Potato and Garlic Pierogi

Ingredients

• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 6 garlic cloves, sliced
• Coarse salt, to taste
• 1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
• 5 tablespoons unsalted butter
• 1/2 cup heavy cream
• Freshly ground pepper, to taste
• 12 egg roll wrappers, cut into 4 1/2-inch rounds
• 1/3 cup water
• 1 tablespoon minced fresh chives

Directions

1. Step 1

   Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

2. Step 2

   Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.

3. Step 3

   Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Old-Fashioned Chicken and Dumplings

Ingredients

• 1 large chicken (4 to 4 1/2 pounds), cut into quarters
• Coarse salt and freshly ground pepper
• 8 cups Scott's Chicken Stock
• 1 medium onion, halved lengthwise
• 2 ribs celery, preferably inner ribs, with leaves attached
• 1 large egg
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
• 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1/4 cup heavy cream

Directions

1. Step 1

   Generously season chicken with salt. Cover, and refrigerate overnight.

2. Step 2

   In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

3. Step 3

   Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

4. Step 4

   When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

5. Step 5

   Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

6. Step 6

   Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Pot Stickers

Wantons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

Ingredients

• 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
• 1 recipe Wonton Filling
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped (optional)
• 1/3 cup reduced-sodium soy sauce, for serving

Directions

1. Step 1

   Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.

2. Step 2

   In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Man Food…Chili Cheese Dog Casserole

Ingredients:

8 hot dog buns, torn into pieces

8 beef hot dogs, cut into round slices

1 1/2  cups shredded cheddar cheese

1 lb. lean ground beef or turkey burger

1 (16oz) can Chili Beans

1 (8oz) can Tomato sauce

1 (15 oz) can diced tomatoes

1 packet Taco seasoning

Instructions:

Preheat oven to 350.

Cook turkey burger or lean ground beef until meat is browned and cooked through; drain. Stir in chili beans, tomato sauce, diced tomatoes, taco seasoning mix, and 1/4 c. of cheese.  Let simmer for a couple of minutes then remove from heat and set aside.

Spray a 9 x 13 in pan with Pam.  Lay the hot dog bun pieces across the bottom of the pan.

Layer the hot dog slices on top, covering the bun pieces.

Pour the Chili over the top of the hot dog slices and cover with remaining shredded cheese.

Cover with foil and bake for 30 minutes, removing foil for the last 10 minutes.

Serve with mustard on top.

***if you don’t want to make your own Chili you can use 2 (15oz) cans of your favorite canned Chili.

BBQ Sweet Potato Hash with Fried Egg

This simple sweet potato hash with fried egg is perfect for breakfast, or brunch, or even brinner.  We've been having breakfast for dinner a lot lately, and this was a favorite last week.  Sweet potatoes pan fried ’til crispy, tossed with black beans, and topped with a fried egg.   You know how I go through food phases?  Well I've circled back to sweet potatoes.  Seriously love them.

Ingredients

1. 1 large sweet potato, peeled and diced into small cubes
2. 1/2 onion, peeled and chopped
3. 1 (14 oz) black beans, rinsed and drained
4. 1 tbs minced garlic
5. 2 eggs
6. 1-2 tbsp extra virgin olive oil
7. salt and pepper

BBQ Sauce

1. 1/3 cup ketchup
2. 1 1/2 tbsp Worcestershire sauce

Extra toppings

1. diced green onion
2. 1 avocado, sliced

Instructions

1. Bring a medium pot of water to a boil and add the diced sweet potatoes. Boil until potatoes are just barely tender. Remove from heat and drain.
2. Coat a large pan with olive oil and heat over medium heat. Add garlic and chopped onion and saute until onions are translucent. Add another tablespoon of olive oil and add sweet potatoes. Cook over medium-high heat, gently stirring ever two three minutes until edges of sweet potatoes are crisp. Stir in black beans and let cook for several minutes until black beans are warmed. Season with salt and pepper. Remove from heat and cover pan with a lid.
3. Mix the BBQ sauce in a small bowl and set aside.
4. Lightly grease another small non-stick frying pan with a dab of olive oil (or butter) and heat over medium. Crack the eggs directly into the pan and let them sit. Cook until the edges of the egg white start to curl up (this would be sunny side up). If you want the eggs over-easy, flip them once the bottom is set and let the other side cook for a minute or two.
5. Divide the sweet potato hash evenly onto two plates, and top each with a fried egg. Season with salt and pepper and top with sliced avocados, green onions, and a drizzle of the homemade BBQ sauce (you can use store bought BBQ sauce as well). Serves 2.