Chicken Paprikash with Buttered Noodles – Hungary

How many of you out there make the same chicken dishes over and over again?  I know I do.  The last few weeks I have been looking for different dishes to make.  Main factor for me to even consider the recipe – they have to look like they are SIMPLE and delicious.  Simple to me means not too many ingredients. I know the delicious part won’t happen until we taste it.  During the week it is most important that it is SIMPLE.  I really like recipes that don’t leave me in my kitchen until 9pm on a weekday.  Also, sometimes I have to improvise.  I did not have any noodles in the house so I used Fettuccine.  (I always have pasta!) Here is a SIMPLE and delicious recipe from Hungary.

Chicken Paprikash with Buttered Noodles


2 pounds bone in, skin on chicken thighs (6-8 larger sized.  I had boneless, skinless thighs.  I pulled a couple of bone in, skin on thighs out of the freezer.)
Kosher salt and freshly ground pepper
1 large onion, chopped
4 garlic cloves, chopped
3 Tablespoons butter, divided
3 Tablespoons sweet /Hungarian Paprika
1/4 teaspoon cayenne pepper
1 15 ounce can crushed tomatoes
2/3 cup water
1/2 cup sour cream, warmed to room temperature
1/2 cup parsley leaves, chopped


  1.  Preheat oven to 300 degrees. Take sour cream out of fridge – it needs to come to room temperature.
  2. Chop your onions and garlic.  (I also measured out all ingredients.  Makes it a lot easier when you have everything all set out to go.)
  3. Place chicken thighs on a plate and pat dry with paper towels.  Season both sides with salt and pepper.  Heat a large ovenproof skillet over medium hight heat.  Add 1 Tablespoon butter swirl to melt.
  4. Add chicken to pan skin side down.  4 minutes per side.  Remove to plate.  Pour excess fat in heat proof bowl.  Leave a little oil in the pan for the onions and garlic.
  5. Add chopped onions and garlic and saute until translucent.
  6. Add paprika and cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix together.  (Have the tomatoes near by.  You don’t want to burn this combo.)  Once mixed all together add the tomatoes.
  7. After adding the tomatoes, add another 1/2-1 teaspoon salt and some pepper along with the 2/3 cup water.  Mix together.
  8. Add the chicken thighs back to the sauce, nestling into the liquid but not submerging (you want the skin exposed sit it stays crispy.)
  9. Transfer skillet into oven and roast until fully cooked.  35-40 minutes.
  10. Halfway through cooking start a pot of water on the stove and make your noodles.  Drain the noodles and add 2 Tablespoons butter and toss to coat until the butter is melted and the noodles are coated.  Add some salt and pepper along with 1/2 of the chopped parsley.
  11. Remove skillet from oven.  Take out the chicken and place on a plate.  Take 1/4 cup of tomato sauce and put in a bowl. Add 1/2 cup of sour cream and mix together.  Add to tomato sauce and stir until fully mixed.  Taste the sauce to see if you want to add any more salt.  Arrange chicken thighs along with juices back in the skillet and top with remaining chopped parsley.  Serve over noodles.IMG_E6635

Simple and Delicious.  Enjoy!!

Filipino Chicken Adobo

Once again listened to The Splendid Table podcast.  This week their podcast was ‘A Guide to Eating Filipino in the US’.  This recipe was so simple and delicious.  Here it is;

Filipino Chicken Adobo



8 Bone in chicken thighs, trimmed (I used 6 skinless boneless thighs and 2 bone in skinless thighs. That’s what I had.)
1/3 cup soy sauce
1 (13 1/2 ounce) can unsweetened coconut milk
3/4 cup apple cider vinegar
8 garlic cloves, minced
4 bay leaves
2 teaspoons pepper
1 scallion, sliced thin
2 onions, sliced
1 Tablespoon butter


