Pan Fried Potatoes And Bacon (One Pan Meal)


These Pan Fried Potatoes And Bacon are a yummy, one pan meal. I make this dish on super busy week nights because it is fast, easy, and super delicious. It is actually one of my husband’s most favorite dinners. It pairs well with a fresh salad, or canned tomatoes or dill pickles. I had the awesome idea of adding bacon to this already great dish, and it takes the flavor to a whole notha’ level. As I am typing this recipe and uploading the pictures, I am practically drooling over the keyboard. Lol, jk. But seriously, this stuff is delicious and you absolutely have to try this recipe!

Pan Fried Potatoes And Bacon {Serves 4-5}


  • 4 LB Russet Potatoes
  • 1 Pack, 1 LB Bacon (Of your choice. I used thick cut.)
  • 1 Onion
  • 1 Tablespoon Canola or Vegetable Oil (For frying.)
  • Garlic, 1 clove, minced (Optional)
  • Fresh Dill (To top, optional.)
  • Salt/Pepper


1) Peel the potatoes and place them in a big bowl with enough water to cover the top of potatoes. Then cut the potatoes in half and into thin pieces (about 1/4 in. thick), putting the cut pieces back into the water. Once you cut all the potatoes, drain the water from the bowl and fill with new water, repeat again. I do this to get all the extra starch out of the potatoes. Then set aside in a colander to drain out all the water.

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2) Cut the bacon into about 1 inch pieces. Set a big pan on Med.- High heat, I did 7.0 and add the cut pieces of bacon. Cook until the bacon is well done.

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3) Add the potatoes to the pan. Using a slotted spatula, mix about every 5 minutes. Meanwhile cut the onion into half rings. If there is not enough oil from the bacon, add about 1 Tablespoon of Canola oil to the potatoes and mix. After 15 minutes, add the cut onion to the pan. Don’t forget to keep mixing the potatoes about every 5 minutes, but mix gently, so the potatoes do not all fall apart. Meanwhile wash and chop some dill.


4) The potatoes usually take about 20-30 minutes to cook. When the potatoes are all done, add some salt/pepper, the minced garlic clove (optional) and mix again, very gently. Sprinkle each plate individually with fresh dill (optional).


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Ukrainian Borscht Soup (Red Beet Soup)


This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy!

Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}


  • 1.5 to 2 LB Beef (With a little bit of bone and fat)
  • 3 Medium Beets
  • 3 Medium Russet Potatoes
  • 2-3 Carrots
  • 1 Medium Onion
  • 1 (6 oz.) Can Tomato Paste
  • 1 Cup Water
  • 1 Tablespoon Canola Oil
  • 1/2-3/4 Small head Cabbage
  • 1 (8 oz.) Can Diced Tomatoes
  • 3 Garlic Cloves
  • 1 teaspoon White Sugar
  • Salt/Pepper to taste
  • Mrs.Dash Seasoning, 1/4 teaspoon
  • Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice)
  • 1/2 Bunch Parsley
  • 1/4 to 1/4 Bunch Dill (Optional but recommended)
  • Sour Cream (For topping)



1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.

2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.


3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. DSCN3858      DSCN3861

4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.

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5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.

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6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.



Chicken & Potato Casserole

DSCN3821One day this week, we invited our neighbor over for dinner. I made this Chicken & Potato casserole and it was a big hit! The potatoes and veggies become so tender and almost melt in your mouth, the chicken becomes so juicy, the mayo becomes fluffy and creamy, and this yummyness is topped with a bunch of shredded mozzarella cheese, baked to perfection. That’s right, I bet you are drooling at this point, but for good reason. Despite how gorgeous it looks, it is actually very easy to make! It is a great dish to make ahead. I love making it for dinner guests or on busy weeknights because you throw it together, it bakes for 2 hours and out comes a fresh, hot, filling, tasty casserole. I created this recipe myself by putting a bunch of different ingredients together and I am proud to take full credit for this recipe, because it really is one of my best creations yet!

Chicken & Potato Casserole {Serves 7-8}


  • 2.5 LB Gold Potatoes
  • 8-9 Chicken Thighs
  • 3 Carrots
  • 1 Onion
  • Mayonnaise (About 1 cup)
  • 1 LB Mozzarella Cheese (Shredded)
  • Salt/Pepper
  • Montreal Chicken Seasoning
  • Mrs.Dash Original Seasoning


1) Do the prep work first. Wash but do not peel the potatoes and carrots. Peel the onion. Using a Mandolin slicer slice the potatoes, carrots, and onion into thin circles and keep in separate bowls. Add some salt and pepper to the bowl with sliced potatoes and mix it well.

2) Wash the chicken thighs. One by one, lay out the chicken thighs on a cutting board and beat on both sides using a meat tenderizer hammer. Sprinkle salt on both sides of each chicken thigh, and sprinkle a little pepper and Montreal Chicken Seasoning on only one side of each chicken thigh. Set aside in a bowl.


3) Preheat the oven to 350 Degrees. Get a glass dish and start putting your casserole together. Start off by putting one layer off potatoes, then overlap the gaps with another layer of potatoes. Then put a layer of carrots over the potatoes. Make a layer of onion over the carrots. Put a few tablespoons of Mayonnaise over these layers.

4) Then put a layer of the Chicken thighs over the mayonnaise and put another, thicker, layer of mayonnaise over the chicken thighs. Put a layer of potatoes over the mayonnaise. Then a layer of carrots. Then a last layer of onions. Sprinkle the top with Mrs.Dash Original seasoning. Cover with foil and bake in the oven at 350 Degrees for 2 hours.

5) When there is 30 minutes of baking time left, get the casserole out of the oven and put half of the shredded cheese. Return to the oven, uncovered.


6)In the last 15 minutes, add the other half of cheese to the casserole and stick it back in the oven for the last 15 minutes, uncovered. Serve hot in the glass tray. Just cut into squares with a big knife, and serve using a big spatula. This dish reheats well. Just warm it up in the oven for 20 minutes.