Tortilla Crab Roulette Rolls

These tortilla crab roulette rolls are super delicious and so simple to prepare! It is one of my hubby’s most favorite appetizers that I make and he requests it for any big dinner event and of course every big Holiday event! It has become a tradition to make these for Christmas every single year and if I don’t, it feels like there is something missing on the table. My favorite part about this appetizer is that it can be made a day ahead of time and stays good in the fridge for up to a week, although in our house it does not last that long! Lol. So it is great for a big dinner or party if you have guests coming over and are overwhelmed with a lot to cook, this dish can be crossed off your list the day before. I have been making this appetizer for years now, just never had a chance to post it yet, it has been tried by several friends and relatives and everyone always loves it. So, if you are having a hard time choosing an appetizer to make for an important event, this recipe will not fail you! 🙂

Tortilla Crab Roulette Rolls {Serves 14-18}

Ingredients:

Imitation Crab Meat, Flak Style 24 oz (Usually 3 packs of 8 oz)
5 Flour Tortillas (Big Burrito Size)
3 1/2 cups Mexican Blend Cheese (Shredded)
8-9 Hard Boiled Eggs
1 Cup Mayonnaise (I use Hellman’s Brand)
2 Cloves of Garlic

Directions:

1) Cook your eggs to make them hard boiled. Meanwhile, cut all the imitation crab meat into small pieces and set it aside in a big bowl. Once the eggs are done, cool them off, peel them and cut them also into small pieces. Put the shredded Mexican blend cheese into a separate big bowl.

2) In a separate bowl or measuring cup, put the 1 cup of Mayonnaise. Peel the garlic cloves and add them into the Mayonnaise using a garlic press. Mix very well to distribute the garlic evenly.

3) Take a big piece of parchment paper or foil and lay it down on the table (This is not necessary but makes cleaning much easier afterwards.) Put the tortilla on the parchment paper and using a butter knife, spread a thin, even layer of the Mayonnaise mix on it. It should be about 3 heaping Tablespoons of Mayo mix per each tortilla.

4) Then using your hands, evenly sprinkle the Mexican blend cheese over the mayo.

5) Then evenly sprinkle the hard boiled eggs over the layer of cheese.

6) Then evenly sprinkle the imitation crab meat over the layer of eggs.

7) Then roll up the tortilla into a roulette, or burrito looking roll. Then put the roll in foil and tighten the foil around the roll so it does not loose its shape and stays like a roulette roll.

8) Refrigerate over night or at least 8 hours. Then when you are ready to serve it, just carefully take it out of the foil and cut it into pin wheels. *Make sure to cut it into thick (About 3/4 inch thick) pin wheels, if you cut it too thin it will fall apart and loose it’s shape! Cut the ends off, because they do not look pretty with the way the tortilla just hangs off the sides, so I do not put it in the serving plate I either eat it or discard it. I have my husband help me with this step, he cuts and I hold them so they don’t fall and break apart, then neatly transfer them to a serving plate. *Best served cold, right out of the fridge, so cut right before serving them.

Posted on December 25, 2014December 26, 2014
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Korean Carrot Salad (Markovcha)

This is probably my most favorite salad ever, and I do not throw the word “favorite” around. It is the classic Russian carrot salad (Markovcha) Although it is actually an authentic Korean dish that has been adapted by Russians/Ukrainians. I am sure most Russian/Ukrainian people have tried this salad at one point or another and can agree with me that it has become a traditional favorite. I have this salad on the table at all the special occasions, fancy dinners, and especially Holiday dinners, and it is always the first dish gone! I always make a double or sometimes even triple batch of it to enjoy for the next few days. This salad is common at almost all Russian/Ukrainian weddings and for good reason! This is my version of the salad, I got this recipe from my mother in law Tamara, but of course have added a few of my own changes to it. You should have seen that coming. 😉 I have yet to try a Korean carrot salad that tastes better then this one. I hope you all enjoy it just as much as my family does.

