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Chicken with cheese sauce

Chicken with cheese sauce

The other day, at the top, in Buzau, I enjoyed a chicken with gorgonzola sauce, great;) So I couldn't resist the temptation to prepare it in the Panacris kitchen. Simple, fine and tasty;)

  • chicken muscle from Fragedo approx. 500 g,
  • Rosemary-flavored olive oil from Panacris,
  • iodized salt,
  • freshly ground pepper,
  • cheese with noble mold 50 g,
  • butter 50 g,
  • fondue cheese from Delaco 1 piece,
  • nutmeg,
  • Ostrov semi-dry white wine about 50 ml.

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken with cheese sauce:

Season the chicken muscle with salt, pepper and aromatic oil, then leave to cool for approx. 30 minutes. Fry the chicken on the grill, in my case the Doubleta pan, over high heat, until it gets a golden color, be careful not to be dry and just browned;) Meanwhile, melt the butter in a bowl with the bottom of the tripe, over low heat, then add the cheese, crushed, stirring constantly. After the cheeses have melted, add the wine and nutmeg, stirring vigorously, until all the ingredients are incorporated. The chicken and sauce are served immediately, hot, plain or with a garnish of rice and seasonal salad. Good luck and good luck!

Pasta with cheese sauce and basil

Ania is crazy about pasta so I try to satisfy her as often as I can, this culinary appetite. Most of the time I make pasta with bacon or minced beef, but today I wanted to try chicken breast.

I put some more vegetables, cheeses and perfumed them with green basil from the pot I keep in the kitchen, the only plant in the house because I have a bad history in caring for flowers. But I take great care of the basil and I am very conscientious about watering it. But until he finds a recipe with ficus leaves in it, the relationship between us is impossible.

Dandelion does not swallow meat. He chewed it and spat it out of his mouth. So I cut the chicken breast into small pieces with a knife, greased it with olive oil and crushed it even harder with the vertical blender. All this because I was lazy and found it more complicated to go to the neighbors to Dorin's meat grinder. The whole operation is useless for those who know the way of meat to the stomach.

I really wanted to add mushrooms because Ania only eats them on pizza and I was glad that I was able to integrate them in this recipe. I am a follower of diversity and I try to offer the girl as many culinary options as possible.

Danish White cheese is my favorite of all cheeses, a very fine, salty Danish cheese can be spread on bread just as it can be eaten in salads. It melts immediately in foods giving them a creamy consistency. I eat it with everything, it is indispensable in the fridge and Ana likes it just as much.

-200 g of mushroom mushrooms

-5 cloves of garlic (yes, I really like garlic)

-100 g Danish White cheese

-half a packet of spaghetti

Chicken breast is cut into pieces suitable for a sip (if you do not want to follow my procedure). The mushrooms are cleaned and cut into larger pieces because they will shrink, both the hats and the legs. Peel a squash, grate it and cut it into cubes. Peel a squash, grate it and squeeze the juice.

Melt the butter in the pan (combined with a little olive oil if you haven't already greased the meat with it), sauté the garlic for a few seconds and add the meat. Leave it on the fire until it changes color. Add the mushrooms and increase the heat to reduce the liquid they leave. Put the zucchini and leave it until it softens (I like it to be more al dente).

Boil the pasta in salted water.

Add the cheeses over the vegetables and chicken and stir until melted. Put the sour cream and basil leaves, season with salt and pepper. Add the sauce over the drained pasta and enjoy!

& # 8211 1/2 boneless and skinless chicken breast (approx. 300 g), 1 green onion, 1 teaspoon ginger powder, 150 ml + 1 tablespoon rice wine, 2 tablespoons lemon juice, 100 ml chicken soup , ½ tablespoon raw sugar, food starch, 2 tablespoons oil, salt, water

Peel an onion, finely chop and place in a bowl. Mix it with ginger, ½ teaspoon salt and 1 tablespoon rice wine. Cut the meat into strips 2 cm wide, put in a bowl, mix, cover and let stand at room temperature for 1 hour. In a bowl, mix the sugar with the soup, lemon juice and 150 ml of rice wine to obtain a sauce.

Heat the oil in a wok, put the meat with the sauce formed and fry on all sides for 4 minutes. Remove on paper towels and mix with 1 tablespoon of food starch. Wipe the wok well and heat over medium heat. Put the meat and fry on all sides for 1 minute. Pour the sauce and boil, stirring constantly, until it boils. Reduce heat to low and cook for 5 minutes. Dissolve 1 teaspoon of starch in a tablespoon of water, pour into the wok and mix until the sauce thickens, about 1 minute. We serve hot food.

