Russian Chicken Plov

Ingredients

1 large chicken breast, cubed
1 cup white rice, rinsed and drained
1 large carrot, grated
 1 medium onion, finely chopped
1 tablespoon butter
1 1/2 cups water
Salt and pepper to taste
2-3 cloves of garlic smashed with the side of the knife
2 tbs olive oil

Preparation

1. Heat 2 Tbsp of olive oil in a large pot over medium heat. Add chicken pieces, saute them until golden and cooked through.
2. Add onion to the pot with chicken and saute about 3 minutes.
3. Add grated carrots to the pot and saute 2 more minutes.
4. Add 1 Tbsp of butter.
5. Once the butter melts, add 1 cup of rinsed rice to the pot. 
6. Add salt and pepper to taste.
7. Add 1 1/2 cups of water and let it cook over medium/low heat, until water evaporates.
8. After all of the water evaporates, remove the plov into baking dish, add smashed garlic then place foil on top and bake it in the oven at 350' for 10-15 min (or until rice is cooked through)

 This is one of my family's favorite recipes!

Hope you'll like it too!

Enjoy

Russian Crepes with Cheese, Raisins and powdered sugar (Nalesniki)

Ingredients

For the Batter:

½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use ½ cup whole wheat flour and ½ cup all-purpose)
2 tablespoons sugar
Pinch of Salt

For the Filling:
8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
⅓ cup sugar
¾ cup raisins
Powdered sugar for serving (optional)

Instructions

How to Make the Crepes:

1. Put all of the ingredients for the crepes (in the order that they are listed) ½ cup water, 1 cup milk, 4 large eggs, 4 Tbsp butter or olive oil, and 1 cup flour in a blender and blend until well combined.
2. Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).
3. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 tbsp of batter. I use a small ladle.
4. Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.
5. Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.

How to make cheese filling:

1. In a colander, rinse the cottage cheese with cold water and drain well.
2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.
3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.
4. Sprinkle with about 15 raisins.
5. Roll the crepe into a log and cut in half.
6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:

1. Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
2. Dust with powered sugar (optional) and serve with sour cream or jam on the side.

Big Thanks goes to NatashasKitchen for this yummy recipe!!!

Please feel free to ask any questions or comment.

Enjoy=)

Stuffed Mushrooms with Ham

Ingredients:

1 cup cooked ham diced fine
2 cups spinach chopped roughly
8 ounces cream cheese
24 mushrooms stems removed
1 tbsp sherry

Instructions:

1. Whip cream cheese with a mixer until creamy
2.  Mince enough mushroom stems to make half a cup
3.  Fry mushrooms in olive oil until they begin to lose water
4.  add spinach and ham and cook until spinach wilts
5. Mix with cream cheese and add sherry
6. Season with salt and pepper
7.  Spoon the filling into the mushroom caps on a baking tray
8. Refrigerate for three hours
9. Bake in an oven at 350 degrees until mushrooms are cooked, about 15 minutes.

 Thank you rufusfoodandspiritguide for this delicious recipe!!!

Please feel free to leave a common....

....Enjoy!!!

Simple Blueberry Lemon Bread

Ingredients
1 c. blueberries, rinsed and drained
2 tsp. flour
1 c. white sugar
1/3 c. butter, softened
2 eggs
2 tsp. grated lemon zest
1 1/2 c. flour
1 tsp. baking powder
pinch of salt
1/2 c. milk

Directions
Preheat oven to 350 degrees. Lightly grease a loaf pan.

Dredge the blueberries in  tsp. flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl, combine flour, baking powder, and salt.

Stir the flour mixture into egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.

Bake in preheated oven for 50-60 minutes or until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

Optional glaze (highly recommended!): Blend 1 Tbsp. lemon juice with 2 Tbsp. sugar; brush on hot loaf and return to oven for five minutes. This forms a pretty, crispy coating and adds a nice little zing of lemon!

Got this delicious recipe from EarningYourApron!!!

Thank You

and...

...Enjoy?

Happy Valentine's Day everyone!!!

Happy Valentine's Day everyone!!!

