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20160125 Apple Beet Salad


Apple Beet Salad


    • 1/2 gala apple julienned

    • 1/2 Granny Smith apple julienned

    • 1/8 cup white balsamic vinegar

    • 1/8 cup white vinegar

    • 1 tsp sugar

    • 2 tablespoons olive oil

    • Chopped parsley for garnish

    • 1 beet julienned



In a bowl, add julienned vegetable. In small bowl mix vinegars, sugar, and oil. Add dressing to vegetables and toss. Allow to sit overnight-best the next day.


20160125 Chicken Schnitzel


Chicken Schnitzel


    • 2 boneless skinless chicken breasts

    • 1 egg

    • 1/4 cup bread crumbs

    • Salt to taste

    • Pepper to taste

    • 1 heaping tablespoon all-purpose flour

    • 1/4 cup oil for frying



  1. Heat oven to 350°F.

  2. Wash and pat dry chicken. Place chicken between parchment paper and pound with flat side of a mallet to ½ inch thickness.

  3. Beat egg in a small bowl and set aside.

  4. Season chicken with salt and pepper.

  5. Lightly coat chicken with flour (both sides).

  6. Dip flour coated chicken in egg mixture then bread crumb mixture-remove excess.

  7. Heat oil in skillet until hot.

  8. Add chicken to hot oil and cook on both sides for about 2 minutes or until golden brown.

  9. Bake in preheated oven for 15-20 minutes until juices run clear or internal temperature of chicken is 74°C.


20160125 Polish Potatoes


Polish Potatoes


    • 2 medium/large potatoes (russet)

    • 2 tablespoons milk

    • 2 tablespoon butter

    • Salt to taste

    • Pepper to taste

    • Fresh dill to taste

    • Parsley for garnish



  1. Boil potatoes in salted water until tender.

  2. Drain. Mash potatoes (potatoes should be chunky).

  3. Add butter, milk, salt, pepper and mix.

  4. Fold in chopped dill.

  5. Garnish potatoes with a little fresh dill and parsley.


Posted: 2016-25-01