Salmon with Spinach and Tomatoes

salmon with spinach-2

salmon with spinach-2

 

This is a flavorful salmon dish that can be  perfect for any dinner party. Delicious,moist, and boosted with flavor from garlic,basil, and lemon. This salmon dish is baked in parchment paper to keep in the flavor and moisture, then topped with sautéed spinach and tomatoes.

Ingredients:

1 fillet of salmon (about 2 lbs +/-)

6 tablespoon butter melted

1/4 cup finely chopped basil

6 garlic cloves crushed

1 tablespoon white wine

1 tablespoon squeezed lemon juice

salt

black pepper

1/4 cup parmesan cheese shredded

1 shallot chopped

4 cups spinach

8 0zs  cherry or grape tomatoes sliced in half

2 tablespoons oil

 

Directions:

Heat oven to 400 degrees.

Line a baking pan with parchment paper.

Place fish on the baking sheet.

In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.

Season fish with salt and pepper.

Pour butter mixture over fish.

Sprinkle with parmesan cheese.

Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)

Bake for about 20 -25 minutes.

 

Heat oil in a sauté pan over medium heat.

Add shallots and cook until softened.

Add tomatoes and cook until slightly soft.

Add spinach and turn of the heat.

Continue to stir with thongs until spinach is slightly softens.

Arrange salmon on a serving plate.

Add spinach with tomatoes over salmon.

 

 

 

salmon with spinach-3

 

Salmon with Spinach and tomatoes

Ingredients

  • 1 fillet of salmon (about 2 lbs +/-)
  • 6 tablespoon butter melted
  • 1/4 cup finely chopped basil
  • 6 garlic cloves crushed
  • 1 tablespoon white wine
  • 1 tablespoon squeezed lemon juice
  • salt
  • black pepper
  • 1/4 cup parmesan cheese shredded
  • 1 shallot chopped
  • 4 cups spinach
  • 8 0zs cherry or grape tomatoes sliced in half
  • 2 tablespoons oil

Instructions

  1. Heat oven to 400 degrees.
  2. Line a baking pan with parchment paper.
  3. Place fish on the baking sheet.
  4. In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.
  5. Season fish with salt and pepper.
  6. Pour butter mixture over fish.
  7. Sprinkle with parmesan cheese.
  8. Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)
  9. Bake for about 20 -25 minutes.
  10. Heat oil in a sauté pan over medium heat.
  11. Add shallots and cook until softened.
  12. Add tomatoes and cook until slightly soft.
  13. Add spinach and turn of the heat. Continue to stir with thongs until spinach is slightly softens.
  14. Arrange salmon on a serving plate.
  15. Add spinach with tomatoes over salmon.
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Tzatziki Sauce

tzatziki sauce

tzatziki sauce

Tzatziki sauce is a thick and creamy sauce made of thick greek yoghurt,cucumbers, and dill. It’s one of the healthiest sauces out there! Tzatziki sauce is very easy to make with simple ingredients, It’s also very addicting. It goes perfect with any type of meat or veggies. Serves great as a healthy snack with whole wheat pita chips or pita bread.

Ingredients:

1 cup plain greek yoghurt

3 Persian cucumbers or 1/2 english or reguar cucumber shredded

2 garlic cloves crushed

1/2 teaspoon salt (I used Himalayan salt)

2 tablespoons+ 1 teaspoon olive oil

Juice from 1/2 of lemon

1/4 cup fresh dill chopped

1 teaspoon(or more) fresh mint chopped

1 teaspoon fresh parsley chopped (optional)

 

Directions:

Squeeze all liquid from cucumbers. In a small mixing bowl combine all of the ingredients. Can be stored tightly covered for up to 5 days in the fridge.

