Pierogi

 

I posted this originally a few years ago.  I'm now updating the post, cause I can and also because I've got a lot of pierogi in the freezer.  

A few years back (20 + years ago) , we were living full-time in an RV,  a fifth wheel to be exact.   We were staying in a campground and had made quite a few friends there.  

One of those friends was of Slavic descent, and one day she offered to show us how to make pierogi, but we needed room to do it in.  So I offered her my kitchen to play in. 

I don't remember how many of us there were that day, but I think we had 4 or 5 women in there, in rapt attention as Marge made the dough.   

I had my Kitchenaid stand mixer out on the counter, and we made use of it. 

I'm not too sure how many potatoes we ended up peeling and cooking, but it was a few, and as I seem to recall, one of the group had to run over to her RV and grab some more potatoes for the filling and the dough.

I made some more pierogi the other day, but only made a small batch this time, but a small batch is still a lot.

Especially when you are the only one who eats pierogi.   But they do freeze, amazingly well.  

I personally love filling them with mashed potatoes, cheese, and onions, but feel free to play with the fillings, adding or deleting any part of them.  

Be aware, though, they do tend to shrink a little after being cut.   I used a new-to-me cutter, and it worked well.  I also used my new pasta machine to roll out the sheets of pierogi dough. I cannot tell you how happy I am with it.  

However you do it, having one of these little presses does make it a little easier.  I would cut them out a little bit larger than the diameter of the press.  They do tend to shrink a little, but they still work.   

I also discovered that you can take them straight out of the freezer and stick them into an air fryer. I used my combo air fryer toaster oven for this.  They came out beautifully.  The edges were lovely and crisp, and tasted so good with some sour cream and butter.  I mean, everything is better with butter, I think. 

Fill them with whatever you like. I've mostly done the classic Ruskie style, which is potatoes and twarog cheese, though I use Colby Jack.    I'm going to experiment a little.  I've never had sauerkraut inside, but I may give that a whirl, and Mushrooms sauteed with a little seasoning is also mentioned.  You can even fill them with some fruit, if you like.  I have lots of shells from my latest foray into Pierogi making, and will utilize them in future endeavors, ok, so they'll be cooking adventures.  

 

Print

Pierogi

 

 

 

 

 

 

Yield: Makes about 4 doz.

Author: Sid's Sea Palm Cooking - adapted from several recipes

Prep time: 30 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 H & 10 M

You can make a quick and hearty meal when you keep a few dozen in the freezer.

Ingredients

Dough

• 3 1/2 cups flour mixture of AP flour and Bread Flour (add more if needed) + more flour for rolling out.
• 1 large potato- cooked and riced
• 3/4-1 cup potato water (from the boiled potatoes)
• 1 egg
• 1 1/2 tsp. salt

Filling

• 1 Cup Cooked mashed potatoes, with no added butter or milk
• 1/2 cup grated Cheddar cheese
• 1 small onion, finely chopped and sauteed in 1 teaspoon butter (optional)

Instructions

Dough

1. Cook the potatoes in salted water until done. Drain the potatoes, but keep the potato water. Set aside til cool. Rice up one potato, and place it into the bowl of a stand mixer. Add the flour and 3/4 cups of the cooled, reserved potato water, salt, and the egg. Mix together for a few minutes. If it looks too dry, add more water, 1 tablespoon at a time, or if it looks too sticky, add more flour, 1 tablespoon at a time. The dough will be sticky. Let mix for a couple of minutes and turn out onto a piece of plastic wrap. Wrap well to keep from drying out and let rest for a few minutes while you prepare the filling.
2. Take a small portion of the dough and roll it out on a well-floured surface. The dough will be sticky to handle. Keep the remaining dough covered. Cut out circles with a floured glass or cookie cutter, whichever size you like. I used a 3-inch wide cutter. Add a teaspoon of the prepared filling to the center of the circle of dough and fold over to make a pocket, squeezing out the excess air, and making sure that the edges are pressed down firmly to seal. Use a fork here if you like, or if you have a dumpling press, use that. I did. It was easier. Do not overfill. You will probably only use a teaspoon of filling per pierogi. I used a melon baller to dip out the correct amount.
3. When rolling out the dough, you need to get it thin, about 1/8th thick. If you tear it, just moosh it back up and re-roll the dough.
4. When you've used up all the dough or filling, place the filled pierogi in a single layer on a freezer-safe cookie sheet or stiff cutting board and freeze. When frozen, place the pierogi into a plastic bag and put them back into the freezer until ready to use.
5. You can cook some up fresh, or wait til later.
6. When cooking perogies, fresh or frozen. Add to gently simmering water and cook them just until the pierogi float to the top. Serve with some fresh butter and sour cream.
7. You can also brown them in a pan after cooking, and serve with more butter, sauteed onions and of course sour cream or Créme Fräiche.. I like using my own homemade Créme Fräiche. and some homemade butter.

