Blossoms are Blooming

We’ve mentioned before here and here how much we love visiting the Finger Lakes Wine Country in New York. The lakes, the wineries, the local food scene, the people, the community and well, everything.

NY Sunset

It’s always been a special place for us, but when Mike and I visited for our anniversary in May, things went to a whole new level. Have you ever had a travel experience where stars align and opportunities present themselves almost as though they had been planned all along?

Seneca Lake

We’ve certainly had our share of adventures. Random, like the time we stood up in a wedding in the Dominican Republic for two Canadians we had just met only days before. Awe inspiring, like the time we got lost on a scary, one-way dirt road in my rear wheel drive sports car in the mountains of Arizona, only to emerge at a summit for a stunning sunset. And even wild, like the time a black bear came to the door of our cabin in the woods of Colorado. But this trip…well, it was magical and downright unbelievable.

Fruit Packing House

You might remember we stayed at this adorable Airbnb house where we met Tina. Tina and her husband Eric run Sawmill Creek Vineyards and are the creators of Verjooz. They are both the kindest, most fun and friendliest people. Frankly, we consider them our New York family now.

NY family

Well, while Mike and I were out to dinner at the Stonecat on Seneca Lake (one of my favorite all-time restaurants), Tina walked in with Eric and her friend, Laury. Quick introductions were made and it was instantly as though we had always known one another. Bottles of wine were ordered and time seemed to stop as we laughed, talked and did I mention, laugh!


So in our conversations, we learned that vines needed tying. We learned that winter sounds equally as fun as summer in FLX. We learned that Laury was the president of the Finger Lakes Wine Country travel and tourism organization (a job similar to one I had applied for a few years back in another location…and we share a similar PR background!). Needless to say I was thrilled to get to pick her brain. And we also learned that Tina’s cherry trees had blossomed.

cherry blossoms

Well, you already know that these conversations led to this…

heaven on earth

But, they also led to this…which likely requires a little explanation.

cherry blossom shoot

So it turns out that Laury had been hoping to capture Tina’s cherry blossoms in a photo shoot to promote the region’s spring beauty. As we tossed back a delightful Cab Franc, Laury suggested that Mike and I take part in the shoot. We could be the authentic tourists in the photos! Well, we all got a good laugh at that. An hour or so later, after more laughing and stories, we retired for the night.

tying vines

Fast forward to early the next morning and we’re tying vines. Somewhere in the middle of a row, Tina asks if I checked my email. Intrigued, I quickly grabbed my phone and found a message from Laury and her marketing team. If we were game, they lined up a photographer for the evening and would love to take shots of us at sunset not only in the cherry blossoms, but the vineyards and on a picnic as well! So this happened….

puppy face

But it didn’t end there. It turns out they had also read our blog and loved it. They wanted to bring us back, kids and all, in June for a photo shoot of us touring the region and all it has to offer. I read and re-read the email. Was this for real? And what was probably the most exciting thing, Laury offered to bring me back in August for the wine bloggers conference in Corning, NY. She said not only would it be fun, it would be a great opportunity for me to make some new connections toward finding my new path! I’m telling you, it was surreal. I kept asking Mike if this was all really happening. It was all too good to be true, and while I was beyond excited to return the next month (made going home a little easier), I was still in disbelief when we returned home. Did this all really happen? Yes, yes it did…

party at the oasis

We’ll get more into the kids’ visit in our next post, as it certainly deserves a post. It was incredible! What an adventure and what an opportunity. Before we leave you though, we’ll share one last thing. Remember those cherry blossoms? Well on our trip in June, the fruit was ready for picking. We met Tina on the Sunday morning of our return and she graciously let us pick cherries. It was a very special treat as the orchard didn’t open to the public for another few days. She had three varieties, black, white (or sweet) and sour. Of course we sampled them all! Tina even taught the kids how to properly pit a cherry – by biting into the cherry and spitting the pit at a hand made target on the wall! You can imagine their excitement! Someone telling them they get to spit at a target!

cherry picking

We of course came home with several bags of cherries and set straight to work! We’re working on Tina’s cherry liquor recipe (which we’ll share when it’s complete around the holidays!). We’ve made a sweet cherry pie, a sour cherry pie (both to come), and this – Seared Scallops with a Cherry Sauce.

seared scallops with cherry sauce

This is an easy meal to prepare, and elegant to serve. It’s especially easy to prepare if you have cherry pitters on hand to assist.

cherry pitters

While Mr. N and Miss A weren’t allowed to spit at the wall inside, they were still full of giggles. Note Miss A’s safety goggles!

pitting cherries

Just a warning, if you do have little pitters, your kitchen may appear as though it’s a crime scene once they’re done. Still, watching these two make each other laugh and spit into a bowl they designated as a target when they thought I wasn’t watching was a trade off I’d make again!

messy messy

For this recipe we used the black cherries, but have also used white. (The cutting board is a map of the Finger Lakes.)

