This is one of the variations that I make stuffed peppers.I like to use mini peppers for couple of reasons; # 1. It’s great for parties or potlucks,#2. You get to taste more pepper. Of course if you prefer to use regular bell pepper then go ahead.I personally like to eat them with the liquid, because that’s how my mother would serve it to us as kids.

Ingredients:
1 lb. ground chicken or beef
1 cup rice cooked aldente
1 onion finely chopped
1 carrot shredded
1 can (8oz.) tomato sauce
1 package mini sweet peppers (from Costco)
Salt and pepper to taste.
1/2 cup heavy whipping cream.
6 cups water or chicken stock
* optional ingredients
cumin powder
sour cream ( Instead of cream)
1/4 cup oil
1-2 bay leafs

Directions:

Wash and remove the stems and seeds from peppers.
Combine ground chicken or beef,rice, half of the onion, salt and pepper. Mix well.(*cumin )
Stuff peppers with ground chicken filling.
Arrange it in a pot.

Heat a  deep saute pan on medium heat and add onions and carrots.
Saute for about 5 minutes or until onions are soft.
Add tomato sauce and bay leafs.

Cook for another 5 minutes and add water.
Season with salt and pepper and pour over peppers.
Cover lid and bring to boil over high heat.
When starts to boil, reduce heat to low and cook for 30 minutes.
Pour heavy cream over peppers.
Serve in a bowl with liquid or on a plate with sour cream.

Julienne is a European-russian dish. It has some Russian and some French.I found out  from my Russian friends that all restaurants in Russia have this dish on their menu and serve it  as first course(never been there don’t know).So its very popular and very well  known dish. Their Classic Julienne is with chicken and mushrooms which  I will post later some time, but it is still versatile that can be made using different ingredients as in this recipe. It is very rich and creamy dish, that’s why it is served in small ramekins.

Ingredients:
1/2 lb. Wild Salmon 1/2 inch cubed (+/-)
1 onion diced
2 tablespoons butter.
1 cup heavy cream
3 tablespoons creme fraiche or sour cream
1 full tablespoon flour
1 cup shredded mozzarella Cheese (+/-)
Salt and fresh ground pepper
Olive oil for coating ramekins

Directions:  
Heat oven to 400 degrees.
Add butter to a saute pan.
On medium heat, saute onions until soft and slightly browned.

Add cubed salmon to the pan and sprinkle with salt and pepper.

Gently combine with onions and saute for about 2-3 minutes.Set aside.

In another small frying pan or saute pan, on med-low heat saute flour until slightly yellow/tan in color.

                                 Whisk heavy cream and creme fraiche or sour cream together.

Add  to t flour and mix with a whisk vigorously until sauce thickens.Add a little salt.

Divide salmon with onions equally into ramekins (about six ramekins)

Pour the sauce into ramekins and sprinkle with cheese.

Bake at 400 degrees for 12-13 minutes.
Sprinkle with fresh chives.
Serve hot with fresh  toasted rustic bread and eat using a spoon.
I also like to spread it on bread.
Enjoy!!!

Ingredients for 2 rolls:
7 eggs

3/4 cup sugar
3/4 cup flour

Cream ingredients:
1 cup nuttela
4 oz.(1/2 )package cream cheese
4 oz. whipped topping
Cocoa for dusting
Directions-
 
 Batter:
Heat oven to 350 degrees.

Beat eggs with sugar on high speed in a stand or hand mixer until pale in color and fluffy in texture.
Add flour and mix gently on low speed.
Line a large baking/cookie sheets with parchment paper.
Pour the batter on cookie sheet and spread it.
Bake for about 12-15 min.
As soon as you take it out from the oven, roll it up with towel and  parchment paper and let it cool.

Cream:
Using a hand or stand mixer, mix cream cheese and nuttela.
Add  whipped topping (cool whip)and  mix again until well combined.


Assembling:
Carefully unroll the roll removing parchment paper.
Spread cream evenly.
Roll it up.
Dust it with generous amount of cocoa or remaining cream.
Refrigerate for atleast 1 hour.
Slice and serve with tea or coffee.

you can add any berries if desired.

[amd-zlrecipe-recipe:38]

Greek salad is a very refreshing summer salad that has many variations. This is one of the recipes that I like using mostly tomatoes.Of course you can add chopped romaine, sliced bell peppers,cucumbers,red onions and parsley.

Ingredients:
Cherry tomatoes sliced in half
sliced pepper-cine
kalamata  olives sliced in half
Feta cheese cubed
olive oil
balsamic vinegar
salt and fresh ground pepper

Mix to combine all the ingredients.

Summer days are perfect to get outdoors and cook something on the grill. These grilled chicken kebabs are very juicy and tasty and great for parties, camping or just for your next family lunch or dinner.

