EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: romantic (Page 1 of 8)

Mushroom and Chicken Stuffed Pasta

October 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
Mushroom and Chicken Stuffed Pasta

It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.

A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.

Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.

Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.

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.

Roasted Pork tenderloin with Spicy Rub

January 28th, 2017 in Main Dishes, Pork by Julia Volhina
Roasted Pork tenderloin with Spicy Rub

Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.

Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.

You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.

Baked Chicken Thighs in Mustard Soy Sauce

May 7th, 2016 in Chicken, Main Dishes by Julia Volhina
Baked Chicken Thighs in Mustard Soy Sauce

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 Pickles

April 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Deep Fried Pork Rolls with Pickles

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.