• Chicken pot pie cupcakes

    Mini Chicken Pot Pie Cupcakes-crop-vert

    Who said cupcakes should only be served as a dessert with chocolate, vanilla and some other sweet ingredients? Well, they make for a perfect appetizer as well if you combine the ingredients in the right way.
    Take for example, these chicken pot pie cupcakes, presented by Heather: many of us are a sucker for chicken pot pie as this is a real comfort food, and the fact that with only few ingredients and few time you can make an amazing appetizer makes you wanna try them even more.
    I have done them for New Year’s eve party and everyone enjoyed every bite of them! :D

    Bon appetite!

    Mini Chicken Pot Pie Cupcakes-crop-vert

    Who said cupcakes should only be served as a dessert with chocolate, vanilla and some other sweet ingredients? Well, they make for a perfect appetizer as well if you combine the ingredients in the right way.
    Take for example, these chicken pot pie cupcakes, presented by Heather: many of us are a sucker for chicken pot pie as this is a real comfort food, and the fact that with only few ingredients and few time you can make an amazing appetizer makes you wanna try them even more.
    I have done them for New Year’s eve party and everyone enjoyed every bite of them! :D

    Bon appetite!

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  • Mini Spinach Lasagna Roll-Ups

  • Heart-Shaped Homemade Pepperoni Pizza

  • Mini Corn Dog Muffins

  • Bread Stuffed Chicken Shaped Cake

  • Tomato Basil Chicken

    Tomato Basil Chicken

    The best way to make a pasta sauce is to make it yourself with fresh ingredients you definitely have at home or can find in every store. It is much more healthier and you will prepare a much more tasty sauce.
    On menumusings website I found this simple and great idea of how to prepare some pasta with chicken cooked in a tomato basil sauce. Tomato and basil works wonderful together and I believe basil is also a key ingredient when cooking pasta because it this combination taste so good.
    The recipe is wonderful due to its simplicity and great taste and you will be able to make it with just a few healthy ingredients:

    • chicken breasts
    • fresh chopped tomatoes
    • fresh basil and minced garlic
    • extra virgin olive oil
    • butter
    • Parmesan cheese
    • salt and pepper

    Visit menumusings to find out more about the necessary quantities and instructions.

    Bon appetite!

     

    Tomato Basil Chicken

    The best way to make a pasta sauce is to make it yourself with fresh ingredients you definitely have at home or can find in every store. It is much more healthier and you will prepare a much more tasty sauce.
    On menumusings website I found this simple and great idea of how to prepare some pasta with chicken cooked in a tomato basil sauce. Tomato and basil works wonderful together and I believe basil is also a key ingredient when cooking pasta because it this combination taste so good.
    The recipe is wonderful due to its simplicity and great taste and you will be able to make it with just a few healthy ingredients:

    • chicken breasts
    • fresh chopped tomatoes
    • fresh basil and minced garlic
    • extra virgin olive oil
    • butter
    • Parmesan cheese
    • salt and pepper

    Visit menumusings to find out more about the necessary quantities and instructions.

    Bon appetite!

     

    Read More »
  • Vegetable soup with smoked pork

  • Cream of potato soup with bacon

  • beaucoup seafood chowder

  • Serbian pilaff (rice)

Recent Posts

Bell Pepper salad with feta and olives

1910795-492880-greek-mediterranean-salad-with-feta-cheese-olives-and-peppers

Due to the fact it has been it has been raining for 3 days and we also had a few storms with very powerful wind, there were some technical problem at the restaurant we usually eat (the one with which my company has a contract) so we need to eat at the office.
Today I was not ready, so I went to the store and bought some things for lunch, but for tomorrow I will take lunch with me.
I have been working very late, so cooking something that implies much time is not an option…so stuck to the classic salad :)

I made one tonight, put it in the fridge and it will be perfect for lunch tomorrow. It is a Mediterranean inspired salad, with feta cheese and olives. I made a big bowl so my boyfriend (and my dog) will have a healthy side dish for their lunch :)

You will need:

  • 3 bell peppers (one red, one yellow, and one green)
  • 3 green onions
  • 200 g feta cheese
  • 200 g olives (black or green, whatever you prefer – I used green since I do not eat black ones)
  • 2 tablespoons of chopped parsley and dill

I made a sauce as well and used the following:

  • 5 tablespoons of extravirgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons mustard with horseradish
  • 1 orange
  • 1 lemon
  • salt and pepper

For the salad you need to: Cut all the vegetables: the bell peppers in thin strips, the green onion into little rings, the olives (after you took out the seed) into little peaces (or you can leave them as they are) and put them in a salad bowl. On top of them put the feta cheese (cut in little cubs) and the chopped parsley and dill.

