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chicken snacks with yogurt dip

Chicken Nuggets With Yogurt Dip

For this chicken nugget dish, we marinated a diced chicken breast with turmeric, paprika, garlic, and lemon juice. Then we coated the meat pieces in a flavored breadcrumb mix and egg wash and fried them until crunchy in vegetable oil. Our dip made with yogurt, pickles, and dill, really brings out to the fore the crunchiness of the meat.

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Ingredients Needed for Chicken Nuggets With Yogurt Dip


Marinating the meat:

1 teaspoon salt
½ teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika powder
10 ounces of chicken breast, cubed
1 garlic clove, crushed
lemon juice

For the breadcrumbs mix:

1 cup breadcrumbs
1 teaspoon cumin powder
½ teaspoon turmeric
½ teaspoon salt
1 teaspoon paprika powder

For the egg wash:

2 eggs
2 tablespoons of milk

For preparing the meat:

vegetable oil

For the yogurt dip:

½ cup yogurt
1 tablespoon pickle, diced
1 teaspoon fresh dill, chopped
salt
lemon juice

How to Make Chicken Nuggets With Yogurt Dip

  1. Marinating the meat:
    Add the salt, pepper, turmeric, and paprika powder in a bowl. Mix them.
  2. Pour the mix into a bigger bowl over the diced meat, garlic, and lemon juice. Mix them.
  3. Cover the bowl with plastic wrap and let the chicken marinate for 1 hour.
  4. For the breadcrumb mix:
    Add the breadcrumbs, cumin powder, turmeric, salt, and paprika powder to another bowl and mix them.
  5. For the egg wash:
    Add the eggs and the milk to yet another bowl and mix them together.
  6. Preparing the meat:
    Coat the meat cubes with egg wash, then with breadcrumbs.
  7. Heat the vegetable oil in a saucepan over medium heat, then fry the coated meat cubes until golden brown. Set them aside.
  8. For the yogurt dip:
    Add the yogurt, pickles, fresh dill, some salt and lemon juice and mix them.
  9. Serve the nuggets with the yogurt dip.
lahmajoun with yogurt topping

Lahmajoun With Yogurt Topping

Lahmajoun is also called Armenian pizza or Turkish pizza and is a great on-the-go dish. This delicious treat is complex and flavorful, but all the work you put into it is definitely worth it. We’ve made our own dough and then added the great toppings like onion, pickled red bell pepper, mincemeat and a lot of herbs and spices.

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Ingredients Needed for Lahmajoun With Yogurt Topping


For the dough:

1 tablespoon active dry yeast
1 teaspoon sugar
¼ cup milk
4 cups of flour
1 teaspoon salt
2 cups of water

For the onion-bel pepper mix:

1 tablespoon vegetable oil
1 onion, chopped
½ pickled red bell pepper, chopped

Preparing the meat:

10 ounces of minced meat
1 tablespoon tomato sauce
1 teaspoon paprika powder
1 teaspoon curry powder
1 teaspoon chili flakes
1 teaspoon pepper
1 teaspoon salt
4 leaves fresh mint

For the yogurt mix:

1 ¼ cups of yogurt
5 teaspoons of fresh parsley, chopped
lime juice
pepper
fresh parsley for garnishing)

How to Make Lahmajoun With Yogurt Topping

  1. For the dough:
    Add the active dry yeast, sugar, and milk in a small bowl. Mix them.
  2. Strain the flour into the mixing bowl (keep some for later, when you’ll knead the dough), add the salt and active dry yeast mix. Start mixing until you have a dough. Add the water while mixing. Then set it aside and let it rise for 30 minutes.
  3. For the onion-bell pepper mix:
    Heat the vegetable oil in a skillet over low heat.
  4. Add the onion and pickled red bell pepper in the skillet. Cook and stir until the onion is tender.
  5. Preparing the meat:
    Add the minced meat, tomato sauce, paprika powder, curry powder, chili flakes, pepper, salt, and mint in a large bowl. Add the onion-bell pepper mixture, and combine them all.
  6. For the dough (again):
    Spread some flour on the work surface, knead the dough a bit and portion it into 5 lumps.
  7. Take each lump of dough, press it with the hand to flatten it, roll it out with a rolling pin, giving it an ovoid form. Spread minced meat mix on it.
  8. Bake them for 25 minutes at 360⁰F/180⁰C.
  9. For the yogurt mix:
    Add the yogurt, fresh parsley, lime juice, and some pepper in a bowl and mix them.
  10. Serve each lahmajoun with some yogurt mix spread on it.

Quinoa and Cheese Filled Roasted Tomatoes

Roasting the tomatoes is probably our favorite way of cooking them because it really helps bring out their delicious flavor. Also, they’re wonderful when you fill them with all kinds of ingredients. Today we’re going the healthy route, and we’ve filled them with a mix of quinoa, pickled artichokes, topped with a bit of crumbled feta.

