Bachelor's Pierogi

Bachelor's Pierogi

     Such an easy and delicious weeknight meal for the single guy who doesn't feel like cooking anything big. Just use store bought pierogi and add a little ingredients from the fridge and viola! a simple and delicious way to treat yourself tonight. Anyone can make these. They are full of flavor, delicious, and filling. Bachelor's Pierogi

Ingredients:

• 1 box store bought potato onion pierogi
• 4 strips bacon
• 1/2 white onion diced
• 1/2 green bell pepper diced
• 1/2 cup heavy cream
• 2 tbs butter

1. In a large skillet brown bacon, remove, and chop up.

2. Dice up the onion and pepper. In same skillet melt 1tbs butter and saute until tender and remove.

3. In another tbs of butter brown pierogi on both sides.

4. Toss back in the chopped bacon, peppers, and onions.

5. Pour in the heavy cream, cover, and simmer for about 10 minutes or until pierogi are tender.


     That is it. Quick, easy, and simple and full of flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3

Cacciatore

Cacciatore

 

 

   What is Cacciatore you may be asking yourself? Well it is a traditional Italian dish that has been made in my household since I can remember. The name "Cacciatore" translates into "hunter's style". A dish of braised meat in a sauce created from different herbs and fresh vegetables. This is one truly Italian dish that has made its way to America. My family has always made it the same way and it is one that I haven't adjusted what so ever from my mother's recipe or my grandparents. A little bit of interesting information is that my grandfather also used to use rabbit or even squirrel in this dish. Of course any meat that you hunt could be considered Cacciatore; however this is typically our version with chicken. Cacciatore.

 

Ingredients:

 

• 2-3 pieces of chicken on bone (you can use boneless skinless breasts)
• 1 12oz can tomato sauce
• 1/2 green bell pepper
• 1/2 white onion
• 1/2 cup chopped mushrooms
• 1/2 cup white wine
• 1 tbs basil
• 1 tbs parsley
• Salt/pepper

 

1. In a large saute' pan drizzle some olive oil. Salt and pepper the chicken and brown on all sides. Remove

 

2. In same pan saute' chopped pepper, onion, and mushrooms.

 

3. Pour in the white wine and simmer until reduced.

 

4. Pour in the tomato sauce.

 

5. Stir in the basil and parsley and return chicken to pan. Bring to simmer, cover, and cook for about 15-20 minutes.

 

     This is still one of my favorite meals. Anytime it is my birthday I always request this dish from my mother if not a homemade pasta. We always served it over rice or risotto; however it would be just as good over pasta.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

 

 

 

 

 







Creamy Chicken And Wild Rice Soup

Creamy Chicken and Wild Rice Soup

     Who doesn't like a good bowl of warming soup? Well this soup is so easy that it only takes about 15-20 minutes to complete. Just use a store bought rotisserie chicken, a quick bag of 90 second microwave long grain wild rice, and some quick chopped up vegetables and viola, an easy and delicious soup that everyone will love. Creamy Chicken And Wild Rice Soup.

Ingredients:

• 1 breast from store bought Rotisserie Chicken
• 1/2 white onion
• 1 cup diced mushrooms
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 32 oz Chicken stock
• 1 32 oz water
• 8.8 oz Ready Rice microwave 90 second wild rice
• 1 tbs thyme
• 1/2 cup heavy cream

1. After the rotisserie chicken has cooled down pull off some chicken into chunks and sit aside.

2. Cook the microwave rice bag as directed.

3. In a large Dutch Oven over medium high heat drizzle a bit of olive.

4. Dice up the onion, mushrooms, celery, and carrots and toss in and saute until translucent.

5. Pour in the chicken stock and water.

6. Stir in the chicken, thyme, and heavy cream.

7. Bring to a simmer and let cook for about 20 minutes. Salt and pepper to taste. Serve.

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Serves: 4-6

Cream Cheese Pepper Jam Puffs

Cream Cheese Pepper Jam Puffs

 

 

     Since it is still the holiday season I thought I would post another simple and fantastic appetizer recipe for those parties we all have to host or go to. This idea came to me from another dish that I have found at many office parties. You know the one, someone brings a block of cream cheese, spreads some pepper jam on top, and serves it with some crackers spread around it. So easy and one of the best things I like to eat at a party. I thought why not switch it up a bit and turn it into an easy and bite size appetizer that everyone can enjoy. Cream Cheese Pepper Jam Puffs.