* If you don’t like strong garlic flavor you can mix all the ingredients besides cucumber and leave it in the fridge overnight.Then just mix in cucumbers.

tzatziki sauce-4

Tzatziki Sauce

Ingredients

  • 1 cup plain greek yoghurt
  • 3 Lebanese cucumbers or 1/2 english cucumber shredded
  • 2 garlic cloves crushed
  • 1/2 teaspoon salt (I used Himalayan salt)
  • 2 tablespoons+ 1 teaspoon olive oil
  • Juice from 1/2 of lemon
  • 1/4 cup fresh dill chopped
  • 1 teaspoon(or more) fresh mint chopped
  • 1 teaspoon fresh parsley chopped (optional)

Instructions

  1. Squeeze all liquid from cucumbers. In a small mixing bowl combine all of the ingredients. Can be stored tightly covered for up to 5 days in the fridge.
  2. * If you don't like strong garlic flavor you can mix all the ingredients besides cucumber and leave it in the fridge overnight.Then just mix in cucumbers.
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Funchoza Salad with Beef

Funchoza with meat-3

 

 

Funchoza with meat-3

 

Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of  sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.

Ingredients:

5-6 ozs, bean thread noodles

1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )

1 large or 2 small onions quartered then thinly sliced

2 carrots thinly julienned

1 1/2 cup daikon thinly julienned

1 1/2  red bell peppers thinly sliced

5-6 garlic cloves

4 green onions cut into 2 inch strips

2 tablespoons chopped cilantro

1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)

1/2 cup soy sauce (you can add more to taste)

1 tablespoon rice vinegar (white vinegar ok too)

oil

 

 

Direction:

On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.

Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.

Remove meat to a large colander with a bowl or plate underneath.

Throw in onions and sauté until softened.Transfer to the colander with meat.

Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.

 

Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.

Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.

 

Funchoza with meat

Funchoza Salad with Beef

Ingredients

  • 5-6 ozs, bean thread noodles
  • 1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )
  • 1 large or 2 small onions
  • 2 carrots thinly julienned
  • 1 1/2 cup daikon thinly julienned
  • 1 1/2 red bell peppers thinly sliced
  • 5-6 garlic cloves
  • 4 green onions or chives cut into 2 inch strips
  • 2 tablespoons chopped cilantro
  • 1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)
  • 1/2 cup soy sauce (you can add more to taste)
  • 1 tablespoon rice vinegar (white vinegar ok too)
  • oil
  • salt

Instructions

  1. On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.
  2. Throw in strips of beef. Cook with lid closed stirring occasionally until meat is slightly browned and soft.
  3. Remove meat to a large colander with a bowl or plate underneath.
  4. Throw in onions and sauté until softened.Transfer to the colander with meat.
  5. Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.
  6. Cook bean thread Following instruction on the package(don't overcook). Cut noodles if desired with knife or kitchen shears.
  7. Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.
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Peach Muffins

peach muffins-2

peach muffins

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

peach muffins

 

 

peach muffins-2

peach muffins-5

 

Peach Muffins

Ingredients

  • 3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups plain yoghurt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon optional
  • 2 large or 3 small peaches diced
  • Almond crumble:
  • 3/4 cup almonds*
  • 3/4 cup flour
  • 3/4 cup softened butter
  • 3/4 cup brown sugar*
  • 1/2 teaspoon cinnamon optional
  • *you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
  3. In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
  4. Combine wet ingredients with dry ingredients and mix in peaches.
  5. Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
  6. In a medium bowl using fork or your hands mix all crumble ingredients.
  7. Top muffin batter with generous amount of almond crumble.
  8. Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.
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Tomato Cheese Appetizer

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

Tomato Cheese Appetizer

Ingredients

  • tomatoes sliced
  • mozzarella cheese shredded
  • mayonnaise
  • garlic cloves crushed
  • hard boiled eggs sliced
  • salt and black pepper if desired
  • dill for garnish

Instructions

  1. Combine garlic and mayonnaise.
  2. Spread mayo mixture on tomato slices.
  3. Sprinkle with cheese.
  4. Add a slice of hard boiled egg on top of the cheese.
  5. Sprinkle with salt and black pepper.
  6. Garnish with dill.
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Pasta with Fresh Tomato Sauce

pasta

pasta

My moms garden is in abundance of tomatoes every summer.And every time  when I have a lot of something,I think of a way how to use it in a perfect way.Making pasta with fresh tomato sauce is great way to use those extra tomatoes.This pasta sauce is so easy and quick to make ,that you will have a healthy and amazingly delicious lunch or dinner in no time.

