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Posts Tagged ‘mayonnaise’

Cook and Tell – Goat Cheese Stuffed Eggs

20 Feb

As promised, I am on a roll and I have yet another meatless dish to share. As many of you aspiring chefs know, the Food Network has a wealth of information on everything food related. So it should come as no surprise that I found this dish on the Food Network as well, (my recipe box on that site is growing at a fast pace).

A while back I shared a recipe for basic deviled eggs. This dish is in the deviled eggs family but with a bit of a twist. I present to you Goat Cheese Stuffed Eggs. Oh goat cheese…how I’ve missed you…

Stuffed Eggs with Goat Cheese

Here is the recipe for this fabulous dish. As you know I tend to omit things (due to inability to find the ingredient, or due to pure laziness too leave the house). This dish is no different. If you happen not have chutney, celery, or parsley, these eggs will still taste great (dish is husband approved).

Stuffed eggs are a great party dish. You could stuff them with almost anything. How many different varieties of stuffed eggs can you make? Maybe a stuffed egg themed party?;)

 

In the Kitchen with…Lyuba (a.k.a. Lead Hot Chick with a Skillet)

23 Aug

You probably remember the first time I mentioned Hot Chicks with Skillets.

Chicks

Today, I’d like to introduce you to the Lead Hot Chick with a skillet, Lyuba. Lyuba shared with me some very delicious crab cakes, and I will share them with all of you.

To start, the following ingredients will be needed:
Eggs
Bread Crumbs
Mayonnaise
Canned Crab Meat
Coarse Ground Dijon Mustard
Ground Red Pepper
Ground Black Pepper
Fresh Parsley
Worcestershire sauce
Vegetable oil (for frying)

Ingredients

To make the the crab cakes, you’ll need to add the crab meat to a mixing bowl

Crab Meat

Add approximately a cup of bread crumbs to the crab meat

Bread Crumbs

Add a table spoon of mustard, approximately one and a half table spoons of mayonnaise, ground red pepper and worcestershire sauce to the crab meat and bread crumbs

Mustard, Mayonnaise, red pepper, worcestershire sauce

Chop and add parsley to the mix

Parsley

Add one raw egg

Egg

Mix all the ingredients together

Mix Ingredients

Add ground black pepper, and mix again

Add Black Pepper

Heat vegetable oil in a frying pan and spread additional bread crumbs on a baking sheet

Oil and Bread crumbs

Form the crab mixture into palm sized balls, roll the balls in bread crumbs and place in the frying pan. Slightly flatten the balls in the frying pan and fry, turning occasionally, until the crab cakes become golden brown.

Crab cakes

Of course I can’t finish this post without presenting to you the lovely chef and her fabulous crab cakes…

Chef and finished crab cakes

Lyuba, thank you for sharing your recipe for crab cakes. They were delicious, and I had a great time capturing the cooking process!

 

Olivie

20 Apr

Ask anyone from the former Soviet republics what their favorite meal was as a child, and you might be surprised to find out that it wasn’t dessert, but a salad. Yes, you saw correctly, a salad. This salad is called Olivie and it was a staple dish at any table during a festive gathering. It is still a favorite of my and for my husband it’s not a holiday dinner, if Olivie is not on the table.

Intrigued? Well, you’ll be happy to know that it’s actually not that hard to make. There are many different variations of this salad out there, and everyone’s got their version. There is even a version of it in Spain (Ensalada Rusa), which includes tuna. But I stick to the version my Mom has always made, and I love it (and so far only heard positive feedback).

Here are the ingredients you’ll need:

6 large potatoes (russet)
10 eggs
1 carrot
1/2 white or red onion
1 fresh cucumber
1 small pack of bologna
3 to 4 scallions
3 to 4 medium sized pickles
1 can of sweet peas
mayonnaise (1 and 1/2 large tablespoons)
salt and pepper to taste
A sprinkle of dried dill weed (or chopped fresh dill)

Boil the eggs, potatoes and carrot. Eggs should be hard boiled and potatoes and the carrot should be fully cooked through and soft (but not overcooked). As far as utensils, you’ll need a sharp knife, a cutting board, a large mixing bowl, and a peeler (if that’s how you prefer to peel your vegetables).

