Lemon Rosemary Salmon

Tasty, simple and beautiful looking dish for everyday or special occasions.

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Lemon Rosemary Salmon
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350ºF.
  2. Add 4 Tbsp of olive oil to baking dish. Place one slice of lemon and one rosemary spring under each salmon fillet.
  3. Add salt, pepper and paprika evenly over salmon and place one slice of lemon and one rosemary spring on top of salmon.
  4. Drizzle 4 Tbsp of olive oil over salmon.
  5. Bake 25 minutes until salmon is flaky.
  6. Place salmon on serving platter and enjoy.

Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.

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Vegetable Tian
To make the tian look more appealing, use vegetables with similar widths.
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
  2. In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
  4. Cut zucchini and summer squash into 1/4 inch slices.
  5. Cut the eggplant into 1/4 inch slices.
  6. Core and cut tomatoes into 1/4 inch thick slices.
  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
  9. Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Buckwheat Crepes

The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filing: cheese, veggies, eggs, ham, mushrooms, salmon, caviar…  The filing option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.

This recipe is gluten free!

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Buckwheat Crepes
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Instructions
  1. Combine buckwheat flour with salt, milk and water together.
  2. Add eggs.
  3. Add melted butter and whisk until smooth.
  4. Cover with plastic and and let rest for 2 hours.
  5. Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
  6. Always keep your eyes on the pan.
  7. Brush each crepe with butter and serve while they are still hot.

Mouth Watering Venison Roast

This venison roast recipe has become our family favorite. We all trying to eat healthy, and this deer meat is naturally low in fat and has no harmful hormones. It is not easy to shop for a deer meat, unless you know a good butcher shop near you, or your husband is a hunter like mine is.

Print Recipe
Mouth Watering Venison Roast
Marinade is optional, but I always like my meat to be marinated before cooking.
Course Main Dish
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 24 hours
Servings
persons
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 24 hours
Servings
persons
Ingredients
Instructions
  1. Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
  2. Preheat oven to 380 degrees F.
  3. Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
  4. Add lemon and cook for 1 minute, stirring frequently.
  5. Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
  6. Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
  7. Place the roasting pan into preheated oven and cook for 2 1/2 hours.

Potato Pancakes (Draniki)

One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki  recipes that use mashed potato also, but I personally prefer my potato to be coarsely  grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.

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Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
  2. In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
  3. In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
  4. Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
  5. Garnish with fresh herbs and serve them hot with sour cream.

Beef Rice Pilaf With Dry Barberry Berries

This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.

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Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Instructions
  1. Soak and rinse the rice, at least 2-3 times, then drain.
  2. Cut beef into 1 inch pieces.
  3. Peel and cut the carrots into thick matchsticks.
  4. Peel and dice onion.
  5. Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  6. Cook beef for one hour on medium-low heat, stirring occasionally.
  7. When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  8. Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  9. Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
  10. Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  11. Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  12. Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
  13. Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.

Roasted Sweet Mini Peppers

Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. This mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.

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Roasted Sweet Mini Peppers
You can use a regular bell pepper for this recipe, but don't forget to add some more time when cooking.
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
  2. Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.

Pork Schnitzel

Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.

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Pork Schnitzel
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Course Main Dish
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
  2. You will need four large dinner plates: In the first plate, combine together flour, salt and pepper. Whisk eggs and milk in the second plate. In your third plate stir together paprika with bread crumbs. And one empty plate.
  3. Dip each piece of meat one by one into the egg mixture.
  4. Then dip into flour.
  5. And again into egg mixture.
  6. Then into bread crumbs.
  7. Place your coated schnitzel on the plate number four.
  8. Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
  9. Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
  10. Transfer to paper towel. Repeat with remaining pork slices.
  11. Garnish with lemon slices and parsley.

Fried Cabbage With Sausage

Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, lamb, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.

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Fried cabbage with sausage
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the cabbage into thick slices.
  2. Dice onion into the small squares, shred the carrots.
  3. Slice the sausages.
  4. In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
  5. Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
  6. Add cabbage and stir well.
  7. In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
  8. When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
  9. Once cooked, add fresh herbs and serve.

Homemade Egg Noodles

Absolutely love these Homemade Egg Noodles! My sisters and I used to make them together when we were growing up. They are fabulous with chicken stock, or homemade Chicken Noodle Soup.

 

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Homemade Egg Noodles
If it's anyone's first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Course Main Dish
Prep Time 20 минут
Cook Time 5 минут
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 минут
Cook Time 5 минут
Servings
servings
Ingredients
Instructions
  1. Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
  2. Flour a flat surface and roll the dough out.
  3. Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
  4. Dust with a little flour and spread to dry.
  5. Let the noodles dry for 2-3 hours.
  6. Cook in 3 quarts boiling salted water for 5 minutes or until tender.
  7. Drain and serve with butter.
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