Flatbread Pizza

quick and easy pizza

quick and easy pizza

 

This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.

 

Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese

Spread:

1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)

 

Direction:

Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.

Flatbread Pizza

Ingredients

  • Ingredients for vegetable pizza as pictured above:
  • whole wheat naan bread
  • mozzarella cheese shredded
  • bell peppers diced
  • sun dried tomatoes
  • fresh tomatoes diced
  • green onions chopped
  • feta cheese or parmesan cheese
  • Spread:
  • 1/3 cup olive oil
  • 3-4 garlic cloves crushed
  • salt and black pepper
  • dried oregano,basil,and/or parsley (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.
  3. Sprinkle mozzarella cheese following with the rest of the toppings.
  4. Bake until cheese is melted and bubbly.
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Tomato Salad

tomato salad

tomato salad

 

A stunning tomato salad that is easy-to follow,healthy,and flavorful.This tomato salad tastes incredible with homegrown tomatoes and goes perfectly with plov(rice pilaf),grilled kabobs,and potatoes. Thanks to my moms kindness to share her garden tomatoes and sweet yellow peppers with me.

 

Ingredients:

3-4 tomatoes cut in half then thinly sliced

2 pickling cucumbers or 1/3 of english cucumber  thinly sliced (optional)

1-2 sweet peppers thinly sliced (optional)

1/2 red onion thinly sliced

2 garlic cloves (optional)

Desired  one or all optional herbs:

dill

cilantro

parsley

basil

salt and pepper

1/4 cup unrefined sunflower oil*(my fav) or any other of your choice

*easily can be found at European (Russian)stores.

Directions:

Mix all ingredients in a bowl and serve immediately.

Tomato Salad

Ingredients

  • 3-4 tomatoes cut in half then thinly sliced
  • 2 pickling cucumbers or 1/3 of english cucumber thinly sliced (optional)
  • 1-2 sweet peppers thinly sliced (optional)
  • 1/2 red onion thinly sliced
  • 2 garlic cloves (optional)
  • Desired one or all optional herbs:
  • dill
  • cilantro
  • parsley
  • basil
  • salt and pepper
  • 1/4 cup unrefined sunflower oil*(my fav) or any other of your choice
  • *easily can be found at European (Russian)stores.

Instructions

  1. Mix all ingredients in a bowl and serve immediately.
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Grilled Cheeseburger

Grilled Cheeseburger

Grilled Cheeseburger

 

4th of July is only few days away.And if you still didn’t make up your mind on what to make…How about a juicy restaurant style cheeseburger? In our family it became a Fourth of July tradition,because …what can be more American then a cheeseburger?!

Burgers are so versatile.There is many ways to make a burger with many different flavors depending on spreads,toppings,sauce,and cheese you will use. Portobello mushroom and blue cheese is my favorite. Adding portobellos to meat creates a juicier burger and blue cheese gives it extra flavor.If you don’t like blue cheese, you can add any other cheese or none at all.

If you want a perfect,juicy,and delicious burger…please follow these tips:

1.Dip meat into cold water for 30 seconds before grilling.(great tip from foodandwine.com)

2.Flip burgers just once on the grill.

3.Don’t over cook the meat (it will be dry)

4.Brush burgers with melted butter or oil.

5.Never flatten burgers with spatula.

6.Use fresh good quality meat.

 

Ingredients:

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*

1 portobello mushroom or 5-6 white button mushrooms

blue cheese crumbled

salt and pepper

1/2 stick butter melted

*ask your butcher to grind it for you if don’t have grinder

Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)

 

Spreads:

equal amount of-

ketchup

sweet dill relish

mayonnaise

combine all ingredients

 

Lemon garlic spread-

3 tablespoons mayonnaise

3 garlic cloves crushed

1/2 teaspoon dijon mustard (optional)

1 tablespoon fresh lemon juice or white or red wine vinegar.

combine all ingredients.