NY cherries

Hand made. Gorgeous.

cutting board

Once the cherries are pitted they are chopped for the sauce, which combines shallots, garlic, cherries, tarragon, crushed red pepper and thyme.

chopped cherries

We also used a dry Chardonnay from FLX. Any dry white will work, but keep in mind if it’s not drinking quality, it’s not cooking quality. A better wine will make a difference. Not to mention cooking wine has more added salt. Rule of thumb – if you wouldn’t serve it, don’t cook with it.


We finished the sauce with a little butter and it was ready to go. The scallops were simply patted dry with a paper towel to help promote a good sear, and seasoned with salt and pepper.


Keep a close eye on the scallops as they cook. They only require a minute or two per side depending on thickness, and turn rubbery if over cooked.

searing scallops

We served the scallops immediately garnished with the sauce. We also served a little extra sauce on the side for dipping (it’s too tasty not to!).

cherries and scallops

This was a 4 spoon meal for Mr. N and I, a 3 spoon dish for Mike and a mixed review of 2 and 4 for Miss A. She loved the scallops, but not the sauce. She prefers her cherries straight up and raw.

seared scallops

The sweetness of the scallops paired nicely with the slightly tart and spicy cherry sauce. It’s easy to prepare and pretty to serve.

black cherry sauce

The leftover sauce also went well with white fish for Mr. N the next day at lunch. He said I could make this for him anytime.

Print this recipe: Seared Scallops with Cherry Sauce

I have a feeling this recipe will stick around in our house for some time. If only cherry season lasted a little longer! Many thanks to our dear friends Tina and Eric for the cherries and to Laury and team at Finger Lakes Wine Country for this experience.


We’ll be back next week, actually posting from a special trip with my parents in Colorado, with the sweet cherry pie and the rest of our crazy FLX adventure. And in two weeks, I’ll post from the Wine Bloggers conference! Stay tuned.

Seventh Heaven

Well, for those of you that tuned in Saturday only to be taken to a dead link, my apologies. Hopefully this will be worth your wait! Last month, as you may recall, Mr. N enjoyed a “pie” for his birthday meal of choice. It was an easy decision for him. Miss A, however, took her time deliberating. a-theater

Perhaps she was too busy preparing for her big show weekend as Bert Healy in a musical production of “Annie.” Miss A has watched Mr. N perform for years and last year decided to take it up herself through summer camp. She had so much fun singing and dancing, she insisted on going back again this summer. Needless to say, if you want to know any words from the soundtrack, just let me know. After four weeks of Miss A’s nightly rehearsals in our living room, we’ve got you covered! a - theatre

With her love of all things song and dance, would you be surprised that she picked a Rock Diva theme for her 7th birthday party this year? (Ironically, and I just realized this right now, my 7th birthday was Madonna themed!) rock diva

The party was perfectly suited to Miss A. We walked into the venue promptly at 10:30 a.m. on a Sunday morning and were greeted by very enthusiastic high school girls (our party hosts) squealing in delight over the birthday girl, and Taylor Swift blasting through the speakers. After a moment of stunned sensory overload, Mike and I noticed Miss A had already been whisked away for her costume change. She and her friends picked costumes and then had their hair, nails and make-up done. Once they were proper divas, they bounded up on a stage and performed karaoke all morning long. (Need to know the words to any Taylor Swift songs? I know all those now too!) one direction

The girls all seemed to enjoy the festivities, especially Miss A who had a smile on her face the entire morning. So did I as I didn’t even have to make the cake! diva cake

Or worry about any of the clean-up! Great idea for a party Miss A. birthday girl

After Miss A was all rock diva’d out, we then prepared for her special birthday meal. In past years she has chosen some rather interesting and sometimes sophisticated options for her birthdays. One year I was tasked with making a sourdough bread and chocolate balsamic cookies (which I didn’t even know existed). Another year it was BBQ ribs and cherry crisp. This year, she again demonstrated her love for gourmet food and chose a Truffled Lobster Mac & Cheese. lobster mac & cheese

