Author: sofiyababinov

Easy Starbucks Pumpkin Spice Latte

IMG_0436I know it’s still mid August, but I am already transitioning to fall time lol. The weather is finally cooling down, the leaves are starting to change color, my son starts school in a week, and everything is beginning to feel like fall. To me, nothing says fall more then a Starbucks pumpkin spice latte… so this beautiful Saturday morning, I decided to make these for my hubby and I to enjoy. It was super easy, and instead of paying $5/cup it will cost you about that much to buy everything you need to make these all season long. Of course, the taste is way more superior too! I have tried making this drink before and couldn’t get the right proportion of ingredients but today it literally turned out perfect! Even my 5 year old liked it and he doesn’t like coffee beverages. My hubby said he couldn’t tell the difference between this pumpkin spice latte or the ones we get at Starbucks (Score! Lol) and like me, he was excited to get to enjoy this beverage now since it’s seasonal and Starbucks doesn’t even have these yet! The best part about this home made, pumpkin spice latte is that I use simple ingredients that you can find anywhere and you don’t need any fancy espresso/coffee machines.

Ingredients:

  • 1/2 Cup Brewed Coffee (I used Starbucks, Blonde roast)
  • 1/2 Cup Milk
  • 1 Tablespoon Sugar
  • 2 Tablespoons Pumpkin Purée (Or Can of 100% pure pumpkin, for a pie filling)
  • 1/2 teaspoon Pumpkin Pie Spice (And more to sprinkle on top of latte)
  • Whipped Cream (Optional, to top)

IMG_0433Directions: 

1) Brew fresh coffee. Any coffee would work, but I used Starbucks blonde roast.

2) In a small container, mix together the pumpkin purée, sugar, and pumpkin pie spice until well blended together.

3) In a small sauce pan, combine cold milk, coffee, and pumpkin purée mixture. Mix well and set on Medium heat, occasionally stirring until it almost boils and comes to a simmer.

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4) When it starts to simmer, turn stove off but keep on the burner until ready to serve so it stays hot. Then pour into individual cups. Optionally add whipped cream on top and sprinkle with pumpkin pie spice to decorate. Enjoy!!!

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Note: I made 3 times as much because my hubby and I both had big mugs. I couldn’t get enough of this deliciousness!!!

Summer Squash Soup

IMG_0416Nothing tastes more like summer then this summer squash soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and getting absolutely hooked to this soup so I knew I had to recreate this yummy recipe at home! To my surprise, this soup tastes better on the second day because all the yummy flavors get to blend overnight. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. This recipe is perfect for busy summer days because it’s the easiest squash soup recipe ever, yet the most delicious so it’s a win win!

Summer Squash Soup {Serves 8}

Ingredients:

  • 2.5-3 LB Butternut Squash, cubed
  • 1 Red Bell Pepper, chopped
  • 2 Celery Ribs, chopped
  • 1 Onion, chopped
  • 3 Garlic Cloves, peeled and chopped
  • 1/2 Cup Heavy Cream
  • 2 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 1/2 teaspoon 21 Seasoning, Mrs.Dash, or any Salt-Free seasoning

IMG_0415Instructions:

1) Do the prep work first. Wash  all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.

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2) In a medium pot, add all the cut veggies, sugar and salt. Mix and add enough filtered water to cover all the veggies. (About 6 Cups water). Bring to a boil on high heat.

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3) Once the water boils, put the lid on the pot, and let is simmer on the Low setting for about 35-40 minutes, until all the veggies are tender.

4) Once the veggies cook through, add the veggies and water to a blender and pure to a smooth consistency. I had to divide the soup into 3 batches to blend it all. If you have a hand held immersion blender, that would be much easier.

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5) Transfer the soup pure to a big pot. Add the heavy cream, seasoning, and mix.

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6) Laddle the soup into bowls and enjoy! If you’d like to warm the soup up more, just heat it up on medium heat. Tastes just as great, if not better, on the second day!

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Potato & Squash Steamed Dumplings (Monti)

IMG_0396These vegan steamed dumplings (or Monti, as European’s refer to them) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings which are usually made with meat. To be honest with you, I liked these even more then the meat filled, steamed dumplings! I made a big batch of the potatoe, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling 1 day in advance if you season it and add the olive oil to it. I made a big batch so we had these for dinner yesterday, and I have enough filling for another fresh batch of these for dinner again tonight!