 

Ingredients:

 

• 1 pack frozen puff pastry sheets
• 1 pack cream cheese
• 1 jar pepper jam

 

1. Cut puff pastry sheets into 2 inc squares.

 

2. In a mini muffin pan spray some cooking spray and press in each square of puff pastry.

 

3. Take a spoon and drop a dollop of cream cheese into each puff pastry cup.

 

4. Bake in 350 degree oven for 15 minutes or until pastry has browned around edges.

 

5. Remove, let cool, and drop a dollop of pepper jam on top of each bite.

 

     These are so quick, easy, and will definitely be a favorite at your next holiday party.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 5-10 +

 



 

Pollock Over Spicy Red Pepper Sauce

Red Pepper Sauce

     Not much to say about this dish. I was craving fish and wanted an interesting sauce to accompany it. So here goes; My Pollock over spicy red pepper sauce.

Ingredients:

• 2 fillets of Pollock
• 1 red bell pepper
• 1/2 cup chopped green onion
• 1 clove garlic
• 1 pinch of cayenne pepper
• 1 pinch cumin
• 1 tbs lime juice
• 1/4 cup water
• olive oil

1. In a large skillet over high heat drizzle some olive oil and saute diced red bell pepper and green onion until soft.

2. Add in garlic and saute until fragrant.

3. Remove from heat and place in a blender. Add pinch of cayenne, cumin, lime juice and water and
pulse until smooth.

4. Pour mixture back into skillet.

5. Salt and pepper your Pollock fillets. Place in skillet and cover and simmer in pepper sauce for about 8-10 minutes or until flaky and done.

      Delicious, spicy, flavorful, and very healthy. This fish dish was fantastic and the sauce would go good with any type of fish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2

"Giving Thanks" Pasta

Giving Thanks Pasta

     Ok so this dish was inspired by the chef at the restaurant I work at. He had one evening during a wine tasting dinner created this wonderful creamed corn sauce  that he served  under a chicken drumette. The sauce was so great we thought why not  make it into a sauce over pasta? So when I was hosting a "Thanksgiving" kind of night for some coworkers we thought why not take that sauce, add some turkey, and serve it over the pasta as our entrée for the evening? And that is exactly what I did. The sauce and pasta were very light but packed for of flavor. Now what  I mean about light in flavor was that it was overpowering or had too much of one flavor. It was soft on the pallet and very delicious. Hope you enjoy this "Giving Thanks" Pasta.

Ingredients:

• 1 large boneless turkey breast diced into bite size pieces
• 6 slices of bacon diced
• 1/2 small white onion diced
• 1 1/2 cups cream
• 1/2 cup white wine
• 1/2 tbs thyme
• 1 diced garlic clove
• 1 cup frozen corn kernels
• 1/3 cup shredded Romano cheese
• Salt/pepper
• Pasta of choice

1. In a large skillet brown the diced bacon until begins to brown.

2. Toss in onion and saute.

3. Toss in garlic and saute until fragrant.

4. Pour in white wine and reduce.

5. Toss in diced turkey and brown.

6. Pour in cream and thyme and bring to a slow simmer.

7. Cover and let cook for about 10 minutes on low.

8. Toss in corn kernels and shredded Romano cheese, cover and simmer for another 5 minutes.

9. Salt and pepper to taste.

10. Serve over favorite pasta. (We used fresh homemade as that is what my coworkers requested).

     This dish was so good that everyone was "Giving Thanks" for the soon to be holiday season as well as a night off from work. (wink wink).

Prep Time: 15 minutes
Cook  Time: 20-25 minutes
Serves: 4-6

Pork And Cream Cheese Wontons

Pork Cream Cheese Wontons

 

 

     It is nearing the holiday seasons and I was having a sort of “blog block” with coming up with some ideas for posts. My coworker and friend gave me the idea to come up with some appetizer ideas that could be perfect for holiday entertaining. So here goes. I attempted my first ever wonton recipe. I thought why not do a pork and cream cheese stuffed wonton and add a couple of easy  dipping sauces. This was really easy and had so many flavors that I am sure if you give it a try your holiday party will be a blast with such good appetizers. Pork and Cream Cheese Wontons

 

Ingredients:

• 1 lb ground pork
• Small bundle green onion
• 2 packages of cream cheese softened
• 1 tsp Chinese 5 spice powder
• ½ tbs garlic powder
• Juice of 1 lemon
• Wonton wrappers
• Dipping sauce of choice, (I chose a combination of soy and sweet and sour sauce as well as soy and mango chutney).

