Chile Chicken Posole

I love this soup.  This is so refreshing, easy, and quick!  Though it's served warm, something about the citrus and spice of the soup reminds me of summer.  I made this weeks ago and its always in heavy rotation at our home. I found a recipe on Food Network for this a while back but I added my own touches to make it perfect for our tummies.

Chicken Posole Soup Recipe

1 lb diced boneless chicken thighs or breast

1 chopped large brown onion

1 chopped serrano pepper (or half if you like it less spicy)

3 minced garlic cloves

1 - 4oz can of green chiles 

1 cup roughly chopped cilantro

1 lime

2 tbsp vegetable oil 

8 cups chicken broth

4- 15oz cans of hominy

2 tsp of dried thyme

salt and pepper to taste

optional:  sliced avocado, sliced radishes, chopped green onions, shredded cabbage

optional:  dollop of sour cream

1. Season chicken with 1 tsp of thyme (set other tsp of thyme aside for later), salt and pepper.
2. Add vegetable oil to a large skillet and cook garlic, onions and serrano pepper on medium for 5 minutes.
3. Transfer items from the skillet to a blender and add green chiles, lime (juiced), cilantro and remainder thyme and puree until smooth.
4. Transfer the puree to a large soup pot and cook on medium for 2-3 minutes.  
5. Add chicken broth, hominy, and chicken to the soup pot and simmer for 15 minutes or until chicken is done.  Add salt and pepper to taste (I didn't even have to add any since it was salty enough for me)
6. When done ladle soup into a bowl and top with avocado, cabbage, radishes, green onions and a dollop of sour cream. If you like a really citrus-y taste squeeze a slice of fresh lime to it as well.  This soup goes a side of tortilla chips.
7. Enjoy and bon appetit!

Love,

First Gen Fam

Turkey Lasanga

I wanted to take a break and put up one of my favorite recipes for Turkey Lasagna. It can easily be replaced by beef or even made veggie.

I like the idea of making everything from scratch, but really?  Who has the time?  With a full time job, a toddler and being pregnant there is just no way that is going to happen. I am a big believer in semi-homemade cooking (not to steal Sandra Lee's thunder or anything). It's quick and produces a result that is tasty and I ask those to try figure out what ingredients are not from scratch!  This lasagna is a perfect example of semi-homemade, its not hard to make but it does require a good amount of time for prep and layering in my opinion.  Initially it takes a lot of time but with all the leftovers you'll save time on making dinner on nights after.  The end result is one heavy dish (wouldn't want to drop it my foot) and its super yum-o.

Turkey Lasagna
1 lb ground turkey
1 package lasagna noodles
1 large chopped brown onion
5 diced garlic cloves
1 - 16oz pkg mozzarella shredded cheese
1 - 16oz tube of ricotta cheese
1/2 cup shredded parmesan cheese
1 tbsp olive oil
1 egg
1 diced tomato
1 can of pasta sauce (pick your fav flavor we love garlic)
10 fresh rough chopped basil leaves
1 tbsp italian seasoning
salt and pepper to taste

1. Preheat oven to 425.
2. Boil water and cook lasagna noodles according to instructions.  When done lay them flat on a towel to cool.
3. Heat a large pot or skillet on med-high and add oil olive.  Add garlic and cook for 3-4 minutes. Add onion and cook for 5 minutes.
4. Add ground beef to the pot and cook for 10 minutes or until done.
5. Add diced tomatoes and pasta sauce.  Cook for 10 minutes.
6. Add italian seasoning, salt and pepper to taste.  Stir in basil and reduce heat to low and simmer for 8-10 minutes.
7. In a mixing bowl combine ricotta cheese, parmesan cheese, and egg.  Mix until creamy.
8. Spray a 9x12 pan with Pam or grease it with olive oil so the lasagna does not stick.
9. Add a thin layer of the meat sauce to the bottom of the pan then line single layer to lasagna noodles on top.
10. Add a layer of meat sauce over the noodles.  Follow it with a layer of the ricotta cheese mixture.
11. Sprinkle a layer of mozzarella cheese next.  Add another layer of noodles and repeat steps 9 and 10 until you reach the top or no until you run out of ingredients.  The last layer should be meat sauce mixture and a layer to mozzarella.
12. Place the lasagna pan on a cookie sheet to avoid overflow.  Place in oven and cook for 40 minutes.
13. Remove and let cool for 10-15 minutes before cutting into it.
14. Bon appetit!