Potato & Squash Steamed Dumplings (Monti) {Yields 38 Dumplings 6-8 Servings}

Ingredients:

  • 3.5 LB Yukon Gold Potatoes, Finely cubed
  • 1/2 Lareg Squash, Finely cubed
  • 2 Onions, finely chopped
  • 2 Packs of “Nasoya” Brand Egg Roll dough sheets (1 pack makes 19, which is how much I use for one batch. 2 packs will yield 38 dumplings total)
  • 3 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Mrs.Dash or another, Salt-Free seasoning
  • 3 TBS Olive Oil, for filling
  • 1/2 Cup Olive Oil, to spread on each steam pot layer & to dip each dumpling with

IMG_0398Directions:

1) Do the prep work first. Peel the potatoes, cut them into small cubes, put into a bowl of cold water. Then rinse and change the water. When ready to use, drain out all the water. *This is just to keep your potatoes from turning brown. Cut the squash in half. Wash and peel that half. Then cut it also into small cubes (same size  as your diced potatoes) and set aside in seperate plate. Peel and finely dice the onions and set aside in separate plate.

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2) Put all the filling ingredients in a big bowl. Drained potatoes, squash, and onions. Add 3 tsp Salt, 1/2 tsp Pepper. 1 tsp Mrs. Dash or another Salt-free seasoning. Add 3 TBS Olive Oil and mix thoroughly!

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3) Set up a dumpling making station. I do this by setting up a sheet of foil, the egg roll sheets, a small cup with water and a brush.

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4) Add 2 heaping TBS of filling to each egg roll sheet. Using the brush, wet the outlines of each egg roll dough sheet with water.

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5) Bring the opposite corners together and stick them together in the middle. Repeat with the other opposite corners. Seal together tightly!

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6) Using another brush, brush olive oil onto each pot layer. I used 2 steampot layers and fit 10 dumplings on one steam pot layer, 9 dumplings on the other. *1 egg roll dough pack makes 19 dumplings. I made 19 at a time for dinner and it was enough for 3-4 servings.

 

7) Dip the bottom of each dumpling into a plate of olive oil and put them into the steam pot layers. *Don’t put them too close to each other or the dough will stick together.

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8) Bring the bottom pot, filled 1/2 way with water to a boil. When it comes to a boil, put the steam pot layers with dumplings onto the pot. Reduce heat to Medium-High, cover with the lid on top, and cook for 30 minutes.

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9) After 30 minutes, turn heat off, and let them steam for another 5 minutes. These are best served hot, fresh off the steam pot! However leftovers can be microwaved.

*I covered the rest of the filling with plastic wrap and put it in the fridge so I could make a fresh batch of 19 more the next day for dinner. But if you have a bigger crowd then make all of them. Trust me!

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Lasagna Soup

IMG_0380This lasagna soup is a new family favorite! I got the recipe from my friend, Liz, who I met through social media and now we talk on a weekly basis. We just have a cool friendship, and I can’t wait to meet her in real life one day soon lol! Liz got the recipe from Pinterest years ago, and I tweaked it a bit. This was my first time making Lasagna soup and it was super delicious!!! After the first spoonfull I was wondering where this soup has been all my life lol. I was surprised at how easy and quick this recipe was. Hope your family will enjoy it too!

Lasagna Soup {Serves 4-6} 

Ingredients: 

  • 1 LB Mild Italian Sausage, ground meat
  • 2 TBS Olive Oil, for sauté
  • 1 Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1/4-1/2 tsp Crushed Red Pepper Flakes (Depending on how Spicy you like it)
  • 1 tsp Salt
  • Pepper
  • 2 1/2 TBS Tomato Paste
  • 1/4 tsp Basil
  • 1 can Roasted Tomatoes
  • 2 Bay Leaves
  • 8 1/2 Cups Chciken stock OR 8 1/2 Cups water, boiled and mixed with the Better Then Bouillon paste (That’s what I did)
  • 2 Cups (1/2 box) Rotini Pasta
  • Mozzarella Cheese (1 block) To garnish
  • Parmesan Cheese (1 block) To garnish
  • Sour Cream, To garnish, *Optional

IMG_0373Directions:

1) Fill a medium pot with 8 1/2 cups filtered water and bring it to a boil. When it boils, turn burner off and add 8 1/2 tsp of Better Then Bouillon paste. Mix well and set aside for now.

2) In a large frying pan, heat up 2 TBS olive oil. Add the ground Mild Italian Sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is well cooked through and browned.

