Category Archives: Sides

Potato & Cheddar Cheese Pierogis

Posted on by

0

So I dont know whats up with me but I’ve been having these crazy cravings—no, I’m not pregnant but for a couple of days now I’ve wanted to eat Pierogis (you know those Polish dumplings made with potato on the inside) I mean, I’ve been craving it so much I would give up on my diet for em!!

So last night I started making the dough and the filling so that it could be ready for me this morning when I decided to make them. Can you imagine 7am and someone making pierogis because they have nothing better to do??

Well let me tell you, I dont have anything better to do! =)

Anyways, heres the recipe:

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • 4 large potatoes
  • 1/2 cup heavy whipping cream
  • salt & pepper to taste
  • 1 cup grated cheddar cheese
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
For the filling, boil about 5 cups water, dice potatoes and place in boiling water until fork tender. Remove from heat, drain, add heavy whipping cream, salt and pepper to taste and cheddar cheese and mash together until a smooth consistency is reached. Place in fridge until cooled or overnight.

Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Use a fork to press down edges.

The great thing about this recipe is that you can pretty much use any filling that you like you can also serve it with many toppings, onions and butter which is what I did, or you can have honey dijon mustard, apple sauce, sour cream, the ideas are endless!!!

Chuleta’s famous potato salad and Jack Daniels Whiskey and Peach bbq chicken

Posted on by

1

I gotta tell you, Im one of those simple give me a cheeseburger and mashed potatoes (’cause I don’t like fries) type of girl.

Some would call that, a cheap date? Well I call it a realistic I dont want no salad kinda date!

Anyways, last night I went out to TGI Friday’s which is like one of my favorite fast food restaurants. Dont judge me because I love me some fast food, at 1000 calories a meal that just means a whole bunch of deliciousness!!!

I dont know how many of you are familiar with TGI Fridays but they are known for their Jack Daniels sauce on many of their meals. So of course, it only makes sense that I would concoct my own dish that involves Jack Daniels and I think its one of those things that works on any night of the week!

Forgive me for not taking the most appetizing picture but please please please believe me that this is a delicious meal!!!

Heres my recipe for Chuleta’s Jack Daniels BBQ Chicken

  • 12 Chicken Legs/Breasts bone in and skin on
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 1-½ cup Jack Daniels
  • 12 ounces, Jack Daniels BBQ sauce
  • 1 jar Peach jam
  • ½ cups Water
  • 2 Tablespoons Worcestershire Sauce
  • 4 cloves Garlic, Peeled
  • 3 whole Green Onions, Sliced Thin

Preheat oven to 300 degrees.

Heat oil and butter in a heavy OVEN SAFE pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

For my potato salad you will need:

  • 6 red potatoes skin on
  • 1  cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 granny smith apple cubed
  • salt and pepper to liking
  • 1/2 teaspoon cayenne pepper

Scrub and wash potatoes, cube into small 1 inch pieces. In a large pot bring 6 quarts water to a boil.

Once water is at a boil place potatoes in pot, boil until fork tender.

Once potatoes have cooled, in a large mixing bowl mix together all ingredients with potatoes. Taste and alter seasonings to liking.