Western Beef Chili

Ingredients: 

1.5 pounds ground beef
2 tbsp vegetable oil
1 onion, diced (reserve 3 tbsp of onions for garnish)
3 cloves garlic, chopped fine
1 quart beef broth
1 cup tomato paste
1 tbsp salt
1 tbsp pepper
1 tsp oregano leaves
1 tsp cayenne pepper
1 tsp paprika

1 tsp cumin, ground

3 tbsp chili powder
1 cup stewed tomatoes
1 cup beans

1 tbsp sugar

Shredded cheese

1. Heat oil over medium heat and brown meat, breaking up any large chunks.

2. Add onion and garlic. Cook until soft. Add salt and pepper.
3. Add tomato paste and mix well with beef. Add beef broth and bring to a boil.
4. Add oregano, cayenne pepper, paprika, cumin and chili powder, simmer for 10 minutes.
5. Add beans and stewed tomatoes. Try and add sugar if needed. Cook for one minute.
6. Top with shredded cheese, chopped onion. Also served with jalapeno pepper and spoon of sour cream on top. Enjoy!

Ukrainian Borscht (Український борщ)

Borscht is the most important soup in Ukrainian culture, known around the whole world. So if you want to find out a real Ukrainian Borscht recipe from a real Ukrainian, you're on a correct page.

Ingredients:

For the broth:

6 pints water

1 pound beef on the bone

1 onion, cut in half

1 carrot, cut in half

Salt to taste

10 whole black peppers

For borscht:

2 bay leaves

1 onion, chopped

1 carrot, shredded

Half of beet, shredded

1 tbsp tomato paste

1 tomato, peeled and shredded

2 tbsp vegetable oil

3 potatoes, cut in cubes

Half of regular cabbage, chopped thinly

1 tsp sugar

2 cloves garlic

3 tbsp parsley, chopped

1. In a large pot, bring water to boil. As soon as water starts to boil, add beef, onion and carrot. When starts to boil again add salt and 3 black peppers, simmer for 5 minutes. 

2. Take out onion and carrots. Add bay leave and potatoes. Simmer for 8-10 minutes.

3. Meanwhile the broth is simmering, heat a large skillet over medium heat. Add oil, onion and carrot, cook until browned a bit. 

4. Add tomato paste and shredded tomato, mix well. Cook until tomato thickens a little.

5. Take out a cup of broth from the pot and add to the skillet with onions and carrots, simmer for 2 minutes.

6. Add beet and cook until soft.

7. Add "beet mixture" to the pot with broth and potatoes. 

8. Throw in the remaining black peppers and cabbage.

9. Season with sugar and cook until the cabbage is soft.

10. Press the garlic and garnish with parsley. 

11. Let borscht sit for about an hour before serving. Serve with sour cream.

Chinese General Tso Chicken

Easy and Delicious! 

I got this recipe from "Cooking Channel", made by Ching-He Huang, Ching's Everyday Easy Chinese, but changed it around a bit to my own taste.

Ingredients:

1 pound chicken, cut into bit size pieces

1 tbsp cornstarch

Salt and pepper

Sweet sauce:

1/2 cup chicken stock

1 tbsp Sriracha

1 tbsp ketchup

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp black bean sauce

1 tbsp honey

1 tbsp vegetable oil

1 clove garlic, left whole and crushed

1 tbsp rice wine

3 whole dried chilli peppers

2 scallions, chopped

1. In a bowl mix chicken, salt, pepper and corn starch. Set aside.

2. In separate bowl mix together chicken stock, Sriracha, ketchup, soy sauce, rice vinegar, black bean sauce, honey.

3. Heat wok over high heat. Add oil, garlic and chicken. Cook for 2 mins until starts to brown a bit.

4. Add rice wine and dried chillies, stir and cook for another minute.

5. Add the sweet sauce and cook for 5 mins.

6. Cook until chicken is cooked through and sauce has reduced and became thicker.

7. Stir in scallions and cook for another minute. Serve with rice.

Russian Napoleon Cake with Strawberries (Наполеон с Клубникой)

This is a very delicious recipe, perfect for valentines day or just a special occasion. 

Ingredients:
6 squares puff pastry dough (5in x 5in)
1 1/2 cup heavy whipping cream
1 cup powdered sugar
1 egg, lightly beaten
6 strawberries

Serves 2


1. Spray baking sheet with oil. Spread dough on a sheet, brush lightly with beaten egg and sprinkle with some sugar. Bake at 350F oven for 15-20 minutes.
2. In the mean time, beat heavy cream with powdered sugar until smooth and thick.


3. Slice the strawberries.

4. Cool dough completely.











5. Spread the whipped cream on first piece of dough, lay out strawberries, cover with another piece of dough, continue the same with whipped cream and strawberries. Use 3 pieces of dough on each cake.

