Sunday, May 25, 2014

Veggie Quesadillas

Serving: 10
10 tortillas
4 bell peppers (orange, yellow, green, red)
4 cups of shredded cheddar cheese
1 red onion
3/4 cup of olive oil

1. Thinly slice bell peppers and red onion. 
2. On a medium-low heat,  coat frying pan with olive oil.  Sauté peppers and onion until they soften.  
*It's important for the vegetables to remain on a low heat in order for them to cook without burning. 
3. Once vegetables are sautéed, set aside. 
4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat.  Evenly spread cheese on the tortilla and allow to melt.  Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese.  Fold the tortillas in half and allow remove from pan when each side is turns a light brown.  

This is best served with sour cream, guacamole, and salsa!

Wednesday, May 21, 2014

Egg Salad

Serving: 3

6 hard boiled eggs 
3 tablespoons of mayonnaise
1 sliced scallion
Half a stalk of sliced celery 
Dash of salt

1. Place the eggs in a bowl and chop to desired texture 
2. Mix the mayonnaise with the eggs 
3. Gently stir in the scallions, celery and salt 
4. Keep refrigerated until use. Enjoy!

Sunday, May 18, 2014

Chicken Wrapped Pastrami

Servings: 6

12 pieces of thinly sliced chicken cutlets 
12 pieces of sliced beef pastrami 
1 cup of Thousand Island dressing
1 1/3 cups of seasoned bread crumbs

1. Preheat oven to 350 degrees 
2. Place the Thousand Island dressing and bread crumbs in two separate bowls and set aside
3. Roll the chicken cutlet tightly
*If the piece of chicken is too thick, it will be difficult to roll
4. Take a piece of pastrami and wrap it around the chicken cutlet
5. Dip the chicken pastrami combo into the Thousand Island dressing and after into the bread crumbs. Make sure each individual piece is covered in bread crumbs
6. Once done with each piece, delicately place on a baking pan
7. Bake for 45 minutes
Serve warm with extra Thousand Island dressing on the side for dipping!

Friday, May 16, 2014

Vegetable Soup

Serving: 6

9 cups of water
9 teaspoons of vegetable constema 
3 medium sized carrots cut
3 pieces of sliced celery
1 sliced Zucchini 
1 sliced Parsnip
1 sliced Turnip
Fresh dill to taste

1. Add 9 cups of water into a large pot and set to boil
2. Mix in the constema and add in the carrots, celery, zucchini, parsnip, turnip, and dill 
3. Keep on high heat for 15 minutes and then turn down burner to medium low for 25 minutes
4. Serve warm and enjoy! 

Tuesday, May 13, 2014


Serving: 15

1 side boneless salmon fillet
1 cup of sugar
1 cup of brown sugar 
1 cup of salt
1/4 cup of vodka
1/2 bunch of fresh dill 

1. Mix the salt, sugar, and vodka together in a bowl and set aside
2. On a sheet of foil, sprinkle approximately half a cup of the mixture of salt, sugar, and vodka 
3. Place the salmon over the mixture (on top of the foil) 
4. Sprinkle the rest of the mixture on top of the salmon 
5. Lay the dill on top of the salmon and wrap the salmon with foil 
6. Place the salmon in the refrigerator for three days and turn the salmon over daily
7. After three days, remove salmon from refrigerator and rinse it with water to remove the salt, sugar, and vodka mixture 
8. Carve the salmon into thin servings and enjoy!

Sunday, May 11, 2014

Vanilla French Toast

Serving: 2

2 teaspoons of vanilla
2 tablespoons of milk
2 eggs 
4 slices of 7 grain bread
 1/4 teaspoon of powdered sugar
5 strawberries
1/3 cup of blueberries

1. In a small bowl, whisk eggs, vanilla, and milk. 
2. Take a slice of bread and dip in egg mixture. (Make sure both sides are covered).
3. On medium heat, fry the french toast until golden brown on each side. 
4. Plate the french toast and add sliced strawberries and blueberries on top. 
5. Sprinkle some powdered sugar on top.

~Happy Mother's Day~