June 26th, 2007

Chocolate Mousse

Chocolate Mousse

-1 envelope unflavored gelatin
-2 tablespoons cold water
-1/4 cu boiling water
-1 cup sugar
-1/2 cup Hershey’s Cocoa
-2 cups cold whipping cream
-2 teaspoons vanilla extract
-fresh raspberries for garnish
-shaved chocolate for garnish

1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften
2. Add boiling water, stir until gelatin is completely dissolved and mixture is clear
3. Mix sugar and cocoa in a large bowl; add whipping cream and vanilla
4. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff
5. Pour in gelatin mixture; beat until well blended
6. Spoon into dessert glasses
7. Refrigerate at least 30 minutes before serving
8. Garnish with raspberries and chocolate shavings

Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

-1 envelope unflavored gelatin
-2 tablespoons cold water
-1/4 cu boiling water
-1 cup sugar
-1/2 cup Hershey’s Cocoa
-2 cups cold whipping cream
-2 teaspoons vanilla extract
-fresh raspberries for garnish
-shaved chocolate for garnish

1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften
2. Add boiling water, stir until gelatin is completely dissolved and mixture is clear
3. Mix sugar and cocoa in a large bowl; add whipping cream and vanilla
4. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff
5. Pour in gelatin mixture; beat until well blended
6. Spoon into dessert glasses
7. Refrigerate at least 30 minutes before serving
8. Garnish with raspberries and chocolate shavings

Chocolate Mousse

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Originally published at Lana.Moskalyuk.com. You can comment here or there.

Easy Tuna Melts

Tuna Melts

-1 can (6 oz.) tuna in water, drained, flaked
-7 tablespoons Mayonnaise, divided
-1/4 cup chopped onion
-1/4 cup chopped green pepper
-1/2 teaspoon dried basil leaves
-1/2 teaspoon dried oregano leaves
-8 slices whole-grain bread
-4 Havarti Cheese Slices

1. Mix tuna, 3 tablespoons of the mayo, onion, green pepper and seasonings
2. Cover each of 4 bread slices with tuna mixture, 1 Havarti slice and second bread slice
3. Spread outsides of each sandwich with 1 tablespoon mayonnaise
4. Cook in skillet on medium heat until lightly browned on both sides
5. Enjoy immediately

Potato Salad with Cucumber & Radishes

Potato Salad with Cucumbers & Radishes

-1 lb red potatoes
-2 English cucumbers
-10 radishes
-2 tablespoons parsley, finely chopped
-2 tablespoons fresh dill, finely chopped

Dressing
-2/3 cups olive oil
-2 tablespoons sesame oil
-1 tablespoon honey
-2 tablespoons fresh lemon juice
-salt
-pepper

1. Peel red potatoes and cook for 10-15 minutes
2. Cut into thin slices and pour the dressing over it; set aside
3. Slice cucumbers into thin slices
4. Slice radishes into thin slices
5. Chop parsley and dill
6. Add cucumbers, radishes and herbs to the potato mixture
7. Mix everything together and serve right away

Potato Salad with Cucumbers & Radishes

Easy Tuna Melts

Tuna Melts

-1 can (6 oz.) tuna in water, drained, flaked
-7 tablespoons Mayonnaise, divided
-1/4 cup chopped onion
-1/4 cup chopped green pepper
-1/2 teaspoon dried basil leaves
-1/2 teaspoon dried oregano leaves
-8 slices whole-grain bread
-4 Havarti Cheese Slices

1. Mix tuna, 3 tablespoons of the mayo, onion, green pepper and seasonings
2. Cover each of 4 bread slices with tuna mixture, 1 Havarti slice and second bread slice
3. Spread outsides of each sandwich with 1 tablespoon mayonnaise
4. Cook in skillet on medium heat until lightly browned on both sides
5. Enjoy immediately

Originally published at Lana.Moskalyuk.com. You can comment here or there.

