For the beef and the veggies I didn’t use specific measurements. You can see about how much I used from the pictures. However, I did stick with the measurements for the marinade and sauce.
Thin slices of beef
red bell pepper, sliced
half of a large onion, sliced
2 cloves garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl
Steam the broccoli
Heat a large frying pan or wok over high heat. Add the cooking oil. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef fry undisturbed for 1 minute. Lower the heat to medium-high and flip the beef slices over. Fry until the beef is no longer pink, then take out of the pan. Try to leave as much of the beef juices in the pan as possible.
Once the beef is taken out of the pan, add bell red bell pepper and onion, cook until soft (about 5 minutes).
Add the garlic to the pan and fry for an additional 30 seconds to 1 minute
Add the broccoli to the pan, stir
Add the beef back to the pan, stir
Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds
YUMMMM, so excited to share my Chicken & Avocado Panini with you! This is super easy to make because it does’t have any specific measurements and you can totally play around with the ingredients and flavors in this recipe!
Chicken breasts, cubed
Bell pepper, sliced
Mozzarella Cheese, whole
Some of your favorite seasoning (I used a mix of asian spices, chilli, and paprika)
Season the chicken well, pour olive oil into a pan, fry the chicken pieces for about 8 minutes on medium heat
Add the sliced bell peppers, cook until the bell peppers are tender and chicken is golden
Lay the tortilla flat, scoop a little bit of everything inside, wrap it, place on the panini grill! DONE!
These paninis are so tasty because all the ingredients + the juices from the chicken blend together so good that you don’t even NEED to dip it into a sauce! We absolutely love it!
Note: We had some avocados, mozzarella, and jalapeños left over in the end and used them to make a quick salad to serve on the side (just added tomatoes and lettuce to it). We used french dressing for it and garnished with sesame seeds.
I know I probably say this a lot, but this is really one of my favorite recipes! The chicken is so crispy on the outside and moist on the inside, it’s unbelievable! 🙂
If you don’t already have Panko breadcrumbs in your cupboard, you should really buy some! Absolutely love them! In my previous posts I’ve mentioned briefly how versatile they are and nicer than regular breadcrumbs because they absorb oil better so you don’t end up with an oily meal!
For this recipe I’ve decided to fry the chicken in olive oil however, you can also pop it right in the oven of course!
This recipe has no specific measurements, just depends on how much chicken you are using.
Favorite seasoning (I used chilli, asian spice seasoning, paprika, and salt & pepper)
Favorite sauce (I used a chilli-lemon sauce, bought at my favorite asian market)
Cabbage, chopped (optional), tomatoes (optional)
First, simply put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes
Season the dish with the bread crumbs to taste with your favorite combination of seasoning
Pat the chicken dry and season both sides with salt and pepper
Step 1: Dip each breast into the flour, then shake off the excess. Step 2: Coat the chicken breast with the egg and hold the chicken over the liquid to let any excess fall back into the bowl. Step 3: Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Step 4: This is the *key* part in order to get it crispy and fluffy, repeat Step 2 and Step 3 one more time.
Pour some olive oil in a pan and fry the breaded chicken breasts until slightly golden. Suggestion to get it nice and moist on the inside but crispy on the outside: Fry on medium heat, and turn the chicken only once! Let each side slowly fry for about 10 minutes or until golden. Be careful, if the temperature of the oil is too high it will burn the breadcrumbs
Transfer chicken breasts to a towel lined plate to drain any excess oil
Once plated, pour over some of your favorite sauce
I love to serve this dish on a bed of cabbage with some slices of tomatoes and garnish with black sesame seeds
Do not be intimidated by the “fancy” name, this dish is super easy to make! It only calls for a total of 8 ingredients (including the fish and pasta!)
The fish of choice was the Gilt-Head Bream and the pasta of choice was a delicious Tagliolini al Limone, which my dear friend Lukas gave to me. Obviously, both the fish and pasta can be substituted with other types.
I absolutely love the lemon flavors mixed with parmesan that really stand out in this dish! So excited to share with you!
So, what you will need:
For the Fish:
any seasoning of choice
Sauce for the Tagliolini Pasta:
1lb Tagliolini (or Fettuccine)
2 cloves garlic, finely chopped
2/3 cup olive oil
2/3 cup grated parmesan
2/3 cup lemon juice (from about 2 big lemons)
about 1-2 tablespoons lemon zest
4 tablespoons cooking cream (optional)
pepper to taste
fresh basil (optional)
First off, I drizzled some olive oil over the fish, then lightly seasoned it with an all purpose seasoning on all sides, inserted a couple lemon slices inside and on top of the fish. (note: the key is not to over-season the fish, just a light sprinkle here and there is enough. Its’ natural flavors are delicious enough!). Simply pop this in the oven at about 190C (374F) for about 35 minutes (may vary). I usually like my fish crispy and over-baked on the outside, so I put it on broil for the last 5 minutes. Don’t worry it will still be nice and juicy on the inside!
