Caprese Sandwich

Today for breakfast made my version of the Caprese sandwich, with fresh mozzarella, cucumber and tomato, on toasted whole rye bread, with balsamic reduction.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Chicken Caesar Sandwich

Today, for breakfast, made a chicken Caesar sandwich, using canned chicken, lettuce and tomato, on toasted baguette with creamy Caesar dressing spread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Tomato & Arugula Pizza

Today's for lunch heated some frozen Tomato & Arugula flatbread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Cheese Cucumber & Tomato Sandwich

Today's breakfast sandwich was a creamy Havarti with cucumber, lettuce, mayonnaise and tomato, on toasted multigrain rye bread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Sunday Beef Ribs

Today for lunch, grilled some Short Rib Riblets and served them with Smiley fries, tomato and cucumber.

Marinating

Grilling

Serving

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Beef Caesar" sandwiches

Today's breakfast sandwich was a garlic roast beef on toasted 9-grain Ciabatta bun with creamy Caesar dressing as a spread, with cucumber, tomato, baby Kale and Arugula.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Vitaminoliverance"

Today's lunch delivered tenfold a daily requirement of vitamins B12 and A, plus a long list of other vitamins and minerals. Plus gave me an unhealthy dose of cholesterol. Wondering, what I had for lunch? OK, I will tell you -- it was a grilled chicken liver with colorful coleslaw(red cabbage, green cabbage, carrots).

As an experiment, I've marinated liver in vinegar with herbs and spices, for approximately 30 minutes, prior to cooking. Honestly, not sure, if it made any difference.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Mini Zucchini" sandwich

Today's breakfast sandwich was made from grilled zucchini with cheeses and tomatoes, on toasted 9-grain ciabatta bun with tzatziki spread.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Chicken or Egg" sandwich

What came first the chicken or the egg? The answer to this age old question came to me during my breakfast preparation. The chicken came first and egg came later.

To be more precise, toasted 9-grain ciabatta came first followed by eggplant muhammara spread.

Then, came tomatoes and avocado and crowned by the egg on the top of everything.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Chicken Caesar" sandwich

This breakfast sandwich was made with Renée’s "Mighty Caesar" dressing. It's loaded with fresh garlic and Parmesan cheese and makes a fabulous garlic spread. Also, I've used smoked chicken slices.

Unfortunately, didn't had any lettuce in my fridge, so ended up using just cucumber and tomato.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Doctor's" sandwich

For some strange reason, bologna in Soviet Union was called "Doctor's sausage". It was made from meat byproducts, with occasional addition of toilet paper, to replace weight of stolen meat. It's possible, that continuous consumption of this "delicacy", would unavoidably lead to visiting a doctor, therefore the name "Doctor's sausage". I'm pretty confident, that my beef bologna is a better quality, than one that was made in the USSR.

As always, my sandwich was made on toasted 9-grain ciabatta bun, with horseradish Dijon as a base spread.

I've also used my favorite sour pickles, that taste similar to ones sold in motherland.

Topped everything with fresh tomatoes and a spicy horseradish mayo.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Ikura" sandwich

Nothing fancy. Just some salmon roe on ciabatta bun with cream cheese, and garnished with cucumber tomato, capers and dill.