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Turkey Greek Cutlets

November 24, 2011 · by · Leave a Comment
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This is a perfect dinner dish with tender turkey or chicken, fresh lemony sauce with tomatoes and olives.
This recipe is adapted from Cuisine tonight magazine.

 Ingredients:
4 sliced turkey breast
salt and pepper
flour
1/4 cup olive oil
1tsp. garlic minced
1/2 cup chicken broth
1/4 cup dry white wine
1/3 cup diced fresh tomatoes
2 tbsp. sliced kalamata olives
1 tbsp. fresh lemon juice
1 tbsp. crumbled feta cheese and flat leaf parsley

Directions:
Pound breasts with a meat mallet between sheets of plastic wrap to 1/4c inch thick.
Season cutlets with salt and pepper and dust with flour.
Heat oil over medium heat in a saute pan.Saute cutlets until golden on both sides.

Add garlic to the same saute pan.Deglaze pan with wine over med-high heat until wine is evaporated.1-2 minutes.
Add broth,tomatoes,olives, and lemon juice.
Bring to a boil and reduce mixture by half.
Return cutlets to the pan and cook 1 min. per side.
serve sauce over cutlets with sprinkled feta and parsley with your choice of side dish.

Filed Under: Dinner, Main course ·

Mashed Potatoes

November 24, 2011 · by · Leave a Comment
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Mashed potatoes are very easy to make and all time favorite at gatherings.There are many ways you can make it, starting from just plain and to adding more flavor like with garlic,chives,cheese and so on.I usually use milk and lots of butter, and sometime I use cream or mascarpone cheese.

Ingredients:

8 potatoes peeled,cut in half
1 stick butter sliced (1 1/2 if not using mascarpone)
2/3 cup warm milk
1 tbsp Mascarpone cheese (optional)
salt
bay leaf
chopped chives (optional)
1 crushed garlic (optional)

 

Directions:

Place potatoes in a pot, and bring to a boil.

Add salt and bay leaf. Reduce to low.

Cook until potatoes are done.

Drain the water,discard bay leaf.

Using hand mixer,beat the potatoes for about 1 minute.

Add 3/4 butter and mascarpone.

Beat again for 1-2 minutes.

Add milk.

Beat again until well combined.

Throw in chives and garlic.

Add butter on top. Mix when serving.

Print
Mashed Potatoes

Ingredients

  • 8 potatoes peeled,cut in half
  • 1 stick butter sliced (1 1/2 if not using mascarpone)
  • 2/3 cup warm milk
  • 1 tbsp Mascarpone cheese (optional)
  • salt
  • bay leaf
  • chopped chives (optional)
  • 1 crushed garlic (optional)

Instructions

  1. Place potatoes in a pot, and bring to a boil.
  2. Add salt and bay leaf. Reduce to low.
  3. Cook until potatoes are done.
  4. Drain the water,discard bay leaf.
  5. Using hand mixer,beat the potatoes for about 1 minute.
  6. Add 3/4 butter and mascarpone.
  7. Beat again for 1-2 minutes.
  8. Add milk.
  9. Beat again until well combined.
  10. Throw in chives and garlic.
  11. Add butter on top. Mix when serving.
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Filed Under: Dinner · Tagged: , , , , , , , , ,

“Vennigret” Russian beet salad

November 24, 2011 · by · 3 Comments
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This salad is almost everybody’s favorite.It’s healthy and the color is very vibrant.It’s usually done with homemade sour cabbage (Sauerkraut) but some people make it with store bought, and say its still good. I never tried using store bought, and didn’t make it myself either, because my mom makes it all the time, so I just ask her to add one cabbage head extra for me.I’m including the link how to make it. it’s really simple.http://everydayrussian.com/?p=492

This salad is great for parties because it can be done day ahead,and it tastes even better.

Ingredients:

3 potatoes cooked in skins,peeled, and diced (small)
6-7 medium beets cooked,peeled, and diced (small)
6 kosher dill pickles diced
1 onion diced (small)
15 0z.can peas
15 oz.can kidney bean
2 cups sour cabbage (I like to add even more)
1/4 cup unrefined sunflower oil
salt to taste

Directions:

Combine all the ingredients with oil.Refrigerate.

