Kielbasa Sub

There is a store near me that sells Polish groceries. Along with the groceries they also sell Polish menu items like pierogies, and Kielbasa subs. During one of our trips I watched how they made the subs and put it onto my phone. My family told me it tastes better when I make it. (It's probably the extra helping of love that I add to it.)

Kielbasa Sub

Ingredients:

        1 pkg Keilbasa, thinly sliced length-wise

        1 Onion, sliced

         Hoagie rolls

         Mayonnaise

         Lettuce

         Tomato, halved and sliced

         Cheese of choice, softened

         Ketchup, optional

         Mustard, optional

         Ranch Dressing, optional

Directions:

1. Heat the Kielbasa until warm.
2. Sauté the onions until soft.
3. Place in mayonnaise schmeared hoagie rolls 
4. Top with lettuce, tomatoes and melted cheese.
5. Add ketchup, mustard or Ranch dressing.

    

Enjoy!

            Ingrid

Chicken Parmesan

This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.

Chicken Parmesan

Ingredients:

    

        3 Boneless Skinless Chicken Breasts, 

        ½ cup Parmesan Cheese, plus extra for topping

        2 Eggs

        1 cup Panko Bread Crumbs

        1 cup Italian Style Bread Crumbs, or Panko

        1 tsp Garlic Powder

        24 oz Marinara Sauce

        1 cup Shredded Mozzarella Cheese

        Fresh Basil Leaves

Instructions:

1. Preheat oven to 450 degrees
2. Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
3. Pat chicken dry and season well on both sides with salt and pepper.
4. Add eggs to a shallow bowl and beat well. 
5. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
6. Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
7. Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
8. Place breaded chicken on top.
9. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
10. Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
11. Garnish with fresh chopped basil.

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Enjoy!

            Ingrid

Carrot Cake with Cream Cheese Frosting

My oldest loves carrot cake. Maybe more than red velvet but I guess it depends on his mood. Iused to make this for his birthday before we discovered Nothing Bundt Cakes. For Easter I still make this carrot cake recipe for my family. It doesn't last long and sometimes I do manage to get a second slice before it disappears. It is so moist and delicious!

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

        2 cups All-Purpose Flour

        2 tsps Baking Powder

        1 tsp Baking Soda

        1 1/2 tsps Ground Cinnamon

        1/4 tsp Ground Nutmeg

        1/4 tsp Salt

        4 Large Eggs

        1 1/2 cups Granulated Sugar

        1 cup Brown Sugar, packed

        1 cup Vegetable Oil

        2 tsps Vanilla Extract

        3 cups Carrots (about 4 medium carrots), finely grated

        1/2 cup Crushed Pineapple, drained (optional, for added moisture)

        1/2 cup Chopped Walnuts or Pecans (optional)

        1/2 cup Raisins (optional)

For the Cream Cheese Frosting:

        8 oz Cream Cheese, softened

        1/2 cup Unsalted Butter, softened

        4 cups Powdered Sugar

        1 tsp Vanilla Extract

        Pinch of Salt

        Shredded Coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). 
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.
5. Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.
2. Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.
3. Stir in the vanilla extract and a pinch of salt.
4. Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer. 
5. Place the second layer on top and frost the top and sides of the entire cake.
6. Press shredded coconut into frosting.

 Enjoy!

            Ingrid