What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: http://www.epageflip.net/i/1457097
march 6-12, 2022 What's up! 47 try these recipes Heart-warming Ukrainian fare Ukrainian Chicken Kyiv Ingredients • 8 (4 ounce) skinless, boneless chicken breast halves • 1/3 cup butter, softened • ½ teaspoon ground black pepper • 1 teaspoon garlic powder • 2 eggs • 3 tablespoons water • ¼ teaspoon ground black pepper • ¼ teaspoon garlic powder • 1 teaspoon dried dill weed • ½ cup all-purpose flour • ½ cup dry bread crumbs • 2 cups vegetable oil • ½ lemon, sliced • ¼ cup chopped fresh parsley Directions 1. Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen. 2. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm. 3. When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks. 4. In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes. 5. Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve. Ukrainian Filled Halushky Dumplings Ingredients • 2 cups shredded potatoes, drained and pressed • 1 cup cold mashed potatoes • 1 egg, beaten • 1 teaspoon grated onion • salt and ground black pepper to taste • ¾ cup all-purpose flour • 2 teaspoons baking powder • 2 cups dry cottage cheese • 1 egg, beaten • 1 pinch salt Directions 1. Fill a large pot with lightly salted water and bring to a boil. 2. In a medium bowl, stir together the shredded potatoes, mashed potatoes, egg and onion until well blended. Season with salt and pepper to taste. Combine the flour and baking powder; stir into the potato mixture. The mixture should be thick enough to form into balls. 3. Process the cottage cheese in a food processor or blender, or run through a sieve. Stir in the egg and salt. Flatten the balls of dough and place a teaspoon of filling into the center. Pinch the dough around the filling to seal it in. 4. Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes. Remove them to a colander and drain. Place in a serving dish, sprinkle generously with browned butter, and toss lightly. Serve with sour cream. Ukrainian Salat Vinaigrette (Beet Salad) Ingredients • 1 pound beets • 1 pound carrots • 1 pound potatoes • 2 large dill pickles, diced • 1 onion, minced • 1 (8 ounce) can peas, drained • 2 tablespoons olive oil • ½ teaspoon ground black pepper • 1 tablespoon chopped fresh parsley (Optional) • ½ teaspoon salt Directions 1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight. 2. The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving Courtesy allrecipes.com