 

1.       Brown pork in large sauté pan until cooked through.

2.       Combine chopped green onion, cream cheese, and drained ground pork in a large mixing bowl.

3.       Sprinkle in the Chinese 5 spice powder, garlic powder, and lemon juice. Mix well until smooth and combined.

4.       Preheat oven to 425 degrees.

5.       Spray a baking pan with cooking spray.

6.       Place a small dollop of filling into center of each wonton wrapper.

7.       Fold over either into little pockets or diamond shapes.

8.       Lay on baking dish and spray the tops with some cooking spray.

9.       Bake for 10 minutes until golden brown.

     I combined in one dish some soy and sweet and sour sauce. I also combined in another dipping dish some soy and mango chutney. I preferred the mango chutney, but whatever works for you. The flavors in the wontons were fantastic. The pork, the cheese, the hint of 5 spice powder and the onion went so well together along with dipping them into the two sauces. The flavors were fantastic and will definitely be a hit at your next holiday party.

Prep Time: 30-45 minutes

Cook Time: 10 minutes

 

Serves: Makes about 40 won tons.

 



Mamma's Minestra

Mamma's Minestra

   
    Minestra, is literally one of two translations for an Italian soup, the other being zuppa. The difference is just between which one contains pasta or beans and which contains mainly a broth. Either way the difference is mostly lost here in the USA. Any soup that is Italian based that contains beans and or pasta can be called a Minestra. If the soup contains mostly broth and possibly bread it can be called Zuppa. I am sure you have heard of Minestrone, which is another Italian soup that is mostly vegetables but has its roots in the Latin word Minestra. Growing up in an Italian home we always called this dish "Minest", (Pronounced Ma-nast), "Minestra", etc. I have a few friends who also come from the same type of family and they have their own version of a "Minest". I have seen it with pasta, beans, pork, potatoes, pepperoni, and greens. A good friend of mine gave me some of her mother's leftover and told me it was "Minash", I had no clue what she was talking about, but that just shows the difference in dialects even among American Italian families. Ours was always just a beef, pasta, and bean dish. Very much different than our Pasta e Fagioli which was a tomato base or left over marinara base with beans and pasta and usually had just a little pork in it. Our Minest was beef base and does have a distinctive and different taste.

    This dish is one of those that takes only a few minutes and is so flavorful that it always reminds me of my mother. Since it is becoming colder here in WV, it is one of those soups that I will be making at least a couple times of month. So quick and easy but full of flavor that it will definitely warm you up on those cold evenings. Mama's Minestra, (Ma-nast).

Ingredients:

• 1 lb stew beef
• 1/2 small yellow onion
• 1 15 oz can diced tomatoes
• 1 32oz beef stock
• 1 32oz water
• 1 15oz can kidney or pinto beans
• 1 1/2 cup uncooked ditalini pasta
• Salt/pepper
• Olive Oil

1. Dice up the stew beef into bite size pieces. Salt and pepper. In a Dutch Oven over medium high heat brown the beef in a little olive oil.

2. Chop up the onion and toss in and saute.

3. Pour in the beef stock and water.

4. Bring to simmer and toss in the drained diced tomatoes.

5. Simmer on medium low for about 20 minutes

6. Drain and toss in the beans.

7. Cook for another 10 minutes.

8. Stir in the pasta and cook until done.

9. Salt and pepper to taste and serve.

     So quick and easy you will definitely be making this easy Italian Minest right away. Enjoy!


Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 5 +

Leona O'Connor Binns' Brandy Bread Pudding

Leona O'Connor Binns' Brandy Bread Pudding

 

 

 

     For his recipe I decided to go back to my Grandmother Binns. An extremely talented, friendly, and well rounded Irish woman. She was a tough bird let me tell you. She raised ten children, got a college education, worked as a teacher in the school, and still was able to put dinner on the table every night. I remember her fondly. Every Sunday after mass the entire family would arrive at her house for Sunday breakfast. She made it all. Eggs, bacon, sausage, pancakes, toast, grapefruit, coffee, etc.; it was all there. She not only fed just me and my siblings but all of the cousins. It was a spectacular event when any of the twenty three first cousins and family where in town. The kitchen was so full that tables had to be placed all throughout the living room and dining room just to hold all of us. Even the priest and nun were presented at times. Those were some great times. As an Irish woman she cooked a lot of the traditional foods of her culture. I have recreated a few of them on her before. When trying to come up with another I had to ask my father and aunt about some dishes I had never had before but that they remembered fondly. One in particular was her bread pudding. After compiling all the ingredients that she used I had the help of my chef at the restaurant I work at to provide me with a simple recipe for the bases of a good bread pudding. Grandma Binns' pudding had a combination of flavors in it. She used peaches, raisins, and some brandy to help create a wonderful array of flavors in your mouth. She even went as far as to create a meringue that she topped the whole thing. Leona O'Connor Binns' Brandy Bread Pudding.

 

Ingredients:

 

• 3/4 a loaf of stale French bread
• 1 pint heavy whipping cream
• 1/2 cup sugar
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 6 egg yolks
• 6 egg whites
• 1 15 oz can peaches drained
• 1/2 cup raisins
• 1/2 cup brandy
• 1/2 cup sugar

 

1. Preheat oven to 400 degrees.

 

2. Cut French bread into halves, then half again and cut into little square chunks and set in large bowl.

 

3. Mix sugar, cinnamon, nutmeg, and allspice in a bowl.

 

4. In a sauce pot scald cream over high heat.

 

5. Combine egg yolks and sugar mixture together in bowl and whisk until pale yellow.

 

6. Temper cream mixture into the egg yolk mixture.

 

7. Pour egg/cream mixture into bread bowl and combine and let sit to cool for 30 minutes.

 

8. Dice up into chunks the peaches and mix into bread custard bowl.

 

9. In another sauce pan pour raisins and brandy and simmer over medium high heat to cook off some of the alcohol and hydrate the raisins.

 

10. Drain raisins and combine into the bread mixture.

 

11. In a 9 x 13 greased glass pan pour bread mixture. Sit pan inside a larger glass pan and pour water in around the bread pudding pan to create a water bath around and bake covered with tinfoil for 45 minutes until the pudding has settled.

 

12. Meanwhile take the egg whites and mix with a hand mixer until stiff peaks have form. Combine the other 1/2 cup sugar to flavor the meringue.

 

13. Remove pudding from oven, pour the left over cooked brandy over the top of the pudding, spread with the meringue and place back in the oven uncovered and not inside the water bath to brown the meringue for about 15 minutes.

 

14. Let cool before serving.

 

     This bread pudding was so light and crisp it was amazing how delicious it was. The flavors of the peaches, raisins, brandy, were all light and not overpowering that you can eat a couple pieces before feeling guilty for eating such a rich dessert. It definitely brought back memories to my aunt and father that they had not had in over 30 years.

 

Prep Time: 30 minutes

Cook Time: 55 minutes

Serves: 4-5

 

Grandma Binns, (Leona) and I 

 

Campfire Chili

Campfire Chili

     It is fall here in WV and the leaves are starting to change, festivals are beginning, and the air is becoming more crisp. What better dish to make for the change in the season then a good pot of chili. This chili is so easy and packed full of flavor that everyone who tries it will fall in love. It can be made quickly in a pot on the stove or even in a crockpot if you do not have time to sit and watch it. Campfire Chili.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 15oz can tomato sauce
• 1 15oz can diced tomatoes
• 1/2 white onion
• 1 clove garlic
• 2 cans of water
• 1/2 green pepper diced
• 2 diced chili peppers
• 1 1/2 tbs chili powder
• 1/2 cup red wine
• 1 tsp cayenne pepper
• 1 tbs cumin
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• Salt/ Pepper

1. In a large pot or Dutch oven, brown your beef and sausage over medium heat.

2. Stir in diced white onion, garlic, and green bell pepper and cook until tender. Salt and pepper to taste.

3. Pour in tomato sauce, diced tomatoes, water, peppers, chili powder, red wine, cayenne pepper, and cumin. Bring to a simmer.

4. Cover and cook for about 45 minutes.

5. Drain and toss in the kidney and black beans. Simmer on low for another 20 minutes.

6. Serve.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Serves: 4+

             Delicious and full of flavor. Campfire Chili will become your favorite.