Thursday, December 30, 2010

Ham and Cheese Salad


2 cups ham, chopped
1 cup cheese, chopped
1/2 cup of roasted red pepper, chopped
1/4 cup olives, sliced
1/4 cup marinated mushrooms (optional)
1/3 cup mayonnaise
2 tablespoon sour cream
1/2 tablespoons mustard
black pepper

Baby Arugula Salad with Balsamic Vinaigrette Dressing and Shredded Parmesan

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
1 clove garlic, minced
1/4 cup extra-virgin olive oil
fresh baby arugula, washed and dried
shredded Parmesan

Crepes filled with Chicken Paprikash - Hortobagyi Palacsinta

Ingredients for Crepes:
1 egg
150 g flour
300 ml milk
100 ml sparkling water (regular water is good if you don’t have sparkling water)
¼ tsp salt
1 tsp sugar

Ingredients for Chicken Paprikash:

Tuesday, December 28, 2010

Pork loin stuffed with sausage

Servings: 6
1 (3-pound) boneless pork loin
1 link Andouille Sausage or other sausage
Black pepper
Olive oil
1 cup of white wine

Hungarian Meat Balls

2 lb ground pork
2 large eggs
1 onion, chopped
4 cloves garlic, crushed
1 large potato, shredded
2 thick slices of bread, moistened in milk
black pepper
1 cup oil

Homemade Chocolate

200 ml water
400 gr sugar
100 gr unsalted butter, melted and chilled
250 gr dry milk, unsweetened
50 gr cocoa
roasted walnuts, hazelnuts, almonds or raisins

Monday, December 27, 2010

Baked Asparagus wrapped in Prosciutto

thin asparagus spears, washed, dried and trimmed
paper thin prosciutto cut in half lengthwise
cream cheese (optional)
olive oil

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat with olive oil.
Spread prosciutto slices with cream cheese (optional).
Wrap half prosciutto slice around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake for 5 minutes in the preheated oven. Remove, flip once to brown both sides. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Note: Very simple and easy to prepare ahead. I wrapped the asparagus ahead of time and only had to pop it in the oven at the last minute to get it ready to serve. You can drizzle it with lemon juice before serving.
Prosciutto is salty enough, so you don't need to season with salt.

Tags: asparagus wrapped in prosciutto recipe, prosciutto wrapped asparagus, asparagus prosciutto recipe, asparagus prosciutto appetizer

Spinach and Grapefruit Salad

chopped toasted almonds
2 cups baby spinach
red grapefruit sections
crumbled blue cheese (I used feta)
raspberry vinaigrette

Place 2 cups spinach on a serving plate. Arrange grapefruit over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons toasted almonds; drizzle each with 2 tablespoons vinaigrette.

Thursday, December 23, 2010

Hungarian Sauerkraut and Pork

1 lb pork cubed
1 1/2 lbs. sauerkraut, rinse and drained
1 white onion, chopped
2 Tbls. oil to brown the meat (if meat is very lean)
2 Bay leaves
1-2 cups of water
salt and pepper to taste

Ham & Asparagus Frittata

4 large eggs, lightly beaten
1/2 teaspoon salt
black pepper
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
1/4 cup cubed ham
1 cup shredded Gruyere or Parmesan cheese
cooking spray

Boeuf Salad

4-5 potatoes
2-3 carrots
1 parsley root
1 can green peas
2 pickles
1/2 lb poultry breast or beef sirloin
½ cup mayo
1 tablespoon mustard
Black pepper

Tuesday, December 21, 2010

Green Beans with Cherry Tomatoes

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute for about 1 minute, but not until it's browned. Add the green beans and cherry tomatoes and cook, stirring frequently, until tomatoes begin to burst.
Season with salt and pepper, to taste.
Transfer to a serving bowl, and serve.

Note: To save time you can use drained canned green beans instead of fresh green beans.

