Recipes and ideas so you never have to ask what the forks for dinner!
Clinging to the last little bit of summer, I know it’s officially over, but a nice batch of Corn Chowder uses the last of summer sweet corn, while a nice chowder ushers in fall.
I think I have mentioned in past posts, that even as a kid my favorite veggie was corn. It was usually from a can and I would eat it right out of said can if allowed, I usually was not allowed 🙁 Continue reading “Corn Chowder”
Pierogi Lasagna is the best of two worlds, pasta and potatoes.
The Polish are the originators of the pierogi. I love them, they can be eaten warm, cold, baked, fried or boiled. They taste great on the second day, grilled on a frying pan with some butter. And pasta with mashed potatoes …..LOVE!
I have never made homemade pierogis, I traditionally buy them Mrs. T’s Pierogies makes an amazing assortment and are available in the freezer section of the grocery store.
I tweaked a recipe from Mr. Food. Pierogi Lasagna. Mr. Food does super simple dishes, so I had to embellish a bit.
When I use the frozen pierogis I like to cook them in bacon, with onions and cabbage. So…….light bulb moment……why not add bacon, and cabbage to the recipe from Mr. Food?
The recipe is really simple! I used no boil noodles, I can never seem to boil lasagna noodles with any success……go figure.
I did make my own mashed potatoes and added roasted garlic. Roasted garlic adds a mellow garlic flavor. Roasting garlic is super easy, just cut the top off of a garlic bulb, place it on a piece of tin foil, drizzle with olive oil, and balsamic vinegar. Close the foil around the garlic, and place in a 400* oven for about 45 minutes. Allow to cool, then squeeze the bulb to release the roasted, buttery, mild flavored garlic.
Fry up the bacon until crisp, reserving the fat. Set the cooked bacon aside. In the bacon fat cook the onions, and cabbage until just starting to brown. Set aside.
To assemble place a layer of noodles in the bottom of a 13 X 9 inch baking dish, sprayed with non-stick cooking spray. Cover with 1/3 of the mashed potatoes, 1/4 of the cabbage, and 1/3 of the bacon. repeat the layers, ending with noodles and the remaining 1/4 cabbage/onion mixture.
Sprinkle with cheese and cover with foil. Bake at 350* for 35-45 minutes or until the noodles are cooked and the mixture is bubbly and hot. Allow to set for about 10 minutes, slice and serve.
Pierogi Lasagna is a hearty nod to a Polish favorite!
While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness Beef Stew!
Nothing is more comforting than a bowl of rich, hearty, beef stew.
Guinness dark stout adds a delicious depth to the flavor of the stew, and a touch of cayenne adds just the right amount of heat. Not super spicy, just warmth. The addition of potatoes and carrots makes this a perfect one pot meal.
I made this on top of the stove……cause I wanted to use my new cast iron dutch oven, but you can toss it in the oven or use a pressure cooker. And we all know that I love a pressure cooker!!
Making a stew to me is labor of love……browning the meat, adding just the right ingredients, and slow simmering……..its love for your senses and your taste buds.
You can make Guinness Beef Stew in advance and stored in an airtight container in the fridge. Then during the week, you can have a last minute supper in reserve………especially nice at the holidays when we are all so busy.
Just reheat and add a nice loaf of crusty bread…….can you feel the love????
