Here's a challenge for all the great cooks in this thread.

We made some frozen potato-cheese pierogies for lunch a couple days ago. They were pretty bland, not unexpected, but we had them in the freezer forever after my mother in law gave them to us. So now I have about a dozen or so left over that we really aren't excited about eating. I pride myself on being a creative cook, especially when turning leftovers into a different meal. But I'm struggling.

Best I can come up with is try to smash them flat and fry them, with salt and pepper, kind of like a hash brown. Thinking that allows me to add other toppings after they're fried and either use them for breakfast or an appetizer or side dish.

Any creative ideas on how to use these? And "throw them in the garbage" isn't acceptable, I already thought about that one too.

I'll probably use them up in some way by Saturday, so there's a deadline!

Saute some finely chopped onions in butter...slowly so that they carmelize. When almost done throw in some crushed garlic. Remove onions and garlic from the pan and over a higher heat pan fry the pierogies in the drippings until crispy (no need to smash them). Serve the crispy little buggers topped with the onions and garlic. Sea salt.
Or.
Do the same as above but with chopped bacon.
Or
Do bacon and onions and garlic.
I am guessing they were bland because potatoes and the dough both need a lot of salt and they were maybe undersalted. I suggest a finishing salt such as sea salt, fleur de sel or (my obsession) Maldon sea salt.

Do not smash the pierogies! I boil them, and saute onions with lots of butter while those are boiling. I then add some spinach, maybe some bacon, and then once the pierogies are cooked, I toss those in with the onions, spinach, bacon, and butter. Add some salt and pepper, and there you go.

If you want to make pizza, you can also use the pierogies as a topping on a white pizza.

I made gnocchi on Monday night. Pretty much a fail, not from the actual results, but it was a critical fail from those who ate it since Mom and Pops didn't really like them. After cooking them, I used the air fryer version from The Takeout.
I need to email the author or add to the comments because there is an octogenarian, Black couple who not necessarily "agree" on her recipe alongside an inch thick, boneless pork chop and garlic broccoli.
They are good with quinoa and farro if a steak is the primary protein, but apparently not gnocchi.

The smoked turkey from last weekend was OK, but I am doing another one this weekend since I can still get frozen whole turkey breasts for 50 cents/lb. I think I am going to do jerk chicken thighs too, along with some St. Louis cut ribs I found in the deep freezer as I was trying to make room for newer meats.

There's still too much food in this house.

EDIT: I may have to post their meals since I generally have a salad with grilled chicken or turkey, Monday-Friday. I also don't plate stylishly, I typically my folks like to have the items separated, like a lunch tray and then eat it how they want.

actually there�s a lot of positive to say for separate dishes - I�m a big fan. People can choose the items from the different dishes. It�s a great blend and we all have time to wash the extra dishes. Or just use larger platters and place like-items adjacent. Here are last night�s supper and today�s luncheon.

herb platter (mint / cilantro / basil)


vegetable tray (4 raw veggies)


rice/beans and adjacent guacamole


beef kebab (separate plate from chicken kebab)


my spouse�s luncheon today - 4 distinct categories but still separate. The herbs were returned uneaten.

Again, they are 80+ and Black. They do not care about the presentation. They care about whatever taste they still have. As a kid in the 80's, we did dress up and ate at Berns's in Tampa every three months or Malio's or that restaurant on Maderia Beach which I'm not sure is still in business because August Busch III loved to go there. I always got Beef Wellington on the menu if Auggie 3 was paying.

I originally baked them, and then sauteed them in butter to get a little brown on both sides.
Two votes for bacon, that may be the way to go. Maybe even re-heating by sauteing in the bacon fat.

I like the pizza idea, with some of the same toppings you guys mentioned. That may be a good option for Saturday dinner. I'll have to see how doughy they are though. But love getting ideas on transforming the pierogi into something different.

There was a birthday in our house today. Look at these gluten free cupcakes two of my kids made. So sweet. And quite good!

Lovely! And happy birthday to someone. That is really sweet.

Happy birthday! Today was my birthday too!

Happy birthday!!!! ❤️

Happy birthday!
Did the Body Shop send you $10?

Tonight we grilled some fat chicken breasts with Jamaican jerk paste. Man am I missing our little hideaway hotel on 7 Mile Beach. Served with a cold pasta salad (orzo, olive oil, salt, fresh cut corn, fresh basil, Parmesan). Yum yum yum. And easy.

How dare you fat shame that poor chicken!

Hopefully pictures are forthcoming!

Thank you!
I should check my email. I'm sure it is in there somewhere!