While the pasta is cooking, combine all the ingredients for the sauce in a bowl, except for the basil, lemon zest, and cooking cream, and stir
Once the pasta is done cooking and drained, I added fresh basil and the four tablespoons of cooking cream, just enough to moisten the pasta again. You can also reserve some of the water that the pasta was cooking in for this step if you don’t have cooking cream
Caesar salad is one of my all-time favorite salads! Sadly, caesar dressing is another one of those items that are difficult to find in Austria. I looked at a bunch of different recipes online but had a hard time finding one that I thought had the best combination of ingredients, so I just tweaked them and made my own! This recipe makes about 4 cups of dressing. I know, that’s a lot of dressing but I wanted to make enough so that Ernan and I could eat Caesar salad all week (heheheheheheh) What you will need for the dressing:
2 garlic cloves
1 freshly squeezed lemon
2 teaspoons dijon mustard
2 teaspoons Worcester sauce
2 cups light Mayonnaise
2 cups greek yogurt
1 handful freshly grated Parmigiano-Reggiano
drizzle of olive oil
salt and pepper to taste
Combine all ingredients in a blender or food-processor until the dressing is nice and smooth
Toss the dressing with the salad mixture and add shaved Parmesan and garlic croutons to taste.
I always like to add some grilled chicken for extra protein. The chicken in the picture was seasoned with salt, pepper, paprika, and cajun and grilled in a skillet.
Regarding the garlic croutons: All you need for the croutons is 1 clove of garlic, ciabatta, and olive oil. First, take the garlic and scrape it against the outside of the ciabatta bread so that the flavor of the garlic rubs off. Cut the bread into cubes, drizzle with olive oil, bake until crispy. I’m sad that I don’t have pictures of the garlic croutons that I made. Next time I make this recipe I will make sure to post pics of those as well!
Lately I’ve been PANKO-obsessed. For those who have never heard of Panko, they are traditional Japanese-style breadcrumbs and much lighter and fluffier than traditional breadcrumbs. What I love about Panko breadcrumbs is that they give fried foods a light, crunchy coating and stay crunchy longer because they don’t absorb as much grease as regular breadcrumbs. Not to mention, Panko breadcrumbs are super versatile and you can pretty much use them on any type of meat or vegetable. Check out Pinterest for more Panko recipes!
This recipe does not have any special measurements, it’s more to taste. What you will need for this recipe:
2 Tablespoons of milk
Seasoning: Cajun, Paprika, Salt, Pepper
Sauce: Teriyaki (Ofcourse, this can be substituted with any sauce of choice)
Fill a shallow plate with flour
In a separate bowl, crack one egg, add 2 tablespoons of milk, add a dash of salt and pepper, mix all together
In a third plate, add the Panko flakes and season with cajun, paprika, salt, and pepper, to taste
Simply take the chicken breast one by one, coat with the flour first, then in the egg mixture, and last in the Panko flake mix
Place on baking rack
Once all chicken breasts are used, lightly sprinkle with oil (I used peanut oil)
Bake for about 40 minutes at 200C or until golden
Lastly coat with sauce of choice – I simply used Teriyaki sauce straight from the bottle (Note: To thicken the teriyaki sauce a bit I brought it to a light boil and added 2 tablespoons of cornstarch, stirring until it reached the desired thickness)
It’s finally time to share an occasional Bosnian recipe that I like to make. Since Ernan and I were both born in Bosnia, it’s nice to go back to our roots and cook up something that our parents, and their parents before them, basically grew up on. Even though we were both raised in the States, we were lucky enough that our moms still held on to those roots and we got to experience delicious Bosnian cuisine. This whole chicken and rice baked in the oven (in Bosnian: Piletina s rižom iz pećnice) is one of our favorites and one of the easiest to make! There are several different ways you can get creative with this one (like adding potatoes, bell peppers, and/or tomatoes) but I kept it simple this time.
