Chicken fillet chops are especially loved by kids, big connoisseurs of chicken dishes. Moms, because they’re easy to make. Dads, because they’ll be surprised they’re chicken. And if you cook them early in the morning or at 12 a.m., so will the neighbors, because there’s really no need to chop anything. In other words, this chicken filet recipe is worthy of your culinary notebook.

The main secret – you can make cutting the fillet a little easier, to do this, put it in the freezer for 15 minutes beforehand. Also, I often marinate chicken meat in the morning and fry a little bit of chicken chops during the day. In the evening I finish frying what’s left over. It turns out a fresh hot dish for lunch and dinner, and sometimes for breakfast. What is left over in the evening marinades very well. And it turns out very tender chicken meat.

The main binder in these chops is starch. I use corn starch, but potato starch will do just as well. If you don’t have starch, use flour.

Wash and dry chicken fillets. You can let it frost it for about 15 minutes to make it easier to cut. Cut the filet into small cubes. I also like to use thigh fillet. It’s much juicier. Turkey is also good. At the point of slicing the meat, of course, I realize that a lazy person would not do them.
Spices added.
We add the egg, starch, mayonnaise, salt, spices. Of the spices, I most often use either chicken mix or curry, black pepper and paprika. You can use corn or potato starch. If you don’t have any, use flour. Rice flour, for example, will be very tasty.
marinade the meat
We mix everything thoroughly and put it in the fridge for at least an hour. Look at the consistency. In the refrigerator, the “stuffing” will become thicker. If too liquid – the mass will not hold and will disintegrate when frying. Add the starch. It is very important to give time to marinade the meat, this will make our cutlets tender.
in a pan
Fry in vegetable oil in a pan, pouring with a spoon, like pancakes. Shape the chops so that they are nicely shaped. Chicken cooks quickly, so don’t fry it until it is dry. It is very important to catch the balance when the poultry meat is cooked through, but not too dry. This is usually 2-3 minutes on each side.
chicken fritters
These chicken fritters are delicious both hot and cold. You can make sandwiches with them or serve them with vegetables and other side dishes.

You can use a billet for these chops and freeze them. Try it, it is enough to prepare once a few portions and ease your time in the kitchen. See the video for lots of ideas.

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Today I will show you how to pickle plums, because this is my favorite winter delicacy. We pickle plums for the winter every year in July, 15 jars. Terrific, tangy, usually served as an appetizer. But I’ll reveal to you a whole other side of this wonderful canning. Serve pickled plums with meat or make them part of a dessert.

Relative to many other recipes, this is a pretty simple recipe for pickled plums for the winter. You don’t have to fiddle with them for a week or pierce each one. Plus I use a very tangy marinade.

When you open a jar of plums – you immediately smell the holiday. And mulled wine. Yes, yes, the spice set is very similar, and the smell of cognac gives a light holiday flavor. And if you are afraid that there will be alcohol in the plums and it is not allowed to children – do not worry, when heating the marinade, the alcohol evaporates and only the flavor remains. So, both adults and children will like plums in the marinade.

By the way, I used this same recipe to make cherry plums last year. Only because it is finer, I poured hot marinade over it only once and infused it for an hour. Next, just boiled and rolled up jars with pickled cherry plums. You can even make an assortment for the winter – plums and cherry plums, beautiful and bright jars will turn out.

There are thin-skinned varieties of plums. For the first time it is better to pour not boiling marinade, but slightly cooled. So the skin will not burst.

And one more difference of this recipe. Pickled plums are made without sterilization.

If you want to pickle plums for the winter without canning, then at the stage where you third time pour the fruit with hot liquid in jars – just let them cool and put them in the fridge. The recipe below specifies this point. Or you can put it in a large jar or glass container and store it that way. The plums will be ready to serve in about a week.

And the last nuance. Spices we calculate for 1 kg of plums. I.e. for 4 kg we multiply the amount by 4, for 5 – by 5.

But the marinade I give at the rate of 1 liter of water. 1 portion of marinade is enough for 1-2 kg of plums. For 3 kg you need 1.5-2 servings of marinade.

I do as follows. Let’s say I have 5 kg of plums. I immediately prepare a marinade of about 2 times less – i.e. 5 divided by 2, it is 2.5 liters, approximately increase to 3l. Te take 3 liters of ode and all the ingredients for marinade increase by 3 times. If it is not enough – it is not difficult to quickly make another liter of marinade. If the marinade stays – it’s amazingly delicious as a drink or a base for sauces. Many of my subscribers write that they make specially a couple of jars of marinade separately.

• For the marinade, boil water, add sugar and apple cider vinegar. For canning, I try to use apple cider vinegar, because the usual table vinegar is not very “useful”. And I can not so much canning, to save money. It turns out to use two bottles of apple or wine vinegar for the canning period.
• Marinade should boil a little. Literally 10-20 minutes. Although at first it seems that you just boil water for nothing, then you will see the marinade thicken a bit. We add cognac to the marinade. Of course, you can do without it. But I like the combination of flavor of cognac and spices in pickled plums. In winter, just a holiday every jar.
• Rinse the plums. Put in a glass or ceramic container. Fold in spices. Pour marinade. Cover with lid and leave for an hour. After an hour drain the marinade, bring to a boil and pour the plums again. So we need to pour the marinade plums 3 times. I.e. we marinate the plums for three hours.
• At the end of three hours we drain the marinade. Plums spread out in sterilized jars. We try to evenly distribute spices. From a kilogram of plums I got about five 300 gram jars. But, as you can see in the video, they are like barrels, so it is more compact to stack the plums. Also, it all depends on the court of plums, I have “Hungarian”.
• Pour the marinade over the plums and close with sterile lids. Turn the jar with plums in the marinade and wrap with a warm blanket. If you do not want to roll – just put in jars and in the refrigerator.