For the sauce you need to: mix the mustard with the slowly added olive oil. Separately mix the orange juice with the lemon juice and the honey until the honey is completely dissolved, then add them over the mustard and olive oil.

Add salt and pepper to the sauce, pour it over the salad then put the bowl in the fridge and leave it for at least 15 minutes before you serve.

 

Enjoy! :)

 

 

Image credit: colourbox.com

 

 

 

1910795-492880-greek-mediterranean-salad-with-feta-cheese-olives-and-peppers

Due to the fact it has been it has been raining for 3 days and we also had a few storms with very powerful wind, there were some technical problem at the restaurant we usually eat (the one with which my company has a contract) so we need to eat at the office.
Today I was not ready, so I went to the store and bought some things for lunch, but for tomorrow I will take lunch with me.
I have been working very late, so cooking something that implies much time is not an option…so stuck to the classic salad :)

I made one tonight, put it in the fridge and it will be perfect for lunch tomorrow. It is a Mediterranean inspired salad, with feta cheese and olives. I made a big bowl so my boyfriend (and my dog) will have a healthy side dish for their lunch :)

You will need:

  • 3 bell peppers (one red, one yellow, and one green)
  • 3 green onions
  • 200 g feta cheese
  • 200 g olives (black or green, whatever you prefer – I used green since I do not eat black ones)
  • 2 tablespoons of chopped parsley and dill

I made a sauce as well and used the following:

  • 5 tablespoons of extravirgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons mustard with horseradish
  • 1 orange
  • 1 lemon
  • salt and pepper

For the salad you need to: Cut all the vegetables: the bell peppers in thin strips, the green onion into little rings, the olives (after you took out the seed) into little peaces (or you can leave them as they are) and put them in a salad bowl. On top of them put the feta cheese (cut in little cubs) and the chopped parsley and dill.

For the sauce you need to: mix the mustard with the slowly added olive oil. Separately mix the orange juice with the lemon juice and the honey until the honey is completely dissolved, then add them over the mustard and olive oil.

Add salt and pepper to the sauce, pour it over the salad then put the bowl in the fridge and leave it for at least 15 minutes before you serve.

 

Enjoy! :)

 

 

Image credit: colourbox.com

 

 

 

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Vegan Chocolate Avocado Cupcakes

Vegan Chocolate Avocado Cupcakes

Back to the vegan recipes!
After drooling over my keyboard by just thinking of that good looking Frosted Candy Bar Stuffed Cookie Cups (that I will surly make some day :D ), now it’s time for a much more healthier cupcake alternative: Vegan Chocolate Avocado Cupcakes.
If after a stuffed cookie cup you may feel a little guilty that you eat it (you know how they say: a moment in the lips, forever on the hips ), you will not feel the same way if you eat a second one of these cupcakes since they are vegan, so healthy but soo soo delicious.
If the first recipe I did not tried yet, this one I did. I have wanted for some time to make something with chocolate and avocado and this seamed the perfect place to start, and I was right! Thing of these: avocado, vanilla extract, chocolate, icing sugar – doesn’t it sounds good?
And I promise they don’t taste vegan at all but the great thing is they are :D
I must confess, I’ve eat 3 one after another, and I did not feel any guilt, and if you know me by know you should know I do know very good food guilt :)

Enjoy!