Filling

1. Sauté onions, grate cheddar cheese, and add to the cooled, riced mashed potatoes. Mix well and set aside.

Created using The Recipes Generator

Boxty with Smoked Salmon

 I used to participate in Fish Friday Foodies, but then my husband passed away and honestly, I just didn't feel 'it' anymore and basically stopped cooking and experimenting.  

Then Wendy said this was going to be the last Fish Friday Foodies, and I went, 'No! ', I'm finally starting to cook and experiment and play in the kitchen again, and I wanted to play this time.  I love Boxty's anyway and topped with Smoked Salmon, AMAZING!!!! especially with some Creme Fraiche on top.

So I did.   Years ago I was reading a book and they referenced Boxty's, which are an Irish potato dish.   The theme this month for the Fish Friday Foodies is Irish seafood dishes.   

So what do Irish Boxty cakes have to do with Fish?  Well, there are several recipes out there that include smoked fish inside the boxty's, but I'm just not that fond of including smoked fish inside a cooked recipe, so I searched and searched and finally found a reference to this dish.  Actually I found several references, you can see them here and here and here.
 

As many of you may know, I love my appetizers, so decided to make this as an appetizer cause I could, and I did.  You can however make the cakes a touch bigger, and serve them alongside a nice salad as a light lunch or dinner.  

Now for a fun ditty...

“Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.”

 Just had to throw that in there, cause it was cute.   

Now for one of the best parts of this recipe, you can use that little bit of mashed potatoes from dinner that you just can't bring yourself to throw away.    Many recipes call for adding grated fresh potatoes to leftover mashed, adding some flour, an egg, some milk.  

Come to think of it, I've been making these for years.  However, I usually just add everything together until it looks right, this time round I actually measured it out, just in case you want to do so as well.  

I gotta say this would have been a winner at one of our Tapas gatherings. Come to think of it, I think I need to do a Tapas Night again, and these would be perfect.  

I topped them with some smoked Salmon, my own homemade Créme Fräiche., some chopped chives from my garden and finely minced shallot.  

Dang, they were good.

Boxty with Smoked Salmon

Yield: 6-10

Author: Sid's Sea Palm Cooking

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.

Ingredients

• 4 russet potatoes
• 2 tablespoons butter
• 2 tablespoons cream
• 1 egg
• 1/3 cup milk
• 1/3 cup flour
• Salt and Pepper to taste
• oil and butter for frying

Topping

• Smoked Salmon slices
• Créme Fräiche - homemade - link in post.- can use sour cream instead.
  
• Chopped Chives
• Finely chopped shallot
• Fresh cracked pepper if desired

Instructions

1. Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.
2. Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)
3. In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.
4. Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives.

 

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it # Sidsseapalmcooking

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes

Brunswick Stew

 I made some Brunswick Stew last month, and decided I needed to share the way I made it.  It's not so much of a recipe, but more of a process.  OK, so you sling a bunch of different stuff into a pot, cook it up and serve it. 

Wait a minute, that's pretty much how this dish evolved.  It consisted of leftovers, random bits of game, veggies and some BBQ sauce, cooked to a nice consistency and then served.  

It has evolved however, the more modern versions of this recipe uses leftover BBQ meat, burnt ends as it were, plus bits and pieces of any leftover BBQ from the night before.  You can read about the origins of the stew here on Wikipedia. 

I do it my way, which results in a pretty tasty dish, even if I do say so myself.  I personally like it served with a piece of my No-Knead bread, but a hunk of cornbread or a biscuit is also lovely.  

Now for why I made this.  I had a half of a smoked chicken, which quite frankly I'm not too fond of, but I knew I also had some pulled pork in the freezer which needed to be eaten soon.

So I took the meat off the bones of the chicken, put it in a pot with the pork, added a 1 lb. or sixteen ounce bag of frozen mixed vegetables to the pot.  Grabbed some of my homemade chicken stock out of the freezer (1 cup if you're into measuring), added that on top, along with a can of diced tomatoes and okra, and about a cup of my favorite BBQ sauce- which is Bullseye, if you're curious.  Let it simmer for bit, then I tasted it, and added 1/2 teaspoon of cayenne for an added bite. 

