Butter Lettuce Sandwich

You need:

• 7 oz. Butter Lettuce
• 3 oz. Baby Spinach
• ½ pound pearl tomatoes
• 1 red pepper
• ½ medium-sized onion
• 1 cucumber
• ½ lb. olives
• 4 tbsp Italian dressing*

 Instructions:

1. Lightly wash and mix the Butter Lettuce and Baby Spinach

2. Slice the tomatoes, the red pepper, and the cucumber

3. Chop the onion

4. Add the Salad dressing

5. Arrange the olives on top

*Instead of Salad dressing, you could substitute with 2 tbsp wine red wine vinegar, 2 tbsp grape seed oil and a few drops of water, and some salt to taste.

Spinach Salad

You need:

Fresh washed baby spinach leaves – 1 packet (6 oz)

4-5 medium tomatoes

1/4 cup thinly sliced red onion

crumbled feta cheese, about 3 to 4 tablespoons

walnuts, halves or coarsely chopped, about 2 tablespoons

olives – ½ a cup

Dressing – 1tablspoon granulated sugar, 1/3 cup red wine vinegar,1/3 cup olive oil, or grape seed oil,1 tablespoon water, salt to taste

Preparation:

Arrange the spinach leaves on a salad plate. Slice the tomatoes and the onion. Arrange on the spinach. Sprinkle with the feta cheese and walnuts. Combine dressing ingredients in a saucepan and pour over the salad.

Crispy Potato Wedges With Feta

You need:

• 2 pounds of Red Potatoes
• 2 cups of vegetable oil
• salt to taste
• ½ cup of Feta Cheese

Instructions:

Peel the potatoes. Cut them into wedges. In a skillet, heat the vegetable oil and fry the wedges for 4-5 minutes each side, or until they become golden brown. You can also deep fry them. Remove and place on a paper towel. Sprinkle with salt, not much though, the feta adds a considerable amount of salt. Crumble or grate the feta on top of the potatoes. Serve immediately while they are still hot. This serves 5.

Bulgarian Country Style Salad

You need:

• 5 tomatoes
• 3 roasted peppers
• ½ onion
• 3 boiled eggs
• ½ cup olives
• ½ pound Feta Cheese
• 2 bunches of parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Instructions:

Chop all the ingredients and mix together. You may like them more arranged in layers. When you cut the Feta, form cubes. Sprinkle with salt. Drizzle with lemon juice and olive oil. Sprinkle with black pepper on top. This serves 4.

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Palachinky

You need:

• 3 large eggs
• 1 cup of milk
• ½ cup flour
• 1 pinch of salt

Instructions:

In a bowl, combine and whisk all the ingredients together. Heat a frying pan. Lightly butter the pan or spray with cooking spray. Pour about 2-3 tablespoons of the mixture. Quickly spread the mixture out evenly. Fry for about a minute on a medium heat and flip over. When done, use a topping of your choice. This makes about 8-9 palachinky. It is the easiest pancake recipe!

Skinless Sausages

You need:

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons of olive oil
• 2 teaspoons of cumin powder
• salt to taste
• 1 teaspoon black pepper
• 3 tablespoons water

Instructions:

Mix all the ingredients together. Set aside for a few hours. Some prefer to refrigerate for 24 hours. Make 12 cylinder-like shaped forms, but longer, like sausages. Grill them and serve with a side dish of your choice. This serves 4.

Oven Baked Trout

       Ingredients

• 1 cleaned and washed trout (head removed)
• 2 tablespoons olive oil
• 1 lemon, sliced
• 
4 sprigs of parsley
• ½ onion
• tomato
• 
salt and pepper

To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.

Slice mushrooms and place half in the bottom of a shallow baking dish.

Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.

Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.

If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.

Meanwhile melt butter, add to olive oil and the juice of 2 lemons.

Pour slowly over fish saving about half of the mixture.

Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.

Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.

Garnish with a few lemon wedges and a few sprigs of fresh parsley.

Chicken and Rice Wrap

Ingredients:

• 2 tablespoons margarine or butter
• 1 (6.8-ounce) package Spanish Rice
• 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
• 12 ounces boneless, skinless chicken breast, cut into thin strips (about
• 3 breasts)
• 1 cup canned black or red kidney beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 8 (6-inch) flour tortillas, warmed
• Shredded cheddar cheese, optional
• Sour cream, optional

In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.

Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream

Potatoes with Bacon and Mushrooms

You need:

• 1 pound potatoes
• 8 oz mushrooms
• 6 oz of bacon
• salt to taste

Instructions:

Wash and cut the bacon. Fry it until crispy. Put the pieces on a plate. Wash the mushrooms well and fry them in the fat from the bacon. Put on a separate plate. Peel and slice the potatoes into circles. In a pan add the potatoes and fry in a vegetable oil  until almost ready. Mix with the mushrooms and bacon.Add the onion and fry for another 5 minutes on low heat. Salt to taste. 

Honey Glazed Chicken

You need:

• 1 chicken, cut into pieces
• 1 cup lemon juice
• 1 teaspoon salt
• 1/3 teaspoon of freshly ground black pepper
• a few springs of thyme
• 1/3 cup of warm honey

Instructions:

Marinate the chicken pieces in the lemon juice. Do not remove the skin. Refrigerate for several hours. Dry with a paper towel. Sprinkle the chicken with salt and pepper. Roast for 15 minutes in the oven with the thyme bunches. If you decide to do the whole chicken and not pieces, you need longer time (30-35 minutes). Remove the chicken from the oven and brush with warm honey. Bake for 40 minutes. Serve with steamed veggies, or other side dish of your choice. This serves 4.

Crispy Potato Wedges With Feta

You need:

• 2 pounds of Red Potatoes
• 2 cups of vegetable oil
• salt to taste
• ½ cup of Feta Cheese

Instructions:

Peel the potatoes. Cut them into wedges. In a skillet, heat the vegetable oil and fry the wedges for 4-5 minutes each side, or until they become golden brown. You can also deep fry them. Remove and place on a paper towel. Sprinkle with salt, not much though, the feta adds a considerable amount of salt. Crumble or grate the feta on top of the potatoes. Serve immediately while they are still hot. This serves 5.

Pastry with Turkish Delight

You need:

• 3 1/2 cup flour
• 3-4 tablespoons vegetable oil
• 3 tablespoons shortening
• 4-5 tablespoons plain yogurt
• 3 Turkish delights
• 1 packet of baking powder
• 4-5 tablespoons powdered sugar
• 1 vanilla

Instructions:

Sift the flour. Add the baking powder and the shortening, mixed with vegetable oil and yogurt. Knead a dough and  rolled into a circular shape. Cut into squires and place a piece of Turkish delight in each one of them. Fold and press the edges. Arrange in an oiled baking pan and bake in 375°F for 30 min. Sprinkle with vanilla and powdered sugar while still hot.

Goulash

You need:

·       1 pound  turkey breast

·       2 large onions, chopped

·       1 carrot

·       4 oz mushrooms

·       3 cups water

·       1 can diced tomatoes

·       3 cloves garlic

·       3 bay leaves

·       2 cups dried macaroni

·       salt to taste

Instructions:

Wash, chop and fry the turkey breast over medium-high heat for about 10 minutes. Add the mushrooms, onions and the carrot to the skillet and sauté until they are tender about 5-6 minutes. Add 3 cups water, along with the diced tomato, garlic, bay leaves, and seasoned salt. Stir well. Place a lid on the pot/skillet and allow this to cook for another 20 to 25 minutes on medium heat. In the mean time, boil the macaroni following the instructions on the package. Turn off the heat and remove the bay leaves. Top the macaroni with the turkey and the veggies. Serve warm!

Buhtichki

        You need:

             2 pounds of flour
             1 packet of dry yeast

         1 cup of water

             1/2 teaspoon salt
             cooking oil

       Instructions:
Dissolve yeast in ½ cup warm water.
In a deep dish knead the dough using the dissolved yeast and the other  ½ cup water. The goal is to get a soft dough. Cover and allow to rise. At room temperature it takes about 1 hour.
Buhtichki / Cakes are fried in a deep pan. To make the shapes, grease your hands in oiland form circles by stretching and pulling from all sides. Fry the buhtichki on both sides.These cakes do not take a lot of fat. They make a wonderful breakfast!This is the same dough that is used to make pizza.

