EnjoyYourCooking

My Homemade Food Recipes & Tips

Recent Posts: Page 3 of 56

Sliced Rosemary Baked Potato

May 6th, 2017 in Sides by Julia Volhina
Sliced Rosemary Baked Potato

Artistic twist on rosemary baked potatoes: thin sliced, nicely spiced and powdered with a bit of parmesan.

It is easier to guess what size of pan to use and how much potatoes to use if you measure pan by placing potatoes in and adjusting amount of potatoes to fit in neatly prior to cooking.

Use potatoes of the same size to ensure they cook evenly.

For more consistent results and speed – use mandoline for slicing potatoes.

Chicken, Tomato and Mushroom Salad

April 22nd, 2017 in Salads by Julia Volhina
Chicken, Tomato and Mushroom Salad

Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.

This salad can be an entry on its own or a side to another dish.

I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.

If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.

Spinach Crustless Quiche

April 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Spinach Crustless Quiche

It is green and delicious, it is spinach quiche.

Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.

If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.

These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.

Tomato and Cheese Stuffed Pork Loin

March 25th, 2017 in Main Dishes, Pork by Julia Volhina
Tomato and Cheese Stuffed Pork Loin

Creative way to stuff pork loin – slice it up like a “book”, marinate, put tasty ingredients in between “pages” and then roast.

I stuffed pork loin with tomato slices, shredded cheese and sliced thin garlic cloves for a hint of spice.

For this recipe meat is marinated for about 12 hours before cooking. So allow some time for that, you will not be disappointed.

Baked Cod in Tomato Sauce

March 11th, 2017 in Fish, Main Dishes by Julia Volhina
Baked Cod in Tomato Sauce

Perfect recipe for pretty much any white fish: easy to cook and turns out tasty and juicy.

I used cod here. Marinating cod in lemon juice helps to bring out nice texture and make sure it is soft.

Sometimes cod can torn out chewy after cooking, but it is not a case with this recipe.

Pair baked cod with boiled or roasted potatoes and a glass of nice wine for a romantic dinner.

Beef Potato Mushroom Casserole

February 25th, 2017 in Beef, Main Dishes by Julia Volhina
Beef Potato Mushroom Casserole

Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.

I used ground beef for this one, but any ground meat will work as well. Just use the one you like.

If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.

Clam Chowder

February 11th, 2017 in Hot Soups, Soups by Julia Volhina
Clam Chowder

This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.

It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.

As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.

Don’t skip on bacon, it gives the chowder that distinctive smoky taste.