 

Any choice toppings:

Tomatoes

red or white onions sliced

butter or iceberg lettuce

avocado

bacon

sauteed mushrooms

Dill pickles

jalapeños

American,cheddar,swiss cheese

 

Direction:

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.

Mix meat,mushrooms,salt and pepper together.

Form big 1 inch thick patties (apprx. 6-8 patties)

If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*

Brush the grill with oil or spray with nonstick.

Dip patty in cold water for 30 seconds.Brush on melted butter or oil.

Grill for  6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.

Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.

Add spread on one side of the bun,following with desired toppings and grilled patty.

* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.

**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

 

Grilled Cheeseburger

Ingredients

  • 2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*
  • 1 portobello mushroom or 5-6 white button mushrooms
  • blue cheese crumbled
  • salt and pepper
  • 1/2 stick butter melted
  • *ask your butcher to grind it for you if don't have grinder
  • Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)
  • Spreads:
  • equal amount of-
  • ketchup
  • sweet dill relish
  • mayonnaise
  • combine all ingredients
  • Lemon garlic spread-
  • 3 tablespoons mayonnaise
  • 3 garlic cloves crushed
  • 1/2 teaspoon dijon mustard (optional)
  • 1 tablespoon fresh lemon juice or white or red wine vinegar.
  • combine all ingredients.
  • Any choice toppings:
  • Tomatoes
  • red or white onions sliced
  • butter or iceberg lettuce
  • avocado
  • bacon
  • sauteed mushrooms
  • American,cheddar,swiss cheese

Instructions

  1. If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.
  2. Mix meat,mushrooms,salt and pepper together.
  3. Form big 1 inch thick patties (apprx. 6-8 patties)
  4. If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*
  5. Brush the grill with oil or spray with nonstick.
  6. Dip patty in cold water for 30 seconds.Brush on melted butter or oil.
  7. Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.
  8. Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.
  9. Add spread on one side of the bun,following with desired toppings and grilled patty.
  10. * Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.
  11. **These Burgers can be pan grilled/fried with little oil if you choose not to grill.
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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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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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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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BBQ Ranch Chicken Salad

BBQ ranch chicken salad

BBQ ranch chicken salad

Absolutely amazing,delicious  and filling BBQ ranch chicken salad. This salad got so many of my of favorite ingredients especially fresh crispy onion strings. You can refer this salad as a copycat recipe from Cheesecake Factory. I love to order this salad whenever we go there or Thai lettuce wraps substituted with grilled portable mushrooms for chicken.It’s the best! so fresh,crunchy,and healthy.

BBQ ranch dressing:

1 clove garlic crushed

3 tablespoons sour cream

3 tablespoons mayonnaise

1/2 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried and/or  fresh parsley

1 tablespoon grated parmesan cheese

1 tablespoon lemon juice

2-3  tablespoons bbq sauce

salt and fresh ground pepper

 

Chicken:

1-2 chicken breast

salt

pepper

1/4 cup lemon juice

1/2 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon  worcestershire sauce

2 tablespoons bbq sauce

 

Onions strings:

1 sweet onion peeled and sliced thin rounds

3/4 cup corn starch

salt and pepper

oil for frying

Salad:

2 heads romaine lettuce chopped

1/4 head purple cabbage thinly sliced (optional)

1 large tomato diced

1 avocado diced

1/2 can black beans, drained

1/2 cup fresh,canned or frozen(thawed) corn

fresh cilantro chopped

 

Directions:

BBQ ranch: Whisk all ingredients set a side or refrigerate.

Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.

Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 – 1 inch from the bottom and heat it on high heat.

Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.

When oil is really hot,using tongs fry onions in small batches until lightly golden brown.