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Ingredients Needed for Quinoa and Cheese Filled Roasted Tomatoes

3 tomatoes
1 ounce green olive, thinly sliced
1 ounce black olive, thinly sliced
7 ounces of quinoa, cooked
3 ounces of baby pickled artichoke
3.5 ounces of feta cheese
1 teaspoon olive oil

How to Make Quinoa and Cheese Filled Roasted Tomatoes

  1. Preheat the oven to 340°F/170°C.
  2. Remove the tops of the tomatoes and scoop their inside so you can make room for the filling.
  3. Thinly slice the olives on your wooden board and place them in a large bowl.
  4. Add the cooked quinoa, artichokes, and feta cheese. Keep a bit of feta for later. Mix everything and use the mixture to fill the tomatoes.
  5. Next, place the tomatoes in a baking dish, and drizzle a small amount of olive oil. Top with the remaining feta cheese.
  6. Cook the tomatoes for the next 20 minutes!
Turkey Tower Sandwich

Turkey Tower Sandwich

What to do the next day after Thanksgiving? You can put that good meat to use to make this ultimate tower sandwich! But there’s more to it than just turkey! It has fried bacon, Cheddar, Emmental cheese, ketchup, pickled cucumbers, and lots of other ingredients. Grab your friends and ask them to join, because finishing this sandwich on your own is an almost impossible task!

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Ingredients Needed for Turkey Tower Sandwich

5 toast bread slices
3 teaspoons of store-bought mayonnaise
parsley
1 lettuce leaf
5 ounces of turkey leftovers
2 ounces of Cheddar, shredded
1 cucumber, sliced
2 teaspoons of mustard
3 bacon strips
½ red onion, sliced in rings
2 Emmental cheese slices
2 arugula leaves
1 teaspoon ketchup
3 tomatoes
1 red leaf lettuce leaf
1 egg
salt
pepper

How to Make Turkey Tower Sandwich

  1. First grill all of the bread slices for 1-2 minutes.
  2. Heat a skillet over medium heat and fry the bacon slices until crispy.
  3. In order to cook the egg, add 1 tablespoon of vegetable oil in a skillet over medium heat. Crack the egg in the skillet and put a lid over it. Fry the egg for 2-3 minutes.
  4. Start assembling your sandwich. For the first layer, spread 1 teaspoon of mayo over 1 of the bread slices. Top with parsley, 1 lettuce leaf, 2 ounces of turkey meat, 1 ounce of shredded Cheddar, a few slices of pickled cucumber.
  5. For the second layer, add 1 slice of bread on top, and spread 1 teaspoon of mustard over it. Top it with 1 slice of bacon, pickles, and a few onion rings.
  6. For the third layer, add 1 slice of bread, Emmental cheese, arugula, 2 ounces of turkey and ketchup.
  7. For the third layer, add 1 slice of bread and spread 1 teaspoon of mayonnaise. Top it with parsley, 1 slice of bacon, tomato, pickled cucumbers, 1 ounce of meat, and mustard.
  8. For the fourth layer, add 1 slice of bread and spread 1 teaspoon of mayonnaise. Top it with 1 ounce of turkey, 1 ounce of Cheddar, and remaining onion rings.
  9. Finally, close the sandwich with the final slice of bread. Top it with 1 red lettuce leaf and the fried egg. Season the sandwich with salt and pepper.
Turkey Breast with Caper and Anchovy Salsa

Turkey Breast With Capers and Anchovy Salsa

Do you have any leftover meats from Thanksgiving? Here is an interesting method of putting them to good use. You can make this cold starter, with turkey breast, and a nice salsa with pickled bell pepper, capers and anchovies. Add a few leaves of arugula, and voila, in just a few minutes, your starter is ready!

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Ingredients Needed for Turkey Breast With Capers and Anchovy Salsa

¼ bell pepper
2 ounces of capers
1 ounce of anchovy
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 ounces of canned tuna
2 tablespoons of mayonnaise, store-bought
10 ounces of leftover turkey breast
arugula leaves

How to Make Turkey Breast With Capers and Anchovy Salsa

  1. Grab a plate and add the pickled bell pepper, capers, and anchovies. Pour the red wine vinegar and olive oil. Stir.
  2. Add the canned tuna into a small bowl and mix it with 1 tablespoon of mayonnaise.
  3. Take the leftover turkey and place it on a large plate. Spread the tuna and mayo mixture over the turkey.
  4. Top it with arugula leaves, the caper salsa, and serve it!

Mozzarella Stuffed Chicken Roll

The key to a truly savory chicken breast? Stuff it with mozzarella and pickled red bell pepper and then bake it to perfection! The sour and salty tastes combine perfectly and bring the best out of the chicken meat. Plus, it’s a healthy choice!

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Ingredients Needed for Mozzarella Stuffed Chicken Roll

1 chicken breast
salt
pepper
dried basil
1 ounce low moisture mozzarella, grated
1 red bell pepper
1 egg
2 tablespoons of milk
½ cup flour
½ cup breadcrumbs
½ teaspoon olive oil

How to Make Mozzarella Stuffed Chicken Roll

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Butterfly the chicken breast – slice the chicken horizontally, but don’t slice it all the way through to the other side; the idea is to open it like a book.
  3. Cover it with plastic wrap and tenderize the meat using a meat hammer. Remove the plastic wrap.
  4. Season the chicken breast with salt, pepper, and dried basil.
  5. Add half of the shredded mozzarella quantity, pickled red pepper and the remaining mozzarella.
  6. Roll up the chicken breast.
  7. Make egg wash whisking the egg with milk.
  8. Coat the chicken roll with flour, then with egg wash, then with breadcrumbs.
  9. Put the roll in a ceramic baking dish and drizzle some olive oil on it.
  10. Roast for 35 minutes.
  11. Serve warm, with mashed potatoes.
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