Hello, September bugs. Are you ready for some tasty Fried Chicken Wings? I have been working hard these days especially after reviewing several recipe requests. So, I have decided to make videos. Stay tuned for upcoming recipes because you’re going to love them. With Fall read more
I am fully aware that this is not really traditional pizza, but I like calling it Chicken and Kimchi Pizza, so the name stays. This is easy, tasty, and savory… Oh, this pizza is so gorgeous, my friends! Is it possible to ask for more? read more
Hello everyone, how is your weekend going? I hope that you’re enjoying pool time.
My kids are on the Summer break, and this next school year, I’ll have 3 kids in 3 different schools… 3 different schedules. I hope, I don’t drown with all their activities.
Now, that they’re home 24/7 for the next month or so, before music camp and pre-season practices begin, I’ll have to cook more than previous months… I love it, though!
I don’t mind making them happy with the food that I’ve made, that’s what moms do, right?!
Anyhow, a few weeks ago, a friend of mine, with Jordanian heritages, shared her recipe for Kefta.
I’ve made Kofta before, but in the form of meatball, and I might say it was slightly different, probably cause they were from different parts of the world, but the way she made it, well, it was much easier, and Y’all know that I am all for an easier way.
She used simple ingredients — ingredients that most of us already have, and I watched her do her magic. Seriously, I can’t ask for a better friend/s!
One thing that I never used in Koftas before, one that I’ve grown up with didn’t have Allspice. Maybe that made the whole difference in the taste.
My kids, went bananas over this meal, over the taste and requested for me to make it again.
There are a few things that I changed from her recipe, like instead of tomato slices I’ve used an unseasoned tomato sauce because my kids don’t like when tomatoes are cooked and mushy and I’ve used less onion, but that’s the only two things that I’ve changed.
Of course, many of you know that Kofta, Kafta, or Kefta is a dish from the Middle East, and prepared with lamb or beef, however, it is also very much popular in Greece, India, Serbia, Croatia, Turkey etc.
Some even mix the ground lamb, veal, and pork together to get the ultimate taste that all three provide.
Most of the time you would see it in a form of meatball or wrapped around the bbq stick like kebabs, then there are Koftas in a sauce that I grew up with and they are called “ćufta/ћуфта”(chuFta)
Ok! Peeps, let’s get cooking…
I serve this with my delicious salad:
A simple and delicious recipe for Jordanian Beef Kefta
If you’re a fan of Philly cheese steaks but looking for a simpler, lighter version, this Cheese Steak Wrap is a game changer. It’s melt-in-your-mouth delicious, super easy to make, and brings all the flavors you love with a few healthier tweaks. My family loves read more
Happy Friday people… I am always looking forward to Fridays, and most of the time I make pasta for dinner. So how does this look to Y’all? Good, I assume! Before I start blabbering how good this is, I just want to say that this read more
Karadjordjeva Schnitzel, also known as Serbian Breaded Cutlet, is a beloved traditional dish in Serbia, enjoyed both locally and internationally.
This delicious rolled schnitzel, typically made with veal, pork, or chicken, is breaded and pan-fried or baked to perfection.
It’s often stuffed with creamy fillings like sour cream, cheese, ham, or pickles, and served with tartar sauce, French fries, and a crisp salad.
Named after Karadjordje (Black George), a Serbian revolutionary leader, this schnitzel has a unique origin story that dates back to 1956. It was created by Chef Milovan “Mića” Stojanović, a renowned Yugoslav chef, culinary professor, and international culinary champion.
While working as an assistant at the famous Golf restaurant, Chef Stojanović received a surprise order for Chicken Kiev.
Without the necessary ingredients—no chicken or butter—he improvised using what he had: a thin veal steak and sour cream. He rolled and breaded the cutlet, pan-seared it, then finished it in the oven. The result? A new dish that impressed his guest so much she asked for the recipe on the spot.
That guest turned out to be Tamara Broz, the daughter-in-law of then-President Tito. The dish quickly gained popularity and became a staple in Serbian cuisine, often referred to as Karadjordjeva Schnitzel or “Karadjordjeva šnicla” in Serbian.
Originally, chefs prepared Karadjordjeva Schnitzel using veal and sour cream. They served it with tartar sauce, then garnished the dish with lemon and red pepper to reflect the colors of the Serbian emblem.
Today, the dish has many delicious variations:
If you’re unsure about the pickles, don’t be. My family had their doubts too, but once they tasted it, the blend of flavors won them over.
The best part? This dish is incredibly flexible. Prefer it without a pickle? Just leave it out—it’ll still taste amazing.
My Version: Baked Karadjordjeva Schnitzel
In my version of this iconic dish, I skip deep-frying altogether. Instead, I lightly sear the rolled cutlet in a bit of oil until it turns golden, and then I finish it in the oven.