Filed Under: Salad ·

Turkey Cutlets or “Otbivnaya” in Russian

November 24, 2011 · by · Leave a Comment
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“Otbivnaya” is a Russian tenderized/pounded meat that is seasoned,then dipped in egg and flour and fried.

Ingredients:
4 (approx. 1/2 inch slices) turkey breast
6 cloves garlic crushed
1 tbsp. mayonnaise
salt and pepper
1 egg beaten
flour
1/4 cup plus more if needed.oil (I use light olive oil for frying)

Directions:

Pound the meat.Season with salt and pepper on both sides.Add mayo and crushed garlic and mix well.you can fry it right away or it can be left in the fridge up to 12 hours.

Heat oil over medium heat. dip turkey in egg then flour and Saute cutlets until golden on both sides.

Filed Under: Uncategorized ·

Mexican Club Sandwich

November 23, 2011 · by · 2 Comments
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This is a great South of the border sandwich with basic club sandwich ingredients like bacon,turkey,cheese,lettuce, and tomatoes.The difference here is that instead of three layers of toast there are three freshly cooked tortillas, and in place of mayonnaise there is fresh guacamole, sour cream and salsa.I found this recipe in Cuisine Tonight magazine.

2 servings

Ingredients:

3 strips bacon
3 flour tortillas ( I used uncooked)
1 cup shredded iceberg lettuce ( I used spring mix)
8oz sliced turkey
3 slices Pepper Jack cheese
3 slices tomato
1-2 tablespoons sour cream
2 tablespoons salsa

Guacamole:
1 avocado
2 tablespoon minced red onion
1 clove garlic crushed
salt,black pepper and cayenne to taste
1 tablespoon lemon or lime juice

Mash all the ingredients together.

Directions for Sandwich:

Cook bacon in a skillet.Drain bacon on paper towel lined plate.
warm up(or cook if not cooked) the tortillas.Spread guacamole on two tortillas and top both with lettuce.Place turkey and cheese on one of the tortillas.
Place the second tortilla on top of the cheese side up.Layer bacon and tomato on lettuce.Top with salsa,sour cream and the last tortilla. cut into four wedges.

Filed Under: lunch ·

Pilgrim hats cookies

November 23, 2011 · by · Leave a Comment
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Something fun and yummy for kids to do.

http://familyfun.go.com/thanksgiving/thanksgiving-kids-table-fun/thanksgiving-kids-table-recipes/marshmallow-pilgrim-hats-682463/

Filed Under: Dessert ·

Chocolate potato

November 14, 2011 · by · 10 Comments
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Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.

There’s two cake batters you can use.both of them are great.

For Cake #1:
6 eggs
1 cup sugar
1 cup flour

Direction for Cake #1:
Heat oven to 350 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9” round baking pan and bake for about 20 minutes. Let the cake cool.

Cake #2

3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour

Directions for cake #2:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40 minutes depending on your oven. Let cool completely.

Chocolate cream Ingredients:

1 can condensed milk
2 ½ sticks butter (at room temperature)
3-4 tablespoons cognac or brandy
2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
1 cup finely chopped walnuts

Directions:

Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stirring For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.

Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.

Print
Chocolate potato

Ingredients

  • For Cake #1:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • Cake #2
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ½ can condensed milk
  • 2 cups flour
  • Chocolate cream Ingredients:
  • 1 can condensed milk
  • 2 ½ sticks butter (at room temperature)
  • 3-4 tablespoons cognac or brandy
  • 2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
  • 1 cup finely chopped walnuts

Instructions

  1. Direction for Cake #1:
  2. Heat oven to 350 degrees.
  3. On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9'' round baking pan and bake for about 20 minutes. Let the cake cool.
  4. Directions for cake #2:
  5. Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40minutes depending on your oven.Let cake completely cool down.
  6. Cream Directions:
  7. Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stiring. For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
  8. Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
  9. Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.
  10. Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.
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Filed Under: Dessert · Tagged: , , , , ,

Roast Duck with Rice Stuffing

November 7, 2011 · by · 2 Comments
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There’s two ways that I marinade duck.Almost all the ingredients stay the same except couple of them. Instead of using Olive oil ,orange juice and zest I substitute with mayonnaise. Its great either way.