Salad:

Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad

Ingredients

  • BBQ ranch dressing:
  • 1 clove garlic crushed
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried and/or fresh parsley
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2-3 tablespoons bbq sauce
  • salt and fresh ground pepper
  • Chicken:
  • 1-2 chicken breast
  • salt
  • pepper
  • 1/4 cup lemon juice
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons bbq sauce
  • Onions strings:
  • 1 sweet onion peeled and sliced thin rounds
  • 3/4 cup corn starch
  • salt and pepper
  • oil for frying
  • Salad:
  • 2 heads romaine lettuce chopped
  • 1/4 head purple lettuce thinly sliced (optional)
  • 1 large tomato diced
  • 1 avocado diced
  • 1/2 can black beans, drained
  • 1/2 cup fresh,canned or frozen(thawed) corn
  • fresh cilantro chopped

Instructions

  1. BBQ ranch: Whisk all ingredients set a side or refrigerate.
  2. Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.
  3. Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 - 1 inch from the bottom and heat it on high heat.
  4. Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.
  5. When oil is really hot,using tongs fry onions in small batches until lightly golden brown.
  6. Salad:
  7. Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.
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Croissant Chicken Salad Sandwich

Croissant chicken salad sandwich

Croissant chicken salad sandwich

Buttery,flaky croissant with creamy chicken salad is a satisfying and elegant chicken sandwich.By dividing the sandwich in half  or using a petite croissant ;these sandwiches will look impressive at  baby showers,bridal showers,brunch or any get togethers.Both of the recipes are delicious and can be made with other type of breads as well.

6-8 croissants

I  cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)

1/4 of apple cored and chopped

3/4 cup grapes halved (green or purple)

1 tablespoon fresh dill finely chopped

1/2 cup sliced almonds toasted

1/3 cup fried bacon pieces(optional)

fresh black ground pepper

1 cup mayonnaise

1/2 cup heavy whipping cream

salt

spinach(optional)

 

Other option-

I cooked/roasted chicken breast  sliced or cubed ( or 2 cans of canned)

1/2 cup peeled and cubed cucumber

3 green onion finely chopped

1/2 cup mayonnaise

Croissant Chicken Sandwich

Ingredients

  • 6-8 croissants
  • #1
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/4 of apple cored and chopped
  • 3/4 cup grapes halved (green or purple)
  • 1 tablespoon fresh dill finely chopped
  • 1/2 cup sliced almonds toasted
  • 1/3 cup fried bacon pieces(optional)
  • fresh black ground pepper
  • 1 cup mayonnaise
  • 1/2 cup heavy whipping cream
  • salt
  • spinach(optional)
  • Other option-
  • #2
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/2 cup peeled and cubed cucumber
  • 3 green onion finely chopped
  • 1/2 cup mayonnaise

Instructions

  1. #1.
  2. Combine chicken,apples,grapes,dill,almonds,bacon(if preferred) in a bowl.
  3. In another small bowl combine mayonnaise,heavy whipping cream,salt and pepper.
  4. Add mayonnaise mixture to chicken and mix well to combine.
  5. Slice croissant in half.Arrange spinach leaves(if preferred).Add chicken salad on top of spinach.
  6. #2.Mix chicken,green onions,cucumber and mayonnaise in a bowl.
  7. Slice croissant and add chicken salad to one of the halved slices and top with other croissant.
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croissant chicken salad sandwich

 

 

Chicken Marsala with Pasta

Chicken marsala

chicken marsala

Chicken Marsala is an Italian dish made from chicken cutlets,mushrooms and marsala wine.This is a simply delicious and elegant recipe for family meal or perfect for any special occassion.

 

Chicken Marsala with Pasta

Ingredients

  • 2 chicken breasts
  • flour for dredging
  • salt and fresh ground pepper
  • 1 teaspoon dry parsley
  • 8 ounces crimini or porcini mushrooms sliced
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup marsala wine
  • 1 1/2 cup heavy whipping cream
  • 4-5 fresh basil or parsley finely chopped
  • 1/4 cup grated parmesan or parmesan-romano blend*
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • *You can find parmesan-romano blend at Trader Joes. And you may add more cheese if you like.
  • For a little lighter version:
  • Replace heavy whipping cream for 1 cup chicken broth/stock and 3/4 cup marsala wine.