Once the eggs, potatoes and carrot are cooked. Peel the eggs, the potatoes and the carrot, chop all the aforementioned and place in the prepared bowl. Continue to peel and chop the onions, scallions, and cucumber and placing them in the same bowl. Chop the pickles and the bologna and add to the bowl. Finally, drain the can of peas and empty it out into the bowl.

Mix all the ingredients in the bowl, add salt and pepper to taste and mix. Add dried dill weed (if desired) and mix the ingredients again. Finally, add the mayonnaise, and mix all the ingredients until the mayonnaise is evenly distributed and all the ingredients are well combined.

So what does all this mixing get you? Take a look for yourself.

Russian Potato Salad, Olivie, Ensalada Russa

I haven’t heard of anyone walking away disappointed. A word of warning, the proportions I used will result in a very big salad, but feel free to pare it down. Just decrease the number of ingredients proportionally.

P.S. I received some commentary on this blog post with additional variations to this salad, so I wanted to add these variations here. Instead of mayonnaise some people use sour cream and for the meat component, instead of bologna some use chicken. Sometimes the carrot and onions are omitted.

Feel free to experiment with all these ingredients and see what tickles your taste buds.

Russian Salad Olivier (Russian Winter Salad) on FoodistaRussian Salad Olivier (Russian Winter Salad)

 

Deviled Eggs

09 Apr

Here I am, starting the weekend off on the wrong foot…I got sick :( All the weekend plans have been canceled and I will be spending the weekend under the covers. However, every situation has a silver lining, right? The silver lining here is that I can spend this time catching up on all those blog posts that have been piling up.

On that note, let’s start with a simple weekend dish. There are lot of variations of deviled eggs, but I keep my deviled eggs pretty simple. Egg yolks, mayo, dijon mustard and top with dried dill weed and/or paprika.

Making this dish is this simple:
Boil eggs (number of eggs depends on how many you need).
Mayonnaise (I usually just eye ball it. But about 1 tablespoon should do)
Dijon mustard (also eye ball it)

Peel boiled eggs, cut in half lengthwise. Carefully remove the yolks from the whites, keeping the whites in tact. Place the yolks in a mixing bowl, and whites on a serving plate. Add mayonnaise and Dijon mustard to the yolks and mix with a fork until smooth.

Spoon the mixture into a piping (pastry) bag and pipe into egg whites. Don’t worry if there is no piping bag around, you can also spoon the mixture into the egg whites. Sprinkle with dried dill weed, and they are ready to eat.

Deviled Eggs on FoodistaDeviled Eggs

 

A New Family Tradition

01 Dec

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!
Broccoli-Chicken-Braid

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.

 

Egg Salad

13 Sep

New day, new dish. Today I decided to make one of my signature and favorite dishes, my egg salad , but with a slight twist.

Egg-Salad
To make the salad you’ll need the following:
5 Hard boiled eggs
Scallions
Shredded mozzarella and american cheeses (or any other types of shredded cheeses)
Mayonnaise (approximately 1 tbsp)

Grate the eggs and chop the scallions. Mix together the grated eggs, chopped scallions, shredded mozzarella cheese and shredded american cheese with mayonnaise. Chill slightly and serve. It’s that easy!
Egg-Salad
Bon Appetit!

 

Delicious Garden Fresh Eggplant

10 Sep


Hopefully you remember my coworker U, who so graciously brought me home grown tomatoes. Well, a few days ago she brought me an eggplant from her garden.
Garden Fresh Eggplant
I’ve never actually made anything with eggplant, so I decided to make my Mom’s recipe, which I love. The recipe calls for the following ingredients:

1. Eggplant
2. Vegetable oil (for frying)
3. Mayonnaise
4. Garlic (mashed)
5. Tomato slices
6. 1 hard boiled egg
7. Shredded cheese (I used low moisture mozzarella)

Slice the eggplant, fry in vegetable oil until the slices soften. Remove onto a paper towel lined plate. Cover the fried eggplant slices with another paper towel to soak up the excess oil. In the meantime mash two cloves of garlic with a garlic masher and mix with a table spoon of mayonnaise. Brush each eggplant slice with the mayonnaise mixture, cover with a tomato slice. Brush each slice of tomato with the remaining mayonnaise mixture. Top with grated egg and shredded cheese. Chill slightly and serve. Yum!
Eggplant

Enjoy!

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