1 duck
2 tablespoon fresh finely chopped sage
8-10 cloves garlic crushed
1 orange squeezed*
zest from ½ orange*
3 tablespoons olive oil*
2 ½ tablespoons salt ( I used sea salt)
1 tablespoon black pepper
* substitute 2 tablespoons mayonnaise, and little less salt since mayo is salted.

Combine all the ingredients and rub all over the duck including inside.
Marinade for 8 hours or overnight
Heat oven to 400 degrees

Stuffing:

Cook 2 cups of white rice but not all the way.
Peel and shred 1 carrot.

Mix rice and carrot with salt &pepper.
You can also add sauteed mushrooms to the rice.
Stuff the duck with rice mixture.

Place duck in deep baking ban,add some water to the bottom of the pan.cover with foil. Bake for about 2 ½ hours. Remove foil and let it brown a little.

Filed Under: Dinner, Main course ·

Crepes with Meat Filling

November 7, 2011 · by · 3 Comments
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crepes with meat

These are my favorite  type of crepes from childhood.They are so delicious and addicting. Crepes with meat filling are perfect  for breakfast and make ahead meals.I like to make them with cooked beef,but you can use chicken,turkey or pork. Meat is cooked and grinded,then sautéed until slightly browned with lots of onions.Then the crepes are gently fried in little butter on both sides to make it crunchy.

Ingredients for crepes:

2 cups flour
3 eggs
1 teaspoon sugar
2 pinches of salt
2 tablespoons oil
2 2/3 cup milk

Filling:

1 lb of beef ( I used tri-tip)
1 big onion plus one small for the stock
5 tablespoons butter
salt and pepper
beef stock (from the cooked meat)
2-3 bay leaves
about 8 cups water

2 hard boiled eggs diced (optional)

Directions:

Stock:

In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.

Crepes:
In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.

Filling directions:

Grind the meat from the stock using meat grinder.
Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.Add eggs if desired.

Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.

Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
Serve with  plain sour cream or sour cream dressing ( recipe below)
Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.

Print
Crepes with Meat Filling

Crepes with Meat Filling

Ingredients

  • Ingredients for crepes:
  • 2 cups flour
  • 3 eggs
  • 1 teaspoon sugar
  • 2 pinches of salt
  • 2 tablespoons oil
  • 2 2/3 cup milk
  • Filling:
  • 1 lb of beef ( I used tri-tip)
  • 1 big onion plus one small for the stock
  • 5 tablespoons butter
  • salt and pepper
  • beef stock (from the cooked meat)
  • 2-3 bay leaves
  • about 8 cups water

Instructions

  1. Stock:
  2. In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.
  3. Crepes:
  4. In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
  5. On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.
  6. Filling directions:
  7. Grind the meat using meat grinder.
  8. Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.
  9. Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.
  10. Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
  11. Serve with plain sour cream or sour cream dressing ( recipe below)
  12. Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.
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Filed Under: appetizer, Breakfast, Dinner, ukranian · Tagged: , , , , , , , , , , ,

Curly Boy Cake

November 7, 2011 · by · 8 Comments
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This cake is moist and not too sweet.The base of the cream is sour cream,which makes it different from most of the cakes.It’s called «curly boy cake» but my kids call it «the mountain cake».This recipe was given to me by my sister-in-law years ago,we still love it.

