Tag Archives: cooking

Pierogi Wontons

Dinner Ideas, Vegetables, Side, Wonton Wrappers April 13, 2026 Leave a comment
Golden-brown pierogies topped with bacon bits and green onions on a plate with sour cream
Golden-brown pierogies garnished with bacon bits and green onions, served over saurekraut with sour cream

Using Wonton wrappers is a fantastic shortcut for making pierogies, allowing you to create these delicious dumplings quickly and easily. Pierogies can be served boiled and then pan-fried or baked, and are best complemented with toppings like sautéed onions, sour cream, bacon, or fresh herbs like basil. Serve alongside kielbasa, sauerkraut, roasted vegetables, salads, or soups for a crowd-pleasing meal that is easy to make and enjoy.

Ingredients

  • 2 russet potatoes, washed, peeled, and cut into 1-inch pieces
  • 2 garlic clove(s) peeled and sliced lengthwise
  • ½ cup diced onion
  • ½ cup sharp cheddar shredded
  • 2 – 3 Tbsp sour cream
  • Salt and pepper to taste
  • 1 36-count package of wonton dumpling wrappers
  • 2 tablespoons of butter for sautéing pierogies
  • Salt for boiling water

Directions

  1. Combine cut potatoes and garlic in a medium saucepan. Cover with water, add 1 teaspoon of salt, and set the pan over high heat. Bring to a boil, lower the heat, and boil for 15-20 minutes until fork-tender.
  2. In a small pan over medium heat, melt the butter and add the diced onions. Cook onions until soft and translucent. Remove from heat.
  3. Drain and transfer the potato and garlic to a large bowl; add the cheese, onion, and sour cream, and salt and pepper to taste. Mash the mixture together. The mixture should not be dry; it should hold together so it can be scooped with a spoon, and it should not be loose or runny.
  4. Place wonton wrappers on a flat surface. Add a large spoonful of filling in the center of each wrapper. Wet the edges with your fingers, fold the wrapper in half to form a semicircle, and press the edges to seal. To prevent the dumplings from drying out, cover with plastic wrap or place the dumplings on a flat cookie sheet and freeze until ready to use.
  5. When you are ready to cook, bring a large pot of water seasoned with 1 teaspoon of salt to a boil. Drop the pierogies in the boiling water and stir. After 2 – 3 minutes, pierogies should float to the top and be finished cooking. Remove from the water with a slotted spoon and drain.
  6. Heat a skillet with 2 tablespoons of butter on medium heat. When the butter is melted, drop the boiled pierogies into the melted butter and sauté until golden brown on either side.

Bloody Mary Deviled Eggs

Dinner Ideas April 9, 2026 Leave a comment
Deviled eggs topped with shrimp, bacon, and pickles served with Bloody Mary ingredients.

Are you ready to elevate your appetizer game with a splash of fun and flavor? Introducing the delightful twist on classic deviled eggs: Bloody Mary Deviled Eggs! This recipe combines the savory richness of traditional deviled eggs with the bold, tangy kick of a Bloody Mary cocktail. Perfect for brunch gatherings, holiday parties, or whenever you want to impress your guests with something uniquely delicious. One of the most exciting ways to make these eggs is by using Bloody Mary Pickled Eggs as a base.

Serve these Bloody Mary Deviled Eggs chilled, garnished with additional pickled vegetables or olives. They make a striking addition to any brunch table or cocktail party, offering a savory, tangy, and slightly spicy flavor profile that will delight your guests. For an extra touch, pair them with a cold Bloody Mary cocktail to complete the theme.

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • ½ tablespoon prepared horseradish
  • 1 small garlic clove, minced
  • ½ tablespoon tomato paste
  • 1 teaspoon hot sauce
  • Juice of ½ lemon
  • ½ teaspoon celery seeds, or celery salt
  • ¼ teaspoon salt
  • Pepper to taste
  • 2 slices of crisp, cooked bacon crumbled
  • 1-1/2 teaspoon Old Bay seasoning
  • 12 Bacon pieces
  • 12 sliced celery leaves
  • 3 Sliced lengthwise sweet baby Gerkin pickles
  • 12 cherry tomatoes

