When you think of a family dinner, what comes to mind?
In the past, family dinners were an expected part of every home. These days, our world is a little different and a meal shared together with all the family members around the table has become a rarity. Instead of working together to prepare the meal, set the table and later clean up, so many of us grab something on the go or fix ourselves food on an individual basis.
What a shame.
Dinner is a place where you belong, a shared experience and a time when you can relax and be yourself.
One of the dishes that our family has enjoyed for dinner probably more than any other are these chicken cutlets. In fact, it's one of my brother, Mark's, favorite dishes. We have served this at countless events but mostly at family dinners. Everyone loves them. [Read more...]
Chicken sandwiches can be seen as dull, boring or blah. As you bite into this one, and boring will be far from your mind, as you will be surprised by the dimension of flavors that burst in your mouth. I roasted chicken breast, which I brined, keeping the chicken juicy and full of flavor. Topped with a delicious, flavorful Caesar dressing that takes only minutes to prepare, this sandwich is brought to another height. With a slice of cheese and fresh tomato, you will be savoring every bite. You can also add some lettuce and bacon to make this into a Chicken Caesar BLT. This is a great option to take on a picnic, or enjoy with a warm bowl of soup. I like to roast some extra chicken and use it for lunch throughout the week. 
Serving a savory appetizer as a "cake", is a fun variation to your dinner parties. Pumpernickel bread and smoked salmon are paired with a whipped cream cheese flavored with dill, chives, freshly squeezed lemon juice and capers. Cucumbers add a crunchy textural contrast and a light, refreshing taste. These are classic flavor combinations, which I sometimes make into simple tea sandwiches, but this gorgeous presentation is a winner and I knew I had to try it when I found it a few years ago from Martha Stewart. We have made it for the holidays and everyone loved it. 
My sister, Karina, is vising me and we made these amazing cupcakes together. They are perfectly tender, chocolaty cupcakes with a chocolate cream cheese frosting, drizzled with caramel sauce and a sprinkling of coarse salt. I found the recipe in a Southern Living Big Book Of Cupcakes cookbook. I got it for my other sister, Elina, for Christmas, and couldn't resist trying a recipe myself:) I used my own recipe for the frosting and the caramel sauce from Cooks Illustrated.
Opening our homes to others is not just sharing a meal, it’s sharing our time. It’s not taking care of all the many small details and frantically trying to make everything “perfect”.
Marinated mushrooms are a wonderful side dish. I even like to snack on them sometimes. Homemade marinated mushrooms just can't compare in taste and texture to store-bought. I use several recipes for marinating mushrooms, one of which I share in the 
Raspberry and cheesecake are one of my favorite combinations. I use it quite often as a filling for yeast breads, pastries, cookies, etc. This time I decided to make them in the form of bars with a shortbread base. The refreshing berries meld with the creaminess of the cheesecake filling as the center of the soft and crumbly cookie bars. This recipe is so simple, quick and elegantly beautiful.
I have been on a quest to find GREAT tasting recipes for the slow cooker. I love having the option of an appliance doing my cooking for me, especially during a busy day or when I'm sleeping between night shifts.
Breaded chicken kebabs baked in a luscious mushroom veloute sauce is the ultimate company dinner. The deep flavor of the sauce complements the chicken perfectly and as the chicken bakes, it gets coated, creating tender and juicy chicken. One of the best attributes of this meal is that it can be made ahead of time. We even served this chicken at my brother in law's wedding, serving about 200 people and it tasted fresh and succulent.
One of the most refreshing, not to mention quick desserts, is fruit salad. This is a unique recipe, since the fruit is dressed in a homemade creamy vanilla pudding.
Sectioning an orange is removing the peel and membranes of the orange and leaving only the juicy sections.
For holiday dinners, most Slavic tables are graced with a plate of narezki, (нарезки), in other words sliced deli meats and cheeses, which are enjoyed as appetizers. Many different types of homemade roulades are prepared, not only for their tastiness, but also for their gorgeous presentation. 
I finished nursing school a month before our wedding and then moved to Florida to join my new husband. I had to fly back to New York to take my State Boards a few months later. When I came back home, relieved to have it over with but and still nervously awaiting the results, I was met at the airport by my new husband, who was late. When he brought me home instead of taking me out for dinner, I found out that he had made dinner himself, which was the reason for his tardiness.
We just had our citrus season in Florida. I just love the taste and smell of citrus. It's tangy, sweet and refreshing. When you peel an orange and are met with a light spray of fragrant mist, you know how much flavor and aroma it will impart. 
As you bite into these crispy puff pastries, you encounter a melting cream cheese filling in the midst of hundreds of layers of airy dough. These take only a few minutes to assemble and are in the oven.
Zuppa Toscana is a delightful Italian soup with a rustic feel and an exceptional combination of flavors and textures. Sausage, potatoes and kale make up the body of the soup with onions, garlic, bacon, and Parmesan cheese permeating the chicken broth with a dash of heavy cream creating body and depth. When you make this at home, it is homey rather than heavy. This is a perfect way to enjoy comfort on a cold winter day. 
Have you ever tried to come up with yet another way of preparing chicken breast? This is an amazing, quick dinner option, that looks and tastes like a gourmet meal.
Place the prosciutto on top of the unseasoned side of each chicken cutlet.
Heat 1-2 Tablespoons of oil on medium high heat in a skillet until the skillet is very hot and add the chicken, prosciutto side down.
Cook for about 1-2 more minutes on the second side. 
If you get prosciutto that has a more even texture, and isn't divided into sections, like mine is, the chicken will look even prettier.
Meanwhile, whisk all the ingredients for the sauce together in another bowl and set aside also. 
Add ½ Tablespoon oil to a non-stick skillet and heat on high heat just until smoking. Add the peas and peppers with ¼ teaspoon salt. Cook for 4 min, until just beginning to brown. Set aside. 
Combine the sliced onion or shallot with the sliced garlic. Heat ½ Tablespoon of oil in the same skillet and cook over med high heat with ¼ teaspoon salt for about 1 min, just until beginning to brown.
Add the sauce, peas, peppers and return the heat to medium high. Cook for another minute, just until the sauce thickens.
Homemade bread is such a worthy endeavor. Even though working with a yeast dough may seem a little intimidating, it really isn't. Waiting for it to rise, then rise again, guessing how much flour is enough - all of this may stop you from one of the most rewarding experiences in the kitchen. Don't let it.
Pasta salad is a perfect addition to any party menu, summer lunch or a picnic in the park, not to mention packing it up to take to work or school. This variation is a combination of all the ingredients of a typical antipasto selection - salami, cheese, marinated mushrooms, banana peppers as well as broccoli, cherry tomatoes and fresh parsley and basil. The simple dressing of olive oil and red wine vinegar highlights all the ingredients and makes it taste so flavorful. 
I make this quite often for many reason.
Meanwhile, combine the tomatoes, parsley, garlic in a small bowl and season with salt and pepper.
Preheat the oven to 400 degrees.
Place another piece of aluminum foil over the fish and create a packet, tightly sealing each side, or fold the parchment paper over the fish and fold the sides all the way around the fish, to seal the package tightly. I usually use a staple to hold the last piece in place. Repeat with the rest of the ingredients. You will have four packets of fish and veggies.
Place on a rimmed baking sheet and bake for 15 min. It's alright if the edges of the packets stick out of the baking sheet a bit. Open up the packets and serve. The aroma that meets you as you break open the packet is incredible.
