When I go out to eat at a casual restaurant, there’s about a 75% chance I’m going to get a chicken sandwich if there is one on the menu. It’s only 75% because sometimes I like to “broaden my horizons”, or whatever you’d like to call it. But the truth is I could get chicken sandwiches every time and never get sick of them.
There is one complaint I have to make about pretty much every chicken sandwich I’ve ever eaten at a restaurant, though, and that is that it is always missing something. That’s not to say it’s not delicious, but every time I get a chicken sandwich, I always wind up thinking, “this would be better if the chicken was marinated/it had a sauce/there was guacamole/it was spicier/it was cheesier,” etc. Then I go home, think about how I should make a chicken sandwich for the blog, and then 20 minutes later I forget.
A few years ago, my then-roommate Allison and I were broke college students who could barely afford to pay our rent and cable bills, let alone buy anything for anyone else. When we realized Father’s Day was just around the corner, we panicked a bit. Dads are hard enough to shop for in the first place (I swear they have everything they want, and how many years of football-themed gifts can you really give them?) but throw being penniless into the mix and there’s nothing you can get them. Moms like heart-felt cards, or collages of pictures, or hand-written poems, but dads… what do dads like that you don’t have to spend a lot of money on?
Well, for one, dads like cannoli.
With this revelation, Allison and I decided to make mini cannoli cups for Father’s Day with ingredients we had in the house already, ingredients that happened to make our mini cannoli much less guilt-inducing than your typical, traditional cannoli would be. Guess what? They were still amazing, and no one could get enough of them. No one could believe that they weren’t insanely bad for you. But they weren’t. Not at all. But wait, there’s more…
Give me melted cheese in any form and I’ll probably devour it. Combine it with beer, spicy chorizo, roasted poblanos, garlic, tomatoes, onions, and cilantro, and it doesn’t stand a chance. I’m like a hoover vaccuum when you put Fundido in front of me. Seriously, any semblance of that delicious Mexican dip will be gone in seconds. It’s actually one of my most impressive talents.
Ok, it’s not really one of my most impressive talents (thankfully) but it is kind of shocking to see a 5 foot tall girl house an entire skillet of oozing cheese.
The Super Bowl is right around the corner, so that means it’s time for me to share some super snacks. Last year, I did a Buffalo Chicken Super Bowl Extravaganza that everyone seemed to like (because who doesn’t love buffalo chicken?) and then I told myself I wouldn’t make any more buffalo chicken recipes until this Super Bowl… but I was lying to myself. I couldn’t help but throw together this recipe for Buffalo Chicken Corn Chowder a few months ago and I don’t regret it at all. However, when I realized the Super Bowl was approaching, I had a hard time thinking of a new recipe using the ultimate football food as a base. I thought I had done it all.
I wish I could tell you that there was some deep background history behind these pierogi– that my father grew up in Poland and brought back the recipe from his family’s long tradition, or that my mother used to enjoy them in the heart of Pittsburgh and shared the city secret of adding sour cream to the dough with me. However, that’s just not the truth. Truth is, the first real pierogi I tried were from a restaurant in my college town. It might not be the magical story you’re craving, but that’s when I started to dream about making pierogi myself.
I always told myself that they’d be too hard, or take too long to make, that I’d have to learn how to mix the dough just right from someone who’d been doing it for generations, and so I stuck with the far less satisfying frozen kind. (Sorry, Mrs. T.) I was inspired to finally give it a go, though, by a weekly food challenge group I recently joined, and I couldn’t be more grateful for that push! Moral of this story: Don’t be afraid to make these. They honestly don’t take that long to make, the dough is surprisingly easy to work with, and they are so, so, so insanely good. But wait! There’s more…
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