Korean Carrot Salad {Makes about 2.2 pounds. Serves 12-14}

Ingredients:

1 Kilogram Carrots (About 2.2 LB)
1/2 Cup Olive Oil
4 Tablespoons Vinegar
1 teaspoon Salt
1 1/2 Tablespoons Sugar
2 cloves of Garlic
Pepper to taste
2 packs of Korean Carrot Salad Seasoning (Found in most Russian, European, Polish stores.)
*IMPORTANT TOOLS*: Mandolin Slicer (My dad bought me one at an Asian store.)

(I did not take a picture of the ingredients as they are very basic ingredients, But for those that need it, here is a picture of the Korean Carrot Salad Seasoning. It usually cost .65 or .75 cents and can be found at most Russian, European, and Polish stores. I got mine at the Polish store.)

1) Wash and peel all the carrots then set them aside in a big bowl.

2) Take a large bowl and using the mandolin slicer, slice the carrots into thin, matchstick like, neat strips. (I used a big pot because this was for a party and I made 3X as much and it only fit into a big pot lol.)

3) In a separate bowl, combine the olive oil, vinegar, salt, sugar, pressed garlic, pepper, and Korean carrot salad seasoning packets. Mix it very well.

4) Add it to the large bowl (Or pot in my case lol) with carrots, pour it on top. Then mix the carrots very well until well blended with the sauce and seasonings.

5)Cover and refrigerate over night or at least 10 hours. It is then ready to be enjoyed. Just make sure to mix it very well before putting it into the serving bowls!

(And a close up, so you can see the texture, and detail.)

Posted on October 21, 2014October 21, 2014
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Chebureki (Tortillas w/ Meat filling)

These Chebureki are amazing! They are great for a tea party or an appetizer for dinner (in which case I cut them in halves and serve them like that on a plate). You can make them ahead of time and just heat them up in the oven before serving, and they taste just as good. They are perfect for a party or guests because this recipe yields a lot of them. I once made them for my friends birthday party, a whole batch, and cut them in halves since it was for a big group of people and would be an appetizer… Everyone loved them and everyone asked me for the recipe. They were gone with just crumbs left and I wished I had made more! If you are vegetarian, you can make these with mashed potatoes inside instead of the meat filling. I have not tried it that way myself, but have heard that it is also delicious and plan to try those soon. Chebureki look and taste so good but surprisingly are really fast to cook, that’s probably my favorite thing about them as I do not like cooking time consuming meals especially on week nights. So next time you are looking for a perfect chebureki recipe that is quick to make, this recipe is for you! 😉

Chebureki (Tortillas w/ Meat Filling) { Yields 18}

Ingredients:

1 LB Ground Beef
1 LB Ground Pork
4 Tablespoons Milk
1 bunch of Scallions
1/2 a bunch of Parsley
1/2 a bunch of Cilantro
Ground Black Pepper to taste
1 and 1/4 Teaspoon Salt
1/4 Teaspoon Vegeta (or other Seasoning of your choice) Optional
18 RAW Tortillas (You can buy them already done, raw and ready to be cooked. I bought mine at Costco.)
3 Tablespoons Vegetable Oil
1/4 Cup of filtered water

1) Do the prep work first. Put the ground beef and ground pork in a big bowl. Cut your scallions and add them into the bowl w/meat. Finely chop the parsley and cilantro, and add it into the big bowl w/meat. Add the salt, pepper, seasoning and milk into the bowl as well. Mix very well.

2) Put about 3 Tablespoons of vegetable oil into a big pan. Heat it on Medium heat (I did 6.0). While the oil heats up start making the chebureki. Spread a large piece of aluminum foil on the counter (this makes cleaning easy!). Place one tortilla at a time on the aluminum foil. Using a spoon, add about 2 Tablespoons to the tortilla, spread it around and mash it a bit using a fork.

3)Take a cooking brush, dab it in a cup with filtered water, using the brush, spread a little bit of water all around the edges of the tortilla, not a lot, just enough to make it a little wet. Then close it, so it looks like a half circle, sticking the wet sides together, hold the edges down until they stick together and press down around the edges with another clean fork to make it stick well and have a cute little design going around.

4) When the oil has heated up, lower the heat to 5 or 5.5, put the cheburek into the pan, you can add 2 at a time. When it gets cooked, or golden on one side, flip it over to the other side.

