This is another super easy recipe that is ready in less than 15 minutes. Also, I have added the recipe to the ranch dressing so you do not need to buy the one from the store. This one is definitely healthier. Enjoy

The best wraps with grilled chicken and ranch dressing

The best wraps with grilled chicken and ranch dressing

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, Small bitesDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250g of chicken breast (this serves 2 portions)

• Seasoning for the chicken (I mixed 1 teaspoon of paprika, 1 teaspoon of black pepper and 1/2 of salt, and 1/2 teaspoon of Herbes the Provence seasoning).

• 100g of yellow cheddar cheese (optionally you can use gruyere, gouda, or harder mozzarella)

• Bunch of fresh coriander leaves

• 4 tortilla wraps

• 100g of plain white yogurt, greek type

• 25ml of double cream

• 2 tablespoons of fresh dill (or 1 tablespoon of dried one)

• 2 tablespoons of fresh parsley (or 1 tablespoon of dried one)

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• Pinch of salt

• Pinch of black pepper

• 1/2 teaspoon of olive oil

Directions

• Heat up a grill pan, or a bigger saucepan and add 1/2 teaspoon of olive oil. Season the chicken breasts with your favorite seasonings and place them on the grill pan. Grill the chicken breast for 3-4 minutes per side or until the chicken is cooked through. Once ready slice into smaller pieces.
• Meanwhile, chop the fresh dill, and the parsley and mix them with the white yogurt and the double cream. Add the garlic and onion powder and mix well until all the ingredients are combined. Season with salt and black pepper according to your taste.
• Grate the cheese and chop the fresh coriander leaves.
• Place the tortilla wraps on a flat surface, add the meat, and chopped coriander, and sprinkle with the grated cheese. Drizzle with 1 tablespoon of the ranch dressing and fold it into a burrito shape.
• Grill the tortillas on the grill pan for about 2-3 minutes per side on medium heat.
• Enjoy

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Thai cuisine is famous for its flavourful food. The most popular dishes are all different kinds of curry or soups. Among the most used ingredients, you can find coconut milk, all sorts of seafood, chicken, lemongrass, Thai basil, and coriander. As I like to experiment in the kitchen I will show you today something that is not known so much in our region. The name of it is Kai Med Ma Muang or chicken with roasted cashew nuts. This is a super delicious and quick dish cooked in 30 minutes. The key is to marinate your chicken in Oyster Sauce (I used the one from House Of Asia) before cooking and then “brown” it in a hot pan.

Tajska kuchnia znana jest ze smacznych potraw. Najbardziej popularne dania to przede wszystkim roznego rodzaju curry, czy zupy. Wsrod najczesciej uzywanych skladnikow mozna znalesc mleko kokosowe, owoce morza, kurczaka, trawe cytrynowa, tajska bazylje i kolendre. Jako, ze lubie eksperymentowac w kuchni, pokaze dzis cos, co nie jest tak bardzo znane w naszym regionie. Nazwa to Kai Med Ma Muang lub po prostu kurczak z prazonymi orzechami nerkowca. To jest mega pyszne i szybkie danie gotowe w 30 minut. Kluczem jest marynowanie kurczaka w sosie ostrygowym (ja uzywalem tego od House of Asia), a pozniej podsmazeniem go na goracej patelni aby nabral koloru.

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book

Servings

2

servings

Prep time

25

minutes

Cooking time

8

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 300-400g of chicken breast – 300-400g piersi z kurczaka

• 2 tablespoons of oyster sauce – 2 lyzki sosu ostrygowego

• 1 tablespoon of soy sauce – 1 lyzka sosu sojowego

• 1 tablespoon of fish sauce – 1 lyzka sosu rybnego

• One and a half tablespoon of white sugar – jedna i pol lyzki bialego cukru

• 1 bigger tablespoon of red chili paste – jedna wieksza lyzka pasty z czerwonego chilli

• 5-7 red chili peppers – 5-7 czerwonych papryczek

• Bunch of fresh spring onion, chopped into 5cm pieces – garsc cebulki dymki pokrojonej w 5cm kawalki

• 1 red bell pepper, sliced into smaller pieces – 1 czerwona papryka, pokrojona na mniejsze czesci

• 100g of cashew nuts – 100g nerkowcow

• 1/2 of white onion, sliced – polowke pokrojonej bialej cebuli

• 2 cloves of garlic, sliced – 2 zabki czosnku, cienko pokrojone

• 100g of mushrooms, cut into smaller pieces  (I used porcini mushrooms) – 100g grzybow, pokrojonych na mniejsze czesci (Ja uzylem podgrzybki)

