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Lamb Osso Bucco

lamb osso bucco

lamb osso bucco

Lamb is highly rated in our family.We LOVE lamb!!! (shanks and chops the most) It’s very rich and yet so delicate and mild.

Lamb Osso Bucco  is a comforting delicious Italian lamb dish that is aromatic and full of flavor.The meat is seared and then braised in a flavorful sauce until tender and nearly falling of the bone.

Osso Bucco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. The reason for cutting is to expose the richness of the bone marrow.So you can prepare the shank as is or have a butcher cut the shank crosswise for vital nutrients.

 

Ingredients:

6 lamb shanks (or crosscut shanks-osso bucco style)

1 onion sliced

3-4 carrots cut in chunks

4-5 celery and/or fennel cut in chunks

7 garlic cloves

14.5 ozs. diced tomatoes or 2-3 fresh tomatoes

8 ozs. tomato paste

2 cup red wine

1 cup beef or chicken broth/stock

1 tablespoon dried oregano

4 rosemary sprigs

6 thyme sprigs

1 bay leaf

salt

black pepper

oil

 

Directions:

Heat a dutch oven or frying pan with oil.

Season lamb with salt and pepper.

Sear on all sides until well browned.

Sear in batches.Add more oil if needed.

Remove each batch and set aside.

Add onions,carrots,celery/fennel to the pot.Add  more oil if needed.

Stir and Sauté for approx. 10 minutes.

Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.

Continue to saute stirring for another 3 minutes.

Add red wine,stir and cook for another minute or two.

Add tomatoes,stock/broth,bay leaf,salt and pepper.

Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)

Arrange sprigs of rosemary and thyme in between the shanks.

Heat oven to 350 degrees.

Cover with foil and braise the shanks for 2 hours.

Turn the sides and continue to braise for another 1 hour.

Remove foil and braise uncovered for 20-30 minutes.

When done the meat should be tender and nearly falling off the bone.

Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.

-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe’s(corn,green beans,peas and carrots).

 

 

Lamb Shank Osso Bucco

Lamb Shank Osso Bucco

Ingredients

  • 6-7 lamb shanks (or crosscut shanks-osso bucco style)
  • 1 onion sliced
  • 3-4 carrots cut in chunks
  • 4-5 celery and/or fennel cut in chunks
  • 7 garlic cloves
  • 14.5 ozs. diced tomatoes or 2-3 fresh tomatoes
  • 8 ozs. tomato paste
  • 2 cup red wine
  • 1 cup beef or chicken broth/stock
  • 1 tablespoon dried oregano
  • 4 rosemary sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • salt
  • black pepper
  • oil

Instructions

  1. Heat a dutch oven or frying pan with oil.
  2. Season lamb with salt and pepper.
  3. Sear on all sides until well browned.
  4. Sear in batches.Add more oil if needed.
  5. Remove each batch and set aside.
  6. Add onions,carrots,celery/fennel to the pot.Add more oil if needed.
  7. Stir and Sauté for approx. 10 minutes.
  8. Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.
  9. Continue to saute stirring for another 3 minutes.
  10. Add red wine,stir and cook for another minute or two.
  11. Add tomatoes,stock/broth,bay leaf,salt and pepper.
  12. Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)
  13. Arrange sprigs of rosemary and thyme in between the shanks.
  14. Heat oven to 350 degrees.
  15. Cover with foil and braise the shanks for 2 hours.
  16. Turn the sides and continue to braise for another 1 hour.
  17. Remove foil and braise uncovered for 20-30 minutes.
  18. When done the meat should be tender and nearly falling off the bone.
  19. Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.
  20. -I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe's(corn,green beans,peas and carrots).
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Bruschetta

bruschetta

bruschetta

 

Bruschetta is one of my favorite summer appetizers.It’s one of the  freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until  bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

 

 

Bruschetta

Ingredients

  • 3 roma tomatoes diced (liquid removed)
  • 4 thick slices fresh mozzarella cheese
  • 5-6 fresh basil leaves sliced
  • 2 tablespoons sun-dried tomatoes chopped(optional)
  • 2 tablespoons fire roasted peppers chopped (optional)
  • 3 tablespoons extra virgin olive oil(good quality)
  • 2 tablespoons black or white balsamic vinegar
  • salt and fresh ground pepper
  • 1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
  • 2 cloves garlic
  • olive oil for drizzling

Instructions

  1. Heat oven on broil.
  2. Arrange bread slices on a lined baking sheet.
  3. Drizzle some olive oil and sprinkle a little salt and black pepper.
  4. Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
  5. In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
  6. Rub each piece of bread with garlic.
  7. Spoon tomato mix on top of each slice of bread.
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Tiramisu Meringue Cake

Tiramisu Meringue cake-2

Tiramisu Meringue cake-2

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

Tiramisu Meringue Cake

Ingredients

  • Meringue-
  • 6 egg whites
  • pinch of salt
  • pinch of cream of tartar
  • 1 1/2 cups sugar
  • 1/2- 1 cup hazelnuts(not toasted)
  • 1 tablespoon cornstarch
  • 3 ozs. chocolate chips
  • Cream-
  • 6 egg yolks
  • 1/2 cup sugar + 1/2 cup sugar
  • 16 ozs. cream cheese (2 packages 8oz each)
  • 2 cups heavy whipping cream
  • Cake batter-
  • 8 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted flour
  • 1 teaspoon vanilla
  • Syrup-
  • 1 cup coffee
  • 1 tablespoon kahlua liquor
  • 1 tablespoon sugar
  • Other ingredients-
  • shredded chocolate
  • toasted hazelnuts