Enjoy!

Best,

First Gen Fam

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Russian Barley Veggie Soup

I made this soup after trying it at our cousin's house.  This was so amazing I asked for the recipe that same night.  I am a tad skeptical that a soup can be good without any meat in it but this proved me wrong.  Very easy to make, healthy and super filling.  This will definitely go into a monthly rotation for us.

Russian Barley Veggie Soup Recipe

1.5 cups of dry barley

8 cups water

2 chopped brown onions

3 chopped carrots

1 pkg sliced white mushrooms (or 3 cans (4oz) of sliced mushrooms)

4-5 potatoes

dill (to taste)

salt and pepper to taste

sour cream and boiled egg optional

1. Add barley to boiling water.  Boil for 40 minutes.
2. If much of the water has evaporated add more.  Add salt, pepper, and chopped onions and cook on medium heat for 10 minutes.  
3. Add carrots, mushrooms, cut up potatoes (bite size) and boil for 10-15 minutes or until potatoes are soft.
4. Remove from heat.  Add additional salt, pepper, and chopped dill to taste.
5. Serve with a half a boiled egg and dollop of sour cream.
6. Bon Appetit!

Love,

First Gen Fam

Easy Turkey Chili

I made my super easy and tasty turkey chili this past weekend.  I make a large pot so we can enjoy it over and over. We even added to our Costco hot dogs to create the ultimate chili dog.  You can minus the turkey and make this a vegetarian chili or change up the type of beans if you have other favorites.  I gave approximations of the seasonings I used but I always add a little at a time until I get my desired result.  Very yum-o, easy, and keeps our tummies satisfied for hours.

Turkey Chili

1 lb ground turkey (thawed)

5 minced garlic cloves

2 large chopped brown onions

1 can diced green chile peppers (8 ounces)

2 cans red kidney beans

1 can garbanzo beans

2 cans cannellini beans (white beans)

2 cans refried beans

8 ounces chicken broth (half a can)

1 tbs ground cumin

1 tbs dried oregano

1 tsp cayenne pepper

salt and pepper to taste 

1. In a large pot over medium heat saute garlic for 1-2 minutes.  Add onions saute for 4-5 minutes or until clear.
2. Add ground turkey and cook for 10 minutes or until brown.
3. Add green chilies, cumin, oregano, cayenne pepper, salt, and pepper (feel free to add more or less seasoning).  Cook for 5 minutes.
4. Rinse all beans with water in a colander.  Add red kidney, garbanzo, and cannellini beans to the pot.  
5. Add chicken broth and cook for 5 minutes
6. Add refried beans a little at a time so it melts into the chili and add thickness. Cook for another 10 minutes.
7. Serve and top with cheese, onions, and sour cream.
8. Bon appetit!

Love,

First Gen Fam

Dinner : Corned Beef Cabbage Rolls

Corned Beef Cabbage Rolls

Ahhh, corned beef......it brings back a fond memory of my father taking me to Rito's Bakery in Cleveland to get the tastiest corned beef sandwich ever.  The corned beef was juicy and topped with a tangy cole slaw within two slices of fresh sourdough bread (I can smell it now)......this is where the love affair began.


With St. Patrick's Day right around the corner I had to get my corned beef fix on so I created this recipe the other night.  This was the first time I made it and it was on a totally whim but I turned out great so I feel confident to share. Maksim gave it two baby thumbs up too (but really, what doesn't this kid eat?)

