Adam Janowski

I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com

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Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables

bone-in skin-on chicken thighs • olive oil, divided • packet Hidden Valley Ranch Restaurant Style Dressing • garlic clove, minced • 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.) • onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root • Note: I had a leftover half of a green pepper that I also sliced into the mix
1 hour

2-4 servings
Hawaiian Cheesecake for a Crowd

graham cracker crumbs (about 2 sleeves) • granulated sugar • butter, melted • cream cheese at room temperature • granulated sugar • eggs, slightly beaten • vanilla extract • coconut extract • can of crushed pineapple, drained • can of Mandarin orange segments, drained • shredded sweetened coconut • butter, melted
1 hour 30 minutes

24-28 servings
Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing

Ingredients • For the cake: • all-purpose flour • granulated sugar • unsweetened cocoa powder • baking soda • salt • vegetable oil • apple cider vinegar • vanilla extract • brewed coffee at room temperature • dairy-free chocolate morsels •
24 servings
Chocolate! Chocolate! Chocolate! Cake

Chocolate cake mix plus ingredients called for on the box • boxes instant chocolate or chocolate fudge pudding mix • unflavored gelatin • cold water, divided • milk divided • powdered sugar • tub whipped topping • whipped cream • Chocolate shavings or mini chocolate chips (optional)
1hour plus waiting times

24 people
Chicken Thighs in the Marsala style

boneless, skinless chicken thighs • chicken stock • cornstarch • red grape juice • red wine vinegar • Montreal Steak spice, divided • flour • sliced white button mushrooms • fresh thyme • shallot, peeled, cut in half, and sliced thinly • unsalted butter
1 hour

4-6 people
Adam’s Sauteed Zucchini and Yellow Squash

green zucchini, sliced into 1/2 inch rounds • yellow squash, sliced into 1/2 inch rounds • olive oil • butter • Montreal Steak seasoning
30 minutes

4 servings
Cottage Inn Coleslaw (Copycat recipe)

coleslaw dressing • mayo • Montreal Steak seasoning • celery salt • poppyseeds • bag shredded coleslaw mix • Delicious apple, peeled and diced • raisins
30 minutes

6 servings
Easy Sheet Pan Chicken Thighs with Roasted Vegetables

chicken thighs, bone-in, skin-on • olive oil, divided • Italian seasoning, divided • garlic powder, divided • McCormick Grill Mates Montreal Steak Seasoning, divided • McCormick Grill Mates Montreal Chicken Seasoning, divided • fresh lemon juice, divided • Dijon mustard, divided • brussels sprouts, trimmed • small potatoes, halved • red onion sliced into 8=10 wedges, not rings • garlic, sliced, optional •
35 minutes

4-6 servings
Aunt Mil's Apple Cake

sifted flour • baking soda • and 1/2 teaspoons cinnamon • vegetable oil • and 3/4 cups sugar • eggs • vanilla • medium apples, peeled and coarsely chopped (I like Golden Delicious) • Optional: 1/2 teaspoon Apple Pie spice (I add this to the apples. It is not in Aunt Mil’s recipe) • chopped walnuts, toasted
1 and 1/2 hours

12-15 people
Chicken Soup with Italian Sausage, Fennel and Tortellini

Italian sausage, mild • boneless chicken thighs • Italian herbs, divided • Montreal Steak seasoning • Montreal Chicken seasoning • garlic powder • onion, coarsely chopped • celery, coarsely chopped • medium carrot, coarsely chopped • fennel head, coarsely chopped, reserve some of the fronds for garnish • roasted red pepper, coarsely chopped • lower sodium chicken stock •
1 hour

4 to 6 servings
Adam's Mini Pineapple Upside Down Cupcakes

pineapple cut in half, about 3 20-ounce cans • butter, melted • brown sugar, packed • maraschino cherries • pecan halves • -ounce yellow cake mix (prepare batter as directed on box OR use these ingredients) • butter, melted and cooled or vegetable oil • eggs • Cold water*
1 hour 30 minutes

24 servings
Chicken, Asparagus and Mushroom Quiche

pre-made refrigerated piecrust • shredded • Swiss cheese preferably Sargento® Artisan Blends® Shredded Swiss Cheese, divided • coarsely chopped cooked chicken • Grill Mates Montreal Chicken spice • thinly sliced and coarsely chopped onion, sautéed in 1 tablespoon olive oil, drained on paper towel • thinly sliced button mushrooms, sautéed in 1 tablespoon olive oil, drained on paper towel • crisply cooked bacon, cut into 1-inch pieces • spears asparagus, blanched and divided • half and half • large eggs, slightly beaten • Dijon mustard •
1 hour 30 minutes

6 servings

1
Quick and Easy Cassoulet

olive oil • bone-in, skin-on chicken thighs • fresh Polish sausage (about 16 ounces), cut in half • medium onion diced • herbs de Provence, divided • package ham cubes • cans Northern beans • can diced fire-roasted tomatoes with garlic • tomato paste • unsweetened white grape juice
2 hours

4 servings
Adam’s Polish Wedding StrawberryCream Pie

refrigerated piecrust • vanilla pudding mix, preferably the cooked kind, prepared as directed for pie • sliced fresh strawberries • strawberry pie filling • sugar • whipping cream • powdered sugar
1.5 hours

6-8 servings
Chicken Liver Dumplings

chicken livers, finely chopped • flour • Italian parsley finely chopped • grated onion • salt • pepper
1 hr

6-8 servings
Polish Kluski (Noodles for Chicken Soup)

flour • large egg, beaten • cold water • salt
1 hour

4 servings
Farm-Style Polish Chicken Soup

For the stock: • large chicken breasts and 2 large chicken thighs, bone and skin on • bay leaf • celery tops • an onion • couple of unpeeled carrots • allspice berries • bay leaves • whole peppercorns • bullion cubes (or more to taste) I like Better than Bullion, chicken flavored, about 3-4 tablespoons • For the soup: • Reserved chicken stock •
3 hours

6-8 servings
Mom's Macaroni

ground beef • onion, finely chopped • olive oil • and 1/2 cups macaroni • can stewed tomatoes (Italian preferred) • Freshly grated parmesan cheese (optional) • Salt and pepper
1 hr 30 min

6-10 servings
Black Bottom Banana Cream Pie

refrigerated pie crust, baked as directed • semi-sweet chocolate chips • ripe bananas, sliced • package vanilla cook-and-serve pudding mix • milk • butter at room temperature • banana flavoring (optional) • container whipped topping, thawed (You may use whipping cream if desired) • sliced almonds, toasted
1 hr 30 min

6-8 servings
Polish Easter Soup

smoked Polish sausage (Polska Kielbasa) • baked ham • 3" piece of salt pork (optional--but I always include it) • hard-boiled eggs (dyed) • seeded rye bread • horseradish red or white (see note below) • 3" piece of feta cheese (see note below) • white vinegar • mushroom soup
2 hours

10-12 servings

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