Chicken breast with Prosciutto and sage

Servings 1


1 piece chicken breast
2 fresh sage leaf - chopped
1 slice prosciutto
black pepper

Sunday, December 19, 2010

Green Bean Soup


2 lbs green beans, washed and cut in 1 inch pieces
1 cup of fresh beans (not dry beans) - optional
1 tomato
1 medium onion
1 small pepper seeded and quartered
2 sprigs parsley leaves
2 tbs vegetable oil
4 garlic cloves
1 tbs flour
1 tsp (sweet) paprika
3 tbs tomato paste
1 cup sour cream
salt to taste
black pepper to taste

Friday, December 17, 2010

Sesame Seared Ahi Tuna

Tuna steak
Sesame seeds
Soy sauce
Sesame oil
Black pepper


Cheese wrapped in Prosciutto on a bed of Spinach

Cheese cut into 4 by 1/2 inch sticks
Prosciutto thinly sliced
Balsamic vinaigrette

Wrap cheese sticks with Prosciutto. Lay rolls in a non-stick pan and sear them on high heat turning often, until Prosciutto is crisp and cheese is soft.
Serve on baby spinach with a few drops of balsamic vinaigrette.

Tags: cheese wrapped in prosciutto, cheese and prosciutto rolls, fried cheese recipe, light food, light recipe, fast food at home, cheese sticks recipe, quick recipes

Baked Chicken Spinach Rolls - Chicken Breast Stuffed with Spinach

Serving: 2

2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Frozen chopped spinach
2 cloves garlic - crushed
shredded cheese
feta cheese
1 egg
black pepper
1 lb. baby potatoes

Monday, December 13, 2010

Stuffed Cabbage


1 head sour cabbage with very thin leaves
1 pound lean ground pork
1/3 cup uncooked white rice
2 clove garlic minced
1/4 cup chopped onion
2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tomatoes
smoked ham or sausage (optional)


Saturday, December 11, 2010

Quick and Easy Pea Soup

Chicken breast cut in small pieces
Bag of frozen green peas
2-3 carrots
1 garlic clove crushed
Small onion
Salt and pepper
Vegeta or chicken bullion cubes
4-5 sprigs of flat leaf parsley
Orzo pasta or home made dumplings (optional)

Tuesday, December 7, 2010

Light and Easy Baked Cordon Bleu

Servings:  2

2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 slices of cheese
2 slices ham
salt, black pepper and paprika
2 tablespoon mustard
seasoned dry bread crumbs or panko

Friday, December 3, 2010

Light Oatmeal Pancake

Light and healthy pancakes with oatmeal, fat free cottage cheese and sugar free syrup.

(for 2 small pancakes)

1/2 cup old-fashioned oatmeal
2 tablespoon fat free cottage cheese
2 large eggs (or 4 egg whites for lighter version)
vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder

Process all ingredients in a blender or food processor until smooth.
Spray a nonstick skillet with cooking spray.
Add  half of the batter. Cook over medium heat until both sides are lightly browned. I would suggest making small pancakes as they are kind of fragile when you're flipping them.
Top with sugar free syrup and fresh fruits.

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Thursday, December 2, 2010

Eggs in a hole


2 slices of protein bread
oil or butter
2 large eggs
Freshly ground black pepper


With a cup or glass cut a circle in the middle of the bread.
Spray the pan with Pam, oil or butter. Place rounds and slices of bread in the pan and toast for about 1 minute.
Crack  1 egg into ech hole and cook for about 2 minutes. Flip them over and cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
Season with salt and black pepper.

Serve with tomatoes and cottage cheese.

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Monday, November 29, 2010

Chicken and Sausage Skewers - Chicken Kabab

Preheat grill for high heat.
Thread the chicken, sausage, green bell pepper, onion pieces onto skewers alternately. Season with salt and black pepper.
Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with italian dressing (you can marinade chicken in italian dressing for 1 hour). Cook, turning frequently, for 15 minutes, or until chicken juices run clear.

Sunday, November 28, 2010

Baby Arugula Salad with Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
1 clove garlic, minced
1/4 cup extra-virgin olive oil
fresh baby arugula, washed and dried
shaved cheese (Gruyere, Parmesan)

Saturday, November 27, 2010

Greek Yogurt with Honey - Yiaourti me meli

Put a couple tablespoon of greek yogurt in a cup, drizzle it with honey and sprinkle some toasted walnuts or almonds on top.

