Łazanki (Polish Cabbage & Noodles)

ŁAZANKI (POLISH CABBAGE & NOODLES)

Rating: 5 out of 5.
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ŁAZANKI (POLISH CABBAGE & NOODLES)

A classic Polish dish, łazanki aka Polish cabbage and noodles

Łazanki (Polish cabbage & noodles) is technically a poor man’s dish, but just because it’s cheap to make doesn’t mean it isn’t delicious! The key to making it as flavourful as possible it to use quality bacon and all of the bacon grease. I got this recipe from my mom, and since moving out it’s become one of my staple dishes. With so few ingredients, it’s super quick and easy to make, perfect for a busy evening. The best part? It leaves a lot of leftovers for a couple so I automatically have lunch for the next few days.

I’ve always loved this dish, but I found it super interesting that it’s a common dish served in Polish prisons. However, it’s a much cheaper and less flavourful version. Watching Inside the World’s Toughest Prison’s, the prisoner’s definitely didn’t appreciate or like this dish as much as I do, but then again, their version isn’t nearly as good as my mom’s. Since it’s so cheap to make, and you can really use any meat you want instead of bacon, but I recommend trying my classic version before you start experimenting.

While the ingredients are few and simple, it’s important to use the proper noodles (image below). These little square egg noodles can be found at most European foods specialty stores.

Łazanki (Polish Cabbage & Noodles)

Want to try some other Polish recipes?

Rosół ( or Polish Chicken Noodle Soup)

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki, Polish cabbage and noodles

Łazanki (Polish Cabbage & Noodles)

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Polish

Equipment

  • Large pot
  • Medium pot
  • Large pan

Ingredients
  

  • 1 small green cabbage shredded
  • 2 medium carrots shredded
  • 250 g Kliseczki Wiejski or any small square egg noodles
  • 375 g bacon diced
  • 1 medium yellow onion diced
  • 1 tbsp olive oil
  • pepper to taste

Instructions
 

  • In a large pan, cook your diced bacon on medium-high heat for 13-15 minutes.
  • In the meantime, add olive oil to a large pot and turn to medium-low heat. Add the shredded cabbage, carrot and pepper, and cover with a lid.
  • Next, bring salted water to a boil in a medium pot. Cook the egg noodles as per packet instructions or until al dente, about 4-5 minutes. Drain and set aside the cooked noodles.
  • After about 15 minutes cooking the bacon, add the onion to the bacon pan and cook for an additional 3-5 minutes or until onion is translucent.
  • Once the onion and bacon are done, add the entire contents of the pan, grease included to the large pot with cabbage. Add the noodles as well and mix the everything until well combined and you're ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cabbage and noodles, Polish, Polish cabbage and noodles, Łazanki

JALAPENO POPPERS

JALAPENO POPPERS

Rating: 5 out of 5.
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JALAPENO POPPERS

Jalapeno poppers in 2 ways!

Mmmmm, jalapeno poppers! These irresistible cheesy and spicy appetizers are easy to make and sure to impress your friends. Perfect for any celebration like Canada day today or really any event. This simple recipe beats the frozen store-bought version any day!

Jalapeno Poppers

Snacky’s, appy’s, finger food – these jalapeno poppers are the perfect pre-meal appetizer or perfect for your guests to grab and munch on while entertaining. I absolutely love finger food and to be honest, sometimes I’d prefer to have a platter of tasty little eats as opposed to a full proper meal.

Variations…

Here are 2 different ways to create these super yummy jalapeno poppers, bacon wrapped or breaded and deep fried. Both are absolutely delicious, but it really depends on your personal preference, time and the ingredients you have on hand.

The bacon-wrapped option is much quicker and my personal favourite. The breaded version on the other hand adds a crispy crunchy texture that imitates the poppers you’ll find at your local bar or the grocery store. My advice? Try both!

Tips:

  1. Spice level. If you follow the recipe but omit the jalapeno seeds, you’ll end up with a quite mild jalapeno popper. To make spicy jalapeno poppers, add the seeds and more hot sauce!
  2. Jalapenos are generally pretty tame when it comes to spicy peppers, but to be on the safe side, wear gloves while handling them.
  3. When is oil ready for frying? Oil is ready when you can flick some water into it and it starts bubbling immediately.

Want to try some other party favourites?