 

Enjoy=)

Best Ever Cinnamon Rolls

Ingredients:

2 1/2 teaspoons yeast (one package)
1/4 cup warm water

4 cups flour
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup warm  milk (or water)

brown sugar and cinnamon for sprinkling
powdered sugar, butter, and milk for topping


Dissolve the yeast in the 1/4 cup water.
Mix flour, sugar, and salt.
Add soft butter and yeast mixture to the one cup of warm milk.
Mix the liquid mixture with the dry ingredients.
Mix well and knead until smooth.
Put in a greased bowl and let rise for about an hour (or more).
Punch down the dough and roll out into a rectangle.  Spread with softened butter
and then sprinkle generously with brown sugar and cinnamon.
Roll up and cut into 14 rolls. Place in two greased 9 inch pans and let rise again. 
Bake at 400 for 13-15 minutes.

Topping:
Melt 2 tablespoons butter and add about a 1/2 cup powdered sugar to make a paste
Add a LITTLE bit of milk until the mixture is thin enough to spread easily. 
Put the topping on the rolls while they are still  hot.

Today we tried a new cinnamon rolls recipe, and let me tell you they turned out so good that I wanted to save this recipe in My Little Recipe Book.  I love making cinnamon rolls with my two years old daughter Anika, she is my true little helper.

Big Thanks goes to The Little Red Hen for this yummy recipe!

Enjoy=)

Delicious Crock Pot Barbecue Chicken Legs

Ingredients

• 8 chicken leg (skin removed)
• 1/2 cup light brown sugar (packed)
• 1/2 cup ketchup
• 1 1/2 tsps prepared mustard
• 1 tbsp Worcestershire-
•  sauce 
• 2 tbsps lemon juice

Directions:

Place chicken in one layer, if possible, in sprayed slow cooker.
Mix remaining ingredients. 

Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed. 

Save remaining sauce to serve with chicken.
Cover and cook on low 6-7 hours or until chicken is tender and cooked through.

This is what we had couple days ago, it was one of my new recipes that I found on www.food.com.   Its so simple and beyond delicious. 

Big thanks goes to WV Mermaid for this recipe------>Click Here!

Enjoy!!!

 

Best-Ever Pizza Dough recipe

Ingredients:

1 cup lukewarm water
1 tsp. honey
2 1/4 tsp. active dry yeast
3 cups (or more) all-purpose or bread flour
1 3/4 tsp. coarse salt
2 tbsp. EVOO (olive oil)

 

Instructions 

 Step 1

Mix 1 cup warm water and 1 tsp. honey in a liquid measuring cup until the honey dissolves. Sprinkle with 2 1/4 tsp. of active dry yeast and let the mixture stand until foamy, about 5 minutes. Meanwhile, using a food processor, pulse 3 cups flour and 1 3/4 tsp. salt to mix.

Step 2

Pour the yeast mixture and 2 tbsp. EVOO over the flour mixture. Process until the dough comes together in a sticky ball, about 20 to 30 seconds.

Step 3

 Turn out the dough onto a floured work surface and knead, using the heel of your hand, until smooth and elastic, about 5 minutes

Step 4

Lightly oil a large bowl; add the dough, turning to coat. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm, draft-free area until doubled in size, about 1 hour.

This recipe is the best ever pizza dough recipe.  I got this recipe from www.rachaelraymag.com.  After sense I found this recipe I always use it, every time I am baking pizzas or calzones.  So today, I decided to share this recipe with you guys!

Click HERE for step by step instructions with pictures.

Enjoy!

=)

Crispy Chicken Wraps recipe

Ingredients:

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

This here is one of my to-try-recipe.  I am glad I finally had a chance to make these crispy chicken wraps.  They are beyond delicious!

Thank You melskitchencafe for such a yummy recipe!

Click HERE for step by step instructions.

Enjoy...

...and

Have a wonderful day!

Soft Flour Tortillas recipe

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 heaping tsp table salt
• 5 tbsp shortening, lard, or softened unsalted butter
• 3/4 cup warm water

Today I was inspired by Pinterest.   I wanted to make Chicken Wraps but I was missing one ingredient, and that was tortillas.  I remembered that I have a perfect recipe that I pinned a while ago.  So, here it is....

to get more instructions simply click HERE.

Thank You SmellsLikeHome for this perfect recipe!

Enjoy=)