Homemade Pierogi


Whether you have family from Poland, the Ukraine, Romania or even good ole’ America, chances are you’ve had Pierogi. They are out of this world delicious. They are a bit of work, ok, maybe a lot of work . . . but they are so worth it. People were eating them cold right out of the refrigerator here. They were undeniably scrumptious.


My favorite was the Potato with Cheese, Bacon, and Caramelized Onion. Bob preferred the Potato, Sauerkraut, and Diced Onion. I also made Sweet Potato with Bacon, but neither of us were crazy about them.


If you’d like to read Pierogi history, go to: http://www.polskafoods.com/polish-food/facts-history-about-pierogihttps://en.wikipedia.org/wiki/Pierogi
I’m sure every family that ate Pierogi had their own recipe. I was never introduced to them until I was an adult. Man, oh man. All those years wasted!

Here’s my recipe.

FILLING INGREDIENTS:

4 large Russet potatoes

2 TBSP butter

3/4 cup cubed or grated cheese (I use a mixture of Colby, Monterey Jack, Sharp Cheddar, and Cooper). 

¼ + milk

Salt, Pepper, Onion Powder and Garlic Powder (about 1/2 tsp each)

OPTIONAL:  Sauerkraut, Diced Raw Onion, Crumbled Bacon, Green Onions

DOUGH INGREDIENTS: Yields 40-50 pierogis, depending on size
6 cups AP flour1 extra large egg¾ tsp saltPepper to taste1 ½ – 1 ¾ cups potato water1 egg yolk to seal doughOPTIONAL: Seasonings such as onion powder, garlic powder, parsley
DOUGH PREPARATION AND ASSEMBLY:
In food processor, add flour, egg, salt, and quickly pulse to incorporate. If you want to add seasonings, do it now. Add room temperature potato water in three batches and mix until dough forms. It will only take about 1 minute.
Grab a hunk of dough and squeeze it. It shouldn’t be wet, nor should it be crumbly. Give it a quick knead. It should be the consistency of Play Dough. No need to flour your work surface. It doesn’t stick. Roll it out until very thin. It is so easy to work with. Cut with a glass, biscuit cutter, or a press. They should be approximately 3 ½ “rounds. Fill with a good TBSP of potato, whatever extras you’re adding on top, and fold over. Smear a little beaten egg onto only one side of the dough along the edge. Press to seal. Any scraps of dough should be added back into the bowl.
Lay completed Pierogis on a clean dish towel and cover with another towel. This will keep the dough from drying out. A dish towel is the standard. However, this time I used Parchment Paper. If the objective is to keep them from drying out, won’t a cotton cloth remove some of their moisture? Parchment Paper worked wonderfully for me.

TO COOK PIEROGIS:
Drop one at a time into a large pan of salted boiling water. I would cook only 6 at one time. They will sink like a stone, but that’s ok. After about one minute, lightly push a spatula under them to make sure they aren’t stuck to the bottom of pan. It doesn’t happen often, but it is possible. In 3-4 minutes they will rise to the top. They should be fully cooked and ready to eat with butter and sautéed onions.
TO FRY COOKED PIEROGIS:
I prefer mine browned in a little bacon grease, but you could also use olive oil or butter (or a little of both). If you’re using onions, garlic, peppers, mushrooms, etc. add them now. Don’t crowd the pan. Cook until browned on one side, flip over and brown the other side.
Serve with Sour Cream, Blue Cheese or Ranch Dressing.
Pictured below is the dough press I used. A set of 3 is available for around $4.00. I may invest in the press that makes 6 at once. I think it might be a time-saver. These presses can be used for hand pies, calzone, ravioli, empanadas, and all sorts of other fun projects.

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By Tika for CHEW WANNA EAT? © 2019

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Philadelphia Cheese Steak Sub (SHAVED CHEESE STEAK W/ONIONS and MUSHROOMS)

     Who doesn’t love a nice thick, tender Shaved Steak Sandwich piled high with Cheese, Onions, and Mushrooms?  I’m not sure I know anyone who wouldn’t dive into this delicious Sandwich.  It will cost you about $14.00 or more to get one Sandwich like this in a restaurant, and the toppings will be extra.  I’m going to show you how to make two Subs for $5.00 worth of meat (not including Rolls or Toppings). 

INGREDIENTS:  Yields 2 large Subs

One 14 oz. package of Shaved Steak

3 Drizzles of Olive Oil, divided

3 tsp Butter, divided

1 Medium Onion, sliced

1 cup fresh Mushrooms, sliced

1 TBSP Garlic, chopped

Salt and Pepper to taste

Cheese for topping

Sub Rolls

     In a 10” Frying Pan, drizzle approximately 1 TBSP Olive Oil and add 1 tsp Butter.  Sautée the Onions, Mushrooms, and Garlic until tender.  Remove from pan and set aside.

To the same pan, add another Drizzle of Olive Oil, and about a tsp of Butter.  When the Butter is melted, add half the package of Shaved Steak.  It will come out of the package in a thick, twisted mess.  Just separate it as best you can with a pair of tongs.  You want this on Medium/High Heat.  The Steak needs to cook quickly to remain tender.  

