Extra Post: Let’s celebrate Casimir Pulaski Day

So, I didn’t make this recipe recently, but I couldn’t resist a Polish post to celebrate Casimir Pulaski Day.

Since I grew up in Illinois, there were two extra holidays we got each year. They were Abraham Lincoln’s birthday (of course in the Land of Lincoln, we celebrated the 16th president individually), and Casimir Pulaski Day.

Pulaski isn’t celebrated much outside of Illinois, but he was a Revolutionary War hero from Poland and is credited as a founder of the U.S. cavalry. And he seems like a pretty cool and worldly dude.

Usually I try to make something each year to celebrate my Polish roots and celebrate the Illinois holiday. This year I didn’t have my [expletive deleted] together to get something Polish together in time for today’s holiday.

Fortunately, I made bialys a few years ago in my previous life as a newspaper reporter, and the little not-bagels are made on a sheet pan.

Bialys, a tasty Polish treat

So, here’s a little recipe extra for lyal readers:


For the starter or polish

  • ½ c. all-purpose flour
  • 1/3 c. water
  • ¼ t. active dry yeast

For the bialy dough            

  • 1 starter
  • 1 ½ c. warm water
  • 2 ½ t. active dry yeast (or one package)
  • 1 ½ T. honey
  • 2 T. olive oil
  • 1 ½ t. salt
  • 3 c. bread flour
  • 1 c. all purpose flour

For the bialy filling

  • 5 cloves garlic, minced
  • 2 medium onions, chopped
  • 2 T. oil
  • 2 T. poppy seeds
  • Salt, to taste


The night before you plan to make the bread, make the starter before going to bed. Stir together the flour and yeast. Mix in the water until a sticky dough forms. Cover and let rest overnight.

When ready to make the dough, mix together the yeast, water and honey. Let the yeast activate for about 15 minutes. Then, add the starter, olive oil, salt, all-purpose flour and about 2 c. of the bread flour.

Turn out on a floured surface, and knead, adding in the remainder of the bread flour as necessary. Knead for about 5 to 10 minutes.

Place dough in a large bowl that has been coated with oil. Over with oiled plastic wrap and let rise in a cool place for about 2 hours.

Once dough has about doubled in size, punch it down in the bowl and then divide it into about 20 even pieces. Roll each dough piece into a ball and then stretch out to about a 3-inch round. Place round on floured baking sheet and indent around the middle, leaving about a 1-inch lip around the edge. Repeat with remaining dough pieces, leaving enough space in between dough rounds so the bialy can rise a second time.

Cover with oiled plastic wrap or a tea towel and let rise for about 1 hour.

Preheat oven to 450 degrees.

During second rise, mince garlic and chop onion. Pour oil into large cast-iron skillet and let warm over medium heat. Once hot, add in onions and garlic and cook for a few minutes before turning heat to medium low. Cook for 20 to 30 minutes over medium-low heat, stirring occasionally until caramelized. Once browned, remove from heat and add in the salt and poppy seeds.

Once second rise is complete, add ½ to 1 T. of the filling into each of the bialy indentations until it’s all used up. Place baking sheet (or sheets) into oven and cook for 12 to 15 minutes. Enjoy warm and with cream cheese!

Nachos for everyone!

I wasn’t sure about this week’s recipe for a lot of reasons.

First, are they nachos or chilaquiles? Second, I wasn’t following any real recipe, so I had no idea the amounts to use or how long to bake it. And that meant I had no idea if it would turn out well.

So, it was a good thing I decided to try it out on some friends.

Sheet pan nachos ingredients.

As for the name, eh, whatever.

Fortunately, it was too easy to fail, and they turned out great. Frankly, I think part of the reason there’s no recipe for sheet pan nachos — or no need for one anyway — is it’s all about what you like best. I even saved a little side to be onion-free so my onion-hating friend could still enjoy this snack.

That means that while I will lay out below what I did to make this treat for friends, there’s no reason you have to do the same thing. For instance, I used fake beef seasoned with taco seasoning, but you could use shredded chicken or skip the meat altogether.

Yummy loaded nachos

I’d say the recipe below offers a good guide on how much of each item to add, but again, maybe you don’t like cheese as much as me or you’re another onion-hater. So, you do you, but in case you have the same tastes as me, here’s what I did:


  • 1 (15 oz) party-size bag tortilla chips
  • 1 lb. prepared and seasoned taco meat (1 lb. meat of your choice and 1 package of taco seasoning of your choice)
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 (15 oz) cans black refried beans
  • 1 (16 oz) jar salsa
  • 3 c. shredded Mexican cheese.


Heat oven to 350 degrees. Meanwhile, spread the tortilla chips onto a large sheet pan with sides (about 15 ½ x 12 inches). Full disclosure, I reserved some of the chips so I could use those to scoop up any extra food left behind, but you can spread them all.

Top with the beans, meat, peppers and onions, salsa, and finally top with the cheese.

Bake for 15 to 20 minutes, until the cheese is melted and the other ingredients are warm. Let cool slightly and enjoy with friends!