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.

Tags: shrimp scampi with pasta recipe, shrimp scampi linguini recipe, shrimp scampi angel hair pasta recipe, shrimp scampi pasta, recipe shrimp scampi pictures

Tuna Salad


3 cans water packed tuna, drained  - (5 oz cans)
1 tablespoon chopped fresh parsley
2 stalks of chopped celery
1 tablespoon mayonnaise
1 tablespoon sour cream
1/4 cup chopped green onion or a small red chopped onion
lemon juice - half lemon
black pepper

Pork Schnitzel

6 boneless top pork chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/2 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 cup plain or seasoned bread crumbs
1 egg
1/4 cup milk
3 tablespoons oil
Garnish: Lemon wedges

Horiatiki - Greek Village Salad

4 diced tomatoes
1 diced cucmber
1 chopped onion
1 diced green pepper
feta cheese
kalamata olives
1/2 cup olive oil
lemon juice


I like to make crepes. I think it is relaxing. This became a favorite dessert in our house, because we coose our filling. I love crespes filled with nutella and bananas, raspberry jam or cheese and raisins, but you can fill them with other goodies like ice cream or peanut butter. To make my job easier I used a protein shaker to mix all the ingredients and to pour the batter in the pan. Easy dessert or breakfast with just a few ingredients.

1/2 cup water
1/4 teaspoon salt
1/3 cup granulated sugar
1 cup all-purpose flour
2 eggs
1/2 cup milk
orange peel (optional)
2 tablespoons oil or butter, melted (to grease the pan after each crepe)
This makes 10-12 crepes.

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the sugar, salt and butter; beat until smooth.
Heat a lightly oiled frying pan over medium high heat.
Pour or scoop the batter in the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve with fruit jam, nutella.
Note: Put a fresh dab of butter or  alittle oil in the pan before pouring the batter each time.

Tags: crepe recipe, crepes recipe, crepes filled with jam recipe, crepes recipe with pictures, crepes photo, crepes picture, crepes dessert recipe, recipe crepes from scratch, basic crepe recipe, basic crepes recipe

Thursday, November 11, 2010

Baked Turkey Thigh

Combine Minced garlic and fresh rosemary with virgin olive oil to make a paste.
Separate turkey thigh skin from flesh and smear mixture on meat after applying salt and pepper.
Fold skin back over meat.
Put more of mixture on skin.
Roast for 10 min in 425 F oven then lower to 350 till done.
Place the meat thermometer in the thickest part of thigh away from the bone of the turkey to check the internal temperature. The temperature must reach a minimum of 165F.

Hungarian Layered Potatoes & Eggs (Rakott Krumpli)

Serves: 4
2 lb potatoes
6 eggs
8 tablespoons butter
2 cups sour cream
1 teaspoon salt

Avocado and Corn Salsa

Servings 8 (about 1/4 cup each)


3/4 cup frozen corn, thawed
1/2 cup quartered grape tomatoes
1 medium avocado, diced
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt


Toss avocados, tomatoes, corn, cilantro, lime juice and salt in a medium bowl.

Serve with tortilla chips.

Semolina Pudding

Servings 2 


2 cups milk
1 1/2 tablespoons white sugar
1/3 cup semolina