Potato Salad with Cucumber & Radishes

Potato Salad with Cucumbers & Radishes

-1 lb red potatoes
-2 English cucumbers
-10 radishes
-2 tablespoons parsley, finely chopped
-2 tablespoons fresh dill, finely chopped

Dressing
-2/3 cups olive oil
-2 tablespoons sesame oil
-1 tablespoon honey
-2 tablespoons fresh lemon juice
-salt
-pepper

1. Peel red potatoes and cook for 10-15 minutes
2. Cut into thin slices and pour the dressing over it; set aside
3. Slice cucumbers into thin slices
4. Slice radishes into thin slices
5. Chop parsley and dill
6. Add cucumbers, radishes and herbs to the potato mixture
7. Mix everything together and serve right away

Potato Salad with Cucumbers & Radishes

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Originally published at Lana.Moskalyuk.com. You can comment here or there.

Spinach Pizza

Ingredients:

-1 large garlic clove, crushed
-2 tablespoons olive oil
-1 bag fresh spinach
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 store bought Pizza Crust
-6 ounces Mozzarella cheese
-8 ounces Feta cheese
-2 large tomatoes, thinly sliced

Spinach Pizza

1. Preheat the oven to 400° F
2. In a medium skillet over low heat, cook the garlic in the oil for 1 minute
3. Stir in the spinach, salt and pepper
4. Cover and cook the mixture for 2 minutes; let cool slightly
5. Spread the mozzarella cheese and spinach over the pizza crust, leaving a 1-inch border
6. Top with Feta cheese and tomato slices
7. Bake the pizza for 15-17 minutes or until the edges are browned
8. Transfer to a cutting board
9. Cut into wedges and serve

Spinach Pizza

Spinach Pizza

Ingredients:

-1 large garlic clove, crushed
-2 tablespoons olive oil
-1 bag fresh spinach
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 store bought Pizza Crust
-6 ounces Mozzarella cheese
-8 ounces Feta cheese
-2 large tomatoes, thinly sliced

Spinach Pizza

1. Preheat the oven to 400° F
2. In a medium skillet over low heat, cook the garlic in the oil for 1 minute
3. Stir in the spinach, salt and pepper
4. Cover and cook the mixture for 2 minutes; let cool slightly
5. Spread the mozzarella cheese and spinach over the pizza crust, leaving a 1-inch border
6. Top with Feta cheese and tomato slices
7. Bake the pizza for 15-17 minutes or until the edges are browned
8. Transfer to a cutting board
9. Cut into wedges and serve

Spinach Pizza

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Spinach Salad

Ingredients:

-8 ounces fresh spinach
-1/2 cup crumbled feta cheese
-1/4 small red onion, thinly sliced
-1/2 cup Craisins Dried Cranberries
-2 tablespoons toasted sliced almonds

Spinach Salad

Dressing:
-1/2 cup balsamic vinaigrette salad dressing
-2 tablespoons orange juice
-1 teaspoon orange zest

1. Wash and clean spinach
2. Tear into bite-size pieces and place in a serving bowl
3. Add half of the cheese and onion; toss
4. Combine dressing ingredients in a small bowl
5. Pour over salad and toss to coat
6. Sprinkle with remaining cheese
7. Top with dried cranberries and almonds
8. Serve immediately

Spinach Salad

Spinach Salad

Ingredients:

-8 ounces fresh spinach
-1/2 cup crumbled feta cheese
-1/4 small red onion, thinly sliced
-1/2 cup Craisins Dried Cranberries
-2 tablespoons toasted sliced almonds

Spinach Salad

Dressing:
-1/2 cup balsamic vinaigrette salad dressing
-2 tablespoons orange juice
-1 teaspoon orange zest

1. Wash and clean spinach
2. Tear into bite-size pieces and place in a serving bowl
3. Add half of the cheese and onion; toss
4. Combine dressing ingredients in a small bowl
5. Pour over salad and toss to coat
6. Sprinkle with remaining cheese
7. Top with dried cranberries and almonds
8. Serve immediately

Spinach Salad

Originally published at Lana.Moskalyuk.com. You can comment here or there.

