Well the big game is here, and my family is expecting a buffalo smorgasbord! We have buffalo wings, buffalo chicken chili, and this year, we are adding buffalo pierogies. Now, my infatuation is a new one. I had two boxes left over from my last recipe, so I decided to try a new spin. Let me tell you, THIS IS SO FREAKIN’ EASY!! In fact, it was a no mess, one dish preparation!
- 1 box of mini cheddar pierogies (I used Mrs. T’s brand)
- 1 cup of buffalo wing sauce
- 3 Tbsp of ranch or blue cheese dressing
- 1 resealable sandwich bag
- Preheat oven to 400° & line a baking sheet with parchment paper
- Spray parchment paper with cooking spray to prevent sticking.
- In a medium bowl, coat pierogies in wing sauce.
- Line up pierogies on the baking sheet and bake according to the package directions (16-18 minutes)
- Remove from the oven.
- Pour dressing into the corner of a resealable sandwich bag and snip off a very small portion of the corner. creating a thin opening to dispense the dressing onto the pierogies.
- Drizzle each hot pierogie with a zig-zag of dressing & let sit for 2 minutes.
- Transfer to a plate & serve immediately.
The best part of this recipe is that there are no dishes to wash, other than the mixing bowl!. Roll up the parchment paper, gather up the sandwich bag & toss! That’s it!
Enjoy the big game & the tasty treats that go along with Sunday Funday!
Yesterday, I gifted a friend with lunch from my favorite Cajun restaurant, to help her get labor started on her third, overdue baby. While I know this is an unproven, old wives tale, the voodoo crawfish worked to bring about many local babies!
Well, after ordering and coordinating delivery, I was left sitting at my desk craving Cajun food. I called my husband to whine about wanting to go out to dinner, but got no sympathy, so I took matters into my own hands! I shopped Pinterest for a Cajun pierogi recipe because I wanted to emulate the ones from High Street Caffe, but the recipes I found did not match the dish I desired. This is when the creative juices started to boil in my brain. By the time I left work, I was on a mission to go to Wegman’s and secure some super tasty crawfish!!!!!
After an inspired trip to the store, I got home and started to cook! No pizza in my house on this given Friday! Once it was ready, I called my husband and urged him to rush home, because I couldn’t wait to dig in. It was HEAVENLY! Paired with a nice bottle of wine, it felt like a date at home! This recipe has now earned a spot in my top 3 greatest of all time!!!
Crawfish Garlic Toast
- 1 baguette, sliced diagonally
- 3 Tbsp of butter
- 2 cloves of minced garlic
- 2 Tbsp of butter
- 2 cloves of minced garlic
- ½ cup of finely chopped mirepoix (carrots, onion, & celery)
- 12 oz. of crawfish tails
- 1 tsp of oregano
- 1 Tbsp of paprika
- 1 tsp of Cajun seasoning
- 1 tsp of fresh thyme
- A few dashes of cayenne pepper (you can adjust to your liking)
- Salt & black pepper, to taste
- 1 pint of heavy cream
- 1 palmful of chopped fresh parsley
- Slice the baguette diagonally to create large oval slices.
- Melt the butter in a skillet and add the minced garlic. Sautee for 1-2 minutes to infuse the garlic flavor.
- Place each slice on a baking sheet, the brush with the garlic butter.
- Bake at 450° for about 3 minutes, then flip to toast the other side.
- Remove from the oven, and set aside.
- In the same skillet used above, saute the garlic, mirepoix, and butter until softened.
- Add the crawfish tails and cook on high heat until firm.
- Mix in the spices, and saute for another minute.
- Add cream, mix well, and simmer uncovered for about 5 -10 minutes until thickened.
- Stir in the fresh parsley.
Place a slice of toast on a plate & spoon a generous serving of the crawfish onto the toast. Serve immediately. If you would like to serve this as a small appetizer, use smaller, coin sized slices of baguette and smaller portions of crawfish.
This pairs to well with Cajun pierogies! This is a total cheater recipe, so anyone can easily whip these suckers up. They also make a great stand-alone appetizer!
Get the recipe here!
I love Cajun food, and I have a favorite local Cajun restaurant that serves the tastiest Cajun pierogies. Well, the other day, I found myself craving this awesomeness, and dinner out was not in the plans, so I embarked on a mission to recreate them at home. Warning, this is kind of a slacker/cheater recipe. I did not go as far as making my own pierogies. I’m an Irish girl, and really have no experience with them other than what I have ordered out. I purchased Wegmans brand roasted garlic pierogies, but you can also use a classic cheddar variety. This is a simple recipe that can be whipped up quickly, without many ingredients, so you may want to keep a box of pierogies in your freezer, so you can whip these suckers up in an appetizer or dinner emergency!
- 1 box of frozen pierogies (I used Wegmans brand roasted garlic flavor)
- 3 Tbsp of butter
- 1 large shallot
- 3-4 Tbsp of Cajun Seasoning
- Thaw pierogies according to the package instructions.
- In a medium skillet, melt butter and add sliced shallots.
- Add pierogies, sprinkle generously with Cajun seasoning, and brown each side for about 3-4 minutes. Be sure to season each side.
- Remove from skillet and serve immediately, topped with the sautéed shallots.
Serving Suggestion: These pair very well with Crawfish Garlic Toast for a Cajun themed dinner!