Instructions

  1. Meringue:
  2. Preheat oven to 300 degrees.
  3. Whip egg whites with pinch of salt and pinch of cream of tartar.
  4. Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
  5. Mix nuts with cornstarch and gently fold in to meringue.
  6. Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
  7. Reduce oven temperature 250 degrees just before placing the pan in the oven.
  8. Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
  9. Custard-
  10. Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
  11. Heat for 10 minutes stirring continually until sugar dissolves.
  12. Take off heat and mix in Kahlua liquor,let cool completely.
  13. Cake-
  14. Heat oven to 350 degrees.
  15. Prepare and line a 10 inch spring foam cake pan.
  16. Beat eggs and sugar together until pale and thick.(15-20min)
  17. Add vanilla.
  18. Add sifted flour and gently mix it in.
  19. Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
  20. Combine syrup ingredients.
  21. Cream-
  22. Whip cream cheese with 1/2 cup sugar until smooth.
  23. Gradually add in custard.
  24. In a separate bowl, whip heavy whipping cream until stiff.
  25. Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
  26. Assembling-
  27. Slice the cake in half.
  28. Soak cake with coffee syrup using a brush.
  29. Spread cream on the soaked side and add shredded chocolate over it.
  30. Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
  31. Soak second layer of cake and flip soaked side down.
  32. Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
  33. Refrigerate overnight.
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Poached Egg Sandwich

poached egg sandwich

poached egg sandwich

This gorgeous and elegant poached egg sandwich will impress anyone.Runny silky yolk over smooth avocado spread and topped with tangy flavorful chimichurri sauce.It’s perfect for brunch and will transform your typical breakfast to fancy one.Poached eggs may sound like something very complicated to make, but actually it’s really easy with just few simple steps.

Serves 4

Ingredients:

8 eggs

1/4 cup vinegar/white wine vinegar

1 Hass avocado

4 your choice of english muffin halves,sliced baguette,bagels,etz…

salt and pepper

1 tablespoon lemon juice

2 tablespoons finely chopped cilantro

2 tablespoons finely diced yellow,green,red,orange bell pepper

2 tablespoons finely diced tomatoes(liquid removed)

1/4 cup white balsamic vinegar

2 tablespoons olive oil

1 tablespoon finely chopped italian parsley optional

1 tablespoon finely diced jalapeños/red chili pepper optional

Other optional ingredients:

Smoked salmon

Sliced turkey or chicken breasr

Sliced ham

Sliced cheese

Directions:

Chimichuri sauce-

In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and  other optional ingredients like parsley and jalapeños).Set aside.

Toast your choice of bread.

In a bowl smash avocado with lemon juice and salt.

Fill a medium pot 1/2 way  with water and bring to a boil.

Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.

Spread avocado mixture on the bread.

Place two poached eggs on top.

Add chimichurri sauce over poached eggs and serve.

Poached Egg Sandwich

Ingredients

  • 8 eggs
  • 1/4 cup vinegar/white wine vinegar
  • 1 Hass avocado
  • 4 your choice of english muffin halves,sliced baguette,bagels,etz...
  • salt and pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely diced yellow,green,red,orange bell pepper
  • 2 tablespoons finely diced tomatoes(liquid removed)
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped italian parsley optional
  • 1 tablespoon finely diced jalapeños/red chili pepper optional
  • Other optional ingredients:
  • Smoked salmon
  • Sliced turkey or chicken breasr
  • Sliced ham
  • Sliced cheese

Instructions

  1. Chimichuri sauce-
  2. In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and other optional ingredients like parsley and jalapeños).Set aside.
  3. Toast your choice of bread.
  4. In a bowl smash avocado with lemon juice and salt.
  5. Fill a medium pot 1/2 way with water and bring to a boil.
  6. Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.
  7. Spread avocado mixture on the bread.
  8. Place two poached eggs on top.
  9. Add chimichurri sauce over poached eggs and serve.
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Grande Nachos

Grande Nachos

Grande Nachos

 It won’t take a long time for these Grande Nachos to become your family favorite.A large platter of crisp tortilla chips loaded with seasoned chicken,hearty beans,cheese,tomatoes,sour cream and green onion. And to elevate it to a  more SUPREME level, Add some fresh guacamole,jalapeño and cilantro. This recipe was inspired by my awesome sister Dasha. She served them as appetizer,and made a big crowd rush to the table.

You can omit chicken to make it vegetarian and use steak or ground meat instead of chicken.

Ingredients:

(As much as you like)

Tortilla chips

refried beans (heated)

shredded cheddar cheese or nacho cheese

sour cream

diced tomatoes

sliced fresh or pickled jalapeño (optional)

sliced green onion

chopped cilantro

guacamole  or diced avocado

1 chicken breast

salt

pepper

1/2 teaspoon chill powder*

1/4 teaspoon cumin powder*

1/2 teaspoon garlic powder*

1/4 teaspoon smoked paprika (optional)

1 tablespoon lemon/lime

1 tablespoon oil

* you can sub in your favorite chicken seasoning.

Direction:

Chicken-

Combine salt,pepper,cumin,chili powder,garlic powder,oil,and lemon/lime juice.

Add marinade to chicken breast and let it marinate for 15 minutes.

Grill,bake,or pan sear the chicken breast on both sides.( I used electric grill.)

Let it slightly cool.

Cut the chicken in small-medium cubes.

Arrange first layer of chips on oven safe platter.

Layer with cheese,beans,and chicken.

Repeat the steps with second layer.(chips+cheese+etz…)

Heat oven on 350 degrees.

Place the arranged platter in the oven for about 10 minutes or until cheese is melted.

Top with sour cream,tomatoes,jalapeños,green onions,cilantro,and guacamole or diced avocado.

Grande Nachos

Ingredients

  • (As much as you like)
  • Tortilla chips
  • refried beans (heated)
  • shredded cheddar cheese or nacho cheese
  • sour cream
  • diced tomatoes
  • sliced fresh or pickled jalapeño (optional)
  • sliced green onion
  • chopped cilantro
  • guacamole or diced avocado
  • 1 chicken breast
  • salt
  • pepper
  • 1/2 teaspoon chill powder*
  • 1/4 teaspoon cumin powder*
  • 1/2 teaspoon garlic powder*
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon lemon/lime
  • 1 tablespoon oil
  • * you can sub in your favorite chicken seasoning.