Process

  1. Place eggs in a large pot; be sure the eggs are completely submerged in water.
  2. Bring water to a boil, turn the heat down to medium-high, and simmer for 11 minutes.
  3. When finished, drain the hot water and fill the pot with cold tap water.
  4. When cool enough to handle, remove shells from the eggs. (Note: shells are easier to remove when warm.
  5. Cut the eggs in half horizontally, not from top to bottom. If needed, trim the bottom of each egg so it can stand upright on a plate or dish.
  6. Remove the yolk to a separate bowl. Place the whites on a serving platter.
  7. With a hand mixer, beat or hand-mash together the yolks, mayonnaise, horseradish, garlic, tomato paste, hot sauce, lemon juice, celery seeds, salt, and pepper until smooth.
  8. Spread Old Bay seasoning onto a small plate. Tip the cut edges of the egg whites into the seasoning.
  9. Spoon or pipe the yolk mixture into the rimmed egg whites. To garnish, spear a sliced pickle, a slice of bacon, and a cherry tomato on a toothpick and top the egg with it. Slide celery leaves into the yolk mixture. Keep eggs refrigerated until they are ready to serve.

Candied Jalapeño Pickled Eggs

Dinner Ideas April 7, 2026 Leave a comment
Pickled eggs with jalapeño slices and onions in a glass jar on a wooden table.
These zesty pickled eggs are infused with jalapeños and spices for a flavorful, rustic snack.

Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.

Ingredients

  • 10 eggs
  • 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground Turmeric
  • ½ teaspoon cayenne pepper
  • 1 cup sliced Jalapeños

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
  3. Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
  4. In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
  5. Remove jalapeños from the hot brine with a slotted spoon.
  6. Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
  7. Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
  8. Let sit for 30 minutes before adding the lid.
  9. Secure the lid and place in the refrigerator when eggs cool to room temperature.  

Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.

Bloody Mary Pickled Eggs

Dinner Ideas April 6, 2026 Leave a comment
Mason jar labeled 'Bloody Mary Pickled Eggs' filled with red eggs, celery, and lemon in brine.

Embark on a flavor adventure with the delightful art of making Bloody Mary Pickled Eggs! This fun culinary project combines the savory richness of traditional pickled eggs with the bold, spicy kick of a classic Bloody Mary cocktail. Perfect for brunch tables, snack platters, or a quirky gift, these eggs are sure to impress and amuse your friends. When ready to serve, enjoy these eggs as a savory snack, garnish for cocktails, or a unique addition to salads. Their striking appearance and complex flavor profile make them a conversation starter and a fun twist on traditional pickled eggs. So, gather your ingredients, embrace the process, and enjoy the deliciously bold results of your Bloody Mary Pickled gs adventure! *Just a reminder all of my recipes can be found at www.kitchenmoxy.com; where they can be searched and printed.

Ingredients

  • 10 eggs
  • 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 1 cup Bloody Mary Mix
  • 1 cup white distilled vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon minced Garlic
  • 1 tablespoon hot sauce
  • 1 tablespoon celery seed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2 Bay leaves
  • 1 Jalapeño pepper, sliced
  • 10 drops red food coloring (optional) try ¼ cup beet juice

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not refrigerate, shells are easier to peel when warm.
  3. Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
  4. In a large pot, combine the Bloody Mary Mix, white vinegar, Worcestershire sauce, hot sauce, garlic, celery seed, red pepper flakes, salt, bay leaves and food coloring.  
  5. Bring mixture to a boil, stirring occasionally until the mixture is fully incorporated and salt is dissolved. Reduce heat to low. Simmer for about 5 minutes.
  6. Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
  7. Let sit for 30 minutes before adding the lid.
  8. Secure the lid and place in the refrigerator when eggs cool to room temperature. 

Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.

Mustard Pickled Eggs

Dinner Ideas April 4, 2026 Leave a comment
A large glass jar filled with mustard pickled eggs, labeled MUSTARD PICKLED EGGS - EST. 1923 -.

Pickled eggs come in fun shades like pink, yellow, or deep amber, depending on the ingredients used. These tangy treats are a worldwide favorite, made by boiling eggs and soaking them in a spicy vinegar brine. The process not only preserves the eggs but also adds a zesty flavor, making them a hit in many recipes. After receiving great feedback on my Pickled Beet Eggs, I’m excited to share a new twist: Mustard Pickled Eggs! Get ready for a deliciously tangy adventure that’s sure to spice up your snack game.

