Zrazy.

No pics as mine weren't anywhere near as pretty. I'm a big fan of eastern European food (Polish, Ukrainian, Hungarian), perhaps because those are my roots. These were a quite good stick-to-your-ribs meal. Kind of a cross between a pierogi and a pasty, with a potato shell. Keeping with the recipe, I had mine with sour cream, but I'm thinking they'd be even better with a mushroom gravy. Good thing I made a few extra.

Fried chicken breast and waffles with spicy maple syrup. I didn't think about taking pictures until after I had eaten it up!

Two eggs beaten with hot sauce and dill pickle juice

AP flour with salt, pepper, Cayenne pepper, slap ya mamma, Old bay, garlic powder, onion powder, rosemary, Italian seasoning, smoked paprika, Is chipotle powder. I never measure, just a dash, a teaspoon of this a tablespoon of that "to taste".

Cornstarch.

Dust chicken breast in Cornstarch lightly

Into the egg/hot sauce/pickle juice

Into the breading

Back into the egg mixture

Back into the breading

In hot oil 375 until done.


Spicy maple syrup

1/2 cup maple syrup

1/4 or more of cayenne pepper power

Heat for 5 minutes over medium, medium low.

Enjoy!

ARman

Ok, so my grocery store normally carries a whole chicken that is split and pre-seasoned. I like it because it lays flat on a stone tray and is easy to cook and you can get whatever pieces you want. For some reason they haven’t carried it for months despite having all the chicken parts separately.

Yesterday I decided to buy a 6 pound whole chicken and basically cook it like you do a turkey in the oven.

Today I decided to make homemade chicken noodle soup with the leftovers. I removed as much meat as I could and then used the carcass along with vegetables to make a fantastic chicken stock after straining it. Of course then you get even more meat off the carcass. Then I made the soup with the wonderful stock and DANG this was so good!!!!! Took five hours to make, but worth it.

Chicken carcass:



Vegetables and seasonings added:



Chicken stock almost ready:



Chicken stock after being strained:



Everything to add into the soup. I added onions, cabbage, and diced tomatoes which normally isn’t in chicken noodle soup:



Final product and oh so good!!!!!!!

quote:

Originally posted by Gustofer:
Zrazy.

No pics as mine weren't anywhere near as pretty. I'm a big fan of eastern European food (Polish, Ukrainian, Hungarian), perhaps because those are my roots. These were a quite good stick-to-your-ribs meal. Kind of a cross between a pierogi and a pasty, with a potato shell. Keeping with the recipe, I had mine with sour cream, but I'm thinking they'd be even better with a mushroom gravy. Good thing I made a few extra.

I think I will try to make this. I am trying to expand my meals to try other country dishes. Borscht was the last one and I enjoyed it!

Homemade pizza bread, lol. Yummy.

Beef broccoli, over rice.

quote:

Ok, so my grocery store normally carries a whole chicken

I'll buy the rotisserie chicken, eat some for dinner, then do the same with the leftovers the next day. It's awesome.