Instructions

  1. Chicken-
  2. Combine salt,pepper,cumin,chili powder,garlic powder,oil,and lemon/lime juice.
  3. Add marinade to chicken breast and let it marinate for 15 minutes.
  4. Grill,bake,or pan sear the chicken breast on both sides.( I used electric grill.)
  5. Let it slightly cool.
  6. Cut the chicken in small-medium cubes.
  7. Arrange first layer of chips on oven safe platter.
  8. Layer with cheese,beans,and chicken.
  9. Repeat the steps with second layer.(chips+cheese+etz…)
  10. Heat oven on 350 degrees.
  11. Place the arranged platter in the oven for about 10 minutes or until cheese is melted.
  12. Top with sour cream,tomatoes,jalapeños,green onions,cilantro,and guacamole or diced avocado.
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Macadamia Nut Waffles

macadamia nut waffles

macadamia nut waffles

These Macadamia nut waffles will wake your family up to a tropical breakfast.You will think that you are on vacation somewhere in the tropics.Delicious hot pile of homemade waffles with sweet crunchy macadamia nuts, topped with toasted coconut, mix of berries and/or tropical fruits and fluffy whipped cream.It will make your weekend breakfast fancy and special.

Ingredients:

1  3/4 cup whole wheat pastry flour*

3 tablespoons ground flax seed meal

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 cups milk,coconut,or almond milk

2 eggs yolks and whites separated

1/2 teaspoon vanilla

3 tablespoons coconut oil or vegetable oil

1/2 – 3/4 cup coarsely chopped macadamia nuts

*you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat

 

Choice for garnish-

diced pineapples

diced mango

berries

toasted coconut

chopped macadamia nuts

whipped cream

 

Direction-

Preheat the waffle iron.

In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.

In a medium bowl whisk egg yolk,milk,vanilla, and oil.

In a small bowl whip the egg whites and set aside.

Pour the milk mixture to flour mixture and whisk to combine.

Add the whipped egg whites and chopped macadamia nuts.

Spray both sides of the waffle iron with non-stick cooking spray.

Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.

Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.

 

Macadamia Nut Waffles

Macadamia Nut Waffles

Ingredients

  • 1 3/4 cup whole wheat pastry flour*
  • 3 tablespoons ground flax seed meal
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups milk,coconut,or almond milk
  • 2 eggs yolks and whites separated
  • 1/2 teaspoon vanilla
  • 3 tablespoons coconut oil or vegetable oil
  • 1/2 - 3/4 cup coarsely chopped macadamia nuts
  • *you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat
  • Choice for garnish-
  • diced pineapples
  • diced mango
  • berries
  • toasted coconut
  • chopped macadamia nuts
  • whipped cream

Instructions

  1. Preheat the waffle iron.
  2. In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.
  3. In a medium bowl whisk egg yolk,milk,vanilla, and oil.
  4. In a small bowl whip the egg whites and set aside.
  5. Pour the milk mixture to flour mixture and whisk to combine.
  6. Add the whipped egg whites and chopped macadamia nuts.
  7. Spray both sides of the waffle iron with non-stick cooking spray.
  8. Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.
  9. Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.
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Shrimp Spring Salad

Spring Salad with Shrimp

 


shrimp spring salad

 Spring and summer are my favorite seasons.Everything around you looks amazingly beautiful, fresh and full of life.This shrimp spring salad consists of leafy romaine lettuce, radish, sweet peas and shrimp.All the ingredients are tossed with creamy garlicky dill dressing.It’s very tasty and easy to make for any occasion.Even though the dressing is creamy, salad feels very light but filling.

Serves 2-4

Ingredients:

1 bunch romaine lettuce torn or chopped

3-4 radishes sliced

2/3 cup  frozen peas (thawed)

1 lb cooked shrimp

Other optional ingredients:

avocado,chives,cherry tomatoes

Dressing:

2 heaping tablespoons mayonnaise

2 heaping spoons plain greek yoghurt or sour cream

2 tablespoons fresh finely chopped dill

2-3 crushed garlic cloves

Salt and fresh ground black pepper

 

Directions:

In a small bowl,whisk all dressing ingredients and set aside.

Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.

Toss salad with garlic dill dressing.

 

Spring Salad with Shrimp

Spring Salad with Shrimp

Ingredients

  • Ingredients:
  • 1 bunch romaine lettuce torn or chopped
  • 3-4 radishes sliced
  • 2/3 cup frozen peas (thawed)
  • 1 lb cooked shrimp
  • Other optional ingredients:
  • avocado,chives,cherry tomatoes
  • Dressing:
  • 2 heaping tablespoons mayonnaise
  • 2 heaping spoons plain greek yoghurt or sour cream
  • 2 tablespoons fresh finely chopped dill
  • 2-3 crushed garlic cloves
  • Salt and fresh ground black pepper

Instructions

  1. Directions:
  2. In a small bowl,whisk all dressing ingredients and set aside.
  3. Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.
  4. Toss salad with garlic dill dressing.
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Wholesome Banana Pancakes

healthy banana pancakes

healthy banana pancakes

These healthy wholesome banana pancakes are a twist on traditional pancakes.They are moist and fluffy with a slight nutty taste and loaded with super-foods. Spelt/whole wheat flour,chia seeds, and flax seed meal has tons and tons of health benefits.I use chia seeds and flax meal a lot .I add them to cereal,yoghurt,oatmeal,porridge,muffins,pancakes,waffles…etz. You can call this totally guilt-less delightful breakfast that can give you a good health boost.

 

Ingredients:

2 overriped bananas

2 eggs

1 3/4 cup milk

1/4 cup raw cane sugar

1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)

1/3 cup ground flax seeds

1/4 cup chia seeds

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon vanilla

2 tablespoons oil

1/2 cup chopped walnuts optional

Variations: You can use 1 cup flour and  1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

 

Directions:

In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).

Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.

Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.

Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.

Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .

Serve with pure maple syrup(healthier choice) or homemade syrup.

Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.

Wholesome Banana Pancakes

Wholesome Banana Pancakes

Ingredients

  • Ingredients:
  • 2 overriped bananas
  • 2 eggs
  • 1 3/4 cup milk
  • 1/4 cup raw cane sugar
  • 1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)
  • 1/3 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons oil
  • 1/2 cup chopped walnuts optional
  • Variations: You can use 1 cup flour and 1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

Instructions

  1. In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).
  2. Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.
  3. Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.
  4. Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.
  5. Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .
  6. Serve with pure maple syrup(healthier choice) or homemade syrup.
  7. Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.
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Easter Bread (Paska,Kulich) Recipe

Easter bread-paska-kulich

Easter bread-paska-kulich

Easter bread(paska/kulich) is a Russian traditional classic Easter bread. It’s made of sweet yeast dough mixed in with dried fruit like raisins.This recipe comes from my grandmother (Moms Mom),that passed away long time ago,who was an awesome cook and famous for her borscht recipe.Now I think you can see where I got love for cooking….It passes along the line I guess.

Easter bread is made with lots of egg yolks and butter.Similar to brioche or Italian Panettone.It’s a richer version of sweet bread yet is wonderfully light and soft and sweet.Traditional Easter bread is made in round cylinder type molds.But,really it doesn’t matter what shape it is.I like to use regular bread pan or spring foam pan or even muffin pan.I also made some personal breads using a small round mold from Sur La Table ( .40 cents each or .75 for larger one).So you can get panettone molds or choose any mold /pan you like.This recipe is my favorite.It stays fresh like from day 1 (not dry) for few days for sure.

Ingredients:

10 egg yolks

2 cups warm milk

1 tablespoon + 1 teaspoon yeast

1 cup sugar

1 1/2 cup melted butter (3 sticks)

1 tablespoon vanilla

1/2 teaspoon salt

1 1/2 tablespoons oil

2 cups + 4 cups canadian flour (highly recommended)*

1 -1 1/2 cup raisins (I prefer jumbo or golden raisins) soaked in hot water for 10 min and drained.

* If you can’t get canadian flour ,your second choice would be bread flour, and third choice all-purpose flour. Most Russian stores and Winco Foods carry Canadian flour.

Glaze:

2 cups powdered sugar

3 tablespoons choice of milk,heavy cream,squeezed lemon juice,or squeezed orange juice

 

Directions:

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

In a stand mixer,whip egg yolks with sugar.

Gradually add vanilla,salt,oil and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

Replace whisk attachment with dough hook attachment.

Add in 4 cups of flour and raisins.

Mix dough well.

Cover dough with plastic cover and towel.

Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Divide dough among all molds and let it rise.(about 20 minutes)

Heat oven to 325 degrees.

Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

To make glaze:

Combine powdered sugar with milk,cream,lemon juice,or orange juice.

Apply to the tops of easter bread/paska when cooled at room temperature.

Easter bread-paska

Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.

Easter bread-paska-2

In a stand mixer,whip egg yolks with sugar.

Easter bread-paska-3

Gradually add vanilla,salt and butter to egg yolks.Add milk and flour mixture to egg yolk and butter.Mix until well combined.

 

Easter bread-paska-4

Replace whisk attachment with dough hook attachment.Add in 4-5 cups of flour and raisins.

Easter bread-paska-5

Mix dough well.

Easter bread-paska-6

Cover dough with plastic cover and towel.Place the bowl with dough in the warmest place in your house or microwave (don’t turn it on).Let the dough rise(about 2 hours).

Easter bread-paska-7

Divide dough among all molds filling them half way.Heat oven to 325 degrees.Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.

 

Easter bread-paska-kulich

When cooled at room temperature,remove from molds and apply glaze.Add sprinkles if desired.

Easter Bread (Paska,Kulich) Recipe

Easter Bread (Paska,Kulich) Recipe

Ingredients

  • 10 egg yolks
  • 1 1/2 cups warm milk
  • 1 tablespoon yeast
  • 1 cup sugar
  • 1 1/2 cup melted butter (3 sticks)
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons oil
  • 2 + 4-5 cups canadian flour (highly recommended)*
  • 1 -1 1/2 cup raisins (I prefer jumbo or golden raisins) soaked in hot water for 10 min and drained.
  • Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons choice of milk,heavy cream,squeezed lemon juice,or squeezed orange juice

Instructions

  1. Combine warm milk with 2 cups flour and yeast.Mix well and set aside covered.
  2. In a stand mixer,whip egg yolks with sugar.
  3. Gradually add vanilla,oil,salt and butter to egg yolks.
  4. Add milk and flour mixture to egg yolk and butter.Mix until well combined.
  5. Replace whisk attachment with dough hook attachment.
  6. Add in 4-5 cups of flour and raisins.
  7. Mix dough well.
  8. Cover dough with plastic cover and towel.
  9. Place the bowl with dough in the warmest place in your house or microwave (don't turn it on).Let the dough rise(about 2 hours).
  10. Divide dough among all molds.
  11. Heat oven to 325 degrees.
  12. Bake for about 30-40 minutes depending on the size of your molds and until the outside is golden brown.
  13. To make glaze:
  14. Combine powdered sugar with milk,cream,lemon juice,or orange juice.
  15. Apply to the tops of easter bread/paska when cooled at room temperature.
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Poppy seed roll

Poppyseed rolls

Poppyseed rolls

 

I think poppy seed roll to Russians/Ukrainians is like cinnamon rolls to Americans.They are classic European sweet dough rolls with homemade poppy seed walnut filling.

Nothing beats homemade fresh goodies like pastries,rolls, and buns.The smell of baking fills the house making kids to wait impatiently for them to be done. Seriously….They are the best tasting rolls and especially good with cold glass of milk.

If for any reason you don’t like poppy seeds,you can make them with other variety of fillings like walnut+sugar,fruit preserve,raisins+sugar,cranberries or melted butter+sugar.

