A RECIPE TO KEEP YOU WARM

18 of November is arrived and it is cold. One really popular Greek dish in the winter time to keep you warm is noodles with chicken legs and tomato sauce!

Ingredients

4 servings

1/2 kg. wide noodles (or Greek xylopites)

4 chicken legs

1/2 cup sun-dried red wine

1 dried bay leaf

3-4 tablespoons olive oil

1 chopped onion

2 carrots

2 green peppers

1 sprig of fresh oregano

5 ripe tomatoes

Salt

Freshly ground pepper

Cinnamon powder

Dried oregano

Process

In a skillet, heat the olive oil over medium heat. When the oil is hot, add the chicken legs and cook them for 10 minutes. Then add the chopped onion and let it go translucent. Peel the carrots and chop finely. Add the carrots to the skillet. Stir occasionally with a wooden spoon to keep the vegetables from sticking to the bottom of the skillet. Pour the sun-dried wine and wait until it evaporates.

Place the tomatoes in boiling water for 30 seconds. Τhen remove them from the hot water and rinse them with cold water. This process will help you to peel the tomatoes easily. After peeling the tomatoes, chop the tomatoes. Chop the peppers too and add them to the mixture. Add the bay leaf. Salt and pepper. Season with oregano and cinnamon (Note that too much oregano and cinnamon make foods taste bitter.) Pour 2 cups warm water in the skillet, cover with the lid and let it boil for an hour over medium heat. 

Boil noodles in salted water. When they are ready, drain them and (optionally) sprinkle them with  olive oil.

Place the noodles and the chicken drumsticks on a serving plate. Add some sauce and garnish with a fresh sprig of oregano.

Tips

• If the water has evaporated before the chicken is boiled, just add some hot water.
• If you do not have sun-dried red wine you can use another type of red wine but I definitely recommend the sun-dried wine!

PASTA! PASTA! PASTA!

Hello! Happy November! There are many recipes that I want to post today so I will start immediately with one of my favourites recipe! Pappardelle with chicken breast, mushrooms and pumpkin! The sweet flavour of pumkin and the chicken combine perfectly at this recipe! 

Ingredients

2 servings

120 gr. pappardelle or other broad pasta
5  basil leaves 
3 cherry tomatoes
60 grams. pumpkin flesh
150 grams. chicken breast
100 ml. light cream
4 tbsps. butter
1 green pepper
1 tsp salt
A pinch of grated nutmeg
A pinch of pepper
70 gr. sliced ​​mushrooms
1 spring onion
Garlic powder

Process

Add pasta in salted boiling water. Pasta is correctly cooked when it is  al dente. Before you drain the pasta in a collander, keep 1/4 cup water that you use it later. Drain the pasta and leave aside. Next slice the chicken breast and chop the pumpkin into small cubes. In a pan add the butter over high heat. When heated, add the chicken and the pumpkin. After ten minutes, add the mushrooms and cook for another 5 minutes. Pour the water that you have kept when you cooked the pasta and the light cream in the pan. Salt and pepper. Add the garlic and the nutmeg. When the sauce starts to boil, add the chopped onion and the chopped pepper. Let them cook for 10 minutes. In the meantime halve the cherry tomatoes and add them to the pasta. Serve the pasta. Garnish with the basil leaves and add the chicken and pumkin sauce!  

Enjoy!

NO MORE DISHES

How about cooking a tasty salad without using a serving plate? 

Ingredients

1 black olive oil halved
1/2 cup crisp canned corn
1 avocado
2 tomato cherries
1/2 boneless and skinless chicken breast
1 tablespoon dried oregano
A pinch of salt
A pinch of pepper
1/4 cup olive oil

 Directions

Cut the chicken breast at small pieces.
Heat 4 tablespoons oil into a pan and stir-fry the chicken. Season with salt, pepper and oregano. 
Let chicken cool.
Halve the avocado, remove the stone and dice it. Don't forget to reserve the shells.
Drain the corn.
Chop the tomato cherries. 
In a bowl toss the chicken, the avocado, the tomato cherries, the corn and the remaining oil for the recipe. Season them with salt and pepper according to your preferences. 
Place the mixture in the avocado shells
Garnish with the halved olive.

DRUNK AND COLORFUL CHICKEN

It is said that the more colors has your food, the more nutritious it is. Of course I am talking about the color that comes natural… I am not sure if it is true but it makes sense to me… Furthermore the colors attract the eye and make our dish more stylish…but enough with the appearance of this recipe, let’s focus on the taste.  The chicken is combined perfectly with the vegetables and the sauce makes the recipe great leaving a slightly spicy taste in your mouth. 

Serve it warm with steamed rice and a glass of white wine.  

Ingredients

4 servings 

4 fillets of chicken breast cut into bite-size pieces

1 yellow bell pepper

1 orange bell pepper

1 red bell pepper

2 peeled carrots 

1 cup Portobello mushrooms

½ cup Greek olive oil

4 tsp. mustard

½ cup white wine

2 spring onions

½ cup cherry tomatoes

Juice of one lemon

A pinch of salt

Pepper

A pinch of oregano

Steps

Heat oil in wok on medium-high heat. Add chicken and sauté until golden.  Chop the peppers, the carrots and the onions; add them and stir-fry 2-3 minutes more; add the cherry tomatoes and the Portobello mushrooms.  Add oregano, salt, pepper and stir all of the ingredients together.  In a bowl mix the mustard, the wine and the lemon juice and stir well. Pour the mix in the wok and fry until the sauce thickens.