Pierogi and vegetables with brown butter

It’s always nice to be able to put a meal together without  a particular recipe to follow. Just create something as I did last night and it worked out delicious.  Take a chance you may surprise yourself. I had all the below ingredients so I was pleased at the outcome. Thumbs up!

If you don’t have pierogi substitute pasta it’ll still be delicious.  Brown butter is a game changer. The flavor is awesome.

12 large frozen made from scratch potato cheese 

pierogi

Frozen vegetable mixture.( carrots,broccoli,red peppers

1stick butter

Onion and garlic powder (I didn’t measure)

 In medium to large size Dutch oven size  fill with water , add salt and bring to rapid boil.  Add frozen veggies first and bring water back to  boil and boil for approximately 3 minutes.  Add frozen pierogi and boil until

Pierogi are hot in center.  My guesstimate is 5 minutes top.

While pierogi and vegetables are cooking ,in a small pot place stick of butter on low heat.  When melted add onion and garlic powder to taste. Stir and cook on low until butter starts to show brown color. NOTE: do not burn butter!

Drain pierogi vegetables with a ladle type strainer onto a medium size platter. Spoon brown butter over them.

Ladle 👆

A vinegar olive oil based salad works greatly to complement this meal.

Enjoy!

Garlic butter broccoli with cashews

A great side dish.

Double sauce recipe if adding rice or pasta.

• 1 ½ pounds fresh broccoli, cut into bite size pieces

• ⅓ cup butter

• 1 tablespoon brown sugar

• 3 tablespoons soy sauce

• 2 teaspoons white vinegar

• ¼ teaspoon ground black pepper

• 2 cloves garlic, minced

• ⅓ cup chopped salted cashews

  
  

  Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.

Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Chicken schnitzel

 

I pretty much followed this recipe but used regular garlic powder and added salt to my eggs when beating. I didn’t add any at the point where it’s said to salt at the very end.

I haven’t had Fresh cauliflower in a while and I think I enjoyed that more than the chicken… It was delicious!

• 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Extra light olive oil, or canola oil, or any high-heat cooking oil
• Coarse salt, to sprinkle on fried chicken
• Lemon wedges, for serving

• Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
• Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.

  • Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
  • Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
  • Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.

  Sprinkle a 1/4 of lemon wedge on top and salt and fresh parsley I had.
  
  Adapted from Natasha's kitchen

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

As i have mentioned before Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Remove steak from refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  The Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges) I think I'll have to go with Al shopping to pick a steak until he understands. I imagine you can tell I was slightly frustrated...

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut. I know Delmonico steaks are some favorite cuts but not mine.  I like a good strip steak or a filet.  It's just an opinion of mine so do what cut of steak you enjoy.  

Dessert Lemon cupcakes.  I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Sweet potatoes:

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini: ( I did zucchini in another pan because I didn’t want to overcook them.  

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. Toss zucchini with other veggies to serve.
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!

Crockpot pepper steak

If you like a bit of a bite use the Rotel tomatoes!

DELICIOUS!

 I pretty much followed the recipe but I did substitute mild Rotel tomatoes with Chile’s instead of stewed tomatoes. I think they made this recipe better!

I also used red and yellow peppers because I didn’t have any green at this time.

• 2 pounds beef sirloin, cut into 2 inch strips( I used stir-fry beef)

• ¾ teaspoon garlic powder, or to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• ¼ cup hot water

• 1 tablespoon cornstarch

• ½ cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Gather all ingredients.

2. Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

3. Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved.

4. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

5. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

   Serve over rice.

Chicken Parmigiana casserole

Stopped at Olive Garden to pick up a salad after doing errands. I didn’t have time to put one together before church.

Recipe:

• 2 cups rotini pasta cooked a’dente

• 12 ounces cooked rotisserie chicken, cubed

• 1 cup shredded mozzarella cheese

• 2 cups marinara sauce

• ½ cup seasoned bread crumbs

  1/4 cup Pecorino Romano 

Preheat over to 350°

Use a medium to large casserole dish.

Note: Drain rotini and add a little of olive oil to keep it from sticking.

Stir together cooked rotini, chicken, and 1/2 mozzarella cheese in a large casserole dish.

Pour marinara sauce over mixture. Stir. Top with the remainder of mozzarella and seasoned bread crumbs and a little of pecorino Romano cheese..

Cover with foil. Bake approximately 35 minutes or until

Cheese has melted.

Enjoy!

We enjoyed a salad too!