Pierogi Lasagna and Kielbasa Kabobs LIVE!

Happy Easter week Farm to Table family and friends! In our home we celebrate Easter but whatever holiday you celebrate, I sincerely hope you all enjoy some quality time with your family.

My favorite thing to do on a holiday is eat and these recipes are sure to please.  Pierogi Lasagna is my take on the traditional homemade pierogi.  It takes much less time to prepare if you prefer homemade but a little more time than preparing from a box.  My mom made this when we were kids and although I’ve added a couple things, it still brings back some wonderful memories.  It’s SO delicious!!

I’ve also added a fun take on traditional kielbasa, another favorite for our family during the holidays.  This is a great way to get your kiddos to eat a serving of fruits and veggies.  Both recipes will be featured in my new book “Farm to Table Fabulous for Busy Moms” out this summer! I’m sharing them with you today so you can make a new tradition for your family in the kitchen.

I was lucky enough to make both recipes on PA Live yesterday with my friends Haley and Bryan! If you happened to catch the show then this is As-Seen on TV! It’s always a great time in the kitchen.  I absolutely love getting the opportunity to get to be a part of such a fast-paced, fun show.  I can’t explain how fun it is getting to be a guest on a LIVE show and cook in a studio, pinch me, it’s the best!  I really think I’ve found my new favorite thing! If you missed it, I’ve attached a link to the segments below.  See Haley and Bryan on PA Live airing every day on WBRE at 4pm.  I hope you enjoy and Happy Easter!

Kim xo

Pierogi Lasagna

Ingredients:

9-12 oven-ready lasagna noodles
salt and pepper to taste
4-5 medium potatoes, quartered, boiled and mashed
1/2 cup whole milk
2 1/2 sticks butter – 4 tablespoons reserved
1 medium onion, chopped
1 cup ricotta cheese
Additional salt and pepper to taste
4 cups shredded sharp cheddar cheese (1/2 cup reserved)

Directions

1. In a large bowl combine mashed potatoes, 4 tablespoons butter, milk and cheddar cheese; set aside.
2. Meanwhile, in a pan, sauté onion in butter.
3. In a greased 13-in. x 9-in. baking dish, line bottom with butter, onion mixture.Place layer of lasagna noodles, approx.3. Spread 3 cups potato mixture across noodles, dot with ricotta cheese, 6 tablespoons evenly spaced. Drizzle with approximately 4 tablespoons of butter, onion mixture.  Repeat step one.  Top with a layer of noodles and butter, onion mixture. Bake, covered, at 400° for 45 minutes. Remove foil sprinkle with remaining cheddar cheese and bake an additional 5 minutes until golden brown. Let stand 5 minutes before serving. Yield: 8-10 servings.

 

 

Smoked Kielbasa and Apple Kabobs

Ingredients:

2 pounds smoked kielbasa, cut into 1-1/2-inch pieces
2 medium tart apples, cut into chunks
1 medium-large sweet red pepper, cut into 1-inch pieces
1 medium-large green pepper, cut into 1-inch pieces

 1 small red onion quartered

 olive oil to drizzle

 sea salt to taste

Directions

1. In a bowl, place all ingredients and toss with olive oil.  On four metal or soaked wooden skewers, alternately thread sausage, onions, apples and peppers. Place in 425 degree oven on baking sheet uncovered, in indirect heat for 10 minutes per side or until heated through and vegetables are tender. Cook 5 minutes longer for crispier kielbasa. Sprinkle with sea salt to taste. 

Yield: 8 servings.

CLICK HERE FOR PA LIVE SEGMENT

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