• Vegetable oil – olej do smazenia

Directions

• Cut your chicken into 1cm pieces, put into a bowl and add 1 tablespoon of oyster sauce. Mix well, place in the fridge and let it marinate for at least 20 minutes. – Pokroj kurczaka w 1cm kawalki, wrzuc do miski i dodaj 1 lyzke sosu ostrygowego. Wmasuj w kurczaka i odstaw do lodowki do zamarynowania na przynajmniej 20min.
• Heat up a pan and dry roast the cashew nuts, do not add any oil. Once ready, set aside to cool down. – podrzej patelnie i na sucho upraz nerkowce az stana sie lekko brazowe. Nie dodawaj oleju. Kiedy orzechy nabiora juz koloru, przesyp je do innego pojemnika zeby ostygly.
• Slice your red chilies into a half and take out the seeds. Heat up 2 tablespoons of vegetable oil in a bigger pan, add into it your chilies and deep fry for 2-3 minutes from both sides. Chilies will be ready once they get a brown color. – Przekroj czerwone papryczki na pol, wybierz wszystkie nasionka. Rozgrzej 2 lyzki oleju na patelni, dodaj papryczki i smaz przez 2-3min na kazdej stronie. Papryczki sa gotowe, gdy zbrazowieja.
• Heat up a tablespoon of vegetable oil in a bigger pan (you can use the one from before) and place in the chicken pieces. Do not stir the chicken at all. Let it “brown” at the bottom but leave it raw at the top. Once all the pieces turned brown on one side, take it out. – Podgrzej lyzke oleju w patelni (mozesz uzyc ta sama, co poprzednio) i poloz na niej kurczaka. Nie mieszaj. Pozwol kurczakowi sie ‘zbrazowic’ od spodu, ale z gory jeszcze niech bedzie surowy. Gdy wszystkie kawalki kurczaka sa juz uzmazone po jednej stronie, zdejmij je z patelni.
• Add to the pan the sliced white onion and garlic. Cook until the garlic will be golden. Add the red bell pepper, the mushrooms and cook for 2-3 minutes. Then add the chicken and mix well. – Dodaj do patelni pokrojona cebule i czosnek. Podsmaz az wszystko sie zezloci. Dodaj czerwona papryke, grzyby i smaz jeszcze 2-3min. Teraz dodaj kurczaka i pomieszaj wszystko razem.
• Meanwhile, mix 1 tablespoon of oyster sauce with 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, one and a half spoon of white sugar and the red curry paste. add to the chicken and vegetables. Mix well so the sauce will get everywhere. If you want to have a thinner sauce just a bit of hot water. – W miedzy czasie, zmieszaj lyzke sosu ostrygowego, lyzke sosu sojowego, lyzke sosu rybnego,  z bialym cukrem i pasta z czerwonego curry. Dodaj wszystko do kurczaka z warzywami. Zmieszaj, tak, zeby sos polaczyl sie z wszystkimi skladnikami. Jesli sos bedzie za gesty, mozesz dodac odrobine goracej wody.
• Switch off the heat and add the cashew nuts and spring onions, mix well. – Wylacz patelnie, dodaj nerkowce i dymke. Wymieszaj.
• Serve with rice and enjoy – Podawaj z ryzem. Smaczengo

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For example, this chicken is made with Parmesan cheese and the tomato sauce is made from fresh tomatoes. Altogether it has so much flavor and textures that it is very hard to describe. So the only thing which you can do is to try it by yourself. You will not regret that decision for sure.

The best chicken Milanese with spaghetti and tomato sauce

The best chicken Milanese with spaghetti and tomato sauce

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Recipe by Jan Vasil Course: Dinners, Recipe bookCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 2 cloves of garlic

• ½ a bunch of fresh basil

• Olive oil

• 400g of whole plum tomatoes, fresh or canned

• 2 chicken breasts

• 100g plain flour

• 2 large eggs

• 100g breadcrumbs

• 30g Parmesan cheese, grated

• 150g wholewheat spaghetti

• Vegetable oil for frying

Directions

• Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
• Heat a tablespoon of olive oil in a pan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
• Add the whole tomatoes to the pan and crush them with a fork. Season with a pinch of salt and black pepper, reduce the heat to low and let it simmer for 30 minutes.
• Place the chicken breasts on a flat surface, cover with a sheet of parchment paper and beat to 5mm thickness with a mallet.
• Beat the eggs in a bowl until fluffy and add the half of the grated Parmesan into the breadcrumbs.
• Coat the chicken breasts in the flour, then the egg and finally in the breadcrumbs, until well coated.
• Heat up a bigger frying pan and then add a good drizzle of the vegetable oil. Fry the chicken breasts for 3-4 minutes per side, or until golden.
• Cook the spaghetti according to the instructions on the package, drain and add to the tomato sauce.
• Serve the pasta with slices of chicken breasts and sprinkle with chopped basil leaves and the second half of the Parmesan.
• Enjoy

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The best chicken Milanese with spaghetti and tomato sauce

Quinoa will give a very specific crunchiness to your dishes and they are definitely healthier than regular breadcrumbs. Also, quinoa flakes are made only from quinoa (you can read more about quinoa flakes here) and do not contain any additional sugar, fats, salt, flour, gluten, and chemicals. So next time you will want to make a fried dish, but you care about your health, use some quinoa flakes instead of breadcrumbs.

The best quinoa flake and walnut thyme chicken popcorn

The best quinoa flake and walnut thyme chicken popcorn

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g boneless chicken breasts

• 2 tbsp quinoa flour

• 2 eggs

• 1/2 quinoa flakes

• 1/4 finely chopped walnuts (you can blend the walnuts in a blender)

• 1 tbsp fresh thyme (or 1/2 teaspoon dried thyme)

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 100 ml vegetable oil for frying

Directions

• Cut each chicken breast lengthwise, cover with parchment paper and beat into 1cm thick slices and then into smaller pieces (cubes).
• Spread the quinoa flour on a plate. Crack the egg into a bowl and beat slightly. Combine the quinoa flakes, chopped walnuts, salt, thyme and black pepper in a shallow plate or bowl.
• Dip each chicken breast in the quinoa flour, then the egg then coats in the quinoa mixture.
• Heat the vegetable oil in a large frying pan. Add the chicken breasts to the pan and fry for 3-4 minutes on each side, or until golden.

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