Instructions

  1. Slice chicken breast in half horizontally.
  2. Place chicken on a cutting board and lay a piece of plastic wrap on top.
  3. Pound chicken breasts with meat mallet,until they are about 1/4 inch thick.
  4. Combine flour,salt,pepper and parsley in a shallow dish.
  5. Heat 2 tablespoons of olive oil and butter over med-high heat using a sauté pan or large skillet.
  6. Dredge both sides of the chicken cutlets in the flour mixture and fry them on both sides until golden brown (About 5 minutes each side).
  7. Remove chicken from the pan.
  8. Add another 2 tablespoon of olive oil and butter.
  9. Throw in mushrooms and onions in the pan and sauté until mushrooms are nicely browned and the moisture evaporated.
  10. Throw in basil or parsley.
  11. Add marsala wine and let alcohol evaporate.About 1-2 minutes.
  12. Pour in heavy whipping cream or chicken stock/broth.
  13. Season with salt and pepper.
  14. Add cheese and stir to combine.*
  15. Transfer chicken cutlets back in the sauté pan with mushroom sauce and let it simmer for about 10-12 minutes.
  16. *stir in 2 tablespoons butter then add the chicken.only if adding chicken stock instead of heavy whipping cream.
  17. Serve with cooked spaghetti or your choice of pasta.
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Balsamic Chicken Drumsticks

balsamic chicken drumsticks

balsamic chicken drumsticks

Chicken drumsticks are perfect finger food and great for any occasion.These drumsticks are glazed with tangy, slightly sweet and perfectly salty sauce.The recipe is so simple and can be marinaded in advance.Just throw them in the oven when ever your ready.It’s quick,easy and delicious!

 

Balsamic Chicken Drusticks

Ingredients

  • 12 drumsticks
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons ketchup
  • about 2-21/2 tablespoons salt
  • 10-12 garlic cloves
  • 1/2 tablespoon fresh thyme
  • 1 tablespoon chopped sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • Basting Sauce:
  • leftover marinade
  • 2 tablespoons light brown sugar (dark will do also)

Instructions

  1. Preheat oven to 450 degrees.
  2. In a blender,combine balsamic vinegar,ketchup,thyme,sage,salt,pepper,garlic powder,honeyand garlic.
  3. Place chicken in a large ziplock bag or bowl.Add marinade to chicken drumsticks and place the chicken in the fridge for 2 hours or more.
  4. Line a baking sheet with parchment or aluminum foil.
  5. Arrange drumsticks on the lined baking sheet.( DO NOT discard marinade)
  6. Bake for 35-40 minutes basting with sauce and rotating back to front,front to back every 10-13 minutes.
  7. Sauce:
  8. Pour leftover marinade in a small sauce pan.
  9. bring to boil on medium heat.
  10. Add 2 tablespoon light brown sugar.
  11. cook marinade for 2-3 minutes.
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Broccoli Salad

DSC_4363

broccoli salad

 This is crunchy,healthy and refreshing broccoli salad with creamy garlic dressing.Try it for your next lunch or dinner.

Broccoli Salad

Ingredients

  • Salad-
  • 4 cups broccoli florets
  • 3 green onion sprigs chopped
  • 6 radishes cut in half and sliced
  • 1 small cucumber cut in half and sliced
  • 2 hard boiled eggs sliced
  • 1/2 cup shredded cheddar or Colby jack cheese
  • Optional-1/2 cup LA ChOY chow mein noodles
  • Dressing:
  • 3 tablespoons mayonaisse
  • 3 tablespoons sour cream
  • 3 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 tablespoon dill chopped (optional)
  • salt and fresh ground pepper.