Ingredients for filling:

1 1/2 cups poppy seeds

1 cup water/milk

1 – 1 1/2 cup sugar

1/2 cup walnuts

Dough:

2 cups warm milk  (not hot)

1 cup sugar

1/2 cup butter melted (1 stick)

4 large or 5 medium eggs

3 tablespoons oil

1 tablespoon yeast

1/4 cup sour cream

1 teaspoon vanilla

6 1/2 – 7  cups flour  [amazon asin= highly recommended or all purpose flour*

1 egg for egg wash

 

*Most European/Russian stores and Winco Foods carry it.

Direction using bread maker:

1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.

Poppyseed rolls

2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.

Poppyseed rolls

3.Melt butter,let it cool.

Poppyseed rolls

4.Whisk in milk mixture to egg mixture.

Poppyseed rolls

5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.

Poppyseed rolls

6.Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk  in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low  and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don’t have one you can use coffee grinder or good blender(if you don’t have any of that,it’s still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.

Poppyseed rolls

Prepare egg wash-whisk egg with 1 tablespoon water.

Apply a little bit of oil to your hands and rolling pin if needed.

Poppyseed rolls

Divide the dough in half for 2 large rolls or  in three parts for 3 medium rolls.

Roll out the dough into rectangular or oval shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.

Poppyseed rolls-6

Poppyseed rolls

Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.

Poppyseed rolls-4

Let them cool completely before slicing.Enjoy with tea,milk or coffee.

 

Poppyseed rolls

Poppyseed rolls

Ingredients

  • Ingredients for filling:
  • 1 1/2 cups poppy seeds
  • 1 cup water/milk
  • 1 - 1 1/2 cup sugar
  • 1/2 cup walnuts
  • Dough:
  • 2 cups warm milk (not hot)
  • 1 cup sugar
  • 1/2 cup butter melted (1 stick)
  • 4 large or 5 medium eggs
  • 3 tablespoons oil
  • 1 tablespoon yeast
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 6 1/2 cups flour
  • 1 egg for egg wash

Instructions

  1. Direction using bread maker:
  2. 1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.
  3. 2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.
  4. 3.melt butter,let it cool.
  5. 4.Whisk in milk mixture to egg mixture.
  6. 5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.
  7. 6.Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough to rise,about 2 +/- hours.
  16. Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don't have one you can use coffee grinder or good blender(if you don't have any of that,it's still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.y seeds.Mix in sugar and set aside.
  17. Prepare egg wash-whisk egg with 1 tablespoon water.
  18. Apply a little bit of oil to your hands and rolling pin.I add a small amount of oil to the surface too.
  19. Divide the dough in half for 2 large rolls or in three parts for 3 medium rolls.
  20. Roll out the dough into rectangular shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.
  21. Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.Let them cool completely before slicing.Enjoy with tea,milk or coffee.
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Markiza Cake

Markiza cake

Markiza cake

This is a delightful cake that is fairly sweet and with a little fruity flavor.Markiza cake is multi layered shortbread cake with meringue,nuts,and jam.In most original Russian recipes it is made with rich and sweet dulce de leche frosting.It’s too sweet for my family. I make it with my favorite frosting that goes perfect for this cake.One advice…Plan to spend good amount of time in the kitchen.It’s not a quick cake,but worth all your time and effort.Enjoy with coffee or tea.

Ingredients:

6 eggs (egg yolks and whites separated)

2 1/2 cup sugar

3-4 cups flour

2 sticks butter room temp.

1/3 cup sour cream

1 1/2 teaspoon baking powder

Chopped walnuts or hazelnuts

Your choice of jam (I like apricot)

Cream:

2 sticks butter at room temp.

1 (8ozs) cream cheese

8 ozs. heavy whipping cream (or cool whip)

1 teaspoon vanilla

1 3/4 can condensed milk

Directions:

In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.

Add egg yolks and sour cream.Mix until all ingredients are well incorporated.

In another bowl combine flour and baking powder.

Gradually add flour* to the batter.

Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.

* start with 3 cups,gradually  adding more if needed.

Meringue:

Whip egg whites until frothy.

Add 1 1/2 cup sugar.

Continue to whip until stiff peeks.

Heat oven to 375 degrees.

Roll out one ball at a time on slightly floured parchment paper.

Cut edges of cake layer using a 8 or 9 inch cake pan.

Spread about 1 -1 1/2 tablespoons of jam** on the layer.

Spread about 2 +/- tablespoons of meringue.

Sprinkle with about 1 tablespoon of nuts on top of meringue.

** Spread jam on every other layer.

Markiza cake

 

 

Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.

Repeat steps with the rest of the dough.

Cream:

Whip butter with cream cheese and vanilla.

Gradually add condensed milk.

Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.

Continue to whip until cream thickens.

*if not using heavy cream,add cool whip.

Assembling:

Slightly heat jam using stove or microwave.Stir and let it cool.

Carefully spread a good amount of cream on the first layer with jam.

Place second layer(no jam)meringue side facing down on top of the first one.

Repeat steps with the rest of the layers in this order:

with jam-cream-no jam-cream-with jam-cream-no jam…so forth.

Apply cream to the sides and top of the cake.

Gently spread cooled jam on top of the cake.

Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.

