Baked Chicken Drumsticks

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.


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.


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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.




Breakfast Egg Sandwich with Pesto

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!


(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




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.


egg sandwich



Pasta "Navy style" - макароны по-флотски

This is very simple and delicious dish for everyday cooking. It got its pasta”Navy style” name from when they served this dish to seamen at marines. It does have a lot of variations, so you may add or omit anything that you like. I use a basic recipe, but if you like you can add more spices like cumin, cayenne or chili.Also you can add bell peppers,herbs and omit tomato sauce.

1 1/2 lbs ground beef
1 onion chopped
8 0z. tomato sauce
16 0z. fusilli ( or any other pasta of your choice) cooked
1/3 cup oil
salt and pepper
bay leaf
1/2 cup water (or beef broth)


Heat a large skillet or pan on medium-high heat.Add oil.
Add meat,season with salt and pepper and cook until all liquid is gone.
Add onions, stir and brown the meat.
Add tomato sauce and bay leaf.
Cook for about 5 minutes and add water or broth.
Let it simmer for 3-4 minutes.
Transfer the cooked pasta in the skillet and mix well.
Turn off the heat and serve.


Crepes with Meat Filling

crepes with meat

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

Ingredients for crepes:

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


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

2 hard boiled eggs diced (optional)



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

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

Filling directions:

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

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

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