Beef And Feta Pasta Dinner

Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level.

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Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop the onion.
  2. Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  3. While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  4. Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  5. Use your hands or the tines of a fork to crumble the feta cheese.
  6. Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.

Turkey Potato Casserole

“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)

Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.


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Turkey Potato Casserole

Course Main Dish

Prep Time 15 minutes
Cook Time 55 minutes

Servings
servings


Ingredients

Course Main Dish

Prep Time 15 minutes
Cook Time 55 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 375 degrees F.

  2. Dice onion as finely as you can.

  3. Mix together ground turkey with onion, add salt ant pepper to taste.

  4. Place the turkey mix in an even layer on the bottom of a 9x13 inches baking dish.

  5. Peel and shred potatoes.

  6. Spread the shredded potatoes evenly over turkey.

  7. In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.

  8. Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.

  9. Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.

  10. Serve it hot with sour cream and cilantro.

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.

Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

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Tuna pate with smoked salmon
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  2. Add chopped dill and minced onion, salt and pepper.
  3. Add finely chopped smoked salmon and stir together.
  4. Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  5. Chill in the fridge for at least 6 hours.

Buttery Quiche With Mushrooms

French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.

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Buttery quiche with mushrooms
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
  2. Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
  3. Evenly spoon the mushrooms mix on top.
  4. In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  5. Place the cheese slices all over the pie. Sprinkle with nutmeg.
  6. Bake on the bottom rack for about 35 minutes, until golden.
  7. Garnish with herbs before serving.

Whole Roast Duck With Apple And Cranberry Stuffing

Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.

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Whole Roast Duck With Apples And Cranberry Stuffing
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
  2. Peel and finely chop the onion.
  3. Cut celery into thin slices.
  4. Peel, core and cut apples into small cubes.
  5. Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
  6. Add apples and cranberries. Remove from the heat.
  7. Add bread crumbs and mix well.
  8. Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
  9. Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
  10. Baste all over every 15-20 minutes with juices from the bottom of the pan.
  11. Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
  12. The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.

Juicy French Style Pork Tenderloin

I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.

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Juicy French Style Pork Tenderloin
The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Course Main Dish
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
  2. Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
  3. Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
  4. Bake for about 40 minutes until golden brown.

Salmon Wrapped In Puff Pastry With Sour Cream

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.


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Salmon Wrapped In Puff Pastry With Sour Cream

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients


Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.

  2. Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.

  3. Preheat oven to 380 degrees F. Line baking sheet with parchment paper.

  4. Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.

  5. Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.

  6. Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.

  7. Place the pastry packets on baking sheet and brush with egg yolk.

  8. Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.

  9. Bake for about 20 minutes, or until golden.

Green Mango Salad (Кalawang)

Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.

 

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Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  2. In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
  3. When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.

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.
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