Heat oven to 350 degrees
Grease 9.25 x 13.25 glass baking pan

Ingredients for one cake:

Note: you will need to bake two cakes,add 2 tbsp. of cocoa to the second cake.
3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour
(2 tablespoons cocoa for other cake)

Ingredients for cream:

48oz. Sour cream ,reserve two tbsp. for the glaze. ( I used two 24oz Daisy sour cream containers)
2 cups powdered sugar
¾ cup milk
1 can condensed milk

Chocolate glaze:

2 tablespoons sour cream
3 tablespoons milk
2/3 cup sugar
2 tablespoons dutch cocoa
3 tablespoons butter

Directions for cake:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40minutes depending on your oven. Repeat the steps for next cake and just add the cocoa.Let cakes completely cool down.

Directions for cream:

Beat together sour cream and sugar. Add milk and beat for about 5 minutes on medium-high speed.

Directions for Chocolate glaze:

Combine sour cream,milk ,sugar, and cocoa in a small sauce pan. Heat it up on medium- low heat. When starts to boil add the butter.cook for few minutes until thickens.

Assembling the cake:

Slice the white cake in half. Spread condensed milk on the cake. Spread the cream.place the other half on top creamed side. Spread the cream on top and sides of the cake.

Cut the chocolate cake into 1 1/2 inch squares. Throw in about 7 squares at a time in to the bowl with cream , mix it with spatula or spoon to make sure its completely covered with cream. Arrange the squares on top of the white cake. Using a spoon add the chocolate glaze all over the cake.( I didn’t use all the glaze). Place it in the fridge for at least 12 hours.

Filed Under: Uncategorized ·

P.F. Changs Mongolian Beef

October 17, 2011 · by · 4 Comments
P.F.Changs Mongolian Beefbeef, chinese food, delightsofculinaria.com, mongolian beef, pf changs
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P.F.Changs Mongolian Beefbeef, chinese food, delightsofculinaria.com, mongolian beef, pf changs

 

This is a copycat recipe of P.F. Changs Mongolian beef that tastes as good if not better. It’s a super easy to make Chinese beef dish that is served over rice .

(Adapted from epicurios.com)

serves 4

Ingredients:

½ cup vegetable oil
1 pound flank steak sliced ¼ inch thick slices.( I also used tri-tip,filet mignon)
¼ cup cornstarch
1 large green onions cut in to 2 inch slices

Sauce:
2 teaspoon vegetable oil
½ teaspoon minced ginger ( I strain it, and use the juice)
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
Crushed red pepper flakes (optional)

Directions:
Make the sauce by heating oil in medium sauce pan over med-low heat.Add ginger and garlic to the pan and quickly add the soy sauce and water. Before the garlic scorches Add sugar and raise up the heat to medium and boil the sauce for 3 minutes.Add red pepper flakes (optional).remove from heat.

Slice the meat against the grain into ¼ inch slices. Tilt the blade of your knife at about 45 degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let beef sit for about 10 min.

Heat up the oil in a wok or skillet.Add the beef to oil and saute for about 2-4 minutes or when it begins to darken.stir the meat around so that it cooks evenly.
Add the sauce and cook for another minute. add green onions and crushed red pepper(optional).
Serve over cooked rice

Filed Under: asian, Dinner, Main course · Tagged: , , , , , , , , , , , ,

Pumpkin pie with Homemade Caramel Sauce (no corn syrup)

October 16, 2011 · by · 4 Comments
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I love Fall season! there is something nice in every season, but Fall and Winter really put you in a baking mood.While shopping at the grocery store with my son, there was something round and orange that caught his eye. Yes, it’s the pumpkin! So, he asked me if I can make one of his favorite pies? why not….?
I got the Pumpkin pie and pie crust recipe from browneyedbaker.com (one of my favorite sites) I used less of ginger.
http://www.browneyedbaker.com/2010/11/11/pumpkin-pie-recipe/
http://www.browneyedbaker.com/2010/11/10/how-to-make-perfect-pie-crust/

Served with whipped cream and 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.

