Oh btw, look how talented I am with snow.. Nice.. Come here,I'll melt you.Such the sculptor am I. Yes, of course, it's a replica of the FFH.
OK, this Paprika Chicken Stew with Potato Pierogi meal is a Rachael Ray .. original here. Tasty take on a quick version of chicken paprikash. It is different in that is is made in 30 minutes or so, and is served with pierogies. Tastes better as it sits so make stew a day ahead if you can.
Begin by chopping up some bacon, and cooking it till brown and crisp. Add your chicken that has been cut in one inch chunks and seasoned with salt and pepper, and brown on all sides about 5 minutes. Meanwhile, gather these. Then add your chopped veggies to the chicken and bacon,also the paprika, cumin, marjoram, and bay leaves. Cook till tender, bout 4-5 minutes. Make a well in the center of the pot, add flour and olive oil to make a paste. Stir in wine to scrape up brown bits, then add the tomatoes, chicken broth, and cook for about 20 minutes till thickened. Meanwhile cook potato pierogies according to package directions, or make your own pierogies like I did here, drain and coat with olive oil so they won't stick. Melt some butter in a pan and brown the pierogies a bit. Serve the stew in bowls with a bit of sour cream, parsley, lemon zest, and rosemary on top. Then top with the pierogies. Done. I prefer the pierogies on the bottom of the stew with the sour cream mixed in, tastes delicious that way, easier also to serve on a plate, but its not pretty that way so I served it the way Rachael suggested. BUT if you're gonna try this serve it the way I said.. better.. honest. Tasty, satisfying weeknight meal Sending this out to Deb of Kahakai Kitchen for Souper Sundays!I am always trying out new chocolate chip cookie recipes, who doesn't? This recipe for Soft and Chewy Chocolate Chips caught my eye due to the rave reviews and the ease of prep. I halved the recipe with absolutely no problem!! Begin by grabbing your ingredients. Mix your flour and baking soda in a bowl and set aside. In a large bowl, combine butter, sugars, and pudding. Beat until smooth and creamy. Beat in eggs and vanilla. Gradually add your flour mixture, stir in your chocolate chips. Drop by small ice cream scoop on cookie sheet. Bake at 375 for 10-12 minutes.. Cool on rack. I like to slightly undercook mine so watch cooking time carefully. These are fantastic. Delicious. A nice variation of others that I love. You can substitute chocolate instant pudding for a chocolate chocolate chip cookie too!
I will be around as soon as I can. Will miss visiting you all.