Traditional recipes

Cajun style chicken and corn

Cajun style chicken and corn

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I started the spring operation: emptying the freezer. Last bag of boiled corn. What to do with her? I turned to my cookbooks and here's what I found in "500 Greatest-ever chicken recipes."

  • 1 large chicken breast, cut into 4
  • 3 pieces of soft corn
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper powder
  • 1 teaspoon chemistry
  • 1/2 teaspoon paprika (hot if you like)
  • 3 tablespoons melted butter
  • chopped green parsley for garnish

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cajun style chicken and corn:

Preheat the oven to 200 C. Put the grill inside.

Cut the corn into wide pieces

Mix in a bowl all 5 spices.

Grease the meat and corn with butter, then rub them well with the powder from the bowl.

After the grill has warmed up well, place the meat on it. Put a tray under the grill to let the meat juice flow.

Leave for 15 minutes. Add the corn and leave for another 15 minutes. Turn meat and corn from time to time.

Serve hot food, sprinkled with green parsley

Baked sweet potatoes stuffed in Mexican style with corn and mozzarella

As a snack or as a base for those who are fans of vegetables and cheeses, but it goes great with a slice of meat for those who want extra protein.

The sweet potato started to be quite appreciated among Romanians, once for the special taste it has, but also for the countless ways in which it can be cooked!

This time I chose to combine it with corn, beans and mozzarella with slightly Mexican nuances, not the other way around, but the others for which I prepared them do not eat as spicy as me.

Stay tuned for the list of ingredients and how to prepare it and you will get an excellent dish!


  • 3-4 medium sweet potatoes (1-1.2 kg)
  • 50 g of Philadelphia cream cheese
  • 50 ml of olive oil
  • 200 g canned corn well drained
  • 200 g canned red beans well drained
  • 1-2 cloves of finely chopped garlic
  • 1 red hot pepper (preferably)
  • 100 g mozzarella
  • 1/2 bunch parsley
  • 2 green onions
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wash and cut the sweet potatoes in half lengthwise. We put them in a tray lined with baking paper and cover them with a foil or a lid, then leave them in the oven for 40-45 minutes or until they soften well. After baking, let them cool.

Heat a pan in which we put the olive oil, corn and sauté until well browned over medium heat.

Reduce the temperature and add the finely chopped garlic and sliced ​​pepper, continue to cook for another minute, then add the beans and turn off the heat.

Remove the pulp from the sweet potatoes so that a thin layer of potatoes remains on the skin. Put the potato core in a bowl next to the cream cheese and mix well.

Add the corn composition with beans, finely chopped parsley, sliced ​​onion, half the amount of diced mozzarella, salt and pepper if needed.

Fill the potato peels with the filling obtained, sprinkle the rest of the mozzarella over the filling and put it back in the oven for another 8-10 minutes or until the mozzarella browns slightly.

Simple, tasty and filling, and if we take out the cream cheese and mozzarella, they can also be eaten by vegans or fasters. But I don't hold you back, I wish you good work and good appetite!

Chicken quesadilla

A simple dish, extremely easy to make at home even by the most ignorant man in the kitchen. Perfect for times when you want to eat full, on the run and when you do not want to complicate yourself and spend a lot of time cooking. Do you have any leftover chicken from another table? Here you will use it!

Prepare the ingredients: make the chicken into strips, cut the vegetables. In a large skillet, combine the chicken with the marinara sauce and spices and let them cook for 5-10 minutes.

Grease with butter (in turn) on one side the stick with butter. Put it in a pan. Grease with mayonnaise, fill half the batter with grated cheese, half with the chicken mixture. Wrap the glue, turn it over and take it out when you see it's done.

Do the same with the rest of the glue and filling. If you don't want to fry in a pan, you can put all the sticks in a pan in the oven.

Sweet potato noodles are put in a bowl with water.

The chicken breast is cut into pieces of equal size.

Prepare the sauce from soy sauce, oyster sauce, corn syrup and brown sugar. Stir and set aside.

Peel the potatoes and cut them into cubes.
Peel and slice the onion, cucumber and carrot.
Hot peppers, mushrooms, green onions cut into pieces.
The white parts of the white onion are cut thinly into strips and put in a bowl with cold water for 10 minutes.

Grate the ginger and chop the garlic.

Put a tablespoon of oil in the wok. If you want you can use chili oil.
Saute the chicken breast for about 3-4 minutes, then add the garlic and ginger. Stir for one minute.

Add the potatoes, the sauce and 500 ml of water. Keep on the fire for 10 minutes, with the lid on.

Add the onion and carrot and cook for another 10 minutes, without the lid.

Add drained noodles, hot peppers, mushrooms and cucumbers.

Keep on the fire for another 7-10 minutes, stirring from time to time, until the noodles become translucent and the liquid has thickened.

Turn off the heat, add pepper to taste and sesame oil.
Transfer to a plate or bowl and garnish with green onion strips and sesame seeds.

What do you need

  • 4 tablespoons roux
  • 1 tablespoon corn oil
  • 1 chicken thigh (deboned, cut into 1 & quot)
  • Salt to taste
  • black pepper to taste
  • 1/2 small onion (chopped)
  • 1/2 small green pepper (chopped)
  • 1/2 large stalk celery (chopped)
  • 2 cloves garlic (chopped)
  • 2 cups chicken (or seafood)
  • 1/2 cup / 7.5 ounce red (diced)
  • 1 tablespoon tomato paste
  • 1 teaspoon spice cream
  • 1/2 teaspoon salt (salt salt if using a commercial Creole spice)
  • 1 bay leaf
  • 1/4 teaspoon and sausages (cut into 1/4 slices & quot)
  • 1/4 kg shrimp (peeled)
  • Optional: 1/4 cup okra (slice or 1/2 teaspoon)

Spicy chicken with Chinese-style vegetables

  • 200 g chicken breast
  • 3 tablespoons oil
  • Asian or Chinese spices
  • 2 tablespoons sesame seeds
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauce.

