Diner-Style Country Fried Steak

Posted: March 19, 2018 in Recipes

countryfriedsteakThis golden-fried chopped beef steak, smothered in a rich country gravy, is a traditional southern diner favorite. It’s best served with mashed potatoes and gravy.

Difficulty: Easy
Hands-on: 30 minutes

Total: 30 minutes

Serves: 4

1 lb. beef cube steak, cut into 4 pieces
1 cup all-purpose flour
1 tsp. salt
½ tsp. paprika
½ tsp. ground black pepper
½ cup buttermilk
¼ cup vegetable oil


Step 1

Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet.

Step 2

Stir together the flour, salt, paprika, and pepper in a shallow dish. Put the buttermilk in a separate dish.

Step 3

Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture.

Step 4

Heat the oil in a large skillet over medium-high heat. Cook the steaks 5 minutes on each side.


Herbed Flounder Pinwheels

Posted: March 18, 2018 in General

flounder_wheelsThese elegant flounder rolls are easy to make and delicious.

Difficulty: Medium

Hands-on: 25 minutes

Total: 45 minutes

Serves: 4

3 cups fresh spinach leaves, chopped
1 large egg, beaten
¼ cup soft bread crumbs
½ tsp. salt
¼ tsp. dried whole thyme
¼ tsp. fresh ground black pepper
4 flounder fillets (4 oz. each)


Step 1

Preheat oven at 375°F. Steam spinach in vegetable steamer over boiling water until spinach is just wilted. Drain and chop spinach. In a small bowl, combine spinach, egg, bread crumbs, salt, thyme, and pepper. Set aside.

Step 2

Rinse flounder fillets with cold water and pat dry. Divide spinach mixture equally. Spoon mixture in center of each fillet. Beginning at narrow end, roll up in jellyroll fashion. Place seam side down in an 8" square baking dish. Cover and bake for 15–20 minutes.

Step 3

Transfer rolls to a warmed serving platter. Serve immediately.

Apple, Walnut, and Pork Meatballs

Posted: March 17, 2018 in Recipes

meatballsThe addition of apple to these meatballs gives them a slightly sweet flavor. These are great to serve as part of an autumn meal.

Difficulty: Easy

Hands-on: 30 minutes

Total: 1 hour
Serves: 10


1 Tbsp. olive oil
5 thick slices day-old or toasted Italian bread
1 medium yellow onion, peeled and minced
3 large tart apples, peeled, cored, and finely diced
2 sprigs fresh oregano, chopped
2 lbs. lean ground pork
1 large egg, lightly beaten
¾ cup finely chopped walnuts
½ tsp. ground black pepper


Step 1

Preheat the oven to 375°F. Line a roasting pan with parchment paper and lightly grease the paper with the oil.

Step 2

Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid. In a large mixing bowl, thoroughly combine all the ingredients. Form the mixture into 2" balls.

Step 3

Place the meatballs in the prepared pan. Bake for about 30 minutes until thoroughly cooked and golden brown.

Step 4

Transfer the meatballs to paper towels to drain.

chestnutcannelloThis is wonderfully delicious and easy to make in advance. A fine variation is to add some spinach to the ricotta stuffing. You can also substitute prosciutto for regular ham.

Difficulty: Medium

Hands-on: 30 minutes

Total: 1 hour

Serves: 6

4 large eggs, divided
1½ tsp. salt, divided
1 tsp. ground white pepper, divided
1 cup whole milk
1 cup Italian chestnut flour
2 Tbsp. vegetable oil
1 cup ricotta cheese
¼ tsp. nutmeg
½ cup smoked ham, thinly sliced and shredded
½ cup chopped fresh Italian flat-leaf parsley
¼ cup fresh basil leaves, torn into small pieces
1 cup freshly grated Parmesan cheese, divided
½ cup extra-virgin olive oil
2 small shallots, peeled and minced
2 cups sliced mushrooms
1 Tbsp. cornstarch
1 cup dry white wine
½ cup chicken broth
10 fresh sage leaves, chopped


Step 1

Preheat oven to 350°F. Spray a medium baking dish with nonstick cooking spray.

Step 2

Place 2 eggs, 1 teaspoon salt, ½ teaspoon pepper, milk, and chestnut flour in a blender or food processor and process until smooth. Heat 2 teaspoons vegetable oil in a nonstick pan over medium heat. Pour ⅓ cup batter into the hot pan, moving the pan around in circles to evenly spread the batter.

Step 3

Fry for 2–3 minutes per side; don’t over- or undercook or the pasta will tear. Repeat with remaining vegetable oil and batter. Stack on sheets of waxed paper and set aside.

Step 4

In a large bowl, mix the ricotta cheese, 2 eggs, nutmeg, ham, parsley, basil and ½ cup Parmesan cheese. Lay out 1 sheet of pasta and spread 1 tablespoon of ricotta mixture across one edge. Carefully roll the pasta into a tube and place in baking dish. Repeat with remaining pasta and filling. Set aside.

Step 5

Heat olive oil in a skillet over medium heat. Sauté the shallots and mushrooms for 2–3 minutes. Add the cornstarch and stir until thickened, about 5 minutes. Blend in the wine, broth, sage, and remaining salt and pepper. Pour over the cannelloni and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

ketelonesSmooth vodka + fresh pomegranate = a match made in heaven.

Pomegranate Cocktail
1.5 oz. Ketel One Vodka
1 lime, juiced
1.5 oz. pomegranate juice
Garnish with 2-3 lime rounds & 2 tbsp pomegranate arils


Posted: February 25, 2018 in Recipes

peach_duchenKuchen is a filling dessert and you can use virtually any of you favorite fruits. A dollop of whipped cream on top is an added treat!

8-10 servings
Prep: 20 min. Bake: 45 min.

1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup butter

2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream

In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11×7-in. baking pan.
Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.
Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator. Yield: 8-10 servings.

Ptichie Moloko (Birds’ Milk Cake)

Posted: February 24, 2018 in Recipes
Tags: ,

For the sponge cake base:

3 Large eggs
1/2 cup of sugar
1/2 teaspoon of baking powder
1/2 cup of unbleached all purpose flour

For the Birds Milk:

1 cup water
2 teaspoons of agar agar
4 cups of powdered sugar
1/4 teaspoon of dry vanilla
3 egg whites (room temperature)
3 ounces of lemon flavored jello
2 Tablespoon of water

Butter Cream:

1/2 cup sugar
3 Tablespoons of milk (I used 2%)
3 egg yolks from large eggs
1/2 cup of unsalted butter (1 stick) Softened


1 cup of chocolate chips
1/2 cup of heavy whipping cream (see recipe below)


Pre heat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
n a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more).  Take off heat and quickly do the next two steps.
Into the the egg whites add the jello mix. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
n the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
Spread the butter cream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
Spread the ganache all over the cake.

ganache3 minute Ganache recipe
2 cups of chocolate chips (your favorite)
1 cup of heavy whipping cream


Fill a medium sized pot half way with water.
Bring the water to a boil.
On top of the pot place a heat safe bowl.
To the bowl add 2 cups of chocolate chips and 1 cup of heavy whipping cream.
Stirring occasionally melt all the chocolate chips. Will take 3 minutes.

Keep in refrigerator until ready to serve.