Pierogis

Move over, Mrs. T.!!

 

I grew up on frozen pierogis - they're one of the few items that I will still occasionally buy frozen and cook.  But, that may all change now that I've made them from scratch.  These are one of those meals that you never make because you think they'll take too long....but in reality, they don't.

 

Another plus?  You can make a whole lot of them and freeze them.  Just one batch makes a ton.  If you were to double it - well, then you'd be set for many meals!
 

 

 

I tried two different fillings for these - the classic mashed potato and cheddar and some with my fermented sauerkraut.  I was pleasantly surprised with the sauerkraut.  I may have even liked those a bit more than the potato.

 

Sure, these take time, but the nice thing is that you can do a lot of the work ahead of time.  The dough and filling and even the pierogis can be made in advance and cooked when needed.
 

 

 

These are traditionally served with sour cream and/or applesauce.  I like to serve mine with sautéed peppers, onions and garlic.

 

 

Homemade Pierogis
Makes approx. 4 dozen
 

 

 

Ingredients:

2 cups all-purpose flour

1/2 tsp salt

1 egg, beaten

1/2 cup sour cream

1/4 cup unsalted butter, room temperature

1 cup prepared mashed potatoes combined with 1 cup shredded cheese

Or

1 cup sauerkraut, well drained

2 tbsp olive oil

1 medium onion, sliced thin

1 bell pepper, cut into strips

2 garlic cloves, minced

2 tbsp butter

Directions:

1.  For the Dough: In a large bowl, whisk the flour and salt together.  Add in the egg, sour cream and room temperature butter until the dough forms a slightly sticky ball.  Use your fingertips and knead the dough until it becomes less sticky, but is still moist (no additional flour should be necessary).  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to 24 hours.

  

 

2.  Once the dough has been chilled, remove it from the fridge and cut it in half.  On a well floured surface, roll the dough out to approximately 1/8" thick.  Using a 2"-3" cutter (I used a 2.75" biscuit cutter), cut the dough into circles.  Repeat until all dough (or at least most) has been used.

3.  Fill each dough circle with 1-2 tsp of mashed potato or sauerkraut filling.  Fold the dough over and, using a fork, seal the edges of each pierogi.  Now, these can be cooked immediately, refrigerated for 24 hours or frozen for 2 months.

 

 

4.  To prepare:  Heat 2 tbsp of olive oil in a large skillet.  Sauté the peppers and onions until nice and golden, adding in the garlic for the last 2 minutes of sautéing.  While the peppers and onions are sautéing, bring a large pot of salted water to boil.  Boil the pierogis in batches until they float to the top of the water.  Remove, place them on a paper towel to drain and repeat until all pierogis have been boiled.

 

5.  Remove the peppers, onions, and garlic from the pan and place on a serving plate.  Melt 2 tbsp of butter in the pan and nestle the pierogis in the pan.  Cook on each side until golden brown, approximately 3-5 minutes per side.  Serve the pierogis atop the peppers and onions.  Enjoy!

  

 

Happy Eating!

 

~ Sara :)

Baked Brie

This is one of my go-to appetizers - it's a staple at our annual White Elephant Party.  It's simple, classy and delicious.  Plus, you can leave it plain or, add fruit, nuts, jams, or jellies.

My favorite way to prepare it is with Hot Pepper Jelly in between the brie before it's wrapped and baked.  The brie is creamy and mild and the little bite of the hot pepper is a perfect match.

Be sure to serve this immediately.  Brie gets quite hard as it cools so enjoy it while it's hot!  If you have a hot plate, it works great for keeping it warm.

Baked Brie

Ingredients:

1 sheet of puff pastry, thawed
1 wheel of brie
1 tbsp jam or jelly, if desired
1 baguette, sliced and toasted

Directions

1.  Preheat oven to 350.  Carefully slice the brie in half (skip this step if you are not filling your brie).

 

2.  Cut the puff pastry so that it is a large square, just slightly larger than the brie.  Using a rolling pin, roll the square out so that there is 2-3 inches of pastry on all sides of the brie.

 

3.  Place one side of the brie on the puff pastry and place your filling in the center.  Spread it so that it comes within a 1/4 inch of the edge.  Place the top of the brie on top and, starting with a corner, carefully encase the brie with the puff pastry.  Dip your finger in water and place it on the pastry as you seal.  This will help the pastry stick to itself and ensure a better seal.

 

 

 

4.  Carefully flip the brie over and bake at 350 for 30-40 minutes, until the brie is golden brown.  Serve with slices of toasted baguette or crackers.  Enjoy!

 

 

~ Sara :)

 

Goat Cheese Bruschetta

This has become one of our favorite appetizers.  I can't even begin to describe in words how amazingly, wonderfully delicious this is.  The creamy goat cheese, the perfect balance of balsamic vinegar with the salty capers....perfection.  I've been trying to find reasons to make this.  Maybe we need to host another party....

 

Nah, then I'd have to share!

 

Goat Cheese Bruschetta

 

Ingredients:
1 loaf of French bread cut into 1/2 inch slices

1 lb tomatoes

1 jar capers, drained

2-4 cloves garlic, minced
1 tsp dried basil

1 tbsp balsamic vinegar

2 tbsp olive oil, divided

2 large garlic cloves, halved

4 oz goat cheese, room temperature

1/2 cup shredded Parmesan cheese

1.  Seed and chop the tomatoes.  In a large bowl mix the tomatoes, capers, basil, minced garlic, balsamic vinegar and 1 tbsp olive oil.  Cover and set aside.

