Teriyaki Turkey Meatballs

Another great way to use ground turkey is by making more meatballs. A lot of my recipes are kid friendly because feeding a four-year old is not that easy. So meatballs are alway a favorite way for her to get protein into her. I mask it with Teriyaki Sauce and viola.


  • 1 lb ground turkey
  • 1 egg
  • 1/4 cub breadcrumbs
  • 3 Tbsp finally chopped green onion
  • 1 Tbsp melted butter
  • salt
  • white pepper
  • 1 Tbsp grated fresh ginger
  • 1 garlic clove

To Prepare

  • Pre heat oven to 350
  • Mix all meatball ingredients and form into one inch meatballs. lay them out onto baking sheet and bake 15-20 minutes or so there is no pink in center.
Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 3/4 cup water, divided
  • 3 Tbsp packed light-brown sugar
  • 3 Tbsp honey
  • 3 medium cloves garlic minced
  • 2 1/2 tsp finely grated fresh ginger
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp cornstarch
  • In a small saucepan whisk together soy sauce, 1/2 cup water,  brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a simmer over medium heat. Whisk together cornstarch with remaining 1/4 cup water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes, pour over meatballs to coat.

Serve with Jasmine rice and Top with sesame seeds and more green onion.



Baked Cabbage with Bacon

Cabbage is one of the go to vegetables for me. You can cook such a varaity and this is one of them.  they bacon infuses its flavor into cabbage with a bit of salt you have a perfect combination.



1 head of cabbage

8 slices bacon




To Prepare

Pre heat oven to 350

Remove outer layers of leaves from cabbage and slice in half. Sprinkle salt, Thyme, pepper and add sliced bacon on each side of bacon.

Wrap each half in foil and bake at 350 for one hour or until done. Check if done by poking cabbage with knife if it goes through easily then its done.

* You an also bake both halves wrapped together but the cooking time will be one hour and thirty minutes.


Ukrainian Sweet Jam Sandbars

I accidentally stumbled upon a recipe that I as going to make. Well while making it, the ingredients were so off that I just got a pile of goo. Trying to save it I added this and that baked it and it was so good that since that day I was asked for this recipe more then once.

 I was getting ready for a girls get together when I made these after I set them out my sister said that my mom used to make them and its called Vi-shi-van-ka except no almonds on top. I guess I have a bit of my mom in me. Or maybe just because im ukrainian.


3 cups flour

1/2 tsp baking soda

2 sticks butter

1 large egg

1 cup sugar

1tbs Vanilla Extract

8 oz three berry jam

6 oz sliced almonds (optional)


To Prepare

Pre heat oven to 370.  Melt butter. Mix butter, sugar, salt, baking soda, vanilla extract and egg with a wire whisk until well combined. Add flour a cup at a time until well incorporated. Set aside 1/4 of the dough and leave it in freezer until needed.

In a 8×11 baking dish spread dough using your fingers evenly. Spread jam on top of dough. Take the dough that is in the freezer and breaking into small chunks sprinkle all over the top. Top with Almond.

Bake for 40 -45 minutes or just so the top is golden and underneath is consistency of sand. cool and cut into squares.

They taste so good the next day they will be chewy.





Red Beet Borscht

If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.

4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill

To Prepare;

Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour

While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.

Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Buttermilk Biscuit filled with Sauerkraut (Piroshki)

Piroshki is a fast easy snack or lunch. My mom used to make these but she made the dough from scratch. I just use the buttermilk biscuit dough from the tube. These are perfect to child’s hands not too big and not too small.

1 tube of Pillsbury buttermilk biscuits The Pillsbury Cookbook By Pillsbury Company (Google Affiliate Ad)
1 cup shredded cabbage
1/2 cup sauerkraut
1 tablespoon shredded carrot
1/4 teaspoon fennel seeds
a pinch of pepper
1/4 teaspoon salt or to taste
1/2 Cup Oil

To Prepare;

Open biscuits and layout on table. Make filling by frying cabbage, sauerkraut,carrots, fennel seeds salt and pepper, saute on med low about 10 minutes.
Stretch  dough about as big as the inside of your palm, fill dough with 1 tablespoon of filling and pinch the opposite sides together.
Heat oil in frying pan med low and fry until golden brown or 1-2 min. per side.


Uha Ukrainian Light Fish Soup

Uha is a very light fish soup that is eaten as first course. Uha can be made with any large fish. The fish I used is Bass, that Alex caught. I make Uha if I have fresh fish, but frozen is fine too.

4 Quarts of water
1 large onion
2 bay leaves
1 large fish scalded and insides removed
3 tablespoons salt
6-8 peppercorns
5 medium potatoes diced into 1 inch pieces
1 carrot cut into circles
1/4 cup Parsley

To prepare;

Fill pot with 4 quarts of water. Add bay leaves, peppercorns, and onion cut into quarters but not all the way through. bring to a rolling boil and turn heat onto medium low or until its simmering. let simmer for 15 minutes. Add fish head. let simmer another 15 minutes

while you are simmering your stock. Slice carrots, Potatoes and cut fish into large 2 inch thick slices

strain stock and throw away all solids in the stock, but back on the stove and add carrots and potatoes. Let simmer (do not boil or Uha will turn murky) until potatoes are just about done 8-10 minutes. add salt and fish and let simmer another 8-10 minutes add more salt if necessary. Garnish with Parsley and fresh onions.
Makes 8-10 servings PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket