Traditional recipes

Mushrooms stuffed with vegetables and chicken breast in Crock-Pot slow cooker

Mushrooms stuffed with vegetables and chicken breast in Crock-Pot slow cooker


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First we prepare the ingredients for the filling, which we quickly sauté in a non-stick pan on the stove.

So, we clean all the vegetables, wash them and chop them into cubes.

Chop the cubes and tails from the mushrooms, then remove the ends from the needles.

Heat the oil and first add the chicken breast, cut into cubes, then, after 2-3 minutes, add the vegetables.

Sprinkle a little salt, pepper, thyme and oregano, green parsley over them and mix them a few times and then lift them off the heat.

We do not let them prepare definitively, only to be easily penetrated, because they will be prepared together with the mushrooms.

Clean the mushrooms from the protective film, rinse them well under running water and let them drain well.

We cut the butter into small pieces that we place on the bottom of the Crock-Pot 4.7 L Digital slow cooker bowl.

We also place the mushrooms, and inside them we put cleaned garlic cloves and cut the slices, then we fill them with the ingredients from the pan.

We stuff them as much pine as we can, and what remains in the pan, we add on top of the mushrooms.

Add two more bay leaves, cover the pot and connect the appliance to the power supply.

We set the hight mode for an hour and 30 minutes and go about our business.

This is one of the advantages of the slow cooker, that we can see ourselves calmly from other things, while he quietly prepares our food.

After the time expired, I moved the mushrooms in a heat-resistant dish, sprinkled chopped parsley and grated cheese on top and put the dish in the oven for 5 minutes at 200 degrees, to gratinate the mushrooms nicely.

They came out very good and good looking!



Chicken breast with mushroom

Chicken breast with mushroom, drob or terrine, but not the name is important but how good it is. I have pampered you with this kind of preparation, the most recent being this Drob made of chicken breast with colored peppers, presented below. Quite similar and yet different in taste.

It can be prepared the day before and left cold covered with a plastic wrap to blend the flavors. It can be served as an appetizer / entree, but being consistent, it goes with a side dish for lunch or dinner. I recommend you try it!

Ingredient Drob / tray 11 × 20 cm:
500 g chopped chicken breast
1 small jar of whole mushrooms
5-6 sliced ​​black olives
3-4 pickled, sliced ​​dried tomatoes
1/2 yellow bell pepper
1/2 red bell pepper
2 tablespoons fine breadcrumbs
4 lightly beaten eggs
2-3 tablespoons grated cheese
30 g olive oil (chicken being dry)
1 teaspoon of Provence herbs
salt
white pepper
100-150 g strips of bacon

Preparation Chicken breast with mushroom:
You can either buy minced chicken or ready-made minced chicken breast of about 500 g and put it in the car.
We preferably use colored bell peppers, Californian type, as they are very meaty and cut them into cubes of the right size.
A few black olives, preferably large ones, because they can be cut nicely into slices and dried and pickled tomatoes as well as sliced.

We incorporate all these ingredients in the minced chicken meat, seasoned according to everyone's taste, with salt, white pepper and Provence herbs. As the chicken does not have fat, we add approx. 2 tablespoons olive oil.


Ingredients for the quiche recipe with onions, potatoes, mushrooms and chicken breast

  • Ingredients for the dough:
  • - Flour - 200g
  • - Cold butter - 100g
  • - Yellow - 1
  • - Salt - a dust
  • - Cold water - 10 teaspoons
  • Ingredients for the filling:
  • - Onions - 4 mediums
  • - Mushrooms - 200g
  • - Chicken breast - & frac12 piece
  • - Boiled potatoes - 3 medium
  • - Hard cheese - 200g
  • - Butter - 50g
  • - Eggs - 2 + 1 egg whites (leftover dough)
  • - Sour cream - 200g
  • - Salt, pepper - to taste
  • - Onion oil, mushrooms and meat.

How to prepare Quiche with onions, potatoes, mushrooms and chicken breast, simple recipe

Tart dough

1. Put flour in a bowl (do not sift flour).
2. Add the diced cold butter
3. Add the salt powder.
4. Mix everything at low speed, not too much, until we get crumbs.
5. Add the yolk and cold water. Mix until the ingredients are incorporated.
The dough should not be mixed or kneaded much.
If necessary (do not bind the dough) add another teaspoon of cold water.
6. Wrap the dough in cling film or put it in a plastic bag
7. Put the dough in the fridge for an hour. This step is necessary for the dough to become malleable.
8. Lightly spread the dough with the rolling pin on the floured table until we obtain a sheet of approximately 35 cm.

