Archive | July, 2012


28 Jul

In case you are not familiar with chicken paprikash, it is a simple Hungarian dish featuring chicken in a paprika and sour cream sauce. Traditionally it is served over a bed of Hungarian dumplings.

You will need:

For Chicken
1 Onion, chopped

2 cloves of garlic minced

3 tbsp butter or margarine

3-4 chicken breast halves

1 1/2 cup water or chicken stock

2 tsp paprika

1 tsp seasoning salt

1/2 tsp hot paprika

1/2 pint sour cream


Brown onions in butter. Add garlic about 2 minutes before the onions are tender. Next add the chicken and seasonings. Brown for about 10 minutes. The goal is to get a golden brown coating on the chicken to sear in the juices. Add the chicken stock/water and cover. Simmer on low heat for about 30 minutes or until chicken is cooked through. It is essential to use a very low heat so the chicken stays tender.

Dumplins (Spaetzle)

2 1/4 cups sifted flour

4 eggs

1/2 cup milk

1 tsp salt

Sift the flour into a large mixing bowl. In a separate bowl beat eggs and add milk and salt. Create a well in the center of the flour.  (Similar to making normal pasta dough) Pour the egg mixture in the well and gradually add flour until well combined. The dough will be very soft and sticky. Don’t worry, you’re doing it right!

Bring a pot of water to a rolling boil.

I used a Spaetzle maker. (They are pretty inexpensive online. Here’s a link) If you don’t have one I’m sure you could still make these. Just spread the dough thin on a cutting board and cut them into small squares.

If you are using a Spaetzle maker simply put the maker above your pot and put half of the dough in the center hold. Then just roll the dough holder back and forth until all the dough is dropped into the water. Every five rolls or so stir the dumplings to make sure they are not sticking together. Continue cooking until all of the Spaetzle floats to the top and is cooked through.

Hope you enjoy!


Mediterranean_Kabobs with Garlic Sauce

8 Jul

This recipe worked well today with it being so incredibly hot. I just fired up the grill and didn’t have to heat the house. The Kabobs are made with fresh summer vegetables, spinach and feta chicken sausage served along side homemade garlic sauce.

Garlic Sauce

4-6 cloves of minced garlic
1/2 tsp salt
3/4 cup canola oil
1/4 cup lemon juice
2 cold egg whites
1/3 cup sour cream

Place garlic and salt in a food processor and combine. Add oil and lemon juice gradually on medium speed for about three minutes or until well combined. Be sure to scrape the bowl frequently. Add in the egg whites one at a time and beat until you have a mayonnaise consistency. Finally stir in the sour cream. Feel free to use less garlic if you wish to tone down the garlic flavor.


5 feta and spinach chicken sausage links. (I purchased mine from House of Meats, if you can’t find that flavor I’m sure regular would work just fine)
Fresh Vegetables cut into bite size pieces. (I used mushrooms, 1 red Onion, 2 green peppers, 4 tomatoes)

Cover sausage with water in a medium sauce pan and cook over medium heat for about 20 minutes or until the sausage is cooked through. The sausage has a longer cooking time than the vegetables so I boiled it on the burner attached to the grill to retain moisture.

After the chicken is cooked. Cut into bite size pieces and skewer along with vegetables. Place the skewers on a medium high direct heat for about 10 minutes. Turning every 3-4 minutes.