A whole chicken (or you can use chicken drumsticks, chicken thighs, or chicken wings – just make sure the bone is in it)
2 cups of brown rice
4 cups water
carrots, cut into small squares
2 Knorr jelly chicken bouillons (I swear I can’t live without these lol)
All purpose seasoning (I used Vegeta – this is an absolute must-have spice in a Balkan kitchen)
Salt/pepper to taste
Boil the whole chicken in water for about 20 minutes. (Tip: always dump out the first round of water that you bring to a boil because that’s where the yucky parts from the chicken come out. The second round of water that you bring to a boil is perfect to use as a base for chicken soup)
Take the chicken out from the boiling water and simply lay it on a large pan, season to taste
Spread evenly the 2 cups of brown rice, carrots, and onions
Add 4 cups of water (if you’re using chicken stock just substitute it with water here)
Simply bake at about 210C (410F) for 25 minutes
Take the pan out of the oven and add the 2 Knorr jelly chicken bouillons (ignore this step if using chicken stock instead)
Continue baking at the same temperature until the rice has absorbed all the liquid (close to the end I like to rank up the temperature on Broil until the chicken looks nice and crispy)
We like to eat this with sour cream on the side (weird, I know, but it’s really tasty!)
We finally found some shredded CHEDDAR CHEESE at the Austrian grocery store here! It’s often the small things you miss when you’re so far away from home. We thought what better way to use it than to make deliciously cheesy chicken quesadillas! This is just a super simple recipe and takes under 30 minutes to make.
Chicken, cut into cubes and seasoned with taco seasoning
Bell peppers, sliced
Cheddar cheese, shredded
Olive oil (about 1 1/2 tablespoons)
For the guacamole on the side:
couple cherry tomatoes
juice from half of a lime
First, sauté the onions in some olive oil for a few minutes
Add the seasoned chicken
(I made my own taco seasoning and it’s delicious, for the recipe click here)
Once the chicken is almost cooked all the way, add the bell peppers
Cook until bell peppers are tender and chicken is cooked through
In a separate pan, lay down one tortilla and sprinkle the shredded cheese on top, add the cooked chicken mixture, and some jalapeños (I tried to keep it as “healthy” as possible so I avoided using oil in this step)
Cover with the second tortilla, let cook until cheese is about melted, then flip over to the other side
I always like to serve Quesadillas with a side of sour cream and guacamole. I didn’t go all out with the guacamole recipe this time. Instead I just used my chopper and put 1 avocado, a couple cherry tomatoes, juice of half of a lime, salt/pepper, and done!
After a long and busy day I had to think of something quick and easy to make, so this works perfect! This is one of those recipes that works with any vegetables you have on hand and no measurements necessary. Since I had a lot of spinach in the freezer, this was a done deal! (tip: I like to buy fresh spinach, chop it up, and freeze it!). The best thing about this recipe is that it is also super healthy! Farro, also called Pharaoh’s wheat, is an ancient grain that originated in Egypt thousands of years ago and is today most commonly used in Italy. Like many other grains, Farro is filled with loads of protein, fiber, B Complex vitamins, and pretty low in gluten. Read more about Farro and how to cook it here. Ingredients:
1.5 cups of Farro (rinsed in cold water, drained)
2 cloves garlic, crushed/minced
Cherry tomatoes, cut in half
Asparagus, cut into 1-2 inch pieces, boiled (I used white asparagus)
2 knorr chicken jelly bouillon
Butter (about 2 tablespoons)
Sun-dried tomatoes, chopped (optional)
Feta cheese (optional)
Fresh Parsley and/or chives (optional)
First put the asparagus pieces into salted, boiling water and let cook for about 10 minutes.
Cook Farro according to package directions (for 1.5 cups farro, add 3 cups water, bring to boil, add 2 chicken jelly bouillons, let it simmer until all the water is absorbed (approx. 30 minutes)*can also substitute water with chicken stock)
While the asparagus and Farro are cooking, in a separate pan melt some butter and add the spinach, sauté for 3 minutes
Then add the cherry tomatoes, let cook for another 3 minutes
Add the minced garlic and stir
By then the asparagus should be done, so add it as well
Once the Farro is cooked, add some butter (I added 1 tablespoon) and the sun-dried tomatoes, fluff with fork.
Add the Farro to the veggie mixture and stir to combine
Serve with feta cheese, parsley, and chives on top
Tip 1: Ernan and I sprinkled some chia seeds on top as well! Click here to read all about the cool health benefits of adding chia seeds to your diet! Tip 2: You can also substitute Farro with brown rice, Quinoa, Millet, whole Buckwheat, or any other yummy grain! Enjoy!