Crab Cakes


 

 

crab cakes

These crab cakes are very delicious and something you would eat at a fancy restaurant. Well … did you know that they can be easily made in your own kitchen? These crab cakes are perfect for dinner with Valentines Day just around the corner. There is alot of different sauce that will be good with them, this is one of my favorites, and this beurre blanc sauce will go well with it as well.

 

Ingredients:

24 ounces lump crab meat

1/2 onion finely chopped

1 egg

1/2 cup mayo

1/2 cup breadcrumbs

1 teaspoon old bay seasoning

1 teaspoon Worcestershire sauce

2 teaspoons dijon mustard

4 dashes of hot sauce (I used Trader Joes one)

1/2 teaspoon salt

1 tablespoon butter to saute onion

panko crumbs

optional: shredded cabbage

diced fire roasted peppers

alfa alfa sprouts or any other type.

oil for frying

 

Sauce:

1/2 cup mayo

1/3 cup fire roasted red peppers diced

2 tablespoons capers

1 tablespoon lemon juice

1 teaspoon hot sauce

1 tablespoon fresh dill finely chopped

1 tablespoon ketchup

1 tablespoon dijon mustard

season with salt

Directions:

Sauce-

Combine all ingredients in a small bowl and set aside.

Crab Cakes-

saute onions in butter until lightly browned and soft.

Drain and squeeze all liquid from crab, place it in a mixing bowl.

Whisk  together mayo,egg,mustard,salt,hot sauce,old bay seasoning ,Worcestershire sauce. Add it to crab.

Add sautéed onions to bowl with crab.Add breadcrumbs.Mix all together.

Form crab mixture in to 8-10 patties. Coat with panko crumbs on both sides.

Heat a frying on medium heat. Add oil. Fry crab cakes on both sides and transfer to a plate when done.

To plate and serve as pictured above, mix cabbage with sprouts,red peppers, salt, and squeeze of lemon juice.

Place cabbage mix on bottom of plate. Arrange crab cake on top and pour over with sauce on top.

 

 




Stuffed Mini Peppers


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These stuffed mini peppers are a quick and easy appetizer or snack. No cooking or baking required. Just mix the chicken filling and stuff the peppers. It’s really easy to make and delicious!

 

Ingredients: 

1 canned white chicken

1 cup shredded colby jack or cheddar cheese

2 cloves garlic crushed

1/2 teaspoon garlic powder or garlic parsley seasoning

1/2 teaspoon onion powder

4 ozs. cream cheese

2-3 tablespoons mayonnaise

* green onion,parsley, or dill (optional)

 

Directions:

Mix all the ingredients together using a kitchen aid or hand blender.

Stuff mini peppers with chicken and cheese filling.

[amd-zlrecipe-recipe:152]




Tomato Cheese Appetizer


tomato cheese appetizer

 

 

These tomato cheese appetizers are  delicious,quick and easy to make.My moms garden has been in abundance of ripe red tomatoes,so I’ve been using tomatoes in many different ways.This appetizer is very well known among Slavic people,I twisted a little by adding sliced hard boil egg.

 

Ingredients:

tomatoes sliced

mozzarella cheese shredded

mayonnaise

garlic cloves crushed

hard boiled eggs sliced

salt and black pepper if desired

dill for garnish

 

Directions:

Combine garlic and mayonnaise.

Spread mayo mixture on tomato slices.

Sprinkle with cheese.

Add a slice of hard boiled egg on top of the cheese.(optional)

Sprinkle with salt and black pepper.

Garnish with dill.

tomato cheese appetizers

[amd-zlrecipe-recipe:131]




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.

 

 

[amd-zlrecipe-recipe:116]




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.

[amd-zlrecipe-recipe:124]




Buffalo Wings


 

buffalo wings

As we all know buffalo wings are a popular game day party food.And no need to take out or to buy some in the freezer section of your grocery store,because….they are so easy to make at home,much healthier and so tasty.These are baked until the skin is nice and crispy then tossed with  Franks hot sauce. Simple ingredients,easy method,and amazing finger licking results.

Ingredients:

30 chicken wings

3/4 cup Franks Hot sauce

4 tablespoons butter

salt and pepper.

 

Direction:

Heat oven to 500 degrees

Bring a pot of water to boil.

Season water with salt.

Throw in wings.

Cook for 5 minutes.

Drain the water.

Season wings with more salt and black pepper.

Arrange on a cooling rack.

Place cooling rack on top of rimmed baking sheet.

Add water to the bottom of the pan.

Bake for 25- 30 minutes one side,then another 20-30 minutes the other side or until skin is golden in color.

