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Spicy Pierogies

Spicy pierogies with olive oil and spices - This simple and easy recipe starts with a box of frozen pierogies and takes just a few minutes toss with olive oil and spices. Topped with a bit of sour cream, they make a perfect side dish.

Print Recipe Spicy Pierogies Course Side Dish Servings Ingredients 1 box pierogies any flavor2 tablespoons olive oil2 tablespoons fresh parsley chopped1 tablespoon fresh basil chopped2 cloves garlic pressed1 teaspoon paprika to taste1/2 teaspoon cayenne pepper to taste Course Side Dish Servings Ingredients 1 box pierogies any flavor2 tablespoons olive oil2 tablespoons fresh parsley chopped1 tablespoon fresh basil chopped2 cloves garlic pressed1 teaspoon paprika to taste1/2 teaspoon cayenne pepper to taste Instructions Boil the pierogies according to package directions. Toss hot pierogies with olive oil, parsley, basil, and garlic. Sprinkle pierogies with paprika and cayenne pepper, to taste. Recipe Notes Share … Read more

10 Uses for a Crinkle Cutter

how to use a crinkle cutter

I’m a simple girl. {cough, cough} I tend to use a few really awesome kitchen tools and often skip fancy, single-use gadgets. In all honesty, the crinkle cutter is a tool that I rarely use. I know lots of uses for it, and I do use it now and then, especially when I’m preparing something for Grace, but most of the time, I just grab my favorite knife. Anyway, Tiffany and Amber both asked me to help them out with their crinkle cutters, so here are some suggestions – 10 Uses for a Crinkle Cutter Ice cream. Wouldn’t it be … Read more

10 Uses for Tongs

kitchen tongs uses

There are lots of different tongs out there, from light plastic ones to heavy metal and rubber ones. We have a few different kinds of tongs – a small bamboo set, a plastic set, and a heavy metal set. 10 Uses for Tongs Turn a dish without removing it from the oven. Because the tongs have a long handle, you don’t have to pull the dish the whole way out of the heat. It will cook more quickly, and you won’t burn your fingers. Toss a salad. Bake potatoes. Wrap the potatoes in foil and cook them directly on the … Read more

The Great Stuffing Debate and Cornbread Stuffed Chicken Breasts

roasted vegetable stuffing

Do you stuff your holiday bird? We don’t. We make something that we call stuffing, but we cook it in a baking dish in the oven. No turkey involved. Swanson wants to know what you think about The Great Stuffing Debate, including stuffing the bird and whether there should be fruit, vegetables, or nuts in the stuffing. They have a fun website set up to find out what you think, and you’ll get recipe suggestions based on your vote. I found a recipe on The Great Stuffing Debate that I thought was really interesting. We had it for dinner tonight, … Read more

Potato Crust Pizza – A New Twist on an Old Favorite

We eat a lot of homemade pizza. Almost every Sunday afternoon, Joe uses our stand mixer to make a batch of pizza dough. He pre-bakes it, and then lets it sit for most of the afternoon, until we’re ready to top and eat it. I love having homemade pizza on Sundays. It’s a comfort food tradition. And you know I’ve been loving the comfort food for the last couple of months. We ran out of yeast a couple weeks ago, but Joe didn’t want to forgo our pizza tradition. He improvised. We did have ten pounds of potatoes, so Joe … Read more

10 Things to Make with a Mandoline

mandoline

This is a mandoline. This is a mandolin. Today, we’re talking about the former. I have an inexpensive mandoline, and I use it all the time. It’s another one of those tools that spends most of its time in the dishwasher, waiting to be cleaned. There are mandolines on the market for upwards of $200. You don’t need a fancy one, just one with a thick blade and a thin blade. A grating blade is nice, too. The idea of a mandoline is that it makes slicing firm foods easier and faster. I can slice a whole zucchini or onion … Read more