I decided to toss it up again and deviate from the regular recipe sharing post.
Our friends are about to embark on the adventure of marriage and start it with a destination wedding. And what does every destination wedding need? A very helpful and informative website. Of course what’s a website without photos. So here we are… a few photos I’ve prepared for the Mr. & Mrs. to be…
…paying homage to their dancing skills…
V & I, you were great subjects! I hope you’re enjoying your photos.
This time of year is a busy one for us accountants. Yes…you might be surprised to find out that this is what I do. Unfortunately as a result of being an accountant, cooking and photography are taking a back seat for the time being. However, I didn’t want you to think that I’ve forgotten about you, so I have another treat for you.
Tonight I present you with corn pudding. This is another creation from the awesome Food Network. I won’t relist the recipe as I followed it pretty closely. So here is a link for the original recipe of corn pudding. I will say that next time around I will cut down the amount of onion used.
This dish is extremely easy to make and is very tasty. It is also important to mention that this corn pudding received accolades from the hubby.
I have some exciting news!
If you might recall a few months ago I put out a call for chocolate challah recipes. Well after receiving zero responses, I continued the search on my own and finally came upon the recipe for a fabulous chocolate challah on GroupRecipes. This chocolate challah was very well received by the family and actually stayed fresh for an entire week.
I won’t keep you in suspense any longer, so without further adieu…
I don’t mean to boast but it is truly as good as it looks! Even my mother and mother-in-law were impressed (believe me, that means a lot).
The day before New Years Eve I was fortunate enough to have the pleasure to photograph maternity shots for a friend. This was my very first time doing a photo shoot, so of course I was extremely nervous. However, my subjects put me at ease. Y & S were very easy going and Y in particular, was looking for all kinds of adventures.
Y & S are already enjoying their photos, so I just wanted to share a few just to let you know what I’ve been up to in the last week.
Oh the love…
This is my favorite by far…
These guys are kids at heart…
Thank you Y&S for including me in this moment. Very much looking forward to meeting your little one!
I know I am a little late for Hanukkah…well let’s be honest a lot late…but I finally had time to prepare potato latkes. Might I add, this is my very first time making latkes. I am happy to report that this endeavor was a thorough success. See for yourself…
Along the way I found out that unlike myself, most people use a food processor to shred potatoes for latkes. I on the other hand…did it all manually…with a regular grater…yep, pretty proud of myself. Although, I think it’s time to look into a food processor. Any suggestions for a food processor would be welcome!
Now let’s get to the task at hand, the recipe. I recently acquired an iphone (very cool toy). With this acquisition I discovered the world of recipe apps. At this point I have about 3 or 4 recipe apps, and mind you, I’ve only had the phone for a couple of weeks.
The recipe for these latkes came from the Epicurious app. This recipe can also be found on the original website. The recipe for these delicious latkes can be found here. I will avoid rewriting it as I didn’t divert from the original.
Here is one more look at these delicious puppies…
Hope you take the time to try out these latkes (they are worth it).
Happy Holidays!
This morning I decided to treat myself to a late breakfast. What was my breakfast of choice you ask? Berry smoothie and mini blueberry pancakes.
I cheated on this one, as I made the pancakes from a pancake mix and just added water and frozen blueberries. So if you have a favorite pancake mix just add some fresh or frozen blueberries and you’re good to go. For the smoothie, I blended frozen blueberries, raspberries and fresh blackberries with ice and soy milk.
Simple, quick and delicious!
Picture this…You find out last minute that you’re going to host a small get together. What’s the first thing that goes through your mind? I don’t know about you, but for me the first thought is “What will I put on the table?”. Well, today I present you with an easy solution. Granted this dish might have to grow on some. But with my Russian background this appetizer is just mouth watering to me.
I won’t hold you in suspense any longer. I present to you sprats crostini!
For those of you that might not be familiar with sprats, they are smoked sardines in oil. I generally purchase my sprats in Russian grocery stores. However, as I just found out, you could purchase the exact same sprats on Amazon.