Filed Under: Dessert ·

Potato and Mushroom casserole

October 12, 2011 · by · 10 Comments
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12 russet potatoes peeled,cut into about ½ inch slices
4 cups sliced mushrooms
1 onion thickly sliced
8 chicken thighs thickly sliced
4 cups shredded mozzarella cheese
salt and pepper
any seasoning for chicken
2-3 tablespoons mayonnaise
2 tablespoons light Olive oil

Heat oven to 400 degrees
Heat oil in a skillet or saute pan. Add mushrooms. Cook until all liquid is gone.
Season chicken with seasoning (add salt if seasoning has no salt)layer the chicken on the bottom of casserole dish.
In a bowl mix together potatoes, onions,salt,pepper and 2 tablespoons mayo.Transfer to the dish with chicken.
Mix mushrooms with 1 tablespoon of mayo and little bit of salt. Add the layer on top of the potatoes.
Cover with foil and bake for about an 1hr:15 -1hr:30 min. Remove foil.sprinkle cheese on top of the mushrooms and bake uncovered until all cheese is melted and has a light brown color

Filed Under: Dinner, Main course, ukranian ·

Giant Cabbage Meatballs over Black Lentils

September 15, 2011 · by · 6 Comments
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Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

Print
Giant Cabbage Meatballs over Black Lentils

Ingredients

  • About 3 lbs ground beef ,chicken or turkey
  • 1/3 head of cabbage minced
  • ½ onion minced
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Mix all the ingredients together and form into 12 giant meatballs.
  • 1 onion chopped
  • 2 carrots small julienne slices
  • ½ red bell pepper small julienne slices
  • 2 tablespoon oil
  • 1 bay leaf
  • 8 oz tomato sauce
  • ¾ teaspoon black pepper
  • 1 tablespoon salt
  • dash of cayenne pepper
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup cilantro finely chopped
  • water

Instructions

  1. Heat oil in a dutch oven on medium heat.
  2. Add onions,carrots and bell pepper.
  3. Cook until soft and golden brown.
  4. Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.
  5. Arrange meatballs in single layer on top of the vegetables.
  6. Add water so it just covers the top of meatballs.
  7. Cover and bring to boil.
  8. Reduce to low and cook for about 25-30 minutes.
  9. Add fresh herbs and gently mix with meatballs.
  10. Serve over one of the sides mentioned above.
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Filed Under: Dinner · Tagged: , , , , , , ,

Drunken Cherry Cake

September 14, 2011 · by · 30 Comments
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This drunken cherry cake is one of the first cakes that I made and still make it ,because it’s everybody’s favorite and is often requested for parties. This chocolate cake is very moist and fairly easy to make. The Inside of the cake is taken out and mixed with sweet cream and sour cherries that have been soaked in Kahlua.

Ingredients:
10 eggs
1 ¾ cups sugar
2 tablespoons cocoa
1 teaspoon baking soda mixed with 1 tablespoon vinegar
1 ¾ cups sifted flour

Cream:
2 cans of condensed milk
2 sticks butter softened at room temperature
*1 ½ cups heavy cream
*¾ cup powdered sugar
3 oz dark chocolate
2 cans red tart cherries ( I used Oregon fruit products)

*You can substitute 8 oz cool whip

Directions:

Soak Cherries in Kahlua for at least 2 hours or overnight in the fridge.

Preheat oven to 325 degrees.

On high speed beat eggs and sugar until light and fluffy.Add baking soda with vinegar and cocoa. Mix on medium speed.
Add flour and carefully mix with a spoon.
Transfer the batter to a 10 1/2inch x 3 1/4inch pan.
Bake for about45-55 minutes.
Let it cool completely.

Cream:
Beat butter for couple of minutes and add condensed milk few spoons at a time at first then the remaining.
In a separate bowl, beat heavy whipping cream with powdered sugar.
Add whipped cream to the butter cream and mix well until well combined.

Assembling:
Take out the inside of the cake and transfer it to a mixing bowl.
Spread some cream on inside of the cake. Leave about 3-4 tablspoons of cream and add the rest of the cream to the cake in the bowl. Using a spoon, transfer the cherries to the bowl with cake, and mix everything together until the cream and cake is well combined and no dry pieces of cake is seen.
Fill the inside of a cake with cake,cherry and cream mixture.
Top with with shredded chocolate. Refrigerate for 2 hours or more.