Avocado & Salmon Sandwiches

Ingredients:

Avocado & Salmon Sandwich

-2 small avocados
-1 tablespoon lime juice
-Freshly ground pepper to taste
-2 tablespoons chopped fresh dill
-4 whole-wheat bread slices
-2 salmon fillets, cooked
-2 ripe tomatoes, thinly sliced

1. In a small bowl, mash the avocados, with the lime juice, pepper and dill
2. Toast the bread slices and spread with the avocado mixture
3. Top bottom half with a few slices of tomatoes, followed by the salmon fillet
4. Serve right away

Avocado & Salmon Sandwich

Avocado & Salmon Sandwiches

Ingredients:

Avocado & Salmon Sandwich

-2 small avocados
-1 tablespoon lime juice
-Freshly ground pepper to taste
-2 tablespoons chopped fresh dill
-4 whole-wheat bread slices
-2 salmon fillets, cooked
-2 ripe tomatoes, thinly sliced

1. In a small bowl, mash the avocados, with the lime juice, pepper and dill
2. Toast the bread slices and spread with the avocado mixture
3. Top bottom half with a few slices of tomatoes, followed by the salmon fillet
4. Serve right away

Avocado & Salmon Sandwich

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Easy Berry Parfait

Ingredients:

Berry Parfaits

-3 cups assorted berries (blackberries, blueberries, strawberries and/or raspberries)
-1 (10 oz) frozen pound cake, cubed
-1 cup Crème Fraîche

1. Take four wine or parfait glasses and make layers (cream, pound cake, berries, cream)
2. Cover and store in the refrigerator before serving

Berry Parfaits

Easy Berry Parfait

Ingredients:

Berry Parfaits

-3 cups assorted berries (blackberries, blueberries, strawberries and/or raspberries)
-1 (10 oz) frozen pound cake, cubed
-1 cup Crème Fraîche

1. Take four wine or parfait glasses and make layers (cream, pound cake, berries, cream)
2. Cover and store in the refrigerator before serving

Berry Parfaits

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Salmon Fillet with Spinach Stuffing

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

Salmon Fillets

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

Salmon Fillets

Salmon Fillet with Spinach Stuffing

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

Salmon Fillets

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

Salmon Fillets

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Cranberry-Lemon Muffins

Cranberry-Lemon Muffins

-1 cup dried cranberries (Craisins)
-1 cup boiled water
-2 1/2 cups wheat flour
-2 teaspoons baking powder
-1 cup sugar
-4 teaspoons lemon peel, shredded (one large lemon)
-1 stick of butter (melted)
-1/2 cup sour cream
-1/2 cup milk
-2 eggs (room temperature)
-2 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F
2. Grease muffin cups (or use paper muffin liners)
3. Soak cranberries in water for 10 minutes; remove from water and dry
4. In large bowl, with fork, mix flour, baking powder, sugar, lemon peel and cranberries
5. Add melted butter, sour cream, milk, eggs and lemon juice to the mixture and mix thoroughly
6. Spoon batter into 24 muffin cups
7. Bake 20-25 minutes

Cranberry-Lemon Muffins

Cranberry-Lemon Muffins

Cranberry-Lemon Muffins

-1 cup dried cranberries (Craisins)
-1 cup boiled water
-2 1/2 cups wheat flour
-2 teaspoons baking powder
-1 cup sugar
-4 teaspoons lemon peel, shredded (one large lemon)
-1 stick of butter (melted)
-1/2 cup sour cream
-1/2 cup milk
-2 eggs (room temperature)
-2 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F
2. Grease muffin cups (or use paper muffin liners)
3. Soak cranberries in water for 10 minutes; remove from water and dry
4. In large bowl, with fork, mix flour, baking powder, sugar, lemon peel and cranberries
5. Add melted butter, sour cream, milk, eggs and lemon juice to the mixture and mix thoroughly
6. Spoon batter into 24 muffin cups
7. Bake 20-25 minutes

Cranberry-Lemon Muffins

Originally published at Lana.Moskalyuk.com. You can comment here or there.

