Plum Dumplings-Szilvás Gombóc...and a Guest Post

I am so thrilled and honored that Roxana of A Little Bit of Everything asked me to guest post for her, while she is vacationing in her homeland, Romania. She has asked some of us who was born outside of the United States to guest post for her, I almost felt as if I'm not going to be able to fulfill this request, because although I was born in Hungary, I did not grow up there. I was 8 years old when we came to the United States. My maternal grandmother, and mother was also born in Romania, what was considered part of Hungary up until after WW1. They were originally from Transylvania...yes, the actual home of Count Dracula, from the 15th century, whose castle still is in existence, as a big tourist attraction. Transylvania/Romania is still in very much existence, and I still have most of my relatives living there, whom I have never met, also, in Hungary as well!

I feel as if I know Roxana in person, because of the background connection.We seem to have had this special bond instantly, since we first met through our blogs.

Thank you Roxana, for your invitation to guest post for you, and I hope I don't disappoint you with my traditional Hungarian dish, that I actually learned how to make when I was a young "mommie"...from my Hungarian aunt, right here in Florida, which was over 30 years ago!

If you would like to get the recipe, please stop over to Roxana, also know as Green Girl! You will find other delicious and amazing desserts, and yummy yeast rolls...which is her "forte."

Chicken Paprikash...and Awards!

Whenever I crave for something that is a perfect comfort food that I know my entire family will like, I tend to turn towards my Hungarian favorite, which really does not need a recipe... knowing that I learned to make this delicious sauteed chicken in a rich paprika-sour cream sauce from my Hungarian "roots" from my mom, who was actually born in Transylvania (yes there is such a country, not just a myth)...it is and has been part of Romania for nearly a century now, after World War 1.
This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't taste like a banana, it sure doesn't look like a banana, just because it's long and yellow?...that is absurd...again also...why do they even call it Hungarian wax pepper?...Do they wax it?...just the thought of that grosses me out!
At any rate, this is a simple, and easy way to make it...as long as you use authentic imported Hungarian Paprika, hot, or sweet...it's your choice!
I did not bother to do a step-by-step instructions on this...was not even going to take photos of this because I made this in a hurry, with my family telling me "we're starving"...so typical!

Do check out my friend Angie' blog @ Angie's Recipes, her delicious version of her Paprika Chicken. While you're there, browse through her blog and marvel at her many beautiful and yummy line up of entrees, and desserts, and do say hello!

I love to serve this awesome chicken paprikash with spaetzle...which is a little tedious to make so I usually serve it with wide egg noodles, or in the case with orechiette pasta. This was so delicious and we even had it for lunch the next day!

Chicken Paprikash
my own recipe

5  chicken drumsticks
5  chicken thighs
1 medium onion chopped
2 Tbsp. vegetable oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
1 to 2 Tbsp. Hungarian paprika, hot, or sweet

For the sauce

2 Tbsp flour 
1/2 cup chicken broth
1 to 2 Tbsp. sour cream

In  a large pot saute onions till they get translucent. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully. Cook for about 15 minutes with lid closed. Add the tomato sauce, salt and pepper and simmer for about 45 minutes. Check for doneness. Chicken should be tender, but don't let it fall off the bone "tender."

Pull pot aside from the heat, and add the 2 Tbsp. flour mixed into the 1/2 cup chicken broth, and the sour cream, in a large mixing cup. Stir together till smooth, without lumps. Lower the heat to low setting, add the sour cream mixture by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.
Generously serves 5, and you will have sauce left over for leftover pasta.
Delicious and a perfect comfort food for all year round!

...and now, for the Award(s:)

I received 3 awards but for now, I am posting one.  Not had much luck posting all 3...so copy and paste...pass it on!!!

I want to share these beautiful award I was honored with from a talented blogger...
Purabi, @Cosmopolitan Currymania

Thank you Purabi, I really appreciate these lovely awards!

I have compiled a list of 15 blogger friends from my comment section...will post another 30 later...according to the 3 awards I received. Please accept these lovely awards, and pass them on who you feel should receive it, and as many as you want to...at least 15!
Congratulations, you all are so talented, and deserve it and so do all who I have not listed. 

Kati  

Roxana @A little bit of Everything

Rosemary @Sprigs of Rosemary 

 

Becky

 

Ami

 

 

 

 

 

 

Michael Toa  

 

 

 

 

 

 

Nami @Just One Cookbook  

 

 

 

 

 

 

Trinity @Zamat és Illat

 

 

 

 

 

 

Betty @scrambledhenfruit 

 

 

 

 

 

Marsha @The Harried Cook

 

 

 

 

 

ping

 

 

 

 

 

Kelly

 

 

 

 

 

 

 

 

mia maria

Mina @Angellove's Cooking

 

 

 

 

Lyndsey