Filed Under: Dessert · Tagged: , , , ,

Grilled Salmon Salad with Lemon dressing

August 31, 2011 · by · 11 Comments
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I like meals like this one ,healthy, yummy and without the carbs. Not that I don’t like carbs its just there is too much of them every where.Plus, helps you to be in shape( minus the bacon ,prob.) This salad is full of lemon flavor which is a great combination to slightly sweet and salty salmon fillets.For my salad I used Wild Sockeye salmon, I prefer Atlantic salmon,but finding «wild» one been a problem for me.
6 Salmon fillets:
3 cloves garlic
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley ( dry OK too)
2 leaves fresh basil
¼ cup soy sauce
1 tablespoon honey

Mix all the ingredients in a blender. Marinade for at least 30 minutes.
Grill the fillets.

Lemon salad dressing:
Juice of 1 lemon
Zest of 1 lemon
½ teaspoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon salt
1 teaspoon fresh ground pepper cup olive oil
1/3 cup Olive oil

Mix everything in a blender.

Salad:
5 oz. Green salad like Fresh Herb mix,Spring mix,etz.
15 cherry tomatoes halved
½ red onion thinly sliced
4-5 slices of bacon (cooked any way you like, I grilled it) crumbled
Mix salad with dressing.transfer on to a serving plate and place grilled salmon on top. Enjoy

Filed Under: Dinner, Main course, Salad, salmon, seafood ·

Linguine with Eggplant and tomato sauce

August 23, 2011 · by · 9 Comments
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This is a flavorful vegetarian dish with eggplants,tomatoes,garlic and fresh herbs like parsley and basil.I love homegrown tomatoes.I am not a garden person,I don’t like to plant but I like to eat.So my dad decided to plant some of my favorite vegetables for me(so nice of him).When he asked me what do I want to have in my garden, the first thing that came to my mind even without thinking is TOMATOES! yes,the sweet juicy tomatoes that you will never find in any grocery store.
Having tomatoes and eggplants still in season I decided to make this healthy pasta dish.

Ingredients:

4 tomatoes (blanched and chopped)
2 (I used long and skinny kind)
1/2 onion finely chopped
6 cloves garlic finely chopped
1 tablespoon fresh parsley and basil finely chopped
salt to taste
fresh ground black pepper
2 tablespoons extra virgin olive oil.
3oz tomato paste
freshly grated Parmesan cheese
16 oz your choice of cooked linguine ( I used garlic basil from Trader Joe’s)

Directions:

Using a skillet heat oil on medium heat.Add onions and garlic.Saute for 3-4 minutes.Add the eggplants and cook for about 5 minutes.
Add tomato paste and mix well.Then throw in the tomatoes and fresh herbs.cover and let it simmer on med-low for another 5 minutes.season with salt and pepper.

Place linguine on the serving plate, add the sauce on top and sprinkle with Parmesan cheese.Enjoy!

Filed Under: Uncategorized ·

Eggplant Appetizer

August 16, 2011 · by · 1 Comment
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Fried eggplant with garlic sour cream sauce topped with fresh tomato and dill.I really like eggplants, so once they are in season I start to have some fun with them. I used Canadian style sour cream, It’s thinner then regular brands. That’s why it was a bit runny.

Ingredients:
1 large eggplant sliced in to 1/2 inch rounds
1-2 tomatoes cut into thick slices
8 -10 tablespoons sour cream
5 garlic cloves crushed
1/2 teaspoon sea salt( more or less depending on your taste)
finely chopped fresh baby dill
 plenty of oil ( I use Light Olive oil for frying)

Directions:

Heat frying pan with oil on medium heat. Eggplants take lots of oil so add more if needed.
fry the eggplants on both sides until golden brown in color.

To make sour cream sauce combine garlic,sour cream,and salt. mix well.

Arrange fried eggplants on a platter. using a spoon spread about 1 tablespoon of sauce on each eggplant. add the tomato on top and sprinkle with dill. Can be served on toasted bread if preferred.

Filed Under: appetizer ·