Pierogis with Cheese And Potato Filling

Pierogis with Cheese And Potato Filling

The most popular pierogi ever, with potato and cheese filling!
Ingredients:

Filling:
6 small potatoes, boiled, peeled, and riced
2 tablespoons butter
3/4 cup diced onion
1 1/4 cups twarog (or substitute ricotta or cottage cheese)
salt and pepper, to taste

green onion, for garnish
smoked bacon, diced, for garnish

Directions:
Filling:
Place riced potatoes into a large bowl
Sautee onions in butter until light brown
Lightly toss potatoes, with onion, cheese, and seasonings until combined
Dough::
Place the flour on a clean work surface
Add the salt
Make a well in the top of the flour and add the egg.
Work the egg into the flour
Slowly add the water to the flour mixture, mixing it in as you go
Knead dough until smooth
To Assemble:
Brown bacon and reserve
Roll the dough out very thin, approx 1/16 inch
Cut into round circles using a glass or a cookie cutter
Add a spoonful of the filling to the center of each circle, compacting the filling
Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
Serve with butter and bacon

Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6

Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

St. Patricks Day Dinner

Corned Beef With A Brown Sugar Glaze 

Serves 6 to 8.
4 lbs. corned beef brisket Seasoning packet from corned beef 1 gallon water or as needed

1/2 cup light brown sugar, packed 
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently.
2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.
3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment- lined baking sheet.
4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another
2 to 3 minutes. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.

Colcannon
Serves 6
4 lbs. russet potatoes, peeled
12 T. unsalted butter, divided use
1/2 cup or more half and half
2 lbs. green cabbage, sliced in shreds

1 cup chopped onion
Salt and pepper to taste
1/2 cup chopped green onions

1. Quarter potatoes and place in a large pot of cold water. Bring to a boil, add 1 T. salt and then simmer until potatoes are tender. Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.
2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender. Stir into hot potatoes. Stir in green onions and season to taste with salt and pepper. Serve hot, pressing an indentation in the center and adding a large dollop of butter. 

Garlic Mushroom Bites

Garlic Mushroom Bites

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious cooked in melted, paprika-spiked butter. Serves: 24 

Ingredients: 

24 large cremini mushrooms 

1 stick butter, melted 

1 (8 ounce) package cream cheese, softened 

1 large egg 

1 clove garlic, very finely chopped 

4 thick slices peppered bacon, cooked and finely diced 

2 teaspoons sweet paprika 

¼ cup green onions, chopped 

Directions: 

Preheat oven to 425 degrees. 

Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. 

Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching. Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown. Flip each mushroom so the bottom side is up. 

In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving. Garnish with chopped green onions. 

Black Bean Quinoa

Black Bean Quinoa Recipe

Ingredients:

2 cups cooked quinoa (1 cup dried quinoa cooked in a rice cooker with 2 cups water)
1/2 cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, grated or finely chopped
2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 15oz can black beans, rinsed and drained
1 cup frozen corn kernels
1 red bell pepper, roughly chopped
2 tomatoes, diced
6 green onions, root removed, white and green parts chopped
1/3 cup cilantro, roughly chopped

Directions:

Whisk together the olive oil, cumin, chili powder, garlic, lime juice, salt, and cayenne pepper Set aside.

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Prepare the quinoa, and while the quinoa is cooking, rinse and drain the beans, then chop the vegetables. When the quinoa is done cooking, mix together the beans, vegetables, and quinoa in a large bowl. Fold in the spice and oil mixture.

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Set the quinoa in the fridge for at least 30 minutes to let the flavors blend. Serve at room temperature or chilled.

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Enjoy!

Recipe adapted from Bon Appetit

Curried Quinoa Salad with Black Beans and Mango

 

Curried Quinoa Salad With Black Bean Salad

This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.
Ingredients:
2 cups cooked quinoa (1 cup dry quinoa yields about 2 cupscooked)
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
Juice of one lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 15-ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)

Directions:
Prepare the quinoa:
Rinse it well in a fine mesh colander and drain all the water.

Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed. Fluff with a fork, and you’re done.

While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.

Rinse and drain the black beans.  Chop the veggies until roughly the same size as the black beans.

Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. 

It tastes best served at a chilled or room temperature.