     Pile the cooked Meat on a Roll, add your Toppings and serve.

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By Tika for CHEW WANNA EAT? © 2019



Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

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By Tika for CHEW WANNA EAT? © 2018

BBQ PORK OVER CURLY FRIES W/ONIONS AND CHEESE

BBQ pork (2)

     Here’s the newest Westover Leftover! What to do with leftover pork? Whether it is from pork chops, a roast, a tenderloin, or whatever. Here is the answer to something new and delicious! Bob had his on seasoned curly fries. I had a sandwich. SO GOOD!
Simply place the meat in a saucepan with a little water and your favorite BBQ sauce. Of course, we used my Kentucky Bourbon BBQ sauce. Cover, simmer until the meat is falling apart tender. Serve on French Fries with caramelized onions and a slice of cheese, or just make a sandwich! So yummy!

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By Tika for CHEW WANNA EAT? © 2017

 

Pork BBQ Sandwich (2)

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POTATOES TIKA WITH BACON & CHEESE

Tika Potatoes

     A month or so ago, I created a new potato dish called Potatoes Tika.  We loved them so much that I decided to make them even better!  I added cooked bacon, sautéed onions and peppers, and topped them with cheese.  I lightened up on the butter, too.  Baking them in cast iron created crispy edges, and the cheese topping added a wonderful flavor layer! Unbelievably delicious!  Give them a try.

INGREDIENTS:  4 – 5 Servings

2 large russet potatoes, thinly sliced

6 slices bacon, cooked and crumbled

1 medium onion, sliced

3 mini sweet peppers, sliced

2 TBSP butter to dot on top

Drizzle of olive oil

1 cup grated cheese (Cheddar, American, Mexican, Gruyere, or your favorite)

Seasonings for top: Pepper, Parsley, Paprika, Garlic Powder

 

PREPARATION:

In 10” cast iron skillet, cook bacon until crisp, crumble, and set aside.  With wadded up paper towels, remove most of the grease from skillet.  While the bacon is cooking, slice potatoes, peppers, and onions.

In the same skillet, sauté peppers and onions in the remaining bacon grease.  Remove to paper toweling.

In same skillet, place half the potatoes, lay onions, peppers, and bacon on top.  Add remainder of potatoes.  Drizzle with olive oil, dot with butter, add pepper, parsley and garlic powder.  Cover with foil and bake.  You can vary the temperature in case you’re baking something along with the potatoes (like meatloaf.  Yum!) Anywhere between 350° F and 400 ° F until potatoes are tender.  Allow 45 minutes to an hour, depending on temperature of oven.

Remove foil, add grated cheese, and return to oven until the cheese melts and becomes slightly browned.  (About 10-15 minutes).

NOTE:  If making enough for a family, double everything, use a larger cast iron skillet and add a little extra baking time.

 

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By Tika for CHEW WANNA EAT? © 2017

 

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Tika Potatoes

SALSA, GARDEN FRESH

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Salsa is great, but when you make it from your own garden produce, it’s that much better!

INGREDIENTS:

5 or 6 fresh large tomatoes, diced
2 medium bell peppers, 1 red and 1 orange
1 medium green bell pepper
2 TBSP minced garlic
1 large onion, diced
Juice of 1 fresh lime (lemon works if you don’t have lime)
3 TBSP vinegar
Jalapenos, chopped (to taste)
Seasonings to taste: Cumin, Cilantro, Chipotle Chili Powder, Salt and Pepper

PREPARATION:

The tomatoes do not need to be peeled or seeded, but feel free to do so if you’d like. Dice them and place into a large bowl. Seed and dice as much bell pepper as you want, and add that to tomatoes. Add garlic and diced tomato, lime juice, vinegar, chopped Jalapenos and begin adding the seasonings. Start with ½ tsp of each and then begin tasting. Remember that it will grow hotter as it sits, so don’t overdo on the Chipotle Chili Powder or Jalapenos.

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By Tika for CHEW WANNA EAT? © 2016

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STEAKHOUSE STYLE MUSHROOMS AND ONIONS

Steakhouse style Mushrooms and Onions
Steakhouse style Mushrooms and Onions

Having Burgers?  Steak?  Roast Beef?  You SO need these ‘shrooms and onions.  You’ll think you’re at your favorite steakhouse. Feel free to double or triple this recipe.  Just make enough, because you’ll be picking a bite out of the pan every few minutes.

I’ve been making these forever.  About time I shared.

INGREDIENTS:

1 TBSP olive oil

1 cup sliced mushrooms

1 cup sliced onions

3 – 4 cloves of garlic, minced

¼ cup red wine

1 beef bullion

½ cup beef stock

Pepper

PREPARATION:

Sauté mushrooms in oil over medium/ high heat for up to five minutes.  Add onions and let cook until they are soft.  Add garlic and sauté another few minutes.  Add pepper, stir and place veggies in a bowl.

In same pan, add wine, bullion, beef stock.  Reduce down.  Add veggies, stir and let simmer for a few minutes.  Serve.

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By Tika for CHEW WANNA EAT?