Heat sauce and butter in a small sauce pan until butter is melted.

Place wings in a bowl and toss with sauce.Let rest for about 3 minutes and toss again.

 

[amd-zlrecipe-recipe:90]




Hot BBQ wings


Hot BBQ wings

 

These Hot BBQ Wings are a creative twist to original buffalo wings.This recipe was inspired by my brother-in-law Alex  who also cooks amazing plov and is a pro at grilling. He deep fries wings in batches to get a perfect result of crispy wing on the outside and moist and juicy on the inside.I decided to bake instead, and with a little trick the result of  crispy and moist wing is achieved. You can make them either way and enjoy!

Ingredients:

30 chicken wings.

1/2 cup favorite bbq sauce *

1/2 cup Franks Hot sauce

2 tablespoons butter

1/2 lemon squeezed

salt & pepper

*If your bbq sauce too tangy,add some sugar to the sauce to balance out the flavor.

Direction-

1.Bring pot with water to a boil.

2.Season water with salt.

3.Throw in wings and cook for 5 minutes.

4.Transfer wings to a bowl and season more with salt,pepper and lemon juice.

5.Heat oven to 500 degrees.

6.Arrange wings on a cooling rack.

7.Place cooling rack on top of rimmed baking sheet.

8.Add some water to the bottom of the pan.

9.Bake for 30 minutes.

10.Turn wings over and bake for another 20-30 minutes or until wings are golden brown.

11.Heat both sauces in a sauce pan with butter. ( add sugar if needed)

12.Place wings in a bowl and toss with sauce. Let rest for 3-5 minutes and toss again.

I sprinkled some minced cilantro on top.

[amd-zlrecipe-recipe:89]

 

 

 




Fried Calamari with Sweet Chili Sauce


calamari

This is a copy cat recipe from Ruth’s Chris steakhouse restaurant.We love it so much that I decided to recreate this appetizer dish.Their fried calamari with sweet chili sauce are AMAZING and addicting! They are dredged in seasoned flour coating, fried until browned and crispy, then tossed with sweet chili sauce and diced roasted red peppers.

 

Ingredients-

1 pound cleaned and pat dry squid with tentacles, bodies cut into 1/2-inch-thick rings

1 cup all-purpose flour

1 1/2 teaspoon old bay seasoning

1 teaspoon black pepper

salt

1 red bell pepper

1/4 cup Sweet chili sauce(add more if you like it to be saucy)*

1/2 lemon squeezed

minced parsley or chopped green onion/chives

High heat oil

* I bought the sauce at Trader Joe’s,or you can make your own by this recipe.
calamari

 

Directions-

Heat oven to 500 degrees on broil.

Place bell pepper on a baking sheet.

Broil until charred,turning sides 3 times.

Remove from oven and place it inside the plastic bag or ziplock bag.

Set aside and let them cool enough to handle.

When peppers are ready to handle,peel off the skin.

Cut peppers in to 1/2 inch squares.Set a side.

calamari

 

Pour enough oil in to a dutch oven or a sauce pan (about 2-3 inches from the bottom)

Heat oil over medium-high heat to 350 degrees.

In a bowl,combine flour,old bay seasoning, and black pepper.

In small handfuls,dredge the squid in the flour mixture and shake off excess.

Gently lower the squid in hot oil. Fry in batches for about 3 minutes or until lightly golden in color.

Remove from oil and sprinkle salt.

 

In a small sauce pan, heat sweet chili sauce with squeezed lemon juice.

Toss Calamari with sauce and roasted bell peppers.

Transfer to a serving platter and sprinkle with minced parsley and/or chives/green onions.

Squeeze more lemon  on top if desired.

 

[amd-zlrecipe-recipe:79]

 




Eggplant Salad


Eggplant salad

Salads play major role in Russian and Ukrainian cuisine especially at holidays or any kind of celebration.At weddings tables are filled with delicious food and big variety of salads;Eggplant salad would be one of them.I love and adore Eggplant salads!

My mother in law is a wonderful cook with a heart full of love and care.She is also known as a praying woman. She always likes to surprise her grandchildren with goodies and tries to make something  special for her adult children. She shared this recipe with me and I would say that it’s my favorite eggplant salad so far.It’s healthy and surprisingly filling.This salad stores well for weeks in a jar or airtight container.

Marinade-

3 quarts tomato juice

2 cups oil

1 1/4 cup sugar

3-3 1/2 tablespoons salt

1/3 cup vinegar

Vegetables-

4-5 eggplants cut into short thick strip

3 red bell peppers

4 carrots peeled and thinly julienned

1 garlic head peeled and crushed

3/4 cup chopped parsley

1/2 cup chopped cilantro (optional)

 

Direction:

Combine marinade ingredients in a pot.Bring to boil.

