Pan Fried Salmon

This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.

The cooking time will vary with the fillets thickness.

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Pan fried salmon
Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Servings
servings
Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Servings
servings
Instructions
  1. Heat a large skillet with butter over medium-high heat.
  2. Season the fish with salt and pepper.
  3. Place the salmon (skin side up) in the pan. Cook for 3 minutes or until fish turns golden brown.
  4. Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
  5. As soon as the fish is ready, transfer it to a flat plate and serve as desired.

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.

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.

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.

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.

Ham And Cheese Quiche

The Quiche is a French open faced pie. Amazing dish which can be served with tossed salad, roasted potatoes, bouillon ( broth ) or just by itself.

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Ham and cheese quiche
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. On parchment paper, roll puff pastry out to larger than the size of your baking dish circle. Transfer to a pie plate. Using a fork, prick the surface of the dough to keep it from puffing up.
  3. Cut ham into small cubes and spread on top of the dough.
  4. Sprinkle with shredded cheese.
  5. In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over the cheese layer.
  6. Bake for 30 minutes, or until the top is golden brown and a tooth pick comes clean.

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.

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.

Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is because the ingredients are so simple and I almost always have frozen shrimp and puff pastry in my freezer. The puff pastry wrapped-shrimp are my kids favorite appetizers, they call them shrimp in the blanket.


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Puff Pastry-Wrapped Shrimps

The best way to thaw frozen shrimp is to put them in a colander and let cold water run over it. Let them sit under water for 10 minutes. Once the shrimps are not attached to each other, drain them.

Course Appetizers

Prep Time 20 minutes
Cook Time 12 minutes

Servings
servings

Course Appetizers

Prep Time 20 minutes
Cook Time 12 minutes

Servings
servings


Instructions
  1. Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.

  2. Season shrimp with salt, pepper and seasoning.

  3. Roll out the pastry dough and cut into 1 cm wide strips.

  4. Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.

  5. Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.

  6. Bake for about 12 min, or until golden brown. Do not overcook.

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