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Grilled chicken with sauteed carrots

Grilled chicken with sauteed carrots

Carrots are washed and cleaned and then cut into slices. Peel an onion, wash it and cut it into small pieces, then put it in a frying pan with oil and carrots. After it turns slightly golden, add a glass of water, salt or delicacy and let it boil for 20-30 minutes, until the carrot softens and the juice decreases.

Meanwhile, wash the chicken breast, portion it, beat it with a wooden beater and prepare it on the grill, with salt and pepper or any other flavors used for the chicken.

Sprinkle green parsley on a plate and serve with seasonal salad.

Chicken with Leek and Olives

Ingredients needed for chicken with leeks and olives:

  • about 850 g of chicken, we had 2 thighs and 2 small wings
  • 5 - 6 leek stalks
  • 2 onions
  • 300 g olives
  • 100 g pepper paste
  • 1 carrot
  • a piece of parsnip
  • 1 lemon
  • 2-3 tablespoons oil
  • 1 bay leaf
  • salt pepper

How to prepare chicken with leeks and olives:

For the beginning, cut the meat, possibly cleaned of skins, into suitable pieces that we season with salt and pepper. Heat 2 tablespoons of oil in a saucepan and fry the meat until slightly colored. If it risks burning, add half a cup of water and let it simmer.
Meanwhile, chop the vegetables finely: the leeks into rounds and the rest into cubes. When the chicken is half done, take it out of the pan and keep it warm. In the sauce left over from the chicken, sauté the onion and leek for a few minutes, then add the carrot, parsnip and pepper paste. Let it boil at the right heat, add water from time to time if needed, until the vegetables are almost cooked. We put the chicken back to boil together with the vegetables to make friends :) and we add the bay leaf.
When all is cooked, add salt, add the olives and the food is ready. Serve hot or cold sprinkled with a little lemon juice. It is delicious and has about 150 calories per 100 grams

Ingredients Souvlaki chicken with vegetables

  • 1 kg. skinless and deboned chicken & # 8211 is usually recommended chicken breast & # 8211
  • 1 large red pepper, peeled and seeds, cut into four pieces, cut in half
  • 2 clean red onions and cut in half.
  • 2 tomatoes
  • 80 ml olive oil
  • 60 ml of squeezed lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint
  • salt, pepper & # 8211 a quarter teaspoon
  • 4 Greek pita & # 8211 for convenience, I used tortillas, a kind of Mexican sticks, which I bought from Lidl
  • utensils & # 8211 4 & # 8211 6 skewer sticks that, before using, I soaked for half an hour in water. This will withstand the heat released by the coals of the barbecue fire.
  • other vegetables I added: 2 baked Kapia peppers.
  • 180 ml Greek yogurt
  • 1 cucumber
  • 1 clove of crushed garlic and turned into pasta
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon chopped parsley leaves
  • salt & # 8211 to taste

How to make this grilled chicken pomegranate - the method of the recipe

Beat all the ingredients together in a medium-sized bowl until well combined.

Marinate your chicken in a large, sealed baggie or bowl for at least 1 hour in the refrigerator or overnight for greater penetration of flavor. 24 hours is great for a chicken marinade.


Open the bottom vent from your grill.

Stack your Kingsford charcoal briquettes in a pyramid on the grill at the bottom of the grill. starting charcoal is easy, you can use a charcoal basket or Kingsford® charcoal lighter.

Light the coals. Leave the grill uncovered. It burns until the flames die and the burning coal begins to turn gray.

Spread the lighters in a single layer when covered with ash.

Remove the chicken wings from the marinade and discard the marinade. Boil the chicken wings for 20 minutes, turning once in half.

Pay attention to them, so that the skin does not burn. The wings are made when measured 165 degrees F internal.

That's it, my friends! BOOM! Try. Don't like the aroma? One of two flavor flavors from Kingsford Charcoal and my wonderful Marinated Grilled Chicken makes them some of the best chicken wings I've ever had.

Perfect for ANY chicken cutting! Use chicken breast, chicken thighs, chicken legs, whatever you prefer. It's time to marinate!

How to make grilled or pan-fried trout with vegetables and miller's sauce, without getting caught ?!

Today I will explain step by step how to make grilled or pan-fried trout with vegetables and miller's sauce, without catching it ?!

Have you tried so many times to grill or fry the fish and it has caught the bottom ?! No problem, from now on if you follow a few simple steps you will have a guaranteed success!

I made this simple recipe following your messages and no matter what kind of fish it is, it will have to be prepared the same way.

Why trout ?! Because it is a boned fish, a whole piece and it will have to be handled with care, being a little harder to make than fish fillets.

For many other fish recipes, go to the fish section of the site, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

During this time we clean the vegetables, we cut the carrot into slices, the bell pepper into slices, the zucchini into half thicker slices, the broccoli if it is too big we cut it into 2-3 pieces.

Prepare the vegetables as follows: put half the amount of butter in a saucepan on the fire, add the carrots, salt and a little water to suffocate. Cook for 7-8 minutes, then add the bell pepper, zucchini and broccoli, sauté for another 3-4 minutes on high heat and set aside.

It's time for the trout, which we will put on a kitchen towel and wipe it very well from excess water, inside, but also outside, so that when you touch it you do not feel it sticking to your fingers.

Season with salt and pepper. And leave it aside for another 10-15 minutes, you will see that after seasoning the salt will extract more water from the fish, so we will wipe it again with a kitchen towel both inside and outside.