  1.  Toss chicken with soy sauce in large bowl.  Refrigerate 30 minutes to 1 hour.
  2. Remove chicken from soy sauce allowing excess to drip back into bowl.  Transfer chicken, skin side down, to 12 Inch nonstick skillet; set aside excess soy sauce. (I used skinless chicken pieces.)
  3. Place skillet over medium high heat and cook until chicken skin is browned, 7-10 minutes.  (I know, I used skinless.  That’s okay too) While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into left over soy sauce.
  4. In the meantime; Melt 1 Tablespoon butter in saute pan.  Add sliced onion and saute on low until translucent.  10-15 minutes. (I added this step after looking at other Filipino Adobo recipes.  Onion is always a great addition to a recipe.)
  5. Transfer chicken to plate and discard fat in skillet.  Return chicken to skillet, add coconut milk mixture and bring to boil.  Reduce heat to medium low and simmer, uncovered for 20-30 minutes.  Flip chicken and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. (If boneless, less time) Transfer chicken to platter.  Add onions.  Cook until sauce thickens.IMG_6581
  6. Pour sauce over chicken, sprinkle with scallion and serve. (Kent does not like scallions so we skipped this step.  I do like them and think you should go for it!)
  7. We served over rice.  You can do whatever you want!



Chicken Tacos with Chipotle Sour Cream

Found this recipe by listening to my favorite podcast, The Splendid Table.  This weeks episode was “Mexican Food in America”.  I went on their website to see if there were any taco recipes from Wesley Avila.  He was interviewed this week.  He is well know in L.A. for his taco food truck called, Guerrilla Tacos.  He also has a book out called “Guerrilla Tacos: Recipes from the Streets of L.A”.  You should check out the menu on his website, it may give you some great “Taco Tuesday” ideas.  I did not find one of his recipes but I did find this one which I thought would be quick and easy.  I bought the roasted chicken at the grocery store this afternoon. It took under an hour to make dinner.  Don’t you love it?!

Chicken Tacos with Chipotle Sour Cream



2 Tablespoons extra virgin olive oil
1 medium red onion, chopped (I used a sweet onion, forgot to grab a red one at the store!)
1/2 red bell pepper (I used a whole one.  Why not?)
2 teaspoons smoked sweet paprika (You don’t have smoked, that’s okay, use sweet.  You could add a touch of adobo sauce from the chipotle can.  That is smoky too.)
2 teaspoons chili powder (I used 1 Tablespoon)
1 teaspoon oregano
1/2 teaspoon cumin (I used 1 1//2 teaspoons,1/2 teaspoon is a crime!)
1/2 teaspoon kosher salt (I used 1 teaspoon.  That worked for us.)
2 garlic cloves, minced
1 medium tomato, chopped
2 cups shredded chicken
2 teaspoons minced, canned chipotle peppers in adobo sauce
1/2 cup sour cream
Shredded lettuce
3 green onions, chopped – white and green parts
Crumbled queso fresco (I forgot that at the store too.  I used shredded cheddar.)


  1.  In a saute pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, cumin and salt until the veggies are soft, 7-10 minutes.
  2. Add the garlic and cook until fragrant, 30-60 seconds
  3. Stir in tomato and chicken, and cook until filling is heated through, stirring frequently. About 5-7 minutes.
  4. Warm 6 – 6 inch flour tortillas.  Microwave, oven or dry skillet.  Whatever method works for you!
  5. While warming mix the sour cream and chopped chipotle peppers together.
  6. Pile the filling into the tortillas, topping with the chipotle sour cream, lettuce, scallions and choice of cheese.

I kind of changed the recipe up a bit, didn’t I?!  All I can say it we really enjoyed this recipe and will make again very soon.  Looking forward to another new taco recipe next Tuesday!

Also, if you don’t want to make your own tacos you should check out Vintage Cantina in Green Bay.  They have some great taco choices too.  Click on the link to check out their menu.  Again, this can give you ideas for home or to go out to eat for a fun evening!