Southern Beef Stew with Mushrooms

Ingredients:
1 lb beef, cut in 1/2 in squares
8 oz baby portabella  mushrooms, used whole, if some are too big than cut in half
1 onion, chopped
3 cloves garlic, diced
4 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
1/2 cup red wine
1 cup beef broth
1/2 soy sauce
1/4 cup balsamic vinegar
1 tsp dried oregano
1 tsp fresh thyme leaves



1. Cut the meat in bite size pieces.
2. Dredge the meat in 2 tbsp flour, cover completely.
3. In a thick pot melt butter and olive oil over high heat. Add meat and cook until browned. Set aside.
4. Chop onion, and dice the garlic. In the same pot, not adding any more oil, cook onions and garlic over medium heat.
5. When onions start to brown add mushrooms, cook until golden.
6. In a mean time, over medium heat bring to boil beef broth, red wine, soy sauce, and balsamic vinegar. Boil for 2 minutes.
7. Add broth-wine mixture and meat to mushrooms, salt and pepper and simmer for 3 minutes.
8. In a cup, mix 2 tbsp flour and 2 tbsp water. Add to the stew and mix well.
9. Season with oregano and thyme. Cover with a lid and simmer for 5 minutes.

Pasta with Shrimp and Green Peas

This dish is delicious and easy! 

7 oz pasta of your choice, cooked (do not drain the water from pasta, you will need it later)

8 oz medium shrimp, peeled and deveined 

1 onion, roughly chopped

3 oz peas, defrosted 

6 peeled plum tomatoes, chopped

1 garlic clove, finely diced

1 tsp butter

2 tbsp olive oil

Salt and pepper to taste

1. Heat olive oil over medium heat, add onions, salt and pepper to taste, when onions are soft, add garlic. Cook until golden. Set aside.

2. In the same skillet, melt butter over high heat, when butter starts to sizzle add shrimp and cook for 1 min on each side until pink in color, stirring occasionally. Set aside.

3. Cook peas for 2 mins, until heated through and hot inside. Set aside.

4. Over medium heat, cook the tomatoes until thickens a little, salt and pepper. Add onions, shrimp and peas to the tomatoes, cook for 1 min. Add pasta, and 2/3 cup of pasta water ( if needed add some more, you do so to add creaminess to the dish). 

5. Serve with shredded Parmesan on top.

American Southwestern Burgers

I came up with this recipe when my husband wanted some burgers but couldn't decide what kind. So, I made it with everything he loves. And guess what? he loved it! ;) I hope you will love it too!

Ingredients:

1 lb ground beef

1/2 cup onion, minced 

1 tbsp cilantro, chopped

1/2 tbsp thyme, diced

2 tsp chilly pepper, finely chopped

1 egg, beaten 

1/2 tsp salt 

1/2 tsp pepper 

1/8 teaspoon ground nutmeg 

2 tablespoons flour 

Crumbled blue cheese

2 tbsp butter 

1 large onion, thinly sliced into rings

1 tomato, thinly sliced

1 avocado, thinly sliced

Chipotle mayo

1. Combine first 11 ingredients, mix well. Shape into patties.

2. Spray some butter on cast iron griddle skillet, heat over medium-high heat. Grill patties until desired doneness, about 10 mins per patty.

3. Melt butter over medium heat. Fry onions in butter until soft and golden.

















4. Spread chipotle mayo on buns, place burger paties. Top with crumbled blue cheese, avocado, tomato and sautéed onions.

Greek Spinach and Cheese Puff Pastry Triangles

This is a small appetizer version of Spanakopita, spinach pie, a Greek savory pastry.

1/3 cup onion, finely chopped
1 tablespoon butter
1 package (10 ounces) spinach, thawed and squeezed dry
1 tbsp crumbled feta cheese
3 tbsp ricotta cheese 
1/3 cup scallions, chopped
2 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets puff pastry dough (5 inches x 5 inches)
Cooking spray

1. In a large skillet, saute onion in butter until tender. Stir in spinach; cook over medium-low heat just until spinach is wilted.

Transfer to a large bowl; add the cheeses, 1 egg, scallions, salt and pepper.







2. Place one sheet of dough on a work surface.

3. Place filling on each sheet. Fold dough over filling, forming a triangle.

4. Press edges of dough with a fork to seal. Brush triangles with lightly beaten egg. Repeat with remaining dough and filling.






5. Place triangles on baking sheets coated with cooking spray. Bake at 350° for 10-15 minutes or until golden brown.

Russian Julienne with Mushrooms and Chicken in Bread ( Жульен в Булочках с Курицей и Грибами)

In Russia this recipe counts as fancy meal. Not everyone risks to make it, because people think its really complicated and takes a while to make. But the truth is that its very easy and fast to make. In fact, its so easy to make that I make it for lunch. My husband eats it just like a burger. I personally, before eating take the top off and rip the crust pieces off and dip it in the Julienne. No matter how you eat it, its delicious and everyone will love it!