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3) Add 4 minced garlic cloves to the pan. Then add 1 tsp Salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it, I did 1/4 tsp). Add 2 1/2 TBS Tomato Paste. Mix everything thoroughly. Then add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes as you mix.

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4) Transfer everything from the frying pan to the pot of chicken bouillon water (or Chicken Stock) and bring to a boil. Add 2 bay leaves. Then turn the heat down to Low, and let it simmer, covered for 30 minutes.

5) After 30 minutes turn the heat up to Medium, Add the basil. Then add the pasta to the soup pot, and let it cook until the pasta is soft and cooked through about 10-15 minutes. Do not over cook the pasta will be too mushy!

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6) Garnish each bowl of soup with shredded mozzarella and Parmesan cheese, and sour cream (optional) I liked only cheese in my soup.

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7) To reheat, simmer on Medium heat for 5-10 minutes.

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Important note: After a few hours, the pasta in the soup expands and soaks in some of the broth so it is much thicker! Still tasted great, it just becomes a chunkier, thicker soup!

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The BEST Steak Marinade Recipe

IMG_0361Grilling… The best thing about summer time. So many things you can grill. One of our favorites is steak! We prefer T-bone, or Top Sirloin cuts for grilling. The grilling part is easy but finding a good marinade recipe can be hard. I have tried SO MANY different steak marinade recipes and sauces and have finally found THE BEST marinade recipe for steak. I got this amazing recipe from my friend Irina, and she got the recipe from her brother in law. This recipe has been handed down, tried and tested from person to person and for good reason! The ingredients are so simple, you’ll wonder why you haven’t tried this marinade recipe before. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill. You will love it!!! The recipe for the Veggie Kabobs (pictured above) was posted previously and it’s great to pair with steak.

The BEST Steak Marinade Recipe {I marinated 6 steaks; 1 steak per person}

Ingredients:

  • 2.50-3 LB Steak (T-Bone, Top Sirloin, or your choice)
  • Steak Seasoning
  • 3 Garlic Cloves (pressed)
  • 1/4 Cup Soy Sauce (Low Sodium, which is usually abt 40% Less Sodium)

Directions:

1) Wash your steaks and pat them dry with paper towels.

2) Season each steak, individually, on both sides with steak seasoning. Don’t go crazy with this seasoning as it contains a lot of salt and you don’t want to overdo it. *You do not need to add any additional salt at all since steak seasoning already contains salt, and because you will be adding soy sauce so the salt from that will also absorb into the meat and give you flavorful steak!

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4) Put all seasoned steak into a big bowl (with a lid). Add the soy sauce and pressed garlic cloves to the steak. Mix together to combine flavors. You will see the steak start to absorb all the soy sauce, that’s exactly what you want to happen. *If you feel it’s not enough soy sauce, add a few more spoons. Or if you are marinating more steaks, add enough soy sauce accordingly.

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5) Let steak stand and marinate in the fridge for at least 4 hours. I usually marinate the night before grilling or the morning that I grill. It is best to give it at least4-8 hrs to marinate.

6) Grill steak on the grill as you normally would. You can also cook it on a skillet with butter but grilled steak is definitely best!

Grilled Veggie Kabobs

IMG_0355Summer is finally here!!! And with it comes grilling! We love to grill and have friends over for cook outs, especially at the pool. Some of our favorite things to grill are burgers, chicken wings, chicken thighs, steaks and of course these veggie kabobs! Stay tuned for the next recipe on the best steak marinade ever! I got the recipe for these veggie kabobs from my friend Irina, who is an awesome cook and always gives me amazing recipes and idea’s. These grilled veggie kabobs are great to pair with grilled steak. Super easy to prepare and of course absolutely delicious! You can get the ingredients anywhere, but I found all these fresh and yummy veggies at Aldi! Buying the packs of veggies in Aldi like I did, will give you enough to make this great recipe twice (you will only need to add 1onion, 1 pack mushrooms, 1 eggplant to make it the second time) and it will save you money. I promise you, these grilled veggie kabobs will be your new favorite thing to grill with meats this summer so give them a try! 🙂

Grilled Veggie Kabobs {Yields about 14-16 Veggie Kabob Sticks}

Ingredients:

  • 1 Small Eggplant
  • 1 Bell Pepper (Orange, Red, or Yellow)
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 Package White Mushrooms
  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp “Mrs.Dash” or any other Salt Free seasoning
  • 1/2 tsp Garlic Powder

IMG_0359Directions:

1) Do all the prep work first. Wash and cut all of your veggies into kebab sized chunks.

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2) In a separate bowl mix the mayonnaise, barbecue sauce, and spices together until it it the consistency and look of a sauce.

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3) Mix the veggies with the marinade sauce and let stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill them.

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4) 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick for a pretty color combination and to get a taste of each veggie on each stick.

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5) Grill the veggie skewers on the grill along with meat or steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket. I have tried both ways and both work just fine.

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6) These are especially delicious with steak!

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Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

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2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

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6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

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Braised Potatoes with Chicken

IMG_0266These braised potatoes are a classic European dish that I grew up eating. It can be compared to a stew because it is hearty with the tender potatoes, carrots and onion, and chicken and has a very tasty gravy. It’s a simple, one pot meal that can feed a big crowd. I like to make a big batch and eat the leftovers for lunch for a few days afterwards, but you can definitely make half the recipe. I do have this recipe posted as one of my very first recipes on the blog but I recreated that same recipe with chicken thighs, as my husband and I do not like to eat much pork meat. You can really use whatever meat you prefer, however keep in mind that beef needs much more cook time to get tender for this recipe. I came up with this recipe myself in an attempt to replicate a classic childhood favorite dish. Enjoy! 🙂

Braised Potatoes with Chicken {Yields a big pot, Serves 10-14}

Ingredients:

  • 5 LB Idaho Potatoes
  • 2.5 LB Chicken Thighs (Skinless/Boneless)
  • 3 Carrots
  • 1 Onion
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter (Unsalted)
  • 1 Bunch Parsley
  • 2 Tablespoons Fresh or Dry Dill
  • 2 Bay Leaves
  • 3-4 Cloves Garlic
  • 4 Tablespoons Ketchup (Organic is best)
  • Salt/Pepper to taste
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Mrs.Dash (or 21 Seasonings)

Directions:

1) Do the prep work first. Wash and peel the potatoes, cut them into about 1 inch cubes and put ina a big bowl of water. Wash and peel the carrots and shredd them, set aside in container. Finely dice the onion. Wash the chicken thighs and cut into about 1 inch pieces.

2) On Medium-High heat ( I did 7) heat 2 Tablespoons of Olive Oil in a big pot or Dutch oven. I used a big Dutch oven that my dad gifted me from his recent trip to Europe! Throw in the cut chicken thighs, add salt/pepper and cook, stir every few minutes until meat is cooked through.

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3) Add 2 Tablespoons butter to the pot with chicken. Fill a tea kettle with water and bring to a boil, It should be about 2 Litters water, or you can use another pot.

4) Add the carrots and onion to the pot. Add the paprika, garlic powder, and Mrs. Dash seasonings. Add some more salt and pepper to the pot. Mix very well.

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5) When the carrots and onion become soft and cooked through, add the 4 Tablespoons ketchup. Mix very thoroughly.

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6) Add the potatoes into the pan but keep them on top! Do not mix with the meat mixture! This is important because you want to keep your potatoes steam cooking on top afterwards, not mushy and all mashed up. Add the 2 Litter boiled hot water to the pot. Just enough water to cover the potatoes. Add more water if needed. Cover the pot with a lid.

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IMG_02687) When the water in the pot comes to a boil, lower the heat to a low setting. ( I did 3). Keep covered with lid and cook for 25 to 35 minutes. Until the potatoes have cooked through and are tender. Meanwhile wash and finely chop the dill and parsley.

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8) In the last 10 minutes of cooking, add the chopped parsley and minced garlic cloves into the pot. Then in the last few minutes of cooking, add the chopped dill. When potatoes have cooked through and are tender, turn the heat off. Gently mix the potatoes and meat mixture, and enjoy! *Refrigerate leftovers in the pot (once the pot has cooled down) and to eat, heat up necessary portions in a small pot on the stovetop.*

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Chicken & Turkey Cutlets

IMG_0237These chicken & turkey cutlets are so tender and delicious! They are made up of ground chicken & turkey, fresh bread rolls soaked in milk, grated onion, spices, lightly battered in flour and fried to perfection on a pan in some olive oil! They are hands down the best cutlets I have ever tried! I got the recipe from my dear friend Lidiya. After we tried these at her house, I knew I had to get this awesome recipe right away! We normally have enough left for 2 or 3 days but with this recipe, the cutlets were all gone in 1 day between my hubby, me, and our son. If you have a bigger crowd, make double, Trust me! These are great for a sandwich with some fresh bread and mayo, or make a perfect main dish paired with mashed potatoes, rice, or buckwheat. I paired these with buckwheat and a fresh salad and it was the perfect combination. This recipe was a big hit with my family and will be on our monthly rotation menu for sure! 🙂

