side dish

Bacon, Maple, Brussels Sprouts (The kids will eat too!)

These sauted sprouts will disappear from the table.  Adults and children alike will offer no complaints once they taste these. 

Ingredients


2 lbs brussel sprouts cut in half
6 chopped slices of bacon
2 oz grated Parmesan Cheese
2 tsp maple syrupFrying Pan with Lid, Deep Saute Pan 11 Inch Stone-Derived Nonstick Coating, Stainless Steel Handle Cooking Pan, Induction Compatible, Oven Safe, Dishwasher Safe, Granite/Gift Box Included  Frying Pan with Lid, Deep Saute Pan 11 Inch Stone-Derived Nonstick Coating, Stainless Steel Handle Cooking Pan, Induction Compatible, Oven Safe, Dishwasher Safe, Granite/Gift Box Included

Directions


  • In medium skillet render chopped bacon until lightly crisp.
  • Remove grease from pan reserving 2 Tbsps. 
  • Use 2 Tbsp bacon fat to saute halved sprouts. About 8 minutes.
  • Add bacon back into pan with sprouts.
  • Sprinkle with grated Parmesan cheese.
  • Cover pan and reduce to low heat. 
  • Cook covered about 5 more minutes as cheese melts and Brussels become tender.
  • Stir in 2 tsp maple syrup
  • Season with a pinch of salt and black pepper.
  • Serve warm.

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Brown Butter Garlic Parmesean Mushrooms

These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.

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Ingredients

1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms

Directions

Separate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color.  Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter. 
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart.  Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over. 
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces. 
Broil in oven 15 minutes. 
Serve warm.

Extra tip:

You can play with this adding bacon or topping with chives.  Add more cheeses, or herbs.  This is a take on a classic mom has made for as long as I can remember.

Jen’s Green Bean Casserole

I started with the basic recipe and have perfected it through the years. I always get great comments on it, and of course the true test no leftovers! My husband started urging me to make a double batch so he can have some left over. It’s an easy recipe to go up or down for servings so he gets a little pan for when the guests leave.

Ingredients

2 – 12oz frozen Green Beans
2 – 10.5oz  Cream of Mushroom Soup
2 – 6oz French Friend Onions
1 cup shredded Cheddar Cheese
1 tsp minced garlic

Directions

Combine Green Beans, garlic, and half of Fried Onions in Lg oven safe dish. 

I suggest a 9 x 13 casserole dish.  Spread all cream soup over mixture.
Bake at 350° for 35 minutes. 
Sprinkle onions and cheese on top.
Return to oven for 15 minutes.
Serve warm.

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NATIONAL PIEROGI DAY – October 8

National Pierogi Day October 8

NATIONAL PIEROGI DAY

National Pierogi Day is observed annually on October 8. This is a day to enjoy this delicious side dish.

Pierogi is the plural form of the rarely used Polish word pierog. The word Pierogi can be found spelled several ways including perogi and pierogy. However you choose to spell it, pierogi are dumplings made up of unleavened dough that are first boiled then sometimes baked or fried in butter. Usually semicircular in shape, they are traditionally stuffed with a mashed potato filling, potato and cheese, potato and onion, cheese, cabbage, sauerkraut, ground meat, mushroom, spinach or fruit.

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Pierogi are often served with melted butter, sour cream, fried bacon crumbles, sauteed mushrooms and onions and/or green onion. The dessert variety, those filled with a fruit filling, can be enjoyed topped with applesauce, maple syrup, chocolate sauce and/or whipped cream.

There are other similar types of dumpling-like dishes in other ethnic cuisines. 

It was the Eastern European immigrants that popularized pierogi in the United States.  At first, pierogi were a family food among the immigrants and were also found in ethnic restaurants; Freshly cooked pierogi became a staple fundraiser for ethnic churches in the post-World War II era.  By the 1960s, pierogi were being marketed for the frozen food aisles of grocery stores in many parts of the United States.

While pierogi are eaten as a main dish in other countries, Americans typically consider them to be a side dish.

  • The Pittsburgh Pirates hold a pierogi race at every home game.  Six pierogi costume-wearing runners (Potato Pete, Jalapeño Hannah, Cheese Chester, Sauerkraut Saul, Oliver Onion, and Bacon Burt) race to the finish line between innings. 
  • Whiting, Indiana celebrates an annual Pierogi Fest each July.
  • Glendon, Alberta, Canada is home to a 6000-pound pierogi which stands 25 feet tall and is made of sturdy fiberglass and steel. Piercing the giant pierogi, which was build in 1991, is an equally giant fork.

HOW TO OBSERVE

Have some pierogi and use #NationalPierogiDay to post on social media.

There are over 1,500 national days. Don’t miss a single one. Celebrate Every Day with National Day Calendar!

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