Ethiopian Cabbage Dish – Simple and Delicious

I had some cabbage left over that I didn’t want to throw away.  Checked Google and put these ingredients in the search bar; cabbage, onions and carrots.  The first recipe that came up was this Ethiopian Cabbage Dish.  I always enjoy making recipes from different parts of the world.  Ethiopia works for me.  I served with fried bone-in pork chop seasoned with salt and pepper.  This meal took under an hour from prep to serving. Simple and Delicious!!

Ethiopian Cabbage Dish
(compliments of



1/2 cup olive oil (It may seem like a lot but it works with this recipe)
4 carrots, thinly sliced
1 onion, thinly sliced
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1 inch cubes (I used Russet.  They were small to medium in size)
1 teaspoon salt (I used coarse ground sea salt.  If you use table salt, start with 1/2 teaspoon.  Taste before adding the potatoes.  If you need more add another 1/2 teaspoon)
1/2 teaspoon black pepper (I used coarse ground pepper.  You may want to use 1/4 teaspoon if you are using finer ground pepper.)
1 teaspoon cumin
1/2 teaspoon turmeric


  1.  Heat the olive oil in a skillet over medium heat.  Cook the carrots and onion 5-7 minutes.
  2. Stir in salt, pepper, cumin, turmeric and cabbage. Cook 10 to 15 minutes.
  3. Mix in the potatoes and cover.  Reduce the heat to medium-low and cook until the potatoes are done.  This will take 15-20 minutes.  Check halfway through cooking time to stir from the bottom of the skillet. It may stick, so you should check it.

I started the pork chops when I added to potatoes to the skillet.  This was a simple and tasty meal.  Hope you try it and ENJOY!

Kyufte (Bulgarian Meatball)

Last time I posted this recipe was 2012!  I made these meatballs over the weekend and changed the recipe a bit.  They are even better now.  Martin said they reminded him of the ones his grandfather made.  Must be the savory.   That is the new ingredient added over the weekend. Either way, with or without savory, they are simple and delicious!  Enjoy!


1 # ground pork (you can use a combo of pork and ground beef if you like. I don’t.)
1 small onion, minced (about 1/4 cup)
1 Tablespoon fresh parsley, minced
1 teaspoon ground cumin (I tend to use a bit more.  I love that flavor!)
1 teaspoon savory (if you do not have, that’s fine.  It adds a nice flavor though. For a substitution you could use thyme.  I would use 1/2 teaspoon.)
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable Oil

1.  Combine all ingredients in a mixing bowl.

2. Form each portion into a small meatball and flatten.  Not too big, about 2 inches in width. (you can make them into a normal size burger or meatball, too.  We like them smaller.)

3.  You can grill or fry, whatever is easiest for you.  If frying, add 1 Tablespoon oil to pan.  Depending on the size fry/grill 2-4 minutes each side. When frying I dip each side in flour before placing in frying pan.

We also use this recipe in a gyro.  We use pita bread and fill with the mixture along with a couple of french fries, topped with cabbage and cheese spread (no cheese spread, just feta will do!)  Here is the link to Palichinko, the Bulgarian cheese spread;

Martin used to enjoy this quick meal when he lived with his grandparents in Sofia.  Always nice to bring back some fond memories in your kitchen for those you love.

All’Amatriciana – DELISH!

I had this dish at a restaurant recently.  I enjoyed it so much I wanted to try making it at home.  Didn’t take long to find a recipe online.  Simple and Delicious!

Bucatini All’Amatriciana



2 Tablespoons Olive Oil
4 ounces thinly sliced pancetta or chopped unsmoked bacon (I used pancetta)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 small onion (red or yellow)
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juice, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti (I like rotini so that is what I used.  Not a fan of longer noodles.  I blame that on my mom. She did not like spaghetti.)  🙂
1/4 cup finely grated Pecorino (I used Pecorina Romano.  You could use Parmesan.  Please don’t use the green can.  Buy a chunk of the real thing.  It really makes a difference. You will thank me.)


