Tex-Mex Baked Pierogies

Since yesterday was Cinco de Mayo, I couldn’t resist but to make a festive dinner. It only seemed right. Who doesn’t love an excuse to cook or eat Mexican food? We have tacos and quesadillas a lot so I was on the hunt for something slightly different. I came across a recipe for Tex-Mex Baked Pierogies… intriguing. We always have a big bag of frozen pierogies in the freezer so I already had the main ingredient. I went on to read the rest of the ingredients- enchilada sauce, corn, onions, cheese. All the things that make Mexican food so great. As you probably guessed already, I just had to make it. And Cinco de Mayo was just the most perfect time as ever to do so.

It’s a ridiculously easy recipe, great for a busy night. And it’s also very tasty. It’s the perfect recipe for when you are looking for something a little out of the ordinary but using all very ordinary ingredients. Many ingredients in which you probably already have. It could have only of been better with a margarita in hand (mental note for next time).

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1 can of black beans (I didn’t use these because my husband doesn’t care for them and it was still delicious)

1 can of enchilada suace

1/2 cup of frozen corn

2 scallions (I forgot to buy these so I just chopped up some onion instead)

1 16 0z.-package of frozen pierogies (or about 16 pierogies)

1 cup of Mexican shredded cheese

1 tbs. chopped fresh cilantro (optional- I didn’t use this either)



1. Preheat the oven to 375 degrees.

2. Combine the beans, sauce, corn, and scallions/onions in a bowl.

3. Spread half of the mixture onto the bottom of a baking dish.

4. Add pierogies.

5. Top with the remaining enchilada sauce mixture.

6. Cover with foil and bake for 40 minutes.

7. Remove the foil and coat the top with Mexican cheese.

8. Put back in the oven uncovered for 5 minutes.

9. Top with cilantro before eating if desired.

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P.S. I actually took my own pictures this time! đŸ™‚



Buffalo Pork Chops

I’m not the biggest fan of pork, but I eat it. Sometimes I feel like I am running out of dinner options. There’s only so much chicken, beef, and turkey you can eat. Pasta can quickly become boring. And we are slowly but surely getting into the fish game. Sometimes you just need something different. That’s when the pork comes in. If I’m going to cook and eat pork its got to be all about the seasoning. That’s why I was very happy to come across a recipe for Buffalo Pork Chops.

This recipe was actually very good. I go into any meal with pork involved expecting to be disappointed- it’s just better that way. This time was no different except for that the fact that I wasn’t disappointed at all. As we were eating, my husband and I turned to each other and said we should make this again (he shares my same sentiments about pork). Wait, what? Make pork again? Were we crazy? I have made a few other pork recipes in the past and those words definitely never came out of our mouths before. Those recipes were good or should I say tolerable, but I wouldn’t care to make them ever again. Maybe it’s just the buffalo sauce talking, but this is a recipe for the books.


2 tablespoons of olive oil

2 tablespoons of butter

2-3 tablespoons of hot sauce

Thinly slice or shredded mozzarella

2 boneless pork chops

Salt & pepper


1. Season both sides of pork chops with salt and pepper.

2. Heat olive oil, butter, and hot sauce together in a large skillet (medium high).

3. Once the mixture is heated, add in the pork chops. Cook on each side until done (about 5 minutes each side).

4. Transfer the pork chops to a baking sheet and coat with additional hot sauce.

5. Put some mozzarella cheese on top of each pork chop.

6. Broil on high for another 5 minutes or until the cheese is melted.

The best part of this recipe is that it is actually two recipes in one. Instead of using hot sauce, you can see barbeque sauce instead. Since barbeque sauce is one of my absolute favorite things ever and possibly one of the greatest inventions ever, we will definitely be trying that one out soon.

While cooking the pork chops I roasted some asparagus and potatoes (tossed in olive oil, garlic salt, and pepper) for sides.

The picture above (because I somehow never remember to take my own picture — mental note, mental note) and recipe was taken from Allison’s Skinny Jeans.