Heat a pan with 1-2 tablespoons of sunflower oil and put the fish pieces only when the pan is hot enough, that means it sizzles well. Let it cook for 1 minute and a half on each side and then reduce the heat to medium, turning the fish again on the first part that was put in the pan and cook for another 2 and a half minutes on each side.

For the sauce, we will put all the ingredients and the remaining butter on low heat, until the butter starts to soften, then we take it off the heat and mix until the composition emulsifies. Do not boil and do not rush that the sauce will be cut.

Ingredients glazed carrots

  • 800 grams of young and fragile carrots, of equal thickness or of mature carrots, cut into sticks or rounds of equal thickness
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or 1 tablespoon honey or 1 tablespoon agave syrup
  • 40 grams of butter
  • salt and pepper to taste
  • optionally, 1 clove of garlic cut into 2 lengthwise
  • optionally, a little fresh mint for sprinkling

How to prepare glazed carrots

1. Carefully clean and wash the carrots. As you can see from the list of ingredients, this garnish of glazed carrots can be made from very young carrots and ripe carrots. It is important that they are pieces of equal size, so that they are ready at the same time. The only noticeable difference will be the cooking time, obviously, the ripe carrots will cook a little slower than the very young ones.


2. Arrange the carrots in a large pan / saucepan, in a single layer. Cover with cold water. Add half the butter, lemon juice, 1 teaspoon grated salt. If you decide to add garlic, put it now. I sometimes add garlic, other times not, depending on the dish next to which I am going to serve it.

3. Place the pan on the stove over medium heat until the liquid starts to boil, then reduce the heat to low.

4. Cover with a lid and cook the carrots for 10-15-20 minutes, until they are tender but retain their texture. Instead of the lid, I use when making these glazed carrots, a cartridge, ie a lid cut out of parchment paper, the size of a saucepan / pan. This will allow a controlled amount of steam to come out of the pan during cooking.

Seasoning and serving

5. Once the carrots are better than half cooked & # 8211 be careful not to overcook them! & # 8211 removing the cover. It is best to check the cooking stage of the carrots repeatedly, the time they are ready depends on how young they are, but also on their variety. Increase the heat and bring to a boil until the liquid has evaporated almost completely. Now remove the garlic (if you put it) and add the sugar or honey and the rest of the butter. Mix the carrots carefully so that they do not break, while they are still cooking, dressing them in a glossy glaze. That's why they are called glazed carrots.

6. Finally, check the level of seasoning again and match the taste with salt and pepper. These glazed carrots are served warm, optionally sprinkled with a little mint, along with various meat dishes. It is one of the garnishes that I prepare most often, it seems to me that the delicate sweetness of the carrots perfectly balances the taste of the steaks.

Sauteed carrots with mustard seeds

The recipe originates from Ile-de-France, and the ingredients are for four servings. Prepare this goodness just before serving and use young carrots. You need a maximum of 30 minutes.

ingredients: 100 grams of butter, 12 suitable carrots (young and fresh), orange juice, a teaspoon of mustard seeds, a tablespoon of brown sugar.

Preparation: Wash and clean carrots. Cut them long into sticks. Melt the butter, and when it has heated up, fry the carrots. Add sugar, salt and pepper to taste. Cook carrots, stirring for about 15-20 minutes.

To make it faster, you can cover the bowl in which the carrots are cooked with a lid. Add the orange juice when the carrots are almost ready. Add the mustard seeds and leave everything on the fire for a few more minutes. Serve immediately, plain or with pasta or grilled chicken.

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Chicken with mushrooms

Chicken with fresh or canned mushrooms in Spanish brown sauce with white wine

Chicken with mushrooms and olives

Chicken with mushrooms and olives prepared by boiling with tomatoes, onions and white wine. Serve with a garnish of french fries.

Tips for a successful barbecue

In this sense we can prepare certain elements in advance. That is, we don't go with the big neck piece and cut it there when we can bring it ready sliced ​​and spiced from home. The skewers with meat and vegetables are also brought ready on the sticks and the potatoes are brought cleaned and seasoned. The same goes for the little ones & # 8211 we prepare them at home and also there we slice and shape them & # 8211 instead of going with the meat in the bag and wasting time there.

Not to mention that green grass is often a problem with water and hand or dishwashing. We better go with the necessary ones put in pots with lids, which we then bring home and wash later.

Marinating is a process that tenderizes the meat and impregnates it with special flavors. The marinades can be dry (dry rub) or wet. About the benefits of marinating you can read more here. The spices must match the type of meat and if you do not know exactly how to choose them there are ready-made mixes & # 8211 such as those 4 GRILL condiments from Kotanyi: for chicken, pork, fish or barbecue (in general). Of course they are natural and contain salt, pepper, paprika, garlic, onions and herbs. They do not contain flavor enhancers, monoglutamate or other chemicals.

For these grilled chicken legs I chose the spice Kotanyi GRILL for chickens. It contains iodized salt, paprika, thyme, onion, garlic, rosemary, pepper, marjoram, thyme, basil and tarragon. A nice mix of vibrant flavors that give a special note to chicken.

So I marinated the chicken legs with this spice mix in the evening and prepared the grill. Hmm & # 8230 but why are the clouds coming right now. Nuuu, it's starting to drip and I haven't made the fire yet! It's clear! Spring is capricious and plays with us. And so, instead of enjoying the green garden and a charcoal grill, I had to retire to the kitchen and use the electric grill. There are no bathrooms! If you have good meat and quality spices, your grill will succeed wherever you make it!

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