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This Olivye Salad recipe (салат Оливье) or Olivier Salad, is a Russian potato salad that was created by Lucien Olivier in the 1860’s in Moscow. Although the original Olivye Salad recipe was made with crayfish, duck, grouse and other ingredients that aren’t found in our modern version of Olivye. In post revolutionary Russia, the gourmet ingredients were replaced by cheaper, readily available ingredients. This salad is synonymous with any Russian celebration dinner, especially the New Year holiday celebration. Just like the other famous Russian New Years salad Herring Under a Fur Coat or Shuba Salad, maybe it’s done on special events because it takes some time to make. Versions of this Russian salad are found all over the world, in Eastern European countries, Poland, Spain, Greece, Turkey, Pakistan, Israel, Iran and even in Latin America! Olivye Salad is a delicious Russian Potato Salad that's popular especially during the holidays. Around the world it's known as Olivier, Ensalad...

These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in Japan, but you can recreate them in your own home. As you may recall, during my trip to Tokyo, I had the most incredibly fluffy souffle pancakes at Gram Cafe. I’ve been wanting to recreate them ever since. These do take more effort than your regular classic buttermilk pancakes, but they are a fun treat. The pancakes are cooked in a skillet just like regular pancakes but the batter involves a meringue, which is what makes these so much lighter. This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light. INGREDIENTS: VERSION 1: WITH BAKING POWDER 6 tbsp cake flour 2 1/2 tbsp milk 1 tsp baking powder 1/4 tsp vanilla extract 1/2 tbsp full fat mayonnaise or kewpie mayonnaise (this is the Japanese mayonnaise) 3 tbsp granulated white sugar 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use) VERSION...

This particular 5-Ingredient Sheet Pan Salmon dinner was influenced by a chicken dish that my mom used to make a bit in our house. She’d take a bottle of Italian dressing and marinate some boneless, skinless chicken breasts in it overnight. They’d take on all that yummy tart and tangy flavor of the vinaigrette and absorb all those herbs too. Super easy and inexpensive! This 5 Ingredient Sheet Pan Salmon is the perfect dinner for busy weeknights! This complete seafood dinner cooks in just 30 minutes and the cleanup is easy too!  INGREDIENTS 4 salmon fillets 5- to 6-oz. each 1 pound red potatoes halved 1 pound fresh green beans trimmed 5 tablespoons Italian dressing divided 1 lemon halved Kosher salt and pepper to taste Tartar Sauce for serving (if desired) INSTRUCTIONS Preheat oven to 400°. Add potatoes to a large bowl. Drizzle with 2 tablespoons Italian dressing and season with salt and pepper; toss to coat. Arrange potatoes cut-side down on a rimmed baking sheet and roast until po...

A quick and easy dish for those busy weeknights, and it is chockfull of veggies! Like for this pasta dish here, I tossed the pesto in some simple ingredients like sun dried tomatoes, roasted asparagus and mozzarella cubes, finishing it off with a fried egg, and it was seriously one of the best weeknight meals ever! It’s so simple and easy to whip up, and my most favorite thing about it is that some of the pesto gets stuck in the crevices of the shell pasta. AH-MAZING, right? Plus, this tastes just as good, if not better, as work leftovers since the mozzarella cubes gets all melted/ooey-gooey in between the pasta. INGREDIENTS: 8 ounces medium shell pasta 1 pound asparagus, trimmed 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 1/2 cup basil pesto 1/3 cup julienned sun dried tomatoes in olive oil, drained 1/3 cup diced mozzarella cubes Fried egg, for serving DIRECTIONS: Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. I...

My Instant Pot actually makes me feel like I’m a good cook. I’m not a good cook, not in “real life” (that’s why the recipes you see on this site are always easy). But in Instant Pot World, I’m doing pretty okay. I mean, I’m actually making things that my family is eating and not complaining about, and I’m able to cook chicken without messing it up, so…I consider that a win. The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usally it’s late at night when I write these posts.  Ingredients 6 large eggs 1/2 cup almond milk (alternately, you could use whole milk, but it will affect your containers) 1 cup red bell pepper, diced 1 cup broccoli, finely chopped 1/2 cup cheddar cheese 1 cup water You'll also need A souffle dish or 7-cup round glass container that is safe for the Instant Pot. This is the exact one I used to make this. You'll also need to m...