Happy Friday and happy cooking! As always, feel free to share your thoughts on this recipe and others below.

Grilled Chicken Marinade

For some reason, food has been on my mind all day. Maybe it’s my mind’s way of telling me that it is time to post another recipe. Well, lucky for me I tried a new chicken marinade last night and it was probably one of my favorites I have made so far. Perfect timing if I do say so myself. I did that on purpose, right?

Chicken is very easy to cook with and can be prepared many different ways. We probably have it once or twice a week in my house. The problem? It can get very boring. I can’t tell you have many different types of marinades and sauces I have tried with my chicken over the last year. They all seem to blend together in my mind and once again have become boring. Nothing has seemed to really stand out to me yet, but last night I think I found the solution to my problem (well, at least for now). I came across a grilled chicken marinade that I actually haven’t tried yet so I decided to give it a whirl. And I was very pleasantly surprised.

Below is the original recipe for the marinade. I cut it in half because I was only cooking two chicken breasts and it seemed to be just right, so feel free to adjust accordingly.


1 cup of brown sugar

1 cup of vegetable oil

1/2 cup of soy sauce

1/2 cup of vinegar (I used white wine vinegar)

The rest is pretty simple.

-Mix all the above ingredients together and pour over chicken either in a bowl or a ziploc bag.

-Let marinate for 4 hours or overnight if you can (confession, I only had time for it to marinate for about 2.5 hours and it was still delicious but next time I will for sure let it sit overnight).

-Next, grill it. It is too cold to be cooking outside here so I just cooked them in a grill pan on the stove (a wedding shower gift that we didn’t register for that I am actually glad we got-note to future bride-to-be’s). My pieces of chicken were a little thicker so it took about 20-25 minutes but well, well worth it.

I served my chicken with roasted sweet potatoes and asparagus. It made for a delicious meal. Unfortunately, I didn’t think to take my own picture of my creation last night but here is a mouth-watering picture from the blog in which I had originally found this recipe. After that I obviously had to try it, right?


If you try this marinade (which I am strongly encouraging), let me know what you think of it or if you have any other chicken suggestions. The somtimes-bored-cook in me would greatly appreciate it. đŸ™‚

Happy cooking! Enjoy the weekend.

Baked Sausage with Veggies and Potatoes

Last night I made sausage with vegetables in the oven and thought it would be a good recipe to share with you all. It’s super easy and a great solution if you have some leftover sausage in the freezer and don’t know what to do with it. It’s also a really flexible recipe. You can customize it however you want by adding in the vegetables that you and your family like and avoiding those you don’t like. It’s a pretty hard recipe to mess up- no matter what ingredients you decide to use. You can also season with any spices/herbs you want. It’s fun to experiment a little with this one. Here is how I made mine.



Any type of sausage you want (the amount varies on the number of people you are cooking for)

One green pepper (you can also use a red pepper as well)

One medium onion

2-3 stalks of celery

Handful of scallions

1-2 zucchinis

2-3 Potatoes (I used a mix of regular potatoes and sweet potatoes)

Olive Oil

Balsamic Vinegar

Garlic Salt



1. Preheat the oven to 450 degrees. I like to make my oven a little hotter so that the potatoes will cook faster.

2. Cut up your potatoes and place into a mixing bowl. I try to cut my potatoes into smaller pieces, I find it’s easier to eat and they cook faster and better. Drizzle with olive oil, balsamic vinegar, garlic salt, and pepper and toss until the potatoes are covered.

3. Place in a greased cooking pan and bake for 15-20 minutes.

4. In the meantime, cut up all your veggies and sausage and throw everything into a mixing bowl (I use the same one that I used for the potatoes). Again, drizzle with olive oil, balsamic vinegar, garlic salt, and pepper. Toss until covered.

5. Add veggies and sausage to the pan with the potatoes. Mix everything together before putting back into the oven.

6. Cook for another 15-20 minutes. Poke veggies and potatoes with fork to test the tenderness and continue cooking to your own liking.

And you’re done! Easy, peasy.