We store the pickled plums as an ordinary canning. And in winter treat friends and acquaintances.

I recommend serving plums to the baked pork, just an incredibly festive combination! And from the marinade you can make an excellent sauce to the meat. Just add to the juice that forms when baking the meat, plus a spoonful of starch and boil it down. Bon appetit!

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From the Hungarian cuisine, hostesses have brought to our national cuisine a recipe for goulash. In Hungary goulash (Hungarian: Gulyás) is served as the first dish and is a soup made of pork or beef. In our country goulash is considered as the second dish with obligatory sauce and side dish. The ingredients for goulash can be found at home, so it is a universal dish. In addition, goulash is cooked quickly, it can be served with different side dishes, which is very important if it remains after dinner.

Pork goulash recipe

For a standard family of 4 people, take a kilo of pork, chop it, put it in a frying pan and fry over high heat.
When adding boiling water to the pan, remember that the meat should be completely covered with water. Bring the heat to a minimum, close the lid tightly and braise the meat until tender.
Select 2 medium onions and cut them into half rings.
Fry 4 tablespoons of flour in another bowl with butter and onions for 2-3 minutes.
Once the flour and onions have turned golden, add them to the meat.
Mix tomato paste (2 tablespoons) and sour cream (200 ml) with water. Add the sauce, salt and pepper to the pork. Almost ready dish boil, at the very end add fresh herbs.
The dish is considered ready only when the gravy thickens, so turn off the pan with goulash should stand on the stove for a while.

Goulash is considered a very economical dish, because left for the next day, it can always be supplemented with garnishes and new ingredients, getting a completely new dish. Asparagus, beans, mushrooms, Korean-style carrots, stewed cabbage, pickles – all these products go well with the meat, so feel free to add them to the rest of the goulash, change the side dish (macaroni for mushrooms, rice for carrots), and none of your family members will not guess that the dish was yesterday.

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Every hostess has a favorite recipe for chicken in the oven. And a dozen different variations in addition: for different holidays, situations, for guests and for every day. This recipe for chicken with garlic is a favorite in our family. The meat turns out very fragrant, the crust is crispy and appetizing. On top of that, we make a terrific sauce.

If you think that too much garlic and it will not give much result, try to cook at least once exactly as described. When roasted, the garlic loses its angst and smell, becomes sweet, and the cognac adds a special twist. It makes a simply delightful sauce in which to bake the chicken.

• The chicken is washed, dried, and fat removed. Rub with salt and ground black pepper, brush with butter.
• Melt butter in a pan, add peeled garlic and thyme. Saute for a couple of minutes. Add cognac and sauté for a few minutes more.
• Put the chicken in a casserole dish. Drizzle with the garlic sauce and transfer the garlic to the mold around the chicken.
• Bake the chicken in the oven at 180 degrees until cooked through. Do not touch the chicken for the first 30 minutes, then every 15-20 minutes pour the sauce that forms around the chicken.
• How to check the readiness of the chicken is shown in the video. When you pierce the chicken with a knife – the transparent juice emerges.
• From the garlic and fat, which was formed while baking the chicken, we prepare the sauce. We simply beat it with a blender, salt to taste.
• We serve the chicken with 40 cloves of garlic and mashed potatoes and vegetables. It turns out very tasty!

Bon appetit!

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I was very surprised that the recipe for pie with herbs and cheese that has long been lying in the stash was somehow forgotten. But this tasty pie has never let me down: the base is crispy and crumbly, and the filling is fragrant and moderately spicy. And very cheesy. Today I’m making the filling out of a mixture of hard cheese and melted cheese. This combination makes the middle soft and the crust golden. But you can make the pie with melted cheese. I also really like adygeyan (then the filling is a bit salty) or mozzarella (which is sold locally in small heads).

Shortbread dough, at first glance, is the easiest to make – you don’t have to whip it, or proof it for hours, or roll it out countless times. You mix the butter with the flour and the egg and you’re done. It’s such a win-win. It’s delicious and quick.

Preparation:

• First, tackle the shortbread dough. If you don’t know how to make shortbread pie dough – I’ll show you a very quick and easy recipe. Sift the flour into a bowl, mix it with salt. In the same place rub the butter (take it out of the fridge), add an egg yolk, water and vinegar-buttered soda.
• Quickly knead the shortbread dough, form it into a ball, wrap it in clingfilm and place in the freezer for 15-20 minutes.
• While the dough is cooling, make the filling. Rinse the greens under running water, tear the sprigs of dill and parsley leaves from their stems, dry and finely chop.
• Whisk the four egg whites until stiff and frothy.
• Combine both types of cheese in a bowl, grated on a grater with medium holes. Add three yolks separated from the whites, salt and pepper the ingredients. Mix the mass well. Add chopped greens and whipped whites, mix the cheese filling again.
• Preheat the oven to 180 degrees. Take the dough out of the freezer and roll out into a circle about 5 mm thick (5-6 cm larger in diameter than the mould – this will be the reserve for the rims). Carefully place the dough in a cake pan lined with baking paper.
• Spread the filling over the pastry, folding the edges inwards to create a small rim.
• Place the cake tin in the oven and bake for 10 minutes with the heat on the bottom, then turn up the heat and cook for another 15 minutes.
• After removing from the oven, uncover the mold and allow the cheesecake to cool.

Slice the cheese and herbs pie into triangular pieces and serve over broth or a light vegetable soup. Or maybe just for breakfast, to the kids at school, or to guests as a snack. Bon appetit!

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