Yiaourti Me Meli is greek yogurt topped with honey and toasted walnuts or almonds. That's it.
Simple and delicious. Greek honey is internationally known to be a special honey. Thyme honey is by far the best honey.
Everybody will love this healthy dessert.

Sometimes I top it with fresh fruits: raspberries, blueberries, bananas or drizzle it with chocolate syrup.

tags: Greek Yogurt with Honey recipe, Yiaourti me meli recipe, yogurt and honey, fage with honey, dessert with honey, yogurt with honey and walnuts, yogurt with honey and almond, yoghurt with honey



1 english cucumber
2 cloves crushed garlic
1/4 teaspoon salt
1 cup greek yogurt

Peel the cucumber and cut in half lengthwise. Remove seeds using a spoon, then grate the cucumber into a collander and put a weight on it for about 1 hour to let the juice out.
Mix the yogurt, cucumber, garlic and salt.
Chill for at least 30 minutes before serving to develop the flavor.

You can add fresh chopped dill if you like it and some lemon juice.

Tags: tzatziki recipe, greek yogurt with cucumber dip, greek dip recipe

Beef Stroganoff

Servings: 4

1 pound beef chuck roast - cut into thin strips
2 ounces butter
1 small onion chopped
2 tablespoons all-purpose flour
1/2 (10.5 ounce) can condensed beef broth
1/2 teaspoon mustard
8 ounces fresh mushrooms, sliced
1/2 cup sour cream
salt to taste

Friday, November 26, 2010

Chocolate salami

10 tablespoon sugar
3 tablespoon unsweetned cocoa

1/2 pound butter
1 pound tea biscuit, coarsely crushed

1/2 cup raisins or toasted almonds or walnuts
1/2 teaspoon rum extract
plastic wrap

no eggs needed for this recipe

Tuesday, November 23, 2010

Quick and Easy Smoked Salmon Appetizer

Spread the cream cheese on both sides of the croissant. Arrange one slice of smoked salmon on the cream cheese. Top it with green onions and rinsed capers.

Tip: You can use cream cheese with herbs, or you can mix cream cheese with dill, lemon juice, salt and black pepper for more flavor.

Baked Zucchini


2 small zucchini
shredded Parmesan cheese
1 teaspoon olive oil
1 clove garlic - crushed
salt, to taste
ground black pepper, to taste

Monday, November 22, 2010

Grilled Filet Mignon with Wine Sauce

This was a last minute fillet mignon with red wine sauce and prosciutto bitts.
I had no time for marinade :-(

After tying them with cooking twine to keep them nice and round sprinkle the meat with your favorite steak rub. I used garlic powder, celery salt and Weber Chicago Style Steak seasoning.

Sunday, November 21, 2010

Baked Salmon Fillet

Ingredients for 1 serving

1 piece salmon fillet
lemon pepper or lemon juice
garlic powder
salt to taste
2 tablespoon low sodium soy sauce
2 tablespoon water
1 tablespoon brown sugar
fish rub

Tuesday, November 16, 2010

Green Beans and Tomato Salad


green beans, trimmed and cut into pieces
olive oil
balsamic vinegar
minced garlic clove
black pepper

Sunday, November 14, 2010

Swiss cake roll


4 large eggs at room temperature
4 tablespoon fine granulated sugar
4 tablespoon flour
Oil or butter
Fruit jam, chocolate cream for filling

Saturday, November 13, 2010

Baked Sea Bass


1 sea bass cleaned and scaled
2 garlic cloves, crushed
2 tbs olive oil
Fish seasoning
Black pepper
Lemon juice
2 lemon slices

Farmers cheese dumplings

(aprox 15-20 dumplings)
1 lb Farmers cheese (no salt added)
1/4 cup semolina
4 large eggs
1/2 cup raisins
2 tablespoons sugar

1 cup plain breadcrumbs
sour cream (or greek yoghurt)
Mix the eggs, farmer's cheese, 2 tablespoon sugar, raisins and semolina in a bowl.

