Baked potatoes with different toppings
6 slices of bacon
100g cheese (cheddar, feta or parmesan)
1 head of broccoli, cut into bouquets and steam
150 g of fresh spinach, hardened in olive oil with garlic
2 large onions, cut and cooked in olive oil over low heat for 15 to 20 minutes, until caramelized
Method of preparation
Preheat the oven to 230 degrees C.
Put the potatoes in the oven and bake for 45-60 minutes, depending on the size of the potato.
Meanwhile, the toppings are being prepared.
Remove the potatoes from the oven, cut in half and cover with cheese.
Put in the oven for another 5 minutes, until the cheese melts, take it out of the oven and add your favorite bacon, vegetables and herbs.
How to prepare baked chicken steak
- Cut into slices 2 red onions , 1 paprika pepper and 1 bell pepper .
- Wash and drain 400 g of sliced mushrooms , preferably fresh.
- Season 5 chicken coop LaProvincia with salt and pepper .
- Preheat the oven to 180 degrees Celsius and grease a heat-resistant pan with 30 ml oil .
- Put the chopped vegetables in the pan and place the cups on top.
- Sprinkle with salt and pepper and add the rest 20 ml oil over meat. Sprinkle the leaves from 2 sprigs of rosemary over the steak and put the tray in the oven.
- After 15 minutes, remove the stalks, leave them to cool for 2-3 minutes and debone the meat.
- Place the meat with the crustless side facing out, as if you had turned it over. Leave the steak in the oven for another 20 minutes.
- Now the baked chicken steak is cooked, you can enjoy it with family or friends.
Cooking tips for baked chicken
- If you want the steak to taste even richer, you can leave the meat to marinate for 12-24 hours before cooking.
- Chicken steak is delicious next to a sausage consisting of puree, mashed potatoes, french fries, vegetable puree, pea sauces or a spring salad.
- You can also prepare this steak from the upper legs with back or chicken breast.
- If you want to prepare the recipe several times, but change its taste, supplement with a few cherry tomatoes, chopped garlic and cumin.
- If you cover the tray with a lid or aluminum foil, you will notice that the crust will disappear, but the meat will be juicier and will leave more sauce.
- The potato garnish can have an even more delicious flavor if you cut the potatoes into slices and add them to the chicken legs.
- Leave the thighs on the table for 20 minutes before preparing them so that they reach room temperature.
- In some areas of the country, chicken skin grows easily and small pieces of bacon are added in the created spaces.
- You can go further & # 8211 wrap the hammers in slices of bacon and leave them in the oven without deboning.
Baked chicken steak, good at (almost) any time
Baked chicken steak is so easy to make that, starting from this recipe, you can improvise until you develop one that bears your signature. Even if you are preparing it for the first time, you will receive a lot of positive feedback.
Once you cook the chicken steak in the oven, you will realize that it is that recipe that you will repeat at least once every two weeks, because it is easy to prepare and delicious.
Roast chicken with baked potatoes
Ingredients needed in the recipe: 1 whole chicken (at 1.5-2 Kg), potatoes, coarse salt, lemon, peppercorns, thyme, onion and green garlic, olive oil, dill and green parsley.
Cravings in pregnancy & ndash when and why they occur
How to prepare roast chicken with baked potatoes:
The chicken is well cleaned on the inside and is talked on the outside by the traces of down and feathers (the Romanian producer, quite new on the domestic market has not yet learned, to check the quality of the goods it sends, not just to draw the papers from which to it turns out to have done the quality control), wash it under a stream of cold water, let it drain in a sieve and dab it with absorbent paper or wipe it with a clean cloth.
Leurda - Queen of Health! From the richness & icircn nutrients to.
Whole, dried chicken is greased inside and out with a mixture of olive oil, coarse salt, freshly ground peppercorns, thyme, lemon peel and lemon juice, finely chopped green onions.
The culinary alternative, for the declared gourmets ! It is not a mistake if the chicken is put in a bag and kept soaked in the mixture mentioned above, cold (in the refrigerator) for 2-3 hours or even in the evening until the next day. After maceration, the fried meat will have a special taste.
Medium-sized potatoes (with new potatoes, the recipe is a real delicacy & ndash professional gourmets will understand, why) roll well through the same mixture mentioned above.
The chicken, taken out of the maceration mixture, is caught on the toaster rod with its claws. So that the chick does not twist during rotation (the whole equipment designer is responsible for the "fragility" of the rod and the fastening system), the hoops and wings are fixed more tightly, with the kitchen cord.
The chicken fixed on the roaster rod is inserted in the oven of the stove, in the special device of the stove and the motor that spins the rod is started.
In the oven of the stove, under the rotating roaster rod, a baking tray is placed in which the potatoes are placed.
The potatoes will cook in the fat drained from the chicken during its frying.
