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25
Jun, 2024
Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken Plate

Hawaiian
Huli Huli Chicken

Arrange the Huli Huli chicken on a platter with a bed of rice or grilled vegetables with a side of grilled pineapple slices. Sprinkle with green onions.

Optionally, serve with additional Hawaiian sides (see recipe notes).

Staple Ingredients

These required ingredients are staples that you can find on our list of cherry-picked cooking staples.
soy sauce
soy sauce or alternative
honey
sweetener
chilies chopped
optional chilies

Fresh Ingredient Options

Don't like any of those fresh ingredients? No problem. Skip them and choose your favorite sides instead.
pineapple
green onions
summer squash grilled
Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

SpiceBreeze
Indulge in the tropical flavors of Hawaiian Huli Huli Chicken, a dish renowned for its irresistible combination of sweet and savory marinade, perfectly charred on the grill. "Huli Huli" translates to "turn turn" in Hawaiian, referring to the method of continuously rotating the chicken while grilling to achieve even cooking and caramelization. This Hawaiian favorite captivates with its tender, juicy chicken, delivering a taste of paradise in every bite. Whether enjoyed on a sunny afternoon or at a festive luau, Huli Huli Chicken promises a culinary journey to the shores of Hawaii.
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hands-on time 30 minutes
Course Main Course
Cuisine Hawaii
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs, boneless [1]

Marinade

  • 2 tbsp soy sauce [2]
  • 1-2 tbsp brown sugar or honey [3]
  • chilies to taste powder or finely chopped
  • 1 tbsp oil [4]

Huli Huli Culinary Spice Kit

  • 1 pouch Huli Huli spices Garlic, ginger, smoked paprika, sun-dried tomatoes, black pepper, tangerine peel, white sesame seeds, mild chili

Suggested Sides

  • Grilled pineapple slices.
  • Grilled vegetables, such as corn on the cob, zucchini, or summer squash.
  • Other Hawaiian sides [5]

Instructions
 

Marinate

  • In a CONTAINER, combine all the ingredients for the marinade.
  • Adjust the sweetness to taste.
  • Add the chicken pieces and thoroughly mix to ensure they are well-coated.
  • Cover the container and refrigerate overnight to allow the flavors to meld. Turn the chicken occasionally.

Grill [6]

  • Remove the chicken from the marinade, shaking off any excess. Reserve the remaining marinade for basting.
  • Rub the marinated chicken evenly with the Huli Huli spice blend.
  • Preheat the grill to medium-high heat.
  • Grill the chicken, turning occasionally and basting with the reserved marinade, until fully cooked and nicely charred.

Serve

  • Arrange the Huli Huli chicken on a platter with a bed of rice or grilled vegetables with a side of grilled pineapple slices. Sprinkle with green onions.
  • Optionally, serve with additional Hawaiian sides.
  • Enjoy!

Notes

[1] Use chicken thighs with or without skin. Alternatively, you can use chicken breasts.
[2] See our blog for soy sauce alternatives.
[3] Start with 1 tbsp and adjust to taste.
[4] Neutral or sesame oil.
[5] See our online recipes:
[6] Alternatively, you can pan-fry the chicken in a little oil.
2
Jun, 2024
Norwegian Lakserull with Beetroot

Norwegian Lakserull with Beetroot

Norwegian Lakserull with Beetroot

Norwegian Lakserull with Beetroot

SpiceBreeze
Lakserull is a Norwegian dish consisting of rolled-up smoked salmon and dill paste in a thin potato flatbread. We've created two delicious variations of this traditional recipe. The first version is a quick and easy option, using any thin flatbread you have on hand. The second version is a bit more time-intensive but transforms the dish into a hearty dinner by substituting the flatbread with potato fritters. Our signature spice blend enhances the dill flavor with fennel and adds a burst of color and taste with beetroot powder.
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hands-on time 30 minutes
Course Main Course
Cuisine Norwegian
Servings 3

Ingredients
  

  • 9 oz smoked salmon [1]
  • 1.5 lb gold potatoes [2] peeled & grated
  • 3 green onions, finely sliced [3]
  • 1/2 cup Greek yogurt [4]

Alternative Side

  • any thin flatbread, for instance, tortilla

Culinary Spice Kit

  • 1 pouch Beetroot powder, dill weed, fennel

Instructions
 

Prepare Beetroot Yogurt

  • Mix the yogurt with the spices.

Option 1 - Potato Fritters

  • In a large BOWL, combine the grated potatoes with eggs, flour, and salt to taste. Mix well until the ingredients are evenly incorporated.
  • In a PAN, heat 3 tablespoons of oil over medium heat.
  • Pour a ladleful of the potato mixture into the pan and flatten it into a fritter about the size of your hand. Depending on the size of your pan, you should be able to fit two or three fritters at a time.
  • Fry the fritters until they are golden brown on both sides, flipping them halfway through the cooking time.
  • Remove the fritters from the pan and drain on paper towels if necessary.
  • Serve them topped with the salmon, sprinkled with green onions, and the spiced yogurt.

