Pan-Fried Pierogi and Sausage

I first experienced pierogi while babysitting.  The Mom left them out for me to make the kids for dinner, and I just couldn't comprehend what they were. Are they like pasta? What do you eat them with? How many should I make? What is the meaning of LIFE?

Since I stood completely clueless, the kids told me they ate them with ketchup and chicken strips. So basically, dinner was a giant carb bomb.  Ketchup counted as the vegetable.  I realize the kids were suckering me into a meal their parents probably never let them eat, but hindsight is 20/20. And I was young and naive.

Turns out pierogi can either be served on their own or with sausage. I went the sausage route, but if you're running a marathon and need carbs, definitely go for the chicken strips and ketchup.

Pan-Fried Pierogi and Sausage   Serves: 1
3 frozen pierogi
1 1/4 in. thick ring of red onion
1 precooked sausage, any flavor (I used smoked gouda and apple)
1 cup spinach
1/4 cup chicken stock
Salt
Pepper
2 t. butter, divided
1.) Heat a small skillet over medium heat with 1 t. butter. Add frozen pierogi and cook until browned on both sides, about 8 minutes.
2.) Meanwhile, heat a separate skillet over medium heat with the remaining 1 t. butter. Add onion and cook until soft. Then add chicken stock, spinach, sausage, and sprinkle with salt and pepper. Cook until sausage is heated through and spinach wilts. Serve over crispy pierogi.

Stuffed Pizza Roll

Allow me to unashamedly announce that Hot Pockets are the bomb.  I know processed food is a sin in the food community. I know scrutinizing eyes fall upon me when opening the freezer case containing Hot Pockets. And, yes, I know the Jim Gaffigan joke:


"I was looking at a box of hot pockets and they have a warning on the side. It's like 'Warning! You just bought Hot Pockets! Hope you're drunk or heading home to a trailer! You hillbilly, enjoy the next NASCAR event!'"

It's hard to resist their crispy outside (thanks to the microwave sleeve!) and cheesy, gooey inside that comes in a variety of flavors.  But with a little experimentation, it's easy to create a similar result. And you can add way more cheese and any other ingredients your heart desires. Jim Gaffigan doesn't know what he's missing out on. 


Stuffed Pizza Roll   Serves: 1
1 (unsliced) sub roll
1/4 cup marinara sauce
2 T. shredded mozzarella cheese
1/4 cup sliced mushrooms
1/4 t. italian seasoning
1 t. olive oil
Salt
Pepper
1.) Preheat oven to 350 degrees. 
2.) Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden. Remove and set aside.
3.) Using a knife, carefully hollow out the inside of the sub roll. Leave a bit of bread around the edges so the sauce doesn't soak through the sandwich. 
4.) In a small bowl, stir cheese, italian seasoning, marinara, and salt and pepper together. Add the cooled mushrooms (so the cheese doesn't melt). Spoon the mixture into the hollowed out roll. Place on a baking sheet and bake for about 15 minutes, or until the bread is golden and cheese melts. 

Crispy Chicken Salad

Dairy Queen and I have a long history.  A good history, of course. It was the small town treat for good report cards, participation in the school musical, or winning a volleyball/soccer/basketball/football/underwater basket-weaving game. I went through the Dilly Bar phase, then the Mr. Misty, next was the Blizzard, and now the Crispy Chicken Salad phase. Well, technically it's a Crispy Chicken/ Blizzard combo. I'll never get over the sheer bliss of a Strawberry Cheesquake Blizzard.

The Crispy Chicken Salad at DQ is my favorite.  I always play the "I'll order something different" game, then order the salad at the last second. There's a very specific order to the salad ingredients, as seen above. You must order it this way or you're doomed for all eternity. Honey mustard dressing is also a requirement, unless you feel like endangering your soul. 

Ok, not really. It just helps to get the full restaurant effect. You know what also helps? A DQ Blizzard. But I'll leave that to the DQ experts. 

Crispy Chicken Salad   Serves: 1

1 cup lettuce mix (with carrots and cabbage)

2 frozen breaded chicken breasts

2 strips bacon

2 T. cheddar cheese, grated

2 T. honey mustard dressing

1.) Bake chicken breasts according to package directions. Cut in bite-sized pieces when done.

2.) While chicken is baking, fry the bacon in a pan over medium heat until crispy. Remove and let cool. Chop into bits.

3.) Add lettuce mix to a serving bowl. Top with cheddar, bacon, and chicken. Serve with honey mustard dressing. 

Apple, Feta, and Spinach Salad

My mind concocted this recipe at a somewhat inappropriate time.  I'm a campus tour guide at my school, and right during my backwards walking and talking, my stomach began growling like an angry dog.  The words coming from my mouth were "Why, no, concerned parent. We do not ban boys from visiting girls' rooms!", but my brain thought "Hm, I really need to use up the apples I bought last week. And that smidgen of feta. Ooo, and those few spinach leaves."

The campus cafeteria doesn't serve that, my fellow tour attendees. "...but we do serve a variety of food, including vegan and vegetarian options!" Sorry.