Summer Berry Dessert

Ingredients:

-2 envelopes (1/4 ounce each) unflavored gelatin
-2 1/4 cups white grape juice
-1/2 cup sugar
-6 cups of mixed fresh berries and slices of banana

Berry Dessert

1 In a small bowl, sprinkle gelatin over 1/2 cup grape juice; let soften 2 to 3 minutes
2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved
3. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice
4. Place berries in a 4-by-8-inch loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely
5. Refrigerate until firm, at least 4 hours
6. To unmold, dip bottom of pan in hot water about 5 seconds
7. Invert onto a serving platter, and shake firmly to release
8. Slice to serve

Berry Dessert

Summer Berry Dessert

Ingredients:

-2 envelopes (1/4 ounce each) unflavored gelatin
-2 1/4 cups white grape juice
-1/2 cup sugar
-6 cups of mixed fresh berries and slices of banana

Berry Dessert

1 In a small bowl, sprinkle gelatin over 1/2 cup grape juice; let soften 2 to 3 minutes
2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved
3. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice
4. Place berries in a 4-by-8-inch loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely
5. Refrigerate until firm, at least 4 hours
6. To unmold, dip bottom of pan in hot water about 5 seconds
7. Invert onto a serving platter, and shake firmly to release
8. Slice to serve

Berry Dessert

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Cold Avocado Soup

Avocado Soup

-2 avocados, mashed
-1/2 cup shallots, chopped
-6 mint leaves, chopped
-3 cups baby arugula, chopped
-1/2 cup fresh dill, chopped
-2 cloves garlic
-2 cups plain yogurt
-2 teaspoons salt
-2 teaspoons pepper

1. Place all ingredients in an electric blender or food processor and blend well
2. Refrigerate for at least 2 hours before serving
3. Serve in four soup bowls with a dollop of sour cream (if desired)

Avocado Soup

Cold Avocado Soup

Avocado Soup

-2 avocados, mashed
-1/2 cup shallots, chopped
-6 mint leaves, chopped
-3 cups baby arugula, chopped
-1/2 cup fresh dill, chopped
-2 cloves garlic
-2 cups plain yogurt
-2 teaspoons salt
-2 teaspoons pepper

1. Place all ingredients in an electric blender or food processor and blend well
2. Refrigerate for at least 2 hours before serving
3. Serve in four soup bowls with a dollop of sour cream (if desired)

Avocado Soup

</p>
Originally published at Lana.Moskalyuk.com. You can comment here or there.

Ricotta Fritters

Ricotta Fritters

-1 can (16 oz) ricotta cheese
-2 eggs
-1 1/2 cups of flour
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons sugar
-1 can (6 oz) canned peach halves, divided

1. Mix ricotta cheese, eggs, four, salt, vanilla extract, sugar and two peach halves (finely chopped) until well blended
2. Drop the mixture by spoonfuls onto prepared ungreased baking sheet (making 16-18 fritters)
3. Bake 15-20 minutes or until golden brown
4. Serve warm with sliced peach halves

Ricotta Fritters

Ricotta Fritters

Ricotta Fritters

-1 can (16 oz) ricotta cheese
-2 eggs
-1 1/2 cups of flour
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons sugar
-1 can (6 oz) canned peach halves, divided

1. Mix ricotta cheese, eggs, four, salt, vanilla extract, sugar and two peach halves (finely chopped) until well blended
2. Drop the mixture by spoonfuls onto prepared ungreased baking sheet (making 16-18 fritters)
3. Bake 15-20 minutes or until golden brown
4. Serve warm with sliced peach halves

Ricotta Fritters

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Originally published at Lana.Moskalyuk.com. You can comment here or there.

Marinated Cucumbers

Freshly Salted Cucumbers

-1 pound seedless cucumbers
-4 tablespoons Kosher salt
-6 tablespoons finely chopped fresh dill
-2 cloves garlic, thinly sliced

1. Wash the cucumbers
2. Thinly slice cucumbers lengthwise
3. Place the cucumbers, salt, dill and garlic in an airtight container and toss well
4. Let the ingredients marinate for 15 minutes in the refrigerator
5. Serve as a side dish

Freshly Salted Cucumbers

Marinated Cucumbers

Freshly Salted Cucumbers

-1 pound seedless cucumbers
-4 tablespoons Kosher salt
-6 tablespoons finely chopped fresh dill
-2 cloves garlic, thinly sliced

1. Wash the cucumbers
2. Thinly slice cucumbers lengthwise
3. Place the cucumbers, salt, dill and garlic in an airtight container and toss well
4. Let the ingredients marinate for 15 minutes in the refrigerator
5. Serve as a side dish

Freshly Salted Cucumbers

Originally published at Lana.Moskalyuk.com. You can comment here or there.