Archive for the ‘All Recipes’ Category

postheadericon Pan-Fried Pierogies Recipe


Here is a traditional pan-fried pierogies recipe. Boil pierogies first to cook the outer-dumpling. Then pan-fry them with sliced onions, butter, and spices until golden brown!

Serve with sour cream, and fresh oregano!


  • 1 Clove of garlic, minced
  • 1 Medium sweet onion, diced
  • 1/4 cup white wine
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • Sea salt (to taste)
  • Fresh ground pepper (to taste)
  • 12 pierogies – I like to use Mrs. T’s Potato and Cheddar Cheese Pierogies
  • Fresh oregano (chopped)


In a large pot, bring water to a boil.
Add the Pierogies to the boiling water. Boil them for 2-3 minutes or until they float, drain, and set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chopped onions and garlic to the skillet and fry, stirring often until the onions turn dark yellow and begin to caramelize.
Add the pierogies to the onions and garlic and season with salt and pepper.
Simmer the pierogies until they are golden-brown on the outside, along with the onions and garlic.
Add white wine and let the sauce reduce for about 1 min (juices need to evaporate a little)
Add a little butter and let it melt in with the pierogies. Gently stir the pierogies until they are coated in melted butter.
Turn off the heat, then add chopped fresh oregano before serving.
Arrange the pierogies in the center of a plate, spoon the rest of the caramelized onions and garlic over top and enjoy!



Pierogies All Around the World: A History of Pierogies

Pierogies originated in Eastern Europe in the late 1800′s. Potatoes are often the main ingredient in pierogies. Pierogie means “little pies,” which is essentially what a pierogie is; Little pockets of dough with delicious fillings including, my favorite, potatoes and cheese.

All around the world, people have been coming up with different variations of the Pierogie.  They Call it a a Perozshkii in the Ukraine, a Piragi in Latvia, and a Pelmini in Russia.  It is sometimes spelled Perogi, which is Polish for Pierogie.

Other Spellings: Perogy, piroghi, pirohi, pirogi, piroshki, perogi, peroshkie, pipirozhki, pyrohy, pirozhki, pyrizhky

postheadericon Easy Hummus


Serves 3-4

Here is how to make easy roasted-garlic hummus.  Not only is it easy to make, it’s healthy too! Just whip up canned chickpeas with tahini, roasted garlic and a few other spices for a tasty Mediterranean treat.


  • 1 Can (15OZ) chickpeas
  • 1 Tablespoon tahini
  •  4-5 Cloves roasted garlic (click here for how to roast garlic)
  • Juice of 1/2 lemon
  • Pinch of sea salt to taste
  • Ground pepper to taste
  • 3 Tablespoons extra virgin olive oil
  • 1/4 teaspoon paprika


Open an drain the chickpeas.  Place in a food processor. Add the tahini, roasted garlic, salt, pepper, 2 tablespoons of olive oil and whip until creamy.

Spoon the mixture onto a plate and make a dent in the center so that the hummus looks like a volcano. Pour the remaining olive oil into the center of the dent in the hummus. Sprinkle a dash of paprika on top of the hummus and serve with veggies or pita bread.

homemade garlic hummus

Mediterranean recipe books on Amazon:

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life


postheadericon Roasted Redskin Potatoes


Here is an easy side dish to make your meal complete. The olive oil coats the potatoes and allows the other ingredients to stick to the potatoes. The olive oil and garlic creates a nice, crunchy layer on the potatoes. The rosemary is the only herb needed for the perfect balance of flavors.


•4-5 large sized red skin potatoes

•2-3 cloves garlic – minced

•1/4 cup fresh rosemary – chopped

•3-4 tablespoons olive oil

•Sea salt to taste

•Fresh ground pepper to taste


Rinse the potatoes. Leave the skin on and cut the potatoes in quarters. Place in a square baking pan. Add the garlic, rosemary, olive oil, salt and pepper and toss ingredients until potatoes are evenly coated. Bake in the oven for about an hour, or until the potatoes can be easily poked through with a fork

Serve with barbeque sauce.

postheadericon Greek Veggie Wrap


This Greek veggie wrap includes a fresh mix of vegetables you usually find in your favorite greek salad and places it in a spinach tortilla wrap. An easy greek recipe that’s perfect for lunch. This vegetarian wrap is also great on the go! Prepare one or make a whole bunch of them for you and your friends. They are a great buffet addition too!


1 cup sliced cucumber
1/2 cup shredded iceberg lettuce
1/4 cup diced tomato
2 or three rings red onion
1/4 cup diced green pepper
3 Kalamata olives, pitted and sliced
1 ounce crumbled feta cheese
1 tablespoon Greek dressing
1 soft spinach tortilla

Wash and prepare the vegetables.

Place the tortilla on a plate or cutting board.

Place each of the ingredients on the tortilla in this order: lettuce, cucumber, tomato, onion, green pepper, feta, and sliced olives.

Drizzle Greek dressing on top.

Fold in the ends of the tortilla and wrap up the sides.

Make a diagonal cut in the center of the wrap and enjoy!


I hope you enjoy this recipe.  Thank you for allowing me into your kitchen to help you make meal.  I hope you will try some of my other delicious and easy recipes soon!  Feel free to bookmark this page so you will have this recipe on hand!

postheadericon Traditional Greek Salad Recipe


Here is a traditional greek salad
recipe with all the fixin’s.


    • 1 head of romaine lettuce (chopped or torn into
      small pieces)
    • 2 medium size vine ripened tomatoes (sliced and
      cut in half)
    • 1 medium size sweet vidalia onion, peeled and
      cut into rings
    • 1 cup crumbled feta cheese
    • 1 small-med size cucumber (skin removed, cut in half and sliced)
    • 7 or 8 mild pepperoncinis
    • 10 kalamata olives (pitted)
    • 1/2 cup-1 cup greek dressing (I like Cardini’s light Greek Dressing)
      depending on how much dressing you like


Place the romaine lettuce in a large salad bowl.
Add the onions and cucumber and toss.

Place the tomatoes, pepperoncinis, and kalamata
olives on top of the salad.

Lightly shake the salad bowl to just barely mix these
ingredients in.

Add the feta cheese and serve family style, with
the dressing on the side!