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Grilled chicken breast with fusilli and tzatziki sauce

Grilled chicken breast with fusilli and tzatziki sauce

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A delicious dinner! I will reveal below, the original recipe of the tzatziki sauce. In my youth, I worked in the kitchen, in a Greek restaurant. Then I "stole" the original tzatziki recipe, directly from the Greeks, not what is circulating on the market, with yogurt, pickles or other variants.
I assure you that if you make this sauce once, you will fall in love with it.
Quantities are variable.

  • chicken breast 500 g.,
  • iodized salt,
  • freshly ground pepper,
  • curry powder,
  • fusilli 500 g.,
  • For tzatziki sauce
  • creamy fat cottage cheese 300 g.,
  • goat / cow fat cream 300 ml.,
  • goat / sheep telemea 50 g.,
  • raw cucumbers 3 pieces,
  • 4 cloves garlic,
  • olive oil 50 ml.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled chicken breast with fusilli and tzatziki sauce:

Boil the pasta according to the instructions on the package.:D

Season the chicken breast with salt, pepper and curry, fry in a double pan.

The tzaziki sauce is prepared as follows: mix the cream cheese with sour cream, grated telemeau, peeled cucumbers and grated on a large grater, crushed garlic and olive oil.

Mount the plate, with fusilli, chicken and sauce, and serve plain or accompanied by seasonal salad.

What ingredients do we use for the chicken or turkey skewer recipe?

  • 500 g of chicken breast
  • 1 clove of crushed garlic
  • juice and peel of a quarter lemon
  • 3 tablespoons oil
  • 50 ml of white wine
  • pepper
  • salt
  • thyme

How to make the freshest skewers from chicken or turkey breast?

You can read the recipe written by chicken breast skewers below or find the video recipe below, where you can see up close how I prepare everything.

That's all, I got some delicious chicken breast skewers. I warmly invite you to try this recipe too.

Recipes with Gina Bradea & raquo Recipes & raquo Steaks & raquo How to make the freshest skewers from chicken or turkey breast

Chicken wraps with chicken and tzatziki sauce

Stick with chicken and tzatziki sauce (chicken wraps). What to do with a steak cold chicken (or pork, beef, duck)? I definitely don't reheat it because it changes its taste. I have to use it as such & # 8211 cold. I always have to recycle various leftovers (food leftovers) including them in other ways. I'm not throwing anything! This recipe is suitable for any cold steaks: chicken, duck, pork, lamb or beef.

What else can be done with a cold steak? Sandwiches, salads (see Caesar light salad recipe or duck salad with avocado), savory pies (with chopped steak, onion and mushrooms) or wraps (sticks, tortillas). In these wraps I put some fresh vegetables on hand & # 8211 lettuce leaves, tomato slices and cucumber sticks and a good spoonful of Greek yogurt sauce tzatziki (see recipe here). The sticks are very practical and I don't miss them from the fridge. I can fill them with what I have on hand and offer the family a quick lunch or dinner. I also use them as a pizza top, covering them with thin slices of tomato and mozzarella and gratinating them for 5 minutes at 230C. Crispy and fast summer pizza. Or with previously cooked vegetables (ratatouille) & # 8211 see recipe here. Or grease them with a little sour cream and sprinkle with bacon, onion and grated cheese & # 8211 see here the recipe for flammkuchen on the stick.

I also did it with glue quesadillas & # 8211 a kind of hot sandwiches with cheese. They are made in 3 minutes and can be filled with slices of ham or sausages.

In short & # 8211 glues are very useful in human home! Most often I buy them from Lidl from refrigerators & # 8211 big bags.

This chicken stick recipe is also suitable for Diet Rina & # 8211 day of proteins (without tzatiziki!)


How many times do you wonder what to prepare from the quick and very tasty chicken breast, especially since everyone thinks about it that it is bland and does not have a soft texture due to the fact that in general after cooking it is quite dry ?! Try this extremely simple recipe for which you only need a grill, or a grill pan and a saucepan for the sauce that will make a difference.


  • 400 gr. chicken breast
  • 75 gr. butter
  • 1 pc. ginger (2 cm.)
  • 2 green onion threads
  • 3-4 tablespoons sweet chilli sauce
  • ½ lemon

Preparation method:

1 Season the chicken breast pieces with salt and pepper, then put on the hot grill for 3-4 minutes on both sides. Try not to brown them too much so as not to dry them, possibly set them aside immediately on a plate and leave them covered for a few minutes.

2 Put on the small eye of the cooker the pan prepared with 75 gr. butter, then add finely chopped onion and ginger.

3 You do not have to leave them on the fire for a long time, only 2-3 minutes, until they soften very little, then add the sweet chilli sauce together with the juice of half a lemon and leave it on the fire for a few seconds.