I think it’s fair to say, we were all excited for her birthday dinner this year! We boiled four lobster tails and shredded the meat, which was plenty for our family. We also chose to use Dubliner Cheese and Gruyere as well as shallots and garlic. Truffled Lobster Mac & Cheese

We livened the dish up a little with a bit of Dijon mustard, nutmeg and chives. We also topped the lobster mac with breadcrumbs and of course, the truffle salt, before baking. IMG_5403

The mac and cheese only took about an hour to bake, but goodness did I have a lot of dishes! A pot for boiling noodles, a skillet for the garlic and shallots, a pot to boil the lobster, etc. It was definitely not a one-pot meal or an easy clean-up. That said, it was out of this world delicious! It was creamy, cheesy and delightful with the sweetness of the lobster. It easily earned 4 spoons from every one of us! (As do most of our lobster dishes – I’m noticing a pattern there.) cheesy lobster pasta

The only thing I might do differently (if it wasn’t for Miss A’s consumption that is) was to add a little cayenne pepper. I think a bit of heat would have been the perfect complement to round out the dish; however, Miss A likely has a few more years before she develops a palate for spicy foods. Then again, you never know with this little firecracker!

Print this recipe: Truffled Lobster Mac & Cheese

cheesy pasta

It’s amazing to think that Miss A was only two and Mr. N only six when we started this blog. Their tastes have certainly come a long way; and I have a feeling they’ll come along even more over the course of the next year. But more on that soon… siblings

A Busy Kitchen

While we don’t post nearly as often as we used to, our kitchens by no means have slowed down. We’ve been making new and old recipes pretty regularly now. Sometimes the kids are on-hand to help, but most of the time they have other things keeping them busy. homework

While I’m usually at the sink, stove or counter, the kids are doing their homework, coloring, or just talking with me about their day. When Mike is home, he’ll be in the kitchen with me, helping me chop vegetables or putting dishes away. We have one cat, Chipper, that likes to sit at the stool on the other side of the counter or at the kitchen window so that he can supervise everyone, especially his little brother Hobbs. He much prefers to observe him from above. chipper

As for Hobbs, he’s either running through the kitchen chasing toys, nipping at my toes and whining to be picked up, or curled up in a little ball on the rug in the center of my work area. I’m fairly certain he’s going to cause me to have accident one of these days. However, more often than not, he’s climbing things he’s not supposed to and having to repeatedly be set back on the floor. He is awful cute though. Hobbs

We haven’t made too many international dishes lately; although we do have plans for a new recipe next weekend. I have, however, been teaching Mr. N some kitchen basics. He’s old enough now to learn how to operate the stove, oven and microwave. I’ve even had him make a few meals for he and Miss A all by himself. I just walk him through step-by-step. So far we’ve tackled pasta, shrimp, roasted chickpeas and homemade pizza. We, of course, have had to start with his favorite foods! LEGOS

It’s been fun to teach him and spend this time with him. It gives us a few minutes in his busy day that are just ours. I think he enjoys it too. At first he wasn’t too thrilled to have to learn these things, but once I explained to him that someday he might want to cook a special meal for a special girl, he was much more on board. He’s growing up so much! Fortunately for me, those days are still a ways off (whew!), and the only girl he’s cooking for right now is his little sister. And I have to say, she was very impressed that Mr. N made her dinner. She adores him and loves anything he does for her, unless of course he’s made her mad that day, in which case he’s best just steering clear of her six-year old wrath. sibling rivalry

So, the kitchen, it’s still the center of our ever-changing universe. And until Miss A and I get that next international recipe rolling, I thought I’d share with you a dish that Mike and I ate last week. It’s definitely a warm, comforting fall dish loaded with fresh and inviting flavors. It’s an Acorn Squash stuffed with Lemon & Ginger Risotto. Stuffed Acorn Squash

You can find the recipe here: Lemon Ginger Risotto with Acorn Squash

I roasted the acorn squash while I prepared the risotto. Once both dishes were done, I scooped the risotto into the squash for serving. squash and risotto

The sharp, fresh taste of the lemon and ginger were a great complement for the nutty flavor of the squash. Mike and I both gave the dish 3 spoons. lemon ginger risotto with acorn squash

