Tag: spicy (Page 7 of 9)
Tomatoes Stuffed with Fresh Cheese
July 30th, 2011 in Appetizers & Snacks by Julia Volhina
These campari tomatoes stuffed with fresh quark cheese, chopped greens and garlic can be nice addition to any celebration table or a cookout: they look festive, taste good and can be easily eaten with fingers.
If you can’t find quark cheese (sometimes called farmers cheese, or fresh white cheese, or tvorog in russian) it may work with feta cheese, but I like it more with quark.
Seeds and pulp from tomatoes as well as top parts – once removed – are not needed for this recipe. You can discard them, or use in some other dish.
Many kind of stews and soups would only benefit from fresh tomatoes. I used seeds and juice from this batch to marinate a nice ribeye steak.
Green Salad with Tomatoes, Avocados and Shrimps
July 16th, 2011 in Salads by Julia Volhina
This is one of the salads which uses avocado dressing from the last week recipe. It is green, fresh summer salad topped with boiled shrimps with a hint of spiciness provided by the dressing.
My advise is to assemble this salad right before you are planning to serve it: it calls for avocados, tomatoes and lettuce (all of which react to oxidation by loosing taste and pretty look).
However avocado dressing can be prepared in advance and stored in airtight container in fridge.
Avocado Salad Dressing
July 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.
However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.
Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.
Pork Roast with Garlic, Mayo and Spices
June 25th, 2011 in Main Dishes, Pork by Julia Volhina
Yet another pork roast – and it is spicy one. Slow cooking turns meat in this roast tender and juicy and it makes great dinner.
To save some time on preparation you can marinate meat in advance and then just put it to the oven 2-3 hours before it needs to hit the table.
Juices produced while meat was cooking make great addition when poured over the meat or its side dish of potatoes served with it.
Spicy Guacamole Dip
February 26th, 2011 in Sauces & Dips & Spreads by Julia Volhina
First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.
Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.
This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.
Cheese Balls Appetizer
February 12th, 2011 in Appetizers & Snacks by Julia Volhina
Cheese, clove of garlic, a bit of mayo, shredded coconut and about 20 mins of time it is all you need to prepare cheese balls appetizer.
Cheese goes great with wine. So cheese balls are great for wine tasting or wine party.
Cheese balls are finger food and can be served as is or on crackers.
Chicken Pilaf
January 22nd, 2011 in Chicken, Main Dishes by Julia Volhina
An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare 🙂
Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).
Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.
Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.