The best part of this stew is you can, and should make it to your taste.   Use your favorite BBQ sauce, whichever kind of leftover smoked BBQ meat you have, and go for it.  I discovered as I was putting this batch together that the can of diced tomatoes I thought I had in the pantry was gone, but I had a can of diced okra and tomatoes, so it went in.  I had smoked chicken and pork, but you can make this with whatever kinds of smoked meats you have.    Traditionally... you use Corn and Lima beans, but I like mixed veggies so that's what I use.   

In fact I pulled some this out of the freezer the other day for dinner with a friend and we had a chunk of fresh baked bread with it.  And I still have some, just for me.  

Quiche Lorraine with Herbs for Baking Bloggers

Do you make Quiche?   Ever?

I have in the past, I used to make it from time to time, but suddenly realized it's been a long, long time since I've made it. 

I saw a picture of a Quiche Lorraine recently, Mary Berry's recipe to be exact, and then found a package of shredded Gouda Cheese I had in the fridge, I'd kinda forgotten about, and decided to go ahead and make up a quiche. 

It was also a good excuse to use up the rest of the package of sliced Ham I had, there wasn't enough for a regular meal, but enough to flavor a quiche. I also had some cooked bacon in the freezer that had been leftover from Sunday breakfast.

And... my Baking Bloggers group has Baking with Herbs as the theme this month.

So I headed out to the back yard and picked some Herbs.  My chives are going great guns right now, and the Oregano is struggling, thanks to my bright idea of 'feeding' it.  Sigh.  Maybe it will make it, maybe not, but if it doesn't I'll just reseed.  I also have a celery going, one of those 'regrow' things.  I do it all the time with green onions, but the onions are recovering at the moment, so they didn't get to play with the others.

I would have said can anyone say Trifecta, but it was more like a Quatrain.
Food can be poetry, really it can. 

As I said I had the cheese, a little ham, some bacon and since I could, I added some herbs to the Quiche and Voila!  I got not only a great tasting quiche, but was able to join in on the fun and baked with Herbs.
Sauteed onions and chopped cooked bacon sprinkled over the pre-baked crust.  (You pre-bake the crust so it doesn't get all soggy)

a little ham, sandwich ham, leftover from sandwiches on top of the bacon and onions.

A generous handful or three of pre-shredded Gouda Cheese, on top of the ham.

After whisking the eggs and cream together, I added the chopped herbs and poured it over the contents of pie crust.  You can see the cheese and the odd bit of ham that bobbed to the surface.

after baking

I also want to add that a Quiche, is a great way of making a substantial meal, using bits and pieces of leftover meats and veggies.   Basically, you can put almost anything into a quiche as a filling, just make sure you have enough eggs to help bind it together.

And in this particular time period, where many people are trying to come up with meals that are not only filling but healthy as well as using what they have on hand, a quiche is a great meal.
I did blind bake the pastry shell, and didn't have enough weights to keep it in place, so it did shrink from the sides a bit.  You do want to blind bake the base, it keeps the crust from getting soggy as it cooks.

Honestly, making a Quiche is so dead easy, really.   Basically, make a crust, your favorite pie crust will do just fine, put some veggies and meat onto the baked crust, add some cheese and whisk together some eggs and cream or milk, pour over and bake.   And you have dinner or lunch, if you like.
 Basically make it to your own taste.  And in this time of Covid and #Shelterinplacecooking, that's a good thing.  

Quiche Lorraine with Herbs

Yield: 2-4 Servings

Author: Sid's Sea Palm Cooking - adapted from many recipes

Prep time: 15 MCook time: 46 MTotal time: 61 M

This is a great way of using up bits and pieces of leftover ham, bacon, different cheeses and adding herbs to it, brings it to a totally new dimension.

Ingredients:

• 1 uncooked pie shell, pre-baked
• 1/2-1 small onion, chopped and sauteed in a little butter, til just translucent and a little browned
• 1/2 cup chopped cooked bacon
• 1/2 cup chopped ham
• 1-2 cups shredded Gouda Cheese (4-6 ounces)
• 3-4 eggs
• 1 cup heavy cream or half and half - you can also do 1/2 cup milk and half cup cream.
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh oregano'
• 1 tablespoon chopped celery leaf
• *You can use whichever herbs or combo you have on hand for this

Instructions:

How to cook Quiche Lorraine with Herbs

1. Blind bake the pie crust til lightly golden brown. About 10 minutes at 350 degrees. 
2. Preheat oven to 350 degrees.
3. Chop the onion and saute until translucent and lightly colored.   Place the sauteed onion into the baked pie shell.
4. Sprinkle the chopped cooked bacon and ham on top of the onion, finishing it off with the shredded cheese.
5. Chop the herbs, as finely as you like. 
6. Whisk together the eggs and cream. Add the chopped herbs to the egg mixture and then pour it over the contents of the pie shell. 
7. Bake for about 50 minutes or until the center of the quiche is set. 
8. Remove from oven and let sit for 10 minutes before slicing. 
9. Slice and serve.

