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This authentic recipe has been named after the famous Mount Vesuvius Volcano in Campania, Italy. Some also believe that this dish is named thus, because it was first served in a restaurant in the Vesuvio district of Chicago. The chicken Vesuvio is one of the most sought-after dishes in Chicago’s Italian-American restaurants.
You can prepare this dish in many different ways, and use some of your creativity as well. However, we will tell you the most common way to make the Italian Chicken Vesuvio and the ingredients you need for the same.
Though this dish has its origin in the southern part of Italy, it is believed to have been first served in a beautiful restaurant named Little Italy in Chicago. There are many variations to this dish, as the Vesuvio can also be prepared using pork chops, steaks or only potatoes.
Some variants you can try Italian Chicken Vesuvio Recipe
- After the chicken and potatoes are cooked for 25 minutes, remove the skillet from the oven and place it on a stovetop. Melt some butter and add frozen green peas to the dish. Cook on a low flame, until the butter turns silky, making your whole dish tasty. Switch off the flame and serve immediately.
- If you want to make this dish healthier, you can skip frying the potatoes. Instead, you can bake them. Apply some olive oil on the skillet and place the cut potatoes on them. Keep sautéing them until they turn golden. If your skillet cannot hold all the potatoes at once, you can sauté them in batches to ensure even cooking. Once the potato wedges turn golden brown, you can place the seasoned chicken, garlic, oregano, wine sauce and other ingredients on top of them, and cook everything for about 30 minutes.
- When using white wine, always use dry wines like Sauvignon Blanc for best results. To make the Italian Chicken Vesuvio recipe juicier and tastier, you can also add chicken broth along with white wine.
- Instead of olive oil, you can use any other high-heat oils of your choice. However, grapeseed and coconut oils are good choices.
- If you don’t get thighs or wings, you can still make the dish very well with boneless and skinless chicken breasts alone.
- If you want to make this dish a non-alcoholic one, you can skip the white wine completely, and replace it with a combination of low-sodium chicken broth and lemon juice. However, remember to use only a little lemon juice, as it can make the entire dish sour.
- When you are frying potatoes and garlic, you can add about ½ chopped onion to the pan.
- Also, If you’d like you can add some peas to this recipe.
Super-soft and succulent Italian Chicken Vesuvio
Pin the image below if you like this Italian Chicken Vesuvio Recipe!
Homemade Italian Chicken Vesuvio Recipe
By: Cooking Frog
- Chicken – about 2 to 3 pounds (you can use only thighs and legs, or you can use the breasts as well)
- ideally, it would be great if you have 2 pieces each of breasts, thighs, legs and wings
- Salt – about 2 teaspoons
- Pepper – 1 teaspoon (always use freshly ground black pepper for this recipe)
- Olive Oil – about 1/3 cup (for the skillet)
- Canola oil – 2 cups (for frying the potatoes)
- Russet Potatoes – 3 (peeled and cut into wedges
- keep them thick)
- Garlic – 2 cloves (use freshly crushed garlic cloves for additional flavors)
- Dried oregano – 1 or 2 tablespoons
- White wine – ½ cup
- Parsley leaves (freshly chopped) – 2 tablespoons
- Step 1 Preheat your oven to over 400 degrees F.
- Step 2 Clean the chicken pieces thoroughly in cold water. Pat dry them until there is no moisture left in the meat pieces.
- Step 3 Marinate the dried chicken pieces in salt and pepper.
- Step 4 In a heavy skillet or big-sized Dutch oven, heat the olive oil (1/3 cup) on medium heat. Place the seasoned chicken pieces carefully in the hot oil, and cook them until they turn golden brown on both sides. If you are using breasts, please keep them on the skillet first before placing the thighs and other parts of the chicken.
- Step 5 When the chicken has turned a nice brown shade on all the sides, remove the pieces from the skillet. Let some oil remain on the skillet, while you pour off the rest of the oil into a container.
