Paprikas Csirke

Thursdays are Grey's Anatomy night, and ultimately the night I'm looking for a no fuss meal. This week I decided to do a crock pot version of my grandfather's recipe for paprika chicken. I chopped the vegetables, and prepped the meal the night before... unfortunately I was also making Wednesday night's meal at the same time. When I got home from work Thursday night something just didn't smell right... turns out I forgot to add the paprika!! I quickly added it in and let the dish cook for another hour but it just wasn't the same.

Here is the recipe for you to enjoy... the original recipe is to be made on the stove, but it can also be cooked in the crock pot, just don't forget to add the paprika!

Paprikas Csirke

(Hungarian Paprika Chicken)

1 whole chicken, cut into pieces (I use whole boneless, skinless breasts)

1 Tomato, diced

1 Green Pepper, diced

1 Medium Onion, Diced

Mushrooms (optional)

Palm full of Paprika

EVOO – once around the pan

½ Cup of water

2 Heaping Tablespoons of Flour

3 Heaping Tablespoons of Sour Cream

1. In a soup pot brown the diced onions in a little oil, (the original recipe calls for 1/4cup but I think that is way too much, I just eyeball it and give enough for the onions to cook in).

2. Once the onions are browned, remove from heat and add the paprika to the pot, mix gently. DO NOT miss this step; it won’t taste the same if you don’t put in the paprika (ha ha).

3. Add tomatoes, green pepper, mushrooms, chicken and water to the pot. Simmer for one hour. (This is where I would throw everything into the crock pot, and let it cook through the day).

4. When the chicken is cooked through, mix together flour and sour cream then slowly add to the pot. Be careful not to stir too much as the chicken is very tender and will break apart easily. It’s better to shake the pan if you can.

5. Serve over dumplings, rice, or egg noodles.

Zucchini and Tomato Dish

So this blogging thing isn't going over so well... but life always seems to get in the way, and the lack of readers doesn't help much either. I have a bunch of recipes to share with you though, so you can look forward to those over the next week or two.

This is one of my favourite side dishes that my mom always made in the summer. It works great as a side dish, a meal on it's own or even for breakfast! It's simple and delicious.

You can play around with the proportions and seasonings in this recipe.

1 Zucchini 1 Tomato Pat of butter Few shakes of Lemon Pepper Seasoning S&P Parmesan Cheese to finish it off!

Melt a little butter in a frying pan. You will want to use butter or margarine, and not oil because the goal is to soften the vegetables and not 'fry' them.

Slice zucchini, and saute. Season with a few shakes of lemon pepper seasoning, and salt & pepper.

When the Zucchini is almost finished add slices of tomatoes and saute for another minute or two. Don't stir around too much because you don't want the tomatoes to break up too much.

Sprinkle with a little parmesan cheese to finish it off!