Markiza cake

Cake “Markiza”

Cake “Markiza”

Ingredients

  • Ingredients:
  • 6 eggs (egg yolks and whites separated)
  • 2 1/2 cup sugar
  • 3-4 cups flour
  • 2 sticks butter room temp.
  • 1/3 cup sour cream
  • 1 1/2 teaspoon baking powder
  • Chopped walnuts or hazelnuts
  • Your choice of jam (I like apricot)
  • Cream:
  • 2 sticks butter at room temp.
  • 1 (8ozs) cream cheese
  • 8 ozs. heavy whipping cream (or cool whip)
  • 1 teaspoon vanilla
  • 1 3/4 can condensed milk

Instructions

  1. Directions:
  2. In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.
  3. Add egg yolks and sour cream.Mix until all ingredients are well incorporated.
  4. In another bowl combine flour and baking powder.
  5. Gradually add flour* to the batter.
  6. Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.
  7. * start with 3 cups,gradually adding more if needed.
  8. Meringue:
  9. Whip egg whites until frothy.
  10. Add 1 1/2 cup sugar.
  11. Continue to whip until stiff peeks.
  12. Heat oven to 375 degrees.
  13. Roll out one ball at a time on slightly floured parchment paper.
  14. Cut edges of cake layer using a 8 or 9 inch cake pan.
  15. Spread about 1 -1 1/2 tablespoons of jam** on the layer.
  16. Spread about 2 +/- tablespoons of meringue.
  17. Sprinkle with about 1 tablespoon of nuts on top of meringue.
  18. ** Spread jam on every other layer.
  19. Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.
  20. Repeat steps with the rest of the dough.
  21. Cream:
  22. Whip butter with cream cheese and vanilla.
  23. Gradually add condensed milk.
  24. Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.
  25. Continue to whip until cream thickens.
  26. *if not using heavy cream,add cool whip.
  27. Assembling:
  28. Slightly heat jam using stove or microwave.Stir and let it cool.
  29. Carefully spread a good amount of cream on the first layer with jam.
  30. Place second layer(no jam)meringue side facing down on top of the first one.
  31. Repeat steps with the rest of the layers in this order:
  32. with jam-cream-no jam-cream-with jam-cream-no jam…so forth.
  33. Apply cream to the sides and top of the cake.
  34. Gently spread cooled jam on top of the cake.
  35. Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.
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Cabbage Salad

Cabbage salad


Cabbage salad

We eat salad of some kind everyday and never get tired of it.Cabbage salads are our favorite and can be made in different ways with variety of vegetables and different dressings.This crunchy and tasty cabbage salad with mix of other vegetables is very satisfying and absolutely delicious.It makes a perfect potluck salad or any special occasion event.

Ingredients:

1/2 head cabbage shredded

1/2 English cucumber sliced in quarters.

5-6 small dill pickles sliced in to small strips(european style)

1 small carrot grated.

1/2 cup frozen(thawed) or canned peas.

3/4 cup frozen(thawed) or canned corn.

3 green scallions chopped.

1 tablespoon fresh dill finely chopped.

2 tablespoon mayonnaise*

2 tablespoons sour cream*

salt and black pepper.

* you can do mayo only or sour cream only.

 

Directions:

In a small bowl,combine sour cream and mayo with salt and black pepper.

Combine all the vegetables with mayo and sour cream dressing.

Cabbage Salad

Cabbage Salad

Ingredients

  • Ingredients:
  • 1/2 head cabbage shredded
  • 1/2 English cucumber sliced in quarters.
  • 5-6 small dill pickles sliced in to small strips(european style)
  • 1 small carrot grated.
  • 1/2 cup frozen(thawed) or canned peas.
  • 3/4 cup frozen(thawed) or canned corn.
  • 3 green scallions chopped.
  • 1 tablespoon fresh dill finely chopped.
  • 2 tablespoon mayonnaise*
  • 2 tablespoons sour cream*
  • salt and black pepper.
  • * you can do mayo only or sour cream only.

Instructions

  1. Directions:
  2. In a small bowl,combine sour cream and mayo with salt and black pepper.
  3. Combine all the vegetables with mayo and sour cream dressing.
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Baked Chicken Drumsticks

Baked Chicken Drumsticks-2

Baked Chicken Drumsticks-2

These baked chicken drumsticks are fuss free and delish. Marinated in soy,garlic and ginger with fragrant cilantro herb marinade and baked until golden brown.The best part about this chicken drumstick recipe, that it can be made in advance and stored in a fridge covered for few days.You can also grill them if weather permits.

Ingredients:

For 4-5 lbs chicken drumsticks

1/4 cup fresh ginger minced

8 garlic cloves

1/3 cup soy sauce,shoyu,or tamari.

1/4 cup olive oil

1/4 cup chopped cilantro

1 teaspoon black pepper

*You may want to add a little salt depending on your taste.

 

Directions:

Combine soy sauce,garlic,ginger,black pepper,cilantro and oil using a blender or food processor.

In a mixing bowl or large ziplock bag mix chicken drumsticks with marinade mixture.

Marinade for at least 30 minutes.

Heat oven to 375 degrees.

Arrange drumsticks in a large baking pan.Pour marinade over chicken.Cover with foil.Bake for 1 hour covered.

Remove foil and continue to bake for another 30-40 minutes or until they are well browned.

Remove from oven,and using a spoon pour the sauce on the bottom of the baking pan over each drumstick.Sprinkle with green scallions if desired.

 

Baked Chicken Drumsticks

Baked Chicken Drumsticks

Ingredients

  • Ingredients:
  • For 4-5 lbs chicken drumsticks
  • 1/4 cup fresh ginger minced
  • 8 garlic cloves
  • 1/3 cup soy sauce,shoyu,or tamari.
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1 teaspoon black pepper
  • *You may want to add a little salt depending on your taste.

Instructions

  1. Combine soy sauce,garlic,ginger,black pepper,cilantro and oil using a blender or food processor.
  2. In a mixing bowl or large ziplock bag mix chicken drumsticks with marinade mixture.
  3. Marinade for at least 30 minutes.
  4. Heat oven to 375 degrees.
  5. Arrange drumsticks in a large baking pan.Pour marinade over chicken.Cover with foil.Bake for 1 hour covered.
  6. Remove foil and continue to bake for another 30-40 minutes or until they are well browned.
  7. Remove from oven,and using a spoon pour the sauce on the bottom of the baking pan over each drumstick.Sprinkle with green scallions if desired.
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Chicken Kotleti in Mushroom Sauce

Chicken Kotleti_

Chicken Kotleti_

Russian/Ukrainian kotleti to Slavic people  is like chicken nuggets to Americans.We all grew up on them.It’s one of those Moms famous foods that are perfect as party food or everyday meal. They are tender,juicy, and well seasoned chicken patties that are fried and steamed or fried and simmered in creamy mushroom sauce.Creamy mushroom sauce can be served as gravy also.Always perfect.Always delicious!

