Salsa Chicken Casserole

Are you looking for something incredible simple? This recipe is for you! Super easy to make and very fulfilling. 

Ingredients

1 cup uncooked rice 

1 cup frozen corn kernels (thawed) 

1 (15 oz.) can black beans 

1 (16 oz.) jar salsa 

1 cup chicken broth (I just used water)

½ Tbsp chili powder 

½ tsp oregano 

2 large (1.5 lbs.) chicken breasts 

1 cup shredded cheddar cheese 

2 whole green onions, sliced 

Directions

1) Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.

2) Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.

3) Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top ( I only had mozzarella, so I used it instead) and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

Lemony Cucumber Couscous Salad

This salad has a very refreshing taste... I would say it taste like spring... 

Ingredients

• 1½ to 2 cups Israeli couscous 
• 2 medium cucumbers 
• ¼ bunch parsley 
• 1 medium lemon 
• 2 Tbsp olive oil 
• ¼ tsp garlic powder 
• ¼ tsp salt 
• freshly cracked pepper to taste 
• 3 oz. crumbled feta cheese 

Directions

1) Bring a medium pot of water to a rolling boil. 

2) Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender.

3) Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.

4) Cut the cucumber into quarter rounds and place them in a large bowl. 

5) Take a big handful (or about ¼ bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.

6) Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.

7) Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.

Greek Marinated Chicken

Chicken can do magic. This baked marinated chicken is delicious and easy to make. 

Ingredients

• 1 cup plain yogurt 
• 2 Tbsp olive oil 
• 4 cloves garlic, minced 
• ½ Tbsp dried oregano 
• 1 medium lemon 
• ½ tsp salt 
• freshly cracked pepper 
• ¼ bunch fresh parsley 
• 3½ to 4 lbs chicken pieces 

Directions

1) To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

2) Add the chicken pieces and marinade to a gallon sized zip top bag or to a bowl. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the chicken for 30 minutes. 

3) After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.

4) To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

This chicken goes extremely well with Lemony Cucumber Couscous Salad. The recipe is included. 

Russian Borscht

There are a lot of different recipes of borscht. But this is how I make it. 

Ingredients

• pork, beef or chicken - 1 lb.,
• Cabbage - 1/3 medium head of cabbage,
• Potatoes - 4 pcs.,
• onions - 1-2 pc.,
• carrots - 2 pcs.,
• beetroot - 1-2 pcs.,
• ketchup - 3 tbsp. spoons (fresh tomatoes - 1-2 pcs.)
• salt, dill and parsley, sour cream

  
  

  Directions

  1) Boil the broth (with meat or meat bones) and salt. When the meat is ready, remove it from the broth and place in a pan sliced ​​potatoes and cabbage, cut into small squares.
  
  
  
  
  
  2) While the cabbage is cooked with potatoes, cook borscht basis: carrots cut into thin strips, finely cut onions, beets and three on a coarse grater or cut into strips as well. Sauté onions, carrots. 
  
  
  
  
  
  3) Add to saute beets and tomatoes (tomato paste). I like to grate beets instead of cutting. Saute it for 7-10 minutes and add it all into a pot with a boiling water. 
  
  
  
  
  
  
  
  
  4) Remove meat from a bone. And add it to the pot. Let it boil for 5-7 minutes. Add salt, dill and parsley. 
  
  
  
  
  
  5) I like to eat my borscht with a sour cream. Add 1-2 Tsb to your plate for a better taste. 
  
  
  Enjoy it! 

Spinach, Mushroom & Feta Crustless Quiche

This could be a perfect breakfast... but I made dinner out of it. 

Ingredients

8 oz. fresh mushrooms 
½ tsp minced garlic 
1 (10 oz.) box frozen spinach 

4 large eggs 

1 cup milk 

2 oz. feta cheese 

¼ cup grated parmesan 

½ cup shredded mozzarella 

to taste salt & pepper 

Directions

1) Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

2) Quickly rinse the mushrooms and slice them thinly.

3) Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

4) In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking).

5) Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

6) Pour egg mixture into the pie dish over the spinach, mushrooms, and feta.

7) Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven.

8) Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Indian Chana Saag

Ever since I got married I started experimented with different kitchens. I love chinese kitchen, but there are so much more than that, right? This time I tried Chana Saag... and my husband absolutely LOVED it.

This recipe can be made either hot or mild depending on what type of curry powder you use, but either way the fragrant spices will be heady and flavorful. I suggest serving this over rice or with naan. 

Ingredients

2 Tbsp olive oil 

1 medium onion 

2 cloves garlic 

2 inches fresh ginger 

1 Tbsp curry powder (hot or mild) 

1 tsp cumin 

¾ tsp salt 

1 large tomato 

1 lb. frozen chopped spinach 

1 (19 oz.) can chickpeas 

1 (12 oz.) can evaporated milk ½ cup water

Directions

1) Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.

2) Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more.

3) Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.

4) Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.

5) After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it. I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking.

Kung Pao Chicken

I've been experimenting with Chinese food lately. And I absolutely LOVED this recipe. The combination of different sauces brings amazing taste. Try it and you will love it. 

Ingredients

1 lb. boneless chicken breasts

3 Tbsp vegetable oil (divided)- I used olive oil

3 Tbsp soy sauce (divided)

3 Tbsp rice wine (divided) - I used rice vinegar 

2 Tbsp corn starch (divided)

2 Tbsp brown sugar

2 Tbsp sambal (chili sauce)

2 tsp minced garlic

1 tsp sesame oil

1 bunch green onions

1 med bell pepper

½ lb. carrots

½ cup roasted (unsalted) peanuts

1½ cups uncooked jasmine rice

Directions

1) Prepare the marinade for the chicken. Dissolve 1 Tbsp of corn starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice wine, and 2 tsp of minced garlic. Stir to combine. 

2) Cut the chicken into small chunks and place it in a bowl or small container. Pour the marinade over top, stir to coat, cover, and refrigerate for at least 30 minutes. 

3) While the chicken is marinating, prepare the sauce. The sauce is very similar to the marinade but with a couple more ingredients to amp up the flavor. So, again, start by dissolving 1 Tbsp of corn starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal, 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir to combine and dissolve the brown sugar. Set the sauce aside until you’re ready to use it.

4) Prepare the vegetables. Dice the bell pepper and slice the carrots into strips as thin as possible. Slice the green onions, both the white and green will be used. Measure out ½ cup of peanuts.

5) Begin to cook the rice. Add 1.5 cups of dry jasmine rice to a medium pot with 2.5 cups of water. Place a lid on top and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to the lowest setting and let simmer for 20 minutes. After 20 minutes, turn the heat off and let the rice sit undisturbed until it is ready to use. Fluff with a fork just prior to serving.

6) Heat 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (it will look wavy on the surface), add the white half of the sliced green onions. Stir and cook for about 30 seconds to 1 minute. Add the marinated chicken. Cook and stir until the chicken is cooked through, about 5 minutes. It will feel firm when it is cooked through.

7) Add the vegetables and peanuts and stir to combine with the chicken. Immediately add the sauce and cook until the sauce has thickened (2-3 minutes). I prefer the vegetables still crunchy so I didn’t really let them cook before adding the sauce.

8) Serve the chicken and vegetable mixture over the cooked rice. Garnish with sliced green onions if you want.