A little bit of this a little bit of that
5/15/23
Pierogi Lasagna (excellent)
Pierogi Lasagna is a great way to use up leftover mashed potatoes and tastes like a creamy, cheesy, mashed potato casserole.
Servings 8
Ingredients
- butter or Pam for greasing pan
- 6 cups leftover mashed potatoes this was from about 5 pounds of potatoes
- 3-4 cups shredded sharp cheddar cheese
- 6 lasagna noodles boiled
- 4 strips of bacon cooked and crumbled
- onions and sour cream for serving
Instructions
-
Preheat oven to 350 degrees.
- Generously butter or Pam a
9x13 pan.
Place 3 noodles on bottom of pan then spread generous amount mashed potatoes on noodles, sprinkle some bacon pm [potatoes ,then sprinkle with with cheese. Place 3 noodles over the layer of cheese. Repeat layers, ending with top noodle and then cover with foil. -
Bake for 35 minutes and then remove foil and add cheese. Bake for another 5 minutes, until cheese is melted.
-
Allow to cool before slicing.
-
Serve as is, or with caramelized onions and or sour cream.
5/2/23
Creamy Garlic Parmesan Chicken and Mushrooms
Ingredients
- 2 tbsp extra virgin olive oil
- 4-6 small chicken breasts or 2-3 chicken breasts, trimmed to be around 6 oz apiece
- salt and pepper to taste (about a pinch each)
- 8 oz cremini mushrooms cleaned and stems removed (optional, slice into thick slices)
- 1/2 cup butter
- 1/2 cup chicken stock
- 1/4 cup minced garlic
- 1 tbsp Italian herb seasoning blend
- 1/4 cup grated parmesan cheese
- parsley or green onions to garnish
Instructions