Our Corned Beef Cabbage Rolls Recipe

1-2 lbs cooked corned beef (bake according to instructions, seasoning should be included)

1 chopped onion

6-8 medium potatoes

20 cabbage leaves (large enough so you can create roll)

1/2 cup milk

2 Tbsp. salted butter

1 Tbsp. fresh chopped parsley

1 tsp. horseradish

salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Saute chopped onions in pan until soft. Set aside.
3. Peel and boil potatoes.  Boil until a fork can easily break up the potato.  Drain potatoes and put into mixing bowl.
4. Add milk, butter, horseradish, salt, and pepper to potatoes. Mix together (I use a hand mixer, I like my potatoes whipped). Then fold in onions and parsley.  Set aside. 
5. Roughly cut cooked corned beef into small pieces.  Set aside.
6. Boil water in large pot.  Add cabbage leaves and boil for 3-4 minutes so the leaves soften.  I was able to add about 5 cabbage leaves at a time into my boiling pot.  Set cabbage leaves aside.  No not throw boiled water away!
7. Assemble the cabbage rolls.  Take one cabbage leaf and add a dollop of potato mixture and about 3-4 pieces corned beef. Tuck in the sides of the cabbage leaf and roll.  Set in bake pan. Repeat assembly with the rest of cabbage leaves.
8. Once you have all your cabbage leaves in the pan use the boiled water from step 4 and pour over the cabbage rolls so the they are slightly submerged in the water.  
9. Place pan into oven and cook for 25-30 minutes.
10. Serve with a side of mustard.  Bon Appetit!

Love, 

First Gen Fam

Dinner : Chicken Piccata

Papa, Mama & Baby Portions

Last night's menu: Chicken Piccata.  By no means would I call us chefs but we do love to fill our bellies with yummy food.  Our good friends make a Chicken Piccata that is amazing and when they make it, it's truly a treat.  I crave it often and I wanted to recreate it at home (plus I need to make use of all the lemons from our tree this year). This dish is filled with lemony deliciousness and so good that everyone had seconds including Maksim. Stan and I work as a team and made the entire meal including salad in about 30 minutes.

Our Chicken Piccata Recipe:

4-5 boneless chicken thighs (you can substitute with chicken breast or even turkey tenderloin)

1 cup flour

2 Tbsp. olive oil

1/4 cup dry white wine

4-5 garlic cloves (minced, we love garlic!)

1/2 cup low sodium chicken broth

5 Lemons

2 Tbsp. capers

2 Tbsp. salted butter

1 Tbsp. chopped fresh parsley

salt and pepper to taste

Cooked penne pasta

1. Cut chicken thighs to desired size.  Salt and pepper chicken thighs to taste. Dredge thighs in flour.  (start boiling water here to cook pasta (we used penne) if you want to put Chicken Piccata over it like we did).
2. Add olive oil into a saucepan over med-high heat.  Add chicken thighs and cover for 5-8 minutes.  Flip chicken and cook for another 5-8 minutes.  Set chicken aside on a plate.
3. Using the same saucepan deglaze it with dry white wine.  Cook for 2 minutes on medium heat then add garlic and cook for 2-3 minutes or until slightly brown.  
4. Juice 4 lemons.  Add the lemon juice, capers, and chicken broth to the saucepan.  Use remaining lemon, cut into slices and add to the sauce pan.  
5. Add chicken thighs to saucepan, continuing to cook on medium heat.  Add butter and cook for another 5 minutes.
6. Let stand for 3-5 minutes so the sauce thickens.  If desired pour over pasta and garnish with parsley.  
7. Bon Appetit!

Love,

First Gen Fam

Welcome....Meet First Gen Fam

Our Wedding 07-29-2006

Birth of Maksim 11-26-2010

Our Family Motto

Hi, welcome to First Gen Fam blog.  My name is Natalija and I created this blog to chronicle the special moments of my family's life and to share things that make me smile like food (I'm a big foodie), travel, fashion style, plus any tips that I have found helpful on my way.

What does First Gen Fam mean?  It stands for First Generation Family.  I thought this summed up what our family is.  My husband, Stan, and I are both first generation; he is Russian and I am Serbian.  We grew up in the U.S. but are heavily involved and influenced by our cultures.  We were married in 2006 and added a new addition to our family in 2010 with the birth of our amazing baby boy Maksim.  We are loving, quirky, moody at times, but all and all we have it pretty good and are a happy little family.  Thanks for reading and I should have some new posts up fairly soon.

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Love,
First Gen Fam