Saturday, January 30, 2010

Pierogies - A new take on a classic


Small bag of Pierogies
2 garlic cloves - chopped finely
1 shallot or 1/2 of a small onion - chopped or sliced finely
1/4 - 1/2 cup of baby spinach leaves - chiffonaded*
2 teaspoons of olive oil or butter
Salt and freshly ground pepper to taste
Parmesan cheese
Sour Cream - optional


Prepare the pierogies as directed on package, drain and set aside
Sautes the garlic and onions in the olive oil for just a few minutes until softened and they start to turn brown
Add a little salt and freshly ground pepper
Toss the pierogies in with the onions and garlic for about 2 minutes
Toss the spinach in and cook for another 2 minutes
Plate with a little sprinkling of Parmesan cheese and sour cream

Mmmm...I absolutely LOVE pierogies! However most of the time, they taste on the bland side so I wanted to take the recipe and raise it a notch. I originally put 1/4 cup of spinach in there, but I think 1/2 would have been better, even maybe 3/4 of a cup. This was the first go at it, so when I do it next time, I would slice the onions instead of chop and I would add more spinach. I also added a touch of butter to the oil for flavor and to keep some of the original pierogi taste. Feel free to add other things, like red pepper flakes, maybe even grilled chicken. MMM! You can also use regular cheese raviolis with this recipe.


*Chiffonade - Stack the leaves on top of each other, roll them up and then slice thinly from one end of the roll to the other

Monday, October 13, 2008

Oatmeal Apple Spice Pancakes


1 cup of pancake mix
1 cup of applesauce
3 tablespoons of rolled oats
1 tablespoon of maple or any type of pancake syrup
1 teaspoon vanilla
1 teaspoon of pumpkin pie spice
1/2 cup of water


Mix all the dry ingredients together and stir until combined
Add the rest of the ingredients and stir until combined
Heat up a skillet with a tad bit of butter and cook them like you would pancakes

*Please note, that these pancakes are a little denser than regular pancakes so they will not bubble up as much.

You can use sugar-free syrup or just maple flavoring (decrease amount to 1 teaspoon) in place of the regular maple syrup
You can use a combination of cinnamon and nutmeg or just cinnamon in place of the pumpkin pie spice

Friday, August 8, 2008

Asian Pork Dumplings (PotStickers)


2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork
2 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons of chopped green onion (scallions)
1 teaspoon soy sauce
2 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Wonton Wrappers


Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.
Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better.
In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

Place a small mound of filling in the middle of the wrapper.
Fold the wrapper in half to form a half moon shape.
Starting on one end fold/pinch the wrapper tightly together.
Proceed with this fold/pinch method until the dumpling is completely sealed.
There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
You can also gather up all of the sides and make a little "purse".

In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned.
Have pan cover ready and add 1 cup of chicken stock, cover immediately.
Check them in 3-5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Serve with a soy sauce sauce or a spicy asian sauce. (Recipes will be posted later)

Thursday, July 24, 2008



1 1/2 pound ground beef
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon Italian Seasoning
1 egg
1/2 cup of bread crumbs
A container of your favorite tomato sauce (enough to cover your meatballs)


Mix all your ingredients together except for the sauce
Shape ground beef mixture into 1 1/2-inch balls
Place meatballs on a cookie rack placed on top of a jelly roll pan
Bake for about 15 minutes at 350 degrees or until no longer pink in the center
Place all your meatballs in a large pot and cover with sauce
Cook for about 10 minutes and stir occasionally

Serve with pasta or in rolls for sandwiches
*If making sandwiches, place meatballs in a single row on your roll, top with provolone or mozzarella cheese and broil them just enough so that the cheese melts

Sunday, July 13, 2008

Baby Back Ribs


2 pounds baby back ribs

For the Rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil


Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Remoulade Sauce


1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onions
1 teaspoon minced green bell peppers
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pinch salt


Mix all of the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Can't be easier than this!

Thursday, July 10, 2008

Cheesy Seafood Dip/Fondue


1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne (to taste - start with a 1/4 tsp and work your way up)
1/2 teaspoon paprika
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
1 1/2 cups imitation crab and/or lobster chunks, broken up
1/2 cup cooked shrimp, chopped


Combine everything in a medium saucepan (nonstick preferably or a crock pot works really well.)Heat over low heat until melted, stirring occasionally. It may look thin and liquidy, but once you take it off the heat and let it cool just a little, it will thicken.
Serve with crusty bread or tortilla chips. Its works well in a crock pot on low for parties.