New recipes

Appetizer check with chicken and bacon

Appetizer check with chicken and bacon

Fry the bacon in an oil-free pan and chop the chicken breast.

Eggs are mixed with chicken spices and a mixture of herbs and dill.

The egg composition is mixed with chicken, bacon, cheddar cheese, sliced ​​pepper and parsley.

In a cake pan, add half of the composition, put the broken Camembert cheese in pieces, then add the rest of the composition.

Grate Parmesan cheese on top.

Put in the preheated oven, at 170 degrees C, for 40-45 min.



Chicken roll with olives wrapped in bacon


It is so simple and quick, not to mention how tasty and why not very good-looking that even the most clumsy in the kitchen could prepare it without any impediment!

Usually I do it when I have guests, it looks good on the set and is appreciated more than any other appetizer.

It can also be served hot with a mashed potato or a salad, but let's not talk too long and get to work!

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g chicken breast
  • 600 g boneless chicken legs
  • 150 g pitted black olives
  • 150 g red bell pepper
  • 7 eggs
  • 1 bunch of dill / parsley as you like
  • 300 g raw sliced ​​dried bacon
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 180 degrees.

We cut the bell pepper into small cubes

We pass the chicken legs through the meat grinder.

We cut the chicken breast into 1/1 cm cubes

Put all in a bowl with the remaining 3 raw eggs, chopped dill and spices. Mix well and set aside.

Wallpaper a cake pan with slices of bacon.


Put half of the minced meat on the bottom of the tray, press well to fill air gaps and make a ditch in which we put boiled eggs. We come with the other half of the minced meat, we press it very well again and we use the table tray to sit well and remove any air bubbles.

Wrap with the edges of the remaining bacon on the outside.

Bake for 1 to 20 minutes in the preheated oven. In case it browns too much on top, we can cover it with aluminum foil and continue cooking.


We leave it to temper in the tray in which it was baked, after which we take it out and let it drain. Cut into slices and serve. It can be served both cold and hot with a garnish of potatoes or rice and a pickle salad, but it goes just as well with a fresh cabbage salad!


Chicken breast appetizer roses with liver and bacon

Wonderfully tasty rolls, with an interesting rose look, suitable for a “different” aperitif, at a special table with family and friends. A delicious appetizer that combines the tastes and aromas of poultry liver stuffed in chicken breast tenderized with mustard and bacon, with greens, peppers, slightly spicy and caramelized with sweet soy sauce. These rolls are relatively easy to make, and the result is as spectacular as it is appetizing and tasty.

PS: I'm starting the culinary preparations tomorrow & # 8230for the Holy Feast & # 8230Everything is planned for the day, the menu is already set & # 8230Tomorrow night I am baking cakes and some chocolate chip cookies & # 8230 on Good Friday I paint fresh homemade eggs (like mine) ready drobul, sarmalele, pasca, sweets & # 8230and for Saturday there are appetizers, lamb borscht and steak & # 8230So & # 8230I go to work for you too!

Ingredients (12 pieces)

  • 2 pieces chicken breast
  • 150 - 200 gr. bacon
  • 6 poultry livers (12 lobes)
  • 10 - 12 tablespoons mustard
  • Gras red bell peppers
  • 5- 6 strands of green parsley
  • 10 teaspoons sweet soy sauce
  • 3-4 tablespoons olive oil
  • salt, pepper (other spices for chicken, as desired)

Method of preparation

-Wash and cut the chicken breast into 12 pieces (about the width of a palm) thinner, as for schnitzels. They are beaten with a hammer of schnitzels, seasoned with salt, pepper (and other favorite spices for chicken), grease with olive oil, roll and leave to cool in the refrigerator for approx. 30 minutes, until we finish preparing the other ingredients.

-Clean, wash the liver well, leave a little (10 -15 minutes) in cold water to leave the blood well, then boil with a little salt. (I boiled all the livers from a tray of about 600 gr., I chose 12 beautiful and good-looking lobes that I used for this preparation, and I put the rest so boiled in the freezer and I prepared another date).

-In the meantime, clean, wash the bell pepper and cut it into very thin slices, and wash the parsley.

-After the livers have boiled, leave to cool, then season with salt and pepper.

-Spread the pieces of chicken breast on the work surface, season with salt, pepper and with a brush spread a thin layer of mustard on each piece.

-Put the green parsley on each piece of chicken breast, then a very thin slice of bacon, grease it with a thin layer of mustard, place the pepper slices (in the direction of travel), then a lobe of boiled liver at each roll.

-Run as close as you can (be careful, however, that the contents of the roll do not come out) however leaving the ends light and catching with 2 & # 8211 3 toothpicks each roll so as not to fall apart, after which it is placed in a vertical position in the special muffin tray greased with very little oil.

-After all the rolls are ready, they are greased with very little olive oil.

-Put the tray in the preheated oven at 200 ° C for approx. 15 minutes, or until the rolls start to brown a little.

-Remove the tray from the oven and use a brush to grease each roll, in abundance, with sweet soy sauce (for the rolls to caramelize nicely), then continue baking for another 5-7 minutes, until our roses caramelize on the edge.

-When ready, leave to cool in the form of muffins.

-After they have cooled, remove the toothpicks and place them on a bed of lettuce on the serving platter.


Scn Cuisine

Method of preparation:
We prepare the chicken breast. We cut the meat from the bone, slice it and beat it like for slices (I got 7 slices from a breast). Season them according to your preferences (I used salt, pepper and a little delicacy).

Put the mustard and paprika in a bowl. We mix them well. Then, on each slice of breast, we put a thin layer of mustard paste with spices, over which we put the grated cheese on a large grater and the bacon cut into pieces.

We roll the slices and catch them with toothpicks at the ends and in the middle.

We are preparing the tray. We line it with baking paper, put the two tablespoons of oil and then arrange the rolls in the tray.

Pour ½ cup of water, cover with foil and bake for 30 minutes. Then remove the tray, remove the alufolia, turn the rolls and put in the oven for about 15 minutes (uncovered). When they are ready they must be nicely browned. I recommend you remove the toothpicks while the rolls are hot, because otherwise they come out very hard (I tested :)).

We served mashed potatoes and they were very good. I recommend you try them!


-3 & # 8211 4 sausages from Oltenia (or any other kind)
-2 red bell peppers
-150-200 g seedless olives
-200 g cheese
-150-200 g pressed ham
-500 g flour
-6 eggs
-5-6 tablespoons oil
-400-500 ml of milk
-1 baking powder
-salt
-pepper

Mix flour and baking powder in a bowl. Add eggs, oil, milk and season to taste with salt and pepper. Mix well and then add the sliced ​​olives, the chopped sausages, the diced bell pepper, the grated cheese and mix lightly so that the olives do not crumble.
Pour this composition into a cake pan greased and lined with flour or baking paper. I only use baking paper. I made 2 trays of these quantities but it also depends on the size of your cake trays.
Grate the cheese and sprinkle over the composition.
Put in the oven and bake for about 40-45 minutes. (depending on the oven) after which we take it out, let it cool and then cut it. It is an excellent cake for different occasions.

Try this video recipe too