Nutritional information

  • Kcals 701
  • Fatty 23.9 g
  • saturate 11.4 g
  • Carbohydrates 90.5 g
  • Sugars 24.3 g
  • Fiber 3 g
  • Protein 29.5 g
  • Salt 4.4 g

Charred chicken with cauliflower and seasoned yogurt

Pork acacia, burnt oranges and fennel salad

It melts under the meatball

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Chicken katsu with red, sweet and sour sauce

Ever since we met and then after we formed our little family, Lau and I have established a tradition in our home. We decorate the Christmas tree on the last Sunday of November.

True to the custom of the house, we did the same this year, the palette chosen for the fir tree being white, silver and very little red here and there.

I really like Christmas and I can say the same about all the winter holidays and the atmosphere they bring. That's why we decorate the tree faster. To enjoy those special moments for as long as possible.

Unfortunately, I haven't taken any pictures of the tree yet, but when I have them, I'll show them to you. I can say from now on that the Christmas tree is more simple and elegant than sleek. And if it were up to me, I would give up all the globes and fill the Christmas tree with only lights. Many, many warm, white lights, which do not even flicker, do not play, do not go out only to light up again, but which remain motionless in the tree. Simply.

But until the pictures, let's better prepare katsu chicken together, a delicious Asian wonder.

Asian food & # 8230 I really like it. A lot of everything. Maybe it's because he comes from a world I don't know (yet). Maybe it's because I'm a little tickled to see new worlds with other philosophies of life. With other stories.

Maybe I like it because it's exotic. And in a different way than we are used to in our corner of the world & # 8230

In this case & # 8230 If the chicken is simply transformed into a banal, crunchy schnitzel, wrapped in breadcrumbs, the star of the recipe is the sweet and sour sauce that is easy to prepare. But especially easy to enjoy.

Recipe. Pork braided muscle with cheese sauce and soté vegetables

The braided muscle will delight your taste buds every time. And if you put a gorgonzola and mozzarella sauce next to it and some soté vegetables, you will be delighted with the results. Not to mention that the family will definitely ask you for a double portion, and you can't go wrong with the guests.

This dish is made simple, in the oven and uses only a little olive oil. Angi Cobuț tells us, below, what we need for this recipe, but also how to prepare it.

Ingredients for the sauce:

Cut the muscle along its length into three pieces and knit, season with salt and pepper and then place in an oven tray on which I put baking paper. Sprinkle a little olive oil and put in the hot oven at 220 degrees for 25/30 minutes.

In a pan put a little olive oil and a tablespoon of butter, ready-cut and chopped vegetables, salt, pepper and oregano. We married them with the advice to stay & # 8222al dente & # 8221.

In a pan, over low heat, put a little butter and olive oil, put the cheeses we have chosen and turn until you get a homogeneous composition, then add 200 ml of liquid cream and if the composition seems too thick you can add milk. Add salt, pepper, nutmeg, stir continuously for two minutes after which it can be served.

Piquillo peppers stuffed with chicken with tomato sauce

Prepare these piquillo peppers in advance and you will go without rushing.

  • Elena Calderon
  • Recipe type: meat
  • Gates: 4
  • Preparation time: 10M
  • Cooking time: 46M
  • Total time: 56M


  • 400 g chicken breast in pieces
  • 100 g of onion in pieces
  • Garlic cloves 1
  • 1 sprig of parsley or chopped parsley
  • 50 g of olive oil
  • 65 g of flour
  • 25 g of white wine
  • 350 g of water
  • 1 cube of chicken broth
  • pepper
  • 20 whole piquillo peppers
  • 2 cloves of garlic
  • 150 g onions cut into pieces
  • 50 g of olive oil
  • 25 g of white wine
  • 500 g of crushed tomatoes (a small pot)
  • salt
  • a powder of sugar
  • chopped mint to decorate


To fill the peppers:

If we want the chicken to be completely chopped, we put the chicken breast in the glass and chop it during 6 seconds, speed 6. Reserve in a bowl. If you want the chicken to be cut into pieces, cut the breast into pieces with a knife and set aside in a bowl.

Put the onion, garlic and parsley in the glass and program 7 seconds, speed 4. We lower the pieces that remained on the glass walls to the blades.

Add the oil and program 8 minutes, temperature 100º and speed 1.

Incorporate the chicken, flour and schedule 2 minutes, temperature 100º and speed 2.

Add white wine, water, cube, pepper and schedule 13 minutes, temperature 100º and speed 1.

Remove from the glass and allow to warm.

We fill the peppers and place them in a bowl. We booked.