Let the mixture rest for at least 30 minutes to allow the semolina to swell slightly.
Put the breadcrumbs in a frying pan with a little bit of oil and stir until golden brown. Set aside.
Bring a big pan of salted water to a boil.
With wet hands form dumpling mixture into little balls (about 1-1.5 inch in diameter). The dumplings should be soft but hold their shape.
Once the water is boiling, place the balls in the water. Don’t overcrowd. Shake the pot to make sure they don’t stick to the bottom of your pan. Wait until they come to the surface.
Roll the cooked dumplings in the toasted breadcrumbs, so they are covered evenly.
Serve with sour cream, sprinkle generously with sugar.

Serve hot.

Tags: farmer cheese dumplins recipe, farmer cheese dumpling recipe, papanasi cu branza recipe, papanasi fierti recipe, turogomboc recipe, turos gomboc recipe, turosgomboc recipe, romanian papanasi fierti recipe, papanash recipe, cheese papanash recipe

Meatloaf with hard bolied eggs


1 1/2 pounds ground pork and beef (I used only pork)
1 egg
1 onion, chopped
1 cup milk
1 cup italian seasoned bread crumbs
garlic powder
salt and pepper to taste

Filling: 4 hard boiled eggs

Oven Baked Parmesan Chicken Breast - with sun dried tomato paste

Servings: 4


1/2 cup dijon mustard
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
4 chicken breast (boneless and skinless)
1/2 cup seasoned bread crumbs
4 teaspoon sun dried tomato paste (optional)


Friday, November 12, 2010

Hungarian Goulash Soup

1 pound cubed beef (blade, neck or shin) - about ½-inch square
2 tbs lard
2 chopped onions
3 tbs paprika
2-3 cubed potatoes
2 carrots - sliced
1 green sweet pepper chopped
1 tomato - peeled and chopped
1 tsp caraway seeds

Saute the finely chopped onion hot oil or lard in a Dutch oven until golden brown. Add on the Hungarian paprika. Mix in the meat cubes and cook until brown on all sides, add the green pepper and tomato.
Add cold water, salt, pepper and caraway seeds. Cover it and leave it until boil. Then lower the heat and cook slowly, until the meat is almost tender. (aprox.1 ½ hour).
Add the carrots and a little later the potato cubes. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.

Tags: hungarian goulash soup recipe, hungarian gulash soup recipe, hungarian gulyas soup recipe

Grilled Asparagus


1 pound asparagus (trimmed)
1/4 cup extra virgin olive oil
Salt and pepper, to taste


Preheat grill.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Arrange asparagus on the grill in a single layer. Grill over high heat for 5 to 8 minutes, or to desired tenderness. Serve hot.

Tags: grilled asparagus recipe, grilled vegetables recipe, basic grilled asparagus recipe

Insalata Caprese - Caprese Salad

ripe tomatoes, sliced 1/4 inch thick
fresh mozzarella cheese, sliced 1/4 inch thick
fresh basil leaves
extra virgin olive oil
balsamic dressing (optional)
chopped garlic
fine sea salt to taste
freshly ground black pepper to taste

Shrimp Scampi

2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes

4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini or angel hair pasta
1 tablespoon chopped parsley


Bring a large pot of generously salted water to a boil. Cook pasta in boiling water until just tender.
Put the shrimp on a large plate and pat theme dry with a paper towel. Season shrimp with salt and pepper. 
Heat the oil and melt the butter in a pan.  Add the red chili pepper flakes. Add the shrimp and saute until cooked, about 1-2 minutes, turn the shrimp over, add garlic and saute about 1 minute.
Remove the shrimp from the pan.
Add the wine and lemon juice and bring to a boil. Simmer the liquid until reduced by about half, about 3-5 minutes.  Add the butter, wait for it to melt and turn off the heat. Stir in shrimp. Stir in parsley and toss to coat.
Adjust seasoning.
Toss pasta well with shrimp scampi in a large bowl.

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