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OK, so a few months ago I was eating really bad. So, so bad. Nick and I were both working stupid hours and grabbing whatever greasy fast food was most convenient. Every. Single. Meal. For weeks. Not only did I gain a significant amount of pounds, but I started having serious stomach issues than made a summer trip to Mexico for my brother’s wedding a very unpleasant experience (and endless jokes of Didn’t they tell you not to drink the water?).
So now I’m trying to get healthy again by eating a little better. But only a little. Cause you know, life is short. Ok, now on to the recipe review.
THE RECIPE: SOLID
The instructions were pretty basic and easy to follow. I used whole fresh asparagus, not just the head (that’s what she said?). I also didn’t have any parsley, so I left it out. I’m sure it wouldn’t have made a difference. The only thing I would change about this recipe is a pro tip that Nick taught me early in my cooking lessons: always season your vegetables. Every time you put a new veggie in the pan, season it with a little salt and pepper. Trust me, it makes the flavor sooo much better. Not that it made a whole lot of difference this time.
Nick ate seconds, but he likes to be gentle on me and was probably just being nice. I was not impressed with this meal at all. Typically I love lemon – lemon asparagus is amazing. Lemon chicken is awesome. Lemon mushrooms? Not so much. Something about the flavor did not mix well. This dish was definitely not the scrumptious savory meal I was envisioning. Beside the juxtaposed mushrooms, it was just… boring. Lackluster. But it was definitely edible, so at least I had that going for me.
There are a few redeeming qualities to this recipe: it’s simple and super quick to whip up. We’re talking preparation to plate in 15 minutes. Normally chicken intimidates me – I always get nervous and overcook it. But cutting into chunks is so easy and quick to cook that I didn’t have any issues turning out moist, delicious chicken. Except they were covered in lemony mushrooms. Yuck. Give it a try if you’ve got extra chicken breasts and are feeling like taking a risk. I probably won’t make it again. There are better Pins to test!
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Perogies, if you’re not aware, are little pockets of butter-fried potatoy goodness that traditionally originated in Poland. This is one of our favorite meals, but let me warn you – these puppies take a little time to pull together. I usually make them when I’m trying to avoid cleaning the house. And my kitchen is teensy-tinsey, so everything ends up covered in flour. That’s right. No cheating with Philsbury croissants or philo dough here. That’s for pussies. That’s for fake cooks. This recipe makes dough from scratch.
And not just from scratch. I don’t own a mixer. I make these fuckers by hand.
RECIPE: PRETTY SOLID
The recipe is easy to follow and has lots of scrumptious pictures and a bonus cute little girl trying perogies for the first time. However, there
two three small issues I have with this recipe:
- The Dough. Maybe it’s because I make it by hand, but I just can’t seem to get the texture right. My dough always comes out sticky while the author’s is perfectly pillowy. The taste is still great, so it’s not a deal breaker. Just be aware you might have to flour your hands a lot.
- Caramelized Onions. I don’t know about you, but I don’t ever have a batch of caramelized onions just hanging out. If you are unfamiliar with kitchen lingo, caramelizing is the process of browning the sugars in something, with the intended result being a more delicious, savory something. For onions, however, that means pushing them around a skillet for like an hour (here’s the tutorial). Add that to your dough-making endeavors, and this meal take several hours to pull together. If you ever have to make these onions, make a TON so you don’t have to do it again for a long, long time.
- The Size. Ok, those cute little things look delicious, but I’d need to make a million between me and Nick. Especially because they are so damn delicious. I make mine about twice as big. Sometimes bigger.
TASTE: WE LOVE IT!
Nick says this is one of his favorite dishes (that I make, anyway). Serve them up with sour cream (Nick prefers siracha) and steamed veggies.
Making the dough is time consuming, but cathartic – especially while kneading. Caramelizing onions is a bitch, unless you really are into slaving over a hot stove. That being said – I can make this without much of a problem, so I’m fairly confident any yahoo could handle homemade perogies. Now get to chopping those onions, you’ve got a long night ahead of you!