Cucumber Bites With Boursin Cheese and Salmon

The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.

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Cucumber Bites With Boursin Cheese And Salmon
If you are not familiar with Boursin™ cheese or you don't have any, don't worry. A good substitute for Boursin is Philadelphia cream cheese or farmer cheese with some garlic and fresh herbs.
Prep Time 15 minutes
Servings
persons
Ingredients
Prep Time 15 minutes
Servings
persons
Ingredients
Instructions
  1. Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
  2. Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
  3. Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.

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.

Spinach Salad with Strawberries

This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!

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Spinach Salad with Strawberries
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
Instructions
  1. In the bowl, combine the spinach, red onion and strawberries.
  2. In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
  3. Drizzle the salad with dressing and serve immediately.
  4. If you want, you can add some almonds or other roasted nuts.

Hard-Boiled Eggs Loaded With Tuna

Very simple and quick recipe to make, from the ingredients that you’ll always find in your pantry. Eggs, tuna, pickles and mayonnaise. Perfect appetizer for any event or pre-dinner snack.


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Hard-Boiled Eggs Loaded With Tuna

To make the filling more smooth and fluffy I use not just egg yolks, but I also add one egg white.

Course Appetizers

Prep Time 15 minutes
Cook Time 13 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 15 minutes
Cook Time 13 minutes

Servings
servings


Ingredients


Instructions
  1. Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.

  2. Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.

  3. Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.

  4. Mash 6 egg yolks and one whole egg with fork until crumbly.

  5. Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.

  6. Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.

  7. If there is some extra filling left, serve it on the fresh bread or crackers.

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.

Spring Egg Salad With Green Onion

Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).

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Spring Egg Salad With Green Onion
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don't squish the salad, it has to stay light and fluffy.
Course Salads
Prep Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.

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.

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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.
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