We topped the risotto with toasted walnuts. We didn’t use any Parmesan or cream as we were trying to keep it healthy, but either would be a nice addition as well. Fortunately we made enough risotto to stuff two more squash later in the week. Lemon & Ginger Risotto

The leftover risotto heated well, but this time we tweaked the recipe a bit and added some sauteed spinach to the risotto as well as some mild Italian sausage. We enjoyed this version as much as the first. The spinach added a little lemony bitterness to the dish that to me just completed it perfectly. acorn squash

The kids, as many of you know, eat many things, and often many exotic or unusual things. Squash, however, is not one of them. Try as I might, they do not like the sweetness or the texture of the vegetable. In all fairness, I didn’t either until I was in my 20’s, so there’s still hope. Until then, there’s more for Mike and I to enjoy. Acorn Squash Stuffed with Lemon & Ginger Risotto

We’ll be back in a bit with Miss A’s international dish. It’s a yeast-based recipe, so goodness knows how we’ll fare. Fortunately, Miss A is better at cooking with yeast than I am, so our odds are better with her in the kitchen. Until then, enjoy your changing seasons and have a great Halloween! More soon. Cheers!

Harvesting the Last Days of Summer

This has been a beautiful week! For the first time in recent memory, our annual trip to an apple farm was done wearing shorts and t-shirts. And we’re not complaining! We’ll take this summer-like weather as long as we can get it. onions

So to keep up the guise of summer, we’ve been enjoying the end of summer’s harvest with our meals. Today’s recipe is reminiscent of our trip to Michigan in August. On the last afternoon of our vacation, we enjoyed a wonderful gourmet pizza at a local winery. We’ve since recreated it at home several times. While the prep time is a little lengthy, Mike and I think this Summer Harvest Pizza is worth the effort. balsamic caramelized onions

We start the meal prep early in the day by making a semolina pizza crust. We use my bread machine to simplify the process. The dough recipe makes enough for three large pizzas. We make one for Mike and I, one for the kids and then ten mini-pizzas for the kids to take in their school lunches. Later in the day, about an hour before dinner, we begin the remainder of the prep, starting with caramelized onions. semolina pizza dough

Next, we prepare the figs. We’ve used several different recipes off the web as guidelines. (Like this one or this one.) After cleaning and slicing the figs, we toss them into an oven-proof dish. We drizzle them with honey, balsamic and a bit of brown sugar. We then bake them for 20 minutes at 400F. oven roasted figs

Next up comes the candied bacon. This was not included on our pizza in Michigan, but after reading it over at Rufus’ blog, we knew it had a place on this dish. The recipe is so simple, we’ve made it several times (dangerously simple). candied bacon

Both the figs and the bacon cook up conveniently while the onions are doing their thing on the stove. Then there’s only one last thing to do before assembly. Slice the heirloom tomatoes. heirloom tomatoes

The onions usually take about 45-60 minutes. Once they are done, we roll out the dough and place it on a pizza tray lined with parchment or foil, and sprinkled with corn meal to prevent the pizza from sticking. Then we brush the pizza crust with olive oil and begin to pile on the ingredients. We like to start with the onions, followed by the tomatoes. harvest pizza

Next we add the figs, a few handfuls of arugula, the candied bacon bits and a sprinkle of goat cheese crumbles. You can also add a fresh squeeze of lemon juice at this point as well. We’ve done both with and without and either way was equally enjoyable. The pizza then bakes for 15-20 minutes at 400F. summer pizza

Once the crust is golden brown and the pizza is nice and hot, we remove it from the oven and sprinkle a bit more fresh arugula over the top. veggie pizza

Then we slice and serve. I like to add a bit of balsamic reduction over the top just prior to serving as well. Adds that extra bit of sweet tang to the dish. Mike and I both thoroughly enjoy this tribute to summer on a pizza. It’s packed with a variety of flavors and textures – a true delight to the taste buds. tomatoes and heirlooms

Mike and I both give it a solid 3 spoons. It’d be tough to get a homemade pizza to rank 4 spoons – we grew up on Chicago-style pizza after all. That said, it’s a good gourmet-style pizza that we’ll surely make again. The kids, however, weren’t into this one at all. Far too many visible vegetables for them. They opted for a more traditional sauce and cheese pizza one night and a pesto pizza another night. That’s fine by us – more slices for us! homemade pizza

I found a good batch of figs at the market recently, so this last time I roasted a triple batch. I’ve frozen them along with some slices of heirloom tomatoes in hopes that they’ll work over the winter. I would love to have this pizza in the middle of January. It may not be summer then, but a good bottle of wine, the fireplace and the taste of summer on a pizza…sounds like a nice winter evening to me.