Instructions

  1. Combine all the ingredients for dressing.
  2. Mix all the ingredients for the salad with the dressing.
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Shurpa-Шурпа на костре

shurpa

 

shurpa

Shurpa is the most popular Uzbek soup that take special place in national culinary of Uzbek cuisine.Although there is many different recipes of shurpa, but the base ingredients are the same consisting of meat,potatoes and vegetables with various spices and aromatic herbs.Shurpa is a hearty soup that can be cooked on stove or on the fire.Cooking it on the fire is my families favorite,it adds a smoky flavor to the soup which makes it taste hundred times better.My mom and dad are pros on that.Dad is always in charge of controlling the fire and mixing the ingredients, and mom cooks the soup.It’s cooked in a large cast iron pot (kazan).Cooking it in regular pot will make a difference in taste and wont taste the same.This recipe serves a fairly big crowd, around 15-20 people and usually they’ll ask for seconds but you can cut all ingredients by half if you don’t need that much.This recipe came from my mom who always get requests to cook it for parties,special occasions and of course the family.The images are for shurpa on the fire, but the steps are the same to cook it on the stove.Just cut the ingredients by half.

DSC_3861

            Prepare the firepit.Place the pot on top.Heat it really well.Add oil.When the oil is hot, throw in the meat and mix.

DSC_3865

Continue to mix….

DSC_3866

until the meat is well browned.

DSC_3868

Add onions.Mix.Add carrots and continue to mix.

DSC_3870

Throw in bell pepper and continuing to mix.

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Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.

Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.

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Throw in potatoes….

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And add more water if needed to cover potatoes all the way.

Simmer for 25-30 minutes or until potatoes are done.

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Throw in all the fresh herbs and mix.

Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).

For leftover shurpa,transfer to regular pot and refrigerate when cooled.

Shurpa-Шурпа на костре

Ingredients

  • 4-5 lbs. lamb and beef.(preferably ribbed lamb like chops,ribblets,small shanks and stew meat.For beef I use tri tip or chuck).
  • 7 medium russet potatoes peeled and cut in half*
  • 7 medium yellow or yukon potatoes peeled and cut in half*
  • 3 large onions chopped
  • 2-3 carrots peeled and cut in rounds.
  • 2 green bell peppers julienned
  • 2 red bell peppers julienned
  • 8 ozs.tomato sauce or tomato puree.(I use half of each)
  • 10-12 cloves garlic
  • 1 cup oil
  • About 7.5 quarts water +/-
  • 1 teaspoon red pepper flakes(optional)
  • 1 tablespoon paprika
  • 2 tablespoon cumin
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped basil**
  • 1 cup chopped parsley
  • Salt and pepper(for salt I used 3 tablespoons of pink Himalayan salt)
  • * If potatoes are too big,slice in very thick rounds.
  • **You can use Thai basil also or half cup of each.

Instructions

  1. Prepare fire with wood or heat a cast iron pot on stove.Place the pot on top.
  2. Heat it really well and add oil.
  3. When the oil is hot, throw in the meat and mix.
  4. Continue to mix occasionally until the meat is well browned.
  5. Add onions.Mix.Add carrots and continue to mix.
  6. Throw in bell pepper and continuing to mix.
  7. Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.
  8. Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.
  9. Throw in potatoes.
  10. Add more water if needed to cover potatoes all the way.
  11. Simmer for 25-30 minutes or until potatoes are done.
  12. Throw in all the fresh herbs and mix.
  13. Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).
  14. For leftover shurpa,transfer to regular pot and refrigerate when cooled.
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Cedar Plank Grilled Salmon with Lemon and Garlic

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This is one of my all time favorite recipe for plank grilled wild salmon.The fillet is so tender,moist,seasoned and infused with smoky aroma.If you haven’t tried plank grilling salmon,I highly recommend to try it and experience the difference from plain grilled salmon.This recipe is very simple and the taste is amazing.