- Step 6 Place the roasted chicken pieces back in the skillet, and transfer them to the oven. Let the skillet remain uncovered, as you cook the meat for about 25 minutes. Do remember to turn the chicken pieces over once or twice during these 25 minutes, to avoid them getting charred on any of the sides.
- Step 7 While the chicken is getting cooked, you can start heating the canola oil in a deep frying pan.
- Step 8 Once the temperature of the oil reaches 350 degrees F. drop the potato wedges slowly into the oil to fry them. We recommend you drop only 4 pieces at a time to avoid overcrowding in the pan. This will also help the potatoes to get fried evenly.
- Step 9 Once the potatoes turn golden remove them from the oil and place them on a tissue to absorb the oil completely.
- Step 10 You have already set the timer for the chicken for 25 minutes. At the 20th minute (when five minutes are still left for the chicken to be done), remove the skillet from the oven. Add the fried potatoes, garlic, oregano and wine to the chicken in the skillet. Put the skillet back in the oven and cook for 5 minutes. Switch off after 5 minutes, once the chicken’s internal temperature has reached 165 degrees F.
- Step 11 After 5 minutes, remove the skillet from the oven and transfer it to a stovetop.
- Step 12 Add chopped parsley leaves to the contents and turn the chicken slightly with a spoon.
- Step 13 Transfer the contents to a platter, and pour the juices remaining in the skillet on top of the chicken to make them look soft and succulent.
- Step 14 Your Italian Chicken Vesuvio is now ready!
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Chicken bog is a Southern recipe that combines rice and meat with influences from W. Africa and Spain. The element that makes chicken bog different from its ethnic relatives is suggested by its name: it’s a boggy/wet dish and rice stew as opposed to fluffy and dry rice.
What is Chicken Bog ?
This single pot dish is a nice mix of chicken bits, smoky sausage, and rice. Its name comes from the fact that it has a boggy and soup-like texture where large chunks of meat are bogged down in the bounty stock. The rice is simmered slowly in the homemade broth and releases its starch to give the dish a nice creamy consistency that resembles risotto. But, there is actually no dairy in this rich and creamy dish!
Some variations of this are the chicken perlo, chicken pilau, and chicken pilaf. While these may refer to the same or a very similar chicken and rice dish, we have always known this as “chicken bog”. This rustic and comforting chicken with rice and sausage is always satisfying.
My chicken bog recipe involves a tad more ingredients than the basic recipe with chicken, rice and sausage (but not many more). The secret to making it right lies in the stock. You can prepare a delicious chicken stock at home, strain it and then use it later to cook the rice.
I also follow the extra steps of getting onions caramelized before I develop the last bog. This amplifies the flavor a tad without being excessive. After all, this chicken dish should be simple and comforting.
My broth recipe is optional and catered to my tastes but I promise, it tastes delicious.
Homemade Chicken Bog Recipe
By: Cooking Frog
- OPTIONAL HOMEMADE STOCK,
- 1 3-4 lbs. chicken (whole) or 2 pheasants birds
- 1 white onion, diced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- 1 sprig rosemary (optional)
- 1 sprig thyme (optional)
- CHICKEN BOG,
- 2 cups long-grain rice
- 1 quart chicken stock (like the homemade version above)
- 1 lbs. smoked sausage, sliced into rounds
- 2 tbsp butter
- 1 big onion finely chopped
- 2 cloves garlic, minced
- 3 tbsp green onion, chopped
- 3 tbsp fresh parsley, chopped
- Step 1 STOCK
- Step 2 To prepare the broth, you can either cut the poultry into serving chunks or leave them whole. In any case, cover the birds with the water and bring to a simmer. Remove any scum that gets to the surface. Season with salt to taste and add the rest of the stock ingredients. Allow to simmer for 2 hours.
- Step 3 Discard your poultry and split the bones from the meat. Keep aside. Pass the stock through a strainer that comes with a paper towel part inside to strain out the scum and debris. Keep the broth aside.