In batches,add eggplant to marinade and cook for 12-14 minutes.

Place colander on top of a bowl and transfer cooked eggplants to colander .

Cook bell peppers for about 7-8 minutes.Transfer to colander.

Cook carrots 5-7 minutes and transfer to colander with the rest of the vegetables.

Transfer vegetables from colander to a another bowl.Add herbs,garlic,and 1 cup of the marinade.Mix well to combine all the ingredients.

[amd-zlrecipe-recipe:57]

 

 




Pickled Tomatoes


DSC_3746

Pickling tomatoes and cucumbers is very well-known in Russia and Ukraine. It’s a great way of preserving tomatoes in a brine and makes it enjoyable during winter months.These pickled tomatoes go well with famous Ukrainian fried potatoes and Uzbek plov. My dearest friend Nellya that lives in Ukraine shared this recipe with me,so the recipe is straight from Ukraine with Ukrainian method of pickling. Sterilizing jars for this recipe is not needed, but you will need a blanket or a thick towel.

DSC_3541

[amd-zlrecipe-recipe:31]




Guacamole Dip


DSC_3514

 

Simple, fresh, healthy, delicious and perfect for parties or potlucks.

[amd-zlrecipe-recipe:27]




Grilled Portobello Mushrooms


 

DSC_3152

Portobello mushrooms can be called “vegetarian meat”. They are very juicy and meaty.They can be grilled sliced as a side to your steak or chicken or you can make a veggie burger if grilled as whole.

[amd-zlrecipe-recipe:13]




Pan-Fried Garlic Prawns


DSC_2900

This is one of the easiest pan-fried prawn/shrimp recipes that is remarkably delicious.Well seasoned prawns/shrimp  are fried with onions then tossed with more fresh onion and jalapenos.The result is sweet,juicy,garlicky,and slightly spicy.Yum!It’s all time favorite in my family.[amd-zlrecipe-recipe:10]




Caprese Sandwiches with Avocado Basil Spread


DSC_2502

 

 

 

 

photo(2)

Arrange sliced bread on baking sheet.Drizzle with some olive oil.

photo(1)

Broil for 3-4 minutes in 500 degrees oven.

photo(3)

Using a blender or food processor,pulse spinach,basil and garlic. Then add avocado,lemon juice,salt and olive oil.pulse until well blended.

[amd-zlrecipe-recipe:8]




Eggplant capresse appetizer


[amd-zlrecipe-recipe:38]

 

 




Salmon Cakes with creamy dill sauce


Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.




Shrimp canapes


These Shrimp canapes are perfect for appetizer for any party or get together.They are my families  all-time favorite.

 

15-20 pieces of large raw shrimp cut in to pieces.
8 oz. cream cheese at room temp.
3 tablespoons mayonnaise
1/2 teaspoon seasoning salt
4 cloves crushed garlic
Shredded  colby jack or any other of your choice.
sliced baguette

Heat oven to 500 degrees.

With a hand mixer, combine cream cheese,mayo,seasoning salt, and garlic.
Spread the mixture on the baguette slices.
Place about 6-7 pieces of shrimps on top.
Sprinkle cheese on top of the shrimps.
Arrange prepared canapes on a baking sheet and place it in the oven.
Bake in the oven for about 8 -10 minutes.




Salmon rolls in phyllo dough


This is a satisfying and awesome appetizer especially if you’re a seafood lover. Salmon rolls in phyllo dough  are filled with cream cheese and pimentos . I love this appetizer! It’s so delicate and delicious.The outside is crisp and flaky with creamy filling. I made for my sisters bridal shower that is getting married on February 26,2012
Ingredients:

Phyllo dough
1 stick butter melted
Fresh (I like to use wild)fillets of salmon sliced into 1/2 inch strips
cream cheese
1 jar of  diced pimentos(red sweet pepper)
white pepper
salt
dry dill

Directions:
Heat oven to 400 degrees

Unroll the phyllo dough sheets.
Spread some melted butter with a brush all over the sheet.
Place second sheet on top and repeat with butter.
Place salmon strips on the edge of the phyllo dough.
With your hand take  some cream cheese and form it into a strip,and place it on top or by salmon.
Add Pimentos along the line.
Sprinkle with little bit of white pepper and salt.
Roll it up,brush on some melted butter on top and sprinkle with dry dill.
Repeat the steps for the rest of the rolls.
Bake it in the oven for about 10 minutes or so.

[amd-zlrecipe-recipe:72]