Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

December 03, 2019
These home-baked store cheese Pierogies with Caramelized Onions and Bacon ar the proper meal to create with family and friends.

Simple potato-filled Pierogi dumplings tossed in an exceedingly nutty, buttery pan sauce and flat-top with crisp caramelized onions, sharp store cheese, and bacon. Each bite could be a very little cheap, slightly buttery, and packed with creamy potatoes stratified  with delicious caramelized onions and salty bacon. 

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

Pierogies ar one in every of those foods that bring back all the simplest reminiscences. Tell ME you all grew up intake Mrs. T’s store cheese Pierogies too? The frozen luggage of Mrs.

Start with the dough. It’s your basic, flour, egg, salt, combo, however what’s distinctive concerning most pierogi recipes is that the use of soured cream within the dough. The soured cream keeps the dough wet and adds the slightest tang. Since I don’t cook with soured cream, I invariably use plain greek dairy product instead, that works absolutely. However, you'll actually use associate equal quantity of soured cream if you like.

CHEDDAR PIIEROGIES CARAMELIZED ONION & BACON

INGREDIENTS :
DOUGH :

  • 2 tablespoons salted butter, melted
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plain full fat greek yogurt, plus more for serving
  • 1 large egg

FILLING :

  • 2 tablespoons salted butter, at room temperature
  • 2 cups shredded sharp cheddar cheese. plus more for topping
  • 2 ounces cream cheese
  • 4 Russet potatoes, peeled and quartered
  • kosher salt and black pepper

ONION BUTTER SAUCE :

  • 4 thick cut slices bacon, chopped
  • 2 yellow onions, thinly sliced
  • 4 tablespoons salted butter
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh thyme leaves

INSTRUCTIONS :

  1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
  2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
  3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 
  4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 
  5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.
  6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.
  7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

INSTANT POT

  1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.
  2. Finish as directed above from step 3 on.

CHICKEN PARMESAN GNOCCHI SKILLET

November 15, 2019
Chicken Parmesan dumpling frypan could be a total nutrient meal created bushed one frypan. Less dishes to wash with saucy dumpling, juicy chicken, and Parmesan and cheese cheeses. High this mealtime favorite with contemporary basil for serving.

The second is popping intent on be dumpling dishes. I mean, are you able to blame me? Pillowy soft potato dumpling ar quick-cooking and play well with a full host of various flavors – not simply Italian.

CHICKEN PARMESAN GNOCCHI SKILLET
CHICKEN PARMESAN GNOCCHI SKILLET

This time around, dumpling ar combined with chicken, pasta sauce sauce, and cheeses for a seriously smart Chicken Parmesan dumpling frypan. Extremely it’s chicken parm-ish as I’m skipping some ‘traditional’ steps like breading and cooking the chicken, however all the flavors ar here.

To speed up this instruction, I cubed boned skinless chicken breasts rather than change of state them whole. You'll use your favorite reasonably chicken (a rotisserie chicken would extremely speed things up), however this was pretty straightforward and fast.

CHICKEN PARMESAN GNOCCHI SKILLET

INGREDIENTS :

  • 3 tbsp olive oil divided
  • 3 boneless skinless chicken breasts about 1 1/3 lbs, cubed
1 1/2 cups reduced-sodium chicken broth
  • 12 oz marinara sauce your preferred
  • 1 tbsp unsalted butter
  • 1 16-oz package gnocchi
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for serving

INSTRUCTIONS :

  1. Cut chicken into approximately 1-inch cubes.
  2. Add 2 tbsp of the olive oil to a large oven-safe skillet set over medium-high heat. Add chicken and cook for 6-7 minutes, flipping over as needed, until chicken cubes are fully cooked (internal temp reaches 165°F) and center is no longer pink. Remove cooked chicken to a plate.
  3. Place the skillet back on the stovetop over medium-high heat and add remaining 1 tbsp olive oil and 1 tbsp butter. Swirl the butter and oil around the skillet until the butter is melted.
  4. Once melted, add gnocchi to the skillet and break up any that are stuck together. Stir so that the gnocchi are coated evenly.
  5. Cook for 8 or so minutes, or until all sides of the gnocchi are golden-brown.
  6. Pour chicken broth into the skillet and reduce heat to medium. Let the broth reduce, stirring occasionally, for 8-9 minutes or until a thick "sauce" coats the gnocchi.
  7. Add the marinara sauce and cooked chicken to the skillet and stir to combine. Let heat for 1-2 minutes, then remove from heat. 
  8. Sprinkle Parmesan cheese over top of the skillet, and top with shredded mozzarella cheese.
  9. Place skillet in the oven on a rack near the top and set oven to broil. Broil for a minute or so, or until the mozzarella cheese melts. Remove and top with basil for serving.

