Pizza Pierogi Pockets

Once you get good at making a recipe, sometimes it's hard to branch out and create something new. People put in the exact same ingredients, make the exact same dishes with the exact same sides because... hey, its easy and they know how!

But cooking is more than simply getting supper out of the way. To me it's more of a culinary adventure, trying to find new things to make and taste.

When I was growing up, it was always hard to get me to try something new on the menu. Usually it was either Fettuccine Alfredo or a large burger. Sure I know what I am getting every time, and I know it will most likely be good... but what could I be missing? If I still ordered those same things, I would never have discovered Paella, Kung Pow or Ahi Ahi taco's. There are so many delicious dishes in the world, why would I limit myself to eating the same thing all the time!

This is a revisiting of my pizza recipe, except that it is a little bit different. I wanted to call them pizza pockets, and my girlfriend like pizza pierogies... so here they are... Pizza Pierogi Pockets!

Pizza Pierogi Pockets

Pizza Dough - My recipe for dough can be found here

Tomato Sauce

Onion

Pineapple

Peppers

Pepperoni

Chedder Cheese

Just remember that you can put whatever you want in your pizza! Dont be limited by the recipe!

Take a desired portion of the pizza dough and flatten on the counter. Remember it has to fold on top, so double whatever size you want the pizza shape to be.

Spoon in some sauce and the ingredients that you desire. Carefully fold the dough over the ingredients inside. Be careful not to over stuff. Pinch together the opening. Repeat until all the dough is used up.

Lightly brush on some olive oil, and then dust the top with spices (Basil and/or Parsley are good)

Cook in the oven at 400 degrees for about 20 mins or the top is golden brown.

This recipe was great, an excellent variation on a dish that easily could have stayed the same for years. It makes great leftover sandwiches as well if you need something to munch in the library or at work. You can also leave the sauce out and just add meat and cheese, and then serve with a tomato or marinara sauce on the side. Enjoy!

Eggs Benni

Ah eggs. This was the very first thing that I actually learned how to cook. Back in elementary school, a nice fried egg before heading out to take the bus was fantastic! I wasn't a huge fan of the runny yolk, so I always broke it early on. I loved it when it got nice and crispy on the outside.... yum!

As a student, eggs are perhaps the easiest and most versatile food you can make. There are so many combinations and flavours that can be used with this simple ingredient, why wouldnt you order it?

Eggs Benedict has always been the highlight of eggs. It's not the easiest egg dish in the world to create, so many people shy away from even trying it. I would get them when going out for breakfast with friends because I would never get them at home. But one night... in a fit of cooking creativity, I decided to try them out.

I lacked two of the most important ingredients, a meat (Usually Bacon or Ham) and an English Muffin. So I had to do a little bit of experimentation. I used leftover pepperoni slices that I had used for pizza, and some leftover hamburger buns toasted. Not the prettiest, but they still tasted good!

Here is my best attempt at Eggs Benedict, and while I think it still tasted great, you may want to get the more traditional ingredients. I found my recipe for this at Help with Cooking

Eggs Benni

*I usually cut this recipe in half for myself

Hollandaise Sauce

Egg Yolks - 4

Lemon Juice - 2 tbsp

Cayenne Pepper - healthy pinch

Salt and Pepper - pinch

Butter - 9oz, 255g

Its easiest to start with the Hollandaise sauce because you can place it to the side to focus on the other parts of your meal.

The best way that I have found to separate egg yolks from egg whites is to crack the egg into the bowl. Scoop the yolk out with your hand and slide it into your other hand. Repeat until only the yolk remains. Remember it has to be not broken.

Place the Yolks, Lemon juice and spices in a sauce pot and stir, whisking until blended together. Place on burner at about medium heat. Cut the butter into small chunks and slowly add, whisking constantly until all the butter is mixed in.

If it start to separate, add about 2 tsp of water to continue to whisk.

Once you have the desired thickness of the sauce, place to the side.

You should now start toasting your bread

The Egg Part

Eggs - 4

Water - 5 pints

Vinegar - 5 tbsp

Place water in frying pan and bring to a boil. Lower heat to about a medium for a simmer. If the water is boiling too much, the eggs will break and be ruined!

Once the water is on simmer, add the vinegar. The rule is for every pint of water, add a tbsp of vinegar. This will help the eggs coagulate and form their shape.

I like to break the eggs into a bowl, one at a time, and slide the egg into the water gently. Repeat until all eggs are in the frying pan.

Now let them cook for about 3 mins, dont touch them!

With a slotted spoon, remove the eggs and place on a paper towel. You can remove any stringy parts of the egg if you desire.

Place meat on the toasted bread, and then the egg on top. Spoon some of the Hollandaise sauce on top and you are ready to go!

This recipe is only tricky because there is so much to do at once. But if you break it down, it's a fairly easy recipe to learn. I like to add more cayenne than others because I like a bit more a kick. Enjoy!

Roomie Smoothies

When I first came to University, I knew absolutely nothing about cooking. I knew a couple basic concepts, but nothing to give me a full and balanced diet. The first year I spent eating at the school's cafeteria, a mistake I know. Sometimes I wonder if it's really the beer that causes the First Year 15 (pounds that is), or if it is the diet the school provides...