For more details , please visit this link were you will find all the ingredients and instructions : milk-and.blogspot.com.au

Vegan Chocolate Avocado Cupcakes

Back to the vegan recipes!
After drooling over my keyboard by just thinking of that good looking Frosted Candy Bar Stuffed Cookie Cups (that I will surly make some day :D ), now it’s time for a much more healthier cupcake alternative: Vegan Chocolate Avocado Cupcakes.
If after a stuffed cookie cup you may feel a little guilty that you eat it (you know how they say: a moment in the lips, forever on the hips ), you will not feel the same way if you eat a second one of these cupcakes since they are vegan, so healthy but soo soo delicious.
If the first recipe I did not tried yet, this one I did. I have wanted for some time to make something with chocolate and avocado and this seamed the perfect place to start, and I was right! Thing of these: avocado, vanilla extract, chocolate, icing sugar – doesn’t it sounds good?
And I promise they don’t taste vegan at all but the great thing is they are :D
I must confess, I’ve eat 3 one after another, and I did not feel any guilt, and if you know me by know you should know I do know very good food guilt :)

Enjoy!

For more details , please visit this link were you will find all the ingredients and instructions : milk-and.blogspot.com.au

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Frosted Candy Bar Stuffed Cookie Cups

Frosted Candy Bar Stuffed Cookie Cups

This looks like a cupcake but is not actually a cupcake. Is more like a combination of candy, cookie and cupcakes with delicious vanilla frosting on top.
This cupcake is like an upgraded homemade Kinder :) : a perfect cookie cupcake with a lovely vanilla frosting and a well deserved surprise in the middle.
By just reading the title I knew I had to read the whole recipe and by the time I’ve ended I was drooling on my keyboard by just image tasting one!
They really look irresistible and I will definitely put them on my treats list!

For more details , please visit this link were you will find all the ingredients and instructions : kevinandamanda

Frosted Candy Bar Stuffed Cookie Cups

This looks like a cupcake but is not actually a cupcake. Is more like a combination of candy, cookie and cupcakes with delicious vanilla frosting on top.
This cupcake is like an upgraded homemade Kinder :) : a perfect cookie cupcake with a lovely vanilla frosting and a well deserved surprise in the middle.
By just reading the title I knew I had to read the whole recipe and by the time I’ve ended I was drooling on my keyboard by just image tasting one!
They really look irresistible and I will definitely put them on my treats list!

For more details , please visit this link were you will find all the ingredients and instructions : kevinandamanda

Read More »

White Chicken Chili

White Chicken Chili

The summer is definitely gone…it has been raining for two days non-stop and it feel like November outside, not September.
Well if we cannot do anything interesting outside, let’s do something delicious and very appropriate for this kind of weather, inside the house – white chicken chili.
I know that lately I’ve been posting mostly vegan or ova-lacto-vegan recipes, but I do not want to discriminate :), eventually this blog is about sharing not only my own recipes, but others as well.
So, for those who like chili and want it cooked differently that the classic way, you should take a look at the below recipe.
I am a big fan of chili and this white chicken chili looks so creamy and delicious…it is probably the cutest bowl of chili I have even seen!

 

For more details , please visit this link were you will find all the ingredients and instructions : cookingclassy

White Chicken Chili

The summer is definitely gone…it has been raining for two days non-stop and it feel like November outside, not September.
Well if we cannot do anything interesting outside, let’s do something delicious and very appropriate for this kind of weather, inside the house – white chicken chili.
I know that lately I’ve been posting mostly vegan or ova-lacto-vegan recipes, but I do not want to discriminate :), eventually this blog is about sharing not only my own recipes, but others as well.
So, for those who like chili and want it cooked differently that the classic way, you should take a look at the below recipe.
I am a big fan of chili and this white chicken chili looks so creamy and delicious…it is probably the cutest bowl of chili I have even seen!