Ingredients: 4 large tomatoes or 2 lbs  Roma tomatoes

8-10 cloves garlic minced

1 shallot or half onion finely chopped

1/2 cup chardonnay or any other white wine

8  basil leaves minced

1 tablespoon finely parsley

1/2 cup grated Parmesan

salt and fresh ground pepper

4 tablespoons olive oil

cooked pasta (I used whole wheat spaghetti)

 

Directions: Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.

Carefully peel of the skin and roughly chop the tomatoes.

Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay  and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.

Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add  yourchoice of sautéed  or grilled vegetables to pasta.

 

Pasta with fresh tomato saucedelightsofculinaria.com, dinner, easy recipe, food, healthy, holiday recipes, italian food, lunch, marinarasauce, pasta, quick recipes, recipes, red sauce, simple recipe, spaghetti, tomato sauce

 

Pasta with Fresh Tomato Sauce

Ingredients

  • Ingredients: 4 large tomatoes or 2 lbs Roma tomatoes
  • 8-10 cloves garlic minced
  • 1 shallot or half onion finely chopped
  • 1/2 cup chardonnay or any other white wine
  • 8 basil leaves minced
  • 1 tablespoon finely parsley
  • 1/2 cup grated Parmesan
  • salt and fresh ground pepper
  • 4 tablespoons olive oil
  • cooked pasta (I used whole wheat spaghetti)

Instructions

  1. Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.
  2. Carefully peel of the skin and roughly chop the tomatoes.
  3. Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.
  4. Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add yourchoice of sautéed or grilled vegetables to pasta.
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Baby Potatoes and Mushrooms in Creamy Sauce

Baby Potatoes and mushrooms in creamy sauce-2

Baby Potatoes and mushrooms in creamy sauce-2

 

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

 

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

 

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

 

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

Baby Potatoes and Mushrooms in Creamy Sauce

Ingredients

  • 2 lb. baby potatoes(red,yellow,fingerling)
  • 16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
  • 8 -10 garlic cloves minced or crushed
  • 1 shallot minced (optional)
  • 1 cup heavy whipping cream*
  • 3/4 cup sour cream *
  • 2 tbs.butter
  • 2 tbs.oil
  • salt to taste
  • * You can sub in creme fraiche

Instructions

  1. Place potatoes in a pot covered with water.
  2. Bring to a boil,reduce heat and season with salt.
  3. Cook until potatoes are fork tender ready.
  4. Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
  5. In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
  6. Throw in mushrooms and shallots.Sauté until liquid is absorbed.
  7. Mix in garlic.Cook for 1-2 minutes stirring.
  8. Throw in cooked potatoes and cook for few minutes stirring occasionally.
  9. Combine heavy cream and sour cream.
  10. Stir in mixed creams to potatoes.Season with salt.
  11. Cook in sauce for about 1 minute.
  12. Garnish with finely chopped dill,parsley or chives.
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Fruit Kompot

Fruit compote (kompot)-6

Fruit compote (kompot)-6

Fruit Kompot is a Eastern European cold fruit punch drink. Seasonal fruits are simmered in a pot filled with water then cooled and refrigerated for a cool refreshing drink.Fruit kompot is a much better choice over store bought fruit punch that has artificial coloring,flavorings,and additives.If you want to be more on the healthier side…just don’t add sugar.

Fruit Kompot is very popular drink in Slavic homes especially during summer.It’s always good to have a nice refreshing cold drink on a hot summer day and its perfect party drink as well. I like to cook a big pot of it because it stores well in the fridge and we can enjoy this goodness for several days.

Summer Kompot-

Ingredients:

(fresh or frozen)

Cherry plums or plums

Strawberries

tart cherries

nectarines

Cherries

peaches

apricots

blueberries

any Sugar or sweetner to taste

water

lemon juice if needed to adjust acidity

As shown: cherry plums(alicha in Russian),strawberries,tart cherries,and nectarines.

