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!
They can be served with sour cream, and topped with fresh herbs if you want to get fancy!
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 Read More
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 Read More
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 Read More
A mix of vegetables you usually find in your favorite greek salad placed in a spinach tortilla wrap. Here is an easy greek recipe that’s perfect for lunch. This vegetarian wrap is also great on the go.
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 calamata olives, pitted and sliced
1 ounce crumbled feta cheese
1 tablespoon greek dressing
1 soft spinach tortilla
Place the tortilla on a plate or cutting board. Place the lettuce, cucumber, tomato, onion, green pepper, feta, Read More
Here is a traditional greek salad
recipe with all the fixin’s.
1 head of romaine lettuce (chopped or torn into
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 Read More
Want to use those leftover pumpkin seeds? This is an awesome recipe for toasting pumpkin seeds. These pumpkin seeds are great to snack on and are perfect mixed into a home made snack mix. Use them on salads for a delicious crunchy topping.
You may also use butternut squash seeds, acorn squash seeds, or spaghetti squash seeds for this recipe.
2 cups pumpkin or squash seeds (a little pulp
left on, unwashed)
2 tablespoons worchestchire sauce
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 teaspoon salt (more or lest to taste)
pinch of pepper (to taste)
Preheat Read More
I make my eggplant parmesan this way every time and it always turns out amazing! It’s even better when you can get fresh eggplant from the local farmer’s market.
I bought some white eggplants once from the farmers market and used those in place of the purple variety and they were fantastic. I actually kept the skin on that time and it was still delicious. Usually, I take the purple skin off because I don’t like how it looks or the texture. Some people prefer to leave it on.
In this recipe you Read More
Here is a recipe for a simple and good macaroni salad.
1 package (6-8 servings) dry macaroni pasta
1 red bell pepper (diced fine)
1/2 red onion (diced fine)
1 cup black olives – sliced
1 1/2 cup Zesty Italian dressing -
Cook the macaroni according to directions on package and rinse under cold water.
Add the diced red bell pepper, diced onion, and sliced black olives.
Mix in the italian dressing.
Chill for an hour or two before serving.