2.  Preheat the oven to 425.  Place the sliced bread on a large cookie sheet and drizzle the slices with the remaining olive oil.  Bake until just beginning to toast; approximately 5-8 minutes.
 

3.  Remove the bread and while still warm, rub with a piece of garlic, cut side down.  Spread 1-2 tsp of goat cheese on each slice of bread.  Top with a spoonful of the marinated topping and sprinkle with Parmesan.

   

4.  Place bruschetta back into the oven just until the Parmesan begins to melt; about 5 minutes.  Serve immediately and enjoy!
 

Hummus

I love hummus.  This recipe is so simple, but so delicious.  You can add in anything you'd like - cumin, roasted red peppers, jalapenos, or my favorite - roasted garlic.  My favorite way to eat hummus is with celery, pita bread or in a wrap with veggies.

Hummus
8 servings

Ingredients:
1/4 cup tahini
2-4 tbsp fresh lemon juice
1/2 tsp Kosher salt*
1-2 garlic cloves
2 tbsp olive oil
1 can no salt garbanzo beans or 1 1/2 cups cooked,dried garbanzo beans
1-2 tbsp water
Paprika

Directions:

1.  Combine tahini and lemon juice in a food processor.  Blend for one minute; scrape down sides and blend for an additional 30 seconds.  Add in the salt, garlic and olive oil and blend for another minute.

 

2.  Scrape down the sides and add in the garbanzo beans.  Process for a minute or so, scrape down sides and continue to process until beans have reached desired consistency.  While machine is running, slowly add in water until desired thickness is reached.  Transfer to a serving bowl and sprinkle with paprika and drizzle with additional olive oil if desired.  Enjoy!

*I've found that I do not need to add salt if I use canned beans.

Bacon and Beef Meatballs

I created these a couple weeks ago when we were gearing up to head back home to MI. I had ground beef and bacon that needed to be used up, so bacon and beef meatballs were born! Jason loved them. Normally, I would use more fresh ingredients, but it was slim pickens in our house :)  Serve over pasta or as an appetizer.

Bacon and Beef Meatballs
Makes 6 Meatballs

Ingredients:
1/2 lb lean ground beef
4 slices center cut bacon, chopped
1-2 garlic cloves, minced
2 tbsp freshly grated Parmesan
2 tbsp Italian bread crumbs
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp onion powder

Directions:
1. Preheat oven to 375. Combine all ingredients in a small bowl and combine well.

2. Divide meat mixture into six equal parts and form into balls. Bake for 25-30 minutes, turning once halfway through (I bake mine on a wire rack to eliminate some of the grease). Remove from the oven and enjoy!

Tzatziki Sauce

The classic Greek-style cucumber dip.  I made this tonight to go with the Chicken and Veggie Gyros I made for Jason and I. 

Tzatziki
10 Servings

Ingredients:
8oz non-fat greek yogurt
1 cucumber, seeded
1 garlic clove, minced
1 tsp lemon juice
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
Salt and Pepper

Directions:
1.  Place the yogurt in a fine mesh strainer and allow to drain for at least one hour to rid of any excess moisture.  Grate the cucumber or finely mince and also place in a fine mesh strainer or a paper towel-lined colander.  Sprinkle the cucumber with salt to drain any excess water - drain for at least one hour.

2.  Combine drained yogurt and cucumber, garlic, lemon juice, dill, chives and season to taste with salt and pepper.  Refrigerate for at least 1 hour before serving.  Garnish with additional chives and dill if desired.

Spicy Black Bean Dip

This is something I just threw together one day with ingredients I had on hand.  It's now one of my husband's favorites.

Spicy Black Bean Dip

Ingredients:
2 cans refried black beans with roasted red jalapenos*
1/4 cup sour cream
1 roma tomato, seeded and diced
1 small handful cilantro, chopped finely
3/4 cup shredded Mexican or Cheddar cheese

Directions:
1.  Preheat oven to 350°.  Combine all ingredients except cheese in a medium sized bowl.  Once combined, transfer to small baking dish** and top with shredded cheese. 
2.  Bake for 15-20 minutes, until warmed through and cheese is melted.  Serve with tortilla chips.

*If you're unable to find these, just get plain refried black beans and add 1 chopped jalapeno.

**This can also be put into a small crock pot.  Cook on low for 2-4 hours, until warm and cheese is melted.

Big ol' Party Meatballs

Who doesn't love meatballs?  Well, actually, I don't, but I don't mind making them for my husband or friends.  I prefer to bake mine on top of a metal cooling rack so they don't bake in all of the fat drippings.  Also, once baked, they can easily be frozen for use at a later date.

Big ol' Party Meatballs
Makes 2 1/2 dozen meatballs

Ingredients:
2 1/2 lbs ground beef
1 lb sausage (I prefer Bob Evans Original)
1 egg
1/4 cup dried bread crumbs
1/4 medium onion, minced or grated
Couple dashes of chipotle pepper powder
Couple dashes of garlic powder
Salt and Pepper

Directions:
1.  Preheat oven to 350°.  Combine all ingredients into a large bowl.  Mix well (best way is with your hands), but don't overmix.

2.  Take approximately 1/4 cup of the meat and roll it between your hands to form a ball.  Continue doing this until all of the meatballs have been formed.  Place meatballs on a cookie sheet.

3.  Bake meatballs for 20-25 minutes, until nicely brown and no longer pink in the center.  Serve alone or with desired sauce....like my barbecue sauce!