• 2017
  • What’s cookin’ Wednesday : Schnitzel

    This weeks meal: schnitzel with brussel sprouts.

    Schnitzel has always been my favorite food as a child and I still love it today! During our trip to Austria, Ari ate schnitzel essentially everyday. Traditional schnitzel is made from pork, but Ive always preferred either chicken or turkey schnitzel.

    Things you need: eggs, splash of milk, flour, bread crumbs, chicken breasts

    First, I like to prepare the chicken. I cut out all the yucky parts and thinly slice the chicken breast (how thin you slice it depends on personal preference). Next grab 3 dishes that are big enough for one chicken piece at a time. (I used plastic to-go containers & lids) Fill one with 2 eggs and a splash of milk, the other with flour and the third dish with bread crumbs.

    Now start breading! Make sure you coat each chicken piece in flour, then egg and lastly bread crumbs.

    Once all the chicken breasts are breaded, pan fry them.(the key here is make sure the oil is hot so the chicken sizzles as soon as you place it in the oil) Flip when golden brown. Depending on how thick your chicken pieces are, you may need to finish cooking the chicken in the oven at 350°.

    For the brussel sprouts, Wash and halve. Coat in olive oil and bake at 350° till brown.

    Schnitzel with Brussel Sprouts

    Schnitzel with Brussel Sprouts

    Schnitzel with Brussel Sprouts

    Happy cooking! We’d love to hear about your go to recipes!


    This meal would go wonderfully with a BIG slice of a lemon bar. Click here for recipe!

  • 2017
  • Perogies

    This weekend was a little chilly & I was already in a sad mood since hubby was leaving for Mexico for a whole week. ALL I wanted to do was spend every second with him before he left. As much as I love living in NC, being away from family and friends is extra tough when Ari is essentially never home traveling 50% of the time.

    Nevertheless we made the most of the weather and our time together. We went for a bike ride and then got to cookin’.


    This was our first attempt at making perogies & they turned out wonderful!

    For the filling, make mashed potatoes and season as you like. I like my perogies with garlic and chives!

    For the dough, in a large mixing bowl mix together 3 eggs & 8 oz of sour cream. Add 1/4 tsp salt + 1 Tbs baking powder + 3 cups flour. Mix together with a mixer until combined. Separate the dough in half and roll out on your kitchen counter. Make sure to sprinkle tons of flour on the counter, hands and rolling pin. Use a round cookie cutter ( I used a 3 inch) and cut out as many pieces as you can. Next add a small spoonful of the mashed potato filling in the center of the dough, moisten the edges with water, fold over & press the edges with a fork.

    To cook, add perogies to boiling water. Remove when they start to float (Timing will depend on how thin you rolled out your dough). I like to sauté some onions with the cooked perogies. This recipe makes a ton of perogies, so I ended up freezing the majority uncooked.

    Hubby doesn’t like perogies so we made a ‘ravioli’ version for him. He put cooked ground beef, pepperoni and cheese in his and loaded it with tons of pasta sauce and Parmesan cheese!

    I’m thinking next time I’m going to try making a desert version! Adding a little sugar to the dough and filling them with blueberries or peaches and frying them (healthy, I know!). With a side of ice cream. YUM

    Happy cooking, friends! XO