Tag Archives: Chicken

‘The Captivating Taste of Fennel’


Welcome back to my Kitchen Corner 🙂

This week…we are continuing our healthy cruise with a new recipe that I’ve put together just for you!

Roasted Fennel with red wine sauce chicken
Roasted Fennel and Chicken breast with red wine sauce 

Ingredients: 1 chicken breast/person, 1 fennel/person, olive oil, salt, black pepper, parsley, rosemary, thyme, dried chilli flakes.

For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.

Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.

Fennel

Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.

Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.

Chicken breast and rosemary

Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.

Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.

fennel

Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).

Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂

Salad

Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.

Fennel and chicken

Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.

Decorate with parsley or coriander.

Serve with the beautiful fresh salad…absolutely amazing!


This is the first time I’ve cooked fennel and I am in love with it…

I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂

Fennel

Bon appetit!

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Something Especially for You’


Hello Beautiful Foodies 🙂

This week is the start of my healthy cruise, so hop on and lets see what we have for dinner!

Healthy

Beautiful chicken and spinach salad

Ingredients: Chunks of oven cooked chicken (served cold), fresh radish, baby tomatoes, handful of spinach, 1 ball of mozzarella, cubes of salad cheese, lemon juice for dressing and salt for taste.

Method: Cook the chicken for 45 minutes in the oven (sprinkle with sea salt and olive oil). I use chicken breast as well as chicken drumsticks. Once ready remove from oven and let it cool down completely. Cut the meat in small chunks, use what you need then and there and refrigerate the rest for next day.

To serve, wash the spinach, strain the excess water and place it in a larger bowl. Add the radish slices, baby tomatoes, cubes of salad cheese and the mozzarella cut in small pieces. Sprinkle with a pinch of salt and dress with juice of half of lemon. Mix everything with a wooden spoon then add the chicken segments.

Add a few leaves of fresh coriander!

You are ready to serve…:)

Chicken and spinach salad
Chicken and spinach salad

I’ve always tried to eat healthy…believe me…its not easy! Mostly because you realise really quickly that cooking healthy sometimes will take more time, more effort and more thought.

Eating healthy doesn’t always mean loads of greens and less fast-food!

Personally I believe it’s all to do with the way we think about food…how much time we are prepared to spend in the kitchen and really reflect on what we are cooking and are we actually doing it right?

This week’s recipe shouldn’t be something new…or maybe it is!

A salad is the most simple dish that you can put together fast and with almost no effort, but behind this very easy recipe there are some basic and essential rules:

  • The chicken should always be cooked in the oven or boiled, never fried
  • Use only lemon juice for dressing
  • Use spinach instead of baby leaves salad because it contains more vitamins
  • Use as little salt as possible, especially because the salad cheese it’s already salty

I usually make this salad for dinner because it’s light and quite full filing …but that doesn’t mean I can’t enjoy it for lunch as well 🙂

Salad

I hope you’ve enjoyed this week’s choice for a healthier living!

What is your healthy choice?

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘No time for cooking…think again’


Hello my gourmet lovers:)

This week I’ve been extremely busy at home and work…life is just taking a whole different speed and I think we all experienced it at some point:)

Coming home…no ideas for dinner…not much time on our hands…

We all want to eat healthy…cook as much as possible and still be able to spend as much time we can with our loved ones:)

There is not enough hours in the day…

…and even with the time running away from us, we can still create some amazing dishes that will delight our family members or guests!

I will share with you one of the fastest dishes I ever cooked…and guess what…it’s delicious!

Couscous with creamy parsley chicken
Couscous with creamy parsley chicken

Ingredients: 2 chicken breasts cut in cubes, salt, pepper, a pinch of chopped parsley and oregano, 200 ml double cream, 150 g couscous, 1 vegetable cube.

Method: Dissolve the vegetable cube in 300 ml of hot water and pour it over the couscous; cover for a few minutes until the couscous softens. Drizzle a bit of olive oil over it and mix it with a fork.

Place the chicken breast cut in cubes in a hot pan with a bit of vegetable oil and parsley and oregano. Cook over medium heat until chicken turns slightly brown ( 5-10 minutes). Just before taking it of the heat pour in the double cream and slowly mix for a couple of seconds.

Serve as suggested or add your own twist to it:)

I’ve decorated with fresh chilli and coriander…just for a bit of kick:)

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Enjoy a wonderful week!

Bon appetit:)

Your Girl with the Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Tasty cuisine’


Welcome back to my secret Kitchen Corner…where I prepare delicious recipes just for you:)

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Today I will share with you one of my all time favourite…Chicken breast stuffed with coriander cream cheese on a bed of mushroom sauce.

I love cooking this dish because it has so many flavours and fresh herbs which makes it an absolute pleasure to all your senses:)

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Ingredients: One chicken breast/person, parma ham, cream cheese, fresh coriander finely chopped, salt, pepper, rosemary and oregano, double cream, 300 g mushroom, fresh salad leaves, plum tomatoes, radish, lemon juice.

Method: Pre-heat the oven.

For the chicken breast, prepare the stuffing first by mixing the cream chess and coriander, I usually put 2 table spoons of cream cheese/ chicken breast. Cut the chicken breast on the side half way through and stuff it with the cheese paste, wrap each breast in 2 slices of parma ham.

I never put salt or pepper on the chicken, because the parma ham it’s already salty and the stuffing carries so much flavour.

Before placing the chicken in the oven I usually seal it for a couple of minutes in a non-stick hot pan with a bit of fresh rosemary and oregano.

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Once the parma ham is slightly crispy, place the chicken in the oven for about 10-15 minutes, preferably covered.

You can now start to prepare your mushroom sauce.

Use the same pan for the sauce, in which you’ve sealed the chicken breast, it will still have some flavour and all the herbs you’ve previously used. Add a bit of oil, place the chopped mushrooms, salt and pepper and sweat them for about 5-7 minutes.

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Just before removing it pour in the cream, for 300 g of mushroom you will need around 150 ml of cream.

The quantities can be changed according to the number of diners:)

Let it simmer over very low heat for about one minute…and you are ready.

To accompany this dish I prepared a light salad with plum tomatoes, radish and fresh salad leaves with a drizzle of lemon juice.

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Serving suggestion:

Place the mushroom sauce first, cut the chicken breast in slices and arrange them on the bed of sauce. Create a beautiful effect with the fresh colourful salad on the side:)

I love cooking and baking as you probably already know but mostly I enjoy sharing everything I know with all of you in the hopes that you might discover something new that you’ve never tasted before:)

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Today my Blogging 101 assignment was – Identify Your Audience,  publish a post you’d like your ideal audience member to read, and include a new-to-you element in it.

So , here it is, one of my topics for my blog is delicious food…Julia’s little secret kitchen corner…that is not a secret anymore:))) I hope I captured your attention and I hope you will give my recipes a try and maybe share your thoughts about them!

My new-to-me element…my herb garden…this was the first time I’ve shared a recipe with ingredients that I actually have very close to me:)

Bon appetit:)

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Your Girl with an Apron,

Julia

xxx

© All rights reserved