My second year I got lucky and moved in with a friend that could actually cook. We had a great setup for meals! He would cook all the meals, and I would do the dishes. It actually worked too! There were a couple rough times where dishes would pile up, or something was cooked I didn't overly enjoy, but overall the system worked.

It was actually living with this roomie that helped get me to cook. Living with someone that has a passion for cooking gets transferred over. You can't help but pickup certain recipes or ideas. I also became his sous chef when we had larger meals. Some things were marked down for the future when I would have to fend for myself. There were also times when the roomie wasn't around, and I would have to fend for myself.

Roomies are always a bit of a risk, you never know what you may get. You could get the all-night partier, the slob, the naked chef, the anal retentive, the bossy type.... or you may get one that is just right. I have had a bunch of roommates, all with there own quirks, but I was lucky to get one that not only helped inspire me to cook, but has become a great friend of mine.

This one recipe is so simple, and yet so amazing, I have to share it. It gives you a good shot of your daily intake of fruits, and it's great with breakfast, a snack or for studying. This was the first thing that I learned how to make from him, and Im lucky that I did! Cheers!

Roomie Smoothies

*All measurements are approximate for this recipe. It depends on how thick you like your smoothies.

Frozen Berries - 1 Cup

Yogurt - 1/2 Cup

Banana - 1

Juice - 1/2 cup

I like to buy a huge bag of frozen fruit from Costco (A bulk superstore) that will last me awhile. It's your choice what you would like to purchase. I like to mix it up occasionally.

Poor about a cup's worth of berries into a bowl and microwave for a minute. This is a kindness to your blender as it will soften the berries up.

While the berries are defrosting, place the yogurt, juice and banana in the blender. You should always put the liquids on the bottom for better blender care.

Add the berries and blend away! You may want to add more juice or yogurt if it is too thick. Serve with a straw and you are good to go! Filling, healthy and delicious, this is one of those recipes that everyone should try out. Enjoy!

Irish Steak Pie

Happy St. Patrick's day! Remember to wear green!

I suppose as my blog starts to grow, I can actually have food for the holiday's prepared for people to read. It's probably fairly disappointing trying to look up a good Irish recipe for the holiday, and not being able to find any on my blog!

I also tend to cook on the actual holiday, meaning that the recipe wouldn't even be available until the day after! As a blogger should I prepare in advance? Make food a day ahead of the actual holiday in order to satisfy potential readers?

Tough questions! Luckily for any potential readers, I had to cook this recipe ahead of time. While everyone else is out enjoying green beer, I will be in my night class. Ah the joys of being a student!

I saw this recipe about two weeks ago and had to cook it! I found the original here, but this is my own variation. This is my first time ever making a pie! It was a little daunting, but I think it turned out great. I hate it when I get excited about a recipe and put a lot of thought and time into it and have it turn out simply average. This recipe was above expectations! I wont be creating this only on St. Pat's Day, but any day!

Irish Steak Pie

Beef Chunks - cut into bite size pieces

Onion - 1 diced

Carrots - 1 diced

Celery -1 diced

Peas - 1/2 cup

Corn - 1/2 cup

Mushrooms - a handful

Garlic - 1 clove

Guinness - 1 can

Beef Stock - 1 cup

Thyme - 1 tbsp

Bay Leaf

Rosemary - 1 tbsp

Flour

Pie Crusts - Frozen, there should be 2 in the box. You need them both

Egg - 1

Water

Cook the beef, browning on all sides in a large frying pan. You should turn up the heat to about a medium.

Remove the beef and place in a bowl to the side. Leave any grease or brownings inside of the skillet.

Add the vegetables and saute for about 10 minutes, making sure they are soft. Add the garlic at the final minute and stir in.

Pour in the Guinness and Beef Stock and deglaze the pan. Deglazing means that the liquid is soaking up all the grease and cooked meat on the bottom of the pan. Just give it a quick stir to blend it all together.

Add the spices (Rosemary, Thyme, Bay Leaf) and the already cooked meat, add a lid and bring it to a boil. Turn down and let simmer.

The longer it sits for, the softer the meat is. I let mine simmer for an hour and a half and it was right on the mark. However, you can let it go up to three hours.

There should be instructions on how best to use the frozen pie crusts. Let them thaw for about 10-15 minutes. Place one on a baking sheet, still in the foil. Flatten the other one on a clean counter top.

Once the stew has simmered for awhile, pour into the pie crust. If it still looks too watery, add some flour or corn starch gradually, stirring until it thickens. Take some water and rub along the crust of the pie. Gently lay the other pie pastry on top, pressing the crusts together.

Crack an egg and whisk. Brush the egg on top of the pie crust. This will help it turn golden and crispy in the oven. You should not use the whole egg, but just enough to make the top of the pie glisten. Poke a couple holes in the top with a tooth pick.

Place in the oven for about 20-30mins. You may want to let it sit for a few minutes once you have pulled it out.

It was delicious! Warm and comforting, this pie is an instant favorite. The Guinness was quite a surprise as this recipe did not taste too beery. Instead, it had a great gravy that went perfectly with the crust. I easily polished off two plates and wondered why it had disappeared so fast. The leftovers look great as well!

I had more of the filling left over, and will eat it just as a stew, probably with some biscuits on the side. I hope your enjoy it!