- Step 4 CHICKEN BOG
- Step 5 Heat the butter in a bulky and deep pot with a lid (enough to cook all the rice) and add the onions. Seal the pot and let cook until onions are slightly charred, stirring occasionally, for around 10 minutes.
- Step 6 Place the shredded poultry, rice and garlic to the pot and mix well with a spatula. Let cook for a couple of minutes, stirring regularly. Mix well, cover with the lid and reduce the heat to low. Simmer until the rice is cooked.
- Step 7 Once the rice is cooked, stir in some of the prepared stock to add moisture to the dish and add the green onions and parsley.
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Is there anything more comforting than a good ol; Beef Pot Pie? We don’t think so. Really great pot pies are a challenge to make but this foolproof recipe will yield great results every time. It will be the best beef pot pie you’ve made so far, I promise.
Can You Prepare The Filling for Beef Pot Pie In An Instant Pot Or A Slow Cooker?
- Slow Cooker. You can make your own pie filling in a slow cooker set at high temp, for 6 hours or until the meat is nice and tender. The sauce may be too thin and liquidly
- Instant Pot. Choose the meat cooking mode and cook the meat for 30-45 minutes for a natural release. Again, the sauce may not be thick enough so let it reduce and choose the saute mode then add a bit of flour mixed with a bit of water to thicken it.
Meal Preparation & Freezing
- Meal prep: You can make the pie filling 2 days in advance. The layered but unbaked pie could be made around a day before in the fridge until its baking time. You can keep the baked pie refrigerated for up to 3 days in a closed container you can leather reheat in the oven.
- Freezing instructions: you can keep the unbaked pie in a sealed container inside a freezer for up to 6 months. Then, take off the wrapping or sealing and bake from chilled until the pie gains a golden brown hue and the filling inside is boiling hot.
Pin the image below if you like this beef pot pie recipe 🙂
The Best Beef Pot Pie Recipe
By: Cooking Frog
- 5 kg/3lbs beef chuck steak, cut into 1” square chunks
- 4 celery sticks, finely chopped
- 2 white onions, finely chopped
- 2 carrots, peeled and finely chopped
- 14 oz./400g chopped tomatoes (fresh or canned)
- 2 tsp mustard
- 1 tsp sugar
- 4 cloves of garlic, minced
- 2 tbsp whute flour
- 1 spring of fresh rosemary
- PIE INGREDIENTS:
- 1 egg beaten
- 14 oz. frozen pie shell or puff pastry thawed
- Step 1 Put a big pot over high heat and pour a few tablespoons of olive oil.
- Step 2 Use paper towels to remove any moisture from the meat and add it to the pot. Cook in multiple batches until all beef turns brown on all sides.
- Step 3 Add the onions, celery and carrots into the same pot and cook for another 6-7 minutes or until the veggies begin to tenderize and become golden brown. Add in the rosemary and garlic and saute until they release their aromas.
- Step 4 Add the flour to the veggies and stir. Add the cooked meat back to the pot and mix well.
- Step 5 Pour in the beef broth, tomatoes, sugar and mustard. Add salt and pepper to taste, mix and cover with a lid.
- Step 6 Lower the heat and let everything simmer for 1 ½ hour or until the beef is tender. Take off the lid and let simmer for another half an hour until the beef has tenderized to the max and the sauce is nice and thick.
- Step 7 Preheat your oven to 350F/180C.
- Step 8 Transfer the beef filling to a deep casserole container. If you find that the sauce is too much, you can use half or a part of it.
- Step 9 Close your pie with a single sheet of puff pastry. Crimp the edges and make a few incisions into the upper surface of the pastry to allow some air to enter. Brush with a beaten egg.
- Step 10 Pop in the oven and cook for 20-25 minutes or until the pastry on top turns golden brown and has a puffy exterior.
- Step 11 Take off the oven and let the pie rest and set for 10 minutes before serving.
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