  1.  Heat oil in large heavy skillet over medium heat.  Add pancetta and saute until crisp and golden, about 4 minutes. (Be sure to constantly move around to avoid burning. Pancetta cooks fast.)
  2. Add pepper flakes and black pepper, stir for 10 seconds.
  3. Add onion and garlic, stirring often, until soft, about 8 minutes.
  4. Add tomatoes (remember to crush with your hands), reduce heat to low, stir occasionally, until sauce thickens.  15-20 minutes.
  5. Meanwhile, bring a large pot of water to boil and make pasta per the directions. (Don’t overcook.  Cook to al dente instructions.)  Be sure to add salt. Reserve 1 cup pasta water. Drain in colander.
  6. Add pasta to sauce in skillet and toss. Add 1/2 cup pasta water and mix thoroughly until sauce coats pasta.  Add more pasta water if seems dry.  (1/2 cup was enough for me).
  7. Serve and ENJOY!







Potatoes and Okra -Dry Spice

Northern Indian side dish.

Okra and Potato Dry Spice
1 1/2 Tablespoon vegetable oil
1/2 teaspoon cumin seed
3/4 pound okra, chopped into half inch pieces
3 medium russet potatoes, cut into half inch pieces
1-onion, diced small
4 cloves garlic, diced small
2 chili peppers, deseeded
1/2 teaspoon turmeric
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon corriander
1/2 teaspoon cumin powder
1/2 teaspoon Chat Masala
pinch of brown sugar
1/2 teaspoon Garam Masala
Lime, peeled and cut into small chunks
Corriander/Cilantro for garnish
1.  Over medium heat add cumin seet, then potatoes.  When potatoes turn brown, remove from pan. (Since cut small they should be done.) Set aside.
2.  Wipe out pan with papertowel, add onion and brown.  Add garlic.  Mix until fragrant.
3.  Add okra and cook on medium low for 6 minutes.
4.   Add potatoes and powders, pinch of sugar, garam masala.  Mix together.
5.  Remove from heat, add cut up lime and garnish with cilantro.

Taro – Northern Indian Cuisine

6 taro roots, cut into 1/2 inch pieces
1 chili pepper, deseeded
1/2 teaspoon turmeric
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon corriander
1/2 teaspoon cumin powder
1/2 teaspoon Chat Masala
Corriander leaves/cilantro for garnish
1.  Wash and clean taro, do not peel yet.
Fill pot with water.  You will boil until done.  They are like a potato.  Check for doneness with knife.  When knife slides through easily they are done.
2. Remove from heat and run over with cold water, peel at this time. Cut into 1/4 inch slices.
3.  Using non stick skillet, add 1 Tablespoon vegetable oil over medium heat.
4.  Add taro slices.  When brown on both sides put in powders above. Mix well.
5.  Remove from heat. Garnish with corriander/cilantroEnjoy!

Basmati Rice

Basmati Rice
(6 servings)
(Per recommendation, this recipe is using a rice cooker)
4 cups Basmati Rice
Water (fill to line on rice cooker)
3 Tablespoons butter (ghee preferable)
2 bay leaves
Cinnamon Stick (2 inch stick)
5 Cardomom pods (I used green)
5 cloves
10 black peppercorns
1 teaspoon cumin seed
1/2 to 1 teaspoon salt
1 cup green peas, frozen
1.  Rinse rice until the water runs clear
2.  Add Butter and spices to small fry pan, medium heat.  Stir for 1 minute and transfer to rice cooker insert.
3.  Add rice and water to rice cooker per rice cooker instructions.
4.  When the rice cooker is at the last few minutes (the rice cooker will let you know), add the peas to cook through the last few minutes.
5.  Rice will be done when rice cooker turns off.  Enjoy!

