Chicken Schnitzel

Chicken Schnitzel is a regular in our house, I especially like to make it for Shabbat since it reheats nicely and can be used the next day for sandwiches, salads etc. 

Ingredients:

4 Skinless boneless chicken breasts

Salt/black pepper

1 Cup of flour

3 eggs beaten

Dijon mustard

Panko Crumbs

4 TB butter

Vegetable oil

3 garlic cloves -minced

Parsley

1. Set the flour, eggs and panko in three separate bowls. Cut chicken breasts in half and pound them thin and even. (I like to put the chicken between waxed paper to keep from making a big mess while pounding) 
2.  Transfer pounded chicken to a bowl and season with salt and pepper and minced garlic. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat evenly with the panko.
3. In a large skillet heat the butter and oil. Add the chicken and cook over medium-high heat, turning once, until golden and crispy. Transfer the chicken to a paper towel-lined plate/sheet to drain.
4. Once oil has drained, move to serving dish and sprinkle with parsley. 

Enjoy!

Click HERE for Printable Version

Dining Room Updates (New Table)

After getting new counter tops in our kitchen, I started thinking of getting a new table. 

I brought it up to my hubby and he kinda brushed it off, since I had no valid reason to sell it. "I am tired of it" and " I need a change" are not really valid points in our household. But we decided if I can sell it on craigslist, then I can get a new table. Well I listed the table, got a few low ball offers so I kinda gave up. Then one day I listed some side tables for sale and hit the renew button for the table, a few hours later, I sold the table for the asking price! I guess it was just the right time. 

My hubby was so amazing and helpful. He helped the buyer take the table and chairs apart and went to IKEA to pick up the table I wanted with my little wad of cash I have been collecting and from the table we sold. 

And this is the result, TA DA!!

Before:

I really love how bright it is! What do you think?

Mixed Berry Tart

One of my all time favorite spring and summer desserts is a fruit tart. It is so simple to make and so delicious. I have tried a few recipes and this one is my favorite. 

Ingredients:

Crust:

1/2 cup powdered sugar

1 1/2 cups all-purpose flour

1 1/2 sticks butter, softened

Filling:

1 package cream cheese, at room temperature

6 oz of lemon curd

Mixed Berries for topping

Powdered sugar

Directions

Crust: Preheat oven to 350 degrees F.

Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until

mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press 

dough into a 12-inch tart pan with a removable bottom, taking care to push crust into 

indentations in tart pan. Bake for 15-20 minutes, or until very lightly 

browned. Let cool completely before filling.

Filling: In a large beat the softened cream cheese with the lemon curd. Spoon the

mixture into the cooled pie shell and spread evenly. 

Top it with fresh berries. Sprinkle with powdered sugar is desired. 

CLICK HERE TO PRINT

Enjoy!

Making Russian Pelmeni (ground beef stuffed ravioli)

Last time I made Russian Pelmeni, I got a lot of requests to share my recipe and how I use the Pelmeni mold. So this time I took the time to photograph and write down my recipe. 

This is one of those things that you do by memory because that's how my Mama thought me.
I remember all us girls sitting around the kitchen table talking and laughing, Mama got to cut and roll the dough, and we all got to fill them by hand. No need for a pelmeni mold when you have 6 girls in the house! I seriously miss those days.

It was taking me a very long time to make pelmeni by hand, so I decided to buy the mold online and try it out. I am sure if Mama found out I was using a mold, she would not be happy. She alway said they tasted better made by hand.

But I think they still turn out perfect! The secret is to roll out the dough nice and thin. 

Technically this is my Mama's recipe. 

I haven't tried any different recipes and I don't want to. The dough and filling always turn out perfectly. 

Print recipe here

Dough:

2 egg
1 cup water
1/2 tsp salt
3 cups of white flour

Put all ingredients in stand mixer:

Russian Creamy Beet Salad with Walnuts

This is one of my favorite Russian salads. The combination of sweet beets, creamy mayo dressing and sharp taste of garlic, plus that wonderful crunch from the walnuts is the almost to good to be true. 

You can serve it as a salad or if you grate the beets finer, and serve it on bread as bruschetta. 

CLICK HERE TO PRINT

Ingredients:

4 large beets 

1/4 cup walnuts (finely chopped)

3 garlic cloves (minced)

2 TB Mayo

salt and pepper to taste

Cook you beets. My favorite way and least messy to do this is to wash and wrap the beets individually in foil. 

Stick into the oven at 350 for 50-60 minutes until soft. 

Let them completely cool. ( I usually stick into the fridge for a few hours)

Caramelized Butternut Squash

This caramelized squash is unbelievably good! We have a vegetables with all of our dinners, and this one is always a treat. 

CLICK HERE TO PRINT RECIPE

1 medium butternut squash (2 pounds)

6 TB unsalted butter (melted)

1/4 cup light brown sugar

1/2 tsp salt

1/4 tsp of pepper

Preheat the oven to 400 F

Cut the ends of each butternut squash and discard. Remove seeds and peel and cut into cubes.

(or buy cubed and ready butternut squash)