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}:


  • 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


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.


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.


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).


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.


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.


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!


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}


  • 4-5 Tomatoes (Peeled & De-seeded)
  • 1.5 to 2 Cups Heavy Whipping Cream
  • 6 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)


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.


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


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.


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


Steamed Meat Dumplings (Monti)

IMG_0102These steamed meat dumplings are an authentic European dish. They require a special steam pot that can be bought at international stores or Asian markets. They are tasty and healthy. A bit time consuming to make because you hand make each dumpling and hand cut the meat and other ingredients that go inside the filling but so worth it! I fill these with small cubed beef, squash, and onions. You can do a vegetarian version by omitting the meat and filling with small cubed potatoes instead, I have tried it and it tasted great too! Or if you are short on time you can fill them with ground beef and chopped onion. Using store bought egg roll dough sheets saves a lot of time and it tastes amazing but if you prefer you can also make your own dough too.

Steamed Meat Dumplings {Serves 8-10}


  • 3 LB Beef
  • 1/2 Squash
  • 3 Onions
  • 3 packs of Nasoya brand Egg Roll Dough sheets
  • Olive oil
  • Salt/Pepper to taste


1) Do all the prep work first. Wash the beef. Then cut it into small cubes and set aside in big bowl. Wash the squash, cut half of it, peel the half, then cut it into small cubes. Peel and finely chop 3 onions.

2) Add the chopped squash, and onion to the big bowl with cut meat. Season with 2 Tablespoons Salt and 1/2 Tablespoon pepper. Drizzle some olive oil in it (about 2 Tablespoons) and mix.


3) Set up a dumpling making station. I use a big sheet of foil and have a small bowl of cold water, a brush and the egg roll dough sheets.

4) Start making dumplings by laying each dough sheet out, adding in the meat filling (a heaping tablespoon). Then using the brush and water, wet the outline of the dough sheet. Connect the opposite ends and stick them together. (As pictured below.)

5) Using the brush rub some olive oil onto each steam pot layer before putting dumplings on each layer, and have some olive oil in a plate. Dip each dumpling into the oil to cover just the bottom and transfer it to steam pot. I put about 14 dumplings (Monti) on each steam pot layer.


6) When you are done making half the dumplings, set the very bottom pot, filled a little over half way with water on high heat. When the water comes to a boil, add the layered steam pots with dumplings and cover with the lid on the very top. Turn heat down to 8.0 and Steam the dumplings for about 45 to 55 minutes.


7) When ready to eat, transfer dumplings from 1 steam pot onto a big plate while leaving the rest of them in the steam pot (so they stay warm until ready to eat.) Cover and refrigerate left overs. To reheat, microwave for a few minutes, tastes good on the second day also.


Garden Veggie Salad

IMG_0097This is not a recipe but rather a recipe idea. I first tried this salad at my friend Lidiya’s home when we were over for dinner and it was love at first bite! Since then this is how I always make my salad but Lidiya get’s the credit for the recipe. This salad tastes fresh with all the vegetables and light because instead of dressing I use Sun flower oil. It’s so satisfying, it can be a meal all on it’s own! The parsley and dill herbs add the perfect touch to this salad and are a key ingredient. Also this salad is great even on the second day if left overs are covered and refrigerated over night, it doesn’t get soggy like most salads and tastes just as great.

Garden Veggie Salad {Serves 2-4}

  • 1 1/2 heads Romaine Lettuce
  • 1 Small box Grape Tomatoes
  • 1/2 Orange Bell Pepper
  • 1/4 bunch Parsley
  • 1/4 bunch Dill
  • 3  Small Cucumbers or 3/4 Long English Cucumber
  • Salt & Pepper to taste
  • Sunflower Oil


1) Wash all the veggies. Chop everything up except the grape tomatoes, they are already small. Put veggies in large bowl and mix together. Finely chop the parsley and dill herbs and add into salad. Add some Sunflower Oil (About 3 Tablespoons) then add salt and pepper and Mix again.


Left over salad can be covered and refrigerated, and tastes just as great on the second day!


Baked Teriyaki Chicken Thighs

img_0083These teriyaki chicken thighs are a great option if you are craving some chinese takeout but also want to eat healthy too. I came up with this recipe idea myself and made it for dinner when we had friends over. Needless to say, they turned out great! You know The food is good, when people reach for seconds, that’s the best compliment to any chef! These teriyaki chicken thighs are super delicious, restaurant quality and best part is how easy and fast this recipe is. Just make sure you give it at least 8 hours or over night to marinate for best teriyaki flavor! Enjoy!

Baked Teriyaki Chicken Thighs {Serves 4-6}


  • 8 Chicken Thighs (Organic, Bone in, Skin on)
  • Seasoning: Salt, Pepper, Garlic Salt, Montreal Chicken Seasoning, Meat Tenderizer Seasoning
  • Teriyaki Marinade & Sauce (1/2 Cup)
  • Korean Teriyaki Sauce (About 1/2 Cup)



1) Wash the chicken thighs thoroughly. Pat dry with paper towels. On a paper plate or sheet of foil, season both sides of each chicken thigh one at a time. *Keep in mind the Teriyaki marinade and sauce both have salt in them so be careful with the salt and only use a sprinkle of salt. On one side only of the chicken thighs. Transfer seasoned chicken thighs to a big bowl.

2) Pour 1/2 cup of the Teriyaki Marinade & Sauce over the seasoned chicken thighs. Then add 2 Tablespoons of the Korean Teriyaki Sauce also. Mix well. Cover and let it marinate in fridge over night or for at least 8 hours.


3) When you are ready to cook Teriyaki chicken thighs: Preheat the oven to 350 Degrees. Cover a baking dish with foil, spray the foil with an oil spray. Put the chicken thighs on the foil, leaving space in between each thigh. Bake on 350 Degrees for 45 minutes to 1 hour.


4) When chicken thighs are done baking, take them out of the oven. Brush the Korean Teriyaki Sauce to top each chicken thigh then stick back in the oven on the Broil setting (500 Degrees) and let it bake for about 5 minutes, this makes the skin very golden and perfectly crispy.


Great served with rice or baked potatoes and a fresh salad!