Parmesan Crusted Tilapia and Potato Pierogi with Mushroom and Peppers

Remember my Easter Favorites round-up?

Well, I kept my promise and made something for Easter Vigil dinner.

After about a week’s worth of research from BlahnikBakerTasting Poland, and A Beautiful Mess, I successfully made the weekend night dinner: Parmesan Pistachio Crusted Tilapia with a Honey Mustard glaze, Potato Pierogi with Mushrooms and Bell Peppers, and BBQ Chicken Wings.

DSC_0496The entire dinner took me about 8 hours to make. (Yes, I am still trying to earn my chef’s hat.) But my family loved the meal. I’ve adapted the recipe from the research I did from other blogs based on what I had on hand at home. Feel free to make it your own!

Pierogi Dough

3 cups flour
3/4 cup boiling water
1/4 cup cold water
1/2 teaspoon salt
1/2 teaspoon oil

In a large bowl, sift the flour andsalt. Slowly add in 3/4 cup of hot water, stirring vigorously with a fork, wooden spoon, or chopsticks. Make sure to break down any lumps that may form. Rest the dough for 5 minutes.

After 5 minutes, pour in the 1/4 cup of cold water. Stir again, making sure to get rid of any lumps. Cover and let rest for 15 minutes.

After the second resting period, add the oil and knead the dough until it is smooth and elastic. It took me about 20 minutes with a 5 minute rest time midway. The dough should be a stretchy but not sticking to your hands. Be careful not to add too much flour. This can result in a dry dough.

Wrap the dough and let it rest for 30 minutes or overnight in the fridge.IMG_1082

Mashed Potato Filling

4 small / medium potatoes, peeled and cut into chunks

2 tablespoon butter

1/4 – 1/2 cup milk

salt and pepper, to taste

Peel and cut the potatoes into chunks. Boil in water until soft, about 25-30 minutes. Drain the water, and reserve for cooking pierogi later. Bring pot back to burner, turned off, for about 10 minutes to evaporate all excess water. Add the butter and milk and mash with a hand masher. Make sure the filling is cool or at room temperature before using.

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Assembly

Once the dough and filling is ready, begin assembling pierogi. Prepare a baking sheet dusted with flour, or any dish, to place shaped pierogi. Work with no more than 1/2 cup of the dough to handle it more easily. Roll out the dough to about 1/8 inch thick. Using a cookie cutter or cup, cut circles out of the dough.

Place 1/2 a teaspoon of filling in the middle of the dough circle. Fold over the pierogi to form a dumpling or crescent shape and seal tightly with water. Lay pierogi on prepared baking sheet.

DSC_0482DSC_0483Mushroom and Bell Peppers in Brown Butter Sage Sauce

8 ounces of mushrooms, any kind
1/2 bell pepper
1/2 tablespoon oil
2 tablespoon butter
Ground sage
Salt and pepper

In a small sauce pan, melt butter and sage over medium heat, stirring to prevent burning. Watch for brown bits at the bottom of the pan. Once they appear, take pan off heat and stir for 30 more seconds.

Heat a saute pan with a tablespoon of oil. Add mushrooms and bell peppers. Saute until soft, about 8-10 minutes. Season with salt and pepper. Add the browned butter mixture and toss to coat thoroughly.

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Cooking

Bring a pot of water to boil, and add a teaspoon of salt. Drop in the pierogi and cook for about 5-6 minutes or until they float to the top. It’s best to cook in batched to prevent cluttering. Use a slotted spoon to remove from the water and place on a plate lined with a paper towel to get rid of excess water.

When all pierogi have been boiled, heat a saute pan with oil. Once the pan is hot, fry each side of the pierogi until nicely brown, around 2-3 minutes. Add the mushroom and pepper mixture into the pan, and incorporate all ingredients together.

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Chicken Wings

16 chicken wings
1/2 cup BBQ sauce

Clean chicken with lemon, rinse, and pat dry. Marinate the chicken with the BBQ sauce and let rest for 30 minutes or overnight.

Preheat oven to 375 degrees F. Prepare a glass baking dish with cooking spray. Place the chicken wings in the pan. Bake for 45 minutes or until cooked through.

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Parmesan Pistachio Crusted Tilapia

adapted from Blahnik Baker

1 cup parmesan cheese
1/2 cup chopped pistachios
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
4 6-ounce Tilapia fillets
1 egg, beaten
1/2 a lemon

Sauce

2 tablespoon olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoon honey
Salt and pepper, to taste

Preheat oven to 425 degrees F. Thoroughly clean the fillets of tilapia with lemon. Pat dry with paper towels. Prepare a glass baking pan with cooking spray.

Mix the cheese, pistachio, and spices together on a dish. Beat the egg in another dish. Set up the dishes in an assembly. Coat each fish fillet in egg, and cover both sides of the fish with spice mixture. Place fish on prepared baking pan. Add a few extra pistachios on top to make it pretty.

Bake in preheated oven for 15-20 minutes or until fish is flaky. Cooking time with depend on your oven and thickness of the fish.

In a small bowl, whisk together oil, lemon juice, honey, dijon mustard, salt and pepper. Drizzle over fish before serving.

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