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Category Archives: Chicken

Mushroom/Rice or Meat/Rice Filling for Cabbage Rolls

Stuffed Cabbage Rolls also known as Holubtsi in Ukrainian or Golabki in Polish, are not only delicious but also a meal in itself.

Please click on this link for a vegetarian version of cabbage rolls, to view the step-by-step preparation process for all cabbage rolls, no matter what the filling is.

Today I will post a recipe for two additional and quite popular cabbage roll fillings: Sauteed Mushrooms filling and Meat filling.

Chicken Cordon Bleu – Recipe

If you would like to put together a meal that is easy to prepare, but looks complicated, you will love this recipe for Chicken Cordon Bleu.

You can use plain chicken breast, but I prefer a more flavored taste, so I marinate it for an hour, or overnight, in an Italian Salad Dressing. For simplicity and ease, I also use Campbell’s Cream of Chicken or Cream of Mushroom soup, for the sauce.

Sauerkraut Soup with Cannellini – Ukrainian Kapusniak Recipe

Europeans love their soup, as anyone who traveled to Eastern Europe would agree that soup in part of every lunch and dinner menu.

Soups are quite simple to prepare, and very nutritious as well.  You can make your own stock, as the base for every soup, or use the ready-made available at your grocer.  There is such a variety of broth now…chicken, beef, vegetable, low-fat, low sodium….so it makes it that much easier to get your soup cooking together.

Mexican Chicken Chili – Slow-Cooker Recipe

The onset of chilly weather makes us crave comfort foods, so slow cooking chili sounded like the right thing to prepare.

The original recipe is by Betty Crocker, but since I customized it a bit, I will post my version for you.

Baked Hot Chicken Wings – Appetizer Recipe

If you like hot chicken wings, but your stomach does not tolerate the deep fried wings you find everywhere, this recipe is for you.  I made these for my last gathering and they earned a high mark.

You are also in charge of their flavor; you can make them as mild as you like, or as hot as you like.  I personally like mine on a milder side, and not too much sauce.  Also, I make sure my wings are clear of any lingering feathers, or extra pieces of fatty skin.