bowl I mixed everything I cut into small pieces or cubes with egg, ground pepper and dried oregano. I divided the filling into four parts, and with each part I filled a chicken leg. To make sure that the filling stays inside the thigh, I fixed a toothpick at the wider end.
I rubbed each pulp with a little oil and sprinkled it with salt, ground pepper and oregano.
I placed all the thighs nicely in a tray with a little wine and water.
I baked in the oven for 30 minutes.
After removing the tray from the oven, let it cool for 5 minutes, then remove the toothpicks and cut the thighs in half.
The thighs will have crispy skin, and inside they will be juicy.
I served them with mashed potatoes and tomato and cucumber salad.
Enjoy with pleasure!


Chicken legs with potatoes marinated in yogurt and baked pepper salad - Recipes

Let's try another version of chicken salad, this time with dressing. And even though it's with a dressing room, it's a diatom, that is, the Dukan diet.

Do not hesitate to eat salads on PL days, because vegetables are full of vitamins and give us more energy.

Cruise Phase, Consolidation

- 1 bunch of green onions

First take the spices (salt, pepper and oregano) and mix them in a plate, adding some grated lemon peel (1 teaspoon). Then take the chicken breast, roll it in spices and put it in the tray on baking paper. Put the tray in the hot oven at 190-200 degrees and leave it for 15-20 minutes (you will realize when it is done, depending on the size of the chest or pieces).

Prepare the dressing until the chest is done. Take the low-fat yogurt and pour it into a bowl. Add 1 teaspoon grated lemon peel and a teaspoon lemon juice. Mix well. Pour this diced tomatoes and chopped green onions over this dressing.

Cut the baked chicken breast into strips (smaller or larger depending on how you like it) and place it over the dressing mixed with the vegetables. Mix well and pour the composition on a bed of lettuce.


Potatoes with fried eggs


& # 8230 a budget friendly recipe, which catches well in this crisis, and has a great advantage: with a minimum of ingredients, guaranteed satisfaction & # 8230 at least for me :))))
Ingredient:
& # 8211 potatoes (about 3 people, medium)
& # 8211 eggs (I put 3, only 2 appear in the picture, because I changed my mind in the meantime)
& # 8211 shaved cheese

Peeled, washed potatoes are put on a large grater or on a food processor. Mix with eggs, season with salt and pepper.

Heat oil in a pan, then pour half of the composition, not too thick layer, level and cover with a lid, leave on the right heat. It takes 5-7 minutes until done on one side, then with the help of two plates, we turn & # 8220tortilla & # 8221. From the pan, let the tortilla slide on a plate, then cover the plate with another one, turn it over and put it in the pan again.

Towards the end, we sprinkled cheese on top.

take out on a plate and serve with confidence.

I love potatoes so much, it's an absolutely simple but delicious dish.


Chicken legs with potatoes marinated in yogurt and baked pepper salad - Recipes

Tonight I felt like something consistent and full. So I decided to take some chicken legs and bake them with some red potatoes next to them. I also had a capsicum, which I cut into slices and threw in the pan and some cloves of garlic. But I will tell you exactly what and how much I put:

3 large chicken legs with back (which I cut into 3 pieces)
about 1.5 kg of red potatoes
8-10 cloves of garlic in the peel
1 capsicum
salt pepper
dried thyme
oil about 100 ml

The first time I put in the tray the thighs seasoned with salt, paprika, pepper and thyme, I sprinkled them with oil and then I added water, like that, about a finger. I pulled an aluminum foil over the tray, so that it would penetrate well, and I put them in the oven over high heat.

I left them like this for about 40 minutes, after which I put the sliced ​​potatoes, the pepper - slices and the whole garlic. I put the tray back in the oven for another 15 minutes, but this time without foil.

I took out the browned thighs and left the potatoes for another 20 minutes until they caught a little golden crust. In the end, an interesting thing came out, which looks like this.


Chicken Legs with Kapia Marinati (Buddy)

Chicken Legs with Kapia Marinati (Buddy) & # 8211 Since the TLC TV show was set up, I've been watching it with great pleasure, especially Buddy Valastro's shows, from where I also stole a recipe, how will I said in another post. This dish is one copied from him and I made it many times, even if at first I was very skeptical of the combination of pepper vinegar. The first time I made that fragrant Italian breadcrumbs the house (which I don't miss from the fridge) then I got to work. The result is something to lick on & # 8222deshte & # 8221 :))) .. Simply melt in your mouth

Ingredients Chicken Legs with Kapia Marinati (Buddy)

4 large chicken legs
1 jar (800g) marinated kapia (bought I used)
Italian homemade bread crumbs
2 eggs
2 tablespoons finely grated Parmesan cheese
Salt and pepper
Frying oil

Preparation of Chicken Legs with Kapia Marinati (Buddy)

1. Wash the thighs, squeeze and add a pinch of salt and pepper
2. Roll in beaten eggs with Parmesan then Italian breadcrumbs
3. Fry in hot oil for 2-3 minutes on each side
4. Put in the oven tray and pour over them, the pepper juice
5. Bake in a hot oven for about 15-20 minutes
6. Cover the thighs with strips of kapia
7. Cover the tray with foil and perforate from place to place
8. Put it in the oven for another 30-40 minutes, over medium heat
9. Serve as such or accompanied by vegetable salad