background preloader

Perogie Recipes - How to Make Authentic Homemade Pierogies - Pittsburgh Pierogies

Perogie Recipes - How to Make Authentic Homemade Pierogies - Pittsburgh Pierogies
Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game. Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers. Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 1 hour Ingredients: 2 cups flour, plus extra for kneading and rolling dough1/2 teaspoon salt1 large egg1/2 cup sour cream, plus extra to serve with the pierogi1/4 cup butter, softened and cut into small piecesbutter and onions for sauteingingredients for filling of your choice (potato & cheese filling recipe below) Preparation: Related:  Appetizers and Side Dishes

Creamy Pesto Tomato Bites I’ve got another fun snack idea for you today, with just three ingredients! These little creamy pesto tomato bites are so simple to make, and even more fun to eat. These make great before dinner bites, after school snacks, and even great appetizers for parties. First, you start with some cherry tomatoes. If you’re going to make these for a party, just serve them on fresh basil leaves on a large tray. Did you know June is Dairy Month? With my ongoing and the NFRA (National Frozen & Refrigerated Foods Association) I wanted to share my passion for all the endless recipe possibilities in the dairy isle. Pesto Yogurt Chicken Kebabs - Garnish with Lemon These Pesto Yogurt Chicken Kebabs stay tender on the grill thanks to a leisurely marinade in protein-rich Greek yogurt and basil pesto. I shivered just a bit when I turned the page on the calendar this month. Not because I was cold, mind you, but because I realized that my kids only have a handful of days of school remaining. Am I ready for them to be home? Yes. And no. It’s always an adjustment for both me and the kids to get used to our new routines. June happens to be National Dairy Month, which couldn’t be a more fitting tie-in to this recipe. Looking for more ways to enjoy dairy in June? Greek Yogurt Pops by Dessert for Two S’Mores Ice Cream Sandwich by Lemons for Lulu Chocolate Peanut Butter Fruit Dip by The Lemon Bowl Chorizo Croque Monsieur by Climbing Grier Mountain Java Chip Milkshake by Inside BruCrew Life Avocado Bean Dip by Shugary Sweets Creamy Pea Salad by The Law Student’s Wife Disclosure: This post was sponsored by the ADA Mideast, but you know we never say no to anything dairy.

Chorizo Chile Poppers - Garnish with Lemon Smoky heat and cool lime crema make these Chorizo Chile Poppers irresistible little bites. Did you catch any of our Miami fun on Instagram last week? We were in town for the BlogHer Food conference and delighted in dipping our toes in the sands of South Beach, eating our way through the flavors of the city and meeting and catching up with friends, both old and new. I had never visited Miami before, but you can be sure I’ll be back. One of the highlights of our trip was a sumptuous dinner on Miami Beach with McCormick Spices. Now let’s level set here for a minute. P.S. Love this recipe? button in the recipe card below, and it will be automatically saved in your ZipList Personal Recipe Box along with all of your other favorites. Chorizo Chile Poppers Author: barely adapted from McCormick Spices Preheat oven to 375 degrees. You may have chorizo stuffing left over depending on the size of your peppers. link

Cheesy Garlic Cauliflower Bread Sticks 332K+A few days back I made pizza from Cauliflower and it turned out awesome. So I started thinking... what about garlic cheese bread? Oh yeah... it turned out even more awesome. Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks 1 cup cooked, riced cauliflower 1/2 cup shredded mozzarella cheese 1/2 cup Parmesan cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt olive oil For Topping: 2 tablespoons softened salted butter 2 cloves garlic, finely minced 1/4 cup grated parmesan cheese 1/4 cup grated mozzarella cheese *Optional Marinara sauce for dipping Preheat oven to 450 degrees. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. One large head should produce approximately 3 cups of riced cauliflower. To Make the Bread: Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. Bake at 450 degrees for 15 minutes. Remove from oven.

Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. When these things baked up, they were cheesy, vegetablely (in a good way) and surprisingly fresh tasting. Love you, per usual.

Jiaozi (Chinese Dumplings) With the Chinese new year in just a few days I thought that it was about time to practice my dumpling making skills. Jiaozi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. There are near limitless fillings that you can place in dumplings but I was dead set of including shrimp in mine. While I was investigating recipes I came across a recipe for Chinese dumplings on use real butter that included a recipe for making your own wrappers which I immediately decided to try. One caveat with this recipe is that it takes a bit of time to wrap all of those dumplings so you need to plan for it. Does this look good? Jiaozi (Chinese Dumplings) (makes 60 dumplings)Printable Recipe Directions: 1. For fried: 8. For steamed: 8. For boiled: 8. Garlic Chili Sauce

Baked Zucchini Sticks I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! My daughter loves, loves, loves these. Baked Zucchini Sticks Gina's Weight Watcher RecipesServings: 3 • Size: 1 zucchini (sauce extra) • Old Points: 1.5 pts • Points+: 3 ptsCalories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g Ingredients: 3 medium zucchini sliced into 3" x 1/2" sticks1 large egg white1/3 cup seasoned whole wheat bread crumbs2 tbsp grated Pecorino Romano cheesecooking spray1/4 tsp garlic powdersaltfresh pepper Directions In a small bowl, beat egg whites and season with salt and pepper. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Quick Marinara SauceGina's Weight Watcher RecipesServings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 ptCalories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g Preheat oven to 425°.

Life-Changing Loaf It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life. I am willing to be so bold. When I began eating healthier, bread was definitely on my hit list. Now, that isn’t to say that my love affair with bread ended there. People often ask me why I don’t bake my own bread, and the answer is simple: the Danes just do it better. It wasn’t until I went for lunch at a friend’s place a couple weeks ago that my life changed. Friendly Fiber: Psyllium Seed HusksYou’re probably asking yourself how the heck this bread holds itself together without any flour. Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. Psyllium seed husks contain both soluble and insoluble fiber. But what does this have to do with bread? Psyllium is available at health food stores and most pharmacies. Now, allow me to explain the title. Third. Directions: 1. 1.

Cheese Straws 9th October 2010By EmmaPhotography by Emma My Mum grew up in small-town New Zealand. She lived in a wee place called Inglewood which is near a (slightly) bigger place called Stratford which is near a place called New Plymouth, New Zealand’s 11th biggest city. Mum is always on the go. She is always occupied with one project or another, the latest being her Ukulele band. Whatever Mum turns her hand to she excels at, and these cheese straws are no exception. A word of warning – these are addictive! -- 100g flour 100g butter 100g parmesan cheese (or any other cheese you have on hand) ½ tsp chilli flakes S&P to taste 1 egg yolk -- 1.

Char Siu Bao (Pork Buns) 20th May 2012By KatePhotography by Adam When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. Along with a can of hot coffee they were a most reliable cure after a night out clubbing in Ropponggi. “These buns are deliciously light and fluffy and can be filled with just about anything. “We purchased the BBQ pork (char siu) from an Asian take-out place, which made the filling really quick and easy to make. Makes 16 Buns Filling Heat oil in pan, sauté onion for 2 minutes.