Put the garlic and onion in the glass. programmer 7 seconds, speed 4. We lower the pieces that remained on the glass walls to the blades.

Add the oil and program 5 minutes, temperature 100º and speed 1.

Add white wine, tomatoes, salt and sugar. We break down over time 20 seconds, speed 7 and we schedule 15 minutes, temperature 100º and speed 1.

Chicken stew. The simplest chicken dish with tomato sauce

I bought a few days ago whole chicken. As a matter of fact, I thought it was more effective to take a whole chicken than a separate one, chicken breast or chicken legs. Why? Because I can make more food out of a chicken. So I unpacked it and divided it into categories. One part went to o chicken soup with semolina dumplings, respectively the chest and the rest of the bones.

From the chest I wanted to do chicken breast schnitzels because the little one just likes that he recently discovered chicken breast rolls and that's all he wants, so I made rolls. I was left with my thighs and wings and I was thinking of making an onion dish the way I did onion dish with chicken wings.

But I changed my mind at the last minute and quickly made one Chicken stew, o chicken dish with tomato sauce but without onions. Only with garlic and tomato sauce. I've seen several recipes Chicken stew. Some were with onions and garlic, others added to carrots, peppers. But some were just that simple, with garlic, without other vegetables. Obviously, all in common with the tomato sauce.

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I chose to make the simplest option, the only one with garlic. It goes great with polenta next to it. And that's exactly how I served her. There was good food before. And where else can you say that it is also very easy and fast. Let's see how.

But let me not forget to ask you first, what variant of chicken ostropel do you make? With onions, other vegetables or just garlic?

Chicken with parmesan sauce

I'm starting to develop a sudden passion for cheese sauces. & Icircntruc & acirct next week & acircna give a gastronomic test, important for me, which will have to contain such a sauce, I said to exercise p & acircnă then. I made this Parmesan sauce, which I was very excited about.

Ingredients for chicken (for a portion)

  • 2 slices of chicken breast
  • 50 ml extra virgin olive oil
  • 50 ml soy sauce
  • the juice of half a lemon
  • 1 teaspoon garam masala
  • 1 teaspoon hot pepper flakes (or hot paprika, if you don't have flakes)

Ingredients for the parmesan sauce (another portion)

  • 1 cube of butter
  • 1 teaspoon flour
  • 60 ml of milk (I used skim)
  • 50 g grated Parmesan cheese on a small grater
  • 1 yolk

In 90% of the cases where I do something with chicken breast, I marinate beforehand. The marinade I made this time is, I admit, very unorthodox, and any serious chef would sniff if he heard about it. But I liked to play in that bowl and I really liked what came out.

So, I mixed the olive oil with the soy sauce, the lemon & acircie juice, the garam masala and the hot pepper flakes.

I put the chicken breast slices, without beating them or anything, & icircn mixture. I put them in the fridge for an hour, covered.

After an hour, I started making the sauce. I melted the butter over a very low heat.

I added the teaspoon of flour, keeping it low.

I mixed very well for about 1 minute, then I put the milk. And I mixed again, until it got a little thicker. Then I added the grated Parmesan cheese and the yolk.

And I left it for another 2-3 minutes, with the fire still low, mixing in one.

Meanwhile, I put the chicken slices on the very well-heated grill.

4-5 minutes on each side.

Finally, I poured the (hot) sauce over the chicken slices. I "enriched" it with a little hot paprika.

This recipe is very simple. For starters, cut the chicken breast into cubes and season it with salt and pepper to taste. Then heat a little olive oil in a large skillet at high temperature.

After the oil has heated up, put the pieces of breast in the pan and brown them. In this way, the meat will stay juicy. After three minutes, remove the breast from the pan once it has acquired a golden hue, but without baking completely.

How to prepare cheese sauce

Probably the pieces of meat have absorbed all the oil from the pan, so add more and let it heat over low heat. Meanwhile, cut the onion into small pieces and the garlic into thin slices. Add the onion to the pan and let it simmer for 10-15 minutes until golden and slightly transparent.

Then add the garlic slices and let them harden for just a few seconds. It is important not to put them in the pan with the onion, as they will burn before the latter ripens enough.

After the garlic has acquired a golden hue, add the cream and cheese, and then sprinkle a little more salt.

Keep the heat low and mix the food well, so that the cheese melts until it forms a homogeneous sauce that mixes well with the onion and garlic. The contrast between the soft texture of the onion and the crunchy one of the garlic gives the recipe an extra uniqueness.

Now add the chicken pieces to the pan to fully cook in the sauce. Let them boil for about 5 minutes, after which you can serve the preparation.