Created using The Recipes Generator

Baking Bloggers

April 2020: Herbs

• • Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
  • Ham and Herbed Potatoes Au Gratin from Making Miracles
  • Herb Roasted Chickpeas from Cook with Renu
  • Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
  • No Knead Herb Bread from Karen's Kitchen Stories
  • Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
  • Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
  • Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
  • Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
  • Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love

Bread Pudding (and Beer Bread recipe)

I don't know about you all out there, but I'm betting you've got bits and pieces, or the end bits and pieces of bread hanging around your house.

If you've been baking your own bread, I'm going to make an assumption, that you probably have some dried out, or semi dried out pieces of bread hanging around.  And you're tired of turning them into croutons, and bread crumbs. I mean how many croutons does anyone need?  And the bread crumbs, unless you're making lots of meatloaf or breaded fried food, how much do you really need?  hmmm?

Well, if you've still got some eggs and milk, how about taking that dried bread, ends and pieces and making a bread pudding.

I've told you how to make Bread Pudding from Leftover Soda Bread in the past, and it was good. 

It was easy and tasty and not much different from this method either.  Except for one little detail.

Well, actually two.  I used leftover Soda Bread for that one and baked it in a large pan, and with this recipe, I baked it in individual ramekins and used Beer Bread. (Beer Bread recipe is at the end).

I used  ramekins to make individual servings of Bread Pudding.  Mainly because I'm the only one in this house who eats bread pudding, and well, gee I don't need a great big dish of it staring me in the face, taunting me to eat just a little, c'mon, you know you want some, every time I walk past the fridge, or open it.

So, I got smart.  I made just enough for me for the week, for breakfast.  I figure it's got eggs, dairy, fruit and bread so it's a balanced meal.   

First off, I buttered the ramekins.

then I mixed up the batter and added 4 slices of cubed Beer Bread.

let them soak for about 20 minutes,
then added a spoonful to the bottom of each ramekin and dumped about a tablespoon of dried cranberries on top.

Filled them up with the rest of the soaked bread.

baked them in a pan that could hold water, and called it a bain marie.  Basically, pour water into a pan that holds the ramekins, about half way up the outside of the ramekins.
I then put a sheet of foil over the top, baked them for 30 minutes, then removed the foil, and baked an additional 15 minutes or until the internal temp went to 165 degrees.  They didn't brown real well, so I added a bit of butter to the top, turned on the broil and walked away for a couple of minutes, which was about 30 seconds too long as the tops 'browned' a little too much.  You can see the water they were sitting in, and yes it looks a little scummy, but I had dribbled some of the 'batter' in the pan when I was filling the cups up. 

This one was the least 'browned'.   So I ate it first.

So I ate that one first.  Took it out of the ramekin first though.

But it was a touch dry, and I love a sauce on my bread pudding anyway.  So I took a couple tablespoons of whipping cream, added a teaspoon of sugar, and shook it up in a little jar, just so that it thickened a bit, poured it over the pudding and ate it.

You can also make a custard sauce to serve over them, or even sweetened sour cream.  Just stir in a little brown sugar into the sour cream and pour over top.   I like taking a teaspoon of brown sugar and stirring it into two tablespoons of sour cream.
And if you were one of those who made Creme Fraiche, you could even sweeten that a little and use it on top.

There are so many possibilities and just a few of these to experiment on.  "WINK". 
 It's all good. 

Bread Pudding in Ramekins

Yield: 4 Servings

Author: Sid's Sea Palm Cooking - 

Prep time: 20 MCook time: 40 MTotal time: 60 M

Not just for dessert, these can also be made for breakfast as well. At least in my house they're breakfast.

Ingredients:

• 4 slices Beer Bread or any good hearty bread
• 2 eggs
• 1 cup milk
• 4 tablespoons Dried Cranberries or fruit of your choice
• 2 tablespoons sugar
• 1 tsp. vanilla
• 1- 2 teaspoons butter for topping. 

Instructions:

How to cook Bread Pudding in Ramekins

1. Whisk the eggs, milk, vanilla and sugar together. 
2. Cut the bread into cubes and submerge them in the egg batter.
3. Let it sit for at least 20 minutes. 
4. Butter and grease 4 ramekins, and set into a pan which can hold at least a 1/2 inch of water, along with the ramekins.
5. Heat the oven to 350 degrees.  Then add a spoonful of the bread/batter mixture to the bottom of each ramekin.  Sprinkle a tablespoon of dried cranberries on top, then fill the ramekins with the remaining bread/batter mixture, evenly. 
6. Fill the bottom of the pan with the ramekins, up to half the height of the ramekins, cover with foil, and place in oven.
7. Bake for 20-25 minutes, then remove the foil, dot with the butter and bake an additional 10-15 minutes or until the contents of the ramekins are set. 
8. If they're not brown enough, you can broil them for a minute or so, watching very carefully so that the tops don't burn.
9. Serve warm.