This is a very pretty salad to serve, and (as always) a snap to put together.  Adding some shredded chicken and almonds would make it a great main meal.

Now, for the best/ creepiest question I've ever received on a tour: "You're pretty. Are you single?" -45 year old Dad.

Apple, Feta, and Spinach Salad   Serves: 2-3 (as a side)
2 crisp apples, cut in chunks
2 cups baby spinach
2 T. extra virgin olive oil
1 T. balsamic vinegar
1/4 cup feta, crumbled
Coarse salt
Cracked black pepper
1.) Add apples and spinach in a large bowl. Whisk olive oil, vinegar, and a pinch of salt and pepper together in a small bowl. Pour dressing over the apples and spinach, add feta, and toss. Add more salt and pepper, if needed.

Smoky Gnocchi Mac n' Cheese

First, let us appreciate the exceptionally rhymed recipe title. Amen. 

My sister and I usually have deep, philosophical dinner conversations. Questions like "how does the sweaty, annoying kid in my politics class manage to chew a milkshake?" and "if I saw Jackass 3D, would you still associate with me?" come up often.

Yet when we made this mac n' cheese, the only question was "when are we making this again?!" Who would've thought mac n' cheese could actually be improved upon? The gnocchi gets puffy and slightly crisp on top from the parmesan.  I put cheddar, smoked gouda, and bacon into this recipe, but the options are endless.  It's a basic dish that everyone can put their own spin on.

...but maybe I'm using "everyone" a little too vaguely. I'd be terrified to eat anything the "Jackass" cast made.  I'm willing to bet there's a high probability laxatives and blowtorches would be incorporated.

Smoky Gnocchi Mac n' Cheese
1 pound store-bought gnocchi
2 T. butter
1 T. flour
3/4 cup milk
1 t. dijon mustard
1/4 cup cheddar cheese, shredded
1/4 cup smoked gouda, shredded
2 T. grated parmesan
2 strips of bacon, cooked and crumbled
Salt
Pepper
Fresh sage
1.) Preheat oven to 375 degrees. Prepare gnocchi according to package directions. Place in a single layer in a baking dish sprayed with non-stick spray.
2.) Melt butter over medium heat in a saucepan. Whisk in flour until it thickens and bubbles, then whisk in milk and dijon. Stir until thickened, 3-5 minutes.
3.) Add handfuls of cheese and stir. Stir until all cheese melts and add salt, pepper, and crumbled bacon.
4.) Pour cheese sauce over gnocchi and sprinkle with the parmesan. Baked 25 minutes, until puffed and golden. Top with fried sage leaves-- heat a skillet over medium high heat, add a dab of butter and sage, sautee until crisp.

Recipe adapted from: Noble Pig

Ravioli with Brussels Sprouts and Bacon

College gave me the freedom to cook and eat whatever I want.  But this same freedom also led me to the scary realization that I'm getting old. Why? Well, let's compare some food choices from my freshman and senior year.

Freshman: "I'm going to get a large mocha caramel coffee ice cream smoothie. Maybe I'll even spoil my appetite for dinner. Hooray!"

Senior: "Hm, I've never tried brussels sprouts before. I hear they're excellent sources of fiber."

Now I'm terrified of the slippery slope theory. Will I suddenly get the urge to knit? What about collect cats? What if I start donning reading glasses and Holiday sweaters? I feel my youth slipping through my still nimble and sprightly fingertips!


I'm going to give brussels sprouts a hipper, cooler name so a.) you'll try them and b.) I retain my youth. So, from now on, I'll be referring to them as "baby brussels." Adorable, right? Who can resist miniaturized food? This recipe is very good and very simple. Those baby brussels sure get a lot of flavor from the bacon, making it a delicious and easy meal. Oh, and your fiber intake is going to be crazy awesome.

Ravioli with Brussels Sprouts and Bacon  Serves: 2
1/2 pound cheese ravioli (fresh or frozen)
3 slices bacon
1 T. olive oil
1/4 pound Brussels sprouts, thinly sliced
Coarse Salt
Black Pepper
1/2 T. red wine vinegar
Grated parmesan, for serving
1.) Cook ravioli according to the package directions.
2.) Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
3.) In the same skillet (pour out excess bacon grease) heat olive oil over medium heat. Add the sprouts, salt, and pepper and cook, tossing occasionally. Cook for 3 to 4 minutes, or until just tender. Stir in the vinegar and chopped bacon.
4.) Toss the ravioli and brussels sprouts mixture together. Add a drizzle of olive oil if it's too dry. Top with parmesan.

Adapted from: Real Simple Magazine

Balsamic Vegetable and Cream Cheese Sandwich

Hey, friends. Guess what? You may not be aware, but I just saved you $10 and a trip to downtown Chicago. High five!

This is a replication of a sandwich I grabbed while hustling to catch an Amtrak.  That's right, I paid ten bucks for a single sandwich.  Good thing it packed an insane amount of deliciousness, or I would've wallowed in my foolishness for days.  Example: "I could've bought THREE Subway sandwiches AND had enough change for a cookie!" 