 

Fall kompot:

Apples quarted

cranberries

pear quarted

dried fruits

frozen berries

any sugar or sweetner to taste

lemon juice  if needed to adjust acidity

 

Directions:

Place  good amount of desired mix of fruits in a pot.Fill pot with water and bring to a slight boil.

Add sugar according to your liking.let it simmer for about 30 minutes.

Add lemon juice if needed.

Let cool,strain to a pitcher,large jar or glass container and refrigerate.

Fruit Kompot

Ingredients

  • Summer Kompot-
  • Ingredients:
  • (fresh or frozen)
  • Cherry plums or plums
  • Strawberries
  • tart cherries
  • nectarines
  • Cherries
  • peaches
  • apricots
  • blueberries
  • any Sugar or sweetner to taste
  • water
  • lemon juice if needed to adjust acidity
  • As shown: cherry plums(alicha in Russian),strawberries,tart cherries,and nectarines.
  • Fall kompot:
  • Apples quarted
  • cranberries
  • pear quarted
  • dried fruits
  • frozen berries
  • any sugar or sweetner to taste
  • lemon juice if needed to adjust acidity

Instructions

  1. Directions:
  2. Place good amount of desired mix of fruits in a pot.Fill pot with water and bring to a slight boil.
  3. Add sugar according to your liking.let it simmer for about 30 minutes.
  4. Add lemon juice if needed.
  5. Let cool,strain to a pitcher,large jar or glass container and refrigerate.
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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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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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Chocolate Creme Brûlée

Chocolate creme brûlée

Chocolate creme brûlée

 

Still looking for that special sweet treat for your loved one? Chocolate creme brûlée is a divine and luscious romantic  dessert that will be perfect for valentines day or anniversary. It’s one of those very easy and elegant desserts with fancy name and amazing taste.Both chocolate lover and non chocolate lover will enjoy. And if you really dislike chocolate you can check this recipe for classic creme brûlée.

Ingredients:

6 egg yolks

1/3 cup sugar

2 cups heavy whipping cream

1/4 -1/2 cup finely chopped or shredded  dark chocolate( depends on your love for chocolate)

2 tablespoons Kahlua liqueur or any other coffee liqueur

2 ounces espresso or 1 tablespoon instant coffee.

4 tablespoon sugar for topping.

 

Directions:

Heat oven to 325 degrees.

In a saucepan,heat heavy cream until begins to boil.

Beat egg yolks with sugar.

Remove from heat and gradually whisk in chocolate,coffee,and kahlua.

Gradually, by dribbles at first whisk in hot cream mix to egg yolks.

Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).

Place ramekins in large baking dish.

Add enough hot water to pan to come halfway up sides of cups.

Bake until custards are set, about 30-35 minutes.

Remove from water; chill 2 hours.

Preheat broiler.

Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.

Refrigerate until custards are set, 1 to 2 hours.

OR

Use a kitchen torch to caramelize sugar instead of using the broiler.

chocolate creme brûlée

 

Chocolate Creme Brûlée

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup finely chopped or shredded dark chocolate
  • 2 tablespoons Kahlua liqueur or any other coffee liqueur
  • 2 ounces espresso or 1 tablespoon instant coffee.
  • 4 tablespoon sugar for topping.

Instructions

  1. Directions:
  2. Heat oven to 325 degrees.
  3. In a saucepan,heat heavy cream until begins to simmer.
  4. Beat egg yolks with sugar.
  5. Remove from heat and gradually whisk in chocolate,coffee,and kahlua.
  6. Gradually, by dribbles at first whisk in hot cream mix to egg yolks.
  7. Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).
  8. Place ramekins in large baking dish.
  9. Add enough hot water to pan to come halfway up sides of cups.
  10. Bake until custards are set, about 30-35 minutes.
  11. Remove from water; chill 2 hours.
  12. Preheat broiler.
  13. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.
  14. Refrigerate until custards are set, 1 to 2 hours.
  15. OR
  16. Use a kitchen torch to caramelize sugar instead of using the broiler.
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Breakfast Egg Sandwich with Pesto

breakfast sandwich

breakfast sandwich

Breakfast is my favorite meal of the day. I love breakfast!!! I don’t really care about other meals as much as breakfast. This is a tasty ultimate breakfast egg sandwich dressed up with flavorful pesto sauce.Mmmm… so delicious and just perfect!

