Tag: dinner (Page 1 of 15)
Pesto Pasta Salad with Tomatoes and MozzarellaSeptember 24th, 2016 in Salads, Sides by Julia Volhina
I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).
I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.
Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store works as well.
I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.
Next time you need to bring something to a cookout or a get-together, why not to try this recipe?
Baked Chicken Thighs in Mustard Soy SauceMay 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Chicken thighs baked in mustard and soy sauce is one of these recipes to use when you need to cook something delicious while spending minimum effort on it.
All you need to do is to whip a sauce together, cover chicken with it and stick it into the oven – cooking doesn’t get any easier than this.
Chicken thighs are juicy and easy to cook without much risk of over drying the meat, so this recipe produces very tender and juicy chicken meat with a hint of spices from curry and mustard.
Deep Fried Pork Rolls with PicklesApril 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.
I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.
Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.
Italian Sausage PastaApril 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina
This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.
It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.
Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.
Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.
Baked Cod in Mustard and Lemon MarinadeMarch 26th, 2016 in Fish, Main Dishes by Julia Volhina
Cod fish may taste a bit plain and somewhat boring, but not if prepared with mustard and lemon marinade like in this recipe.
Onions cooked along with fish in the same marinate taste just great (I think I might like onions the same as fish if not more). So don’t be shy on amount of onions to use.
Marinating requires at least an hour, but can be extended to few, as long as you keep the fish is in the fridge. And will allow to do all preparations in advance in needed and then cook fish right before the serving.
Baked Chicken Rolls with Cheese and ButterFebruary 13th, 2016 in Chicken, Main Dishes by Julia Volhina
These resemble chicken kiev for the part that they are chicken rolls which are stuffed with garlicky butter. But they are much easier to make and are a bit healthier: because of no breading and no deep frying.
Chicken thin cutlets cut works perfectly for this one (if you can buy it), but whole breast can be sliced into cutlets as well, it will just be slightly more work to do to make sure slices are even and there are no holes in the chicken so stuffing doesn’t leak when cooking.
Butter and cheese stuffed chicken rolls taste great when served hot, right out the oven. Good when paired with mashed or baked potatoes. Perfect for romantic or celebratory dinner.
Prune and Walnut Stuffed Chicken SkinDecember 5th, 2015 in Chicken, Main Dishes by Julia Volhina
So here is my first attempt to make a chicken skin stuffed with ground chicken meat, walnuts, prunes and some other ingredients. I’ve got a recipe for a friend of mine and had to try.
It is a bit tricky game to get chicken out of its skin w/o damaging the skin, but I managed it (and prepared step-by-step instructions with photos along the way).
The only hiccup I had on the way was with bacon. The smoked bacon I used had very powerful and distinctive taste, and it mostly took over the taste of other ingredients. So for this recipe I suggest to use smaller amount of non-smoked bacon, or replace it with ground pork instead.