[amd-zlrecipe-recipe:24]

This is a well known, popular Russian cake. With crunchy thin layers of pastry sheets filled with fluffy whipped cream in between.Now, this is not puff pastry type dough, If you like that type of cake you can use store bought puff pastry dough or use this recipe to make your own http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/
If using store bought, roll it out in to thin sheets before baking, or you can bake them as is and then separate it to add the cream.
The layers can be baked ahead of time like 1-2 days before, maybe even more(didn’t try ,don’t know)
If you like more crunchy type cake then place it in fridge for 6 hours, if you want it more softer, then you can go for 12 or more hours.
This cake can be versatile using different cream filling http://delightsofculinaria.blogspot.com/2011/06/russian-napaleon.html or pastry cream (will post recipe soon.) Another great cream filling from http://www.grabandgorecipes.com/dulce-de-leche-napoleon-cake-recipe/
So its up to you to decide which ever you prefer, It will be delicious anyway.

Ingredients:

3 1/2 sticks very cold butter
4 cups flour
2 tablespoons sour cream
2 egg yolks
1 tablespoon cognac or vodka
3/4 cup very cold water
1/2 teaspoon salt

Cream:
5 cups heavy whipping cream
1 1/2 cans condensed milk
 1 cup powdered sugar

On a flat surface sift flour,salt and cut butter in t big chunks.

Using a knife combine flour with butter until you will have fine crumbs.

Incorporate sour cream using a knife in to the crumbs.

In a bowl mix or whisk egg yolks,cognac or vodka with water.Add to the crumb mixture and start kneading the dough but not too much.

Divide the dough into 7 sections size of tennis ball, and place it in the fridge for 30 minutes.

Roll the dough very thin on a well floured surface adding flour as you roll so it won’t stick to the rolling pin or the surface.Transfer the rolled out dough to a baking sheet and cut it out into a circle or square shape. Bake on 375 degrees for about 10-12 minutes until golden brown.

Cream:
Combine all ingredients and beat using a stand or hand mixer on high speed until soft peaks form and you have a fluffy cream texture.

Spread generous amount of cream on each layer. Leave one layer for crumbs.

Crumble one sheet of cake and all the baked cut out edges in blender or using a rolling pin. Add the crumbs to sides and top of cake. Fridge for at least 6 hours.

 Ice cream is always a fantastic summer treat that will cool you down on a very hot summer day.
This is a very fun way for a family to enjoy their treat by making it together with kids. You can add sprinkles,m & m’ s or any other kids favorite topping.

  1 serving
 Banana splits-
 1 sliced banana in half
 3( small) scoops of your favorite ice cream
 caramel sauce, fudge or both.
Your choice of raspberries,strawberries, crushed pineapple, or cherries
Whipped cream or ( homemade: heavy cream + powdered sugar whipped )
Crushed toasted hazelnuts, pecans, almonds or peanuts

Fudge:
 2/3 cup heavy cream
1/2 can condensed milk
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces semi-sweet chocolate chips, or chocolate bar chopped,and  divided in half
1 teaspoon vanilla extract
4 tablespoons unsalted butter

Fudge directions:
Combine cream, half of chocolate chips, cocoa, brown sugar,salt and condensed milk in a sauce pan and bring to  boil on med-high heat.
Reduce heat to low and cook for 5 minutes stirring occasionally. .
Remove from the heat and stir in the rest chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to two weeks.)

Caramel Sauce:

Caramel Sauce:
(adapted from Kitchen Heals Soul)
2 cups sugar
½ cup water
1 stick butter,cubed
1 cup whipping cream, warm
1/2 teaspoon sea salt (optional)

Pour the sugar into a sauce pan. Add water. Bring to boil on med-high heat.
Continue to boil until turns color to amber. Be careful, keep eye on it, not to do it too dark.
As soon as the the caramel will reach desired color,take pan away from heat and add butter.Stir and gradually add the cream. Whisk until well combined.Let it cool before serving.

Diections for banana split:
Place 2 sliced bananas on bottom of a plate.
place scoops of ice cream on top.
Drizzle or pour your sauces and top it off with a little whipped cream.
Sprinkle nuts and add fruits on top.
Enjoy!!!!

4th of July is just around the corner, this dip would be an  excellent appetizer. Its very simple to make and can be prepared ahead of time.

Ingredients:
6 avocados smashed
2 oz. guacamole mix or see recipe below for homemade mix
1 can re fried beans
2 cups sour cream
1 package taco seasoning  or 2 -3 teaspoons of homemade taco seasoning (see recipe below)
Toppings:
diced tomatoes
chopped green onions (green parts)
sliced olives
shredded cheese
corn
tortilla chips

Directions: 
Use a deep serving plate or glass baking pan for layering the dip.
Start by spreading the beans on the very bottom.
Mix guacamole mix with avocado and spread on top of beans.

Mix sour cream with taco seasoning and spread on top of guacamole.
Top it of with tomatoes,corn,cheese,green onions,and olives.
Serve with tortilla chips.