                                          Clearly, life is tough.

The original sandwich (from Hannah's Bretzel) had portabella mushrooms, goat cheese, and truffle oil. But, as an act of contrition for my previous sandwich-spending blitz, I cheapened this version with button mushrooms, cream cheese, and olive oil.  And it still tastes great! And now I've got $10 in my pocket for that Strawberry Shortcake tape-player I've been eyeing. Oh, wait...that probably defeats the purpose of saving money to begin with.

Balsamic Vegetable and Cream Cheese Sandwich   Serves: 1
1 hoagie roll, split
1/4 cup button mushrooms, sliced
1/4 red pepper, cut in strips
Handful of baby spinach leaves
2 T. cream cheese, softened
1/2 T. olive oil
Splash of balsamic vinegar
Pinch of dried oregano
Coarse salt
Ground Pepper
1.) Heat olive oil in a skillet over medium heat. Add red pepper strips and saute for about a minute, then add mushrooms. Cook until pepper is tender and mushrooms are golden brown, about 10 minutes.
2.) Remove veggies from skillet and toss with a splash of balsamic vinegar, salt, pepper, and oregano. Set aside.
3.) Toast roll in the same skillet, cut sides down. Remove when golden brown. Spread 1 T. cream cheese on each half, top with spinach, then add seasoned veggies. Press bread together and enjoy!

Mushroom Stroganoff

Sometimes food tastes much better than it looks. Case in point- mushroom stroganoff.  It's very...brown, yet unsuspectingly delicious.

Case not in point- Sandra Lee's Tropical Island Banana Cake. I think it's the cake's overall hairy appearance. The gumball machine candies don't help suppress my gag reflex, either. Or, as one reviewer eloquently remarked, "this is super disgusting."




I requested stroganoff for almost all of my birthday dinners. Stroganoff is comfort food to the max: warm, hearty, and filling. I figured a belly full of it was a good way to start off a new age. My Mom made birthday breakfasts for me, too, even after I dumped an entire 13x9 of German Pancake on the floor. What a gal.

I hope you enjoy this simple, quick recipe. But please, don't dump it on the floor. I don't care if it's your birthday or not.

Mushroom Stroganoff   Serves: 2
1 T. butter
1/2 small onion, diced
1 package button or cremini mushrooms, sliced
1/2 cup beef broth
1/4 cup red wine
2 dashes Worcestershire sauce
1/4 cup sour cream
1 T. all-purpose flour
1 t. thyme
Parsley
Salt
Pepper
4 oz. egg noodles
1.) Bring salted water to a boil. Add noodles and cook until tender. Drain and set aside.
2.) Melt butter over medium heat in a medium pan and add onions. Cook until tender and slightly browned, about 8 minutes. Add mushrooms and cook until wilted and browned. Pour in wine and let simmer for two minutes.
3.) To the same pan, add broth and bring to a boil. Meanwhile, stir sour cream and flour together, turn heat to low, and stir into the mushrooms. Heat until the mixture thickens slightly. Add thyme, salt, and pepper. Serve over noodles and sprinkle with fresh parsley, if you've got it.

Chicken Posole

I've lived 20 years of my life pretty much allergy free. In 1st grade I even lied and told my friends I had a strawberry allergy. (Everyone else had them, so I assumed malfunctioning immunities were "cool."...Kids these days.) I did have an unfortunate incident with bologna in the 4th grade, resulting in hives and never-ending mockery, but that's neither here nor there.

Then I developed seasonal allergies last spring, which have apparently returned for a fall encore. With the itchy throat, watery eyes, and scratchy voice I feel like a walking Claritin advertisement. Really, immune system? You're giving up after barely two decades? And why must you take the pleasures of bologna from me?

So, I wanted to make a serious sinus-clearing recipe. This dish from Gourmet fit the bill.  I couldn't get canned hominy from my grocery store, since most of the shelf space seems reserved for Easy Mac, so I pulsed corn in my food processor for a hominy-ish texture. It's a delicious, mexican twist on chicken noodle soup.  And if my body starts rejecting mexican food (or strawberries!), I'm getting an immune system transplant.

Chicken Posole   Serves: 2
2 cups chicken broth
2 cups cooked, shredded chicken
1 can stewed "mexican style" tomatoes, undrained
1 cup hominy (or corn if you can't find it. Pulse a few times in a food processor)
1 t. jalapenos, minced
2 t. dried oregano
Shredded lettuce
1 green onion, sliced
1/4 cup monterey jack cheese, grated
Salt
Pepper
1.) In a pot, add hominy (or corn), tomatoes, oregano, and jalapenos to the chicken broth. Bring to a boil. Reduce heat and simmer until slightly thickened, about 1/2 hour.
2.) Once thickened, add shredded chicken to the soup and heat through. Season with salt and pepper.
3.) Ladle into serving bowls and top with lettuce, green onion, and cheese.