Cedar Plank Grilled Salmon with Lemon and Garlic

Ingredients

  • 1 (3-4 lbs) whole filet of salmon
  • 1 lemon squeezed
  • 1/4 cup olive oil
  • 6-8 garlic cloves crushed
  • 2 tablespoons fresh chopped dill
  • salt and black pepper

Instructions

  1. Soak cedar planks in water with a pot or bowl filled with water on top of the planks.Soak at least 2 hours.
  2. In a bowl,whisk oil,lemon juice,garlic,dill,black pepper and salt together.
  3. Place fish on a large tray and pour marinade over the fish.
  4. Cover and refrigerate at least 1 hour.
  5. Prepare your grill with charcoal fire or gas.
  6. Place the plank on hot grill grate and cover with lid for about 5 minutes.
  7. Turn it over and place salmon fillet on the hot side of the plank.
  8. Cover the grill with lid and cook for about 20-25 minutes depending on the thickness.
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Lagman – Beef and noodle Soup

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DSC_3627Lagman is a beef (lamb) vegetable noodle dish. Its one of the several Uzbeks signature dishes along with plov,manty, samsa and kebobs.There are different varieties of lagman ranging from using different kind of vegetables, meats and noodles.It’s one of my favorite childhood dishes that passed on to my family.

Lagman – Beef and noodle Soup

Ingredients

  • 2lbs of beef(lamb) cut in very small cubes
  • 1 big or 2 small onions diced
  • 3 carrots diced
  • 1 green bell pepper diced
  • ½ red bell pepper diced
  • 2 potatoes cut in small cubes
  • ½ eggplant cut in small cubes
  • 15 oz. Tomato sauce
  • 3 Tbls. Cilantro
  • 3 Tbls parsley
  • 5 Tbls dill
  • 2 tablespoons basil chopped
  • 2 cloves garlic crushed
  • 1-2 bay leafs
  • 1 teasp. Cumin powder
  • ¼ teasp. Chilli powder (optional)
  • 12 cups water
  • ½ thinly sliced onion
  • Cooked spaghetti or Udon noodles
  • Optional; red pepper flakes or whole dry chilli pepper
  • Salt and pepper

Instructions

  1. In a heavy pot, heat oil on high heat.Add meat.Season with salt and pepper.
  2. Cook until meat is well browned.
  3. Add the onion, cook for 2 minutes.
  4. Add peppers and carrots.
  5. When the veggies are softened, add potatoes cook for 2 minutes, stirring occasionally.
  6. Add tomato sauce and bay leaf.stir and cook for 5 minutes.
  7. Throw in eggplants,cumin,chilli pepper, salt and pepper.stir, cook for a minute.
  8. Add water and close the pot with a lid and bring to a boil.
  9. When boiling reduce heat to low and cook for 12-15 minutes.
  10. Throw in the fresh herbs and garlic.
  11. Close the lid and let it sit for 15-20 minutes before serving.
  12. How to serve lagman:
  13. Place spaghetti on the bottom of a bowl
  14. Add thinly sliced onions on top and pour the soup over the spaghetti and onions.
  15. Add a pinch of chilli powder or red pepper flakes if you like a little heat.
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Tomato and Eggplant salad

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DSC_3163Combination of tomatoes and eggplants is very popular in russian and Italian cuisine.They go perfectly together.This salad is delicious and simple to make consisting of  few ingredients.

Tomato and Eggplant salad

Ingredients

  • 1 eggplant diced (large)
  • 2 cups grape or cherry tomatoes
  • 1 cup grated mozzarella or colby jack cheese
  • 4-5 cloves garlic crushed
  • 2-3 tablespoons mayonnaise
  • salt
  • fresh dill chopped
  • oil for frying or baking

Instructions

  1. Sprinkle eggplants with salt and set aside for 30 minutes.
  2. Fry or bake eggplants until you get a nice golden brown color.
  3. Let them completely cool down.
  4. In a bowl,combine eggplants,tomatoes,cheese,garlic and mayonnaise.
  5. Transfer to a salad bowl and sprinkle with dill.
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Southwestern Spaghetti Casserole

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This comforting pasta dish is very delicious,flavorful and satisfying.This dish can be vegetarian using mushrooms instead of meat or ground beef,chicken or turkey for meat lovers.If you’ll be using chicken broth,I highly recommend to make it from scratch.In my opinion it’s really more flavorful then store bought.

