Fresh Mango, Grapefruit & Salmon Salad

Fresh Mango, Grapefruit & Salmon Salad


Elegant and refreshingly tasteful, this salad is a beautiful addition to many summer dishes, or add smoked salmon for your main dish!

3 small – medium heads of romaine or your favorite salad greens

5 green onions

1 med. cucumber

1/4 c. mayo

1/4 c. extra virgin olive oil

1/2 tsp. Himalayan salt

Juice of 1 lemon

1/4 tsp. black pepper

1 tbsp. capers

2 small (or 1 large) grapefruit

1 med. ripe mango

1 c. smoked wild salmon

2 tbsp. feta cheese

Small bunch fresh parsley or other herbs

 For preparation instructions click here.

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Summer Mixed Vegetable “Satarash”

This  quick, traditional summer dish from Serbia is often served as a main dish, or accompanied by protein and fresh pasta, or bread. It is easy to make, yet very rich in flavor and nutrition! For preparation details view the easy instructions.

2 large onions (sliced)

1/2 c.  preheated olive oil

4 med. bell peppers

4-5 cloves fresh garlic (chopped)

4 med. tomatoes (cubed)

Chopped basil leaves

Salt & pepper to taste

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Fresh Apple Salad

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A quick way to a tasty and healthy snack or salad!

4 apples pealed & shredded

Juice from 1/2  fresh orange

1 tbsp. raw honey

Touch of real (pure) vanilla

Dash of cinnamon

1/3 c. raisins or cranberries 

Mix apples, honey, vanilla, cinnamon, and orange juice together.

Serve topped with raisins and cranberries.

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Homemade Corn Dogs

All kids, including mine, love corn-dogs! To make everyone happy I decided to create my own version using better ingredients. The final comment was, ” Can you make more tomorrow?” This batter is good for about 10 corn dogs.

 2 eggs
Good pinch of salt
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1 c. buttermilk pancake mix
1/2 c. corn meal
1/4 c. milk
1/4 tsp. baking soda
1/2 tsp. baking powder

Fry the corn dogs in 1 1/2 c.  oil; I suggest peanut oil.

Have fun cooking with your kids!

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Honey Cookies

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These old- fashioned cookies have been around for more than a century. They’re made with simple and healthy ingredients such as raw honey and extra virgin olive oil. The cookies are usually hard right after baking, but if left without refrigeration for few days, they will become melt-in-your- mouth soft.

1 c. raw honey

1 c. extra virgin olive oil

6 egg yolks

1 lemon ( zest & juice)

1 tsp. vanilla

1/2 tsp. nutmeg

1/3 tsp. baking soda

1/3 tsp. baking powder

1 c. sunflower seeds (or your favorite nuts)

3 1/2 c. all-purpose flour

Make dough by adding ingredients as listed, then allow dough to rest for 15 -20 minutes. Line cookie sheets with parchment paper, and using rounded tablespoons, spoon dough onto cookie sheets. Bake at 350 degrees for 12-15 minutes.

Go daddy version





Creme Brulee

Perfection in taste using only eggs, cream, sugar, and vanilla! I can’t wait to show you how easy this is!

To serve 12 you will need:

12 egg yolks

1 2/3 c. sugar

4 c. half & half

1 tbsp. real (pure) vanilla

Take a look for yourself and see how easy and fun these instructions are!


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Mickie’s Dinner Rolls

Some of the best things in life come from the kitchen! Most of you already have these ingredients at home, so just call your kids in and let the good times roll! Mickie and Marko will take you step-by-step through the instructions.

3 c. wheat flour

1 c. whole wheat flour

1/2 tsp. sea salt

2 tsp. dry active yeast

1 tsp. raw sugar

2 1/2 c. warm water

1 stick (8 tbsp.) real butter

Have fun!

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Tapioca Pudding

This couldn’t be  easier to make! Just take a look at these simple, step-by-step instructions.

5 c. milk

4 c. water

1 c. tapioca pearls

1/2 c. raw sugar

4 egg yolks

1 tsp. (or more) vanilla

1/2 lemon zest

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Corn Bread with Feta Cheese & Broccoli

Why make plain corn bread when you can have more flavor and nutrition with this recipe?

5 eggs
1 c. corn meal
2 c. wheat flour
1 1/2 c. olive oil
1 1/2 c. milk
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. sea salt
2 tbsp. raw sugar
2 c. cut broccoli 

Start by whipping eggs. To the whipped eggs add olive oil, milk, sugar, and salt, and whip a bit more. Add baking soda and baking powder, broccoli, corn meal, and flour. Top with 1 c. feta cheese (optional) and bake at 360 degrees for about 35 minutes.

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Reforma Torta / Vlada’s Healthier Version

Classic! This is one of my absolute favorite cakes. I love the rich, smooth and satisfying flavors of the walnuts, butter, coffee, and vanilla.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 servings


15 large eggs, separated
3/4 cup granulated sugar
2 cups confectioners’ sugar
2 cups ground (not chopped) walnuts
1 1/2 cups whole-wheat flour
4 tablespoons milk
1/2 teaspoon instant coffee
12 ounces unsweetened, room-temperature butter
1 tablespoon vanilla


  1. To make the sponge: Place rack in middle of oven and heat to 350 degrees. Lightly butter four 9-inch round pans and then line the bottoms with parchment paper. In a large bowl or stand mixer, whip egg whites until stiff. Slowly add 3/4 cup granulated sugar and again whip to stiff peaks. Mix walnuts with whole-wheat flour and gently fold into egg whites until well incorporated. Divide batter evenly among prepared pans. (If you only have two 9-inch round pans, use those and just split the cake in half after baking and cooling, so you have four layers). Bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven. Brush lightly with milk to add additional moisture. Cool in pan for 3 minutes. Then invert onto wire rack to cool completely.
  2. To make the buttercream: Fill a medium saucepan with about 1 inch of water and set it to simmer. Meanwhile, in a stand mixer or metal bowl, beat the 15 egg yolks with 2 cups confectioners’ sugar on medium-high speed for about 6 to 7 minutes or until thick and lemony. Place bowl over (NOT IN) simmering water and whisk constantly for 15 minutes. Be careful that the yolks don’t scramble. Add instant coffee and mix. Let cool to room temperature.
  3. Next step: In a separate bowl, whip together butter and vanilla and fold into the cooled egg yolk-sugar-coffee mixture.
  4. To assemble: Place one layer of sponge cake on a cake platter and spread a layer of coffee buttercream on top. Repeat until all layers are stacked on top of each other. Frost the top and sides of the torte with the remaining buttercream. Not necessary, but if desired, garnish with a sprinkle of chopped walnuts. Store refrigerated.