Chicken & Turkey Cutlets {Serves 3-4}:

Ingredients:

  • 1 LB Ground Chicken
  • 1 LB Ground Turkey
  • 1 Onion (Grated)
  • 1/2 cup Whole Milk
  • 2-3 Fresh Bread Rolls
  • 3/4 Cup Flour
  • 3-4 Tablespoons Olive Oil (For frying)
  • 1 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Garlic Powder

IMG_0233Directions:

1) Break the fresh bread rolls into small pieces and put them into a bowl. Add about 1/2 cup whole milk. Wait a minute until the bread roll pieces become soaked through and soft. Transfer mixture into a big bowl.

2) Add the ground chicken and ground turkey into the big bowl with bread roll mixture. Add the grated onion. Add salt, pepper, and garlic powder. Mix very well.

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3) Pour about 3/4 cup of flour onto a disposable plate (or foil). Using a Tablespoon measure out a heaping Tablespoon of meat mixture into your hand. Roll it a bit into a round meatball/cutlet shape.

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4) Place into the flour and then flip it, to coat both sides of the cutlet with flour. Make at least 4 Cutlets and put them in a disposable plate or on a sheet of foil (you want to make some in advance so you wouldn’t be in a rush making them when it is time to fry them). Meanwhile set a big pan with 2 Tablespoons of Olive Oil on Medium heat (I did 6.0).

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5) When the oil heats up, place cutlets into the pan. Fry until cooked well and golden on the bottom side, then flip and fry the top side also, until well done and golden. I use 2 forks or 2 spatulas to flip and transfer cutlets.

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6) Set up a big glass plate lined with napkins or paper towels. Put the cooked cutlets onto the napkins/paper towels to drain any excess hot oil. Reapeat the same process with all cutlets. When you make space on the pan by taking out the done ones, add more cutlets. Add about 2 Tablespoons more Olive Oil half way through to ensure enough fresh oil to fry on.

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Serve with mashed potatoes, buckwheat, or rice. To reheat, stick cutlets in the oven on a sheet with foil on 350 Degrees for about 10 minutes. These taste just as great on the second day if preheated!

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Creamy Tomato Basil Soup

IMG_0120This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We get this soup all the time at Dean & Deluca restaurant and I really wanted to recreate the same tasting soup at home, so I did just that! This recipe requires very minimal ingredients so it is budget friendly and the best part is how fast it is to cook. With prep work and total cook time it only takes about 45 minutes! I made this soup for our friends and for a ladies night event at my house and both times it was a hit. Even my picky 5 year old loves this soup, with oyster crackers of course! Mmmm this soup is perfect for the cold and windy weather we have today! Enjoy! 🙂

Creamy Tomato 🍅 Basil 🌿 Soup {Serves 4-5}

Ingredients:

  • 4-5 Tomatoes (Peeled & De-seeded)
  • 1 Cup Heavy Whipping Cream
  • 4 Cups Tomato Juice (Organic)
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon Basil Leaves Spice
  • 1 Tablespoon Dried Basil Leaves (And more to garnish soup)
  • 2 Tablespoons Butter (Unsalted)
  • Salt/Pepper to taste
  • Oyster Crackers (optional, to top)

IMG_0116Directions:

1) Peel the tomatoes using a peeler. Cut them into 4 and de-seed them. Put tomatoes into a medium pot, add in the 4 cups of tomato juice. Bring to a boil, then cover with lid and let it simmer for 25-30 minutes.

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2) Transfer the cooked tomato and tomato juice mixture into a blender. Blend until it turns into a puree/smoothie consistency.

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3) Transfer the puréed tomato mixture back to the pot.

4) Turn the heat up to low-medium (I did 4). Add 1 cup of heavy whipping cream. Add the Italian Seasoning, Basil Leaves Spice and Dried Basil Leaves. Then add 2 Tablespoons butter. Sprinkle salt/pepper according to your preference, you don’t need much salt because the tomato juice already has salt in it. Mix, everything together and let it simmer for about 5 minutes, don’t let it come to a boil.

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5) Serve hot, with Oyster Crackers on the side. Sprinkle each bowl of soup with a little more dried basil leaves.

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