Print this recipe: Summer Harvest Pizza

fig pizza

Now, I suppose we’ll start moving onto fall…somewhat reluctantly, although I admit I do love fall cuisine. I’m going to have Mr. N pick our next country to cook from this week. So we’ll be back in a week or two with his choice and a dish to go along with it. Have a great week everyone!

Springing into Action

It’s officially spring; although you would hardly know it. Let’s not even mention the snow that’s coming our way again tonight. Nope…we won’t mention that. Instead we’ll focus on the one thing spring surely brings – spring break! I’m going to keep tonight’s post short and sweet. We’re planning a short little escape soon – just us and the kids. So while we’re busy getting prepared and shuttling Mr. N to and fro, I’m going to quickly share our last Polish recipe for this little adventure. lasagna noodles
Like last week, we’re focusing on another “lazy” take on the pierogi, the homemade dumplings filled with a variety of ingredients. One of the more traditional pierogi recipes features a dumpling stuffed with potatoes, onions and farmer’s cheese, and that’s what we’ve recreated here only in the form of a casserole. Or as I like to call it, a lazy-agna. cheese filling
Yes, I realize lasagna in and of itself isn’t exactly lazy, but I consider it easier than hand-making dumplings. Not to mention, it provides ample leftovers which is key for our schedule during Mr. N’s show. (Perhaps many of you have noticed that I’m absolutely drooling over your dishes these past few weeks as home cooked meals are few and far between right now.)mixing cheese
We found this recipe at and one of my favorite tips was soaking the no-bake noodles for 30 minutes in warm water. I’ve used no-bake lasagna noodles before and I would say about 50% of the time they work fabulously. The other half of the time, some of the noodles don’t cook and I end up with a layer of crunchy pasta. Pre-soaking the noodles, however, did the trick. The pasta cooked to perfection. potatoes
Just like the prep for a traditional lasagna, the filling is prepared first. Ours included mashed potatoes and caramelized onions. Miss A also mixed the cottage cheese with egg and a bit of onion powder, while I shredded some cheddar cheese. caramelizing onions
Mr. N was our potato masher. He found it quite tiring. (Or perhaps it’s his late night rehearsals!) mashing potatoes
Once the cheddar cheese was mixed in with the hot mashed potatoes, we ended up with three mixtures for filling – the mashed potatoes and cheddar cheese; the cottage cheese; and the caramelized onions. cheesy potatoes
The rest is all about the layering. onions
We began with the noodles, added the cottage cheese, followed with the potatoes and then the onions. layering lasagna
And of course that’s followed with another layer of noodles, cottage cheese, potatoes and onions. lasagna steps
Once we reached our top layer, we tossed the remaining onions with a few breadcrumbs before adding them over top, and finished it off with a handful of cheddar cheese. breadcrumbs
We baked the casserole, covered, at 350F for 30 minutes. baking pierogi casserole
After the 30 minutes was up, we uncovered it and baked a final 10 minutes (or until bubbly). pierogi lasagna
We cut and served our lazy-agna immediately, reserving the leftovers in the fridge for the next week. This could also have been frozen and reheated as well. pierogi casserole
The pierogi casserole hit the spot. It was warm, it was filling and it was definitely comfort food. Miss A was in heaven – cottage cheese and mashed potatoes in one dish! It was a 3 spoon dish for her. In fact, this was a 3 spoon dish all around – a solid meal. Mr. N liked it so much, he had seconds and actually enjoyed his leftovers later in the week. pierogi lasagna
Mike and I loved the sharpness of the cheddar cheese and sweetness of the onions. And needless to say, I liked the fact that we could reheat individual servings for our crazy weeknights. pierogi lasagna
Print this recipe: Lazy-agna

polish lasagna

Given our success with both lazy pierogi options, one of these days, I’ll make the real thing. Until then, either the lazy pierogi or the lazy-agna will due perfectly.pierogi casserole dishWe’ll be back in a few weeks to share our latest adventures, and perhaps even a recipe or two. Until then, I’m going to check out for a bit and fully enjoy this year’s spring break with my growing kiddos. Hopefully by the time we return, winter will have officially gone on its break! Have a great start to April everyone!