 

For more details , please visit this link were you will find all the ingredients and instructions : cookingclassy

Read More »

Rice with vegetables

pic_big28

Is been a while since I eat meat and I am starting to get familiar with all the vegan or ova-lacto-vegan recipes.
Actually, I am not a big meat lover, I occasionally eat some chicken breast or turkey and maybe once or twice a year veal.
So maybe I could get used with not eating meat (even though I am not sure I want to), but as I said before I am sure I cannot leave without fish or seafood :)

So, back to the vegan dishes: another one will follow – rice with vegetables. Is a classic vegan recipe, easy to make and which will pleasure everyone in the family, I believe even the children since it will be a colorful one :)

You will need (for 4 servings):

  • 6 green onions
  • 2 bell peppers (one red and one orange)
  • 100 g peas
  • 200 g boiled corn
  • 2 tablespoons olive oil
  • 300 g boiled rice
  • 250 ml clear soup
  • 2 tablespoons fresh chopped parsley
  • salt and pepper

It about 25-30 minutes the dish will be ready, but let’s see how to do it:

  1. First, cut the green onions in bolts and put aside 2 tablespoons of them for garnishing.
  2. Cut the bell peppers into little cubs.
  3. At slow fire, in a wok, were you put some olive oil, cook for 1-2 minutes the onion,the bell pepper, the peas and the corn.
  4. Then add the soup, put a lid over the wok and let everything cook for 5-6 minutes at a slow fire.
  5. Add the boiled rice (boiled it as said on the package), the salt and the pepper. Stop the oven and leave everything in the covered wok for about 10-12 minutes.
  6. Serve the rice with vegetables garnished with fresh parsley and bolts of onion.

I presented the dish with the vegetables I used when I prepared it, but you should feel free to add whatever vegetables you like: zucchini, broccoli, cauliflower, etc.

 

Hope you enjoy it! :)

 

 

Image credit: yo-china.com

 

 

pic_big28

Is been a while since I eat meat and I am starting to get familiar with all the vegan or ova-lacto-vegan recipes.
Actually, I am not a big meat lover, I occasionally eat some chicken breast or turkey and maybe once or twice a year veal.
So maybe I could get used with not eating meat (even though I am not sure I want to), but as I said before I am sure I cannot leave without fish or seafood :)

So, back to the vegan dishes: another one will follow – rice with vegetables. Is a classic vegan recipe, easy to make and which will pleasure everyone in the family, I believe even the children since it will be a colorful one :)

You will need (for 4 servings):

  • 6 green onions
  • 2 bell peppers (one red and one orange)
  • 100 g peas
  • 200 g boiled corn
  • 2 tablespoons olive oil
  • 300 g boiled rice
  • 250 ml clear soup
  • 2 tablespoons fresh chopped parsley
  • salt and pepper

It about 25-30 minutes the dish will be ready, but let’s see how to do it:

  1. First, cut the green onions in bolts and put aside 2 tablespoons of them for garnishing.
  2. Cut the bell peppers into little cubs.
  3. At slow fire, in a wok, were you put some olive oil, cook for 1-2 minutes the onion,the bell pepper, the peas and the corn.
  4. Then add the soup, put a lid over the wok and let everything cook for 5-6 minutes at a slow fire.
  5. Add the boiled rice (boiled it as said on the package), the salt and the pepper. Stop the oven and leave everything in the covered wok for about 10-12 minutes.
  6. Serve the rice with vegetables garnished with fresh parsley and bolts of onion.

I presented the dish with the vegetables I used when I prepared it, but you should feel free to add whatever vegetables you like: zucchini, broccoli, cauliflower, etc.

 

Hope you enjoy it! :)

 

 

Image credit: yo-china.com

 

 

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Zucchini stuffed with vegetables

mediterranean-stuffed-zucchini-1994-ss

I did not have anything to eat today in my house, expect for some whole grain crackers and some almonds.
Since it has been raining all day today I did not feel like going to the market and buy something. It was enough for me that I had to go outside and walk my dog :)
So I looked in my fridge and found I have some vegetable left from the other vegan dished I have tried in the last period.
And I improvised and made some zucchini stuffed with vegetables: simple, healthy and tasty.

I succeed   to make 4 servings from what I had in my fridge. So for 4 servings you will need the following:

  • 4 zucchini
  • 1 onion
  • 1 carrot
  • 1 parsnips
  • 4 tablespoons fresh chopped dill
  • 4 big tomatoes
  • 2 tablespoons crumb
  • salt and pepper

The preparation is simple:

  1. Wash and peal all the vegetables
  2. Cut in two the zucchini and take out the core so that you will be able to stuff them with the other vegetables.
  3. Cut the onion, the carrot and the parsnips in big chunks. Put them in the food processor and chopped them finely.
  4. In a bowl, put the core of the zucchini, the chopped vegetables, 2 onion chopped finely, the crumb, salt and pepper and two tablespoons of chopped dill. Mix all the ingredients very well.
  5. With the obtained mix, fill the zucchini. Then cut the other two tomatoes in little cubs and add them over the vegetables mix.
  6. Put them in the oven for about 25-30 minutes.

