Homemade Pierogies!!

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PIEROGIES!!!!!!!

Who loves some Pierogies!!! ME!!!

So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.

And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64

A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!

If you are not familiar with what they are, click here

I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.

For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂

Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂

I just went with Potato and Cheese for this first batch 🙂

Dough – Ingredients

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I used a food processor, you can do it by hand too

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Flour and salt

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pulsed it a little then added my egg

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with egg mixed in

 

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then add sour cream and butter and pulse

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Pulse a few times

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then turn it out onto your work space

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Knead to just bring together

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form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough

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Filling – Ingredients

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Peel and cube your potatoes & boil until
done

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Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off

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I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes

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using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy

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potatoes, riced 🙂

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mix in butter and half and half

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8oz. shredded cheese

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fold in cheese

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finished mixture

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place in container and chill

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my dough

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I cut in half

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then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick

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I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂

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I used my scoop, it worked out perfectly
mixture was about 2 tablespoons

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place potato mixture in the center of the round

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bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side

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Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch

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as you can see not all of them look perfect
but they all tasted Fabulous!!!

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From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half.  Great mashed potatoes
for sure.

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Homemade Pierogies

Dough:

2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened

You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.

Filling:

2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese

Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher.  Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.

Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick.  You can use a 3-3 1/2 inch round cutter to make your rounds.  Or you can free form your rounds, you will get 24 rounds out of this dough.

Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.

At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.

Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.

Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally.  When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.

Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂

Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!

fiesta-friday-badge-button-i-party

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Papa K’s Meatloaf!!

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So last year my friend Paul and I went to Pittsburgh to visit his family, we had a great time with his Dad as I call him “Papa Kovac”.

The first night when we got there Papa K made us dinner his famous Meatloaf, Haluski and Asparagus 🙂

The meal was so Delicious!!! Loved it all but I got his Meatloaf recipe and I made it myself 🙂

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Here are Papa Kovac and Paul during dinner

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The Delicious meal!!!

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Me and Paul being silly with some graphics

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As this posts I am back in Pittsburgh with Paul and we are visiting with his Dad, this time we are going to do some cooking and of course go on some adventures around town 🙂
I will blog about my trip in the coming weeks 🙂 In the meantime enjoy Papa K’s Meatloaf!!

Ingredients

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the chopped onion, red pepper, celery and garlic
saute this up

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add to a big bowl with the meats, oats, egg & milk

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Mix it up with your hands 🙂

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Now I always take a piece and fry up in a Skillet
I like to taste just to make sure I have the
seasonings right…does anyone else do this?

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Cooked up

 

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taste good, seasonings are good

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free form it on a lined baking sheet

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Bake it up

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yummy

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Okay now I love the flavor on its own
BUT!!!! i just can’t eat meatloaf without
Ketchup!!! and not any ketchup…
HEINZ KETCHUP!!!! it is a MUST!!

yes I am a Ketchup snob 😛

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Yummy!!

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Papa K's Meatloaf

  • Servings: 8-10
  • Difficulty: easy
  • Print

2 lbs. lean ground beef
1 lb. ground pork
1 red pepper, diced
1 large or 2 small onions, diced
2 stalks celery, diced
1 egg
3/4 cup quick oats
6 cloves garlic
2 tsp. kosher salt
1 tsp. pepper
3/4 cup milk

Saute in a large skillet the onions, celery, red pepper and garlic until softened.
In a large bowl add sauteed mixture, meats, oats, egg, salt, pepper and milk mix together with your hands.  If you want to check for seasonings take a little of the mixture and make a patty and fry is up, taste it for seasonings if you like the taste…done…if not add to your taste.

Free form the mixture into a loaf on a lined baking sheet and bake at 350 degrees for 60 minutes to 90 minutes.

Let set for 10 minutes before cutting and serving.

Add Ketchup…Heinz Ketchup if you want!!! 🙂 LOL!!

My Trip to Chicago!!

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This past weekend was my birthday and I went to Chicago to Celebrate!!

I went with a friend and we stayed with a friend of ours and her sister.  We had such a wonder time, these are only a third of the pictures I took.

The first night we stayed in and I cooked we had grilled Chicken, grilled zucchini and a grilled asparagus and tomato pasta salad, and they got this awesome Red Velvet Cake that as so so good, I brought the rest back and shared it with a friend and my parents and they all loved it so much said it was so moist and it was even 4 days later.  the picture of me with the silly hat on was funny we all took pictures with it on 🙂

Next day we drove all over, and saw many things like; U.S. Cellular field where the White Sox play, Wrigley Field where the Cubs play, I can remember everything but I tried to take many pictures.  We passed Friday and Saturday the show “Chicago Fire” filming that was really cool.  We went to Millennium Park, they had the coolest light up water feature, with peoples faces, of course we saw “the Bean”.  Downtown we visited my friend at work, she works in the costume shop at the Joffery Ballet, she was working on refurbishing “The Nutcracker” costumes, she made Clara a new skirt, they were on lunch when we popped in, they were having a party for her manager she was leaving that day on maternity leave.  That was nice seeing all the costumes and stuff, we went to Magnolia Bakery, didn’t buy anything 😦 just looked 😛

Had tea at Argo Tea Cafe, walked through Macy’s to buy the famous Frango Mints, and a must go to was Garrett Popcorn, went to Petterino’s for dinner, I had the Maryland Crab cake with roasted corn and red pepper, then I had the Parmesan crusted scallops with green beans.  Then the waitress brought me a birthday dessert and of course it was CHOCOLATE and it was so GOOD!!

Saturday we took a boat tour through the Chicago river then went out onto Lake Michigan that was tour was the best you got to see a lot stuff.  The we went over to Navy Pier and they have a stain glass museum there and then to end the day we went to a Polish restaurant “Staropolska” it was so good, I had the potato pancakes, perogies, potato dumplings and a cabbage roll.

Of course before leaving we stopped at the polish sausage shop and a perogi shop.

What a great trip and what a great way to spend my birthday,

Thank you Mary, Barbara and Mary for making it special for me 🙂

You ladies are Great Friends!!!

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