4 You can use any garnish, but I chose for today a rice prepared just as easily with a valerian salad.

5 Place the chicken breast fillets on top and sprinkle with plenty of sauce.


Thinking of a spring barbecue, I was looking at the meat section one day where the marinated pieces from various assortments looked so appetizing that I came up with the idea for the next dish today - grilled pork breast. It is true that it has a layer of fat, but this should intensify the delicious taste and fragility of a successful barbecue.


  • 800 gr. pork breast
  • 1 tablespoon mustard dijon
  • 1 tablespoon barbecue sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • 1 piece of ginger (1.5 cm)
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon Chinese mixture 5 spices
  • ½ teaspoon ienibahar

Season my pork breast well, without portioning it, with all the spices prepared, then sprinkle it with a generous layer of sauce consisting of lemon juice, soy sauce, mustard and barbeque sauce.

I leave it to marinate in the fridge for 24 hours in the marinade that wraps it and I make sure to turn it a few more times to make sure that it melts evenly on all sides.

While it is perched on the hot grill covered with a lid to penetrate well inside, I prepare some potato roses that I catch with a toothpick and fry them in a bath of rapeseed oil.

With a cornis cucumber next to it and a quality beer, I hope you choose as a variant to prepare at home a juicy pork breast grill to celebrate a day of this cloudy May weekend.

Pasta With Chicken And Vegetables (Video Recipe)

This pasta recipe with chicken and vegetables is made in just 30 minutes and in a single pan, which will definitely make your job easier.

Today I'm going to show you how to do it super easy pasta recipe with chicken and vegetables.

This is perfect for lunch and dinner, but you do it best when you have friends or relatives visiting.

And I have two reasons for making this recommendation. It's very easy to make and everyone likes pasta and chicken.

These are the simplest and most beloved ingredients. It's really hard to find someone you don't like (maybe only if they're vegan).

This way, we will no longer have to think about what everyone likes and we can be sure that they will devour our food.

Another reason why I like this recipe for pasta with chicken and vegetables is that we can cook everything in one pan.

We will no longer have to boil the pasta in one pot, then make the vegetables in another and so we fill the sink with dishes.

I am sure that those of you who cook a lot at home will appreciate this, especially when you have friends visiting.

Several recipes that are made in one pot:

But, if you have more guests then I'm sorry to tell you that it won't help you much. In this case I advise you to establish a rule of the house: The host cooks, the guests wash the dishes :))

I admit, the more I like to cook, the more I hate to clean up after parties with a lot of food.

I must also tell you that this recipe is a little different from the usual pasta with chicken and vegetables.

And that's because I used the same ingredients that are used in fajitas, to which I added pasta.

They contributed with many flavors making them much tastier than usual.

And even if they have more ingredients, it doesn't mean they are harder to make. They are just as light and both are ready in about 30 minutes.

And now that you know why you need to make pasta with chicken and vegetables, it's time to show you how to make them.

Tzatziki yogurt sauce with cucumber and garlic

Tzatziki yogurt sauce with cucumber and garlic. Tzatziki (tsatsiki) & # 8211 Greek yogurt sauce & # 8211 family favorite summer sauce! Greek yogurt, fresh cucumbers, garlic. It is so creamy, refreshing and fragrant! I've been making it for years and I accompany it with steaks and grilled meat or vegetables. It is made in two strokes and three movements and contains cheap ingredients, available to everyone. Not to mention the tzatziki to buy in the store because it has nothing to do with the original!

Tzatziki (I saw it written and "tza tzi chi" although not Chinese) is of Greek origin and is made from fatty yogurt (min 10% fat). There are opinions on the internet that say that the original tzatziki does not contain mint or lemon juice and peel and that it is not made with a mixture of yogurt + sour cream. I say it's a matter of taste and it matters too little for loved ones if it's the original recipe as long as they like it. So I put a drop of lime juice (because I didn't have lemon in the house). I like the fragrant-sour note this time. If you do not have Greek yogurt at hand, you can combine normal yogurt (with 4-5% fat) with fermented cream (min 19% fat). If the yogurt looks watery, it would be good to drain it so as not to get a too fluid tzatziki.

Another observation would be to drain and squeeze the cucumber pieces thoroughly before putting them in the tzatziki. They can also be grated on a large grater, but I cut them with sticks (with a special grater) to feel the pieces through the sauce.

It is worth making double portions of this Tzatziki sauce because it keeps well for 2-3 days in the refrigerator in an airtight container and is very good cold. My people also like this sauce with bread. They take their # 8222vadra & # 8221 out of the fridge and eat it with pita corners :).