Serve the dish garnished with chopped dill.

 

Enjoy!

 

 

 

Image credit: recipe.com

 

 

mediterranean-stuffed-zucchini-1994-ss

I did not have anything to eat today in my house, expect for some whole grain crackers and some almonds.
Since it has been raining all day today I did not feel like going to the market and buy something. It was enough for me that I had to go outside and walk my dog :)
So I looked in my fridge and found I have some vegetable left from the other vegan dished I have tried in the last period.
And I improvised and made some zucchini stuffed with vegetables: simple, healthy and tasty.

I succeed   to make 4 servings from what I had in my fridge. So for 4 servings you will need the following:

  • 4 zucchini
  • 1 onion
  • 1 carrot
  • 1 parsnips
  • 4 tablespoons fresh chopped dill
  • 4 big tomatoes
  • 2 tablespoons crumb
  • salt and pepper

The preparation is simple:

  1. Wash and peal all the vegetables
  2. Cut in two the zucchini and take out the core so that you will be able to stuff them with the other vegetables.
  3. Cut the onion, the carrot and the parsnips in big chunks. Put them in the food processor and chopped them finely.
  4. In a bowl, put the core of the zucchini, the chopped vegetables, 2 onion chopped finely, the crumb, salt and pepper and two tablespoons of chopped dill. Mix all the ingredients very well.
  5. With the obtained mix, fill the zucchini. Then cut the other two tomatoes in little cubs and add them over the vegetables mix.
  6. Put them in the oven for about 25-30 minutes.

Serve the dish garnished with chopped dill.

 

Enjoy!

 

 

 

Image credit: recipe.com

 

 

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Mushrooms with avocado

mushroom_4_11_09

Continuing my series with vegetarian dishes let me introduce to you another special, healthy and wonderful vegan recipe: mushrooms with avocado :)

You will need (for 4 servings):

  • 600 g mushrooms
  • 2 avocado
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 100 ml white wine (or you can use a ladle of vegetable soup);
  • 2 tablespoons fresh chopped parsley
  • some springs of fresh dill
  • 1 lemon
  • 2 teaspoons nutmeg
  • salt and pepper

The dish it quite simple to make and will be done in no more than 30 minutes.

  1. Wash and peal the mushrooms and then cut them in fine strips.
  2. Cut the avocado in two, take out the seed and then with a soup take out the core and cut it in little cubs.
  3. Put the mushrooms strips and the avocado cubs into a bowl and sprinkle the juice from one lemon over them.
  4. Cut the red onion very finely, using a processor mixer.
  5. In a wok, put some olive oil and then cook the onions for about 10 minutes. After 10 minutes, add the avocado and the mushrooms and cook them for about 2-3 minutes. Now is time to add the wine or the vegetable soup, the salt, pepper, nutmeg and the chopped parsley. All these ingredients needs to be cooked for about 5 minutes at low heat. After you stopped the cooker, leave the wok for more 10 minutes, cover with a lid.
  6. Serve the dish, garnished with lemon slices and springs of dill.

Enjoy!

 

 

 

 

Image credit: tobiaswungsung.com

 

 

mushroom_4_11_09

Continuing my series with vegetarian dishes let me introduce to you another special, healthy and wonderful vegan recipe: mushrooms with avocado :)

You will need (for 4 servings):

  • 600 g mushrooms
  • 2 avocado
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 100 ml white wine (or you can use a ladle of vegetable soup);
  • 2 tablespoons fresh chopped parsley
  • some springs of fresh dill
  • 1 lemon
  • 2 teaspoons nutmeg
  • salt and pepper

The dish it quite simple to make and will be done in no more than 30 minutes.