Ingredients-

(As many as needed)

Bread of your choice ( I used bread tortas from costco)

Turkey,ham,or bologna slices

Havarti cheese slices

Tomato sliced

Avocado sliced

pesto sauce

Eggs

 

Direction-

Heat oven to 450 degrees.

Slice bread in half.

Spread a desired amount of pesto sauce on one side of the bread.

Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.

Place both pieces of bread on to a lined baking sheet with parchment paper.

Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.

Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.

Take sandwiches from the oven.

Add avocado on top of tomatoes and place egg on top of tomatoes.

Place the top bread over eggs.

ENJOY!

egg sandwich

Breakfast egg sandwich with pesto

Breakfast egg sandwich with pesto

Ingredients

  • (As many as needed)
  • Bread of your choice ( I used bread tortas from costco)
  • Turkey,ham,or bologna slices
  • Havarti cheese slices
  • Tomato sliced
  • Avocado sliced
  • pesto sauce
  • Eggs

Instructions

  1. Heat oven to 450 degrees.
  2. Slice bread in half.
  3. Spread a desired amount of pesto sauce on one side of the bread.
  4. Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.
  5. Place both pieces of bread on to a lined baking sheet with parchment paper.
  6. Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.
  7. Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.
  8. Take sandwiches from the oven.
  9. Add avocado on top of tomatoes and place egg on top of tomatoes.
  10. Place the top bread over eggs.
  11. ENJOY!
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Lazy Vareniki

Lazy Vareniki

Lazy Vareniki

Well known and all time favorite Ukrainian breakfast dish.Lazy vareniki is like traditional cheese filled vareniki but simplified by combining all ingredients together in a bowl.It’s made of quick dough, cut into small pieces and cooked in boiling water.Tossed with lots of butter and served with sour cream.If desired,you can make simple sour cherry *sauce (sooo good) or strawberry sauce and pour it over vareniki.

*I found frozen sour cherries at my local European/Russian store.

2 cups farmers cheese(tvorog)*

2 eggs

1/2 cup sugar

1/2 teaspoon salt

1  1/2 cups flour

6 tablespoons butter melted (for serving

sour cream (serving)

Sugar (serving)

Large pot and water for boiling

You can substitute ricotta cheese or cottage cheese,but you will need to adjust flour.

Sour cherry sauce-

1 cup frozen sour cherries

1/4 -1/2 cup sugar (sweetness to your liking)

1 tablespoon corn starch

 

Strawberry sauce-

Strawberries

sugar

Direction-

1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.

2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.

3.Divide dough into four sections.

DSC_5322

4.On a well floured surface, roll a long rope/snake.*

5.Cut the rope into 1/2 inch pieces.

6. Bring water to boil and add 1/2 teaspoon of salt.

7.Throw in vareniki one by one.(don’t over crowd ,cook in batches if needed)

8.When vareniki begin to float on top,cook for 3-4 minutes.

9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.

Serve with sour cream and/or with desired sauce (below).

*If you want to be lazier then lazy….use a teaspoon to drop the dough in the water.

Sour cherry sauce-

Place cherries and sugar in a small sauce pan.

When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.

Add cornstarch to the cup with sour cherry juice.Mix well.

Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.

lazy vareniki

 

Strawberry sauce-

Slice strawberries.

Combine strawberries with sugar in a small sauce pan.

Cook stirring until sugar is dissolved (try not to overcook).

 

To reheat;melt a little bit of  butter in a pan.Throw in cooked vareniki.Saute until golden in color.

