Smothered Pierogies Recipes

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

SMOTHERED PIEROGIES AND KIELBASA SKILLET

Steps:

• Heat a cast iron skillet over medium heat melt the butter. Saute the onion, peppers, mushrooms and kielbasa for 5 minutes.
• Add the minced garlic, Herbes de Provence, salt and pepper. Cook for aanother 2 minutes. Then scrape the entire contents of the pan into a bowl and cover it with foil to keep it warm while you cook the pierogies.
• In the same skillet, cook the pierogies according to the directions for pan frying. Mine were cooked for about 6 minutes on each side.
• Once the pierogies are cooked add the kielbasa mixture back to the skillet and stir it well.
• Cook for 5 more minutes, and then top with the cheese, turn off the heat and let it sit for a minute or two to melt the cheese.

SMOTHERED PIEROGIES

Steps:

• Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
• Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.

SMOTHERED CHICKEN WITH PIEROGIES

Steps:

• Heat oven to 350. Spray a 2 qt casserole with cooking spray. Thaw pierogies in boiling water for 5 mins. Drain and place in casserole dish. In large saucepan, combine soup, mushrooms, peas and chicken. Cook stirring about 5 mins just until heated. pur over pierogies and bake for 15 mins.

SMOTHERED PIEROGIES

Steps:

• Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
• Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.

CHICKEN WITH PEROGIES

Steps:

• Preheat oven to 350 degrees.
• Coat a 2-quart casserole with nonstick cooking spray.
• In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
• Drain: set aside.
• In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
• Cook stirring about 5 minutes, or until heated through.
• Place pierogies in casserole.
• Place vegatables over pierogies.
• Sprinkle with grated cheese.
• Bake 15 minutes.