Alternative Quick Option 2 - Flatbread Rolls

  • Spread a thin, even layer of yogurt on the flatbread.
  • Add the salmon and sprinkle the onions on top.
  • Roll the flatbread tightly and cut it into 3 to 4 cm pieces.
  • Enjoy!

Notes

[1] Variation: Substitute salmon with poultry cold cut.
[2] Optionally, substitute part of it with root veggies or zucchini.
[3] Substitute with 1 oz arugula or finely chopped red onions.
[4] Substitute with cream cheese or goat cream cheese or sour cream.
Tip: Add whipped cream to the cream cheese for a lighter consistency.
 
2
May, 2024
Ancient Roman Pullum Parthicum

Ancient Roman Pullum Parthicum

How to cook 34 authentic global recipes without tedious planning.

Aromatic Spiced Red Wine Chicken

All you need for this recipe are chicken, red wine, and fish sauce. If you don’t have fish sauce, you can substitute it with anchovy paste, soy sauce, tamari, or liquid aminos. Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.
red wine

Here’s a quick overview of the cooking steps:

  1. Mix the sauce

  2. Roast chicken in sauce

  3. Optionally, thicken sauce

fish sauce
lovage
Lovage is an herb with a flavor reminiscent of celery and parsley, commonly used in soups, stews, and salads for its aromatic and slightly sweet taste.
asafoetida
Asafoetida is a pungent spice known for its strong, sulfurous aroma that mellows into a leek-like flavor when cooked. It’s a staple in Indian cuisine.
Ancient Roman Pullum Parthicum

Ancient Roman Pullum Parthicum

SpiceBreeze
Transport yourself back in time to the ancient streets of Rome, where culinary mastery was revered as much as military prowess. Pullum Parthicum is named after the ancient Parthian Empire that bordered Rome, embodies the fusion of flavors and techniques from across the ancient world, with its roots in both Roman and Middle Eastern cuisines. Join us on a culinary journey through time, exploring the origins and ingredients of this ancient dish that continues to captivate palates to this day.
Our spice blend with lovage and asafoetida adds a unique and special flavor to the dish.
Get your spice blend here. Limited time only!
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hands-on time 30 minutes
Course Main Course
Cuisine Ancient Rome
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken thighs, with skin and bones [1]

Staples

  • 3/4 cup red wine
  • 1 tbsp fish sauce [2]
  • olive oil
  • salt
  • 1 tbsp flour or starch (optional)

Culinary Spice Blend

  • 1 pouch Pullum Parthicum spices Black pepper, garlic, caraway, lovage, asafoetida, celery

Suggested Sides

  • fresh bread
  • boiled potatoes
  • boiled vegetables e.g. cauliflower, broccoli, asparagus, cabbage, or kale

Instructions
 

Prepare

  • Season the chicken with salt [3] to taste.
  • Sauce: In a small BOWL, mix wine, fish sauce, 2 tbsp oil, and Pullum Parthicum spices.

Roast

  • Preheat the OVEN to 440°F.
  • Place the chicken skin side up into a BAKING PAN and pour the sauce over it.
  • Roast the chicken for about 30 minutes until it is tender.

Sauce (Optionally)

  • Slurry: In a CUP, stir 1 tbsp flour into 2 tbsp cold water until dissolved.
  • In a small POT, add leftover sauce. Stir the slurry into it. Bring to a boil.
  • Cook over medium heat until the sauce has thickened to your desired consistency. Stir frequently.

Serve

  • Serve the juicy chicken with your preferred sides.
  • Enjoy!

Notes

[1]  Alternative: 1.5 lbs chicken breast with skin. 
If using chicken without skin, cover the chicken with aluminum foil.
[2]  Substitute: anchovy paste or soy sauce. More substitutes in our blog.
[3]  Recommended: 1 tsp

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2
Apr, 2024
South African Bunny Chow

South African Bunny Chow

How to cook 34 authentic global recipes without tedious planning.

South African Bunny Chow

The dish “bunny chow” originated in South Africa, specifically in the Indian community of Durban. It is believed to have been created by Indian immigrants in the 1940s. The name “bunny chow” is said to have originated from the Indian word “bania,” which referred to Indian traders, combined with the South African slang term “chow,” meaning food. Initially, the dish was served in hollowed-out loaves of bread, which were referred to as “bunnies.” Over time, it became known as “bunny chow.” Today, bunny chow typically consists of a hollowed-out loaf of bread filled with curry, often chicken or mutton, and is a popular street food in South Africa.