Ingredients:



3 fresh buns
1 lb white mushrooms
1/2 large onion, chopped
1 chicken breast
3 tbsp sour cream
1/2 cup heavy cream
1/2 tsp all-purpose flour
1 tbsp butter
Sharp chedar cheese, shredded 








1. In a hot pan, pour oil and add butter.
2. When butter starts sizzling add the mushrooms and onions.

3. Cook until juices evaporate and lightly fry until golden.
4. Add flour, mix well. Add sour cream, simmer for 5 mins, season with salt and pepper, pour in the heavy cream.

5. Cut chicken breast into cubes and fry over medium heat until cooked through.

6. Add the chicken to mushrooms, mix well.
7. Cut the tops of the buns.

Take out the crumb, leaving just the crust. With fingers press down the bottoms and sides of buns and stuff with mushrooms and chicken.

8. Top with cheese and sesame seeds.

9. Pre-heat oven to 350 degrees.
10. Put the buns on a cookie sheet and bake until cheese melts completely.

Chicken Piccata (Piccata di Pollo al Limone)

Yesterday I didn't have much time to cook, so I wanted to make something fast and easy, but at the same time delicious. When I was looking through my recipes I came across "chicken piccata",  and thought maybe it was going to take too long to make, but I love how they make it at "Bertucci's" and decided to try to make it like there. 20 mins later( that's how long it took me to make chicken, the sauce and spaghetti!!!),  my husband and I were eating homemade dinner not even a little bit worse than at "Bertucci's".

Ingredients:

2 skinless and boneless chicken breast, thinly sliced 

Salt and ground pepper

All-purpose flour, for dredging

6 tbsp butter

2 tbsp olive oil

1/3 cup lemon juice

1/2 cup chicken stock

1/4 cup capers, drained and rinsed

1. Season the chicken with salt and pepper. Dredge chicken in flour, shaking off any excess.

2. Melt 2 tbsp butter and 2 tbsp olive oil in a large skillet.

3. When butter start to sizzle add chicken and cook for 3 mins until chicken is browned. Flip, and cook for another 3 mins. 

4. Place chicken in the plate. To the same skillet where chicken was, add lemon juice, chicken stock and capers. Bring to boil, scraping up the brown bits from the bottom of the skillet. Check for salt and pepper.

5. Return all the chicken back to the skillet, simmer for 5 mins. Take chicken out to the plate.

6. Add remaining butter to sauce, whisk. Simmer for 1 minute.

7. Pour sauce over chicken. Serve with spaghetti or pasta of your choice.

Russian Cutlet with Mushrooms (Котлеты с грибами)

These cutlets are very light and tasty, and very easy to make. My husband and I used to buy these cutlets in our local Russian store, but I decided to come up with my own recipe and stop wasting our money on store bought pre-made food, and not knowing what they are made of, and who touched them and if they washed their hands. After all, my homemade cutlets turned out to be a lot tastier and juicier than store bought. Enjoy!

Ingredients:
1 lb ground beef
1 big yellow onion, 1/2 finely chopped, 1/2 chopped
1 tbsp cilantro, chopped
2 medium sized slices of white bread
1 cup milk
5 oz provolone cheese, grated 
6 oz white mushrooms, sliced
1 tbsp dill, chopped
2 cloves garlic, finely diced
4 tbsp sour cream
6 tbsp vegetable oil
Salt, pepper to taste







1. Soak bread in milk for 15 mins.
2. Over medium heat, heat 2 tbsp oil in a skillet. Fry chopped onions and 1 garlic clove until soft and browned on edges.
3. Add mushrooms, fry for 8-10 mins. Salt and pepper.

Add 2 tbsp sour cream, mix and cook for another minute. Take off of heat, add dill and mix well.
4. Press milk out of the bread. Break into crumbs or run it in food processor (I pressed it with garlic press).
5. Add bread, finely chopped onion, garlic, cilantro, salt, pepper, to ground meat.

Mix well, and pick it up and throw it back in the bowl few times.
6. Over medium heat, heat 2 tbsp oil in a large skillet.
7. Form 2 inch diameter patties, 1/2 inch thick. Fry for 4 mins, flip, cover with a lid and fry for 4 more mins.

If you have another batch of patties to cook, change oil.
8. Pre-heat oven to 350°F. Place cooked patties on a baking sheet, spread some sour cream on each patty.

9. Place 1 tbsp of mushrooms on each patty. 

Top with cheese, pressing the mushrooms down a little, so that the cheese wouldn't fall off. 
10. Bake for 25 mins.

Russian Fried Potatoes (Жареный Картофель)

Growing up in Ukrainian family, I grew up eating these potatoes almost every day. In Ukraine, every household have their own way of making fried potatoes. Even my mom makes it different than me, but this recipe is my way of making these potatoes. I hope you like it!

Ingredients:

1 lb potatoes

3 tbsp vegetable oil (for frying)

Salt, pepper to taste

Dill for garnish

1. Slice the potatoes.

2. In a bowl, mix potatoes, salt and pepper.

3. Over medium heat, heat oil in a large skillet.

4. Place potatoes in a skillet, in one layer, so it wouldn't go one on one.

5. Fry for 2-3 mins on each side, until golden.

6. Place cooked potatoes on a paper towel.

7. Garnish with dill.