Ingredients:

4 chicken breasts*

4 chicken thighs*

2 medium onions chopped

1 carrot grated

2-3 bread slices

milk to soak bread

1 medium potato peeled and grated

2 tablespoons mayonnaise

salt and pepper

Bread crumbs (I get them from Trader Joes)

2 tbsp oil + more for frying

*Or 3-4 lbs ground chicken meat.

 

Mushroom sauce:

1/2 onion finely chopped

1/2 carrots finely grated

6-8 mushrooms sliced or quarted

3/4 chicken broth*

1/2 cup heavy whipping cream*

2 tablespoon flour*

1/4 teaspoon teaspoon pizza seasoning (optional)*

salt and pepper

2 tablespoons butter

* You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It’s a little different.

Directions:

Grind chicken thighs and breast.

Soak bread slices in milk and set a side.

Heat oil in a sauté pan on medium heat.

Saute onions with carrots until soft.

Press through grinder and add to chicken.

Squeeze bread from milk.Press through grinder and add to chicken.

Add potatoes,mayonnaise,salt and pepper to chicken.

Mix everything well, hitting the meat against the bowl( at least 20 times).

Shape them in to preferred size patties.

Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).

Dredge each patty  in breadcrumbs . Fry patties in batches on both sides until golden brown.

If  you’re not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it’s optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.

Chicken Kotleti

 

Mushroom Sauce:

Melt butter in a saute pan on medium heat.

Throw in onions.Saute onions until soft.Transfer to a bowl or plate.

Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.

Add more butter and sauté mushrooms.

Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.

Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.

Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.

 

Chicken Kotleti in mushroom sauce

Chicken Kotleti in mushroom sauce

Ingredients

  • Ingredients:
  • 4 chicken breasts*
  • 4 chicken thighs*
  • 2 medium onions chopped
  • 1 carrot grated
  • 2-3 bread slices
  • milk to soak bread
  • 1 medium potato peeled and grated
  • 2 tablespoons mayonnaise
  • salt and pepper
  • Bread crumbs (I get them from Trader Joes)
  • 2 tbsp oil + more for frying
  • *Or 3-4 lbs ground chicken meat.
  • Mushroom sauce:
  • 1/2 onion finely chopped
  • 1/2 carrots finely grated
  • 6-8 mushrooms sliced or quarted
  • 3/4 chicken broth*
  • 1/2 cup heavy whipping cream*
  • 2 tablespoon flour*
  • 1/4 teaspoon teaspoon pizza seasoning (optional)*
  • salt and pepper
  • 2 tablespoons butter
  • * You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It's a little different.

Instructions

  1. Grind chicken thighs and breast.
  2. Soak bread slices in milk and set a side.
  3. Heat oil in a sauté pan on medium heat.
  4. Saute onions with carrots until soft.
  5. Press through grinder and add to chicken.
  6. Squeeze bread from milk.Press through grinder and add to chicken.
  7. Add potatoes,mayonnaise,salt and pepper to chicken.
  8. Mix everything well, hitting the meat against the bowl( at least 20 times).
  9. Shape them in to preferred size patties.
  10. Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).
  11. Dredge each patty in breadcrumbs . Fry patties in batches on both sides until golden brown.
  12. If you're not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it's optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.
  13. Mushroom Sauce:
  14. Melt butter in a saute pan on medium heat.
  15. Throw in onions.Saute onions until soft.Transfer to a bowl or plate.
  16. Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.
  17. Add more butter and sauté mushrooms.
  18. Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.
  19. Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.
  20. Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.
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Overnight Oats with Buckwheat

overnight oats and buckwheat

overnight oats and buckwheat

I don’t know of healthier breakfast then overnight oats with buckwheat.A filling,delicious,and nutritious breakfast with superfood ingredients and tons of health benefits.Can it get better then that??? 

Overnight oats are oats soaked overnight in liquid such as milk(any kind).I like to add buckwheat and other super foods to give it an extra boost.They are very versatile and made with variety of ingredients,flavorings,and fruits.

If not using Natures Path’s superfood cereal, you will need to use raw (light green)buckwheat, not roasted. Using raw ingredients known as “live food” has more health benefits because, when food is heated over 118 degrees F. most of the food nutrients are destroyed.Eating more raw food gives you more energy and amazing health results.

Ingredients:

1/3 cup rolled oats

1/4 cup Nature path organic Qi’a buckwheat,chia,hemp cereal*

2 tablespoons ground flax seeds

3 tablespoons plain yoghurt

3/4-1 cup milk (regular,almond,coconut,etz….)

1 tablespoon vanilla

2 tablespoons maple syrup,honey,agave,or condensed milk.

Fresh fruit and/or berries

Choice of nuts

*You can make your own;just add raw buckwheat,chia seeds,hemp seeds,almonds,and cranberries.

overnight oats with buckwheat

 

Direction:

Place all the ingredients (except fruit) in a glass jar such as mason jar or any other glass container.Stir to combine all the ingredients.Cover with lid and refrigerate overnight.When ready to serve, top with fruit and berries and more nuts or chia seeds if desired.If you like more liquid in your oats add more milk and adjust sweetness to your liking.

 

 

Overnight Oats and Buckwheat

Overnight Oats and Buckwheat

Ingredients

  • Ingredients:
  • 1/3 cup rolled oats
  • 1/4 cup Nature path organic Qi'a buckwheat,chia,hemp cereal*
  • 2 tablespoons ground flax seeds
  • 3 tablespoons plain yoghurt
  • 3/4-1 cup milk (regular,almond,coconut,etz….)
  • 1 tablespoon vanilla
  • 2 tablespoons maple syrup,honey,agave,or condensed milk.
  • Fresh fruit and/or berries
  • Choice of nuts
  • *You can make your own ,just add raw buckwheat,chia seeds,hemp seeds,almonds,and cranberries.