Chery-Picked Cooking Staples

broth in cup
broth
avocado oil
neutral oil
salt
salt
onion chopped and whole
onion chopped

Bunny Chow Ingredients

Protein Options
  • chicken thighs
  • lamb or beef stew
  • garbanzo beans
tomato
tomato
potato
potato
bread loaf
bread loaf
South African Bunny Chow

South African Bunny Chow

SpiceBreeze
Bunny Chow is a tantalizing South African creation that blends vibrant spices, tender meats, or flavorful veggies, all nestled within a hollowed-out loaf of bread. Its origins steeped in cultural fusion and a story that's as rich as its taste. Join us as we delve into the savory world of Bunny Chow, where every bite tells a tale of tradition, innovation, and culinary adventure.
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hands-on time 30 minutes
Course Main Course
Cuisine South African
Servings 2

Ingredients
  

Protein Options - Pick One

  • 1 lb chicken thighs, cut into 1-inch chunks [1]
  • 1 lb lamb or beet stew [1] [2]
  • 1 can garbanzo beans [1] rinsed

Fresh Produce

  • 1 tomato, finely chopped [3]
  • 1 large potato [4]
  • 2 green chilies optional
  • 1-2 tbsp chopped fresh cilantro optional

Carbs

  • 1 white bread loaf, cut in half

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth
  • 2 tbsp oil

Staples Group 2: Salty, Sour, Sweet

  • salt to taste

Staples Group 3: Breading, Onion & Co

  • 1 onion, finely chopped

Culinary Spice Kit

  • 1 pouch Bunny Chow spice blend Coriander, turmeric, amchoor, onion, lemon verbena, chili, cumin, garlic, fenugreek, curry leaves, cilantro leaves, ginger, yellow and brown mustard, cinnamon, cardamom, black pepper

Suggested Sides

  • simple fresh salad of your choice
  • cooked green peas

Instructions
 

Prepare the Potato

  • Quarter the potato, grate one quarter, and cut the remaining three quarters into 1-inch cubes.

Prepare the Stew

  • In a POT, heat 2 tbsp oil over high heat.
  • Add the chicken and fry it until all sides turn brown. Season with salt to taste.
  • Take the chicken out.
  • Reduce the heat to medium.
  • Add the onions and cook them until translucent.
  • Add the Bunny Chow spices and optional green chilies. Stir for 1 minute.
  • Incorporate chopped tomatoes and fry for 5 minutes, stirring frequently.
  • Return the chicken. Mix well. Fry for an additional 3 minutes
  • Pour in the broth and all potatoes, ensuring they are well mixed. Season with salt to taste.
  • Cover and cook over medium-low heat for 20 minutes.

Prepare the Bread

  • Cut a square-shaped hole into the bread loaf, then hollow it out.

Finish & Serve

  • Arrange the bread on plates and place hollowed-out bread pieces next to it.
  • Fill the hole of the bread loaf with the stew. Optionally, garnish with cilantro.
  • Serve with a side salad of your choice and optional cooked green peas.

Notes

[1] Optionally, substitute half of the meat or beans with bite-size vegetables, such as eggplant, green beans, cauliflower, green cabbage, or root veggies.
[2] For lamb or beef stew, add 1 hour of cooking time. Add the cubed potatoes for the last 30 minutes.
[3] Substitute with 1 tbsp tomato paste and 4 tbsp water.
[4] Recommended if available: Yukon or Idaho gold potato.

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1
Apr, 2024
Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

SpiceBreeze
Portuguese Caldeirada de Peixe is a traditional fish stew hailing from Portugal, renowned for its rich flavors and comforting warmth. This aromatic dish typically combines a variety of fish, such as cod, hake, and monkfish, with potatoes, tomatoes, onions, and bell peppers. Seasoned with herbs like parsley and bay leaves, and often enriched with olive oil, this hearty stew embodies the essence of Portuguese coastal cuisine. Served piping hot, Caldeirada de Peixe delights the palate with its savory broth and tender fish, making it a beloved staple of Portuguese gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Portuguese
Servings 3

Ingredients
  

Protein

  • 1.5 lb fish of your choice [1] cut into bite-size pieces

Fresh Produce

  • 1 bell pepper red is best; chopped
  • 1 red chili chopped; optional
  • 2 cups chopped tomatoes
  • 2 medium potatoes cubed

Special Ingredients

  • 1 cup white wine [2]
  • 1 cup fish broth [3]

Staples Group 1: Liquid, Dairy, Fat

  • oil best is olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tbsp chopped cilantro or parsley leaves optional

Culinary Spice Kit

  • 1 pouch Caldeirada de Peixe spice blend Smoked paprika, orange peel, garlic, onion, turmeric, black and white pepper, parsley, bay leaves

Suggested Sides

  • fresh white bread
  • cooked rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and bell pepper.
  • Fry them until they turn soft. Stir frequently.
  • Add garlic and optional chilies. Stir-fry for 1 minute.
  • Add Caldeirada de Peixe spices. Stir-fry for 1 minute.
  • Add wine, broth, tomatoes, and potatoes. Mix well.
  • Cover. Bring to a boil. Cook for 15 minutes.
  • Add fish. Cover. Cook for about 5 minutes until the fish is tender.
  • Optionally, garnish with cilantro or parsley leaves.
  • Serve Caldeirada de Peixe with your preferred side.

