A glorious comeback with chicken croquettes

It’s been quite a while since my last post. Even the interface of WordPress has changed a little bit (or maybe they do that every other week?)

Anyway. Lots of stuff has happened during this last…well 5 weeks (OMG, I’m breaking a crucial ‘regularity’ rule of any self-respecting blogger).

First, and of course the MOST important thing – I created an account on Instagram. Even two accounts 😉 One for myself and one for my project CheeseBox. It IS quite an event as I’d been avoiding this application for suuuch a long time with everyone around me scrolling and posting and taking selfies and never letting their phones go. Well, now I’m one of these freakish people, too and you can find me at either @valeriyaopanasyuk or @yourcheesebox.

Second, and of course faaaar less important thing – I’ve continued working on my project CheeseBox and we already have lots of our clients who are happily making cheese at home! We still have tons of stuff to do, while current economic situation in Russia is far from welcoming for a small start-ups like us…but ‘When your heart is in your dream, no request is too extreme…’

And finally, I’ve decided that 2015 should become a turning point in my relations with sports and health so now I’ll be posting more of healthy and low-fat recipes to keep us all fit! Just to clarify, I definitely didn’t stick to my sports-and-health new-year resolution during the long holidays in the beginning of January, hogging all sorts of goodies ‘sans cesse’ ;).

And here comes the first healthy recipe of the year: chicken croquettes with butternut squash. The croquettes themselves are super-light, juicy and tender + you can use bain-marie instead of frying pan to make them even healthier.

Chicken croquettes_3

For the croquettes you will need:

  • 800 g minced chicken fillet
  • 150 g grated butternut squash
  • 1 onion, finely chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp sugar
  • 1 egg
  • 1/2 tsp ginger
  • 1/2 tsp dried thyme
  • 1/4 tsp tumeric
  • 2-3 tbsp olive oil

In a large bowl combine all the ingredients until well mixed. Salt and pepper, to taste. Form small croquettes about 2 cm thick and 5 cm in diameter (when forming, wet your hands with water from time to time). Heat olive oil in a frying pan and roast croquettes for 3-4 min, then turn them, add 50 ml water, cover the pan with a lid and roast for 3-4 min more, until ready and golden brown.

Chicken croquettes_4



Simple sour-and-sweet autumn dinner idea

Sometimes I get so preoccupied with the stuff I’m doing that when I’m back to reality from whatever it is I was up to I realize that (1) I haven’t eaten for a whole day, (2) my cat hasn’t eaten for a whole day, (3) my cat made such a mess in the apartment that I wish she doesn’t eat at all, (4) my fiance will be home in just half an hour and I have nothing for dinner neither for him, nor for myself. As I’m all into learning German and tons of other things that I’m doing now to make up for my ‘lost’ time at work, this situation has become quite common lately. And you know, sometimes you simply don’t feel like cooking anything sophisticated. You just need a simple, still a very tasty meal.

One of my favourite choices for these times is chicken – I usually have some in my fridge and there’re soooo many easy ways of cooking chicken that I never get tired of it.

Next time you are short of time or just have something more fun (or important) to do than cooking, you should really try this recipe of tender, sour-sweet honey-mustard-lemony baked chicken.

Honey mustard chicken ingredients

I also used some lemon zest and lemon juice which add some slightly sour taste and freshness – but that’s completely up to you.

So, first of all, preheat your oven to 200°C. In a small bowl whisk together dijon mustard, honey, 1-2 tbsp lemon juice, 1 teaspoon lemon zest and crushed garlic cloves. Season chicken thighs with salt and pepper and place them in an oven-proof dish. Pour over the honey-lemon-mustard sauce and spread it evenly over the thighs with a food brush.

Honey mustard chicken_in sauce

Bake the thighs for 35-45 min until cooked through and golden brown (I recommend to grease the thighs a couple times while baking with the exuding chicken juice).

Enjoy the thighs while still hot with a fresh vegetable salad or baked veggies!

Honey mustard roasted chicken

PS What do you cook when you don’t actually feel like cooking?)