Chicken and Mushroom Patties (Kotlety)

Chicken and Mushroom Patties (Kotlety)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Chicken and Mushroom Patties (Kotlety)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 3 inch patties
Instructions
  1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimiji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The type that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimiji and Shiitake mushrooms.
  2. Slice the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
  3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground the chicken, thighs, and simple ran the mushrooms through the grinder right after the chicken was run through.)
  4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
  5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
  6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
  7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Recipe Notes

I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.

Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.

This recipe for Chicken & Mushroom Patties is from Natasha's Kitchen.

Cheesy Chicken Fritters

Cheesy Chicken Fritters
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds not only tasty, but sounds really easy as well.
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Cheesy Chicken Fritters
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds not only tasty, but sounds really easy as well.
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Servings Prep Time
16-18 fritters 10 minutes
Cook Time
20 minutes
Ingredients
For the Fritters
For the Garlic Aioli Dip
Servings: fritters
Instructions
  1. Place the cubed chicken in a large bowl, add the rest of the Fritter ingredients except the oil, mix well, cover and refrigerate for at least 2 hours or even overnight.
  2. When you are ready to cook, heat the cooking oil in a large non stick pan over medium heat. Add heaping tablespoons of the meat to the hot pan, use the back of the spoon to slightly flatten each fritter. Cook for 3-4 minutes or until the bottom and edges are golden brown, flip and cook the other side until golden brown and chicken is cooked through.
  3. To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Feel free to use any dipping sauce you prefer, toum would be a good choice, and for a Thai flair, use chili garlic sauce for dipping. Enjoy.
Recipe Notes

The chicken would cost about 60 Baht 750 grams. I will estimate about 4 servings, that works out to about 44 cents per serving.

Variants: Change the dill to parsley or rosemary. Add minced spring onion, shallots, or garlic. For dipping sauces, try just mayo, sour cream, toum, chili garlic sauce, etc. You could make this a different fritter each time you prepare this dish.

This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.

Dill Pickle Chicken

Dill Pickle Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Dill Pickle Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Chicken thighs can be skin on or off, bone in or out.
  2. Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
  3. Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
  4. Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.
Recipe Notes

The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Broiled Chicken Tenders with Pineapple Relish

Broiled Chicken Tenders with Pineapple Relish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Lebanese Chicken with Rice

Lebanese Chicken with Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Garlic Chicken (Farrouj Meshwi)

Lebanese Garlic Chicken (Farrouj Meshwi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Lebanese Garlic Chicken (Farrouj Meshwi)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Grind garlic & salt to a paste in mortar or small food processor. Work in the olive oil, sumac & lemon to create creamy consistency similar to mayo.
  2. Cut chicken into 6 to 8 pieces or use any 6 to 8 pieces of chicken to your liking. Make plenty of deep cuts in the pieces, right down to the bone.
  3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours or up to 6 hours, to marinate.
  4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 to 15 minutes per side. You can also use a griddle or grill pan then transfer to the oven on 200 C for 15 minutes. Serve.
Recipe Notes

Chicken quarters cost around 70 Baht/kilo, 4 quarters should be right about 1 kilo. Separate the legs from the thighs and you have 8 tasty pieces to use. For 4 servings, this is about 52 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

One-Pan Lemon Butter Chicken

One-Pan Lemon Butter Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One pan dinner, sounds good, this can be finished in the oven or just on the stove top. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
One-Pan Lemon Butter Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One pan dinner, sounds good, this can be finished in the oven or just on the stove top. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C if you are going to use the oven to finish the dish, me personally, I will just use a lid and on the stove top.
  2. Season the chicken thighs with paprika, salt, and pepper to taste.
  3. Melt 1 tablespoon of butter in a large oven safe skillet (if using that method to finish) over medium high heat. Add the chicken, skin-side down, and cook it for 3 to 4 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
  4. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
  5. Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.
  6. Stir in the lemon juice and thyme. Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 73 C. Serve.
  7. OR, Stir in the lemon juice and thyme. Return the chicken to the skillet and put a lid on the pan, Simmer for 15-20 minutes or until juices run clear from the chicken. Serve.
Recipe Notes

Four thighs would be under 1 kilo, so less than 75 Baht. For 4 servings, this is about 50 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

One Pan Garlic Herb Chicken & Asparagus

One Pan Garlic Herb Chicken & Asparagus
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken and asparagus cooked in one pan, sounds good and easy cleanup as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
One Pan Garlic Herb Chicken & Asparagus
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken and asparagus cooked in one pan, sounds good and easy cleanup as well. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan over medium high heat. Stir in garlic and seasoning and cook for about a minute or so until the garlic is fragrant.
  2. Reduce heat to medium, add chicken to the pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes.
  3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add the asparagus. Season asparagus with salt and pepper to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  4. Serve.
Recipe Notes

Six thighs would be under 1 kilo, so less than 75 Baht. For 4 servings, this is about 55 cents per serving.

Shortcut: Italian Seasoning.

Provided courtesy of good friend, Stephen Connell.
United States.

Balsamic Herb Chicken

Balsamic Herb Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like some good tasting chicken. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Balsamic Herb Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like some good tasting chicken. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix flour and seasonings in shallow dish. Moisten chicken lightly with water. Coat with flour mixture.
  2. Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until browned and cooked through. Remove from skillet.
  3. Stir stock, vinegar and brown sugar into skillet. Bring to boil. Reduce heat to low; simmer 5 minutes or until liquid is reduced by half. Return chicken to skillet. Spoon glaze over chicken and serve.
Recipe Notes

Chicken is very reasonable in cost, 4 breast is just about a kilo, which is about 72 Baht. For 4 servings, this is about 53 cents per serving.

Shortcut: Italian Seasoning.

Provided courtesy of good friend, Stephen Connell.
United States.

Beer Braised Chicken Thighs II

Beer Braised Chicken Thighs II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken thighs, mushrooms, and beer, sounds like a winner. Simple, easily available ingredients as well. Start to finish in as little as 30 minutes.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20-30 minutes 4
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20-30 minutes 4
Beer Braised Chicken Thighs II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken thighs, mushrooms, and beer, sounds like a winner. Simple, easily available ingredients as well. Start to finish in as little as 30 minutes.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20-30 minutes 4
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20-30 minutes 4
Ingredients
Servings: servings
Instructions
  1. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with salt to taste. Add chicken to bag; seal. Turn and shake bag to coat the chicken well.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. When the oil is hot, remove chicken from flour mixture and discard flour. Add chicken to pan and cook 4 minutes or until browned. Turn chicken and cook 2 minutes. Remove chicken from pan to a plate, you are just browning, not cooking all the way through.
  3. Add onion and mushrooms to the same pan and cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1/2 tablespoon flour, beer, stock, Worcestershire sauce, and season with salt and pepper to taste. Bring to a boil, cook 2 minutes.
  4. Return chicken to pan and reduce heat to a simmer and partially cover, cook for 15 minutes or until chicken is done.
  5. While the chicken is simmering, bring a pot of water to a boil and cook the egg noodles until tender, drain and set aside.
  6. To serve, plate noodles on a plate, top with a chicken thigh, spoon on some sauce and mushrooms from the pan, sprinkle with parsley.
Recipe Notes

Maybe 60 Baht for 4 thighs, for 4 servings, this is about 44 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.