ONE SKILLET “EGG ROLL IN A BOWL”

November 13, 2019
All of the delicious flavors of your favorite deep-fried Chinese eating house starter move in an exceedingly lighter, faster, one frypan meal! This "Egg appear a Bowl" may be a fast and healthy dinner that is prepared in regarding twenty minutes!

ONE SKILLET “EGG ROLL IN A BOWL”
ONE SKILLET “EGG ROLL IN A BOWL”

This Asian-inspired supper has all of the flavors that you simply love with none of the deep fat cooking. It’s simply an enormous, lovely frypan filled with contemporary vegetables and lean supermolecule stir-fried in an exceedingly savory sauce.

The simple, contemporary flavors during this spring roll in an exceedingly Bowl produce a tasty, family-friendly dinner in one frypan. Which implies that you simply have a healthy dinner to serve your crew in but thirty minutes with just one pan to clean at the top. I’m telling you — this is often nighttime dinner perfection!

ONE SKILLET “EGG ROLL IN A BOWL”

INGREDIENTS :

  • 1 lb. ground turkey breast (can substitute with ground chicken, ground beef, or ground pork)
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon ground ginger
  • ¼ cup less sodium soy sauce
  • 1 (16 ounce) bag coleslaw mix
  • 1 sweet onion, diced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ cup grated or “matchstick” carrots
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • 1 tablespoon hoisin sauce (optional, but recommended)

INSTRUCTIONS :

  1. Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
  2. Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
  3. Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
  4. Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

CREAMY TOMATO ORZO RECIPES

November 10, 2019
Since I’m therefore head-over-fork dotty with my Garlic cheese pasta and Creamy Mushroom pasta recipes, I believed it had been time for an additional tasty re-mix!

The ingredients area unit easy and perpetually things we've got available throughout the week. 

CREAMY TOMATO ORZO RECIPES
CREAMY TOMATO ORZO RECIPES

You’re progressing to laugh however this creamy tomato pasta completely has AN adult spaghetti-os vibration to that. It’s additionally reasonably sort of a pastafied risotto!

The creamy fire-roasted spaghetti sauce is kissed with flavor from the garlic, basil, parmesan, and Italian spices. It’s easy, however merely delicious!

CREAMY TOMATO ORZO RECIPES

INGREDIENTS :

  • 2 cups vegetable broth
  • 1 cup milk
  • 1 tsp butter
  • 2 cloves garlic
  • 1/4 tsp black pepper
  • 1.5 cups dry orzo pasta
  • 14.5 oz crushed fire roasted tomatoes
  • 1/2 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
  • 1/4 tsp salt
  • 2 oz cream cheese
  • 1/4 cup freshly grated parmesan cheese plus exra for topping
  • fresh choped basil to taste

INSTRUCTIONS :

  1. In a large 3-4 quart pot, melt your butter over medium-high heat. Once hot, add garlic and sauté until tender and fragrant.
  2. Add broth, milk, tomatoes, Italian seasoning, salt, and pepper. Stir with a metal whisk to deglaze the garlic from the pan.
  3. Bring to a light boil and add your orzo. Reduce heat to medium-low (mine was at a 4) and simmer uncovered for 10 minutes. Stir occasionally with your whisk to prevent sticking.
  4. After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
  5. One the pasta is al-dente or your ideal tenderness, remove pot from heat. Sauce will be thin and thicken as it cools. Whisk in cream cheese and parmesan cheese. Allow to sit for 5 minutes to thicken.
  6. Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushe red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. 

EASY BEEF BELYASHI

October 07, 2019
We love our dough full of all types of fillings. Chebureki, dumplings, pierogies, manti area unit created with savory fillings. And bulochki – with sweet and that they area unit baked rather than cooked. 

EASY BEEF BELYASHI

Very enamored the within with a crisp outer shell and implausibly flavorous juicy meat filling. It’s total nutrient, however implausibly straightforward. 

To make the filling mix the bottom beef with pureed onions, season with salt and pepper and add sliced cilantro. Combine everything well, cowl ANd refrigerate for a minimum of 0.5 an hour.

EASY BEEF BELYASHI

INGREDIENTS :
Dough Ingredients:

  • 2 cups kefir
  • 1 tsp baking soda
  • 4 tbsp sunflower oil
  • 3½ cups flour
  • ½ tsp salt

Filling:

  • 2 tbsp fresh cilantro, finely chopped
  • ⅓ tbsp salt
  • 2 medium onions, peeled and pureed
  • 1 tsp freshly ground black pepper
  • frying oil (I used sunflower oil)
  • 1 lb ground beef or lamb

INSTRUCTIONS :

  1. To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.
  2. To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
  3. Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
  4. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
  5. Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
  6. Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
  7. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
  8. Place 3-4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
  9. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
  10. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

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