Ingredients

  • 10 eggs
  • 1 medium yellow onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 4 cups of water
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon mustard seeds
  • 3 tablespoons of yellow mustard or 1-1/2 tablespoon mustard powder
  • 2 teaspoons turmeric

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm. In a large pot, combine 4 cups of water, white vinegar, sugar, kosher salt, mustard seeds, yellow mustard (or mustard powder), and turmeric. Bring mixture to a boil, stirring occasionally until the sugar and salt are fully dissolved. Reduce heat to low.
  3. Let mixture simmer for 5 minutes. This step is vital for infusing the pickling solution with the distinctive taste of mustard and spices.
  4. Put the shelled, hard-boiled eggs and sliced onions in a clean, sterilized glass jar.
  5. When the pickling solution has cooled, pour it over the eggs and onions, be sure they are fully submerged. Seal the jar tightly with a lid and place the jar in the refrigerator to marinate for 14 days. Give the jar a stir or shake every day to distribute the flavors.

These tasty treats are golden yellow and full of flavor. They have a tangy taste, a hint of mustard, and a little spice from the turmeric. If kept properly in a sealed container and refrigerated, they will stay good for many months.

Purgatory Meatballs

Appetizers, Dinner Ideas, Fun Stuff November 12, 2025 Leave a comment

Sweet & Hot Meatballs

Sweet & Hot Meatballs

Purgatory Meatballs, yes the heat factor is there, but the pineapple and apricot preserves dial it down to a spicy sweetness. You can add additional hot jalapenos to dial up the heat factor. Start with this recipe and then add if it is not spicy enough.

I needed a fast, quick entrée to bring to work for an impromptu party. Off to the market I went to try and figure it out. Here is what I walked out with, I put it all together and decided it is yummy and great enough to post. Great as an appetizer, party food, over rice or great for a last minute potluck. I put it in a crock pot and was all set for the event.

Ingredients:

  • 1 medium sweet onion, diced
  • ½ cup of Italian parsley or cilantro, chopped fine
  • 1 jar of chili sauce
  • 1 large can of pineapple tidbits
  • 1 jar of apricot preserves
  • 1 jar of HOT Mango Chutney (I used half)
  • 1 can of HOT jalapeno peppers (diced)
  • 1 can of medium hot chilies peppers (diced)
  • 4 bags of frozen, fully cooked meatballs (about 15 in each bag),
  • 4 large green peppers, cut into chunks

Directions:

  1. In a large saucepan, sauté the diced onion in 1 tablespoon of oil or 1 teaspoon of coconut oil until soft
  2. On medium heat, add the next 6 ingredients, I only used ½ jar of the HOT Mango Chutney, but you can use the whole jar
  3. Bring to a simmer, stirring constantly for 10 minutes, remove from heat. NOTE; because there is sugar in this mixture it will come to a boil quickly so keep the heat on medium and stir so the bottom does not burn.
  4. After removing the pan from the heat, bring to room temperature if not using right away and refrigerate until you are ready to use.
  5. When you are ready to serve; about 4 hours before the event, put the sauce in a crock pot and cook on high until hot, turn down to low and add the peppers, and meatballs, stir to coat and put the lid on and heat until meatballs are heated through.

Smoky Jalapeno & Bacon Poppers

Appetizers, Fun Stuff, Side November 7, 2025 Leave a comment

Smoky Links Appetizer

Smoky Links Appetizer

These smoky treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Smoky Jalapeno & Bacon Poppers

12 fresh jalapeno peppers
12 slices of bacon
24 little smoky links
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

1.       To start the construction of these treats you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno oils from soaking into your skin.

2.      Trimming jalapeno peppers is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.

4.       In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Fill a pastry bag with mix.

5.        Using a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

6.       Top each one of the filled peppers with a little smokey sausage link.

7.       Wrap each of the smoky links topped jalapenos with a half slice of bacon, making sure that the seam is directly on top.

8.       Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon. Stop just short of going through the pepper, this will ensure the cream cheese will not melt through the hole.

9.    Mix ¼ cup brown sugar and ¼ tsp of cayenne pepper.   Season the treats with the sugar-based rub.

10.   Bake at 325 degrees for an hour or until bacon is crisp. Do not overcook – the peppers will become too soft and the cream cheese will melt all over your oven.

11.   Remove from oven, spread with a raspberry chipotle sauce, or brush on a sweet jam while hot. Let cool for about 10 minutes to set.