Southwestern Spaghetti Casserole

Ingredients

  • 16ozs. spaghetti cooked al dente and drained.
  • 3 cups sliced mushrooms (for vegetarians)
  • 1 1/2 -2 lbs ground meat (for meat lovers)
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 green bell pepper diced
  • 1-2 roma tomatoes diced
  • 1 bunch green onion (green parts only)
  • 2 1/2 cups shredded cheddar cheese
  • 1 cup parmesan cheese
  • 2 cups broth (chicken or vegetable)
  • 1 cup heavy whipping cream
  • 3 tablespoons sour cream
  • 1/2 teaspoon cumin powder
  • red pepper flakes (amount depending on your taste)
  • salt & pepper
  • 5 tablespoons olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet or saute pan heat 3 tablespoons of olive oil.
  3. Throw in mushrooms* and continue to cook until all liquid is absorbed.
  4. Add garlic to mushrooms.Stir.
  5. Add cream.Bring to simmer.
  6. In a another skillet; heat olive oil and throw in onion,green onion and bell pepper.
  7. Saute until vegetables are soft.
  8. Using a hand blender or food processor,pulse mushrooms with cream until nice and smooth.
  9. Transfer back to the pan.
  10. Add broth,sour cream,both cheeses and sautéed vegetables.
  11. Season with salt,pepper,cumin,and red pepper flakes.
  12. Add tomatoes.
  13. Mix the sauce with spaghetti and transfer to a casserole dish.
  14. Bake it in the oven for 30 minutes.
  15. Sprinkle some cheddar cheese on top and return to oven for another 3-5 minutes.
  16. * If using ground meat,brown the meat instead of mushrooms.(skip the step to use blender)
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Korean Noodle Salad “Funchoza”

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This is very delicious Korean noodle salad that is well known in Central Asia of Korean origin.There is many varieties of this salad,but I like the vegetarian style.You can add pan-fried strips of chicken,beef,or ground meat if desired.To get nice thin strips of vegetables I use this thin julienne slicer.

Korean Salad “Funchoza” – Фунчоза по-корейски

Ingredients

  • 6 0zs Bean Vermicelli
  • 4-5 carrots peeled and julienned (very thin)
  • 1 red bell pepper julienned(very thin)
  • 1 cucumber or 1/2 English cucumber julienned(very thin)
  • 3 tablespoons finely chopped cilantro
  • Dressing-
  • 1/3 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/4 cup soy sauce
  • 4 garlic cloves crushed
  • 3/4 teaspoon ground coriander
  • 1/4-1/2 teaspoon red pepper flakes(depending how spicy you like it)
  • 2 tablespoons white or black sesame seeds.

Instructions

  1. Cover noodles with hot boiling water and let it soak for about 5-7 minutes.Drain the water.
  2. Whisk all the ingredients together for the dressing.Cut the bean noodles if too long.Add the dressing to noodles and vegetables.Mix well.Refrigerate for 1 hour and serve.
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Adapted from chekalova-recepty.ru

Grilled Portobello Mushrooms

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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.

Grilled Portobello Mushrooms

Ingredients

  • 4 Portobello mushrooms sliced about 3/4''-1''
  • 5 garlic cloves minced
  • 4 basil leaves finely chopped
  • 2/3 cups olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper.

Instructions

  1. Combine all ingredients.
  2. Marinade for 30 minutes.*
  3. Grill and serve.
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