This Vegetable Teriyaki Stir-Fry is one of my most popular recipes, and it’s been with me for a while! The veggies in this stir-fry are vibrant and cooked until just a little tender but still fresh and with some crunch.  And the sauce… it’s brimming with lots of fresh garlic and ginger and has that salty/sweet teriyaki appeal.  Add some tofu and cashews and serve over noodles or rice and you have one outstanding, pleasing meal! Ingredients Tofu: (optional, see note) 1 350 g (12 oz) pkg firm or extra-firm tofu, cut into cubes about 1⁄2" – ¾” thick 1 tbsp tamari or coconut aminos 1½ tbsp rice wine vinegar or red wine vinegar For the Sauce: 1/3 cup tamari or coconut aminos ¼ - 1/3 cup water 3 - 3 1/2 tbsp pure maple syrup or agave nectar 1 - 1½ tbsp freshly squeezed lemon juice 1 1/2 tsp toasted sesame oil optional, omit for oil-free 1 tsp blackstrap molasses 5-6 medium-large cloves garlic minced (reduce for kiddo palates) 2 - 2 1/2 tsp tsp freshly grated ginger 1 tbsp arrowroot ...

It’s actually not great. I mean, not the recipe. The recipe is great. The conspicuous lack of variety in my recent diet is what’s not great. A behind the scenes note is that I just typed grate and not great which is poetic justice for the sheer tonnage of cheese I’ve consumed in the past week or so. But I digress. This recipe is actually my go-to when I’m in charge of bringing a dish to a potluck because it’s so simple to throw together and, as a low carb vegetarian, I can then personally guarantee there will be at least one delicious offering I can actually eat. The only drawback? Everyone at the potlucks I’ve brought this quiche to has loved it so much that there usually isn’t enough for me. INGREDIENTS 6 ounces light mozzarella cheese, grated (see note below!) 2 pounds broccoli florets (I use frozen, but fresh works too) salt + pepper 3 cups egg whites INSTRUCTIONS Preheat oven to 450°F. Line a 9x13 inch baking pan with aluminum foil or grease it well and set aside. Spray two large ...

This Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans is a healthful and vibrant salad for this time of year! But the best part is the incredible homemade dressing made with honey, Dijon mustard and apple cider vinegar! It’s served with Parmesan cheese. Honey Dijon Dressing, made with apple cider vinegar makes this Honey Mustard Brussels Sprout salad just that much better. An amazingly delicious dressing! You will love the crispiness of the Brussels sprouts, the sweetness of fresh apples,  the tart taste of dried cranberries and the crunchiness of pecans. So delicious with slightly sweet dressing made with Dijon mustard, honey and apple cider vinegar. Ingredients 1 lb. Brussels Sprouts 1/2 cup cranberries, dried chopped 1/2 cup pecans broken into pieces 1 apple, such as Fuji cored and thinly sliced 1/3 red onion thinly sliced 1/3 cup Parmesan cheese Honey Mustard Dressing 2 tbsp Dijon mustard 2 tbsp apple cider vinegar 2 tbsp honey 1/3 cup olive oil more if d...

Especially with the summer weather approaching, this cookie dough dip is a great way to get your chocolate chip cookie fix without turning on the oven. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. Ingredients 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining) 1/8 tsp plus 1/16 tsp salt just over 1/8 tsp baking soda 2 tsp pure vanilla extract 1/4 cup nut butter of choice (If you use peanut butter, it will have a slight pb cookie dough taste, so if you don't want this, try the Deep Dish Cookie Pie, unbaked. instead) up to 1/4 cup milk of choice, only if needed Sweetener of choice (see note below, for amount) 1/3 cup chocolate chips 2-3 tbsp oats or flaxmeal Instructions Add all ingredients (except for...

