Stuffed Mini Peppers


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



1 canned white chicken

1 cup shredded colby jack or cheddar cheese

2 cloves garlic crushed

1/2 teaspoon garlic powder or garlic parsley seasoning

1/2 teaspoon onion powder

4 ozs. cream cheese

2-3 tablespoons mayonnaise

* green onion,parsley, or dill (optional)



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

Stuff mini peppers with chicken and cheese filling.


Bagel Sandwich with Smoked Salmon

open face bagel sandwich with smoked salmon-2 This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.


bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.


Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked  salmon slices(or lox),and capers.


open face bagel sandwich with smoked salmon-3








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!


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.




Grande Nachos

Grande Nachos

 It won’t take a long time for these Grande Nachos to become your family favorite.A large platter of crisp tortilla chips loaded with seasoned chicken,hearty beans,cheese,tomatoes,sour cream and green onion. And to elevate it to a  more SUPREME level, Add some fresh guacamole,jalapeño and cilantro. This recipe was inspired by my awesome sister Dasha. She served them as appetizer,and made a big crowd rush to the table.

You can omit chicken to make it vegetarian and use steak or ground meat instead of chicken.


(As much as you like)

Tortilla chips

refried beans (heated)

shredded cheddar cheese or nacho cheese

sour cream

diced tomatoes

sliced fresh or pickled jalapeño (optional)

sliced green onion

chopped cilantro

guacamole  or diced avocado

1 chicken breast



1/2 teaspoon chill powder*

1/4 teaspoon cumin powder*

1/2 teaspoon garlic powder*

1/4 teaspoon smoked paprika (optional)

1 tablespoon lemon/lime

1 tablespoon oil

* you can sub in your favorite chicken seasoning.



Combine salt,pepper,cumin,chili powder,garlic powder,oil,and lemon/lime juice.

Add marinade to chicken breast and let it marinate for 15 minutes.

Grill,bake,or pan sear the chicken breast on both sides.( I used electric grill.)

Let it slightly cool.

Cut the chicken in small-medium cubes.

Arrange first layer of chips on oven safe platter.

Layer with cheese,beans,and chicken.

Repeat the steps with second layer.(chips+cheese+etz…)

Heat oven on 350 degrees.

Place the arranged platter in the oven for about 10 minutes or until cheese is melted.

Top with sour cream,tomatoes,jalapeños,green onions,cilantro,and guacamole or diced avocado.


Whole Wheat Banana Nut Mini Muffins




When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.


Russian Potato Piroshki

Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!