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.

Baba Ghanoush,(بابا غنوج), eggplant dip

 Baba Ghanoush is a Levantine dish of eggplant mashed and mixed with virgin olive oil and various seasonings.

I love Arabic culture, because they really know how to express themselves with their colorful clothing and jewelry and they express it in their cuisine too, which is so full of flavor and so many variations of different spices, which make dishes look so colorful and pleasant not only to eat but also to look at it. I enjoy cooking Arabic dishes because they are so simple and easy to make, but the flavors are so different than any other cuisines, that after you take a bite you will never forget that taste again and will want more. Just like this dip, you will not find anything that has the same taste. Well lets get cooking!


Ingredients:

1-2 eggplants (totaling 1 lbs)

2 Tbsp extra virgin olive oil

2 Tbsp roasted sesame seeds, grinded

1/2 tsp sesame oil

1-2 garlic cloves, finely chopped

1 1/2 tbsp black olives, finely chopped

1/2 teaspoon ground cumin

1 tbsp lemon juice

Salt and cayenne pepper to taste

You can also add sunflower seeds if you like them, chop just a bit

1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven.

3. Roast the eggplant for about 40 minutes or until very soft inside. Check with a fork, if it goes through smoothly, its ready.
4. Cool completely.
5. Scoop out the eggplant's pulp and place in a food processor. Don't use the skin of the eggplant, that gives bitterness(I use a little bit of it). Pulse until pureed, but still has some texture.

6. In separate bowl, stir together sesame seeds and sesame oil.
7. Add rest of the ingredients to the sesame seeds and stir well.

8. Add eggplant, and mix well.

Greek Moussaka (μουσακάς), eggplant casserole

A bit about Moussaka:
Moussaka is 3-layer form, eggplant based dish of Greece. Also popular in Eastern Mediterranean, and the Middle East.

To be honest I was never interested in Greek food, it sounded to me exactly like Italian food, so I didn't even bother looking into it. The only Greek food I ever ate was my fav. of all time Greek blueberry yogurt.. tehehe
But things have changed, one day my husband brought some lunch from work. The food was from Greek take-out place, and did not look very tasty, but as soon as he opened the box, the smell was soooo good that I couldn't resist and try it!
Oh was I wrong thinking that Greek food was very similar to Italian and that it didn't taste good! It was delicious, with lots of different flavors and textures.

When I decided to do this blog about international food, first recipe that I picked was right away Moussaka. I don't regret picking this recipe, although it might look hard to make. It's not at all, it just might take some time to prepare all the ingredients, but as you're done all you have to do is layer them. In fact, you can prepare all the ingredients in advance and just have it sitting in your fridge, waiting to be put together in this delish dish.
Moussaka has lots of flavor just like other Greek food, but this one is very special, because like i said before it feels like it's a lot like Italian dish, but as you take a bite its way different than Italian. You can really taste all the vegetables, but they are not overwhelming.
My husband hates every ingredient by it self in this dish, except for the potatoes. I can never get him to even try any of eggplant, zucchini, or baked tomatoes. So, I was risking cooking this dish, because I might have been stuck with a whole dish untouched and nothing for dinner. As, Moussaka started baking, it smelled sooooo good that my husband even started asking when it would be done. Well that was a surprise! As he started eating, he wouldn't stop!! He went to get more, 3 TIMES!!!! And he even had it as his late-night snack (and wouldn't admit it to me tehehe).
Well lets get started cooking! Enjoy!!

Ingredients:

9 oz eggplant, cut into 1/4-inch slice

4 cups water

5 tbs olive oil

10 oz zucchini, cut in 1/4 in slices

4 medium potatoes, cut in 1/4 in slices

5 Campari tomatoes, thinly sliced

3 cups shredded sharp cheddar cheese

1 lb ground beef

1 cup chopped yellow onion

1 tsp minced garlic

1 tsp chopped fresh thyme

1 tsp dried oregano

1 tsp sugar

1 tsp tomato paste

3 oz red wine

Salt, pepper to taste

Bechamel sauce:

3.5 oz flour

3.5 oz butter

2 eggs

3 oz milk

salt, pepper to taste

Preparing the vegetables:
1. Salt both sides of eggplant slices. Soak eggplant in water. Eggplant will float so you need to put something heavy on top, to prevent floating. I used small cutting board and placed 2 cups on top to secure. 

Leave for 30 mins to 1 hour. You do so to take away the bitterness of an eggplant.

Meanwhile the eggplant is soaking, prepare rest of the vegetables.
2. Salt both sides of the zucchini .

Heat 2 tbsp of olive oil in a large skillet over high heat, when ready to cook turn down to medium heat. Fry the zucchini 2-3 mins on each side, until golden and soft.

Lay out on a paper towel.
3. Not adding any more oil (for the vegetables not to be too greasy), fry the potatoes, until soft and golden. Lay out on paper towel.
4. By this time the eggplant should be ready to use. Drain the water from eggplant, dry with paper towel. Add 2 tbsp of olive oil to the same skillet, fry the eggplant until slightly golden.


Preparing the meat:

1. Over high heat, heat 1 tbsp olive oil in a large saute pan. Fry the onions and garlic until a bit browned on edges.
2. Add the ground meat to onions and garlic. With a wooden spoon break meat apart.
3. When the meat is slightly pink add tomato paste, thyme, oregano, salt, pepper.

Mix well, add wine and sugar. Let simmer for 5 mins, until ready.

Putting together the Moussaka:
1. Drizzle the casserole pan with olive oil, and spread all around with a brush.
2. Spread the potatoes in one layer, salt and pepper. Add half of cup of shredded cheese.

3. Top with 1/2 of ground meat.

4. Next layer, lay out the eggplant, salt and pepper. Add half of cup of shredded cheese.

5. On top of eggplant, lay out the zucchini, salt and pepper. Add half of cup of cheese.
6. Top with rest of the ground meat. Cover with slices of tomatoes, salt and pepper and top with rest of the cheese.

Preparing the bechamel sauce:

1. Melt the butter over low heat. Using a whisk, add flour to melter butter whisking continuously to make a smooth paste.

2. Add milk to mixture in a steady stream, whisking continuously.

3. Simmer until thickens a bit but does not boil.
4. Stir in beaten eggs.
5. Over low heat stir to thicken.

Pour the bechamel sauce over.

Can crumble some Greek feta cheese on top. Bake in preheated 350°F oven for 30-40 minutes, until crisp and golden on top.
I suggest to serve with Francis Coppola California Merlot.