I watched the recipe on You Tube at Russian food and I found it interesting. Of course it disturbed my sleep until I managed to implement it. You get a juicy and tasty chicken. I think seasoning depends on everyone's taste. So I invite you to be creative.
- 1 kg of chicken meat - thighs and back
- 2 red onions
- 1 clove of garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1 teaspoon chopped dried oregano
- 1/2 teaspoon ground black pepper
Preparation time: less than 90 minutes
RECIPE PREPARATION Chicken in a jar:
- The well-washed chicken is put in a bowl together with the spices and salt.
- Mix well, gently massaging the pieces of meat to season evenly.
- Peel an onion and cut it in half.
- Peel a squash, grate it and cut it in half.
- I like to do this with garlic in steaks.
- After cooking, the garlic is gently squeezed and the contents are spread like a cream or mixed on / in the meat.
- The peppers are cleaned, washed and cut as desired.
- We use a jar suitable for the amount of chicken we have. I used a 2 l jar.
- Place the chicken and bay leaf in the jar, alternating with onions, garlic and bell peppers.
- Seal the mouth of the jar with aluminum foil.
- Attention !!!! The oven does not preheat to avoid breaking the jar.
- Place the jar in the oven for an hour and a half at 180 degrees Celsius.
- If you want browner meat, remove the foil 20 minutes before the end of cooking.
- Serve the chicken prepared in a jar, along with your favorite garnish and salad.
- Great appetite !!!
In the recipe watched, onions were cut into rings and garlic cut into smaller pieces.
Peel a squash, grate it and cut it in half.
I like to do this with garlic in steaks.
After baking, the garlic is gently squeezed and the contents are spread like a cream or mixed on / in the meat.
Attention !!!! The oven does not preheat to avoid breaking the jar.
The most juicy, fine and delicious chicken in a jar! Just place the ingredients, and the rest is taken care of by the oven!
We present you a recipe for delicious chicken with vegetables, baked in a jar. The meat is cooked in its own juice, without water or oil, which gives it a special charm. From the most affordable ingredients and with minimal effort, get the main course with the garnish at the same time. Experiment with your favorite vegetables and enjoy your loved ones with a particularly delicious delight.
INGREDIENTS (FOR A JAR WITH A VOLUME OF 3 L)
METHOD OF PREPARATION
1. Cut the meat into smaller pieces.
2. Wash and clean the vegetables.
3. Prepare a clean (3 l) jar (volume 3). Put a layer of meat, salt, pepper, bay leaf in the jar, then a layer of vegetables. Alternate the layers until you fill the jar.
4. Cover the jar with a metal lid (without the elastic band). Place it on a wire rack or baking tray and place in the cold oven.
5. Turn on the oven and leave the jar inside for 1.5 hours.
Note:If the chicken is smaller, you can use more vegetables. You can add both cabbage and potatoes, lemon or orange slices, raisins, prunes. It is important not to combine potatoes with citrus fruits.
Florentine chicken with spinach, sour cream, garlic and parmesan & # 8211
Florentine chicken with spinach, sour cream, garlic and parmesan & # 8211 in the pan. Chicken or turkey breast with spinach and creamy cream sauce. Chicken food with delicious sauce. Chicken breast recipes. Recipes with turkey breast. Fast food recipes in 20 minutes.
I am a big fan of spinach and I use it in many recipes (I leave them at the end). Either it's fresh spinach or frozen. This Florentine chicken with spinach and creamy cream sauce is an Italian-American dish (“florentine chicken with creamy sauce”) And brings together ingredients that go very well with each other, reminding me of the spinach puree I grew up with. Transylvanian spinach food is with milk and garlic & # 8211 the recipe here. Most often we eat it with skewers, scrambled eggs or meatballs.
In the case of this Florentine chicken I used sweet cream for cream (natural, not vegetable!), Green garlic and fresh spinach. In the extra season we use old garlic and frozen spinach. Poultry can be both chicken (breast or boneless thighs) and turkey (breast). Being a quick recipe you will see that the cooking is short and the result is fabulous.
From the quantities below are 4-5 servings of Florentine chicken with spinach, sour cream, garlic and parmesan.
Pickled cauliflower in a jar for the winter & # 8211 is delicious and crunchy
This is the best recipe for cauliflower for winter. I recommend you put cauliflower in 500 ml jars, because it keeps better.