Fry the chicken breast finely chopped in the 3 tablespoons of oil over a high heat in a pan.

Add Chinese spices: chilli powder, cumin, anise, white pepper, curry powder

Keep on the fire for about 5 minutes. Add the sauces, then the chicken soup. after about 5 minutes of adding the vegetables.

Then add the sesame seeds, until the soup decreases and keep on high heat. simple boiled heart is served.

Crispy chicken breast, quickly prepared

The first step is to marinate the chicken: mix all the ingredients well for the sauce.

Then cut the meat into strips and put it in the sauce. For a more persistent taste, put the pot in the fridge, covered with a bag and leave it to marinate for a day. If you are not in a hurry with the meal and if you want the chicken to have a really special taste.

When the meat is ready to soak, make a sauce from beaten eggs, half a cup of flakes and starch. Add a little salt and a little pepper to taste.

Be careful not to make it too spicy! The sauce must be made thick enough so that the cornflakes stay on the meat as long as possible.

The ending sounds something like this: pass the meat first through the egg mixture with the flakes, then through the cornflakes and throw it in a hot oil bath! It's ready in a few minutes!

Cajun chicken

The Cajun population is the population of Acadia, a French region / colony in North America, which includes part of Quebec, the maritime provinces, New England and the influences extend as far as Philadelphia.

Cajun cuisine appeared in need, when French settlers had to adapt to what their new land offered them: rice, lobster, sugar cane and it is an adaptation of rustic French cuisine.

An authentic cajun table is usually cooked in 3 dishes: one for rice, polenta or another cereal-based dish, a dish for vegetables and a third for basic food, meat.

The food had to be consistent enough to feed a large family after field work. The vegetables used for flavoring were bell peppers, onions, salads, garlic, celery, celery, carrots and among the spices and herbs, parsley, bay leaves, cayenne pepper, etc.

Cajun spice can be used for any type of meat but also for vegetables, it is very versatile and is good to have at hand in any kitchen.


Hello dear lusts. Today I prepared QUESADILLAS WITH CHICKEN AND GRILLED MAIZE. It is a mega-delicious recipe, which is prepared from a few ingredients and has an enticing taste. With the first bite, you feel like you're in Mexico. I hope you like my recipe today and I hope you enjoy it. I wish you to continue to have a tasty day and good appetite!


  • 1 chicken breast (about 450-500 gr.)
  • 2 corn cobs (about 500 gr.)
  • 4 tortillas
  • 300 gr. - grated cheese
  • ½ teaspoon - chilli pepper
  • ½ teaspoon - paprika
  • 1 teaspoon - granulated garlic
  • 1 teaspoon - dried oregano
  • Salt and black pepper
  • Olive or sunflower oil

To be served:

Method of preparation:

  1. First of all, boil the corn for about 10-15 minutes, then brown it on a grill pan on all sides.
  2. Meanwhile, season the chicken breast with chilli and sweet pepper, granulated garlic, dried oregano, salt and black pepper to taste. Mix the chicken breast well until all the spices will "hug" it.
  3. Pour a little oil into a well-heated pan and fry the chicken breast pieces for about 6-7 minutes or until nicely browned on all sides.
  4. Remove the corn from the cobs with a knife.
  5. Now it's time to assemble the quesadillas: Grease a part of the tortilla with a little oil and put it with the greased side down. Sprinkle a little cheese on half of the tortilla, arrange the pieces of chicken breast, corn on top and cover everything with a little more cheese. Overlap the tortilla side (which was not sprinkled with anything) on ​​top of the other side (with the filling).
  6. Heat a skillet over low to medium heat. Put the stuffed tortilla in the hot pan and brown it on both sides or keep it until the cheese melts. Do the same with the remaining tortillas.
  7. Remove the quesadilla from a mincer, cut it vertically and serve with tomato sauce, cream or lime.
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Chicken breast in corn flakes, in the oven

Chicken schnitzel is one of the most popular chicken breast recipes and can be cooked in many ways, depending on the cuisine and tastes. Today we offer you a recipe for chicken breast & icircnvelit & icircn corn flake crust, crispy and fragrant. Roasted in the oven, the chicken will remain tender and juicy and will not be soaked in oil, as when it is fried.

You can make this recipe for lunch or dinner, but it is also ideal to pack, because it is just as good and cold. You can serve chicken breast & cornflake crust with potatoes, puree, rice or any other garnish you like or with salad.

  • 1 chicken breast
  • 250 g cornflakes
  • 2 teaspoons paprika
  • salt
  • pepper
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • milk
  • butter

Cut the chicken breast fillets after removing the skin and bones. The pieces of chicken breast should not be very thick. Use a pliers hammer to thin them. Beat the meat carefully after covering it with cling film.

Put the milk in a bowl. Put the chicken pieces and leave them in the fridge for an hour. The meat must be covered with milk. This trick will help the chick to freeze. You will notice how the meat has absorbed a significant amount of milk after an hour.

Meanwhile, chop the cornflakes and mix them with the spices. Put a little butter in a pan and put it in the oven for a few minutes, until the butter melts and covers the bottom of the bowl evenly.

Drain the remaining milk and pass each piece of chicken breast through the mixture of cornflakes and spices. Put the pieces of meat in the pan greased with butter. In this way, the meat will not be dry, but will remain juicy, but it will not be soaked in oil either.

Cover the pan with aluminum foil and bake. After 20 minutes, remove the foil, turn the meat on the other side and leave in the oven for another 15-20 minutes.

When the meat is ready, let it cool for five minutes and serve with your favorite garnish or sauces.