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”.

Juicy French Style Pork Tenderloin

Natalija
The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Cook Time 40 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 6 pork tenderloin chops
  • Salt and freshly ground black pepper to taste
  • 1-2 onion
  • 200 g cheese shredded
  • 5-6 Tbsp mayonnaise

Instructions
 

  • Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
  • 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.
  • 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.
  • Bake for about 40 minutes until golden brown.
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Salmon in Puff Pastry

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.

Salmon in Puff Pastry

Natalija
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 tbsp sour cream
  • 200 g fresh salmon skinless, boneless
  • Salt and freshly ground black pepper to taste
  • Some fresh dill finely chopped
  • 1 sheet all butter puff pastry
  • 1 egg

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
  • Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
  • Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
  • Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
  • 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.
  • Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
  • Place the pastry packets on baking sheet and brush with egg yolk.
  • 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.
  • Bake for about 20 minutes, or until golden.
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Fresh Vegetable Salsa

Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers. This traditional Mexican sauce can be served with corn chips and tortillas. But also very good with meat, fish or simply as a summer salad.

Fresh Vegetable Salsa

Natalija
If you don’t have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
Prep Time 15 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

  • 4 tomatoes diced
  • 1 english cucumber diced
  • 1 sweet pepper (any color) cored and diced
  • 1 onion diced
  • 1 clove garlic diced
  • 1/2 jalapeno pepper diced
  • cilantro chopped
  • salt and freshly ground pepper to taste
  • 1 lime

Instructions
 

  • Combine all ingredients in a bowl. Refrigerate for about 30 minutes, then serve.
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Kale Salad with Avocado and Mango

I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.

Kale Salad with Avocado and Mango

Irina
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 2 cups kale finely chopped
  • 1 ripe avocado
  • 1 large mango
  • 1/2 red onion
  • 1/2 cup cilantro
  • 5 tsp mandarin juice freshly squeezed
  • 1 tsp honey
  • 8 tsp olive oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 Tbsp grated parmesan cheese (optional)

Instructions
 

  • Wash all the ingredients.
  • In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
  • Meanwhile peel and dice mango into 1/2″ cubes.
  • Cut onion into half-moon slices.
  • Slice the avocado while it’s in its shell and gently scoop the slices with a spoon.
  • Finely chop the cilantro.
  • Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
  • Mix everything together, top with grated parmesan cheese and drizzle with dressing.
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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.

Beef Rice Pilaf With Dry Barberry Berries

Irina
It is very important to put the raw garlic on top of the rice before covering everything with water.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8 servings

Ingredients
  

  • 2 cups rice Uncle Ben’s Long Grain White Rice
  • 2 lb beef boneless stew beef
  • 4 large carrots
  • 2 onion
  • 1/2 cup olive oil
  • 1 head garlic
  • 1 tsp ground cumin
  • 5 Tbsp barberry dry berries
  • 1 Tbsp freshly ground black pepper
  • 2 bay leaves
  • 2 Tbsp salt
  • 4 cups water hot

Instructions
 

  • Soak and rinse the rice, at least 2-3 times, then drain.
  • Cut beef into 1 inch pieces.
  • Peel and cut the carrots into thick matchsticks.
  • Peel and dice onion.
  • Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  • Cook beef for one hour on medium-low heat, stirring occasionally.
  • When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  • Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  • 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.
  • Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  • Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  • 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.
  • Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
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Creamy Mushroom Pate

With a few simple tricks, you really can make this Creamy Mushroom Pate at home. Skip the store bought spreads and pates. Making it yourself is so, so easy and will be way tastier than just about anything from the deli department.