Chicken Curry – Northern India – Punjab

wWe are celebrating Northern India for February.  Saturday I visited the local Indian store to grab some ingredients.  The menu that I chose was red lentil soup, chicken curry and for dessert carrot halwa.  When I went up to the counter with a scant few ingredients, the owner asked me why I wanted the red lentils. I told her the menu I came up with. She said you don’t want lentil dal (not soup) and curry, they do not go together. I ended up spending 2 hours with her. She wrote out recipes explaining how to make chicken curry, okra/potato dry spice and taro.  I didn’t even get her name.  However, I know she was born in Punjab and grew up in Bombai.  She told me that in De Pere the Indian community is mainly from southern India.  The flavors in southern India are with more heat and coconut.  Northern India are with some heat and water/milk.  Then we went back to her writing out this menu to share with my family.  She said next time I come back she will write up Tandoori.  Also, I will get her name!  Thank you owner of Astha Grocery and Gifts, De Pere WI.  If you love Indian food give her a visit and make sure you have time to visit.

Chicken Curry
(serving for 6)




3 Tablespoons vegetable oil
2 Tablespoons butter (ghee is preferred)
6 – chicken legs and thighs, bone in, cut at joint
2 red onions, diced fine
4 tomatoes, pureed in food processor or chopped very fine
1 head/knob of garlic (yes, that much garlic), diced fine
ginger root, 1 1/2 inch slice, diced fine
3 green chili, sliced, remove seed and diced small
1 bunch coriander leaves/cilantro, chopped
1 lime, juiced
1 small potato, diced, about 3/4 inch in size
1/2 teaspoon cumin seed
1/2 teaspoon turmeric powder for marinating chicken and 1/2 teaspoon for curry
1/2 teaspoon chili powder (Kashmiri Mirch)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2  teaspoons Chicken Masala powder
1/2 teaspoon salt
1 teaspoon Garam Masala
pinch brown sugar
Juice of lime


  1. Marinate chicken with salt and turmeric. 30 minutes.
  2. Cut ginger root 1 1/2 inches, dice into small pieces
  3. Full head of garlic, dice into small pieces
  4. 2 red onions, diced into small pieces
  5. Green Chilies, slit from middle to end and take out the ALL of the seeds, dice into small pieces. (Next time, one or two more chilies)
  6. Tomatoes, you can cut into small pieces or put in food processor to puree.  It is recommended to use the food processor. Cut out top stem part. No need to deseed the tomato. Cut into quarters and put in processor, puree.
  7.  Bunch of cilantro, chop off ends.  Cut in 1/2.  Chop leaves and set aside.  Chop leaves/part stem and set aside.
  8. In large pot over medium heat quickly brown both sides of chicken.  You do not need to add oil at this time.  Take out chicken and set aside.
  9. In the same pot over medium to medium low heat, put 3 tablespoons of vegetable oil and 2 tablespoons of butter (ghee is preferred but for my first recipe she said butter was acceptable.  If I continue to make Indian dishes, ghee is a must purchase item).
  10. Add, cumin seed, ginger, garlic and green chili.
  11. When color changes, put in diced onion, wait until it turns brown.  Add salt.
  12. Saute until the onions are browned, about 30-40 minutes.
  13. Add chili powder, turmeric, cumin powder, coriander powder, tomato puree, chicken masala, wait for tomatoes to cook down stock by covering pot.  30 minutes. (Next time I will increase the spices.  Instead of 1/2 I will go to 1 teaspoon.)
  14. Add chicken, potato and 1/2 coriander/cilantro into pot.  Cook until chicken falls off bone.  45-60 minutes.
  15. If the gravy is dry, add 1/2-1 cup water to your liking.  The chicken releases liquid and you may not need to add any liquid at all.  (I did not need any liquid.)
  16. When done add salt to taste, pinch of brown sugar, garam masala, lime juice and cilantro for garnish.img_5060

We all enjoyed the Curry.  Next time I will play around with the dry spices.  I think they could have been kicked up a notch.  It was definitely simple and delicious.