Created using The Recipes Generator

Here's the Beer Bread recipe I used. I didn't use as much sugar as many recipes called for, and I added some salt.  I also used an amber lager for this, which was almost too dark. 

Beer Bread

Yield: 4-6 Servings

Author: Sid's Sea Palm Cooking - adapted from multiple sources

Prep time: 5 MCook time: 50 MTotal time: 55 M

A great quick bread which goes great with a hearty soup or stew for dinner.

Ingredients:

• 3 cups Self Rising Flour
• 1- 12 oz. Can of beer- almost any kind but dark beer
• 2 teaspoons sugar
• 1/2 teaspoon salt

Instructions:

How to cook Beer Bread

1. Preheat oven to 375 degrees, grease a loaf pan and set aside.
2. Mix all ingredients together and pour into pan.  This is a very sticky dough.  Don't panic.
3. Bake for 50-55 minutes or until a toothpick inserted into the bread comes out clean. 
4. Let cool before slicing.  (I found out it crumbles very easily when it's cut while warm).
5. Serve with lots of butter and a bowl of stew or soup. 

Created using The Recipes Generator

Creamed Chipped Leftover Fish on rice

I had several leftover pieces of fried fish in my fridge the other day from a wonderful meal at a restaurant.  And I played with it and came up with the following.

The servings were so generous in the restaurant, that I ate my fill, and had over half of the order left over, even my husband couldn't eat all of his, so he donated the last piece to my take home box as did my SIL. 

And I smiled all the way to the fridge with it.

I had plans, big plans for that fish.

You may be saying something to the effect of "Leftover Fried Fish, who wants that?", well, I'm here to tell you you can do so much with it.   I ended up with enough leftover fish for a couple of lunches.

 The next lunch, I cooked some brown rice, the quick kind, while I was putting together this dish.  I took the breading off the fish and discarded it. Made a bechamel (white sauce), added a little Healthy Seasoning, Herb Crusted Tilapia, which I had won when I tied for third place in their cooking contest this year, for my Cape Cod Cakes  to it, along with just a touch of finely chopped candied ginger and a teensy bit of curry, and then put the denuded, cooked fish into the sauce and added a little chopped  Chives, served it over the brown rice.

   Decided it was too monochromatic looking, so I grabbed the peel from a Satsuma Orange and minced about a teaspoon of it up,

added it to the top, and took pictures. 

Well, I wasn't about to pick out the orange peel, so I stirred it in, and tasted.  Then I went back and added more, and OMG was it good.    My tongue did a little happy dance, and if you don't think that's weird.

At any rate, it was good, so good in fact, I may just need to go and get some more fried fish and do a repeat, wink.

But next up is this.  Fiske Frikadeller, which are a Danish Fish Cake and I'm thinking that even though the fish is cooked that maybe it might work.

But in the meantime, try this out the next time you have some leftover fish.  Your mouth will thank you for it.

Creamed Chipped Fish from leftover Fried Fish

Yield: 1-2 servings

Author: Sid's Sea Palm Cooking

prep time: 5 Mcook time: 7 Mtotal time: 12 M

Leftover fried fish can be repurposed into this delightful easy meal.

ingredients:

• 1 teaspoon butter
• 1 teaspoon flour
• 1/2 cup milk
• 1 teaspoon Healthy Solutions Herb Crusted Tilapia Seasoning
• 1/4 tsp. Curry Powder ( I prefer the hot)
• 1  teaspoon finely minced Candied Ginger
• 1 tablespoon chopped Chives
• 1-2 teaspoons finely minced Satsuma or Mandarin Orange peel (organic of course)
• 1/2- 1 cup chopped cooked white fish - if using fried fish which has been battered, discard the battered breading.

instructions:

How to cook Creamed Chipped Fish from leftover Fried Fish

1. Make a roux from the butter and flour, adding the milk after it's had a chance to cook for a couple of minutes.  Then add the seasonings, the Herb Crusted Tilapia seasoning, the ginger, curry powder and cook for about 2 minutes. then add the fish, heat through and then add the chopped chives and the minced orange peel.  Heat together until the fish is reheated.  Serve over brown rice. 

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-books.

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

 Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.