Lazy Vareniki

 

Lazy Vareniki

Lazy Vareniki

Ingredients

  • 2 cups farmers cheese(tvorog)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 6 tablespoons butter melted (for serving
  • sour cream (serving)
  • Sugar (serving)
  • Large pot and water for boiling
  • Sour cherry sauce-
  • 1 cup frozen sour cherries
  • 1/4 -1/2 cup sugar (sweetness to your liking)
  • 1 tablespoon corn starch
  • Strawberry sauce-
  • Strawberries
  • sugar

Instructions

  1. Direction-
  2. 1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.
  3. 2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.
  4. 3.Divide dough into four sections.
  5. 4.On a well floured surface, roll a long rope/snake.
  6. 5.Cut the rope into 1/2 inch pieces.
  7. 6. Bring water to boil and add 1/2 teaspoon of salt.
  8. 7.Throw in vareniki one by one.(don't over crowd ,cook in batches if needed)
  9. 8.When vareniki begin to float on top,cook for 3-4 minutes.
  10. 9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.
  11. Serve with sour cream and/or with desired sauce (below).
  12. 1.Sour cherry sauce-
  13. 2.Place cherries and sugar in a small sauce pan.
  14. 3.When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.
  15. 4.Add cornstarch to the cup with sour cherry juice.Mix well.
  16. Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.
  17. Strawberry sauce-
  18. 1.Slice strawberries.
  19. 2.Combine strawberries with sugar in a small sauce pan.
  20. 3.Cook stirring until sugar is dissolved (try not to overcook).
  21. To reheat;melt a little bit of butter in a pan.Throw in cooked vareniki.Saute until golden in color.
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Chicken Nuggets

chicken nuggets

chicken nuggets

What kid doesn’t like chicken nuggets?  They are really popular and on the restaurants menu most of the time. Kids just love them!

I stopped buying frozen chicken nuggets about three years ago,and tried making homemade ones with different recipes.And… this recipe is a keeper for me. They are perfect and just the way kids like it. And its so funny how they tried to compare them to  some of the restaurants and fast food places like chick-fil-a. But,guess what…? They liked these better !

They are surprisingly easy to make and not a lot of ingredients.Less ingredients then store bought box for sure.And all the ingredients will not sound foreign to  you. My sister Olga shared this recipe with me from  weelicious.com * .They are delicious and your family,especially kids will love them.

chicken nuggets

 

(dipped in to ketchup by tiny hands)

 

– I made few adjustments to the recipe.

Ingredients-

about 24 nuggets

1 pound chicken breast,cut into chunks.

1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*

1/2 teaspoon garlic salt with parsley

1/4 teaspoon onion powder

1 tablespoon mayonnaise(optional but recommended)

1 tablespoon parmessan cheese,grated

panko bread crumbs

oil

1/4 teaspoon salt +/-

black pepper

* I used mashed potatoes

Direction-

Preheat oven to 375° F.

Place chicken breasts in a food processor until chicken is finely chopped.

Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.

Mix well to combine all the ingredients.

Pour oil in to a small dish.

With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a “nugget” shape.

Dip nugget into oil,and coat with panko crumbs.

Arrange on to a lined baking sheet with parchment paper.

Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.

*  To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.

You can serve them with ketchup or honey mustard sauce.

Honey mustard sauce-

2 tablespoon mayonnaise

1 tablespoon dijon mustard (good one)

1 teaspoon red/white wine vinegar

1 tablespoon honey

Whisk all the ingredients.

Chicken Nuggets

Ingredients

  • about 24 nuggets
  • 1 pound chicken breast,cut into chunks.
  • 1/4 cup mashed potatoes or rolled old fashion oats (5 minute oats.)*
  • 1/2 teaspoon garlic salt with parsley
  • 1/4 teaspoon onion powder
  • 1 tablespoon mayonnaise(optional)
  • 1 tablespoon parmessan cheese,grated
  • panko bread crumbs
  • oil
  • 1/4 teaspoon salt +/-
  • black pepper
  • * I used mashed potatoes
  • Honey mustard sauce-
  • 2 tablespoon mayonnaise
  • 1 tablespoon dijon mustard (good one)
  • 1 teaspoon red/white wine vinegar
  • 1 tablespoon honey
  • Whisk all the ingredients.

