Also known as stuffed eggs, deviled eggs are hard-boiled eggs that have been peeled and cut in half and stuffed with a paste made from egg yolks plus other ingredients such as mayonnaise and mustard. The dish originated in Ancient Rome, where people serve them […]
Chicken noodle soup is a satisfying comfort food that can be served no matter the weather. Give the savory dish a kick and twist by adding a spicy and sour flavor. Here’s a chicken noodle soup recipe that you can easily make at home. This […]
Chicken schnitzel is a traditional Austrian dish, which is originally made with veal or pork. A few years later, the dish found its way to Israel through the immigrants of European Jews. Similar to many Jewish dishes, immigrants adapted this recipe to fit their unique dietary kosher laws.
Schnitzel is an easy, budget-friendly dish – your kids will surely love it (just like how they love playing fun racing games). Oftentimes, it is served with French fries, but you can also serve it with a fresh Israeli salad to reduce calories. This simple chicken schnitzel recipe is sure to become a mainstay in your weekly menu.
- 2 pounds boneless skinless chicken breasts (large)
- 1 cup breadcrumbs
- 1 cup flour
- 2 eggs
- 2 tablespoon paprika
- Cooking oil
- Chicken schnitzel sides (lemon, diced veggies, optional)
- Paper towels
- Plastic wrap
- Cut a 2-foot long piece of plastic wrap and then lay it down in the kitchen countertop. Place chicken breasts over the plastic. Leave a 2-inch space between each piece. Cover the chicken with another piece of plastic. Pound the breasts using the mallet until they are about ¼ inch thick.
- Grab three shallow bowls and a large plate on your countertop. In each bowl, put flour, beaten eggs, and mixture of paprika, salt, and breadcrumbs separately. Have an empty plate ready for your coated schnitzels.
- Place the skillet over medium heat. Pour about ½ inch deep cooking oil for frying.
- Dip each breast in each of the breading bowls—first coat with flour, then with egg, then with breadcrumbs.
- Once the oil hits 375°F, the breasts are ready for frying. Do this until the coating looks golden brown in color. Cooking should take around 3-4 minutes per side.
- Place the schnitzels over paper towel sheets. Pat to drain excess oil.
- Sprinkle with additional salt, if desired.
- Garnish with lemon, veggies, or any condiment of your choice.
Seafood Tagliatelle is a dish that can be served as a main or an appetizer. Many people pair this dish with a cold glass of their favorite white wine. Treat your friends from Clash of Clans to this delightful dish. Ingredients 500 g. Tagliatelle pasta […]
Ceviche is a delicious and light dish that originates in Mexico and operates best with fresh seafood and vegetables that add a light and effervescent feel to the dish. Ceviches are typically served cold and often with uncooked foods which adds to both the overall health of the dish as well as the lightness of it. Generally, seafood is used in a ceviche and lime or lemon juice is added to the dish to reduce the number of bacteria and as a way of cooking the seafood without actually cooking it.
There are many different options when selecting seafood for a ceviche, but this article will concentrate on shrimp ceviche. Be sure to use fresh shrimps that are not left out in a non-refrigerated setting. The talent for making dishes like ceviche delicious often comes down to sourcing the freshest ingredients possible. Most ceviche dishes will use raw seafood in the dish but when using shrimp most people prefer to cook the shrimp first. The most common way to cook shrimp for a ceviche is lightly poaching it in some water and then throwing it quickly into an ice bath to stop the cooking process and chill it to the same temperature as the other ingredients.
Once the shrimp is cooled you can mix it with the other vegetable ingredients. Peel the head and shell off the shrimp and remove the blue vein in the back by slicing it out. Then get rid of the tail preserving as much of the shrimp meat as possible. Dice the shrimp into small pieces but not too small. Make sure that all of your vegetables have and seafood have similar sizes and generally most people select a quarter of an inch as the ideal size for ceviche. Commonly people use diced onions and bell peppers, celery, and even tomatoes. Then olive oil is mixed in until all ingredients are coated. Salt and pepper are added to taste. Fresh raw cilantro is diced and added to the dish. Finally, lime or lemon juice is added in. Make sure all ingredients are evenly coated with the mixture.
Then chill the ingredients in a refrigerator until cool to the touch. Presentation of shrimp ceviche is just as important as the actual dish and many elegant presentations can be made simply and easily. The most common choice is that of a wine or margarita glass. Simply fill the glass with the ceviche mixture, top with a slice of lime or lemon, and provide a small fork or spoon so party attendees can easily eat. Other presentations also work but are sure to have individual vessels for each shrimp ceviche dish. Raw or lightly cooked seafood is best served in an individual way.
Shrimp ceviche is an easy and exciting dish to make and can look very elegant at a party. Serve as an appetizer but be sure to put the cups on ice to protect the seafood from spoiling, particularly if guests will be trickling in at their own pace. You will be surprised how this dish can cause a Clash Royale in the party due to its popularity!