Thursday, May 4, 2017


Image result for BLINI


Basically, these are crepes.  Mix 2 tblsp. of sugar, 1 pinch of salt and 1 cup of flour.  Add 1 1/2 cups of milk, 2-3 eggs and 1/2 tsp. vanilla.  Whisk everything until the mix is smooth.  While whisking add another cup of milk and 2 tblsp. melted butter.

Brush a preheated skillet with butter and pour in about 3 tblsp. of batter.  When the edges are brown flip the pancake using a spatula.  Hold it for 10-15 seconds then remove from pan.  Place fried pancakes on a plate.  Serve with jam, berries or sour cream.  You can also stuff them with cottage cheese. 

Tuesday, May 2, 2017


Image result for COLD CUCUMBER SOUP


Put 2-4 cloves of garlic in a mortar.  Add 1/2 tsp. of salt and mash to make a paste.  Put two cups of plain yogurt in a bowl.  Add 2 oz. of walnuts, 2 tblsp. of olive oil, and the garlic paste.  Mix with 2 tblsp. lemon juice and 1/2 cup of water.  Season with salt and pepper.  Set aside for 1 to 1 1/2 hours.

Season 2 chopped cucumbers with salt and let it drain for 10 to 15 minutes.  Mix the cucumbers with the yogurt and stir together.  Serve the soup cold and and add chopped walnuts.  Drizzle with olive oil and add mint leaves if you want.

Monday, May 1, 2017


Image result for PIZZA

Shape 2 lbs. of flour into a well.  Put 1 ounce of yeast, 1/4 cup of warm water and a pinch of salt in the center.  Knead the dough with your hands for 15 minutes.  The dough must become smooth.  Put the dough into a large bowl.  Cover it with a dish towel and keep it out of the sunlight.  Let it rise at room temperature for about two hours.

When the dough is ready, shape it into a flat disc.  Spread it with tomato sauce.  Add garlic, mushrooms, black olives and cheese.  Bake in 450*F. oven for 15 minutes or until the cheese is melted.

Buon appetito! 

Saturday, April 22, 2017


Oven Fish and Chips

WebMD Recipe from
Oven Fish and Chips
Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.
Prep: 25 minutes | Total Time: 45 minutes
  • 1 1/2   pounds russet potatoes, scrubbed and cut into 1/4 inch thick wedges
  • 4   teaspoons canola oil
  • 1 1/2   teaspoons Cajun or Creole seasoning, divided
  • 2   cups cornflakes
  • 1/4   cup all-purpose flour
  • 1/4   teaspoon salt
  • 2   large egg whites, beaten
  • 1   pound Pacific cod, or haddock, cut into 4 portions
  • canola or olive oil cooking spray

  1. Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
  2. Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
  3. Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
  4. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Nutritional Information

Makes: 4 servings
  • Calories325
  • Fat5 g
    • Saturated fat0 g
  • Cholesterol43 mg
  • Carbohydrates45 g
    • Dietary fiber3 g
  • Protein24 g
  • Sodium331 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

Sunday, February 5, 2017


Take baked potatoes up a notch -- yum!

twice-baked potatoes with bacon and eggs

Time:  1 hour 40 minutes
Serves:  4

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces) 
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

1.  Preheat the oven to 375*F, and line a baking sheet with parchment paper.  Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes.  Set aside until cool enough to handle.

2.  Meanwhile cook th bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.  Drain on paper towels, reserving the drippings.  Roughly chop 4 slices and break the other 2 slices in half; set aside.

3.  Slice off the top 1/4 inch of the potatoes, lengthwise.  Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell.  Repeat with the remaining potato, but discard the flesh.  Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth.  Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4.  Season the inside of the potato skins with salt and pepper.  Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well.  Brush the outside of the skins with the remaining bacon drippings, and transfer to the baking sheet.

5.  One at a time, crack an egg into a small bowl, then carefully pour it into a potato.  (It's OK if some of the egg white overflows.)  Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.

Taken from HGTV Magazine, January/February 2017 issue. 

Thursday, November 10, 2016


German Bee Sting Cake


  • 1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
  • 3/4 cup Mountain Ridge honey, divided
  • 2 teaspoons Mccormick vanilla extract, divided
  • 1/2 cup sliced Fisher almonds
  • 1/4 cup Domino sugar
  • 2 Eggland’s Best eggs
  • 1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
  • 1 tablespoon Clabber Girl baking powder
  • 1/2 teaspoon Morton salt
  • 1/2 cup TruMoo milk
  • 2 cups Borden heavy cream
  • 1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix


  • Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
  • In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
  • In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
  • In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
  • Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
  • In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

Thursday, October 13, 2016


One of the most appealing aspects of this chicken casserole is how little preparation and cleanup is actually required. Since you're cooking the rice and chicken together in the same casserole dish, cooking them is as easy as pouring the ingredients in a single dish and popping them in the oven. As for cleanup, you just have that one dish to worry about.
- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste
1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.
2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.
3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.
4. Cook for 2 hours. Let it cool for 10-15 minutes before serving.