Instructions

  1. Place all the ingredients (except fruit) in a glass jar such as mason jar or any other glass container.Stir to combine all the ingredients.Cover with lid and refrigerate overnight.When ready to serve, top with fruit and berries and more nuts or chia seeds if desired.If you like more liquid in your oats add more milk and adjust sweetness to your liking.
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French Toast Casserole

French toast casserole

French toast casserole

This is a scrumptious and special breakfast casserole that can be made ahead.This French toast casserole has a crunchy top with custardy bread filling.You can simply cover the bread in casserole dish with plastic wrap,and whisk all the ingredients for the custard then cover and refrigerate until morning.Or if you like it to be pudding like ,you can pour the custard over bread and refrigerate overnight. I made this casserole last week for sisters brunch, and it was a big hit.I served it with delicious blackberry sauce,and that made it even more special.Mmmmmm!!!

Ingredients:

1 challah bread*

10 eggs

1/3 cup powdered sugar

2 cups heavy whipping cream**

2 cups milk**

1 1/2 zested and juice squeezed

3 tablespoons orange liqueur (optional,but very good)

1/4 teaspoon salt

sliced almonds

* You can use french bread or any other lightly sweetened specialty bread.

** Or 4 cups half and half

 

Blackberry Sauce:

2 cups blackberries

1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)

1/2 teaspoon cinnamon

1 tablespoon orange liqueur (optional)

1/2 cup water*

orange zest( about 1/2 orange)

 

Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.

*You can mix  1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

 

Directions:

Heat oven to 350 degrees.

Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle  a little of turbinado sugar over the top of bread.

In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.

Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.

Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.

Blackberry sauce directions:

Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.

Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.

French toast casserole-4

French Toast Casserole

French Toast Casserole

Ingredients

  • Ingredients:
  • 1 challah bread*
  • 10 eggs
  • 1/3 cup powdered sugar
  • 2 cups heavy whipping cream**
  • 2 cups milk**
  • 1 1/2 zested and juice squeezed
  • 3 tablespoons orange liqueur (optional,but very good)
  • 1/4 teaspoon salt
  • sliced almonds
  • * You can use french bread or any other lightly sweetened specialty bread.
  • ** Or 4 cups half and half
  • Blackberry Sauce:
  • 2 cups blackberries
  • 1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon orange liqueur (optional)
  • 1/2 cup water*
  • orange zest( about 1/2 orange)
  • Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.
  • *You can mix 1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

Instructions

  1. Directions:
  2. Heat oven to 350 degrees.
  3. Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle a little of turbinado sugar over the top of bread.
  4. In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.
  5. Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.
  6. Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.
  7. Blackberry sauce directions:
  8. Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.
  9. Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.
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Eggplant Sandwich

Eggplant sandwich

Eggplant sandwich

 

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

 

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

 

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried)  on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

 

Eggplant Sandwich

Eggplant Sandwich

Ingredients

  • 4-6 Sandwiches
  • Bread of choice ( I used torta bread from Costco this time)
  • 1 Eggplant sliced 1/2 inch thick.( peel or no peel)
  • 1 red bell pepper
  • 1 green bell pepper
  • 4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
  • 1-2 avocados sliced
  • pesto sauce
  • sundried tomatoes or fresh tomato sliced
  • 2 eggs
  • 1/2 cup panko crumbs
  • salt
  • oil for frying

Instructions

  1. Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
  2. Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
  3. In a bowl whip eggs with whisk or fork.
  4. Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
  5. Heat oven to 500 degrees.
  6. Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
  7. Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
  8. Place avocados on top of the cheese followed by eggplants,and bell peppers.
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Zuppa Toscana Soup

zuppa toscano

zuppa toscano

If you ever tried this creamy and hearty Zuppa Toscana soup at Olive Garden Restaurant you probably fell in love with it.Well… you can enjoy this soup at home with this easy simple recipe.When ever I cook it at home,all I hear is “it’s better then Olive Garden!”.It’s super-delicious and perfect comfort soup.

 

Ingredients:

1 onion chopped

5-6 cloves garlic minced

4-5 slices  bacon or pancetta diced

1 lb. Italian hot sausage (casing removed) or homemade recipe below

6-8 russet potatoes or 2-3  baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)

4 quarts  (16 cups) chicken broth

1 cup heavy whipping cream

1 bundle of kale chopped

1/2 cup grated parmesan cheese

1/4 cup romano cheese optional

salt and black pepper

2 tablespoons butter

Sausage:

4 chicken thighs grinded or 1 lb ground chicken.

6 garlic cloves crushed

1 teaspoon dry basil

1/4 teaspoon paprika

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

salt and black pepper

 

Directions for sausage:

Combine all ingredients well.Take little pieces of meat and arrange on baking pan.

Bring pot of broth to a boil.

While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from  drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.

When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.

Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.

* I don’t like to use drippings,but you can use drippings if you like and not add butter.

Zuppa Toscana Soup

Zuppa Toscana Soup

Ingredients

  • Ingredients:
  • 1 onion chopped
  • 5-6 cloves garlic minced
  • 4-5 slices bacon or pancetta diced
  • 1 lb. Italian hot sausage (casing removed) or homemade recipe below
  • 6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
  • 4 quarts (16 cups) chicken broth
  • 1 cup heavy whipping cream
  • 1 bundle of kale chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup romano cheese optional
  • salt and black pepper
  • 2 tablespoons butter
  • Sausage:
  • 4 chicken thighs grinded or 1 lb ground chicken.
  • 6 garlic cloves crushed
  • 1 teaspoon dry basil
  • 1/4 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • salt and black pepper

Instructions

  1. Directions for sausage:
  2. Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
  3. Bring pot of broth to a boil.
  4. While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
  5. When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
  6. Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
  7. * I don't like to use drippings,but you can use drippings if you like and not add butter.
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