Mushroom Pate

Irina
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings

Ingredients
  

  • 250 g mushrooms washed
  • 1 medium onion
  • 3 cloves garlic
  • 8 oz cream cheese at room temperature
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 7 Tbsp olive oil
  • green onion optional

Instructions
 

  • Slice the mushrooms.
  • Peel and cut onion into half moons.
  • Peel and mince garlic.
  • Place a large frying pan over a high medium heat. Add 5 Tbsp of olive oil and sauté mushrooms for 10 minutes. Constantly stirring. Remove from heat and let cool.
  • Meanwhile, place a small frying pan over medium heat, add 2 Tbsp of olive oil and onion, and cook until golden brown.
  • Add minced garlic and sauté for one minute. Turn off the heat and allow it to cool.
  • Put half of the mushrooms and onion with garlic into a food processor or blender and pulse several times to combine.
  • Add the remaining mushrooms and cream cheese and puree.
  • Add salt and pepper and mix it with wooden spoon.
  • Serve on crostini, with green onion or any fresh herbs.
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Chicken Noodle Soup

Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.

Chicken Noodle Soup

Irina
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 10 servings

Ingredients
  

  • 1 whole chicken throughly washed
  • 5 quarts cold water
  • 1/2 onion
  • 1 bay leaf `
  • 1 tsp dried rosemary
  • 1 Tbsp black peppercorns
  • 1 cup homemade noodles
  • salt and pepper to taste
  • 2 large carrots peeled and sliced
  • Fresh dill

Instructions
 

  • Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
  • If you see the scum on your broth, remove it with slotted spoon.
  • Cook for 90 minutes, until chicken is tender and easily comes off the bone.
  • Transfer chicken to a large dish.
  • Strain the broth into a large bowl.
  • Wash your soup pot and pour broth back to a pot.
  • Add carrots. Bring to a boil.
  • Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
  • Using two forks, pull the meat from the bone and shred it slightly.
  • Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
  • Add fresh dill, salt and pepper to taste.
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Beets and beef borscht

Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.

Check my other soups on this website!

Beets and beef borscht

Irina
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people

Ingredients
  

  • 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
  • 1 bay leaf
  • salt and pepper to taste
  • 15 cups water cold
  • 3 medium potatoes peeled, cut into 1/2-inch cubes
  • 2 medium carrots peeled and shredded
  • 3 medium beets peeled and shredded
  • 1/2 onion chopped
  • 300 gr cabbage (about 1/2 small cabbage) shredded
  • 2 Tbsp olive oil
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1/4 cup fresh parsley chopped

Instructions
 

  • In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
  • Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
  • While your meat is cooking, get your veggies ready.
  • Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
  • Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
  • Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
  • Add sliced cabbage into the stock and cook for 5 minutes.
  • Stir in the sautéed vegetables and cook for 5 more minutes.
  • Stir in parsley and sugar.
  • Taste the borscht for flavor. Feel free to add more salt and pepper.
  • Serve hot, with sour cream and bread.
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Meatballs Soup

This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.

Meatballs Soup

Irina
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 servings

Ingredients
  

Meatballs

  • 1/2 lbs ground turkey
  • 1/2 lbs ground beef
  • 1/2 onion finely diced
  • salt to taste

Soup

  • 10 cups water
  • 3 Tbsp chicken bouillon paste (optional)
  • 5 medium potatoes cubed
  • 1/2 medium onion finely diced
  • 3 Tbsp rice (any)
  • 2 Tbsp olive oil
  • 1 large carrot shredded
  • 1/2 cup fresh dill and parsley chopped
  • salt and pepper to taste

Instructions
 

  • Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
  • Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
  • Bring to a boil. Toss the 1/2 onion and rice into the soup.
  • Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
  • Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
  • Boil for 3 more minutes. Add fresh dill or parsley at the end.
  • Serve it with sour cream if desire.
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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, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.

Print

Fried cabbage with sausage

Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1/2 head cabbage
  • 2 carrots large
  • 1 onion large
  • 4 Tbsp olive oil
  • 5-6 sausages
  • salt and pepper to taste
  • 1 bay leaf optional
  • 1/2 cup water

Instructions

  • Cut the cabbage into thick slices.
  • Dice onion into the small squares, shred the carrots.
  • Slice the sausages.
  • In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
  • Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
  • Add cabbage and stir well.
  • In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
  • 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.
  • Once cooked, add fresh herbs and serve.

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