Grilled chicken legs

Today we leave the kitchen, at least for the second part of the recipe and change the decor because… WE GO TO THE GRILL! And the recipe for Grilled chicken legsit is one that I hope you will try, love and use with confidence all summer long!

Kotanyi has launched a new range of spices specially designed for barbecue! Find spices for chicken, pork, fish and generic grilled spices, suitable for any type of meat or vegetables. I have already tested them and they were very successful in the recipe Grilled chicken legs, which we are preparing together today!

With the new grilled spices I received from Kotanyi and a challenge & # 8211 GRILL - STORIES FROM THE GRILL, which I pass on to you: that of talking about the best place where you made barbecue! So I will tell you about our family barbecues, some of my fondest memories!

The barbecues were really special when we were still together, with my father and bubu Doru, my grandfather about whom I kept telling you during the 12 years of blogging. Every Saturday morning we prepared for "going to the forest" or "to the field" - that's what they said in our area. My mother has been taking care of all the luggage since the morning, which was so much: the folding table, the chairs, the rummy and the books, the puzzle, the children's beds, the salad dishes, the grill utensils, the meat grill, the fried disk, the boiled eggs, the cheese , bacon, vegetables for “snack before grilling, bottles of water, bottles of juice, ball, badminton set… pfffffff and how many more! BUT they all fit in our yellow Dacia, from which Michael Jackson or Queen always resounded and which always took us wherever it was needed. Sometimes pushed… but who else took that into account?

Favorite place for barbecue? Sincere? Wherever we were all together! Around Cluj we liked to go to Tarnita, to the tail of the lake, to Somesul Cald or, if we wanted a "healthier" trip, we would go right to the mountains, to Baisoara. The barbecue always started with a "bacon fried and dripped on bread", a kind of ritual that even now we do not miss when we go out on the green grass. The bacon was used, that is, to clean the grill, but all the children knew what was coming and stood in line, with a slice of bread in their hand, for our grandfather or father to drip the lard on our bread and at the end to receive each of our pieces of fried bacon, which looks like a delicious accordion! In one hand I had bread with bacon, in the other a sprig of green onion!

The days on the green grass always ended the same way and yet, we never got bored: my grandfather brought home a brown bag that he filled with water and drilled it with a needle, hung it from a tree and made us “shower ”. I was in ecstasy! And in the end, when all the things were gathered to go home, we took advantage of the moment when the beds were shaken to "put us in the blanket". I still remember the butterflies in my stomach, the jaws that hurt so much we laughed, the sun and the clouds that we saw swaying from our blanket…

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Grilled chicken legs wrapped in bacon, with baked peppers and mujdei

Grilled chicken legs wrapped in bacon, with baked peppers and mujdei: brown, fragrant and tasty. It cooks quickly, a perfect combination of tastes and flavors.

You can use chops, chicken breast or boneless thighs.

What ingredients do we use for the recipe for grilled chicken legs wrapped in bacon?

  • 1 kg of chops (whole thighs, boneless chicken breast)
  • 100 g of smoked meat (smoked raw ham)
  • 1-2 bell peppers for each cup
  • 1 clove of garlic
  • pepper
  • thyme
  • salt
  • oil
  • paprika (if you bake them in the oven)

Method of preparation

You can still read the written recipe or you can watch the video recipe.

We washed the thighs very well, I cooked them a little, enough to clean them of the tulle, then I rubbed them a little with cornstarch and I washed them very well.

We cut each pulp, we make cuts to the bone, 3-4 cuts, as many as you want. In this way, the heat will penetrate very well and they will cook inside, if we do not cut them, we risk that they will remain raw.

Over the crushed garlic, add a teaspoon of salt, a teaspoon of thyme, a teaspoon of grated pepper, 1-2 teaspoons of oil and mix everything well.

Now, using this spice mixture, we grease each pulp separately, including the cuts we made.

We place a piece of smoked meat, I used raw-dried, it is sliced ​​very finely. If you take a kaizer that is boiled, cut it into thick pieces, it will not wrap very well. We take a copanel, wrap it in a piece of smoke.

Twist from the bottom, just enough to cover the part that has more meat. We do the same with everything.

We can put them on the grill, in the oven, in the pan, with or without oil. It is good to wait a little before they are ready, at least half an hour, to be penetrated by the taste of spices.

We place the thighs on the hot grill, we put them carefully at the bottom, the fire must not be strong.

Don't forget to prepare a sauce with it.

We serve the thighs with a seasonal salad or a garnish and that's it.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Grilled chicken legs wrapped in bacon, with baked peppers and mujdei


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