Guest Post!

Laura's Four Cheese Pierogies with Mashed Butternut Squash and Roasted Asparagus

 

Mashed Butternut Squash

1 Butternut Squash cut into 1" Cubes

1 Tbsp Maple Syrup

1 Tbsp Butter

1 Tbsp Brown Sugar

Bring 1 quart of water to a boil. Added cubed butternut squash. Cover and cook until tender. Drain and add back to the pot. Mash and add maple syrup, butter, and brown sugar.

 

Roasted Asparagus

1lb Cleaned Asparagus

Olive Oil

Chili Flakes

Fresh Rosemary

Garlic Powder

Salt and Pepper

Preheat oven to 400 degrees. Line baking sheet with foil. Dress asparagus with oil and spices. Bake for 10-12 minutes or until green and tender.

 

Four Cheese Pierogies

1 Package Frozen Four Cheese Pierogies (or variety of your choice)

1/2 Green Bell Pepper

1/4 Small Red Onion

2 Tbsp Olive oil

Garlic Powder, Salt, and Pepper to taste

Saute onion and bell pepper in fry pan over medium heat. Add pierogies, garlic powder, salt and pepper. Cook pieorgies through and until lightly browned.

 

SERVE and ENJOY! :)

Lump Crab Stuff Mushrooms

Lump Crab stuffed Portabella Mushrooms with Sauteed Pepper and Garlicky Green Beans

1 12 oz. can of lump crab meat

4-6 large portabella mushrooms

Fresh green beans

2 bell peppers (any color)

One lemon

1/4 cup of mayo

1 garlic clove

old bay seasoning

cellery salt

salt and pepper

Combine crab, mayo, 1 tsp of old bay and celery salt

1tsp of lemon juice

Salt and pepper to taste

Scoop out mushrooms

Season with salt and stuff with crab mixture

top with crumbled butter and a sprinkle of old bay to brown

Place mushrooms on a baking pan sprinkled with salt to absorb the juices from the mushrooms

Bake for 20 minutes at 450 degrees

Slice bell peppers and clean green beans

Heat a sautee pan add 1tbs of evoo

add pepper and green beans

Season with salt and pepper

Mince one garlic clove and add with one minute left of cooking time

Serve!