These little poppies are the perfect appetizer sandwiches. Here is what you will need to prepare a plate full:
Ingredients:
Baguette
1 can of sprats
Lemon slices (cut into halves)
Garlic cloves
Cut baguette into slices, place on a baking sheet and bake at 375 degrees Fahrenheit for about 5 minutes, or until golden. Cut the edge off a clove of garlic. Once the baguette slices are toasty, rub each slice with the cut part of the garlic clove. Place one sprat and one half circle of lemon on each garlic rubbed baguette slice.
The holiday season is once again upon us. The SITS girls came up with the great SITSmas idea.
To join in the holiday spirit, I want to wish everyone happy holidays! I hope you all enjoy this holiday season and spend whatever holiday you may be celebrating with family and friends.
For those of you celebrating Hanukkah on December 11th…
Traditions come in different shapes and forms. Since this is a food blog, the new family tradition I am referring to is the Chicken Broccoli Braid I’ve been making for the last couple of years. This dish has slowly transformed into somewhat of a staple at the big family dinners and gatherings.
I found this recipe on AllRecipes.com a few years ago, and our family and friends have enjoyed it so much that I started getting requests to make it for different functions. First it was for my father-in-law’s birthday and then it was a huge success again at the Thanksgiving dinner.
So without further a due, here is our new family tradition!
The recipe for this delicious dish is simple. The most important point is that you can make about two to three braids in about an hour and a half. Here is what you will need:
Ingredients:
Cooked Chicken breast (1 per braid)
Broccoli (half a bunch per braid)
Red Bell Pepper (half of a pepper per braid)
Crushed garlic (1 cloves per braid)
Shredded cheese (Cheddar is suggested, but I use mozzarella)
Mayonnaise (I use about a one and a half table spoons per braid)
Dried dill weed (2 teaspoons)
Slivered almonds (2 table spoons)
Diced onion (less than half an onion per braid)
Refrigerated package of crescent roll (1 per braid)
Egg white, beaten (for brushing)
Dice chicken, broccoli, red bell pepper, and onion. In a large bowl mix the diced chicken, broccoli, bell pepper, onion, cheese, garlic, mayonnaise, dill weed and almonds. Line a cookie sheet with foil and spray with cooking spray. Roll out the crescent roll dough on the lined cookie sheet. Pinch the perforated lines of the dough together to create a single sheet of dough. With scissors cut strips all along the long sides of the dough toward the center. Spread the mixture along the center of the dough. Fold the strips over the mixture, alternating (as if creating a braid). Pinch the strips together and brush with beaten egg white to seal.
Bake at 375F degrees for about 25-28 minutes, or until golden brown.
My Grandmother sent me a few of her recipes. She’s made amazing dishes over the years, which I enjoyed since childhood. I was finally able to recreate one of her recipes. For this Thanksgiving dinner, which my husband and I hosted at our house, I made my version of my Grandmother’s rogaliki for dessert. Rogaliki (a Russian term) could most closely be equated to crescents. (But sooooo much better).
The recipe is simple. The rogaliki I made were slightly different from the recipe my Grandmother sent and I will share my recipe here.
For the dough you’ll need the following:
3 egg yolks
1 stick of margerine
100 grams of sour cream
Flour (as much as needed to get the dough consistency)
Raspberry preserves (for the filling)
Mix the egg yolks, margerine and sour cream with flour until the mixture has dough consistency. Separate the dough into 3 or 4 balls and refrigerate for about 3 hours or over night. Roll out the dough into a thin circle (using additional flour, to prevent the dough from sticking). Cut the dough into 16 triangles. Place a small amount of raspberry preserves onto the wide side of the triangle and roll away from you to create rogaliki. Repeat with the rest of the dough balls. Place rogaliki on a cookie sheet sprayed with cooking spray and bake for about 15 minutes at 375 Degrees Fahrenheit.
Once rogaliki are out of the oven, sprinkle them with powdered sugar and serve once they cool off.
Enjoy these as a tasty dessert or a morning pastry!
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