Repeat the steps for all the chebureki. Line a big plate with paper towels or napkins and put each cooked cheburek into the plate in between a paper towel layer, letting it cool down and drip any extra oil onto the paper towel. *Best served hot, so preheat them in the oven if you need to. However do not preheat in the microwave because it will not taste as good!*

Posted on October 11, 2014October 11, 2014
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Cilantro and Garlic Green Beans

These cilantro and garlic green beans are amazing!!! By far my most favorite side dish. I have always loved cilantro and green beans but have never tried to put the two together. One day my friend Mercy brought these cilantro garlic green beans over for dinner, and we couldn’t get enough of them! They were so delicious! Of course, I asked her for the recipe. It was actually supposed to be a recipe for asparagus but she substituted with green beans and the cilantro was her own idea. I have since made this side dish about 5 times and adapted the recipe a bit to my own liking. I would honestly eat it every single day if I could! Lol. If you love green beans as much as I do, give this recipe a try. The cilantro gives it such a refreshing new taste! Or if you are not a cilantro fan, you can just omit it, however it pretty much makes this dish, so keep that in mind.

Cilantro Garlic Green Beans {4 Servings}

Ingredients:

1.25 LB Green Beans
3 Tablespoons Butter
2 Tablespoons Olive Oil
5 Cloves of Garlic (More or less, depending on your love of garlic)
1 bunch Cilantro
Salt/Pepper to taste

Directions:

1) Fill a big pot, less then half way with water and bring it to a boil on high heat, meanwhile wash the green beans and cut the ends off.

2) When the water boils, throw the green beans in. Cook until the green beans get SLIGHTLY soft to the touch(you don’t want them to be too soft of they will taste mushy!).

3)When they are slightly soft and done cooking, drain out all the water. Then do the prep work, peel the garlic cloves and set aside. Wash the cilantro, then cut it into small pieces, set aside. Try not to cut the stems of the cilantro, although some will slip their way in anyhow, but you will need the leafy part of the cilantro.

4) In a large frying pan, melt the butter on medium-high heat. I did 6.5. Then add the olive oil. When it heats up, immediately add the green beans to the pan.

5) Fry them a few minutes, then add the cilantro in. Keep cooking and mixing until the green beans are crisp and slightly browned just a little bit, or more, depending on how you like your green beans.

6) In the last few minutes add the garlic through the garlic press into the pan. Mix very well to evenly distribute. Let the garlic fry for a few minutes until it gets tender and some get slightly golden but do NOT over cook the garlic because it will burn very fast and not taste good. *These are even good served cold!!!*

Posted on June 10, 2014June 10, 2014
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Pizza Bagels

I LOVE SATURDAY MORNINGS! Now those of you that know us, I know what your thinking… “Shouldn’t I love every single morning since both my husband and I work from home?” Lol. Now I do LOVE Sundays, Those are actually my favorite days of the week because we spend all day doing something fun and get to go to Church and hear the word of God. But Sunday mornings are just too busy so there is not much time to make breakfast. So to answer your question, Yes we do have breakfast every single day. But there is something very special about Saturday’s, and each Saturday I try to make an extra special breakfast/brunch (Since we sleep in lol). Breakfast is the hardest meal to plan for. You want something really fast, easy, and of course delicious! I got the idea for these Pizza Bagels, from the famous frozen food item “Bagel Bites”. My 2 year old Son loves those “Bagel Bites”, just as much as kids love all the other junk food lol. So on this weeks trip to Costco, my son saw them and asked for some. I was just about to buy them when I decided 1) That pack is way to big for our family! 2) I was concerned with what their made out of and the fact that it had HFCS and other ingredients that I wasn’t very fond of. 3) I don’t really like how they taste and also I think they have way too many calories for just 4 of them (which is 1 Serving). So I had the idea of making my own, and now that it’s Saturday, I finally got around to making them Lol. My husband and son absolutely LOVED them!!! They gobbled them all down to the crumbs! They tasted AMAZING!!! So much better then the “Bagel Bites” from the store. They were also very fast to make, under 30 Mins with the prep and cook time. And they cost about the same (if not less) then the frozen ones from the store. My husband said (and I quote) that it is now “His favorite breakfast!” so yeah, that says a lot about how good these are! My husband even put some Garlic Sauce that we had left over from Domino’s, on his bagel and that added a nice kick to it, well if you are a buttery garlic sauce fan. I like that I know exactly what I am serving to my family. These could also be a great appetizer for a dinner party or special event, however I would use mini Bagels if I were making it as an appetizer. Enjoy! 🙂

