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. 

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Ingredients:

Cream/filling:

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

DIRECTIONS:

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. 

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Ingredients:

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:

Enjoy!

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)

Ingredients

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

Directions:

• 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!

Click here to print recipe

Russian Vareniki

Hello my beautiful friends! 

Today I am going to show you how I make Russian Vareniki. They are cooked dumplings filled with potatoes and caramelized onions.

This is something I LOVE. I remember my mom getting my sisters and me together to help her make these. I remember us talking and laughing while making a whole bunch of vareniki, and I mean alot! We had a family of 9!

They may take a while to make, but oh so worth it!

I wish I could share a plate with you, but for now,  a picture will have to do

PRINT RECIPE HERE

I will not lie, It takes me approximately 2 hours to make this for dinner. 

So, I usually choose  a slow afternoon where we have no plans. 

However, If you have someone who can help you (mom, sister, hubby, daughter or son) Then it won't take as long. 

Apple Pie

We love apple pie, I can make it anytime, and we end up eating it all up. 

The crust is so flaky, the apples are delicious and slice holds up very well when sliced. This one is a keeper!! 

PRINT RECIPE HERE

crust recipe :

Ingredients

• • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
  • 1/2 cup ice water

Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Pie recipe:

Ingredients

• • 1/4 cup all-purpose flour, plus more for rolling dough
  • 1 recipe (2 disks) Basic Pie Dough 
  • 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) 
2. Preheat oven to 450 degrees with a rack set in lowest position. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. 
3. Peel, core, and cut apples into 1/4-inch-thick slices, Add sugar, flour, cinnamon, and salt; toss to combine.
4. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Roll the next disc of dough. Lay over apples, Using kitchen shears, trim overhang to 1 inch.
5. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. 
6. With a paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Enjoy!

Chicken Noodle Soup

Chicken noodle soup is a staple in our house. We love it and make it all the time. I have made it for friends and neighbors and everyone loves it. 

The recipe is easy and you can't beat a pot full of chicken noodle soup. 

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Ingredients

• 2 tablespoons olive oil
• 1 TB butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 rotini noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• basil, thyme, 1 handful fresh parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil and 1 TB of butter. Add the onion, garlic, carrots, celery. Cook and stir for about 10 minutes, until the vegetables are softened and slightly browning. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer until tender. Add in the shredded chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper, thyme, basil, bay leaf. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 package of chicken thighs (6 pieces)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 1 large white onions, quartered
• 1 head of garlic, halved
• 1/4 tsp thyme & basil
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in water (about 16 cups) Toss in the thyme, basil, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a bowl.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.