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. 

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. 
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. 

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)

Honey Cake Russian Medovnik

This is one of my favorite Russian layer cakes! I actually have to control myself to have no more then 2 slices. I am sure if you try it, you will see what I mean. 
It makes a while to make, but it is so worth it in the end. 



1 can of condensed milk
3 eggs
2 TB honey
1/2 cup of butter

Cake layers:

2 eggs
3/4 cups of sugar
1 tsp baking soda
1 TB honey (heat in microwave for a few seconds until runny)
1/2 cup of butter
2 cups of flour

2 cups of walnuts


Make the cream: 

In a medium sized saucepan over medium heat, combine condensed milk, eggs, honey and butter. Stir constantly, as soon as the mixture comes to a boil. Remove from heat.
Transfer to a bowl and put in the refrigerator to cool down. 

Making the cake layers:

Preheat oven to 350

Beat 2 eggs with sugar, baking soda and warmed up honey.

Melt the butter in a medium sized pot and transfer the beaten mixture into the the pot.

Add the flour into the pot and stir until well combined. Remove from heat and cool. 

Once the dough has cooled, dip the dough in flour and slice into 6 even sections

Prepare 7 pieces of parchment paper (one for each layer and the scrapes)

Chicken Enchiladas

These chicken enchiladas are so delicious and easy to make! And they don't include cream of chicken soup like most recipes out there. For some reason those canned creamed soups make me shudder. 


2 chicken breasts
1 TB butter
1 1/2 cup of chopped green onions
1 diced chili (optional if you like it spicy)
3 cloves of garlic
1 pint of heavy cream
1/2 cup of sour cream
2 cups of cheddar cheese
6 inch tortillas

First thing you will need to do is cook your chicken. 

I usually throw the chicken in the oven around noon, so it can cook and cool down before I start working on dinner.

I just wrap each (salted and peppered) chicken breast in foil and bake at 350 for about 45-50 minutes. 

After the chicken breasts are cooked through.

Shred the chicken once it has cooled:

After the chicken is done, you can start working on your filling. 

In a medium saucepan over medium heat, melt butter and saute 1 cup of green onions until tender.
Add green chilies and minced garlic. Mix well.

Add the heavy cream and sour cream and bring to boil. 

Add the chicken, 1 cup of cheddar cheese and salt and pepper to taste. Bring to boil.

Simmer until sauce is thickened (about 10 minutes)

Lightly grease your baking dish.

Fill each tortilla  with the chicken mixture and roll up. 
Place seam side down in prepared baking dish. 

Pour any remaining filling evenly over the enchiladas:

Cover the enchiladas with the remaining 1 cup of cheddar cheese:

Bake at 350 for 30-35 minutes uncovered, until the cheese is bubbly

Garnish with the remaining green onions:

Just a suggestion on quick and easy sides:


Thanks so much for visiting and I hope you have a great day!

Mexican Chicken and Potato Packets

This is a delicious and easy meal to prepare, and the best part that there are barely any dishes to wash after dinner! 

This would also be a great for camping. Make the packets in advance and just throw them into the campfire or grill to cook. 
(make sure you use the ultra-strong foil)


3 chicken breasts
2 cups of sliced mushrooms
olive oil
1 can sliced olives
4 teaspoons Taco Seasoning Mix
8 small potatoes (or 4 large)
2 cups of cheddar Shredded Cheese
1 cup Salsa
Sour Cream


  • Preheat oven to 350 degrees F.
  • Wash and slice your mushrooms and saute them in 1 TB of vegetable oil. Add salt and pepper to taste.
  • Wash and thinly slice the potatoes and place them in a large bowl.
  • Add a drizzle of olive oil (about 3 TB) 2 tsp of the Taco seasoning, salt and pepper to taste. Give it all a good stir. 
  • Arrange your foil sheets on your counter. 
  • Spray the center with vegetable oil and arrange your potatoes.
  • Cut your chicken breasts into thin strips and throw them into the same bowl you used for the potatoes.
  • Add the other 2 tsp of taco seasoning and salt and pepper to your taste, and stir to combine.
  • Arrange the chicken strips on top the potatoes. 
  • Next you need to add a TB of salsa on top of the chicken
  • Followed by mushrooms and olives and top with cheddar cheese.
  • Fold packs and arrange on baking sheets.
  • Bake for 45 minutes. 
  • After you take the foil packs out of the oven. Let stand for about 5 minutes before serving. 
  • Top with sour cream and green onions and enjoy this cheesy goodness!