Pizza Bagels { Serves 3}

Ingredients:

3 Plain Bagel Halves
3 Tablespoons Pizza Sauce (I used Trader Joes Pizza Sauce)
15 Small pieces of Pepperoni (5 for each Bagel)
3 Pieces of thinly Sliced Ham
4 Teaspoons Bacon Bits
About 3/4 Cup Mozzarella Cheese (Mozzarella tastes best)
*Optional* Mexican Blend Cheese, to sprinkle on top for extra color

Directions:

1) Cut the thin slices of ham. I cut mine into thin horizontal strips and then down diagonally, making little thin cubes.

2) Set a baking tray with Aluminum foil. Put the (Split in halves) Bagels on the tray. Put 1 Tablespoon of pizza sauce on each bagel half and spread it around evenly with a butter knife.

3) Put 5 pepperoni pieces on each bagel, and cover the hole of the bagel. Then put a little bit of the ham, not all of it, on each bagel half.

4) Put some cheese on the bagel. Then put the rest of the toppings evenly on top on the bagel. Right after the cheese, I did the rest of the ham first, then the bacon bits on the top.

5) Stick the bagels into the oven on 350 degrees. Bake them for 10 minutes. Then take them out and sprinkle a tiny bit more cheese on top, stick them back in the oven for about 3 more minutes or until the cheese is melted. This is the delicious final result:

( And of course a close up! ;D )

Note: These are the toppings that I had on hand that particular morning. But you can get creative with it and use whatever toppings you like or have. I am sure these would taste good with a variety of different toppings, Or just cheese!

Posted on April 16, 2014October 11, 2014
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Fried Eggplant Appetizer

This eggplant appetizer is incredible! My mom usually made it for most of our Holiday dinners when I was growing up. This appetizer is a very common Russian dish but it never gets old for me. It also looks beautiful on the table, with the bright red color of the tomatoes that you top it with, and even more pretty when you garnish the plate with parsley. Or a tomato rose. (I have yet to master that one lol.) Some people even decorate it with extra mayo on top of the tomato by putting it in a frosting bag and drawing flowers or some cute shape with it. So you can get creative with this, and I would Love to see your ideas! This appetizer is always a hit with my family and I am sure it will be with your family too! 🙂

Fried Eggplant Appetizer {Serves 4-6}

Ingredients:

2 Medium Eggplants (I do not sugest using large eggplants for this recipe!)
3/4 Cup Real Mayonnaise ( I used Hellman’s Brand)
2-4 Garlic cloves (Depending on your like of Garlic. I did 4 cuz we love garlic)
5 Campare Tomatoes (because they are small) OR 1-2 Regular Tomatoes
1/2 Cup All Purpose Flour (To start off, you can add more later if needed)
Salt/Pepper to taste
3 Tablespoons Vegetable Oil

Directions:

1) Wash the Eggplant. Cut it into even round pieces. Put flour into a plate, Sprinkle some salt and pepper into the flour and mix it. Set up a “Station”.

2) Heat 3 Tablespoons of Vegetable Oil in a frying pan on Medium heat (I did a 5.5). Set up a large plate with paper towels or napkins.

3) Dip the eggplant pieces, one by one, into the flour, coating completely with the flour on both sides. Shake off any excess flour!

4) Gently place the eggplant covered with the flour into the frying pan. You will fit about 6 at a time. Fry on each side for about 3 minutes, or until it gets cooked through, a little golden in color and soft, then flip it over to the other side.

5) When both sides are cooked, place the eggplant onto the plate covered with the paper towels. Once the plate is full, add another layer of paper towels over the eggplant, then put the rest on top of the paper towel. You can have a stack of 3 or 4, just make sure there is a paper towel between each layer. This way the extra oil drains out from the eggplant.

6) Once the eggplant has cooled off, Mix the mayo and pressed garlic cloves (through the garlic clove press) together into a small bowl. Wash and cut the tomatoes into thin slices.