Periodically grease the chicken with the maceration mixture. It is taken care not to dry the liquid in the tray, adding a maceration mixture to the tray, as the case may be.
A seasonal garlic sauce is also prepared. Mujdeiul la romani is an ingredient in traditional Romanian cuisine, often served in most meat dishes, regardless of meat, season or how to prepare the steak.
When the chicken is roasted, the fat from the tray in which the potatoes were baked is added over the garlic sauce.
There may be some more "sensitive" garlic diners! The fat in which the potatoes were cooked can be kept separately in a bowl and will be served on chicken, without garlic sauce.
Put on a hot polenta. With chicken steak, especially hot polenta, it is rarely missing from the Romanians' table.
You can slice some cold polenta (greased with a little olive oil) and fry on the grill.
Roast chicken is served hot, with baked potatoes, sponge salad, steak sauce and garlic sauce. A glass of white, dry, cold wine cannot be missing from such a feast.
Chicken steak with baked potatoes in shell and paprika sauce
A very fast and incredibly tasty dish, the steak served next to baked potatoes in aluminum foil in the oven. It is very suitable in these cold days, when the radiators are still cold and thus the heat of the stove oven slightly invigorates the atmosphere in the house.
That's how this menu was born. We had chicken steak and we needed a garnish, I said potatoes. And I chose 6 potatoes big enough, I wrapped them in aluminum foil in which I dripped 2-3 sticks of olive oil and I put them in the oven for approx. one hour.
Method of preparation:
For the sauce, melt the butter in a saucepan over medium heat. If you have the steak sauce, use that one. Then add the flour and mix. Gradually add the warm milk (as needed for a fluid consistency), chewing constantly, until the sauce begins to thicken slightly.
Baked potatoes with paprika and lemon
Would you like to try something new in terms of recipes, but are you out of ideas? We present you a simple recipe, of baked potatoes with paprika and lemon, which is prepared quickly and without headaches. They can be served either as a main course or with chicken steak.
- 1.5 kg of small potatoes
- A tablespoon and a half of olive oil
- 30 g butter
- 1 tablespoon of salt
- 2 teaspoons lemon peel
- 1 teaspoon paprika
Put the whole potatoes in boiling water and let them boil for 15 minutes or until soft. Separately, in a pan, let the oil heat up and then melt the butter.
Add the potatoes to the pan and mix gently making sure the butter and oil are completely absorbed. Using a fork, lightly press the potatoes, then let them bake in the oven at 200 degrees, until they turn brown.
In a bowl, mix the salt, lemon peel and paprika, then sprinkle the mixture over the potatoes. Leave them in the oven for another 15 minutes, after which you can serve them with your loved ones.
Chicken steak with harissa and oranges
By far one of the best steaks I've eaten lately. Unlike the other culinary recipes that involve the use of whole chicken, in this recipe the chicken not only browns nicely on the outside, but due to the oranges, the meat also becomes very juicy.
I searched Harissa in the hypermarket until I got bored and this time I didn't find it anywhere, although I usually find it at Cora. But at the weekend we arrived in Huedin, a mini-city that was on our way to Belis and we stopped at a grocery store to get juice. Guess what? I found Harissa in the ketchup and tomato paste district and another very good one, imported from Tunisia. I laughed well and bought 2 tubes!
& # 8211 1 whole chicken (1.5 - 2 kg)
& # 8211 2 orange
& # 8211 3 tablespoons Harissa
& # 8211 oriental spices (from Kamis I found)
& # 8211 a teaspoon of cinnamon
& # 8211 4 tablespoons olive oil
We wash the whole chicken well. We prepare marinade from harissa, spices, juice and pulp from an orange, olive oil and cinnamon. Place the chicken in a tray on baking paper and grease it on the inside and outside with this marinade. It is very important to carefully lift the chicken skin and grease with marinade and underneath.
After finishing the marinated operation, cut the other orange in 4 and stuff it inside the chicken, then put the tray in the fridge for at least 4 hours, preferably overnight. The chicken thus marinated is put in the oven, on low heat, for 1-1 / 2 hours. Test with a fork to see if it's ready.
I served the chicken steak, which has a special orange flavor and is slightly spicy from harissa with some baked potatoes and a simple yogurt sauce. For the yogurt sauce you need a 200 ml glass of yogurt, a tablespoon of sour cream if the yogurt is not greasy, salt, pepper, garlic powder and herbs, all to taste.
P.S. & # 8211 Where do you find harissa? More details here
Don't forget, now you can post your recipes on www.gospodini.ro
You may also want to try:
Blondie with chocolate
Gluten-free pancakes with INKA
Ice cream cake
Fried eggs in pesto
Baked oats & # 8211 baked oats
I HAVE TO TRY THE RECIPE & # 8230. IT LOOKS FANTASTIC! AN EVENING (NIGHT IS ALREADY WITH YOU) NICE! :)))
It sounds and looks great and, although my husband doesn't like such combinations, I will still try, considering it turns out a little spicy.
