Homemade Pierogi Recipe

 

INGREDIENTS

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 large egg

1/2 cup sour cream

1/4 cup butter, room temperature

1 cup warm mashed potato

1 cup sharp cheddar cheese, shredded

1/4 cup butter

2 large shallots, diced; OR one medium onion, thinly sliced

Sauté the shallots in the butter until they begin to brown.

PREPARATION

To make the dough: Mix together the flour and salt.

Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes(up to 48 hours).

To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch.

To fill the pierogi: Separate half the dough and roll it out until it is 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water

To finish the pierogi: Fill a large pot with water and set to boil.

Once water is boiling, add in 10 pierogi at a time. Boil until the pierogi float to the surface (about 8 minutes).

After all of your pierogi are boiled, drain the water and set pierogi aside.

Peel and dice your remaining shallots.

Melt your butter in a large skillet on medium heat.

Add the drained pierogi and cook for about 7 minutes on each side until their outsides are golden and crisp.

Serve hot and top with sour cream, applesauce, chopped chives, or other condiments

Drunk Pecan Pie Bread Pudding

 

Ingredients

6 large eggs beaten

1 c light Karo syrup

1 c heavy cream

1/2 c butter, melted

2 tsp vanilla extract

1 c sugar

1/4 c dark rum or bourbon

8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted

1 c chopped or halved pecans divided

RUM SAUCE

1 stick butter

1 c sugar

1/4 c dark rum or bourbon

1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

How to Make

I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat

In a large mixing bowl add eggs and slightly beat.

Add everything but the bread and pecans. Mix well until it is combined really good.

Fold in bread and half the pecans.

Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want

Pour everything into your prepared baking dish.

Top with remaining pecans.

Pop in the oven and bake for 60 minutes.

Ham & Cheese Egg Cups

 

INGREDIENTS

Cooking spray, for frying pan

12 slices of ham

100 g grated cheddar cheese

12 large eggs

Salt

Freshly ground black pepper

Chopped fresh parsley for garnish

MANAGEMENT

Preheat the oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each pan with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each slice of ham and season with salt and pepper.

Bake until eggs are cooked through, 12 to 15 minutes (depending on how well the yolks run).

Carb bacon cheddar mini cheese balls

 Ingredients

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/2 cup almond flour (optional, for rolling)

Mix Ingredients: In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form Balls: Use your hands to shape the mixture into small balls, about 1 inch in diameter.

Coat (Optional): If desired, roll the cheese balls in almond flour for added texture.

Chill: Place the cheese balls on a plate and refrigerate for at least 30 minutes to firm up.

Serve: Enjoy as a snack or appetizer!

Feel free to customize with herbs or spices to suit your taste!

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Easy, peasy and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a shot, you will like’em too!

Cheddar Ranch Chicken Burgers: A Flavorful Twist on a Classic

 

Ingredients

For the Chicken Burgers:

1 pound ground chicken

1/2 cup shredded cheddar cheese

1/4 cup ranch dressing

1/4 cup finely chopped green onions

1/4 cup breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For Serving:

4 hamburger buns

Lettuce leaves

Sliced tomatoes

Sliced red onions

Additional ranch dressing

Cheddar cheese slices (optional)

Directions

Prepare the Chicken Mixture:

In a large mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, chopped green onions, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Patties:

Divide the mixture into 4 equal portions and shape each portion into a patty about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Cook the Burgers:

Preheat your grill to medium-high heat. Alternatively, you can use a stovetop skillet over medium-high heat.

Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are fully cooked through. If desired, place a slice of cheddar cheese on each patty during the last minute of cooking to melt.

Toast the Buns:

While the burgers are cooking, lightly toast the hamburger buns on the grill or in a skillet until golden brown.

Assemble the Burgers:

Spread a layer of ranch dressing on the bottom half of each bun. Place a lettuce leaf on top, followed by a chicken patty. Add a slice of tomato and red onion. Top with the upper half of the bun.

Serve:

Serve the Cheddar Ranch Chicken Burgers immediately, with additional ranch dressing on the side if desired.

Easy Bourbon Chicken Recipe

 INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 pounds chicken breast cut into 1 inch cubes

4 cloves garlic minced

1 teaspoon ginger minced

1/4 cup low sodium soy sauce

1/4 cup light or dark brown sugar

2 tablespoons bourbon

1/4 cup rice wine vinegar

1 teaspoon cornstarch

1 tablespoon water

sesame seeds for garnish if desired

green onions for garnish if desired

INSTRUCTIONS

Heat sesame oil and canola oil in a large skillet.

Add in chicken and saute until fully cooked and browned.

Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)

In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.

Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.

Meanwhile in a small bowl whisk together cornstarch and water.

Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.

If the sauce needs to thicken more add more cornstarch.

Serve immediately with sesame seeds and green onions for garnish, if desired