Instructions

  1. Preheat oven to 375° F.
  2. Place chicken breasts in a food processor until chicken is finely chopped.
  3. Transfer chicken to a bowl and add garlic salt,onion powder,parmesan cheese,mashed potatoes/oats,salt and pepper.
  4. Mix well to combine all the ingredients.
  5. Pour oil in to a small dish.
  6. With moistened hands,roll 1 tablespoon of chicken mixture in to a ball and flatten to a "nugget" shape.
  7. Dip nugget into oil,and coat with panko crumbs.
  8. Arrange on to a lined baking sheet with parchment paper.
  9. Bake for 15 minutes.Broil on 500 for 2-3 minutes or until nuggets are golden brown.
  10. * To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months.
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Korean Carrot Salad

korean carrot salad

 

korean carrot salad

Well flavored,slightly spicy, and vibrant Korean carrot salad.This salad was popularized  by ethnic Koreans all over Russia,Ukraine,and Central Asia.It always been a staple salad at all Slavic weddings,parties,and holidays.

This recipe came from my mother who was selling this salad along with Kim Chi salad at a local farmers market back in Tajikistan.Korean ladies tought her how to make it the authentic way. Adding sugar is optional. My mom doesn’t add sugar.

Ingredients:

8 carrots peeled

1/2 onion

1/2 carrot sliced in half

1 cup oil *

2 tbs white sugar (optional)

1 tbs salt or +/- to taste

6-8  cloves garlic crushed

1 teaspoon ground or coarsly ground coriander seeds.

1/4 cup white vinegar

1 dry red chili pepper

1 teaspoon black pepper

red chili pepper flakes or cayenne pepper (optional)

Chopped fresh cilantro (optional)

 

* Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Directions-

Shred carrots using a thin julienne slicer.

Add salt and sugar. Mix well using your hands .

Pour oil in to a small pan (preferably deep one).

Place chili pepper,sliced carrot and onion in the oil ( sliced side down).

Heat it well on medium-high heat until 1/4 of  onion is black and the oil is boiling *

Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.

Carefully Pour hot oil allover carrots making sure to pour some over garlic.

Quickly and carefully remove and discard onion and chili pepper.

Mix with your hands.

Adjust seasonings if needed.

This salad has to be refrigerated at least 12 hours before serving.

Add fresh cilantro to the salad if desired.

Can be stored in a well covered container up to 10 days.

Korean Carrot Salad

Ingredients

  • 8 carrots peeled
  • 1/2 onion
  • 1/2 carrot sliced in half
  • 1 cup oil *
  • 2 tbs white sugar (optional)
  • 1 tbs salt or +/- to taste
  • 6-8 cloves garlic crushed
  • 1 teaspoon ground or coarsly ground coriander seeds.
  • 1/4 cup white vinegar
  • 1 dry red chili pepper
  • 1 teaspoon black pepper
  • red chili pepper flakes or cayenne pepper (optional)
  • Chopped fresh cilantro (optional)
  • * Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.

Instructions

  1. Shred carrots using a thin julienne slicer.
  2. Add salt and sugar. Mix well using your hands .
  3. Pour oil in to a small pan (preferably deep one).
  4. Place chili pepper,sliced carrot and onion in the oil ( sliced side down).
  5. Heat it well on medium-high heat until 1/4 of onion is black and the oil is boiling *
  6. Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.
  7. Carefully Pour hot oil allover carrots making sure to pour some over garlic.
  8. Quickly and carefully remove and discard onion and chili pepper.
  9. Mix with your hands.
  10. Adjust seasonings if needed.
  11. This salad has to be refrigerated at least 12 hours before serving.
  12. Add fresh cilantro to the salad if desired.
  13. Can be stored in a well covered container up to 10 days.
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