Hi Teo, I've been following your recipes for a long time and I even made some of them and they turned out very good. Thank you for taking the time to write to us. what else do I cook.
You can find Harissa at Rosa & # 8230e on a street (behind Sora) that leads to Mihai Viteazu & # 8230. Hi.
I wish you a nice day
I'm Naty, I haven't written in a long time, but I received the recipes and I study them every time. I saw that you entered the contest again. I went in and voted for you in all categories. Stay well with the votes. Good luck and keep it up. Kiss you.
hello teo & # 8230 today my little girl turns 1 year and 5 months old & # 8230and if it's still a birthday I really wanted to wish LUCA & quotA HAPPY BIRTHDAY & quot. I KNOW THAT THIS MONTH IS AN ANNIVERSARY, ON THE 22nd IF I'M NOT WRONG. I'm sure you'll outdo yourself in the party menu & # 8230. I look forward to
a beautiful and quiet day
I HAVE A REQUEST, WHICH I DON'T KNOW IF IT'S MOVED. If it is, don't notice it and forgive me.
So: on ACASA TV there is a culinary show. Last week, Madam Simona had a recipe for candied fruit biscuits. Since then, the site, led by me, has been screaming to post the recipe. Nobody pays attention to us. They posted other dances the other day, not what stupidity requires. Please, if you have some similar recipes & # 8230. Put them on. dear, Gabriela.
P.S. I got stained on these two sweets because they looked very much like what my grandmother put on me.
in the backpack at kindergarten. I'm 45 now. I have no basis when I say that, I don't remember the taste but the look says something to me.
Sorry to "talk" so much. I wish you a wonderful weekend.
Dear Teo & # 8230, don't bother all the dubious & quotanonyms & quot whose mouths speak without their heads!
I voted for you! I haven't made any recipes from the ones you posted & # 8230 although I've been reading them for about 2 weeks, since a "friend" recommended me to you & quot; and .. actually .. i don't like to sit in the kitchen & # 8230I prefer to iron, wash, dust, even repair the faucet gaskets or some broken mixer & # 8230 but not the stove! UFFF !!
I cook because I have nothing to do, my food tastes good (because I'm not anti-talent, and even if I don't do it with love, I do it with a sense of responsibility, because I love my husband and my 15-year-old son , that I still have a 2 month old baby :-))). Instead, I am inspired by your desire to sit in the kitchen, to & quot & invent & quot; food, in fact if I could take this RECIPE & # 8230 it would be great & # 8230 where does this dear one of yours come from in that room that I don't even know I don't like it & # 8230 after 10-12 hours of work, road and eventually walking in the market & # 8230I'm really a vegetable & # 8230 what I buy with the thought of cooking it withers / spoils in the fridge & # 8230 and I end up throwing it away # 8230 the man puts some french fries, my son a senvis & # 8230 and that's how I & quotscapa & quot. But when I think that the last little bib is coming & # 8230 and I will have to sit and make those infinitesimal amounts of food & # 8230 look good and be tasty & # 8230 I go crazy.
You said that you also started cooking on the occasion of a husband and a child named Luca (to grow up and be lucky) & # 8230 how do you do ?? Pls pay this recipe well! Dear kisses
Chicken steak with mashed potatoes
it portion the chicken and if season with the mixture obtained from the above ingredients, after which it was left to stand for 30 minutes.
The tray in which we put the chicken is lining the with a tablespoon of lard (oil) se arranges chicken pieces, and sliced potatoes, season with salt and pepper and add about 200 ml of water.
Cover the tray with aluminum foil, and bake at 220 degrees for one hour. Check the tray from c & acircnd & icircn c & acircnd.
After an hour remove the foil and bake for another 10-15 minutes parch.
Serve with a pickle salad - cucumbers, gogonele, cauliflower, peppers with cabbage, etc. - or a fresh cabbage salad.
Finely chop the cabbage and season with salt, pepper, apple cider vinegar, oil.
A craita in the kitchen
It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.
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Chicken steak with potatoes
If I still went to my beloved grandparents, I cooked something, because I still haven't found a way to reward their love enough.
So we need to:
chicken meat (I used a bag containing 5 large thighs that I cut in half)
1 kg sliced potatoes
a bell pepper cut into strips
a glass and a half of white wine
a clove of garlic
How do we:
We splash the thighs, portion them and place them in a pan greased with oil.
Place the potatoes and peppers over the thighs, add the garlic cloves cut into small pieces.
Season everything well, avoiding the salt that we will put near the end.
We pour a glass of wine over the mixture, we stop the rest for later.
Put everything in the oven over medium heat for about an hour, from time to time turn the meat and sprinkle with the remaining wine.
At the end add salt and garnish with parsley leaves.
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 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.