Smoked Salmon Dip

Taco Puffs

Jalapeno Poppers

Jalapeno Poppers, 2 ways

Baked bacon wrapped jalapeno poppers and fried panko coated jalapeno poppers.
Prep Time 30 mins
Cook Time 20 mins
Course Appetizer, Snack
Cuisine American
Servings 12 poppers

Equipment

  • Deep fryer or oil and a pot
  • Bowl
  • Baking sheet

Ingredients
  

  • 6 whole jalapenos halved lengthwise
  • 4 oz cream cheese softened to room temperature
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • salt & pepper to taste
  • 1/4 cup cheddar cheese finely grated
  • 1 tbsp hot sauce I prefer Tabasco or Frank's, but feel free to use your preferred hot sauce.
  • 3 strips bacon cut in half
  • 1/2 cup panko crumbs
  • 1 egg beaten
  • 1/2 cup all-purpose flour
  • 5 cups vegetable oil

Instructions
 

  • Wash and slice the jalapenos lengthwise. Using a spoon, scrape out the seeds of the halved jalapenos and set aside.
  • For the filing: in a small bowl, mix the cream cheese, garlic powder, onion powder, cheddar cheese, hot sauce, salt and pepper until well combined. *For a little spice, add the seeds of 1-2 jalapenos. For a lot of spice, add the seeds of 3-4 jalapenos.
  • Fill each halved jalapeno with the cream cheese filing.
  • For the bacon wrapped jalapeno poppers, preheat oven to 400℉. Cut the bacon strips in half. Wrap half a slice of bacon around 6 jalapeno pepper halves filled with the filing. Bake at 400℉ for approximately 20 minutes or until bacon fat is rendered and is cooked to your liking. 
  • For the deep fried jalapeno poppers, heat the vegetable oil in a medium pot on medium-high heat. To prepare the remaining 6 jalapeno pepper halves, set up the flour, beaten egg and panko in 3 separate bowls. Dip into the flour, egg, flour, egg, and panko. Fry the breaded jalapeno poppers until golden brown. Remove and place on a paper towel to absorb excess oil. 

Notes

Each jalapeno makes 2 poppers, so keeping that in mind when portioning out your servings.
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword bacon wrapped, baked good, cream cheese, fried, jalapeno, jalapeno popper, popper

TWICE-BAKED POTATO

TWICE-BAKED POTATO

Rating: 5 out of 5.
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TWICE-BAKED POTATO

A twice-baked potato is twice the fun!

I absolutely love potatoes. It definitely stems from my Polish background, but they’re just so versatile! You can have them in so many different ways, but today I wanted to share a deliciously cheesy, smooth, and flavourful twice-baked potato.

Normally I try to avoid using the oven during the summer, especially for long periods of time, but we had leftover wrapped russet potatoes from our camping trip this weekend. Baked potatoes are delicious on their own with some butter and/or sour cream, but this recipe takes it up a few notches.

Twice-baked potato

The perfect side…

These twice-baked potatoes suit basically any main course, particularly your classic meat proteins. Leftover chicken kabobs and pasta salad from our camping trip made for an easy meal. I can’t have kabobs without tzatziki, and all nutrition’s recipe is so easy that you’ll never buy the store-bought version again!

Twice-baked potato

Variations

Stick to the russet potatoes, but you put whatever you want in your potato mix. You should definitely add some cheese and seasoning in there, but the rest is up to you! I don’t always add bacon, but I must say it takes this twice-baked potato to the next level.

This recipe can easily be adapted to be vegan by using vegan butter and cheese.

Twice-baked potato

Want to try some other potato recipes?

Potato Salad

Roasted Potatoes

Twice-baked potato

Twice-baked potato

This twice-baked potato is twice as good as a regular baked potato.
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Servings 4

Equipment

  • Aluminum foil
  • Baking sheet
  • Small bowl

Ingredients
  

  • 2 large russet potatoes
  • ¼ tsp garlic powder
  • 1 tbsp butter
  • Splash milk
  • 1 tsp green onion finely diced
  • tbsp cheddar cheese grated
  • 4 slices cooked bacon diced
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 375°F. Wash your russet potatoes with water and dry. Wrap in tin foil and place on a baking sheet for 1 hour. Once cooked, set aside and let cool for at least 20 minutes.
  • Cut the potatoes in half lengthwise and spoon out the inside of the potatoes into a small bowl, leaving the skin intact to create a kind of bowl. You will be returning the mixture to the skins once all the ingredients are mixed and well combined.
  • In the small bowl with your cooked potato, add the butter, splash of milk, garlic powder, salt and pepper. Mix until well combined. Next, add the bacon, green onion and 1 tbsp of cheddar cheese and mix until well combined. Fill the potato skins with the mixture.
  • Sprinkle your filled potatoes with the remaining cheese and bake for 5-7mins at 375°F or until the cheese on top has melted. Serve with a dollop of sour cream and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword baked potato, russet potato, Twice-baked potato