Quiche with onions, potatoes, mushrooms and chicken breast, simple recipe

9. Preheat the oven to 200C.
11. Put the dough in the tray so that it covers the walls (approximately 8 cm). I used the 26 cm diameter tray. We cut the excess dough.
12. Prick the bottom of the tart with a fork and put the tart in the fridge for 20 minutes.
13. Put the empty tart in the oven for 20 minutes until golden brown.

Filling:

1. Boil the peeled potatoes in a little salted water.
2. Peel and chop the onion.
3. Cut the mushrooms and meat according to your preferences.
4. Saute onions, mushrooms and chicken separately. We season them to taste.
Advice:

Heat the mushrooms initially on the pan without oil, then after 2-3 minutes add the oil. If the mushrooms burn, but they still look raw, add 3-5 tablespoons of water and heat them under the lid.
5. Cut the potatoes to taste and season to taste.
6. Put onions, potatoes, mushrooms, meat in a bowl and mix gently.
7. Put the filling in the lightly browned tart.

Sauce / cream:

1. Break the eggs into a large bowl and add the egg whites.
2. Pour the cream, add salt and pepper, grated cheese (1/4 of the total amount). We mix everything with a whisk.
3. Pour the cream over the filling (it is best to pour it carefully with the polish, so as to cover the whole tart).
4. Distribute the grated (remaining) cheese.

Put the tart in the oven for 40-50 min.

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Quiche with onion, potatoes, mushrooms and chicken breast, simple recipe


Spaghetti with spinach and chicken breast

Spaghetti with spinach and chicken breast, a recipe that belongs to the category of simple, shamefully simple. In fact, the recipe started from a boiled chicken breast left in the fridge. Initially I wanted to heat it and eat it next to a salad. But I also had a bag of spinach in the fridge that had to be made on the spot. And so we happily chose spaghetti with spinach and chicken breast. They were ready in about 20 minutes with the arrangement of logistics in the kitchen. Nice, isn't it?

If you want to make a recipe, but you don't have a recyclable chicken breast, you can use grilled chicken breast. It will also add flavor, of course!

And if there is anything left (I don't think so, but it's not known) you can take it with you to work. They are good and cold.

Spaghetti ingredients with spinach and chicken breast

  • 350-400 g whole spaghetti
  • a chicken breast
  • 2 generous hands of fresh spinach
  • 200 ml sour cream for cooking
  • 3 tablespoons olive oil
  • 1 clove of garlic
  • salt and pepper
  • - grated cheese / parmesan and diced tomatoes for serving (optional)

Preparation Spaghetti with spinach and chicken breast

  1. Cut the chicken breast as for schnitzel, season with salt and pepper and fry on both sides in a pan. Take it out and keep it warm.
  2. Boil the pasta in plenty of salted water according to the instructions on the package.
  3. While they are boiling, put a pan on the fire and add the oil, let it heat up then add the garlic and cook for only a few seconds (so that it does not burn).
  4. Add the spinach to the pan and leave until soft (ready in 5 minutes).
  5. Add the sour cream for cooking and let it simmer for about 5 minutes. Add salt and pepper to taste.
  6. Add the drained pasta in the pan over the spinach and with a tongs mix gently.

Pour the pasta on a plate, add sliced ​​chicken breast and garnish with grated cheese and a few diced tomatoes and & # 8230 dig in!


Mushroom stew with chicken

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How to bake stuffed chicken breast?

I placed the stuffed chicken breast in a heat-resistant ceramic bowl, greased with a little oil. I salted and peppered both sides. Next to it I put some oregano sprigs and some basil leaves. You can not put them if you do not want these flavors. On top I placed 2 slices of butter for an extra flavor.

We must put on some fat because the chicken breast is dry! He needs this butter to stay tender and brown nicely. Otherwise a dry stew comes out. You can also grease the meat with olive oil.

I put the chicken breast in the oven at 180 ° C for 30 minutes. From time to time I sprinkled the meat with the sauce from the tray (3 times). Finally I took the chicken breast out of the oven, nicely browned. Look how good it looks !! I can't tell you how fragrant it is!

Hmmm & # 8230 how good this chicken breast stuffed with ham and cheese smells! Let's see what it looks like inside. But first we will remove the toothpicks.

Here is the section. Fresh meat, as I promised you, melted cheese and plenty of ham.