7) Put the eggplant onto a big plate or serving platter. Put a dollop of mayonnaise on each eggplant and spread it out evenly with a butter knife. Top each piece with a tomato slice. You can garnish with parsley if you want it to look extra fancy. I did not do anything special because I didn’t have much time.

Posted on April 16, 2014April 16, 2014
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Garlic Green Beans

This appetizer/side dish is delicious! If you do not like garlic, you can omit it. But I LOVE the taste of garlic with these! These Garlic Green Beans go perfectly with pretty much any meal. They are very fast and simple to make, perfect for a busy evening. This is my 2 year old son’s most favorite side dish so I try to make it every once in a while for him. But be careful! These are extremely addicting! 🙂

Garlic Green Beans {Serves 3-4}

Ingredients:

12 oz Green Beans
1 and 1/2 Tablespoons Salt
5 Garlic Cloves
3 Tablespoons Vegetable Oil

Directions:

1) Wash the green beans thoroughly. Fill a pot with water, bring it to a boil on High heat. Add the salt. Then add the green beans in.

2) Let it cook for about 15 Minutes. Until the green beans begin to feel soft. Then take them out of the pot with a slotted spoon.

3) In a frying pan, heat 3 Tablespoons of Vegetable oil on Medium-Low heat (I did a 4). Add the green beans in and fry them a little bit. Keep mixing them so that they fry evenly on each side. Then add in the Garlic Cloves (Using a Garlic press). They should be done after frying for about 5 Minutes.

Posted on March 26, 2014March 26, 2014
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Fried Squash

This Fried Squash is my new favorite side dish. Although it may not look good, it is so very yummy!!! I could eat this for lunch and it would be a meal all in itself. It is so fast and easy to make so it’s great for those busy week nights. I got this recipe from my good friend Sherman. He made it as a side when we were at their house for dinner and I could not get enough! I had to get his recipe. Sherman is a really good cook and used to be a Chef. So you can trust his recipe. The only problem with him having been a Chef, is that he doesn’t measure ingredients, so I had some guess work to do. But it came out tasting just like his. This Fried Squash is delicious and nutritious. Even my 2 year old loved it. The Squash is tender and so juicy and the spices used just make it amazing! So when you are tired of veggies or salad, and you are looking for a new side dish, definitely try this Fried Squash and I think you will love it just as much as we do. 🙂

Fried Squash {Serves 3}

Ingredients:

2 Large Yellow Squash (Trader Joe’s Squash is the BEST!)
1 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
2 Tablespoons Oil, I used Vegetable Oil (For Frying)

Directions:

1) Wash the squash. Cut off the ends of the squash and then cut it. I cut it in half and then chop it into even sized pieces. *Kinda like you would chop cucumbers for a salad.*

2) Put the chopped squash into a large bowl. Season the squash in the bowl with all the seasonings and mix it very well.

3) Heat 2 Tablespoons of oil on medium heat (I did a 5.5) in a large frying pan. When it has heated up, add the squash into the pan.

4) Cook until the squash is cooked through, constantly mixing the squash so that it cooks evenly on all sides and does not burn. Towards the end I sprinkled some more of Lawry’s Seasoned Salt. It will be cooked through when the squash gets soft.

Posted on March 24, 2014March 24, 2014
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Olive Garden Stuffed Mushrooms

These stuffed mushrooms are delicious! They are the perfect appetizer to accompany pretty much any meal that you make. I have tried many stuffed mushroom recipes in an attempt to recreate the Stuffed Mushrooms at Olive Garden and have been disappointed many times. This my friends is it, the recipe most similar to that of Olive Garden. These are very easy to make and great for a big party or event because you can stuff them ahead of time and keep them in the fridge until 40 minutes before the party and all you would have to do is just stick them in the oven! I Love mushrooms so this is one of my most favorite appetizers. It has a hint of clams for just the right amount of seafood taste and a combination of 3 cheeses that put together, taste heavenly. You will most definitely find this scrumptious appetizer on my big party or special events menu! 🙂

Olive Garden Stuffed Mushrooms {Serves 6-8}

Ingredients:

1 (16 Oz) Fresh Mushrooms
1 (10 Oz ) Can of Baby Clams
2 Green Onions
2 Tablespoons (Softened) Butter
1 Cup Italian Bread Crumbs
2 Eggs
1 Teaspoon Garlic, minced
1/3 teaspoon Garlic Powder
4 Tablespoons Mozzarella Cheese (Finely Grated)
4 Tablespoons Parmesan Cheese (Finely Grated)
3 Tablespoons Romano Cheese (Finely Grated)
Salt/Pepper
1/2 Cup Melted Butter (About 1 and 1/2 Sticks)
1/2 Cup Mozzarella Cheese (Finely Grated) For Garnish on top

Directions:

1) Wash the mushrooms. Pat them dry. Then carefully cut out the stems of each mushroom. I cut the stems out by cutting around the stem with a sharp edged knife in a circular way, all around the stem, then I gently pulled the stems out using my hands. *Be careful not to cut the Mushroom caps and try not to pierce them with the end of the knife, because making those little holes will drain out the delicious juice that the mushrooms make.* Put the mushroom stems in a separate plate and use them for another recipe.

2) Finely chop the green onion and add it to a large bowl. Then pour 1/2 a Cup of Clam juice from the Can of Clams into the bowl. Drain out the rest of the Clam juice (You will only need 1/2 a Cup for the recipe) and Finely mince the clams. Add the clams to the bowl. Add the Garlic Seasoning to the bowl. Then add the minced Garlic to the bowl. Soften 2 Tablespoons of butter in the microwave and add it to the bowl also. Then add the eggs, Italian bread crumbs and 3 Cheeses (Mozzarella, Romano, Parmesan) into the mixing bowl. Sprinkle some salt and pepper into the bowl. *This will be your stuffing for the mushrooms!*

3) Preheat the oven to 350 degrees. Mix the stuffing very well. Spray a glass baking dish with Pam or slightly oil the baking dish. Stuff each mushroom cap with the stuffing mix and put it into the glass baking dish.

4) Melt 1/2 Cup of Butter. Then pour the butter onto all of the mushrooms. Cover the glass baking sheet tightly with aluminum foil and put it into the preheated oven. Bake it on 350 Degrees for 35 to 40 minutes.

5) In the last few minutes, take the mushrooms out of the oven. Sprinkle them all individually with the 1/2 Cup of finely shredded mozzarella cheese.

6)Stick them back into the oven, uncovered for a few more minutes until the cheese melts on top of them. *These are best served piping hot!*

Posted on March 24, 2014March 24, 2014
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Appetizer Sandwich Sliders

This is not a recipe, but rather just an idea for sandwiches. These are a great appetizer, or even lunch. We had these as an appetizer last night when we had some friends join us for tea and I served these sandwich sliders as one of the appetizers. They were a big hit! No sandwiches were left over and everyone loved them. 🙂

Appetizer Sandwich Sliders

Ingredients:

Dofino (Brand) Creamy Havarti Cheese (Deli Sliced)
Kirkland Signature (Costco) Black Forest Ham (Deli Sliced)
King’s Hawaiian Bread Rolls
Mayonnaise (Optional) *I did not use any because the Kings Hawaiian bread rolls are sweet and tasty and I think adding Mayonnaise is not necessary.)*
{I bought all theses ingredients at Costco, However if you do not have a Costco near you, or a Costco membership card, You can definitely find these ingredients in another store.}

Directions:

1) Cut the bread rolls in half. *Be very gentle with the bread rolls and do not press hard on them because if you press too hard the bread will not be as fluffy. Use a bread knife.*

2) Cut the black forest ham in half. Cut enough pieces for all of your sandwiches, depending on how many sandwiches you make. *Some pieces of Ham may already be small and do not need to be cut.*

3) Cut the creamy Havarti cheese into fourths and put one piece of cheese on top of the black forest ham. And as easy as that, you are done! 😉

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Appetizers

Tortilla Crab Roulette Rolls

Korean Carrot Salad (Markovcha)

Chebureki (Tortillas w/ Meat filling)

Cilantro and Garlic Green Beans

Pizza Bagels

Fried Eggplant Appetizer

Garlic Green Beans

Fried Squash

Olive Garden Stuffed Mushrooms

Appetizer Sandwich Sliders