Notes

[1] We recommend using a base of white fish fillet, combined with shrimp, mussels, calamari, or scallops, to add variety in texture.
[2] Alternatives: fish or vegetable broth or tomato puree
[3] Alternatives: vegetable broth or water
26
Feb, 2024
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

How to cook 34 authentic global recipes without tedious planning.
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

SpiceBreeze
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
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hands-on time 30 minutes
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast [1]

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour [2]
  • 1.5 cups breadcrumbs [3]
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, marjoram, dill, rosemary, orange peel, lime peel, celery  

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes
  • rice steamed or cooked
  • asparagus, peas, cauliflower, broccoli, or carrots steamed or cooked
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Shape a 1-inch thick log. Wrap it with cling wrap.
  • Freeze it for 20 minutes.

2. Flatten the Chicken

  • Cut each breast lengthwise in half. (How to)
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin.
    Be careful not to create holes in the breast.

3. Fill & Close Logs

  • Season each breast with salt & pepper to taste.
  • Cut the herb butter into equal parts, one for each chicken breast half.
  • Place one butter part on a chicken breast.
  • Optionally, add 1 tbsp broccoli or cheese to taste.
  • Roll, press, and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and breadcrumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350°F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350°F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

[1] Substitute chicken breast with a large boneless pork or veal cutlet.
[2] All purpose flour or a gluten free alternative.
[3] For a crust with more crunch, use freshly grated breadcrumbs or panko. 
Alternatively, substitute breadcrumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.

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Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.

Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.

Stock up culinary spice kits – Limited time only!

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter (room temperature)
  • 2 eggs (whisked)

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery  

Optional

  • 1 tbsp parsley (freshly chopped )
  • fresh garlic to taste (grated)
  • 1-2 slices cheese (cheddar, for instance)
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice (steamed or cooked)
  • asparagus (peas, cauliflower, broccoli, carrots (steamed or cooked))
  • a fresh salad with a lemon dressing over tomatoes (cucumber, watercress, and/or lettuce.)
  • berry sauce (see our cranberry sauce recipe ***)

1. Prepare the Herb Butter

  1. In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.

  2. Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  1. Cut each breast lengthwise in half.

  2. Place each breast between two cling wraps.

  3. Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.

  4. Season each breast with salt & pepper to taste.
  5. Cut herb butter in four equal parts.

  6. Place one butter part on a chicken breast.

  7. Optionally, add cheese to taste.

  8. Roll and fold until all sides are closed.

  9. Wrap the rolled chicken breast into a cling wrap and close it tight.
  10. Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  1. Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.

  2. Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.

  3. Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  1. In a small PAN, heat 1 cup oil to 350°F.

  2. Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  1. Preheat OVEN to 350°F.

  2. Bake chicken rolls for 15 minutes.

  3. Take them out and let them rest for 5 minutes.

Serve

  1. Serve chicken rolls with your preferred sides. Enjoy!

VARIATION – Skip the Roll – for 2 Chicken Breasts

  1. Follow step 1.

2. Prepare Chicken Pockets

  1. Cut lenghtwise into the chicken breast to create a pocket.

  2. Season each breast with salt & pepper to taste.

  3. Cut herb butter in half. Cut each half into small slices.

  4. Place each half of the herb butter into one chicken breast.

  5. Optionally, add cheese to taste.

  6. Wrap each chicken breast into a cling wrap and close it tight.

  7. Keep wrapped chicken breasts in the freezer for 20 minutes.

  8. Continue with step 3 and 4.

  9. You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION – EASIEST – with Fried Chicken Strips

  1. Follow step 1.

  2. Cut chicken into 1/2 inch thin x 1 inch long strips.

  3. Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.

  4. Follow step 4. Fried until the chicken is done.

  5. Cut the butter into 1/4 inch slices.

  6. Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION – VEGETARIAN

  1. Follow step 1.

  2. Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.

  3. Follow step 3 and 4. Fry the strips until done.

  4. Cut the butter into 1/4 inch slices.

  5. Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Stock up culinary spice kits – Limited time only!

* Substitute chicken breast with a large boneless pork or veal cutlet.

** For a crust with more crunch, use freshly grated bread crumbs or panko. 
Alternatively, substitute bread crumbs with coarse ground nuts.

*** Cranberry sauce recipe – To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.

 

Main Course
Ukrainian
chervil, chives, dill, orange peel, tarragon

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