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.

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 


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Salmon Terrine

This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 15 minutes
Cook Time 40 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.

  2. Cut the fresh salmon into pieces and mix with a food processor.

  3. Add the eggs and mix well.

  4. Add the sour cream and parsley.

  5. Add the smoked salmon, salt and pepper. Mix with a spatula.

  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.

  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Cowboy caviar

Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.

 

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Cowboy caviar
The jalapeño can be replaced by a few pinches of chili powder.
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.

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.

Chickpea salad with bell pepper

Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.

There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.

 

 


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Chickpea salad with bell pepper

This salad can by served immediately or chilled for few hours to get all of its flavors.

Course Salads

Prep Time 15 minutes

Servings
servings


Ingredients

Course Salads

Prep Time 15 minutes

Servings
servings


Ingredients


Instructions
  1. Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.

Golden Baked Мashed Potatoes

If you find yourself with more left over potatoes than you can deal with, this recipe is for you!

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Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
  2. Add butter and mash until smooth and creamy.
  3. Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
  4. Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
  5. Preheat oven to 375 degrees F. Bake uncovered for about 15 minutes until the top is golden.

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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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.

Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.


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Pumpkin Soup

This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.

Course Soup

Prep Time 20 minutes
Cook Time 30 minutes

Servings
servings

Course Soup

Prep Time 20 minutes
Cook Time 30 minutes

Servings
servings


Instructions
  1. Wash and chop the leeks.

  2. Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).

  3. Peel and cut into regular cubes.

  4. In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.

  5. Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.

  6. Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.

  7. Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.

  8. Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:
  1. Cut off the top of a small pumpkin and scrape the inside.

  2. Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.

Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

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Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

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Tuna Rice Salad
You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  2. Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  3. Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  4. Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
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