Pasta Salad with Veggies

You need:

• 12 oz pasta
• 1 onion
• 8 oz Crimini mushrooms
• 1 carrot
• 2-3 garlic cloves
• 2 tablespoons garlic olive oil
• parmesan cheese to sprinkle

Instructions:

Cook the pasta following instructions on the package. Drain well. Add the garlic olive oil. Mix well. Set aside. In a skillet, fry the mushrooms. Slice the onions and add the carrot. Fry the garlic the last minute for a more flavorful taste. Arrange on top of the pasta and sprinkle with Parmesan.                    

Mish Mash

You need:                                                             

• 4 large eggs
• ½ an onion
• 2-3 peppers
• 2 medium tomatoes
• ½ lb feta cheese
• fresh parsley
• salt to taste
• 1 tbsp. paprika
•   3 tbsp. of oil

Instructions:

Grill the peppers. Cover them in a pot for a few minutes to peel them more easily. Chop the onion and fry it in a skillet with the oil. Add the chopped grilled peppers and the tomatoes. Fry them until the liquid vaporizes. Mash the feta cheese and add it to the mix with the chopped parsley. Cook it for 4-5 minutes. Whisk the eggs and add them too. Cook for a couple of minutes.Arrange and sprinkle with paprika.

                                      

Baked Vegetables

                                                                                                               Video

You need:

• 8 oz mushrooms
• 4-5 tomatoes
• 2 large red peppers
• 3 garlic cloves
• 1 small zucchini (or other vegetables of your choice)
• 1 teaspoon dry soup mix
• 3-4 tablespoons of olive oil
• 4 oz  cheese shreds: Mozzarella, Monterey Jack, Cheddar

Instructions:

This recipe is a very healthy vegetarian dish. I suggest cooking the veggies first before throwing in the cheese. I enjoyed cooking it and posting it on my blog.

Preheat oven to 375 degrees F. Lightly grease the baking dish. Slice and mix the veggies. Sprinkle with dry soup mix. Top with oil. No need to add water. The vegetables contain enough moisture. Bake for 30 minutes, or until they are tender. Add the cheese shreds and continue cooking for another 5 minutes. (If your diet does not include dairy, no need to add the cheese).  This serves 4.

Russian Potstickers

Ingredients:

- 1 1/2 cups flour 
- 2 eggs 
- 1/2 cup warm water 
- 1 1/2 tsp. salt,2-3 bay leaves
- 1/2 lb. ground beef 
- 1/2 onion, finely chopped 
- 1/2 tsp. black pepper
                                                                                                                         
Instructions:                                        
Sift the flour into a large pile on a clean surface and place the eggs in the center. Make the dough by adding warm water gradually, knead it. Cover it and let stand for 15-20 minutes. 
In a separate bowl, mix the ground beef, the onion, and pepper, and ½ tsp salt together. 
Working on a flour-dusted surface, roll the dough into a long roll, about an inch in diameter, cut the roll into pieces, inch and a half length. Form circles using rolling pin. Place a tablespoon of the meat filling in the center and fold the dough over, pinching it to completely seal the pelmeni into a small packet and turn the corners to face each other, making a small circle.
Boil a generous amount of water with 1tsp. salt and 2-3 bay leaves. Keep all the pelmeni completely submerged. Drop the pelmeni into the boiling water. Boil for 12 minutes.
Arrange with sour cream, or make a tomato sauce with fresh garlic and basil.

How to ...

Shish Kebab

                                         You need:

                                                        2 lb lean pork

                                                        1-2 red peppers

                                                        1 medium onion

                                                        1 cup mushrooms

                                                        1 tbs  black pepper                                                                        

                                                         salt to taste

                                           

                                            Instructions:

• Soak wooden skewers (available at most grocery stores) in water for at least 15 minutes before cooking. This is so that they don’t burn. Or you can use metal skewers.
• Cut Shish Kebab ingredients into cubes.
• To give the meat more flavor, marinate it for at least a half an hour. Seasoning the meat just prior to cooking is another option.
• Wash and cut vegetables or fruit into cubes.
• Thread ingredients on to the skewers, alternating between meat and vegetables.
• Grill, or barbecue them.