Child Labor

When Miss A first mentioned that she wanted us to cook recipes from Poland, the first thing that came to my mind was pierogis. Pierogis are dumplings stuffed with cheese and potatoes, sauerkraut, ground meat or fruit. They are similar to ravioli and the Russian pelmeni we made a few years ago. Once boiled they can also be toasted in butter and served with onions, or topped with sour cream.

lazy pierogi ingredients

Pierogis aren’t complicated to make, especially if you’re familiar with making fresh pasta, but they are time-consuming. We were all set to spend the weekend making the little dumplings, but we suddenly have become quite busy again. Mr. N auditioned for a play at a theater company in Chicago this week, and he got the part! It’s a Greek tragedy and he’ll be playing one of two children in the all-adult show. He’ll even have to color his hair for the role (which he is actually very excited about!). The play will run for five or six weeks in May and June for a total 26 shows! You know where we’ll be most weekends. Until then, it’s rehearsal time – and lots of it. I (half) jokingly suggested to Mike that we rent an apartment in the city for a few months to save us on the travel. Really though, we’re thrilled for him. He is so excited and proud of himself (and we are too!).

ricotta pierogi

So with the new schedule, I figured we should probably simplify the recipe and prioritize our to-do list for the weekend. Fortunately I came across the recipe for Lazy Pierogi. I dug a little further and wouldn’t you know it, it’s a real dish! Given the name alone, I knew this was the perfect solution for us. Not only that, it also makes a lot of leftovers for easy meals later in the week.

making pierogi

The recipe is simple – combine ricotta, eggs, salt, butter and flour in a food processor to make a dough. Roll the dough out, slice it, boil it and done. In fact, this recipe is so easy, I took the laziness up a notch and let the kids do all the cooking (with the exception of the boiling and frying). They started by combining the wet ingredients in the processor. Mr. N handled that for us.

processing dough

Miss A was patiently waiting her turn (sampling the flour – I have never known anyone to enjoy dry flour, but she does!). melted butter

Once the wet ingredients were mixed together, Miss A dumped the flour in and processed to form the sticky dough.

sticky dough

We then lightly dusted the counter with flour and the kids began rolling out the dough. They formed 1-1/2″ ropes all while laughing at the amount of flour winding up all over their clothes and floor.

rolling dough

Mr. N thought he looked like a painter with the flour dusted all over his shirt and jeans and Miss A was relishing in the sticky mess between her fingers. This was some serious hands-on fun.

lazy pierogi dough

Then she got the hang of it and loved rolling the “worms.”

dough worms

Next the kids helped to slice the ropes into 2-inch dumplings.

slicing dumplings

The kids each dropped a few of the dumplings into the boiling water, but then it was time for mom to step in. The silliness was reaching peak levels and that’s not such a good mix with a pot of boiling water. boiling dumplings

The dumplings sink upon being dropped in the water, but quickly rise to the top. After they rise it’s another five to seven minutes before they are done.

dumplings draining

Much like real pierogis, lazy pierogis can be served a variety of ways. We opted to toast them in a bit of butter.

toasting pierogi

The kids were so excited about trying our little lazy pierogi. I mean what’s not to love – cheese and butter?! It’s absolutely their kind of pasta.

Polish Lazy Pierogi

Mike and Mr. N also sprinkled a bit of dried dill over theirs for a little added flavor. I’m picky about dill, so I left it off mine and we figured it was in our best interest to not put anything green on Miss A’s.

lazy pierogi

The dumplings were dense, but al dente. They had a light butter flavor with a hint of sweetness from the ricotta. They were a decent 3 spoons for both Mike and I.

toasted lazy pierogi

As for the kids, they enjoyed eating their dumplings almost as much as making them. Mr. N said they were a 4 spoon dish and Miss A insisted that they were 5 spoons – knowing that our top rating is four. If her empty plate was any indication, she loved them.

buttered lazy pierogi

Print this recipe: Lazy Pierogi

So there you have it – the lazy pierogi brought to you entirely by our little sous chefs. It’s a simple recipe that only takes about 30 minutes from prep to table. And as you can see, it’s a fun recipe for the kids to make. Now, if I could just get them to help me clean the kitchen….

Before we move on to our next state night cooking adventure, we have one more Polish recipe to share. We’ll be back next week – hint, it’s another lazy one!