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!

Rotisserie chicken patties

Recipe for 3 small patties.  Adjust ingredients for larger amounts. My creation.

Rotisserie chicken is so good to make quick meals!!!

1cup shredded and pulsed rotisserie chicken

I egg

1 tsp. Dried parsley

1/2 tsp. Garlic powder 

1/2 tsp. Onion powder

1 T panko breadcrumbs 

Salt and pepper

Extra virgin olive oil

Mix together all ingredients but olive oil.

In a small to medium skillet add olive oil.  When olive oil has heated add patties.  Fry until browned on each side.

Top with marinara and Pecorino and cover until marinara is warm.

Feel free to add mozzarella cheese if you like.

Note:I BET THEY'D MAKE A GREAT SANDWICH  on A CRUSTY ROLL!!!

 

 

Zucchini baked with sauce and Pecorino

 

First things first!!!!

Don’t skimp

On the Pecorino!!!!!!

The Baked chicken parm and baked zucchini really turned out delicious.

I’m not a big eggplant person but love zucchini so I made it similar to a parm but I only used pecorino cheese (no mozzarella for me)opting to make it to my liking.  

My zucchini was medium size and I treated it as it were eggplant and salted slightly, patted it.  I sliced the zucchini in thicker slices) then dipped the zucchini in salt and pepper egg and then to seasoned breadcrumbs with a little extra garlic powder . 

I had warmed my olive oil in a medium size frying pan and added several chopped green onions and fried the seasoned zucchini in it until slightly browned .

Topped with lots of Pecorino (like my grandma  did)and marinara sauce. Baked 350° for 35 minutes covered. There are so nany options with add ons to this meal but i kept to my original idea and only used zucchini.

The zucchini was perfect! A slight crispiness and yet not overdone.

Both delicious and those who love zucchini will love my recipe.

Chicken Parm Casserole link:

Check  both  recipes  when you get a chance.  Winner winner chicken dinner lol.

Enjoy!

From my kitchen to yours,