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!Print
- 12 no boil lasagna noodles
- 1 pound bacon, diced and cooked crisp
- 1/2 teaspoon salt
- 2 large onions, onions, finely sliced
- 1/2 head cabbage shredded
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded Cheddar cheese
- 6 cups warm garlic mashed potatoes, store-bought or homemade
- Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp, set side., reserving 2 tablespoons bacon grease.
- Add onions, and cabbage to bacon grease and saute 8 to 10 minutes, or until lightly browned.
- Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of cabbage mixture mixture over noodles, then top with 1/3 of garlic mashed potatoes. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed cabbage and onions.
- Cover with aluminum foil and bake 35 to 45 minutes, or until heated through.
While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness 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????Print
- 2–3 pounds chuck roast, cut into 2 inch cubes
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 onions, cut into chunks
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 4 tablespoons water
- 1 bottle Guinness
- 1/2 cup beef broth
- 4 carrots, cut into chunks
- 2 yukon gold potatoes, cut into chunks
- 1 small bunch thyme
- 1/4 to 1/2 teaspoon cayenne, depending on heat preference
- Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
- Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
- Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
- Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
- Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
- Add the beef broth, carrots, potatoes, thyme and cayenne.
- Cover and simmer* until the meat is tender— 2-3 hours.
- * Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.