As a result, the schnitzel stays lighter while still delivering amazing flavor and texture. I made one here, so if you are making for four people, obviously use more ingredients. In other words, you can scale this recipe depending on how many people you’re serving. I just wanted to point that out.
Check out my Recipes Collection for more comforting, flavorful meals
Karadjordjeva Schnitzel is not just food—it’s a story, a tradition, and a delicious experience. Whether you’re trying it for the first time or recreating a memory from the past, I hope this recipe brings warmth to your table and a taste of Serbia to your kitchen.
Let me know when you make this tasty Serbian Breaded Cutlet. Please, tag me on social media so I can see your creation.
Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking
This is a delicious recipe if you enjoy this kind of food. You can scale this recipe depending on how many people you’re serving
This could be served in a large hot dog bun. Perfect picnic food and fantastic taste with some add-ons such as lettuce, coleslaw, etc.
You can use pork, chicken, or even turkey. Make sure that the butcher is cutting it into thin slices. It will be easier for you. Also, look for better quality, tender meat slices, still with a bit of fat. Smoked ham is optional as well as pickles, however, they do complement each other in every possible way.
Sour Cream: I am a Breakstone's product lover. In Serbia, there are different types of sour cream (you wouldn't believe), and for me, Breakstone's sour cream in taste was similar to the one that I grew up with. However, CREAM CHEESE could be used as a substitute, too.
Cheese: I love the taste of Gouda Cheese. You can also use Smoked Provolone or Caciocavallo (Kashkaval/качкаваљ).
It’s gotten really cold at night, but it’s so nice to see Spring has come and everything is starting to bloom. Tennessee is beautiful in every season, but Spring and Fall time are my favorites where you can really see the changes. I will miss comfort food a read more
I was debating with myself, as I usually do, should I post one more smoothie and add it to the collection or a burger. Well, of course, burger won; my sinful, delicious, and juicy Burger with Caramelized Onions Yes, you are allowed to drool. The read more
Sautéed Sauerkraut with Sausage and Pasta recipe is down. If you wish to skip it, just jump to the recipe.
For this, I thought I will already have published a recipe for homemade sauerkraut. You know a whole cabbage head, fermented, that I was sharing on social media?
I sincerely apologize for not posting it as I promised. It’s one of those things when you plan and you think you have all the pictorial ready and then realize half of them are gone.
Step-by-step instructions are so important for you to understand how to do it, so I will try to make it again (fermented cabbage), so you can do it yourself.
If you can get hold of homemade, then that’s awesome, but if you cannot, just use store-bought.
I will add more details into notes and tips under the recipe.
I absolutely love this dish. It’s one of those oldies, but goodies from your grannies kitchen.
You might ask, how can this Sautéed Sauerkraut with Sausage and Pasta possibly work together
Let me tell you, this combination is amazing and if you love sauerkraut as much as I do as well as smoked sausage, bacon, and pasta.
Well, then you’ll be in love with this one, too.
Yes, you read the title right, this is made with pasta
If I translate it directly it’s called “patches”, like clothing patches (krpice), because it looks like it.
In some areas of Former Yugoslavia, it’s called differently, and to tell you honestly, I cannot translate it to make sense.
Flekice – would be “little stains” or “stain spots” if you literally translate it. If I take it to plural, it’s “Fleka” and that translates into “stain”. Doesn’t sound very appealing, right?
I assume most of the grandmothers and mothers who still remember this dish from their childhood make pasta patches from scratch.
However, I skipped all the fuss. Since there is no way that I can find here real pasta patches, I did use lasagna sheets and just broke them into pieces.
Improvisation! Honestly, it is not hard to make it at all, but it was easier for me to get “Homestyle” lasagna sheets and be done with it in less than 10 minutes.
This is seriously one delicious winter dish that you guys must try!
It’s a very delicious dish, but my pics were all gone from a few years ago and I am working hard to replace or update it.
I made this numerous times with regular pasta, like macaroni, or bow tie etc. It just that with Homestyle lasagna reminds me of that old and forgotten recipe.
If you click HERE — you will find a recipe: Sauteed Sauerkraut with Smoked Sausage.
Tag me on Instagram @sandraseasycooking if you make this delicious Sautéed Sauerkraut with Sausage and Pasta recipe.
Sautéed Sauerkraut with Sausage and Pasta Recipe
Sauerkraut: I find store-bought extremely salty, so I always wash under cold water, however, you can add it without washing, just make sure to squeeze cabbage juice out.
My sauerkraut is very mild in flavour. It is perfectly seasoned and not as sour as the store-bought. Either way, the addition of extra Salt is not necessary! It’s not a “huge” difference per se in taste between homemade and stores bought sauerkraut when it’s cooked, however, homemade give you a far better flavour.
Since we love slow cooked meals, I had to test this sauce. It was a hit! Seriously, it cannot get any easier than putting a chunk of meat in slow cooker. Then, pouring smoky, tangy and yummy sauce on top and wait until the food read more