I really liked this stuffed chicken breast in the oven! You can eat it with seasonal salads or with traditional gaskets (you can find them here).

If you are a fan of chicken breast rolls, I recommend it and this recipechicken breast stuffed with mushrooms and other vegetables.

It's worth trying this chicken breast stuffed with ham and cheese in the oven! You will be conquered by him!


Mushrooms stuffed with vegetables and chicken breast in slow cooker Crock-Pot - Recipes

A recipe from the same Queen. Very easy to prepare, very tasty and suitable for festive meals.

Ingredients

Sheet:
300 g large grated cheese
3 eggs
3 tablespoons fermented cream
fresh dill

Filling:
500 g chopped chicken breast
1 onion
salt
pepper
oil

Method of preparation

Put the grated cheese in a bowl, add the beaten eggs, sour cream and freshly chopped dill and mix everything well.

The stove tray is lined with baking paper and the whole composition gekaufte amazon serienen is spread on it.

Bake for 13 minutes at 180 g heat up / down without ventilation.

Meanwhile, fry the finely chopped onion in a little oil, then put it in a sieve to drain the excess oil deutsche bank online herunterladen.

Mix with the minced meat and sprinkle with salt and pepper to taste.

After 13 minutes of baking, remove the tray from the oven and spread (patiently & # 8230) the raw meat filling over the counter www.rapoo.com.

Roll quite tightly and carefully with the help of the sheet on which the countertop has been baked.

Change the baking sheet in the same stove tray and put the google chrome roll for free.

Cover with aluminum foil or baking paper (as you have at hand) and bake at 180 g for 30 minutes, but remove the foil after 25 minutes and continue baking for another 5 minutes without foil and with ventilation weihnachts e-cards costenlosen.


Volovan with mushrooms and chicken breast

Today I present you an aperitif with a special name, namely volovan or vol-au-vent as many of you know.
It is a preparation based on puff pastry, originally from France, in free translation it means & # 8222zbor-in-vant & # 8221, the name being given by the fact that the baskets obtained are very light.
I chose to fill them with a composition of chicken breast, mushrooms and bechamel sauce. But they can also be filled with salted cream cheese, with spicy vegetable fillings, brains, etc.

For the puff pastry
500 gr flour
500 gr butter
10 gr salt
a tablespoon of vinegar
100 gr flour for folding
an egg for anointing

Filling
300 gr mushrooms
300 gr chicken breast
100 gr butter
flour 50 gr
milk 150 ml
sour cream 150 gr
salt
pepper
nutmeg (optional)
oil


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Today I share the recipe for a special soup. What's so special about this soup? Its simplicity and ingredients. The & quotiasca yellow mushroom & quot or the "forest chicken" as it is also known, has a special aroma. It's a pretty fibrous mushroom

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Peel an onion, chop and fry in a little olive oil. Let it turn golden. Cut the mushrooms into slices and add them over the fried onions. Allow the mushrooms to penetrate, stirring occasionally until the liquid evaporates.

In a saucepan boil water with a little salt and then add broccoli. Let it boil for 7-8 minutes. It doesn't have to be very soft. Meanwhile, fry the finely chopped onion in oil. After the broccoli is boiled, strain it but keep the water in it

Heat the oil in the pot in which we are going to make the soup. Peel a squash, grate it and cut it into small cubes. Then add green onions cut into pieces of about 1 cm. It continues

Heat the oil, add the bacon or sliced ​​ham. Fry over low heat until crispy. The fried bacon is removed on a plate. Add finely chopped onion and fry for 2-3 minutes, until soft. Add butter and garlic

Peel an onion and put it in olive oil with the finely chopped bacon. Peel and finely chop the carrots. Wash, cut into small cubes the zucchini and put together with the carrots to cook with onion and bacon. Season

Peel a squash, grate it and cut it in half. Cut into slices, put in a robot / blender and sift. Cut the avocado in half, remove the seeds, remove the core with a teaspoon and put in a blender. splash

Wash the tomatoes, remove the stalks and cut into large pieces. Place the tomatoes in the baking tray, sprinkle with olive oil, salt, pepper to taste. Add the basil leaves and thyme, mix well and put in the oven. The tomatoes are kept

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Wash the lentils and place them in the 3.5l Crock-Pot manual slow cooker bowl with the broken broccoli in the pieces and the dried tomatoes. Add 1.5 l of water, salt and pepper to taste and start the slow cooker on the high function for 2 hours. (I used


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