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.

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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.

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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.

 

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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.

 

 

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 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.

[amazon template=banner easy&asin=deliofculi-20]

 

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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.

[amazon template=banner easy&asin=deliofculi-20]

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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.

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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

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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.

 

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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!

 

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

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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.

            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.

Continue to mix….

until the meat is well browned.

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

Throw in bell pepper and continuing to mix.

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.

Throw in potatoes….

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

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

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.

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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.

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Lagman 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.

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Combination 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.

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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.

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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 [amazon asin=http://www.amazon.com/Börner-Thin-Julienne-Vegetable-Slicer/dp/B000RH1TIS&text=thin julienne slicer.]

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Adapted from chekalova-recepty.ru

 

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.

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