How to Make Frozen Pierogies in Air Fryer FAST

How to get crispy pierogies in the air fryer fast.

Ingredients

  • 1 bag or box of frozen pierogies
  • Cooking spray or 1 tbs of Olive Oil

Directions

  1. If using Olive Oil be sure to coat both sides of pierogie in the oil, if using cooking spray give each side a quick spray to coat.
  2. Place pierogies in single layer in air fryer basket or on air fryer tray. If they overlap they won’t cook as thoroughly.
  3. Cook for 5 minutes at 340°
  4. Flip pierogies and cook for another 5 minutes.
Crispy pierogies on plate

Serve and Enjoy!

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Teriyaki Salmon and Rice

This recipe is perfect for someone who doesn’t like the fishy taste or smell of salmon. The teriyaki sauce perfectly hides the fishy flavor.

Ingredients

  • 2-4 6 ounce Skinless Salmon Filets
  • 8 Tbs Soy Sauce
  • 6 Tbs Water
  • 3 Tbs Honey
  • 2 Tbs Brown Sugar; packed
  • 1 Tbs Garlic Powder
  • 1 Tbs Ginger Paste
  • 1 1/2 Tbs Lemon Juice
  • 1 Tsp Sesame Seeds
  • 1 Tbs Cornstarch
  • 2 Tbs Water
  • 1-2 Cups Rice*
  • 1-2 Cups Water**
    * Adjust rice to desired amount; we usually usually use 1 cup of rice for 2 people.
    ** 1 cup of water per 1 cup of rice.

Directions

  1. Preheat Oven to 400°
  2. In a saucepan whisk soy sauce, 6 tablespoons of water, honey, brown sugar, garlic, ginger paste, sesame seeds and lemon juice. Bring to a light bowl.
  3. In a small bowl stir cornstarch & 2 tablespoons of water together then add to saucepan.
  4. Boil while stirring for 1 minute.
  5. Spray cooking oil on bottom of oven-safe casserole dish and lay salmon out in one layer. Pour a little bit of the sauce over top of the salmon; enough to cover each filet. Make sure to save some for your rice.
  6. Bake salmon, uncovered for 15-20 minutes.
  7. While salmon is baking cook rice according to package directions.

Serve and Enjoy!

Chicken & Zucchini Bake

Baked chicken and zucchini casserole is low-carb, extra creamy, and full of good veggies.

Ingredients
  • 3 tablespoons butter; divided
  • 2 pounds of boneless chicken breasts; cut into 1 inch strips
  • 2 large zucchini; cut into 1/2 inch pieces
  • 1 large red bell pepper; chopped
  • 1/3 cup all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup milk
  • 3 ounces low-fat cream cheese
  • 1 1/4 cup shredded part-skim mozzarella cheese; divided
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Crunchy/ fried onions optional
Directions
Preheat oven to 400°
  • Using a large skillet on medium/high heat, melt 1 tablespoon of butter. Add chicken to melted butter and cook until well browned on both sides (about 8 minutes). Once cooked, set chicken aside in a medium-sized bowl.
  • Add zucchini and bell pepper to skillet, stir occasionally so they don’t burn. Cook vegetables until they are soft; about 4 minutes. Once the vegetables are softened transfer to bowl with chicken.
  • Add last 2 tablespoons of butter to skillet and melt. Add flour, stirring constantly until it started to brown; about 1 minute.
  • Add chicken broth & milk to skillet and bring to a boil; whisk mixture often to prevent flour from clumping or burning.
  • Once the flour mixture starts to boil, remove from heat and add cream cheese and 3/4 cup of mozzarella. Stir until melted.
  • Drain any liquid from the chicken & veggies then add to skillet and add salt and pepper. Stir everything together until well-combined.
  • Transfer to a prepared 9×13 casserole dish & sprinkle remaing 1/2 cup of cheese over top.
  • Add crunchy onions to top of casserole
  • Bake 20-25 minutes. Let rest for 10 minutes before serving.
Enjoy!

Baked Corn on the Cob

This recipe is super easy and gives the impression that your corn was made on the grill.

I typically make this recipe using 12 ears of corn but really you can make however many you’d like. We just have a big family & we all LOVE corn on the cob!

Preheat oven to 450

Ingredients
– Ears of corn, husked & cleaned
– Stick of butter, softened
– Seasonings; I like salt & pepper but sometimes we add a sprinkle of garlic powder or seasoned salt to mix things up.

Directions
– Butter each ear of corn liberally.
– Next, take your chosen seasonings & sprinkle a little onto each ear. Make sure to get all sides!
– Place your prepared corn on a cookie sheet and bake for 30 minutes turning halfway through.

That’s it! It is easy and turns out awesome! What’s great is that this method allows you to make several trays of corn at one time & while they’re in the oven you can prepare the rest of your meal. I find this comes in handy especially when we are hosting picnics!

Let us know in the comments what you thought & if you tried any fun seasonings!

Quick & Easy Broccoli Cheddar Soup

Broccoli cheddar soup is my absolute favorite soup option so when I put together this recipe I was looking for something that would be easy to make but also definitely satisfy my love of broccoli cheddar. This soup is thick, creamy, and full of delicious cheese & broccoli flavors.

Ingredients:

  • 1 whole stick butter (1/2 cup)
  • 1 Tbs onion powder
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 4 heads broccoli- cut into florets (you can also use frozen broccoli if that is easier)
  • 4 cups grated sharp cheddar cheese (you can also use mild cheddar, cheddar jack, etc)
  • 1/4 tsp salt
  • 1 tsp ground black pepper
  • 1/2 – 1 cup chicken broth (veggie works okay too)
  • Nutmeg (optional)

Directions:

  1. Melt butter in large pot over medium heat; add onion powder. Mix well & allow to become a golden brown.
  2. Add flour to butter/onion mixture. Stir well & allow to thicken (no more than 1 minute).
  3. Pour in milk & half-and-half, a pinch of nutmeg (if desired), salt, and pepper. Stir to combine & add broccoli in.
  4. Cover pot, reduce heat to low & allow to simmer for 30 minutes.
  5. Stir in 3-4 cups of cheese until melted.
  6. Add in chicken broth starting with 1/2 a cup at first until you get the soup thickness you desire.
  7. Using a blender, immersion blender, or potato masher break up the broccoli into smaller bite sized pieces or until puree’d (smooth & creamy).
  8. ENJOY!

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Quick BBQ Popcorn Chicken

This recipe is SO easy, it’s perfect for a quick dinner but also for a get-together!

Ingredients

  • 2 chicken breasts
  • 1 cup BBQ sauce (I used Sweet Baby Rays brand)
  • 6 cups crushed BBQ chips (I use Lays brand)

Directions

  1. Preheat oven to 375º and spray a baking sheet with nonstick cooking spray
  2. Cut chicken breasts into bite-sized pieces and place on a large bowl
  3. Add the BBQ sauce to the bowl & stir until chicken is well coated
  4. In a large ziplock bag, crush the BBQ chips into desired crumbs
  5. Add 1/2 of the chips (3 cups) to the bowl of chicken and stir
  6. Add the other 1/2 of the potato chips to a separate bowl
  7. Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray
  8. Bake chicken until golden brown (about 12 minutes)
  9. Serve with a side of ranch dressing or any sauce! You can even eat them without additional sauce!
  10. ENJOY!