This garlic shrimp recipe is nothing like you’ve ever tasted before! We’ve the taken the classic recipe and turned it upside down to bring you garlic shrimps that are smoky, salty, nutty and with just enough heat to make you reach for a spoonful of rice. It’s insanely delicious! Chili crisp is so good that Ben and I managed to go through an entire jar in less than a week. We put it on white rice, made a vegetable stir fry, used it in a mushroom mapo tofu recipe and threw a spoonful of it into this amazing garlic shrimp dish. This stuff is mind blowing delicious! Ingredients 1 pound large shrimps peeled and deveined 1/2 teaspoon baking soda 1 teaspoon  salt 2 tablespoons vegetable oil 5  cloves garlic chopped 1 tablespoon ginger peeled and finely chopped 1 large shallot finely chopped 6 stalks scallions roughly chopped For the sauce 1 tablespoon chili crisp 2 tablespoons mayonnaise 2 tablespoons soy sauce 1 teaspoon sriracha sauce Instructions Put shrimps in a bowl and add salt...

This post is sponsored by Mahatma Rice, all opinions are my own. Thank you for supporting the brands that make Dinner at the Zoo possible! This recipe could not be simpler to put together – with just a handful of ingredients you can put together a delicious meal to feed your out-of-town guests in less time than it would take you to get in the car and drive to a restaurant to pick up take out. I often find that the meals leading up to the big event are sometimes even more memorable than the holiday itself – everyone is happy to see each other and the atmosphere is casual and relaxed. Shrimp and broccoli in a sweet and tangy orange sauce, served with garlic sesame fried rice. Ingredients For the shrimp & broccoli: 1 1/2 pounds large shrimp (I use 21-25 count) 3 cups broccoli florets 2 teaspoons of vegetable oil 1 cup of orange juice (fresh squeezed is best) 2 tablespoons of soy sauce 1 1/2 tablespoons of granulated sugar 1 teaspoon corn starch salt and pepper to taste 2 tablespoons o...

Chicken asparagus pasta in a creamy sauce and all cooked in one pan in 30 minutes. It’s so simple and so easy plus the clean up is a breeze. It’s perfect for spring and your busy schedule! I sat down yesterday and added all the games/practices/lessons, etc into my phone calendar and every single day is full to the max! I can’t even believe how busy this time of year is for all of us. This really makes getting dinner on the table at night a challenge. Sometimes I feel so exhausted that I just want to swing through the drive-thru and grab dinner. But that can really add up, in both money and calories. It’s a staple dinner in our house because what’s not to love? Chicken asparagus pasta in a creamy sauce and all cooked in one pan. It’s so simple and so easy plus the clean up is a breeze! I’ve made this with broccoli too and it’s delicious. It’s also lower calorie and I like to use a more carb-friendly pasta, such as Dreamfield’s or a whole wheat pasta works too, to make it even healthier....

One of the very first meals I learned to cook for my husband was this one. He loves salmon and potatoes and nearly 20 years later, nothing has changed. The recipe is so easy that even a totally inexperienced cook will look like a hero and it’s ready in 30 minutes. Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake. It’s a foolproof recipe as long as you slice the potatoes very thin so they cook through in the same amount of time it takes the salmon to cook. INGREDIENTS: 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided about 4 tablespoons olive oil, divided salt and pepper to taste, divided 2 salmon filets, about 6 ounces each 1 large orange, halved 1 lemon, halved DIRECTIONS: Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the pot...

Spicy Shrimp Dip is so creamy and cheesy and makes a great appetizer for New Year’s or game day. It’s full of diced shrimp and flavored with both cajun seasoning plus red pepper flakes for plenty of spice. This shrimp dip is full of diced shrimp so it’s best to use very fresh shrimp if possible. If not I would buy frozen shrimp and be sure to defrost them and then blot them well with paper towels to get rid of any excess moisture. A combination of cream cheese and mayonnaise makes this dip supremely creamy. And lots of mozzarella cheese plus some Parmesan cheese give it lots of gooey cheese flavor. I like how well mozzarella melts in a dip, but you could also use Monterey Jack cheese or a combo of Monterey Jack and cheddar cheese. I like to serve Spicy Shrimp Dip with toasted baguette slices or tortilla chips. This dip really packs the flavor and if you are a fan of shrimp, you will have a hard time pulling yourself away from it. It will be a hit at your next party! Spicy Shrimp Dip is...