- 1 kg cauliflower, 800 gr carrots
- 1 clove of garlic
- 1 liter of water, 5 tablespoons sugar
- 2 tablespoons coarse salt
- 30-40 ml of sunflower oil, 100 ml of vinegar
Method of preparation:
Break the cauliflower into pieces and rinse well. Pour the water into a saucepan. Let it boil. Add the cauliflower pieces to the pan with boiling water. Boil it for 4-5 minutes. Then take the cauliflower out of the water and put it in a strainer.
We clean the carrots and grate them. Peel the garlic and cut it into slices.
Boil a liter of water in a saucepan. Add sugar and coarse salt. Stir to dissolve salt and sugar. Add sunflower oil and vinegar. Then boil the marinade for 3-5 minutes.
Put the carrot, cauliflower and garlic in jars. Fill the jars with hot marinade. We cover the jars with lids and put them in a pot on the bottom of which we put a clean cloth.
We pour water in the pot until it reaches the number of jars. We put the pot on the stove and wait for the water to boil. After it starts to boil, leave the pot on the fire for another 10 minutes.
Then turn off the stove, remove the jars from the pot and screw the lids tightly. We turn the jars upside down, cover them with a blanket or a thick towel and let them cool.
After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. Good appetite and increase cooking!
Baked peppers in a jar
- 2 kg capsicum
- 500 ml oil
- 200 ml of vinegar
- 50 gr sugar
- 20 gr salt
- 2 tablespoons mustard seeds
- Celery leaves
- Bay leaves.
Method of preparation
Baked peppers in a jar
Wash the peppers, wipe with an absorbent napkin and cut in half lengthwise. Remove seeds and stalks. Put the oil in a large bowl and when it is hot, add the peppers and let it fry lightly. Remove the peppers from the oil, then drain in a covered bowl.
Separately, in a cooker, boil the vinegar, add the spices over and let it boil for a few minutes. Put the vinegar over the baked peppers.
Put the capsicums in jars, and add the vinegar and a little of the oil in which the peppers were fried. Put the lids on the jars and keep them in the pantry.
Chicken bean recipe with pod beans.
For this recipe, I had yellow pods in the freezer, fidelity. And the chicken being a poultry, raised naturally, gave a special taste to the food.
I also added some finely chopped root vegetables to give consistency to the food. Grandma thickened the food with a little flour, but we kind of ruled it out. Finely chop the vegetables so that they become more of a paste and solve the problem of the consistency of the dishes. Basically we prepare a thick vegetable sauce with tomato paste.
We preferred to cook the chicken to come out tender. Chicken is not compared to commercial chicken, which is cooked quickly regardless of whether it is boiled or pan-fried.
Regardless of the method chosen to prepare this food, it turns out very tasty. If you haven't tried the combination of chicken and bean pods, I recommend it with confidence!
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Do you want to eat watermelon in winter too? You can pickle it. It is very delicious!
The housewives start preparing their recipes with the pickles they will put for the winter. We recommend them to go out of their way and pickle watermelon. It turns out absolutely delicious and you should not miss it on the holiday table.
Here's how simple it is to prepare.
Wash the watermelon and cut into normal-sized slices. Arrange in a large jar, and slice thyme, garlic, horseradish pieces and a few stalks of dill with flowers.
On top of the watermelon slices you need to add some dill stems so that they do not rise to the surface.
For brine you need 1 tablespoon of pickle salt to 1 liter of water. In a 5 liter jar, about 3.5 liters of brine is made, which must cover everything in the jar.
Cover with a lid and keep in the cellar or pantry. Its taste is incredibly delicious and goes perfectly with steak.
How to prepare Korean salad recipe in a jar
First prepare the sauce. Put all the ingredients in a blender and mix.
The stove noodles are boiled according to the instructions on the package.
Cut the cabbage into thin strips. Peel a squash, grate it and squeeze the juice. Cut the green onion. Mix the vegetables in a bowl.
Put the sauce in the jar, about two fingers. Don't put the whole amount!
Put the vegetables and then the stove noodles.
Close the jar and place in the refrigerator.
The contents of the jar can be poured into a bowl or mixed with a fork.
Like I said, start with the dressing room. Mix the mustard, olive oil and vinegar well in a bowl, add salt and pepper to taste, chopped dill and put the dressing in the jar.
