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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, October 22, 2012

Monday Night Meals: Week 7

Detroit Lions Vs. Chicago Bears



1 c flour
2 eggs
2 T sugar
1 c ricotta

olive oil/butter


            Place the flour in a mound on the table. Add a dash of salt. Create a hole in the center of the flour; crack one egg in the center. Break the yolk with hands, and work the flour and egg together. When the egg is well combined, add small amounts of water until everything forms together. When a ball is formed, knead the dough on a floured surface for ten minutes, should be a solid and smooth ball.

            Meanwhile, in a mixing bowl, add the sugar, ricotta, egg and dash of salt. Mix until smooth and well combined. When the dough in a ball, roll out thin with a rolling pin, about the thinness of piecrust or thin crust pizza. Using a small bowl or large cup, create 2-3 inch circles of the dough. When all the dough is in circles, place about a teaspoon of ricotta filling in the center. Get finger wet with water, and rub along half of the dough circles, fold over and press together. You can use a pastry cutter or fork to seal edges together, and have a decorative look.

            Fill a pot with water and a dash of salt to a boil. Add the pierogies to the water; cook until they begin to float on top, about five to six minutes. Remove from water and heat the oil (or traditionally butter) in a frying pan. When hot, add the pierogies browning the bottoms. Remove from heat and serve. We fried basil to join, but can also be served with parmesan cheese, sauce or whatever you prefer. Go Bears!

City Chicken

1 lb. pork tenderloin
½ c flour
1 T garlic
½ c breadcrumbs
1 egg
1 T parmesan cheese
1 T fresh parsley
1 c chicken broth
salt and pepper
canola oil


            Cut up pork into one-inch chunks and place onto skewers. Get three plates and place them on the counter. On one place crack egg and beat, adding a little water to thin it out. In another bowl, microplane the parmesan cheese. Add the garlic and breadcrumbs to the cheese and mix together. Place flour onto third plate.

            Heat the oil in a frying pan on medium heat. Roll the skewer in the flour, then dip in egg, and finish with breadcrumbs. Place each skewer into the hot oil; brown each side of the skewer. Preheat oven to 350. When the skewers are all brown, place into a baking dish. Pour the chicken broth over the chicken. Bake in oven for thirty minutes. Enjoy with rice. Go Lions!

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