So let’s start off by agreeing that mini sized foods are way more fun than regular size. Now that we have that out of the way, we can also agree, it can be easier to make a meal using some frozen ingredient aka short-cuts.
I decided to grab some mini-pierogi from the frozen section, and make a Portuguese inspired dish using ground Chorizo since my husband is from Portugal. I slightly caramelized some onions, added some scallions for color, and could not possibly enjoy this without sour cream.
I cooked all of this in a fabulous Lodge cast iron pan that we had picked up on a trip to Maine shortly before my diagnosis. I am finally putting it to good use, and love it.
Ingredients
16 mini pierogi (bought from freezer section)
3 tablespoons olive oil, divided
1/3 sweet onion, sliced
1/3 lb. ground chorizo
handful chopped scallions
1/3 cup sour cream
Directions:
1. Heat 1.5 tablespoon of the olive oil over medium heat. Add the onions, and cook for 5-10 minutes, mixing frequently. Push the onions to the perimeter of the pan, and add the chorizo to the center.
2. Cook chorizo for 8-10 minutes, stirring frequently. Remove onions and chorizo from pan, and set aside.
3. Add remaining 1.5 tablespoons olive oil, lower heat slightly and add the pierogi. Follow instructions on box for cooking.
4. Plate the pierogi, chorizo, onions, top with chopped scallions on top, and sour cream on the side.
Kayler Machado says
I’m going to make this tonight 🤙🏽