Unity grads make SIU-C Dean's List

Lauren Frost, a junior, and senior Connor Kamradt, both of Tolono, earned straight-A at Southern Illinois University in Carbondale during the fall 2020 semester. The pair were two of four former area high school students to earn a spot the college's Dean's list. Also, making high grades last semester were seniors Jada Burr and Victoria Herb from Sidney.

Undergraduate students that earned full-time credit at SIU during the semester and whose SIU term grade point average for all courses during the term meets or exceeds the minimum SIU GPA are named to the Dean's List. Students earning Dean's List recognition are given a special notation on their official transcript.

Food | Tuscan Chicken Pierogi

Photo provided

Family Features - Moms. From big things like juggling a career and family priorities to little things like writing lunchtime love notes, there are so many ways they support their growing families and the people they love around them every day. One of the sweetest things you can do for that special, all-star mom or partner in your life is to make her a hearty homemade meal and enjoy quality family time together at the dinner table.

If you are looking for a tasty option sure to impress her, consider this Tuscan Chicken Pierogi recipe for a sure-to-impress dish that you can throw together while she's out shopping, carting the kids to sports practice or volunteering with a school project.

The key ingredient for this filling main course that takes about 45 minutes to cook is Mrs. T's Pierogies. Perogies, a filled dumpling most often associated with the cuisine of Poland and other Eastern European nations, are stuffed pasta pockets made with creamy mashed potatoes, cheese and other big, bold flavors.

Mrs. T's can usually be found in the frozen food aisle and available in 13 flavors. Available in full and mini size varieties, they can be boiled, baked, sauteed, fried or grilled. They are quick and easy to prepare, for a full meal or quick snack, which means less time in the kitchen.

Pierogis are normally simmered until they float in boiling water until the puff up, then drained before serving. Some people prefer to then fry or bake them in butter. There are great for leftovers, especially if you fry them in saved animal fat like bacon grease or with olive oil for a healthier option.

They also can be served with melted butter or sour cream, or garnished with small pieces of fried bacon, onions, and mushrooms. For the dudes at the table make sure you have a cold Pilsner or two ready wash them down or for the romantic dinner, serve with a Sauvignon Blanc or a Chardonnay.

Tuscan Chicken Pierogi Skillet

Prep time: 10 minutes
Total time: 45 minutes
Servings: 4

1 box Mrs. T's Pierogies 4 Cheese Medley
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, pounded to even thickness
kosher salt, to taste
ground black pepper, to taste
4 cloves garlic, minced
1 bag (5 ounces) fresh baby spinach
2 cups diced tomatoes
1 teaspoon dried Italian seasoning
1/4 cup chicken broth
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese, plus additional, for garnish
1 tablespoon cold water
1/2 tablespoon cornstarch
fresh basil, for garnish
crushed red pepper flakes, for garnish

Boil perogies according to package directions. Drain then toss pierogies with 1 tablespoon olive oil to keep from sticking.

In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper, to taste, and cook 8-10 minutes per side, until golden brown and cooked through. Transfer to plate, cover and allow to rest 5-8 minutes. Slice thin.

While chicken rests, lower heat to medium-low and add remaining oil to same skillet. Add garlic, spinach and tomatoes; saute 1-2 minutes until garlic is fragrant. Season with Italian seasoning and salt and pepper, to taste.

Stir in chicken broth, heavy cream and 3/4 cup Parmesan. In small bowl, whisk cold water and cornstarch then stir into pan. Simmer 4-5 minutes until thickened and creamy.

Return chicken and pierogies to skillet and toss to combine. If desired, top with additional seasonings, to taste. Garnish with fresh basil, Parmesan and red pepper flakes, if desired.

Visit mrstspierogies.com to find more recipes to celebrate the mother in your life.

Four former area high school students earn Bachelor's degrees

The following students from The Sentinel area earned Bachelor's degrees from Illinois State University in December of 2020:

Saint Joseph:
Ashley Gayheart - Bachelor of Science
Abigail Izard Abigail - Bachelor of Science in Education

Tolono:
Elijah Miller - Bachelor of Science
Brandon Reich - Bachelor of Science

*Students who chose to restrict access to Illinois State University directory information will not appear on this list.