After almost 2 years of being a Food Network magazine subscriber I FINALLY used a recipe!
So funny because I look forward to each month when I receive my magazine.
Quickly get all my 'chores' done, sit down with a coffee or tea and drool over each dish.
I choose the recipe that came from the July/August 2011 magazine.
Serves 4
1 lb Hillshire Farms turkey kielbasa
2 tbs whole-grain mustard
2 tbs apple cider vinegar
1/4 cup extra virgin olive oil, divided
1 medium onion, sliced
1 box mini pierogies, do not thaw
1/4 cup roughly chopped fresh parsley
*** I added a few squeezes of ketchup at the end of mixing everything together ***
Preheat a grill to medium. Grill the kielbasa, turning until marked, 8 - 10 minutes. Transfer to a baking sheet and keep in a 200 degree oven.
Meanwhile, whisk the mustard and cider vinegar in a large bowl. Slowly whisk in 2 tbs olive oil until smooth.
Toss the onions and pierogies with the remaining 2 tbs oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to turn golden, 5-10 minutes.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing.
Add the pierogies and parsley and toss gently.
Divide among 4 bowls.
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