Grilled Kielbasa and Pierogies

Great summer meal- can be served warm or cold (my husband testifies that it's excellent as a cool salad)

1 box potato pierogies (found with the french fries in the grocery store)
1 package kielbasa
1 1/2 tbs. red wine vinegar
1 1/2 tbs. dijon mustard
2 tbs. olive oil
1/4 tsp. parsley -dried
Pinch of salt and pepper
Tin foil

1.) Grill kielbasa on medium until warmed through and grilled on all sides.
2.) Create a tin foil "pack" by laying one large piece of tin foil down, spraying with cooking spray, and placing frozen pierogies in middle.  Add another piece of tin foil on top and pinch/fold all ends to make a little bag.  Place on grill on medium heat.  Flipping every 5 minutes or so.  The pierogies are done when they have light grill marks (you'll need to open the package to peek.)
2.) Meanwhile in a large bowl whisk vinegar, dijon, and parsley.  Slowly whisk in olive oil to mixture and sprinkle in salt and pepper.
3.) Slice kielbasa into coins.  Toss whole pierogies, kielbasa, and dressing.

Serve in shallow bowls!

Chicken Cordon Bleu Burgers

Ok, trying to back into the swing of things here.  Last week I made a variation of a classic hamburger- patties made with ground chicken. 


1 lb. ground chicken- makes 4 quarter pound burgers or 2 half pounders
salt and pepper
1 tsp. italian seasoning dried
4 slices swiss cheese
4 slices ham
1/4 cup mayo
1/8 cup dijon mustard
4 large bulky rolls

1.) Mix chicken, italian seasoning, salt, and pepper in bowl and form into patties.
2.) Cook on medium grill heat until done (165 degrees)
3.) When almost at temperature, put on cheese and ham to each burger.  Toast buns if desired.
4.) Mix mayo and dijon together and spread on top and bottom of bulkies.
5.) Put burgers on bulkies and enjoy! 

A great, easy summer meal!