Then add the sliced olives, the quail eggs cut in half, the pieces of tuna, the cherry tomatoes cut, the green onions cut into rounds and on top the lettuce leaves broken into pieces.
That's all! when you want to eat it, simply shake the jar and the dressing will cover all the ingredients and you will have a perfect salad!
I promised 3 salads so we will make the one with chicken now: you need a handful of baby spinach leaves, 200 gr grilled chicken breast, 1 avocado, 1 red onion, 150 gr boiled red beans, 1 kapia pepper, and for Dressing you need 50 ml drinking yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon mustard, salt and pepper to taste and 1 tablespoon chopped chivas
Wash the peas well in cold water, then drain.
Bring a bowl of water to a boil, add salt and sugar and stir until melted.
At the first boil of water, add the peas and simmer for 6-8 minutes.
Meanwhile, wash and sterilize the jars.
Fill the jars, hot, with peas to cover 3/4 of the capacity of the jars, then add the hot brine and immediately screw the lids on.
The jars of peas, placed in a tray, are placed in the already hot oven and leave there until completely cooled, then put in a cool place nicely labeled.
How to put horseradish in a jar for the winter and for what diseases to use it
How to put HREAN in a jar for the winter and for what diseases to use it. Horseradish can become a powerful medicine for the home pharmacy during the winter, if we take a little time to preserve it, preferably in the most natural way possible. As a natural preservative you can use vinegar and salt.
Horseradish properties: Horseradish is part of the cruciferous family, along with cabbage, broccoli and cauliflower. All these vegetables are famous for their powerful anti-carcinogenic properties. From a medicinal point of view, horseradish root acts as a powerful antibiotic, as an antibacterial, expectorant, bronchodilator, heart tonic, liver and spleen tonic, detoxifier and stimulator for the liver, coronary vasodilator, stimulator for blood circulation and the immune system, anti-inflammatory, antiparasitic (deworming), anti-anemic, antiscorbutic, antioxidant, and diuretic. Horseradish is especially recommended for people who have poor blood circulation and suffer from high blood pressure, colds, sinusitis, respiratory diseases or rheumatism.
Horseradish in a jar for the winter & # 8211 Ingredients: 1 kg of horseradish, 1 tablespoon of sea salt, 150-200 ml of vinegar
Preparation: Horseradish roots are peeled, washed and then grated on a grater. Or you can process them with the help of a robot, using a special scraping blade. Put all the grated horseradish in a large bowl. Add salt and then vinegar (not much, just enough to moisten the horseradish). Mix everything with your hands. The horseradish is then placed in glass jars, pressing by hand or with a spoon, so as not to leave air gaps. Place the lids tightly and keep cool. When you start a jar, be sure to keep it in the refrigerator, closing it tightly after each opening. Horseradish preserved in this way can be eaten as a side dish to salads, potatoes, meat, fish or other dishes, with boiled and grated red beets or with cream and yogurt.
Therapeutic indications: For therapeutic purposes, you can consume 1 teaspoon of grated horseradish, with a little honey, 2-3 times a day. Sinus infections - 1/4 teaspoon is kept in the mouth until the sharp taste diminishes stuffy nose in children - give the child a little grated horseradish to suck as an expectorant in: allergic rhinitis, persistent cough, asthma, lung disease - eat honey, or make an infusion with hot water bladder infections - mix 3-4 tablespoons of horseradish shaved with honey as a diuretic, edema - put from 20 grams of grated horseradish and 10 g of ground mustard seeds infused for 4 hours in 2 cups of boiling water consume 1 tablespoon, until the whole amount is finished in one day Excess water in the body indigestion, putrefaction in the digestive tract - consume 15-20 drops of grated horseradish juice, 3 times a day, between meals rheumatism, gout, arthritis, sciatica, joint pain, swelling - drink infusion horseradish, or apply a compress of grated horseradish (slightly preheated) on the spot painful pains, cover with a cloth
Grease the area first with lard or marigold cream, because horseradish can greatly irritate the skin frostbite - grease the affected area with lard, marigold cream or oil, and then apply heated horseradish heated before neuralgia - put grated horseradish in the palm and apply on the painful area
Precautions and contraindications
People with hypothyroidism, gastrointestinal disorders, stomach or intestinal ulcers, irritable bowel syndrome and severe kidney disease should avoid horseradish. It is also contraindicated during pregnancy and lactation. If you are on medication, seek medical advice before starting a horseradish treatment.