  1. Wash and peal the mushrooms and then cut them in fine strips.
  2. Cut the avocado in two, take out the seed and then with a soup take out the core and cut it in little cubs.
  3. Put the mushrooms strips and the avocado cubs into a bowl and sprinkle the juice from one lemon over them.
  4. Cut the red onion very finely, using a processor mixer.
  5. In a wok, put some olive oil and then cook the onions for about 10 minutes. After 10 minutes, add the avocado and the mushrooms and cook them for about 2-3 minutes. Now is time to add the wine or the vegetable soup, the salt, pepper, nutmeg and the chopped parsley. All these ingredients needs to be cooked for about 5 minutes at low heat. After you stopped the cooker, leave the wok for more 10 minutes, cover with a lid.
  6. Serve the dish, garnished with lemon slices and springs of dill.

Enjoy!

 

 

 

 

Image credit: tobiaswungsung.com

 

 

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Onion soup

French-Onion-Soup-585x695

Today I was in the mood for some soup. It began to be cold outside and in the house as well, and it has been raining all day today, so what better way to warm then with a good bowl of soup?
It has been a while since I made an onion soup, so I thought today is the perfect occasion for making one: warm, delicious and fancy French .
I eat my bowl of soup covered in a fluffy blanket and watching for the 100 time “Gone with the wind” :) It was the perfect alone moment! :)

You will need (for 6 servings):

  • 1 kg onion
  • 1 l  strained vegetable soup
  • 0,5 l white wine
  • 50 ml olive oil
  • marjoram powder
  • 200 g Swiss cheese
  • 6 slices of bread
  • salt and pepper

Now that you know all you need to make it, let’s begin cooking the Onion soup.

  1. Wash and cut the onion julienne style then grind it in the processor mixer.
  2. In the 4l pan put the olive oil with grind onion. Cook the onion for about 10 minutes (low heat), stirring continuously.
  3. Over the slow cooked onion, pour the vegetable soup and the white wine and then add the salt, pepper and marjoram. Boil everything for about 10 minutes (low heat) with the lid of the pan on.
  4. Take the pan from the heat source and leave it covered for another 10 minutes.

I pour some soup in a thermistor bowl, put a slice of toast bread on top and over the toast some grated Swiss cheese.
I’ve put the bowl in a special pan (with a acuterm base), I put the lid and left it for about 5 minutes, at low heat, until the Swiss cheese was melted.
After you stop the oven, leave the bowl in the pan for another 10 minutes, then enjoy this beautiful onion soup!

 

 

 

 

Image credit: dinnerwithjulie.com

 

 

French-Onion-Soup-585x695

Today I was in the mood for some soup. It began to be cold outside and in the house as well, and it has been raining all day today, so what better way to warm then with a good bowl of soup?
It has been a while since I made an onion soup, so I thought today is the perfect occasion for making one: warm, delicious and fancy French .
I eat my bowl of soup covered in a fluffy blanket and watching for the 100 time “Gone with the wind” :) It was the perfect alone moment! :)

You will need (for 6 servings):

  • 1 kg onion
  • 1 l  strained vegetable soup
  • 0,5 l white wine
  • 50 ml olive oil
  • marjoram powder
  • 200 g Swiss cheese
  • 6 slices of bread
  • salt and pepper

Now that you know all you need to make it, let’s begin cooking the Onion soup.

  1. Wash and cut the onion julienne style then grind it in the processor mixer.
  2. In the 4l pan put the olive oil with grind onion. Cook the onion for about 10 minutes (low heat), stirring continuously.
  3. Over the slow cooked onion, pour the vegetable soup and the white wine and then add the salt, pepper and marjoram. Boil everything for about 10 minutes (low heat) with the lid of the pan on.
  4. Take the pan from the heat source and leave it covered for another 10 minutes.

I pour some soup in a thermistor bowl, put a slice of toast bread on top and over the toast some grated Swiss cheese.
I’ve put the bowl in a special pan (with a acuterm base), I put the lid and left it for about 5 minutes, at low heat, until the Swiss cheese was melted.
After you stop the oven, leave the bowl in the pan for another 10 minutes, then enjoy this beautiful onion soup!

 

 

 

 

Image credit: dinnerwithjulie.com

 

 

Read More »